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Archive for April, 2009

Tony’s Blackened Tilapia Fillets in Cast Iron Skillet

Thursday, April 30th, 2009

Ingredients:

1) Tilapia Fillets

2) Fresh-Squeezed Lemon or Lemon Juice

3) Extra Virgin Olive Oil

4) Mrs. Dash Original Seasoning

5) Blackened Seasoning

Directions:

1) Coat (or brush) both sides of Tilapia Fillets with Fresh-Squeezed Lemon or Lemon Juice.

2) Coat (or brush) both sides of Tilapia Fillets with Extra Virgin Olive Oil.

3) Season both sides of Tilapia Fillets with Mrs. Dash Original Seasoning.

4) Season both sides of Tilapia Fillets with Blackened Seasoning.

5) Start-up grill and put on high heat.  Place cast iron skillet onto grill surface and close lid.  Heat grill until it reaches 500 degrees and open grill lid.

6) Pour a small amount of Extra Virgin Olive Oil into cast iron skillet to evenly coat skillet (skillet may smoke a little from the high heat).  Be sure not to touch skillet.  It is very hot!

7) Place Tilapia fillets gently into cast iron skillet to avoid making hot oil spit.  Turn over after 3-4 minutes and cook other side for same amount of time.  Remove and serve.

Tony’s Mesquite Grilled Salmon

Thursday, April 30th, 2009

Ingredients:

1) Salmon Fillets (Skin on Back or Skinless)

2) Fresh-Squeezed Lemon or Lemon Juice

3) Extra Virgin Olive Oil

4) Mrs. Dash Original Seasoning

5) Mesquite Seasoning

Directions:

1) Coat (or brush) Salmon Fillets with Fresh-Squeezed Lemon or Lemon Juice.

2) Coat (or brush) Salmon Fillets with Extra Virgin Olive Oil.

3) Season skinless side (or both sides if no skin) with Mrs. Dash Original Seasoning.

4) Season skinless side (or both sides if no skin) with Mesquite Seasoning.

5) Place skinless side down first over medium heat on grill (about 450 degrees).  Turn over after 3-4 minutes and face skin side down.  Flip again as needed to complete cooking.

Tony’s Sodium Free Teriyaki Chicken Breast

Tuesday, April 28th, 2009

 

Ingredients: 

 

1) 8 Large Boneless/Skinless Chicken Breasts

 

2) Extra Virgin Olive Oil

 

3) 1-12oz Bottle Mrs. Dash Sodium-Free Teriyaki Marinade

 

4) Mrs. Dash Original Seasoning

 

Directions:

 

1) Place chicken breasts in Pyrex glass dish or similar

 

2) Generously mix chicken breast in extra virgin olive oil

 

3) Generously season oiled chicken with Mrs. Dash Original Seasoning on all sides (flip over to season both sides)

 

4) Pour entire contents of Mrs. Dash Sodium Free Teriyaki Marinade over chicken and mix well

 

5) Let chicken sit in marinade for at least 10 minutes

 

6) Place chicken directly on grill and flip chicken frequently (every 3-5 minutes) to prevent over charring and facilitate even cooking.  Spoon any marinade remaining in Pyrex dish over the top of chicken breasts after placing chicken breasts on grill. 

 

***As an alternative, the chicken can be baked in a Pyrex dish as long as it is side-by-side and not layered on top of each other.  Cook uncovered for 30-40 minutes at 350-375 degrees if using this method.

 

7) Do not refrigerate leftover chicken breasts for longer than 48 hours.  Consider placing leftover chicken breasts in freezer bags consistent with your serving size (e.g., 6 oz equals approximately one breast per freezer bag) for future meals that you can easily defrost and re-heat in the microwave.  Once unthawed, re-heat for 60-90 seconds, and it is as good as when it came off of the grill or out of the oven!



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