Tag Archives: Basil

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

Tomato and Tortellini Soup

24 Oct

Love this soup.  It has a chicken stock base but the burst tomatoes give it a little more depth.  It’s really pretty perfect the way it is, however, I am thinking of adding a little cream or perhaps some milk and a thickening agent sometime, to make it creamier.  UPDATE: I tried it with the half and half.  It turns out a milky, pinky color, not really a creamy red.  It tasted sweet, salty and creamy, though.  So…aesthetically, not the best, but tasted really great.

Ingredients

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 pints grape tomatoes
  • 2 cloves garlic, crushed or chopped
  • Salt and pepper
  • One 32-ounce container (4 cups) chicken stock
  • 1 pound fresh cheese tortellini or ravioli
  • 1/2 cup half and half (optional)
  • 1 cup basil leaves, torn or 1 tablespoon dried
  • 2 scallions, chopped
  • A chunk of parmigiano-reggiano cheese, for shaving
  • Crusty bread, for dunking

In a large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the tomatoes and garlic; season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7 to 8 minutes.

Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of minutes, then add the tortellini and cook until tender, 4 to 5 minutes.  If desired, add the half and half towards the end of the tortellini cooking time.  Remove from the heat and stir in the basil and scallions to wilt.

Serve the soup in shallow bowls and top with large shavings of the parmigiano cheese. Serve with the bread for dunking.

Recipe inspired by Rachael Ray

Photos by me, My Little Food Spot

Green beans and tomatoes with basil

8 Oct

green beans tomato basilThis was a tasty way to prepare my big bag of Sam’s Club frozen green beans.  It was very simple and the ingredients basic.  I used quartered campari tomatoes and dried basil because I had them on hand.  I steamed the green beans in the microwave long enough to thaw them and let them simmer until we were ready to eat.  It was a nice accompaniment to our meal of pasta and garlic bread.  Charity and Uncle Kolby gave them two thumbs up.

Ingredients

  • 1 1/2 pounds frozen green beans, thawed and drained
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons chopped fresh basil or dried equivalent
  • 2 cups cherry tomato halves
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft.  Add green beans to the mixture and simmer until heated through.
Recipe idea based upon one from allrecipes.com
Photo by me, My Little Food Spot

Tomato-Jalapeno Pasta

10 Aug

This is definitely one of my favorite summer pastas, effectively utilizing all that abundant produce from the garden; tomatoes, hot peppers, basil.  It has just the right amount of heat and is so very fresh, light and so naturally flavorful.

Ingredients

  • 7-oz. dried angel hair or other straight pasta of your choice
  • 6 cloves garlic, crushed
  • 2 T olive oil
  • 4 jalapeno pepper, seeded and minced
  • 8 garden tomatoes, chopped
  • 1/2 cup shredded fresh or 1 tsp. dried basil
  • 1/2 tsp. salt
  • freshly grated Parmesan cheese

Cook pasta according to package directions, drain.

Meanwhile, cook garlic in oil in a large skillet over medium-high heat, stirring constantly, until golden.  Add minced pepper and cook 1 minute.  Add tomato; cook 3 minutes more or until thoroughly heated, stirring occasionally.  Stir in shredded basil and salt.

Serve over hot pasta and sprinkle with cheese and salt.

Recipe inspired by Southern Living: Easy weeknight favorites

Photo by knorrbuzz

Chile Basil Sesame Chicken

11 Jul

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup low-sodium, low-fat chicken broth
  • 1 T olive oil
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2 ea dried chile peppers, cut in half
  • 1/2 tsp dried basil
  • 1 lb boneless, skinless chicken thighs

Directions:

1.  Mix all ingredients, except chicken in a medium nonporous dish.
2.  Add chicken and turn to coat.
3.  Cover and refrigerate up to 24 hours.
4.  Grill chicken until juices run clear.
5.  Heat marinade to rolling boil and serve over rice.

Crockpot Potato Soup

11 Jul

Ingredients:

  •   6 potatoes, peeled and diced
  •   1 small onion, chopped
  •   2 carrots, diced
  •   2 ribs celery, thinly sliced
  •   4 cups chicken broth
  •   1/2 tsp dried basil
  •   1 tsp dried parsley flakes
  •   1 tsp salt, or to taste
  •   1/2 tsp pepper
  •   3/4 cups cream or half-and-half
  •   4-6 T instant potato flakes
  •   crumbled bacon, optional

Combine potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on LOW for 3 hours, or until vegetables are tender (My slow cooker runs hot so I will move it to KEEP WARM for a couple of hours after that).

Stir cream or half-and-half into soup.  Cover, switch setting to HIGH and cook 30 minutes longer or until hot. Add 4 T potato flakes;  add additional potato flakes in one tablespoon increments until desired consistency is reached (allow a few minutes between each addition to allow flakes to thicken).

If desired, sprinkle bacon bits over each serving.
Makes about 2 quarts.

Bangkok Street Vendor Noodles

11 Jul

bangkok_street_vendor_noodles[1]

Ingredients:

  • 1 lb. flank steak, sliced into thin strips
  • 1 tsp. cornstarch dissolved in 3 T. soy sauce
  • 1 package kluski noodles, leftover or freshly cooked
  • 1/2 to 1 cup sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 1 medium sized bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, grated
  • 1 T. sweet red chili sauce
  • 1/2 cup fresh or equivalent dried basil
  • 2 cups bean sprouts
  • 2-3 T. oil for frying
  • dry sherry or cooking wine, as needed

STIR FRY SAUCE:

  • 5 T. oyster sauce
  • 2 T. soy sauce
  • 2 tsp. cornstarch dissolved in 1/2 cup water

Preparation:

1. In a bowl, combine steak pieces with cornstarch/soy sauce mixture. Cooking Tip: in Asian cooking, this mixture acts as a sort of marinade, so make sure the meat is thoroughly incorporated with the soy sauce mixture. Allow it to sit while you prepare all other ingredients.

2. Place oil in a wok over medium to high heat. When hot, add garlic, ginger, chili sauce, mushrooms, and steak (along with its soy sauce marinade). Stir fry for several minutes, or until steak is cooked. If wok becomes too dry, add a little cooking wine, sherry, chicken broth, or water 1 Tbsp. at a time in order to keep the ingredients frying nicely.

3. Add broccoli and bell pepper and continue to stir-fry another minute. Again, add a little moisture to the wok if it becomes too dry.

4. Add stir-fry sauce, then noodles. Gently stir-fry, turning noodles as you go with two large wooden spoons. Continue until all ingredients are well blended and sauce is evenly distributed. Finally add the bean sprouts (they should retain their crispness, so merely mix them in and turn off the heat).

5. Now do a taste test for salt. If not salty enough, add a little more oyster sauce (1 Tbsp) and mix in. If too salty for your taste, add 1 Tbsp. of lime juice.

6. Portion out directly from the wok while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side.