Thursday, August 26, 2010

Almond Crusted Tilapia

Nutritional Information

(per serving)

Calories 315

Total Fat 15g

Saturated Fat 1g

Cholesterol 0

Sodium 380mg

Total Carbohydrate 15g

Dietary Fiber 5g

Sugars --

Protein 33g

Calcium --

Yields: 4 main-dish servings

Total Time: 30 min

Oven Temp: 425


U.S. Metric Conversion chart

2 lemons

2 tablespoon(s) olive oil

1/2 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper

4 (6 ounces each) tilapia fillets

1/4 cup(s) sliced natural almonds

1 small onion, chopped

1 bag(s) (12-ounce) trimmed fresh green beans

1 package(s) (10-ounce) sliced white mushrooms

2 tablespoon(s) water



Preheat oven to 425 degrees. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.

Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.

Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.

Wednesday, August 18, 2010

White Fish Tacos

And, this is another one of those dinners that is a triple threat – it is quick, easy, and healthy!  I came home from a long, rough work day and despite my exhaustion and less than stellar mood, these came together in no time.  In fact, they completely turned my mood around (well, the margarita probably played a part in that as well.)  You marinate the fish briefly and while it is doing its thing, you can prep all the toppings and the sauce.  I used halibut for these because it is my favorite type of white fish but you could also use tilapia or cod (or some other variety of white fish I am less familiar with).  Try these soon for a healthy, colorful delicious meal.
White Fish Tacos
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For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)
For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste
For serving:
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
(Or whatever sounds good to you!)
6-inch flour tortillas
Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-30 minutes.
Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.  Place the fish in the pan and cook without disturbing, 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  Remove to a plate, season with salt as desired, and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.
Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Banana Pancakes

Banana Pancakes
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Yield: about 8 pancakes
4 tbsp. unsalted butter, plus additional for greasing the pan
1½ cups all-purpose flour
2 tbsp. sugar
2½ tsp. baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract
Additional banana slices, for serving
Maple syrup, whipped cream, etc. for serving
Preheat the oven to 200˚ F.  Melt the butter in a microwave safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine.  In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend.  Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).
Heat a skillet or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

Friday, August 6, 2010

Adena's Rolls

Adena's Rolls

This is the same recipe that I use for Cinnamon Rolls But this is the way the were originally introduced to me. My wonderful sister-in -law Adena has made these rolls a tradition in our family and I have since passed it on to many others. They are even great as sandwich rolls the next day. These are THE BEST!

Adena's Rolls
(36 rolls)

2 cups warm water
3/4 cup melted butter, plus more for brushing on the dough
3/4 cup sugar
1 T salt
3 eggs
1 1/2 T yeast
6-7 cups flour

Dissolve yeast in water. Add the rest of the ingredients and two cups of the flour. Mix until smooth. Continue adding more of the flour until the dough holds together but is still sticky. Use this dough as sticky as you can handle. Knead until smooth. It should be the consistency of 
play dough. Let rise until double, about 1 to 1 1/2 hours depending on the temperature in your kitchen. Knock down. Divide into 3 balls. Roll each ball, one at a time, into a circle about 1/2 inch thick. Brush the circle with melted butter. Cut each circle into 12 slices like a pizza. Roll each slice, starting at the fat end, into a crescent shape. Place the rolls on a greased cookie sheet and cover with plastic wrap sprayed with cooking spray. Let them rise until they are about the size you want eat them. Bake them at 400 for 8-10 minutes. I brush the tops of the warm rolls with MORE melted butter just for good measure!

Cowboy Cookies (coconut, choc, oatmeal)

Cowboy Cookies
(Adapted from the Sister's Cafe)

2 cups quick oats
2 cups flour
3/4 t baking soda
1/2 t baking powder
1/2 t salt
1/8 t cinnamon
1 cup butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 t vanilla
2 cups semi-sweet chocolate (I did half semi-sweet and half milk chocolate)
1 cup shredded coconut

Preheat oven to 350. Mix together flour, oats, baking soda, baking powder, cinnamon and salt in a bowl, set aside. Beat together butter and sugar until smooth. Add eggs and beat until fluffy. Blend in vanilla. Using a wooden spoon add the dry ingredients. Mix in the coconut and chocolate chips. Bake at 350 for about 8-10 minutes depending on how big you make them. Now go get your cowboy hats on and enjoy!

Tuesday, August 3, 2010

diane clissolds choc chip cookies

3 sticks butter
1 1/4 cup sugar
1 1/4 cup brown sugar
2 eggs
1 Tbsp vanilla
1 spoonful of peanut butter

cream above ingredients

1 tsp salt
2 tsp soda
4 cups flour

add to liquid mixture.  then add 1 cup milk choc chips and 1 cup semi sweet chips

Bake at 375 10-11 min

Sunday, August 1, 2010

BBQ Chicken Sandwiches w Coleslaw

Shredded BBQ Chicken Sliders with Creamy Cole Slaw

Homemade Finger Licking BBQ Sauce
1 ½ Cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 ½ Tablespoons lemon juice
4 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt
2 large boneless skinless chicken breasts, cooked and shredded (I pressure cook mine)

Simple Coleslaw
16 oz bag of coleslaw mix
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey
Whole wheat dinner rolls, I used Alpine Valley (they were awesome, found them at Costco)
1. Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
2. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.
3. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!
10-12 sliders

Homemade Chicken, Ranch, Rice Soup

Homemade Chicken, Ranch and Rice Soup
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
64 oz  chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)
1.  Heat oil into a large dutch oven over medium heat.  When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly.  Stir in garlic and cook for 1 minute.  Stir in chicken breast and rice then pour in chicken broth.  Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.  Reduce heat to low and simmer until serving.  Taste and season accordingly.
8 servings

4 Layer Chocolate Cake w Ice Cream

Ice Cream Sundae 4 Layer Chocolate Cake
1 box Devils Food Cake Mix
1 small box instant chocolate pudding mix
4 eggs
1/2 Cup water
1/2 Cup canola or vegetable oil
1 heaping Cup of Vanilla Ice Cream (or whatever ice cream flavor you choose)
1/4 Cup Hot Fudge Sauce
Chocolate Frosting of Choice
1.  Preheat oven to 350 degrees F.  Place cake mix, pudding, eggs, water oil, ice cream and hot fudge sauce into stand or electric mixer.  Beat on low then medium for about 1 minute 30 seconds or until well combined and thick.  Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray.  Bake for 15-20 minutes or until toothpick comes mostly clean from center.  Let cool completely, loosen sides with a plastic knife then remove from pans.  Place bottom layer onto a cake stand, spread with your favorite chocolate frosting….repeat until 3 layers are frosted leaving 4th layer on top.  Frost remaining top and sides of cake with frosting.
2.  Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth.  Press curls onto sides of cake and serve room temperature or refrigerate to chill.
12 servings

Creme Brulee

Recipe: Crème Brûlée

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  • 4 cups Heavy Cream
  • 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
  • 10 whole Egg Yolks
  • ¾ cups Sugar
  • 6 Tablespoons Superfine (Baker's) Sugar

Preparation Instructions

Preheat oven to 325 degrees.
Pour the cream into the saucepan. Add vanilla (whichever product you’re using) and simmer over medium-low heat.
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!

Best Frosting Ever

So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.
  • Prep Time 15 Minutes
  • Cook Time 10 Minutes
  • Difficulty Easy


  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.