I love seafood. Fish, lobster, scallops and crabs all so yummy! I have always liked seafood from my first visit to Red Lobster with my grandparents when I couldn’t have been more than 6 years old to fresh caught seafood at this great little place my dad took my brother and I called at Johnny’s Reef in City Island, Bronx (WONDERFUL outdoor eatery – definitely a perfect summer trip and around the Bronx Zoo!)
This tilapia recipe comes from my boyfriend who introduced this tasty combination to me while on a camping trip over the summer. I was a little apprehensive at first but I love salsa and tilapia is one of my favorite fish so I was a bit curious as to how it would turn out. I was pleasantly surprised. I changed it up a little tiny bit and trust
- 4 frozen tilapia filets thawed to room temperature
- 1 large yellow onion
- 1/2 cup Tostitos Restaurant Style Salsa (Mild, Medium or Hot, whichever you prefer) (1/2 should be a good amount to place on a good amount on each of the tilapia filets but you can use more (I do)
- 4 tablespoons of Earth Balance Natural Buttery Spread (1 tablespoon per filet)
- a pinch of salt
- a pinch of black pepper
- sprinkle of crushed red pepper
- Preheat oven to 350° F
- Place filets on a flat baking pan that has been covered in aluminum foil.
- Sprinkle tilapia with salt, black pepper and crushed red pepper. Cut the onion into small cubes and cover tilapia.
- Place 1 tablespoon of Earth Balance Natural Buttery Spread underneath filets
- Spoon salsa on top of filets. Be careful not to touch the filets with the spoon or else you will cross contaminate your salsa
- Bake in the oven until the filets are nice and flakey (and the edges are slightly browned) and the onions are slightly browned.
- Serve with a side of Tostitos Scoops Tortilla Chips and some more salsa and ENJOY!
I am so glad my boyfriend convinced me to try this recipe and you should try it too!
Check out this GREAT recipe for Pumpkin Cinnamon Raisin Bread Pudding brought to by delicious Udi’s Gluten-Free Cinnamon Raisin Bread! (which is delightful by itself so this is a scrumptious idea for a recipe)
Pumpkin Cinnamon Raisin Bread Pudding Recipe
- 6 slices Udi’s Gluten Free Cinnamon Raisin Bread, cut into 1-inch pieces
- 1 cup heavy cream or nondairy creamer
- ½ cup canned pumpkin puree
- 2 eggs or equivalent egg replacement
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- ⅛ teaspoon salt
- ½ cup pecan pieces, toasted (optional)
- Preheat oven to 350°. Grease a 12-cup muffin pan.
- Place the bread pieces in a large bowl. Add the cream, pumpkin, eggs, vanilla extract, pumpkin pie spice, and brown sugar to the bread. Mix until all ingredients are combined. Add chopped pecans and salt. Let sit until the liquid is absorbed, about 10 minutes.
- Divide the custard mixture into each cup until about two-thirds full. Bake until the liquid has set, about 25-30 minutes.
Check out this related links that can be made gluten-free!
Quick snack tip! If you haven’t tried PopCorners then I highly recommend them! PopCorners are the new shape of popcorn that are all natural, delicious, light and most importantly gluten-free. They are the world’s first popcorn chip that are available in five great flavors (Butter, White Cheddar, Sea Salt, Kettle and Cheesy Jalapeno), all of which are gluten-free. PopCorners don’t get stuck in your teeth, they don’t get your hands greasy and there are not kernels to clean up!
I first stumbled upon PopCorners at my alma mater, Quinnipiac University which had a pretty good gluten-free snack selection (and gluten-free pizza and bread and bagels but I’m rambling). I tried the classic butter flavor and was pleasantly surprised. They are light, crunchy and yet do not lack flavor. You still get the movie theater butter taste without the mess.
I really enjoy PopCorners and they are the perfect snack if you are craving anything buttery or sweet or a combination of both! Try the classic butter or simple sea salt with salsa (my personal favorite dip to eat them with) or just by themselves!
So sit back, open up a bag and ENJOY!
Life is uncertain. Eat dessert first. ~ Ernestine Ulmer
I have already fully admitted that I definitely have a sweet tooth. Cakes, cookies, pies, chocolates oh my! Chocolate by fair is one of my favorites and it was hard to accept that my favorite chocolate bar Twix was off my personal menu because of the cookie bar. But now, most of my favorite chocolates have been taken off my list because most chocolates do contain milk and I recently decided to cut milk out of my diet as well for my health.
Recently, I stumbled upon a very sweet surprise. Premium Chocolatiers have Gluten-Free, Dairy-Free, Nut-Free and Egg-Free chocolates! These delights are perfect for gift giving on any special occasion or no occasion at all or just to give yourself a very sweet treat. From Gluten-Free Milkless chocolate covered pretzels (YUM) to delicious truffles, Premium Chocolatiers is definitely bookmark worthy and will keep you smiling all through the year.
Being dairy free does not mean you have to eat food that is taste free. I have started to realize that you can get that same rich and creamy taste that butter and milk offers in dishes without using milk and butter. The trick is to find what suits your tastes. Here is my favorite way to make mashed potatoes sans milk and butter.
- 4 medium size baking potatoes or 2 large baking potatoes – peeled and sliced
- 2 quarts of water
- a pinch of salt
- 1/2 Canola or Olive Oil
- 1/4 Toasted Sesame Oil
- Black pepper to taste
- Pour water into medium pot and bring to a boil. Add a pinch of salt to water.
- Peel and cut up potatoes and add them to boiling water.
- Bring water back to a boil and stir then bring to a simmer.
- Simmer and cook potatoes until potatoes are soft.
- Drain water and pour into medium mixing bowl.
- In the medium mixing bowl, add canola oil, toasted sesame oil and salt to taste and mix until potatoes are smooth.
- Mix in pepper to taste until potatoes are smooth and creamy
Serve with your favorite entree and vegetables and refrigerate leftovers.
Happy Black Friday everyone! (I personally will NOT be going shopping today. I will be enjoying Cyber Monday 😉 )
Instead of shopping, I decided to have a cozy day at home, making pancakes and baking a delicious apple pie!
Here is the peanut butter apple pie spice pancake recipe! (Featuring Bisquick Gluten-Free Pancake and Baking Mix)
Peanut Butter Apple Pie Spice Pancakes
- 1 cup Bisquick Gluten-Free mix
- 1 cup rice milk or almond milk or soy milk
- 2 tablespoons vegetable oil (or canola oil)
- 2 tablespoons peanut butter
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp apple pie spice (or more depending on your taste – I like the taste so I put more apple pie spice)
- Stir ingredients until blended well
- Pour slightly less than 1/4 cupfuls onto a hot greased griddle or pan. (griddle greased with Earth Balance Natural Buttery Spread or canola oil)
- Cook until edges are dry (when you see the batter form little bubbles) Turn; cook until golden brown
Sprinkle with powdered sugar and pour warm maple syrup (or your favorite syrup) over pancakes and ENJOY! 😀
For more delicious gluten-free recipes featuring Bisquick Gluten-Free Pancake and Baking Mix head to http://www.Bisquick.com/glutenfree
hope everyone had a safe, happy and healthy Thanksgiving – gluten-free or not!
In depth Impossibly Easy Gluten-Free French Apple Pie post coming tomorrow! (made with Bisquick Gluten-Free Pancake mix!)
Pancake mix recipe will also be up tomorrow! (I add some extra deliciousness 🙂 )
It’s the start of the holiday season! SO after all of the Black Friday and Cyber Monday madness, stay updated with holiday tips and recipes to make the season yummy and bright!