Cornmeal Crusted Tilapia

I found a very simple healthy recipe by Cooking Light using Tilapia, though this is not my favorite fish to cook with I avoid cooking it unless I’m ready to come back to it kind of fish. ;)  I didn’t do a sandwich as per recipe but rather just the fish with side of veggies and I added along side a dipping garlic butter sauce.  It’s really good I would do it this way again.  I think I would add an additional 1/2 spoons worth more of the spices indicated in recipe next time too.  Dinner was done in less than an hour.  I was so tempted to add oil to the fish when it was under the broiler because it just looked dry in the spices- but it does brown slightly under the broiler- leave it with just the cooking spray- get your health on. ;)



  • 3 tablespoons yellow cornmeal
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
Cooking spray
2 tablespoons butter, softened
1 teaspoon grated lime rind
1/2 teaspoon fresh lime juice
4 (1 1/2-ounce) French bread rolls, toasted
4 (1/4-inch-thick) slices tomato
1 cup shredded red leaf lettuce


1. Preheat broiler.

2. Combine the first 6 ingredients in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in cornmeal mixture.

3. Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.

4. Combine butter, rind, and juice in a small bowl; stir well.

5. Spread 1 1/2 teaspoons butter mixture over cut side of each of 4 roll tops. Place 1 fillet, 1 tomato slice, and 1/4 cup lettuce on each of 4 roll bottoms. Place top halves of rolls on sandwiches.

Nutritional Information

Calories 345
Caloriesfromfat 26 %
Fat 9.9 g
Satfat 4.6 g
Monofat 2.3 g
Polyfat 1 g
Protein 39.2 g
Carbohydrate 26.3 g
Fiber 2 g
Cholesterol 100 mg
Iron 2.6 mg
Sodium 708 mg
Calcium 68 mg

I picked up a white fish I”m not use to cooking with or maybe I have before but don’t remember.  I love it and after some internet search I found a blackened white fish recipe by Yummly that was the perfect mix of flavors, finger licking good…. a definite recipe keeper.  I also got creative with my side salad and sauteed up some butternut squash with sweet onions, avocados, blue cheese, slivered almonds and cherry tomatoes.  Delicious, quick and easy meal :)) On hot days salads and fish are the only foods I crave besides my hot dog fetish with Dog Haus. ;)  I would attempt to make those hot dogs but it’s not just the toppings that makes that place amazing it’s the sausage too.  As for my fish and salad…. Fall doesn’t start in Southern Cal until October…..so I”m going to enjoy the summer foods just a tab bit longer. :))

squash salad


fish brand


  1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

I had a June/July 2011 issue of Fine Cooking Magazine that I just randomly pulled off the book shelf and was most interested in making this salad under this salmon.  After not really checking if I had all the ingredients but already decided on making it that I realized I had to make some substitutions.  I didn’t have the Olives so I used Capers in replacement- which I think are much stronger so I wasn’t sure if this would work out, it was good but I definitely want to try it with the olives next time to see which I prefer.  I also used mixed baby greens instead of the arugula.  I used purple pearl onions and skipped on the green beans.  Everything else I kept the same. I loved the caper sauce with the red potatoes and tomatoes it was strong yet worked out great with the two veggies.  When making the salmon part of this recipe in the magazine it called for fresh Thyme which I didn’t have so I used Herbs de Provence in replacement, again another very different herb taste but it was tasty with the herbs de Provence. Keep the dressing on the salad portion only so both different flavors of the salmon and salad come together.  I would make it like this again and use the same substitutions but I”m definitely going to try it the original way too. The salmon I just combined Herbs De Provence, 1 tsp Lemon Juice, 1/2 tsp Sugar, black pepper and salt, 2 TBs of Olive Oil rub into the salmon- bake for 18 mins and broil the top for 2 mins to crisp the top a little.  I have the caper sauce on top of my salmon- just keep it on the salad portion- I think separating the two flavors works better.



For the vinaigrette
  • 6 Tbs. extra-virgin olive oil
  • 1/3  cup Kalamata olives, pitted and minced (about 1/4 cup)
  • 3 Tbs. white balsamic vinegar
  • 1 medium clove garlic, finely grated
  • 1/2  tsp. finely grated lemon zest
  • 1/2 tsp. crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
For the salad
  • 3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
  • Kosher salt and freshly ground black pepper
  • 1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths
  • 1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved
  • 1/2 small red onion, thinly sliced
  • 1/2  medium fennel bulb, cored and thinly sliced
  • 2 cups baby arugula
  • Freshly ground black pepper
  • 3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature
Make the vinaigrette

In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside.

Make the salad

Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid).

Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.

Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.

When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.

Serving Suggestions

Serve the salad with some toasty grilled flatbreads on the side.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 32; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 23; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 780; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 5;

Tonights dinner is a must try!  I had a small half cut eggplant in the frig I wanted to use and got a deal on Huge Raw Shrimp for 6.99 a pound.  I did some research and found this Bringal Fry Recipe-from Serious Eats.  I read through it and found the spices to be a mild amount so I went with it.  I also added 1/2 spoon of Indian Chili Powder.  I didn’t want to use Potatoes in this Eggplant recipe- so I added Shrimp, Peas and half can of roasted tomatoes.  I also only used 2 Tb of Peanut Oil.  For those of you familiar with Indian food, the more oil the better it tastes, I managed to hold myself back and keep it at 2 TB and it is very tasty with a nice spicy kick.

Click on picture :))

Indian Shrimp

Ingredients (240 ml cup used)
  • 250 grams brinjal / vankaya
  • 3 green chilies slit or ½ tsp red chili powder
  • 1 sprig of curry leaves
  • ½ tsp mustard
  • ½ tsp Cumin
  • Pinch of turmeric
  • 1 tsp ginger garlic paste (optional)
  • ½ to ¾ tsp light garam masala
  • Salt to taste
  • 1 ½ tsp lemon juice (refer notes)
  • 1 tbsp. Oil or as required
  • Coarsely crushed roasted peanuts or fresh green peas as desired
  1. This brinjal fry recipe can be made without peanuts too but they add a great taste. This step is optional. If you like to use peanuts for this recipe, dry roast them and set aside to cool. Remove the skin and pulse them in mixer.
  2. Wash brinjals in water. Slice them or cut to desired sizes. Add them to salt water.
  3. Heat oil in a wide pan, add cumin, mustard, and let them splutter.
  4. Add the green chilies, fry till they turn pale in color.
  5. Add ginger garlic paste, sauté quickly, do not fry for longer, can make your brinjal bitter.
  6. Add the brinjal, salt & turmeric, toss on a medium flame, till they are cooked. If needed cover and cook till soft.
  7. Add curry leaves, red chili powder, garam masala and coarsely crushed peanuts if using. Stir everything well. Cover and cook for 2 to 3 minutes on a low flame.
  8. Add lemon juice if desired, before you serve.
  9. Serve vankaya fry with rice.

Minestrone with Gnocchi

I had my magazine propped open to the page of this tasty looking Minestrone with Gnocchi dish for probably months as it has been just waiting for me on my desk, the perfect meatless meal.  I decided with the nights getting cooler the last two days it’s a good time to start getting some soup back.  I loved this recipe- I added a large diced Jalapeno which gave it a nice kick.  I also substituted Escarole for a bag of mixed veggies from Trader Joe’s which included thinly sliced red & green cabbage, kale, broccoli and brussel sprouts.  It also has tomatoes and carrots in it.  I”d say we got our dose of Veggies today and the gnocchi was just the perfect addition.  I love this and will be making repeats this fall. :))  I found this recipe from the April addition of the Food Network Magazine.




3 tablespoons extra-virgin olive oil, plus more for drizzling
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 15 -ounce can diced tomatoes
1 small sprig rosemary
1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
1 small head escarole, chopped
1 16 -ounce package gnocchi

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.

Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/minestrone-with-gnocchi.html?oc=linkback

Chocolate Chip Banana Bread

I thought I may have done this recipe before, feels like it anyway so I wasn’t going to post it.  Turns out not after searching my own blog for it. ;)  I have a ton of overripe bananas that I add to the freezer for smoothies for the kids every time they have a sweet tooth.  My freezer is full of bananas so I decided to make bread.  I found on all recipes this Chocolate Chip Banana Bread recipe and it is definitely a keeper for future uses with these bananas.  Simple ingredients always kept in the pantry.  I wish I took more pics but I really thought I made this one before.   Anyhow- this has a super soft center with nice crunch top- absolutely love! :))  I love that I can taste the cinnamon that I added to the bananas- I was a bit generous…..sort of….dropped it on there. ;p  Kids loved it! :))

I did do a yogurt banana bread recipe before that you can check out with added peanut butter chips but I prefer this current one over it, less ingredients and really flavorful.

click on the picture :))

Chocolate chip bread

I”m not joking….lol

for real


1 h 25 m10 serving  378 cals


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan, preferably glass.
  2. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

I made my own little salad creation with stuff I wanted to get rid of from my frig. It came out really good a definite keeper. :)  It’s been so hot out and I crave veggies of all kinds when the weather gets like this.  It is refreshing and makes for a perfect side to any main dish if not the main dish itself. :))  I get to name this salad since I created it, so cool. :))

My salad


Pkg of Slaw Mix- I put 1/3 of it back in frig.

2 shaved carrots

4-5 diced Beets

1 Avocado

handful of slivered Almonds

1 Tbsp EVO

`1 Tbsp Champagne Vinegar

Salt and pepper

Toss all ingredients in mix 1 Tb spoon of EVO, Champagne Vinegar, Salt and Pepper and add.


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