Pineapple Upside-Down Yumminess!

Got this from www.BettyCrocker.com

Made this for my pop's birthday this weekend and it came out deliciously!! ...too bad I don't have a picture to share...

1/4 cup butter
2/3 cup brown sugar
9 slices pineapple (14 oz can)
9 maraschino cherries (optional)
1 1/3 cups flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg

Put your oven at 350 and melt the butter in a 9" square pan by placing it in the oven. Sprinkle the brown sugar evenly over the melted butter (I didn't use the full 2/3 cup). Arrange the pineapple slices over the brown sugar and place the cherries in each pineapple. In a medium bowl, beat the remaining ingredients on low for 30 seconds and high for 3 minutes. Pour the batter over the pineapples and cherries. Bake for 50 to 55 minutes or until the toothpick comes out clean. Immediately turn upside down on a plate. Serve warm for a yummy treat!

This time i mean it...

I have finally found the ultimate chocolate chip cookie recipe. i know i've posted this before, but this time i mean it. these are a-mazing. you HAVE to let them 'age' in the fridge though; this is a key component to the flavor fulling developing. you will be tempted to skip this step b/c who wants to mix all that dough and then not have a warm cookie to enjoy? but don't give in to the temptation. you will be rewarded ten fold if you wait for it! :) we baked the first 6 last night and they were absolutely the most perfect chocolate chip cookie i've ever had anywhere in my life. this recipe orignally was posted on the New York Times. then the blog Orangette that I follow posted this recipe as follows:


2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. (DON'T SKIP THIS STEP ) The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.


* i used regular all purpose flour instead of the two different flours.
*i sprinkled coarse salt on top of my cookies but didn't like it. next time i will omit this step. also, i used the coarse salt in the recipe too and i don't really like that either. the salt never really incorporated so i'd use fine salt next time.

Lemon Chicken Tortellini Soup

from Rachael Ray. Eric made most of this again too. He's doing so great! I'm able to stay up and help chop veggies now though, the ankle seems to be nearly done with swelling.

2 T olive oil
1/2 lb skinless, boneless chicken thighs or breast
s/p
one 32 oz container chicken broth
one 9 oz bag tortellini pasta
2 c shredded kale or swiss chard or spinach
1 1/2 c frozen peas
4 scallions, finely chopped or 1 medium leek, sliced
grated peel and juice of 1 lemon
1/4 c chopped fresh mint

1. in large pot heat olive oil over med high heat. season chicken with s/p. add to pot and cook, turning occasionally until golden. transfer to plate. let cool slightly before shredding.

2. add chicken broth and 2 cups water to same pot and bring to simmer. add tortellini and cook acording to package directions. remove from the heat and stir in the shredded chicken, swiss chard, pease, scallions, lemon peel and lemon juice and mint. season with s/p.


* i did #2 a bit different. after removing chicken from pot i added (or rather Eric added) the leek to the pan and sauteed for about 1 minute. then i added the chopped swiss chard until wilted. then i added the chicken broth and water and brought to simmer. then i cooked the tortellini in the broth for about 5 minutes, then added the peas, lemon peel and juice. i brought the whole pot to a simmer again until everything was nice and hot. we forgot the mint.


this was very simple and quick and tasty. nice leftovers. i think your family would love it.

chickpea Bajane

from cooking light. Bajane is a provencal (french) term for the midday meal. eric also made this and it was scrumptous! fantastic leftovers too.

Quinoa:
2 t olive oil
1 garlic clove, minced
1 c veg or chick broth
1 c water
1 c uncooked quinoa
1 1/2 t chopped fresh thyme
1/4 t salt

chickpea mixture:
2 t olive oil, divided
2 c thinly sliced leek (about 1 large)-had to sub onion since SLC is having leek crisis
4 garlic cloves, chopped
2 1/2 c sliced fennel bulb (about 1 large)
1 3/4 c sliced carrot
1/2 c white wine
1 c veg broth
4 t chopped fresh thyme, divided
1 can chickpeas, drained
1 T fresh lemon juice
1/4 t salt
1/4 t pepper
1 package baby spinach


1. to prepare quinoa heat 2 t oil in large saucepan over med high heat. add 1 garlic clove to pan, saute 1 minute. add 1 c broth and next 4 ingredients (through salt). cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

2. to prepare chickpea mixture: heat 1 t oil in dutch oven over med high heat. add leek and 4 garlic cloves to pan. saute 5 minutes or until tender. add remaining 1 t oil and fennel bulb and carrot. saute 10 minutes or until veggies are golden. add wine; cook 3 minutes or until liquid almost evaporates. stir in 1 cup broth , 2 t thyme, and chickpeas. cook 1 minutes or until thoroughly heated. remove from heat. stir in lemon juice, salt, pepper, and spinach.

3. placed 2/3 c quinoa in each of 4 bowls. top each serving with 1 1/2 c chickpea mixture. sprinkle with rest of thyme.


so delicious, nutritious! a good vegetarian entree.

cider glazed chicken with browned butter pecan rice

this was the last meal i made before the fateful red rocks trip. it made delicious leftovers. from cooking light. these flavors are particularly 'fall-y' and perfect for this time of year.

1 c brown rice
2 T butter, divided
1 # chicken breast cutlets (i used boneless pork chops)
3/4 t salt, divided
1/4 t pepper
1/2 c refrigerated apple cider
1 t dijon mustard
1/4 c chopped pecans
2 T chopped fresh parsley


1. cook rice as directed. i like to use chicken broth for added flavor.

2. while rice cooks, melt 1 teaspoon butter in large skillet over med high heat. sprinkle chicken with 1/4 t salt and pepper. add chicken to pan; cook 3 mimutes on each side until done. remove from pan. add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until thickened. add chicken to pan, turning to coat. remove from heat; set aside.

3. melt remaininmg 5 teaspoons butter in sauce pan over med high heat; cook for 2 minutes or until browned and fragrant. lower heat to medium; add pecans and cook for 1 minute or until toasted, stirring frequently. add rice and reamining 1/2 t salt; toss well to coat. serve rice with chicken. sprinkle with parsley.

Grilled Lemon Chicken with Greek Salad

Eric is now the new house chef. I can stand up by the kitchen counter with one knee on the scooter and chop veggies, but then i run into the problem of needing to wash my hands and i have to hop over to the sink and then i get tired, grumpy, and hungry b/c we are after all preparing dinner so i'm ready to eat... you get the idea. i try to help, but i may be of more assistance just sitting at the dinner table talking with eric. He's been fantastic and has very successfully prepared 3 different weeknight dinners; all of them delicious!

this is from rachael ray
the lemon marinade is incredibly flavorful and light. eric describes it as 'a flavor explosion'.


4 gloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 T olive oil
a/p
4 skin on bone in chicken breasts
1 T balsamic vinegar
2 tomatoes, chopped
1/2 c feta cheese crumbles
1/2 red onion, thinly sliced
4 c greens


1. preheat grill medium heat. using food processor puree the 3 whole cloves garlic, the lemon pee and 1 teaspoon each lemon juice, olive oil, and salt. using fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. drizzle 1 T oilive oil on the undersides of the chicken. season with salt and pepper.

2. arrange chicken, skin side down on grill, cover and grill until golden about 3-4 minutes. flip and place the chicken, skin side up, over indirect heat. cover and grill until cooked through, 15-20 minutes. transfer to work surface, drizzle with some lemon juice and let rest for 10 minutes.

* we used chicken breast b/c that's what we had. we made the lemon mixture according to directions and left the seasoning paste on the breasts while refrigerating the chicken for 1 hour. then we pan fried it. it was delicious this way.

3. meanwhile, in a salad bowl whisk together the finely chopped garlic, balsamic vinegar and reamining 2 t olive oil. season with s/p. add tomatoes, chese, onion, and greens and toss. serve with chicken.

we also had fried smashed potatoes with this:

1 # small red potatoes,all about the same size
4 T butter,
s/p
3 T chopped fresh parsley


1. place whole potatoes in large saute pan, single layer. cover with salted water. boil 15 minutes. drain, return to pan.
2. using bottom of a heavy mug or glass, lightly press down on each potato, flattening just until skin breaks and sides bulge out.
3. add generous amount of butter (this was about 1/4 c for us) to pan, return pan to medium high heat and fry potatoes just until golden. flip, fry other side till golden. sprinkle with s/p and chopped parsley.


*these are sooo good! we'll be making this again.

Basic Banana Bread

it's basic, i suppose. but it's also delicious! from cooking light:

1 1/2 c mashed ripe banana
1/3 c plain yogurt
5 T butter, melted
2 large eggs
1/2 c granulated sugar
1/2 c brown sugar
1 1/2 c flour
1/4 c ground flaxseed
3/4 t b soda
1/2 t salt
1/2 t cinnamon
1/8 t ground allspice
cooking spray
1/3 c powdered sugar
1 1/2 t milk


1. preheat oven to 350

2. combine first 4 ingredients in bowl, beat with mixer at medium speed. add granulated and brown sugars; beat until combined.

3. lightly spoon flour into measuring cups; level with knife. combine flour and next 5 ingredients (through allspice). add flour mix to banana mixture; beat just until blended.

4. pour batter into greased 9x5 loaf pan. bake at 350 degrees for 55 minutes until wooden pick inserted comes out clean. remove from oven; cook 10 minutes. remove from pan. cool complete. combine powdered sugar and milk, stirring until smooth. drizzle over bread.

Black Pepper and Molasses pulled chicken sandwiches

or another name for this is "the easiest, fastest stovetop BBQ chicken sandwich ever"
from cooking light

another good leftover/keeper. very fast weeknight dinner. and delicious!

3 T ketchup
1 T apple cider vinegar
1 T prepared mustard
1 T molasses
3/4 t chili powder
1/2 t cumin
1/4 t black pepper
1/8 t ground ginger
12 oz skinless, boneless chicken thighs, cut into 2 inch pieces
4 sandwich rolls
12 dill pickle chips

1, combine first 9 ingredients in a medium saucepan; bring to a boil, reduce heat to medium low, cover and cook stirring occasionally, 23 minutes or until chicken is done and tender. remove from heat, shred with 2 forks to measure 2 cups. place 1/2 d chicken on half of roll. top with pickles and othe half of roll. serve


we had some easy Dijon POtato Salad (from everyday food)
1 1/2 lb new potatoes, scrubbed and halved
1 T white wine vinegar
1 T dijon mustard (or i guess the regular kind. i like the flavor of dijon better)
s/p
2 T oilve oil
1/2 c freshly chopped parsley


1. boil potatoes until fork tender.

2. in serving bowl combine vinegar and dijon; season with s/p. add hot cooked potatoes; toss let cool tossing occasionally.

3. add oil and parsley to cooled potatoes. toss with salt and pepper.

Couscous with Swiss chard, raisins, and Feta

this recipe calls for Israeli cousous, which i now just love. i was never a huge fan of the regular couscous. i always felt like they rolled around in my mouth and i could never chew them. i think i'll always buy israeli couscous from now on!

from rachel ray

2 T oilve oil
3 garlic cloves, chopped
1 1/4 c israeli couscous
one 14 oz can veg broth
2/3 cup raisins
s/p
1 bunch swiss chard, stems and leaves chopped separately
one 15 oz can chick peas
2 oz crumbled feta

1. in saucepan heat 1 T olive oil over medium heat. add half of the garlic and the couscous and cook, stirring for 3 minutes. add the veg broth bring to a boil. cover, lower heat and simmer until broth is absorbed, about 10 minutes. stir in the raisins; season with salt.

2. in a skillet, heat remaining 1 T oil over medium heat. add remaining garlic and swiss chard stems and cook, stirring occasionally for 5 minutes. add swiss chard leaves, chickpeas, and 1/2 c water. cover and cook , turning unil the chard is wilted 2-3 minutes. season with salt and pepper. serve on the couscous and top with feta.



this keeps well in the fridge and is great for leftovers!

Zucchini, of course

i actually did not plant zucchini this year. i think i got overdosed last year on it. i planted a climbing italian squash instead, which i have enjoyed sauteed with butter. it has a great flavor. i highly recommend it. but, i've got to have zucchini bread at least yearly. so my friend from work who has a plethora of zucchini offered me more than i could ever want/need (this was my secret plan all long). i made this recipe today:



Zucchini Bread from Simply REcipes


Ingredients

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.


it's in the oven currently... we shall see how good it is!

Peruvian Quinoa Stew

Reprinted with permission from Moosewood Restaurant Cooks at Home, by the Moosewood Collective, Copyright 1994 by Moosewood, Inc.; Simon & Schuster/Fireside, publishers

I haven't tried this yet, but will shortly....

Serves 4

Total time: 35 minutes

Ingredients:

1 cup water

2 cups chopped onions

2 garlic cloves, minced or pressed

1 tablespoons vegetable oil

1 celery stalk, chopped

1 carrot, cut on the diagonal into ¼-inch thick slices

1 bell pepper, cut into 1-inch pieces

1 cup cubed zucchini

2 cups undrained chopped fresh or canned tomatoes

1 cup water or vegetable stock

2 teaspoons ground cumin

½ teaspoon chili powder

1 teaspoon ground coriander

Pinch of cayenne (or more to taste)

2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano

Salt to taste

Instructions:

½ cup quinoa

Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.


While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes


And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often


Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.



Stir in cooked quinoa and salt to taste.


Top with grated cheese

Serve immediately.

Chopped fresh cilantro (optional)

Grated Cheddar (OR) Monterey Jack cheese (optional)

Guacamole

2 large avocados

2 tsp lemon juice

1/3 cup sour cream

1 small clove of garlic, crushed

1 tsp salt

1 tomato, diced

1/2 onion, minced

few sprigs of cilantro chopped

Flautas

this is from my mexican cooking book. Yum

1 rotisserie chicken, shredded

1 medium onion, diced

2 garlic cloves, crushed

2 T oil

1 (12 oz) can tomatillos, drained (I found these in the Mex food section) and mashed

1 T white wine vinegar

1/2 tsp salt

1/4 tsp pepper

1/4 cup fresh cilantro leaves

saute onion and garlic in hot oil til soft. add tomatillos, vinegar, and salt and pepper. bring to a boil and lower heat to medium and cook for 5 minutes to reduce liquid.

add chicken and cilantro, continue to cook uncovered approx 10 minutes. reduce heat to low to keep filling warm, do not allow to dry out.

fill corn tortillas and fry. I bought the extra large corn tortillas, which I hadn't seen before, but LOVED for this recipe. I made some homemade guac and it was tasty!

slow cooker mashed potatoes

Ingredients

• 5 pounds red potatoes, cut into chunks (5 pounds)
• 1 tablespoon minced garlic, or to taste(1 Tbsp)
• 3 cubes chicken bouillon(3 cubes)
• 1 (8 ounce) container sour cream(1, 8oz)
• 1 (8 ounce) package cream cheese, softened(1, 80z)
• 1/2 cup butter (1/2 cup)
• salt and pepper to taste

Directions

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste

Slow cooker barbecued pulled-pork fajitas

1.Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.

1	pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1	medium onion, thinly sliced
2	cups barbecue sauce
3/4	cup Old El Paso® Thick 'n Chunky salsa
1	tablespoon chili powder
1	teaspoon ground cumin
1	bag (1 pound) frozen stir-fry bell peppers and onions
1/2	teaspoon salt
18	flour tortillas (8 to 10 inches in diameter)
	Shredded cheese, if desired
	Guacamole, if desired

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2.

Cover and cook on Low heat setting 8 to 10 hours.

3.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

4.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

we use these like tortilla stuffins and also for bbq sandwiches with cheese. yum!

Square Foot Garden

the veggies are quite a bit bigger since this was taken over 2 weeks ago. but it shows you how neat and tidy my little garden is with following the Square Foot Gardening principles. I've enjoyed my first lettuce, spinach, arugula, radish salad yesterday. some other things didn't really come up- or came up sparsely which is puzzling to me. on well. the bell peppers are still, yet again, an epic fail. i don't get why those don't grow here.

anyway, thought you might enjoy.

Costco Run= Dinner Tonight

rotisserie chicken, salad, tomatoes, bread -- all from costco
strawberries from smith's
chives from garden
pecans from the freezer (from arkansas originally though!)
homemade salad dressing (with my new salad dressing maker- thanks!)

pork tenderloin, pear, and cranberry salad

oh my goodness, this was PHENOMINAL!

1 T cider vinegar
1 t dijon mustard
3/4 t brown sugar
1 1/2 t minced garlic, divided
1 1/4 t dried thyme, divided
1 lb ork tenderloin, trimmed and cut crosswise into 1/4 inch thick slices
3/4 t salt, divided
3/4 t pepper, divided
2 T flour
1/4 c olive oil, divided
1/4 cup sliced shallots
1/4 c dried cranberries
1/4 c cranberry juice
6 c baby spinach
1 ripe pear, thinly sliced


1. combine vinegar, mustard, sugar, 1/2 t garlic, 1/4 t thyme. set aside.

2. combine pork and remaining 1 t garlic, remaining 1 t thyme, 1/2 t salt, 1/2 t pepper, toss well to coat. sprinkle pork mixture with flour; toss well. let stand 5 minutes.

3. Heat 1 T oil in medium saucepan over medium heat. add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. add cranberries and juice; cook until liquid is reduced to 2 T (about 2 minutes). reduce heat to medium low. add vinegar mixture; cook 1 minute. gradually add 1 T oil, remaining 1/4 t salt, and remaining 1/4 t pepper. stirring well with a whisk. cover and keep warm.
l
4. heat 1 T oil in a large skilet over medium high heat. add pork to skillet, cook 3 minutes or until browned, turning once. remove pork from skillet. repeat procedure with any remaining pork. toss pork with 1 T warm cranberry mixture.

5. combine spinach and pear in a large bowl. drizzle with remaining cranberry mixture. toss well to coat. arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.
from cooking light.



this has to be one of the best meals i've made in a long time! perfect rations, perfectly healthy, and perfectly delicious!!

Open faced sandwiches with ricotta, arugula and fried egg

we had this as a perfect weekend brunch. from cooking light:





4 slices whole wheat country bread
2 c arugula
1 T olive oil
1 1/2 t lemon juice
1/2 t salt
1/2 t pepper
4 eggs
3/4 c part skim ricotta cheese
1/4 c parmigiano-reggiano cheese
1 t chopped fresh thyme

1. toast slices of bread
2. combine arugula, 2 t oil, juice, 1/8 t salt, 1/4 t pepper, toss to combine
3. heat remaining oil or butter over medium heat, fry eggs
4. combine 1/4 t salt, ricotta, parmigiano-reggiano cheese and thyme; spread over bread slices. divide salad and eggs evenly over bread. sprimkle with ramaining 1/8 t salt and remaining 1/4 t pepper.

Ginger Glazed Mahi Mahi

Ingredients

• 3 tablespoons honey (3 T)
• 3 tablespoons soy sauce (3 T)
• 3 tablespoons balsamic vinegar(3T)
• 1 teaspoon grated fresh ginger root (1tsp)
• 1 clove garlic, crushed or to taste (1)
• 2 teaspoons olive oil (2tsp)
• 4 (6 ounce) mahi mahi fillets (4)
• salt and pepper to taste
• 1 tablespoon vegetable oil (1Tbsp)

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

This was really yummy. Go lightly on the sauce though bc it is pretty strong and a little bit will go a long way. I served it with jasmine rice and pan fried potato cubes with rosemary and green beans. Then for dessert the boys made us some tasty fruit kabobs.

2 Tilapia Recipes

I should have taken a picture of the first one, but it smelled so good (and it was) that we dove right in.

Sauteed Tilapia (Halibut) with Citrus-Basil Sauce

(I used Tilapia bc it is in the same category as halibut for flavor and texture +it is cheaper!)

This is a pampered chef recipe that actually makes you cook something without it being pre-packaged!

1 lemon

1 orange

1 pink grapefruit

1/4 cup finely chopped onion

1/4 tsp salt

1/4 c. light corn syrup

2 (6 oz) fish fillets ( 1 inch thick)

1 1/2 tsp Lemon Pepper seasoning

1 Tbsp basil/olive oil

1 Tbsp snipped fresh basil leaves (or you can cheat like me and use dried bc I never use all the fresh before it goes bad in "off" season)

1. zest lemon and orange to measure 1 tsp zest from each; set aside zest. Juice entire lemon. cut orange and grapefruit into segments; set aside. In 8 inch pan, simmer lemon juice, onion, and salt over medium heat about 5 minutes or until almost all the liquid is evaporated. Stir in corn syrup; set aside.

2. Sprinkle fish with lemon pepper. heat oil in 10 inch skillet over medium heat until hot. I didn't have their special Olive oil/basil, so I just heated OVOO with dried basil in it. Cook for 8-10 minutes or until fish flakes with a fork easily, carefully turning once. Remove fillets from skillet. serve with orange and grapefruit. Add lemon and orange zest and basil to sauce; spoon over fish.

we had it with asparagus and fruit salad- our new weekday dessert.

Caramel Coated Catfish

I bought some catfish at grocery outlet that was frozen. maybe that was my error or maybe I just don't like catfish, but it tasted either like cardboard or just nasty. If I make this again, which I might try again, I will use a very mild flavored fish like Tilapia. the bottom feeder just may not be for me!

This is a vietnamese dish with great flavors in the sauce.

1/3 cup water

2 Tbsp fish sauce

2 shallots, chopped

4 cloves of garlic, minced

1 1/2 tsp ground black pepper

1/4 tsp red pepper flakes (I left this out. the pepper alone made it spicy enough that I didn't give any to the kids)

1/3 cup water

1/3 cup sugar

2 pounds fish ( I used 1 pound~4 fillets)

1/2 tsp sugar

1 Tbsp fresh lime juice

1 green onion thinly sliced (garnish)

1/2 cup cilantro chopped (I didn't have any, but it would have been delicious)

Mix 1/3 cup water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.

Heat 1/3 cup water with 1/3 cup sugar in a large skillet over medium heat, stirring occasionally until sugar turns a deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until the shallots soften, then add the fish. Cover and cook the fish until the fish flakes easily with a fork, about 5 minutes on each side. Place fish on a large plate, cover and set aside. Increase heat to high and stir in 1/2 tsp of sugar. Stir in the lime and any sauce that has collected on the plate. bring to a boil and simmer until the sauce has reduced. Pour sauce over the fish and garnish with green onions and cilantro.

we had jasmine rice and broccoli with this.

Maple-Mustard Pork chops

from cooking light:

4 bone in center cut pork chops
1/2 t salt
1/4 t pepper
1 T butter
2 T finely chopped shallots
1/4 c chicken broth
2 T dijon mustard
2 T maple syrup
2 T chopped fresh flat leaf parsley


1. sprinkle salt and pepper over both sides of pork

2. heat large skillet over medium high heat. coat pan with cooking spray. add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. remove from pan; keep warm

3. return pan to medium high heat. add butter to pan swirling to coat. add shallots; saute 3 minutes or until tender. add broth; bring to boil and cook 1 minute. stir in mustard, syrup and remaining 1/4 t salt, cook 1 minutes until thick. return pork to pan. cook pork 1 minute on each side until thoroughly heated. serve pork with sauce, garnish with parsely.