Tilapia has been around since 1500 B.C. ~ it's not surprising then that the fish has history connected to the Bible. It has been fished in the Sea of Galilee for thousands of years.
Supposedly
the fish that was caught by St. Peter was thought to have been
tilapia. This is one reason why the fish is also known as "St.
Peter's fish" and is separated from meat according to Lenten standards.
Here's
why most cooks like tilapia: it's inexpensive, easy to prepare, widely
available and "goes with everything." It's also a good source of
protein and has a low to moderate fat content. It tastes pretty good
too.
I use plum tomatoes more in winter-time cooking, when regular tomatoes are out of season, or whenever I make a dish in which I don’t want excess moisture. They’re the thick-walled tomato that’s synonymous with Italy...
This dish incorporates foods I love ~ chicken, pasta, mushrooms, sun-dried tomatoes and especially garlic. The aroma of the sautéing garlic is enticing!
What would we do without garlic? To me, garlic is addicting! When I eat a little, I want some more! Thankfully, for the people around me, I don’t eat it raw (yet.) Garlic has quite a reputation. It has supposedly aided everything from curing countless illnesses to warding off vampires and evil spirits. Believing garlic would increase their physical strength when building the pyramids, the Egyptians fed it to the slaves. In these times, Americans consume 300 million pounds of garlic a year! I certainly eat my share, do you?
I cook with garlic on a regular basis and probably like you; have read many times about the health benefits of garlic. It promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation. Garlic is also great for your pets; cats, dogs and particularly horses should you have one. It is even effective as a natural insect repellant. And….if you are worried about vampires stalking you, relax in a “garlic delight” bubble bath!
Now, to combine garlic with chicken: this recipe I came up with is one of our favorites. The succulent chicken, pasta and garlic combination hits the spot; being a flavorful, quick dish that you will love when you try it!
Chicken with Sun-dried Tomatoes, Garlic and Vermicelli
Ingredients:
3 cups vermicelli
2 tablespoons olive oil
3 chicken breasts cut into ½” thick strips
3 shallots, thinly sliced
6 garlic cloves, sliced or chopped
1 ½ cup fresh mushrooms, sliced
½ cup low-sodium chicken broth, more if needed
¼ teaspoon dried oregano
¼ teaspoon dried basil
¾ cup sun-dried tomatoes, chopped
1/3 cup black olives, sliced
Salt and pepper, to taste
3 tablespoons Parmesan cheese, grated
Method:
Cook the vermicelli in boiling water according to directions and drain well.
Sauté chicken strips in olive oil until done. Set aside on plate.
Add shallots, mushrooms to skillet and cook until soft.
Add garlic and sauté.
Blend chicken broth, herbs, salt and pepper, tomatoes and black olives in skillet with mushroom mixture.
Simmer until broth has reduced and thickened slightly.
Combine chicken and cooked pasta in skillet with tomato mixture. Simmer on low heat until heated through.
Serve on a platter or in a bowl and top with Parmesan cheese.
Here’s “the whole enchilada!” First off, way back on November 21st, remember the family feud chili post? Well, now Bubba has another great recipe! Remember all the fire in his chili? Well, not so much fire with this one!
I love Mexican food, and I’m a sucker for a good casserole. This enchilada casserole is excellent, I adore it! I love the fact that the tortillas are broken into quarters and then layered in the dish.
The tortillas keep their great texture and are delicious in this Mexican-inspired casserole ~ layers of tortillas, ground beef and pork, delectable sauce and plenty of cheese. It’s all tied together in one harmonious whole!
Bubba’s Enchilada Casserole
Ingredients:
1 large white onion ½ stick butter
1 pound ground beef
1 pound ground pork
Seasonings, to taste (ground chipotle, chili powder, cayenne)
6 jalapeno peppers
15 ounces enchilada sauce
8 ounces spicy salsa1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives Method:
Sauté onion in ½ stick butter in skillet.
Place in large pot on very low heat.
Start browning 1 pound of meat with half the jalapenos in skillet.
Add spices to taste (I use ground chipotle, chili powder and cayenne.)
Add the soups, enchilada sauce and salsa to the pot. Stir until it is a uniform color.
When the first pound of meat is cooked, put it in the pot and stir well.
Brown the other pound of meat in the skillet with the rest of the peppers.
Stir the mixture in the pot well, make sure it does not boil.
Add the rest of the meat to the pot when browned.
Preheat oven to 350 degrees.
Spray 9” x 13” casserole dish with cooking spray.
Tear tortillas into quarters and layer the bottom of casserole dish, overlapping.
Pour about half the meat mixture into the dish, evening it out.
Add another layer of quartered tortillas.
Spread layer of remaining meat mixture over all.
Add cheese, spreading over top.
Sprinkle with black olives.
It should reach just short of the top of the casserole dish.
Bake at 350 degrees about 45 minutes, until hot all way through.
Bubba’s notes: I like to make and bake it the day before and refrigerate it overnight. Then before serving the next day, put it back in the oven for 30 minutes at 350 before serving it- it solidifies a little bit better. Also, fold tortilla in half, then in half again to form creases to make it easier to tear the tortilla into quarter pieces.
Nothing says hearty, filling, comfort food like this enchilada casserole! Good one, Bill! It’s a keeper! Yum! Yum! Yum!
Last evening, I put the tuna aside and thought crab meat.
With black olives...
Adding Portobello mushrooms, bacon, Swiss cheese and a few other ingredients, it has the makings of a tasty dish that is a change of pace.
This recipe has what it takes for a yummy lunch, a light delicious supper or cut into pieces, a savory appetizer. It’s a great recipe and it just may become your favorite sandwich!
