Sweet and Spicy Citrus Tilapia

I wanted to make tilapia for dinner, so I searched the web for one. I came across this sweet and spicy citrus recipe on  my recipes. I made it tonight for dinner and it was so awesome. I had all the ingredients on hand and it took no time at all to prepare. I served it with some brown rice. It was a delicious, satisfying, and quick meal!

Ingredients:

• 4 (6-ounce) tilapia fillets
• Cooking spray
• 1/2 cup orange juice
• 3 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 2 teaspoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 to 1/4 teaspoon ground red pepper (depends how spicy you want it)
• 2 garlic cloves, minced
• 1/2 teaspoon paprika

Directions:

1. Arrange the fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.
2. Preheat broiler.
3. Sprinkle the fish with paprika; broil for 15 minutes. Drizzle sauce over fish.

 

Pasta with bacon sauce

I saw Beau MacMillan make a recipe similar to this on Food Network’s “Best Thing I Ever Made”. My brother and I make this sauce together and split it between our two households. Its tastes good and it’s easy to make with ingredients we always have on hand.

Ingredients:

• 7 or 8 strips regular bacon
• 1 large onion, pulsed in food processor
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 28-ounce can Pastene kitchen ready ground tomatoes
• 1 pound of pasta (I like fusili)

Directions:

1. Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don’t drain the fat.
2. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half stirring occasionally.
3. Cook the pasta of your choice as directed and toss with the sauce. Serve immediately.

 

Swedish Meatballs

I love Swedish meatballs. I love the texture of them. The are almost fluffy and always taste delicious. I don’t remember where I found this recipes, but it has become a regular in our household. Easy to make and yummy to eat.
Sometimes if I have leftover mushrooms I’ll throw them in the sauce.

Ingredients:

• 6 pieces of wheat bread, toasted, crusts removed, and cubed
• 3/4 cup half-and-half, divided
• 1 egg, beaten
• 1 lb. lean ground beef
• 1/4 cup dry plain bread drumbs
• 1 tablespoon grated onion
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 12 oz. jar homestyle beef gravy

Directions:

1. Preheat oven to 350 degrees. Combine bread, 1/4 cup half and half, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients, except butter and gravy. Mix together and shape into mini meatballs, using cookie scoop.
2. Pour oil in a nonstick saucepan over medium-high heat. Add meatballs, browning on all sides. Transfer finished meatballs to a covered baking dish. Toss meatballs in 1/4 cup of gravy, cover, and bake 20 minutes.
3. Meanwhile, in a saucepan, over medium heat, combine remaining gravy and remaining 1/2 cup half-and-half. Bring just to a boil, then reduce heat to low and simmer, covered, for 10 minutes.
4. Serve meatballs with creamy gravy and buttered egg noodles or mashed potatoes.

 

Hot Dog Curry

I was watching a show on Food Network where people made meals they enjoyed. Aarti made a dish she called “Hot Dogs a la Rose” and I had to give it a try. It ended up being pretty flavorful. I could still taste the hot dog flavor but this also gave it another zing. I added a dash of cayenne, doubled the tomato, and halved the amount of onion. If you are looking for a fun meal to make a hot dog loving person, this is a fun treat!

Ingredients:

• 1 tablespoon oil
• 1 1/2 tablespoons minced fresh ginger
• 4 cloves garlic, peeled and thinly sliced
• 1/2 large onion, diced
• Salt and freshly ground black pepper
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon garam masala
• a dash of cayenne pepper
• 2 tablespoons ketchup
• 3 tomatoes, diced
• One 12-ounce package hot dogs, sliced about 1/16-inch thick
• Handful fresh cilantro leaves, minced
• Pita bread, cut in half and toasted, for serving

Directions:

1. Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes.
2. Add the turmeric, paprika, cayenne pepper and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed.
3. Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes.
4. Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and serve with pita bread.  (I heated the oven to 350 and warmed the pita on a baking sheet for 3-4 mins before serving)