Pretzel Crusted Tilapia

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Prepare the line-up, mayo, fish, pretzels (crushed in food processor)

Pretzel Crusted Tilapia

Ingredients

• 8 ounces, weight Pretzels
• ½ cups Mayonnaise
• ¼ cups Spicy Brown Mustard
• 2 pounds Tilapia Fish Fillets

Preparation Instructions

1. Prepare a baking pan by spraying it with cooking spray. Preheat oven to 425 degrees F.
2. In a food processor, pulse pretzels until they are close to breadcrumb consistency. Place crumbs in a shallow dish or bowl (you should have enough room to lay a piece of fish in the crumbs without too much crowding).
3. In a bowl, combine mayonnaise and mustard.
4. Take a fillet and using a basting brush, coat one side of the fish with the mayonnaise/mustard mix. Place fish, mayonnaise/mustard side DOWN, into crushed pretzels. Press fish down slightly, if necessary, to help the crumbs adhere. Then, with fish still resting in the crushed pretzels, carefully coat the top side of the fish with the mayonnaise/mustard mix. Turn fish over so the side that was just covered with mayo/mustard mix is now being coated with pretzels. Press fish down slight (if necessary) to help pretzel crumbs adhere to this second side.
5. Remove fillet from crumbs and place fish on the baking pan. Repeat with remaining fillets. Give a light spray of cooking spray to the tops of the fish that are on the baking pan.
6. Bake at 425 degrees F for about 20 minutes or until the thickest part is opaque and flakes easily. Note: be sure to watch how long it takes to cook depends on how thick your fish is. You could also check the temperature in the thickest part of the fish with a meat thermometer. It should have an internal temperature of 145 degrees F.

Name Change... ish

Okay, so I kinda changed the title of the blog... because Momma Mitchell's Hot Recipes was good, but I am more of a Lola.. than just a Momma! SOOOO, I changed it to my brother in law's suggestion of Lola's Ho'made cooking.... kinda clever huh? It's more me anyways, so it's the same place, all the same good recipes, same concept, just a different name, so keep visiting!

Shrimp Tacos W/ Adobo Cream Sauce

Shrimp Taco's With Adobo Cream Sauce

Take some peeled and deveined shrimp (not too big) and drizzle them with olive oil in a bowl. We sprinkled some of this stuff over top and mixed it all up.

I pan fried them, but the recipe said to:Toss them into a grill basket, or if you don’t have a grill basket, skewer them and grill them just until they turn from opaque to whitish-pink, about 4 minutes per side. We threw our corn tortillas right on the grill grates and let them warm up and get nice and toasty as well. I served a side of corn with the tacos because I love corn, easy, just put the corn in a pot of water and boil about 10 minutes. yum

I was busy prepping the rest of the ingredients. Here is what we use for toppings.

Shredded Nappa cabbage , chopped fresh avocado, chopped tomato, chopped red onion, and lime wedges.

Oh yes! And chop up a bunch of cilantro.

If you are feeling lazy, you could just lay a few sprigs of it on your taco and that’d be just dandy in my book.

Now for the sauce.

It’s very simple. Just take one cup of light sour cream and stir in 2 tablespoons of chipotle and adobe sauce out of a can of Chipotle and Adobe peppers.

If you only use the sauce and not the peppers, you can just mix it all up with a whisk in no time at all.

It makes for a creamy, spicy, smoky sauce that absolutely finishes off these tacos in a big way.

Now for assembling the tacos. Spoon about 5 or 6 shrimp into the bottom of your taco. Top with a handful of cabbage and a sprinkling of cilantro and tomatoes. Add some red onion slices and a few chunks of avocado. Squeeze a lime wedge over top of all and then dollop on some sauce.

Fold your taco in half and take a bite of the deliciousness that is Shrimp Tacos.

This will become a standard grilling meal at our house this summer. Substitute some tilapia or some orange roughy and this also makes a fantastic fish taco as well!

Play around with the toppings…add some queso fresco cheese or some jalepenos if you’re daring.

Whatever you do, make these soon! It’s a great patio meal. Super easy, very tasty and fun to make!

I want to have a party soon to make these shrimp tacos, I also have some beer battered fish taco's I want to try soon, Maybe I'll have a taco bar party and everyone can try different tacos... any takers?

Crafty? Every blue Moon!

I like to think of myself as a crafty person, but I'm just not... I try to be though. I look up ideas all the time on other peoples blogs and really try to recreate them, I'm never so good at it, but recently, I've moved into a new house and I've tried to do many more crafty things.

I like to cook as everyone knows, I like to follow recipes and then have my family tell me yay or nay on if I should make it again. Well, my husband and I have this inside joke, he used to call me every DAY asking, "what's for dinner?" It drove me crazzzzzzzzzzzzy, because as if I wasn't working too or had kids at home, covered in poop and he thought that at 10am I knew what was for dinner????? Well, now I do, because I vowed to be better at it and if it was that important for him to look forward to dinner that night, then I'd have to have something good and let me know in advance, so I started to make a list.... but NOW, I made this Chalkboard Menu! It's great because it was super easy. I bought Crackle spray paint and Chalkboard spray paint for $4 each at Lowes and then I found a frame that worked at Goodwill for $2. So check your local Goodwill for a good frame, just look for the potential! Spray painted it and hung it up and Voila! Now my hubby can look at it all day long any day and know what to expect that night! This has helped.... it's the small things... and guess what.. I don't have to answer the dreaded question, "What's for dinner?" :)

Cheesy Chicken Dip

Cheesy Chicken Dip

1 8 oz. package cream cheese
1 1/2 c. salsa, divided
1 or 2 cups shredded chicken breast
1 or 2 cups Mexican blend cheese (cheddar and jack)

Soften cream cheese and blend with 1/2 cup of the salsa. Spread in the bottom of a pie plate or small square casserole dish. Spread remaining 1 cup salsa over the top of the cream cheese mixture. Spread chicken all over the top and then the cheese. Bake, uncovered, in a 350 degree oven for about 12-15 minutes or until cheese is melted and bubbly. Serve with tortilla chips, Frito's Scoops or any type of corn chip.




Had a girls night out party and made this, it took me zero seconds to put together.. I know, amazing right? Nah, about 5 minutes prep time once the chicken is cooked and shredded. Tasted delicious, will make again! Also you could add refried beans if you like them, I didn't because my friend doesn't like them. But if you do, they'd be good... or black beans... oh yeah!

Papa Cheek's Potato Salad

Papa Cheek's Potato Salad

6 baking potatoes
1/2 cup chopped green onion
1/2 cup celery chopped
3 hard boiled eggs
mayo-4 tbsps
yellow mustard-2-3 tbsps... to taste
salt and pepper

Boil potatoes with skins, don't let them get too soft, or they will turn to mush. When boiled cut into chunks and add celery, eggs, onion, mayo, mustard and salt and pepper to taste. The amount of mayo and mustard you use is debatable for how much you like in your potato salad, so it's up to you.

This is my Daddy's recipe and he always made it growing up and served it with BBQ chicken or BBQ Ribs. Very good grilling out side!

Homemade Mozzarella sticks

all done, ready to go in the freezer

Got this recipe from the Pioneer Womans Tasty Kitchen Blog.

You’ll need a bowl of flour… A couple of eggs..

A little milk…

And some dried parsley flakes.
Add the parsley flakes to the panko crumbs…

And stir them together with a fork. Now, you could certainly sprinkle in a little salt, garlic salt, or other seasoning mix—even a little cayenne pepper—but I wanted to keep things simple. I don’t think the crumbs really need much help.

Next, splash a little milk into the eggs…

And whip it together with a fork.

Finally, unwrap as many pieces of string cheese as you need…

And just slice them in half with a sharp knife.

Now, this is just a great, basic way to bread basically anything with panko crumbs. Use this method for everything from chicken tenders to zucchini spears. In this case, just set one of the pieces of mozzarella in the bowl of flour…

And roll it around to lightly coat.

Next, dip the flour-coated mozzarella in the egg/milk mixture.

Coat it completely…

Then place it straight into the seasoned panko crumbs.

Rather than roll it around and disturb the coating, I just use my hand to scoop panko crumbs on top of the mozzarella so that it’s adequately coated.

Pat it gently to make sure it’s all coated with crumbs, then gently remove from the crumbs…

And place on a clean tray or cookie sheet.

Repeat until all the pieces are coated.

Now—this is an important step: Place the tray, uncovered, directly into the freezer for 20 to 30 minutes. This will flash freeze the mozzarella sticks (at least partly), which will help them stay together better when it’s time to fry, and will also keep the mozzarella from melted too quickly when it hits the hot oil.

When you’re ready to fry ‘em up, heat a good inch to an inch-and-a-half of canola oil over medium heat. Medium high or high, at least on my stove, proves to be a little too hot for panko crumbs. Medium’s about right, but you can sort of gauge your stove and see what you need to do.

Pull the frozen sticks out of the freezer…

And carefully add a few to the hot oil.

Oh! And I always feel like saying this: be careful with pans of hot oil if you have cute little roly poly kids walking around the house. I always, out of habit—even now that my roly poly kids are getting bigger—keep pans on the back burner of the stove (handles far out of reach) if I’m going to fry with oil. It’s just one of those things that crawled into my brain at an early stage of parenting, and something I’m going to keep bugging you about anytime I share a recipe that involves frying with hot oil.

Hope you don’t mind.

Things will move quickly—be ready to roll them over to the other side when the first side gets brown. The trickiest part of making these is getting the oil to just the right temp in order to melt the cheese without burning the crumbs, but it isn’t difficult to get the swing of it right away. Keep in mind that the cheese will continue to soften/melt after you remove them from the oil.

When they’re nice and golden, remove them to a paper towel-lined plate.

Yum! Look at the yummy panko breading. If I took a bite of this, you could hear the crispiness in Yonkers!

Made them for my girls night out party and they were a hit, everyone liked them and several wanted the recipe, so here it is. Thanks to the Pioneer Woman!

And remember: use this flour-egg/milk-panko breading process on any number of things:

chicken tenders
zucchini spears
raw, deveined shrimp
sweet potato sticks

The list goes on!

Homemade Mozzarella Sticks

Ingredients:

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 2 cups Panko Bread Crumbs (I Used Kikkomans)
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.