Broiled Tilapia with Basmati Rice with Onion and Ginger

Broiled Tilapia
1/2 cup Parmesan cheese
2 Tbsp butter, softened
3 Tablespoons light mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil (or a generous teaspoon of fresh)
1/4 teaspoon ground black pepper
1/8 teaspoon onion salt
1/8 teaspoon celery salt
2 pounds tilapia filets (usually about 6 filets)

Preheat broiler. Line pan with aluminum foil.

In a small bowl, mix together the Parmesan, butter, mayonnaise, and lemon juice. Add the basil, black pepper, onion & celery salts. Mix well and set aside.

Arrange filets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fish over and broil for a few more minutes. Remove the fillets from the oven and cover them with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish.

BASMATI RICE WITH ONION AND GINGER
from Everyday Foods

In a medium saucepan, heat 1 T. olive oil over medium-low heat. Add 1 lg. Diced onion and 1 lg.. shredded carrot; cook, stirring frequently, until onion is very tender, 15-20 minutes.
Add 2 minced garlic cloves and 1 T. fresh ginger; cook 2 minutes.
Add 1 C. basmati rice, stirring to coat. Add 1 ¾ C. water and ¾ tsp. Coarse salt. Bring to a boil. Reduce to a simmer; cover, and cook until rice is tender 17-20 minutes (add a little water if pan becomes dry).

Mini Meatloaf

1 lb. ground turkey (or beef)
1 finely shredded zucchini
1/2 cup oats
1/2 cup bread crumbs
1 egg
1/2 cup milk (or rice milk)
1 cup shredded cheese, optional
* Mix all ingredients in a very large bowl (I put on latex gloves and mash it all by hand).
* Form into mini-loaves (about the size of a deck of cards) and place a few inches apart on a foil-lined, rimmed baking sheet.
* Bake at 425 degrees for 15 minutes, remove from oven and top with sauce. Return to oven for 10 additional minutes until internal temp reaches 165 degrees on a meat thermometer.

Sauce:
1 cup ketchup
3 Tbsp mustard
3 Tbsp brown sugar
(Mix and heat over low on stove top)

Weekend Feast

Adam and Lauren came this weekend and we ate like kings and queens!

I made this amazing middle-eastern dish called Mujadarra. We had some pork and veggie kebabs with it and and ice cream bombe. Sadly, the bombe didn't quite taste as delicious as the meal and I'd like to blame that on the fact that it was all frozen yogurt and not real ice cream.

The next day we had roasted veggie and swiss focaccia bread, chicken pitas, and spinach. We then went out for real ice cream. Since I couldn't partake, I took pictures instead.

It was an awesome weekend and we LOVED hosting the Searcy-Kingston duo!

Pita Pizzas

Saturday when we returned from our day in St. George, we were pretty worn out and didn't feel much like cooking. Izzy decided to take a turn at cooking and she did a great job! She made pizzas on pita bread!

Here's how she did it:

Take tomato sauce and spread it on a flat pita bread. Top with cheese and various toppings. Bake in a 500 degree oven for 6-8 minutes. Enjoy!

Burger Beef Cups

A Searcy favorite!

1 pound ground turkey (or beef)

1 medium onion, diced

1 cup BBQ sauce (I used Famous Dave's "Sweet and Zesty" and didn't even add the sugar)

2 Tbsp brown sugar, optional

Refrigerator biscuits (I get one can 8 count large, flaky and cut them in half making 16 beef cups)

1 cup grated cheese (I always use colby jack)

Brown turkey and onion in a sauce pan. Add sauce and sugar PLUS salt and pepper to taste.

Grease muffin tins and press biscuit dough into bottom and up sides of each tin.

Scoop out meat mixture into each muffin tin, top with cheese, and bake at 375 degrees for 20 minutes. So yummy!!! Mike insists on serving these with a side of green beans and applesauce- and it tastes so good!

Biscuits

Biscuit making time! Izzy was the chef today- great job, girl! We loved the dog shape the sugar left behind in the tablespoon.

Cookie

We were at the store a few days ago and they had samples of a cookie hybrid that was so delicious, I had to come home and create my own. The beauty of it is that you get the best of both worlds- a chocolate chip cookie and a brownie-type treat. What should we call it?

Chocolate Chip Cookie dough
1.5 C flour
1/2 tsp. soda
1/2 tsp salt
1/3 C butter, room temp
1/3 C shortening
1/2 C sugar
1/2 C brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips

Combine dry ingredients in medium bowl. In a stand mixer, beat butter, shortening, and sugars until creamy. Mix in egg and vanilla, followed by dry ingredients. Add chocolate chips. Wrap dough in waxed paper and set aside in fridge.

Cake Mix Cookie dough
I box devil's food cake mix
2 eggs
1/3 cup vegetable oil

Mix all ingredients in stand mixer. Wrap dough in waxed paper and set aside in fridge.

Roll both doughs into a log shape (there will be extra chocolate cookie dough, so you could freeze and save for later) and press together, making one large log. Cut off into 1/2 inch pieces (about 2 inches wide) and place on a parchment-lined baking sheet.
Bake at 350 degrees for 10-12 minutes, rotating pan half-way. Cool on rack. Yum!