Dijon Crusted Fish

April 25, 2022April 23, 2022 RefreshHer4 Comments

Most times if I ask guests that are coming to my home for a meal if they have any foods they don’t enjoy eating, they will often say fish. I get that because some recipes for fish are just stinky and bland.

But the recipe I’m sharing today is so good that it would make a great restaurant menu item. The ingredients are simple, but add incredible flavor and texture to the fish. It is above ordinary for something that’s fixed at home. Like most fish recipes, this is super fast to pull together because it doesn’t require long in the oven, making this a great weeknight menu.

I served this with oven-roasted potatoes and a seven layer salad. It was a delicious meal! If you are a nominal fish fan, I hope you will try this great recipe from taste of home.

Dijon Crusted Fish

Ingredients

3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish – (I didn’t add this)
2 tablespoons grated Parmesan cheese, divided
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

Directions

Preheat oven to 425°. Mix the first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baling sheet coated with cooking spray; spread evenly with mayonnaise mixture.
Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Easy, fast and delicious!! I should also add, “healthy!” Its only 214 calories per filet! You might just being having fish mire often after trying this recipe!

Budget friendly meal · dinner in 30 minutes · vegetarian

Pinto Beans Like Cracker Barrel’s!

March 23, 2020March 23, 2020 RefreshHer16 Comments

Have you ever eaten Pinto Beans at Cracker Barrel? Yum! They are delicious! But what do you do when you can’t go to Cracker Barrel? You use this shortcut method to get the same tasty results!! (I might also add, at a fraction of the cost!)

Even though we may have more time to cook these days, it’s always nice to have a recipe in our arsenal that packs heartiness, comfort, and is budget friendly. As Cracker Barrel knows, Pinto beans and cornbread are synonymous in the south! But if you use dry beans (which is the cheapest way), it takes hours to prepare.

I’ve recently found a way to take Bush’s canned Pinto Beans and cook them so that they taste just like the slower method! I’m not sure I’ll ever go back to the long way of doing this favorite meal of ours! The added ingredients are staple items I always keep on hand, so I know that I can have dinner of Soup Beans and Cornbread on the table in under 30 minutes!

I only use Bush beans. Why? They are gentle on your stomach! I stock up when they’re on sale for $1! Add a box of Jiffy Mix and you have a really inexpensive meal!

One can of beans feeds two people, so you can adjust the ingredients for your family. Here’s the simple method I use:

Pinto Beans Like Cracker Barrel’s

Ingredients

1 tbs Olive oil
½ inch slice of yellow onion – chopped
1 clove garlic minced
1 slice of bacon – cut into 1 inch pieces – You could leave this out to make it vegetarian!
1 can Bush pinto beans
1/2 cup water – Or for more flavor you can use chicken broth
1 tbs unsalted butter
½ tsp white granulated sugar
½ tsp hot sauce, optional
½ tsp salt – Taste to see if it’s needed; the bacon will add salt
½ tsp black pepper

Instructions

In a saucepan, heat 1 tbsp oil over medium heat. Add the chopped onion and garlic and saute until soft and nearly transparent (about 2 minutes)
Add the bacon and cook together until the bacon is soft and nearly done.
Drain the liquid from the can of pinto beans. Rinse.
Add the pinto beans to the sauce pan and continue to heat over medium heat.
Add 1/2 cup fresh water or (chicken broth) to the pinto beans
Put the butter, sugar, hot sauce, salt and pepper in and heat till bubbly.
Taste before serving and add more salt and pepper if needed.

I like to serve the beans with a piece of cornbread crumbled over it. Chopped onions on top are a nice addition, too.

My menu:

Pinto Beans
Oven roasted potatoes
Cooked apples
Corn bread

If you’re curious about the cooked apples, simply peel , core and cube the apples and place them into a skillet. Add enough water to just cover them. Sprinkle with a little sugar and also cinnamon. Cook on medium heat until they cook down and some of the liquid evaporates. Adjust sugar as needed. This is a great way to use up apples that are too soft to eat, or that you’re afraid will go bad.

This is one meal that is on repeat at my house about once a month. We love it. I hope you’ll try it and enjoy the taste of Cracker Barrel at home!!

Are you a lover of Pinto beans and cornbread like we are?

denise a

Cooking · dinner in 30 minutes · Lunch · main dish

(L)Oven Monday – Fajita/Burrito Bowls

June 5, 2017June 2, 2017 RefreshHer9 Comments

burrito bowls 2a

If you love Mexican foods the way we love Mexican foods, the title of this recipe alone will draw you in! I mean what could be wrong with combining a fajita and a burrito? You have the sauteed vegetables, the rice, the fresh veggies and sour cream and cheese…yeah, you know what I mean! This past year I was introduced to the Burrito bowl. You take all the stuffings of a burrito and eat it out of a bowl rather than a tortilla. What a great lunch idea! I usually always have all the ingredients for this recipe on hand, so it’s a perfect addition to my menu!

Not only is this recipe DELICIOUS, it’s also super fast and super inexpensive! There is no meat in this fajita – instead there are black beans. Beans are a great source of protein and much cheaper than meat, so if you’re looking to reduce your grocery bill, adding a meal or two a week like this will really help you save! Here’s how you make it:

Fajita/Burrito Bowls
Ingredients:
1 {16 oz} can black beans rinsed and drained
1 sweet pepper sliced
1 onion, sliced
1/2 Cup Corn – Fresh or frozen
1/2 bunch cilantro, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
2 tablespoons canola oil
1/2 teaspoon Kosher salt
1/4 teaspoon pepper

Directions

Heat a medium sized skillet with vegetable oil and onion and peppers until cooked through. Add the beans, corn and all the spices and sauté for few minutes more.
burrito bowls
Remove from heat and add a little chopped cilantro (I forgot to add that!). Serve over a bed of rice. Serve with your choice of other burrito ingredients such as: