Youngs Family Recipes

When I was making the tilapia recipe of Bethany's, I bought 4 pounds of tilapia.  In an effort to change things up and use all of our tilapia, I went in search of another recipe.  I found this recipe on allrecipes.com , but I have modified it quite a bit.  We had this last night and it was sooooo good.  I guess anything will taste pretty good if you put that much butter and garlic on it, but I'm okay with that.  The original recipe called for tilapia, but I think I will also try it with salmon.  It would probably work with any kind of fish. 4 Tilapia Fillets 3-4 cloves of garlic, crushed 4 Tbs butter 2 Tbs freshly squeezed lemon juice 1 tsp of dried parsley salt pepper 1/2 Tbs butter 1/2 cup crushed corn flakes 1. In a saucepan, melt butter and saute garlic for about 5 minutes over medium heat.  Turn off heat and add lemon juice and parsley. 2. Place fish fillets in a baking dish and sprinkle with salt and pepper to taste. Drizzle sauce ov...

This is mom's recipe of course, but I have asked her for it at least twice recently so now I am putting it here so I will always have it to reference. :-) The toppings (we didn't do onion or olives, personal preference) Southwest Chicken Salad 6 boneless, skinless chicken breasts 1 head lettuce 1 pkg. Fajita seasoning 3 T oil 2 T plus 1 1/2 tsp lime juice 1 1/2 tsp garlic powder 1/2 med red onion, thinly sliced 1 large tomato, cut in wedges 1-2 1/2 oz can sliced olives, drained 1 avocado, thinly sliced   Dressing: 3/4 cup Italian Dressing 2 sp chopped fresh cilantro 1/2 tsp hot pepper sauce or to taste 1/2 tsp lemon pepper 1/2 tsp chili powder   Combine in small bowl: 1 pkg Fajita seasoning, oil, lime juice and garlic powder. Place chicken breasts in large Zip-lock bag. Add seasoning mixture, seal and marinate in fridge at least 30 min or overnight. remove chicken from marinade. Grill or broil until chicken is no longer pink in center. Cool slightly. ...