Friday, December 11, 2009

Blackened Tilapia

Servings: 4

1 teaspoon salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 six-ounce tilapia fillets
2 tablespoons canola or olive oil

In a shallow dish, mix the salt, paprika, garlic and onion powders, cayenne, black pepper, oregano, and thyme. Generously coat fish fillets with spice mixture. Heat a large cast-iron skillet over medium-heat, and add canola or olive oil. Add fish and cook 3 minutes on each side, or until flesh is white opaque (cooked through) and spices are toasted. Transfer to plates, and serve over rice.

COOKS NOTE: When blackening, make sure to use a heavy skillet (like cast iron) that can take the necessary high heat.

(Recipe from a friend in our church, Danielle)

This recipe is spicy but delicious!

Homemade Apple Sauce

8-10 small/medium apples
1/4 cup of water

Peel and slice your apples (you can do as many as you want) and put into a sauce pan. Add approx. 1/4 cup of water to the bottom of the pan. Bring to a boil on high heat and immediately reduce to medium. Cover and let cook, stirring occasionally. It will cook for about a half hour (maybe more depending on how many apples you use). I like to leave mine a little chunky, but it can be pureed in a food processor for smoother results. Stir in cinnamon and sugar to taste. Chill in the refrigerator and serve with your favorite pork dinner (just a suggestion!)
(Recipe from friend in my church, Krista)

This was the best applesauce I have ever tasted and it was so easy to make.