pesto crusted lamb chops

the last post i wrote was about my new found love for arugula pesto.

this week i'm going to show what to do with the leftover pesto to make a fancy schmancy friday night supper. serve with a simple salad and potatoes au gratin to make it elegant enough for dinner guests or delicious enough for kids aged 2 to 6 to gobble up. just trust me on this one...i'm talking from my own experiences :)

here we go.

ingredients:
1/4 cup arugula pesto
2 racks of lamb, cut into individual chops (ask the butcher to do this for you)
olive oil
slat and pepper

directions:
preheat oven to 400 degrees.

heat olive oil in large frying pan over high heat. liberally season chops with salt and pepper. sear 2 minutes per side and place on baking sheet. brush with pesto and roast to desired doneness, about 10 minutes for medium-rare.

brush with more pesto before serving. enjoy!

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pulled bbq chicken wraps with cheddar

irene has come and gone. sis and i are finished hiding out in her apartment and we can finally get back to normal life. nannying, blogging, and dreaming of what recipes i'll make next are all back on the schedule. earlier this week i promised you a recipe using only the trader joe's ingredients i bought on my grocery trip. well it's not really a recipe as much as an easy dinner you can pull together in under 15 minutes. here we go.

the ingredients all lined up:
whole wheat tortillas, broccoli slaw, parmesan ranch dressing,
pulled bbq chicken (found in refridgerated section) and cheddar cheese

combine 1/2 cup broccoli slaw with 1/4 cup ranch dressing.
let sit for at least 15 minutes until slaw has softened.

cook bbq chicken in microwave according to package directions.
preheat broiler.
layer 4 slices of cheese on each tortilla.
broil until cheese has melted.
remove from oven and top with bbq chicken and ranch coleslaw.

close up shot.

slurp this down with your beer.
you can buy individual beers at trader joes. perfection.

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grilled blueberry bbq chicken

i found this recipe over at how sweet it is. if you've never checked out her blog, please do. she is hilarious, a great writer and even better cook. and all of her recipes look amazing.

anywho - i started to make this non-traditional bbq sauce when i realized i didn't have a few of the ingredients she called for. so i improvised a little bit. the end result was a tangy bbq sauce with a little bit of a sweet bite. it's fun, it's seasonal and its really versatile - you can serve it on just about anything - chicken,  seafood, pork, beef.


ingredients:

1 pound chicken cutlets
2/3 cup fresh blueberries
1/3 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dijon mustard
couple dashes of hot sauce
salt and pepper

directions:
in a small sauce pan heat blueberries over low heat. cook for about 10 minutes until berries begin to burst. mash with fork. add ketchup, both vinegars, brown sugar, onion powder, garlic powder, dijon mustard, and hot sauce. season with salt and pepper. turn heat up to medium and cook until sauce begins to bubble. turn heat back down to low and cook for 20 minutes, stirring every few minutes. sauce should be thick with visible blueberries chunks.

grill chicken however you normally do it. take off grill and slather bbq sauce on chicken with pastry brush. serve remaining bbq sauce on the side with your favorite vegetable.

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bbq chicken tenders with corn and lima bean succotash

another meal for the kiddies.  nothing seems more like summer to me than barbecue sauce and some corn on the cob.  but I wanted to give this summertime favorite a little sprucing up. 

my nanny family (that’s my name for them) isn’t big on processed or premade foods so i decided to make my own barbecue sauce. 

it’s easier than you think.  really though – you combine 5 ingredients in a pot over low heat and let simmer for 10 minutes.  that’s it. 

ingredients:

1 cup ketchup

1/4 cup cider vinegar

2 tablespoons molasses

1 tablespoon Dijon mustard

1 tablespoon water

1 pound chicken breast tenders

4 ears of fresh corn

2 cups lima beans (frozen or fresh)

2 tablespoons butter

2 teaspoons garlic powder

Salt and pepper

directions:

preheat oven to 350 degrees.

combine first 5 ingredients in small sauce pot.  season with salt and pepper. cook over low heat for 10 minutes.

season chicken tenders with olive oil, salt and pepper.  place on baking sheet and bake for 10 minutes, turning once. remove from oven and brush both sides with homemade barbecue sauce.  put back in the oven for 2 minutes.

bring large pot of water to a boil.  add corn and cook for about 7 minutes. remove from pot, let cool and cut off kernels with sharp knife. 

meanwhile, fill a medium sauce pot with 1 inch of water.  bring to a boil, add lima beans, cover with lid and reduce to simmer.  cook for about 5 minutes until tender.

in a large bowl combine corn kernels, lima beans, butter, garlic powder, salt and pepper. 

serve 3-4 chicken tenders per person with a heaping portion of succotash.

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italian herb and cheese fettuccine

i'm a sucker for anything new in the food world. i've been seeing commercials and advertisements all over the place for kraft's philadelphia cooking creme. it's one of their newer products that is being marketed as a spoonable version of cream cheese. it comes in four different flavors (original, savory garlic, italian cheese & herb and santa fe blend) and is designed to be stirred to casseroles, pasta dishes, and pizzas to add a little zing to your meals. i'm usually not one for processed foods but it was on sale at the grocery store this week so i picked it up and decided to try it out for myself.

i went with the italian herb and cheese blend and added it to fettuccine noodles and stir-fried vegetables. all and all it was pretty good. i ended up adding some of the pasta cooking water because i felt the sauce was a little too heavy/creamy. if you're in a pinch and don't have time to make your own cream sauce, i would say use this because it's quick and easy. but if you have the time i would make a sauce from scratch because nothing beats fresh ingredients.

ingredients:
1 lb fettuccine noodles
1 tub (10 0z) philadelphia italian herb and cheese blend cooking creme
1 lb turkey sausage, sliced thin
1 (16 oz) package frozen vegetable medley (any will do)
1/2 cup-1 cup reserved pasta cooking water
garnishes: parmesan cheese and red pepper flakes

directions:
cook noodles according to directions. reserve pasta water.

heat large skillet over medium high heat with evoo. brown sausages for about 7 minutes. add frozen vegetables, cover and let cook for about 5 minutes, until vegetables have thawed out. add cooking creme and noodles to skillet and stir together. add reserved pasta water, one ladle at at a time, until sauce is to your desired consistency. sprinkle with parmesan cheese and red pepper flakes. serve immediately.

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spring pasta with squash, spinach and chicken sausage

 

i'm on a mission to clean out our fridge. it's a complete mess that seems be an endless black pit. tonight's recipe was really a beautiful mishap that came together with whatever we had lying around. it's amazing how you can pull together a delicious, healthy and easy meal with just a few essentials.

ingredients:

1/2 lb angel hair pasta

1 zucchini

1 yellow squash

2 cups fresh spinach

1 lb chicken sausage, sliced on a diagonal (our was roasted garlic and gouda flavored)

2 tablespoons garlic olive oil (heat olive in small pan with crushed garlic cloves over low heat for 10 minutes)

red pepper flakes

1/4 cup parmesan cheese

1/4 to 1/2 cup reserved pasta water

directions:

bring large pot of water to boil for pasta over medium high heat.  meanwhile, heat skillet over medium heat with evoo.  brown chicken sausage for about 8 minutes, turning frequently.  set aside.

using a vegetable peeler, slice zucchini and squash into thin ribbons.  should look like this.

add liberal amount of salt and noodles to boiling pot of water. cook according to directions. two minutes before pasta is done add zucchini and squash ribbons. remove from pot and reserve pasta water.

in a large serving bowl mix together cooked pasta, zucchini/squash, fresh spinach, chicken sausage, parmesan cheese, red pepper flakes (to your liking), garlic olive oil and 1/4 cup reserved pasta water.  add more if pasta is too dry. keep tossing together, letting the heat from the pasta wilt the spinach. serve immediately and garnish with fresh chopped parsley. 

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greek turkey burgers with spinach and yogurt sauce

we're trying out a new diet at our house this week where we have no carbs for dinner. tonight i made bun-less greek burgers (with spinach). i served it over a bed of lettuce with grilled zucchini and marinated tomatoes. i packed the burgers with tons of flavor and top it with a creamy cucumber tzatziki sauce.

ingredients for burgers:
1 lb ground turkey
2 tablespoons red onion, minced
3 cloves of garlic, minced
1 tablespoon fresh parsley, minced
1/3 cup panko bread crumbs
1 tablespoon greek seasoning
1 egg
1/3 cup thawed and drained frozen spinach
salt and pepper

directions for burgers:
preheat grill (inside or out) to medium high heat. meanwhile combine all ingredients in large bowl and mix together. form into 5 equal patties. cook about 6 to 7 minutes per side.

ingredients for creamy cucumber tzatziki sauce:
1 cup non-fat, plain greek yogurt
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 garlic clove, minced
1/2 tablespoon dried dill (or 1 tablespoon fresh dill)
1/4 cup english cucumber, seeded and chopped
1/4 cup feta
salt and pepper

directions for creamy cucumber tzatziki sauce:

combine all ingredients in bowl, mix well and let sit in fridge for an hour before serving.

to assemble, place turkey patty on bed of lettuce. garnish with grilled zucchini slices and marinated tomatoes. top with tzatziki sauce and serve.

the final product

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spanakopita panini

in my post yesterday i talked about all of the leftover spanakopita dip i had from kim's bridal shower. i combined other greek-like ingredients to turn this leftover into a simple and easy spanakopita panini. the dip acted as the "glue" so i didn't need to add any cheese. the final product was pretty delicious - the dip melted into a creamy, savory mess that gave the rest of the ingredients tons of flavor. you can use any kind of bread you like, but i used the 100-calorie sandwich thins...bikini season is coming up after all.

ingredients:
100 calorie sandwich thins
grilled chicken breasts, cooked (i used the really thin kind)
roasted red peppers
mushrooms
spanakopita dip
s&p

directions:
preheat panini press. slather each side of bread/sandwich thins with a generous amount of spanakopita dip. season both sides with s&p. top one piece of bread with roasted red peppers, mushrooms and then chicken. top with remaining piece of bread and cook 5-7 minutes on panini press, until bread is crunchy and dip has melted. serve immediately.

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sweet & tangy meatballs

this normally isn't like me - but i have another asian recipe coming your way! i made these meatballs for my friend's bridal shower this weekend (that post is coming later) as an appetizer. i turned the leftovers into a weeknight dinner by adding brown rice and some veggies. theses little guys were extremely flavorful, moist, and sweet with a kick of spice. the best part is that you cook these in the slow cooker so there is really no cooking involved!

adapted from my recipes
ingredients:
1 lb ground beef, turkey or pork
1/3 cup panko breadcrumbs
3 scallions, chopped
1 egg
1 tablespoon soy sauce
1/2 tablespoon finely chopped ginger
2 cloves garlic, minced
1/2 cup bbq sauce
1/4 cup chinese plum duck sauce
2 tablespoons hoisin sauce
2 tablespoons hot chili garlic sauce
sesame seeds, for garnish

directions:
combine meat, panko, scallions egg, soy sauce, ginger and garlic in a large bowl. mix with your hands and form into 1-inch balls.

spray slow cooker with nonstick cooking spray. add meatballs.  in a small bowl, whisk together bbq suace, plum duck sauce, hoisin and hot chili garlic sauce. pour over meatballs and gently stir, making sure to coat each one. cover and cook on low for 3 to 5 hours.

serve over brown rice and your favorite green vegetables - i chose a medley and added a little soy sauce to both. garnish meatballs with sesame seeds and eat up.

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asian chicken pizza

i found this recipe over at stephanie's cooks.  my roommates are pretty obsessed with anything asian-flavored so i decided to try this pizza out on them. i ended up tweaking the recipe a little bit to make the sauce a little thicker. i think next time i would add a vegetable to balance things out - maybe red pepper strips or broccoli - but overall it was really delicious. i added a lot of red pepper flakes, so use your own judgment here.

ingredients:
pizza dough ( i always buy the trader joes brand)
2 boneless, skinless chicken breasts, chopped into small pieces
1/2 teaspoon red pepper flakes
1/4 cup low-sodium soy sauce
2 1/2 tablesoon. honey
3/4 cup apple cider vinegar
1 cup mozzarella cheese
evoo
sesame seeds (optional)
1 tablespoon flour
1 tablespoon water

directions:
preheat the oven to 450.

roll out pizza dough onto baking sheet. drizzle with evoo and cook for 5 minutes. remove from oven and set aside.

meanwhile, combine red pepper flakes, soy sauce, honey, and vinegar. heat skillet over medium-high heat with evoo. add chicken and cook about 5-7 minutes, until fully cooked through. remove from pan and set aside.

pour the sauce mixture into the pan. in a small bowl, whisk flour into water. beat until there are no more lumps of flour. add to pan and cook until sauce thickens and becomes syrup like, about 10 minutes. add the chicken, toss well.

top pizza dough with chicken/glaze mixture. make sure to cover every inch! top with cheese and sprinkle with sesame seeds. bake for an additional 5-7 minutes until cheese is melted and bubbly. serve immediately.

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winter pasta with cauliflower and brussel sprouts

i got this recipe from the blog the year in food. she takes beautiful pictures and i knew right when i saw her picture of the dish that i needed to try it out. i feel like i say this a lot, but this meal came together pretty easily - but it's true! i was a little worried that the dish would be a a little bland (the sauce = pasta water + cheese) but i was definitely mistaken. the capers really pulled through for me. it gave every bite that extra salty, briny taste that was ooo so delicious. this is a great week night meal that packs in the veggies without being boring. you could also add a can of tomatoes to this to add more flavor. serves about 4 to 6 people.

ingredients:
1 lb pasta
1 small or medium head cauliflower, stem and leaves removed, chopped
3/4 pound brussels sprouts, trimmed and sliced lengthwise
3 tablespoons evoo
1/4 cup chopped, fresh parsley, plus more for garnish
1/3 cup grated parmesan cheese, plus more for garnish
3 tablespoons capers (i added more because i love them that much)
4-6 anchovy fillets, mashed to a paste (adjust according to taste)
zest of one lemon
1/4 teaspoon dried chili flakes
1/4-1/2 teaspoon garlic powder (use your judgment)
s&p to taste (as this dish has a lot of salty components, taste before adding)

directions:
preheat oven to 400 degrees. bring large pot of salted water to a boil for the pasta.

toss the cauliflower and brussels sprouts in one tablespoon evoo. lightly season with s&p and garlic powder.  spread in a single layer on a baking sheet and roast until browned at the edges and soft in the center, about 20-30 minutes. turn once about halfway through. while the veggies are roasting, cook your pasta according to instructions on the package.

when the pasta is ready, drain, reserving 1/2 cup of the cooking liquid. return pasta to the pot to keep it warm. add the two remaining tablespoons of evoo to the pasta, then the parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. if it’s a little dry, add some of the cooking liquid. toss gently to distribute everything. add the cauliflower and brussels sprouts and toss again, gently. season to taste with s&p. if the pasta needs to be reheated, do so over a low flame, stirring to prevent burning. garnish with grated parmesan and chopped parsley if desired.

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easy mini turkey meatloaf

my roommate returned tonight after a month-long vacation in park city, utah. i welcomed her back the only way i know how - with a fresh hot meal. meatloaf is extremely easy. you just mix everything in a bowl, form them into mini loaves and pop in the oven. they turned out flavorful, moist and just plain delicious!

ingredients:
1/2 cup chopped onion
4 garlic cloves, minced
3 tablespoons breadcrumbs
1 teaspoon fresh thyme
3 tablespoons worcestershire sauce
1 large egg
3 tablespoons ketchup
1 teaspoon tomato paste
1 pound ground turkey
gravy
s&p

directions:
preheat oven to 350 degrees. in a large bowl mix together all of the ingredients (except the gravy). form into 6 equal mini loaves and place on greased baking sheet. bake for 30 minutes and top with hot gravy. serve immediately and enjoy.

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chicken and andouille gumbo

i invited some of my gal friends over for a saturday night pot luck last week. i made us a batch this chicken and andouille gumbo (via making life delicious).  the secret to getting that gorgeous color of homemade gumbo is letting the roux cook for about 30 minutes (but never letting it burn) until it turns a dark caramel color. i was under a time crunch and didn't have a chance to do this all the way so mine isn't as rich in color as it should be. but that didn't stop this dish from being delicious - it was spicy, creamy/velvety, and really comforting. don't let the long list of ingredients scare you away. it really is a simple dish that comes together easily.

ingredients:
1/3 cup creole seasoning (found in spice section in grocery store)
5 boneless skinless chicken thighs
evoo
1 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/3 cup vegetable oil
1/2 cup unbleached all-purpose flour
12 oz. andouille sausage, skin removed and diced (about 1 1/2 cups)
6 cups cold chicken stock
3 tablespoons garlic, chopped
3 bay leaves
2 tablespoons worcestershire sauce
2 tablespoons fresh italian parsley, chopped
1/4 cup green onions, sliced
white rice
fresh french bread

directions:
preheat oven to 375 degrees. drizzle the chicken in evoo and evenly coat with about 2-3 tablespoons of the creole seasoning. bake for 20-25 minutes. remove from oven and cut into bite-sized pieces.

meanwhile mix the onion, celery, and bell pepper together. heat the oil in a dutch oven or heavy large saucepan over medium heat. whisk in the flour and continue to cook, stirring or whisking often until it is a dark caramel color. this takes about 30 minutes. add the andouille sausage, 1 tablespoon of the creole seasoning, and 1 1/2 cups of the onion/celery/bell pepper mixture. cook, stirring often, for about ten minutes or until the vegetables soften.

add the cold stock, the remaining 1/2 cup of the onion/celery/bell pepper mixture, the remaining 2 tablespoons of creole seasoning, garlic and bay leaves. bring to a boil and then down to a simmer. add the baked thighs and let it simmer for 2+ hours, stirring occasionally. about 10-15 minutes before you’re ready to serve, add the worcestershire sauce.

serve over white rice and use the french bread for dipping. garnish with fresh italian parsley.

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skinny girl filet-o-fish

somedays, a gal just wants something bad for you. i was having one of those days so i decided to improvise and make it healthier. i made low-fat coleslaw and low-fat tartar sauce by swapping out some of the mayo for fat free sour cream. (you could also use non-fat greek yogurt.) the fish really did taste like it was fried, but i only baked it. raelynn said it tasted almost exactly like the mcdonald's version. serves 4.

ingredients:
2 tilpaia fillets
2 tablespoons dijon mustard + 2 teaspoons
1/2 cup panko bread crumbs
2 teaspoons garlic powder
1 (16oz) package broccoli slaw (in produce section)
1/2 cup light mayonnaise
1/2 cup fat free sour cream
1/4 cup diced kosher dill pickles
2 teaspoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
2 teaspoons sugar
s&p
cooking spray
lettuce
red onion
100-calorie hamburger buns

directions:
preheat oven to 425 degrees. combine panko and garlic powder together in bowl. brush tilpaia filet with 1 tablespoon of dijon mustard each. season with s&p. dredge in panko mixture and place on baking sheet. spray with cooking spray on both sides of filet. this step will help you get that crunchy, fried texture without all the extra calories. bake for 10-12 minutes, until panko topping has turned golden brown.

in a small bowl, mix together 1/4 cup light mayo, 1/4 cup fat free sour cream, dill pickles, lemon juice and s&p. this is your tartar sauce.

in a large mixing bowl, combine 1/4 cup light mayo, 1/4 cup fat free sour cream, apple cider vinegar, sugar, 2 teaspoons of dijon mustard and s&p. add broccoli slaw mix and toss until coated. this is your coleslaw. if it's too thick - add 1 or 2 tablespoons of skim milk to thin it out.

to serve, cut each filet into two pieces. place 1/2 filet on hamburger bun, top with tartar sauce, red onions and lettuce. serve coleslaw on the side.

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lamb meatballs with cumin mint yogurt sauce

i came up with this recipe after having a dream one night about being in the mediterranean enjoying the fine fare. the next morning i scoured the internet looking for lamb meatball recipes. i took different ideas from each recipe and created my own version. the meatballs turned out really well - they were moist and rich with flavor. the mint, garlic and feta paired so nicely with lamb.  the cumin mint yogurt sauce gave the dish that extra oomph - creamy, yet refreshing. i served this as a dinner, but could also be a great appetizer.  make the meatballs smaller and serve with cocktail toothpicks.  

ingredients:
1 pound ground lamb
¼ cup breadcrumbs
½ cup crumbled feta cheese
3 teaspoons fresh mint, chopped
1 teaspoon fresh parsley, chopped
1 egg, beaten
2 garlic cloves, minced
½ small yellow onion, minced
6 ounces non-fat greek yogurt
¼ teaspoon cumin
¼ teaspoon garlic powder
1 teaspoon olive oil
½ tablespoon lemon juice
s&p
pita bread, cucumber slices, tomato slices

directions:
preheat oven to 400 degrees. combine lamb, breadcrumbs, feta cheese, 1 teaspoon mint, parsley, egg and s&p in a bowl and blend together with hands.  mix until combined, but do not over mix.  shape into equal portioned meatballs, should make about 15.  place on cookie sheet greased with non-stick cooking spray and bake for 15 minutes.

meanwhile in a small mixing bowl, combine greek yogurt, cumin, garlic powder, 2 teaspoons mint, olive oil and lemon juice.  season with s&p. refrigerate until ready to use. to assemble, place 3-4 meatballs on top of pita with cucumber and tomato slices.  dollop with yogurt sauce.

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marinated flank steak with side of frisee, poached egg and pancetta vinaigrette

i got inspiration for this meal while i was volunteering at culinaerie during a julia childs-themed cooking class.  apparently salads with poached eggs are pretty big in french cooking. the creaminess of the warm runny egg yolk paired perfectly with the warm pancetta vinaigrette that had a acidic, tangy and salty bite to it. the steak marinade is pretty basic but stands up well to the elegance of the other ingredients. i served this as a main course, but you could definitely make smaller plates and serve as an appetizer. serves 4.

ingredients:
1 pound flank steak
1 tablespoon olive oil
2 tablespoons worcestershire sauce
3 garlic cloves, minced
4 poached eggs
2 bunches of frisée, torn
warm pancetta vinaigrette (recipe below)
s&p

directions for warm pancetta vinaigrette:
¼ pound pancetta, cubed
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 garlic clove, minced

cook pancetta in a skillet over medium-high heat until browned. remove with slotted spoon and drain on paper towels.  reserve 2-3 tablespoons of drippings and discard the rest. add garlic to pan and cook until soft. whisk in dijon mustard and apple cider vinegar, loosening particles from skillet. remove from heat and season with s&p if needed.

directions for steak salad:
mix olive oil, worcestershire sauce, garlic, s&p in plastic bag and add steak. marinate for at least one hour, turning occasionally. remove flank steak from bag, discarding marinade. heat grill over medium high heat and cook steak about 8 to 10 minutes per side or to desired degree of doneness. cut steak diagonally across the grain into thin strips.

to assemble, place ½ bunch of torn frisée on bottom of plate.  layer steak slices on one side. top the middle of the frisée with a poached egg. garnish with ¼ of the pancetta cubes and drizzle desired amount of dressing over entire dish.

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seared sea scallops with citrus fennel salad

ingredients:
4 radishes, thinly sliced
½ fennel bulb, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon cilantro, minced
¼ cup grapefruit segments, cut into mini pieces
¼ cup orange segements, cut into mini pieces
¼ cup fresh orange juice
1 shallot
1 tablespoon white wine vinegar
1/3 cup canola oil
1 teaspoon dijon mustard
8 large scallops
2 teaspoons olive oil
s&p

directions:
in a blender, mix together orange juice, shallot, white wine vinegar, canola oil, dijon mustard and salt and pepper. combine radishes, fennel slices, jalapeno, cilantro, grapefruit and orange segments in a small bowl.  mix together with salad dressing. meanwhile, heat a small skillet with olive oil.  season scallops with salt and pepper.  sear in skillet about 2-3 minutes per side, until scallops are browned on each side. to assemble, place a half of fennel salad mixture on plate.  top with 4 scallops and drizzle with more dressing.

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honey pecan glazed salmon

this recipe comes from a weightwatchers five-ingredient 15-minute cookbook i bought awhile ago.  you can't beat a meal that uses ingredients you probably already have in your pantry and that combines salty with sweet!

ingredients:
1/4 cup honey
4 teaspoons finely chopped pecans
1 tablespoon soy sauce
4 (6 oz) salmon fillets
pepper

directions:
preheat oven to 425 degrees. combine first three ingredients in a large zip-top bag. sprinkle fish with pepper and add to bag and seal. marinate in refrigerator at least 15 minutes (don't do it much longer than this - fish doesn't need to marinate that long or else it will start to break apart). remove fish and nuts from bag, reserving marinade. place fish on foil lined pan and top with nuts. bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.

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fish in a flash: tilapia with tomato caper salsa

the good thing about tilapia is its mildness. you can go any direction with it - italian, indian, greek, mexican, caribbean, asian, american, etc. last night i decided to go with mexi-italian. from start to finish this meal took 15 minutes to make. i served it with a side salad of mixed greens, feta and more tomatoes. yum.

(note: this recipe only serves one, but it's just as easy to make for four people as it is for one.)

ingredients:
1/2 tomato, chopped with seeds removed
1/2 tablesoon flat-leaf parsley, chopped
1/4 tablespoon capers, drained
1/4 tablespoon apple cider vinegar
1 garlic clove, mashed into a paste (this helps to spread the garlic more evenly so you don't get a big chunk of raw garlic...here's how to do it)
3/4 tablespoon evoo
s&p
1 (6-ounce) tilapia fillet
cooking spray

directions:
preheat broiler. combine tomato, parsley, capers, vinegar, garlic paste, evoo and s&p in small bowl. brush fish with more evoo and season with garlic salt and pepper. place fillet on baking sheet (greased with cooking spray) and broil for about 6 minutes until fish flakes easily when tested with a fork. garnish with salsa and serve immediately.

up close and personal.

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mustard and herb roasted chicken thighs

mustard+herbs+chicken = one happy sis.

this is an extremely easy recipe that i got from the wednesday chef and it took no time to put together. i was able to pop it in the oven, do some other things around the kitchen and get a workout in - all while this bubbled away. the tangy mustard complimented the fresh herbs beautifully and the crunchy coating added a nice texture against the juicy dark meat. i only tweaked the original a little bit. here's how to do it:

ingredients:
8 chicken thighs, with bone and skin-on
3 teaspoons fresh, minced parsley and sage
2 large garlic cloves, minced
4 tablespoons dijon mustard
s&p
1/3 cup panko
2 tablespoons melted butter

heat the oven to 350 degrees. rub chicken with fresh herbs, garlic and s&p - make sure to get under the skin as well. brush 1/2 tablespoon mustard over the skin side of each thigh to coat thinly. lay the legs in a shallow baking dish, leaving space between them. sprinkle evenly with the panko and drizzle evenly with the melted butter. roast for about an hour (give or take 10 minutes depending on how big your pieces are.) coating should be crisp and the meat very tender.

ps - i'm still working on my photography skills. sorry this picture looks so bad - i feel like i'm not doing it any justice. suggestions are welcome!

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