Red Snapper with Cilantro, Garlic, and Lime


Howdy!  Here is a dish I whipped up about two weeks ago.  It’s simple and a great recipe to whip up for a date night at home!  I kept it simple and paired it with warm avocado that I drizzled with the same sauce as the fish!  This is not hard at all folks!

Red Snapper with Cilantro, Garlic, and Lime

  • Servings: 2
  • Difficulty: easy
  • Print



  • 2, serving size Red Snapper Fillets (skinned and de-boned)
  • Juice from 1 large Lime
  • Zest from 1 large Lime
  • 2 tbsp freshly, chopped Cilantro
  • 1 large clove of Garlic, minced (fresh)
  • 4-5 tbsp Olive Oil for cooking
  • 1/2 cup of Flour
  • Salt & Pepper


  • Heat oil in skillet to medium heat.
  • Mix cilantro, garlic, zest, and lime juice.  Set aside.
  • Pat dry the fish then season with salt and pepper.
  • Coat fish in flour on both sides.
  • Cook fish in skillet until crisp and flaky.  (Fish should easily flake when pulled open with fork.)
  • Serve immediately with desired amount of cilantro/lime drizzle.

Katy from


Poblano and Beef Tex Mex Lasagna

Redbird Recipes

Poblano and Beef Tex Mex Lasagna

Happy Thursday Y’all!  It’s been a rainy few days here in my part of Texas!  It was finally nice to see the sun yesterday!  😀  Texas, bless your heart and your moody weather!  😀  Anyhoo!  I’m excited to share this home run with bases loaded that occurred last night!  Poblano and Beef Tex Mex Lasagna!  OH MY GOODNESS it’s DELICIOUS!!!  I just had the left overs for lunch a few minutes ago…and it’s even better than it was last night!!  😀  It’s addicting and it’s hard to turn down seconds.

This was definitely one of those “how do I use what’s in the pantry” recipes.  I’m sure there are some guys and gals out there that know exactly what I’m talking about!  🙂  Anyways this dish went above and beyond my expectations and it will definitely make a regular appearance in our kitchen from now on.

It’s got corn, meat…

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Game Day Cajun Pizza Bread


Hello all!  College football is finally over for our household!  It’s so nice to have more family time!  It’s definitely been a busy Fall, we have not even been able to go hunting this season!  😦  Anyways, Happy New Years to everyone out there on the interwebs!    I look forward to reading everyone’s posts I’ve been missing out on for the past few months!

The Super Bowl is coming up and I decided to share a recipe that I usually reserve for large gatherings.  It’s savory, spicy, and meaty!  This recipe always gets a lot of compliments and always gets devoured at parties.  It’s dangerous because it’s so yummy you won’t want to stop eating it!  That’s why I only make it for special occasions!

This recipe will make up to 3 giant loaves.  Don’t need that much food?  Make one loaf and freeze the remaining meat stuffing for another loaf in the future!  🙂

Game Day Cajun Pizza Bread

  • Servings: 20-25
  • Difficulty: easy
  • Print



  • 3 loaves of Rhode’s Frozen Bread Dough (thawed)
  • 1lb Owen’s Spicy Breakfast Sausage
  • 1 package of Pepperoni (mini pepperonis are a great choice!)
  • 1 small can of chopped Black Olives
  • 1 small can of diced Green Chiles
  • 5-6 chopped fresh Mushrooms (I dice it up small for picky eaters :-D)
  •  2-3 cups of grated Mozzarella
  • Crushed Red Pepper
  • Italian Seasoning
  • Tabasco Pepper Sauce


  • Let the bread dough thaw according to package directions until it has doubled in size.  (I thaw dough on lightly floured parchment paper)
  • Cook and brown the sausage.  Add in 1/2 tbsp Tabasco, the chiles, olives, mushrooms, and half of the pepperoni.  Set meat mixture aside.
  • The following process will be repeated for each loaf.  Only do 1-2 loaves at a time for ease.
  • Gently use floured hands and gravity to stretch out the dough length and width wise without poking holes in the dough.  Lay up to 2 stretched dough pieces on a cookie sheet lined with parchment paper.
  • Add a few drops of Tobasco down the center of the dough.  Then add cheese down the center.  Finally add the meat mixture down the middle.  If you want to add any other ingredients this is the time to do it.  I always add extra mushrooms or pepperoni.
  • Carefully close up the dough by bringing the sides together and pinching it shut.  I recommend leaving the bread seam side up just in case the seal opens up in the oven, though I’ve done it seam side down as well.
  • Top the stuffed dough with a small handful of cheese, crushed red pepper, and Italian seasoning.
  • Bake at 350*F for approx. 15 minutes or until cheese on top is golden.
  • Serve with warm marinara or ranch.

Recipe from Katy at