Herb Fried Swai and Potatoes

You Will Need:

2          Swai fillets

4          Red potatoes

1          Vidalia onion

2 Tbp   Butter

2 Tbp   Vegetable oil

Seasonings:

Parsley

Pepper

Garlic Powder

Yellow Mustard Seed

Lawry's Seasoning Salt

1. Pour 2 TBSP oil onto large skillet and heat on medium (4 or 5). Slice washed potatoes and onion and fry in oil when heated. Sprinkle with light coating of Lawry's seasoning and garlic powder. 

2. Fry potatoes for about 15 mins, stirring every 5-8 minutes. Season once more with a little Lawry's seasoning, garlic powder, and pepper. Cover potatoes and continue to fry until browned (or until your liking).

3. Remove potatoes from frying pan and cover to stay warm. DO NOT wash out the pan! Keep heat on medium, and fully melt butter. Add Swai fillets to melted butter. 

4. Sprinkle generous amount of garlic powder, a little Lawry's seasoning, and a touch of parsley. Grab a pinch of mustard seed in your fingers and sprinkle over each fish. Stir the fillets around in the butter, to avoid sticking to the pan. Flip fish after about 3 minutes, and repeat seasoning to opposite side. Continue to stir fish, flipping every 2 or 3 minutes until golden, flaky, and ready to serve. :) 

Butter and Herb Salmon and Roasted Potatoes

You will need:

1         Fresh Salmon, thawed
5         Red Potatoes
1         Small Vidalia Onion
1         Stick Butter
           Garlic Powder
           Onion Powder
           Parsley Flakes
           Rosemary
           Pepper
           Lemon Pepper
           Yellow Mustard Seed
           Lawry's Seasoning Salt



1. Preheat oven to 400. Cut potatoes in half, then in quarters (I prefer to keep the skins on, since they are tasty and healthy ^_^). Slice small onion with potatoes.

2. In a large bowl, melt 1/4 cup butter. Add oil to butter. Sprinkle significant amount of garlic powder, 1 TBSP parsley, 1TBSP Lawry's seasoning, and a pinch of rosemary into butter and oil mixture.

3. Add potatoes and onions into butter mixture and toss until completely covered. Place onto baking dish and sprinkle a thin layer of garlic powder and pepper over potatoes. Bake on top rack for 35 minutes, or until golden brown edges. Flip over twice during baking, and add extra seasonings as desired (I like to add a little more parsley and pepper). After the 35 minutes, do not remove from the oven yet! Reduce heat down to 375 and switch to bottom rack.

4. Soften remaining butter (don't fully melt it, but melt it enough to be spreadable), and spread over fully thawed salmon. Sprinkle significant layer of garlic and onion powder, 1 TBSP Lawry's Seasoning, 2 TBSP parsley, pinch of mustard seed, and a very thin, spread out layer of lemon pepper.

5. Put salmon in 375 degree oven, on top rack. Bake for about 20 mins, or until it flakes well.

6. Serve hot with vegetables! :)

SUGGESTION: Since I'm in love with onions, I also like to sautee another small vidalia onion in butter while the everything is baking, to dish with the salmon.  :)

Garlic Fried Chicken and Rice

Ingredients:
2-3        Chicken Breasts
1 sm.     Vidalia Onion
1 can      Halved Mushrooms
1 cup     White Rice
1            Egg
2  Chicken Bouillon Cubes
4 TBS    Butter
1 TBS    Soy Sauce
              Parsley
              Minced Garlic
           




1. Cook rice as directed, adding chicken boullion cubes to boiling water. Sprinkle with Parsley.

2. In saucepan, melt 3 TBSP butter on med-high heat. Add minced garlic.

3. Cut up chicken into small pieces, and add to heated saucepan when butter is melted. Stir, sprinkling some Lawry's seasoning salt over chicken.

4. Add 1 TSBP of soy sauce to saucepan, then toss in mushrooms and onion.

5. In separate saucepan, melt 1 TSBP butter. Beat egg, adding a little bit of water. Fry egg, chopping up as its cooking. Add chopped egg to cooked rice.

6. After chicken is finished cooking, stir in rice mixture. Serve hot.

Seasoned Tilapia on Mushroom Rice with Asparagus

(((PHOTO TO COME ^_^)

Needed:

6 Tilapias, thawed

Asparagus

Mushroom rice

Small vidalia onion

Seasoning:

3 TBSP Parsley

2 tsp Oregano

1 pinch Rosemary

1/4 tsp Thyme

2 TBSP Garlic powder

1 TBSP Onion powder

1 TBSP Minced garlic

2 tsp Lawry’s seasoning salt

1/2 tsp Cayenne pepper

2 tsp Lemon pepper

Sprinkle Smoked seasoning

Other ingredients:

1 Stick Butter

1 tsp Liquid smoke

Lemon juice

Garlic powder

Cayenne pepper

1. Combine seasoning and put in shaker. Completely thaw fish, and lightly sprinkle with seasoning.

2. Start cooking rice, adding atleast 1 TBSP of butter to the water.

3. Cut bottoms off asparagus, then cut stems in 1/2. Place in water with salt and sprinkle a little garlic salt. Set aside.

4. Melt 3 TBSP butter in medium saucepan over “5” or medium heat. When heated, add 1 tsp liquid smoke in the middle of pan and swirl around to thoroughly mix with butter.

5. Add tilapia, seasoned side down, 2 at a time. Sprinkle generous amount of seasoning on each fish, and add a few swirls of lemon juice around saucepan. Cook for 2-3 minutes, flip, and add more seasoning to the other side. Cook another 2 mins, continue flipping now and then until cooked, adding seasoning and more garlic powder where needed. (I like to add significant amounts of cayenne pepper at this point, to make mine spicy.)

6. It may be necessary to add more butter while cooking. It’s important to keep an eye on how things are looking and cooking. After all fish have been cooked, add 2 more TBSP butter to pan, and throw in drained asparagus. Sprinkle with some salt. Cook, turning over every few mins.

7. After asparagus is done cooking, add another 2 TBSP butter to saucepan, increase heat to “7” or med-high, and add sliced onions. Saute’ for about 5 minutes while dishing up plates. Add onions to rice, serve hot.