Almond-Crusted Tilapia

2 eggs
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 cup ground almonds
1 cup grated Parmesan cheese
4 6 ounce Tilapia fillets
1/4 cup flour
3 - 4 tablespoons butter
salt to taste

Beat eggs with lemon pepper and garlic powder until well blended, set aside.  Stir together Parmesan cheese and ground almonds in shallow dish and set aside.  Dust Tilapia fillets in flour, shake off excess and set aside.  Dip Tilapia in egg mixture and then roll it in the almond mixture.

Melt butter in skillet over medium high heat.  Cook Tilapia in melted butter until golden on both sides, 2 to 3 minutes per side.  Reduce heat to medium, and season fillets with salt.  Cook for about 5 more minutes until fish is flaky.

Jambayla

Here is a great recipe for Fat Tuesday!

 ¼ cup oil

 3-4 cooked chicken breasts cut into small pieces

1 ½ lb sausage sliced

4 cups chopped onion

2 cups chopped green pepper

2 cups chopped celery

1 tab. Garlic

4 cups rice

5 cups chicken stock

2 tsp Cajun seasoning

Sauté garlic, onions, peppers and celery in oil until tender.  Add

chicken, sausage, broth and Cajun seasoning to pot and bring to a

boil.  Add rice and return to a boil. Cover and reduce heat to a

simmer and cook until rice is done based on what typed of rice

according to directions.  Add salt and pepper to taste.

This serves 12, so you may want to cut it down.

Fettucine with Roasted Cauliflower

1 head cauliflower, cut into florets  

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3 tablespoons water

1/4 teaspoon kosher salt  

1/4 teaspoon black pepper  

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4 1/2 teaspoons olive oil, divided  

8 ounces uncooked fettuccine  

1 1/2 ounces bacon, finely chopped

1 1/2 teaspoons grated lemon rind  

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh thyme

1 1/2 teaspoons minced fresh garlic

2 ounces shredded Parmesan cheese

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Preheat oven to 400°

Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.


Heat a large skillet over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove bacon; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and bacon; toss. Top with cheese. Serve immediately.

Shrimp and Grits

3 cups milk

1 cup water

1 tablespoon butter 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided

1 cup uncooked quick-cooking grits

1/2 cup (2 ounces) grated fresh Parmesan cheese

4 slices bacon

1 pound peeled, deveined large shrimp 

1 cup thinly sliced onion

2 cups grape tomatoes, halved

1 teaspoon hot pepper sauce

1/8 teaspoon ground or crushed red pepper

1/4 cup green onion strips

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.

2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Cheese Puffs

This recipe is only three ingredients and it could not be simpler.  Make some today and freeze them to serve for Christmas dinner.

1/4 pound of butter softened
1/2 pound shredded sharp cheddar cheese
1 cup flour

Mix ingredients together with your hands and roll them into 1/2 inch balls.  Put them into an airtight container to freeze them or bake them immediately at 425 degrees for 10 minutes.

If you freeze them defrost them first before baking them.

Makes 40 puffs.

Patrick's Chocolate Decadence Cookies

These are a family favorite, especially my son, Patrick.

1 cup of butter

2 cups of flour

½ cup sugar

1/8 teaspoon salt

1 14 ounce can of sweetened condensed milk

1 6 oz package chocolate chips

½ cup chopped pecans or walnuts

½ teaspoon vanilla

In large mixing bowl, with electric mixer beat butter for 30 seconds.  Add flour, sugar and salt.  Press 2/3 of mixture on the bottom of a 9x13 baking pan.

In medium saucepan combine chocolate chips and sweetened condensed milk;.  Stir over low heat until chocolate melts and mixture is smooth.  (or melt in microwave).  Remove from heat.  Stir in nuts and vanilla.  Spread hot mixture over crust.  Bake at 350 degrees for 35 minutes. Cool pan on wire rack.  Cut into squares.  Makes 48 squares.

Baked Pasta with Savory Meat Sauce

This is worth the effort!

1/4 cup olive oil

1 medium onion finely diced

2 garlic cloves, minced

1/2 cup minced parsley

small handful of chopped fresh basil leaves

1 carrot, chopped

1 celery stalk chopped

1 pound ground beef

1/2 cup dry red wine

1 28 ounce can diced tomatoes

1 pound rigatoni pasta

1/2 cup fresh grated Romano cheese

1/2 pound thinly sliced provolone

Heat 3 tablespoons olive oil over medium, add onion, garlic, parsley, basil, carrot and celery.  Saute till tender and then add ground beef until beef turns brown.  Pour in wine, turn heat on high and boil till wine evaporates. Add tomatoes and salt and pepper to taste, simmer for one hour.

Cook pasta in boiling salted water.   Drain and toss with sauce and Romano.  Lightly oil 9 x 13 pan with olive oil. Alternate layers of meat and sauce mixture with layers of provolone.  Bake at 350 degrees for 20 minutes or until cheese melts. 

This dish can be prepared early and frozen or refrigerated for 2  - 3 days, in this case bring to room temperature bake for 30 - 35 minutes.