I’m subscribed to so many magazines right now it is ridiculous. I initially subscribed to a couple food magazines, including Taste of Home, a few years ago, and then branched out to the other Taste of Home publications like Healthy Cooking and Simple & Delicious. More recently, I had tons of RecycleBank points to redeem and I used them toward four free one-year magazines subscriptions. So all in all, I now subscribe to all of these magazines:
- Food Magazines:
- Taste of Home
- Simple & Delicious
- Healthy Cooking
- Martha Stewart Everyday Food
- Eating Well
- Cooking Light <- my favorite!
- My Four New Freebies:
- Cosmopolitan (I feel way too old for this now)
- Marie Claire (kind of feel the same about this…)
- Woman’s Day (I feel too young for this but it has some good recipes)
- Harper’s Bazaar (meh)
Yeah, so I get 10 magazines each month. I’ve also been a big magazine lover. In late elementary school I loved tearing Taylor Hanson posters out of Teen Beat magazine. Swoon. Then I moved on to Cosmo Girl. Yeah, it’s been a journey.
In a recent Woman’s Day magazine, between all the ads promising relief for my chronic osteoarthritis pain (yeah, this magazine is really not aimed at my demographic), I found a recipe for Blackened Tilapia and it ended up turning out awesomely!
The preparation could not have been easier. I used fresh tilapia filets, coated in a squeeze of lemon, and seasoned with several spices. Just a few minutes on each side, in an oiled skillet, and you’ve got yourself some Blackened Tilapia. See the recipe below. The huz and I just loved this simple yet flavorful recipe and we’ll add it to our regular meal rotation. There is a mild heat from the cayenne pepper, but go ahead and add more cayenne if you’re feelin’ spicy.
We hadn’t had kale chips in quite a while – sounded like a tasty side dish. ‘Twas!
The recipe’s suggested side, Green Rice, didn’t particularly appeal to me (white rice + parsley + lemon + oil) so instead I made Rice-a-Roni. Heck yeah!
Recipe adapted from Woman’s Day
Combine paprika, garlic powder, thyme, cayenne, salt, and teaspoon pepper. Squeeze the lemon juice over the fish, then coat in the spice mixture.
Heat oil in a large nonstick skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.
My rating: 9.2/10
Currently listening to: Itchin’ on a Photograph – Grouplove.