Broiled Tilapia with Butter-Lime Sauce and Capers

Broiled Tilapia with Butter-Lime Sauce and Capers

Ingredients:

• White Fish (I used Tilapia)
•  Dill
• Olive Oil
• Lime Juice (fresh squeezed)
• Butter
• White Pepper
• Salt
• Paprika
• Capers

Directions:
This is an easy dish for those busy days, 10 minutes tops. Place fish fillets on baking pan, spray with olive oil and sprinkle dill, salt, pepper, and paprika on top. Place fish under broiler for about 10-15 minutes. While fish is cooking place butter in pot with lime juice just until the butter melts. When fish is done top with butter-lime sauce and capers, then eat up. This goes great with sauteed french (green) beans.

Enjoy!!
JVH

Manzanilla Olive Salad

Salad 

Ingredients
-Romaine Lettuce
-Scallions
-Capers
-Manzanilla Olives, Pimento Stuffed (substitute black olives)
-Capers
-Almonds, chopped
-Feta Cheese
-Italian Dressing (or your favorite)

Directions
Mix all ingredients into salad bowl and toss, yum yum. This salad goes excellent with a balsamic vinaigrette or mustard vinaigrette. It will also pair excellently with the scrumptious Mackerel Cakes.

Enjoy!!
JVH

Mackerel Cakes

Mackerel cakes

Ingredients

• 1 Mackerel (canned)
• 1/2 cup Wasa Cracker Crumbs
• 1/4 cup Parmesan Cheese, grated (optional)
• 1/4 cup Capers
• 1/4 cup Scallions
• 2 tbsp Creole Mustard
• 1/2 cup Egg White (estimate)
• Cooking Spray or oil (enough to coat bottom of pan)

Directions
In a large bowl mix the canned mackeral, wasa crumbs, parmesan, capers, scallions, mustard, and egg whites together. Coat the bottom of your cast iron skillet (you can use non-stick pan, I just prefer the cast iron) with cooking spray or oil and set to medium heat. Place cakes in the heated pan until browned. Remove and drain if cooked in oil. These cakes can be combined with a beautiful salad, drizzled with mustard sauce or placed between to slices of bread to enjoy a scrumptious sandwich.

Enjoy!!
JVH

Wasa Fried Chicken

Wasa Fried Chicken

Ingredients:

• 12 Wasa Crackers
• 1 lb Chicken Wings
• Ground Turmeric
• Onion Powder
• Garlic Powder
• Parsley
• White Pepper
• Salt
• Cooking Oil

Directions:
Place crackers in your food processor and chop until fine crumbs, add pepper, parsley, salt, onion powder, garlic powder to crumbs and mix. Season chicken with turmeric and seal in bag, place in the fridge for 20 mins. before cooking. Fill cast iron pan with cooking oil allow to heat. Coat chicken wings with wasa crumbs and place in oil. Cook until done. Be sure to drain oil before eating.

Enjoy!!
JVH

Stuffed Sweet Potato

Stuffed Sweet Potato

Ingredients:

• -4 Med.-Lrg. Sweet Potato
• -1/2 lb Ground Turkey (can use ground chicken)
• -1 tbsp Minced Garlic
• -1/4 cup Sun-Dried Tomatoes, sliced
• -1 med. sz. Onion, chopped
• -1/4 cup Pimentos
• -Olive Oil (enough to coat the bottom of your pan)
• -White Wine (substitute w/chicken broth)
• -Parsley
• -White Pepper
• -Salt

Directions:

Bake the sweet potato until flesh is tender, remove from oven and allow to cool. Meanwhile, coat the bottom of a pan with olive oil on medium heat, add garlic and onions and cook until translucent. Add meat to pan, cook until done. Turn the burner to high and add the sun-dried tomatoes and pimentos to the meat, stir until well mixed, sprinkle your parsley, pepper, and salt in at this time, after well mixed, on high heat pour in the white wine or chicken broth, be sure not to cover the meat, equal amount of wine to meat. Bring to a simmer until all liquid has dissolved. While waiting for the meat mixture, slice your sweet potato in half to create a boat, when the liquid has dissolved from the meat, spoon mixture into the sliced sweet potato and eat up.

Enjoy!!
JVH