Monday, September 28, 2009

Pumpkin Cheesecake with Sour Cream Topping


The day after goodness. Yep, this is one day after 3 people attacked this pie. This weeks lovely What's Cooking Ingredient Challenge is Pumpkin! I knew I wanted to do this because I found it after doing the cream cheese challenge and kicked myself for not seeing this first. This was easy and good. As you can see it got mauled and eaten. I think we all had 2 pieces each. And after this photo was taken...POOF! It was gone.

Recipe ~

makes 2 pies.


2 Graham Cracker Crusts (I used my own pastry recipe)

Filling ~

2 packages softened cream cheese

1 cup granulated sugar

1/4 cup packed brown sugar

1 3/4 cups solid pack pumpkin

2 eggs

2/3 cup evaporated milk

2 tsp cornstarch

1 1/4 tsp ground cinnamon

1/2 tsp ground nutmeg


2 Cups Sour Cream

1 cup sugar

1 1/2 tsp vanilla


Beat cream cheese and sugars in large bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust and bake at 350 degrees for 50-60 minutes or until edge is set but center still moves slightly.

For topping, combine sour cream, sugar and vanilla and spread on baked cheesecake. Bake an additional 8 minutes.

Shortcrust Pastry Recipe is from


The Bestest Roast Chicken





OMG. If I could just write that for you all, I would. There are no words. I seriously doubted this recipe when I saw it but was bored of my regular roasting chicken recipe and thought "Why not?"

This recipe was found on Seriously along with recipezaar, my favorite go to to find something, heck anything to try.

I wanted to adapt this recipe but something told me not to. So I didn't. I followed the recipe to the "T". Okay, I just remembered I doubled all the ingredients because that is what most of the reviews suggested. That couldn't hurt.

This picture is only the backside of the bird but that was the best angle I could get at the time. My daughter wanted to keep poking the bird while I was snapping.

While this bad boy was in the oven it was a sizzling. It was a browning too. Like a whole lotta browning. But I like a whole lotta browning. The temp is set on a high temp throughout the cooking process. It is gradually broken down but still higher then I normally cook chicken. Also it is roasted with the breast side down. This really helps keep the chicken juicy. Along with the marinating process which is 24 hours..this is a winner. The bird was moist and juicy and so full of flavor. So despite its appearance...this recipe will stick around for a long time in my house!

Sizzle birdie, sizzle!

Recipe ~


2 teaspoons salt

1 teaspoon white sugar

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1 (4 pound) whole chicken

5 cloves garlic, crushed


In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

Preheat oven to 500 degrees F (260 degrees C).

Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.

Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Stuffed Zucchini


From scoring a bunch of zucchini at a local farmers market I had to find something to do with it. I mean I could have just thrown it in the George Foreman or steamed it with some carrots and broccoli but I craved something different.

I baked a cake and still had more left. I knew I saw some interesting zucchini boats on a blog and decided that would be my meal of choice. Much to my surprise when I revisited the blog I saw that the zucchini boats were stuffed with a sausage mixture. That wouldn't do for my pescatarian hubby now would it? So, I had lentils in the cupboard. Okay, so I always have lentils in the cupboard. But, they would serve as my sausage! As I was making this I was thinking that I should have chopped and diced everything before I started sauteing. I was just so anxious to get them started that I jumped into the frying pan and had to cut vegetables as they were needed in the recipe. So nest time I will prepare myself better for the job! These were fun to make as I love to stuff food but I don't do much of it. I think I will try stuffing things more often.::giggle::

The blog I adapted this recipe from is Annie's Eats. The only thing I did differently is substitute the turkey with lentils. I also put parmesan cheese on top of the stuffed zucchini prior to placing in oven.


These are so good. Really good. If you want to try them with the lentils make sure you boil them first to get them to desired tenderness.

Thursday, September 24, 2009

Zucchini Cake

I went to the Farmer's Market this week and I got so much FREE vegetables and fruit. Yes, you read correctly, FREE!!! Amongst the bags of freebies were zucchini. I have been meaning to make a chocolate zucchini bread for ages. Well, this is not it. I decided to do a zucchini cake because I am making a chocolate cake later in the week. I search and found a recipe that I wanted to try. I did amend it as it called for pineapple and I didn't have any. I did however, have coconut!

The texture of zucchini cake reminded me of carrot cake. My hubby didn't think so but I did. I found it to be great the day that I made it but just okay the next day. I am thinking that with this recipe the pineapple was a crucial ingredient to keep the moisture. Not that the cake was A cream cheese icing would have topped this cake of wonderfully. Except I chose to do an Italian Meringue Buttercream, which I love love love!!


Recipe ~

adapted from


4 eggs

2 cups white sugar

1 cup vegetable oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 (8 ounce) can crushed pineapple, drained (did not use, instead I added 1 cup coco

1 cup chopped walnuts

2 cups grated zucchini

2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans.

Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.

In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple(again I did coconut and not pineapple), vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.

Bake for 35 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.

This Italian Meringue Buttercream recipe came from cake love which I obtained from the Ellen show's website. As you can tell I overloaded the cake with it! It is a great recipe that is not overly sweet.

Sausage Rolls

These are an old favorite in Bermuda. They are similar to pigs in a blanket except that the pork is ground and not in a casing. I do have a great pig in a blanket recipe that I need to break out soon. However, ground pork was on special at Kroger the other day so I decided to make some sausage rolls. Instead of using pre-made puff pastry, I made it from scratch. I kinda wish I bought the pre-made while my fingertips were cutting in the butter and flour mixture. Too late. So I was a little grumpy. By time I was doing the rolling out the dough my children were restless and I was annoyed. This lead to some off measurements when I was cutting the rolls. Thus explaining why they are also a bit messy. Anyhoo, the roll must go on. Roll that beautiful footage..uh picture.


This make a great appetizer. My kids yummed them up while they were cooling on the baking sheet though.

Recipe ~

adapted from Recipezaar


6 pre-roll puff pastry pasty (I make my dough from scratch...recipe below)

1 pound ground sausage

1 cup fresh breadcrumb or dried breadcrumbs

1 medium onion, finely chopped

2 tablespoons chopped parsley

1/2 cup milk

salt and pepper to taste

1 egg

2 tablespoons milk


Pre-heat your oven to 425 degrees.

Lay all the sheets of pastry out on your counter top.

Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.

Seal the inner edge with a little of the egg mix.

Cut each in the size you wish to have your roll and prick with a fork.

Brush the tops of the rolls with the egg mix.

Place in the oven and cook for 5 minutes.

Reduce the heat to 400 degrees and cook for a further 20 minutes.

Remove to a tray to cool a little before serving them.

Shortcrust Pastry Recipe ~

I doubled the recipe for the sausage rolls above.


1 cup all purpose flour

1 tsp salt

1/2 cup cold butter

3 tablespoons ice water


Sift Flour and salt into bowl

Cut butter into dry ingredients using a pastry cutter until mixture resembles bread crumbs.

Add water 1 teaspoon at a time and form into a ball.

Wrap tightly in cling wrap and chill for 30 minutes prior to rolling out.

Friday, September 18, 2009

Brooke's Best Bombshell Brownies

I have been making these brownies religiously for the last year. I found the recipe on and haven't bothered to try another recipe. These are too good. Yes, too good. Simple to make and easy to please the palate. They are not too gooey and definitely not too cakey. Somehow they are the perfect combination. Gosh, I don't even think about putting ice cream with them and adding some chocolate fudge..well, I did just now. But anyway, they don't need them. They also keep very well in an air tight container for about 3 days.

Someone mentioned brownies today.

Someone mention brownies today on the What's Cooking Board.

Someone mention brownies today on the What's Cooking Board, so I made some.

Recipe ~


1 cup butter, melted

3 cups white sugar

1 tablespoon vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1 cup semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.


I just had to do the brownie stack thingy. Simply Sinful.

Fontina and Tomato Pie


While I was cleaning out a draw in my kitchen I came across a cookbook that was given to us about 4 years ago. "Linda McCartney On Tour" is a meat-less cookbook which is right up the alley of my husband. So many times I come to a road block when I want to cook him something different and that doesn't contain any meat. This was perfect. I found the first recipe I wanted to try immediately.

Buying Fontina Cheese at Publix was crazy cause I didn't not expect to pay $8.49 for a pound of it. But the gentleman at the deli gave me a slice and it was dang good. I also wanted a Whole Wheat Crusty Italian bread to use for the base but the Bakery Department said it would be 40 minutes of a wait for that bread to be put out on the shelf. I had my two little ones and they were already screaming bloody murder about being hungry. Publix gives out free cookies to your kids while you shop and although I seriously considered stuffing them with the sugar cookies offered, I didn't think the bakers would appreciate me or my kids consuming there entire freebie cookie collection. So I settle for a 5 Grain Italian instead.

Recipe ~


15-20 slices focaccia or crusty white bread, cut about 1/2 inch thick

2/3 cup dairy or soy milk

2 tbsp olive oil

1 medium red onion, sliced thinly

1 small yellow bell pepper, seeded and chopped

sea salt and black pepper to taste

2 cups Fontina cheese, grated

1/2 pound tomatoes, sliced thinly

4 large eggs

1/2 cup grated Parmesan

1 tbsp freshly chopped oregano


Dip the bread slices into the milk to soften, then line a buttered 9-inch ovenproof dish with them, making a scalloped edge with the crust. Bake for 15-20 minutes at 400 degrees F until lightly golden.

In a medium frying pan, saute the onion and yellow pepper in the oil until soft.

Season to taste with salt and pepper , and spoon the filling over the bread. Sprinkle with grated cheese and cover with the tomatoes.

Beat the eggs with the Parmesan and oregano, and pour them over the pie filling.

Return it to the oven and bake for a further 20-30 minutes until the eggs have set.

With the bread I used my crust was looking like this prior to baking ~


Finished product looked great!


Linda McCartney, I am planning on trying many of your recipes in your honor. This dish reminded me of a gourmet Vegetarian Pizza. It was easy yet a joy to make.

Thursday, September 17, 2009

Cake Decorating 1010101010101...

I am a horrible decorator and decided to tackle this one way. Have someone teach me the ins and outs of how to make my cakes look pretty. I can't even use a piping bag..seriously. Well, after tonight I can say that with more practice I will have piping bags everywhere begging for me to squeeze them!

I met Christine on Facebook. Saw her cakes and was amazed. She has a bakery called Not a Crumb! Exquisite Cakes located here in Georgia and her cakes look beautiful. She is a beautiful person that is passionate about her work and it shows. I have had 2 classes with her and have enjoyed them both. Sad that I only have 2 more left because she has a great positive attitude about her that makes me feel that I can accomplish anything I set my mind on.

Last week I learned about the differences in gumpaste and fondant. Also learned about the colors of fondant and luster dust and other items that are used to decorate. Today she taught me to cover a cake with fondant. I was so intimidated by this process but I did it. I took pictures but I have not finish decorating the cake yet. When it is complete I will show my masterpiece!! We also learned how to make Italian Buttercream and her tips on the process had me floored. She really showed that experience is key to great knowledge. We used the buttercream to learn how to pipe roses!! This was fun. I have a long way to go to perfect the rose but this week I will be busy practicing!

Here is one..


Okay, so I was impressed.

My leaves although easier then roses, were not that great.


"Feed me Seymour!"...Kinda reminds you of Little Shop of Horrors huh?

Tuesday, September 15, 2009

Salmon Fillet with Citrus and Thyme

We eat Salmon as much as we eat Tilapia. Okay I exaggerate. We eat it about once every two weeks. I am always looking for new and interesting salmon recipes. I remember being at the hair salon and seeing this one in a Real Simple magazine. I ask my hairstylist if I could rip out the page. She said no, so I grab a Barrack Obama campaign volunteer registration card, as it was the closest scrap paper next to me. I had this dull pencil and started scribbling the recipe down. How about that recipe is still as is, on that Barrack Obama campaign volunteer card...stuffed in my recipe book.

2163 modified

I don't use fresh thyme as I never have it on had. That will change when I grow my own herb garden! Also I tend to put the thyme on the salmon and not around it as I like the texture.



1 3-pound piece skinless salmon fillet

1 tablespoon olive oil

kosher salt and pepper

1 orange, thinly sliced

1 lemon, thinly sliced

12 sprigs fresh thyme


Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet, drizzle with the oil, and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Scatter the orange, lemon, and thyme around the salmon.

Roast until the salmon is opaque throughout, 20 to 25 minutes.

Using 2 large spatulas, carefully transfer the salmon to a platter and scatter the orange, lemon, and thyme on top of it.

The salmon above is served with Whole Wheat Couscous. Of course I season my couscous with a Maggie Vegetable Bouillon Cube!

Whole Wheat Spaghetti with Tomato and Basil Sauce

I was making my own spaghetti sauce and enjoying it until one day I wanted spaghetti and had no tomato sauce just fresh tomatoes. I discovered a great fresh tomato recipe for pasta on Kalyn's Kitchen Blog and I adapted it to suit my taste.

I had all the ingredient on hand and it was so easy to make. Truthfully, I don't measure anything when it comes to sauces. They never come out the same but that is the joy of it. With this recipe I tend to do this:~

My No Cook Tomato and Basil Sauce Recipe ~

2 large tomatoes diced

about 1/4 cup extra virgin olive oil

about 4 tbsps of balsamic vinegar

chopped fresh basil to taste. I use loads of basil.

kosher salt to taste

garlic powder to taste

Crushed red peppers. I don't always use them.

After I let this sit out in a glass bowl for no less then an hour, I boil a whole box of 13 oz of whole wheat spaghetti. Then I add the warm spaghetti to the tomato and basil sauce. I also add a handful of parmesan cheese and mix. I love this recipe. The great thing about it is it is healthy and my kids love it!

modified pasta

Monday, September 14, 2009

Lemon Bars

Felt like something lemony and didn't feel like tackling my meringue wars. I saw some beautiful lemon bars on Milk and Honey's Blog. Printed the recipe and was anxious to try to make them. So last Sunday I went on Joy of and saw the lemon bars and printed that recipe and decided to make them. Totally forgetting that I wanted to try Milk and Honeys'. I actually didn't realize it until later that night when I was rummaging through some paper stack on my computer desk and came across the printed recipe that I had planned on making days before. I was annoyed. Not to say that Joy of Baking's was bad or anything..I just wanted to try hers. ::insert sulk face here::

Joy of Baking Lemon Bars were good. My lurvy hubby didn't care for the crust to much..I guess it was too soft but I liked it just fine. And the filling was good and tart!!


Okay one more picture for good measure.


These were good warm or chilled...

So, I have stashed aside Milk and Honey's recipe to try another day! You know what is eerie about my lemon tarts? They freakishly remind me of my failed lemon meringue..

You be the judge..


How horrendous is that!!!!???

Friday, September 11, 2009

Chocolate Tunnel Cake

adapted from

So this weeks WC Ingredient Challenge chosen ingredient was ....drumroll please...brap brap brap brap. Okay..pitiful drumroll attempt..I will just get to it. Cream Cheese!

I will admit that I am so not a huge cream cheese fan so I was not that excited when this was voted in as the winner. Boooooo! Call me a sore loser. But I was up for the challenge. I didn't want to do a cheesecake and researched my buttocks off to find something that I would like. I came upon Two Peas and Their Pod's recipe for Chocolate Tunnel Cake which was passed down from her Gram. I love me some chocolate with cream cheese that would probably take the "I don't particularly like cream cheese except in my icing or the occasional cheesecake". Yes, occasional. And when I do eat cheesecake I like it drowning in berries or mixed with cake. Yum.

This Chocolate Tunnel Cake recipe was found when I was rummaging through "Two Peas and Their Pod" Blog. She has so much goodies on her blog, I gained 10 pounds just looking at it!


This cake was so easy to make. I literally threw the ingredients together in 20 minutes. I was skeptical at first because there is only one chocolate cake that I make that I love (which I will blog about soon) and was seriously thinking of substituting the cake recipe for mine. But I trusted this and did it. I tasted the cream cheese mixture prior to putting it in the pan and again was skeptical. Even while it was in the oven, I was skeptical. Uhhh, cream cheese with chocolate chips in it smack dab in the middle of chocolate cake? Sigh..cream cheese.

The result..


...something wonderful!!

The cake has a gooey rich texture as my husband describes it. But a good gooey. The cream cheese in no way overpowered the cake but added a delightful touch to it. The chocolate chips complimented the texture and the taste. I would put this cake on my "Do it Again" list.

I added a vanilla glaze on top.. 1 cup of confectioners sugar, 3 tbsp of milk, 1 tsp vanilla extract. Just to add a contrast to the cream cheese..and it was so good.

So thanks again Two Peas and Their Pod. And thanks to your Gram.

Recipe ~


3 cups flour 2 cups sugar 1/2 cups cocoa 2 tsp baking soda 1 tsp salt 2 cups water 2/3 cups oil 2 tbsp white vinegar 1 tbsp vanilla

For the filling: 11 oz. cream cheese, softened 1 egg 1/3 cup sugar 1 cup mini chocolate chips


1. Preheat oven to 350 degrees. 2. Combine flour, sugar, cocoa, soda, salt in a large bowl. 3. Add water, oil, vinegar, and vanilla and mix until combined. 4. Pour half of the batter in a greased 10" bundt pan. 5. Mix together filling ingredients. 6. Spread filling over the batter and top with remaining batter. 7. Bake for 50-55 minutes. 8. Cool completely and drizzle with vanilla glaze.

UPDATE~ This cake totally tasted even better the next day!!

Wednesday, September 9, 2009

Chocolate Chip and Pretzel Cookie Bars

Brown Eyed Baker has these absolutely scrumptious cookie bars on her blog that I wanted to try. Now I am not a cookie bar person but her photog skills made these bars call out my name.

I had mostly everything on hand but my pretzels were rod pretzels and the the twist. These were super easy to make and kinda fun too. Next time I shall involve my kids year old in the process. I am quite sure they will enjoy crushing the pretzel and mixing them together.




2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1½ sticks unsalted butter, at room temperature 1 cup light brown sugar ½ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 12-ounce bag bittersweet (I used semi-sweet) 1½ cups mini pretzel twists, coarsely chopped ¼ cup chocolate chips, for drizzling (optional) ¼ cup peanut butter, for drizzling (optional) ¼ cup pretzels, crumbled, for topping (optional and I omitted)


1. Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

2. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

3. Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

4. In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into 32 squares.

Thank you Brown Eyed Baker for the recipe! If you all want to drool over her pictures as I did look at her blog here!

Stuffed Eggplant

Did I tell you that my husband doesn't eat red meat or chicken? Maybe not. Well, he doesn't. He is a Pescetarian. A Pescetarian only eats fish. Me and my children are Omnivores, proudly. There are however, some moments when I think that I will adapt his way of eating. But those pass quickly when I think about the smell of bacon frying on a Sunday morning in my kitchen.

So, I have had to learn a whole new way of cooking. I love it though. He loves it too. I am always substituting beans for meat and making meatless meals for all of us when I don't feel like cooking a meat option. I never ate eggplant before I met him. There is alot I didn't eat before I met him. Once saw his mom do a baked eggplant. It was good, but I wanted to try it so of course I searched for a recipe and found one here on

I adapted it to suit my own needs. Maggi brand vegetable bouillon cubes are awesome. I love using them in rice and vegetable to give my food that extra oomph. With the Stuffed Eggplant I added this along with some other ingredients to make it mine. This dish is very very tasty. So much so that meat is not necessary. I usually accompany it with a flavored rice and of course...more vegetables of choice.

So colorful I had to take a picture before I put it in the oven!

modified eggplant



1 large eggplant

6 tablespoons butter

1/2 pound sliced fresh mushrooms ( I love me some portabella)

1/2 cup minced onion

1 cup seasoned bread crumbs

2 cups shredded Cheddar cheese, divided

I also add 1/2 cup fresh diced tomatoes!

...and 1 Maggi Vegetable Bouillon cube


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.

  3. Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, tomatoes and onion and vegetable cube until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese. (I top with Mozzarella sometimes or even Parmesan or both in addition to the cheddar. Then add a sprinkle of Paprika.)

  4. Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.

Note: After I scoop out the flesh of the eggplant I place it in the oven for 10 minutes to pre-bake. That is a personal preference.

Here it is after I have taken it out of the oven. YUM!


Tilapia with Lemon Butter Sauce

Yo, When I say good I mean good. I made this one night and my husband couldn't get enough of it. It too has made its way as a staple recipe in my cookbook. We eat a lot of Tilapia and I am always searching for a good recipe. I like recipes where I don't have to go to the store and get anything in particular. Things that are already in my pantry and ready to go. Simply but delicious is the best to me, especially having 4 kids and not wanting to be in the kitchen for long periods of time. I like to get tilapia ready by placing it in room temperature water with some lemon and vinegar. I don't know, to me that "cleans" the fish. Draws out that "fishy" taste. Rinse well after sometime (perhaps an hour) and dry and the fish is ready to accept any flavors you want to give it.

This recipe I happened upon while doing an internet search for Tilapia. It came under kids cooking and I was surprised. It involves frying and to me was easy but nothing that kids should be doing. Well the dunking in the egg and flour mixture maybe simple enough for them but after that it needs to be in adult hands.

The recipe is adapted from! I adapted it because I didn't have apple juice the first time I made it. Yeah, yeah, I know I just said I like to use only what is at hand and I substituted so technically I did. The only juice I had was grape...used it ...loved it. The second time I used apple and it was good too. The last time I used apple grape and it was even better! So play with the flavors and don't be afraid to substitute.


2 Tbsp. olive oil

2 large eggs

1/4 cup all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. freshly-ground black pepper

1/2 tsp. garlic powder

4 (6 oz.) tilapia fillets

1/2 cup freshly-squeezed lemon juice ( I used bottled)

1/2 cup apple juice ( I have used apple, grape or apple grape)

2 Tbsp. butter


  1. Heat olive oil in a large (14-inch) skillet over medium- to medium-high heat.

  2. Whisk eggs in a shallow dish. Set aside.

  3. Whisk together flour, salt, pepper and garlic powder. Spread out in an even layer on a plate.

  4. Dip each tilapia fillet into the egg, then the flour mixture, shaking off the excess.

  5. Place in the heated olive oil. Pan-fry for 5-6 minutes. Flip, then continue to cook until fish is opaque and flakes easily with a fork.

  6. Remove fish to a plate. Add lemon juice and apple juice to the skillet. Stir to scrape up the browned bits from the bottom of the pan. Add butter.

  7. When butter is melted, return fish to the skillet. Cook another 1-2 minutes, spooning sauce over fish to coat.


modified tilapia