Sunday Supper...Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

We're starting to feel a little better around here, and I really appreciate your comments and emails.

Tilapia is a favorite for us, and after all the heavy food around the holidays it's sounding real good for Supper.

There are so many ways to prepare tilapia.  This recipe adds a little twist with the green peppercorns that sounds yummy to me.

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

Recipe from Cooking Light

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Ingredients

3/4 cup fat-free, less-sodium chicken broth

 1/4 cup fresh lemon juice

1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed

1 teaspoon butter

1 teaspoon vegetable oil

 2 (6-ounce) tilapia or sole fillets

 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons butter

Lemon wedges (optional)

 Preparation

Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork.

Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk.

Serve sauce over fillets.

Garnish with lemon wedges, if desired.

The table is all set...

Image via Pinterest

Image via Pinterest

BON APPÉTIT...

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Sunday Supper...Mexican Casserole...

We're working on a couple of porch projects right now...so always looking for inspiration...saw this on Houzz.com today...isn't this lovely?

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We've had almost Fall like weather in Little Rock this weekend...so nice... Summer is winding down and we are tiring of grilled meats, fish and vegetables...sometimes we just love a good old casserole...and I am always game for anything Mexican...

This chicken recipe from Cooking Light is full of flavor and not too hard on the waistline either...

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Mexican Chicken Casserole...

1 cup fat-free , less-sodium chicken broth

2 (4.5-ounce) cans chopped green chiles, divided

1 3/4 pounds skinned, boned chicken breasts

2 teaspoons olive oil

1 cup chopped onion

1 cup evaporated skim milk

1 cup (4 ounces) shredded Monterey Jack cheese

1/4 cup (2 ounces) tub-style light cream cheese

1 (10-ounce) can enchilada sauce

12 (6-inch) corn tortillas

Cooking spray

1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Gonna eat outside...

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Image via Pinterest

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Sunday Supper...Fish Tacos With Lime Cilantro Crema

It's been a difficult week.  Missing Cappi so much, but Sister has been there for me and kept us working hard.  I want to thank each and every one of you for your comments, phone calls and e-mails.  I just can't tell you how much they have meant to Don and I.

It's time to get back to Sunday Supper...

This recipe from Cooking Light sounds so good...

Fish Tacos with Lime Cilantro Crema

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Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.

 Crema

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

 1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

 8 (6-inch) corn tortillas

2 cups shredded cabbage

 Preparation

Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas.  Add cabbage and crema.

Yum! Yum!

The table is all set...

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It's your turn.  Let's talk!

Images via Cooking Light, Eclectic Revisited, This is Glamorous