Looking for a yummy fish dish without a strong fishy taste? I enjoy cooking tilapia and mahimahi because they don't have a strong fishy taste & still taste delicious with tartar sauce. : )
Tilapia Skillet
1 tbsp. olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 cup carrot strips
1 lb. tilapia fillets, cut into serving size pieces
1 large fresh tomato, cored and cut into thin wedges
1. In large nonstick skillet heat oil over medium heat. Add onion, garlic, and carrot. Cook and stir 3-4 min. or until onion is crisp-tender.
2. Meanwhile sprinkle fish lightly with salt and pepper to taste.
3. Add tomatoes and 2 tablespoons water to skillet. I would also suggest adding fresh spinach mmmmm!
4. Top with fillets. Cover. Cook over medium-low heat 12-15 min. or until fish flakes easily at thickest part. Serves 4.
Monday, February 3, 2014
Stuffed Shells from Mama : )
Stuffed Shells
1 (12 oz.) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
3 eggs
1 tbs. parsley, fresh or dried, chopped
1/2 tsp. dried or oregano
1/2 tsp. salt
1/4 tsp. pepper
3 cups spaghetti sauce
Directions:
1. Cook pasta according to directions on box.
2. Combine all other ingredients. Include optional meats, etc.
3. Fill each shell with about 2 tbs. cheese mixture.
4. Place in foil lined 9x13 pan in single layer.
5. Cover with spaghetti sauce and then sprinkle with mozzarella cheese, cover with aluminum foil. Bake at 350 degrees for about 35 min. until hot and bubbly.
Optional:
Add to the filling your favorite meats and veggies (already cooked)...chicken, sausage, ground beef, crab meat, spinach, roasted peppers, sauteed mushrooms, etc.
1 (12 oz.) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
3 eggs
1 tbs. parsley, fresh or dried, chopped
1/2 tsp. dried or oregano
1/2 tsp. salt
1/4 tsp. pepper
3 cups spaghetti sauce
Directions:
1. Cook pasta according to directions on box.
2. Combine all other ingredients. Include optional meats, etc.
3. Fill each shell with about 2 tbs. cheese mixture.
4. Place in foil lined 9x13 pan in single layer.
5. Cover with spaghetti sauce and then sprinkle with mozzarella cheese, cover with aluminum foil. Bake at 350 degrees for about 35 min. until hot and bubbly.
Optional:
Add to the filling your favorite meats and veggies (already cooked)...chicken, sausage, ground beef, crab meat, spinach, roasted peppers, sauteed mushrooms, etc.
Butter Cream Frosting (Wilton recipe)
Butter Cream Frosting: fun for decorating!
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
4 cups powdered sugar (about 1 lb.)
2 tablespoons milk
1 teaspoon vanilla (clear vanilla is best if coloring your frosting it gives it a truer color)
Blend all together til nice and creamy-about 5 min. I usually make a double batch when decorating cupcakes etc.
Chocolate Butter Cream Frosting
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
3/4 cup cocoa (or less if you don't care for a strong chocolate taste)
1 teaspoon vanilla
4 cups powdered sugar
3 to 4 tablespoons milk
Cream shortening and butter with mixer. Add cocoa and vanilla and blend. Gradually add sugar one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
4 cups powdered sugar (about 1 lb.)
2 tablespoons milk
1 teaspoon vanilla (clear vanilla is best if coloring your frosting it gives it a truer color)
Blend all together til nice and creamy-about 5 min. I usually make a double batch when decorating cupcakes etc.
Chocolate Butter Cream Frosting
1/2 cup all vegetable shortening (Crisco)
1/2 cup butter softened
3/4 cup cocoa (or less if you don't care for a strong chocolate taste)
1 teaspoon vanilla
4 cups powdered sugar
3 to 4 tablespoons milk
Cream shortening and butter with mixer. Add cocoa and vanilla and blend. Gradually add sugar one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.
Sunday, February 2, 2014
February Recipe Swap: Terrific Taco Soup
This recipe was given to me from my mission president's wife. She gave me a recipe book as a wedding gift that has quite a few delicious recipes that I will be sharing here with all of you. :-) And if you're looking for a fast and easy yet filling meal this would be the one!
1. 1 pound ground beef, browned. (I use ground turkey and it tastes just as good.)
2. 4 cans stewed tomatoes (15 oz. cans) cut up or whirred in a blender (I used only 2 cans and left the tomatoes alone and it was good but do whatever floats your boat.)
3. 1 can kernel corn plus liquid
4. 2 cans kidney beans rinsed and drained
5. 1/2 to 1 cup chopped onion...this recipe doesn't call you to saute the onion but come on ladies we can do better than that. Trust me saute the onion first cause it brings it to the BA-BAM level!!
6. 1 envelope taco seasoning
7. 2 cups water
Mix all together in a large pot and simmer 20 mins. to one hour. Serve with tortilla chips, grated cheese, sour cream, sliced olives...I also made easy peasy Jiffy corn muffins talk about YUM! BA-BAM! I made this for a Trunk or Treat once doubling the recipe and I brought home an empty pot! ; )
1. 1 pound ground beef, browned. (I use ground turkey and it tastes just as good.)
2. 4 cans stewed tomatoes (15 oz. cans) cut up or whirred in a blender (I used only 2 cans and left the tomatoes alone and it was good but do whatever floats your boat.)
3. 1 can kernel corn plus liquid
4. 2 cans kidney beans rinsed and drained
5. 1/2 to 1 cup chopped onion...this recipe doesn't call you to saute the onion but come on ladies we can do better than that. Trust me saute the onion first cause it brings it to the BA-BAM level!!
6. 1 envelope taco seasoning
7. 2 cups water
Mix all together in a large pot and simmer 20 mins. to one hour. Serve with tortilla chips, grated cheese, sour cream, sliced olives...I also made easy peasy Jiffy corn muffins talk about YUM! BA-BAM! I made this for a Trunk or Treat once doubling the recipe and I brought home an empty pot! ; )
Chewy Gooey Caramel Corn
Cortney had asked for this recipe of super duper soft & chewy caramel corn so here it is for all to enjoy!
1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/2 cup light corn syrup
4. 2/3 cup sweetened condensed milk
5. 1/2 tsp. vanilla (if using pure vanilla be aware it gives the caramel corn a real BITE! I stick to imitation.)
6. 5 quarts popcorn
I double this recipe which yields 4 cups caramel and I use 3 bags of microwave WHITE CRISP NO SALT OR BUTTER FLAVOR ADDED popcorn and it seems to work pretty well.
Combine: Butter, brown sugar and syrup. Stir well over medium heat. Bring to a boil.
Stir in milk. Simmer stirring constantly for about 5-7 minutes.
Take off heat and stir in vanilla.
Pour over popcorn and YUM!
1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/2 cup light corn syrup
4. 2/3 cup sweetened condensed milk
5. 1/2 tsp. vanilla (if using pure vanilla be aware it gives the caramel corn a real BITE! I stick to imitation.)
6. 5 quarts popcorn
I double this recipe which yields 4 cups caramel and I use 3 bags of microwave WHITE CRISP NO SALT OR BUTTER FLAVOR ADDED popcorn and it seems to work pretty well.
Combine: Butter, brown sugar and syrup. Stir well over medium heat. Bring to a boil.
Stir in milk. Simmer stirring constantly for about 5-7 minutes.
Take off heat and stir in vanilla.
Pour over popcorn and YUM!
January Recipe: Chicken In Honey Sauce
Welcome ladies to our BA-BAM recipe swapping blog! I thought I would start us off with January's recipe (with the CORRECT measurements) and continue on from here. I am sooo happy the three of you are on board for this! So let's get cookin' and bring it BA-BAM!
Chicken In Honey Sauce In Crock-Pot
6 boneless skinless chicken breasts (about 1 1/2 lbs.) Salt and black pepper to taste.
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil (I used olive oil Mom said to and she was right!)
2 cloves garlic, minced
Sesame seeds
1. Place chicken in crock-pot slow cooker; season with salt and pepper.
2. Combine honey, soy sauce, ketchup, oil and garlic in medium bowl. Pour over chicken. Cover; cook on low 6-8 hrs. or high 3-4 hrs.
3. Garnish with sesame seeds and serve extra sauce to pour over prepared rice. Serve with steamed veggies and it is DELISH!
Chicken In Honey Sauce In Crock-Pot
6 boneless skinless chicken breasts (about 1 1/2 lbs.) Salt and black pepper to taste.
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil (I used olive oil Mom said to and she was right!)
2 cloves garlic, minced
Sesame seeds
1. Place chicken in crock-pot slow cooker; season with salt and pepper.
2. Combine honey, soy sauce, ketchup, oil and garlic in medium bowl. Pour over chicken. Cover; cook on low 6-8 hrs. or high 3-4 hrs.
3. Garnish with sesame seeds and serve extra sauce to pour over prepared rice. Serve with steamed veggies and it is DELISH!
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