Tilapia is one of my favorite kinds of fish. It is mild in flavor and lends itself to a variety of recipes. I believe you could substitute sour cream for the mayo. and still get good results. A few Panko crumbs sprinkled on before the final broil might also be good.
BROILED TILAPIA PARMESAN
1/2 c. Parmesan cheese
1/4 c. butter, softened
3 tbsp. mayonnaise
2 tbsp. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
2 lbs. Tilapia fillets
Preheat the broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes.
Remove the fillets from the oven and cover them with Parmesan cheese mixture on the top side. Broil for 2 more minutes, or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
Sunday, March 24, 2013
SOUPER SATURDAY
This recipe comes from SOUTHERN LIVING MAGAZINE. It was included in an article about super easy Sunday suppers. I haven't gotten to try it yet but it sounds delicious.
SOUTHERN ITALIAN CHICKEN SOUP
1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tbsp. olive oil, divided
6 c. chicken broth
1(15.5oz.) can diced tomatoes
1 tsp. dried Italian seasoning
/4 tsp. dried crushed red pepper
4(6-8 oz.) skinned and boned chicken breasts
1/2 tsp. salt
1/2 tsp. black pepper
2 c. sliced fresh okra (I will probably use frozen)
1(15.5oz.) can black-eyed peas, drained and rinsed
1(9oz.)pkg refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese
Saute first 4 ingredients in 2 tbsp. hot oil in a large Dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining tbsp. hot oil in a large non-stick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly(about 5 min.) cut into 1 inch pieces.
Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 min. or until okra is tender. Add tortellini and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.
SOUTHERN ITALIAN CHICKEN SOUP
1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tbsp. olive oil, divided
6 c. chicken broth
1(15.5oz.) can diced tomatoes
1 tsp. dried Italian seasoning
/4 tsp. dried crushed red pepper
4(6-8 oz.) skinned and boned chicken breasts
1/2 tsp. salt
1/2 tsp. black pepper
2 c. sliced fresh okra (I will probably use frozen)
1(15.5oz.) can black-eyed peas, drained and rinsed
1(9oz.)pkg refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese
Saute first 4 ingredients in 2 tbsp. hot oil in a large Dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining tbsp. hot oil in a large non-stick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly(about 5 min.) cut into 1 inch pieces.
Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 min. or until okra is tender. Add tortellini and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.
FRIDAY'S FAMILY FAVORITE
Meatloaf is usually one of the foods that make us think of home. There must be a thousand ways to make meatloaf and most of them involve at least an hour in the oven. Today's recipe cooks in 25 minutes and is made in single serving portions which I love to wrap individually and freeze for a busy day. The recipe comes from COOKING LIGHT.
MINI MEATLOAVES
1/2 c. ketchup
1 1/2 tbsp. Dijon mustard
1 lb. ground sirloin
3/4 c. finely chopped onion
1/4 c. seasoned breadcrumbs
1/2 tsp. salt
1/2 tsp. dried oregano
1/8 tsp. black pepper
1 large egg, lightly beaten
cooking spray
Preheat oven to 400.
Combine ketchup mixture, beef, and next 6 ingredients(beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4x2 1/2 inch loaf; place loaves on a jelly roll pan coated with cooking spray.
Spread about 2 tsp. reserved ketchup mixture evenly over each loaf. Bake at 400 for 25 minutes or until done.
MINI MEATLOAVES
1/2 c. ketchup
1 1/2 tbsp. Dijon mustard
1 lb. ground sirloin
3/4 c. finely chopped onion
1/4 c. seasoned breadcrumbs
1/2 tsp. salt
1/2 tsp. dried oregano
1/8 tsp. black pepper
1 large egg, lightly beaten
cooking spray
Preheat oven to 400.
Combine ketchup mixture, beef, and next 6 ingredients(beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4x2 1/2 inch loaf; place loaves on a jelly roll pan coated with cooking spray.
Spread about 2 tsp. reserved ketchup mixture evenly over each loaf. Bake at 400 for 25 minutes or until done.
Thursday, March 21, 2013
THIRSTY THURSDAY
Even though the calendar says "Spring" the temperature still says "Brrr!". So today as I searched my newest EVERYDAY WITH RACHAEL RAY for a tasty beverage I thought this one would warm us up and be a little healthier as well. The unsweetened almond milk contains half the calories of skim milk and is also delicious.
ALMOND HOT CHOCOLATE
1 qt. unsweetened almond milk
2/2 c. unsweetened cocoa powder
2/3 c. honey (wildflower or clover)
1 tsp. pure vanilla extract (optional)
9-12 gluten-free marshmallows, cut in half (optional)
In a medium saucepan, cook the almond milk, cocoa, and honey over medium heat, whisking constantly, until piping hot, about 5 minutes. Stir in the vanilla, if using.
Pour the chocolate into mugs. Top with the halved marshmallows.
***There were also 2 very cool kitchen tips in the magazine that I thought I could pass along.
First, if you have a recipe that calls for HERBES DE PROVENCE here are the spices you can mix without searching the spice aisles-equal parts dried thyme, tarragon, rosemary, and marjoram or oregano.
Second, if you've opened a can of tomato paste only to use a tablespoon you'll want this little trick. Using a tablespoon, plop blobs of paste onto a wax paper-lined baking sheet. Freeze until solid. Put the frozen dollops into a resealable plastic bag; store in the freezer
ALMOND HOT CHOCOLATE
1 qt. unsweetened almond milk
2/2 c. unsweetened cocoa powder
2/3 c. honey (wildflower or clover)
1 tsp. pure vanilla extract (optional)
9-12 gluten-free marshmallows, cut in half (optional)
In a medium saucepan, cook the almond milk, cocoa, and honey over medium heat, whisking constantly, until piping hot, about 5 minutes. Stir in the vanilla, if using.
Pour the chocolate into mugs. Top with the halved marshmallows.
***There were also 2 very cool kitchen tips in the magazine that I thought I could pass along.
First, if you have a recipe that calls for HERBES DE PROVENCE here are the spices you can mix without searching the spice aisles-equal parts dried thyme, tarragon, rosemary, and marjoram or oregano.
Second, if you've opened a can of tomato paste only to use a tablespoon you'll want this little trick. Using a tablespoon, plop blobs of paste onto a wax paper-lined baking sheet. Freeze until solid. Put the frozen dollops into a resealable plastic bag; store in the freezer
Wednesday, March 20, 2013
CROCKPOT WEDNESDAY
I really enjoy the recipes in THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. I have used many of them and have not been disappointed. Today's recipe is no exception. The ingredients are simple and easy to assemble. Just add a green salad and maybe some crusty garlic bread and you have a great meal.
ANGEL CHICKEN
4-6 boneless chicken breasts
1/4 c. butter
1/2 packet dry Italian salad dressing mix
1 can cream of mushroom soup
1/2 c. dry white wine
4 oz. cream cheese with onions and chives
1 box penne pasta
chives for garnish
DIRECTIONS:
Put all ingredients in the slow-cooker except pasta; cook on low for 7-8 hours. When the chicken mixture is done, prepare pasta according to package directions; drain. Mix pasta with chicken. Serve in a large bowl with chives sprinkled on top.
ANGEL CHICKEN
4-6 boneless chicken breasts
1/4 c. butter
1/2 packet dry Italian salad dressing mix
1 can cream of mushroom soup
1/2 c. dry white wine
4 oz. cream cheese with onions and chives
1 box penne pasta
chives for garnish
DIRECTIONS:
Put all ingredients in the slow-cooker except pasta; cook on low for 7-8 hours. When the chicken mixture is done, prepare pasta according to package directions; drain. Mix pasta with chicken. Serve in a large bowl with chives sprinkled on top.
Tuesday, March 19, 2013
TUESDAY'S TREAT
There's not much I like better than peanut butter and chocolate! This recipe comes from COOKING WITH PAULA DEEN and sounds scrumptious(easy too).
PEANUT BUTTER BROWNIE CUPS
1(19.9 oz) box brownie mix
18 miniature peanut butter cup candies, unwrapped
1(10oz.)bag peanut butter morsels
3 tbsp. heavy whipping cream
Preheat oven to 350. Prepare brownie batter according to package directions. Line 18 muffin cups with paper liners.
Spoon 1 tbsp. brownie batter into each muffin cup. Place 1 peanut butter cup into each muffin cup. Top with remaining brownie batter.
Bake for 20-25 min. or until center is set. Let cool on wire racks.
In a medium saucepan, combine peanut butter morsels and cream. Cook over medium-low heat, stirring often, until morsels melt and mixture is smooth. Spread evenly over brownie cupcakes.
PEANUT BUTTER BROWNIE CUPS
1(19.9 oz) box brownie mix
18 miniature peanut butter cup candies, unwrapped
1(10oz.)bag peanut butter morsels
3 tbsp. heavy whipping cream
Preheat oven to 350. Prepare brownie batter according to package directions. Line 18 muffin cups with paper liners.
Spoon 1 tbsp. brownie batter into each muffin cup. Place 1 peanut butter cup into each muffin cup. Top with remaining brownie batter.
Bake for 20-25 min. or until center is set. Let cool on wire racks.
In a medium saucepan, combine peanut butter morsels and cream. Cook over medium-low heat, stirring often, until morsels melt and mixture is smooth. Spread evenly over brownie cupcakes.
MEATLESS MONDAY
I am always searching for ways to make broccoli more palatable to "The Hubby". This recipe comes from FOOD NETWORK MAGAZINE. I fixed it as a side dish with fish and it was very good. Even though it says to roast 15 minutes then add the toppings and roast 15 more, I think I will cut the time down to 10 minutes each time since I felt it was a bit over done.
ROASTED CHEDDAR BROCCOLI
Cut 1 large head of broccoli into long spears. Toss with 2 tbsp. olive oil on a baking sheet; season with salt . Roast at 450 until almost tender, 15 min. Toss 1/2 c. breadcrumbs(preferably panko) with 1 c. grated sharp cheddar cheese, 1 bunch sliced scallions, 1 tbsp. olive oil, and a pinch of nutmeg. Sprinkle over the broccoli and roast 15 more minutes.
ROASTED CHEDDAR BROCCOLI
Cut 1 large head of broccoli into long spears. Toss with 2 tbsp. olive oil on a baking sheet; season with salt . Roast at 450 until almost tender, 15 min. Toss 1/2 c. breadcrumbs(preferably panko) with 1 c. grated sharp cheddar cheese, 1 bunch sliced scallions, 1 tbsp. olive oil, and a pinch of nutmeg. Sprinkle over the broccoli and roast 15 more minutes.
SEAFOOD SUNDAY
It's been a busy winter so I'm way behind in posting. However, I tried this recipe this past week and definitely think it is worth sharing. Since the title is SPRING PESTO LINGUINE it is a fitting start; for the first day of spring is upon us! The recipe comes from CLEAN EATING.
SPRING PESTO LINGUINE WITH SCALLOPS
INGREDIENTS:
8 oz. whole-grain linguine or spaghetti
2 c. trimmed and chopped fresh asparagus
12 sea scallops(about 1 lb.), patted dry and catch muscle removed- I used frozen ones from the grocery that I thawed
sea salt and freshly ground black pepper to taste
1 tbsp. olive oil
PESTO:
1/2 c. low-sodium chicken broth, divided
3 tbsp. minced garlic(4-6 cloves)
1 c. frozen green peas, thawed
1 oz. shredded Parmesan cheese(1/4 c.)
1 oz. chopped raw unsalted walnuts
juice from 1/2 lemon
sea salt and freshly ground pepper to taste
INSTRUCTIONS:
ONE: In a large pot, cook linguine according to package directions; during final 2-3 minutes of cooking, add asparagus. Reserve 1/4 c. pasta cooking water. Drain pasta and asparagus and return to pot.
TWO:Meanwhile, season scallops with salt and pepper. In a stainless steel saute pan, heat oil on high. Working in batches, add scallops to outer edges of pan and sear until browned, 1-2 minutes. With a thin metal spatula, flip scallops and cook until browned and firm but still tender when gently pressed, 1-2 more minutes. Transfer scallops to a plate and cover to keep warm.
THREE: Reduce heat on pan to medium. Add 1/4 c. broth and use a wooden spoon to scrape up browned bits from the bottom. Add garlic and saute, stirring frequently, until fragrant, 1-2 minutes. Stir in remaining 1/4 c. broth and peas and cook until heated, about 2 minutes.
FOUR: Transfer pea mixture, including liquid, to a food processor or blender. Add cheese, walnuts, lemon juice, salt, and pepper and process until combined, scraping down sides of processor as needed. Add to linguine mixture and toss to coat. Add 2 tbsp. reserved pasta cooking water and stir, adding additional cooking water as needed to reach the desired consistency. To serve, top linguine mixture with scallops.
SPRING PESTO LINGUINE WITH SCALLOPS
INGREDIENTS:
8 oz. whole-grain linguine or spaghetti
2 c. trimmed and chopped fresh asparagus
12 sea scallops(about 1 lb.), patted dry and catch muscle removed- I used frozen ones from the grocery that I thawed
sea salt and freshly ground black pepper to taste
1 tbsp. olive oil
PESTO:
1/2 c. low-sodium chicken broth, divided
3 tbsp. minced garlic(4-6 cloves)
1 c. frozen green peas, thawed
1 oz. shredded Parmesan cheese(1/4 c.)
1 oz. chopped raw unsalted walnuts
juice from 1/2 lemon
sea salt and freshly ground pepper to taste
INSTRUCTIONS:
ONE: In a large pot, cook linguine according to package directions; during final 2-3 minutes of cooking, add asparagus. Reserve 1/4 c. pasta cooking water. Drain pasta and asparagus and return to pot.
TWO:Meanwhile, season scallops with salt and pepper. In a stainless steel saute pan, heat oil on high. Working in batches, add scallops to outer edges of pan and sear until browned, 1-2 minutes. With a thin metal spatula, flip scallops and cook until browned and firm but still tender when gently pressed, 1-2 more minutes. Transfer scallops to a plate and cover to keep warm.
THREE: Reduce heat on pan to medium. Add 1/4 c. broth and use a wooden spoon to scrape up browned bits from the bottom. Add garlic and saute, stirring frequently, until fragrant, 1-2 minutes. Stir in remaining 1/4 c. broth and peas and cook until heated, about 2 minutes.
FOUR: Transfer pea mixture, including liquid, to a food processor or blender. Add cheese, walnuts, lemon juice, salt, and pepper and process until combined, scraping down sides of processor as needed. Add to linguine mixture and toss to coat. Add 2 tbsp. reserved pasta cooking water and stir, adding additional cooking water as needed to reach the desired consistency. To serve, top linguine mixture with scallops.
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