Chile Lime Tilapia

4 Tilapia fillets
4 Tbl Chili Powder
2 Tbl Lime Juice
1 Tsp Kosher Salt
Fresh spinach leaves

Mix the lime juice and the chili powder to form a thick liquid

Take a sheet of Aluminum foil about twice the size of each fillet

Put down a bed of Spinach leaves slightly larger than the fillet

Place the fillet on the spinach

Sprinkle the fish with the salt and spread 1/4 of the lime/chili mix on top

Seal the foil and place on a cookie sheet.

Repeat with the other 3 fillets.

Bake for 20 minutes at 400 degrees F (200C)

Tangy, slightly spicy, and great with simple rice (and, in our case, broccoli).

Bool Kogi on the grill

Trader Joe's sells their version of this classic Korean barbecue. Boneless beef short ribs marinated in soy sauce and spices. It grills fast and is YUMMY.

The beef and the fire from the grill captures dinner in the making.

Pizza night!!...

Over the course of this year (or however long I manage to keep this up), you are going to find that I LOVE Trader Joe's. For those of you unfortunate enough to live where there is no Trader Joe's, I recommend that you immediately write your congressman and get that fixed ASAP. Trader Joe's is the best grocery store on the planet. Period. End of story.

Anyway -- I'm a huge fan of pizza. Not Dominos, not Papa John's, not (insert your local pizza chain here), but the kind you make at home. Here's where Trader Joe's comes in. They sell pre-made pizza crust dough. It's REALLY good and easy to work with. You just let it come to room temp, toss it to the right size, top it with your favorite sauce, cheese, etc, and bake on your handy-dandy pizza stone (not, unfortunately, found at Trader Joe's).

Then eat!

All hail the George Forman Grill...

Rainy day -- not many opportunities to take pictures of good stuff. Getting close to the posting time, I finally decided to take a picture of dinner.

I picked these salmon filets up at Costco yesterday. I thawed them out, sprinkled on some Everglades seasoning, some Trader Joe's Lemon-Pepper Grind, some thyme, and some lemon juice. Then I threw them on the Foreman, and served them with brown rice and petite brussels sprouts.