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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Tilapia - Mom's Way

Fish as a protein choice is a great one when you consider the nutritional benefits. First of all you would have to agree that after eating fish you don't have that heavy stuffed feeling you sometimes get after finishing a big fat steak. With only 93 calories in a cooked 3.5 ounces of tilapia you can eat your way thin with this one.

Delicately flavored, the white meat of the tilapia is extremely versatile. You can poach, fry, bake, broil, or grill it. Prepare it plain, marinated, doused with salsa, or just with simple herbs and the end result is delicious.

If you choose to marinate keep it short. The acid in most marinades will start to cook the meat (as in Ceviche) if left too long.

My father was a passionate fisherman in his spare time and brought home many a fillet of red snapper and yellow tail. Mom believed in keeping it simple no matter which variety of fish it was. Dad always thought she had whipped up some kind of fancy sauce to use on it but in fact, it was just plain old mayo which, when cooked, takes on a whole new dimension of flavor. We always used original Helmann's growing up but when they came out with the 'lite' variety, we switched. Unlike most lower fat products where you lose some of the great flavor, this one retains the great taste you expect with less fat and fewer calories.


  • Tilapia - 2 fillets per person generally
  • Salt & Pepper
  • Mayonnaise (1 tablespoon per fillet)
  • Lemon Juice (fresh is best)
Food for thought...

After you've tried it the simple way you may want to be creative the next time. Try sprinkling your fillets with more than just S & P. Add a little paprika, some garlic powder, and/or top with a touch of dill.

Here's how you do it...
  1. Prepare a pan with foil or parchment.
  2. Sprinkle each fillet with salt & pepper (and other herbs as you choose)
  3. Spread each fillet with mayonnaise.
  4. Drizzle with fresh lemon juice.
  5. Broil approximately 5 minutes or until the mayo topping bubbles and begins to brown. Do not overcook.
Great with Bulgar Wheat Pilaf or any rice and a side salad or steamed green vegetable.
Serve and enjoy!

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