Warning: Constant ABSPATH already defined in /home/x80r5tp1n06t0fz1/public_html/blog1/wp-config.php on line 25
David Thuis – Page 263 – The David Thuis Blog

Author: David Thuis

Posted on

9NEWS.com | Denver | Colorado’s Online News Leader | Army soldiers surprise teen in hospital

9NEWS.com | Denver | Colorado’s Online News Leader | Army soldiers surprise teen in hospital
Source: www.9news.com
DENVER – No one wants to spend Christmas Eve inside a hospital room, but Austin Williams’ mother knows someone took choice out of the equation months ago.
    I’ve only met Austin once, but have been friends with “mom” since High School… This is a great story even if it was the Army! I am not one to normally ask this but if you can squeeze these guys into your thoughts over the next couple of days it sure would be nice.    
Posted on

Tonight’s Dinner – Broiled Tilapia Parmesan

talapiaTonight ‘s dinner was a delicious Broiled Tilapia Parmesan.  Very easy to make and did I mention delicious?  Even my wife loved this dish and she hates Tilapia.

Ingredients
  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets
Directions
  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Posted on

Todays Lunch~ Vegetarian Chili

  • Makes A LOT and is so good and easy, I think I’ll see if I can get my son to introduce this to his Boy Scout Troop on a future campout.
  • In all fairness this is leftover chili from Tuesday’s dinner.  This is a healthy alternative to a meaty Chili Con Carne’ and you can’t even tell it doesn’t have meat with the “faux” hamburger in it.  Good recipe as is, but next time I think I sauté up the onions in some olive oil to sweeten them up a bit before adding the rest of the ingredients and possibly throw in a touch of sugar.   Maybe throw in some green chilies for a touch of heat.
  • Ingredients
  • 1 (12 ounce) package frozen burger-style crumbles
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans dark red kidney beans
  • 1 (15 ounce) can light red kidney beans
  • 1 (29 ounce) can diced tomatoes
  • 1 (12 fluid ounce) can tomato juice
  • 5 onions, chopped
  • 3 tablespoons chili powder
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 2 bay leaves
  • salt and pepper to taste
 
Directions
  • In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

    •  

      Posted on

      Tonights Dinner: Orange Chicken

      Many of you know that I have loved to cook as long as I can remember.  Some of my fondest memories growing are being in the kitchen with my friends experimenting with food.  We used to jar jellies, make tons of cakes and cookies, and even used to make our own candy.  On occasion we were slightly teased that this time in the kitchen wasn’t “boy like”, but it never stopped anyone from eating our attempts (well except the time we made “lady fingers” with tarter sauce instead of cream of tarter. Who knew there was difference.  I remember the dog wouldn’t even eat them.)

      I have decided, in an attempt to update this blog more frequently, to post some recipes that we have found exceptionally good.  Hope you enjoy them:

      Tonight we tried a recipe from Betty Sexton I found on allrecipes.com called Orange Chicken.  This was by far one of the better dishes I’ve made in quite a while.  Makes a very crispy oven baked chicken with just a hint of orange flavor.  A very easy dish ,with the only thing I would change would be substituting the stuffing with herb seasoned bread crumbs, as crushing up the stuffing was a much larger undertaking than expected.

      Ingredients
      • 1 egg
      • 1/3 cup orange juice
      • 1 cup herb-seasoned stuffing mix, crushed
      • 1 1/2 teaspoons paprika
      • 1 tablespoon grated orange peel
      • 1 teaspoon salt
      • 8 skinless, boneless chicken breast halves
      • 6 tablespoons butter or margarine, melted
      • Orange slices
      Directions
      1. In a shallow bowl, beat egg, add orange juice. In another bowl, combine stuffing mix, paprika, orange peel and salt. Dip chicken in to the egg mixture, then into crumbs, turning to coat well. Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375 degrees F for 45 minutes or until the chicken is tender and juices run clear. Garnish with orange slices if desired.