Mexican-style Tilapia

So, I would like to preface this by saying I am not a big fan of tilapia usually. But I made my mother-in-law's recipe while we were out of town and it was delicious and best of all it is super easy! A yummy way to eat fish that is cheap! Hope you like it.

Prep: 5 min. Cook: 30 min at 350.

Ingredients:

Tilapia loins
salsa, desired spiciness
Hint of Lime tortilla chips*
cheese

*If you don't have Hint of Lime chips you can sprinkle the tilapia with lime juice and use regular tortilla chips.

Preheat your oven at 350.
Line a baking sheet with foil and spray with non-stick cooking spray.
Lay your tilapia on the cooking sheet and cover with a thin layer of salsa (about a 1/4 inch thick on top).
Then crush your tortilla chips until they are in small pieces and put on top of the fish.
Sprinkle the cheese on top, enough to cover the chips and put in the oven. That's it!

Amazing hot sandwich

My friend gave me this recipe. Cheap meal and it is extremely yummy

Ingredients:
1 loaf of garlic bread (I get the stuff from Walmart with no butter on it)
1 package of lunch meat (the 3 dollar stuff in the glad Tupperware)
1 package of mozzarella shredded cheese
butter to taste

-cut the bread and butter the insides. Broil it until the bread is only slightly browned
-take it out and put the lunch meat on one side and the cheese on the other
-Put it back in the oven just until the cheese is melted
-take it out, cut it up, and ENJOY!!

You can put other toppings on it or get the auju dipping sauce. So good and so quick

Honey-And-Apple Ribs

Honey-and-Apple Ribs (adopted from Better Homes and Gardens)

3 lbs boneless pork ribs

½ cup chopped onion

2 cloves garlic, minced

1 Tbs. cooking oil

¾ cup bottled chili sauce

½ cup apple juice, apple cider, white grape juice

¼ cup honey

2 Tbs. Worcestershire sauce

½ Tsp dry mustard

Place ribs in crockpot and cook on high 4 hours or low 8 hours (no need to add water or anything. Pork ribs are fatty enough to produce juice to cook in).
For the Sauce: In a saucepan cook garlic and onion in oil until tender. Add remaining ingredients. Bring to boil then simmer for 15-20 minutes. Remove ribs from crockpot (drain juice in the crockpot), place in a serving bowl and pour sauce over top. I usually pour 1/2 the sauce on the ribs, and serve the remaining sauce on the side. Serve with rice, mashed or baked potatoes. Delicious!

Strawberry Salad

This is a family favorite during the summer months.

It is one of those kinds of recipes you can throw in any of your favorites, and add as much or a little as you like, but this is how I like it.

Salad greens-- spinach and spring mix

Fresh Strawberries or a combinations of frutis such as fresh pears, raspberries, pomegranate seeds, manaderine oranges, apples. Raspberries and Strawberries are really good together. You can also use dried cranberries if fresh fruit is not in season.

Green onions-sliced

candied pecans or almonds--put a little sugar and maybe about half a cup and about 2 or 3 tablespoons butter in a pan. Cook until carmelike and add nuts. Stir until nuts are well coated and then turn out onto waxed paper to cool.

Cheese crumbles-- I like reduced fat blue cheese crumbles but you could use whatever kind you like best.

Mix together above ingredients. Add dressing just before serving.

Dressing--Equal parts white vinegar, oil and sugar. Add together and mix well. Add dressising to salad just before serving as not to wilt the lettuce.

Dr. Pepper Ribs

I found the recipe here but I did somethings differently, so here is what I did, including options for grill, oven, and crock pot:

Dr Pepper Ribs

Rub: (I halved the rub, and still had a ton left-over. I stuck the left-over in a bottle in my pantry and just labeled it so it would be ready for the next time).
1/4 cup salt
1/4 cup black pepper (I might only use 1/8 if you don't like them super peppery, because they are super peppery!)
1/4 cup brown sugar
4 teaspoons of mustard powder
1/4 teaspoon of cayenne

1/2 tsp dried jalapeno (that's what I had) or chipotle chili pepper (made from smoked dried jalapenos – you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Coat the ribs with the rub (I coated medium light. This is DEFINITELY on the peppery side.), wrap in plastic and place in the refrigerator for at least four hours.

Make the glaze, and set aside: place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/8 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 teaspoon dried jalapeno pepper

5 drops liquid smoke

Two racks of ribs (I used boneless pork-ribs, they're my FAVORITE...and easier/cleaner to eat. You can buy these in smaller quantities, and are usually much cheaper too. *If you are just making this for 4-5 people, I would definitely HALF the sauce and the rub!).
1/4 cup Dr Pepper

GRILL: Heat oven to 350 degrees. Bring ribs to room temperature (I put in the microwave for 1 minute to make them a little warmer). Put 1/4 cup (roughly) Dr. pepper in the bottom of your pan, and place ribs in pan. Bake covered for 45 minutes to 1 hour. (If you want your ribs even more tender, cook for 1.5-2 hours on 300). Take ribs out and spread glaze over, then barbecue on grill, turning and glazing frequently. Serve with left-over glaze.

OVEN: (without the BBQ): Turn oven onto 300. After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes. After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness. At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes. Divide and serve!

CROCK POT: After rubbed-ribs have sat in refrigerator overnight, place them in your crock pot and cook on high 3 hours or low for 5-6. Drain juice, but leave ribs in crock pot. Add 1/2 of glaze and let cook additional 1-2 hours on high for 2-3 hours on low. Cook to desired tenderness. When ribs are done (if not too tender), you can place them on the grill or under the broiler for a few minutes and cook on each side (continue to glaze as desired). Serve with additional "glaze"/sauce as desired.

Easy Parmesan Chicken

This is a super yummy and easy quick recipe. My family loves it!

Ingredients

Chicken Tenders or I'll just cut up chicken breasts into strips
1/2 c. butter melted
1/2 c. sour cream
1 1/2 tsp minced garlic
1 roll of ritz crackers or club crackers
3/4 c. grated parmesan cheese
1/4 c. shredded parmesan cheese
garlic salt

•In a small bowl combine butter, sour cream and garlic together. Then in a seperate bowl crush the ritz crackers and mix with parmesan cheeses.

•Take chicken and dip into sour cream mixture then into cracker mixture. Place on baking sheet so they are not touching. Sprinkle remaining cracker mixture over chicken strips and sprinkle lightly with garlic salt and a little bit more of shredded parmesan cheese.

•Bake at 425 degrees for 20-25 minutes.

Oven Chicken Fingers and honey-mustard dipping sauce

Need something fast and easy to make for dinner? These are popular and kid friendly!

Oven Chicken Fingers
1 cup Italian bread crumbs (I use whole wheat)
2 tbs Parmesan cheese, grated
1 clove garlic, minced (I used 1 tsp garlic powder)
1/4 cup vegetable oil, water, or 1-2 slightly beaten egg white
8 boneless, skinless chicken breast halves (or 1 pkg chicken tenders)

In plastic bag, mix breadcrumbs, Parmesan cheese, and garlic. Set aside. Place your oil, water, or egg in shallow bowl. Cut your chicken into thin strips. Dip strips in oil; then coat with bread mixture. Place on greased baking sheet (or foil-lined baking sheet). Bake at 350 degrees for 20 minutes, or until golden brown. (I usually cook for 15 minutes, then turn them over and cook them an additional 10-15 minutes). If you want them extra crisp, stick them under the broiler for 2-3 minutes at the end.

Honey Mustard Sauce (for dipping):
2 tbs cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

Dissolve cornstarch in 1 tbs water in a saucepan. Add honey, mustard, and remaining water. Bring to boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

{Honey Lime Chicken Enchiladas}

I have heard rumor that many of you are wanting this recipe :) This is definitely in our top 5 favorite things to eat!

Honey Lime Chicken Enchiladas

6T Honey
5T Lime Juice
1T Chili Powder
1/2t garlic powder
3 Chicken Breasts (cooked and shredded)

8-10 Flour Tortillas
1 lb. Monterey Jack Cheese
16 oz. Green Enchilada Sauce
(1) 8oz. Sour Cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 Cup Enchilada Sauce on the bottom of a 9x13 pan. Fill flour tortillas with chicken and shredded cheese, saving a bout 1 Cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the sour cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes.

** I like to throw my chicken in the crockpot on high for 3 hours and then shred it. It literally falls apart and makes it so easy! Also, I can usually get this recipe to make 11 or 12 enchiladas if I use 3 pieces of chicken.

Enjoy!

Witch Hunt

Ladies.  

I am on a hunt.  

At the Cinco De Mayo Party a few days ago, someone made "Honey Lime Enchiladas."  

Ever since, I have thought of almost nothing else.  

And (kid you not) I will literally die if I do not have this recipe soon.  

Does anyone know who brought them!?!  There will be a reward for any assistance I receive in gaining this recipe.  (Also, the mexican rice must be mine as well.)

HELP!!

Pulled Pork Rub

This was a such a good and easy pulled pork recipe. It had such a good flavor because it wasn't just BBQ sauce. I didn't follow her recipe exactly because her instructions tell you to put the rub on the roast and then refrigerate for a day (I'm sure it would taste amazing, but I just don't think that far in advance usually). I just sprinkled the spices on the roast and cooked on high until it was done. Give it a try, we loved it!

From ahintofhoney.com

INGREDIENTS
Pork Rub:
2 Tbsp. dark brown sugar
1 Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp. white pepper (I didn't have this)
1/2 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder

1 6-8 lb. bone-in pork shoulder (Boston Butt) (I used a regular roast without a bone)
prepared barbecue sauce
1/2 tsp. liquid smoke (optional)

DIRECTIONS
1. Combine spice rub ingredients in a small bowl. Rub over the entire surface of the pork shoulder. Wrap securely in plastic and refrigerate for at least 12 hours (up to several days).

2. Place the pork shoulder in a large slow-cooker with 1/4 cup water and the liquid smoke (if using). Cook on low for 10-12 hours until it is falling off the bone and shreds easily. (I cooked mine on high for the first 6 hours and then on low for another 4 hours.)

3. Remove the pork from the slow-cooker and drain the liquid. Discard the bone and shred the pork, removing any gristle or fat. Return to the slow cooker. Toss with several cups of barbecue sauce and cook on low for 30-60 minutes until hot. Serve with extra sauce on the side.

Serves 10+.

Honey-Citrus Viniagrette

Honey-Citrus Vinaigrette

1 garlic clove, minced
1/2 T grated onion (kind of weird, but I definitely recommend doing fresh not granulated)
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

Recipe by Ourbestbites.com

I used this dressing on my coconut chicken salad. This dressing is soooooo good! For the salad I used mango and avocado. It would taste good with purple onion, but I didn't have any on hand. You have to make this!

Crispy Coconut Chicken

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it’s about the same size as the panko pieces and mix with Panko and spices. Place the flour in another dish and beat the egg in another. Dredge chicken in flour, one at a time, then dip in the egg, and then dip and press in the panko crumbs and spices. Place the chicken on a foil-lined baking pan sprayed with cooking spray. You can drizzle olive oil on top or spray with cooking spray so they will crisp up in the oven.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them.

You can make a sweet and sour sauce and serve with rice, or dip in ketchup, or ranch. I made mine into a salad, which I'll be posting on here as well. These were delicious!

Two Recipes in One!

Okay, I don't know why I haven't posted this recipe before because it's one of our favorites. And the great thing is that it's so easy and so fast. I literally made this in 35 minutes they other day, and that was with defrosting the chicken in the microwave. It's actually 2 recipes that are very similar but you can make it two ways. The first way is cold and is good for a light lunch because it doesn't have any meat. The second way is hot and has chicken and is great for dinner. I hope it's not confusing, sorry if it is.

Pasta with Uncooked Tomato and Olives
serves 4 as a main course

3 med. tomatoes
1 yellow pepper (optional)
2 garlic cloves
1 cup grated mozzarella
1/2 cup black olives (halved), 1 can
3 T extra virgin olive oil
1 T balsamic vinegar
1/2 lb spiral shaped pasta
Salt and pepper to taste (I probably do about 1/2 tsp of salt)
3/4 cup finely chopped herbs (basil and mint) (If you don't have mint it's still fine, but you should try it. It's really good!)
let stand 30 minutes

Mix it all together and it's as simple as that!

Balsamic Chicken and Noodles

1 lb cubed chicken breast
3 T olive oil
1 T Balsamic vinegar
Water (as needed, add at the end to get the desired amount of sauce that you want)
handful of basil finely chopped
Parmesan cheese (or like the first recipe I like to do mozzarella)
3 med diced tomatoes
Salt and pepper to taste
2 garlic cloves minced
1 can olives, halved, (optional, I liked it from the first recipe and put it in this one)
1/2 pound of spiral shaped pasta, cooked

Cook the chicken in olive oil, garlic until almost done. Add balsamic vinegar, salt, tomatoes, olives, and basil and cook until sauce is bubbly. Add water mix with either flour or cornstarch to thicken the sauce. You don't need a lot of water I probably add about 1/2 cup or less. Serve over pasta.

Blue Cheese Topped Steak

STEAKS WITH BLUE CHEESE TOPPING
4 10-12 oz beef steaks (boneless rib-eyes...I used bacon wrapped sirloin filets)
1 clove of garlic pushed through a garlic press (I just used garlic powder and sprinkled it on the steaks like the salt and pepper
1 tbsp chopped parsley
1/2 tsp sea salt ground
1/4 tsp freshly ground black pepper
1/2 tsp white pepper
4 tbsp cream cheese softened
4 tbsp blue cheese crumbles
1 green onion finely chopped (I used a few)

Make the cheese topping. Combine the cream cheese, blue cheese, green onion, and 1/2 tsp white pepper.
Rub each steak on both sides with garlic, salt, and pepper. Arrange the steaks on the rack of a broiler pan 2-3 inches from the heat source. Broil 10-12 minutes for medium rare or more to the degree of doneness you like. Remember though that the more you cook them the less tender and juicy they are.
Top each steak with an equal amount cheese topping. Broil 1-2 minutes until the topping starts to melt. Sprinkle with parsley. Next time your grocery store has your favorite cut of steak on sale, get some and try this recipe.

I found this recipe HERE. We had some friends over, so I made extra. We LOVED this, and also thought it would be amazing on hamburgers :)

Baked Potato Casserole

This is my version of a recipe I got from my grandma. It had a few too many calories for my liking (not that this is too much better!!) Baked Potato Cassrole 6 -8 Yukon Gold potatoes cut in chunks, cooked until tender Water (this is replacing the milk you would use in regular mashed potatoes) + 2 tsp chicken bullion 4 oz low-fat Cream Cheese, softened 1/2 c Sour cream (can also substitute fat-free greek yogurt) 1 bunch Green Onions, Chopped 5-6 slices of bacon, cooked (I used turkey bacon) 2 c Sharp Cheddar Cheese, Grated 1/2 t pepper 3 tbs Butter, melted Cook bacon and cut fine. Set aside. Cook potatoes on stove until tender. Mash (you can leave some chunks if desired). Add water, chicken bullion, cream cheese, sour cream, and 3 tbs butter. Stir in green onions, bacon, and 1 cup cheese. Place in baking dish. May dot with additional butter if desired (I skipped this part), and sprinkle with remaining cheese. Bake in 9X13 pan 45 min at 350'. May also warm in crockpot for 2-3 hours.