Blackened Tilapia

Blackened Tilapia

1 ½ TBSP paprika

½ TBSP onion powder

½ TBSP salt

½ tsp. ground white pepper

½ tsp. ground black pepper

½ tsp. dried oregano

½ tsp. dried thyme

¼ tsp. garlic power

¼ tsp. celery seed

Dash cayenne pepper, or to taste

2 tilapia loins

1 TBSP olive oil

In a small bowl mix together spices.  Coat all sides of the fish with the spice mixture and if time allows place back in the fridge for 30 minutes.  Heat a medium skillet to medium high heat.  Add olive oil to hot pan and allow the oil heat for 30-60 seconds.  Place the fish in the pan and cook for about 3-4 minutes per side or until fish is opaque and can be flaked with a fork.  Remove from the pan and serve with rice and vegetables.

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This is one of our new favorites- we make it at least once a month and everyone is begging for seconds. Recipe adapted from allrecipes.com   

Poppy Seed Muffins

Poppy Seed Muffins

www.savoryseasonings.blogspot.com

3 eggs* 2 1/2 cups white sugar ½ cup plus 2 TBSP safflower oil ½ cup applesauce 1 1/2 cups milk (rice milk can be used) ¼ tsp. Stevia (optional) 1 1/2 tsp. salt 1 1/2 tsp. baking powder 1 TBSP poppy seeds 1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

1 ½ cups all purpose flour

1 ½ cups whole wheat flour

Glaze

¾- 1 ½ cups powdered sugar (or more until you get the right consistency)

1/8 cup frozen apple juice concentrate (orange juice concentrate or milk may be used as well)

½ tsp. vanilla

¼ tsp. almond extract

Beat together the eggs, 2 1/2 cups white sugar and oil. Add in milk, Stevia (optional), salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.  Bake in paper lined muffin cups at 350 degrees F (175 degrees C) for 20-23 minutes or mini muffins for 13 minutes.  The tops should be browned and a toothpick inserted in the center should come out clean.  Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack.

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These are so good!  I love the zing the apple juice concentrate gives the glaze but the rest of my family prefers them without a glaze.  They freeze very well.  Recipe modified from Allrecipes.com.

*3 TBSP chia seeds and 9 TBSP of water can be used in place of the eggs.  The texture of the muffins change dramatically, they have a more spongy texture and need to be cooked 3 minutes longer. 

Crispy Oven Baked Fries

Crispy Oven Baked Fries
Adapted from The Purple Foodie www.savoryseasonings.blogspot.com

8 garlic cloves, minced (or grated using a zester)
6 TBSP extra virgin olive oil
5-6 medium russet potatoes, each cut into 12 wedges
3 TBSP arrowroot powder, tapioca starch or corn starch
1 1/2 tsp. coarse sea salt
1 1/2 tsp. freshly ground black pepper
½ tsp garlic powder
1/4 tsp. cayenne pepper
¼ tsp. chipotle Pepper
¼ tsp. smoked paprika
1/8 tsp. paprika  

Preheat oven to 440° F.  Combine the garlic and oil in a small sauce pan, warming it until the garlic is fragrant, about 5 minutes.   Bring a large stock pot to a boil, then par-boil the potatoes for 8 minutes, then let them dry by laying them in a single layer on a kitchen towel for a few minutes.  Combine the arrowroot powder, salt, pepper, garlic powder, cayenne, chipotle pepper and paprika in a small bowl. Place the potatoes in a large mixing bowl, sprinkle the spices over the hot potatoes and toss well to coat.  Arrange the potatoes in a single layer on the prepared baking sheet, drizzle with the olive oil and garlic.  Spread onto a cookie sheet lined with a Silpat or crinkled tinfoil.  Drizzle the olive oil/garlic mixture over the potatoes, then bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

   

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A huge thanks to The PurpleFoodie for this amazing recipe!  These fries are super crispy, with the perfect amount of spice.  We have made these several times, varying the recipe a little bit each time.  Arrowroot powder and tapioca starch work equally as well.  Crinkling tinfoil as the base on the cookie sheet does help the fries cook more quickly without the need to turn the fries as much.  A Silpat works well too.  These fries do have a lot of heat with the cayenne pepper, for a milder fry, skip the cayenne all together.

Shredded Chicken Tostadas

Shredded Chicken Tostadas

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Corn tortillas

Crockpot shredded chicken

Refried Beans

Rice

Diced tomatoes

Diced olives

Shredded lettuce

Guacamole*

Preheat your oven or toaster oven to 400 F.  Brush the tortillas lightly with olive oil and lay the tortillas flat, in a single layer, on a baking sheet.  Bake the tortillas in the oven for 7 minutes or until they are crispy and golden brown in color. Keep an eye on them as they are baking to avoid burning any tortillas.   Top with warm beans, rice, and chicken.  Then garnish with tomatoes, olives, lettuce and guacamole.  Enjoy!

*For a simple and fast guacamole I mash an avocado in a bowl or mortar and pestle.  I add a splash a lime juice, a small amount of salt, smoked ground paprika, ground chilpotle pepper and garlic powder.       

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Tostadas are like flat tacos that are usually made by layering refried beans on top of a flat corn tortilla and then adding a variety of different toppings, like chicken, tomatoes, lettuce, guacamole, cheese and salsa. They're festive and colorful and taste so good!  They are easy to make especially if you have the shredded chicken and refried beans already prepped in the freezer.