Zucchini Wrapped Baked Salmon

ZUCCHINI WRAPPED SALMON

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Its almost that time of year again.... harvest season. That crazy time of year when your friends, family and every neighbor you know is harvesting zucchini from their lovely gardens, and gladly giving it away by the bushel. So what do we do with this squashy vegetable... Yes it can be grilled and steamed and stir-fried, but how about using it as a flavor infused wrap to cook your salmon in? Well, that is exactly what I did! I had a sneaking suspicion that if I mixed its earthly flavors with a bit of lemon it would compliment the salmon perfectly.... and BOY was I right! This NEW Homestead Seasoning Recipe is going onto my "Favorites List" IMMEDIATELY!
Very few ingredients, a little bit of prep and cooking time and you will look like a gourmet chef in front of your family and friends.

INGREDIENTS

1 or 2 Fresh Salmon Fillets (you can use frozen, but they need to be thawed before cooking)
2 or 3 Tablespoons HOMESTEAD SEASONINGS FISH RUB 
1 Medium Lemon sliced
1 Large Green Zucchini Ribbon Sliced
2 Tablespoons Olive Oil
Pinch HOMESTEAD SEASONINGS Himalayan Pink Salt (Optional)
Parchment Paper

INSTRUCTIONS

 First you will want to gather a few common kitchen tools, a good veggie peeler or cheese slicer (the cheese slicer works better, but if you are patient either will work just fine) Wash the zucchini and dry it off and then start "peeling" ribbons of zucchini, slowly. Try to get as many uniform ribbon/slices as possible. You will need about 12-15 ribbons per large fillet of salmon, but it never hurts to have a few extra just in case. 

 Once you get as many ribbons as you need set them aside and lay out a large square of parchment paper on the counter. Layer the zucchini, overlapping each piece a bit. I lined up the green edges uniformly so that it would look "really cool" once it was wrapped and cooked around the salmon... (and in case you didn't know I've heard "really cool" is a fancy, technical cooking term ha!)

 All lined up and ready for the next stage... I sprinkled a pinch of Himalayan Pink Salt on the zucchini then carefully laid the salmon fillet in the center of the zucchini strips. Rub fillet with lightly with olive oil, and generously cover with the HOMESTEAD SEASONINGS FISH RUB. It is a beautiful spice blend, filled with all sorts of yummy goodies that bring out the very best flavors of your fish.

Top the seasoned Salmon Fillet with the freshly sliced lemon, and don't be stingy with the lemons! At this point I was getting really excited- mostly because my kitchen smelled amazing and the dish was looking SO pretty!

Around now you will want to go ahead and preheat your oven to 300 degrees, yep 300 degrees...  I like to cook my fish Low and Slow! Now I wont lie to you, this next part was pretty dang fun! Starting at the top- you will begin wrapping the zucchini around the Salmon and Lemons in a braiding-like fashion, overlapping the ends of the zucchini all the way down.

 Once the fillet is completely wrapped, its ready to be cooked. Fold in the short corners of the parchment paper over the ends of the fillet and then wrap the long corners over the middle of the fillet. (like how Subway wraps up their foot-long sandwiches) Place the wrap(s) on a cookie sheet or casserole dish and into the 300 degree oven they go!

For a standard Salmon Fillet you will want to cook it for about 20 minutes, if you are cooking a thicker fillet 25 minutes should do the trick. The fish will be lighter pink and flaky when its cook and ready to eat! When the Salmon is ready let it sit for about 5 minutes before slicing. I used a sharp kitchen knife and sliced the fillet into about 3 inch serving sizes, then served it over penne pasta. It would also be delicious over rice, cous-cous, quinoa or even served just by itself.

 However you serve it, get ready for a real treat~ The zucchini steams the salmon perfectly, keeping it moist, flaky and soaks up the herbs and zingy lemon juice in the process.  I absolutely loved it and went back for seconds (and just between you and me... I had thirds later that night) Which you can do because this meal is Low-Fat, Low Sodium and full of the vitamins that keep your brain and body super happy! Enjoy~

Crazy Crockpot Chicken Thighs

CRAZY CROCKPOT CHICKEN THIGHS

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This recipe was lovingly named by the elder of my two children.

He recently turned 11, and I am loving how much his quirky personality grows and changes each day... its growing and changing ALMOST as fast as he is Ha!      Any-who back to the business of food...

 

So what makes this Chicken "crazy" you ask? 

Well as I was preparing to make dinner, and getting all of my ingredients out- I pulled out our HOMESTEAD SEASONINGS SEAFOOD BLEND –the one with the little orange crab on the front, and set it on the counter by the fresh chicken thighs. He seemed a bit perplexed, looking back and forth between the spice and the chicken and with an all-too-familiar, are you loosing your mind again mom?... look and said “Mom, either you are confused or that meat came from one CRAZY looking crab. I laughed so hard Dr. Pepper almost came out of my nose, but it was worth it because that was the moment Crazy Crockpot Chicken was born!

 

In case you were wondering, I'm not TOTALLY crazy… the wonderful thing about ALL of the HOMESTEAD SEASONINGS Blends and Rubs is that they were created with a specific meat or dish in mind, BUT that doesn’t mean they aren’t amazing when you get a little crazy and mix it up. The seafood blend has a delicious mix of citrus and lemon and dill undertones. Which makes it delicious on seafood, chicken, baked potatoes, grilled veggies and even some cuts of pork. The possibilities are endless!

This recipe is about as easy as it gets. Its what I like to call a simple RUB>COOK>EAT situation and perfect for a crazy weekday meal…just how I like it- barely any prep, very few ingredients and the crockpot will do the rest of the work.

INGREDIENTS

4-5 Large Chicken Thighs, cleaned & trimmed (fresh or frozen will work)

2 Tablespoons Olive Oil

2-3 Tablespoons HOMESTEAD SEASONINGS SEAFOOD RUB

1 Tablespoon Lemon Juice

¼ cup of water

HIMALAYAN Pink Sea Salt and Pepper to taste (optional)

INSTRUCTIONS

Pour ¼ cup of water into bottom of the crockpot, place the Chicken thighs right side up in the crockpot and brush with olive oil. Cover each Chicken Thigh well with the HS Seafood Rub and sprinkle with the lemon juice and salt and pepper if you choose. Set the Crockpot on low and cook for 5-6 hours. At around the 6 hour mark, the meat will be so tender it will fall off the bone! Outstanding!

I love serving this CRAZY chicken with a nice Rice Pilaf or even Parmesean Cous Cous. 

It also goes great with our 

Salt–Free/ Flavor-Full Baked Squash Fries 

 which I will be posting later this week, so check back soon!!

You never know what might happen if you step outside the box, and if you make something crazy at your house with our seasonings we want to hear about it, send us your recipe and a few nice pictures and we might feature you right here on our Homestead Seasoning Blog!

Black Sesame Sauteed Green Beans

BLACK SESAME SAUTEED GREEN BEANS

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Is there anything better than fresh produce in the summer? Confession... when its over 100 degrees outside I get a little overwhelmed around dinner time, but I can ALWAYS talk myself into firing up the stove for a bit of fresh produce. Today I got a great deal on some freshly picked green beans, and couldn't wait to cook them up. This recipe is fast, simple and adds tons of flavor without overwhelming the crispy earthy goodness of the green beans.

INGREDIENTS

1 lb. fresh green beans, washed, stem-ends removed

2 Tablespoons HOMESTEAD SEASONINGS VEGGIE BLEND

2 Tablespoons extra virgin olive oil

drizzle of dark sesame oil

2 teaspoons of garlic powder

2 Tablespoons toasted black or white sesame seeds

HIMALAYAN Pink SEA SALT and fresh ground pepper to taste

pinch of cayenne (optional)

INSTRUCTIONS

1. Cook the prepared green beans in a pot of boiling water for two minutes. 

Immediately remove from water and plunge into a big bowl of ice water to stop cooking. Drain. Blot dry.

2. In a saute' pan heat oil over medium heat and then add Green Beans, HS Veggie Rub and garlic powder. Cook for 2-3 minutes or until the bean begin to brown a little. Remove pan from heat, add the remaining ingredients- tossing gently to coat. Serve immediately.

 FAST, delicious and healthy .... three of my favorite things in the kitchen! Enjoy~

Lemon Herb Shrimp Scampi

LEMON HERB SHRIMP SCAMPI

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Today was just one of those days.... everything is running 20 minutes late, kids have extra curricular activities in two different directions, husband forgot to eat lunch and comes home starving-- you know, the whole house is filled with, what we like to call, HUNGER MADNESS.
SO.... needless to say- I needed a yummy dinner that could be on the table SUPER FAST- I love having a few delicious throw together dinners that take less than 20 minutes to make start to finish, but taste like I was slaving over a hot skillet all afternoon.

If you have shrimp fans in your house, they will LOVE this one! A little bit of butter, a zingy lemon or two and the perfect blend of herbyness that HOMESTEAD SEASONINGS is famous for! Add this shrimp to some fresh grilled veggies, or a batch of angle hair pasta and you will create a meal that will keep your sailors smiling!


INGREDIENTS

1/3 cup olive oil

1 pound fresh shrimp, medium-sized, deveined with tails off

1 1/2 tablespoons HOMESTEAD SEASONINGS SEAFOOD BLEND
1 1/2 tablespoons HOMESTEAD SEASONINGS FISH RUB

Juice of one Lemon (or about 2-3 tablespoons of lemon juice)

Pinch or two of sea or HIMALAYAN PINK SEA SALT and fresh black pepper (optional)

2 tablespoons butter

INSTRUCTIONS

1. In a Medium sauce pan, heat the olive oil over medium heat, add the cleaned and deveined shrimp to the olive oil. Generously sprinkle the HS SEAFOOD BLEND to the shrimp and let cook for 5-7 minutes. Toss the shrimp to turn them over and add a bit more of the SEAFOOD BLEND. Cook an additional 5 minutes or until the shrimp turn pin k and start to curl.
2. Remove pan from heat. Add lemon juice, butter and salt and pepper if you choose. Once the butter has melted give them another toss to coat them entirely and they are ready to serve! Would be delicious over Angel Hair Past, Parmesan Couscou, or your favorite Rice Recipe 

I love to serve this Shrimp recipe with freshly roasted red peppers, baked asparagus or when I am lucky - fresh steamed green beans! Its the perfect meal! When you only have like 10 or 15 minutes to throw something together.... so why not throw something delicious together!!

Dang Cute! Personal Pot Pies

DANG CUTE PERSONAL POT PIES

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This recipe came about because I fell in love with a dish... or dishes in this case. My children and I were walking through the local dollar store when we stumbled upon the cutest little casserole dishes I have ever seen! Just the right height and depth for a personal sized pot pie.... and poof ! Just like that I knew they were coming home.


< < < < < < < < < < < < Look how cute they are!!

When we got home MY cutie-pie children were just as excited as I was to put our new dishes to work. Since making pot pies are a "fun for the whole family" activity, we washed our new dishes, (and of course -our hands) and got to work!






INGREDIENTS
2-3 cups Cooked and Diced Chicken Breasts
1 1/2 tablespoons HOMESTEAD SEASONINGS CHICKEN RUB
1/2 teaspoon Garlic Powder
1 teaspoon Oregano
2 Small cans Cream of Chicken Soup
1/4 cup Milk
1/4 cup All-Purpose Flour
1 12oz. bag frozen Peas & Carrots
1 can of (8) Refrigerated Biscuits (I like the home-style buttermilk kind) 

< < < <  DOUBLE DUTY ALERT : If you happened to make our recipe for BAGGY BAKED CHICKEN earlier in the week-- this recipe is a great opportunity to dice the left over chicken and use it up! Just reduce the HS Chicken Rub in this recipe to 1 tablespoon instead of 1 1/2 tablespoons. Now back to the fun! > > > >

NOTE: I am going to write the instructions for individual pot pies, but if you would rather make a family sized dish, and 8x8 square baking dish or 9 inch pie pan could be used as well. 

 INSTRUCTIONS

 1. Heat oven to 425 degrees. Grease the bottoms and sides of the individual dishes well. Press one biscuit into the bottom of each dish, and poke with a fork to release steam. Put the individual dishes on to a large cookie sheet, and place in the oven. Bake the bottom crusts in the oven for 10 minutes, or until they begin to brown. 

 Golden Perfection!

2. In a medium sauce pan combine Flour, HS Chicken Rub, Garlic, Oregano, Cans of soup and Milk. Bring to a Boil . Boil two minutes, stirring frequenly. Once sauce beging to thicken remove from heat and stir in the Diced Chicken and Peas & Carrots.

3. Spoon chicken mixture into the individual dished, giving each equal potions. Roll out the remaining (4) biscuits into a large, but thin circle. Place one biscuit gently on the top of the chicken mixture. Put the individual dishes on to a large cookie sheet in-case they boil over, and place in the oven. 

Bake for an additional 15 minutes or until the tops are golden brown.

4. Once the tops are golden brown, remove from the oven and let rest for 10 minutes. 

Grab a fork and enjoy!

SO......I don't know about you, but around these parts we love individual sized things.... there is just something more exciting about eating about a meal that is made just for you! These were a HUGE hit with the kiddos! (and the fact that they can be part of a DOUBLE DUTY DINNER made it a huge hit with the Mom too!)  Want to see more of our DD DINNERS? Check out our DDD LOG page and get ready to have some extra time on your hands~

Crockpot Peppercorn Beef Brisket

CROCKPOT PEPPERCORN BEEF BRISKET

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I have never been a big fan of Brisket or Corned Beef.... until recently. I was staying at my sisters and her husband, who is an amazing cook by the way, made it for all of us. I was BLOWN away!! I had always thought it had to be dry and fatty, too peppery and rubbery... pretty much GROSS- but like so many other things in my adult life, I was way WAY wrong.
It was tender, flavorful and it melted in your mouth. I was so excited to try his method of cooking brisket, but with the HOMESTEAD SEASONINGS Salt-Free spices!

INGREDIENTS

4 1/2 pounds corned beef brisket

3 tablespoons HOMESTEAD SEASONINGS BEEF RUB

1/4 cup black peppercorns

1 teaspoon garlic powder

1 onion, peeled and quartered

INSTRUCTIONS 
Place the corned beef briskets into a large crockpot. Fill the pot with enough water to cover the briskets by 1 inch. Add the HS Beef Rub, peppercorns and garlic powder and quartered onions. Cover the crockpot and set on high for 1 hour. At the end of an hour the water in the crockpot should be boiling. Once the liquid comes to a boil, reduce the heat to low, cook for an additional 3-4 hours, checking hourly, and adding more water if necessary to keep the meat covered. Once the time is up-- carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I usually discard the cooking liquid, but it can be used to cook cabbage and other vegetables if needed. It will be so tender and juicy... it will literally fall apart in your hands! Serve with potatoes, cabbage or on hearty artisan rolls for a "grab and go" situation-- Pot Luck Dinners, Football Games, Office Parties the works!

 > > > > > > > > >  > > > YUMMY!!
Seriously... look how deliciously juicy it is! Even though its close to midnight... I'm starting to talk my self into a meaty midnight sandwich!

Crockpot Sticky BBQ Meatballs

CROCKPOT STICKY BBQ MEATBALLS
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This weekend we have a bunch of friends coming into town. Some will be staying with us which is awesome, but the kicker is that we never really know when they will be pulling into town. The drive from Salt Lake takes about 4 hours and they usually leave right after work, (without stopping for dinner,) so I always try to have something delicious and filling for them to nosh on when they get here. My crockpot is my weapon of choice in this situation. I can tackle dinner for my family AND our late night visitors in one fell swoop!

Now PAY attention cause I am going to throw a little curve-ball at you... For this particular recipe I actually use the HOMESTEAD SEASONINGS PORK RUB, and not the BEEF RUB. It has all those tasti-fied browns sugars & homestyle bbq flavors that I was looking for in this dish, and its a super simple SET & FORGET recipe, which I love!

INGREDIENTS
1 bag (48 ounces) frozen meatballs
1 bottle (28 ounces) your favorite BBQ sauce
3 tablespoons HOMESTEAD SEASONINGS PORK RUB
1/8 cup Apricot jelly or preserves (optional)
1/8 cup Honey

INSTRUCTIONS
Combine meatballs, BBQ sauce, HS PORK RUB, Honey and apricot preserves in a crockpot.  Heat on High until warmed through, then set to Keep Warm until your guests are ready to enjoy them.

Baggy Baked Chicken

BAGGY BAKED CHICKEN BREASTS

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I remember being a little gal in my moms kitchen helping her make "Shake & Bake" chicken, and how I was always blown away by the fact that she could put a plastic bag in the oven and it didn't melt or ruin the dish in any way?? Crazy oven voodo.... or was my Mama just magic? I never really found out exactly-- I still to this day think those plastic oven bags are made from kitchen fairy dust or something... so maybe I AM totally crazy. I realize that these OVEN BAGS are not a new thing, but I just recently began using them in my own kitchen, and was amazed at how juicy the food stays when I cook with them. Reynolds Oven Bags are my favorite. They are not super expensive but definitely worth their weight in gold when baking chicken- one of those dishes that is so easy to over cook.

INGREDIENTS

4 tablespoons HOMESTEAD SEASONING CHICKEN RUB 

1 1/2 cups Breadcrumbs or Panko 

1/2 tablespoon Basil

1/2 teaspoon Garlic Powder

2 tablespoons Parmesan Grated Cheese

6 boneless, skinless chicken breast halves 

(about 1-1/2 lbs.)

1/4 cup olive oil or vegetable oil 

1 Oven Bag

INSTRUCTIONS
Preheat oven to 400°. Combine HS Chicken Rub, bread crumbs, parmesan cheese, basil and garlic powder in a separate bowl.  Dip the cleaned and trimmed chicken in oil and then into the bread crumb mixture, coating both sides really well. Place the cooking bag inside a 13 x 9-inch roasting pan. Carefully arrange chicken inside the cooking bag and use the provided tie to loosely close the bag.  Bake 20 minutes or until chicken is thoroughly cooked. 

Once its ready I usually cut the bag open at the top and then slice it down the middle. This creates two flaps that will fold back easily, so you can get the chicken breasts out without making a big mess ha! I love serving this chicken with homemade mac & cheese and mixed veggies... I know it seems like a kiddie meal, but all of the adult (or whatever I am) love it just as much as the little ones!

< < < < < <   DOUBLE DUTY ALERT   > > > > > >
If you have the ability to make extra chicken, Set it aside because this recipe makes a perfect  DOUBLE DUTY DINNER when paired with our Dang Cute Personal Pot Pies or our Hearty Homestead Chicken Pot Pie recipes it can save you tons of time, preparing, cooking and dicing chicken!
LESS TIME in the kitchen means MORE TIME with the LOVED ONES you are cooking for!

Irish Beef Stew and Mashed Potatoes

IRISH BEEF STEW                      

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INGREDIENTS:
2 teaspoons olive oil
2 pounds beef chuck pot roast cut into cubes
2 tablespoons Homestead Seasonings BEEF RUB-
1-2 tablespoons of flour
1 teaspoon thyme
1 teaspoon sage
6 cups beef broth low sodium
1 pound carrot cut into 2 inch pieces
2 cups mushrooms sliced or 2 cup fresh cut green beans
1 white onion chopped
1 pound of potatoes cut into large cubes
salt and pepper to taste
Servings: 10+
Prep Time: 15
Cook Time: 6-8 Hours on Low

INSTRUCTIONS:

In a large skillet, heat oil, add beef and saute on all sides until browned. Sprinkle beef with flour, HOMESTEAD SEASONINGS BEEF RUB, thyme and sage and then saute and additional two minutes. In the crock-pot add the beef and drippings from saute' pan, prepared veggies and and beef broth.... Stir and cover then cook on low for 6 to 8 hours. Salt and pepper to taste--- Delicious!

Serve Stew all by its self.... (cause it's freaking yummy)
or at our house we really like it on top of mashed potatoes and garnished with shredded cheese.
Either way Enjoy!





>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
HEADS UP Ladies and Gentlemen
If you are familiar with our DOUBLE DUTY Recipes you can substitute leftover roast beef from our Homestead Seasonings Crock-pot Roast Beef Recipe for the 2 pounds of chuck roast in this recipe....
save your self time and money!!

Herb Rubbed Mushroom Caps

HERB RUBBED MUSHROOM CAPS
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I love mushrooms! I do... I am a true-blue mushroom lover, sometimes I just eat them raw- I know thats probably pretty weird, but they are one of those veggies?? fungi?? well.. food! But I have come to grips with the fact that they are one of those foods people either LOVE or HATE... not many "in-betweeners" out there. SO for all those non-mushroom people out there, you may not be a big fan of this recipe, but I will say this much--EVERY time I make them... there are NO leftovers! They are perfect for parties, pot-lucks, game days, holidays, you name it! Cheap, Super Fast to make and DELISH! Its a simple recipe, which starts with (of course) MUSHROOMS! I pick them up in bulk at Costco or Sams, but for a normal family 1 or 2 of the smaller grocery store containers is usually enough for a side dish.

Really quickly, here are a few tips on storing and cooking mushrooms > > > > > > > > > >
If you won’t be using the mushrooms right when you get home from purchasing them, store them in a brown paper bag, just fold the top over loosely and your good to wait a few days. Just before cooking the mushrooms they will need to be cleaned. Although common wisdom says mushrooms should never be washed, many mushroom experts disagree. Wild mushrooms can be covered in all sorts of craziness including snail goo so always wash them to help remove bacteria. (For safety, they should also be thoroughly cooked.) Farmed mushrooms are either sprayed with pesticides and chemical fertilizers or grown in organic fertilizer (read: animal dung); either way, you should wash them. Nonetheless, don’t soak them in water, since it can really change their flavor. Instead, gently rub them with a damp terry towel or soft vegetable brush.

INGREDIENTS:
2 Dozen Large Mushroom
2-3 tablespoons HOMESTEAD SEASONINGS Veggie Blend
3 tablespoons Extra Virgin Olive Oil
HIMALAYAN Pink Salt to taste (optional)

 INSTRUCTIONS
Start cleaning by the mushrooms in what ever way you see fit! Pop off the stems and hold onto them for another great dish later during the week. Get a large, non-stick frying pan or skillet and lightly coat with a bit of olive oil.
Place the mushroom caps, bottoms-up, inside the botton of your pan. Drizzle the remaining olive oil over the caps and generously sprinkle with the HS Veggie Rub. After about 3-5 minutes they will begin to >snap,crackle,pop<
Check one of the mushrooms out towards the edge, by flipping it over. They should begin to look golden brown, if they are not then give them another few minutes.

 Deliciously Golden Brown!

< < NOW BACK TO THE INSTRUCTIONS > >

 Add another sprinkle of the HS Veggie Blend, and a pinch of Himalayan Pink Salt and cook for another 3-5 minutes. You will notice water or moisture start to collect at the bottom of the pan, that means that they should be tender and ready to eat! Remove the pan from the heat and transfer the mushrooms with a slotted spoon to your serving dish (leave all that weird mushroom water behind) You can then dive right into these bad boys! I like to serve them with a multitude of different dips from simple ranch dressing, to spinach & artichoke or even one of my favorites; a jalapeno n' dill and sour cream dip that I will be featuring later this week! You name it, they are yummy on the side of something, or just by YUMMY ole' selves!! enjoy~

 

Pan Seared Steaks with Browned Butter

PAN SEARED STEAKS WITH BROWNED BUTTER
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So fast and simple to make but the flavors will make you look like a pro in the kitchen!

INGREDIENTS:

4-6 small beef steaks skillet steaks
3 tablespoons Homestead Seasonings
2 tablespoons olive oil
1/2 cup beef broth low sodium
2 tablespoons butter optional


*SIDE NOTE- using a good heavy skillet will make a huge difference when getting a good crust on steaks

Pat each steak dry then rub each side fully with HOMESTEAD SEASONINGS BEEF RUB. Heat a heavy skillet on the stove add oil, and then the steaks. Cook 3 to 4 minutes (adjust heat if the oil starts to smoke) turn the steaks only once and cook another 3 to 4 minutes for medium. Remove the steaks from the skillet and keep warm. Increase the heat a little bits and add beef broth. Slowly scrape browned bits from the bottom of the skillet and let the broth boil 1 to 2 minutes. Remove skillet from heat and whisk in butter. Pour sauce over steaks and serve. Enjoy!!

Are you familiar with our DOUBLE DUTY Recipes? cook up a few extra steaks tonight and use them with our Beef Stroganoff Recipe later this week -- Save yourself time and money with Homestead Seasonings!!

Oven-Baked, Flavor-FULL Tillapia

OVEN BAKED FLAVOR-FULL TILLAPIA

Delicious and Healthy Baked Tillapia. Low Sodium, Gluten-Free, Diet Friendly

INGREDIENTS
4-5 Tillapia Fillets
2-3 tablespoons Butter (optional)
2-3 tablespoons Homestead Seasonings FISH RUB
1/2 teaspoon salt or salt to taste
2-3 tablespoons olive oil or enough to cover each fillet
1 lemon- juice of one lemon
Yield: 4-5 Servings

INSTRUCTIONS

Preheat Oven to 375 degrees

Line 9x13 dish with parchment, and brush parchment lightly with olive oil.

Brush each side of Tilapia Fillets with olive oil and lay side by side in dish. Sprinkle each fillet with lemon juice and then cover generously with HOMESTEAD SEASONING FISH RUB.

Cut tablespoons of butter into square pats and then in half. Put two two halves on each piece of fish.

Cover pan with foil, and bake in preheated oven for 25 to 30 minutes 

(or until fish flakes easily with a fork... do not overbake)

SERVE and ENJOY!!