Honey Lime Tilapia

 

• 4 tilapia fillets, about 4-5 ounces each
• 2 tablespoons lime juice, from 1 large lime
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 ½ tablespoons honey
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 clove garlic, finely minced

Coating and Cooking:

• ½ cup all-purpose or whole wheat flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1-2 tablespoons olive oil

Instructions 

• In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
• Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
• Serve immediately with lime wedges.

Sloppy Joes

Ingredients

• ½ cup diced onion
• 2 ½ pounds ground beef or ground turkey
• 2 tablespoons tomato paste
• ⅔ cup BBQ sauce (see note)
• ½ cup ketchup
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce, I use low-sodium
• Salt and pepper, to taste
• Rolls or buns, for serving

Instructions 

• In a 12-inch nonstick skillet set over medium heat, add the onions and beef (or ground turkey). Cook, breaking the meat into small pieces, until the meat is cooked through and the onions are translucent, 7-8 minutes. Drain excess grease.
• Stir in the tomato paste, BBQ sauce, ketchup, Worcestershire, and soy sauce and a pinch of black pepper. Bring the mixture to a simmer ,and cook until the sauce is slightly thickened, 4 to 5 minutes. Add additional salt and pepper, to taste, if needed.
• Serve the sloppy joe meat warm on buns or rolls.

recipe for 2 people

1 lb hamburger

1/4 cup diced onion

3/4 TBS tomato paste

1/4 cup BBQ sauce

1/4 cup ketchup (scant)

1 1/2 TBS Worcestershire sauce

1 1/2 TBS soy sauce

Key Lime Tarts

Ingredients

Crust layer

• 1 cup graham cracker crumbs(18 crackers, or 2/3 of a sleeve)
• 3 tablespoons granulated sugar
• Pinch salt
• 3 tablespoons unsalted butter (melted)

Key lime pie layer

• 1 14-ounce can sweetened condensed milk
• 2 teaspoons fresh lime zest
• 1/2 cup lime juice*
• 3 egg yolks

Topping

• Whipped cream
• Lime wedges for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add the crumbs to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture and continue stirring until incorporated.
  
• Spoon the graham cracker crumb mixture into each of the four jars or ramekins dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
  
• Use a microplane zester to zest one of the limes. Add the zest, along with the sweetened condensed milk, lime juice, and egg yolks, to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly between the jars.
  
• Bake until the filling no longer jiggles and is set, about 15 minutes.
  
• Let jars cool at room temperature for about 30 minutes, then cover them with mason jar lids and bands and refrigerate for at least two hours, until chilled.
  
• To serve, top with whipped cream and a lime slice. 
  
  

• *I use 3 large ramekins instead of jars

Microwave Lemon Curd

• Ingredients

  • 1 cup white sugar

  • 3 large eggs

  • 1 cup fresh lemon juice

  • ½ cup unsalted butter, melted and cooled slightly

  • 3 medium lemon, zested

  Directions

  1. Gather the ingredients.

  2. Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.

  3. Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.

  4. Pour into small sterile jars.

  Recipe Tip

  If you overcook the curd a little or forget to stir, you can pass it through a fine sieve to remove the bits of cooked egg.

Lemon Curd

 4 large egg yolks

1/2 c sugar

1 TBS lemon zest

1/2 cup lemon juice

4 TBS cold unsalted butter, cubed

Directions

1. Step 1Fill a small pot or saucepan with 2" water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low to bring to a simmer.
2. Step 2In a large heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, and lemon juice to combine. Place bowl on top of simmering pot. Cook, continuously whisking over low heat, until mixture thickens and can evenly coat the back of a spoon, 8 to 10 minutes. If curd isn't thickened after 10 minutes, increase heat to medium-low and continue to whisk until the correct consistency is reached.
3. Step 3Remove both saucepan and bowl from heat, then carefully lift hot bowl off pan. Whisk in butter 1 piece at a time until melted.
4. Step 4If you prefer a silky smooth curd without zest, strain through a fine-mesh sieve. Let cool. Transfer curd to a jar or bowl, then cover with plastic wrap, pressing on surface to prevent a skin from forming. (Curd will continue to thicken as it cools.)

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Texas Roadhouse Green Beans

 4 thick cut bacon slices, chopped

1/2 medium yellow onion, diced

3/4 tsp garlic powder

2 cans cut green beans, drained

1 TBS light brown sugar

1 cup ham broth or chicken broth

1 TBS white wine vinegar

2 tsp black pepper

1 tsp kosher salt

Instructions

Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy.

Add onion to bacon fath anc cook 4-5 minutes until translucent.

Stir in garlic powder and cook 30 secondo until fragran.

Add green beans and toss to coat with bacon fat.

Pour in brown sugar, broth, vinegar, ad pepper. Stir to combine.

Simmer 12-15 minutes until liquid reduces by half and benas are tender.

Season with salt to taste and serve hot.

Dutch Oven No Knead Wheat Bread

1 1/2 c warm water

1 pkg yeast (2.25 tsp)

1/2 TBS salt

3 1/4 c flour

Mix together and form into a ball. Add a little oil around the ball. Cover and let rise for 2-3 hours. Preheat Dutch oven to 450 for 20 minutes.

Bake for 35 minutes remove lid and bake another 5-10 minutes.

Internal temp: 190-210 degrees

Let coole for 10 minutes.