Garlic/Lime Tilapia

I found this recipe on Pinterest. You can find it Here

Ingredients

• 3 Tbs. butter
• 2-3 cloves garlic, crushed
• 6 Tilapia fillets
• Old Bay Seasoning
• ¼ cup lime juice

Instructions

1. Melt the butter in a large skillet.
2. Add the garlic and cook for a minute or two.
3. Season the fish with Old Bay Seasoning on both sides of each fillet. Add to the skillet.
4. Cook for several minutes. Flip and cook the other side for a couple minutes.
5. Pour the lime juice into the skillet.
6. Cover and cook the last few minutes until the fish flakes easily with a fork.

Garlic/Lime Tilapia

I found this recipe on Pinterest. You can find it Here

Ingredients

• 3 Tbs. butter
• 2-3 cloves garlic, crushed
• 6 Tilapia fillets
• Old Bay Seasoning
• ¼ cup lime juice

Instructions

1. Melt the butter in a large skillet.
2. Add the garlic and cook for a minute or two.
3. Season the fish with Old Bay Seasoning on both sides of each fillet. Add to the skillet.
4. Cook for several minutes. Flip and cook the other side for a couple minutes.
5. Pour the lime juice into the skillet.
6. Cover and cook the last few minutes until the fish flakes easily with a fork.

Portobella Lasagna Rollups

This recipe came from Ellie Krieger from Food Network.
You can find it Here







Ingredients:
12 lasagna noodles (about 12 oz.)
2 teaspoons olive oil
12 oz. Portabello mushrooms, chopped (about 3 medium
1/2 teaspoon salt
4 cups store-bought marinara sauce
One 15-oz. container part - skim ricotta cheese
One 10-oz. package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
23 oz. grated mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Cook noodles to al dente according to the directions on the package. Drain them well and spread out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporate, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, and remaining 1/4 teaspoon salt, and few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9" X 12" baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bak for an additional 15 minutes.

Portobella Lasagna Rollups

This recipe came from Ellie Krieger from Food Network.
You can find it Here







Ingredients:
12 lasagna noodles (about 12 oz.)
2 teaspoons olive oil
12 oz. Portabello mushrooms, chopped (about 3 medium
1/2 teaspoon salt
4 cups store-bought marinara sauce
One 15-oz. container part - skim ricotta cheese
One 10-oz. package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
23 oz. grated mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Cook noodles to al dente according to the directions on the package. Drain them well and spread out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporate, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, and remaining 1/4 teaspoon salt, and few turns of pepper and nutmeg.
Spread 1 cup of the tomato sauce on the bottom of a 9" X 12" baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bak for an additional 15 minutes.

Stuffed Poblano Peppers

These stuffed poblano peppers are winners.  I had enough stuffing to make at least 4.  I only made 2, so I will probably go to the grocery store tomorrow and get 2 more poblano peppers.  We had mashed cauliflower and fried green tomatoes.  It is suppose to freeze this weekend, so we picked all our green tomatoes. This was a great way to use them.  Hopefully, some of our tomatoes will turn red, but I love fried green tomatoes so I wouldn't mind eating them this way.

Ingredients:
1 package breakfast sausage
4-6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned pinto beans ( or black beans) rinsed and drained
1 1/2 cups shredded Mexican cheese blend
Salsa, sour cream (optional)
1. Preheat grill to medium-high (350 - 400). Meanwhile cook sausage in nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink. Drain and set aside.
2. Grill peppers 5 minutes per side or until charred. Cool slightly. Place peppers in large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin. I put mine in the oven on broil.
3. Cut a 3-inch slit lengthwise into each pepper. Leave tops intact. Remove seeds. Set peppers aside.
4. Stir together sausage, rice, beans, and cheese. Spoon evenly into peppers. Arrange peppers on aluminum foil- lined baking sheet. Place in a 400 degree oven and bake until heated through and cheese melts.
5. Top with salsa and sour cream, if desired.

Stuffed Poblano Peppers

These stuffed poblano peppers are winners.  I had enough stuffing to make at least 4.  I only made 2, so I will probably go to the grocery store tomorrow and get 2 more poblano peppers.  We had mashed cauliflower and fried green tomatoes.  It is suppose to freeze this weekend, so we picked all our green tomatoes. This was a great way to use them.  Hopefully, some of our tomatoes will turn red, but I love fried green tomatoes so I wouldn't mind eating them this way.

Ingredients:
1 package breakfast sausage
4-6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned pinto beans ( or black beans) rinsed and drained
1 1/2 cups shredded Mexican cheese blend
Salsa, sour cream (optional)
1. Preheat grill to medium-high (350 - 400). Meanwhile cook sausage in nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink. Drain and set aside.
2. Grill peppers 5 minutes per side or until charred. Cool slightly. Place peppers in large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin. I put mine in the oven on broil.
3. Cut a 3-inch slit lengthwise into each pepper. Leave tops intact. Remove seeds. Set peppers aside.
4. Stir together sausage, rice, beans, and cheese. Spoon evenly into peppers. Arrange peppers on aluminum foil- lined baking sheet. Place in a 400 degree oven and bake until heated through and cheese melts.
5. Top with salsa and sour cream, if desired.

Brazilian Cinnamon Doughnuts

My grandson's 3rd grade class was studying Christmas around the world and I choose Brazil so I could make these delicious doughnuts. These are very similar to beignets, but oh so much easier.  They dust them with cinnamon and sugar, but you could dust them with powdered sugar like the famous beignets from New Orleans. The flag is a Brazilian flag that my 1st grade grandson made.


Ingredients:
2 cups flour
3 Tablespoons sugar
1/2 teaspoon salt
2 eggs
1/2- 1 cup buttermilk
1 tablespoon baking powder
12/ cup sugar
1 Tablespoon cinnamon
Vegetable oil for frying
Method:
1. In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F)
2. In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.
3. Mix the flour, salt and 3 Tablespoons sugar in a bowl.
4. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.
5. Stir in the baking powder
6. Using 2 teaspoons, scoop a generous teaspoon of batter and carefully drop it into the oil, suing the second spoon to help scrape the dough off the first spoon. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
7. Cook the doughnuts, turning occasionally, until golden brown on all sides.  Most of mine turned on their own.
8. Remove doughnuts from the oil with a slotted spoon and drain briefly on  paper towels.
9. Roll the doughnuts in the cinnamon/sugar mixture while still hot.
10. Cook the rest of the doughnuts in batches.
11. Doughnuts are best served warm, and can be reheated or kept warm in the oven.
Since I made these for the class, they were not warm, but the principal said they were delicious. This recipe makes about 40 small doughnuts.

Brazilian Cinnamon Doughnuts

My grandson's 3rd grade class was studying Christmas around the world and I choose Brazil so I could make these delicious doughnuts. These are very similar to beignets, but oh so much easier.  They dust them with cinnamon and sugar, but you could dust them with powdered sugar like the famous beignets from New Orleans. The flag is a Brazilian flag that my 1st grade grandson made.


Ingredients:
2 cups flour
3 Tablespoons sugar
1/2 teaspoon salt
2 eggs
1/2- 1 cup buttermilk
1 tablespoon baking powder
12/ cup sugar
1 Tablespoon cinnamon
Vegetable oil for frying
Method:
1. In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F)
2. In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.
3. Mix the flour, salt and 3 Tablespoons sugar in a bowl.
4. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.
5. Stir in the baking powder
6. Using 2 teaspoons, scoop a generous teaspoon of batter and carefully drop it into the oil, suing the second spoon to help scrape the dough off the first spoon. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
7. Cook the doughnuts, turning occasionally, until golden brown on all sides.  Most of mine turned on their own.
8. Remove doughnuts from the oil with a slotted spoon and drain briefly on  paper towels.
9. Roll the doughnuts in the cinnamon/sugar mixture while still hot.
10. Cook the rest of the doughnuts in batches.
11. Doughnuts are best served warm, and can be reheated or kept warm in the oven.
Since I made these for the class, they were not warm, but the principal said they were delicious. This recipe makes about 40 small doughnuts.