Sauteed Tilapia with Baked Tilapia, Sauteed Green Beans, boiled broccoli, and Brown Rice

Sauteed Tilapia with Baked Tilapia, Sauteed Green Beans, boiled broccoli, and Brown Rice

Today was a quick meal because I was tired and it was storming like crazy so I was lazy. Of course since I was being lazy and in a hurry at the same time, right after I pulled out the first three fillets of fish, the platter that I am putting them on falls the ground and I am left with an interesting dilemma. So I halved the fillets so that I would have enough for each person in the house to have one.

6 x Tilapia fillet
2 x tablespoons of chopped parsley
2 x tablespoons of butter
2 x tablespoons lemon juice
2 x cups of brown rice
2 lbs of broccoli
2 lbs green beans
2 tablespoons of onion powder
2 tablespoons of garlic powder
Sauteed Tilapia

Really easy
Bring heat on skillet up… add your vegetable oil and get that to temperature (oil will look kinda wavy)
place lightly salted and peppered Tilapia fillet on skillet, let cook for three to four minutes then flip and let that side cook for three to four minutes as well.
Pour out anything that comes out easily (ie oil and chunks that are stuck)
Add butter and let that melt. Get any stuck particles off your skillet at this point and once the butter is fully melted add the lemon juice.

Brown rice

4 cups water to pot
boil the water
add the rice
reduce heat to simmer
let simmer for 45-50 minutes (Do not touch it during this time)

Broccoli

Put enough water in a pot to fully cover all your broccoli. Bring this water to a boil. Get another pot with enough water to hold your broccoli and add ice to this. Put the broccoli in the boiling water for four to five minutes. I transferred it to the cold water with a slotted spoon, this helps the broccoli stop cooking so that it remains where you wanted it.

Green Beans

*WARNING*
I forgot (didn’t know) to cut the tips of the green beans off so my whole family had to eat them carefully.

Add oil to a hot skillet, let it get to temperature. Add green beans and keep it rolling them in the skillet either by shaking and flipping into the air like you see all those fancy chefs do on TV or just use tongs, after a minute or so add the onion powder and garlic salt. Continue to cook this until it reaches the texture you like.

Tex-Mex Chicken Breast & Potato Cake

Tex-Mex Chicken Breast & Potato Cake

So Today I had a little bit of fun and made a faux Tex-Mex Chicken with a potato cake on the side. I have to admit that I did get the majority of the recipe from the CIA cook book. This one is really simple and tasted quite yummy.

Tex-Mex Chicken

You will first marinate the chicken breast in the following solution.

4 (f) oz Vegetable Oil
2 (f) oz Red Wine Vinegar
2 (f) oz Lime juice
2 Tablespoons of chopped Cilantro
1/2 Teaspoon minced garlic
1 Tablespoon of chopped Jalapenos
2 teaspoons chili powder
1 tablespoon cumin
Salt and Pepper to Taste

Marinate for a minimum of two hours and Bake at 400 degrees until fully cooked.

Potato Cake

Now this one is completely my idea… I just added two of my favorite ingrediants.

4 Potatoes Skinned and Sliced
8 oz of Monterrey Jack Cheese (Shredded)
1 teaspoon of chopped Cilantro
6 Slices of Jalapeno for presentation

Place one layer of the potatoes on a buttered skillet and cook them for about a minute or so, Not so they are fully cooked but just so they get a bit of brown. layer these on the bottom of a glass pie plate, now spread 1/2 of the Monterrey Cheese across the potatoes. Gently spread the cilantro on top of this layer of cheese. Do the same thing for the other half of the potatoes and place them on top of the rest. Now spread the renaming cheese and place the Jalapenos on top so that they look nice. Place in oven at 400 degrees for about 30 minutes.