Comment Est Le Goût?: Girls Night In

The same day I made the Cookie Cupcakes I also made my girls this "home-cooked meal." It's simple, it's healthy, and it tasted great (if I do say so myself...and I do). This time, the recipe is 100% original. I've sort of been tweaking the fish recipe for a while now, and I finally got the taste I was going for. The rice dish was more of a "hmm...I want a risotto type dish without it actually being a risotto. Ooo I know exactly what to do!" That part was a little more time consuming and required more attention, but the end product was definitely worth it.

Spicy Pan Seared Tilapia

Ingredients

3 tbsp White Wine Vinegar

1 tsp El Yucateco Green Habanero Hot Sauce

1tbsp McCormick Onion and Garlic Seasoning

1tbsp lemon pepper

1 tsp Hungarian Paprika

1 tsp Freshly ground pepper (I recommend a blend of red, white, and black)

6 fresh fillets of tilapia

2tbsp Extra Virgin Olive Oil (I use an Italian Herb infused type)

Directions:

Combine the vinegar and hot sauce in a small prep bowl. Mix until completely blended together. Then, brush onto one side of the fish with a marinade brush.

Combine the dry seasonings in a separate prep bowl. Then, sprinkle an even layer on both sides of the Tilapia.

In a large non-stick skillet heat the Olive Oil to medium-high temperature. Seer the fish until cooked through. (About 2-3min on each side)

Serve immediately

Something Like Risotto

Ingredients

2 Cups Long Grain Par-boiled Rice
4 Cups Chicken Stock

4 cups of water and chicken base (Follow directions on jar)

1 medium white onion
1 cup of baby bella mushrooms
1 can of Cream of Broccoli Soup
3 Cloves of Garlic
4 tbsp Salted Sweet Cream Butter

Directions:

Finely chop the onions. (About 1/4" or slightly smaller). Thinly slice the mushrooms and mince garlic.

In a large non-stick skillet, melt the 2tbsp butter. When butter is hot, add the vegetables and sauté until onions are translucent and mushrooms are tender. Remove from heat to prevent overcooking.

In a large saucepan melt another 2tbsp of butter. Add the rice and sautee until it is translucent (NOT BROWN) about 2-4min. Add the chicken stock, and bring to a boil. Then keep at this temperature stirring occasionally to prevent sticking.
When liquid has been absorbed, reduce heat and add the soup plus one can of water. Stir well, allow to cook for an additional 5-7min. (until slightly bubbling) Then, add the vegetables and incorporate into the rice.