This recipe takes the mild tasting Tilapia up a notch with a nice creamy oyster mushroom sauce in about 30 minutes. It is delicious and easy for a mid-week meal. The original recipe which we adapted from calls for 8 oz fillets which are not typical of Tilapia so we have used four 3-4 oz fillets for 2 people but left the sauce quantities the same as the original recipe from Allrecipes.com which serves 4 people as we love the creamy sauce so much.
A generous sprinkling of banana pepper slices adds a vinegary and spicy finish to the chicken. For those that love Jamaican jerk chicken this recipe that originated at Commander’s Palace in New Orleans, LA. makes a tasty alternative.
Naan bread is light and fluffy and typically served as an accompaniment to a curry. Traditionally, it is cooked on the inside wall of a tandoori oven and of course, we all have one of those handy. The pizza stone method that I prefer below is a decent substitute for the tandoori in this situation as it holds the heat evenly and in only 15 minutes you can easily bake a large platter of naan for a dinner for friends. You can also use the naan to make a wrap for that left over curry, that is if you actually have any leftovers.
We’re have always loved a good crumble. This is the first time we have taken a Gooseberry crumble and cranked it up a notch by adding blackcurrants to the mixture. The combination of these two super tart berries is fantastic. We take the edge off the tartness with the addition of a little sugar.
This Greek Pork Chop with Potatoes makes a great mid-week meal that is easy an quick to prepare.
(Visited 183 times, 1 visits today)