Lemon Crumb Tilapia
12 oz tilapia fillets, thawed
1/4 c Italian seasoned breadcrumbs
2 T grated parmesan cheese
1 tsp garlic salt
1 tsp grated lemon zest
3 T butter (divided)
1 T vegetable oil (I used olive oil)
1-2 T lemon juice
Rinse fish and pat dry. Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper. Melt 2 tablespoons butter. Dip fillets in melted butter. Coat fillet with crumb mixture. In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat. Cook fillets for 2 to 4 minutes per side or until fish flakes easily. Sprinkle with lemon juice. When removing fish from skillet, use a spatula or the fish will fall apart.
Thursday, February 26, 2009
Baked Fish with Boursin Herb Cheese
Here is one of my favorite fish recipes......since it is the Lenten season it seems appropriate to post now (Thanks for the suggestion Leigh Ann!!) I've made this recipe several times using Tilapia fish fillets and it always turns out soooo good!! I've even thought of trying this recipe with chicken breasts. It really would be versatile with Cod, Tilapia, Salmon, Halibut or Chicken Breasts.....just make sure to bake it long enough to thoroughly cook the meat. I love to serve this along side wild rice. Also you can use Boursin, Allouette Cheese or any kind of cream cheese spread. Enjoy!!!
Carissa
Baked Fish with Boursin Herb Cheese
"Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter."
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
INGREDIENTS
2 tablespoons butter, melted (or olive oil)
2 pounds fresh cod fillets (I used 4 pieces of Tilapia)
1 (4 ounce) package Boursin cheese with herbs, room temperature (I only used 1/2 the pkg.)
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
Carissa
Baked Fish with Boursin Herb Cheese
"Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter."
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
INGREDIENTS
2 tablespoons butter, melted (or olive oil)
2 pounds fresh cod fillets (I used 4 pieces of Tilapia)
1 (4 ounce) package Boursin cheese with herbs, room temperature (I only used 1/2 the pkg.)
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
Wednesday, February 25, 2009
Four-Layer Delight Dessert
I've made different versions of this dessert and it is always a favorite at any get together. Here is one of the versions that I've made recently. Enjoy!
Carissa
Four-Layer Delight Dessert
1 cup flour
1 stick butter, melted
1/2 cup chopped pecans (or use graham cracker crumbs)
12 oz carton Cool Whip (divided)
8 oz cream cheese, softened
1 cup powdered sugar
2 small boxes Jello chocolate pudding
3 cup cold milk
First layer: Mix flour, butter and pecans and pat into bottom of 9x13 Pyrex dish. Bake 15 minutes at 375. Cool completely. Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust. Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer. Fourth layer: Spread with remaining Cool Whip.
***Refrigerate for at least 4 hours before serving.
Carissa
Four-Layer Delight Dessert
1 cup flour
1 stick butter, melted
1/2 cup chopped pecans (or use graham cracker crumbs)
12 oz carton Cool Whip (divided)
8 oz cream cheese, softened
1 cup powdered sugar
2 small boxes Jello chocolate pudding
3 cup cold milk
First layer: Mix flour, butter and pecans and pat into bottom of 9x13 Pyrex dish. Bake 15 minutes at 375. Cool completely. Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust. Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer. Fourth layer: Spread with remaining Cool Whip.
***Refrigerate for at least 4 hours before serving.
Chicken and Yellow Rice with Sausage
I've made this before and it is very good & easy. Great fast weeknight meal!
Enjoy!
Carissa
Chicken and Yellow Rice with Sausage
2 skinless, bonleess chicken breasts, cut into cubes
1 pound sausage (chorizo, kielbasa) cut into 1/2 moons
1 onion, diced chunky
1 red bell pepper, cut into bite sized strips
10 ounces yellow rice mix
1 1/2 cups frozen peas
Using a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20-25 minutes). When the rice is done, stir in the frozen peas and serve.
Enjoy!
Carissa
Chicken and Yellow Rice with Sausage
2 skinless, bonleess chicken breasts, cut into cubes
1 pound sausage (chorizo, kielbasa) cut into 1/2 moons
1 onion, diced chunky
1 red bell pepper, cut into bite sized strips
10 ounces yellow rice mix
1 1/2 cups frozen peas
Using a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20-25 minutes). When the rice is done, stir in the frozen peas and serve.
Bowties with Sausage Cream Sauce
This is one of my all-time favorite pasta recipes. Definitely not a healthy dish but it is yummy for visiting guests or anytime I want something different than the usual dinner. Hope you like it also!!!
Enjoy,
Carissa
Bowties with Sausage Cream Sauce
1 package bowtie pasta
2 tablespoons olive oil
1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled
1/2 teaspoon crushed red pepper flakes (optional)
3 cloves garlic, minced
1/2 cup diced onion
1 can Italian-style plum tomatoes (28 ounce) drained and coarsely chopped
1 1/2 cups heavy cream (I've also used half & half)
1/2 teaspoon salt
3 tablespoons minced fresh basil
Cook pasta and set aside. Heat oil in a large skillet over medium heat, add sausage and red pepper flakes and then cook until sausage is evenly brown. Stir in onion and garlic; cook until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve. (The kids like grated Parmesan cheese on their serving.)
Enjoy,
Carissa
Bowties with Sausage Cream Sauce
1 package bowtie pasta
2 tablespoons olive oil
1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled
1/2 teaspoon crushed red pepper flakes (optional)
3 cloves garlic, minced
1/2 cup diced onion
1 can Italian-style plum tomatoes (28 ounce) drained and coarsely chopped
1 1/2 cups heavy cream (I've also used half & half)
1/2 teaspoon salt
3 tablespoons minced fresh basil
Cook pasta and set aside. Heat oil in a large skillet over medium heat, add sausage and red pepper flakes and then cook until sausage is evenly brown. Stir in onion and garlic; cook until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve. (The kids like grated Parmesan cheese on their serving.)
Thursday, February 12, 2009
Cherry Chocolate Cake
Here is another recipe that I've tried lately....It would be perfect for Valentine's Day!!! Super easy to make but a nice change from your normal chocolate cake. My hubby said it was even better the next day cold straight out of the refrigerator.
Cherry Chocolate Cake
1 box Chocolate Cake mix
1 (21 oz.) can Cherry Pie Filling
2 Eggs, well beaten
2 tsp. Almond Extract
Beat by hand until moistened. Pour into a greased 9 x 13" cake pan. Bake at 350 degrees for 30 minutes or until toothpick is clean.
While cake is warm........
1/3 cup milk
1 cup sugar
5 T. margarine
1 cup semi-sweet chocolate chips
Bring milk, sugar and margarine to a boil over medium heat. Boil 1 minute stirring constantly. Remove from heat. Add chocolate chips. Stir until smooth and spread over cake to edges. Let cool.
Optional: Add 1 cup chopped walnuts to the chocolate mixture.
Cherry Chocolate Cake
1 box Chocolate Cake mix
1 (21 oz.) can Cherry Pie Filling
2 Eggs, well beaten
2 tsp. Almond Extract
Beat by hand until moistened. Pour into a greased 9 x 13" cake pan. Bake at 350 degrees for 30 minutes or until toothpick is clean.
While cake is warm........
1/3 cup milk
1 cup sugar
5 T. margarine
1 cup semi-sweet chocolate chips
Bring milk, sugar and margarine to a boil over medium heat. Boil 1 minute stirring constantly. Remove from heat. Add chocolate chips. Stir until smooth and spread over cake to edges. Let cool.
Optional: Add 1 cup chopped walnuts to the chocolate mixture.
Angel Kisses
I decided to make Angel Kisses for my daughter's preschool Valentine's Day party. (There is also a girl in her class with a dairy allergy so I thought this might be something everyone can eat.) This recipe can be adapted by adding semi-sweet chocolate chips or chopped nuts. I added some red sugar sprinkles on top of some of the meringue cookies before baking. Simple ingredients which creates a unique treat! Enjoy!
Carissa
Angel Kisses
4 egg whites, stiffly beaten--(I used my hand mixer)
Then slowly & gradually add while mixing:
1 cup sugar
1 tsp vinegar
1 tsp. vanilla
dash of salt
--Continue to beat mixture until stiff.--Spoon onto cookie sheet (either lightly greased or butter covered parchment paper--they'll stick otherwise). I put a little sugar sprinkles inside the batter and on top of the meringues before baking. These don't expand during baking. Bake at 250 degrees for 50 minutes and then turn the oven off and leave the meringue kisses in the oven. Cool overnight inside the oven--don't open the door!
Carissa
Angel Kisses
4 egg whites, stiffly beaten--(I used my hand mixer)
Then slowly & gradually add while mixing:
1 cup sugar
1 tsp vinegar
1 tsp. vanilla
dash of salt
--Continue to beat mixture until stiff.--Spoon onto cookie sheet (either lightly greased or butter covered parchment paper--they'll stick otherwise). I put a little sugar sprinkles inside the batter and on top of the meringues before baking. These don't expand during baking. Bake at 250 degrees for 50 minutes and then turn the oven off and leave the meringue kisses in the oven. Cool overnight inside the oven--don't open the door!
Friday, February 6, 2009
Lasagna Roll-Ups
My friend, Kristin, was thoughtful enough to let me borrow her Camp Lejeune Officer's Wives Club Cookbook recently. Which for me is like finding a goldmine of recipes!!! I've been thrilled to go through this book and have made several recipes already......which I hope to post in the next few days. She recommended this roll-up recipe which sounded delicious! I made this last night and it was easy to put together. I had enough of the cheese mixture left over that I could have boiled 10 noodles. This recipe would be easy to adapt by adding chopped up cooked chicken, Italian sausage, zucchini, mushrooms etc.... I also sprinkled some shredded mozzarella cheese over the top of the pasta sauce before baking. We all enjoyed this recipe and will definitely add this to our "make again" file!!!
Carissa
Lasagna Roll-Ups
9 lasagna noodles
1 (15 oz.) container ricotta cheese
1 (10 oz.) package frozen chopped spinach (thawed well & drained)
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 egg (slightly beaten)
1 jar Tomato & Basil Pasta Sauce (I used 1 jar of Four Cheese Bertolli)
Cook lasagna as package directs; drain. Preheat oven to 350 degrees. In medium bowl, combine ricotta, spinach, mozzarella, Parmesan and egg. Spread about 1/3 cup cheese mixture on each lasagna noodle; roll up. Pour 1/3 cup pasta sauce into bottom of 13 x 9 baking dish. Arrange lasagna rolls seamside down in dish. Top with remaining sauce. Cover with aluminum foil. Bake for 35 minutes or until hot.
Carissa
Lasagna Roll-Ups
9 lasagna noodles
1 (15 oz.) container ricotta cheese
1 (10 oz.) package frozen chopped spinach (thawed well & drained)
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 egg (slightly beaten)
1 jar Tomato & Basil Pasta Sauce (I used 1 jar of Four Cheese Bertolli)
Cook lasagna as package directs; drain. Preheat oven to 350 degrees. In medium bowl, combine ricotta, spinach, mozzarella, Parmesan and egg. Spread about 1/3 cup cheese mixture on each lasagna noodle; roll up. Pour 1/3 cup pasta sauce into bottom of 13 x 9 baking dish. Arrange lasagna rolls seamside down in dish. Top with remaining sauce. Cover with aluminum foil. Bake for 35 minutes or until hot.
Sunday, February 1, 2009
Slow Cooker Chili
Here is one of my favorite crockpot chili recipes. I've changed the recipe around alot depending on what I have in the pantry or how spicy I want it. I've also skipped the crockpot and made it in a large stew pot.....just simmering it for an hour before dinnertime. If you try the crockpot version, it makes the house smell yummy when you come home in the evening. It tastes great with frito chips, shredded cheese, chopped onions, sour cream etc. Perfect for those cold nights or football games on the weekend!! Hope you enjoy it!
Carissa
Slow Cooker Chili
2 lbs. ground beef
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves crushed or 1 1/2 tsp. minced garlic
2 Tablespoons chili powder
1 tsp. salt
2 tsp. ground cumin (or more if desired)
2 tsp. dried oregano leaves
3 cans (14.5oz.) diced tomatoes, undrained
1 can (15oz.) light red kidney beans, rinsed & drained (optional)
2 Tablespoons cornstarch
1/4 cup water
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in a 3-4 quart slow cooker. Cover & cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes until slightly thickened. Makes 8 servings.
Carissa
Slow Cooker Chili
2 lbs. ground beef
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves crushed or 1 1/2 tsp. minced garlic
2 Tablespoons chili powder
1 tsp. salt
2 tsp. ground cumin (or more if desired)
2 tsp. dried oregano leaves
3 cans (14.5oz.) diced tomatoes, undrained
1 can (15oz.) light red kidney beans, rinsed & drained (optional)
2 Tablespoons cornstarch
1/4 cup water
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in a 3-4 quart slow cooker. Cover & cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes until slightly thickened. Makes 8 servings.