Appetizer of the Week – Florida Blue Crab Nachos

January 30, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
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This week’s Appetizer of the Week is Florida Blue Crab Nachos. To make these Nachos you’ll be needing Crabmeat, Jack Cheese Blend, Black Beans, Tomatoes, Green Chilies, Green Onions, Ground Cumin, Cilantro, and Tortilla Chips. Not sure, but I think I could make a meal out of this one! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021!


Florida Blue Crab Nachos

Recipe Ingredients:
1/2 pound crabmeat, drained, shell pieces removed
1 1/2 cup Jack cheese blend, shredded
1 cup cooked black beans, drained and rinsed
2 medium-sized tomatoes, diced
1 small can diced green chilies, drained
1/2 cup green onions, diced
1 teaspoon ground cumin
1/4 cup fresh cilantro
1/2 bag tortilla chips

Cooking Directions:
1 – Preheat the oven to broil.
2 – On a large cookie sheet, evenly distribute the tortilla chips. Evenly distribute the rest of the ingredients except the cilantro, over the tortilla chips.
3 – Place the topped tortillas in the oven on a middle rack. Cook nachos under the broiler for 5 to 7 minutes or until cheese is completely melted. Make sure to keep a good eye on the nachos because they will burn under the broiler if not careful.
4 – Slide the cooked nachos off the cookie sheet and onto a similar sized platter. Garnish nachos with the fresh cilantro. Serve nachos immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 130; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 58mg; Total Carbs: 6g; Protein: 10g.

Blackened Tilapia Quesadillas…….

April 5, 2014 at 11:45 AM | Posted in tilapia | Leave a comment
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Wanted to pass along a fantastic sounding Tilapia recipe from the Cooks Recipes website.

Blackened Tilapia Quesadillas with Ginger-Scallion-Red Pepper Sauce


Recipe Ingredients:

1 tablespoon unsalted butter
1 clove roasted garlic, mashed
1/2 teaspoon grated gingerroot
1/4 roasted red bell pepper, peeled, seeded and minced
2 tablespoons thinly sliced scallion – divided use
2 tablespoons heavy cream
1 teaspoon pure chile powder, such as ancho or jalapeño
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
4 teaspoons salt
6 ounces boneless tilapia fillet, or other lowfat fish
1 tablespoon peanut oil
1 1/2 cups shredded fontina cheese
2 (8-inch) flour tortillas

Cooking Directions:

Melt butter in a saucepan over medium heat. Add garlic, ginger and bell pepper; cook for 1 minute. Add half of the scallions and cook for 1 more minute. Increase heat to high and add cream. Stir until sauce thickens. Remove from heat and set aside.
Prepare blackening seasoning by combining chile powder, pepper, oregano, sugar, cinnamon and salt. Set aside.
Heat a cast-iron skillet over medium-high heat. Add peanut oil. Just before cooking, dredge tilapia fillets in spices. When oil starts to smoke, add tilapia and cook 1 to 2 minutes per side until golden brown.
Remove fish from heat and flake apart into bite-size pieces. Transfer to a bowl and combine with red pepper sauce. Scatter half of the cheese over a tortilla, followed by fish mixture. Top with remaining cheese. Cover with second tortilla and press down.
Heat a pan over medium heat; cook quesadilla for 2 to 3 minutes on each side until lightly brown and cheese is melted. Remove from pan and cut into wedges. Garnish with remaining scallion.
Makes 2 servings.

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