I have Pork Roast, Pork Chops and Tilapia....?

Question

What should I make for dinner?

Answer 1

Here is a great recipe from Robin Miller on the Food Network for Tilapia. I made it a couple times for me and my husband and we loved it!!
Happy Eating!

Broiled Tilapia with Horseradish and Herb-Spiked Mayo
Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1⁄2 teaspoon garlic powder
1⁄3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves

Preheat the broiler. Coat a large baking sheet with cooking spray.
Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.

Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

Answer 2

Fix the tilapia on the grill tonight - marinated in your fav & cooked over medium coals til done....Put the pork roast in the crock pot in the morning on the way to work & it will be done by dinner & save the pork chops for another day....

Answer 3

Depends on how much time you have and if you have all the other ingredients you will need for the side dishes. Also, what are you hungry for? No one ever seems to think of this, but the cook in the household decides what everyone will eat. Naturally you fix the things you like, except when you make a loved one's favorite. I love Pork Roast so that would be my choice, with all the trimmings.

Answer 4

I will go for the roast.
Use a sharp knife to cut criss-cross into the skin and rub with salt.
Put in a hot oven 200C (400F) for about 15 minutes or until the oven gets back up to temperature.
I will then reduce the heat and cook at 160C (325F) for 35-40 minutes per 500 grams (1lb).
Whilst the meat is resting I will cut of the skin and put under the grill if if isn't crisp crackling.

Answer 5

If you're in the mood for seafood then you could make the salmon. Put the salmon on a piece of foil paper,then put spme rosemary,oregano,and garlic slat on the salmon. Then pour some lemon juice over it and cut a few wedges out of a lemon and place them on top of the salmon. You could also put some leeks or green onions on the side. then just wrap the whole thing in alumium foil,bake it for about a half hour to an hour and it should come out pretty good.

Answer 6

CUBAN STYLE ROAST PORK
Yield: 6 servings

1/2 cup Florida orange juice
1/4 cup Florida lime juice
2 tablespoons Florida garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 pounds Florida pork loin roast, boneless


Step one:
Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight.

Step two:
Place roast in pan, reserving marinade.

Preheat the oven to 450 degrees.

Roast the meat about 15 minutes.

Lower the heat to 350 degrees and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife.

A meat thermometer inserted into the thickest part of the meat should read about 155–160 degrees.

Step three:
Bring reserved marinade to a boil.

Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.

Gourmet Pork Chops

3 tbsp butter or margarine
6 center cut pork chops, 3/4" thick
2 beef bouillon cubes
2 cups cooked brown rice
1/3 cup finely chopped onion
3/4 cup celery, sliced
1 can (4 oz.) sliced mushrooms, drained
1/3 cup light cream
1/4 tsp salt

Melt butter in skillet. Brown chops on both sides. Remove chops and add onion, celery and mushrooms to drippings. Cook until vegetables are just tender, about 5 minutes.
Add and crush the bouillon cubes. Blend well. Add rice, light cream and salt. Blend thoroughly.
Turn into shallow baking dish and top with browned pork chops. cover and bake in 350 deg. oven for 30 minutes. Remove cover and bake 15 minutes more or until chops are tender and browned.

TILAPIA WITH SMOKED MUSHROOM AIOLI
AND GINGER-FLAVORED VEGETABLES,
from Bella Luna


For the tilapia:
Six 6-ounce portions tilapia, or other mild white fish
1-1/2 cups stone ground cornmeal
1/2 cup corn flour
3 tablespoons garlic powder
3 tablespoons onion powder
1 teaspoon cayenne
1 teaspoon ground chipotle (smoked red jalapeno)
2 teaspoons ground mixed herbs (rosemary, cilantro, thyme, parsley)
2 egg whites
1 cup extra virgin olive oil
Mix the dry ingredients. Dip the fish in the egg white wash and dredge in the mixture. Sauté the fish in olive oil over low heat, 2 to minutes per side.

For the smoked mushroom aioli:
6 shiitake mushrooms
2 portobello mushrooms
10 button mushrooms
1-1/2 cups extra virgin olive oil
2 egg yolks
1 teaspoon garlic
Juice of 2 lemons
Cayenne pepper to taste
Salt and freshly ground black pepper to taste
Grill the mushrooms over pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature.
Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers.


For the gingered vegetables:
1 red bell pepper
1 yellow bell pepper
1 medium eggplant
1 red onion
1 zucchini
1 yellow squash
1 teaspoon garlic
1 teaspoon fresh grated ginger
1/2 cup extra virgin olive oil
1/4 cup soy sauce
1 tablepsoon chopped cilantro
Cut the vegetables into 1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove from heat and serve.

To assemble the dish:
Arrange the vegetables on warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the fish, and garnish as you like.

Answer 7

in a crock pot put pork roast and a bottle of bbq sauce all over it let it cook on high all day and then before dinner shredd with two forks and let soak up bbq flavor and serve them on buns for dinner