Crispy Honey Lime Tilapia. Hickory dickory dock this blog post is such a crock I stayed up too late but the recipe’s great, Crispy Honey Lime Tilapia makes 4 filets 4 fresh (or thawed) tilapia filets 2 tablespoons olive oil 2 tablespoons honey 2 tablespoons lime juice 1 teaspoon lime zest 2 garlic cloves, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup flour [I used whole wheat pastry] 2 tablespoons olive oil for frying additional honey + lime zest mixed for drizzling 60 minutes before cooking,season tilapia filets with salt and pepper then lay in a baking dish or into a large ziplock bag. Heat a cast iron skillet (or a non-stick skillet) over medium-high heat and add olive oil. So make it and then we will talk. Almond Crusted Tilapia. Sometimes I wonder what it would be like to work from home. This week I’ve been on Spring Break, and since I have a book to finish writing (almostdone almostdone almostdone), I get to try out this whole working from home gig.
If you can call it that. Here’s what happens when I “work from home”: Sweatpants. Not even yoga pants – I mean full-out SWEATpants. Not that I’m sweating or anything.I’m actually freezing, so naturally I mummy-wrap myself in a blanket, sit down at the computer, and try to stick my arms out of the blanket to type. It’s not normal.My feet get cold so I put on my Santa socks.On my way to get the Santa socks, I remember those brownies in the kitchen. Work.Work makes me hungry so I eat some chocolate chips.I Spotify. Working from home has been sketchy. This fish, on the other hand, is a staple in our house. It’s crunchy, it’s lightly fried but just lightly, so it still feels healthy-ish. It’s even perfect for non-fish lovers because the tilapia is so mild. Prep time: Citrus Crusted Tilapia with Blood Orange Salsa. I apologize for the amount of times I’m going to punch you in the face with citrus this week.
But not really. It hurts, I know. Citrus is just so so so good. I find oranges, lemons, limes and the like to be one of the most powerful game changers: they flavor dishes so deeply and so differently that it knocks your socks off. Oooooh and they also are a main ingredient in margaritas. It’s my opinion that so many people fail at eating healthy meals because they don’t know any better and eat them PLAIN.
Take my husband for example. Granted once we started dating he had a constant supply of cheese in his fridge and gained like 20 pounds, but whatever. Seriously, now stop whatever it is that you’re doing. Citrus Crusted Tilapia serves 2-4 4 fresh (or thawed) tilapia filets 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup panko bread crumbs 1/4 cup whole wheat flour 1/3 cup seasoned bread crumbs the zest of 2 blood oranges, 1 lime and 1 lemon pinch of salt 2 egg whites, lightly beaten Blood Orange Salsa. Pork and Chorizo Burgers with Green Chile Mayo.
I swear, I wasn’t going to share another recipe from “Emeril at the Grill,” but last weekend, we tried his Pork and Chorizo Burgers, and you’ve got to try them. After the first bite, all Jeff and I could do was chew, nod at each other and finally lean in for a high-five. They are insanely delicious. The sort of thing you eat for lunch and want again for dinner. What makes them special is that the balance of ground pork and chorizo really brings out the best in both. You get the spicy bite of the sausage, but it doesn’t take over, because it’s balanced by the sweet, smoky flavor of the grilled pork. And the smell? I couldn’t tell a difference in texture between this burger and an all-beef one until I took a few bites and realized the juice was running down my forearms, so be sure to lean over your plate. Unless she’s ready to throw a high-five. Overnight Breakfast Potatoes with Sausage CrockPot Recipe. Day 81. Happy Friday! I keep envisioning little fairies swooping down the chimney at night who magically clean house and fold laundry.
So far, that hasn't happened. BUT! Breakfast can magically cook itself overnight in the appliance that keeps on giving: The CrockPot. The Ingredients. -- bunch of red potatoes-- 1 yellow onion-- package of breakfast sausage (I used uncooked maple chicken sausage from Trader Joe's---I wish it had been pre-cooked so I could have chopped it up...)-- 2 T olive oil--a sprinkle each of kosher salt and black pepper The Directions. --wash potatoes well, and chop them into chunks. --chop up the onion (this you have to peel. if you have already taken your contacts out, your eyes will burn and water. you might need to play the "hey can you chop this onion cuz you're just so big and manly and onions don't bother your eyes" card.
--toss the veggies with the olive oil, salt and pepper. --layer the sausage on top. --cover and cook on low for 6-8 hours. --wake up to breakfast! Apricot Glazed Chicken Skewers. One of our friends called to say he needed to come by our house and pick something up. “Ask him over for dinner!” I begged in silent mouthing and hand gestures. Any excuse to cook for a crowd… I’d like to think that if we didn’t live in the middle of nowhere we’d have people over all the time.
We’ve got cool animals to look at, lots of land to stroll around on, a yard for friends to bring their dogs for running around, a lake for swimming, a porch for sitting, 19 (I exaggerate) guitars for strumming… But we do live in the middle of nowhere, and our house isn’t on the way to or from any place except for the boonies. Apricot Glazed Chicken Skewers (adapted from Fine Cooking via Pink Parsley) Ingredients Instructions Preparation time: 10 minute(s) Cooking time: 15 minute(s) Number of servings (yield): 4. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Transfer them to your plate. Babies, they're what's for dinner. Just kidding. - Beer-battered Flounder Bites. These came out really great, if you're in the mood for fried food. 3 medium-large flounder fillets, cut into bite size pieces1 can of beer2 cups flour1 tsp salt1 tsp paprika Mix one can of beer with the flour, salt, and paprika.
Mix the flounder nuggets, in batches, until well coated. Drop into hot fryer and cook until golden and crispy. Cold-brewed iced coffee. Since I began working from home, I have no doubt I have saved a ton of money by not buying those yogurt-granola cups and salad bar lunches everyday. What I haven’t saved even a penny on, however, is my iced coffee habit. If anything, it’s gotten worse. Or better, depending on how you look at it. The first month, I spent a lot of time at Starbucks, yet not because I am addicted to their coffee, but the other unspoken the Opiate of the Freelancing Class: Free wireless. But after a few weeks, the loud and generally awful music (greatly compensated for by playing Hallelujah often, however, they’d play the John Cale version and that’s the wrong one and yes, I have digressed this far) and the fact that even at 9 a.m., the bathrooms smelled like a barn.
An overcrowded one. Enter my newly-purchased wireless card, and suddenly I have freedom to work at wonderful coffee shops with from Joe to 9th Street to Grumpy to you-name-it, I’ve been to them all. Where has this been my whole life? 1. 2. Asian Glazed Salmon… Oh man. Are you ready for a FANTASTIC meal?? This salmon surprised us in the best possible way. I found some bottled ginger-sesame sauce/glaze at the store along with some beautiful looking salmon and decided to throw together a quick Asian-inspired dinner. Wow and WOW. Not only did this meal come together in less than 30 minutes, it blew us away. The ginger-sesame sauce would have been nice on its own, but the addition of lime juice, brown sugar, soy sauce and cilantro really took it over the top.
Asian Glazed Salmon 2 salmon filets 2 tablespoons ginger-sesame sauce (I used an organic brand called Full Circle, but any ginger sesame-based marinade or dressing [not salad dressing] will do. In a small bowl, stir together the ginger-sesame sauce, soy sauce, lime juice, brown sugar and cilantro until combined. Preheat the oven to 400 degrees. Recipe source: Sing For Your Supper original Share: Haddock Amandine. Sole Amandine is a very old French classic, but, as we can all appreciate, the recipe is a simple one.
Essentially, the dish is pan-seared filet of fish with a sauce of browned butter, almonds, and lemon. What I love about the recipe is that it works amazingly well with any type of fish; trout, haddock, tilapia – you name it. I had haddock in the fridge, so I went with that. But, you can also get creative – give your next batch of asparagus an amandine kick. This was originally a guest post for 2 Peas & A Pot. Serves 2 One filet is usually enough for two people. Ingredients • 1 haddock filet, cut in half • 1/4 cup white flour • 1/4 cup sliced almonds • 4 tablespoons butter • juice of 1/2 lemon • 1 tablespoon parsley, chopped • salt + black pepper First off, season the fish with salt and pepper.
In a sauté pan, on medium heat, melt 2 tablespoons of the butter. In the same pan you’ve seared the fish, add the remaining butter and cook it until it browns. Tagged as: almonds, butter, fish.