Thursday, February 28, 2013

Parmesan Tilapia

I tend to get in a fish rut - falling back on my tried and true tilapia amandine even when there are lots of other great recipes to try. So I kicked myself out of a rut and I am so glad I did! This version of fish is absolutely delicious, and super easy.

This parmesan version is a combination of several I've seen on the web and pinterest. It is so fast that it can be on the table in less than 20 minutes, if you can make a few side dishes that fast!

Start by patting the fish dry and then place it on a lightly greased rimmed baking sheet. (You could use a cake pan, also.) Brush the fish with lemon juice.

Bake for 5-10 minutes. (This will depend on the thickness of your filets - mine were quite thin and 6 minutes was perfect.) While the fish bakes, you can whip up the topping. In a small bowl, combine the butter, mayonnaise, Old Bay seasoning,

basil and parmesan cheese.

Mix well with a fork, making sure to smash up any chunks of parmesan.

Spread the topping over the fish

and return to the oven for 5-8 minutes or until the fish flakes easily with a fork. I'm so glad to have another great recipe to use for tilapia! (Try the side dish, too - Balsamic Roasted Green Beans!)

One year ago: Chipotle Shrimp Tacos
Two years ago: Greek Salad
Three years ago: Beef and Barley Soup with Mushrooms

Find more great ideas at Full Plate Thursday, Pennywise Platter, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Parmesan Tilapia

4 tilapia filets (1 pound total)
2 tsp. lemon juice
1 1/2 Tbsp. butter
1 1/2 Tbsp. mayonnaise
1/3 tsp. Old Bay seasoning
1/4 tsp. basil
1/3 cup grated Parmesan

Pat fish filets with a paper towel and then place on a greased baking sheet or in a baking pan. Brush with the lemon juice. Bake at 350 for 5-10 minutes, depending on fish thickness.

Meanwhile, combine the remaining ingredients in a small bowl, and stir well to combine. Spread topping over fish and return to oven for an additional 5-8 minutes or until fish flakes easily with a fork. Serves 4.

Monday, February 25, 2013

Balsamic Roasted Green Beans

I love roasting vegetables - I've already shared a vegetable mix, brussels sprouts, cauliflower, and green beans. When I saw this recipe, I thought it was a great variation on roasting - adding in balsamic vinegar and then topping with a sprinkling of Parmesan. I could tell by looking at it that it would taste good, but I was unprepared for how the balsamic vinegar brought out the sweetness of the beans. Wow! I can't wait to try this method with other vegetables now!

In a large bowl, combine the green beans, mushrooms, oil

and vinegar and stir well to coat all the vegetables. Turn out onto a large baking sheet

and spread out in a single layer.

Roast at 450 for 20-30 minutes or until beans are tender.

Sprinkle with parmesan and season with salt and pepper.

One year ago: Chicken, Bacon and Avocado Quesadillas
Two years ago: Chicken Noodle Casserole
Three years ago: Hummus

Find more great ideas at My Meatless Mondays, Mop it Up Monday, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks.

Balsamic Roasted Green Beans

1 pound fresh green beans, ends trimmed
4 oz. fresh sliced mushrooms, coarsely chopped
1 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. freshly grated Parmesan

In a large bowl, combine the green beans, mushrooms, oil and vinegar, and stir well to coat all the vegetables. Spread out in a single layer onto a large baking sheet and roast at 450 for 20-30 minutes or until beans are tender. Sprinkle with parmesan and season with salt and pepper. Serves 4.

Recipe Source: Adapted from Kalyn's Kitchen

Thursday, February 21, 2013

Chicken with Goat Cheese and Sundried Tomato Sauce

I love sundried tomatoes. This is kind of strange since I don't like raw tomatoes. But there's something about those sundried ones - a more concentrated flavor, perhaps? I also love goat cheese and needed to find a new recipe to use up some goat cheese I had. As usual, Annie didn't disappoint. I adapted her recipe and loved, loved, loved it.

I like using chicken tenders because they cook quickly, and they cook more consistently since they're all about the same size. Heat the oil in a pan and when it's hot, add half the chicken.

Cook on one side for about 3 minutes, then flip and cook on the other side an additional 3-4 minutes or until the juices run clear.

Repeat this process til all the chicken is cooked. Remove the chicken from the skillet and add the mushrooms. Cook for a few minutes until the mushrooms give up some of their liquid.

Add the wine

and cook until it's reduced by half, being sure to scrape up the browned bits from the chicken. Then add the chicken broth

and cook for a few minutes til it reduces. Toss in the sundried tomatoes

and warm through. Remove from the heat and stir in the goat cheese.

Serve the chicken with the sauce spooned over the top. This sauce is so delicious - it would be great over potatoes, noodles or rice.

One year ago: Corn Casserole
Two years ago: Pumpkin Bran Muffins
Three years ago: Fried Cauliflower

Find more great ideas at Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2).

Chicken with Goat Cheese and Sun-Dried Tomato Sauce

1 pound chicken tenders
2 Tbsp. olive
1 cup quartered mushrooms
1/2 cup white wine
1 cup chicken broth
1/4 cup sun-dried tomatoes, chopped
3 oz. plain or herbed goat cheese

Sprinkle chicken tenders with salt and pepper. Heat skillet over medium-high heat and add 1 Tbsp. oil. When oil is hot, add half of the chicken. Cook through, about 3-4 minutes per side. Remove from the skillet, add the rest of the oil, and repeat with remaining tenders. Set aside and keep warm.

In the same skillet, add the mushrooms and saute until they start to lose their liquid. Add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce by about half. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the goat cheese. Top the chicken breasts with sauce and serve.

Recipe Source: Adapted from Annie's Eats

Monday, February 18, 2013

Chicken, Spinach and Feta Pizza

I love to have lots of different pizza varieties in my repertoire, so when I saw this recipe on Lynne's blog, I knew it would be my pick for Secret Recipe Club this month. Lynne started her blog as a way to track her goal to bake every day for 365 days. And she lives in a southern climate! That AC must have been rockin'.

I adapted this recipe slightly - her version is for the grill, but that wouldn't work for me as 1) I don't have a grill and 2) it's 0 degrees actual temperature here so there's no way I'm standing outside over a grill. (Although I suppose it would warm me up slightly... but only slightly.)

This pizza is so good! I loved the feta - a perfect pairing with chicken and spinach. Try it, you'll like it!

Start by making the crust. You can use a mixer or a food processor. I use a food processor.

Combine the yeast and 1/2 cup of the warm water (in at least a 2 cup measuring cup cause you're adding more water later!) then let stand for about 5 minutes. Meanwhile, combine the flour and salt and pulse just to combine. Add the remaining water to the yeast, then pour it into the food processor.

Add the olive oil

and pulse until it's all combined. Check the dough - it should pull away from the side of the bowl. If it doesn't, add more flour 1/4 cup at a time until the dough pulls away, like this:

Now lightly oil a large bowl and transfer the dough into it. Then turn the dough a few times to coat with the oil. Cover with plastic wrap and place in a warm, dry place. I like to use my oven with just the light on. (Just remember not to use the oven for baking something else!) Let the dough rise for about 1 1/2 hours or until about doubled in size.

Now, it's time to get ready to make the pizza. Place a pizza stone on the bottom rack of your oven and preheat the oven to 475.

This dough recipe makes enough for two pizzas. So divide the dough in half, and wrap one half in plastic wrap, then place in a freezer bag. Freeze the dough for up to 3 months - you can have a great pizza in a few weeks! (or sooner)

Take the remaining dough and shape it into a circle, or something resembling a circle, and place it on parchment paper that you have lightly dusted with either flour or cornmeal. Brush some olive oil around the rim of the crust.

Now it's time for the toppings! In a large skillet over medium-high heat, heat the olive oil til hot then add the garlic. Let sizzle for a minute, then add the mushrooms.

Saute the mushrooms for about a minute, then reduce the heat to medium. Add the spinach

and cook until it's wilted, about 2 minutes.

Transfer the garlicky mushrooms and spinach to the crust.

Add the chicken,

then crumble on the feta,

and sprinkle on the mozzarella.

Now it's time to transfer the pizza to the hot pizza stone. Remember, it's HOT. To help with the transfer, I like to use a cookie sheet upside down. I carefully move the pizza on the parchment to the upside down cookie sheet, then slide it onto the pizza stone. (Sorry, only a final picture of this step - it takes two hands, and it's hot!)

Bake the pizza for 8-10 minutes or until the crust is golden and the cheese is all melty.

There is no guilt in this pizza - it has spinach!

One year ago: Chocolate Mousse Cake with Raspberry Sauce
Two years ago: Strawberry Coffeecake
Three years ago: Peanut Butter Cup Cheesecake

Chicken, Spinach and Feta Pizza

1/2 cup warm water
2 3/4 tsp. active dry yeast
4 cups flour, plus more for dusting
1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 Tbsp. olive oil

2 Tbsp. olive oil, divided
1 tsp. minced garlic
3 ounces fresh baby spinach
4 button mushrooms, chopped
1 cup cooked shredded chicken
1 cup shredded Mozzarella cheese
1/2 cup crumbled Feta cheese

For the crust:

Combine the yeast and 1/2 cup warm water in a large measuring cup. Let stand for 5 minutes. Fit the dough blade into the bowl of a food processor and add the flour and salt. Add the remaining water to the yeast mixture and then pour it into the flour. Add in the olive oil. Pulse and process until the dough comes away from the side of the bowl, adding more flour, 1/4 cup at a time, if necessary.

Transfer dough to a lightly oiled bowl, and turn to coat. Cover with plastic wrap and place in a warm, dry place. Let rise for 1 1/2 hours or until doubled in size.

Place a pizza stone on the lowest shelf of the oven and preheat the oven to 475. Divide the pizza dough in half. Wrap half in plastic wrap and place in a freezer bag; freeze for later use. Shape the other half into a circle and place on a flour- or cornmeal-dusted piece of parchment paper. Brush the rim of the crust with 1 Tbsp. of the olive oil.

Pour the remaining oil in a large skillet and heat over medium high heat. When the oil is hot, add the garlic and let it sizzle for a few seconds. Add the mushrooms and saute for a minute until they are coated with the garlic. Reduce the heat to medium and add the spinach, cooking and stirring until all the spinach is wilted.

Transfer the vegetable mixture to the crust and spread evenly. Top with the chicken, feta and mozzarella. Carefully transfer the pizza and parchment (use a cutting board or large cookie sheet turned upside down) to the hot pizza stone. Bake for 8-10 minutes or until the crust is golden and cheese is melted. Serves 4.

Thursday, February 14, 2013

Molten Chocolate Cakes

If you are looking for a great treat for tonight, you probably have all the ingredients for this most delicious, simple and IMPRESSIVE dessert already in your pantry.

As soon as you taste it, you'll fall in love.

This is a recipe repeat. For step by step instructions, visit the original post.

Molten Chocolate Cakes

4 oz. semisweet chocolates (can use chocolate chips)
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

In a medium saucepan, melt chocolate and butter over low heat, stirring constantly. Whisk in powdered sugar, eggs, egg yolks and flour. Whisk well to incorporate all ingredients.

Pour into 4 greased ramekins. Bake at 425 for 14 minutes. Remove from oven and let sit for 1 minute, then carefully run knife around the cake edges and invert the ramekins onto individual plates. Serve with ice cream or whipped cream. Refrigerate leftovers.

Monday, February 11, 2013

Valentine's Desserts, Part II

Here are some more great dessert ideas for your Valentine's Day dinner. Or your dessert fest.... (that sounds like a great idea!)

Red Velvet Cheesecake Brownies


Molten Chocolate Cakes



One year ago: Peanut Butter Bread
Two years ago: Red Velvet Cheesecake Brownies
Three years ago: Cranberry Orange Cake

Thursday, February 7, 2013

Valentine's Desserts, Part I

Dessert is the best part of any meal, but especially on Valentine's Day. Here are some great choices if you'll be cooking for those you love next week.

Layers of Love Brownies (these even have an appropriate title!)

Caramel and Chocolate Covered Rice Krispie Bars

Chocolate Mousse Cake with Raspberry Sauce

Coconut Macadamia Chocolate Chip Ice Cream

Mocha Cheesecake Loaf

Caramel Macchiato Cheesecake

One year ago: Blueberry Breakfast Cake
Two years ago: Rich Mocha Cake
Three years ago: Focaccia Bread

Powered by Blogger.