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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
 
Ingredients
  • 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)
Instructions
  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……………..

Dec 202013
 

Shawnees Persimmon Bread

I bet everyone out there thought I died or something! As it turns out, I’m still alive but have been sick off and on with something husband started and then on top of that, all the Christmas decorating, 30+ boxes of stuff accumulated over the years! Even with husband here to help me now, it still takes a lot of time and energy to get it all done and Thanksgiving being so late this year didn’t help either. Granddaughter thinks I’m a little obsessive but I enjoy doing it (it’s like being a kid again playing with all my toys!), and I want to keep it up as long as God allows me to! My cooking has been on the slack side of things with all that’s going on and being sick, lots of quickie meals like burgers and soups! But today I had to start getting some of my baking done and this one was the first on my list of goodies to share with family and friends for Christmas……….

persimmon bread,and toll house cookies 018

These are so yummy! Pass the milk!

 

5.0 from 1 reviews
Shawnees Persimmon Bread
 
Ingredients
  • 1-1/2 cups persimmon pulp
  • 2 teas baking soda
  • 1 cup brown sugar
  • 1-1/2 cups white sugar
  • 1 cup olive oil
  • 4 eggs at room temperature
  • 1-1/2 teas ground cinnamon
  • ½ teas ground nutmeg
  • ½ teas allspice
  • 1-1/2 teas salt
  • 3 cups flour
  • 1 cup chopped walnuts or pecans which is my favorite
Instructions
  1. Combine the persimmon pulp with the baking soda in a small bowl and let stand for 5 minutes to thicken the pulp.
  2. In another bowl, combine the sugar, oil, eggs, spices and salt; blend until smooth.
  3. Mix in the pulp and flour alternately into the sugar mixture.
  4. Fold in the nuts and pour into 3 greased 6X3 inch loaf pans, filling each ⅔ full.
  5. Bake in a 350 degree oven for 1 hour or until an inserted toothpick comes out clean.
  6. Cool in pans for ten minutes and remove to wire racks to cool completely.
  7. As you can see, I used individual loaf pans and the left over, I used in muffin pans. The muffins only took about 15 minutes to cook and the small loaves took about 25 minutes.

Hope to get back to posting more, but the last time I said that, I jinxed myself, so let’s hope that doesn’t happen again! Hope you’re all ready for Christmas, I have a couple of more things to pick up, God help me! Enjoy……..

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