Monday, January 18, 2016

Onion Crusted Tilapia

Review: Alright, my original plan was to have grouper, but apparently it's not in season, soooo I ended up with tilapia. I thought about switching recipes, but I was really looking forward to the onion crusted, so I did the same recipe. It's really interchangeable with which fish you want to use, but the onion mixture was killller. So I will definitely be eating this again!

3-4 Fillets of Fish
2/3c - French's Fried Onions
1 - Lemon, 2tsp - Zest
1/2tsp - Garlic Salt
1/2tsp - Garlic Powder
1/2c - Mayonnaise

1. Preheat the oven to 400°F.
2. Put the fried onions, lemon zest, garlic salt and garlic powder in a ziploc bag. Pound until the fried onions are crumbs. (I poured the crumbs onto a plate, but you can keep it in the bag if preferred)
3. Slice up the lemon and lay it in the bottom of a pan.
4. Rinse the fish, pat dry, and cover in mayonnaise, dip in crumb mixture (top and bottom), place in pan over lemon slices.
5. Cook for 10-15 minutes until flaky.

Crispy Lemon Tilapia

I used Normal Cooking as a guideline for this recipe, but I twisted it in a way that works for me. during my research I also found a recipe that's similar, but instead of mayonnaise it used ranch. I'm definitely going to try that recipe on chicken sometimes. :)

Sunday, January 17, 2016

Herb Roasted Chicken & Vegetables

Review: This dish was delicious! The mushroom soup really kept the rest of the dish moist.

1 can - Campbell's Condensed Cream of Mushroom Soup
1/3c - water
2tsp - Dried Oregano Leaves, Crushed
4 - medium potatoes, cut into quarters
2c - fresh or frozen baby carrots
4 - bone-in chicken breasts (approximately 2lbs)
1/2tsp - paprika

1. Stir the soup, water, 1tsp oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400°F for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.

Herb Roasted Chicken & Vegetables

French Dip Sandwiches

Review: Everybody that I had over for dinner loved this dish, I didn't think that it was bad, however I think that next time I'll try cooking it with a different meat. I feel as though I've had better french dips before.

I'm a failure and forgot to take a picture of this one. :( I'll try to remember next time I make it.

3 lbs - fresh beef brisket
1.3 oz - onion soup mix
1 can - condensed beef broth
8 - mini baguettes or buns

1. Place beef in slow cooker. Mix soup and beef broth, pour over beef.
2. Cover and cook for 8 to 10 hours on low
3. Skim fat from liquid. Remove Beef. Cut beef across grain.
4. Serve sandwiches with leftover liquid in slow cooker.

Slow Cooker Easy French Dip Sandwiches

Monday, January 11, 2016

Lemon Rosemary Chicken

Review: To be honest, I wasn't sure how this meal was going to turn out... I had started with a recipe that didn't have very descriptive directions, then found a similar recipe and had to combine the two. I was quite impressed with the moisture that the chicken held. It was quite delicious!

1 - 4 to 5lb Chicken, rinsed and patted dry
Juice of (2) Lemons
Zest of (1) Lemon
1 tbs - Olive Oil
1 - Sprigs of Fresh Rosemary, diced finely,
1 - Sprig of Fresh Rosemary, whole
2 - Cloves Garlic, minced
1 - Clove Garlic, whole
1/2c - Butter, Softened
Salt & Pepper

1. Preheat oven to 425F.
2. Rinse, pat dry & place chicken in roasting pan on roasting rack.
3. Mix together butter, olive oil, minced garlic, diced rosemary, zest & lemon juice to a small bowl and pour generously over chicken and interior cavity.
4. Sprinkle chicken with salt and pepper, inside and out.
5. Stuff the chicken with the remaining lemon - sliced in quarters, whole sprig of rosemary and garlic clove.
6. Tie together legs per personal preference.
7. Cook for 45 minutes, then baste. Cover with foil tent if chicken is browning too quickly and cook for additional 15 minutes.
8. Allow chicken to cool for 15 minutes before carving. Use drippings for gravy if desired.

Lemon Garlic & Rosemary Roasted Chicken
Lemon-Rosemary Chicken