Saturday, August 17, 2013

Pecan-Crusted Fish

This fish is very light and not too spicy. Tilapia is a fish that I prepare often; and one that my family enjoys. 
The rice that I served with it is also on this site.

Ingredients:
  • 1 1/4 cups Panko bread crumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/2 cup pecans, finely chopped
  • 1 egg
  • 4-5 fish fillets (I used Tilapia)

Directions:
  1. Preheat oven to 400 degrees F.
  2. In a plate or shadow dish combine all dry ingredients.
  3. Beat egg and place in another dish.
  4. Wash and pat dry fish fillets.
  5. Dip fillets one at a time in the beaten egg and place in dry mixture to coat.
  6. Place fillets on a parchment paper lined cookie sheet.
  7. Bake for about 15 to 20 minutes of until the fish internal temperature is 145 degrees F. (It may difficult to determine the flakiness of the fish due to the coating)        
Twist: Baking the crusted fish and the spices.

Friday, August 16, 2013

Garlic Vinaigrette Shrimp

I originally shared this recipe in August of 2016. It was such a hit with my family, I deceived to post it again in case you missed it.
Even though, I am unable to eat shrimp, however, I still try to prepare them for my family.  According to my family the dish was wonderful. They enjoyed the meal so much that they asked me to record the recipe.  Give it a try and give me your comments. 

Sunday, January 27, 2013

Stuffed Jalapeño Peppers

Are You Ready For Football?
All of the recipes on my blog today would be great for your Super Bowl Party.


Super Bowl Foods:  Stuffed Jalapeño Peppers, Green Sauce and my favorite, Southwestern Egg Rolls

Ingredients:
  • 1/2 cup Mozzarella cheese, finely shredded
  • 1/2 cup Cheddar jack cheese (combination of cheddar and Monterrey Jack cheeses)
  • 3 ounces cream cheese, softened
  • 6 jalapeno peppers (seeded and halved)*
  • 1/2 teaspoon roasted ground cumin
  • Dash of salt (optional)
  • 1 cup plain bread crumbs
  • 1 cup flour
  • 1 cup milk
Directions:
  1. In a medium mix combine cream cheese, cheddar jack cheese, and roasted ground cumin.
  2. Spoon the mixture into each of the jalapeno pepper halves.
  3. In a small bowl add the milk, and in another small bowl add the flour.
  4. In a shallow pie dish add the breadcrumbs.
  5. Dip the jalapenos first in milk, then into the flour, ensuring that they are well coated.
  6. Allow to set for 10 minutes.
  7. Dip the jalapenos in the milk again, and then roll in breadcrumbs.
  8. In a deep fryer (or deep skillet) heat oil to 365 degrees.
  9. Fry coated jalapenos in batches for 2 to 3 minutes or until golden brown.
  10. Remove and drain on paper towels.
*When you are slicing and seeding the peppers consider wearing rubber gloves because they can burn your hands if you are not careful.             
Twist: Cheddar Jack and roasted ground cumin