Tilapia Two ways April 5, 2011

Filed under: Recipies — LovemyMartel @ 2:00 pm

 PAN SEARED (Fish Tacos that you don’t want to miss follow this recipie)

Super simple, but amazingly delicious.

Tilaipa fillets (as many as you need to feed your family). These can be fresh or frozen. If they are frozen, be sure they are properly thawed and not wet.

Butter or margarine

Onion powder

Garlic Powder

Lawrey’s Season Salt

Old Bay Seasoning

Add the butter or margarine to the pan over Med High Heat. Don’t let it burn (if it smokes or starts to turn brown turn it down!).

Pat your tilapia fillets dry. Sprinkle a light amount of Lawreys, onion and garlic powder on each (coating both sides). Sprinkle on Old Bay (be pretty generous with this, but dont go crazy… its not a crust).

Add the fish to the HOT pan. Don’t touch. Let it sizzle until a nice brown crust forms on the fish. Flip and repeat. Each side takes about 5 minutes. If your butter goes away, add more.

I serve this with asparagus and rice, usually. It’s totally simple, fast and tasty!


Follow recipie above, omitting Old Bay and sprinkling your fish with a little Cumin instead (if you don’t have cumin, just omit it!). DO NOT, UNDER ANY CIRCUMSTANCES USE A TACO SEASONING PACK!

To cook, chop up the fish as it cooks. It should be shredded once done. Cook all the way through. Little brown crusty spots add tons of flavor.

I serve these on flour tortillas, topped with sour cream, cheddar cheese, salsa and lettuce.

Want a more “grown up”  and HEALTHIER version? Omit the sour cream, cheese, salsa and lettuce. Top with this Cilantro Slaw:

1/4 head of cabbage- finely shredded

2tbsp fresh cilantro, chopped

1 green onion, chopped (i only use the green)

1 tsp jalepeno chopped

1tbsp lime juice

1tbsp mayo

1/2 tsp cumin

Mix all but the cabbage and let set for 2 minutes. Pour over cabbage and serve on your tacos!!

You won’t be disappointed!!!


Kani (Crab) Salad- Japanese Restaurant Style!

Filed under: Recipies — LovemyMartel @ 1:51 pm

My favorite when we go to a hibachi place or out for sushi. What is not my favorite, is the price charged for cheap ingredients. After some trial and error, I have managed to prepare what is very, very close to my favorite Kani salad, which is served at a Japanese Steakhouse in my town. It’s simple, it’s delicious and sometimes I’d rather have this salad than anything else on the menu. At $6-$10 a pop for about 1/2 cup of salad, I HAD to figure out how to make it myself. So I did!

This makes a TONNNNN of salad, trust me. I’d say at least 4 servings. A little of this salad goes a long way

1 cucumber, peeled and seeded

1 package of  the imatation crab stuff, shred style (what else are you going to do with it!?)

1/3 cup mayonaise

2 tsp (plus or minus depending how spicy you like it) Siracha

2 tsp water

1/3 cup panko bread crumbs

Julianne the cucumbers. Each piece should be no longer than 3 inches long.

Bread the crab up so it is shredded (it will look julianned as well)

Mix the mayo, water and 1 tsp of Siracha. Taste it first! If its not spicy enough, add a little more Siracha. Remember- you can always add more, but you can’t take it out!! Depending on your mayo, you may need to add a touch more water. This dressing shouldn’t really taste too mayo-y. It may need a touch more to thin it out.

Mix the cucumber and crab.

About 5 minutes before serving, add in the dressing just to coat. DON’T OVER DRESS! This isn’t a soggy salad. It will be gross if over dressed.

Right before serving, mix in the Panko so it stays crispy.

Enjoy! It’s so refreshing!


The search for a perfect Key Lime Pie begins. April 1, 2011

Filed under: Recipies — LovemyMartel @ 10:10 am

 That’s right. I have stumbled across what I think, may be the only pie I truly crave, want to eat and actually enjoy. Sure, my mother-in-law makes an absolutley delicious coconut cream pie, but I never actually WANT pie. If it’s there, I’ll eat it.

So, if I don’t enjoy pie, why would I start the search for an ultimate recipie for Key Lime Pie? Good question. The answer is simple: I have seen, time after time, on the Food Network, people raving about how delicious a Key Lime pie is. The other day, Paula Dean made a Key Lime Mouse Pie and I was drawn in.

Skeptical of the flavor, I realllly scaled back her recipie: hers called for graham cracker crust, fresh key lime juice, cream cheese, white chocolate and on and on. I’d never tasted Key Lime before, so I didn’t want to jump completley in over my head.

What I did was went to the store, got heavy whipping cream to make homemade whipped cream, some cream cheese and (gasp) a powdered Key Lime pie filling. I made the homemade whipped cream. I made the pie filling. I beat the cream cheese. I folded them all together. I dumped this mix into a pie dish with no crust, just to see the flavors.

But wait, back up. Did I mention to you that when I stuck my finger into the powdered (prepared) key lime pie filling, I thought I died and went to heaven? How could I leave that out. Well I did. It was the most amazing thing I had ever tasted. It was all I could do to proceed with mixing it with the cream cheese and whipped cream… but I did.

To my extreme suprise- I ruined the pie. It was okay mixed with the other stuff. It just tastes like lime flavored cream cheese…. it is such a subtle hint of key lime pie in the back ground, it teases me. I take a bite and just wish I had more key lime flavor.

Well, it’s time to change that. Over the next few weeks, I will be testing recipies to find what I think is the best. I am so excited.

Once I perfect my pie, I’m turning it into  a cake.


I can’t believe I’ve been missing out on this my whole life…


Perfect Fried Chicken March 24, 2011

Filed under: Recipies — LovemyMartel @ 9:27 am

I hate frying things, it gets so messy and you never seem to be able to get that smell out of your house. Thanks to a little trial and error and a tip from the internet, I’ve discovered a delicious new frying trick that doesn’t leave that smell: shortening. Who knew.

8 pieces of cut up chicken (if the breasts are large, I cut them in half so they cook evenly)

1 quart buttermilk

1 cup hot sauce (I sure do recommend Franks Red Hot)

4 minced coves of garlic

2-3 cups AP flour

1/2 cup corn meal

2 tsp garlic powder

2 tsp onion powder

1 tsp salt

1 tsp pepper


paper towels

Rinse chicken. Put buttermilk, hot sauce and minced garlic in a large bowl and mix. Add the chicken and cover. Let this chicken marinate 24-36 hours. The buttermilk makes the chicken tender and juicy while the hot sauce and garlic add an amazing flavor.

After marinating is over mix the flour, corn meal, garlic powder, onion powder, salt and pepper in a separate bowl.

Dredge the chicken in the flour mix. Let set for 5 minutes or so for the flour to adhere to the chicken. If there are any wet spots after sitting, re-dredge.

The chicken will fry in a large pot in shortening at 350 for about 12-14 minutes. It will be golden brown when done.

Take out and set on a cookie sheet with a paper towel under it.

Chicken will be super hot, super juicy and super delicious. The best part no fry smell in your house when you use shortening!!!!


3-2-1 Reduced Fat Carrot Cake March 23, 2011

Filed under: Recipies — LovemyMartel @ 1:37 pm

I did say REDUCED fat CAKE. That’s right the cake, not the frosting is reduced fat. I’ll tell you what, it’s the best carrot cake I’ve ever had, though.

Three cups of flour

Three eggs

Two cups shredded carrots

2 tsp. baking soda

2 tsp baking powder

2 tsp cinnamon

2 tsp vanilla extract

2 cups (adding in 1/2 cup increments, sometimes it doesn’t take all two cups, sometimes it needs a bit more) APPLESAUCE!! This takes place of the oil and will leave you with the most moist cake ever!

One cup white sugar

One cup brown sugar

1 half (does that count? haha) tsp nutmeg

1/2 tsp salt (dont omit this!)

You can add walnuts, pecans if you like. I dont.

Mix dry ingredients. Mix wet ingredients. Mix dry ingredients with wet ingredients. Once smooth, add carrots by hand. Bake at 350 for 30-45 minutes, depending on oven. I like to bake in 2 round cake pans so I can mak 3 layers of cake and the most delicious cream cheese frosting ever

P.S.  Don’t like carrot cake? I use this SAME EXACT recipie for zucchini bread, omitting 1/2 cup of the brown sugar.  I also omit the baking POWDER. Don’t believe me? Try it. And for an extra special treat, I add mini chocolate chips to my zuchini bread. It’s wonderful!


No butter in this one, so that cuts back.. a bit!

(2) 8 oz packages of cream cheese, room temp

2 tsp vanilla

 1+ cup confectioner’s sugar (depending on how sweet you like it. I dont like mine very sweet at all, so I go very shy on the sugar)

Cream the cream cheese with a blender. Add vanilla. Slowly add confectioner’s sugar until smooth. Enjoy!


Seafood Ball

Filed under: Recipies — LovemyMartel @ 1:21 pm

It’s quick. It’s easy and it’s delightful. It sounds odd, but this ball is most certainly worth giving a try. Perfect for holidays or an occasion when you just want something a little different!

(2) 8 oz packages of cream cheese

2 cans of baby shrimp

2 cans of crab (shrimp and the crab are found in the “Canned meat” isle.

2-3 Green onions, finely chopped

Make sure the cream cheese is at room temp. Add cream cheese, shrimp, crab and green onions to a food processor. Whirl around for 10 seconds or until incorporated.

Drop mixture onto a piece of plastic wrap and shape into a ball. Chill a minimum of 2 hours or at least until the cream cheese has firmed back up.

Serve with crackers and a spoonful of cocktail sauce on top. DON’T SKIP THE COCKTAIL SAUCE! This ball is just average without it.


2 cups ketchup (that’s right, good old ketchup)

2 tsp (plus or minus to your liking for heat) horseradish

1 tsp lemon juice

Mix all together and enjoy!


Bacon Ranch Potato Salad

Filed under: Recipies — LovemyMartel @ 10:56 am

This makes a TON- perfect for a picnic or family gathering, which is what I always use it for!

3lbs of RED SKINNED POTATOES- no exceptions!

1 pound of bacon, rendered and cut into pieces

1/4 cup grated sweet onion (if you actually LIKE onion, which I do not, you could finely chop 1/4 cup red onion. You’ll find all my recpies have onion for the flavor, not the texture. I’m weird, I get it)

2-3 cups Hidden Valley Ranch Dressing (again, no exceptions)

8 ounces shredded cheddar cheese

1 cup Sour cream

2 tsp garlic powder

2 tsp onion powder

1 tsp dillweed (can omit if you dont have it, but dont omit it darnit!)

1 tsp black pepper

Wash the pototoes well. Leave skins on and cut into 1 inch cubes. Boil JUST UNTIL FORK TENDER, don’t let them get mushy or you will have a mess.

Drain and let them cool.

While cooking your potatoes, combine all remaining ingredients other than the cheese. Set aside.

When the potatoes have cooled, add the sauce and bacon. Stir. Allow to chill for at least 4 hours. Add cheese directly before serving. If the salad looks dry (sometimes the taters really suck up the sauce) add more sour cream or ranch.