Parmesan Crusted Tilapia Fillets

Ingredients

  • ¾ cup grated Parmesan cheese
  • 2 teaspoons paprika
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper to taste
  • 4 tilapia fillets 
  • olive oil

Directions

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
  • Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture.
  • Arrange coated fillets on the prepared baking sheet.
  • Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

PAN SEARED HERB SALMON

INGREDIENTS

4 (6 ounce) salmon steaks (any variation, skin removed)
2 tablespoons olive oil (or more if desired)
1⁄2 teaspoon garlic powder
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄4 teaspoon pepper

DIRECTIONS

  • Rub the salmon steaks on all sides with olive oil.
  • Combine all herbs and seasonings in a small bowl.
  • Sprinkle mixture over salmon on all sides.
  • Place salmon in a screaming hot frying pan and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp. Keep pan covered. Do not overcook, as fish will turn out dry.

Chicken Zucchini Alfredo

INGREDIENTS 

3 large zucchini
2 tbsp. extra-virgin olive oil, divided
3/4 lb. chicken breast
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
2 cloves garlic, finely minced
3/4 c. half-and-half (or whole milk)
4 oz. cream cheese
1/2 c. freshly grated Parmesan (plus more for serving)
1/4 c. fresh chopped parsley

DIRECTIONS

  1. Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.
  2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.
  3. Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.
  4. Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.

Mushroom Chicken

Ingredients

  • 1 pound boneless skinless chicken breasts , cut into thin bite sized slices
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 8 ounces white mushrooms , sliced
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon red or rice wine vinegar
  • 1 teaspoons sugar
  • 3 garlic cloves , minced
  • 2 chives , chopped (garnish / optional)

Instructions

  1. Toss the chicken with cornstarch.
  2. Heat the canola and sesame oil in the pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  4. Remove chicken from the pan, and turn the heat up to high.
  5. Add in the mushrooms and cook until they start to brown.
  6. Add the garlic and cook/stir for 30 seconds.
  7. Cook for another 2-3 minutes as vegetables soften a little.
  8. Add the chicken back in and stir to coat.
  9. Add in the soy sauce, sugar and wine vinegar and stir to coat.
  10. Simmer on low till sauce thickens.
  11. Add fresh chopped chives ( garnish) (optional)
  12. Serve with white or brown rice.

Hint – In making a larger or double batch, the sauce stays the same ( don’t double the soy sauce, sugar or wine vinegar ).

Air Fryer Apple Pies

Mini hand pies filled with a buttery apple-cinnamon mixture and topped with a sweet powdered sugar glaze. They bake in less than 10 minutes in an air fryer.

Ingredients

  • 4 tablespoons butter
  • 6 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2 medium Granny Smith apples, diced
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • ½ (14 ounce) package pastry for a 9-inch double crust pie
  • cooking spray 
  • ½ tablespoon grapeseed oil
  • ¼ cup powdered sugar
  • 1 teaspoon milk, or more as needed

Directions

  • Step 1 Combine apples, butter, brown sugar, and cinnamon in a non-stick skillet. Cook over medium heat until apples have softened, about 5 minutes.
  • Step 2 Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust.
  • Step 3 Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut the dough into rectangles small enough so that 2 can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed.
  • Step 4 Wet the outer edges of 4 rectangles with water and place some apple filling in the center about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
  • Step 5 Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with grapeseed oil and transfer pies to the air fryer basket using a spatula.
  • Step 6 Insert basket and set the temperature to 385 degrees F (195 degrees C). Bake until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
  • Step 7 Mix together powdered sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.

Turkey Meatloaf with Ketchup Glaze

ingredients

4 lbs Ground Turkey
2 cups Bread Crumbs
1/2 cup Cream or Milk
3 Eggs, beaten
1 cup Medium Yellow Onion, chopped
1 Green Bell Pepper, chopped
1 cup Celery, chopped
1 Tbsp Steak Sauce
1 tsp Black Pepper
1/2 tsp Salt (optional )
4 tbsp Ketchup ( reduced sodium) (optional)

Directions

Preheat oven to 350°

Mix all ingredients except ketchup by hand until well blended. Divide in half and shape into 2 loaves about 8″x4″x3″. Place ketchup on top of each loaf, if desired, and bake on greased rack of roasting pan at 350° about 75 minutes. Makes 8-12 servings.

Hint: We freeze a couple uncooked loafs and put them in small metal pans lined with parchment paper, for a quick cook ( 45 minutes ) hot meal.

Roasted Herb and Garlic Parmesan Potatoes

Ingredients

  • 2 pounds Yukon gold potatoes halved or quartered depending on size
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh herbs rosemary and thyme
  • 1 tsp garlic powder
  • 1/3 cup shredded Parmesan cheese REAL Parmesan

Instructions

  • Preheat oven to 375 degrees.
  • Combine fresh herbs, garlic powder, and Parmesan cheese in a small bowl. Set aside.
  • Place potatoes in a large bowl and drizzle with olive oil. Toss to coat.
  • Sprinkle with the seasoning mixture, tossing to coat once again.
  • Spread potatoes in a single layer on a baking sheet. Sprinkle on any seasoning left in the bowl.
  • Bake for 20 to 30 minutes, depending on size, or until potatoes are tender.
  • Serve immediately.

Chocolate Chip Muffins

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter softened
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • ⅔ cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • ¾ cup mini semi-sweet chocolate chips plus more for topping if desired
  • 2 tablespoons coarse sugar optional topping

Instructions

  • Preheat the oven to 450F and line a muffin pan with parchment liners or grease each well with non-stick cooking spray. Set aside.
  • In a medium bowl, sift together 1½ cups of the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar, then mix in the eggs, Greek yogurt, and vanilla extract.
  • Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix. Fold the chocolate chips into the batter.
  • Divide batter evenly between each muffin liner and top with additional mini chocolate chips and coarse sugar, if desired.
  • REDUCE HEAT TO 375F DEGREES and bake for 12 to 16 minutes or until the muffin tops are golden brown and an inserted toothpick comes out clean from the center of the muffins. You can alternatively preheat the oven to 375F and bake for 20 to 22 minutes.
  • Allow muffins to cool in the pan for several minutes before removing and enjoying.

Chicken Marinade

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar or other vinegar
  • 1/4 cup low salt soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp salt (optional)
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken

Instructions

  • Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
  • Remove a half a cup of marinade and reserve for basting the chicken later.
  • Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
  • Marinate for at least 30 minutes and up to 24 hours.

To grill

  • Preheat grill to medium high heat and lightly oil the grates.
  • Remove the chicken from the marinade, letting the excess drip off.
  • Grill chicken for 5 to 6 minutes on each side or until cooked through.
  • Baste the chicken occasionally with the reserved marinade.
  • Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional.

  • If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Ted’s Texas Steak Sauce

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