Cornmeal-Crusted Tilapia Sandwiches w/ Lime Butter

Ingredients

  • 3 Tbsp. yellow cornmeal
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt (we used table salt)
  • ½ tsp. ground coriander
  • 1/8 tsp. ground red pepper (we used ¼ tsp.)
  • 4 (6-oz. each) tilapia fillets
  • Cooking spray
  • 2 Tbsp. butter, softened (we used unsalted butter)
  • 1 tsp. grated lime rind
  • ½ tsp. fresh lime juice
  • 4 (1 ½ oz.) French bread rolls, toasted (we used soft white hoagie rolls with sesame seeds)
  • 4 (¼-inch-thick) slices tomato (ours were closer to ½-inch-thick) (we cut our slices in half)
  • 1 cup shredded lettuce

Directions

  1. Make sure your oven rack is up one from the middle. Preheat your broiler.
  2. Take a shallow dish out and mix the first 6 ingredients together in it. Spray both side of each fillet with cooking spray. Coat both sides of the fillets with the cornmeal mixture.
  3. Take a broiler pan and coat the surface with cooking spray (we lined the pan with aluminum foil and sprayed the foil with cooking spray). Place the fish on the pan and stick it in the oven to cook for 10 minutes or until it’s reached your desired level of doneness (10 minutes worked for us).
  4. In a small bowl, mix the butter, rind, and lime juice together until thoroughly combined.
  5. Spread 1 ½ teaspoons of the butter mixture across the cut side of each top roll, placing 1 fillet, 1 tomato slice and ¼ cup of lettuce on each of the roll bottoms. Place the top rolls on the sandwich and enjoy !

This is a delicious sandwich ! The fish was still moist and the crust had a nice crispiness to it. The fillet has a nice flavor and spiciness to it that does get diminished slightly once all the toppings are on the sandwich. We found that we had to add a little more than the 1 ½ teaspoons recommended of butter in order to taste the lime in the sandwich. The tomato slice adds a nice acidity and the lettuce adds freshness as well as a light crunch to the dish.

Recipe source unknown.

Take care everybody !

Lemony Green Beans

Ingredients

  • ¼ Tbsp. chicken broth (we used 1 tsp. of reduced-sodium chicken broth)
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • 1 ½ lbs. fresh green beans, trimmed
  • ¾ tsp. lemon-pepper seasoning (we used Mrs. Dash brand)
  • Lemon wedges (forgot to use them)

Directions

  1. Take a large skillet out and pour the broth and oil in, setting the heat to medium-high. Once hot, add the green beans in and cook until they become crisp-tender. Sprinkle on the lemon-pepper seasoning and serve with lemon wedges.

This is such an easy dish to make ! The food lives up to the recipe’s name, you can really taste the lemon in this and it’s nice that there’s still some texture to this.

Recipe source unknown.

We weren’t paid in any form to promote Mrs. Dash.

Take care everybody !

Recipe Recap

Here are all the recipes posted this week:

Page 1

Page 2

Page 3

Page 4

Page 5

We won’t be posting anything tomorrow so we just wanted to say, please honor those who died for their country by doing something for our current service members or by saying thank you to them and their families. Despite the effect Alberto has on some parts of the U.S., we hope that you enjoy your Memorial Day.

Take care everybody !

Memorial Day Food and Drink Compilation (page 5 of 5)

Memorial Day Food and Drink Compilation (page 5 of 5), starting from the top:

Watermelon Pops

Watermelon Margarita Pops

Fresh Blackberry Granita

Black Bean Burgers with Mango Salsa

Chipotle Potato Salad

Honey-&-Soy Lacquered Spareribs

Lemon Vinaigrette Potato Salad

Baked Smokin’ Mac & Cheese

Memorial Day Food and Drink Compilation (page 4 of 5)

Memorial Day Food and Drink Compilation (page 4 of 5), starting from the top:

Mini Peach Pies with cinnamon roll crusts

Slow Cooker Brisket

Backyard Barbecue Beans

Mojito Pops

Pineapple Rum Slush

Southern Veggie Burgers with comeback sauce

Fire And Ice Pickles

Slow Cooker Bourbon-Peach Baked Beans

Slow Cooker Pork Ribs with Spicy Cola Sauce

Spicy 50/50 Burgers

Memorial Day Food & Drink Compilation (page 3 of 5)

Memorial Day Food and Drink Compilation (page 3 of 5), starting from the top:

Chipotle-Cilantro Slaw

Barbecue Country Ribs

Margranita

Key Lime Slab Pie

Tequila Sunrise

Salty Chihuahua

Horseradish Mayonnaise

Frozen Pink Lemonade

Barbecued Chicken Sandwiches

Margarita Pops

Memorial Day Food & Drink Compilation (page 2 of 5)

Memorial Day Food and Drink Compilation (page 2 of 5), starting from the top:

Lemonade Icebox Pie

Mardi Slaw

Honey-Dijon Potato Salad

Chipotle Country-Style Ribs

Cajun Honey Jalapeño Slaw

Spicy Shredded Beef Sandwiches

Best-Ever Beans and Sausage

Creamsicle Pie

Gussied Up Mac ‘N’ Cheese

Southern Pulled-Pork Sandwiches

Memorial Day Food & Drink Compilation (page 1 of 5)

Memorial Day food & drink compilation (page 1 of 5) starting from the top:

Strawberry Daiquiri Pie

Deviled Egg Macaroni Pasta Salad

Oven-Steamed Herbed Corn

Sweet And Spicy Coleslaw

Pork Chorizo Burger

Spicy Dr. Pepper Pulled Pork

Perfect Peppered Ribeye Steaks

Steakhouse Mushrooms

Potato Salad with Bacon

Pineapple-Jalapeño Burger

Baked Smokin’ Mac & Cheese

Ingredients

  • 1 lb. uncooked cellentani (corkscrew) pasta
  • 3 Tbsp. butter, divided
  • ¼ cup all-purpose flour
  • 3 cups milk (we used whole milk)
  • 1 (12-oz.) can evaporated milk
  • 1 cup (4 oz.) shredded smoked Gouda cheese
  • ½ cup (2 oz.) shredded sharp Cheddar cheese (we went with the ½ cup measurement rather than just shredding 2 oz.)
  • 3 oz. cream cheese, softened
  • ½ tsp. table salt
  • ¼ tsp. ground red pepper, divided
  • 1 (8-oz.) package chopped smoked ham (we used Smithfield Hickory Smoked Boneless Ham Steak)
  • Vegetable cooking spray
  • 1 ¼ cups cornflakes cereal, crushed
  • 1 Tbsp. butter, melted

Directions

  1. Preheat the oven to 350 degrees. Cook the pasta based off the directions on the package they came in.
  2. While the pasta’s cooking, take a Dutch oven out and add 2 tablespoons of butter into it, setting the heat to medium. Once the butter’s melted, gradually whisk in the flour, stirring constantly for 1 minute after all the flour’s in. Now gradually whisk in the milk and evaporated milk until all of it’s in there and the mixture looks smooth. Continue to stir constantly for 8 to 10 minutes or until it looks like it’s thickened slightly. Whisk in the Gouda cheese, Cheddar cheese, cream cheese, salt and 1/8 tsp. of red pepper until smooth. Take the Dutch oven off the heat and stir in the ham and cooked pasta.
  3. Take a 13- x 9-inch baking dish out and coat the inside with cooking spray. Pour the pasta mixture into the baking dish, spreading it out evenly afterwards. In a mixing bow, stir the crushed cereal, one tablespoon of melted butter, and what’s left of the red pepper together. Sprinkle the cereal mixture over the pasta and place the baking dish in the oven for 30 minutes or until the mac & cheese looks golden and bubbly. Let it stand for 5 minutes before eating.

This dish definitely lives up to its name ! You can taste smokiness from the Gouda and the ham and it’s definitely cheesy ! The ham also adds a different texture to the dish which is nice. You could easily serve this as a main dish or as a side dish.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Smithfield or Southern Living.

Take care everybody !

Lemon Vinaigrette Potato Salad

Ingredients

  • 3 lbs. red potatoes, cut into 1-inch cubes (since they never said if they wanted the skin left on or not, we decided to leave the skin on)
  • ½ cup olive oil (we used extra-virgin olive oil)
  • 3 Tbsp. lemon juice
  • 2 Tbsp. minced fresh basil
  • 2 Tbsp. minced fresh parsley
  • 1 Tbsp. red wine vinegar
  • 1 tsp. grated lemon peel
  • ¾ tsp. salt
  • ½ tsp. pepper (we used freshly ground black pepper)
  • 1 small onion, finely chopped (we used a yellow onion)

Directions

  1. Place the potatoes in a large saucepan and fill it up with enough water to cover the potatoes. Turn the heat up high enough for boiling to occur. Once boiling, turn the heat down so it’s at a simmer and put the lid on, cooking the potatoes for 10-15 minutes or until tender. While the potatoes are cooking, take a small bowl out and whisk together the oil, lemon juice, basil, parsley, vinegar, lemon peel, salt and pepper.
  2. Drain the potatoes and place them in a large mixing bowl, adding in the onion afterwards. Drizzle the vinaigrette over the potatoes, tossing them afterwards to make sure they’re fully coated. Serve warm or stick them in the fridge to get chilled before eating.

This is a really nice bright potato salad thanks to the lemon and vinegar. You can also really taste the herbs in this and it all works great together. The potatoes are nice and tender so it’s great having a crunch from the onions.

Recipe source unknown.

Take care everybody !