Tilapia is a great fish for those that don’t like the fishy flavor. Tilapia is also very healthy and adds very little fat to your diet. This recipe makes a delicious flavorful fish that has the added flavor of the herbs and fats of butter. You could substitute butter for coconut oil or avocado oil, you’d just need to add a small pinch of salt to help with flavor. Italian seasoning also consists of marjoram, oregano, thyme, basil, sage, rosemary, and parsley.
Begin heating your grill to 350 F – 400 F.
Place 2 fillets of Tilapia on a large piece of aluminum foil. Heavily sprinkle with Italian seasoning and add 3 Tbsp of butter. Seal your packet tightly.
Place the packet onto the grill over a medium heat area. Close the grill and cook for 8 minutes. Using a spatula and thongs, remove the packet from the heat and transfer to serving plate. Carefully cut open packet and serve tilapia right away.
Zucchini is a plant where you only have to plant a couple, and soon you’ll be up to your nose in fruits! I didn’t grow up with zucchini, and I’m not a big fan of their texture. Because of this, when I get them, I have to come up with creative ways to try and enjoy them. This was of preparing zucchini was pretty good. I enjoyed it and made me think zucchinis aren’t that bad. It you aren’t a big fan of zucchinis, this is a good opportunity to try them with a different flavor and texture!
Wash your zucchini. Place on a cutting board and cut them into quarters as long sticks.
Heat your grill to a temperature of 300 F with the lid closed. Place the zucchini on the grates with an inside face down. Brush with oil, and sprinkle with Italian seasoning.
Grill for 2-3 minutes, then flip to another inside face. Grill for another 2-3 minutes, then flip it to the back, and close lid for 10 minutes.
Remove from grill and place on a serving plate. Serve right away.
Nothing says summer quite like peach cobbler. Served warm or cold, the sweet peaches are complimented perfectly by the sweet and buttery batter. This cobbler has a cake like consistency, and the peach flavor is pervasive thanks to the peach syrup. Serve it plain, or top it with whipped cream or ice cream. This recipe makes 8-10 adult sized servings.
Heat oven to 375 F
In a 13 x 9 baking dish, add 1/2 cup (1 stick) of melted butter.
In a bowl combine 1 cup flour, 1 1/2 cup sugar, 1 Tbsp baking powder, a pick of salt, 1 cup of milk, and 1 tsp vanilla extract.
Pour the batter over the butter and do not stir.
Open 2 cans of peaches (in whatever syrup you prefer) and add all contents evenly into the pan. Again, do not mix. Sprinkle lightly with nutmeg and cinnamon if you desire.
Bake for 40-45 minutes until the top is golden. Let cool for 15 minutes. Serve warm or cold as desired.
As one of the meals I had a lot growing up, I find this dish to be nostalgic. Baking the chicken in italian dressing is a simple way to impart flavor into the chicken while also being a fast way to add the flavor. I was able to use the leftover italian dressing from my cucumbers in italian dressing. You can use any cut of chicken you like, I’m just used to either a breast or tenderloins. This dish can easily be made in bulk as well if you have many mouths to feed and stomachs to fill.
Place your chicken in a bowl and cover it with Italian dressing.
Heat the oven to 400 F.
Once heated, transfer the chicken and Italian dressing into a baking dish.
Bake for 30 minutes or until an internal temperature of 165 F is reached.