Lemon Pepper Tilapia Fillet

This recipe is very quick to make. The ingredients are so simple but the taste is flavorful. If you want a quick lemony dish that's ready in a jiff, this one is for you.  

LEMON PEPPER TILAPIA FILLET
Serves 6

INGREDIENTS:

6 (oz) tilapia fillets

3 tablespoons butter, melted

2 medium lemons, thinly sliced

Sauce:

3 tablespoons butter

1/4 teaspoon pepper

2 tablespoons lemon juice

DIRECTIONS:

1. Melt butter in small saucepan over low heat until golden brown, being careful not to burn butter. Stir in pepper and lemon juice.

2. Brush fish fillets with the lemon butter sauce (If desired, add salt and pepper to your taste).

3. Coat frying pan with oil and fry the fish on both side until done. If desired, you can place the lemon slices in the pan before putting the fillets on top to caramelized a little bit, without cooking it.

4. Arrange fish on serving platter and drizzle with sauce.

5. Garnish with lemon, if desired. Serve immediately. Enjoy!

*This tilapia recipe goes well with Sauteed Brussels Sprouts and Carrots. 

*Note: If you chose to grill the fish instead of frying, replace step 3 by coating a wire grilling basket with cooking spray. Arrange lemon slices on top of each fish fillet (If desired, add salt and pepper to your taste). Place fish in the basket, grill over medium, hot coals 10 to 12 minutes or until fish flakes easily when tested with a fork. Turn often, discard grilled lemon slices. 

Florentine Veggie Scramble

This wake-up-worthy, delectable breakfast meal is loaded with color, flavor and goodness...so simple and easy to make and is so tasty!

FLORENTINE VEGGIE SCRAMBLE
Prep Time: 5 minutes
Cook Time: 10 minutes

INGREDIENTS:

2 tablespoons butter

1/2 onion, diced

1 cup cherry tomatoes, halved

1 cup fresh baby spinach

6 large eggs

1/4 cup half-and-half*

Kosher salt and black pepper to taste

1/2 cup grated Swiss cheese

DIRECTIONS:

1. Egg mixture: Mix together the eggs, half-and-half, and salt and pepper until combined.

Pan-Seared Salmon with Asparagus and Ginger-Soy Sauce

This recipe is from Chef Curtis Stone, published in Winn Dixie Flavor, a magazine of recipes and seafood inspiration. He said that "the great thing about seafood is how fast it is to prepare". He's absolutely right! It is easy and tasty, which is my kind of meal. It is ready on the table in or about 20 minutes. 

This salmon dish is not only healthy but really delicious and the ginger-soy sauce is flavorful. I love drizzling the left over sauce on the rice...yummy! So if you love salmon and you love sesame, then this recipe will become your favorite. 

PAN-SEARED SALMON WITH ASPARAGUS AND GINGER-SOY SAUCE
Serves 4 

INGREDIENTS:

1/2 cup soy sauce

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon sesame oil

1 (1-inch) piece fresh ginger, peeled

1 pound medium asparagus, tough ends trimmed

3 tablespoons olive oil, divided

4 skinless salmon fillets (5 oz each)

1 1/2 cups freshly steamed brown or (white) rice, for serving

1 tablespoon sesame seeds, toasted

*Note: Ginger-soy sauce can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.

Directions

1. Preheat oven to 450°F. In a small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using a fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.

2. Toss the asparagus with 2 tablespoons olive oil on baking sheet and season with salt and pepper. Spread asparagus in single layer over baking sheet. Roast, turning as needed, 8 minutes, or until crisp-tender.

French Toast

 My boys ask for this at least once a week. Yes, that's how much they love this delicious French Toast for breakfast.  I also make this whenever there's special occasion such as birthday, Valentine's Day, Anniversary, or breakfast in bed surprise. I just love this recipe from Robert Irvine. It is not only very simple and easy to make but it really tastes so good!

FRENCH TOAST

INGREDIENTS:

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 cup maple syrup, warmed

8 slices challah, brioche, or white bread 

(I used whole wheat bread for this post)

DIRECTIONS:

1. In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

2. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk and vanilla. Pour into a shallow container such as pie plate.

3. Dip bread in egg mixture.

4. Fry slices until golden brown, then flip to cook the other side. 

Serves 4. 

Enjoy!

*Note: If  4 tablespoons of butter is too much for you, just use enough to coat the pan. 

Recipe from Robert Irvine (Food Network)

Creamy Lemon Chicken Piccata

This is a simple and flavorful (lemon-y) dish with a kick of saltiness from the capers. It is very easy to make and ready on the table in or about 30 minutes. If you like lemon and chicken, this recipe is for you. 

CREAMY LEMON CHICKEN PICCATA

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

INGREDIENTS:

4 whole boneless, skinless chicken breasts

salt and pepper to taste

1/4 cup all purpose flour

2 tablespoons butter

2 tablespoons olive oil

1 cup chicken broth

2 whole lemons

3/4 cup heavy cream

1/4 cup capers

chopped parsley, for garnish

1 pound Angel hair pasta or Jasmine rice

DIRECTIONS:

1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter).

2. Salt and pepper each side of the chicken breasts and dredge in the flour.

3. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.