Friday, March 29, 2013

Recipe Swap: Crockpot Santa Fe Chicken

Time for a Recipe Swap!


The theme for this swap is blogger's choice and I was assigned Alison's blog Sparks from the Kitchen. Alison has tons of delicious recipes (I made her quiche for the special occasion swap) and it was hard to decide! She had some yummy sounding crockpot recipes and as a fellow crockpot lover I decided to make Crockpot Santa Fe Chicken.  In her post she used the chicken for tacos/burritos and I decided I wanted to make a burrito bowl using the chicken, rice and black bean/pinto bean blend. The recipe is really easy and the chicken was delicious. We topped ours with sliced black olives, cheddar cheese and sour cream.  I love finding new and delicious crockpot recipes! I kept close to the original recipe with the exception of using cilantro lime diced tomatoes over the tomatoes with green chilies. I think the green chilies would have been delicious, but when I saw the cilantro lime at the store I couldn't resist.

Thank you Alison for a delicious recipe and thank you to Sarah for hosting our wonderful swap!



Ingredients

11/2 lbs boneless and skinless chicken breast
14.4 oz can diced tomatoes with cilantro and lime (you could also use tomatoes with green chilies)
4 oz can green chilies
10 oz frozen corn
1/4 cup chopped fresh cilantro
2 cups chicken stock 
3 scallions, chopped
11/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
salt and pepper, to taste


Instructions

Place chicken in crockpot. In a medium bowl, mix all other ingredients together. Pour over chicken. Cook on low for 8-10 hours.  30 min-1 hour before serving shred the chicken and allow it to continue cooking on low. Serve as a taco filling or over rice and beans.

Wednesday, March 27, 2013

Creamy Cajun Shrimp and Andouille Pasta

I actually made this pasta awhile ago and am finally getting around to posting it! I love "throw together" pasta recipes and this is another great one. I love the kick from the sausage, seasoning and pepper jack cheese.  Shrimp has also been a household favorite after not eating it for nine month while I was pregnant with Kellen.  This recipe is really easy and you could add in whatever veggies you happen to have on hand. If you do not like it spicy I think a smoked sausage would work very nicely, and you can reduce the Cajun seasoning to meet your heat preferences.

Ron, Kellen and I are heading to Key West in a few weeks! I am so excited, but a little nervous traveling with a baby.  I think it is going to be a really fun trip, and I can't wait for Kellen to experience warm weather for the first time.

Anyone have any good tips when traveling with a child under 6 months?


Ingredients

1 lb Andouille Sausage, sliced
1 tsp olive oil
1 lb Raw Shrimp, peeled and deviend
1 red onion, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1/2 cup frozen corn
1/2 can petite diced tomatoes, drained
1 tsp Cajun seasoning
1 1/2 cup chicken stock
1/2 cup milk
3 Tbl flour
2/3 cup grated pepper jack cheese
Salt and Pepper, to taste
1 lb Pasta of Choice (I used corkscrews)


Instructions

Heat oil in a large rimmed skillet. Add sausage and cook through over medium heat. Remove sausage from skillet and set aside. Add onions and peppers to skillet and adjust heat if necessary.  Once onions are tender, add corn, sausage, Cajun seasoning, tomatoes and stock. Turn heat to med-low and simmer 10-15 minutes.

While sauce is simmering cook pasta according to package instructions, drain and set aside.

Combine milk and flour in a cup to create a surrey. Pour into sauce, stir and allow it to thicken.  Stir in shrimp and allow them to cook to light pink color. Stir in cheese and gently toss sauce into the pasta.

Tuesday, March 26, 2013

Mexican Lasagna

I love lasagna, but find that I very rarely make variations on the classic recipe. I was really craving Mexican food and pasta one night, and decided that this would fit the bill. This recipe is based off a recipe I found on Taste of Home. I changed around a few ingredients and built mine a little differently. Ron and I loved the non-traditional lasagna flavors and how easy it was to put together. When making lasagna it always seems like you have to dirty every dish in the house, but this recipe is pretty good on keeping the dish load down. Delicious, gooey and cheesy? Check! I think this lasagna will definitely be coming back to our dinner table again!


Ingredients

1 1/2 lean ground beef or ground turkey
1 16 oz can refried beans
1 4 oz can diced green chilies
1 envelope taco seasoning (I use gluten free)
2 tablespoons salsa (I used medium)
3 cups shredded cheddar cheese, divided
12 ounces lasagna noodles (I use gluten free)
1 16 oz jar salsa (I used medium)
2 cups light sour cream
1 egg
Sliced black olives
3 green onions, chopped


Instructions


Preheat oven to 350 degrees.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and salsa.

While beef with cooking, cook noodles according to package instructions. Drain, rinse and set aside.

In a medium bowl, mix sour cream and egg together. Set aside.

Spray a 13x9 baking dish with cooking spray, layer a third of the noodles, meat mixture and sour cream. Sprinkle with 1 cup of cheese. Repeat layers twice.

Pour salsa over the top of the lasagna. Cover and bake for 1 hour or until heated through.  Let stand for 10-15 minutes before cutting.  Top with black olives and green onions.

Monday, March 25, 2013

Churro Chex Mix (Gluten Free)

Oh. My. God. This is the best Chex mix I have ever had. I originally found this on Pinterest, but adapted the recipe from Just Another Day In Paradise. I love churros (some of my friends said it was like cinnamon toast crunch too) and immediately wanted to try out this snack. I brought this up to my girls weekend in Door County and we gobbled it up (I left a bag for Ron too for a March Madness snack).  I adjusted the cereal and sugar amounts to my tastes and I thought it turned out really well. I already decided that I am going to send this with Ron for a snack at his next cribbage tournament.... mainly so I get to eat it again!


Ingredients

10 cups gluten free rice Chex cereal (you can use regular if you as well)
3 cups cinnamon chips
1/2 cup powdered sugar
1/3 cup granulated sugar
1 1/2 tsp ground cinnamon


Instructions

Pour Chex cereal into a bowl. Set aside. Combine sugars and cinnamon in another small bowl. Set aside.

In a microwavable bowl, melt the cinnamon chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. Continue with additional 30 seconds until completely melted. Pour melted cinnamon chips over the cereal. Stir gently until cereal is well coated.

Sprinkle with half of the cinnamon sugar mixture. Toss to coat. Pour out the cereal onto a large ziplock. Add the rest of the cinnamon sugar mixture and shake gently to coat.

Friday, March 22, 2013

Weekly Meal Plan 3/25 - 3/31

Happy Monday!

I had a relaxing girls weekend in Door County this post weekend filled with cocktails and laughter. Ron and Kellen had a boys weekend filled with basketball. I can't believe that Easter is on Sunday! It feels like the weeks have flown by since Kellen joined us. This week is pretty low key, but the weekend is going to be fun! We are going to an egg hunt with my sister, Gabriel and our friends on Saturday and celebrating with Ron's family on Sunday. I hope everyone has a lovely week!

Monday:  Crockpot Pesto Ranch Chicken, Mashed Potatoes, Green Beans and Salad
Tuesday: Spaghetti Cabonara and Salad
Wednesday: Dinner with my Parents
Thursday: Sloppy Joe Pot Pie, Broccoli and Salad
Friday: Crab and Shrimp Corn Chowder
Saturday: Dinner with my Sister and Nephew (my parents are in FL): Baked Ham, Hame Gravy, Mashed Potatoes, Mushrooms, Steamed Broccoli, Whiskey Glazed Carrots and 7-Up Biscuits
Sunday: Easter Celebration with Ron's Family

Treats: Bacon Deviled Eggs, Cannoli Cheesecake and Carrot Cake Cookies

Thursday, March 21, 2013

Improv: Curry Risotto with Carrots, Peas and Shrimp

I am back to the Improv Cooking Challenge! I took a little break after Kellen was born because I participate in a few different challenges, and did not want to juggle too much while adjusting to our baby boy.  It feels good to come back to the challenge because I really enjoy the Improv Challenge. If you are wondering how it works it is very simple- cook anything with the two assigned ingredients. This month the ingredients were peas and carrots ("Jenny and Me, we was like peas and carrots"...Ron's favorite movie).  I debated between a few different ideas before I decided to create a risotto. I make a lot of risottos (in case you didn't notice), and decided that curry was the way to go. I added in a little shrimp and we had a delicious meal. Ron and I love curry and thought this recipe was spot on!

Big thank you to Kristen of Frugal Antics of a Harried Homemaker for always being our fearless hostess! Check out her blog if you would like to join the fun!


Ingredients

1/2 cup chopped carrots
1/2 cup frozen peas
1 shallot, diced
1 clove garlic, minced
1 Tbl butter
1 Tbl olive oil
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 1/2 tsp curry powder
1 lb shrimp, peeled and devined
1/4 cup Parmesan cheese
Salt and Pepper, to taste


Instructions

Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add carrots and cook for 5 minutes. Add shallots and cook for 2 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add curry powder, shrimp and peas when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook till pink. Right before you serve the risotto, stir in the cheese and season with salt and black pepper. 

Wednesday, March 20, 2013

Crockpot Teriyaki Chicken



I am having a lot of fun with this new recipe swap. I always love finding different bloggers and trying different recipes. This is the second round of the Surprise Recipe Swap hosted by Hungry Little Girl.  This time I received Attainable Cuisine. I reviewed all of the different recipes before deciding on Crockpot Teriyaki Chicken. I love my crockpot and I love teriyaki chicken, but for some reason have never made it before. This recipe is really easy to put together and really delicious. I loved the salty sweet flavors of the chicken! It is awesome when a few ingredients pack great flavor. 

Thank you for an awesome new recipe!  

Ingredients

2 1/2 lbs chicken breasts
1 cup brown sugar
3/4 cup soy sauce
1 tsp minced garlic
1 tsp minced fresh ginger
1 medium onion, chopped


Instructions

Place chicken breasts into crockpot. Sprinkle onions evenly over chicken.  In a medium bowl mix all other ingredients. Pour over the chicken.  Set temperature on low for 6-8 hrs.

Serve with brown rice.

HungryLittleGirl

Tuesday, March 19, 2013

Hawaiian Chicken Sandwiches

This recipe from Katie of So Tasty, So Yummy has been making it's way around the blogpsphere for awhile now, and I finally got around to making it last weekend. Honestly, this sandwich is sooooo delicious. I love the sweet and salt marinade, add in the grilled pineapple and it is mouth watering. I loved how easy these sandwiches were and the following day I made sure to pass the recipe to a few co-workers.

Thank you Katie for a fantastic new recipe! I am already looking forward to enjoying these on our deck in once summer come (it kind of feels like that will never happen!).

The baby front has been busy lately! Kellen has started rolling over, and has become more and more active. I seriously feel like I just left the hospital....Everyone was spot on when they told me that you blink and a few months have gone by!



Ingredients
1 large boneless skinless breast of chicken
1 small can pineapple rings (4 rings)
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon dijon mustard
2 hamburger buns or kaiser rolls
2 slices provolone cheese


Instructions

Pound out the chicken breast and slice into two pieces. Combine the juice from the pineapple can, soy sauce, brown sugar and mustard. Marinate the chicken 4 hours or overnight in the the juice mixture. Prepare your grill. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese with 3 minutes left. While the chicken is grilling, add the pineapple rings halfway through, turning once. Serve on the buns with two pineapple rings each.

Monday, March 18, 2013

Guinness Chocolate Cheesecake

Happy (Belated) St. Patrick's Day!

Last night, Ron and I met my parents for corned beef and cabbage with Kellen in tow (he slept the entire time). I loved corned beef and wish it was on the menu more often than once a year! For dessert we celebrated with a Guinness chocolate cheesecake. I found this recipe at Closet Cooking and was very yummy and festive. I have to say I like my other recipe for chocolate cheesecake better (texture is better), but this was a delicious treat. I changed to crust to use oreos versus using graham crackers and cocoa powder and the result was great.


Ingredients

18 Oreo cookies
2 Tbl butter, melted
12 ounces dark chocolate, chopped
2 tablespoons heavy cream
3 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
3/4 cup Guinness


Instructions

Preheat the oven to 350 degrees.

Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely on a rack.

Melt the chocolate in the cream in a double boiler.

Cream the cream cheese and mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.

Pour the mixture into the spring form pan.
Bakefor 60 minutes. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.Let it cool completely.

Chill the cheesecake in the fridge overnight.

Weekly Meal Plan 3/18- 3/24

Happy Monday!

I hope everyone had a lovely St. Patrick's Day. It was a little special because last year on St. Pat's Ron and I found out I was pregnant. What a lucky charm he has been! This week is pretty low key, but this weekend is my annual trip to Door County with my girlfriends- I can hardly wait! Hope everyone has a lovely week!

Here is what is on tap:

Monday: Mexican Lasagna and Salad
Tuesday: Crockpot BBQ Pork Sandwiches, Cheesy Potatoes and Salad
Wednesday: Crab and Shrimp Corn Chowder
Thursday: Santa Fe Chicken, Cilantro Lime Rice and Black Bean Bowls
Friday: Mississippi Pot Roast, Mashed Potatoes and Salad
Saturday: Girl's Weekend in Door County! (Churro Chex Mix and Cheesy Chicken Sandwiches)
Sunday: Pizza

Friday, March 15, 2013

Chocolate Mocha Souffle

Time for a Recipe Swap!
 
The theme for this month is desserts....yummy! I submitted my recipe for mini chocolate cheesecake and received Chocolate Souffle from Nichole of Cookaholic Wife.  Like Nichole, I never made souffle and always felt it was a very difficult dessert. However, it could not have been easier! My standmixer did most of the work, but it was still a lot easier than I ever imagined. The originally recipe called for 1/4 tsp of instant coffee and I thought it would be great to draw out a little more coffee flavor. My husband loves mocha and I increased the amount of coffee to 1/8 cup. I loved the more "mocha" flavor, but if you love simple chocolate keep the instant coffee amount to 1/4 tsp, not 1/8 cup.
I have to apologize for the photo! My originally photos was not wanting to load last night and I couldn't get it to behave this morning as well. The photo posted it a little blurry and hopefully I will get it sorted out with the better picture.
Thank you  Nichole for a new delicious recipe- I loved trying something new- and thank you to Sarah of Taste of Home Cooking for organizing the swap!

Ingredients

4 eggs
1/2 cup semisweet chocolate chips
1/8 cup instant coffee (& 3 Tbl water)
1 Tbl cocoa powder
2 Tbl sugar
2 tbsp. powdered sugar


Instructions

Preheat the oven to 400 degrees. Spray 5 six-ounce ramekins with non-stick cooking spray and place them on a sheet pan. 
Separate the eggs, placing the whites in the bowl of your stand mixer. Place two of the yolks in a separate bowl. Discard or save remaining yolks for another use. 
Attach the whisk attachment to your stand mixer and beat the egg whites on medium-high speed until foamy. Slowly add in the sugar, a little bit at a time and continue to beat until stiff peaks form. 
Meanwhile, dissolve the instant coffee in 3 tbsp. water. Then whisk in the cocoa powder and mix it all into the egg yolks. 
Place the chocolate chips in a microwave safe bowl, and microwave at 30 second intervals, stirring each time until smooth. Then stir the melted chocolate into the egg yolk mixture. 
Gently fold half of the chocolate mixture into the egg whites, being careful not to deflate the egg whites. Once combined, add in the remaining chocolate mixture and fold until it is all combined. 
Spoon the mixture into the prepared ramekins and bake for 11 minutes or until just firm to the touch. Sprinkle lightly with powdered sugar and serve immediately.

Tuesday, March 12, 2013

Weekly Meal Plan 3/11 - 3/17

Happy Tuesday!

I am a little late with our weekly meal plan after a little bout of the flu hit yours truly Sunday night...ugh.  This week is pretty low key and will end with a fun weekend. Kellen will be staying at Grandma and Grandpa's house on Saturday night which means Ron and I get a free night! Perhaps a little early St. Patrick's Day celebration.... On Sunday we are celebrating Easter and St. Pat's because my parents will be in Key West on Easter (we will be joining them a few weeks later!).

Have a wonderful week!

Monday: Leftovers
Tuesday: Out to Dinner with My Friend Emily
Wednesday:  Out for Volleyball
Thursday: Honey Lime Shrimp, Curry Risotto with Carrots and Peas (for Improv) and Salad
Friday: Hawaiian Chicken Sandwiches, Potato Wedges and Salad
Saturday: Out for Thai
Sunday: Family Celebration! Crockpot Corned Beef and Cabbage, Potatoes, Onions and Carrots

Monday, March 11, 2013

SRC: Apple Sangria


It's time for another Secret Recipe Club reveal!

Secret Recipe Club

This month I received Cafe Lynnylu. Her pictures are stunning!
It was really fun to look at all the different recipes and beautiful photos. After browsing I decided on Apple Sangria (originally from Cooking Light).  I love sangria and was excited to try this recipe- perfect for our Saturday evening cocktail. Ron and I really liked this recipe and the only this I would modify is to leave out the cloves because they were a bit strong for me. Thank you for a delicious new cocktail! Check out the other Secret Recipe Club participants below!


Ingredients

3 cups chopped macitosh apples
1/4 honey
1/2 cup apple cider liqure (or apple snapps)
3-4 cloves
2 cinnimon sticks
2 sliced of fresh ginger, peeled and cut into 1/4 inch pieces
1 large orange, quartered
1 lime, quartered
1 bottle (750 ml) Syrah or red wine of choice
1/2 cup club soda
Apple sliced for garnish


Instructions

Combine first 9 ingredeints in a pitcher. Refridgerate about 4 hours. Strain wine mixture and discard solids. Pour about 2/3 cup sangria over ice. Garnish with an apple slice. Makes 4-6 servings.

Tuesday, March 5, 2013

Beef and Vegetable Curry Casserole

It is no secret that I love casseroles. I know that some people do not find the all-in-one meal concept very appealing, but I love it. I am a food mixer- a bite here, a bite there, a little crunch and a little cheese.  I saw this recipe from Dessert Now, Dinner Later and thought it sounded different an yummy. I love curry and the casserole idea sounded great. The original recipe did not have any veggies or cheese (key casserole ingredients in my opinion) so I added some to our version. We also used corn flakes over bread crumbs and I increased the amount of curry.  I really liked the way the casserole turned out. I think it could have used a little more cheese, but I am a cheddar cheese freak and always like a little extra. This was a great weeknight meal and we will certainly make it again!



Ingredients

1 1/4 lb lean ground beef
1/2 white onion, chopped
1 can cream of chicken soup
3/4 soup can of milk
2 1/2 cups cooked brown rice
1 1/2 cup frozen vegetable blend (I used broccoli and cauliflower)
1/3 cup grated cheddar cheese
2 1/2 tsp curry powder
Salt and Pepper to taste
2 cup corn flakes
2 Tbl melted butter


Instructions

Preheat oven to 350 degrees.

Brown hamburger and onion in a large skillet. Drain and set aside.

Mix soup, milk, rice, veggies, curry powder, cheese, salt and pepper in a large bowl. Add hamburger and onions. Mix well.

Layer mixture into an 8x8 casserole dish. Crush corn flakes in a ziplock bag and toss with melted butter. Sprinkle cornflake topping over beef. Bake uncovered for 45 minutes.

Monday, March 4, 2013

Blue Cheese and Swiss Chard Risotto

As you probably can tell I love making risotto.... I love that there are endless possibilities of different flavor combinations. I love that it can be a main dish or a side. I love that it can please both meat eaters and vegetarians because it is easily adaptable. I love that I get to use wine to make it and that means I get to drink wine.  I also love blue cheese and have not made a risotto with blue cheese yet. I was originally going to use kale, but decided to try something new a use swiss chard. I loved the flavors of this risotto and can't wait to make it again. I think next time I would add a little bacon or panchetta. If you are not a fan of strong cheese a recommend tasting as you go so it does not become to strong for you. 


Ingredients

1 Tbl butter
1 Tbl olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup arborio rice
1/4 cup white wine
4 cups chicken stock
3 cups chopped swiss chard
1/4 crumbled blue cheese (plus a little extra to sprinkle on top)
2 Tbl Parmesan cheese
Salt and Pepper, to taste


Instructions

Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add shallots and cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add swiss chard when last portion of stock is added. Stir until swiss chard had cooked down and wilted. Right before you serve the risotto, stir in the Parmesan and blue cheese. Season with salt and black pepper. Top with additional cheese if desired.

Weekly Meal Plan 3/4 - 3/10

Good Morning!

Is it really Monday? How does the weekend fly by and the week feel like it takes forever? Ron and I had a little getaway to Milwaukee this weekend to celebrate his birthday with a few friends. Today is Ron's birthday and we are going out to dinner with my parents and Kellen to one of Ron's favorite restaurants. I am hoping for a pretty low key week so I can finally get a few things done around the house.  It is awesome to have a weekend away, but I come home feeling very behind!

Hope everyone has a lovely week!

Monday: Happy Birthday Ron! Out to Dinner @ Plae Bistro
Tuesday: Spaghetti with Meat Sauce and Salad
Wednesday: Out to Dinner with Ron's Family
Thursday: Crockpot Teriyaki Chicken, Rice and Salad
Friday:  Out for Sushi with the Girls
Saturday: Oven Roasted Salmon with Parmesan Crust, Pesto Roasted Potatoes and Salad
Sunday: Seafood Corn Chowder and Salad (Dinner with my parents)

Treats: Apple Sangria and Chocolate Souffle 

Friday, March 1, 2013

Recipe Swap: Tilapia with Tomato Bacon Butter

Time for another recipe swap!


The theme for this swap was blogger's choice (one of my favorites). I was assigned The Jey of Cooking. I was excited because she has a lot of delicious recipes to choose from. I looked at most of her recipes and settled on Tilapia with Tomato Bacon Butter. My husband loves butter and bacon.....and I had some tilapia in my freezer waiting to be eaten. This recipe is really easy to put together and I loved the bacon flavor. Ron is not normally a tomato fan and he loved the flavors of this dish (tomatoes included!). 

Jey has other wonderful recipes on her blog (Quinoa Crusted Chicken sounds delicious!)- so check her out!

Thank you Jey for a delicious new recipe and thank you to Sarah for hosting our swap!


Ingredients

2 Cups Water
1 Tbl Kosher Salt
2 tsp Sugar
4 Tilapia Filets
4 Slices Uncooked Bacon, finely chopped
1 Clove Garlic, thinly sliced
1/2 tsp Smoked Paprika
1 Pint Cherry Tomatoes, halved
2 Tbl Butter


Instructions
Combine the water, kosher salt and sugar in a shallow baking dish. Mix until dissolved. Add the tilapia and let stand 20 minutes.

Heat a medium skillet over medium heat. Add the chopped bacon and cook 3-5 minutes until almost crisp. Add the garlic and cook an additional two minutes, stirring frequently. Add the paprika and stir for 30 seconds. Add the tomatoes and cook until just softened, about 3 minutes. Remove from heat and stir in butter. Transfer the bacon tomato butter to a small bowl.

Return skillet to medium heat. Remove the fish from the water mixture and pat dry with paper towels. Cook the tilapia fillets 3-5 minutes per side.

Transfer the tilapia to plates and top with the bacon tomato butter.