My husband was diagnosed as a Type 1 diabetic when he was 18 years old ( several years before we started dating). Because of that, I try and cook low carb meals...and this is one of our favorites. Even if your not a "fish person"- this recipe is REALLY good. Tilapia is one of those fishes that takes on the flavor of what you cook it with, so in this recipe, it absorbs a lot of the lemon/parmesan flavors, and is honestly- very very good.
(photo borrowed from www.recipezaar.com. My camera crapped out on me the night I made this.)
Ingredients
* 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
* 2 tablespoons lemon juice
* 1/2 cup grated parmesan cheese
* 4 tablespoons butter, room temperature
* 3 tablespoons mayonnaise
* 3 tablespoons finely chopped green onions
* 1/4 teaspoon seasoning salt (Old Bay would be good! Or Lemon Pepper)
* 1/4 teaspoon dried basil
* black pepper
* 1 dash hot pepper sauce
Directions
Preheat oven to 350 degrees. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.Do not stack fillets, but brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings.Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
Spread with cheese mixture and bake until golden brown, about 5 minutes.
***Baking time will depend on the thickness of the fish you use.
Recipe adapted from www.recipezaar.com
Tuesday, September 22, 2009
Parmesan Tilapia
Sunday, September 20, 2009
Peach Crisp
Peach crisp is one of those deserts that instantly reminds me of fall. I make a few of them each year because Bevan loves loves loves any type of fruit crisp, and this year was no different. This is my go-to recipe any time Bevan requests this desert. Keep in mind that the this recipe can be use for almost any type of fruit: apples, blueberries, rhubarb, etc.
(I promise to get better at taking these pictures!)
For the topping:
* 1 cup flour
* 1 cup brown sugar
* 3/4 cup oatmeal
* 1/2 cup melted butter
* 1/2 teaspoon cinnamon
*1 lb peeled, pitted, and sliced peaches. (fresh or frozen)
*Vanilla ice cream(optional)
Preheat oven to 350.
Pour peaches into a pie dish.
In a separate bowl, combine the flour, brown sugar, oatmeal, butter, and cinnamon. Mix thoroughly, because you want the topping to be moist, yet crumbly. Pour topping over peaches ( this recipe makes a TON of topping- so depending on how sugary you want your crisp to be depends on how much you put on top)
Bake for 12-15 minutes, depending on how crunchy you want your topping to be.
Serve warm with a scoop of vanilla ice cream.
**Helpful Hint:
If using fresh peaches, there is a way to peel them with out much effort. First, slip the peaches into simmering water; after a minute or two, get them into ice water. Remove peel.
Creamy Potato Soup
As I mentioned in an earlier post- our neighbors brought over a big bag of fresh red potatoes from their garden. I wanted to try and use them up before they went bad, hence another potato recipe!! In true Idaho fashion, it was warm, summer weather a week ago- and now the past few days- the temperature has dropped dramatically. Fall is upon us, and now so are the cold weather recipes. To me- there is nothing better than a steaming hot bowl of soup on a chilly night. Last night was one of those nights! So I invited my mom and sister over, and we enjoyed this flavorful creamy potato soup. The original recipe does not call for Colby Jack cheese, but I had some on hand, and I wanted to cut through the richness of the cream cheese by adding something sharp.
I served it with garlic texas toast.
Creamy potato soup:
* 4 cups chicken broth
* 4 cups peeled and cubed potatoes
* 1/4 cup minced onion
* 1/2 teaspoon seasoning salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground red pepper
* 1 (8 ounce) package cream cheese, cut into chunks
* 1/2 cup Colby Jack shredded cheese (optional)
Combine broth, potatoes, onion, and spices.Boil on medium heat until potatoes are tender (about 30 minutes).Smash a few of the potatoes to release their starch for thickening.Reduce to low heat.Add cream cheese, and colby jack (if you decide to use it).Let simmer, stirring frequently, until cheese melts.
***As a side note- don't be afraid to experiment, or go away from the recipe! When I started making this last night, I realized half way into it that I didn't have enough chicken broth. So I ended up using 2 and 3/4 cup chicken broth, and 1 and 1/4 cup beef broth- and it still turned out really good.
Monday, September 7, 2009
Onion & Parmesan Roasted Red Potatoes
A neighbor of ours brought over a whole bag full of red potatoes freshly dug up from his garden a few days ago. Not really knowing what to do with all of them, and craving something savory- I finally found this recipe. It's very easy to make, and tastes delicious.
Ingredients
* 2 lbs red potatoes, sliced 1/2 inch thick
* 1/3 cup vegetable oil
* 1 envelope dry onion soup mix
* grated parmesan cheese
* Salt & pepper to taste
Directions
1.Combine all ingredients in a large plastic bag, seal and shake until well coated.
2.Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
3.Uncover and bake 15 minutes longer or until potatoes are tender.
Enjoy!
Recipe courtesy of www.recipezaar.com
1 box of White cake mix
6-7 crushed oreos
Mix cake mix per instructions on the back. Stir in crushed oreos.
Pour into cupcake pan, and bake per instructions on the back of the box.
Recipe: me!
* 8 oz package of cream cheese, room temperature
* 1/4 C butter, room temperature
* 3-4 C powdered sugar (use more or less depending on how stiff you want the frosting to be)
* 1/2 t vanilla extract
* 3/4 C crushed Oreos
1. Whip cream cheese and butter until light and fluffy.
2. Mix in powdered sugar one cup at a time.
3. Add vanilla extract.
4. Gently stir in crushed Oreos.
Once the cupcakes are completely cooled, spread or pipe frosting.
Recipe: www.cupcakeproject.com
