Baked Tilapia with Dill Sauce

Can I just say that I am SOOOOO glad it’s Friday!

Normy LOVES Tilapia! It’s his favorite fish! – NOT!

Recipe

4 (4 ounce) fillets tilapia (I did 6)
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 greek yogurt
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

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1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish.
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Place a layer of lemon slices over the fish fillets.
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I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3.Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
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4.While the fish is baking, mix together the mayonnaise,
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yogurt,
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garlic powder,
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lemon juice
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and dill
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in a small bowl.
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Serve with tilapia.

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and here is that recipe for you again:
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup greek yogurt
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3.Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

4.While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Cheeseburger Soup

So when I made this and saw what was in it I was like um is this going to taste good? And I must say it doesn’t look very appetizing either, sorry to say. But it doesn’t! But I am telling you its good!

Recipe

1 lb. ground beef
1 large onion, chopped
1 cup carrots, shredded
1 tsp dried scallions
1 tsp dried dill
2 Tbsp. butter
1 Tbsp. flour
3 cups chicken or vegetable broth
2 cups peeled and diced potatoes (optional) (I ended up not adding these)
2 cups cheese, shredded
1 cup milk
salt and freshly ground pepper
2 Tbsp. sour cream (optional) (I didn’t add this either)
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In a large sauté pan over medium heat, brown the beef,
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stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes.
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Drain and set aside. In the same saucepan sauté onions,
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carrots
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and dried herbs until tender.
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Add the broth,
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potatoes (I ended up not adding the potatoes in) and beef
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and bring to a boil. Reduce a heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a saucepan over low heat, melt the butter.
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Add the flour
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and cook for 3-5 minutes, stirring all the time.
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Add to the soup
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and bring to a boil. Cook for about 2 more minutes. Lower the heat and bring to a gentle simmer. Stir in the cheese,
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milk,
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salt and pepper.
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Cook and stir until cheese melts.
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Taste and adjust the seasonings. Add the sour cream if you like. Ladle the soup into warmed bowls and garnish with cheese. Serve immediately.
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Spiced Chicken Thighs with Tzatziki Sauce

Recipe

1 cup uncooked couscous
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray

Cook couscous according to package directions, omitting salt and fat.

Combine cumin and next 4 ingredients (through pepper) in a bowl
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Sprinkle spice mixture over chicken.
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Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan;
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cook 6 minutes on each side or until done.
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Serve chicken with couscous and Tzatziki Sauce (recipe below)
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Tzatziki Sauce to go over the chicken and couscous

2 (8 ounce) containers plain yogurt (I just used a large container)
1 cucumber – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

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In a food processor or blender, combine yogurt,
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cucumber,
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olive oil,
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lemon juice, salt, pepper,
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dill
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and garlic.
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Process until well-combined. Transfer to a separate dish,
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cover and refrigerate for at least one hour for best flavor.

Dill Eggs Al la Jamie

I LOVE DILL! (Think I told you that before). I had some dill and thought I would make me some dilly eggs one morning for breakfast, so this is what I came up with…

So crack 4 eggs into a medium bowl
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then add in about a tablespoon and a 1/2 of sour cream
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Then add in some dill, I did it on taste. As I LOVE dill, So maybe I add more than you like. So do it by taste!
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Then whip, whip it good!
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Whip it until the sour cream is mixed in really well
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and not lumpy, but creamy
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Then take a red onion and chop it in half
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Remove the skin and then dice half of the half up into small pieces
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I chopped up about 1/3 a cup of onions

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take a medium skillet and add about a tablespoon of butter and heat to medium low heat
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melt butter
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add the onions you chopped earlier
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saute the onions for 5-7 minutes or until they are translucent, stirring and flipping a few times

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Then add the eggs
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add salt and pepper to taste
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cook and keep stirring eggs. I like mine a little runny and fluffy so I keep flipping them so they cook but not over cook
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cook until desired doneness and eat
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Asian Marinated Cucumber Salad

Recipe

1 large English (seedless) cucumber, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
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1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
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¾ teaspoon salt
3/4 teaspoon sugar
¼ teaspoon crushed red pepper flakes
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Instructions

Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight-fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Gently toss again before serving.

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Cucumber Tomato Salad

An easy salad, perfect for a hot summer’s day!

Recipe

3 medium-sized Cucumbers (I used English, but use the kind you prefer)
1 dry pint of Grape Tomatoes
1 medium Red Onion
5-7 sprigs of Dill
1 cup of Italian salad dressing
Salt and Pepper to taste
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Half and then quarter each cucumber, and then chop into 1/4″ pieces. If you’re serving small children, or just prefer it, also halve the Grape tomatoes (You can also use cherry tomatoes, but I would definitely halve those).
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Chop the red onion very finely, and then mince the dill. Add all items to a medium bowl, and sprinkle with salt and pepper.
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Add the Italian dressing and stir with a serving spoon until all the vegetables are covered evenly with salad dressing.

You can add more or less dressing depending on your own preferences. This mixture is also handy to keep around for adding on top of other salad greens.

This keeps best in the refrigerator and served cold, but it isn’t required to keep it cold at a barbecue like you would have to do for other mayo-based cucumber salads.

Enjoy!
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Homemade Buttermilk Ranch Dressing

So I’ve decided that I don’t think I will be buying salad dressing at the store anymore. After all of the salad dressings I have made, doesn’t compare to the crap you get at the store! I mean check these dressings out:

Caesar dressing

Asian ginger dressing

Olive Garden Dressing

Ginger Dressing -Best Darn dressing EVER! 

And I can’t forget Normy’s dressing! Now WHY would I need to buy salad dressing! I need to make a honey mustard dressing, and a Thousand Island dressing as well, I LOVE Thousand Island dressing. So many!

Another favorite dressing of mine is Ranch! I LOVE me some Ranch! I love Ranch on Pizza, Potatoes, cucumbers, Salad, Fried Mushrooms, pretty much anything…

1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

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Dilly Scrambled Eggs

Recipe

6 eggs

6 teaspoons of sour cream

1/2 teaspoon salt

Dash pepper

1/4 cup shredded Cheddar cheese

1 teaspoon snipped fresh dill

In a bowl, beat the eggs, sour cream, salt and pepper. Spray Non stick spray in skillet; add egg mixture. Cook and stir gently over medium heat until eggs are almost set. Sprinkle with cheese and dill; cook until eggs are completely set and cheese is melted.

Serve with hashbrowns

Sour Cream and Chive Scrambled Eggs

This recipe says: Sour Cream and Chive Scrambled Eggs, but I added Fresh Dill as well so I renamed it to Sour Cream and Chive Scrambled Eggs with Dill toooo

Recipe

  • 1 whole Egg
  • 1 teaspoon Sour Cream
  • 1 stalk Fresh Chives (I added fresh dill as well, just about 1/2 teaspoon)
  • ⅛ teaspoons Salt
  • 1 Tablespoon Olive Oil

Wisk together egg, sour cream, chives and salt in a bowl. Heat the olive oil in a pan over low heat and add in the egg mixture. Gently stir and flip over until eggs are cooked to desired consistency, about 1-3 minutes.

You can multiply the ingredients for any amount of eggs you want to cook.

Tuna Everything Bagel

I am not a big tuna fish fan, But I watched him make this sandwich one day and it just looked so good that I decided to give tuna another chance! It’s the smell I have issues with. But on the show he recommends to buy tuna packed in water and not oil. (Didn’t know that) learn something new every day…But I made this and it was fabulous…

Recipe

Tuna Salad:

  • 3 cups good quality canned tuna (packed in water), drained
  • 1/4 cup mayonnaise
  • 4 cornichons, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 tablespoons freshly chopped parsley leaves
  • 2 tablespoons capers, drained
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper

  • 1/4 to 1/2 cup extra-virgin olive oil, or to taste
  • 2 everything bagels, sliced and toasted
  • 1/4 cup cream cheese
  • 1/2 red onion, thinly sliced crescents
  • 1 vine-ripened tomato, sliced
  • 1 seedless cucumber, sliced
  • 4 Bibb lettuce leaves

Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.

Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.