Crumb Coated Talapia

1/2 cup crushed salad croutons
2  tbsp. fresh grated parmesan cheese
1 1/2 tsp. lemon-pepper seasoning
1/4 tsp salt
4 tilapia fillets (6 oz. each)
3 tbsp. olive oil

Combine the topping ingredients.  Place the filets in the crumb mixture and cover to coat.  In a heavy skillet, cook fillets over medium heat for about 4-5 minutes on each side.  The fish will flake with the fork when it's done.  Enjoy!

Peanut butter Chocolate Bites

 

1 1/3 cup sweetened condensed milk
2/3 cup chunky peanutbutter
1 tsp. vanilla
2 cup bisquick
2/3 cup chocolate chips

Mix the milk, peanutbutter and vanilla until smooth.  Add the bisquick and then chocolate chips.  Spread into a 9x13 pan and bake for 14 minutes at 375 until lightly brown. Cool before cutting.  Enjoy!

Chicken Enchiladas

 

 

 

 

 

 

 

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast (or pulled pork – hahaha)
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend (or a taco seasoning blend, etc.)
• 1 can green chili's (pureed)
• 1/4 tsp chipotle chili powder
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can stewed tomatoes (pureed)
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce (recipe follows)
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. add spices (chipotle powder & green chili’s). Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

 

Enchilada Sauce:

1 can (28 oz) tomato sauce (or pureed whole tomatoes)

1 tsp Chipotle Powder

1 tsp Cumin

1 tsp garlic powder

1 tsp onion powder (or one onion grated)

1 shot of hot sauce (depending on how spicy you like it!!)

 

Put everything in a sauce pan. Cook over medium heat until bubbly. Remove from heat. Can be frozen for future consumption!!  :) YUM!!

 

(picture from Food Network)

Easy Coconut Macaroons

 

1/2 tsp. salt
2 1/4 tsp. vanilla
1 can sweetened condensed milk
1 bag coconut

Mix the first three ingredients together. Add the coconut; mix well. Drop by spoonful onto parchment paper. Bake at 350 degrees for 15 minutes. 

Bran Muffins

I found this recipe on Sophia’s blog again!! I LOVE her!! :) Enjoy!

1 cup bran cereal

1 cup boiling water

1 ½ cup sugar

½ cup oil

2 eggs

2 cups buttermilk

2 cups wheat bran

2 ½ cup flour

2 ½ tsp. Baking soda

½ tsp. Salt

Boil water and add cereal; stir together and cool for 10 minutes. Cream sugar, oil, eggs and buttermilk. Add dry ingredients. Drop in muffin pan. Cook about 15 minutes at 400 degrees. What you don’t use can be stored about 6 weeks in air tight container in fridge.

Enjoy!

Tammy: wife, daughter, sister, friend, stay at home mother of 5 and one on the way,  Step Mother of 2, Mother-in-law to one, Learning coach to 3. . . Satisfied and happy!!

Crustless Quiche Master Recipe

From Food Network

 

This is what is for dinner tonight!! :) YUM!! With pulled pork!! lol I know! What a surprise!! :) I am going to use cheddar cheese, bacon, pork, hashbrowns, and on part of it onions and tomatoes and some asparagus!! YUMO!!

Ingredients

• 2 tablespoons unsalted butter, softened
• 2 tablespoons finely grated Parmesan cheese

Optional Quick Crust:

• 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
• 2 tablespoons unsalted butter or extra-virgin olive oil
• 9-inch glass or ceramic pie pan

Custard:

• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Freshly grated nutmeg
• Pinch cayenne or paprika

Fillings:

• 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
• 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
• 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
• 3/4 cup chopped crisp bacon, diced ham or salami
• 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

Directions

Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Pulled Pork

For Josh & Ashley’s Rehearsal dinner I made TONS of pulled pork for bbq pulled pork sammy’s. My secret (not really) recipe:

Ingredients:

Pork Shoulder or Butt

Chicken Stock (or water)

Liquid Smoke

Canadian Steak Seasoning

BBQ sauce (homemade or semi-homemade or jarred)

Place seasoned meat inside crock pot (sprayed with pam) Add chicken stock at least halfway up the roast. Pour over at least 2 tablespoons of liquid smoke – depending on size of roast. Cook on low for 12 hours. Add more liquid as it evaporates/cooks down. Keep it no lower than 1/4 way up.

When time is up  - meat will fall off the bone. Pull apart (before it cools) then add in bbq sauce to taste.

 

BBQ Sauce:

    Using your favorite bbq sauce add in liquid smoke and coarse mustard to taste. DELISH!! Makes it spicy and yummy!! You can’t taste the mustard it just makes the sauce have a bit of kick – depending on how much you add!! :)

 

ENJOY!!

Chocolate Crinkle Cookies

1 package chocolate cake mix (any kind)
2 eggs
1/3 cup oil

Mix all ingredients. At first it will seem like there isn’t enough liquid, especially if you use medium-sized eggs. Keep mixing until it all comes together in a moist dough. Roll dough into tablespoon-sized balls. Roll in powdered sugar. Place on a cookie sheet and flatten slightly with your fingers. Bake in a 350 degree oven for 10 minutes.

This recipe taken from American Jane  - ENJOY!! :)