Pecan Crusted Tilapia

I will start by saying, I am not a fan of fish.  I am not a fan of any seafood for that matter.  However, I do experiment now and then with certain fish.  Tilapia is one I like when it is done right.  Most recipes though, include things like bread crumbs, flour, corn meal, etc.  All of these add a lot of carbs.  I remembered that I used to order pecan-crusted chicken salad at a restaurant which we no longer have locally.  So, I thought I would try it myself.  This went over very well with me and J.  I would like to play around a bit more with the crust to make it stick a little better, but it was good whether I perfect that part or not.

Ingredients:
2-3 tilapia fillets (if you need more, double the recipe)
2 large eggs (If you would like to cut down on some fat, you can use egg whites)
3/4 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 cup ground pecans (I used a spice grinder)
1/2 cup chopped/crushed pecans (I used a mallet and a plastic zip bag)
salt and pepper
season salt
lemon juice of 1/2 lemon
1/4 cup mayonnaise
lemon wedges (optional)
Olive oil spray

Directions:
Preheat the broiler to high.  In a shallow dish, mix the eggs or add egg whites.  In another shallow dish, combine pecans, paprika, onion powder, garlic powder, salt, and pepper.  Sprinkle each fillet with season salt, then dip each in egg, and cover with the pecan mixture.  Then place them on a broiler pan coated with olive oil spray.  Broil each side for 5-6 minutes, or until done. 
Mix together the mayo and lemon juice.  Feel free to sprinkle some lemon juice on top of the fish fillets as well.  If you like, you could add some dill or pickle juice to the mayo sauce.  We don't like dill or pickle juice but many people like that taste with fish.

Chicken Burrito Salad

It is more important than ever for my family to eat healthy.  I have been working almost daily to find winning dishes that satisfy all of the needs and picky taste buds.

Ingredients:
Chicken Burrito Salad:
3-4 Boneless, Skinless Chicken Breasts
Taco Seasoning (I use my own you can find here.)
Green Leaf Lettuce (You can use your favorite lettuce.)
Roma Tomatoes
1-2 Tbsp. Olive Oil
Favorite Salsa

Dressing:
1/2 cup plain greek yogurt
Juice of One Lime
2 Tbsp. Favorite Salsa


Directions:
Cut chicken breasts into bite-sized chunks and toss into a pan with the olive oil over medium-high heat.  After the chicken starts to cook, add in the taco seasoning.  I don't measure the taco seasoning.  I season to taste.  Stir around the chicken regularly until almost done.  Add in some of your favorite salsa. Cook until chicken is done and most of the water has cooked out of the salsa.

While the chicken is cooking, prepare the salad bed.  I used green leaf lettuce because that is my favorite.  Tear it into bite sized pieces and dice up a tomato.  Add the chicken on top.

For the dressing, stir together all ingredients and pour the desired amount over the chicken and salad.

Homemade Ranch

Hello!  It has been well over a year since I last posted on my blog.  I always have good intentions but my plans just rarely work out properly. I do intend (again) to start posting more, even if it isn't always recipes.  Today however, it is a recipe.  At one time, I had a recipe for homemade dry ranch mix and ranch... After a few years of messing with the recipe, it was all messed up.  So I started over and I am pretty happy with my ranch routine now.  My main concern was that my daughter could try the ranch if she ever wanted.  She still doesn't have the varied diet I would like but she is healthy and now and then I can get her to try something.  So most things in our house are made corn free and safe for her.  Many recipes for homemade ranch include ingredients such as mayonnaise or pre-bottled/bagged mixes. My daughter can have none of these.  So I looked through many recipes and came up with a mix that worked for us and I actually enjoy.  There are options and I will list them in the ingredients.  As I have said before, I don't measure exactly so measurements are approximate and easy to change to taste.  Also, many people will complain about the use of powders such as garlic powder and onion powder... If this doesn't suit you, by all means, use fresh.  However, we have to do a LOT of cooking from scratch so we do take short cuts when we can safely.  Not all powders are safe, but there are a few manufacturers who have made many great changes in the ingredients they use. 

Ingredients:
1/4 cup milk
1 cup sour cream
squeeze of lemon juice
1 Tbsp. onion powder/dried chives or small bunch fresh chives
1 Tbsp. dried parsley or small bunch fresh parsley
1/4 tsp. garlic powder or 1 fresh clove garlic
1/4 tsp. paprika (a little goes a long way)
1/2 tsp. salt
1/4 tsp. pepper
extra sour cream and milk to adjust thickness

Directions:
Start by pouring the milk, sour cream, and lemon juice in a mason jar.  I usually use pint size and make fresh regularly.  This doesn't last more than a week or so and this is really easy and quick to make. Add in the rest of the dry/fresh ingredients, secure the lid, and shake up the mix.  When the ranch is all mixed, add more sour cream and/or milk to adjust thickness to your preference.  I know that I like the ranch thicker or thinner depending on what I am eating or dipping.  Keep shaking to mix when ingredients are adjusted or added. 

Italian Diced Tomatoes (So much better than the canned from the store)

I have used the canned version of this in past posts.  That is, until I found out citric acid (which is in all canned tomatoes I've found so far) is often derived from corn.  So, I decided that when tomatoes were in season, I would buy up as much as possible and make my own Italian diced tomatoes and can them.  Well, so far I haven't found enough tomatoes to can any but I have made some for meals as I make them.  Eventually, I will add canned notes to this blog.  Until then, I will go ahead and give a recipe.  Now there are not exact amounts on most of this.  I just add ingredients a little at a time until it tastes excellent.  I had taste testers who agreed, this sauce is amazing.

Ingredients:
Tomatoes
salt
pepper
garlic
onion (I prefer sweet onion)
olive or coconut oil (I've used both and both are good)
basil
oregano

(Note:  This can be made with fresh or dried garlic, onion, basil and oregano.)

Directions:
Mince an onion and a clove or two of garlic (depending on your taste for garlic).  Saute the onion and garlic in a little olive or coconut oil.  While this is sauteing, dice up the tomatoes.  I roughly chopped into chunks, then put them in my hand chopper to dice them really small.  I have a Pampered Chef hand chopper.  I use it to mince the garlic and onion too.  It's wonderful for this type of stuff.  When the garlic and onion is soft and transparent, add in the tomatoes.  Now add salt and pepper and stir around on low/medium heat until warmed through.  Add basil and oregano a little at a time until it suits your taste.  You might want to add salt and pepper here too.

Trust me, this is amazing.  Here is a picture of it used to top some chicken.

Another way to use this, get out your slow cooker.

Ingredients:
Italian Diced Tomatoes
4 Chicken Breasts

Directions:
In a slow cooker, add your chicken breasts. Top with plenty of Italian diced tomatoes.  It should pretty much cover all chicken.  Cook on low for 4 hours or high for 8 hours.  Serve over rice.