I have grand plans of cooking fish once a week, but it ends of being once every 6 months or so. I totally forget about fish. I don’t know why I don’t cook fish more often, it cooks so quickly. This Baked Ginger Cilantro Tilapia takes less than 30 minutes to prepare and cook. Since I had extra cilantro, I added a handful to the brown rice along with freshly squeezed lime juice. The lime juice made for a great flavor combination with the Baked Ginger Cilantro Tilapia.
4 Tilapia Fillets
Salt & Pepper
3 Garlic Cloves
1 inch Fresh Ginger, peeled
1/3 Cup Cilantro
1/4 Cup Water
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Seeds
Preheat oven to 475°F and lightly grease a glass baking dish.
Season the fish with salt and pepper and place in the baking dish.
Put the garlic, ginger, cilantro, water, soy sauce and sesame seeds together in a blender or food processor. Blend to combine. Pour this sauce over the fish.
Bake until the fish is cooked and flakes apart, 8-10 minutes.
Serve with brown rice.
Yield: 4 Servings
-Recipe inspired by The Kitchn–
Quinotto is the quinoa equivalent of risotto. Since risotto is one of my favorite foods, I thought I would give this a try. It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!
2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock
Preheat oven to 350°F. Place the butternut squash on a baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro. Toss to combine. Roast in oven for 30 minutes, or until tender and lightly browned.
Cook the quinoa. A rice cooker works well or you can cook it on the stovetop. Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed. For a rice cooker, add the quinoa along with 1 cup water and turn on.
Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat. Add the garlic and onion, cooking for a couple minutes to soften the onion. Add the mushrooms, remaining cilantro and 1/2 cup stock. Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.
Mix the grated carrot into the cooked quinoa. Stir the quinoa and remaining stock into the veggies in the sauté pan. Fold in the squash. Cover and simmer a few more minutes to let the remaining liquid absorb.
Serves: 4 as main dish
-Recipe adapted from FitSugar –
Sloppy Joes are certainly a family favorite. Throw out your can of sloppy joe sauce and try this great recipe that will not let you down!
1 Tablespoon Extra Virgin Olive Oil
1 1/4 lbs Ground Chicken
1 Red Onion, chopped
1 Red Bell Pepper, chopped
3 Tablespoons Brown Sugar
3 Tablespoons Red Wine Vinegar
1 Tablespoon Grill Seasoning, such as McCormick Montreal Seasoning
1 Tablespoon Worcestershire Sauce
1 15 oz Can Tomato Sauce
2 Tablespoons Hot Sauce (I used Frank’s Red Hot Sauce)
4 Crusty Rolls
Heat the olive oil in a large skillet over medium high heat. Add the ground chicken, cooking until browned. Add the onion and bell pepper. Cook until softened.
Prepare the BBQ sauce by combining the brown sugar, vinegar, grill seasoning, worcestershire, tomato sauce and hot sauce together in a small bowl.
Once the veggies are softened, stir in the BBQ sauce. Cook on medium heat for 5 minutes, reduce heat to low and cook another 5 minutes to thicken the sauce.
Toast the rolls under the broiler. This only takes a minute, so watch them carefully so they don’t burn.
Serve the Sloppy Joe filling on the bun with a few chopped pickles on top.
-Recipe by Rachael Ray–
It’s grilling season in Arizona! Summertime is just too hot here to stand outside in front of a hot grill. Here is a delicious citrus marinade for chicken. We also make grilled summer squash – Just toss with olive oil, salt and pepper and grill alongside the chicken. They will take less time to cook than the chicken, so wait until the chicken has been on the grill for several minutes.
1/2 Cup Orange Juice
1/2 Cup Soy Sauce
2 Tablespoons Honey
Fresh Ground Black Pepper
2 Cloves Garlic, finely grated
4 Chicken Breasts
Whisk together the orange juice, soy sauce, honey, pepper and garlic together in a large bowl. Add the chicken breasts, cover and refrigerate for at least a couple hours, overnight is best.
Cook on an outdoor grill for about 8-10 minutes on each side or until it reaches and internal temperature of 160°F.
*Tip: You can add this marinade to a zip-top bag with chicken breasts and freeze. Just defrost in the refrigerator overnight and they will be ready to grill by dinnertime!
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice
In a large pot, heat the oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken skin side down in the pot. Cook until browned on both sides, about 5 minutes per side.
Add the onion and celery, cover and cook on low for 20 minutes.
Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper. Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
-Recipe comes from MarthaStewart.com–
I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.