Tilapia Piccata with Asparagus

My kids love fish, I found this recipe on TasteSpotting. This is delicious. I served it over Roasted Garlic Mashed Potatoes.

Give it a shot it is easy and really yummy!

Tilapia Piccata with Asparagus, adapted from Christie's Corner

· 4 skinless tilapia fillets (about 1 pound)

· 2 Tbsp all-purpose flour

· 2 Tbsp olive oil

· 2 Tbsp cold butter

· 1/2 lb asparagus, trimmed and cut in 2-inch pieces

· 3 Tbsp fresh lemon juice

· 3 Tbsp dry white wine or chicken stock or water

· 4 slices lemon, for garnish

Season tilapia on both sides with salt and freshly ground pepper and lightly dust with flour.

Heat olive oil in a large frying pan on medium-high heat. Arrange fish in a single layer and pan-fry for 3 minutes. (If the frying pan is not big enough to hold all of the tilapia, cook the fillets in batches, adding more oil as necessary to stop the fish from sticking.)

Turn fillets over and cook for 3 minutes more, or until fish just flakes at the thickest part when lightly separated with the back of a spoon. Transfer to a serving dish and cover with a lid to keep warm.

Wipe out the pan then return it to the heat. Add 1 Tbsp of the butter. When butter is melted and foamy, add asparagus and sprinkle with pinches of salt and pepper. Stir-fry until bright green 3 to 5 minutes. Add a few spoonfuls of water if necessary to stop any burning. Spoon asparagus over fish.

Return the pan to the heat once more and add lemon juice and white wine (or chicken stock or water). Boil, stirring constantly, until reduced by half, 1 to 2 minutes. Stir in the remaining butter.

To serve: Spoon the sauce over the tilapia and asparagus, and garnish with lemon slices.

Smoked Pork Roast

Here it is.

It was on the smoker for over 8 hours. It was fabulous!!

I served it with Baked Beans with Bacon, Steak Fries, of course Dill Pickle slices and sliced bread.

The leftovers tasted great today chopped up on bread with BBQ sauce.

Sorry, there is really no recipe for this.

I just made the rub with brown sugar, paprika, chili powder, onion powder and garlic salt. I slathered it all over the meat and then let it smoke. I used Mesquite wood during smoking.

Roasted Chick Peas/Garbanzo Beans

Here I go again with the healthy stuff. What can I say I am a changed woman. Not by choice mind you. None the less these are delicious and healthy. Give them a try and let me know what you think. Another recipe that falls under super easy and low maintenance.

Roasted Chick Peas

Adapted by me.

1 Can Chick Peas
1 Tablespoon Olive Oil
Kosher Salt
Pre-Heat oven to 450.
Drain and rinse Chick Peas, pat dry if necessary.
Put in zip lock bag and coat with olive oil.
Place on black bottom baking sheet
Sprinkle with salt or flavoring of your choice. I hear they are great with Garam Marsala too.
Bake in over 30-40 mins, shaking pan occasionally
Cool and eat.

Baked WonTon Crisps

Hungry for a healthier snack, then try these on for size and not to mention they are super easy to make. High taste low maintenance, my favorite kind of recipe.

I always have tons of won ton wrappers just laying around (we cook lots of Chinese food in this household).

These tasted pretty good and were very satisfying.

Baked Won ton Crisps
Adapted from Sweet Nicks

1 pkg won ton wrappers (3-inch squares)
cooking spray
kosher salt
fresh ground black pepper
toppings of your choice (i.e., Parmesan cheese, herbs, sesame seeds)

Preheat oven to 375 degrees. Spray a rimmed baking sheet with cooking spray (i.e., Pam), and arrange the won ton wrappers on the sheet, making sure they don’t touch. Spray the tops of the won ton wrappers with cooking spray and then sprinkle with salt, pepper and toppings of your choice. Bake until golden brown, about 8 minutes. Remove the won ton crisps to a wire rack, and let cool.

I did three different flavors, kosher salt and fresh ground pepper, Parmesan cheese and black sesame seed. My favorite were the salt and pepper.

Pasta with Squash

As of late, we have been eating lighter. I guess it is supposed to be healthy, so hopefully it will help my out of control Cholesterol levels. Anything to make my Dr. happy.

This is what I came up with today. My hubby even ate it and said "it was really good", keep in mind this is a man who hates squash. The little ones ate it up too. Who knew eating healthy was tasty.

Pasta with Squash

Adapted by Me

1 cup any kind of pasta

1 half zucchini sliced

1 half yellow squash sliced

1 tomato diced

2T Olive Oil

4 large cloves of garlic minced (I love, love, love garlic. Use as much as you like)

1 to 1 1/2t Dry Basil (fresh would be better, but I did not have any)

Fresh Ground Pepper to taste

Kosher Salt to taste

Shredded Parmesan Cheese for garnishing

Boil pasta until Al Dente.

In a large skillet heat olive oil.

Saute all ingredients in olive oil except the pasta.

After vegetables are to your liking, add drained pasta to skillet.

Stir around a bit, top with Parmesan Cheese.

Eat and enjoy!

Oatmeal Snack Cake

My big kids love love love Oatmeal Cake, I found this recipe on line and it is a great version of the full blown Oatmeal Cake. It is not as sweet as Oatmeal Cake but is sure is a yummy snack.

Oatmeal Snack Cake

Originally from (Cook’s Illustrated)
I got it from The Bitten Word

For the Cake
1 cup quick cooking oats (not old-fashioned or instant)
3/4 cup water, room temperature
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

For the Broiled Icing
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened, shredded coconut
3/4 cup chopped pecans

Preheat oven to 350° F, with rack in the middle position. Spray an 8×8 inch baking pan with nonstick cooking spray and line the pan with two 16-inch pieces of foil, each of which has been folded in half lengthwise. The bottom of the pan should be covered with overlapping pieces and the foil should hang over two opposing sides of the pan. Spray the foil lightly with cooking spray.
Combine the oats with the water in a small bowl until the water is absorbed, about 5 minutes. In a medium bowl, whisk the flour, baking soda, baking powder, salt, nutmeg and cinnamon together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined and the mixture has the consistency of damp sand, 2 to 4 minutes. Scrape down the bowl as needed. Add egg and vanilla and beat until combined, about 30 seconds. Add the flour mixture in two additions and beat until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds. Give the batter a final stir with rubber spatula to be sure batter is thoroughly combined.

Transfer batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula. Bake until cake tester inserted into center comes out with few crumbs attached, 30 to 35 minutes. Let cool slightly in pan, at least 10 minutes.
While cake cools. adjust oven rack about 9 inches from broiler element and heat broiler. In a medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 2 to 5 minutes.

Let cake cool for 1 hour, transfer cake to serving platter and carefully slide the foil out from under the cake. Cut cake into squares and serve.

Chicken Tikka Masala

If you love Indian Food (from what I understand this dish is not truly Indian, but my favorite Indian Resturant serves it) half as much as I do you will love this recipe. It is quite easy, it just has a lot of steps. I generally make homemade Naan to go with it, it is a match made in heaven.

Chicken Tikka Masala

Chicken Marinade

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon table salt

2 pounds boneless, skinless chicken breasts , trimmed of fat and cut into 3/4" cubes

1 cup plain whole-milk yogurt

2 tablespoons vegetable oil

2 medium garlic cloves, pressed through a garlic press

1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil

1 medium onion , diced fine (about 1 1/4 cups)

2 medium garlic cloves, pressed through a garlic press

2 teaspoons grated fresh ginger

1 fresh Serrano Chile , ribs and seeds removed, flesh minced

1 tablespoon tomato paste

1 tablespoon garam masala (I bought this at the Indian store down the street)

1 (28-ounce) petite dice tomatoes

2 teaspoons sugar

1/2 teaspoon table salt

1 cup heavy cream

1/4 cup chopped fresh cilantro leaves (optional)

1. FOR THE CHICKEN MARINADE: Dice Chicken, place in large bowl with yogurt and all other ingredients in the marinade. Cover with plastic wrap, and refrigerate for at least 2 hours.2.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Arrange chicken on broiler pan or baking sheet. Broil chicken until tender and exterior is lightly charred in spots, 10 to 18 minutes.4. Let chicken rest 5 minutes, then stir into warm sauce (do not cook chicken in sauce). Adjust seasoning with salt, add in cilantro and serve with basmati rice or Jasmine Rice.

**I found this recipe on line and for the life of me cannot figure out where.

Just wanted to point out this is not my recipe.**

Creamy Potato Soup

Whats better for lunch on a cold and rainy day than Potato Soup with bacon, cheese and green onions? Well I am sure there are some things, but my little ones requested this today and it is the easiest soup to make. My Granny used to make it for me when I was a wee one, she never used to add the good stuff though, you know the bacon, cheese and green onions.

Potato Soup

Adapted by Me

5 to 6 medium size potatoes peeled and cut into 1 inch pieces

Kosher Salt-to taste

Fresh Ground Pepper-to taste

1 small onion diced

3 T butter

2 Cups Milk or half/half if you are feeling sassy

3 pieces of bacon cooked and crumbled-optional

Shredded Sharp Cheddar Cheese-optional

Sliced Green Onion-optional

In a 4 quart pan boil potatoes and onions with about 3 cups of water, just enough to cover the tops of the potatoes cook until tender around 10 minutes

After the potatoes are done, smash them up a bit, I use an old school potato masher

Add the milk, butter, salt and pepper to potatoes and water

Let boil softly for about 10 minutes

Put in bowls and garnish with bacon, cheese and onions. I told you it was easy!

Easy Cheesy Rolls

These are really yummy and easy to make. We had them last night with the below recipe Chicken with Pan Sauce. Don't be scared away by the recipe calling for biscuits, these certainly don't taste like canned biscuits.

Easy Cheesy Rolls
Adapted from Real Mom Kitchen

¼ cup butter, melted
2 Tbsp. finely shredded Mozzarella, Parmesan cheese blend
1 Tbsp. dried Basil
½ tsp garlic powder
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
1 pkg. Pillsbury Grands Biscuits

In a bowl, combine melted butter, Parmesan cheese, dried basil, and garlic powder.
Mix shredded cheeses in a separate bowl.
Remove biscuits from can and separate into individual biscuits.
Flatten each biscuit slightly and put some cheese in the center of each biscuit and fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside.
Roll each ball of dough in the melted butter mixture and place on a baking sheet. if there is any left over butter mixture, spoon it on top of the rolls on the baking sheet, Bake at 375 for 10-12 minutes until rolls are golden brown. Makes 8 rolls.

Chicken with Pan Sauce

Don't be fooled by the photo, I know it is not the best photo and it certainly didn't capture how absolutely delicious this dish was. The sauce was amazing, I could eat it all by itself.

Chicken with Pan Sauce

Adapted from Thyme for Food

2 skinless, boneless chicken breast halves

Kosher Salt

Fresh Ground Black Pepper (the original recipe calls for grains of paradise)

2/3 cups dry white wine

1/2 cup chicken broth

2 green onions, finely chopped (the original recipe calls for Shallots, I didn't have any)

2 tbsp half and half

5 tbsp butter, cold

Place each chicken breast between two sheets of plastic wrap. With the flat side of a meat mallet, pound the chicken until it’s an even thickness of about ¼ inch.

Remove plastic wrap and season with salt and fresh ground pepper.

In a 10 inch skillet, melt 1 tablespoon of the butter over medium-high heat. Reduce the heat to medium and cook the chicken for 6 to 8 minutes or until no longer pink, turning once.

Transfer the chicken to a platter and cover with foil to keep warm.

Add the wine, chicken broth and shallots to the skillet. To de-glaze the skillet, stir and scrape the brown bits from the bottom of the skillet with a wooden spatula. Bring to the boil. Boil gently for 10 to 15 minutes or until the liquid has reduced to ¼ cup.

Reduce the heat to low.Stir in the cream. Add the remaining butter, one tablespoon at a time, stirring well after each addition until the butter melts. The sauce should be slightly thickened. Season to taste with additional salt and ground pepper. Spoon over the chicken and serve.

Where's the Beef?

Crockpot Country Roast Beef
Adapted from Me

1 Chuck Roast
2 Tablespoons Flour
1 Sliced Onion
1 Can Beef Broth
Kosher Salt and Fresh Ground Pepper
2 Tablespoons Olive Oil

Season beef on both sides with Salt and Pepper, then coat each side with a tablespoon of flour.

Heat Olive Oil in a Skillet, (I prefer a well seasoned Cast Iron Skillet), place meat in skillet and brown on each side.

After a good browning , place meat in crockpot, on low heat and cover with lid.

In the meantime, add a little more Olive Oil to the heated skillet and place onions in skillet. Let carmelize for about 5 minutes stirring occaisionally.

After onions are carmelized, place beef broth in skillet with onions, let reduce about 2-3 minutes.
Pour the broth and onions over the roast in the crockpot cover and let cook for 6-8 hours until it practically falls apart.

Make gravy with the juices in the crockpot, eat and enjoy.

I serve this with Garlic Mashed Potates and French Bread Rolls

Chocolaty Nuggets of Yumminess!!

These cookies are decadent little nuggets of chocolaty goodness and super easy to make.

Chocolate Shortbread Cookies-Egg less

Adapted from Eggless Cooking

2 Cups All Purpose Flour
¼ cup Unsweetened Cocoa Powder
1/4 teaspoon Salt

1 cup, 2 sticks Butter, at room temperature

3/4 cup Sugar

1 teaspoon Vanilla Extract (optional) I used it

In a medium bowl sift together flour, cocoa and salt.
In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.
Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.
Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.
Preheat oven to 325F for 15 minutes. Spray two baking sheets with non-stick spray.

Form form the dough into balls (I used a metal tablespoon to scoop each one out) and place on the prepared baking sheet.

Bake until firm, 20 to 25 minutes.

My cookies were ready around 20 minutes.
Cool completely on a wire rack. Dust with cocoa powder just before serving. (I did not do this, this time)

Beware they are very addictive!

Lemony Goodness!

The little ones and I made these tonight, they were quite delicious.

Easy Lemon Cookies

adapted from All Recipes

INGREDIENTS
· 1 (18.25 ounce) package lemon cake mix
· 2 eggs
· 1/3 cup vegetable oil
· zest and juice of one entire large lemon (this originally called for 1 tsp lemon zest)
· 1/3 cup confectioners' sugar for decoration

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice and zest until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on a greased cookie sheet. (this part didn't work out so well for us, the dough was much too loose for rolling in powered sugar. We sprinkled them with powdered sugar before baking.)
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

On a Roll w/Cowgirl Eggs

Since becoming a stay at home mom I have come to the realization that cleaning and laundry is not really my gig so I cook instead. I love try new recipes especially bread recipes. I find it quite relaxing, the kneading part that is. I found this recipe on TasteSpotting. It has become a favorite of the family and is requested a lot, they are truly YUMMY! These rolls also serve as great buns for sliders and are good for several days.
French Bread Rolls

French Bread Rolls
adapted from My Kitchen Cafe

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.


Cowgirl Eggs
Now on to Cowgirl Eggs. My granny (and yes that is what we called her) made these for me throughout my child hood. She was a good ole country girl.
Now back in the day when she would fix them for us, they were certainly not called Cowgirl Eggs, they were always called Cowboy Eggs.
When I made them for The Princess the first time, she was not hip on them being boy eggs, so she renamed them Cowgirl Eggs, because a princess cannot eat Cowboy Eggs.

Cowgirl Eggs or Cowboy Eggs, whichever suits you.
adapted from my Granny

1 piece of bread
1 egg
Lots of butter
Fresh ground pepper to taste
1 good old cast iron skillet

Melt butter in skillet over medium heat. Cut a hole in the bread, we like to use cookie cutters to make different shapes. However this morning we just used a small cup. Place bread in skillet, crack egg into the hole in the bread, cover in fresh ground pepper. Cook to your liking, flip after a few minutes cook some more. Eat and enjoy

These photos were taken with a Canon EOS Digital Rebel XT-No Flash