Broiled Tilapia

Baked Tilapia
6-8 tilapia fillets
2-3 tablespoons butter
Cajun seasonings
coarse salt

Turn the oven broiler on medium high. Place butter in a 9x13 inch pan and put in the oven until butter is melted. Swirl the pan around until butter covers the bottom of the pan. Dip one side of tilapia in butter and then flip it over; repeat with remaining pieces. Sprinkle lightly with salt and Cajun seasoning (you can always add more later if you want it spicier). Return pan to oven and broil 5-10 minutes or until flakes easily with a fork.

Family Rating:
Brad: ***
Jordan: ****
Eli: ***
Phoebe: **** (She did think it was a little spicy.)
Overall Family Rating: 14/20

Chicken Cacciatore

I got this recipe years ago from my aunt. She uses a different kind of sauce, but I like Ragu Roasted Garlic better! Usually I make a huge batch and freeze the leftover sauce.

Chicken Cacciatore
2-3 lbs. boneless, skinless chicken thighs
1 jar spaghetti sauce (I like Ragu Roasted Garlic)
a couple of good glugs of red wine
1 can Italian diced tomatoes
a palmful of dried Italian seasonings
1-2 teaspoons sugar
coarse salt
a pinch of crushed red pepper flakes
black pepper
1 lb. linguine

Salt and pepper the chicken thighs and brown in evoo over medium heat in a large skillet. Remove from pan. Deglaze pan with red wine and add spaghetti sauce, diced tomatoes, and seasonings. Taste to see if needs more sugar or salt. Return chicken to pan and reduce heat to simmer while pasta cooks. Serve sauce over pasta topped with Parmesan cheese.

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: ***** (She liked this so much, she was licking the sauce off the plate!)
Overall Family Rating: 18/20

Herbed Pork Loin

Herb Marinated Pork Loin
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
Kosher salt
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper

Directions:
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.

When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.

Or preheat the oven to 375 degrees. Place pork in a 9x13 inch baking pan and pour marinade over the top. Bake for 45-50 minutes or until meat thermometer reads 135-145 degrees.

Family Rating:
Brad: ****
Jordan: *** (I've tried several pork loin recipes and I've decided that maybe I'm just not that thrilled about pork loin.)
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Pizza Bites

A kid and grown-up favorite!

Pizza Bites
1 frozen pizza dough, thawed
4 oz. mozzarella cheese, cubed into 20 pieces
Sliced pepperoni (I use turkey pepperoni)

Olive oil
Italian seasoning
Grated Parmesan cheese
warmed spaghetti sauce, optional

Directions:
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into fourths. Divide each fourth into five pieces. Take one of the dough pieces, top with two slices of pepperoni and a piece of cheese. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm with spaghetti sauce for dipping.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Recipe from ANNIE'S EATS

Beach Shrimp

Photo by Ralph Anderson

Beach Shrimp
3 pounds unpeeled, large raw shrimp
1 (16-oz.) bottle Italian dressing
1 1/2 tablespoons freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1/4 cup chopped fresh parsley
1/2 cup butter, cut up

Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.

Recipe from SOUTHERN LIVING

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Orange Thai Skewers with Fried Rice

Picture from Our Best Bites

Orange Thai Skewers
1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
3 t Sriracha chili sauce

1 1/2 lb flank steak


Stick the flank steak in the freezer for about 20 minutes while you prepare marinade. Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha. Whisk the marinade so everything is combined. Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers(pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

Adapted from OUR BEST BITES

Fried Rice
3-4 tablespoons butter
2-3 tablespoons sesame oil
soy sauce (I don't measure, just dump from the bottom)
cut-up zucchini, squash, mushrooms, or whatever veggies you like in your fried rice
1 cup white or brown rice, prepared from packaged directions, placed in a ziplock, and stuck in the fridge (I usually do this in the morning so it'll sit all day.)
a handful of frozen peas
sesame seeds

Turn the heat on a heavy skillet on as high as it'll go. Melt butter and sesame oil together and then throw in the veggies. If using mushrooms, don't throw these in yet because they cook faster. Drizzle with a good drizzle of soy sauce and stir around until cooked. Taste and add salt if needed. Sprinkle with sesame seeds. Transfer to a bowl. Do the same with the mushrooms. Repeat with the cold rice, adding soy sauce a little at a time until tasty. Pour the veggies back in, stir, and serve.

Family Rating:
Brad: ****
Jordan: ****
Eli: *** (he liked the meat better than the rice)
Phoebe: ****
Overall Family Rating: 15/20

Chicken Chimichangas

Photo from Southern Living

Chicken Chimichangas
1 (16-ounce) jar picante sauce or salsa, divided
3-4 cups chopped cooked chicken
1/2 of a small onion, diced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
10 (8-inch) flour tortillas
2 cups (12 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 3/4 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray. Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Recipe adapted from MY RECIPES.

Family Rating:
Brad: ****
Jordan: ***
Eli: ***
Phoebe: ****
Overall Family Rating: 14/20

Breakfast Casserole

Breakfast Casserole:
1 tube crescent rolls
1 lb. breakfast sausage, browned
1 can diced green chilies
6-8 eggs
1 1/2-2 cups grated Cheddar or Mexican blend cheese
a good glug of half-and-half or milk
salt & pepper

In a 9x13 inch pan, spread the crescent rolls over the bottom and smoosh the seams together. Pour sausage and green chilies over the top and top with cheese. In a separate bowl, combine the eggs, milk, and salt and pepper (sometimes I put cayenne or Cajun seasonings or Julios in too) and stir together. Pour over cheese and sausage. Bake at 375 for 20-30 minutes or until eggs are set and a little brown on top.

* I usually only make a half recipe and save the extra sausage for another casserole.

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Grilled Shrimp and Polenta

I *heart* grilled polenta. If you like cornbread or grits and all things grilled, then you'll love this dish.



Photo from Tina Rupp

Grilled Shrimp and Polenta
1-2 lbs. shrimp, deveined and peeled with tail left on
2 tablespoons extra virgin olive oil
Juice of 1 large lemon, plus 1 tablespoon grated peel and wedges for serving
1/2-1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper (go easy on this because it can get hot quick)
One tube prepared plain or sun-dried tomato polenta (18 ounces), cut into 12 slices
3 tablespoons extra virgin olive oil
Salt and pepper

Pre-heat a grill or grill pan to medium-high. In a shallow dish, toss the shrimp with 2 tablespoons EVOO, the lemon peel, paprika and cayenne.

Brush the polenta with 3 tablespoons EVOO and season with salt and pepper.

Cover and grill the shrimp and polenta, turning once, until the shrimp is opaque and the polenta is charred, about 6 minutes. Squeeze lemon juice over shrimp before serving.

Recipe adapted from RACHAEL RAY

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Nena: *****
Overall Family Rating: 23/25

Lemon Basil Pasta With Grilled Chicken

I made this for Brad for Father's Day this year, and as I cooked it, he was pretty skeptical since pasta isn't his absolute favorite thing. He likes it, but pasta dishes rarely get five stars. This blew him away!




Photo from The Pioneer Woman

Lemon Basil Pasta with Grilled Chicken

The night before, toss 4 chicken breasts into a gallon-size ziplock bag with the juice of four lemons, a generous amount of olive oil, a couple good squirts of dijon mustard, about the same amount of honey, and some course salt. Store in the fridge, mushing the bag a few times throughout the day, until ready to grill.

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Recipe from THE PIONEER WOMAN

Family Rating:
Brad: *****
Jordan: *****
Eli: ***
Phoebe: *****
Nena: *****
Overall Family Rating: 23/25

Blue Cheese Burgers

My very favorite burger ever.



Photos and recipe from THE PIONEER WOMAN

Blue Cheese Burgers

2 pounds 80/20 Ground Beef
1 teaspoon Salt
1/2 teaspoon Black Pepper
Tabasco Sauce, To Taste
2 Tablespoons Butter
1 whole Red Onion, Sliced
2 Tablespoons Brown Sugar
1/4 cup Real Mayonnaise
Kaiser Rolls
1 cup Crumbled Blue Cheese
Your Favorite Lettuce

Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.

While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.

Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they’ll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.

Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side.

Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.

Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese.

As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.

Family Rating:
Brad: ****
Jordan: ***** (This is my very favorite burger to eat at home!)
Nena: **** (Yep, she had dinner with us.)
Eli & Phoebe had hot dogs so this is a skewed rating...only 15 stars total
Overall Family Rating: 13/15

Cowboy Calzones

Cowboy Calzones

1/2 lb. hot breakfast sausage
1 lb. ground beef
1/2 onion, diced
1 can Rotel
8 oz. whole milk Ricotta cheese
1/2 cup grated mozzarella
1/2 cup grated Monterey Jack cheese
1 egg, beaten
salt and pepper
1 pizza crust
olive oil for brushing

Preheat oven to 450 degrees. Brown sausage, ground beef, and onion in large skillet. Drain excess grease. Pour in Rotel; stir to combine. Cook for 2 minutes. Remove from heat and allow to cool for a few minutes. In a bowl, combine the ricotta, Monterey Jack, mozzarella, and egg. Add a little salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Freeze half the mixture for a future meal in a labeled ziplock bag. Divide pizza dough into 8 equal portions and roll into circles about 6 inches in diameter. Place a few tablespoons of filling into each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with remaining pizza circles. Brush with olive oil. Bake for 12 to 15 minutes, until golden brown. Serve with warmed marinara sauce.

Recipe from The Pioneer Woman Cookbook

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20

Smoky Chicken Barbecue Kabobs

Photo from Southern Living

Smoky Chicken Barbecue Kabobs
1 pound skinned and boned chicken breasts
1/2 large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
1 red bell pepper
8 (8-inch) metal skewers
Smoky Barbecue Rub
White Barbecue Sauce

Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with Smoky Barbecue Rub. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White Barbecue Sauce.

Smoky Barbecue Rub:
Stir together 2 tablespoons brown sugar, 2 teaspoons garlic salt, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon oregano.

White Barbecue Sauce:
Stir together 1 1/2 cups mayonnaise, 1/2 cup white vinegar, 1 teaspoon pepper, 1/2 teaspoon salt, 2 (or more) teaspoons sugar, and 1 clove garlic minced.

Recipe adapted from SOUTHERN LIVING.

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Crockpot Cajun Spaghetti

Recipe from Carrie Nimz (aka "Sister")

Crockpot Cajun Spaghetti
2 lbs. ground beef
1 regular bag seasoning blend (this is in the frozen vegetable section at Wal-Mart and it has diced onions, celery, and bell peppers)
1-2 teaspoons Tony Chachere's Cajun seasoning
1/2 teaspoon white pepper (I substituted black)
1/2 teaspoon cayenne pepper
Tone's granulated garlic, to taste (I used a small palmful)
Tone's Italian seasoning (I used a small palmful)
Tone's Rosemary Garlic seasoning (about a tablespoon)
Bay leaves ( I use 3 large or 5 small)
2-3 cloves garlic, minced
1 jar Alfredo sauce
1-2 jar Tomato Basil spaghetti sauce (I used one, but next time I'll use two)

Cook beef until done in a large skillet and season with everything except sauces and bay leaves. Add to crockpot, along with sauces and bay leaves, and cook on low anywhere from 2 hours to all day. Serve over spaghetti noodles. Freeze leftovers in ziplock bags for future use.

Family Rating:
Brad: **
Jordan: **** (Extra star because it's an easy, crockpot meal and makes enough to freeze for two more meals.)
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20

Notes: This was one of those recipes that didn't really come with measurements so I just guessed and documented what I did. It wasn't Brad's favorite because he said he like "regular" spaghetti better. Unfortunately, "regular" spaghetti is a little more involved and this was so dang easy.

Shrimp and Grits

Photo from Our Best Bites

Shrimp and Grits
4 c. water
1 c. grits (regular or quick-cooking, but not instant)
3 Tbsp. salted butter
Tabasco sauce to taste
2 cups (8 ounces) shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 oz. regular (not thick-sliced or maple) bacon, cut into bite-sized pieces
1 Tbsp. + 1 tsp. lemon juice
2 Tbsp. fresh chopped parsley
1 c. sliced mushrooms
2 cloves garlic, minced

Cook grits according to package directions. When you have about 15 minutes left on the grits, cook the bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate, reserving the bacon drippings.

Cook the shrimp in the bacon drippings over medium-high heat until they are just starting to turn pink (about 2 minutes). Add the lemon juice, garlic, mushrooms, parsley, and cooked bacon and cook for about 3 more minutes or until the shrimp are just pink all the way through. Season with kosher salt and Tabasco sauce to taste (if desired).

When the grits are done cooking, stir in the butter and cheese until smooth. Season with kosher salt and Tabasco sauce to taste. Ladle the grits into shallow bowls and top with the shrimp mixture for serving (although you’ll want to stir it all together before eating). Serve with a light green salad to offset the heaviness of the grits. Serves 4-6.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 13/20

Oven Baked Ribs

This is the only way I make ribs. They come out perfect even if you're not a grill master.



Picture from MEL'S KITCHEN CAFE

Best Oven Baked Ribs

*Makes 2 slabs ribs

2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
1 tablespoon chili powder
1/2 tablespoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon smoked paprika or regular paprika
1/2 tablespoon Old Bay seasoning
1/2 tablespoon dried thyme
1/2 tablespoon onion powder
1/2 tablespoon garlic powder

1-2 cups BBQ sauce

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.

When ready to bake the ribs, preheat oven to 250 degrees F.

Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!

Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Recipe adapted from Mel's Kitchen Cafe

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ***** (She originally said six stars because she just loved them that much!)
Overall Family Rating: 20/20

Notes: This recipe is awesome! We've all had really good ribs before (prepared by other people) that takes hours--even days! These are just as good as the prep is so much easier. As is the clean-up. Brad said that nothing beats a Mike Robertson or Jimmy Newman rib, but this comes about as darn close as we're gonna make.

Seriously, yummy.