Monday, November 17, 2014

Crispy Tilapia

From: Deep Fried Food

3 lbs tilapia fillets
1/3 cup flour, for dusting fish
1 egg
1/2 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp baking powder
2 Tbsp Old Bay Seasoning
canola oil, to cover the bottom of the frying pan

Salt and pepper the fish. Dust with the 1/3 cup flour. Mix egg with buttermilk in one bowl. Mix flour, cornmeal, baking soda, baking powder and Old Bay in another bowl. Dip floured fish into egg mixture, then flour mixture. Heat oil in a large pan. Fry, turning every couple of minutes.

Thumbs up! I love tilapia because it doesn't have that "fishy" flavor. This is the best recipe I've ever made with tilapia and fried fish. My entire family gobbled it up. And the small amount that was left over was perfect the next day when I broiled it for a few minutes. Definitely making this one again!

Peanut Butter Rice Krispies

From: I Can Teach My Child

3 Tbsp butter
1 bag of marshmallows (regular, not mini)
1 big, heaping spatula of peanut butter
6 cups of Rice Krispies

Dump the marshmallows and butter into a microwave safe bowl and set the microwave for 3 minutes.

After 2 minutes, take out the bowl and dump a big heaping spatula of peanut butter into the bowl.

Stir and put back in the microwave for the remaining minute.  In the meantime, grease your 9×13 pan.

Add the Rice Krispies and stir vigorously.  Dump into the greased pan

Spray your hand with a little nonstick cooking spray and press into the pan. Let sit for at least 15 minutes before cutting.

Thumbs up! I love Rice Krispie treats but the peanut butter added that little extra flavor that made them even more delicious! Simple, quick recipe that can't be beat! 

Thursday, November 6, 2014

Tagliarini with Garlic Sauce

From: Sunset Pasta cook book

8 oz tagliarini
2 large tomatoes or 1 can (1 lb) Italian-style tomatoes
1/4 cup water
1 tsp dry basil
3/4 tsp salt
1/4 tsp black pepper and crushed red pepper
1/3 cup olive oil
6 large cloves garlic, minced or pressed

Peel, seed, and coarsely chop tomatoes. If using canned tomatoes, break up with a spoon. In a bowl, combine tomatoes, water (omit if using canned tomatoes), basil, salt, black pepper, and red pepper; reserve.

Place olive oil and garlic in a 1-quart pan. Cook, stirring occasionally, over medium-low heat until oil bubbles gently and garlic is a light gold. Add tomato mixture to pan and simmer, uncovered, stirring occasionally, for 5 minutes.

Cook noodles in a large kettle of boiling salted water until al dente. Drain noodles, then place in a serving bowl. Pour sauce over noodles, toss gently, then serve. Pass Parmesan cheese at the table.

Well, I enjoyed this, but it definitely is not my favorite sauce recipe. I never thought I would say there is too much garlic in a recipe, but I thought that about this recipe! I also don't like the amount of oil that was added. If I were going to make this again I would put half as much olive oil, and 3-4 cloves of garlic instead of 6. I really do think that would make a huge difference in the flavor of this pasta. It was just a little too tangy for me!

Wednesday, November 5, 2014

Peanut Butter and Jelly Cookies

From: Southern Living 50 Favorite Cookies cookbook

1/3 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup firmly packed brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups AP flour
1/2 tsp baking soda
2/3 cup strawberry jam or grape jelly

Beat butter and peanut butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla. Combine flour and baking soda; gradually add to butter mixture, mixing well.

Shape dough into 1-inch balls, and place 2 inches apart on ungreased baking sheets. Flatten balls in a crisscross pattern with a floured fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool 1 minute on baking sheets; remove to wire racks to cool.

Spread jam on bottoms of half the cookies; top with remaining cookies.

Well, this is not my favorite peanut butter cookie recipe. But sandwiched together with the jelly I actually really liked these. I used grape jelly and raspberry jam. I'd like these again, using a different peanut butter cookie recipe, perhaps.

Tuesday, November 4, 2014

Glazed Carrots

From: Betty Crocker's New Cookbook

1 1/2 lbs carrots
1/3 cup packed brown sugar
2 Tbsp butter
1/2 tsp salt
1/2 tsp grated orange peel

Prepare carrots, cutting into julienne strips and boil until cooked (about 15 minutes). Cook remaining ingredients in skillet over medium heat, stirring constantly, until bubbly. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Thumbs up! These were awesome. I left them whole since they were baby carrots. Hunter and I finished the whole plate easily. I will definitely be making these again! They were sweet but still had the carrot flavor.