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Recipes

Tilapia Tostadas with Pineapple Salsa

Published on 12 March 2015 Category: BlogRecipes Written by Andrea
Recipe Feb 12 Tilapia Tostadas

INGREDIENTS


¾ cup canned black beans, drained
½ cup chopped canned
pineapple, drained
1/3 cup canned corn, drained
3 tablespoons coarsely chopped
pickled jalapeño peppers
¼ cup chopped scallions
1 teaspoon salt, divided
½ teaspoon black pepper, divided
¼ cup low-fat sour cream
¼ cup salsa verde
20 tostada shells
2½ teaspoons ground chili powder
1 pound Kirkland Signature tilapia
loins, cut into bite-sized pieces
½ cup vegetable oil
¼ cup coarsely chopped cilantro

.

 

PREPARATION

 


In a medium bowl, stir together beans, pineapple, corn, jalapeños, scallions,
½ teaspoon salt and ¼ teaspoon pepper until combined to make a salsa. Set
aside. In a small bowl, stir together sour cream and salsa verde until combined
to make a salsa verde crema. Set aside.

 

Break up 8 tostada shells and grind in a food processor. Place in a medium
bowl and stir in chili powder, ½ teaspoon salt and ¼ teaspoon pepper
until well combined. Dip tilapia pieces in the tostada mixture to coat
completely; set aside. Heat oil in a large skillet over medium heat until
hot. Working in 2 batches, sauté tilapia pieces 2-3 minutes per side or
until golden and cooked through. Transfer to paper towels to drain. To
assemble tostadas, spoon pineapple salsa onto remaining tostada shells,
divide tilapia pieces evenly among them and drizzle with salsa verde
crema. Sprinkle with cilantro and serve. 
Makes 4 servings.

 

Pumpkin Roulade

Published on 10 March 2015 Category: BlogRecipes Written by Andrea

 

 Recipe Mar 05 roulade

INGREDIENTS

4 tablespoons butter
1 cup finely crushed corn flake-type cereal
2 cups bread crumbs
1½ cups all-purpose flour
4 eggs, well beaten
1 Pumpkin Roll, cut into ¾-inch to 1-inch thick slices
vanilla ice cream 
Caramel sauce or maple syrup

PREPARATION

Add butter to a large nonstick skillet and melt over medium heat.
Blend together crushed cereal and panko and place on a plate. Place the flour and eggs on separate shallow plates.
Gently dip each side of the pumpkin roll slice in the flour. Then dip each side in beaten eggs. Then dip each side in the crumb mixture.
Fry the slices over medium heat until golden brown and crispy. Serve warm with vanilla ice cream and caramel sauce or with maple syrup. 
Makes 5-6 servings.
Tip: Try this dessert as an alternative to French
toast at breakfast. Top with vanilla or honey
yogurt instead of ice cream.

Florida Citrus Sweet Chicken

Published on 10 March 2015 Category: BlogRecipes Written by Andrea
Recipe Mar 05 chicken

 INGREDIENTS

1 whole chicken, about 3-3½ pounds
1 Florida grapefruit, cut in half
1 Florida tangerine, cut in half 
2 tablespoons olive oil
½ teaspoon seasoned salt

 

PREPARATION

 

Preheat oven to 400°F.
Place chicken in a roasting pan and squeeze juice from the grapefruit and tangerine halves all over the inside and outside of the chicken.
Drizzle chicken with olive oil and sprinkle with seasoning salt.
Cover with foil and bake for 45 minutes.
Remove foil and bake about 15 minutes more, until internal temperature is 180°F and meat is no longer pink. Remove from the oven; let cool for 10 minutes before slicing. 
Makes 4-6 servings.