Skillet Fillets with Cilantro Butter

Ingredients

1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets 
Cooking spray
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt

 

Preparation

Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.

Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

                                                      Source : myrecipes.com

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Grilled Fish Tacos with Tomato-Green Onion Relish

Ingredients

1 tablespoon fresh lime juice
2 teaspoons canola oil 
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound firm white fish fillets
8 (6-inch) fat-free whole-wheat tortillas
Tomato-Green Onion Relish
Lime wedges

 

Preparation

Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.

Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.

Divide fish among tortillas; top with relish. Serve with lime wedges.

                                                      Source : myrecipes.com

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The Orange Beach

Ingredients

1/2 cup fresh orange juice
1/4 cup blanco (white) tequila (such as Sauza Blanco)
2 tablespoons cranberry juice cocktail
1 teaspoon fresh lime juice
1 teaspoon grenadine
Orange slice or lime wedge (optional)

Preparation

Combine orange juice, tequila, cranberry juice cocktail, and lime juice and stir well. Serve over ice. Add grenadine just before serving to create the "sunset" effect. Garnish with a slice of orange or lime, if desired.       

                                                  Source : myrecipes.com

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Frozen Vanilla Custard

Ingredients

2 cups milk 
1/2 cup half-and-half
1/2 cup sugar 
5 large egg yolks 
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Preparation

1. Cook milk and half-and-half in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

2. Combine sugar and egg yolks in a large bowl, stirring with a whisk until thick and pale. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Stir in salt; cook over medium heat 10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

3. Place pan in a large ice-filled bowl until custard is chilled (about 1 hour), stirring occasionally.

4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon frozen custard into a freezer-safe container; cover and freeze 3 hours or until firm.

Kids Can Help: I love making our sweet treats really count, so when we're at the store, I ask my kids to pick out the fruit they'd like to add to this base. Then they're really excited to eat it, plus they're getting a great dose of fruit. Kids can also help by measuring all the ingredients for you.

                                                 Source : myrecipes.com

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Potato Coins with Fried Eggs

Ingredients

2 tablespoons olive oil, divided 
1 pound fingerling potatoes, cut into 1/4-inch-thick slices (3 1/2 cups)
1 cup (1/4-inch) vertically sliced onion 
1/4 teaspoon kosher salt
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
4 large eggs 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion, and salt; sauté 6 minutes, stirring after 3 minutes. Sauté 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next 3 ingredients (through pepper). Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan; cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes.

                                                   Source : myrecipes.com

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Italian Tuna Melts

Ingredients

1 loaf Italian or French bread (about 14 oz.) 
3 6-oz. cans solid white tuna in water, drained
3 tablespoons extra-virgin olive oil 
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh parsley
1/4 cup kalamata or other black olives, pitted and chopped
Salt and pepper
4 ounces shredded mozzarella 

Preparation

Set oven rack 4 inches from broiler and preheat. Line a rimmed baking sheet with foil. Slice bread loaf into thirds, then slice each third in half lengthwise so you have 6 equal pieces.

Flake tuna in a medium bowl. Stir in oil, lemon juice, parsley and olives. Season with salt and pepper. Spread tuna mixture evenly over each piece of bread and sprinkle with cheese.

Place on baking sheet and broil until cheese is bubbling, 1 to 2 minutes. Serve immediately.

                                                      Source : myrecipes.com

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