November, 2010


30
Nov 10

Tilapia With Lemon Butter Sauce

Occasionally, I like to try to cook something new to eat for dinner instead of cooking the same old boring meal, unless its Taco Night. Taco Night never gets old. Now when I’m lazy which happens a lot after a long day of work, the last thing I want to do is spend time trying to master a dish I’ve never made before. However, today I was walking through Publix, and they happen to making a dish. I was actually in shock because the Publix that I buy my groceries from never has anyone at the Simple Meals Station cooking anything. So I sampled the dish, Tilapia With Lemon Butter Sauce and Angel Hair Fresca. (Sidenote: Tilapia happens to be my favorite fish right now, so I will be talking about Tilapia in future posts.) My taste buds liked it and the fact that the recipe was easy won me over.  I also happen to have a few of the ingredients at home already. Publix sells prepackaged frozen Tilapia, this is always good to have around the house when you don’t feel like getting groceries. I do this with frozen shrimp as well.  Most fish are frozen and then thawed out anyways, so it doesn’t make a difference unless you fish for you dinner that day. Good luck with that one, well unless you’re a fisherman of course. Publix definitely has quite a collection of recipes to browse through although it helps that they let you sample it there and decide if you like it before you actually cook it.

Tilapia With Lemon Butter Sauce    

Ingredients

2 tablespoons fresh Italian parsley, coarsely chopped
1 lemon
1 1/2 lb tilapia fillets (thawed)
1 teaspoon seasoned salt
4 teaspoons flour, divided
Large zip-top bag
3 tablespoons butter, divided
1/4 cup white wine
Prep

  • Chop parsley; cut lemon in half. Set both aside.
  • Check fish for bones (wash hands).

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Place seasoned salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to zip-top bag; seal tightly and shake to coat.

2. Place 1 tablespoon butter in pan, then add fish; cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish to serving plates.

grilled tilapia

Add wine, and remaining 1 tablespoon butter and 1 teaspoon flour to pan; squeeze juice of lemon into pan. Heat and stir 1–2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.

Angel Hair Fresca

Ingredients
8 oz angel hair pasta
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto

Steps

  1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta.
  2. Stir pasta into boiling water; boil 1 minute. Stir in broccoli; boil and stir 4 minutes or until tender.
  3. Drain pasta mixture. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

tilapia simple recipes


I dedicate this post to Publix Apron’s Simple Meals — thanks for din tonight! Muy delicioso!

Tilapia on Foodista

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29
Nov 10

Food in Paris

My First Meal

This summer I went to Paris to visit my friend Holly in Paris. The first thing that I wanted to do was eat of course. Holly brought me to a local cafe/restaurant and I sadly don’t remember the name of it. However, I have to say it was probably the best meal I had while I was there.

It was eggplant with shells.

My BreakFast

My breakfast consisted of croissants with chocolate.  Make sure not to go to any bakery.  It has to have a sign that says “boulangerie.”  This means that they bake everything at the bakery fresh that day.  Of course, if you are in a rush while your travelling, its ok to make some exceptions as I had to do a few times while I was visiting.


I found this website with a list of the best breads in Paris.

Authentic Parisian Food

Holly wanted to bring me to Authentic Parisian Restaurant… and by that she means one where it does not draw in tourists and the menu has no English on it.

A blend of different cured meats.

Onto the 2nd part of the meal.  I believe this was a cocottes.  According the free dictionary, a cocottes is

1. (Cookery) a small fireproof dish in which individual portions of food are cooked and served

2.a prostitute or promiscuous woman

It was like a beef Bouillabaisse; the dish not the prostitute.  There were no prostitutes on the premises.

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29
Nov 10

Pumpkin… how yummy you are

I found the best recipe for Chocolate Chip Pumpkin Bread last year and I have gotten so many compliments on it.  Just make sure you give the loafs away otherwise you’ll get stuck eating the bread ( which may or may not be a bad thing)

This year I stocked up on Libby’s Pumpkin

Ingredients

  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin pureelibby Pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
    2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
    3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

    You can find this recipe on Allrecipes.com

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    28
    Nov 10

    Welcome to the food chow down!

    I have come a long way from being a youngster who was such a fickle eater. I seriously would only eat pasta and ketchup. pastaketchup I would like to say now my taste buds have grown enormously.  But there are of course so limitations on foods that just don’t sit right with me still.

    I know this blog is just one of tens of thousands of food blogs, but this one is different…. its all mine.

    I like to dedicate my first blog post to Pasta and Ketchup.  Thank you for all your dedicated years to my stomach.

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