Blackened Tilapia

4 filet tilapia
2 tbsp. paprika
3 tsp. lemon pepper
1-1/2 tsp garlic powder
1-1/2 tsp. cayenne pepper
1-1/2 tsp. dried basil
1 tsp. onion powder
1 tsp. dried thyme

4 tsp. olive oil


Heat 1 tsp. oil in a skillet. Mix all seasonings together in a shallow dish. Drizzle tilapia with remaining oil, and coat with seasoning mixture. Cook filets until opaque, about 2 minutes on each side. 

Crockpot Reuben Dip

Pat McElhaney, Black Hawk County

2 (8 oz.) packages cream cheese, softened
1 (12 oz.) package Swiss cheese, divided
1 (8 oz.) container sour cream
1 c. Frank’s Kraut, drained
12 oz. deli corned beef, sliced thin and chopped

Rye crackers

In a slow cooker, combine the cream cheese, Swiss cheese, sour cream, kraut and corned beef. Cover, and cook on high for 45 minutes. Serve with rye crackers.   

Instant Pot Cabbage & Ground Beef

Cindy Butler, Warren County

Olive oil spray
1 lb. ground beef
1 tsp. kosher salt
1 c. chopped onion
1 clove garlic, minced
1 tbsp. dried marjoram
Black pepper
8 oz. can tomato sauce
1-1/2 tsp. paprika
1 c. beef broth
1 package coleslaw mix


Spray oil in the pot. Use the saute setting to brown the beef, and season with salt. Add onion, garlic, marjoram and pepper. Stir. Add tomato sauce, paprika, beef broth and coleslaw mix. Mix well. Switch to pressure cooker, and cook 5 minutes at high pressure. Quick release. Carefully remove the lid when the quick release is complete. 

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