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Sunday, January 30, 2011

Peanut Butter Crunch Balls

My friend Tami made these for me a couple of years ago for Christmas and I thought they were so yummy. Today I was making some Oreo Truffles for my son in law, who had been wanting them for awhile now, and I decided to make peanut butter balls at the same time. They are pretty sweet, but the peanut butter helps cut a little of the sweetness. The Rice Krispies add a crunchier texture, which I really like. After rolling all the Oreo Truffles, I was too tired to roll these peanut butter ones, so they are pretty big.  Next time I will make them much smaller so they can just be "bite size."
1 cube butter
1 box powdered sugar
2 3/4 cups Rice Krispies
2 cups Peanut Butter

Mix all the ingredients together in your mixer. This will produce kind of a "fine crumb" mixture. Roll into bite size balls and dip into milk chocolate!

Thursday, January 27, 2011

Beer Batter Coconut Shrimp with Pina Colada Dipping Sauce

If you like the flavor of a little sweet with savory, you will love this recipe. Usually I use large shrimp, which would have made for a nicer picture, but all I had in my freezer was small shrimp. Boy they still tasted good though. The coconut gives the shrimp a nice little crunch on the outside and the dipping sauce adds a distinct sweet, tropical flavor to it.
 SHRIMP:
1 1/4 lb large shrimp
1 1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 1/4 cups beer
2 cups shredded coconut
Vegetable oil

Peel and devein shrimp. *You can leave the tails intact if you would like, so it makes them easier to pick up. I usually take the tails off.

In a med bowl, combine the flour, salt, pepper and paprika. Stir together. Make a "well" in the center of the flour mixture.
Pour beer into the well, and stir until batter is smooth. *The batter should be slightly thick. If you feel the batter isn't thin enough, you can always add more beer, but you do not want it too thin.
Place shredded coconut into a med bowl.
Dip the shrimp into the batter.
Dredge the battered shrimp into the coconut.
Fry shrimp in hot oil till golden brown on both sides.
Drain on paper towel lined plate.

PINA COLADA DIP
One container pina colada yogurt
1-2 tsp non fat mayonnaise

Combine pina colada dip ingedients together in small bowl.

Monday, January 24, 2011

Grilled Chicken Salad with Orange Dressing

What a light and refreshing salad to have for dinner tonight. I loved how the dressing was so light and yet had so much flavor all at the same time. Next time I might even throw some feta cheese on top of the salad for even more taste. This was so easy, as you can get most of it cut up (except the apples) early in the day and you can even make the dressing ahead of time. Then just chop the apples and throw together the salad.

Ingredients:
4 cups fresh spinach leaves
A handful of Italian parsley leaves (not the American curly kind)
1/2 cucumber,thinly sliced
1/2 - 3/4 cup chopped walnuts, toasted
2 chicken breasts, grilled and sliced
1 red apple
1 Tbsp lemon juice
* (To toast walnuts, just place chopped walnuts into a dry skillet and turn heat onto med-high. Stir and toast until the walnuts begin to turn a toasty brown)

Orange Dressing:
4 Tbsp olive oil
juice of 2 oranges
zest of 1 orange
2 Tbsp sour cream

To assemble salad:
Wash and drain the spinach and parsley leaves. Place spinach on the salad plate and place parsley on top of that, scattered about the salad. Top with the cucumber and the walnuts. Arrange chicken slices on the top of the salad.
Core the apple and cut into half. Cut the halves into slices and brush them with fresh lemon juice to prevent discoloration. Arrange the apples over the salad.
Mix all dressing ingredients together and shake well. Pour over salad. Serve with orange wedges for squeezing over the salad.

Lemon Rice Pilaf

So just when I thought I would be done posting lemon recipes, I got a new bag of lemons from my sister in law Denise. I really didn't feel like baking any more lemon creations, so I decided to make this lemon rice pilaf. It really tasted great and the lemon added a new depth of taste to the rice.
* I think next time I make this, I will substitute chicken broth for most of the water when I cook my rice. That will add some great flavor!! 

2 Tbsp butter
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup chopped green onion
3 cups steamed rice
1 Tbsp lemon zest (grated lemon rind)
1/4 cup fresh squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper


Cook your rice according to package directions. Set aside when done.
Melt butter in skillet. Add the celery and the onion and the green onion. Saute until tender. Stir in the rice, lemon rind, lemon juice, salt and pepper. Cook over low heat approx 2-3 minutes or until heated through, stirring occasionally.

Saturday, January 22, 2011

Boulanee

Boulanee is a food commonly made in Afghanistan. I love Middle Eastern food and I love to prepare these. When my daughter lived at home, this was her favorite thing for me to make. Now she doesn't eat meat so I can't make it for her anymore :(
I made quite a few of these and since I am attempting Weight Watchers....needless to say I had way too many left! I took some to my neighbors house and they really enjoyed them. Sharing food with people, to me, is a way of sharing a little piece of myself.
* I know this photo does not do these justice but believe me when I tell you that everyone loves them!

1 pkg egg roll wrappers
1- 1 1/2 cups potatoes, boiled and mashed with a fork
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 bunch chopped cilantro
4 green onions, chopped
1 lb. ground beef
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp coriander
Vegetable oil

Directions:
Boil potatoes and mash with a fork. Add salt, coriander, cayenne pepper, cilantro and green onions to the mashed potatoes.
In a skillet, brown ground beef with pepper, salt and coriander until done. Drain well. Mix ground beef with potato mixture.
Take an egg roll wrapper and place a spoonful of filling into the middle. ( I fill mine quite large with quite a few spoonfuls). Dip your finger into a small bowl of water and wet the edges of the egg roll wrapper that is filled.  Fold it closed, making a triangle. Fold the ends of the triangle into the center, making a small envelope. Flatten with your hands.
Heat vegetable oil and deep fry the boulanee until golden brown on both sides.

Oreo Truffles

I have to say a big thanks to my friend Joyce who inspired me to make these candies. I have eaten Oreo truffles many times through the years when friends have made them, but never made them myself. I have always wanted to buy a candy dipping tool and have never gotten around to doing so. I'm not sure why, since they are only a couple of dollars. I just never seem to think of it when I am at the store. Anyway, I got super creative today and made one out of a meat fork I had at home. It took me awhile to bend it, but I finally go the task accomplished! This made it so much easier to drip the excess chocolate off the bottom of the candy.
Recipe:
1 8 oz block cream cheese, softened
1 16 oz package Oreo cookies
1 or 2 bags semi sweet or dark chocolate chips
1 tsp shortening

Place all the Oreo's into a food processor. Combine until crushed. Place block of cream cheese into crushed cookies. Combine with food processor until no white is left. You should have a gooey sticky chocolate paste like texture. Roll into balls. Place in refrigerator for at least one hour until firm. Melt chocolate chips and shortening together. Dip balls into melted chocolate. Drizzle with white chocolate if desired.


Onto the decorating....the fun part :)
I dipped most of them in semi sweet chocolate and drizzled white chocolate over the top.
I dipped some of them in white chocolate and drizzled semi sweet chocolate over the top.
Next I mixed some peanut butter into the white chocolate and into the semi sweet chocolate and dipped the remaining truffles  into those mixtures and then sprinkled peanuts on the top!




Watermelon Cookies

When it's winter and it's 80 degrees outside, do you get inspired to make comfort food? NO...you make shortbread cookies with a summer theme! They don't taste like watermelon, they are a yummy shortbread cookie with a fun shape! Tomorrow is a special day. My amazing father in law will be celebrating his birthday. I wanted to bring something to the party, so I whipped these up this morning. They were super easy and actually fun to make.


1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
3/4 tsp almond extract
1/4 tsp salt
1 egg
1/2 tsp green food color
3/4 tsp red food color
1/4 tsp yellow food color
1 egg white
1 ounce semi sweet or dark chocolate, coarsely chopped

Mix butter and sugar in mixer till creamy. Mix in flour, almond extract, salt and egg. Remove 1/3 of dough and place in a bowl. Tint the 1/3 of dough with green food color. Knead the dough until all the green is mixed in. Tint all the remaining dough with the red and yellow food colors. Knead until colors are mixed through. Shape red dough into a roll that is 2 inches in diameter and 5 1/2 inches long. 

Gently roll green dough to 1/4 inch thick on lightly floured surface into a rectangle that is 8 1/2 x 5 1/2 inches. Beat egg white in a bowl. Brush egg white over the top of the rectangle. Place red dough on short end of green dough and roll up. Wrap in plastic wrap and chill for 2-4 hours or until thoroughly chilled.

Heat oven to 400 degrees. Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chopped chocolate over each cookie to resemble "seeds". Bake 10-12 minutes.
* My  thoughts are that next time I make these I might consider adding just a bit more sugar to sweeten them up a bit!

Friday, January 21, 2011

Turkey Pesto Panini

Tonight seemed like a good night to try my Panini press that I got for Christmas. It worked great and made an amazing sandwich. John and I both loved it and I will definitely be making this one again. If you don't have a Panini press, you could definitely make this by grilling the bread in a skillet and then assembling the sandwich and cooking it in the same skillet you grilled the bread in.
I love to make home made pesto sauce, but I was under time constraints tonight and chose the store bought brand. It was really tasty and I would use it again!

To make this sandwich:
1 loaf french baquette (or I used french rolls)
Original flavored Pesto (store bought is fine)
Mozzarella cheese slices
Turkey slices
Tomato slices
Fresh Basil leaves
Salt (to taste)
Pepper (to taste)
Olive Oil

Lightly brush olive oil on the outside of the bread. On the inside of the bread, spread pesto sauce. On top of the pesto, layer: turkey, tomatoes, mozzarella cheese and fresh basil leaves. Season with salt and pepper. Place sandwich on Panini grill. Push down on grill for approx 30 seconds. Let grill for about 4-5 minutes.

*If you don't have a panini press,  just lightly brush olive oil on outside of bread. Assemble the sandiwch. Place the sandwich in a skillet turned to med-high. Use a plate or something hard to press down on the sandwich for 30 seconds. Let the sandwich cook in skillet for approx 4-5 minutes.

Chocolate Banana Sherbet

Who doesn't love chocolate and bananas? That's like an American classic combination. This sherbet is so refreshing, and a great way to end a meal if you are looking for a dessert that is light and still tastes great.
I made this earlier today and it's in the freezer right now and I can't wait to serve it to John after dinner tonight. I think this will be my new summer "stand by" dessert because it's so easy to make. It's a little time consuming in that it has to be in the freezer for awhile, but so, so easy!!



Here is a link to the Hershey's recipe. It even has the nutrition info on there if you are interested.
http://www.hersheys.com/recipes/8571/Chocolate-Banana-Sherbet.aspx

Wednesday, January 19, 2011

Citrus Coconut Shrimp and Scallops

This was an official "no recipe" seafood night.I had laid out some shrimp and scallops and racked my brain with what to make with them for dinner. After looking in my fruit basket and realizing that I had a lot of citrus fruits, I decided to attempt something new. My daughter had given me some grapefruits, my co-worker had shared her lemons from her tree (as we all know from all my previous "lemon" posts) and another co worker today shared some tangerines from her tree. With all these beautiful fruits and knowing that citrus and seafood go together so well, I came up with something that tasted really good. I made a marinade for the seafood out of lime juice, tangerine juice and grapefruit juice. I marinated the shrimp and scallops for approximately one hour. I then toasted some coconut in a skillet. I dredged the seafood into the coconut and placed it under the broiler until it was all cooked through. Simple huh? I had some extra of the citrus juices so we squeezed that onto the seafood to give it that extra citrus flavor! The side dish is a wonderful sweet corn cake! John  and I love brussel sprouts and they are extremely healthy, so I cooked a few of those for a vegetable tonight.

Monday, January 17, 2011

Mint Chocolate Chip Filled Cake

Well, last night I could not sleep at all. I laid in bed tossing and turning and just couldn't shut off my brain. So when John left for work early this morning (4:30) I decided to just get up and start my day. I had plans to make a
"mini" cake today for my neighbors birthday, using my new fill and frost pans I bought for Christmas. They are pretty handy, and make filling a cake so simple! Anyway, I made a chocolate cake, filled  it with an amazing mint chocolate chip buttercream filling. Making filling was fun and I would definitely make it again, and I can't wait to try different variations on the flavors! I had plans to frost it with a home made buttercream frosting, but suddenly the thought hit my brain to try making home made fondant. I have never  tried anything like this. It was super easy to make and covered the mini cakes very well. I know that I didn't get it smooth and it doesn't look "professional" but hey....not only am I running on 3 hours of sleep, but I have never done this before. I guess it's not too bad for a first attempt. Fortunately I had all the ingredients here at home and didn't have to run out to the store. After I frosted the first cake and decorated it, I threw together the second one, (which is obvious from the pictures), threw some coconut on the top, just to finish it off and sliced it so you could see the filling on the inside. Yes, I will definitely take the "unsliced" one to my neighbor for her birthday haha! When all was said and done, I had extra cake batter so I made chocolate cupcakes with the leftover batter and frosted them with my leftover filling. The filling would not pipe through the decorator tip, because of the big chocolate chips, so I had to improvise, which is why the cupcakes are not the best decorated either!

 Here is the finished mini birthday cake!


This is what the filling looks like in the above pictured cake, though this is just the filling on a quickly thrown together one for the picture

This is my new cupcake batter pourer. It really helped. No muss...no fuss. It's great for pancake batter too :)


These were the cupcakes I made out of the leftover batter

Saturday, January 15, 2011

Glazed Lemon Pound Cake

This will probably be my last lemon post for awhile as I'm currently on lemon overload. I have tried to use the Meyer Lemons that were given to me in many fresh, creative ways, but I think I'm burned out on lemon about now. I found this recipe on the Internet for lemon glazed pound cake and I was pleasantly surprised at how moist and delicious it is. So for now it's going to be wrapped up tight in my freezer until company (or kids) come over and ask for something sweet.
The holes in the cake are created by using a chopstick and poking the holes in the cake while it's still warm. Then as you drizzle the glaze over the cake, it absorbs into the cake itself creating a more moist texture!

Here is where you can find this recipe!
http://worththewhisk.com/2009/06/26/glazed-lemon-poundcake/

Ginger Lemon Noodles

For those of you that read my prior post earlier this morning, you will know that I was going to make a few things using Meyer Lemons today. The second recipe using the  lemons today turned out really great! These are noodles with a light lemon/ginger dressing. Next time I make this, I just might add chicken or shrimp to the noodles and make it more a meat type main dish. This is super easy with  no cooking skills required. If you can boil water for noodles, then you can make this one!
Dressing:
1/4 cup Rice vinegar
1/3 cup soy sauce
1 Tbsp honey
3/4 Tbsp freshly grated ginger root
 1 1/4 Tbsp fresh lemon juice
Zest of one lemon
1/2 tsp cayenne pepper
1 Tbsp sesame oil ( don't substitute this with other oils...it has a very distinct sesame flavor that is unique)
3 Tbsp olive oil

Noodles: 
8-9 ounces whole wheat noodles of any kind ( you don't have to use whole wheat it's just what we prefer)
Chopped cilantro
Chopped Green onions
(here is where you can add any of your favorite things to this dish)
Toasted sesame seeds

Combine all dressing ingredients except for both kinds of oils in a food processor or blender. Mix until thoroughly combined. After it's mixed, drizzle in both oils, while machine is running. Set aside.

Cook noodles according to package directions until done. Drain and set aside.

Toss the noodles with the dressing in a large bowl. Mix in chopped cilantro,green onions and sesame seeds.

Lemon Waffles with Lemon Icing

So can I just start by saying that I am still on a "lemon" kick? Every time I open my refrigerator, I see these beautiful, fresh lemons calling out to me to be made into something. So today I am going to have a lemon cooking day. It started with lemon waffles with lemon icing for breakfast. I am going to attempt to make a lemon pound cake with lemon glaze. I'm also going to try making noodles for lunch with lemon/ginger dressing. We'll see how it all turns out. But as for the waffles....YUM! They had a very light taste and I was very happy with the way they turned out. This is when I wish my girls still lived at home, so they could try all these things along with us. I guess maybe my neighbors will get the rest of the waffles :)
As for the picture....well if I had some fresh berries and whipped cream it sure would have been prettier, but I didn't, so this is what you get. I obviously didn't "drizzle" my icing very well haha.
Yes I DO Have a heart shaped waffle maker. Cheesy? Maybe...but I thought it was sweet about 20 years ago when I purchased it to make waffles for my hubby! ;)
Lemon Waffles
  • 4 eggs, separated
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1-2 Tablespoon fresh lemon juice
  • Zested peel of 1 entire lemon
  • 1/4 cup melted butter
  • 1 and 1/4 cups flour
  • 1/2 teaspoon baking powder
In bowl, beat egg yolks with the sugar and salt. Blend in the milk, lemon juice, lemon peel, and butter. Beat well. Add the flour and baking powder. Beat egg whites until they are stiff and fold into the batter. Cook in a preheated waffle iron until golden brown.

Lemon Icing
1 cup powdered sugar
1 tsp lemon juice
Zest of ½ lemon
3 Tbsp milk

Mix together in a blender until smooth.  If you don’t have a blender,  just be sure to sift your powdered sugar very well and you can stir it together in a bowl.  Just make sure there are no lumps!


Thursday, January 13, 2011

Chocolate Dipped Candied Lemon Slices

I am always telling people at work how many lemons I use since I cook so much seafood and I use lemons regularly in my baking and cooking. Well...my sweet friend Natasha, from work, brought me TONS of lemons off her tree. I felt so blessed as lemons are so expensive now at the grocery stores. After using some on my seafood I made for a couple of nights, my next thought was "wow, what can I do with all these extra lemons?" I made some home made lemon curd, which is basically a yummy lemon spread to be used on many things. I wanted to do something else, so I made lemon crepes and filled them with some lemon curd and then topped it with fresh lemon whipped cream. (this was whipped cream sweetened slightly with sugar and had fresh lemon juice added to it). I shaved lemon zest on the top and took them to work. They were a huge hit! The students that saw them asked if they could try them, so after a couple of the staff had their share of them, I placed them on a table in the classroom with some paper plates, forks and napkins and the students went wild over them!I forgot to take picture of them which is why there is no post showing them haha)
Now what was I going to do with the leftover lemons I still had? Well onto the reason for this post. I found a recipe on the Internet for candied lemon slices and it seemed easy enough since it only required lemons, water and sugar! So I gave it a shot. They turned out really good. They are different and I can't say I would make them all the time, but I think it was a nice change of pace from the typical candies! This is a link to the recipe!

http://www.eatingcleveland.com/2010/03/08/candied-lemon-slices/


This first picture is as they were "drying out" on the rack at home.

After they dried for 24 hours I tasted them, and was pleasantly surprised at their taste. I expected a bitter taste from the peel and  it's not there at all. I love the sourish/sweet combo. Mostly sweet from the cooking process. I decided to dip the ends in milk chocolate. ( I would have used dark chocolate if I had some at the house, but I didn't want to go to the store) This was the final outcome!

Macaroni and Cheese

I am not a fan of Macaroni and Cheese, but I think it's maybe because of that atrocious stuff on the market called Kraft Mac N Cheese. UGH....I probably have not had macaroni and cheese of any kind in years. It's just not a food I typically choose to prepare. Well, I wanted to try something new and somewhat simple for tonight. This is definitely simple and it was quite tasty! I would make this again for sure. I know the picture doesn't really show much of what's on the isnide, but hey it's Mac and Cheese, what else can I say? ;)
Here is a link to the recipe!
http://allrecipes.com/Recipe/Traditional-Macaroni-and-Cheese/Detail.aspx

7 up Jello

I know this sounds like a weird title for a food, but it's a jello salad my mom used to make when I was growing up. I think it was popular at church pot lucks back in the day because almost everyone had or has this recipe! The recipe calls for pineapple and I did put pineapple in it, but I think next time I will make it without the pineapple for a smoother texture. I also think I will substitute miniature marshmallows in place of the pineapple as some of the 7 up jello recipes on the Internet, call for mini marshmallows in this jello.You can make this jello with lemon or lime, but I happened to choose lime because it's my favorite of the two choices.

1 small package lime or lemon jello
1 cup boiling water
1 (8 oz) package cream cheese, broken into small pieces
1 small can crushed pineapple, drained
1 tsp sugar
1 tsp vanilla
1 cup 7-up

Dissolve jello in boiling water. Add cream cheese. Beat with an electric mixer at low speed, until smooth. Stir in pineapple, sugar and vanilla. Add 7-up. Stir. Refrigerate until set.

Wednesday, January 12, 2011

Moroccan Tilapia with Mango and Cilantro

Wow it couldn't have been more beautiful today in Southern California. It was a perfect 75 degrees and a very nice change of pace from the cold weather we have been having. (well...cold for So Cal). Most of the country is digging themselves out from under the snow, floating away in rainstorms and gathered around fireplaces tonight eating soups and hot comfort type foods. Not in Southern California. The kind of weather we experienced here today called for a light refreshing dinner. Combining two of my favorites, seafood and mango, could only come out great in my opinion. I have made this dish once or twice before, but it's been a very long time. Wow...it came out great! So light and yet filling at the same time. I cooked some fresh mushrooms and broccoli in olive oil...threw on some garlic salt and pepper, tossed some parmesan cheese on the top and had a light side dish also. Fresh fruit (blueberries and grapefruit sections) rounded out the dinner.

Here is the link to the recipe from the food network site if you would like to try it also!


http://www.foodnetwork.com/recipes/robin-miller/moroccan-style-tilapia-with-cumin-mango-and-cilantro-recipe/index.html

Monday, January 10, 2011

Texas Won Tons

My sister in law introduced me to Texas Won Tons a couple of years ago. Ever since then, I have been making these for my family and they love when I make them. You can add as much or as little jalapeno as you like. Our family likes things very spicy, so I add quite a bit!
Ingredients:
Won Ton Wrappers
1 block cream cheese, softened
Diced jalapenos (from the can)
Jalapeno Jelly (bought at the grocery store next to the regular jellies. I buy Reese Brand)
Vegetable Oil

Mix together cream cheese and jalapenos. Place a small amount in the middle of a won ton wrapper. Fold wrapper over from corner to corner, creating a triangle. Seal edges with water.
Heat vegetable oil in skillet until very hot. Drop a few won tons in at a time and fry until golden brown. Remove from oil and drain on a paper towel. Serve warm with jalapeno jelly to spread on the top.

Avocado Salad

This is such a simple, light and refreshing salad. It requires no cooking at all and serves as a great side dish.

Chop up as much of each ingredient as you would like!

Avocado
Red onion
Cilantro
Jalapeno
Tomato

Squeeze fresh lime juice over the salad and season with salt and pepper to taste!

Sunday, January 9, 2011

Baked Potato Soup

Who doesn't love home made soup on cold days like this? John is at the shooting range with friends and I am at home in the cozy, warm house making soup. I tried a new version of potato soup tonight. I used to make a family recipe, which I love the taste of, but I have never  been a fan of the thin consistency. This recipe is definitely a thick potato soup that reminds you of eating a big stuffed baked potato. I am looking forward to everyone coming home from the shooting range so we can finally eat! After the dinner is leftover chocolate peppermint ice cream cake. Yummy!

*Sorry if this picture doesn't do it much justice. John has my camera at the shooting range and I had to use my phone camera.


Ingredients:
1 pkg bacon
2/3 cup butter
7 cups milk
8 small- medium or 4 ex large potatoes (baked, peeled and cubed)
1 whole stalk green onions
2 1/2 cups shredded cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp pepper


Directions:
Fry bacon till crisp. Drain, crumble and set aside.
In a large soup pot, melt the butter over med-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly while adding and whisk until smooth and a little thickened. Stir in potatoes, half the green onions. Bring to a boil, stirring frequently.
Reduce heat and simmer for 10 minutes. Mix in 3/4 of the bacon,  1 1/4 cups of the cheese, sour cream and salt and pepper. Continue to cook, stirring frequently until cheese is melted.
Serve with the extra bacon, cheese and green onions garnished on the top of the soup.

Monday, January 3, 2011

Kung Pao Chicken

Chinese food? mmmm...one of my favorites. I love eating it when we go out and I love making it at home. It's not too time consuming and generally it's healthy. Tonight I made kung pao chicken. If any of you decide you want to have this recipe, just let me know and I will post it.

Sunday, January 2, 2011

Garlic Lime Bacon Wrapped Tilapia

I love seafood so much and am not a big fan of bacon, but I do have to say that these flavors went together very well. I've had this recipe for a long time and it is actually a shrimp recipe. I had a lot of Tilapia in my freezer, so I decided to try to adapt this recipe for Tilapia. It worked very well.



Ingredients:
1/2 cup vegetable oil
1/4 Tbsp lime juice
1 clove garlic, minced
salt and pepper to taste
10 Med shrimp (or Tilapia cut into smaller pieces)
5 slices bacon, cut into half
1 (4 oz) jar whole green chilies, drained and sliced lengthwise
1 avocado, peeled, pitted and diced (optional)
1 lime, cut into wedges (optional)

Directions:
1. Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the fish in to marinade. Refrigerate for 30 minutes to 1 hour.
2. Preheat an indoor grill (or skillet) to med-high heat.
3. Remove fish from marinade and shake off excess liquid. Wrap each piece of fish with a strip of chili pepper, than half a bacon slice. Cook on preheated grill (or skillet) until the bacon  is crisp, and the fish is hot. Approximately 6-10  minutes. Sprinkle the fish with diced avocado and garnish with lime wedges to serve.