Fried Tilapia with Oyster Mushrooms

Tilapia fillets are pan fried and served with a simple yet delicious cream sauce with oyster mushrooms. One of my go-to recipes during the week cause it is ready in less than 30 minutes.

Ingredients

• 2 tablespoons butter

• 3 cups fresh oyster mushrooms, stemmed and sliced

• 1 cup heavy whipping cream

• salt and freshly ground black pepper to taste

• 4 (8 ounce) fillets tilapia

• 2 tablespoons all-purpose flour

• 2 tablespoons vegetable oil

Directions

• Step 1

  Melt butter in a skillet over medium heat and cook mushroom until browned, about 5 minutes. Add cream, salt, and pepper and simmer until sauce thickens, about 5 minutes.

• Step 2

  Cut tilapia into large pieces and season with salt and pepper. Dredge in flour.

• Step 3

  Heat oil in a skillet over medium heat and cook tilapia until cooked through and browned, about 3 minutes on each side. Arrange on a plate and cover with mushroom-cream sauce.

Grilled Spicy Shrimp Tacos

Ingredients

Shrimp Marinade:

• 1 ½ cups lime juice

• 3 tablespoons olive oil

• 2 tablespoons chili powder

• 1 teaspoon mayonnaise

• 3 pounds uncooked medium shrimp, peeled and deveined

Chipotle Sauce:

• ½ cup enchilada sauce

• ½ (4 ounce) jar diced jalapeno peppers

• 5 teaspoons honey

• 3 teaspoons lime juice

• 1 pinch salt to taste

Red Slaw:

• ½ head red cabbage, shredded, or more to taste

• 2 bunches scallions, chopped

• 3 tablespoons olive oil

• 3 tablespoons white vinegar

• 1 small bunch cilantro, chopped

• 20 (8 inch) corn tortillas

Directions

• Step 1

  Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.

• Step 2

  Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

• Step 3

  Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

• Step 4

  Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

• Step 5

  Preheat an outdoor grill for medium heat and lightly oil the grate.

• Step 6

  Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Honey Mustard Grilled Chicken

If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Ingredients

• ⅓ cup Dijon mustard

• ¼ cup honey

• 2 tablespoons mayonnaise

• 1 teaspoon steak sauce

• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.

2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Instant Pot Fiesta Chicken

Instant Pot Fiesta Chicken is one of the easiest recipes to make! It's simply dump, done, and eat. No need for extra prep or steps! And, in less than half an hour, you can have a hearty and delicious meal that is perfect served over rice, eaten in tortillas, or even as a nacho topping!

Ingredients

• 2 chicken breast frozen or raw

• 1 1.1-ounce packet Fiesta Ranch dip mix

• 1 15.25-ounce can black beans, drained and rinsed

• 1 10-ounce can diced tomatoes with green chilies, undrained

• 1 4-ounce can diced green chilies, undrained

• 1 can corn not drained

• 8 ounces cream cheese

Instructions

1. Add all ingredients to the Instant Pot.

2. Close Instant Pot and set to sealing position. Select manual high pressure (the manual button or the pressure cook button on the newer models) and set timer for 25 minutes. When Timer is up, allow for a natural pressure release.

3. Pull chicken out and shred. Return chicken to pot and stir.

4. Serve over rice, if you choose, and enjoy!

English Tea Cucumber Sandwiches

A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.

Ingredients

• 1 cucumber, peeled and thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1 dash Worcestershire sauce
• 1 (1 pound) loaf sliced bread, crusts removed
• 1 pinch lemon pepper (optional)

Directions

1. Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
2. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
3. Spread cream cheese mixture evenly on one side of each bread slice.
4. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
5. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

Zesty Slow Cooker Chicken BBQ

Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes.

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.