Cornmeal-Crusted Cod


Crispy cornmeal-crusted cod takes a quick dip in lime juice for extra flavor before pan frying. Is there really anything better than fried fish

Prep: 5 minutes
Cook: 10 minutes
Total: 20 minutes

Serving: 5


Ingredients

12 cod filets
1/4 cup lime juice
2/3 cup cornmeal
2/3 cup all-purpose flour
salt and freshly ground black pepper to taste
1/2 cup olive oil
1/4 cup butter


Instructions


In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and Cajun seasoning and toss until coated.

Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.

Garnish with fresh parsley if desired and serve immediately​


​​​Cajun Shrimp and Sausage Vegetable Skillet 

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome Cajun flavor with shrimp, sausage and summer veggies This makes a great low carb meal and is also great for meal prep!

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Serving: 6

Ingredients

1 pound large shrimp peeled and deveined
14 ounce pork or chicken sausage sliced
2 medium sized zucchini sliced
2 medium sized yellow squash sliced
1/2 bunch asparagus sliced into thirds
2 red bell pepper chopped into chunks
Salt and Pepper
2 Tablespoons olive oil
2 Tablespoons Cajun Seasoning

Instructions

In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and Cajun seasoning and toss until coated.

Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.

Garnish with fresh parsley if desired and serve immediately


Baked Chicken and Rice Chimichangas


Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4
Yield: 4 Chimichangas

Ingredients

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Optional Toppings:
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.

Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.

Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.

Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.


​​​​​Southern Smothered Pork Chops in Brown Gravy


Prep: 10 mins
Cook: 1 Hour
Additional: 1 hr
Total: 1 hr 10 mins
Servings: 4
Yield: 4 Servings

Ingredients

4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray

Directions

Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.

Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.

Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


​​​​​​Homemade Egg Nogg


Prep: 15 mins
Cook: 10 Minutes
Total:  6 hours 25 Minutes
Servings: 7
Yield: 7 Servings

Ingredients

12 large egg yolks
1 cup white sugar
4 cups whole milk
2 cups heavy whipping cream
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
7 tablespoons whipped cream, or to taste
7 pinches ground cinnamon

Directions

Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.

Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from heat.

Add a very small amount of hot milk mixture into egg yolk mixture while constantly whisking eggs. Continue adding small amounts of milk mixture, whisking until all has been added; transfer eggnog back into saucepan. Continue to cook over medium heat, constantly whisking, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.

Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.


Air Fryer Tilapia


Prep: 5 minutes
Cook: 6 minutes
Total Time: 11 minutes
Serving: 4

Ingredients

½ cup freshly grated Parmesan cheese
1 ½ teaspoons paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 (6 ounce) tilapia fillets, thawed if frozen
cooking spray
1 tablespoon minced fresh parsley (Optional)
4 lemon wedges (optional)

Instructions

Preheat the air fryer to 400 degrees F (200 degrees C).

Combine Parmesan cheese, paprika, garlic powder, salt, and pepper in a bowl.

Pat tilapia filets dry with paper towels. Spritz both sides with cooking spray, then press both sides of the filets into the Parmesan mixture. Shake off any excess, then spray again with cooking spray. Place in the basket of the air fryer.

Cook until the fish flakes easily with a fork, 6 to 8 minutes. You may need to cook the fish in 2 batches, depending on the size of your air fryer.

Sprinkle with parsley and serve with lemon wedges.

*This recipe was developed using a 5 quart basket-style air fryer. Cooking time may vary if using a different style or size.

Tilapia cooked in the air fryer is ready in minutes. Crusted in Parmesan cheese it comes out wonderfully moist and flavorful. Serve with rice pilaf or roasted veggies.


​​​​​​Bang Bang Chicken​


Prep: 15 minutes
Cook: 10 minutes
Additional: 15 minutes
Total Time: 40 minutes
Serving: 4

Ingredients

⅓ cup milk
1 large egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 
¼ cup potato starch
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
2 cups oil for frying, or as needed
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)

Instructions

Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.

Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.

Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C).

Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.

Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds. Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.

Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined. Toss fried chicken with sauce to coat.


This bang bang chicken is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle makes the entire dish spectacular. You'll love this more than any restaurant version. Pay attention to the notes in the directions.


​​​​​​Orange Spiced Chicken​


Prep: 15 minutes
Cook: 45 minutes
Additional: 15 minutes
Total Time: 1 Hour
Serving: 4

Ingredients

½ cup soy sauce
¼ cup orange juice
2 tablespoons sugar
1 clove garlic, minced
½ teaspoon ground ginger
2 tablespoons raisins
4 (8 ounce) skinless, boneless chicken breast halves

Instructions

To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.

Preheat oven to 400 degrees F (200 degrees C).

Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.

Bake in the preheated oven for 45 minutes, basting often.


Skillet Shrimp Fajitas with Cilantro-Lime Cream​


Shrimp, bell peppers, onions, and seasonings come together in one skillet for delicious shrimp fajitas, drizzled with cilantro-lime cream, and wrapped in warm tortillas. This cooks quickly, so you'll want to have the shrimp cleaned and vegetables sliced before you begin. Top with avocado, pico de gallo, and cilantro, if you wish.


Prep: 25 minutes
Cook: 15 minutes
Total Time: 40 minutes
Serving: 5

Ingredients

Cilantro-Lime Cream

1 cup sour cream
3 tablespoons chopped cilantro
2 limes, zested and juiced
1 clove garlic, minced
1/2 teaspoon salt, or to taste

Fajitas

2 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon Mexican oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 pounds large shrimp, peeled and deveined
1 onion, thinly sliced
1 green pepper, sliced vertically
1 red pepper, sliced vertically
1/4 cup olive oil or avocado oil, divided
1 lime, juiced, divided
10 flour tortillas, warmed
1 avocado - peeled, pitted, and sliced (optional)
1 cup purchased or homemade pico de gallo, (optional)
1 bunch fresh cilantro, chopped (optional)

Instructions

To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.

Preheat oven to 400 degrees F (200 degrees C).

Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.

Bake in the preheated oven for 45 minutes, basting often.



Some tasty recipes to cook when on your stay on Pensacola Beach or if you are  Gulf Breeze, Pace, Navarre Beach or Pensacola Florida local resident when you are enjoying your vacation or staycation at your second home, condo, or townhouse at Navarre Beach or Pensacola Beach Florida.

Mark Hoeft ~ 850-525-2765 ~ Mark@TheFloridaCoast.com ~ The Florida Coast Realty Pensacola

Specializing in Pensacola Florida luxury homes & Pensacola Beach Florida luxury condo for 

buyers &  Sellers

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