February 28, 2013

Grilled Tilapia Topped with a Warm Corn and Black Bean Salsa

This is a fun meal to eat and is bursting with flavor and color! I prepared this meal last night and when my five year old took his fist bite he said, "This fish turned out excellent!" When I get a review like that it melts my heart!

Grilled Tilapia Topped with a Warm Corn and Black Bean Salsa

This meal serves 6
Warm Corn and Black Bean Salsa
1 red pepper, finely chopped
1 jalapeño, seeds and ribs removed for a milder flavor
1/4 large red onion, finely chopped
2 garlic cloves, minced
16oz frozen corn
15 oz Low Sodium Black Beans, rinsed and drained
juice and zest of 1 lime
1tsp chili powder
1/2 tsp cumin
kosher salt and fresh ground pepper, to taste
2 TBS chopped fresh cilantro
olive oil

First, heat 2 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, red onion, and garlic. Sauté over medium heat for about 5-7 minutes.

red peppers, red onion, garlic, jalapeno

Then add frozen corn, black beans, lime juice, lime zest, and seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.

Stir in fresh cilantro, and serve over grilled tilapia. 

Warm Corn and Black Bean Salsa

Cilantro Lime Rice
*bonus recipe*
3 cups chicken broth
1/2 tsp salt
1 TBS butter
1 1/2 cup long grain rice
2 TBS lime juice
zest of 1 lime
3 TBS finely chopped cilantro

In a medium sauce pan bring chicken broth, salt and 1TBS of butter to a boil.

rice and cover and simmer until broth is all absorbed.

, add lime juice, lime zest and fresh chopped cilantro and fluff with a fork

Dry Rub for Tilapia
11/2 tsp ground cumin
11/2 tsp chili powder
2 tsp brown sugar
1 tsp dried oregano
1/2 tsp finely ground coffee
Salt and freshly ground pepper
6 Tilapia fillets
Extra-virgin olive oil, for brushing

In a small bowl, mix the cumin with the chili powder, brown sugar, oregano, and coffee. Season generously with salt and pepper. Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.

seasoned tilapia_thumb[1]

Preheat grill and cook tilapia at 300 degrees F on a piece of foil that has been brushed with olive oil. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.

grilled tilapia_thumb[1]

Now you are ready for one awesome dinner,

February 22, 2013

Chicken Enchiladas with a Cream of Jalapeño Sauce

updated: 3-8-13

I have been wanting to post this recipe for a while, but I just have not got around to it until now! Ready for the recipe? Well, here it is!

Chicken Enchiladas with a Cream of Jalapeno Sauce

You will need:
3 boneless skinless chicken breast
1 cup chicken broth
1 1/2 stick butter
1/2 cup
+ 1 TBS all purpose flour
1 1/2 cups milk
2 cups chicken broth (additional broth may be needed)
1/4 cup sour cream
3 jalapenos
(small/medium size) finely chopped, ribs and seeds removed for milder flavor
4 garlic cloves, minced
2 TBPS chopped fresh cilantro
1 tsp oregano
3/4 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
olive oil for sautéing
14 white corn tortillas
Shredded Colby Jack Cheese

First, Place chicken in a slow cooker and add 1 cup of chicken broth. Cook on high for 3-4 hours.

Next, finely chop jalapenos (don't forget to wear gloves when chopping jalapenos) and garlic cloves. In a small sauté pan heat olive oil or butter, add jalapenos and garlic. Sauté over medium heat for about 3-4 minutes and then set aside.

Then in a medium sauce pan melt butter over medium-low heat. Once butter is melted add flour and whisk until creamy. Next, slowly whisk in milk and chicken broth and increase heat to medium, stir until thickened (about 7 minutes). Remove from heat and add sour cream, jalapeños, garlic, chopped cilantro, 1 tsp oregano, 3/4 tsp chili powder, 1/2 tsp cumin, and 1 tsp salt. Mix well, if the sauce is too thick add more chicken broth as needed. If the sauce is too thin add 1 TBS of flour until thickened.

Now shred chicken and in a medium sized mixing bowl add 3
cups of shredded chicken, 3/4 cup cream of jalapeño sauce, 1/2 tsp chili powder, and 1/4 tsp cumin and mix well.

It is time to start making the enchiladas. Preheat oven to 350 degrees.

Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 60 seconds or until soft.

a 9X13 baking dish with cooking spray.

Place 2 tablespoons of the chicken filling across the middle of one tortilla.
Roll the tortilla around the filling and place seam-side down on the prepared baking dish. Repeat with the remaining tortillas until all filling has been used.

Evenly pour the remaining cream of jalapeño sauce over the enchiladas. Top with shredded cheese and cover with foil and bake for 20-25 minutes at 350 degrees.

Chicken Enchiladas with a Cream of Jalapeno Sauce Right Out of the Oven

This meal pairs well with Mexican Rice, click here for the recipe!

Mexican Rice


February 18, 2013

Open Faced Italian Sloppy Joes

These Open Faced Italian Sloppy Joes are great for a busy weeknight meal or a fun weekend lunch! These are a huge hit with my family and I would love to share my recipe with you, so let's get started!

Open Faced Italian Sloppy Joes

What you need:

1 lb ground beef
2-3 garlic cloves minced
1/4 large red onion, chopped finely
1 green pepper, chopped finely
8 oz sliced mushrooms
15 oz tomato sauce
6 oz tomato paste
1 tsp oregano
1 tsp basil
1 tsp marjoram
1 tsp garlic and herb seasoning
1/8 tsp red pepper flakes (or to taste)
1-2 TBS honey
kosher salt and fresh ground pepper to taste
A loaf of French bread
8 oz shredded mozzarella

parmesan cheese


First, cook ground beef, garlic, onions, and green peppers over medium heat until the beef starts to brown. If your meat is greasy remove the excess grease except 1 TBSP.

Ground Beef, Onions, and Green Peppers 

Next, add your sliced mushrooms and cook for about 5-7 minutes.

Ground Beef, Onions, Green Peppers, and Mushrooms

You should have a little moisture as the mushrooms are cooking, if not add 1 TBPS or so of water.  Now add tomato sauce, tomato paste, honey and all seasonings. Mix well and return to a simmer.

Pour in the Sauce and Seasonings

Now, cut your French bread equally down the middle and remove the middle of the bread creating a bowl inside your French bread halves. Place on a cookie sheet lined with foil.

French Bread

Finally, fill the French bread with the Sloppy Joe Mixture and sprinkle the tops with shredded mozzarella cheese, parmesan cheese, and a little oregano.

Open Faced Italian Sloppy Joe Ready for Oven

Bake at 350 degrees until cheese is bubbly. Then cut into sections and serve with a nice garden salad with yummy homemade ranch dressing, click here for the recipe.

Homemade Croutons and Ranch Dressing

I hope you and your family enjoy this meal at your dinner table soon!

February 11, 2013

Kool Aid Play Dough

Kool aid play dough is a perfect activity for children of all ages. Homemade kool aid play dough will provide hours of fun not only for the kids but for adults too! This year for my little one's preschool class I am wrapping a small amount of play dough and tagging it with the message
"Everyone Kneads a Little Love"
and of course everyone will get the recipe too! If you have never made homemade play dough I highly encourage you to do so! It is such a fun, family activity everyone will enjoy!

Kool Aid Playdough

Now on to the recipe...
1 cup of flour
1/4 cup salt
2 tsp cream of tartar
1 package of any flavor/color kool-aid (.14oz)
(I used strawberry in this batch)
1 TBS + 1 1/2 tsp oil
1 cup of water

In a large bowl mix dry ingredients. In a small sauce pan heat oil and water just until simmering. Add water and oil to the dry ingredients. Mix well with a large spoon until a dough mixture is developed.  Once the dough has cooled knead into smooth play dough. Store in airtight container and refrigerate when not in use.

Adding kool aid not only gives the dough color but gives the dough fun scents such as lemon, cherry, strawberry, lime, and orange.

No worries, if your child consumes the play dough it is non-toxic and it shouldn't stain hands! Yay :)


February 7, 2013

Chocolate Raspberry Oatmeal Bread

Hi everyone! Today I am bringing you a delightful Chocolate Raspberry Oatmeal Bread and just in time for Valentine's Day. This bread is a mock of my
Blueberry Oatmeal Bread
with a little addition of cocoa powder, whole wheat flour, and of course raspberries! To make this bread even sweeter you can add chocolate chips to the batter.
This bread is a perfect way to say good morning to your special sweetheart!

Chocolate Raspberry Oatmeal Bread

makes 1 moist and delicious loaf

1/2 cup butter (softened)
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup non fat plain Greek yogurt
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup of cocoa powder
1 cup old fashion oats or quick oats
1 1/2 cup raspberries, fresh or frozen

Preheat oven to 350 degrees. Cream butter and sugar, then add eggs and vanilla until creamy.
Next, add cinnamon, baking soda, salt, Greek yogurt, flours, and oats; mix together all ingredients until you have a thick batter. Finally gently fold in your raspberries.
Pour into a greased and floured loaf pan, smooth out top and sprinkle with oats. Bake at 350 F for 65-75 minutes or until done.  Cool 15 minutes, remove from pan, then allow to cool completely.


February 5, 2013

Slow Cooker BBQ Shredded Chicken

This last Super Bowl Sunday I prepared these yummy Slow Cooker BBQ Shredded Chicken Sandwiches topped with a Avocado and Tomatillo Slaw. They were definitely the hit of the show! I am so excited to share this recipe with you so let's get started!

Crock Pot BBQ Shredded Chicken

Ingredients List:
4 larger chicken breast
1 1/2 cup ketchup
1/2 cup worcestershire sauce
1/4 cup red wine vinegar
1/2 cup water
1 TBS vegetable oil
1 TBS whole grain mustard
2/3 cup brown sugar
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp all spice
1/8 tsp cloves
1/2 tsp cayenne pepper (or to taste)
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
3 lemon slices
BBQ sauce makes 2 1/2 cups.

Mix all ingredients (excluding the chicken) in a bowl. Add chicken breast to the slow cooker and pour your desired amount of BBQ sauce over the chicken and then add lemon slices.  If you want a bolder flavor add more and for a mild flavor add less BBQ sauce. Cook on high for 4 hours.
Starting Crock Pot BBQ Shredded Chicken

Chicken ready is ready to be shredded, don't forget to remove the lemon rinds.Crock Pot BBQ Chicken

You can shred the chicken right in your slow cooker. The chicken is so tender all you need is a butter knife and fork. Mix the chicken with the sauce and get ready to make your sandwich.
Crock Pot BBQ Shredded Chicken

 A great addition to the BBQ Shredded Chicken Sandwich is coleslaw, if you are looking for a new spin on coleslaw
click here for my Avocado and Tomatillo Slaw recipe.
Avocado and Tomatillo Slaw

Avocado and Tomatillo Slaw

My family and I adore this Avocado and Tomatillo Slaw.
It is sooo good on
Grilled Fish Tacos and Slow Cooker BBQ Shredded Chicken Sandwiches.
This recipe has moved to CherishedBliss.com, click here for the full recipe!

Avocado and Tomatillo Slaw

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