Thursday, March 30, 2017

Thai Coconut-Curry Broiled Tilapia

This is, HANDS DOWN, my new favorite tilapia recipe. Oh my goodness, it's amazing. Not a curry fan? Originally, me neither. But this completely converted me. My mom made this a few times when I was in high school, so I thought I'd give it a try again since we're trying to eat more fish. We love it! I've made it a few times, but made sure to add the fresh ginger and garlic and it MAKES it!
It's a super easy recipe, surprisingly. And again, fish is full of Omega-3's, so it's incredibly good for you! The original recipe is from , which I feel is always a trustworthy site. For spices, I also use good old McCormick, they are always perfect for my needs!
Tilapia Tips 
Keep your tilapia frozen. When thawing out, don't defrost in microwave like other meats. It thaws out super fast! Tilapia is pre-packaged individually, keep them in the plastic when thawing out. Fill a medium-sized bowl with lukewarm water and place tilapia filets into the bowl until thaw, refreshing the water every 5 minutes (only have to replace once for a a few fish-for more, you'll have to replace more). You can also place packaged filets inside of a colander and run slightly warmed water over them until thawed. 
Take the fish out of the packaging and rinse off. This gets the not-so-good, slimy, fishy taste off of them a little more and leaves the good taste. Another way you can do this, is soak them in a brine mixture in the fridge for about 10 minutes (1 cup of water to 1 tsp. salt). This makes them taste way better!

Wednesday, March 22, 2017

Lemon Garlic Slow Cooker Chicken

I am ALWAYS searching for a new slow cooker meal. They’re my favorite because I can just throw them in and then they’re all ready for dinner. With the warmer months coming up, I think I am looking for them a lot more now. The oven heats up the house too much, so the slow cooker is usually my go-to. I feel like this is a great recipe because it’s pretty healthy, a lot of the recipes I find for chicken and the slow cooker have a lot of creamy soups and other fattening ingredients. I love those recipes, and that’s the problem, I eat too much of it and it’s unhealthy, so I have to save them for special occasions- not every day! I was so excited when I found this recipe and it tasted SO GOOD paired with rice and green beans. Have you ever had green beans with lemons or lemon pepper, it’s amazing. So, I had to try them with this and oh my, delicious! 
This recipe is perfect! The lemon-garlic mixture has a fresh taste to it and it compliments the chicken very well. It’s super easy too: mix the spices and pat onto chicken, throw onto fryer for about 2 min. each side, and throw into the crockpot with liquids and garlic. Simple as that! 

Monday, March 6, 2017

Seasoned Oven Fries

Friday night calls for fun food. That's my philosophy. You've made it through the week, so now it's time to kick back and relax. Most Friday's, I don't even want to cook dinner. But eating out has many downsided. So, on Friday, I try to find meals that are fun to eat and make. These are better than Wendy's fries (those are my favorite fast food fries for some reason haha) and I always pair them with Quinoa Chicken Nuggets. It's like a homemade kids meal. And since it's healthier, there's still a little room for a weekend treat!
I don't cook potatoes very often, because I feel that there are healthier choices for sides and also, they're hard for me to season. I always want to add a lot of butter, milk, sour cream, ANYTHING to add a little bit more taste to them. Salt them up and have some ketchup handy is usually my "healthy" option for any kind of potatoes. But, these changed my life. The seasoning mixture is oh, so good. A little kick, and definately salty. 
I always have a hard time cutting these things correctly, so I usually let Michael do it. We cute some thinner French fries and also some slightly thicker wedges to please the both of us. They've turned out perfectly every time we've tried them. One thing to know about cooking fries, is that they're better if you start them earlier that day if you're going to chill them. Keep them in the fridge all day if needed! Boiling is a faster option, but you need to be on the ball the whole time while making these.