Can’t wait to try this yummy goodness!
Author Archives: sbp
Herb Roasted Tilapia
Herb Roasted Tilapia
Yield: 2 Servings
Preparation: 10 minutes
Cook Time: 15 minutes
Ingredients
2 boneless tilapia fish fillets
1/2- 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons EVOO
3-4 large sprigs fresh thyme
4-6 large green olives with pits
1 large egg
Directions
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Gruyere Cheese and Basil Sandwiches
Gourmet Grilled Cheese Sandwiches
Makes: 2 Servings
Ingredients
- 4 Slices Sourdough Bread
- 3-4 Ounces of Gruyere Cheese
- 4-6 large Basil Leaves
- 2 Tablespoons Butter
Preparation:
Prepare ingredients:
Pick the basil leaves off the stems; discard the stems. Wash and dry the basil leaves. Thinly slice the cheese into large pieces.
Assemble the sandwiches:
Lay the bread slices on a clean, dry work surface. Divide the cheese slices and half of the basil between 2 of the bread slices; Complete the sandwiches with the remaining bread slices. Spread 1/4 of the butter on each of the top slices of bread.
Cook the sandwiches:
Heat a griddle or fry pan on medium until hot. Add the sandwiches (butter side down) and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter on the unbuttered bread and carefully flip the sandwiches. Cook 3 to 4 minutes, or until the cheese has melted. Transfer to a clean, dry work surface.
Plate your Dish:
Cut the cooked sandwiches in half and divide between 2 plates. Serve with Easy Tomato Soup on the side. Enjoy!
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Ina-Inspired Tomato Soup
Easy Tomato Soup inspired by Ina Garten
Yield: 4-6 servings
Ingredients
- 2 tablespoons good olive oil
- 2 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/4 cup heavy cream
Preparation
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Gingerbread Hula Dancers
Gingerbread Hula Dancers
My daughter Dani decorates these whimsical cookies around the holidays and they always make me smile. The dough is easy to make thanks to Trader Joe’s. We make the dough with their Gingerbread Cake and Baking Mix. Here is the easy recipe…
Cookie Ingredients
1 box Trader Joe’s Gingerbread Cake and Baking Mix
1 stick melted butter (1/2 cup)
1 large egg
1/3 cup canola oil
3/4 cup water
Frosting Ingredients
3 egg whites
1 box powdered sugar (1 lb.)
1 tsp. cream of tarter
Instructions
Preheat the oven to 375degrees. Combine the mix, butter, egg in a medium sized bowl. Form into a ball and refrigerate for 1 hour. Roll out the dough on a floured board about 1/8 inch thick Cut into desired shapes.
at 375 degrees for 6-8 minutes. Cool 2-3 minute and transfer to a wire rack. Yields 4-5 dozen small gingerbread cookies (Less if you use large cookie cutters)
Just before you are ready to decorate the cookies, mix up the frosting ingredients using a high speed mixer until it peaks. Place in a decorator bag with the smallest tip you can find. This frosting is great for gingerbread house decorating too! The recipe makes more than enough.
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Best Macaroni and Cheese Ever
My daughter says, “There is nothing like coming home to Mom’s Macaroni and Cheese on a chilly day. Comfort food like this warms up the soul as well as the belly. I like to add a little variety by using different cheeses. We used french gruyere this time. Enjoy!
Mom’s Macaroni and Cheese
Yield: 4 servings
½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups of your favorite hard cheese, sharp cheddar, gruyere, etc (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers, crushed (optional)
2 cups elbow macaroni (cooked and drained)
Directions Continue reading
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Spicy Mexican White Chicken Chili
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.Spicy Mexican White Chicken Chili
Ingredients:
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
TOPPINGS
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.
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Spicy Korean Chicken Wings
We like heat in our meat and I recently discovered a new kick it up ingredient called Gochujang that is a chile paste used in many spicy Korean dishes. I think you’ll like it. My family does.
Spicy Korean Chicken Wings
Ingredients
- 1¼ Pounds Chicken Wings
- 2 Cloves Garlic
- 1 Scallion (top green portion)
- 2 Tablespoons Soy Glaze
- 1 1-Inch Piece of Ginger
- 1 Tablespoon Gochujang (I like Mother In Law’s found at World Market)
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Black & White Sesame Seeds
Instructions
1. Roast the chicken wings:Preheat the oven to 475°F. Line a sheet pan with foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through.
2. Prepare the ingredients:
Thinly slice the top green part of the scallion (Save the white part for the bok choy side dish). Peel and mince the garlic and ginger. To make the sauce, in a medium bowl, combine the soy glaze, vinegar, sesame oil, garlic, ginger and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
3. Glaze & finish the chicken wings:
Remove the roasted chicken wings from the oven and evenly brush or drizzle with the sauce. Return to the oven and roast 6 to 8 minutes, or until browned on top. Remove from the oven.
4. Plate your dish (if preparing as main course):
Divide the finished chicken wings between 2-3 dishes. Garnish with the sesame seeds and green top of the scallion. Serve with the seared baby bok choy on the side if you like. Enjoy!
PSST! This is a tasty appetizer too. Don’t forget the napkins though!
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Flank Steak with Blue Cheese and Herbs
Got a carnivorous craving? If you’re like me who tries to limit red meat intake but enjoys a great steak now and then, try this steak topper and enjoy the delicious taste of going to a fancy Steak House right from your own kitchen.
This is a great date night meal on a budget too.
Yield: 2 servings
Flank Steak with Blue Cheese and Herb Topping
Ingredients
½ – ¾ lb. beef flank steak
5-6 oz. mushrooms
¼ of an onion
1 oz. blue cheese crumbles
1 sprig of fresh thyme
1 sprigs of fresh rosemary
olive oil
salt and pepper to taste.
Instructions
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Skinny Chicken Parmesan
Ingredients
1 lb. thin-sliced boneless chicken breast (or chicken tenders)
1 egg, beaten
shredded parmesan cheese (enough to coat the chicken)
1-2 tomatoes, medium diced
½ brown onion, sliced
Italian seasoning (2-3 shakes)
2 cloves of garlic, minced
salt and pepper to taste
fresh basil, chopped
2 Tablespoons olive oil
Instructions Continue reading
