Thursday, September 6, 2012

Pecan Coated Tilapia Topped with Orange Salsa

This. Was. Damn. Delicious. As I started making this, I thought that I wouldnt have enough pecan crumbs.. then I ended up with plenty. You can probably even get 4 filets out of this "bread" crumb recipe. Then I started on the salsa. Definitely didnt think there would be enough and there was the perfect amount! (Double th salsa if you end up cooking 4 filets!)

The flavors were amazing together. You need to try this one!

PREP: 18 minutes
Cook time: 12 minutes
Total: 30 minutes


2 tilapia filets
1 egg white, beaten
1 cup pecans
1/4 cup unsweetened shredded coconut
1/2 teaspoon dried parsley
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
salt and pepper, to taste
2 tablespoons coconut oil 

4 Clementine’s, peeled and cut in halves, seeds removed
1/2 jalapeno, seeds removed and finely diced (I used pepperoncini’s)
1/2 small red onion, diced
1/2 lime, juiced
1/2 lemon, juiced
2 tablespoons fresh cilantro, chopped
pinch of salt 


Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs 

Add your seasonings along with a bit of salt and pepper, pulse 4 or 5 times to mix

Whisk your egg in a separate large bowl 

Put your pecan bread crumbs on a plate 

Heat up a large skillet with your 2 TBS coconut oil

Dunk your tilapia in the egg whites then over to your pecan bread crumbs - coat on both sides - repeat with other filets

Add your pecan breaded tilapia directly to your hot skillet 

Cook on both sides for 5-6 minutes, being sure not to burn the crust 

Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly 

Once the fish is done cooking, top it off with your orange salsa. Your fish should be flaky 


-- All the Best

Wednesday, September 5, 2012

Kitchen Sink Hash

I feel like like this would be the best rainy day or snowy day meal to cuddle on the couch with (ps- grab extra napkins if you decide that is a good idea...) You will love this! Simple ingredients and you can have it on your dining room table (or if you are us and dont have a dining room- or a table.. on your coffee table!) in less than an hour! Around 35 minutes to be exact!
A perfect fall dish. It reminded me of chili!
Zach and I have a rating system. Maybe I've mentioned it before...? A scale of 1 - 10. 1 being the worst and 10 being excellent. We rated this a 10. Just the perfect amount of spicy, the texture is great and the avocado adds flavor and helps with the hotness.
I just had an idea! If you have leftovers of this (we did not) add eggs and this would be an awesome breakfast!! Dang. Im a genius.
PREP: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 3-4 


1lb chorizo
1/2lb chicken, diced
1 yellow bell pepper, seeds removed and diced
1 poblano pepper, seeds removed and diced *
1/2 yellow onion or sweet onion, diced
1 sweet potato, diced
1 package of sliced mushrooms
A bit of garlic powder
A bit of onion powder
Dash of salt and pepper
1 avocado, sliced
Optional- TBS of fat of your choice (coconut oil, extra virgin olive oil, etc)

* Ingredients note: I couldn’t find a poblano pepper at the store so I put a couple pepperoncini’s on the side instead – since I had a jar in my fridge


Put a medium sized skillet over medium-high heat and add your chorizo

Use a slotted spoon to break up your chorizo and cook it until it’s completely cooked through (about 6-8 minutes)- Use your slotted spoon and place cooked chorizo in a bowl

Toss your chicken into the same skillet that the chorizo was in and cook until completely cooked through- once it’s cooked- put into the same bowl as your chorizo and mix together- let them set

Place onions and sweet potatoes in your chorizo/chicken skillet and add your seasonings. If there isn’t much chorizo grease left after the chicken cooks, add your choice of fat

Stir then cover, stir occasionally

When your sweet potatoes begin to soften up, toss in the yellow pepper (and poblano pepper) and stir. As soon as your veggies begin to cook down, add your mushrooms

Now, after your mushrooms are soft, add your bowl of chicken and chorizo back to the skillet

Continue to stir until the sweet potatoes are cooked to your liking

Don’t forget your avocado- and top your dish!


--All the Best


Recipe from: