Albertson's has individually packaged Tilapia for $1 all the time. It tastes great, isn't freezer burned, and not fishy at all.
Scampi-ed Tilapia
5-6 Tilapia filets
1/2 c. butter
Two big spoons of "jarred" garlic
1 tsp. parsley
1/2 tsp. basil
1 T. lemon juice
1. Heat oven to 400 degrees F. In a small pot slowly melt butter. Add garlic, parsley, lemon juice, and basil. Cook over low heat for 3-5 minutes. Do not burn garlic or butter.
2. Place tilapia in a single layer in a 9x13 bake wear (I use a Pyrex).
3. Pour butter mixture over tilapia. Place in heated oven and bake until flaky (apprx. 12 minutes).
4. Serve. Spoon butter and garlic mixture over fish or add some cooked pasta or veggies to it for a garlic buttery side dish.
Friday, August 26, 2011
Hello All!
What a crazy summer! I have got to eat a ton of good food and drink tasty beer! I can't wait to stop back to Portland and hit up some more microbrews. Have to give Rogue the best meal of the trip, a side salad! For a grand total of $3, I got a lovely, fresh salad with craisins, blue cheese, and almonds. And no icky iceberg lettuce. MMM good.
Cheater Pasta Salad
I have been making this for a few weeks now as a quick side dish and it is pretty tasty. I cheat and use a boxed mix and add to it, but yum!
1 box Suddenly Pasta, Bacon Ranch Pasta Salad
1/2 c. mayo
3 slices bacon
8 oz green beans, frozen
1 can artichoke hearts, quartered
1. Prepare pasta as directed on the box. Add the green beans about 6 minutes before the pasta is done. Strain and rinse thoroughly with cold water. Put in resealable container.
2. Add mayo, seasoning packet, and quartered artichoke hearts. Stir till mixed. Seal and refrigerate for at least an hour.
3. Cut bacon into 1/4-1/2 pieces (I use kitchen scissors). In small frying pan, cook bacon till browned and crispy. Place 1-2 paper towels on a plate and drain bacon.
4. Add bacon to chilled pasta salad before serving. Makes 4-6 servings (depending on how hungry you are!).
Thursday, May 26, 2011
Stuffed Yellow Bell Peppers
I made this on Monday and it turned out really well.
The Rice:
1 cup rice
2 cups water
2 chicken bouillon cubes
Add rice, water, and bouillon to pot. Cover and heat to a boiling. Turn heat to low and cook 20-30 minutes. (Sometimes I just turn the burner off and leave it till I need to use it.)
The Meat:
1 lbs. 85% lean ground beef
1 can diced tomatoes
1/2 small can of tomato paste
1 medium yellow onion
2-3 stalks celery
2-3 cloves garlic (or 1 tsp. jarred minced garlic)
Salt
Cayenne Pepper
Thyme
Dice onion and celery; mince garlic. Add ground beef, onion, celery, and garlic to 9" skillet (add oil if not using a non-stick pan). Cook over med-high heat and stir every few minutes. Break the ground beef into chunks as it cooks. Add apprx. 1 tsp. salt, 1/4 tsp. cayenne, and 1 tsp. thyme (I just eye ball it, ground beef tends to need a descent amount of of salt and if you like spicy food, add more cayenne or some jalapenos). Once the beef is cooked through (not pink) turn off burner and stir in 1 drained can diced tomatoes and half a small can of tomato paste (2 T.). Add cooked rice and mix thoroughly.
Peppers:
Heat oven to 375 F. Cut the core out of the pepper with a paring or other small knife. Insert the knife close to the green base and spin in a circle around the base, the bulk of the core should pop out when you pull the stem. Standing the pepper up, cut in half and clean out any remaining seeds. Place peppers on baking sheet and drizzle with olive oil (put 2 fingers over the bottle top and shake over the pepper, your hands will get oily but it works). Bake for 10 minutes.
Put it Together:
Remove peppers from oven. Using a spoon, spread meat filling into each half of the peppers. Fill until even with edges of the pepper. Sprinkle with grated Parmesan cheese (you can buy pre-shredded at the store or grate your own), as much as you want. Place back in the oven and cook 25 minutes (apprx.). Cheese should be slightly browned and the edges of some of the peppers will turn a lightly brown too.
Serve and enjoy!
The Rice:
1 cup rice
2 cups water
2 chicken bouillon cubes
Add rice, water, and bouillon to pot. Cover and heat to a boiling. Turn heat to low and cook 20-30 minutes. (Sometimes I just turn the burner off and leave it till I need to use it.)
The Meat:
1 lbs. 85% lean ground beef
1 can diced tomatoes
1/2 small can of tomato paste
1 medium yellow onion
2-3 stalks celery
2-3 cloves garlic (or 1 tsp. jarred minced garlic)
Salt
Cayenne Pepper
Thyme
Dice onion and celery; mince garlic. Add ground beef, onion, celery, and garlic to 9" skillet (add oil if not using a non-stick pan). Cook over med-high heat and stir every few minutes. Break the ground beef into chunks as it cooks. Add apprx. 1 tsp. salt, 1/4 tsp. cayenne, and 1 tsp. thyme (I just eye ball it, ground beef tends to need a descent amount of of salt and if you like spicy food, add more cayenne or some jalapenos). Once the beef is cooked through (not pink) turn off burner and stir in 1 drained can diced tomatoes and half a small can of tomato paste (2 T.). Add cooked rice and mix thoroughly.
Peppers:
Heat oven to 375 F. Cut the core out of the pepper with a paring or other small knife. Insert the knife close to the green base and spin in a circle around the base, the bulk of the core should pop out when you pull the stem. Standing the pepper up, cut in half and clean out any remaining seeds. Place peppers on baking sheet and drizzle with olive oil (put 2 fingers over the bottle top and shake over the pepper, your hands will get oily but it works). Bake for 10 minutes.
Put it Together:
Remove peppers from oven. Using a spoon, spread meat filling into each half of the peppers. Fill until even with edges of the pepper. Sprinkle with grated Parmesan cheese (you can buy pre-shredded at the store or grate your own), as much as you want. Place back in the oven and cook 25 minutes (apprx.). Cheese should be slightly browned and the edges of some of the peppers will turn a lightly brown too.
Serve and enjoy!
The Goal
I love food. There really is nothing more to this blog than that. I am tired of people thinking that chain restaurants are the only affordable way to enjoy a night out while neglecting locally owned, wonderful food! I think everyone can cook (and quickly! Even cheaply!) and hope that someone will be inspired to make something tasty at home instead of hitting up the drive through window. I don't begrudge anyone a tasty hamburger (I like love fast food at 2am, it is a great thing!) and am no green revolutionary. I just think food should be good.
There will be two themes of the blog: 1) Reviews of local Treasure Valley restaurants and 2) Recipes. Enjoy, discuss, argue, whatever may strike you; most of all eat tasty food!
K
There will be two themes of the blog: 1) Reviews of local Treasure Valley restaurants and 2) Recipes. Enjoy, discuss, argue, whatever may strike you; most of all eat tasty food!
K
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