Crispy Tilapia Fillets w/ Steamed Asian Vegetables

I love cooking with Tilapia. It is a white fish that lends itself to whatever flavors you choose. It can be cooked medittereanean style in olive oil, capers and cherry tomatoes. It can also be done cajun style, blackened with creole seasonings or simply dusted with flour and fried crispy, like in this easy recipe. There are so many ways to cook this fish. Also, a great plus is that it is fairly inexpesive and a great must have for quick and easy meals.

For the steamed Asian vegetables, I simply used frozen, pre-mixed stir-fry veggies you can find in any grocery store. I always have frozen vegetables handy for days when I need to get meals done super-duper fast and I have no time to cut and chop and dice. What's great about frozen vegetables is that the veggies are flash frozen at the peak of it's freshness so the quality is quite good, even in generic brands. Also, you can steam the vegetables right in the bag and not have to use another pot. PLUS!!

Crispy Tilapia

6 Tilapia fillets
1 1/2 cups of flour
1 TBL of kosher salt
2 tsp of ground black pepper
1 TBL of dried oregano
4 TBL of vegetable oil

Steamed Vegetables

1 lb bag of frozen stir-fry vegetables
2 tsp of sesame oil
2 TBL of soy sauce

Heat a non-stick saute pan with the vegetable oil in high heat. In a large plate, mix together the flour, salt, pepper and oregano until all the ingredients have been fully mixed together. Take each fillet, pat dry, and lightly coat in the flour mixture. Place 2 fillets at a time in the saute pan and cook until golden brown. Do this until all the fillets are done.

Take a microvable bowl and place the bag of frozen vegetables in the bowl, poking 3-6 holes in the bag. Steam in the microwave for 5 minutes. Carefully take the bowl out and cut the top of the bag, slowly as the steam will escape. Place vegetables in a serving bowl and toss with sesame oil and soy sauce. Serve alongside the crispy Tilapia fillets.

Masala Meatballs w/ Couscous & Green Peas

Reality check: It's midweek, you're rushing home from work thinking about the pile of laundry waiting to be washed, your living room looks like a daycare center, your child has a big project due and yes, you still have to cook dinner!!! As much as I possibly can, I make all the ingredients in my dishes from scratch. However, I am NOT ASHAMED to get help from premade items to help me get through meals for the week. Actually, it's been quite helpful to get some premade items from the grocery store, to help me create a better menu for my family's meals. In this Indian inspired dish, I used Italian frozen meatballs. Why Italian style meatballs for an Indian dish, you say? Because it has lots of herbs already in it, and Indian dishes is always flavored with tons of spices and herbs. And frankly, it helps but lot of flavor into this dish and makes it taste like I've been making dinner for hours. As for the spices, I went into my local international grocery (every city and town has one), and went into the Indian isle to find a pre-blended spice mix. This was a masala curry mix. This is very helpful as it is a perfect blend of so many spices like coriander, curry, garam masala, paprika, chili powder and so many others that one may not readily have available.

Masala Meatballs

1 lb. of frozen Italian meatballs

1 bell pepper (any color) - cut into strips

1 medium zucchini - cut into circles

1 medium Spanish onion - cut into strips

2 roma tomatoes - diced

2 chopped gloves of garlic
2 cups of water or chicken stock
2 TBL of masala spice mix
2-3 TBL of vegetable oil
salt

Couscous & Green Peas

2 cups of couscous
3 cups of chicken stock
1 cup of frozen peas

In a large saute pan, heat the oil in medium-high heat. Brown the meatballs. Add the garlic, onions and tomatoes until onion turn translucent. Add the bell peppers and zucchini. Add the spice mix and gently coat all the meatballs and vegetables.. Add the chicken stock and simmer for about 5-8 minutes. Add salt to taste.

Boil the chicken stock in a meduim pot. Add the couscous and peas, a pinch of salt and cover. Turn the heat off. After 5 minutes, check to see that all the liquid has been absorbed. Fluff with a fork.

Serve the meatballs on a bed of couscous.

Orange Glazed Salmon Steaks w/ Wilted Spinach & Scallion Pilaf

Salmon is a fish that is so versatile. Also, it has loads of vitamins that are good for you. But like chicken, people get bored easily with salmon and are always looking for new ways to spice it up. In this recipe, I       created a complete meal using fairly inexpensive ingredients, besides the organic salmon that was a splurge at $13 a pound. But the quality of the fish is amazing, totally melts in your mouth, eco-friendly, and better for you. Although it seems like a difficult meal to pull of, it really isn't. Give it a try and tell me what you think!

Orange Glazed Salmon

4 organic salmon steaks
1 - 12 oz jar of orange marmalade
1/4 cup of white wine
salt
red pepper flakes

Wilted Spinach

2 bunches of flat leaf spinach
2 garlic gloves
2 TBL of extra virgin olive oil
salt & pepper

Scallion Pilaf

1 box of rice pilaf (like Uncle Bens)
2 bunches of scallions - diced

Heat the oven to 400 degrees. Heat a saucepan to meduim heat and heat the whole jar of orange marmalade with the white wine, 1 tsp of salt and 1 tsp of red pepper flakes. Cook for about 3-5 minutes and turn off the heat. In a baking pan, place all the salmon steaks side by side and sprinkle both sides of each fish with 1 tsp of salt. Take the orange glaze mixture and pour it over the salmon steaks, making sure that each fish get a good portion of the orange rinds and sauce. Place in the oven for 20 minutes.

Wash the spinach leaves of any dirt and drain. If you have a salad spinner, use it to completely dry the leaves. In a large saute pan, heat the extra virgin olive oil in medium-high heat and cook the garlic until it is almost golden brown. Immediately place all the spinach in the pan, tossing it in the olive oil and garlic with tongs. Wilt the spinach. Remember not to overcook it. You are sauteeing the spinach just until it is wilted but still has its beautiful vibrant green color.

Follow the ingredients on the box in making the rice pilaf. However, only use HALF of the seasoning package that it comes with as it is usually extremely salty. Once the rice is cooked, add the chopped scallions and toss through the rice.

BON APPETIT!

White Pizza on Cheesy Focaccia

Everyone loves pizza. It's an American favorite, and an Italian classic. For a Tuesday night dinner, I decided to get focaccia bread from a local bakery chain. Most people wouldn't know what to do with focaccia besides make it into sandwiches. I thought that it's size in diameter would make it perfect for personal sized pizzas for the family. The White Pizza gets it's name from the lack of using tomato sauce as it's base. There are hundreds of variations of the white pizza. Some use clams and spinach, bacon and spinach, but almost ALWAYS has spinach. This recipe uses bacon, of course! :)

White Pizza

2 rounds of cheese focaccia

8 TBL of extra virgin olive oil

14 oz of ricotta cheese

8 oz of mozzarella cheese

1 lb of bacon, diced and cooked until crispy

1 package of frozed chopped spinach

2 chopped garlic gloves

1/4 cup of diced onions

salt & pepper

Place the frozen on package of spinach in the microwave for 2-3 minutes, or until the spinach is fully thawed. Drain the spinach in 2-3 sheets of paper towels and squeeze out all the excess water. Heat a large skillet under medium high heat with 2 TBL of extra virgin olive oil. Saute the chopped garlic and onions for 2-3 minutes and add the spinach. Add a pinch of salt and pepper (or red pepper flakes for a little more heat).  Saute for about 3 minutes and turn off the heat.

Heat the oven to 425 degrees. Take a serrated knife and carefully cut each focaccia round into equal halves. Place on a baking sheet. Take 2 TBL of olive oil and brush it all over the focaccia. Top with about 1/2 a cup of mozzarella cheese, taking it all the way to the edge. Take about 2-3 TBL of the sauteed spinach and spread it over the mozzarella cheese. Top with crispy bacon. Take a spoon and scoop out ricotta cheese from the package and gently dollop half a tablespoon to a tablespoon all over the pizza. Use as little or as much as you'd like. Repeat on the rest of the focaccia rounds and bake in the oven for 10-12 minutes, until the mozzarella has melted.

This recipe is also great on a store bought thin crust pizza, like picture below!

Salmon Cakes w/ Green Beans in Lemon Olive Oil

Great quality salmon is usually a pretty pricey item in the grocery. Many average families think of salmon as a treat for a special occasion. In this recipe, I use CANNED, yes, canned, Alaskan Salmon to make the salmon cakes. What's great about canned Alaskan salmon is that is it inexpensive compared to fresh (about $7-$8 a can), and it's also very good quality. Now, if you have left over salmon fillets or steaks in the fridge and don't want a repeat, surely use those leftovers to revamp your day after meal. Also, this recipe is great as an elegant hors de vours for your next dinner party. But instead of bigger cakes, make mini cakes for easy bite-size handling.

Salmon Cakes

2 14.5oz cans of Alaskan Salmon

1/2 cup of small diced red bell pepper

1/4 cup diced scallions

2 gloved finely chopped garlic

1 cup of Panko breadcrumbs

2 eggs

1 TBL salt

2 tsp pepper

Olive Oil

Green Beans

1 lb of fresh green beans
1/2 cup of extra virgin olive oil
1/3 cup of freshly squeezed lemon juice
salt
pepper

Flake the salmon into a large mixing bowl. Put all the chopped vegetables, eggs, salt, pepper and breadcrumbs into the bowl and mix throroughly. Be carefull not to overmix the salmon as it will turn pasty. Form into patties. In large saute pan, heat 2-3 TBL of olive oil in medium-high heat and cook the salmon cakes until it is golden brown. Place salmon cakes on a plate lined with 2 pieces of paper towels to drain some of the oil out.

Boil water in a large pot. Once the water is boiling, salt the water. Add the green beans and cook for about 2 minutes. Take a large bowl and add cold water and 2 cups of ice cubes. Place the green beans in the ice water to cool it down and maitain it's bright, vibrant green color. Heat the olive oil in a saute pan in medium heat and place the green beans in the oil, coating it. Pour the lemon juice over the beans and add a pinch of salt and pepper. Serve with the salmon cakes.

Shrimp Kung Pao

Shrimp or Chicken Kung Pao is one of those items on every Chinese restaurant's menu that many people love to eat. All the different textures and flavors from the crunchy toasted peanuts, to the sweet and tender shrimp pieces make it seem like an impossible thing to re-create at home, much less on-the-go. What is truly awesome about many Asian cooking is that it is stir fried, meaning, cooked at a really high temperature, so it cooks real fast. Perfect for On The Go Gourmet recipes. And if you're using already cooked shrimp, the cooking time is even faster without comprosing flavor. Once you figure out how fast and simply it is to make this dish in your own kitchen, you'll never want to do take out again!

SHRIMP KUNG PAO

1 lb medium cooked deveined and shell-off shrimp

1 cup of unsalted peanuts

1 cup of chopped onion (red or Spanish)

1 cup of chopped green bell pepper

8 oz can of roughly chopped waterchestnuts

2 TBL of cornstarch

1/3 cup of rice wine vinegar

1/4 cup of soy sauce

1/4 cup of chicken stock 

2 tsp of sesame oil

2 TBL of canola oil

2 TBL of brown sugar

1 tsp of red pepper flakes

1 tsp of salt

In a mixing bowl, mix the cornstarch & brown sugar with rice wine vinegar, soy sauce, sesame oil, chicken stock and salt. Whisk until the ingredients are well mixed and the cornstarch has desolved.

In a wok or large saute pan, heat the canola oil under high heat. Once the pan is hot, toast the peanuts until it is golden brown, then add the chopped onion, waterchestnuts and green bell peppers with the red pepper flakes. Saute for about 1 minute then add the sauce mixture. When the sauce mixture has started to thicken, add the cooked shrimp and cook until the shrimp has heated through. Be careful NOT to overcook the shrimp as it will tend to break apart. You want the shrimp to still be somewhat firm. Serve over white or brown rice.

Berry Chicken Salad w/ Blackberry Balsamic Vinaigrette

As I was searching my pantry for some inspiration for my next meal, I came across jars full of jams and preserves. Many people think of jam as something to be spread on a piece of toast with their morning coffee. And yes, that's a great way to use jam. But, there are so many creative ways to use the fruit jams sitting in your pantry. Try using it as a vinaigrette (like I am in this recipe), a unique marinade, or in a glaze or sauce. It'll definitely give regular ol' chicken breast some pizazz. Try impressing your family and friends with orange-glazed salmon or sesame orange chicken (recipe coming soon) for dinner by using orange marmalade!

In this Berry Chicken Salad, I took 2 pre-washed bags of field green mix, 1 lb of strawberries and 1 pint of blueberries and turned it into an elegant dinner. I marinaded the chicken breasts in a simple yet flavorful white wine marinade. I use this marinade a lot for grilled chicken for salads because although it is flavorful, the flavor profile never takes away from the rest of the salad ingredients. The Blackberry Balsamic Vinaigrette is so delish and will kick any store bought dressing in the you know what! This is a great and easy recipe to put together mid-week when you're just truly exhausted, or an impromtu cocktail party in your home. You will look like a gourmet chef with this one!

Berry Chicken Salad

2 bags pre-washed field greens mix

1 lb of ripe strawberries

1 pint of blueberries

3 chicken breasts

2 cups of coursely chopped walnuts

4 oz of crumbled gorgonzola cheese

Simple White Wine Marinade

1 cup of white wine

3 TBL of Kikkoman soy sauce

1 lemon for juicing

1 TBL oregano

1-2 chopped garlic cloves

2 tsp salt

1 tsp pepper

Blackberry Balsamic Vinaigrette

2 TBL of blackberry preserves

1/4 cup of fresh orange juice

1/4 cup of balsamic vinegar

1 cup of extra virgin olive oil

1 tsp salt

1/2 tsp pepper

Take all the White Wine Marinade ingredients and wisk together. Place the chicken breasts in a large Zip Lock bag and pour the marinade on top. Place in the fridge for at least 20 minutes, but no more than 1 hour.

Grill the chicken breasts over meduim-high heat. Do not place it on the hottest part of the grill as it will be cooked on the outside but raw in the inside. Check that the internal temperature is 165 degrees and set aside.

Place the blackberry jam, orange juice, balsamic vinegar, salt & pepper together in a mixing bowl. With one hand slowly drizzle the extra virgin oil while whisking with the other hand until all the ingredients are throuroughly combine and place aside.

Take both bags of field greens and place it in a large serving bowl. Take the strawberries and cut them in quarters and place it on top of the lettuce. Then, take the blueberries, walnuts and gorgonzola cheese and place them on top of the salad as well, making sure that all the ingredients are spread throughout. Take the chicken breasts and slice them at an angle and place them around the bowl for a decorative touch. Drizzle the entire salad witht the Blackberry Balsamic Vinaigrette and serve.

Then sit back and enjoy the praise!

USDA Food Safety Education