Pecan Rosemary Baked Chicken Tenders with Honey Mustard Dip

You must make this. These chicken tenders are delicious and such a great weeknight meal! My husband and I love a chicken tender and these are a healthier alternative to the beloved fried version.  Rosemary and pecans give these a great flavor as well as the crunch that is needed in a tender.

We served these with oven baked parmesan fries! Yum!

Pecan Rosemary Baked Chicken Tenders with Honey Mustard Dip

Here is what you'll need:

• 4 boneless, skinless chicken breasts, halved and cut into 1-inch strips (I actually used 6 for lots of leftovers)
• 1 cup buttermilk
• 2 teaspoons seasoned salt
• 1 teaspoon pepper
• 2/3 cup Progresso panko crumbs
• 2/3 cup finely chopped pecans
• 2 teaspoons fresh rosemary, finely chopped
• 3 Tablespoons Dijon mustard
• 3 Tablespoons honey

Preparation:

1. Place chicken, 1 teaspoon salt, 1/2 teaspoon pepper, and buttermilk in a large plastic bag. Marinate in the fridge for 1 hour.
2. Preheat oven to 425°. Combine panko, pecans, rosemary, remaining salt and pepper in a shallow dish. Drain buttermilk from chicken and discard buttermilk. Dredge chicken in panko mixture. Place a wire rack over a baking sheet and spray with cooking spray. Lay chicken in a single layer and bake for 15 to 20 minutes, or until chicken is cooked through.  For extra crispness, broil for about 5 minutes.
3. In a small bowl, combine Dijon mustard and honey. Serve mustard sauce with chicken tenders.

Seriously delicious and very kid friendly.  They won't be able to see the rosemary you snuck in there :)

Original recipe: Baked Bree

 

Peanut Butter Refrigerator Oatmeal

I don't know about you, but early in the morning I am not a huge fan of a huge breakfast. I love breakfast food, but not right when I wake up. I need to eat something filling when I have my coffee to avoid a stomach ache and I am glad I stumbled upon this because it is perfect. I usually always have Greek yogurt in the morning, but an hour or later I am usually starved. This recipe uses Greek yogurt, but with the addition of some other ingredients it becomes a filling meal.

Here is what you'll need:

1/4 cup uncooked old fashioned rolled oats

1/3 cup skim milk

1/4 cup low-fat Greek yogurt

1-1/2 teaspoons dried chia seeds (I got mine at Trader Joes)

1 tablespoon peanut butter 

1 teaspoon honey (optional)

1/4 cup blueberries (or any preferred fruit- I've used banana as well)

Preparation:

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled. 

This is so good and very good for you!  If you are a Greek yogurt fan, you should definitely try this.  Easy and delicious!

Original recipe: The Yummy Life

Drunken Potatoes

These are some of THE best potatoes ever. They are a good compliment to any meal.  These can be modified to your taste and you could easily add any sort of herb or spice you want.  I prefer my potatoes to be more on the simple side.

Here is what you'll need:

3-4 russet potatoes

1/3 cup butter melted

salt and pepper to taste

grated parmesan cheese (fresh makes all the difference)

Preheat oven to 350.  Thinly slice the potatoes (I leave the skin on) and layer in 9x13 casserole dish.  It's okay if they overlap.  Sprinkle with salt and pepper and then pour melted butter over the potatoes.  Sprinkle parmesan cheese on top of potatoes.  Bake in oven for about 30 minutes or until potatoes are soft.  Serves 4 (depending on size of potatoes).

Delicious!

Zuppa Toscana- Olive Garden Soup Replica

Hello friends!

I know it has been forever since I have blogged and that is mostly in part to me being super busy with my day job and photography! I can't complain about that one bit! My photography business has been growing and it seems to be continuing (knock on wood!)
Therefore, this blog has taken a back seat, but I am hoping to get back into it.
I have a couple of house DIYs I plan on working on soon so I'll be sure to tell y'all about it!

All that to say, here is a new recipe we tried this week and LOVED it.
I used to get this soup at Olive Garden all the time! We haven't been in forever and rarely go there so I thought I could make this delicious soup at home!

I know it isn't really soup weather, but I wanted it anyways :)

Here is what you'll need:
-1 lb. Italian sausage (I used hot and probably will use mild next time)
-1 large onion, chopped
-3-4 cloves garlic, minced
-½ cup white wine
-½ tsp. red pepper flakes
-2 russett potatoes, peeled and cut into ½-inch chunks
-2 cups fresh kale, chopped
-3 cups chicken broth
-2.5 cups water
-1 cup heavy cream
-Salt and pepper

Preparation:
Place a large pot (I used my Dutch oven) on the stove over medium heat. Crumble the sausage (remove the casing) into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste.


My husband loved this and so did I!
He said he thought Cheetos would be good with...um, okay haha.


Original recipe: Annie Eats

Basalmic Pork Chops

Okay, I know I just posted a pork chop recipe...but, they were buy one get one free at the grocery store and it was one less thing to buy at the grocery :)

This was SO good and I already am planning on making it again.

It was a crowd pleaser and by crowd I mean my husband and me.

We did let the dog lick the plate though.

And you know what they say, two is a party and three is a crowd. 

Anywho, here is what you'll need:-
-1 (6.2-ounce) package fast-cooking long-grain and wild rice mix 

-3 tablespoons all-purpose flour 

-1 teaspoon chopped fresh rosemary 

-1/2 teaspoon salt 

-1/2 teaspoon pepper 

-6 boneless pork chops (I got the real thin cut) 

-2 tablespoons butter or margarine 

-2 tablespoons olive oil 

-2 garlic cloves, pressed 

-1 (14 1/2-ounce) can chicken broth 

-1/3 cup balsamic vinegar

Preparation:

 Cook rice according to package directions; keep warm.

Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.  I do this in a gallon Ziploc bag.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice.

Easy and delicious.  Win win.

 If you're anything like me & my husband you'll eat two chops.  But look how small they are! It's like one big chop.  Tyvm.  (That stands for thank you very much...as in I know we are fatties, but it is justified. )

We served it along side some parmesan green beans.  Forgot those in the pic.

Make it and you'll love it!

Original recipe: Balsamic Pork Chops- My Recipes

Sauteed Pork Chops with Onion Gravy

Who doesn't love a sauteed pork chop with delicious homemade gravy?

Pork chops are so versatile and I love trying different ways to make them, but this time I wanted something simple and quick.

Here is what you'll need: 

-2 tablespoons butter 

-1 tablespoon oil

-6 boneless thin cut pork chops

-Salt and ground black pepper

-1/4 cup flour

-half of an onion diced

Preparation:

Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.  I put them in a large ziploc bag to coat.

A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.

I transferred the pork chops to a plate and put them in the warming drawer while I made the gravy.
Put the diced onion in the pan where you cooked the chops (leave the butter and oil of course) and saute the onions for a couple of minutes.  Add the leftover flour you used to coat the chops and begin making the roux.  Add some milk to the mixture and whisk until it begins to thicken.  Sprinkle salt and pepper to taste.
Serve the gravy over the pork chops.

This was SO good and easy!  We will be eating the leftovers tonight and I can't wait!

Serve with a baked potato and a green vegetable and you've got a delicious, wholesome meal.

Original recipe: Sauteed Boneless Pork Chops

Tilapia Po Boy

Happy Wednesday!

Here is yet another Tilapia recipe. I just love it and I had bought two packs of it when I went to the grocery last so I wanted to use it up.

There is a seafood restaurant by my husband's work and they have a delicious tilapia po boy that we both love and so I wanted to make it at home.
This recipe isn't really much like the one there as I couldn't really remember what all was on it, but I found a great recipe by Paula Deen that I thought sounded good.

Here is what you'll need:
-tartar sauce (Paula Deen's recipe uses homemade, but I just bought some instead)
-lemon (she calls for lemon for the tartar sauce, but I squeezed some on the fish before serving)
-4-5 tilapia fillets
-French bread
-romaine lettuce
-tomatoes (I forgot these)
-salt and pepper
-garlic powder

Preparation:
Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into sections, then halve each section lengthwise.
Put the fish on the grill or, if broiling (I broiled), transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.
For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with the tartar sauce and cover the sandwich.

So good and a great Spring/Summer recipe!

Original recipe: Paula Deen

Tilapia with Almond Butter

Like I've said before, my husband loves tilapia! I think he would eat it every night if he could.

I love it too because it is fairly inexpensive, super quick to make, and not too fishy tasting. Win!
I usually make it with a lemon-y sauce, but I wanted to do something different this time.
So I turned to none other than Pinterest for inspiration.
I love almonds and I love that this recipe had toasted almonds in it...I knew it would give the tilapia a good crunch.

Here is what you'll need:
-4 - 5 ounces fresh skinless tilapia fillets or other white fish
-Sea salt and freshly ground black pepper
-1 teaspoon all-purpose flour
-1 tablespoon olive oil
-2 tablespoons butter
-1/4 cup sliced almonds

Preparation:
Season fish with salt and pepper; sprinkle with flour. Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove with a spatula. (If necessary, cook fish half at a time.) Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork.

Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets.


This was so easy to put together and it was perfect with feta pilaf rice (recipe to follow) and green beans.
It is even fancy enough to serve to guests :)


Original recipe: Tilapia with Almond Butter

Publish Post

Poppyseed Chicken- With A Twist

I've never been to a potluck where there wasn't one or five casserole dishes filled with poppy-seed chicken. It is comfort food at it's finest in my opinion.
This dish reminds me of growing up in church and attending countless potlucks after church and running and playing with my friends while our parents chatted it up over this dish, chicken tetrazzini, corn casserole, KFC (you know there was always KFC at the potluck- served on a fancy dish no less to fool you into thinking it was homemade), and all the desserts you could imagine.
I love this recipe.

The thing about poppy-seed chicken is that it isn't filled with tons of flavor- which is probably it's a kid pleaser.
My husband prefers foods with flavor so we add a few extra things to give this dish the right amount of kick while keeping it true to it's origin. We also use chicken tenders instead of cubes of chicken as we like the consistency better.

My Aunt Debra actually introduced me into how to make it this way.

Here is what you'll need:
-1 frozen package (the big bag you find in the freezer section) of chicken tenders
-1 16 oz. container sour cream (I sometimes use light)
-2 cans cream of chicken soup
-thyme
-paprika
-1 roll of Ritz crackers (I used whole wheat this time)
-1 stick of unsalted butter, melted
-poppy seeds

Preparation:
Preheat oven to 350. Place all of the chicken tenders (it's a lot) in the casserole dish. If they are frozen, place them in the casserole dish and then defrost in the microwave for just a few minutes. They don't have to be completely thawed. In a medium size bowl, combine the sour cream with the cream of chicken soup. In a large Ziploc bag crush the crackers and pour the melted butter. Zip it up and crush with your hands. Sprinkle the chicken with the thyme and paprika to your preference.
Pour the sour cream/chicken soup mixture on top of the chicken and then sprinkle the cracker crumbs on top. Sprinkle poppy seeds on top. Bake for 30-35 minutes until bubbly and the crackers are golden brown.

Perfection.
Serve it over rice with a green veggie on the side and pat yourself on the back :)

Spinach Tortellini Bake

This dish is SO delicious! It tastes like it took much more time and effort than it did. I LOVE a dish like that!

My husband raved and raved about this recipe, so it's a keeper!

Here is what you'll need:
-12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
-4 oz bacon or pancetta, (about 4 strips bacon)*
-3 cloves garlic, pressed in garlic press or finely minced
-2 Tbs flour
-2 C milk
-¾ tsp kosher salt
-⅛ tsp black pepper
-1 1/2 tsp dry basil
-¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
-1 medium lemon
-2 C loosely packed fresh spinach, roughly chopped
-¾ C grated mozzarella cheese, divided
-¾ C grated Parmesan cheese, divided

Preparation:
Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Original recipe: Tortellini Spinach Bake in Creamy Lemon Sauce

Chicken Piccata

Lemon and capers is a good combination. Especially to my husband.
I had chicken piccata at The Cheesecake Factory once and really loved the flavor so I knew I was going to make it at home some time.
This is a simple dish for a weeknight to make and I served it with buttered angel hair pasta.

Here is what you'll need:
-2 skinless and boneless chicken breasts, butterflied and then cut in half
-Sea salt and freshly ground black pepper
-All-purpose flour, for dredging
-6 tablespoons unsalted butter
-5 tablespoons extra-virgin olive oil
-1/3 cup fresh lemon juice
-1/2 cup chicken stock
-1/4 cup brined capers, rinsed

Preparation:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.


Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.


Original recipe: Chicken Piccata

Mushroom Soup

I love mushrooms. Absolutely love them. I love them raw, cooked, stuffed, sauteed, etc. I feel like Bubba on Forest Gump talking about all the different ways to have shrimp.

My dad makes a really good mushroom soup, but I found this one and while it is similar to how he makes it, I liked the addition of thyme and Worcestershire.

Here is what you'll need: Serves 2, I will double it next time
-2 cups fresh mushrooms - cleaned and chopped finely (I used portabello and white)
-1 tbsp olive oil
-3 cloves garlic - chopped
-1 tbsp butter
-1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
-1 - 2 bay leaf
-1 tsp Worcestershire sauce
-1 cup chicken or vegetable stock
-1 tbsp flour dissolved in 1 tbsp water
-Salt to taste
-1/2 cup heavy cream
-1/2 cup milk
-Dash of nutmeg
-Freshly ground black pepper to taste
-Fresh parsley or thyme for garnish

Preparation:
Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Notes from owner of the recipe:
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.
There are mushrooms in there....I should have showed you a spoonful of the soup...oh well!
Sidenote: I can't wait for summer when it is not dark at dinner time so I can use natural light for pictures!

I wouldn't say this is a healthy soup (especially when served with tasty French bread like I served it), but if it makes you feel better- it has a vegetable in the name.
Always works for me!

Chocolate Chip Cookies

There are TONS of chocolate chip cookies floating around on Pinterest.

While all of the delicious variations look tasty, I wanted to take it back to the basics.
Toll House cookies are SO good and perfect to me.
I had some leftover chocolate chips from our Valentine's Day dessert that I wanted to use up.
I looked no further than the back of the package for the simple and fool proof recipe.

Here is what you'll need:
-2 1/4 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup (2 sticks) butter, softened
-3/4 cup granulated sugar
-3/4 cup packed brown sugar
-1 teaspoon vanilla extract
-2 large eggs
-2 cups (12-oz. pkg.) chocolate chips
-1 cup chopped nuts (optional)

Preparation:
Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts (if using). Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

These were SO good and hit the spot. Served them up with a cup of milk...can't beat it!

My Weekend In Pictures

I hope all of you had a great weekend! It was rainy and windy here, but it was still a great one...even though I had a headache during most of it :(

We started off Saturday morning right with some homemade sausage gravy. I haven't made this in 2 years probably because when we first got married I made it a lot and therefore I couldn't fit into my clothes...so I called it quits. It was a nice treat and definitely satisfied :)

We went and looked at rental homes Saturday...this is not a good picture at all (obviously) and I snapped it with my iPhone really quickly as we were leaving, but this is the house we are hoping to rent and then hopefully want to buy...cross your fingers for us!!

Saturday night I went to see Lady Antebellum with some girl friends! It was SO much fun!! There of course was a little bit of drama (not among us friends, just some lame-o girls that wanted to cause some trouble) but it is bound to happen when a bunch of good lookin' ladies go out together :)

Dressed and ready to go out with the girls! Duncan always has to make an appearance.

Hanging out at the Mexican food restaurant before heading to the American Airlines Center.

My friend Jenn and I hanging out at the concert :)

Just a quick question- the drama I talked about earlier was due to the girls behind us being mad because we stood pretty much the whole time during the concert.....perhaps I am mistaken, but isn't that what you are supposed to do during a concert?? Stand, dance, and sing your little heart out?? That is what we did and we had SO much fun, but apparently we didn't get the memo that you sit like a bump on a log during a concert.
So, do you sit or stand during a concert??

Individual Nutella Cheesecakes

I am a big fan of Nutella. Especially when it is mixed with cream cheese. I am almost certain there isn't anything better.

We stayed in for Valentine's Day this year (and last) and my husband actually brought home chicken wings...pretty romantic, right? While I was a little surprised at his decision to bring wings for V-day, it actually was quite tasty and sums up us pretty well!
I told him I would make us some dessert if he would be in charge of dinner.
I wanted something easy and quick.
I turned to Pinterest of course to help me out!

Here is what you'll need:

For the Crust
-12 Oreo Cookies, crushed into crumbs
-3 tablespoons unsalted butter, melted

For the Filling
-1 (8 ounce) package cream cheese, softened
-2/3 cup Nutella
-1 teaspoon pure vanilla extract
-1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
-whipped topping, optional
-mini chocolate chips

Preparation:

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. Add your toppings of choice.

How good do those look?

We will be having round 2 tonight :)

Original recipe: No Bake Nutella Cheesecake

Tilapia with a Lemon Caper Sauce

My husband loves tilapia. I mean he absolutely loves it. When you are around him eating it you can pretty much expect him to be going, "mmmm this is so good" the entire time :)
I really need to make it more often as I love it too and it is very inexpensive.

This is a simple and light dish that is sure to please.
We served it up with basmati rice and green beans and were quite satisfied!

Here is what you'll need:
-¾ cups Low Sodium, Fat Free Chicken Broth
-¼ cups Lemon Juice
-2 teaspoons Capers
-¼ teaspoons Salt
-¼ teaspoons Pepper
-1 Tablespoon Butter, Divided
-4 Tilapia Fillets
-¼ cups Flour

Preparation:
Combine the broth, lemon juice and capers and set aside.
Salt and pepper the tilapia and then dredge the fish in the flour.
Melt, over low heat, the tablespoon of butter in a large pan. Once the butter has melted, increase the heat to high, and put the fillets in the pan and let cook for 3 minutes on each side. Or until the fish flakes with a fork. Remove from pan and tent with tin foil.
Add the broth, lemon juice and caper mixture to the pan scrapping the bottom of the pan to release browned goodness. Bring to a boil and cook for three minutes or until reduced in half. Serve two tablespoons of the sauce over the tilapia.


Give it a try to mix it up a little and add some fish into your life :)
You won't be disappointed!

Original recipe: Sauteed Tilapia with Lemon Caper Pan Sauce