Spicy Tilapia with Pineapple-Pepper Relish

We haven’t had fish in a while, so I was eager to make something light and healthy with the tilapia I picked up at the fish market. I decided on a Cooking Light recipe, and although I didn’t follow it exactly, it was the same idea.

I didn’t use exact measurements for the relish, but kept the ingredients the same. I added salt and pepper to the mix as well, and squeezed in some lime juice, which the recipe did not suggest.

I cooked the tilapia on the grill instead of in a pan with canola oil. I sprayed the grill surface with grilling non-stick spray, sprinkled the fish with the Cajun seasoning and red cayenne pepper as the recipe suggested, and also added salt, pepper, and a little garlic powder. I grilled the tilapia for about 3-4 minutes per side.



I served the relish over the tilapia, with a side of long grain wild rice. The fish was pretty fiery, and I think that is because I added a little too much cayenne pepper. But, it was good nonetheless. Overall, this was a healthful, tasty meal that Matt and I both enjoyed. It is a difficult job convincing Matt that white fish other than swordfish can fill him up, but I managed to please tonight.

My 1st Platinum Chef: Lemon Rosemary Chicken with Leek Risotto and a Caper, Mushroom Balsamic Sauce

Whew! What a title! For about a year, since its inception, I have been a “lurker” of the Platinum Chef Challenge. I always take a look at the ingredients, always peruse everyone’s blogs to see what they’ve come up with, but have never taken part, until now! I decided during the last round, for which I missed the deadline, that I was GOING to participate next time, regardless of the ingredients. Then, Kate of Paved with Good Intentions unveiled the ingredients…capers, leeks, cream, rosemary, and lemon. Wow! What a great mix! The only daunting ingredient to me was leeks, I had never even thought of using them before, never mind knowing what to do with them. But, I forged ahead nonetheless. I ended up with a grilled chicken breast that was marinated in lemon juice, olive oil, and rosemary; and I served it with a leek risotto and a balsamic mushroom sauce.

I had made a delicious chicken dish at the end of last summer, and after quite a bit of thinking, decided to work off of that inspiration. I knew it contained rosemary and lemon, so I went from there.

I took the following ingredients:

2 chicken breasts
drizzle of extra virgin olive oil
¼ cup fresh squeezed lemon juice
salt
pepper
garlic, minced
a dash of paprika

and I marinated in a shallow dish for about 45 minutes. I then grilled the chicken for about 7 minutes per side, until cooked through and complete with light grill marks.

Meanwhile, I began the risotto. I have only made risotto once before, and was quite nervous, but took a deep breath and went for it.

Ingredients (adapted from an epicurious parmesan risotto recipe):
2 tablespoons butter
1 large leek, halved and chopped
1/4 cup light cream
1 shallot, chopped
1/4 small white onion, chopped (I wanted a variety of members from the onion family to be represented here, but I am sure it would be just delicious with only shallots or just onions)
3/4 cups Arborio rice
1/2 cup white wine
2 cups chicken stock
1/2 cup water
just shy of 1/4 cup grated Parmesan cheese
Chopped fresh rosemary

I began by sautéing the leeks, salt and pepper with some melted butter for a few minutes over medium heat in a medium sauté pan. I then added the cream, and stirred and let simmer for about 10 minutes and set aside, keeping warm.

I then melted 1 tablespoon of butter in a large saucepan over medium heat. I added the shallot and onion and cooked until softened, about 4-5 minutes. I then added the rice and stirred for 1 minute or so. Next, I added the wine and stirred until most of the liquid was absorbed, about 1 minute. In a separate, small saucepan, I heated the chicken stock and water together. Once the wine was nearly absorbed, I then added 1/2 cup of the stock. I let it simmer until stock was almost absorbed, stirring often, about 3-4 minutes. I continued to add more broth, 1/2 cup at a time, allowing each addition to be absorbed before adding next and stirred often, until rice was tender and mixture was creamy, about 20-25 minutes total. Finally, I stirred in leek mixture and remaining tablespoon butter, then added cheese and a touch more cream.

While making the risotto, in between stirs, I went to work on the balsamic mushroom topping.

Ingredients:
1 tablespoon butter
1 shallot, chopped
1 tablespoon garlic, minced
2 teaspoons fresh rosemary, chopped
Generous handful of cremini mushrooms, sliced in half
Spoonful of capers (drained of liquid)
4 tablespoons white wine
A few turns of balsamic vinegar.

I melted butter in a medium skillet, then added the shallots and garlic and sautéed for a few minutes until softened. I then added the sliced mushroom and chopped rosemary and sautéed for about 5-6 minutes until browned. I kept the mushrooms over low heat while the chicken and risotto cooked, and once those dishes were almost done, I added the capers, white wine and balsamic vinegar. I stirred to combine and then let reduce.

Once everything was done, I mounded the risotto in the middle of the plate, placed the chicken on the risotto, and then topped with the balsamic mushrooms. For presentation, I added a grilled lemon wheel, as sprig of rosemary, and a thin leek.

This meal was FANTASTIC. The flavors worked so well together. The leeks were a wonderful addition to the risotto, and the capers were a nice compliment to the balsamic mushrooms. The chicken was ridiculously flavorful and tender! A bite with the creamy, rich risotto and the tart, savory balsamic mushrooms was my favorite, a nice contrast!

Lemon Ricotta Cookies with Lemon Glaze

I needed to make desserts for a family party, and I really wanted to try something new. I was also anxiously awaiting the arrival of spring and warmer temperatures, so I was eager to try out a light, springy recipe. I stumbled on Giada’s Lemon Ricotta Cookies and was quite intrigued. Ricotta in a cookie? I thought perhaps this would allow for a more delicate texture and decided to give them a shot.

I followed the recipe nearly exactly. I did add slightly more zest (I zested one and a half lemons) and I did add a little more flour at the end, just before I was ready to spoon onto the baking sheets. The batter was quite sticky, and I panicked for a moment, added a bit more flour (which didn’t reduce the stickiness) and then just decided to trust the recipe. Well, the stickiness was no issue really, other than the fight I had getting the batter of the spoon, because the cookies were FABULOUS! Definitely the best cookies I have ever made. They were perfectly cooked and they rose into the perfect little shape.

For the glaze, I did find that I needed more lemon juice to get everything to the right consistency. I just kept squeezing a little bit in until I felt it was spreadable without being too watery.

I highly, highly, highly recommend these cookies!!!!!

"Mud Pie" or Chocolate Trifle

Disclaimer: I had forgotton to take a pictute of this at home, and had to take this one really quickly once the trifle arrived (a little weary from the trip) at its destination, so it is a terrible picture. I even forgot to clean up the whipped cream mess from the side, which was a casualty of traveling.



The title of this blog post is what my mother called this concoction while my brother and I were growing up. She even made it more “mud-like” by putting gummy worms on top, which was such a hit in my youth! But, this recipe is really just a chocolate cake trifle.

I was in charge of desserts for a party last weekend, and decided this family staple was just the ticket. It is easy, I have made it a dozen times, and I knew I couldn’t mess it up. I was also trying a new recipe or two, so this one was sort of my safety net. It is also such a kid-friendly dessert, so I knew it would go over well with my niece and nephews.

I started by following an allrecipes.com recipe for Dark Chocolate Cake. I have used a number of cake recipes over the years to make this dessert, and was quite pleased with this cake. It was very moist and had such a smooth dark chocolate flavor.

I also mixed up some instant, sugar free chocolate pudding. I guess this step makes my dessert more of a semi-homemade treat, but I just wasn’t ambitious enough to make the pudding myself!

While the pudding was chilling, I beat up some whipping cream to make a light whipped topping. I chilled the metal mixing bowl in the freezer, and also chilled the beaters (from my stand mixer). I started with 1 and a half cups of whipping cream, and mixed until almost done. I then added 1 teaspoon of vanilla (plus a dash extra), and about 2 tablespoons of confectioner’s sugar and mixed until stiff peaks formed.

The layering technique is quite simple. Crumble up the cake, place in bottom of trifle dish. Then, add some of the pudding. Next, cover with the whipped cream. Repeat until you reach the top. I like to add some shaved chocolate on the top of my trifle.

Chicken with a Raspberry-Balsamic Glaze

Tonight was one of those nights where I stood in front of my fridge and pantry until something hit me. I quickly noticed that I had thin-sliced chicken breasts, raspberry preserves, mushroom, onions, and balsamic vinegar and asparagus. Presto - dinner was inspired! I had remembered reading about a balsamic-raspberry chicken in a few different places, one of which was in Cara's blog. I looked to her recipe for inspiration, but didn't follow it exactly.

I started by sautéing some onions (1/2 an onion) and a handful of mushrooms in a large pan with some olive oil cooking spray. I added salt and pepper, a little garlic powder, and some thyme. Once softened, I removed and added the chicken. I cooked on both sides for about 4-5 minutes until cooked and slightly browned. I then added the mushrooms and onions back in, and added the preserves, vinegar, more fresh thyme, and a touch of chicken stock to help loosen up the preserves. I stirred until combined, let reduce a little bit, then added the chicken back to the pan for a few minutes.

I served with roasted asparagus with garlic, salt, and pepper. A tasty and healthful meal!

*My only regret was not using seedless preserves (which I had, but just opted for the regular stuff) because I thought the cruch of the seeds was odd in this dish.

Hippity Hop Over for This Carrot Cake!

I have made a carrot cake every Easter for as long as I can remember, I think since I was in middle school. I have used a variety of recipes over the years, but this one has to be my favorite. I have used this recipe for 4 years now, and it has yet to disappoint. Even my sister in law, who hates carrot cake, loves this one! I believe I found the original recipe on allrecipes.com, but I have made some changes and altered it slightly. I do remember the original recipe calling for raisins and nuts, but I omit those. If you wanted to add, I would suggest maybe ¾ to 1 cup of walnuts or pecans, and maybe a cup of raisins.

Cake Ingredients:
2 cups four
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
4 eggs
2 cups sugar
2 teaspoons pure vanilla extract
1 and ¼ cups vegetable oil
2 cups grated carrots
1 can (20 oz.) crushed pineapple – drained
½ cup flaked coconut

Cake Directions:
Preheat oven to 350 degrees. Grease/coat two 9” round baking pans.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice – set aside.

In a separate, larger bowl, mix together the eggs, sugar, and vanilla by hand. Next, add the vegetable oil and stir until combined. (The mixture should be the consistency of pudding.)

Gradually stir in the dry ingredients, then fold in the carrots, pineapple, and coconut.

Pour the batter into the prepared pans and spread evenly. Bake for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean.

Transfer cakes from pan to cooling racks. Let cool completely before frosting.

Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
2 packages of cream cheese
3 teaspoons pure vanilla extract
1 pound confectioners sugar
Milk, as needed

Frosting Directions:
Combine the butter, cream cheese and vanilla in a stand mixer, or with an electric hand mixture. Gradually add sugar. Add milk to thin if necessary.

I frost the top of the bottom layer, and then place the top layer on and frost the sides and top. I frost on wax paper, so it is easy to move to a plate or cake platter. I also shave the top of the cakes to make it flat.

I garnish the cake with some grated carrots and sometimes with some of the flaked coconut as well. YUM!

Turkey Tenderloin with a Raspberry Thyme Glaze

I had a turkey tenderloin in the freezer, so I decided to make use of it tonight. I seasoned the turkey with salt, pepper, garlic, and thyme and roasted for an hour and 30 minutes at 325 degrees (followed direction from butcher).

I decided to “whip up” a sauce to accompany the tenderloin using some raspberry preserves and white wine. I say “whip up” only because I truly stood in front of my pantry and the fridge until I had concocted a sauce in my mind. I heated a pan and added 3(ish) tablespoons of raspberry preserves, about ¼ cup chicken stock, and a few splashes of white wine. I finely diced some shallots and minced some garlic to add to the sauce, as well as tossing in some dried thyme, salt, and pepper. I simmered for a few minutes until it reduced a bit, and then added a mixture of 1 tsp. flour with 1 tsp. cold water. I stirred until thickened and kept warm until ready to serve.

I served the meal with green beans, coated lightly in a drizzle of extra virgin olive oil, pepper, and Jane’s Crazy Salt (a mixture of a variety of salts…my dad ALWAYS had this in the house, and when I saw it in the store the other day, I had to buy it!) and brown rice, which I cooked with chicken stock and a bay leaf for added flavor.

MEME - I've been Tagged!

Cara, of Cara's Cravings, has tagged me for MEME, which means I need to share five interesting things about myself.

1. I lost my father when I was 19 years old (7 years ago). He passed away on April 9, 2001 and I always start to get sad when that date is approaching. He had pancreatic cancer, which is one of the deadliest forms of cancer. The survival rate is so low, it is really astonishing. I am a member of the Pancreatic Cancer Alliance, where we work to inform and spread the word about this terrible disease. We also raise money to fund research and doctors to work on better treatments and maybe someday, a cure.

2. Speaking of losing my father...when I was a senior in college, and the year after I graduated, I used to speak at local colleges and high schools about dealing with the loss of a parent. Most of the time, my audiences were small groups of students who have lost a parent, and it was usually in a lounge-type setting (not that type of lounge, think college dorm lounge). A few times, though, I spoke in front of entire freshman classes as a part of orientation, or in front of an entire senior class as a part of senior week activities. I don't know that I am a great public speaker, but I do know I enjoy it. I get a thrill from being in front of a crowd and having to come up with something intelligent to say! I also loved sharing my story. It was very therapeutic for me.

3. Oh, and the fact that I enjoy talking in front of crowds might explain why I am a teacher. I teach 7th grade English and absolutely LOVE my job!!! I love to talk, love to read, and love to write. Add those things to my need for attention, and I think I have the perfect job! Really though, I love to TEACH. The feeling I get when students "get" what I am teaching is amazing - one I will never sick of. Grading an essay and seeing all the hard work both myself and my students have put into it is so satisfying and inspiring.

4. I have never been to Disneyland. I am the only person I know who has never been. I feel deprived, in a way. My family went on a ton of vacations while I was growing up, but we never made the trek to Disneyland. Maybe someday my children (yet to be born children, that is) and I will visit the theme park together for the first time. Or maybe my husband and I will make that one of our next vacation stops?

5. I LOVE cheese. I love it more than a normal person, that is. I have been known to sit and eat an entire block in one sitting. I have never met a cheese I didn't like. I often have to practice constraint when cooking so I don't add too much cheese (and fat) to the dish. Oh, it is heavenly!

Now, I am not a "popular" blogger, so I worried about who I was going to tag, as many people don't really know of me. I highly doubt that 5 foodies have ever heard of me. But, I decided what the heck, I'll tag a few people whose blogs I check out often enough and just see what happens...

Here are the 5 bloggers I would like to learn 5 interesting things about:

1. Holly of The Pink Lady (not a foodie blog, but a friend of mine who blogs about life in general, or her life in general).
2. Dori of Foodie Fashionista
3. Lauren of Lauren's Culinary Creations
4. Michelle (Chelley) of Sugar and Spice
5. Ashleigh of Ashleigh's Edibles

Rules for the "5 Things" MEME:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they've been tagged by leaving a comment at their Blogs.

Mango Chili Chicken

I was desperate for spring today! So, I created a meal with lots of “spring-y” influences. I had a bottle of mango-chili vinegar in my pantry, and that set off my inspiration.
Marinated Chicken Breasts:
4 tbsp. mango-chili vinegar (Trader Joe’s)
Salt
Pepper
Pinch of red pepper flakes
¼ cup pineapple juice
4 tbsp. mango ginger chutney (Trader Joe’s)

I let the chicken marinate for about 45 minutes, and then broiled them. It would also be delicious grilled, but my neighbor was borrowing my grill pan, and it was still too chilly to get the Weber going outside! When I flipped the chicken, I basted with the marinade for a few minutes, making sure some of the mango, ginger, and chili “chunks” made it onto the chicken.

Salad Dressing:
Splash of pineapple juice
2 tbsp. mango-chili vinegar
Fresh ground ginger
1 tsp. honey
White wine vinegar
3(ish) tbsp. mango ginger chutney
Salt
Pepper
Extra virgin olive oil

I combined all ingredients but the olive oil in my mini-prep food processor. I pulsed for a few seconds and once combined, I streamed in the olive oil. I don’t have exact amounts for some of the ingredients because I mostly just “eye-balled” it until it was the right consistency. I poured the dressing over a garden salad with red onions and fresh mango slices.

I served this meal with some oven roasted asparagus (I roasted with extra virgin olive oil, salt, pepper, and a little garlic).

Trying to Replicate Mom's Chicken Wings

Today I tried to make my mom’s chicken wings. And failed!!!!! This was my second time making them…and it certainly was not the charm, I guess the saying is true, “third time’s the charm.” I am counting on that, because these wings are SO GOOD, I would hate to not be able to do them justice next time! The first time I made them they were great, not quite mom’s, but pretty close. I didn’t take pictures then, because my camera was lost. This weekend, I decided to try them again, and for whatever reason, they just didn’t work.

First off, I used drumsticks instead of wings, they are easier to handle and contain more meat. That step was OKed by my mom, and in fact, she sometimes uses drumsticks, too. So that couldn’t have been where I went wrong.

I placed the washed drumsticks in a large baking dish (think lasagna sized) and poured a whole bottle of teriyaki sauce over them. I let them sit for about 15 minutes, and then flipped them over. I added a ¼ cup of pineapple juice and a ½ cup of orange juice to the mixture. Next, I sprinkled with salt, pepper, and garlic powder. Finally, I poured a half a container of pourable light brown sugar onto the chicken. I baked covered for 45 minutes at 375 degrees. Once the cover was off, I based all of the wings with the sauce mixture, and added nearly the rest of the brown sugar. I cooked uncovered, continuing to baste once in a whole, for about 20 minutes.

The chicken was OK. Just OK. The flavor was subtle, and the caramelization was not nearly as great as when my mom makes them. Hers are so tender, so flavorful, and so deliciously crispy on the outside. Oh well, here’s to next time!

(Oh, and I served this with a side of jasmine rice cooked in coconut milk with pineapples.)