Apr 222014

Saucy Lemon Fish Fillets

My computer guru has got us back up and running, well, at least to where I can at least post again! He still hasn’t figured out what made us lose some of the pictures off our site and he is still hard at work to fix that part of our dilemma. Mother Nature is working on one of our other dilemmas, our driveway! After 4 more inches of rain on Friday and Saturday, Sunday seemed to break the chain and brought us much welcomed sunshine and there is very little rain in the forecast for the next 10 days, Oh Thank You Lord as maybe we can get our driveway put in! Kenny was getting tired of my singing “Where’s the Sunshine?” and if you heard me sing, you’d understand, ha ha!

McCormick commented on Twitter a few days back that our Fresh Fried Tilapia Filets looked yummy and they linked us up with a recipe for Saucy Lemon Fish Fillets using one of their many spices for us to try and I was just waiting for my grocery store to have fresh fish on sale again. Last Friday night we did just that as I had picked up a pound of fresh Tilapia and the results was super tasty with just the right amount of  lemon and spices with a wonderful sauce to top it off. And what better day to have fish for dinner other than Good Friday? But because I only cooked 1/2 pound of fish, I did have to add a little extra flour to the sauce at the end to have it thicken just a little.

Pass me my fork!!

Pass me my fork!!


Saucy Lemon Fish Fillets
  • ¼ cup flour
  • 3 teas McCormick Perfect Pinch Salt Free Original All-Purpose Seasoning, divided
  • 1 lb tilapia fillets or other firm white fish fillets
  • 1 tbsp olive oil
  • 1 cup reduced sodium chicken broth
  • 2 tbsp lemon juice (I used fresh squeezed)
  1. Mix flour and 1 teaspoon of the Seasoning in a shallow dish; moisten fish lightly with water and coat evenly with flour mixture.
  2. Heat oil in large nonstick skillet on medium heat.
  3. Add fish and cook 1 to 2 minutes per side or until lightly brown.
  4. Add broth, lemon juice and remaining 2 teaspoons Seasoning to the skillet.
  5. Bring to boil, reduce heat to low and simmer 2 to 3 minutes or until fish flakes easily with a fork; remove fish to serving dish and keep warm.
  6. Bring sauce to a boil and cook 3 to 5 minutes or until sauce is slightly thickened, stirring frequently.
  7. Spoon sauce over fish to serve.


Kenny and I both loved this version of Tilapia and will be incorporate McCormick Perfect Pinch Salt Free Original All-Purpose Seasoning in other dishes that we dream up in the kitchen! Now that I have caught up on McCormick’s recipe and Good Friday, our Easter ham will follow. Sorry I’m behind and I hope you enjoy their recipe as much as we did……………..

Apr 192014

Technical Problems


Just wanted to wish you all a very Happy Easter and to let you know that we are having trouble with our website and WordPress. An update came up and when it updated, we lost all our pics and when we did what they said to do to fix the problem, it only became worse. So I hope you all will bear with us until we get the problem solved and if anyone out there has had this problem before and have any solutions, please feel free to leave us a comment! We will be working on it and hopefully by Monday all will be back in order.
So have a very Happy Easter and if we can’t get recipes in for a few days, I’ll be in the kitchen cooking up some tasty meals to share with you when life gets back to normal, if that’s possible around here……………..Regina

Apr 182014

Orange French Toast With Honey Butter Topping

Well it’s Good Friday in the religious sense but not as far as the weather is concerned! We are being plummeted with rain with lots more coming and we are back to the lakes in the yard and the rivers running through! About 2 inches of rain so far on top of water logged ground does not make for a new driveway being put in any time soon, even the dog doesn’t want to go out! Anyone got a canoe for sale? So glad I did my shopping early for Easter!!!

This French Toast recipe would make an excellent way to start off your Easter morning and the great part is that it can be made the day before and frozen so when you get home from Church or after the big Easter Egg Hunt, all you have to do is take it out of the freezer and cook it off! We had ours with ham but if you’re having ham for Sunday dinner, you might want to cook off some breakfast sausage or bacon!

orange toast 005


Orange French Toast With Honey Butter Topping
  • French Toast
  • 2 eggs at room temperature and slightly beaten
  • 1 tbsp cornstarch
  • 1 cup of fresh squeezed orange juice
  • 1 heaping tablespoon of orange zest
  • 1 tbsp sugar (I did not use as the oranges were very sweet)
  • ¼ teas salt
  • 12 slices French bread about ½-inch thick
  • 6 tbsp melted butter plus extra for skillet
  • Honey Butter
  • ½ cup butter
  • 4 tbsp fresh honey
  • 3 tbsp fresh squeezed orange juice
  1. Whisk the eggs with the cornstarch to combine.
  2. Add the orange juice, sugar (if needed) and the salt.
  3. Dip bread into mixture, coating both sides.
  4. At this point you can freeze them for later by placing them on a cookie sheet and freezing until firm; individually wrap each piece in plastic wrap and place in a freezer bag and return to the freezer.
  5. To cook, heat electric skillet to 350 degrees or cook in an iron skillet over medium heat; melt butter over surface before adding toast.
  6. Melt the 6 tablespoons of butter in the microwave in a glass container.
  7. Place toast on skillet and drizzle the melted butter over the top; fry until nicely browned on each side.
  8. For the honey butter, again melt butter in the microwave with the honey; stir in the orange juice and pour over cooked French Toast.


Kenny and I really like this for a change of pace, of course, he still had to top his off with his sugar cane syrup which left me with all the honey butter,,,,,,,,,YES! Hope you enjoy…..

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