Monday, July 14, 2014

78: Blackened Tilapia Tacos

Monday, Monday.  I always like to make fast meals on Mondays because that's usually the day I run to the grocery store after a long day at work.  When I saw this recipe for blackened tilapia tacos, I knew it would be perfect for a Monday meal.


1/4 cup fat free sour cream
~2 tsbp chopped cilantro
Juice from a medium size lime
1 jalapeno pepper, seeded and diced
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1 tsp dried oregano
3/4 tsp salt
1/2 tsp cumin
1/4 tsp ground red pepper
5 tilapia fillets
olive oil
8 tortillas (use corn to be Gluten-free)
1 avocado - sliced
some salsa

The How To:
Combine cilantro, lime juice, and jalapeno in a food processor (I used a Magic Bullet) 
Add sour cream to the mix
Grab a little bowl, and add all the spices (paprika, brown sugar, oregano, salt, cumin, red pepper)
Sprinkle the rub evenly over the fish (or put in a bag and shake) 
Heat some olive oil in a large pan
Add the fillets to the pan and cook about 3 minutes on each side (until it flakes easily) 
Warm tortillas with a moist paper town for about 30 seconds
Create tacos with the fish, and green mix
Serve with avocado slices, cheese, and salsa if desired

Will and I both agreed that this dish was just missing some shredded lettuce for a little extra crunch.  Other than that, this is totally a win.  It's just spicy enough with the jalapeno mix.  This dish is Will approved! 

77: Chard, It's Not Hard

Recently I have become obsessed with Chard.  I have made it several nights and I just had to write about it.

A lot of people probably see Chard as a leafy green, with a weird red stem.  I see that too, but man oh man is it delicious.  To cook it, I just cut the weird red stems away from the leafy greens and throw them in a bowl.  Caution - it will cook down to about 1/3 of the size of the washed leaves.

In a medium sized pan, I heat some olive oil. Add some diced garlic and onions and let those cook for about 5 minutes (until fragrant).  Sometimes, I'll add some sliced mushrooms and then I just add the chard and move it around until the leaves have wilted.  
Will is super nice and lets me eat the whole bowl, since he HATES chard.  Maybe someday he'll learn to love it.

76: White BBQ Sauce

We had a July 4th party this year.  Will smoked a Boston butt on the BGE, and I made some white bbq sauce.  

Have you ever had white bbq sauce?  Sometimes this is called Alabama BBQ sauce.  If you haven't had it - you're missing out.  Luckily I'm going to tell you how I made mine! 

1 cup mayo
2 tbsp ground black pepper
2 tbsp sea salt
4 tbsp distilled white vinegar
1 tbsp horseradish 
2 tbsp sugar
1 tsp white pepper
1 tsp cayenne pepper
1 tbsp apple cider vinegar

Sadly, no pictures were taken before all this food was eaten.  But I still wanted to document the sauce recipe for next time.  

Tuesday, June 24, 2014

75: Honey Salmon Foil Bake

Will and I both really like seafood and I make salmon a lot.  But Will says all the time that he doesn't like sweet salmon, so he wasn't thrilled when he saw I was making Honey Salmon.  I changed the recipe up a bit for him, see what he thought.... 


~1/8 cup honey
3 garlic cloves, minced
1 tbsp EVOO
1 tbsp white balsamic vinegar
*1 tbsp apple cider vinegar
*1 tbsp dijon mustard
1 tsp thyme 

The How To:
Preheat oven to 375
Line a baking dish with foil
Grab a separate bowl - whisk honey, garlic, EVOO, vinegars, thyme, S&P
Place salmon (skin side down) on the foil and cover with the mixture
Fold the foil around the salmon until covered
Bake for about 20-25 minutes - until salmon flakes easily with a fork

Will was surprised that this was not a very sweet dish.  It was very flavorful.  Will's exact words were "it's got a lot going on in the flavor department."  I think we both still prefer the blackened salmon dish I usually make, but this might make its way into the rotation from time to time.  This dish was Will approved! 

And yes, Will is wearing the same shirt he wore yesterday.

74: Mushroom Pork Chops

I like to make a quick and easy dinner on Monday nights.  It's a perfect time for Mushroom Pork Chops. Only THREE major ingredients! 


2 pork chops
1 can cream mushroom soup - reduced sodium
1 tbsp worcestershire 
*pinch cayenne pepper (optional)

*not pictured

The How To:
Preheat oven to 405
Line a dish with aluminum foil (for easy clean up)
Place the pork chops on the tin foil and cover with soup, worcestershire, cayenne pepper, and S&P
Cook for 45 minutes

I served mine alongside a salad and balsamic broccoli (may write this one up someday)

This is such an easy dish and you can make chicken this same way.  Usually I like to add some diced mushrooms or onions to this dish, but I was out.  It still turned out great, and makes a delicious lunch the next day.  I totally forgot to take the after picture, but it was Will approved!  

Tuesday, June 10, 2014

73: Chicken Paprikash

Back in April, we went on vacation to Prague, Vienna, Salzburg and Budapest.  In each country we tried some of the local cuisine, but we really loved the food most in Hungary.  Once I got back, got over the jet-lag and started planning dinners again I decided to try to find one of the popular Hungarian dishes that we had tried.  I found this recipe for Chicken Paprikash that I decided to try out.


2 skinless, boneless chicken breasts - cubed
Olive oil
2 tbsp tomato paste
1/2 white onion, diced
1 large garlic clove minced
1 (14.5 oz) can diced tomatoes (no salt added)
2 1/2 tbsp paprika
1/2 tbsp hot paprika (to taste)
1 cup low sodium chicken broth
1 cup no fat sour cream brought to room temp
2 cups pasta (I used bowtie)

The How To:
Preheat oven to 400
Season cubed chicken with S&P
Heat oil in a dutch oven and add chicken
Cook until golden brown on both sides and place aside
In dutch oven, add onions and stir frequently until onion becomes opaque ~5 minutes
While onions are cooking, grab a small frying pan and add tomato paste -- stir often and cook until paste becomes fragrant
Add tomato paste to the onions and continue to cook for about a minute
Add garlic and cook another minute or so
Add chicken broth, tomatoes, and paprika to the mixture and stir until simmering
Season with S&P
Add chicken and transfer to oven
Bake for 40 minutes 
Remove from oven and let it cool for about 3 minutes
Stir in sour cream
Serve over pasta

This dish was a little more trouble than I typically like to do on a weeknight, but the end result was well-worth it.  This tasted much like I remember a dish I had our first night in Budapest at a local place called, √Čtelek.  Will and I both really enjoyed it and it was fun to remember our trip.  This dish was Will approved! 

And for fun, here are a few pics from Budapest... 

72: Parmesan-Crusted Tilapia

Fish is easy to make, fast to cook, low in calories, and delicious!  Tonight, I tried out parmesan-crusted tilapia, inspired by this recipe.


1 lb tilapia filets
1/2 cup parmesan/romano cheese mix
2 tsp paprika
1 tsp parsley
1 tsp oregano
olive oil
1/4 tsp chili powder
*1/2 cup panko

*not shown

The How To:
Preheat oven to 400
Combine cheese, paprika, oregano, parsley, chili powder, panko, and S&P - put mixture in a zip-lock bag
Drizzle fish with olive oil and put in the bag with the cheese mixture
Shake the bag until coated
Line a pan with foil (for easy clean up) then add the fish
Cook for about 15 minutes, until opaque 

This was a super easy, no frills dinner.  But, it was still Will approved! 

Wednesday, June 4, 2014

71: Beefcake

I won't even start making excuses for why it's been so long since I have posted.  But I promise, Will has been eating.

Today I decided to try something super fast and easy, and Will decided to name it a beefcake.  It was inspired by this recipe for a Beef & Cheese foldover.


*1 lb ground beef
1/2 white onion, diced
1/4 cup ketchup
4 tsbp A1
1/2 shredded sharp cheddar 
1 package crescent rolls
1 can diced tomatoes with green chilis
*dash of cayenne pepper

*not pictured

The How To
Preheat oven to 375
Brown ground beef in a large skillet with onions, tomatoes, ketchup, a1, and some water
Drain the ground beef, and return to the skillet
Season with S&P and cayenne pepper
On a baking sheet, knead the crescent rolls into the shape of a ball
Place the ground beef on the dough and fold up sides (I had to turn mine over to keep it together)
Bake for 15 minutes or until dough is browned
Top with remaining ground beef mixture, cheese and sour cream

This recipe is nothing to write home about (in my opinion).  But when you need a quick meal this will definitely work.  Will really liked it and even gave it two thumbs up!  He is easier to please than I am.  This meal is Will approved! 

Monday, March 31, 2014

70: Meximelt Casserole

Who doesn't love a good, easy Mexican dish especially on a Monday night after a long day at work.  That is just what I found with this recipe, or so I thought.  This really turned out as sort of a fail, but it ended up being pretty tasty anyway.


1 lb ground beef
shredded hot habanero cheese
shredded sharp cheddar cheese
some corn tortillas
pinch of the following for taco seasoning:
red pepper
chili powder
onion powder
garlic powder

The How To:
Brown and drain the ground beef
Season with homemade taco seasoning
Put a layer of tortillas on the bottom of a pyrex dish
Layer cheddar cheese, meat, habanero cheese, salsa and another layer of tortillas.
Repeat layering process
Heat at 350 until cheese melts (about 15 minutes)

All my tortillas split in half, hence the reason to improvise and create more of a casserole version.  It still turned out pretty tasty.

This dish was Will approved! And yay for dinner outside!! 

69: Buffalo Chicken Enchiladas

As I've mentioned before Will and I love spicy food (here, here, or here)  When I saw this recipe I knew we had to try it.

I was working late so I didn't take the time to take pictures of all the ingredients, so I'll have to update this post later (when I make a repeat dish)

olive oil
2 skinless, boneless chicken breasts 
14.5 oz diced tomatoes, drained
8 oz tomato sauce
4 oz green chilies
1/2 cup hot sauce
1/4 tbsp butter
dash of worcestershire sauce
4 oz cream cheese
12 corn tortillas (warmed)
1 cup shredded sharp cheddar cheese
dash of paprika, pepper, cayenne pepper

The How To:
Preheat oven to 405 
Line a pan with aluminum foil
Place chicken on foil, season with S&P
Cook for 45 minutes
While you are waiting - (start when chicken has about 10 minutes left)
Heat oil in large skillet
Add drained tomatoes, tomato sauce, and chilies 
Cook for about 5 minutes
Season with paprika, pepper, and cayenne pepper
Once chicken has cooked, shred it
In a small dish, mix butter, hot sauce and worcestershire sauce
Get a large baking dish (9x13) and put a layer of the tomato mixture on the bottom of the dish
Mix hot sauce mixture into the tomato sauce and stir
Add chicken and stir until evenly covered
Fill each tortilla with the chicken/tomato mixture and place in the dish (seam side down)
Top with remaining chicken mixture and top with shredded cheese
Bake in an oven around 350 for about 10 minutes, or until cheese melts
Top with blue cheese (if you wish) and serve!

I was working late so Will helped me make this one, so that might have made it taste even better.  Holy moly you gotta try this one.  Will and I both loved this dish so much.  This dish was Will approved!!  (Also forgot to take the double thumbs up picture)

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