This pan fried tilapia recipe tastes straight out of a gourmet restaurant but is an easy, one skillet recipe ANYONE can make!  This speedy recipe is made with herbaceous, garlicky, Sea Cuisine tilapia cooked to tender, flaky perfection then bathed in a lux basil pesto cream sauce lifted with bright pops of lemon.


  • 1 tablespoon olive oil
  • 1 package Sea Cuisine Smart Indulgence Roasted Garlic and Herb Tilapia (frozen)
  • 1/2 cup heavy cream (or evaporated milk + 1 teaspoon cornstarch)
  • 1/3 cup pesto
  • 1 cup low sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  • Heat 1 tablespoon olive oil over medium high heat (medium if your stove runs hot) in a nonstick skillet.
  • Add the frozen fillets in a single layer and cook for 10 -11 minutes, turning over halfway through cooking. Cook until golden on the outside with a minimum internal temperature of 145 ̊F; transfer to a plate.
  • Reduce heat to low and add heavy cream and pesto to the now empty skillet. Whisk chicken broth with cornstarch and add to the skillet.
  • Bring the sauce to a simmer until thickened to desired consistency, stirring often. Stir in lemon juice. Season to taste with salt, pepper (I add about ⅛ teaspoon of each).
  • Add tilapia back to the skillet and spoon the sauce over top. Serve over pasta, mashed potatoes or rice

Loaded Scalloped Potatoes

These Loaded Scalloped Potatoes are next level comfort food! Layers of potatoes with a rich, creamy sauce, cheese, bacon and caramelized onions make for an unforgettable side dish. This comfort classic just got taken to the next level!


  • 2 tbsp extra virgin olive oil
  • 2 onions medium, thinly sliced
  • 12 oz bacon cooked and crumbled
  • 4 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 3 cups whole milk
  • 3 lbs potatoes thinly sliced (use Yukon or russet)
  • 8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
  • salt and pepper to taste


  • Preheat oven to 350F. Lightly grease a 9×13 or deep 9×9 baking dish with butter and set aside.
  • Add olive oil to a medium skillet and heat over medium heat. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside.
  • Wipe skillet clean and cook bacon until crisp. You can alternatively bake the bacon while the onions are cooking, saving a little time. Remove bacon from skillet, drain grease, and wipe clean again.
  • Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
  • Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.


  • Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat.
  • Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.

Loaded Roasted Cauliflower

Tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions, and sharp cheddar cheese for an addicting side dish!


  • 6 slices bacon, chopped
  • 2 heads of cauliflower, leaves removed, broken/cut into small florets
  • 1 teaspoon garlic powder
  • 1/4 teaspoon fresh cracked black pepper
  • 1/3 cup shredded sharp cheddar cheese
  • 4 green onions, sliced thinly
  • 1/3 cup ranch dressing (see notes)
  • Additional salt, to taste


  1. In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool, and set aside. Reserve 1/4 cup of bacon grease. 
  2. Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine the cauliflower, bacon grease, garlic powder, and black pepper. Toss to combine.
  4. Spread cauliflower on the prepared baking sheet, and then bake in preheated oven for 18-22 minutes, flipping once halfway through. The cauliflower should be tender and golden brown when ready.
  5. Sprinkle the cheddar cheese on top of the cauliflower, and bake an additional 2-3 minutes to melt the cheese.
  6. Remove from oven, and top the cauliflower with the crumbled bacon and green onions, and drizzle on the ranch dressing. Serve immediately.


  • If your bacon isn’t fatty enough to produce enough grease, supplement with a high-smoke point oil, like avocado oil or grapeseed oil.
  • Use whatever homemade or store-bought ranch dressing is your favorite. 

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!


Chicken Pot Pie

  • 2 small boneless skinless chicken breasts, see notes
  • 3 cups chicken broth
  • 4 Tablespoons butter
  • ½ cup onions, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
  • ¼ teaspoon ground sage
  • 1/3 cup flour
  • ½ cup Half and half
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon low sodium soy sauce, you can’t taste it, but it enhances the flavors
  • 1 cup frozen peas

Biscuits: See Instructions


For the Biscuits

  • Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
  • You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!

For the Chicken Pot Pie

  • Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
  • Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
  • Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
  • Add two-thirds of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
  • Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
  • If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
  • Optional: Add any of the remaining chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
  • Add the frozen peas and stir to combine and heat through. Remove from heat.
  • Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe.
  • Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
  • Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Crispy Chilli Beef with Sweet Chilli Sauce

Fried beef steak and fresh vegetables tossed in sweet chilli sauce. Better than takeout crispy chilli sweet beef recipe can be prepared in no time.



  • ▢200 g Rump/Sirloin steak ( or any tender steak cut )
  • ▢1 Egg
  • ▢1 cup Corn/Potato Starch (Flour) 
  • ▢½ Sweet Onion
  • ▢½ Bell Pepper
  • ▢2-3 Spring Onions
  • ▢2-3 Birdeye/hot chillies

Marinate for Beef Steak

  • ▢1 tbsp Light soy sauce
  • ▢1 tsp Ginger garlic paste
  • ▢1 tsp Sesame oil 
  • ▢½ tsp Sugar 
  • ▢¼ tsp White Pepper 

Stir Fry Sauce

  • ▢3 tbsp Sweet Chilli Sauce
  • ▢2 tbsp Ketchup
  • ▢2 tbsp Light soy sauce
  • ▢1 tsp Vinegar ( white or rice )
  • ▢1 tbsp Sugar
  • ▢½ tsp Salt 


  • Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
  • In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
  • Break one egg into the the marinated beef strips. Mix well.
  • Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.
  • Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
  • Remove from oil and transfer to paper towel or cooling rack.
  • Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
  •  Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.
  • Transfer to serving plate. Serve immediately!
  • Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!

Lemon Chicken Orzo

This lemon chicken orzo recipe is creamy, comforting, made in one pot (for fewer dishes!), and comes together in about 30 minutes.


  • 1 tablespoon olive oil
  • ▢2 tablespoons butter
  • ▢1/2 medium onion chopped
  • ▢3 cloves garlic minced
  • ▢1/4 teaspoon Italian seasoning
  • ▢1 cup uncooked orzo pasta
  • ▢2 cups chicken broth
  • ▢2 tablespoons lemon juice
  • ▢1 cup heavy/whipping cream
  • ▢2 cups cooked shredded/rotisserie chicken
  • ▢1/2 cup freshly grated parmesan cheese
  • ▢2 cups (packed) fresh baby spinach
  • ▢Salt & pepper to taste


  • Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
  • Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
  • Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don’t want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
  • Stir in the chicken.
  • Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.


  • Serves 4-6 depending on how much people eat.
  • I don’t recommend subbing the cream. There’s a good chance the sauce will curdle with something lower fat (due to the fairly high heat + citrus).
  • If the pasta is soaking up the liquid too fast (like before the orzo is cooked), turn the heat down and/or add a splash more broth or cream. If there’s too much liquid, cover the pot for longer than suggested in the recipe and the orzo will absorb it quickly.
  • Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time (it’s a different recipe that I have not tested).

Creamy Garlic Potatoes

Creamy Garlic Potatoes are a side dish to serve with ANYTHING! With garlic, herbs and cheese this creamy potato recipe is an easy way to roast potatoes!


  • Skillet, baking dish or french pan
  • Glass measuring jug
  • Mini whisk
  • Standard chopping knife
  • Chopping board


Creamy Garlic Potatoes

  • 4 cups diced potatoes Note 1
  • 2 heads garlic Note 2
  • 600 ml cream
  • 1 tablespoon dried onion Note 3, 4
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ cup parmesan cheese Note 5
  • salt and pepper to taste


  • Creamy Garlic Potatoes
  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Use a knife and chopping board to diced your potatoes
  • Peel the garlic, remove the skins and cut the hard end of the bulbs
  • Spray a 26cm or 10 inch skillet (or baking dish) with cooking oil
  • In a measuring jug combine cream, garlic, dried onion, rosemary, thyme, salt, pepper and ½ of the parmesan cheese, use a whisk to combine thoroughly.
  • Transfer diced potatoes into your skillet or pan
  • Pour the garlic cream sauce over and ensure all potatoes pieces are pushed under the liquid
  • Sprinkle remaining parmesan cheese on top
  • Cover baking dish with alfoil
  • Bake for 30 mins, then use an oven mit to hold dish and remove foil, bake for further 30 mins
  • Test potato is cooked by using a skewer inserted into potato and ensure it goes through easily with no resistance
  • Remove from the oven using oven mits and allow to cool for 3- 5 mins as the sauce thickens (naturally)
  • Garnish with freshly chopped parsley

Indian Keema Aloo (Ground Beef and Potatoes)

Indian Keema Aloo is a traditional one-pot dish of spicy ground beef and tender potatoes. Seasoned with cumin, ginger, coriander, and turmeric.


  • 3 tablespoons vegetable oil
  • ▢1 yellow onion , chopped
  • ▢1 pounds lean ground beef
  • ▢4 cloves garlic , minced
  • ▢1 jalapeno , minced
  • ▢1 tablespoon ground coriander
  • ▢2 teaspoons garam masala
  • ▢2 teaspoons cumin
  • ▢1 teaspoon Kosher salt
  • ▢1 teaspoon ground turmeric
  • ▢1 teaspoon ground ginger
  • ▢1/2 teaspoon cayenne pepper
  • ▢28 ounces diced tomatoes , do not drain
  • ▢3 russet potatoes , peeled and diced into 1/2″ cubes
  • ▢1 cup frozen green peas


  • Add oil and onion to a large pot on medium heat.
  • Cook onions, stirring occasionally, 6-8 minutes until translucent.
  • Add in coriander, garam masala, cumin, salt, turmeric, ginger and cayenne and stir well, then cook for 1 minute.
  • Add in beef and cook, breaking it apart and stirring occasionally, until it is cooked through, about 6-8 minutes.
  • Add in garlic and jalapenos, then cook for 1 minute.
  • Add in the tomatoes, water, and potatoes and stir well.
  • Bring to a simmer, then cook for 10-12 minutes until potatoes are tender.
  • Add in frozen peas, stir and serve.

Creamy Baby Potatoes Recipe

Creamy Garlic Sauce Baby Potatoes Recipe – boiled BABY POTATOES mixed with super CREAMY WHITE GARLIC SAUCE. 


  • 2-3 lb Baby Dutch Yellow Potatoes
  • 2 tablespoons olive oil or any oil of your choice
  • 1 clove garlic finely chopped
  • 2 cups onion chopped
  • 2 cups carrots grated
  • 1 tablespoon flour
  • 2 cups heavy whipping cream
  • salt & pepper to taste
  • 1/4 cup parsley finely chopped


1- First, lets boil baby potatoes, fill a pot with salted water & bring it to a boil. Add baby gold potatoes. Bring to a gently boil, reduce to medium heat and cook until baby potatoes are soft when pierced with a knife. Carefully drain water, set aside.

2- Next, in large skillet preheat 2 tablespoons of olive oil on a medium heat. Add 1 finely chopped garlic clove & saute for 1 minute.

3- Add 2 cups of chopped onion and saute for 5 minutes, stirring few times. Next, add 2 cups of grated carrots and saute for 5 more minutes stirring few times.

4- After, sprinkle 1 tablespoon of flour over saute onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring it to a gentle boil. Season with salt and pepper to taste.

5- Add boiled baby potatoes to the skillet, stir with creamy sauce until combined and heated thru. Garnish with 1/4 cup of finely chopped parsley. Enjoy!


Cream of Mushroom Soup

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make ahead and freezer meals.


  • 1.5 lbs baby bella mushrooms sliced
  • 6 Tablespoon butter
  • 6 Tablespoon all-purpose flour
  • 1 onion chopped (about 1 cup)
  • 1 celery stalk chopped (about ½ cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon marjoram
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste


  • Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
  • Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
  • Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
  • Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.