American Leather Crafts
  • Home
    • UNIQUE LEATHER ITEMS
    • TRADITIONAL LEATHER ITEMS
    • CUSTOM LEATHER CREATIONS
  • Leather Blog
  • Recipes
  • Home
    • UNIQUE LEATHER ITEMS
    • TRADITIONAL LEATHER ITEMS
    • CUSTOM LEATHER CREATIONS
  • Leather Blog
  • Recipes

Karen's Recipes

Brought to you by LADYSBUG.com!

Karen’s Oven Baked Tilapia, Topped with Mango and Jalapeno Salsa

5/7/2013

0 Comments

 
Picture
Karen’s Oven Baked Tilapia

Servings: 6

You’ll need:
6 Tilapia fillets
2 Tbsp. fresh lime juice
2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. Cayenne pepper
Fresh ground peppercorns
4 Tbsp. Extra Virgin Olive Oil

Preheat oven to 425 degrees F.

Using a medium (preferably non-stick) baking sheet, spray or brush the EVOO (Extra Virgin Olive Oil) where the Tilapia fillets will be placed.

Carefully place the fillets on the baking sheet, flat side down and gently brush the remainder of the EVOO on the tops of the Tilapia fillets.

Next, brush the fresh lime juice over the tops of the fish fillets. Sprinkle about 1/2 tsp. of garlic powder and 1/2 tsp. of paprika, just a shake of Cayenne powder and a couple of twists of fresh ground peppercorns over the tops of the fish fillets.

Put in the center oven and bake, about 6-7 minutes, until the edges are slightly browned. If the Tilapia fillets are not getting cooked evenly then rotate the pan and bake an additional 2-4 minutes or until completely done.

Karen’s Note: Serve with my Mango and Jalapeno Salsa (recipe below) over the top and along with some fresh steamed veggies. My picture shows a serving suggestion of some baby carrots, steamed for about 10-12 minutes (or until fork tender). In the last 2-3 minutes of steaming I added some Kale leaves for a healthier vegetable that compliments this spicy, yet tasty, baked fish.

Karen’s Mango and Jalapeno Salsa

Servings: 6

You’ll need:
1 ripe, but firm mango, peeled, seeded and diced
1/8 cup red pepper, seeded and diced
1/8 cup small Vidalia or sweet onion, diced
3 Tbsp. Tamed Mezzetta’s sliced jalapenos, drained and diced
2 Tbsp. fresh lime juice

Mix all ingredients in a medium bowl.

Serve this tasty spicy and sweet Mango and Jalapeno Salsa over the Oven Baked Tilapia.

Karen’s Note: This salsa can be made ahead of time: Fresh Mango and Jalapeno Salsa can be stored chilled for a day or two, prior to serving. It is also a great topping for our Key West Grilled Chicken Breasts or Egg and Potato Frittatas (recipe posting soon).

0 Comments

Low Calorie Quesadillas

5/18/2011

0 Comments

 
Picture
Craving a gooey, crispy and golden, melts-in-your-mouth quesadilla? Black beans, gooey reduced fat cheese, steamed zucchini, shredded cooked pork or thin lean slices of leftover steak and a side of salsa make these quesadillas leaner and lower in calories and also higher in fiber and protein. My family just raves about how filling these quesadillas are, plus they are not only great served as a main dish, but can also be served as an anytime appetizer or snack!

Servings: 8 (4 triangular portions)

You’ll need:

8 burrito size flour tortillas, low fat and at least 5 grams of fiber per serving
2 cups reduced fat Mexican cheese blend, shredded
1 cup cooked low-sodium seasoned black beans, drained
1 cup leftover shredded pork or thin slices of steak* (trimmed of any visible fat)
1/2 cup sliced and steamed zucchini, drained in colander
1/4 cup cooked diced yellow onions
2 cups favorite salsa
1/4 cup diced green chilies
Non-stick low calorie cooking spray
Fat free sour cream (optional)

Directions:
Heat large non-stick pan to medium.

Spray pan with non-stick cooking spray.

Place one tortilla in the pan.

Layer 1/8 cup of shredded Mexican cheese blend on half of tortilla.

Layer 1/8 cup black beans, 1 Tbsp. onions and 2 Tbsp. cooked zucchini and sprinkle on 1 Tbsp. diced green chilies.

Layer on another 1/8 cup shredded cheese over top of other half of tortilla.

Fold over the quesadilla.

Cook both sides until they’re a delectable golden brown.

Repeat steps two through eight, until all quesadillas are made, so keep warm in foil or oven.

Plate each quesadilla and cut into 4 triangular sections. Serve each 4 triangular portions with 1/4 cup side ramekin or small dish of your favorite salsa.

If you’d like, top each serving with a dollop of (optional) fat-free sour cream.

Enjoy!

Karen’s Note:  You might want to make sure the beans, onions and zucchini are heated in the microwave and drained of juices, before adding them to the quesadilla. This will definitely help the cheese melt faster. *You can also use turkey bacon or turkey sausage pieces in place of the meat for these great tasting quesadillas!

0 Comments

Key West Grilled Chicken Breasts and Pineapple

3/16/2011

0 Comments

 
Picture
Servings: 4

You’ll need:
1/2 cup lime juice
1/8 cup canola oil
4 Tbsp. raw sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground ginger
4 boneless, skinless chicken breasts
8 pineapple rings, from canned and drained of juice

In a small bowl combine lime juice, canola oil, raw sugar, salt, cumin and ginger and using a whisk, mix ingredients well into a marinade.

Place chicken breasts in a large plastic ziplock bag with the marinade. Seal bag, turn to coat and refrigerate 60 minutes, turning bag once after 30 minutes.

Preheat grill and grill chicken breasts, turning once, until chicken is cooked thoroughly. Grill pineapple wedges, turning once on the grill and twice each side to make “hatch” grill marks.

Serve each chicken breast with 2 pineapple wedges.

​Karen’s Note:  This recipe is great served with a side of potatoes and a side salad or any green vegetable side dish.

0 Comments
<<Previous

    Karen Verdusco

    Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.

    Categories

    All
    30 Minute Meal Idea
    A Message From Karen
    Appetizers
    Barbecue
    Beverages
    Breads
    Breakfast
    Casseroles
    Chicken
    Chinese
    Desserts
    Dips
    Eggs
    Fish & Seafood
    Gluten Free
    Grilling
    Healthy Heart Cooking Tips
    High Fiber
    Holiday & Party
    How To
    Italian
    Karen's Cooking Tips
    Low Carbohydrates
    Low Fat
    LOW FODMAP
    Low Sodium
    Main Dish
    Mexican
    Paleo Friendly
    Potatoes
    Salads
    Sandwiches
    Sauces
    Serves 2
    Sides
    Slow Cooker
    Snacks
    Soups & Stews
    Sugar Free/Diabetic Friendly
    Toppings
    Turkey
    Under 12 Ingredients
    Vegetarian

    Archives

    June 2017
    March 2017
    June 2016
    January 2016
    August 2015
    June 2015
    March 2015
    February 2015
    January 2015
    September 2014
    February 2014
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    October 2012
    September 2012
    August 2012
    July 2012
    May 2012
    May 2011
    April 2011
    March 2011
    February 2011
    December 2010
    November 2010
    October 2010
    September 2010
    August 2010
    July 2010
    June 2010
    May 2010
    April 2010
    March 2010
    February 2010
    January 2010
    December 2009
    November 2009
    October 2009
    September 2009
    August 2009
    July 2009
    June 2009
    May 2009

    RSS Feed

    Subscribe to our Mailing list for Local Craft Show locations in the Greater KCMO area.

Subscribe
Leather Blog
​Wrought Iron

LadysBug Store
Recipes

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams
Picture
Credit Cards Securely Processed by PayPal
PayPal Account Not Required!
​Phone 816-781-5477 - Fax 816-781-5482
Or Contact us by Email 24/7 
Copyright © 2020 American Leather Crafts, LLC
All Rights Reserved.
 

Site Designed by CPU Help
Find Us on Facebook, Twitter, Instagram & Pinterest
Picture