Pan Seared Tilapia with Almond Brown Butter and Snow Peas

For some reason seafood intimidates me a bit, so this year I really wanted to get to the point that I felt confident cooking with seafood. This dish was a great way to start. Tilapia is fairly inexpensive, so you don't feel as much pressure to make it perfect, plus I think it's a fairly forgiving meat, not difficult to cook. It's also very delicious and healthy. My whole family wolfed this meal down with not a single leftover to show for it!

Pan-Seared Tilapia with Almond Browned Butter and Snow Peas

From Favorite Family Dinners

Ingredients

3 cups pea pods, trimmed

4 4-5 oz skinless fresh tilapia fillets

sea salt and fresh ground pepper

1 tsp all purpose flour

1 tablespoon olive oil

2 tablespoons butter

1/4 cup coarse chopped almonds

1 tablespoon snipped fresh parsley

Directions

1. In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for 2 minutes. Drain and set aside.

2. Meanwhile, season one side of fish with salt and pepper; sprinkle with flour. Heat a large skillet over medium-high heat. When hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish, floured side up (if necessary cook fish a half at a time). Cook fish for 4 to 5 minutes, or until easy to remove with spatula.. gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter, arrange fish on top of peas.

3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30-60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley.

Serves 4

Per Serving: 266 cal, 15g total fat, 71 mg chol, 210 mg sod, 7g carbs, 3 g fiber, 24g prot.

Points per serving: 6

No Bake Cookies

I have no idea why blogger is posting this sideways, arrgh!

My husband and I enjoy these cookies as a late night indulgence, usually after we've both thrown our never-ending diets out the window! Sometimes we got as far as to not even shape them into cookies, just a bowl and a spoon! They are warm, easy to make and delicious: aka, a great way to cheat on your diet!

No Bake Cookies

Borrowed from Irma Green's family recipe book (mom-in-law!)

Ingredients

2 cups sugar

1/2 cup milk

1/2 cup margarine

3 tbsp cocoa

3 cups oatmeal

1 cup coconut, if desired (I do, Glenn doesn't-sigh)

1 tsp vanilla

1/8 tsp salt

Directions

Combine sugar, milk, butter, cocoa, and salt in saucepan. Bring to boil, stirring constantly. Cook about 2 minutes or to softball stage. Remove from heat adn add remaining ingredients. Drop from teaspoon onto waxed paper. Cool and serve.

Orange Chicken

I love a good stir-fry. They're typically really simple to make, and are nice and healthy with the fresh veggies and steamed rice. This was a really good stir-fry that my whole family loved, my favorite part was the fresh green beans. I will admit, I don't think that this will ever replace the mouth watering Orange Chicken that they serve in the food courts. You know, the kind that is breaded, deep fried, and then drenched in gooey, sweet orange sauce (Homer Simpson drool). But, if you are looking for a substitute that isn't 1,000 calories, I think you will really like this version!

Orange Chicken
Adapted from Favorite Family Dinners

Ingredients

8 oz fresh green beans, halved crosswise
2 tsp sesame seeds (I didn't use these)
1/2 cup orange juice
2 TB reduced sodium soy sauce
1 TB toasted sesame oil
1 tsp cornstarch
1/2 tsp finely shredded orange peel
nonstick cooking spray
1/2 cup bias sliced green onions
1 TB grated fresh ginger
2 cloves garlic, minced
1 tsp cooking oil
12 oz boneless, skinless chicken breast, thinly sliced
2 cups hot cooked rice
2 oranges peeled and sectioned, or thinly sliced, crosswise

Directions

1. In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain; set aside.

2. Meanwhile, in a small skillet cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside.

3. For sauce, in a small bowl combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel; set aside.

4. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; stir-fry for 1 minute. Add the precooked green beans; stir-fry for two minutes. Remove vegetables from skillet.

5. Carefully add oil to the hot skillet. Add chicken; stir-fry until cooked completely through. Remove from skillet.

6. Stir sauce, add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve over hot cooked rice. Top with orange sections and with sesame seeds.

Serves 4

Per Serving: 348 cal, 10g fat, 52mg chol, 341 mg sod, 41g carbs, 6g fiber, 24g prot

Points per Serving: 7

Round Cheese Bread

Call me a lazy cook, but there is no better recipe than the ones that require all the things you already have in your cupboard, and only take ten minutes (if that) to prepare. This is definitely one of those recipes. It's easy, it's tasty, and your family looks at you like a hero for having fresh, hot bread on the table for dinner. Everyone wins!

Round Cheese Bread

Taste of Home, Baking Book

Ingredients

1 1/2 cups biscuit baking mix

1 cup shredded part skim mozzarella cheese

1/4 cup Parmesan cheese

1/2 tsp dried oregano

1/2 cup milk

1 egg beaten

2 TB butter

additional Parmesan cheese

Directions

1. In a bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick). Spoon into a greased 9-inch round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.

2. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges, serve warm.

Food Tip: To store a quick bread like this, either wrap in foil or put in a plastic bag and keep it in the fridge because of the cheese (if it doesn't have cheese, you can just keep it at room temperature). Typically it should last about three days, but can be frozen for up to three months.

Peppery Beef with Cremini Mushrooms

This dinner was so delicious, and so easy! I used an extra thin steak because I like the concentrated flavors, and it saves a bit on calories!

My word of caution: when using steak seasoning, only use a little bit (like the recipe says, you'd think I'd have caught on!). For some reason I felt the need to coat the steak with it, as if it were breading or something. The steaks came out fine, but a little spicy, especially for the kids.

Peppery Beef with Crimini Mushrooms

From Favorite Family Dinners

Ingredients

2-3 tsp steak seasoning blend or cracked black pepper

4 beef tenderloin steaks, or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)

2 TB butter or margarine

8 oz sliced cremini, shiitake, or portobello mushrooms

1 large leek, thinly sliced

1/2 tsp thyme or oregano, crushed

1 51/2-6oz can tomato juice

Directions

1. Use your fingers to press the steak seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10-13 minutes for medium-rare to medium. Transfer steaks to a warm serving platter, reserving the drippings in the skillet. Keep meat warm.

2. Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until leek is tender. Spoon mushroom mixture over the meat.

Serves 4

Per serving: 296 cal, 20g fat, 86mg chol, 419 mg sod, 5g carbs, 1g fiber, 26g prot.

Points per serving: 7 points

Chicken with Broccoli and Garlic

This was so much fun to prepare, and very delicious. I rarely fry anything, and even though this is a very shallow fry, it was still so delicious. I also loved the broccoli slaw and found it a really fun way to mix up the veggies!

Ingredients

1/4 cup all purpose flour

1/4 tsp salt

1/4 tsp black pepper

4 small skinless, boneless chicken thighs

1 TB olive oil

1 bulb garlic, separated into cloves, peeled, and sliced (about ten cloves)

1 cup reduced sodium chicken broth

3 TB white wine vinegar

2 TB honey

1 16 oz bag broccoli slaw

2 TB coarsely chopped pecans

Directions

1. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal bag. Shake to coat.

2. In a large skillet, heat oil over medium heat. Add chicken; cook for 10-12 minutes, or until chicken is tender and no longer pink, turning once. Transfer chicken to a serving plate, cover and keep cool.

3. Add garlic to skillet. Cook and stir for 1 minute. Add chicken broth, vinegar and honey. Bring to boiling; reduce heat. Simmer, uncovered, for five minutes. Stir in broccoli, return to boiling, reduce heat. Cover and simmer for 8 to 10 minutes more or until broccoli is crisp-tender. Stir in pecans. Serve the broccoli mixture with the chicken.

Serves 4

Per serving: 307 cal, 10g fat, 90mg chol, 401mg sod, 25g carb, 3g fiber, 28g prot.

Points per serving: 6 points

Buttermilk Syrup

I would probably have no idea that this stuff even exists had it not been for a neighbor of my mom's dropping it off for Christmas. I was only able to try it on the bread pudding, but I can imagine that it would taste incredible on just about anything, including waffles and ice cream.

Ingredients

1 Cup Butter
2 Cups buttermilk
2 Cups Sugar
2 Tbs light Karo Syrup
1 tsp baking soda
2 tsp vanilla

Directions

Use a Large Saucepan and bring the first four ingredients to a boil while stirring constantly. Boil for 7 minutes while stirring. Remove from heat and add soda and vanilla, the syrup will rise again.

Bread Pudding

Okay, I have never liked bread pudding. I always thought that it was one of the most boring and flavorless desserts ever. But, over Christmas my mom whipped together some of her grandma's famous bread pudding, drizzled buttermilk syrup over it, and you have ecstasy in a bowl, it made an instant believer out of me! The great thing about this treat is that it calls for everything most people already have in their pantry. It's also a great way to use up your old and stale bread. It's delicious with buttermilk syrup (which I'll post tomorrow), caramel, with a side of ice cream, or just on it's own. Talk about comfort food! You've got to try this recipe, even if you don't like bread pudding, you won't regret it.



Bread Pudding
Great Grandma Ross' recipe

Ingredients

4 C bread cubes (a good, dense bread is best, i.e., not Wonderbread! Some recipes specify slightly slightly stale bread)
2 Cups Milk
1/4 Cups butter
1/2 Cup sugar
2 eggs beaten
1/4 tsp salt
1 tsp cinnamon
1/2 raisins

Scald milk and butter

Mix sugar, eggs, salt, cinnamon and raisins.
Add this mixture to scalded milk mixture.
Mix in bread cubes, making sure they all get a good soaking.
Pour all into baking dish. Place baking dish in a larger baking dish that has about 1" of hot water. (This helps "steam" the pudding.) Bake for 40-45 min @ 350*

A Little Food History for You

Okay, call me a book nerd, but I happen to think that the history of food is incredibly interesting. It's amazing how many delicacies there are out there, that were once dishes created out of scarcity, necessity and for the purpose of survival. Bread pudding definitely falls into one of those categories and has been dated back to medieval times as being a rare treat, sweet or savory. It actually wasn't made much differently then it is today. Here is a little excerpt I found about how bread pudding played it's role during the civil war times...

"Desserts existed almost solely in the imagination, especially with the scarcity of sugar. "If we wanted something extra, we pounded our crackers into fine pieces, mixed it up with sugar, raisins and water, and boiled it in our tin cups,"..."This we called pudding." Some Yankees bought meal at a local meal and made flapjacks and puddings in what Fisk said was "a style of simplicity such as only soldiers would think of adopting." For Confederates, a final "course" could be even less appetizing. Fruit and berries were often baked into pies that for want of sugar and proper flour, could be fearsome to the taste and digestion. Some Kentucky Confederates made a sugarless fried pie, "this having all the tough elasticity of a rubber suspender." Once in a while, when there was a little sugar, soldiers with Lee made blackberry pies. Often the only sweetener available was watermelon juice, not easy to obtain when by 1863 a single watermelon sold for $40.00 in the camps." ---A Taste for War: The Culinary History of the Blue and the Gray, William C. Davis [Stackpole Books:Mechanisburg PA] 2003 (p. 26)

Cake Mix Cookies

I know that this completely contradicts my last post about being healthy, but you all know that you have to have sweets every once and a while!

A few weeks ago I went completely dilusional and bought a ton of cake mixes. I don't know why. I rarely bake cake, and if I do, I even rarely-er (rarely-er is a word, don't worry about it) use a cake mix. So I was pretty excited to find this recipe. It honestly took me longer to pull out my mixer then it did to whip these up, and they were so good! I loved the cake flavor, with the cookie consistency. It was like two treats in one.

Cake Mix Cookies

Ingredients

1 Yellow cake mix (you could probably use what cake mix you want, this was just the one I chose)
1/2 cup oil
2 eggs
1 cup chocolate chips

Directions

Mix all ingredients together, place walnut sized pieces of dough on cookie sheet and bake for 12-14 minutes at 350. Cool on cookie sheet.

BBQ chicken linguine with roasted asparagus

Hello food friends and Happy New Year! I'm sorry that it's been so long since my last post. I ended up flying home for two weeks and took advantage of my mom's amazing platters. Fortunately, now that I know how she executes some of the best food I have ever tasted, I can pass them on to you!


Well, with the new year come new resolutions, and just like 75% of the rest of the country, I'm resolving to eat healthier and be healthier. My waistline definitely got a little swollen during Christmas, which strengthened my resolve to lose weight even more. So my hope is to find and perfect as many delicious and healthy recipes as possible. The very worse thing about a diet is finding yourself bored with the same tasteless low fat food.





This recipe was a lot of fun. It's pasta, which everyone loves, with a rich and familiar twist. The next time I make it, I'm definitely going to play around with it some more. I would suggest using a rich and tangy bbq sauce, I even added a little on top after serving it. And the roasted asparagus is a fantastic side veggie to this yummy dish!


bbq chicken linguine
(Slightly adapted from G. Garvin's Dining In)


Ingredients


1 lb dried linguine pasta
1 TB olive oil
1 Tb diced shallots (I just diced a red onion very small it was just as good)
1 tsp diced jalapeno chili pepper
12 oz boneless, skinless, chicken thighs, chopped
1/4 cup chicken stock or broth
3/4 cup homemade or store bought BBQ sauce


Directions


1. Cook pasta according to directions

2. While the pasta is cooking, heat the oil in a medium saute pan over medium heat. Add shallots and jalapeno pepper; saute for two minutes. Add the chicken; saute for 3-4 minutes, or until chicken is no longer pink.

3. Add the drained cooked pasta, the stock, and half of the bbq sauce. Simmer for 2 minutes then add the remaining bbq sauce. Serve with roasted asparagus.

Roasted Asparagus: Break off stems of asparagus at their natural breaking point. Coat with olive oil, salt and pepper. Roast at 400 degrees for 10-12 minutes, or until fork tender.
Serves 4

I'm sorry, I don't have the nutritional info for this recipe. However, bbq sauce is not high in fat, but if it's sweet, it may be a little higher in calories. Make sure to check the bottle. Just be sure to keep your portion size reasonable, (1 cup per person), load on veggies, and this will be a delicious and healthy meal.