Ginger and Cilantro Baked Tilapia

This is a GREAT main dish!  When I saw Tilapia was on sale this week I immediately got on Pinterest to find a new recipe.  I came across this recipe for Ginger and Cilantro Baked Tilapia on featured on the Kitchn blog. It was very easy to make with few ingredients, most of which I had on hand already; and it came together really quickly.  This healthy dish is very DELICIOUS!

Ingredients:
3 large tilapia fillets (about 1.5 pounds)
2 T soy sauce
1 t sesame oil
3 cloves garlic
1/3 c chopped cilantro
1 medium jalapeno chopped
1/4 c water
1 T grated ginger
chopped scallions for garnish
salt and pepper

Directions:
Preheat oven to 475 degrees. Dry fish fillets off with a paper towel and salt / pepper both sides.  Place fillets in glass baking dish.  Combine soy sauce, sesame oil, garlic, cilantro, jalapeno, water and ginger in a small food processor and mix until everything is combined pretty well.  If you have not chopped ingredients very fine before hand just make sure everything is chopped relatively small.  Pour mixture over fish fillets, making sure to gently rub ingredients into top of fillets.   Bake for 8-10 minutes until fish flakes and is cooked thru.  Serve fish over brown rice or by itself.  I served this wonderful catch with roasted asparagus and baked sweet potatoes. 

Chicken Cordon Blue

There is only one word I can think of to describe this entree, WOW!!! I found this recipe on Cooking Light this week and I will admit it is amazing and isn't that hard to make as you might initially think.

Ingredients:  

1/4 cup chicken broth  
5 teaspoons butter, melted  
2 large garlic cloves, minced  
1/2 - 1 cup panko bread crumbs 
1 -2 T grated Parmesan Cheese 
1 teaspoon paprika 
1 teaspoon Italian Seasoning  
4 (6-ounce) skinless, boneless chicken breast halves  
1/4 teaspoon salt 
1/4 teaspoon dried oregano 
1/4 teaspoon freshly ground black pepper  
Baby spinach leaves (optional) 
4 thin slices Rosemary Ham from Deli (I used Boar's Head Sundried Tomato and Rosemary Ham - it's really good)  
1/2 cup shredded part-skim mozzarella cheese  

Directions:   
Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine Panko breadcrumbs, Parmesan, Italian Seasoning and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with spinach leaves, 1 slice of ham and 1-2 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

I served this chicken entree with baked sweet potatoes and steamed broccoli.

Rolo Cake Mix Bars

I recently took these delicious cake bars to a friend of mine who had just had surgery, they were very simple to make with few ingredients.  I found them on Pinterest and the blog they came from can be found here.  Kids love Rolo candy so this is a great treat to have them help with.  Enjoy.

Ingredients:

• 1 (18.25 oz) yellow, vanilla, or white cake mix (I used Duncan Hines), dry
• 5 oz evaporated milk
• 1/4 cup butter, melted
• 40 Rolo candies, unwrapped and cut in half

Directions: 

Preheat oven to 350 degrees  and spray a 9x13 pan with cooking spray.

With your mixer, beat cake mix, evaporated milk and butter until combined.  Mixture will be thick and sticky.

Divide batter in half and press half of the batter onto the bottom of the 9x13 pan.

Bake until set, approximately 8-9 minutes.

Remove base from oven and place Rolo candies, caramel-side down on top.

Drop remaining batter on top of Rolos in teaspoon sized amounts.

Bake 20-24 minutes longer until top begins to golden.

Cool completely before cutting into them.

Spinach Artichoke Dip

 
I have had this recipe for a very long time and every time I make it the dish is gone!  This is a nice recipe for Spinach Artichoke Dip because it's not greasy like the versions you usually get at restaurants.  Serve with blue corn tortilla chips (my personal favorite) or wheat thins.  If I ever have leftovers it's excellent the next day in an omelet!

Ingredients:

1 can artichoke hearts, drained and chopped

10 oz pkg chopped spinach - thawed and excess water squeezed out

3 cloves minced garlic

1/2 cup mayonnaise 

8 oz cream cheese softened (can be low fat)

1 cup shredded Parmesan Cheese

2 T lemon juice

Directions:

Combine all ingredients well and bake 35-40 minutes at 350 degrees.

Serve hot as an appetizer!

DeSha's Cornbread

We have a restaurant in Lexington called DeSha's and they make THE BEST cornbread!  When I was a kid and went there for the first time they served the cornbread complimentary with honey butter, seriously good!  Now I think you have to order the cornbread and pay for it individually but it's still worth doing.  There's a reason why this is a great recipe, lots of oil, butter and sour cream but I promise if you try it you won't be disappointed!  This makes a great side dish for chili, soup or just about anything.  Serving with honey butter is optional, but of course it makes it that much better.

Recipe:  

3 cups self rising cornmeal
1/3 cup sugar
6 eggs
1 1/2 cups vegetable oil
3 cups sour cream
2 cans cream corn

Directions: 

Combine all ingredients in order listed; mix well. Pour into a greased 9-inch-x-13-inch pan.

Bake at 350 degrees for approximately 30 minutes. This cornbread bakes up very thick and makes a lot because you want to cut it into small squares.  I often half the recipe and only use an 8x8 pan.  I hope you haven't had a heart attack after seeing the ingredients - I told you there was a reason why it's delicious!