Our local grocery store has an awesome bulk aisle where I buy spices and seasonings. I can get a little zip-bag of cinnamon for less than a buck, whereas the shaker bottle would cost a few dollars. I saw the other day that they had lemon pepper seasoning, so I got a baggie full and decided to give it a try with some frozen tilapia. I didn’t set out to make a gourmet meal, but I had a basket of citrus fruits that I bought from one of my students who was doing a fundraiser for Ag, and they needed to be used soon. So, tossed the fillets in the lemon pepper seasoning, then I cut up a lemon and squeezed the juice over the fish and topped the fillets with some lemon slices. I baked six fillets at 400 for about 20 min total (flipped halfway through and squeezed some more lemon on them).
The citrus basket also included avocados, and I’ve had a hankering for guacamole for a while. So, I looked up a few recipes and then modified with what I had on hand and what I like (for example: not a lot of cilantro, if any). I didn’t really measure as I went along, but here’s a rough estimate of what I used:
- 1/3 white onion
- 2 large avocados
- 1 Tbsp minced garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 2 Tbsp lemon juice
Run the onions in a food processor until coarsely chopped. Add all the other ingredients & blend until mostly creamy. Serve with celery sticks, tortilla chips, or just lick the bowl (remove the food processor blade first!).
Most recipes called for cilantro, but I didn’t have any and don’t really care for it (like I said). Some recipes also called for tomatoes, which I didn’t have on hand, either. Regardless, the boys gave the guacamole 100 out of 10 stars. I’ll say it was a winner! Even my 14yo anti-veggie critic liked it, so that’s praise if I’ve ever heard it. 🙂
Lastly, I had a small jar of pesto that I found on sale and thought it would be yummy with pasta. I tossed it with some fettuccine and a drizzle of olive oil. It was pretty good, but I needed more pesto for the quantity of pasta that I made, so the flavor was sparse.
All in all, it was a pretty delicious thrown-together supper for a Saturday when I actually had a bit of time to experiment in the kitchen.