Friday, November 17, 2006

Grilled Tilapia and Avocado Tostada

Tilapia fish is just right for this dish. Some fish are too overpowing but Tilapia has a smooth mellow flavor with a mild, sweet-tasting fillets. It's turning out to be a favorite of mine. There are plenty of tilapia recipes to choose from because the tilapia fish is versatile and takes seasonings well. Be sure to try grilled tilapia for a real treat.
You can also find tilapia recipes for baking, broiling, and frying.

4 flour tortillas (I useHigh Fiber Low Carb Low Fat Wraps for the added protein)
3 Tblsp olive oil
1 lb. tilapia
1/2 tsp salt
1/2 sm red onion, thinly sliced
1 heart romaine lettuce, thinly sliced crosswise
2 med tomatoes, chopped
1/4 cup cilantro leaves
1 avocado, quartered, skinned, pitted, and sliced lengthwise
1 lime, cut into 6 wedges
I used pica del galos (recipe will follow)

1.Preheat grill or grill pan to medium high heat.

2.Brush tortilias with 1 tablespoon of olive oil. Grill, flipping once or twice, until crisp, about 2 minutes. I set them on the grill about a minute and made rolled burritos.

3.Brush tilapia on both sides with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill, flipping once, until cooked through, about 8 minutes. I found it hard to turn them, they get flakey, so I just cooked on one side with cover on grill. Let rest 4minutes and pull into chunks with fork.

4.Place each tortilla on plate. Scatter on onion, lettuce, tomatoes, cilantro and radicshes. Lay tilapia pieces on top. Fan sliced avocado quarters ove tilapia and sprinkle with the remaining 1/4 teaspoon salt and 1 tablespoon oil. Serve with lemon wedges.

Makes 4 servings.

380 calories,26 grams protein, 19 grams fat.

Wednesday, November 15, 2006

Aunt Cozy's Fabulous Apple Cobbler

This recipe was given to me by my Auntie Cosette. In addition to crust on the bottom and top, there's crust tucked throughtout.
Makes 12-16 servings

8 Granny Smith apples, peeled, cored, sliced
1 1/2 cups granulated sugar
1/4 cup light brown sugar
1/2 stick butter(1/4 cup)
3 teaspoons ground cinnamon
4 cups all-purpose flour
4 teaspoons baking powder
1 cup solid vegetable shortening
1 cup buttermilk(or whole milk)

Heat oven to 350 degrees. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.
To make dough: in large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet. Bake until golden brown; set aside.
Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into 1/2-1-inch-wide strips. Arrange strips in lattice pattern(crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake unti crust is golden brown and flaky, about 30 minutes. Let cool 15-20 minutes. Enjoy.

I will be making this dish for our 'Thanksgiving Family Gathering' at little sister's house this year. Wish me luck!

Monday, November 13, 2006

Creamy Chicken Enchilada Bake

I made this dish last night and it was gone in an hour. I had three helpings myself(piggy wiggy). My brother Dre came by and he had to take some home.

2 boneless skinless chicken breast
1 26 oz can cream of chicken soup
1 12 oz can Rotiteli tomatoes(need to look up spelling)
1 small to medium onion(diced)
1 red or orange pepper(diced) any color pepper will do
Tortillas(corn or flour) corn is best but my son claims to hate corn tortilla's so I tried it with flour)
2 cups grated cheese. I used 'Four Cheesed Mexican Blend' in the package

Preheat oven to 425 degrees.
Rinse the chicken breast and season both sides with chile powder. I use Pam spray to coat pan, then add chicken to skillet. Saute over moderatley high heat until golden brown and no longer pink in the middle. Cook on medium both sides, about 5 minutes per side. Set aside to cool.
Add cream of chicken soup and Rotiteli to saucepan and stirl well while simmering on low. Simmer untill heated through. Add diced onion and pepper to mixture, stirring occasionally to keep from sticking to bottom.
Shred your cooled chicken breast( iuse my fingers to pull chicken apart)
In large pot(you can put in the oven) layer tortillas shredded chicken, cheese, and sauce. Continue to layer until ingredients are gone or until you're satisfied with your masterpiece
Place in oven for 25 minutes.