Cajun Tilapia with Roasted Blueberries

Cajun Tilapia with Roasted Blueberries

It feels so good to be back! After some health issues and a major job change, it is time to get back to what I enjoy. Without these distractions and honestly, all those energy zappers, I have been dreaming about new recipes. Today’s Cajun Tilapia with Roasted Blueberries is one I have tried before. Each time I made it, I was dissatisfied with some minor detail. I think I’ve got it right this time.

First, you have to find your favorite cajun seasoning. Maybe one day I will come up with my own seasoning blend but until then, I will use Weber Grill Creations N’Orleans Cajun Seasoning. Not a plug…just my favorite. It’s got a kick, but it’s not overpowering. Second, go minimal on the salt in your blueberries. If you use too much, it will taste weird…kind of soapy. Third, use a cast iron skillet if you have one. It really does just push the flavor over the top. Once you get the blend of flavors just right, this dish is delicious! It has that mildly spicy kick with the cooling sweetness of the warm blueberries. Try this one this weekend…you won’t regret it!

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Roasted Salmon with Balsamic Mustard Glaze

Roasted Salmon with Balsamic Mustard Glaze

So, the health powers that be say I should be eating fish twice per week in the interest of living longer and healthier. I can do that…I think. I have never been a huge seafood eater. Growing up I pretty much ate shrimp, and that was it. No salmon, tuna, crab or lobster. As an adult I generally still eat mild seafood such as tilapia or mahi mahi. Or the ultimate in healthy…crab or lobster masked by a delicious, creamy mayonnaise and cheese concoction. Yummy!

My sister makes a delicious salmon with an apple glaze so I knew I could handle salmon. Maybe she will let me post her recipe here some day (hint, hint, Jennifer).  The one thing I really wanted though was something especially easy to make. That’s how Roasted Salmon with Balsamic Mustard Glaze was born. Place salmon on parchment paper, season, roast in oven, add glaze. See? Easy.  If you are trying to up your intake of healthy seafood, or if you just like salmon, give this recipe a try soon. You will enjoy it!

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My Food Adventure: Steamed Mussels

For about fifteen years I was a vegetarian. There are days I wish I still was but I have been lured by the new tastes I am experiencing. One of my goals right now is to try new things and with this recipe, I feel like I really challenged myself. I challenged myself not just with new flavors but with different textures. I can’t say I am completely sold on mussels just yet because of the texture but the flavors were great. I did love the comfort food feel of the meal and I especially enjoyed dipping my crusty bread in the wine based broth. If you enjoy seafood, I think you will find these Steamed Mussels tasty. 

Another great and sometimes unknown positive about mussels is that they are pretty darn cheap. Did you know that? I never knew that. At about $4 per pound, you can feed four people on one pound. Add another pound and your meal will be gluttonous! And then there is the ease of steaming mussels…it really is just too easy to make this meal. Feeling adventurous like I was? Give these a try!

Steamed Mussels


1 lb Fresh mussels

1 Tbsp Olive Oil

1 Tbsp Butter

1 Shallot, minced

3 Slices Bacon, diced

2 Cloves Garlic, minced

2 Sprigs Thyme

1 Lemon, zested and juiced

1 Cup Pinot grigio

3/4 Cup Chicken broth

Pinch Crushed red pepper

1/4 Cup Parsley (Chopped)

  1. Brush mussels clean under cold running water, removing any beards. Discard any mussels that are open or have broken shells.
  2. In a stock pot, sauté olive oil, butter, shallots and bacon until bacon crisps. Add garlic and sprigs of thyme. Sauté an additional 3 minutes.
  3. Add mussels and toss.
  4. Add wine, broth, lemon juice and red pepper. Cover and steam for 5 minutes or until all mussels are open. Remove and discard any mussels that do not open after 8 minutes or so.
  5. Add parsley and lemon zest. Cover and steam an additional 1 minute.
  6. Serve with garlic bread to soak up the broth.