If you are ready to go out on your own…or even working as a freelancer, it’s never too late or too soon to evaluate your services. Think about your product/service and niche. Position yourself as a leader and be engaged in what’s happening your industry. I read this article today from www.entrepreneur.com and thought it a great resource to share. Enjoy!
Freelancing? Think Like a Business Owner – Entrepreneur.com.
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What do you do when you are out of breadcrumbs and crackers, but you want crunchy pan-seared fish? Well, you invent something. Tonight, I used my creative skills and made pretzels the crumb for the tilapia. I didn’t quite know what to expect, but we ended up more than pleased! Again, there is no formal recipe for this, but here goes…
1 pound tilapia fillets (about 2-3) ~ (on sale $4.99)
1/2 cup pretzels, crushed (about $2.o0)
1-2 tablespoons flour
heavy cream (about $1.20)
salt, pepper, paprika
canola oil
Rinse the fish and sprinkle with salt, pepper, and paprika. Crush the pretzels in a plastic bag and add flour, then shake. Pour the pretzel mixture on a plate and about 1/4 of heavy cream in a bowl. Heat about 3-4 tablespoons oil in a pan.
Dip seasoned fish in cream, then lay on pretzel mixture. Press pretzel mixture into fish on both sides. Place in pan with hot oil. Cook for 4 minutes, then carefully flip with spatula. Cook about 4 minutes longer, then remove from pan. Serve immediately.
I prepared this meal tonight with steamed carrots & broccoli ($2.00) and Parmesan couscous ($2.20), in about 30 minutes, and it cost roughly $15.00
Pretzel-crusted Tilapia with Parmesan Couscous
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Most times planning a meal in advance is hard for me, particularly because I am very picky and have to be in the mood for certain things. Well, one day while perusing a magazine in the doctor’s office, I stumbled across a recipe for Chicken Stroganoff. Unfortunately, just as my brain instructed my hand to reach for a pen, the doctor called me back to the room. Nonetheless, I came home with a basic idea, and a desire to create this meal. I have no formal recipes, but here goes…
preparing to create Chicken Stroganoff
3-4 boneless, skinless chicken breasts
1/2 medium white onion sliced
1 clove garlic smash-sliced
a splash of olive oil
salt, pepper, paprika – to taste
1 can cream of mushroom soup
2-3 large spoonfuls of sour cream
half bag of egg noodles cooked
milk
I began by rinsing and slicing the chicken breasts in half (helps them cook faster). Sprinkled with salt, pepper, paprika + rosemary and a tinge of cumin (only if you have it). I let that sit for a minute while I prepped the other items.
Start boiling the water for the noodles, and heat olive oil in a separate pan for the chicken (medium heat). Once the oil was heated, I placed the onions, then garlic in the pan to cook for a couple of minutes, then placed the chicken on top of the onions.
After about 5-7 minutes, the noodles should be ready for the water and the chicken ready to flip. Another 7 minutes later, the noodles and chicken should be ready. Drain the noodles and remove chicken and onions from the pan.
Pour mushroom soup in pan, stir. Add sour cream and splash of milk. Stir. Add pepper and paprika (to taste). Heat thoroughly (even to a small boil or simmer).
Dress your plate with your vegetable of choice, noodles, then chicken atop the noodles and spoon sauce over both.
Enjoy!
p.s. I warmed a can of green peas as my veggie…and sprinkled fresh cut portabello mushrooms and sun-dried tomatoes in the sauce just before serving for extra flavor
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I am a working mother and often dinnertime at my house can get a little crazy (I know I can’t be alone on this…right). My problem is, I enjoy trying new foods. Well, when I am in a rush and don’t have time to run to the store, I have to forgo the fun recipe I may have run across and opt for whatever is in the cabinet (luckily for me, I stay pretty stocked).
So, from time to time, I will share my dinner concoctions and favorite recipes with you here. Hope you enjoy!
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