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Honey Lime Tilapia

1/4 c. honey
3 T. lime juice
2 cloves garlic, minced
1 lb. tilapia fillets
Salt & pepper to taste
1 butternut squash – peeled, seeded and sliced
1 bunch fresh asparagus spears, trimmed and chopped
Poultry seasoning
1/2 c. mozzarella cheese

In a large bowl, mix the honey, lime juice & garlic. Season tilapia with salt & pepper, place in the bowl & marinate 1 hour in the refrigerator. Preheat oven to 350º. Lightly grease a medium baking dish. Arrange the squash & asparagus in the baking dish. Place tilapia on top of vegetables & season with poultry seasoning. Discard remaining
marinade. Bake 20 minutes or until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella & continue baking 5 minutes or until cheese is lightly browned.



Source: allrecipes.com

 

Southwestern Hash

1 lb. small red potatoes cut into 1/2” cubes
1 T. olive oil
1 small onion, diced (about 1 c.)
1 green pepper, diced (about 1 c.)
3 cloves garlic, minced
1/4 t. ground cumin
1/2 t. dried oregano
1 t. chili powder
3 medium tomatoes, diced
1 can black beans, drained & rinsed
Salt & freshly ground black pepper
1/3 c. chopped fresh cilantro leaves
4 eggs
Hot pepper sauce, for serving

Place the potatoes in a large nonstick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain & set potatoes aside. Dry the skillet with a paper towel. Add the oil & heat over a medium-high heat. Add the onions & peppers & cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano & chili powder. Add the tomatoes & beans & simmer for 5 minutes or until heated through. Season with salt & pepper. Stir in cilantro. Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat to medium-low & cook the eggs, sunny-side up or over-easy. Put an egg on top of each mound of hash & serve with hot sauce.


Source: Food Network

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