Posted in Calorie Conscious, Cooking for One or Two, Dinner, Entertaining, Fish Recipes, Quick and Easy Weeknight meals, Recipes, Seafood, tagged beans, broil, cooking for two, Dinner, elegant, entertain, fish, food, frozen, panko, parmesan cheese, potatoes, roasted, spices, tilapia on June 12, 2009 |
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There are just those days when you want something easy to cook that is tasty too. You know what I mean…something that doesn’t take a lot of prep time. A few days ago I wanted to make something easy for two so I defrosted some tilapia fillets to make this dish. It is a recipe from Kraft that I updated with spices and Panko. It allows you to dress up your fish for two with a creamy coating and great flavor!
I added Roasted Veggies as a side and it was perfect for Greg and I. This is a dish I prepare and enjoy at least once a month and anytime of the year.
Parmesan Crusted Tilapia
- 3 Tilapia fillets
- 3 TB Mayonnaise
- 6 TS Fresh Grated Parmesan Cheese
- 6 TS Panko Bread Crumbs
- 2 TS Lemon Pepper Spice (Trader Joes) (or grated lemon rind and grated pepper)
- 2 TS Old Bay Spice
- Olive Oil Spray (Trader Joes)
- Preheat broiler, spray broiler pan with Olive Oil Spray or Pam
- Combine cheese and Panko with Lemon Pepper spice and Old Bay spice
- Place fish on pan and spread evenly with mayo on top. Top with cheese and Panko mixture.
- Broil 5-6 inches from heat source, 6-8 minutes, until fish is golden brown and flakes easily with a fork.
- Serve with a lemon wedge and Roasted Vegetables.
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Posted in Cooking for One or Two, Cooking Tips, Dinner, Entertaining, Grilling, Recipes, tagged barbecue, beef, cooking for two, Dinner, entertain, food, freezer storage, grill, leftovers, tri tip on June 9, 2009 |
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TIPS FOR TUESDAY
A Great Cut of Meat That You Probably Don’t Know About
Tri Tip is originally a California cut of meat (an inexpensive cut sometimes referred to as a ball tip) that Greg and I have actually introduced to butchers as far as Tuscon, AZ and Longmont, CO! Also known as sirloin triangle tip or Santa Maria barbecue, this cut comes from the bottom sirloin. It’s well marbled so the meat is tasty and tender, yet its also leaner than many other beef cuts. It’s rich flavor is wonderfully affordable. At our local grocery store today, the cut is running $2.97 per lb for untrimmed and $3.97 for trimmed – a real bargain for such a great cut!
Since the cut is not well known outside of California, you may have to talk to your butcher first. Here’s a link to the cut to show your butcher. Request it the day before you plan to grill it to insure they have the cut ready for you.
I really like it trimmed of outer fat first (but not all the fat) and then a dry rub on it…the Santa Maria dry rub is real nice. We like Pappy’s with the 50% less salt.
Golfboy’s recipe for grilling- place the meat on a gas grill and sear it on high (Greg says he has a HOT grill) on each side, then back off heat, grilling indirectly and bake it on a low heat using a meat thermometor to the temp you like. I like rare so he only goes to 140 degrees and then takes it off and lets it stand for awhile tented with foil. We serve it sliced with horseradish and bbq sauce or steak sauce on the side. You can also serve it with an Avocado sauce for a Southwest flair – click here for a recipe. It’s also great with a Chimichurri sauce or Asian sauce. Add a side of something green (salad or veggie) and a potato and your set!
Cooking for Two – If we’re not entertaining, Greg and I use the leftover meat for a variety of meals. With leftover tri tip, we make sandwiches the next day, tacos the next night, or a great steak salad. If we know we’re not going to use the leftover meat we freeze it using our vacuum sealer and it thaws out perfectly even months later.
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Posted in Cooking for One or Two, Entertaining, Poultry, Quick and Easy Weeknight meals, Recipes, tagged asparagus, chicken, Dinner, elegant, entertain, food, friends, kids, oven fried, panko, picnic on June 5, 2009 |
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This oven fried chicken can be served as an elegant meal or you can ignore the sauce and serve the chicken cold at a picnic. The pecan gives it richness and the panko keeps it light. You can also use skinless breasts if you’re calorie conscious. My nieces and nephews are picky eaters and all of them loved the chicken without a sauce (just don’t tell the kids you used nuts!).
I made this dish the other night and later in the evening my sister Anna came by to download some music. I warmed it up for her with some black beans and rice and she loved it too!
Oven Fried Pecan Chicken with Shallot Sauce
Oven Fried Pecan Chicken with Asparagus
- Buttermilk – enough to cover chicken
- 6 TB Penzeys Old World Seasoning (or combine paprika, salt, sugar, dried garlic, onion, black pepper)
- 12 Chicken Thighs with bone and skin
- 2 cups pecan pieces
- 2 cups *panko (Japanese bread crumbs)
- ½ stick butter
- Olive oil
- ½ TB Cayenne Pepper
- 1/3 cup minced shallots
- 3/4 can chicken broth
- 2 TB dried parsley
- Combine the buttermilk and 3 TB Old World Seasoning in a large plastic bowl. Add the chicken pieces and insure that they are covered completely. Refrigerate for 1-4 hours.
- Preheat the oven to 400°F
- Grease two large baking sheets with ¼ stick butter and olive oil
- Pulse the pecans and panko in a food processor or blender along with the remaining 3 TB Old World Seasoning and ½ TB Cayenne Pepper until they are finely chopped.
- Remove the chicken from the buttermilk, shake it off lightly so its still coated but not dripping and coat the chicken in the pecan/panko mixture.
- Place the coated chicken skin down on the buttered baking sheet. Bake 15-20 minutes and turn over. Bake until done (another 10-15 minutes). Note that breasts and larger pieces will take longer.
- Meanwhile, melt the remaining butter in a small skillet and add olive oil. Add shallots and sauté over medium heat for a few minutes. Add broth and parsley and simmer until reduced – about 10 minutes. Season to taste with salt and pepper and drizzle over chicken.
I also drizzled the sauce over the asparagus that we had roasted.
*From Wikipedia, the free encyclopedia
Panko (パン粉?) is a variety of breadcrumb from Japanese cuisine and French cuisine used to create a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine. Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, and is often available in Asian markets and specialty stores. Increasingly, it’s also available in many large supermarkets. Panko is produced worldwide, particularly in Asian countries including Japan, Korea, Thailand, China and Vietnam.
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Posted in Desserts, Entertaining, Recipes, tagged banana, chocolate, dessert, entertain, fair food, friends, frozen, kids, sweet on June 1, 2009 |
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Bon Appetit Photo
All of us have our favorite “fair food”. You know what I mean…the food that we always get at the county fair like corn dogs or sausage sandwiches. My favorite is Frozen Chocolate Bananas. They’re easy to eat, tasty and a few less calories than some of the other fair items (think deep fried candy bars).
I was so excited to find this EASY and fast dessert idea in the April 2009 issue of Bon Appetit! It was a big hit with big (ages 30-60) and little kids (ages 4-14) at a recent party we had. My version didn’t come out as pretty as the photo above but that didn’t seem to concern our guests as they took one bite after another. I plan to make a batch to always keep in the freezer although its so easy that you can make it the day before or the day of one of your summer parties.
Hints from Angie:
- Place toothpicks in each piece before freezing so the tasty bites are easy to pick up by your guests.
- I used 6 bananas…not sure why but there was still chocolate left over.
yield: Makes about 36
active time: 45 minutes
total time: 3 hours 45 minutes (includes freezing time)
Use your favorite nuts, candies, or cookies to coat the bananas.
- 2 cups bittersweet chocolate chips
- 2 tablespoons canola oil
- Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
- 3 ripe bananas, peeled, cut into 1/2-inch-thick slices
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.
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Posted in Entertaining, Grilling, Recipes, Sides, tagged barbecue, beans, entertain, food, friends, grill, grilled chicken, mourvedre, smokey, smoky, spicy, sweet, Wine on May 28, 2009 |
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I’ve been proud of my version of Baked Beans until, that is, Mike and Peggy Adams brought this delicious dish to our home on Memorial Day. We had a simple dinner of grilled * Tri Tip and Artichoke Rice Salad and Peggy volunteered to bring the beans. These beans were so awesome…in fact I’m still eating the leftovers for lunch.
In three words, they were Sweet, Smokey and Spicy. Peggy and Mike used a Bobby Flay recipe and tweaked it to taste which is how I like to work with nearly every recipe I try. It’s a good thing they tweaked the recipe as almost every review I’ve read of the original has been poor. I loved that Peggy and Mike worked on this bean dish together as, like Greg and I, they both like to create fun meals as a team.
Along with the trip tip, beans and rice salad, we served an Edna Valley Mourvedre. Greg knew Peggy was partial to Mourvedres and the wine really went very well with what we were serving. According to several websites, Mourvedres are making a comeback in California. After dinner we had wine and cigars on the patio. Any day we get together with friends for great food and conversation is a good day.
Peggy and Mike Adams
HONEY RUM BAKED BLACK BEANS
Inspired by Bobby Flay, perfected by Peggy and Mike Adams
20 min prep
- 3 cans drained black beans
- 1/2 lb chorizo sausage, coarsely diced
- 1 small Spanish onion, diced fine
- 2 roasted Anaheim peppers, diced
- 2 tablespoons minced garlic
- 1 medium carrot, peeled and diced fine (this adds great color)
- 1/4 cup honey or more to taste
- 1 cup dark rum
- cumin and chili powder to taste (be careful with the cumin if you haven’t used it before, its strong!)
- salt and pepper
- 1 1/2 cups chicken stock or canned low sodium chicken broth
- 1/4 cup coarsely chopped cilantro
Preheat oven to 325 degrees F.
In a saute pan over medium-high heat, saute the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, peppers and carrot and sweat until the onion is translucent and tender, about 4 minutes.
In a mixing bowl, combine the chorizo mixture with the beans, rum, and honey and season to taste with cumin, chili powder, salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover.
Bake the beans for a total of 45 minutes. After 25 minutes, check to see if the mixture is dry and add water or stock if needed. If the liquid is not reducing, remove it and boil for about 20 minutes or until reduced. Then add back to bean dish.
Uncover and bake an additional 15 minutes. Remove from the oven and sprinkle cilantro on top. Serve immediately.
*Note…if you’ve never grilled a Tri Tip you should. It’s a very popular cut of meat in California – great flavor and easy to prepare!
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