Skillet Fillets with Cilantro Butter
1/4 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. ground red pepper
4 (6 ounce) tilapia fillets
1 lemon, quartered
2 T butter, softened
2 T finely chopped fresh cilantro
1/2 tsp. grated lemon rind
1/4 tsp. paprika
1/8 tsp. salt
Combine first 3 ingredients; sprinkle over both sides of fish. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Place fish on a serving platter; squeeze lemon quarters over fish.
Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
(Cooking Light, January 2006)
Carlsbad Squash with Cheese and Rice
2 yellow squash (sliced in half moon shape)
2 medium zucchini (slided in half moon shape)
1 T minced garlic
2 slices bacon, blanced and chopped
NOT 1 small bunch green onions, sliced
3 cups cooked rice**
2 green chiles, chopped
1 cup Monterey Jack
1/2 cup cilantro, chopped
2 Dulce Mediterraneo peppers, sliced (can substitute red bell pepper)
**Start Rice: Heat 1 cup rice in heavy pan in 3 T butter, 1/2 tsp. cumin, 1 tsp. salt, 1 tsp. oregano. When rice becomes transparent, add 1 3/4 cups water. Stir, cover tightly and simmer for 20 minutes. Fluff with fork.
Saute vegetables with garlic and bacon in 1 T olive oil until vegetables are crisp, but tender. Gently stir in rice, cheese, and cilantro. Continue stirring until cheese is melted.
(Bunco Cookbook, from Stephanie)