Baked Pepper Tilapia Over Lemon Rice

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Baked pepper tilapia over lemon rice is a simple and healthy weekday meal. The tilapia is prepared minimally to keep it’s natural flavor, and the rice is cooked with all the added flavor you could need. This recipe is also a great use for leftover rice. Just add it to your dish, bake and serve. This recipe makes enough servings for 3.

Baked Pepper Tilapia Over Lemon Rice Recipe Card Download

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What You Will Need

3 Cups leftover white rice
2 Tilapia fillets
1 Tbsp lemon juice
1/4 cup chicken broth
1 Tbsp butter, divided in half
Baking dish

Directions

1. Heat oven to 350 F. In a baking dish, mix together rice, lemon, and chicken broth, then spread to an even layer. Place tilapia on top, then coat tilapia with pepper, the top with a pad of butter on each.

2. Bake tilapia and rice for 10-12 minutes. Remove from oven then serve right away.

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December 28, 2020 0

Peanut Butter Christmas Cookies

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Another classic Christmas cookie in my household is peanut butter cookies. We usually make them both with kisses and without, and this from scratch recipe is fantastic. The only thing that is up for interpretation is the butter coldness. I left my butter out at room temperature for about 3 hours before baking, and I didn’t have to refrigerate at all. You could probably leave it out at room temperature for about 8 hours before it would be too soft to work with immediately. Because the butter was still pretty solid, there were butter chunks in the dough, but that gave no problems during cooking. Finally, with this recipe, I made 17 kiss cookies, and 19 plain cookies, giving us 36 peanut butter cookies total.

Peanut Butter Christmas Cookies Recipe Card Download

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What You Will Need

1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Butter, One Stick; slightly cooler than room temperature.
1 Egg
1 1/4 Cup Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
Chocolate Kisses (Optional)
Sugar and Fork
Non-stick Spray
9×13 Baking Sheets

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Directions

1. Heat oven to 375 F. Cream together both sugars, peanut butter, butter, and egg. Once combined, add remaining ingredients. If batter is too soft, refrigerate for 1 hour. If firm enough to roll, move forward. Spray baking sheets with non-stick spray. Roll out your dough into 1 inch balls and place on baking sheet with little room to spread.

2. If you want plain cookies, dip fork into sugar, then imprint cross pattern on cookie balls, pressing only 1/4 inch max. Then bake your cookies for 10 minutes.

For kiss cookies, bake for 8 minutes, pull from oven, add your kisses, then return to oven for another 3 minutes.

Remove from oven and let cool at least 15 minutes before removing from tray. Transfer to plates, and (optional) place in fridge for 20 minutes to cool.

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December 23, 2020 0

Molasses Crinkles

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These cookies are a soft and sugary cookie that has good flavor depth thanks to the warm spices and warm molasses. This recipe is a recipe I received from my In-laws, and is one of my husband’s favorite cookies. These cookies not only taste great, but they look great too. These are not your ordinary sugar cookies, but they are a must try, even just once! These are very flat cookies. They come out of the oven puffed up, but as it cools, it will flatten. Give the cookies 7-10 minutes before pulling them off their baking sheet. I also substituted butter for shortening, and the cookies came out the same! This recipe made 31 cookies.

Molasses Crinkles Recipe Card Download

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What You Will Need

1 Cup Sugar
3/4 Cup Shortening
4 Tbsp Molasses
1 Egg
2 1/4 Cup Flour
2 tsp Baking Soda
1 tsp Ginger
1 tsp Cinnamon
1/2 tsp Ground Cloves

Directions

Heat oven to 350 F. Cream together sugar, shortening, and molasses until light. Add egg, then dry ingredients, then mix together. Form into small balls, dip top of each ball into graduated sugar and place on cookie sheet leaving room to spread.

2. Bake for 10-12 minutes. Cool slightly before removing from pan.

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December 22, 2020 1

Christmas Dinner 2020

Christmas is one of my favorite holidays. I really enjoy getting gifts for others, and I enjoy Christmas dinner. Ham is one of my favorite foods and so I always make a ham for Christmas and Easter. My Easter dinner also looks identical to my Christmas dinner. Since it’s been a weird year, I will be celebrating Christmas with my husband’s nuclear family, and won’t be able to make my standard dinner on Christmas afternoon. So, I decided to make my Christmas dinner last night!

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I always make the same things for holidays. For Christmas I always make a cooked ham, mashed potatoes and gravy, sweet potato casserole, a canned veggie, crescent rolls, and the star of the meal is always deviled eggs. Many of these foods are standard. I enjoy my ham with a brown sugar glaze and some pineapple on top (even if it does nothing for the flavor). Mashed potatoes are standard, and my gravy I made from this year’s turkey stock, and just added 3 Tbsp corn starch to thicken. Sweet potato casserole is just opening a can and a bag of marshmallows at this point. And finally, the original part of the meal is deviled eggs. I find eggs to go so good with ham, and deviled eggs are a tasty treat anyway! Mayo, mustard, and egg make a tasty appetizer and side! To cook this dinner, it only took 1.5 hours. My ham was cooked, so I just had to reheat. I then peeled and diced the potatoes, and started them boiling 40 minutes before the ham was done. I heated the gravy on the stove and once thick, would pull it off the heat when it’d boil, and I also started boiling a can of sliced carrots about 20 minutes from serving. I placed my crescents on a baking sheet and started them 14 minutes from completion, and I baked the sweet potato casserole with 7 minutes left. With about 5 minutes left I strained the potatoes and finished them with just enough time for everything else to finish.

I hope this give you some ideas and instruction for your Christmas dinner! Merry Christmas!

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To see recipes for what I make, you can click a link below!

Click here to see my recipe for Cooked Ham!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Deviled Eggs!

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December 21, 2020 1

Sous Vide Venison Tenderloin Roast

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Here’s another sous vide venison post! I know many people find these to be very helpful, so I hope this post will also offer some cooking options. For this recipe, I used one venison tenderloin, but you can use this same cooking time and temperature for different roasts as long as they are a similar size. Larger roasts can take significantly longer, but 1-2 pound roasts should take about the same. You will want to season your meat with atleast salt and pepper. Other cuts of meat will have more flavor, but the tenderloin specifically doesn’t have much flavor on it’s own and can use extra flavor, so consider a touch of fresh thyme or some minced garlic. This recipe made one tenderloin roast, enough to serve 2-3 adults with lighter sides.

What Is Sous Vide?

Sous vide is a technique that has been growing in popularity among home chefs over the last several years. It is the process of placing a sealed container of food or ingredients into a water bath that is holding a consistent temperature because of the sous vide machine. Sous vide is also special because cooking with it is meant to take a longer time at a lower temperature, in turn giving consistent results.

Sous Vide Venison Tenderloin Roast Recipe Card Download

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What You Will Need

1 Venison Tenderloin Roast, about 6 inches and 1 lb
Sous Vide
Salt & Pepper
Vacuum Bag/Freezer Bag
Frying Pan
2 Tbsp Oil
1 Tbsp Butter

Directions

1. Set your sous vide to 139.5 F, and wait for it to heat up. Cover tenderloin with salt and pepper. Place your tenderloin roast, & any other seasoning into a vacuum sealer bag and seal, or a freezer zip lock bag, and use the water displacement method to remove almost all the air from the bag. Once up to temperature, add the roast and cook for 2.5 hours (or 1/2 to 1 hour longer for bigger cuts) for medium.

2. Heat frying pan over high heat. Add oil and butter, and once butter is melted, add tenderloin. Cook 1 minute per side and flip until everything has a nice crust on it. Remove from heat, place on serving plate, cut and serve immediately.