Baked Breaded Tilapia
Baked Breaded Tilapia
Serves 4
1-1/2 lbs. tilapia fillets
1 cup bread crumbs or panko
2-3 tablespoon vegetable oil or Dijon mustard
1 tablespoon grated Parmesan cheese
1 teaspoon oregano or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375° F. Lightly oil a baking sheet.
In a plastic or paper bag combine bread crumbs, Parmesan cheese, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.
Pour vegetable oil or Dijon mustard into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets. Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.
Oven roasted tilapia and vegetables with lemon herb butter
Oven roasted tilapia and vegetables with lemon herb butter
Serves 4
1 1/2 pounds fresh tilapia (4 each 5-6 oz filets)
1 tomato (sliced in 8 slices)
1 zucchini
1 yellow squash
1 lemon (sliced in 8 slices)
To taste Italian seasoning (use your favorite)
To taste salt and pepper
4 Tbsp butter
2 cups cooked brown rice (use what is in your pantry)
4 sheets aluminum foil (approx 12-16 inches long)
Lay four pieces of foil out on counter top or work table. Place two slices of tomato in center of each sheet, and season lightly with salt and pepper. Divide the zucchini and yellow squash into four portions, and place over the top of tomatoes. Try to keep them as flat and evenly spread out as possible so they will cook evenly. Season the vegetables with Italian seasoning. Use whatever seasoning blend you normally have in your pantry. If you prefer all basil, or have a blend you normally use, substitute here. You could replace with fresh basil leaves, but fresh herbs may be expensive depending on timing and market prices.
Place the tilapia on top of the vegetable stack. Place 1 Tbsp butter on top of fish. If you soften butter slightly you can spread it easily over fish. Season lightly with salt and pepper, and same seasoning you used on vegetables. Top with two slices of lemon. Form a pouch with foil and crimp edges, forming an envelope or bag.
Place in 350 degree oven for about 15 to 20 minutes. Remove from oven and open foil; use caution as steam will be trapped in foil. Serve the tilapia and vegetables over cooked rice. Make sure to spoon liquid from bottom of foil over top of the fish and vegetables.
Hong Kong Chicken Pan-Fried Noodles
Hong Kong Chicken Pan-Fried Noodles
Serves 4
16 ounces Hong Kong Style Noodles
2 tablespoons vegetable oil
3-4 Chicken breasts, sliced into 1/4 inch thick slices (about 3/4 to 1 lb)
20-25 Shrimp, cleaned and peeled
20-25 Scallops
8 ounces shiitake mushrooms, stemmed and sliced
8 baby bok choy, rinsed and quartered
2 garlic cloves, minced
1 tablespoon oyster sauce, in addition to 1 teaspoon for marinade
2 tablespoons soy sauce, in addition to 1 teaspoon for marinade
2 tablespoons sesame oil, in addition to 1 teaspoon for marinade
2 tablespoons teriyaki sauce, in addition to 1 teaspoon for marinade
4-5 cups chicken broth
3 teaspoons sugar
3 tablespoons corn starch, in addition to marinade
Salt/Pepper to taste
1 stalk green onion, chopped
1) Marinate chicken and seafood overnight. Chicken marinade should have 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon teriyaki sauce, 1 teaspoon oyster sauce, black pepper. Seafood marinade should have 1 teaspoon corn starch, 1 teaspoon sesame oil, black pepper.
2) Pour 1 tablespoon of oil into wok set over high heat. Fluff out noodles. Add noodles to pan. Stir and flip constantly until noodles are lightly browned. Set aside.
3) Add oil to a heated pan and saute garlic until lightly brown. Add chicken and/or seafood and cook throughly. Dish out.
4) Add vegetables to pan and cook until done. Add chicken and/or seafood back to pan. Stir well. Add green onion, sauces and oils to pan. Dish out.
5) Add chicken broth, sugar, and cornstarch to pan. Create gravy. Serve noodles with toppings and gravy plated.
Salmon Melts
Salmon Melts
Makes 8 servings
1 can (14.75 oz) Alaska salmon
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon dill weed
1/4 teaspoon salt
2 eggs yolks, slightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons chopped pimiento-stuffed olives
8 slices sourdough French bread
1 cup shredded Monterey Jack cheese
Milk
Drain salmon, reserving liquid; break into large chunks. Add milk to reserve salmon liquid to equal 1/2 cup. Melt butter in small saucepan oer low heat. Blend in flour, dill weed, and salt. Slowly stir in milk and salmon liquid. Cook and stir until thickened and smooth. Blend small amount white sauce into egg yolk; return mixture to sauce and heat throughly. Fold in salmon, Parmesan cheese, and olives. Spread approximately 1/4 cup mixture on each slice of bread. Sprinkle top of each sandwich with 2 tablespoons Jack cheese. Bake at 450 degrees for 10 minutes or until cheese melts.
Smoky Salmon Spread
Smoky Salmon Spread
Makes about 3 cups
1 can (14.75 oz) Alaska salmon
2 8 oz. packages cream cheese, softened
6 drops liquid smoke flavoring
6 tablespoons sliced green onion
Crackers or split, toasted, buttered bagels
Drain salmon, reserving 4 teaspoons salmon liquid; flake. Combine cream cheese, liquid smoke flavoring and salmon liquid; blend throughly. Stir in green onion, then fold in salmon. Refrigerate at least 2 hours or overnight to blend flavors. Serve as spread with crackers or bagels.
Traditional Cioppino
Traditional Cioppino
Recipe Courtesy LoRusso’s Cucina on The Hill
Serves 2
1 tablespoon (or more) chopped garlic
1/3 cup chopped red onion (plus 1/4 cup chopped celery and carrot, if desired)
2 tablespoons (packed) chopped fresh basil
10 turns freshly ground black pepper
2 pinches crushed red pepper flakes
1 cup Chianti wine
1 can (28 oz.) chopped plum tomatoes
1 teaspoon lobster or shrimp base dissolved in 1 cup water (or clam juice)
2 tablespoons chopped fresh parsley
Salt to taste
1 teaspoon saffron
8 large sea scallops
4 extra-large shrimp
8 oz. swordfish, tuna or other firm fish
8 fresh whole clams
12 green lip mussels
1 cup arborio rice
Extra clam juice
Italian bread, sliced
In large skillet, cook and stir garlic, onion, basil, black pepper and red pepper until onion is transparent. Add wine. Heat and stir to loosen pieces of mixture from bottom of skillet. Add undrained tomatoes, dissolved liquid, parsley and salt. Simmer, covered, 10 minutes. Add saffron, scallops, shrimp, swordfish, clams, mussels, and rice. Cook over medium heat, covered, adding hot clam juice, cup at a time, until rice is desired texture and seafood is cooked thoroughly.
Crab-Stuffed Deviled Eggs
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Provencal Tuna Melt
Provencal Tuna Melt
Yields 4 servings
4 cans of tuna in water, drained and flaked
5 to 6 sprigs tarragon, stripped from the stem and chopped
1/2 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
12 black or green pitted olives, about a handful, finely chopped
2 shallots, finely chopped
2 tablespoons capers, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 French baguette, cut into 4 sections and split on top
4 tablespoons butter, melted
4 ounces Gruyere or Swiss cheese, thinly sliced
Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the baguettes with the melted butter. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly. Serve with carrot and celery sticks, and healthy potato chips alongside.
Shrimp Cocktail Salad Rolls
Shrimp Cocktail Salad Rolls
Yields 4 servings
16 large, store-bought, peeled, de-veined and cooked shrimp, tails removed and chopped into bite-size pieces
5 radishes, thinly sliced, then stacked and julienned into matchsticks
1/4 yellow bell pepper, finely chopped
2 scallions, both green and white parts, thinly sliced on an angle
6 stalks celery, 2 finely chopped and 4 cut into sticks
3 tablespoons red wine vinegar
2 to 3 tablespoons honey
1 teaspoon Worcestershire sauce
1/4 cup hot sauce
1/4 cup store-bought cocktail sauce
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 tablespoons butter, melted
4 hot dog buns, split on the top
4 carrots, peeled and cut into sticks
1 bag rosemary potato chips, or any other healthy chip you like
In a medium-size mixing bowl, combine the shrimp, radishes, bell pepper, scallions and the chopped celery. For the dressing: In a separate mixing bowl, combine the vinegar, honey, Worcestershire, hot sauce and cocktail sauce. Whisk in the olive oil and season with salt and freshly ground black pepper. Pour the dressing over the shrimp salad, toss to combine and reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the hot dog buns with the melted butter. Toast in the skillet until golden brown. Fill the buns with the shrimp salad. Serve with carrot and celery sticks and healthy potato chips alongside.
Maryland Crab Cakes
Maryland Crab Cakes
Serves 4
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
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