Tilapia

2+T Parmesian cheese

2 t butter softened

2 t mayo

2 t lemon juice

Spec+ of dried basil, onion powder, black pepper and celery salt. 

Mix ingredients. Set aside. 

Arrange fillets on greased aluminum foil in a broiler pan. Broil for two to three minutes about two to three inches from element.  Flip and broil for another two to three minutes. Fish should be close to done. 

Remove from broiler and spread sauce on fillets.  Return to broiler and brown lightly, about two minutes. 

Tilapia Veracruz

1 clove garlic minced

1 14.5 oz diced tomato

1 T tomato paste

1/2 cup white wine

1/4 cup capers

1/3 cup green olives sliced

Sauté garlic in EVOO

Add can tomato and juice. Cook until tomato is tender. 5 minutes. 

Add tomato paste, wine, capers and olives. Cook for 5 minutes. 

Sprinkle tilapia with some pepper and submerge in tomato mixture. Cook for 5+ minutes until fish flakes. 

I serve with rice which if started first is finished at about the same time as the fish.

A spicy sauce for chicken, shrimp or pork

1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
Chicken or pork chops
1/4 cup butter, divided
1 cup heavy cream

Combine spices.  Use as a dry rub on chicken or pork. You can double the amounts if experience dictates. Be careful with the cayenne however.  You can scale back on the butter and cream.  I rarely use that much cream- it depends upon what you are serving with.  More for pasta and potato, less for rice.

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of selected meat. 

In large saute pan, melt half of the butter over medium-high heat. Cook the meat until just done.

Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 3 - 5 minutes.

Orzo salad

Cook orzo following package directions.  

Chill the cooked orzo. 

Stir in Garlic Expressions, some chopped tomato, onion and capers. 

Sprinkle with some parsley to make pretty.