Open-Faced Blackened Tilapia Sandwich {Cooking Light}

I just finished wolfing down my lunch. It was a late lunch and I was STARVING! In my excitement to eat, I forgot to toast the bread for the sandwich, but I can't imagine that the sandwich could taste any better with it toasted. Shoot, you don't even need to bother with the bread!! It's just THAT good!! I happened upon this recipe in the June 2011 issue of Cooking Light and decided to switch it up a little bit. The original recipe is Open-Faced Blackened Catfish Sandwiches, but I swapped the catfish for tilapia, which I almost always have on hand. I made my slaw from scratch and doctored it up a bit, by swapping the lime juice for apple cider vinegar, for a tangy bite, then added red onion, diced pickled jalapeno and crumbled blue cheese. My cilantro looked like a train wreck, so it didn't make it to the party.

TSE's Open-Faced Blackened Tilapia Sandwich with Jalapeno Blue Cheese Slaw

If you're not familiar with Cooking Light, I suggest you get with the program. They have FABULOUS lighter-fare recipes and most of them are extremely simple to prepare. This recipe, gets FIVE stars!!


This sandwich is incredibly delicious!! I really think you should try it...tonight.

Sheila Denise

World's Easiest "Non-Recipe" Recipe {Roasted Chickpeas}

You're probably wondering what the heck a non-recipe recipe is huh?? Well, it's a recipe that has no real measurements, no set oven temperature, varied cooking times, and no limitations on spices or seasonings. Does it make sense now?? Good!!

A little while ago, I posted a photo of tonight's snack, roasted chickpeas, on Facebook. When my friend, Amy, asked how I made them, it occurred to me that I probably have never made them the same way twice. Let me just say that you can go from a couple of cans of chickpeas to a crunchy, addictive snack in less than an hour.

Tonight, I used:

2 15 ounce cans chickpeas (rinsed and drained)
"some" Extra Virgin Olive Oil
"some" Chinese Five Spice
"some" Smoked Sea Salt
"some" Cracked Black Pepper

I preheated oven to 375 and baked in a foil lined pan for about 50 minutes, shaking every 15 minutes or so. Now, I've baked them at various temperatures from 325 to 400, from 35 minutes to an hour and any temp and time in between. I've used almost every combination of spices in my pantry, based on the flavors I wanted at the time. As I said, it's truly a non-recipe recipe that can be tweaked to your liking.

If you're looking for a crunch alternative to high fat nuts, chip or other snacks, try a batch of roasted chickpeas. I'm going back to my snack now.

Have a great evening!!

Sheila Denise

Eggs, Eggs, Everywhere!!

By the end of the day, you may find yourself staring at a few leftover eggs. If you're looking for alternatives to prevent deviled eggs overload, here are a few images I gathered via a Google round up that offer a few other ways to polish off that stash of eggs.

Salad

Asparagus

Egg Salad Sandwiches

Peel & Eat

Happy Easter!!

Sheila Denise