Indy Style

Firefighter Tim is celebrating NATIONAL WALNUT DAY

It’s all about WALNUTS in our kitchen today!

Firefighter Tim makes us some Walnut-Encrusted Tilapia, a salad with candied walnuts and a homemade dressing!

• 5-6 tilapia filets
• 1 cup walnuts, finely minced
• ½ cup bread crumbs
• ½ tablespoon garlic powder
• ½ tablespoon Cajun seasoning
• Salt and pepper to taste
• Pinch paprika
• 2 eggs
• 1 tablespoon Greek yogurt
• 1 tablespoon honey mustard

Mix yogurt, egg and mustard together. Wash tilapia filets with this mixture. Mix all other dry ingredients together. Coat tilapia with bread and walnut mixture. Place on oiled cast iron skillet or greased baking sheet. Bake at 425 degrees for 15 minutes.

Dipping sauce

1 teaspoon siracha
1 teaspoon honey mustard
2 tablespoons Greek yogurt
Pinch paprika

Mix all ingredients together. Enjoy with walnut encrusted tilapia filets.

Candied Walnut Garden Salad + Apple Cider Vinegar Honey Mustard Dressing

• Anything you like in your salad.
• Tablespoon butter
• ½ cup of granulated sugar
• 1 cup of walnuts
• Spritz of cajun seasoning

Melt butter and sugar in sauce pan. Add cajun seasoning and walnuts. Mix together until coated. Spread walnuts on a cookie sheet to dry. Add them to salad ingredients of your choice.

Apple Cider Vinegar Honey Mustard Dressing
• 1 tablespoon oil
• 1 teaspoon vinegar
• 1 tablespoon honey mustard
• Salt and pepper to taste
• Paprika to taste
• 1 packet stevia

Mix all ingredients together and top your salad with them.


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