Honey Lime Tilapia

Honey Lime Tilapia

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Ok.  I have to preface this post by saying that most of the time when I fix fish, I don’t even eat it; I give it to Mister Spice but can’t even touch it myself.  This is because I cannot STAND it if it is “fishy” in the least, and it also has to be crispy for me to enjoy it.

In a restaurant I will order fried fish but that’s it.  Therefore, when I fixed this Honey Lime Tilapia from Mel’s Kitchen Cafe, took a bite, and immediately took another, and another, I was ecstatic!  Even though it’s not really “fried”, it has a great crunch on the outside.  The peppery honey and lime combination was just Heavenly.  YUM!

Honey Lime Tilapia

Recipe Ingredients

Fish and Marinade:
    • 4 tilapia fillets (about 4-5 ounces each)
    • 2 tablespoons lime juice (from 1 large lime)
    • Zest of 1 lime
    • 1 tablespoon olive oil
    • 1 1/2 tablespoons honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 clove garlic, finely minced
Coating and Cooking:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil

Recipe Directions

  1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours.
  2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn’t overcrowded.
  3. Serve immediately with lime wedges.

Honey Lime Tilapia

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Honey Lime Tilapia

Mister Spice and I definitely give this recipe 5/5 herbs!  It’s easy, quick, healthy, and delicious.  I served it with brown rice and a sweet potato and will definitely be making this again.

Honey Lime Tilapia
Author: Sister Spice
Ingredients
  • Fish and Marinade:
  • 4 tilapia fillets (about 4-5 ounces each)
  • 2 tablespoons lime juice (from 1 large lime)
  • Zest of 1 lime
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, finely minced
  • Coating and Cooking:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil
Instructions
  1. Whisk together marinade ingredients and pour over fish in a large gallon Ziploc bag. Marinade for 1-4 hours.
  2. Heat 1-2 tbsp olive oil in a large non-stick skillet over medium high heat.
  3. Dredge fish in flour mixture.
  4. Place fish in skillet and cook for 3-5 minutes on each side until juices run clear and fish is white.
  5. Serve immediately with lime wedges.

 

Heath Bar Cake

Heath Bar Cake

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What is your favorite candy bar? I have several favorites, but definitely one of my top three would be a Heath bar. Crunchy toffee covered in chocolate? Yes, please!

Whatever your favorite candy bar is, it will most likely work with this candy bar cake recipe. We’ve most often used it with Heath bars and Butterfingers. Probably a crunchy-type candy bar would work best – one that you could crumble. But I suppose if you wanted to use something like Milky Ways or Snickers, you could chop them up instead of crumbling them and then spread them over the cake.

Also, this delicious cake is only 5 ingredients! Using a boxed cake mix for simplification, you make the cake itself super-moist using a mixture of sweetened condensed milk and caramel topping. Oh. Yeah. Then just top with the Cool Whip and candy bar of your choice.

Heath Bar Cake

Recipe Ingredients

  • 1 box German chocolate or chocolate cake (plus eggs and oil required per cake package directions)
  • 1-14oz can sweetened condensed milk
  • 1-14 oz jar caramel topping
  • 8 ounce tub Cool Whip
  • 3 Heath Bars (or other candy bar!) crumbled

Recipe Directions

Bake cake in a 9×13 per package directions. After you take it out of the oven, poke holes all over the cake while it’s still warm. We used a fork and also the end of a wooden spoon to make a few bigger holes. Note: try to poke the holes only about halfway through the cake, not all the way to the bottom, because you want the caramel mixture to soak in the cake and not all go to the bottom.

After you poke the holes in the cake, mix together the sweetened condensed milk and the caramel, and then pour over the cake slowly in order to let the mixture soak into the cake.

Let the cake cool, then top with Cool Whip and crushed candy bars. Refrigerate until ready to serve.

Heath Bar Candy Bar Cake Recipe

Heath Bar Candy Bar Cake Recipe

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We give this recipe 5/5 herbs! The cake is SO moist and delicious with the candy bar crunch!

Heath Bar Cake
Author: Mrs. Herb
Ingredients
  • 1 box German chocolate or chocolate cake (plus eggs and oil required per cake package directions)
  • 1-14oz can sweetened condensed milk
  • 1-14 oz jar caramel topping
  • 8 ounce tub Cool Whip
  • 3 Heath Bars (or other candy bar!) crumbled
Instructions
  1. Bake cake in a 9×13 per package directions.
  2. After you take it out of the oven, poke holes all over the cake while it’s still warm. We used a fork and also the end of a wooden spoon to make a few bigger holes. Note: try to poke the holes only about halfway through the cake, not all the way to the bottom, because you want the caramel mixture to soak in the cake and not all go to the bottom.
  3. After you poke the holes in the cake, mix together the sweetened condensed milk and the caramel, and then pour over the cake slowly in order to let the mixture soak into the cake.
  4. Let the cake cool, then top with Cool Whip and crushed candy bars.
  5. Refrigerate until ready to serve.

 

Vacation Recap: Saturday Edition

Sanibel Island, FL

Ah, sweet summertime…a time for family, fun, and food, of course.  Because Mr. Spice and I are both teachers, as well as my mom (Mommy Herb), we have a lengthy summer vacation.  My dad is pretty much his own boss, so he can take as much time off as he wishes.  So, the four of us took an 11-day vacation to Savannah, Georgia and Fort Myers, Florida.  When I was just two-years-old (26 years ago!) my Papaw bought a condo in a retirement community in Fort Myers, and it has become a second home to us.  Nearby Sanibel and Captiva Islands are surrounded by beautiful turquoise waters and are not touristy like some beaches are that are closer to home.  While we were there, we did some fishin:

Sanibel Island, FL

Sanibel Island, FL

Sanibel Island, FL

Some mini-golf:

Fort Myers, FL

Some exploring and shopping:

Savannah, GA

Savannah, GA

 

Naples, FL

Naples, FL

Fort Myers, FL

Captiva Island, FL

And of course, some eating!

Fort Myers, FL

This is me after three batches of crab legs.  Expect plenty of restaurant posts in the near future!  I spent my 28th birthday and 4th wedding anniversary in Fort Myers, which was so very special because I love it so much.  I hope that all of you have had a chance to take a vacation, even if just for a day.  Happy summer from Mister Spice, me, and Pete the Pelican!

Sanibel Island, FL

Captiva Island, FL

Huey’s on the River in Savannah, Georgia

Huey's

This humble little restaurant is Huey’s on the River in Savannah, Georgia (photo credit given to flickr.com because I forgot to take my own picture from the outside!)  My family and I were hungry and looking for a good lunch spot on a hot day in June.  We’d had many recommendations for other places to eat in Savannah, but they were either out of our price range or the wait was too long.  This place was almost easy to miss as you pass by, but I happened to check out the menu taped to the door, and I was sold!  They have a wide selection of authentic cajun dishes, as well as a plethora of seafood entrees.

Huey's

Mister Spice opted for a fried oyster po-boy and sweet potato fries…the look of sheer happiness on his face made it obvious that it was a darn good choice!

Huey's

My dad ordered classic gumbo which had juicy pieces of chicken, andouille sausage, shrimp, okra, and tomatoes in a dark roux over rice.  Dad absolutely raved about the sauce, and when he got full towards the end of the bowl, he ended up ditching the meat and sopping up the sauce with the bread.

Huey's

Mom ordered the daily special, which was blackened tilapia with red beans and rice.  She isn’t even a huge fan of fish, but this was so mild and flavorful she ate every bite!

Huey's

I got the fried catfish, and it was delightful!  I’m like my mom; fish isn’t really my thing.  It has to be a very mild white fish and super crispy, and this huge piece of fish was just that!

Huey's

I mean, look at that!  Flaky on the inside but crispy on the outside…it was better than any piece of fried chicken I’ve ever had!  I didn’t even touch the bread or the fries because I was stuffing my face with the fish!

Huey's

We ended the meal with a serving of warm beignets…words cannot even describe how sweet they were as they melted in our mouths!

Not only was the food so incredible, it was affordable!  Also, our service was great.  Huey’s gets a definite 5/5 herbs!

 

Watermelon, Avocado, and Cucumber Salad

Watermelon, Avocado, and Cucumber Salad Recipe

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At first glance, watermelon, avocado and cucumber may sound like a strange combination for a salad. But trust me. This is delicious.

This would be a great side to take to a summer cookout or party. It’s probably good to have something healthy with all those burgers, hot dogs and desserts, right?!

Also, it just looks so pretty on a plate.

Watermelon, Avocado, and Cucumber Salad Recipe

I’ll go ahead and wish everyone a very Happy Independence Day!!! The Herb family had a mini-celebration with barbecue earlier this week. Then Herb and I are spending the 4th up at his family’s farm, enjoying some good food and spending time with everyone. I’m sure fireworks will be involved at some point. Have a wonderful Holiday! Oh, and if you are still unsure what to make to bring to your 4th of July gathering, here you go!

Watermelon, Avocado, and Cucumber Salad Recipe

Watermelon, Avocado, and Cucumber Salad

Recipe from Ambitious Kitchen

Recipe Ingredients:

  • 1 seedless watermelon, cut into 1 inch cubes
  • 2 avocados, sliced
  • 2 cucumbers, peeled and cut into 1 inch cubes
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 3-4 Tablespoons freshly chopped cilantro
  • Salt and pepper to taste

Recipe Directions

Gently toss sliced avocado with the olive oil and lime juice. In a large bowl, mix together the cubed watermelon and cucumber. Add this to  either a platter or a large bowl. Add the avocado mixture on top and sprinkle with cilantro, salt, and pepper.

Watermelon, Avocado, and Cucumber Salad Recipe

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We give this recipe 5/5 for healthy, tasty, goodness!

Watermelon, Avocado, and Cucumber Salad
Author: Mrs. Herb
Ingredients
  • 1 seedless watermelon, cut into 1 inch cubes
  • 2 avocados, sliced
  • 2 cucumbers, peeled and cut into 1 inch cubes
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 3-4 Tablespoons freshly chopped cilantro
  • Salt and pepper to taste
Instructions
  1. Gently toss sliced avocado with the olive oil and lime juice.
  2. In a large bowl, mix together the cubed watermelon and cucumber. Add this to either a platter or a large bowl.
  3. Add the avocado mixture on top and sprinkle with cilantro, salt, and pepper.

 

20 Questions with Nicole Lisson from Young, Broke, and Hungry

Nicole Lisson

It’s time yet again for another interview with a fun, featured blogger!  I stumbled across Nicole’s blog Young, Broke, and Hungry a few months ago and became an instant fan!  Her blog title is self-explanatory, and I’ll let her fill you in on the rest!

-Tell us about your blog and why it’s great

Young, Broke and Hungry is a modern day guide to living on a budget.  I feature recipes that are easy to whip up, no matter how small your kitchen is and on Sundays I do either two of the following: Young and thrifty which showcases DIY Projects or cheap eats, restaurants that cost under thirty bucks for two people.

 

-What is your favorite food/recipe? Least favorite?

My favorite food is chocolate but strangely enough I am not huge on chocolate recipes. They are too rich for me. 

-What is the first recipe you learned how to fix?

Oh man…I don’t think my memory goes back that far. Probably quesadilla’s since it’s as easy as 1,2,3. 

 

-Who taught you how to cook?

Honestly? The free cooking magazines at my local library taught me how to cook but my mom distilled the value of being fearless in the kitchen. She is known to fly by the seat of her pants when it comes cooking or baking.

-What food/recipe still seems daunting to you?

Croissants! All that folding of the dough and waiting. I don’t have the patience.

 

-What is your spouse’s/family’s favorite meal that you cook?

Since its just me, whatever I am in the mood for!

-Tell us about a kitchen disaster or recipe mishap

My most common kitchen disaster is burning my arm on a hot surface. I am incredibly accident-prone.

-Who is your favorite celebrity chef?

I don’t necessarily have a favorite. There are so many great chefs out there that are doing amazing things with food.

-Who is your favorite food blogger?

The Domestic Rebel always has creative dessert recipes that make me scratch my head in awe. Also, Haley is a kickass person with a personality that shines brightly. 

-What is your day job?

I am a lifestyle writer for The Capitol Hill Times and romance writer at night. 

-If you could cook/bake all day instead of your day job, would you?

I am lucky enough that I already do that! Part of my day job is to develop recipes for the gastro 101 section of The Capitol Hill Times.

-What is your favorite restaurant?

Wandering Goose. It’s this great southern restaurant down the street from me. They sell a mean biscuits with gravy.

-If you were going to open up a restaurant or bakery, what kind of place would it be?  What would you call it?

The Brown Banana, a bakery that specializes in banana bread.

-If you had your own cooking show, what would you call it?

Young, Broke and Hungry. 

-What is your favorite part about food blogging? Least favorite?

My favorite thing about food blogging is being part of a wonderful community of people and to share my recipes with my readers. My least favorite part that I struggle with everyday is the comparison factor. Why aren’t I getting twenty thousand hits a day when so and so is? What I am doing wrong? Lately though I have turned it around into something positive. Instead of comparing, I have been learning from the success of other food bloggers. 

-What is something (food or blog related) that you’ve always wanted to do, but haven’t yet?

Learn how to make éclairs. Choux dough seems complicated but I heard its not and I would love try my hand at it.

-White chocolate, milk chocolate, or dark chocolate?

Dark Chocolate with sea salt. 

-Comfort food of choice?

Orzo pasta with butter. My mom used to make it for me when I was sick and to this day, I reach for it when I need some comfort in my life.

-Sweet or savory?

I’ll have to say both! Chicken and waffles is the greatest dish known to man. Oh! And bacon smothered in maple syrup.

-What is your favorite herb?

Rosemary. No question about it.

 

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Thanks Nicole!  You just made me want nothing more but a large bowl of Orzo pasta with butter…how Heavenly!  I also like the dark chocolate with sea salt…yum!  Everyone go over and check out Nicole’s blog!

Orange Marmalade Cookies

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So after using some orange marmalade to make the dipping sauce for our delicious Baked Coconut Shrimp, we were in quite the “orange marmalade adoration” phase.

To be honest, I’m not sure I had really had orange marmalade before. Growing up in the south, the normal jams and jellies we used were grape, strawberry, and blackberry. My own grandmother has been making her own strawberry preserves for years, so we grew up with that as our favorite. I would even make peanut butter and strawberry jelly sandwiches instead of the normal American grape jelly!

Anyway, it seems to me that marmalade is traditionally more of a European thing. I must say, however, that I am now quite a fan of it. I’ve always liked citrus flavored things anyway, and the sweet + citrus combination is something I really enjoy.

So here we had this jar of orange marmalade waiting to be eaten with something, and so we started to wonder if there were any kind of cookies we could make and continue our orange theme. Sure enough, a quick search turned up several great recipes for orange cookies, and we decided to go with this particular one that even had orange marmalade frosting.

Orange Marmalade Cookies

Orange Marmalade Cookies

Recipe from allrecipes.com 

Recipe Ingredients:

  • 1 cup sugar
  • 1/4 cup shortening (CRISCO)
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup sweet orange marmalade
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For frosting:

  • 1.5 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/8 cup orange marmalade
  • Orange juice (just a bit to thin frosting if needed)

Recipe Directions

In a large bowl, whisk together sugar, shortening, and eggs. Stir in the remaining ingredients and mix well. Then place bowl of dough in the refrigerator to chill for 15-30 minutes.

While dough is chilling, prepare the frosting by beating all the frosting ingredients together, adding a teaspoon or so of orange juice as needed to get the right consistency.

Preheat oven to 400 degrees and prepare your baking sheets, using either parchment paper or cooking spray. Remove dough from refrigerator and drop rounded teaspoons of dough onto baking sheet. Bake for 8-10 minutes – cookies should be lightly browned around the edges. Cool cookies on a wire rack. Once cookies are completely cooled, frost them and enjoy!

Orange Marmalade Cookies

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We give these deliciously sweet and citrusy cookies 4.5/5 herbs!

Orange Marmalade Cookies
Author: Mrs. Herb
Ingredients
  • 1 cup sugar
  • 1/4 cup shortening (CRISCO)
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup sweet orange marmalade
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For frosting:
  • 1.5 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/8 cup orange marmalade
  • Orange juice (just a bit to thin frosting if needed)
Instructions
  1. In a large bowl, whisk together sugar, shortening, and eggs. Stir in the remaining ingredients and mix well. Then place bowl of dough in the refrigerator to chill for 15-30 minutes.
  2. While dough is chilling, prepare the frosting by beating all the frosting ingredients together, adding a teaspoon or so of orange juice as needed to get the right consistency.
  3. Preheat oven to 400 degrees and prepare your baking sheets, using either parchment paper or cooking spray. Remove dough from refrigerator and drop rounded teaspoons of dough onto baking sheet. Bake for 8-10 minutes – cookies should be lightly browned around the edges.
  4. Cool cookies on a wire rack. Once cookies are completely cooled, frost them and enjoy!

 

Jamaican Jerk Chicken Bowls

Jamaican Jerk Chicken Bowls

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Sometimes, you just have to be creative with the ingredients you have on hand because you forgot to plan ahead for dinner.  This week, I was able to come up with a recipe similar to others I’ve seen before.  I happened to have some chicken and a bottle of Caribbean Jerk marinade, and, well, the rest just happened to be lying around.

Recipe Ingredients

  • 2-3 chicken breasts
  • 1 bottle of Caribbean Jerk marinade
  • 1 can black beans
  • 1 cup quinoa (you could also use rice)
  • 2 cups chicken stock
  • 1-2 cups fresh pineapple chunks
  • 1 small jalapeno
  • 1 lime
  • a handful of fresh cilantro

Jamaican Jerk Chicken Bowls

Marinade chicken for at least a few hours (24 hours would be best).  Bring chicken stock and quinoa to a boil.  Reduce heat, cover, and simmer for about 15 minutes or until all moisture is absorbed.  Meanwhile, grill the chicken until cooked through and chop it up.  Next, heat beans in a small skillet, and then mince the jalapeno and add to skillet.

When quinoa has cooked, fluff with a fork and squeeze the juice of the lime over it.  Chop up some cilantro and mix in as well.  Place quinoa in bowl, then add beans, chicken, and pineapple.

Jamaican Jerk Chicken Bowls

This dish was tasty and unique, but I think there are some things you could do to add to it (fried plantains, for instance).  It was kind of a lot of work, but it was healthy, nutritious, and interesting.  Mister Spice and I give the recipe 4/5 herbs.

Jamaican Jerk Chicken Bowls

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Jamaican Jerk Chicken Bowls
Author: Sister Spice
Ingredients
  • *2-3 chicken breasts
  • *1 bottle of Caribbean Jerk marinade
  • *1 can black beans
  • *1 cup quinoa (you could also use rice)
  • *2 cups chicken stock
  • *1-2 cups fresh pineapple chunks
  • *1 small jalapeno
  • *1 lime
  • *a handful of fresh cilantro
Instructions
  1. Marinade chicken for several hours or overnight.
  2. Bring quinoa and chicken stock to a boil; reduce heat, cover, and simmer for 15 minutes or until all moisture is absorbed.
  3. Grill chicken until cooked through, then chop into small pieces.
  4. Heat beans in a small skillet, then add minced jalapeno. Cook until heated through.
  5. Squeeze lime juice over quinoa and mix well; add chopped cilantro.
  6. Assemble quinoa, chicken, beans, and pineapple in bowl. Garnish with cilantro.

Mrs. Herb on food and finance

1500 days

Mrs. Herb here!

Today I’m taking a break from sharing a recipe with you. Instead, you should check out a guest post that I wrote on saving money by cooking at home. My blogger friends, The 1500s, over at 1500days.com have a great personal finance blog that I would recommend to anyone.

And what better reason to visit them right now than to see an article written by yours truly??

So take a few minutes out of your day today and head on over to 1500days.com!

King of the Roll Sushi in Portland, Maine

King of the Roll Sushi, Portland, Maine

Pinit

Though we are by no means sushi experts, Herb and I are both HUGE sushi fans! Where we live, there aren’t that many great options for sushi, so we always jump at the opportunity to go to a sushi restaurant when we’re traveling.

When we were in Portland, Maine, we actually came upon quite a few sushi restaurants. We decided to try King of the Roll Sushi for lunch one day, and we’re glad we did!

Of course, to start us out they brought us some warm, yummy soup, which is just what we needed. We were already frozen to the bone!

We got an Alaska roll to split. Lee ordered a bento box with salmon teriyaki and a salmon roll. I ordered a bento box with salmon teriyaki and a tuna roll.

King of the Roll Sushi, Portland, Maine

 

Everything was delicious and definitely hit the spot for our cold, hungry selves! We would definitely recommend King of the Roll for some tasty and reasonably prices sushi or Japanese food in Portland, Maine!

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