French toast is such a simple concept, take old bread, dip in egg and cook it…add a little sugar and cinnamon and there you have it…French toast 101!
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Lifetime Recipes Made Easy
French toast is such a simple concept, take old bread, dip in egg and cook it…add a little sugar and cinnamon and there you have it…French toast 101!
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If you asked my friend Lydia if she was a great cook she would probably say no…yet every time she makes something, I just love it!
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I never grew up eating a lot of fish or even heard of Tilapia, even though my father was a fisherman and would come home with striped bass, mussels, clams and many other fish but never Tilapia. We also would eat Baccalà which was a cod fish that was cured in salt, my mother would always make it with a red tomato sauce and let me tell you, it was so not my favorite. Over the years though I have not only made fish in my house but I’m open to trying different recipes out and about.
A few years ago, at a restaurant, I ate a Tilapia dish that had a sweet “crust” that I loved (not even a crust but a sweet flavor). So of course I had to research how to make it at home. I’m not sure if I created a recipe that I tasted that night but I can share that this recipe is pretty amazing. Even my kids friends, who ever ate fish or liked fish, love this recipe, it’s not a fishy flavor at all.
So I bet you are thinking…”I need that recipe” lol. It’s a super easy recipe, I use Tilapia because it’s an easy fish to find, it’s thin and cooks up easily and everyone likes Tilapia because it’s not a fishy fish (like salmon) and the sweetness comes from a sprinkle of brown sugar and mirin (a rice cooking wine). You can find mirin at the markets in the Asian aisle. I served my dish with my chickpea salad, my smashed potatoes and a fennel salad.
I place a teflon frying pan on my stove top and put it on to medium heat. I then take a baking sheet and place my cooling rack (you probably have one for your baked goods) on top and lay my Tilapia on top of the rack and I season it with salt and pepper.
I put a little oil on the bottom of my pan and I add the Tilapia, I cook it for about 4 minutes or until the fish begins to cook through and you can see the whites of the fish (that means the fish cooked, kind of like chicken)
I flip it and cook it on the other side…make sure you season both side of your Tilapia as you can see from my examples
I then remove the fish from the pan and place it back on the cooling rack
here is the best part of this dish, I sprinkle the pan with some brown sugar
and place the fish back on top and I drizzle just a tiny bit of that Mirin on the bottom and let it caramelize…OMG…it’s so good!!!!
I flip it again
let it cook for about a minute or so and remove it. I’m telling you this is a quick recipe, especially for those working moms who forgot to pull something out of the freezer before leaving for work because the whole meal can be cooked in 10-12 minutes.
Here is a photo with my Tilapia and side dishes, again with my chickpea salad, smashed potatoes and fennel salad….YUMMY!!!!!
I hope you enjoy this recipe as it’s truly a keeper!
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
Directions
It’s “Tasty Tuesday”…while I know that butternut squash is not a spring vegetable and usually you only find it in the fall, in today’s day and age, seems like you can find anything anytime. I was shopping in my local Costco and I noticed they had precut butternut squash, my initial thought was it’s out of season but when I picked up the package, it looked so fresh I just had to buy it.
I usually roast my butternut squash, even if i’m making a soup out of it as roasting them brings in a whole new element to any dish. When I roast my butternut squash, I usually toss my butternut squash in some olive oil, then I put it on a baking pan add brown sugar, salt and pepper and I bake it in a 400 degree oven for 50-60 minutes. It comes out amazing!!!
I thought to myself, is there another option? So I searched the web and found a recipe I believe belongs to Ina Garten, although the recipe I got only had the measurements and not the actual instructions. I knew I had two options, I could look up her butternut squash recipe to confirm the ingredients and how to make it or I could take the measurements and create it the way I thought would work. If any of you know her recipe or want to look it up, I’d welcome your feedback.
The biggest difference is is that she uses melted butter instead of olive oil. I know this small change of butter instead of oil would add a lot of flavor and calories but I was up to the challenge. It’s a very rich dish and very easy to make.
I melted my butter with my brown sugar and salt/black pepper
I then placed my cut butternut squash on a baking dish
Coated the butternut squash with the melted butter/brown sugar mixture
I placed it in my 400 degree oven and baked it for about 20 minutes before I tossed my butternut squash
I tossed my butternut squash and cooked it again for 20-25 minutes
I poked my butternut squash and they were cooked all the way through but I still wanted more of that caramelization so I put on my broiler and stuck my butternut squash in for an additional 4-5 minutes (sorry for the blurry photo)
here is one of the butternut squash in a bowl
and here it is plated with my Lemon Chicken with Artichokes and Mushrooms
I will say that while I really enjoyed the butternut squash cooked with the melted butter, they were very rich. I personally think I enjoy them my way. I will do them that way next time so you too can compare.
Nonetheless…enjoy!
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Ingredients
Directions
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