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Baked Parmesan Encrusted Tilapia Sandwich with Tomato-Basil Mayonnaise

27 Jan

My own little creation.  I had a second sandwich and probably shouldn’t have.  I cheated on the fish, but this took an easy frozen dinner to a whole new level.  I served it with some roasted cauliflower and tomatoes, seasoned with turmeric and cayenne and topped with fresh cilantro.  It looked really pretty and tasted pretty good, but I am undecided as to whether I would make it again.  It, therefore, does not currently meet mylittlefoodspot standards.

Ingredients

  • Frozen parmesan encrusted tilapia fillets, one for each sandwich (I used Treasures of the Sea, from Sam’s Club)
  • 1/2 cup real mayo
  • 1/4 cup finely chopped graped tomatoes, including their juices
  • 1 tsp. dried basil
  • 2 scallions, finely chopped
  • Tender baby greens
  • Hamburger buns, or sandwich bread of your choice

Bake fish according to package directions.  Combine mayo, tomatoes, basil, and scallions.  Spread on top side of sandwich buns.  Place fish on bottom bun and top with mixed greens.  Combine buns before serving and enjoy :0)

Recipe and photo by mylittlefoodspot

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Sweet and Sour Chicken

27 Jan

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch

Ingredients

  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked rice
  • Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Thai Red Curry Paste (a la Jennifer)

14 Feb

I was making a dish that called for red curry paste.  I couldn’t find it in the grocery store so I thought I’d google it to see what the ingredients were, and then make it myself.  To my dismay it was a somewhat complicated recipe requiring a food processor (which Derek dropped and broke) and including ingredients I don’t typically stock (i.e. lemongrass).  So I took a number of the ingredients I had stocked in my cupboards and came up with a product with which I was quite pleased.

Whisk together the following:

  • a good, long squirt of hot sauce (I use Huy Fong brand of Sriracha hot chili sauce or, as I like to call it, “rooster” sauce)
  • three cloves garlic, minced
  • a few dashes of ground ginger
  • a dash of fresh ground pepper
  • a dash of cumin
  • about 2 T. soy sauce
  • a small squirt of anchovy paste (or oyster or fish sauce)
  • a couple dashes of sugar
  • a dash of chili powder

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Roasted Turkey Gravy

27 Nov

Ingredients

  • 1/4  cup  butter
  • 1/4  cup  all-purpose flour
  • 2 1/2  cups  chicken broth
  • 1/2  cup  pan drippings
  • 1/4  teaspoon  poultry seasoning
  • 1/8  teaspoon  freshly ground pepper

Preparation

1. Melt butter in a large skillet over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until golden and smooth. Gradually whisk in chicken broth and pan drippings; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes or to desired thickness. Stir in remaining ingredients.

Apricot-Horseradish Sauce

6 Nov

Ingredients:

  • 2/3 cup apricot jam
  • 1/3 cup freshly grated or prepared white horseradish
  • 1 T freshly squeezed lime juice, or to taste
  • coarse kosher salt, to taste
  • freshly ground black pepper, to taste

Combine the jam and horseradish in a mixing bowl and whisk until smooth.  Whisk in the lime juice, salt and pepper.  If not serving immediately, transfer the sauce to a glass jar with a nonmetallic lid and refrigerate.  It will keep for several weeks.

Serve with coconut shrimp.

Makes 1 cup

Mixed Berry Compote

11 Jul

Ingredients:

  •   3 tablespoons unsalted butter
  •   1/4 cup packed light brown sugar
  •   2 tablespoons fresh lemon juice
  •   3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Directions:

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
Serve warm or at room temperature.
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry semifreddo torte and over ice cream or pound cake.

Recipe from epicurious