I consider myself to be a ‘fashn-ad-dict,’ but I also have a passion for food; I thoroughly enjoy whipping up a great meal. Tonight, I tried my hand at three new recipes and because they were so simple to make and I had all of the needed ingredients on hand, I wanted to share them with you! I found the tilapia recipe from Diana Rattray, author of “The About.Com Guide to Southern Cooking,” the recipe for the potatoes from Ina Garten, who’s also known as The Barefoot Contessa (I love her show on Food Network!), and the corn recipe is inspired by Green Giant’s Mexicorn. Hopefully you’ll enjoy making them as much as I did:
Tilapia With Garlic Butter:
2 Tablespoons Butter
2 Cloves Minced Garlic
Salt & Pepper
Parsley (or dill weed)
Paprika
4 Tilapia Fillets
1. In a medium saucepan, combine butter, garlic, paprika, salt and pepper and parsley (or dill.)
2. Heat over Low heat until butter is melted and begins to simmer. Remove from heat.
3. Brush a little of the butter on the bottom of a baking dish, then place the tilapia fillets in the pan. Pour the rest of the seasoned butter on each fillet, then bake at 350 degrees for 12-15 minutes. (This temp. and time may work for you personally, but for me, after 15 minutes, my tilapia was barely browned. I turned the temp to 400, baked for another 20 minutes, then broiled for another 5 minutes! Just make sure your fish is done…)
Garlic Roasted Potatoes:
3 Pounds Small Red or White Potatoes
1/4 Cup Olive Oil
Salt and Pepper
2 Tablespoons Minced Garlic
2 Tablespoons Parsley
1. Preheat your oven to 400 degrees.
2. Cut potatoes in half or in quarters and place in a bowl with salt and pepper, garlic and oil. Toss together until potatoes are well coated. Transfer to a sheet pan and spread out evenly. Roast for 45 minutes to an hour or until perfectly browned and crisp. Flip over twice to ensure even browning.
3. Once done, sprinkle with the parsley and season to taste.
‘Mexican’ Style Corn:
1 Can of Corn
1/2 Cup Chopped Green Bell Pepper
1/4 Cup Chopped Tomatoes
Salt & Pepper
Chili Powder
1 Teaspoon Sugar
1 Tablespoon Butter
1. In a medium saucepan on Medium heat, add half of the butter, green peppers and tomatoes and stir until they begin to soften.
2. Drain the corn and add to the pot. Season with salt, pepper, chili powder and sugar and stir to combine. Add the rest of the butter and cook to boil.
3. While cooking, stir every so often to combine the flavors. Once it begins to boil, remove from the heat.
There you have it – tilapia with garlic butter, garlic roasted potatoes and my own version of Mexicorn! I hope you make these recipes and enjoy them for yourself or either with your family and friends. Let me know how they turn out! xo
