Grilled Talapia & Mango Salsa

This recipe came from my sis-in-law who found it from here.

(photo thanks to google images)

When she made it for me I knew it was a keeper.....

• Fish part:
• 1/2 cup extra-virgin olive oil
• 1 clove garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 4 tilapia fillets
• 
  
• Mango Salsa part:
• 2/3 cup chopped mango
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 4 teaspoons minced red onion
• 2 teaspoons minced red bell pepper
• 2 teaspoons minced green bell pepper
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 
  

  Directions

  1. Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.
  2. Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.
  5. Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

aunt jan's White Bean & Chicken Hash

My aunt jan used to make this for us when we'd visit her house way back when we were tiny kids.

What's funny is that her own kids don't remember it, but it's the ONLY meal I remember eating at her house.

Anyway, the other day I just had the biggest craving for it, so I made some phone calls and got the recipe.

We made it last night and it was just as I remembered it:

SCRUMPTIOUS.

aunt jan's

White Bean & Chicken Hash

2 cans of chicken in water undrained

1 can white navy beans undrained

1 tsp chili powder

1/2 tsp pepper

3 Tbsp salsa (or more)

Heat all the ingredients together (with juices from canned ingredients) in a saucepan until boiling.

Let simmer about 10-15 minutes to thicken up

Serve hot with tortilla chips

*You can sprinkle cheese over the top (pepperjack is best) if you want

Super easy, super quick, super delicious.

My hubby fell in love with the meal instantly!

That's always a good sign.

Creamy Chicken Calzone-ish dish

So, this dish is inspired by Tamara who has a meal that includes bread,chicken, cream cheese, and a sauce. But her recipe calls for a few things that hurt my tummy (dang lactose intolerance!), so I made up something that was somewhere in the ballpark of her meal.

(Except it looks and tastes much different.)

So, here it is:

A Creamy Chicken Calzone-ish Dish

Start by making a basic bread dough. I use half white and half wheat flour just so its a little more fibrous and heart healthy.

Cut the dough in half and let one half rise into rolls or bread or whatever you want.

Roll the other half of the dough into a flat, almost cinnamon roll/pizza crust shape. Slice downward diagonal slices coming from both sides leaving about a 6 inch strip of unsliced dough in the middle where your creamy chicken mix will go. You'll be braiding the connected sliced strips over the middle in a minute. Does that make sense?

Next, gather these ingredients and blend them altogether by hand or by mixer

(While the oven is preheating to 350 degrees):

1 big head of broccoli Florettes (chopped up into tiny pieces)

3 medium carrots (grated)

1 bunch green onions (sliced into small pieces)

1-2 cans of shredded chicken (drained) or 1-2 shredded chicken breasts

1 (8 oz) brick of cream cheese (I use Neuftachel cheese since its lower in fat/calories/lactose)

about 1 tsp salt

about 1 tsp pepper

about 1 Tbsp garlic powder

about 3 Tbsp parsley

Spoon the creamy chicken mixture onto your bread dough and fold the sliced parts over the chicken as if you're braiding hair until the whole chicken mixture is covered.

Brush butter over the top, sprinkle salt, pepper, garlic, and parsley over the top of it, and bake in the oven for about 35 minutes or until the top is golden brown.

While it is cooking, make a sauce.

Here's what I did--and it was scrumptious:

In a small sauce pan combine and boil:

2 cubes of chicken bouillon

1 1/2 cups water

Add a rue of 1 Tbsp butter, 1/2 cup cold water + 1/2 cup flour mixed

Add 1 tsp pepper, 1 tsp garlic powder, 1 Tbsp parsley, 1/2 tsp salt, and 1 tsp mustard powder

Bring to a boil and then turn heat to low to thicken sauce

Serve the sauce over the baked chicken-bread thing :)

Yum.

My boys and hubby love love loved it!

Let me know what you think!?

P.S. Don't forget to bake the leftover bread dough...:)

ANGEL FOOD CAKE from scratch

For my mom's birthday I planned a gorgeous dessert of strawberry shortcakes and whipped cream only to find out that what she REALLY wanted was angel food cake--not shortcakes. So I had to find a recipe from scratch (though the boxed kinds are fairly decent) because I couldn't present my mother with a cake made from a box on her birthday.

I found a great recipe, but altered it a little to the ingredients and tastes we have here at home:

ANGEL FOOD CAKE from scratch

SIFT TOGETHER THOROUGHLY:

1 cup flour (preferably cake flour)

1 1/2 cups powdered sugar

then SET ASIDE

BEAT TOGETHER UNTIL STIFF PEAKS FORM:

1 1/2 cups egg whites (whites from about 8 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

THEN ADD

2 tsp vanilla

1 cup granulated white sugar

2 TBSP AT A TIME UNTIL MERINGUE FORMS

Fold in flour/pwdr sugar mixture until well mixed

Pour into a greased bunt pan

Bake for 35 minutes at 375 degrees

Serve with berries, whipped cream, and/or chocolate fondue

Irish Soda Bread

IRISH SODA BREAD

(image taken from here, though the recipe isn't)

St. Pattie's Day is one of my favorite holidays---and one of the foods that the Irish eat is Soda Bread. This is more like a gigantic biscuit type bread as it doesn't use yeast for its leavening.

This bread is great to eat with stew, with ham & potatoes, or with breakfast.

Its easy, its quick, and its delicious! Enjoy!

BLEND TOGETHER UNTIL SMOOTH:

1 1/2 cups buttermilk (if you don't have buttermilk, you can use 1 1/2 cups milk and 2 Tbsp lemon juice as substitute)

3 Tbsp honey

1 egg

4 Tbsp melted butter

3/4 cup flour

STIR INTO SMOOTH MIXTURE UNTIL WELL MIXED:

1 tsp baking soda

1 tsp cream of tartar

1/2-1 tsp salt

3 cups flour (I do 2 cups white, 1 cup wheat)

Knead on a floured surface until its a smooth ball

Cut an big "X" on the top of it and place it on a cookie sheet

Bake at 350 degrees for about an hour (check at about 50 minutes)

Spread warm butter over the top and serve with jam or honey

Omelet Casserole

Every St. Patrick's Day I like to throw a wildly fun and hugely green breakfast for all of my favorite friends. We serve everything from green pancakes with green butter and green syrup to green coffee cake and green grapes and green....you name it, we got it.

Today I tried a new dish with green---an omelet casserole. I only saw a picture of it in a magazine and decided to try making up a good enough recipe to serve to my friends. I think it was a hit! And since so many people asked what the recipe was (and I didn't HAVE a recipe), I thought I'd write what I did down (here) and hope that would suffice. So, here it is:

OMELET CASSEROLE

(9 x 13 dish)

About 10 russet potatoes baked

About 8 oz ham

About 1 block medium cheddar cheese

About 3 roma tomatoes

About 3 cups baby spinach leaves

About 18 whole eggs

About 1 whole yellow onion

1 cup milk

3 Tbsp parsley

1 tsp salt

1 tsp pepper

1/4 cup flour

1 tsp paprika

1 tsp garlic powder

Slice the potatoes into 1/4 inch slices and place on bottom of pan

Layer with ham, onions, and tomatoes (all chopped into small cubes), chopped spinach, and shredded cheese. Sprinkle with salt and pepper.

Layer this way twice more.

In a bowl set aside, combine eggs, milk, flour, and spices and beat until frothy. Pour whole bowl of egg mixture over the potato/onion/tomato/spinach/cheese layers and throw it in the oven.

Bake at 375 for an hour! Serve hot!

Super yummy!

Peanut Butter Choc Chip Oatmeal Cookies

 Found this recipe on a blog and it was a HUGE hit.  In fact, this blog is my new favorite for new recipes and ideas . . .http://www.browneyedbaker.com/.  Maybe the most successful I have ever been at cookie making - maybe because her instructions are so detailed.  I don't know that I have ever beat the eggs and sugar for 3 min - but I learned that they actually do turn a lighter color and fluffy when you do.  Sort of sad it took me so long to figure that out, but better late than never.  I changed the recipe just a smidge to fit what I had in my house . . .

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 16 cookies

1 cup all-purpose flour (I used 1/2 white and 1/2 wheat)

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter (only had 1/4 cup PB so I used it with 1/4 cup almond butter, you could not tell at all)
½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Cilantro Quinoa Salad

Been meaning to post this forever - got it from a magazine at a doctor's office.  Always a huge hit as something unique at a potluck!!  (actual picture is not this specific salad - but it would delicous with corn too!)

INGREDIENTS:

1 rd bell pepper - roasted ( cut in 1/2, remove seeds, skin side up BROIL for 12 min.  take out, ziplock bag for 10 min. peel off skin and chop)

1 c. uncooked quinoa
1 c. chicken broth
1/2 water
1/2 cup orange juice

1/3 cup fresh chopped cilantro
1/4 c. EVOO
2 TBSP fresh parsley (have used dried - just a little less)
3 TBSP fresh lemon juice
1/2 tsp cumin
1/4 tsp salt
1/4 tsp gr. red pepper (have used black)
2 large garlic cloves
12 olives

1 can chick peas and/or black beans

Put Quinoa, broth, water & OJ in a pan.  Bring to a boil, reduce heat, cover - simmer 12 min. or until liquid is absorbed. 

Put all remaining ingredients - EXCEPT roasted red pepper and beans - in food processor/blend and blend to a sauce. 

Combine cooked quinoa with sauce, chopped roasted red pepper and add drained and rinsed beans. 

I LOVE this recipe cause is FULL of flavor and super healthy.  You can't go wrong - substitute things you love if there are ingredients you don't love.  Eat it warm or cold - and is delicious for days as leftovers!!

Garlic & Herb Red and Sweet Potatoes

10 small red potatoes

1 medium sized sweet potato

1 medium yellow onion

1/3 cup olive oil

2 Tbsp Lawry Salt

2 Tbsp Minced Garlic

2 Tbsp Parsley

1 tsp Salt

1 tsp Pepper

Cut potatoes, onions, and sweet potatoes into medium size chunks and dump in a bowl

Pour olive oil over potatoes, onions, and sweet potatoes

Pour spices onto p,o,&sp and mix, mix, mix until fully covered

Spread in a roasting pan or baking sheet and bake at 450 for an hour, stirring every so often to that each side of potatoes get cooked. Yummy!

Stuffed Chicken with Chipotle Sauce

Here, I took 4 chicken breasts and filleted them to open (but still connected). We then pounded them flat, sprinkled salt, pepper, garlic, and parsley in them, filled them with conventional stuffing (chicken flavored + a handful of craisens + salt, pepper, and garlic), closed them up, and tied them closed with floss.

Then I poured costco's raspberry Chipotle sauce on them and baked them for 10 minutes at 450. I then flipped them over, poured more sauce on them, and baked them for another 10 minutes. I repeated this process two more times before serving them.

Upon serving them, I doused them with lemon juice and a dash of salt.

They were pretty yummy and super easy to make!

Easy Chicken Parmesana

(image off google images)

As with most recipes I post here, I couldn't find a recipe that I loved anywhere, so I kind of made up my own for what I was hoping for. This seemed to be a new favorite for the fam. Yay. It is so simple, I'm almost embarrassed. :)

2 Chicken breasts thawed and cut into fillet halves or thirds (each breast)

2 eggs + 1/3 cup water (beated together in their own bowl)

1 1/2 cups italian bread crumbs

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1 can of spaghetti sauce

Spaghetti noodles

Set the oven to BROIL

Soak the cut chicken breasts in the egg mixture while you mix the spices with bread crumbs

Take the soaked chicken breasts and pat the bread crumb mix all over the breast

Bake under the broiler for 1o minutes and then turn the breasts over--bake for another 10 minutes

Take the breasts out and dip them again (with crumbs still on) in the egg wash and then pat more crumbs over each breast until all the egg mixture and bread crumbs are used up over all the chicken pieces.

Bake again for 10 minutes on one side and then 10 minutes on the other.

Meanwhile, after the second coating of bread crumbs, start your boiling water and prepare to boil your pasta. Also heat your spaghetti sauce.

Check to see if the chicken is done and when it is done (along with the sauce and pasta), call everyone to the table.

Place the chicken on the pasta and then sauce over the chicken......Sprinkle parmesan cheese or mozzerella cheese over the sauce if desired......serve with veggies, salad, bread, whatever. Its delicious! Even the next day!

Enjoy!

Zucchini Bread and Muffins

We had some zucchini leftover from our garden so I thought I would try my hand at a little zucchini bread since I think I have had one too many dinners with steamed or grilled zucchini! Got this recipe from Allrecipes.com and it was every bit as yummy as I imagined!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Just a few little adjustments I made. I substituted in one cup of whole wheat flour for the all-purpose flour. I also didn't have 2 bread pans so I did one bread pan and used the rest of the batter to make 12 muffins. I just cooked those for about half the time.

Also, to give it a little more sweetness (b/c that is how I like it) I put a yummy crumble on top. Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.) I just put it on about 15 minutes after I put everything in the oven so it wouldn't sink down.

Cranberry Quinoa Salad Recipe
Recipe by:  http://jenn-lee.blogspot.com/

Water

Uncooked Quinoa (rinsed well in hot water)
1/2 cup cranberries
1/2 cup chopped cucumber (the original recipe called for celery.)
1/2 cup shredded carrot
1/4cup green onions chopped
1/4 cup slivered almonds, toasted



DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan, bring to boil a few cups of water.

(ok,..so I hate measuring and remembering how much Quinoa to water so I boil it after rinsing like pasta. Then drain it in a fine mesh strainer really well. )
After its boiling, add your Quinoa and boil about 15 min. Drain with the fine mesh strainer.

Let stand for about 5 minutes and fluff with a fork.

In a serving bowl, combine the Quinoa, cranberries, cucumber,carrot,green onions and almonds.

In a bowl (or jar to mix by shaking) combine the dressing ingredients; mix or shake.

Pour over salad and toss to coat. Serve at room temperature or chilled.



ENJOY!!!

Non-Traditional Stuffed Bell Peppers

(Image off google images)

(I never think to photograph the meals I'm making...my hands are always covered with food so I never want to bring my camera into the kitchen)

I think most of us have tried a stuffed bell pepper...the traditional ones that are filled with tomato sauce and rice. I grew up with them and though I didn't mind them, I never thought that they were scrumptious.

But this year our garden produced more bell peppers than I knew what to do with, so I started playing around trying to find something more dazzling. I looked through a hundred recipes and took some ingredients from some and threw in my own...and made my own dish.

After trying it out successfully on a few crowds, I've decided it was p&p post worthy. Let me know what you think?

STUFFED BELL PEPPERS

6 large bell peppers (I used green)

1 tsp-1 Tbsp olive oil

1 lb ground turkey

1 yellow onion chopped

2-3 Anaheim peppers (or other ones you like that are spicy)

1/2 cup or so white wine

1-2 Tbsp or so Season Salt

2 tsp or so ground Black pepper

2-3 Tbsp Parsley

1/2-1 tsp Cayenne Pepper (use less if you don't want the kick)

2-3 carrots grated (with a cheese grater)

6-8 oz medium cheddar cheese--grated

chicken/beef flavored rice

Preheat Oven to 350 degrees

Start Rice on stove

Remove stems and seeds from the bell peppers and place in a large pot of boiling water to boil for 10 minutes.

Meanwhile, place oil, ground turkey, white wine, and chopped onions in a pan and cook until onions are clear and turkey is cooked through. Add Season Salt, pepper, parsley, cayenne pepper, and grated carrots and simmer--adding a little more white wine or water.

Remove bell peppers from water and place upside down so all the hot water pours out. Wait until cooled enough to be able to hold.

Fill each bell pepper 1/3 way full of meat mixture, cover with a dallop of cheese, cover with meat mixture, cover with cheese, meat mixture, cheese....

Place cooked rice in bottom of large baking dish and place each filled bell peppers on rice. Bake for 20-30 minutes and serve hot.

Super easy. Super delicious.

Kind of spicy....so watch out. :)

Spicy Cinnamon Curry Chicken

image off google images

Another chicken dish from me today. When the hubby likes chicken, you have to find all kinds of ways to prepare it.

So that's what I do.

This recipe is one I found and tweaked a little.

It's got a bite to it, but overall, we thought it was a keeper.

Not to mention, it makes your house smell INCREDIBLE!

2 chicken breasts halved or chopped in pieces

2 Tbsp oil

Salt and Pepper

*Season chicken breasts and salt with pepper and cook them in a pan in the heated oil until mostly done--then remove from pan*

1 onion chopped

1 green pepper chopped

2 carrots sliced in diagonal pieces

1-2 cups broccoli

1/4-1/2 tsp cayenne pepper

1 tsp cinnamon

1 tsp cumin powder

3 tsp curry powder

3 cups chicken broth

1/4 cup milk/cream

*Add veggies, spices, and half of the chicken broth to the pan and simmer until veggies are soft--about 15 minutes--stirring regularly. Add chicken breasts and remaining chicken broth and simmer to finish cooking chicken--about another 15 minutes. Just before serving add the milk/cream to cool the flavor and thicken the sauce*

Serve with rice

This dish is super spicy, so also serve with plenty of milk or water! :)