Friday, August 25, 2017

Pan fried tilapia

Pan fried tilapia

Easy pan-fried Tilapia with tons of colorful bell peppers can make a swift and simple, scrumptious and healthier meal! A excellent recipe if you want to consume far more fish.


I’ve by no means been considerably a fish eater. I grew up on frozen fish sticks and salmon patties and, well, that’s all I have to say about that.


The good news is, Culinary School saves the day. I am now forced to cook factors I would not otherwise cook. Far more importantly, the chef instructors are experts at generating e-v-e-r-y-t-h-i-n-g taste great.


Even tilapia. Specially tilapia.


I don’t always go for fast-and-simple recipes, but when I do, we far better not sacrifice AN OUNCE of deliciousness. This tilapia delivers.


The very first stage to a great piece of sauted fish is a crispy, golden brown crust.


Start by patting the fish dry. If the fish has a lot of moisture on the surface, it’s not going to crisp and brown up the way you want. It will just end up steaming in place.


Paper towels are a very good way to pat fish dry for food safety and ease reasons. Then, adhere to up with some salt and pepper.


Following, get your pan scorching. Sizzling. Oil-is-starting-to-smoke scorching (olive oil gets a pretty lavender hazy-smoke when it’s hot). You can use olive oil or vegetable oil, just not butter (butter will burn).


The tilapia will cook quickly, but don’t move it around in the pan until the crust types. If the fish sticks, your pan may possibly not have been hot enough. Or, you didn’t have sufficient oil. But, you don’t want the fish swimming in oil, both (Poor Pun Club).


Flip the fish once, then reserve in a warm place.


Next up? All the peppers.


I additional plenty of colorful peppers, onions, diced tomatoes, fresh herbs, garlic, lemon juice, and capers. The sauce comes collectively in just a couple of minutes. (You only require 2 peppers complete, but if you want all four colors the way I have it pictured, you’ll naturally use HALF of 4 in a different way colored peppers. Correct? Right.)


Dinner is done quickly, but dinner tastes Wonderful. And that’s what counts.


Conserve this Quick & Tasty Tilapia to your “Main Dishes” Pinterest board!


And let’s be friends on Pinterest! I’m usually pinning tasty recipes!





Friday, August 18, 2017

Salisbury steak with mushroom gravy

Salisbury steak with mushroom gravy

Salisbury Steak sounds so fancy but it’s SO simple to make. They are basically mini meatloaves fried and served with mushroom gravy. It’s the best comfort food and only takes 30 minutes to make. You have to serve this with Creamy Mashed Potatoes recipe to get the total impact!


I adore how we’re taking ground beef and frying it and acquiring away with calling it “steak.” I created an earlier model of this recipe for my loved ones a handful of weeks ago, and we received to speaking about exactly where specifically Salisbury Steak came from, anyway. We have been throwing out ideas, I said German? My mom stated, English? My brother Nathan and I both mentioned, no way, it’s as well scrumptious to be British. (Don’t dislike me if you are from the United kingdom. Just set me straight. Send me a delightful British recipe. I’m serious. Make sure there is no blood sausage concerned, or you will verify all of my biases.)


How to make Salisbury Steak


Properly it turns out Salisbury Steak is American, and it was produced up by a guy (named Salisbury) who was one of the 1st health faddists. He was convinced that greens released toxins (??), and that we would all be healthier if we ate copious quantities of boiled ground beef. He stated we should consume it three times a day. Critically. I’m glad somebody improved on this notion by frying and incorporating mushroom gravy, due to the fact boiled ground beef. Sick.


I am typing this at an outside eating spot at Entire Meals (for the wifi). Eric and I are in virtual line for a U2 concert tonight. Have I told you about Eric’s U2 obsession? Oh yeah. I certainly have.


We are fairly enthusiastic. He’s fired up for the concert (and crushing on the Edge), and I’m thrilled for bacon wrapped scorching canines. No, they don’t serve sizzling dogs as element of the present (despite the fact that how awesome would that be??) but we’ve been to this arena before, and I take place to know that when the present will get out all around midnight, there will be dozens of little scorching canine carts set up, ready to sell me overpriced deliciousness. I even recreated the recipe, you must definitely make these Bacon Wrapped Scorching Dogs this summertime. They’re soooo goood.


You should definitely make Salisbury Steak too, stat. It is just this kind of an effortless crowd pleaser, and it only takes a half hour to throw with each other. You HAVE to make it with my Aunt Shirley’s Creamy Mashed Potatoes. This is basically not optional.


It’s summer season time and I’m supposed to be posting salads and stuff for you guys. Boringggggg. (This explains why I only have like five salads on my internet site.) But I DID make a salad just lately that even I am in adore with, which signifies YOU are going to love it. It’s a Buca di Beppo knockoff. (Have you been there? You know the salad I indicate.) (UPDATE! Here’s the recipe for Apple Gorgonzola Salad.) Right up until then, consume some Salisbury Steak!





Monday, August 14, 2017

Pan seared chicken

Pan seared chicken

This pan-fried chicken breast recipe is the most utilized recipe in our household. It’s easy, straightforward and crazy quick to make. And it’s delightful! Actually, all you need to have is four minutes of prep time and 6 minutes of cooking time. The recipe is so simple that even a little one can effectively make it. In truth, this was the initial ‘meat’ recipe that my daughter mastered when she was just commencing to find out to cook.


Receiving a pan-fried chicken breast come out tender and succulent has often been a difficulty for me. If you can do it, please, let me know your secret. In my situation, chicken breasts would dry out very a bit just before they cook all the way via. That is because the heat goes in one particular direction on a frying pan. 1 side gets super hot whilst the other is cooling down. Then there is thickness and uneven surface to deal with. All these elements contribute to inefficient heating, uneven cooking and, as a outcome, drying out.


The secret to a fast and succulent pan-fried chicken breast


Soon after some experimenting and a couple of tiny light bulbs going on, I identified a way. The answer I at some point came up with is ridiculously basic and consists of three elements:



  1. Substantial heat

  2. Thin breasts

  3. Frying covered



Just like when frying lean pork chops, you want to fry chicken breasts swiftly, which means undertaking it over higher heat. Thick chicken breast won’t cook through above substantial heat before the exterior noticeably dries out. Rather, a chicken breast requirements to be sliced in half, even in 3 pieces, if it’s notably large and thick.


To resolve the issue with a single-directional heating, I pan-fry my chicken breasts covered. This way steam heats the breast from the best although it’s frying, resulting in swift and efficient cooking. Apart from, all that moisture from the steam keeps the breast nicely moist and prevents it from drying out. Though, fully covering the pan benefits in poor browning, so I leave a modest crack open just to allow some steam out.


Employing this technique, I don’t even use a thermometer. Three minutes per side over medium-substantial heat and the breast is entirely cooked, moist and juicy within.


Seeking for a lot more excellent pan-fried chicken breast or similar recipes? Check these out:





Thursday, August 3, 2017

Southern macaroni and cheese

Southern macaroni and cheese

When we consider of macaroni and cheese we often consider of Grandma Carol’s ultimate comfort food, her cheesy Southern Macaroni and Cheese !


When we consider of macaroni and cheese we always consider of Grandma Carol’s greatest comfort meals, her cheesy Southern Macaroni and Cheese !


When we consider of macaroni and cheese we always believe of Grandma Carol’s ultimate comfort foods, her cheesy Southern Macaroni and Cheese !


When we consider of macaroni and cheese we always feel of Grandma Carol’s ultimate comfort meals, her cheesy Southern Macaroni and Cheese !


When we feel of macaroni and cheese we usually feel of Grandma Carol’s greatest comfort food, her cheesy Southern Macaroni and Cheese !



It’s so nice when we get to go back to the Carolinas to visit household we wish we could go a lot more typically. There’s so a lot history there, and we enjoy to see it all. As considerably as we adore to pay a visit to all the spots, we can’t wait to get collectively with family for some very good old family meals favorites and fantastic chats. When we get together with Grandma Carol and Grandpa Lou it is a positive bet that one particular of the dishes will be macaroni and cheese and that not a single morsel will be left in the dish at the finish of the meal.


We carry on this tradition as often as we can with our little family. The 1st time we produced it with our small ones they did not identify that it was the “real macaroni and cheese.” They had been utilised to a single of their favored boxed macaroni and cheese meals.


Don’t get me wrong, boxed macaroni and cheese is a life saver at people meal times when time is just not on your side. Even so, when we have the time we adore making our southern macaroni and cheese from scratch, in which each and every bite is full of cheesy, buttery, heart stopping goodness!


Southern macaroni and cheese is soul food and it’s much distinct from other mac and cheese recipes. Southern baked mac and cheese is not creamy like the macaroni and cheese Carrian grew up with. Carrian even now prefers creamy macaroni and cheese with a panko bread crumb topping, but she can appreciate a baked southern macaroni and cheese.


What’s in Southern Macaroni and Cheese?


Most baked macaroni and cheese recipes stick to butter, milk, and cheese, but this southern version takes items to the subsequent level with the addition of sour cream. There’s also a little salt in this recipe, plus a number of eggs to bind almost everything with each other.


For the cheese, we used a shredded sharp cheddar, but you’re welcome to play around with the type of cheese you use to suit your tastes. As for the pasta, we prefer classic elbow macaroni, but any quick and sturdy pasta need to function (just don’t use thin pasta like spaghetti!).


How to Make Southern Macaroni and Cheese


This is this kind of an easy macaroni and cheese recipe! To make this baked mac and cheese recipe with sour cream, comply with these actions:



  1. Cook the macaroni according to package guidelines.

  2. Whilst still hot, spot the cooked macaroni into a massive bowl and stir in the butter and cheese.

  3. In a separate bowl, whisk with each other the milk, eggs, sour cream, and salt. Stir into the macaroni mixture.

  4. Flip the southern macaroni and cheese into a greased baking dish and sprinkle with added shredded cheese.

  5. Bake until the cheese is bubbly and golden brown on top.



Can I Double This Recipe?


Extremely effortlessly, yes! You’ll likely want to bake this homemade macaroni in cheese in two baking dishes, although.


Can I Freeze Macaroni and Cheese?


Regrettably, you are not able to. Dairy doesn’t freeze quite nicely, so you’ll want to consume any leftovers within a week of generating this sour cream macaroni and cheese.


Is There an Egg Substitute I Can Use?


No, you can’t substitute the eggs in this recipe. That’s just how Southern macaroni and cheese is manufactured, sorry!


Guidelines for Creating the Greatest Macaroni and Cheese


It’s so critical that you salt the pasta water. If you don’t salt the pasta water, the macaroni itself will be bland and it’s likely that your Southern macaroni and cheese won’t be as flavorful as it should be.


You also need to use total or 2% milk in this simple macaroni and cheese recipe. That further bit of excess fat in the milk adds moisture and flavor to the baked mac and cheese. Skim milk is a key no-no in this recipe!


Lastly, there’s no sour cream substitute you can use in this recipe. If you want to make this recipe more healthy by making use of a substitute like Greek yogurt…just don’t. Believe in us, the sour cream is a game changer.





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