Tangy Parmesan Tilapia

Tangy Parmesan Tilapia

1/4 cup grated Parmesan cheese
2 tablespoons reduced-fat mayonnaise
1 tablespoon reduced-fat butter, softened (I used olive oil)
1 tablespoon lime juice
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon pepper
Dash onion powder
4 tilapia fillets (5 ounces each)
1/4 teaspoon salt


In a small bowl, combine the first eight ingredients; set aside. Line a broiler pan with foil and coat the foil with cooking spray. Place fillets in prepared pan; sprinkle with salt.

Broil 3-4 in. from the heat for 2-3 minutes on each side. Spread 1 tablespoon cheese mixture over the top of each fillet; broil 1-2 minutes longer or until topping is golden and fish flakes easily with a fork. Yield: 4 servings.

Soy and Ginger Salmon w/ Lentils and Bacon

This recipe is adapted from Food & Wine. They just had a plain roasted salmon over the lentils, but in order for me to eat (and like) salmon, I have to cover up the fish taste a little. :-)

Soy and Ginger Salmon

1/2 cup low-sodium soy sauce

2 tablespoons honey
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional) I used ground red pepper
4 6-ounce salmon fillets
 
Mix everything together and marinate for atleast 30 minutes. I pan fried.

Lentils

4 strips turkey bacon, cut crosswise into 1/2-inch pieces

1 small onion, cut into 1/2-inch slices
1 carrot, cut into 1/2-inch slices
1 rib celery, cut into 1/2-inch slices
1 clove garlic, minced
1 1/4 cups lentils
2 1/4 cups canned low-sodium chicken broth or homemade stock
1/2 cup canned crushed tomatoes in thick puree
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon fresh-ground black pepper
 
1. In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan. Add the onion, carrot, celery, and garlic. Cook over moderate heat, stirring frequently, until golden, about 5 minutes.


2. Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.

Carrots, Turkey Bacon cooking

Adding everything

Marinating the fish

Finally got myself a decent (larger) non stick pan

Southwestern Beer Battered Fish

So I have a cold, but what I could taste of this was really good. I can't wait to make it when I fully appreciate the taste.

Beer Battered Fish

Oil for frying

1 1/4 cups Original Bisquick® mix
1 lb tilapia fillets, about 1/2 inch thick, cut into 4 serving pieces
1 1/2 teaspoons chili powder
1/2 teaspoon salt
3/4 cup regular or nonalcoholic beer
1 egg
1 small lemon, cut into quarters  (optional)

1. In small bowl, mix sauce ingredients. Refrigerate until serving.


2. In 10-inch skillet or deep fryer, heat oil (1 1/2 inches) to 350°F. In shallow dish, place 1/4 cup of the Bisquick mix. Lightly coat fish with Bisquick mix.

3. In medium bowl, beat remaining 1 cup Bisquick mix, the chili powder, salt, beer and egg with wire whisk until smooth. Dip fish into batter, letting excess drip into dish.

4. Fry fish in oil 1 1/2 to 2 minutes on each side or until golden brown; drain on paper towels. Serve with sauce and lemon quarters.

Serve with Green Chile Tarter Sauce*

Coat the fish with 1/4 c Bisquick mix

Dip in batter

Fry!

* Green Chile Tarter Sauce

1/2 cup mayonnaise or salad dressing
2 tablespoons (from 4.5-oz can)  chopped green chiles, drained
2 teaspoons chopped fresh parsley
1 teaspoon finely chopped onion

or
I just whipped up my own with
 
Mayo
Dill Relish
Onion Powder
Garlic Power
Salt
Parsley

Chicken Noodle Company Casserole

This recipe is adapted from a recipe that was posted on one of my message boards.

Chicken Noodle Company Casserole

2-3 c Noodles or Pasta, cooked (I used whole wheat penne)
1 can Cream of Chicken
1 can Tuna, (or 2 cups cooked, diced Turkey or Chicken)
1/2 c Mayo
1 c grated Cheese
1-2 c. Breadcrumbs, seasoned (or make your own seasoned bread crumbs)
1-2 T Olive oil or melted Butter

350-375 until bubbly

Mix together the Cream of Chicken, Mayo, and Meat

Add the grated cheese, and then mix with your noodles and put in baking dish

Season your breadcrumbs with onion powder, garlic salt, italian seasoning, parsley, and then add about 1 T of Olive oil or melted butter and mix

The bread crumbs should look about like this.

Sprinkle over the top of noodle mixture and bake until bubbly

Double K Grilled Salmon

Adapted from Taste of Home. Cary said this has been his favorite salmon (that I've cooked) so far, but it could just be that I'm actually getting better at cooking fish. ;-)

Double K Grilled Salmon

1/4 cup packed brown sugar

1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

Directions:

In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium heat for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with a fork. Yield: 8 servings.
I just pan fried them and them warmed them in the cooked marinade

Glazed Salmon

Glazed Salmon

1/4 c Honey

3 T Soy Sauce

3 T Lime Juice

2 T Dijon Mustard

4 (6oz) Salmon Fillets

Mix all ingredients together and marinade for atleast an hour (you can do overnight)

Cook Salmon on both sides

Remove Salmon from pan and pour marinade into pan and cook until bubbly

Put Salmon back into the pan and heat up. Very good!

Salmon Pilaf

I got this recipe from Good Housekeeping, but I had to adapt it a little since I didn't have some of the ingredients.

Salmon Pilaf with Green Onions

1 1/4 cup(s) long-grain white rice (I used Brown Rice)
1 bunch(es) (about 6) green onions (I didn't have green onions so I used onion powder, totally the same thing!)
1 tablespoon(s) olive oil
1 pound(s) skinless salmon fillet, cut into 1-inch chunks (I used leftover that was already cooked)
Pepper
1/4 cup(s) teriyaki sauce (I used Soyaki sauce)


Prepare rice as label directs, without salt. Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally. Season salmon with 1/8 teaspoon freshly ground black pepper.

Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.

Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.

Definitely would have been prettier with green onions!

Cheese Topped Salmon

Cheese Topped Salmon

Salmon fillets
Feta Cheese
Plain Yogurt
Lemon Pepper
Garlic Salt
Parsley flakes
Seasoning Salt
Parmesan Cheese

Bake at 425 until flakey, about 15 minutes

Mix the Yogurt and Feta cheese

Add the Lemon Pepper, Garlic Salt, a little Seasoning Salt

Parsley Flakes

( Optional) I cut little line pockets into the Salmon, don't go all the way through the fish though.

Top the Salmon with the mixture

Sprinkle some Parmesan Cheese over the top

Bake at 425 for about 12-15 minutes or until flakey

Tuna Cakes

This is a recipe from Kraft Foods and I changed it drastically, but you can pick theirs out if mine seems unappealing. :-) I was surprised how much I liked these! So good. Cary and I thought these would be good in a sandwich

Tuna Cakes

2 cans (6 oz. each) light tuna in water, drained, flaked (you can use any kind of fish you want)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (I just used Bread Crumbs, Parmesan Cheese, Onion powder, Garlic powder, Pepper, and some Paprika for a kick)
1 cup KRAFT Shredded Mild Cheddar Cheese (I used Extra Sharp)
3/4 cup water 1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise (I used Ranch Dressing!)
2 Tbsp. CLAUSSEN Sweet Pickle Relish (I chopped up some Dill Pickles since I hate sweet Pickles)

MIX all ingredients. Refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.


Tuna
Add Bread Crumbs
and Spices

Cheese

I added some Parmesan Cheese

Carrots and Ranch Dressing

My Dill Pickle Relish :-)

You definitely want to use a non-stick pan for this, I tried at first to use a different pan and it FAILED.

Just cook each side for about 3 minutes or until brown. So good! You gotta try these.

Brown Sugar Glazed Salmon

Cary loves Salmon so I'm always on the lookout for a good recipe.


Brown Sugar Glazed Salmon

1 T Brown Sugar
2 t Butter
1 t Honey
1 T Olive Oil
1 T Dijon Mustard
1 T Soy Sauce
1/2-3/4 t Salt
1/4 t Pepper
1 Salmon Fillet
Melt Brown Sugar, Butter, and Honey. Whisk in the rest of the ingredients and let cool for 5 minutes. Brush on Salmon and bake at 400-425 for 20-25 minutes.
Melting Butter, Brown Sugar, and Honey Add Soy Sauce
Add the Dijon Mustard Whisk together The Salmon Brush on the glaze Bake at 400-425 for 20-25 minutes