South West Tilapia Pot Pie Rsc Recipes

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SOUTHWESTERN TACO POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

REYNOLDS TILAPIA CORDON BLEU #RSC

Steps:

• Begin by cooking bacon for 3 minutes on each side over medium-high heat. Remove bacon from pan and cool. Place one tilapia filet in the middle of a sheet of Reynolds wrap and season both sides with salt and pepper. Place one piece of bacon and 1/4 of the cheese on top of the fish. Use the Reynolds wrap to tightly roll the fish around the cheese. Wrap one more time with an additional piece of Reynolds wrap. Repeat this for the other 3 tilapia fillets. Place all 4 wraps on the bottom rack of an empty dishwasher and run on normal cycle with no soap.
• In the meantime, melt butter in a pan over medium heat. Add garlic and bread crumbs. Sautee until the bread crumbs are golden brown. Add rosemary and remove from heat.
• Once the dishwasher has completed its cycle, remove foil packets. Unwrap the fillet and place in the middle of a plate. Top with some toasted bread crumbs and enjoy!

ZUCCHINI & TILAPIA CUPS WITH HONEY SRIRACHA DRIZZLE #RSC

Steps:

• In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
• Add corn.
• Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
• Pre-heat oven to 375°F.
• Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
• On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
• Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
• Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
• To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
• To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
• Enjoy.

TILAPIA TACO POT PIE #RSC

Steps:

• Preheat oven to 375 degrees and line a 9 x9 baking pan with Reynolds Wrap to go up the sides of the pan. Cook tilapia in microwave on microwave safe plate for 3 1/2 minutes on each side. Cut into bite size pieces and place on foil. Sprinkle taco seasoning evenly over tilapia. Add corn, beans, peaches, and salsa, and mix well. Sprinkle cheese evenly over top. Flatten biscuits slightly and then arrange evenly over top of cheese. Bake at 375 degrees for 15-20 minutes until biscuits golden brown. Yields 6 servings.

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

ALMOND CRUSTED TILAPIA WITH CARAMELIZED ONIONS #RSC

Steps:

• 1. Preheat oven to 475°F.
• 2. Cut 4 pieces 7 inch pieces of Reynolds Wrap Foil. Coat the bottom of each piece with 1/2 tbsp olive oil.
• 2. In a large bowl, combine sliced onions with balsamic vinegar, honey, remaining olive oil and a pinch of salt, mixing well so the onions are well coated.
• 3. In a medium bowl, combine ground almonds with lemon zest and a pinch of salt.
• 4. Divide onions equally on each piece of foil. Close the foil to form 4 sealed packets and place them on a large baking sheet in the oven. Bake for 20 minutes. Carefully open the packets and broil for 4 minutes. Remove baking sheet from the oven and turn the temperature down to 425°F.
• 5. In the meantime, season each tilapia fillet on both sides with salt, garlic powder and lemon pepper. Place one fillet in each packet on top of the caramelized onions and top with ground almonds. Drizzle with olive oil, close the packet and return to the oven. Bake at 425F for 18-20 minutes. Open the packets and broil for 1-2 minutes until golden brown.
• 6.Garnish with chopped basil or parsley, lemon zest and fresh lemon juice before serving.

SOUTH WEST TILAPIA POT PIE #RSC

Steps:

• Preheat oven to 350 Degrees.
• In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
• Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
• Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
• Let sit for aprox. 13 minute.