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Lemon Garlic Tilapia

2009-04-02T19:41:00.000-07:00

This recipe is so fast and easy! We loved it! It took me less than 30 minutes to make the entire meal!

Ingredients
4 Tilapia fillets
2 T fresh lemon juice
3-4 T butter, melted
3 clove garlic, finely chopped
1 t dried parsley flakes
pepper to taste
salt to taste

Instructions

Preheat oven to 400 degrees F. Spray a baking dish with non-stick cooking spray.

Rinse tilapia fillets under cool water, and pat dry with paper towels.

Place fillets in baking dish. Sprinkle with salt and pepper. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, and parsley.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 8-10 minutes. If fillets are super thin, try 8-10 min.

Serving ideas: whole grain couscous with chopped tomatoes and green onions and green beans

adapted from allrecipes.com

Chocolate Chip Cookies That Won't Disappoint!

2009-04-02T19:35:00.000-07:00

These are the best chocolate chip cookies I've ever made. One cookie actually equals about 3-4 "normal" ones, but it's hard to eat just one!

Servings: 18

Ingredients
2 c all-purpose flour
1/2 t baking soda
1/2 t salt
3/4 c unsalted butter, MELTED
1 c packed brown sugar
1/2 c white sugar
1 T vanilla extract
1 egg
1 egg yolk
2 c semisweet chocolate chips

Instructions

Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

from allrecipes.com

Reuben Sandwiches

2009-04-02T19:25:00.000-07:00

Ingredients

2 T butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Instructions

Preheat a large skillet or griddle or sandwich press to medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 5 minutes per side. (If making in a sandwich press it only takes 5 minutes total!) Serve hot.

Serving ideas: chips, pickles and fruit on paper plates! Great for care group nights!

adapted from allrecipes.com

Eggplant Parmesan

2009-04-02T19:11:00.000-07:00

Servings: 8
Time: Active - 1 hour, start to finish - 2 1/2 hours

This one takes a long time to prepare, but it is the best Eggplant Parmesan I have ever eaten!

Ingredients:
2 1/2 lb medium eggplants (about 3), cut into 1/3 inch-thick rounds
3 1/4 t salt
5 lb plum tomatoes (I buy them at Costco - they come in a 6 lb can and are already peeled -
saves a lot of time!)
3 T olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 t black pepper
1/4 t hot red pepper flakes
1 c all-purpose flour
5 large eggs
3 1/2 c Italian panko (panko is Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 c)
1 lb chilled fresh mozzarella, thinly sliced (not unsalted)

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

If using fresh tomatoes (If using canned whole Romas, skip to next step): While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Place on baking sheet. Bake at 375 for 20 minutes.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Serving ideas: green salad, green beans, crusty garlic bread

adapted from epicurious.com

Why This Blog

2009-04-02T19:06:00.001-07:00

I am starting up a new little blog to try to keep track of our "keeper" recipes. I am finding more and more online and adjusting them here and there and I'm starting to find that I am having trouble remembering what I need to do the next time I want to make the dish!! Also, I want to be able to access them easily from anywhere, so hence another blog. This is mainly just for me, but if you want to take a glance, go for it! I try hard to stay within our monthly budget, so there's nothing too fancy on here!

Also, my mom and mom-in-law are GREAT cooks, so most of these are probably really their recipes!