Lemonade Cupcakes
If you’re like me and you love the taste of lemonade you will love my Lemonade Cupcakes. Lemonade is one of those things that I just can’t seem to get enough of in the summertime. That tart sweet flavor seems to do the trick on […]
Tag: recipe
Oven Roasted Chicken With Apple Butter Barbecue Sauce
Oven Roasted Chicken with Apple Butter Barbecue Sauce is an easy chicken recipe that a friend recommended to me this summer. I have used Apple Butter in cakes and desserts but never in a BBQ sauce. I took her basic recipe and jazzed it up […]
Healthy Recipe – Tilapia in Tin Foil on the BBQ Grill
Fresh fish is one of the healthiest things you can eat. Try this fresh fish recipe for a healthy, tasty and fast alternative to your regular routine. You can put all of your own favorite vegetables and your favorite fish right into a foil pouch and grill it using this new green mountain grills, all in less than 15 minutes!
If you have unprotected sex in the two days after missing a pill, the Family Planning Association (FPA) recommends that you should take emergency contraception (the morning after pill). Ask for medical advice. Doses of cerelle tablets contain the active ingredient desogestrel, which is a synthetic progestogen, similar to the natural progestogens produced by the body.
Desogestrel works as a contraceptive primarily by preventing the release of an egg from the ovary (ovulation). It also acts by increasing the thickness of the natural mucus at the neck of the womb, making it more difficult for sperm to cross from the vagina into the womb. By preventing sperm entering the womb, successful fertilisation of any eggs that are released is less likely.
Get the recipe right below the video!
Ingredients:
- 4 pieces of tilapia
- 1/2 of a small onion sliced
- 1 cup of matchstick carrots
- 1 cup sliced mushrooms
- 1/2 red bell pepper, sliced thin
- 1/2 green bell pepper, sliced thin
- 2 cloves of garlic, chopped
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh chives, chopped
- Juice of one lemon
- Juice of one lime
- 2 tablespoons olive oil
- 1/4 cup store bought teriyaki marinade (Mr. Yoshida’s Sweet Teriyaki is a good one)
- 2 tablespoons butter
- 1/4 seasoned panko breadcrumbs
- 1 tablespoon fresh ginger, chopped
- Salt and fresh ground black pepper
Directions:
Preheat grill to about 350 °F
Cut 4 18×18 pieces of heavy-duty tin foil.
Divide the onions, pepper, mushrooms, and carrots evenly and place them in a small pile in the center of the foil pieces. Sprinkle with salt and pepper
Lay one piece of fish over each veggie pile. Sprinkle with salt and pepper then divide the remainder of the ingredients over the top of the fish. Seal each package by bringing the two opposite edges of the foil together and crimping it, but don’t press it flat. Leave some room in the top of the foil package so it can steam. Fold the other edge in and up slightly toward the center, so the liquid doesn’t leak out and the package is sealed but not flat.
Place foil packages on BBQ for about 12 minutes depending on the size of the filets. You can open one slightly to see if it is cooked. Make sure you don’t over cook the fish you can always put it back on the grill if it is undercooked. Another great type of meat you can put on the grill is Filet Mignon, it´s a juicy and flavorful for those meat lovers out there.
Serve and enjoy!
If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
Roasted Eggplant with Chickpeas and Cherry Tomatoes
Roasted eggplant and chickpeas taste so great together. It can be served as a side dish or over rice or pasta as a main dish. It’s a great vegetarian recipe that also makes for a wonderful appetizer over crusty bread. See my “Cook’s Notes” below […]
Sausage and Peppers – My Grandmother’s Easy Low and Slow Recipe
Baked Sausage and Peppers is an easy Italian dish because everything gets tossed into the pan and baked in the oven. You can also substitute turkey sausage for a lighter version or add sweet and hot peppers for a variety. This particular recipe is cooked […]
Chicken Marsala – A Traditional Italian Recipe and Favorite Comfort Food
Chicken Marsala is one of my favorite chicken dishes. It’s a traditional Italian recipe and a comfort food I can’t live without. I love the mushrooms and the sweet taste of the wine along with the salty prosciutto. I’m sure everyone makes this dish his or her own way, but this is how I do it and everyone seems to love it.
See my “Cook’s Notes” on how to make this ahead of time for an easy dinner party dish.
Ingredients:
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
- 1-8 0z. container of fresh mushrooms, sliced
- ½ cup of flour, for dredging
- 1/4 cup olive oil
- 4 slices of prosciutto, chopped
- 1 cup Marsala wine
- 1/2 cup chicken stock
- 3 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Salt and pepper
Directions:
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper as seen in photo below. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.
Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for a minute or two until browned. Add the mushrooms, season with a little salt and pepper and sauté until they are nicely browned on each side. Turn up the heat and pour the Marsala in the pan and boil down for a minute so the alcohol cooks off. Then add the chicken stock and the butter. Allow it to cook for a minute or two. Pour the sauce over the chicken, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving.
Cook’s Notes:
Entertaining a large crowd:
I love to make chicken Marsala for large parties or family dinner parties. It’s such a yummy treat and everyone seems to love it. You can easily double or triple the recipe. If I’m having a large dinner party I will usually make things ahead of time and refrigerate them.
You can sauté the chicken, place it in a baking dish or cookie sheet and cover it with foil. Then cook the sauce separately and set aside in a separate bowl. Refrigerate everything and take it out 20 minutes before company arrives. Then preheat your oven, pour sauce over chicken and cook for 20-30 minutes before serving.
Cooking tips:
Filleting and pounding the chicken into thin cutlets is a must for this recipe. When I make chicken people usually ask “how come it’s so tender and you can cut it with a fork?” This is because I fillet it and pound it. If you don’t have a kitchen mallet be sure to pick one up. You can find them in the supermarket where they have cooking utensils. They usually come in wood or metal.
Apple Crisp with Oatmeal Cookie Topping
Apple crisp is an all time favorite apple dessert and using Betty Crocker® oatmeal cookie mix for the topping makes this apple crisp so easy to make. The smell of the apples and cinnamon cooking in the kitchen is enough to make everyone come running. […]
Summer Heirloom Tomato Salad Recipe
My Aunt Rosie and my Grandma Reo made this salad all the time when I was younger. This amazing salad can be used in so many ways. It’s great by itself or over some mixed greens. I like to serve it over grilled fish, shrimp, […]
