Mrs. Dash Tilapia

Today's post will be a short one. Well, because, it's a short recipe, and it doesn't have a background story. I turn to this recipe when: I want to be healthy, I want to be quick, and I didn't plan ahead. I open my freezer, pull out the frozen fish, soak in cold water for a few minutes, and we're ready to go. Tilapia is an easy fish to make taste yummy and, when bought in bulk, can be cheap and available for a last minute kind of day.

Mrs. Dash Tilapia Ingredients:

capful of Mrs. Dash Onion and Herb seasoning

Tilapia filets

3 Tbsp. olive oil

3 Tbsp. butter

Heat the butter and olive oil over medium heat.

Sprinkle each side of tilapia with Mrs. Dash seasoning.

Cook in butter until sides turn white, flip and continue cooking until cooked though.

Tilapia is done when flakes easily with a fork.

Mrs. Dash is a salt-free seasoning, however, I do add some salt at the end. Can't help it!!

Roasted Sweet Potatoes

As I said in an earlier post...sweet potatoes are currently priced at ten cents a pound. I think that qualifies it as the cheapest side dish known to man kind. And as my hubby and I are approaching a big life decision (more on that later), cheap is mattering to me right now!

These roasted sweet potatoes are perfect alongside fish or chicken. I always have to tie my hands to let them bake the needed amount of time, and it is so worth it! They're so tempting, I've eaten them while they're still crunchy just to satisfy my want...no self control man, no self control.

Roasted Sweet Potatoes: Ingredients

sweet potatoes (as many as you desire)

salt

olive oil

cracked black pepper

Preheat oven to 400 degrees.

Peel and dice potatoes into small chunks...aim for equal size chunks.

Spread on baking sheet.

Drizzle with olive oil and toss with hands to coat.

Season generously with salt and pepper.

Roast in 400 degree oven for 20-30 minutes, stirring occasionally.

Sweet potatoes will be done when fork tender.

Hint to remember...I always wish I would have made more, so go overboard!

The Best Bread Pudding

Really! That's its name! And I have to agree with Paula Deen on this one. I never thought I'd enjoy bread pudding, but this one takes the cake and also opened up a love of all bread pudding for me. I think the delectable part of the recipe is the resemblance it has to my favorite sweet potato casserole recipe. Speaking of that, I'll need to make and blog about that casserole...especially since sweet potatoes are priced at 10 cents a pound right now! Both contain a brown sugar, butter, and pecan topping that literally melts in your mouth. Paula Deen's original recipe calls for double the sugar that I use..and mine is plenty plenty sweet, and I also add more bread cubes. To make a tasty "breakfast for dinner," I combine this with scrambled eggs and ham. It's great as a dessert too!

The Best Bread Pudding Ingredients:

1 cup granulated sugar

5 large eggs

2 cups milk

2 teaspoons vanilla extract

5 cups cubed Italian bread, staled overnight

1 cup packed brown sugar

1/2 stick butter, softened

1 cup chopped pecans

Preheat the oven to 350 degrees and grease a 9 x 13 baking pan.

Beat eggs. Add granulated sugar, milk, and vanilla; mix well.

Pour over cubed bread and let sit for 10 minutes.

Meanwhile, mix together brown sugar, butter, and pecans.

(I use a pastry blender.)

Pour bread mixture into prepared pan.

Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes.

So stop throwing your old bread away and give this dish a try!

Chocolate Chip Cheese Ball

Not your average cheese ball. This one is sweet, rather than savory, and is a pleaser for kids to adults! I keep telling myself that it is my new favorite dessert to take to gatherings. However, next time my husband goes out of town for work, I'm heading to the store for the ingredients! Every girl needs a little splurge!

Ingredients:

1 pkg. 8oz. cream cheese

1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips plus extra for coating
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers for dipping

Beat softened cream cheese, butter, & vanilla until creamy.

Slowly add sugars until blended.

Stir in chocolate chips.

Place mixture on piece of cling wrap and wrap to form ball.

Refrigerate for 1 hour.

Remove cling wrap and roll ball in remaining mini chocolate chips.

Serve with your choice of dippers. I enjoy animal crackers!

I had to throw in a picture of the Tinkster licking/attacking my face!

Buffalo Chicken Dip

Two and a half years ago I moved to the Saint Louis area, not realizing that the three hour difference between here and Kansas City would hold so many differences (in terms of food).

Here are a few:

*You do not use the word "pop," here it's "soda."

*Of all the hundreds of restaurants surrounding us, there is not one that compares to the Mexican food in KC, none, and I do cry about this.

*Pizza is a whole different ball game around here, thin like a cracker and located at every block.

*White Castle isn't trashy in STL.

*And one of the best discoveries I've made was this Buffalo Chicken Dip. Maybe it was made in KC and I was living in a bubble, but once I learned about this, I was in heaven!

Buffalo Chicken Dip Ingredients:

2 large chicken breasts

8 oz. cream cheese

1/2 cup Ranch dressing

1/2 cup buffalo wing sauce

1 cup mozzarella cheese

1 cup cheddar cheese

(For this recipe I use low fat and fat free when possible, just so I can justify pigging out.)

Salt and pepper chicken, cook in 2 Tbsp. hot olive oil (EVOO) until cooked through.

Chop chicken into small chunks.

Mix together softened cream cheese, ranch, and wing sauce until combined.

Stir in shredded cheeses and chicken.

Pour into 8 x 8 baking dish.

Bake at 350 degrees for 20 minutes.

Serve with tortilla chips.

A great alternative to buffalo wings, especially if you don't enjoy the bones!

:)