Tilapia with Tomato Relish

Ingredients:

Today I made tilapia with tomato relish. I first made the tomato relish. In a small bowl, I combined the tomatoes, green onion, and fresh cilantro, lemon juice, salt, and pepper. Then I put it on the breaded tilapia and served it with cheddar biscuits. When you serve tilapia, you might not want to have too many garlic side dishes. We had garlic green beans, garlic noodles, and the garlic biscuits, so my family said there was too much garlic.

This recipe is from Paula Deen magazine, July/August 2013, p. 42

Strawberry Lemon Shortcake Parfaits

Ingredients:

I made Strawberry Lemon Shortcake Parfaits. The recipe is found in Paula Deen’s magazine March/ April 2014, page 43.

I first made the biscuits early in the morning since it was going to be hot outside.  I used the canned biscuits. Then I cut up the strawberries and added lemon juice and sugar. 

Then I layered them in individual cups. they turned out well and tasted delicious!

We had guests over. My dad enjoyed it, and so did the guests!

Pink Palmer and Asian Pork Noodle Bowl

 Pink Palmer

Ingredients: 
10 cups hot water
8 bags hibiscus tea or raspberry zinger
1 1/2 cups sugar
1 cup fresh lemon juice
4 cups of water

Heat water in a kettle until hot and put in the bags of tea. Then let it steep accordingly to box of tea and let it cool down a little bit.  You then take out the tea bags and pour it into a glass pitcher add sugar, lemon juice, stirring until the sugar is dissolved. Add the cold water and refrigerate. It’s found in Paula Deen’s magazine March/April 2014 page 39.

My Comments:

I made Pink Palmer because it’s a nice and cool refreshment to drink on a hot day. I used only half of the ingredients it called for.  I also put ice in it because there wasn’t room for it in the refrigerator. It made it even colder with the ice in it. 

 I substituted Raspberry Zinger for the hibiscus tea.  It tasted very good; my brother enjoyed it and wants me to make it again. 

Asian Pork Noodle Bowl

Ingredients:
8 cups water
4 packages ramen noodles
2 tablespoons sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch strips
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 (1-pound) bunch asparagus trimmed and cut into 1-inch pieces
1 1/2 cups shredded carrot
1 cup beef broth 
1/4 cup soy sauce
2 tablespoon vinegar 
1/4 teaspoon of sugar
1/4 teaspoon of chopped cilantro

First, you bring water to boil in a pot and then add the ramen noodles cook for 3 min. In a large skillet, you heat the oil cook the pork add garlic and the red pepper until pork is nicely brown. Then add asparagus, carrots, beef broth, soy sauce, vinegar, sugar, cook for 3 mins. Add noodles until tender and add cilantro. It's found in Paula Deen’s magazine March/April 2014 page 13.

My comments:

I made Asian pork noodle bowl because it was hot outside and my mom didn’t want me to heat the oven up. I cooked the pork first with garlic and let it get browned.

Then I used broccoli instead of asparagus and let it cook until it became bright green. Then I added the shredded carrots, the beef broth, soy sauce, vinegar, and sugar. To make the beef broth you use 1 teaspoon with 1 cup of water. Also instead of Sesame oil, I used olive oil. 

  

Everyone enjoyed it and it was an easy one dish meal. 

Asian barbecue chicken

Ingredients:

1/2 cup sweet and sour sauce

1/3 cup barbecue sauce

2 tablespoons rice vinegar

1 tbsp sesame oil

1 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon red pepper

2 pounds boneless skinless chicken breast, halved horizontally 

1/2 teaspoon salt

1/2 teaspoon ground black pepper

You first in a medium bowl, you stir together the sweet and sour sauce with the next 6 ingredients. You reserve 1/2 cup of the sauce in a small bowl and refrigerate. You then sprinkle the chicken with salt and pepper and grill for 3 to 4 min per side until done, brushing with the sauce on each side during the last 2 min. Remove and let stand for 10 mins thin thinly slice and serve with rice. The recipe is found in Paula Deen July/August 2014 page 23.

 I did it half barbecue and half sweet and sour. It wasn't that hard.


I did it at my grandma's house. It was my grandma's idea to do it half and half.

My cousin Kendra says this is the best chicken she'd ever had, and she doesn't even like chicken!

My grandma says that it was fantastic and it was the best she ever had. She is waiting for the next meal. My brother said it was delicious, and my sister said it was yummy.