Killer Bees Kitchen

Cajun Broiled Tilapia

It took years, but I think I’m finally starting to like fish enough to cook it at home. This recipe makes me feel like a rock star because it’s so quick, simple, and delicious.

We based this recipe on the ‘Creole Catch’ you can find at Ruby Tuesday, but to be honest, RT’s version doesn’t hold a candle to this. I’m not sure what type of fish they use, but we make ours with tilapia.

Ingredients

• Tilapia fillets
• Fresh lemon juice, plus wedges for serving
• Olive oil
• Cajun seasoning (I use this one )
• Kosher salt
• Freshly ground black pepper

Directions

1. Preheat your oven to broil. Line the top of a broiler pan with foil and spray with nonstick cooking spray
2. Gently pat the fillets dry with a paper towel
3. Sprinkle each fillet with kosher salt and black pepper. You may want to taste your cajun seasoning for salt to get an idea of how much kosher salt to use. Place the fillets on your prepared broiler pan
4. Squeeze a little bit of lemon juice over the top of each fillet - they don’t need to be drenched - and then pat the fillets a bit to put the salt & pepper back into place
5. Cover the top of each fillet with your cajun seasoning in a thin, even layer
6. Sparingly drizzle olive oil over top of each fillet (think abstract art splatters rather than full coverage)
7. Broil about 4 inches from the flame (this was the top rack position in our oven) for 7-8 minutes, until the fish is opaque and basically falls apart

Serve with lemon wedges and, optionally, rice.  We had this with my Filthy Rice last time, but pictured here is slightly tweaked Cilantro-Lime Rice from Martha Stewart.

Grilled Chicken Caesar Wraps

As we cook day in and day out, I’m learning how true the ‘less is more’ mantra is with respect to food. In these wraps, for example, it’s really the grilled chicken that stands out - the rest is more or less just assembled ingredients. The key with the chicken is not much of a secret at all - don’t try to do too much to it. 

Grilled Chicken Caesar Wraps 

For the Chicken

• 1lb boneless, skinless chicken breasts
• Kosher salt & freshly ground black pepper
• Italian seasoning
• Grill seasoning (we use this one)
• Lemon juice

Taste your grill seasoning to get an idea of how salty it is.  Sprinkle the chicken on both sides with salt & pepper, using a light hand on the salt if your grill seasoning seems pretty salty already.

Place some plastic wrap over the chicken & pound the meat out to about 1/2” thickness. The important part is to try and get them a consistent thickness throughout. Squeeze lemon juice over both sides of the chicken, then sprinkle with the grill seasoning and Italian seasoning.  

Grill the chicken, indoors or outdoors until it reaches about 155 degrees F. We use a George Foreman grill frequently because the weather can be unpredictable. Let the chicken rest for 5-10 minutes, then slice into thin bite-size pieces.

Assemble the Wraps

• 4 flour tortillas, slightly warm (burrito size recommended for easiest wrapping)
• Romaine lettuce, chopped
• Tomatoes, sliced or diced 
• Provolone cheese (Mozzarella works too)
• Creamy Caesar Dressing (go for the good stuff, we use this one, bonus points if you make your own)
• Croutons
• Grilled chicken strips

Spread cheese on the tortilla as the wrap base. You don’t need a ton. If you desire, microwave the wrap for about 10 seconds to get the cheese just a little melted.

Add lettuce, dressing, tomato, chicken, and finally the croutons. Make sure not to over-stuff it, or wrapping will be very difficult. Wrap the tortilla burrito-style, following these directions if you’ve never done it before.

Filthy Rice

I had been meaning to make a beefed up version of brown rice for some time and finally got around to it during the weekend when Jason was sick.  I originally called it ‘Dirty Rice’ but Jason decided with so many ingredients it was downright filthy!

We ate this with a broiled cajun tilapia fillet, but I have a hunch it would also be pretty yummy as burrito filling - and I don’t even like burritos.

Amy B’s Filthy Rice
Serves 4-6

• 1/2 c diced red pepper
• 1/2 c diced onion
• 1/2 c diced carrot
• 1 Tbsp oil (I use olive but whatever works)
• 1 c brown rice
• 1/2 tsp cajun seasoning
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 2 1/2 c water or broth if you’re feeling sassy
• 1/2 c (1 serving) reduced sodium black beans, rinsed & drained
• 2/3 c frozen peas
• juice of half a lime

1. Heat oil in a skillet (large but one that has a lid) over medium heat.  Saute the red pepper, onion, & carrot until they soften, 5-7 minutes.

2. Add in the cajun seasoning, garlic powder & salt, and cook for a minute  more.

3. Add in the rice and gently toast the grains for about a minute, stirring them around to ensure they lots of contact with the oil. 

4. Add the water, increase the heat and bring to a boil.  When boiling, cover the pan, reduce the heat, and simmer for about 20 minutes.  

5. During about the last 5 minutes of cooking, add in the lime juice, peas and beans.  

6. Enjoy! Though I didn’t try it, this rice would probably be good garnished with some cilantro or with some lime zest mixed in.

Banana Peanut Butter Muffins

Last weekend I was kind of in a funk. Jason was under the weather, leaving me without my usual playmate.  So I cooked things.  We had two bananas on the brink of death so I set out to use them up in muffin form. I used the Banana Nut Muffins recipe over at Simply Recipes as a starting point, but made quite a few modifications to lighten them up, including PB2 (this stuff is awesome!).

I had hoped that the smell would make Jason feel a little better in his sickness, but unfortunately he was too stuffed up to even smell them baking!

Banana Peanut Butter Muffins 
Adapted from Simply Recipes

• 3/4 c mashed ripe banana (about 2 bananas)
• 2 Tbsp PB2 mixed with about 1/4 c water or 2 Tbsp regular peanut butter
• 4 Tbsp butter melted
• 2 Tbsp unsweetened apple sauce
• 1/2 c sugar
• 1 c All Purpose Flour
• 1/2 c Whole Wheat Flour
• 1 egg, beaten
• 1 tsp baking soda
• 1 tsp vanilla extract
• pinch salt (I did a generous pinch because I used unsalted butter)

1. Preheat the oven to 350°F. With a wooden spoon, mix butter, peanut butter/pb2, and apple sauce into the mashed bananas in a large mixing bowl.

2. Mix in the sugar, egg, and vanilla.

3. Sprinkle the baking soda and salt over the mixture and mix in.

4. Add the flour, mix until it is just incorporated. 

5. Scoop mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

Makes 12 Muffins

Salmon and Egg Salad Tartines

It was about three months in the making, but we finally have a finished kitchen with an oven that my baking pans can actually fit in.  Our first ‘gourmet’ meal in the new digs was, of course, an Ina Garten recipe.  Lots of dill and whole grain mustard really make this recipe pop.

It wasn’t the craziest use of our new oven, but it sure was exciting!

Moong Dal and Spinach

Sometime last year we discovered lentils and have been hooked ever since.  The low-calorie, high-protein combo is great for when you’re counting calories, saving money, or any time you just don’t feel like eating meat. I became somewhat obsessed at finding lentil recipes, and this one was among the successful results.  Here, it’s pictured over brown rice with a little greek yogurt on the side. Jason also likes to drizzle some Sriracha over his.

Lemon Bars

I made these bars for a tea party, and they were so popular that I had to send around the recipe. We had another gathering at work and while I wanted to try something new, Jason convinced me to make the lemon bars again. They are dangerously good! 

Chicken Tortilla Soup

I need to preface this by explaining that Jason is just not a huge soup fan.  And he ate TWO bowls of this. TWO!  I’d call that a win. I am not even lying when I say I could eat this every week.  It’s comfort food that doesn’t feel so heavy.

I slightly adapted the recipe from one I found on grouprecipes.com. Check it out over at Recipefy.

Schiffman Pasta Salad

This is one of my favorite picnic salads from my childhood.  It’s a pretty simple recipe but full of flavor. Make it a day ahead so the flavors have time to meld.

I’m trying out a new site called Recipefy, so hop on over there for my recipe.

Red Velvet Cupcakes with Cream Cheese Frosting

I made these cupcakes to celebrate our anniversary back in June. In my opinion, they only turned out “okay.” Usually Ina’s recipes are knockouts, but baking is hard! You also use a ridiculous amount of red food coloring in this one.  My search for the perfect red velvet cupcake continues.