Parmesan Crusted Tilapia Fillets

 

Recipe from All Recipes

Husband-Tested in Alice's Kitchen

Serves 4

Usually my husband and I eat a whole food plant based or vegetarian diet.  On rare occasions, we enjoy eating fish.  Mother was visiting for her 86th birthday and she loves fish, so I tried this recipe and it was so dang good.  I read the reviews and took the advice from some of the reviewers and added garlic powder and panko.  They also recommended baking the fillets atop a cooling rack to prevent them from becoming soggy.  If you've got a hankering for some fish, try this one out.  It's a keeper.

¾ cup grated Parmesan cheese 

½ cup panko (optional)

2 teaspoons paprika

1 teaspoon garlic powder (optional)

1 tablespoon chopped fresh parsley

Kosher salt, to taste 

Freshly ground black pepper, to taste

4 tilapia fillets

Olive oil spray

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or silicone mat. If you wish, place a cooling rack on top of the parchment paper lined baking sheet. This will help keep the fish somewhat crispy on the bottom.

Whisk Parmesan cheese, panko (if using), paprika, parsley, salt, and pepper together in a shallow dish.

Coat tilapia fillets with olive oil spray and press into the Parmesan cheese mixture, generously coating both sides. Arrange coated fillets on the prepared baking sheet or atop of the cooling rack. Bake in preheated oven until the fish flakes easily with a fork, 10 to 14 minutes.

Nutritional Information: (1 of 4 servings) Calories: 209.8; Protein: 28.9; Carbohydrates: 1.3g; Dietary Fiber: 0.5g; Sugars: 0.3g; Fat: 9.3g; Saturated Fat: 3.4g; Cholesterol: 54.2mg; Vitamin A Iu: 847IU; Niacin Equivalents: 6mg; Vitamin B6: 0.5mg; Vitamin C: 3.5mg; Folate: 9.4mcg; Calcium: 204.6mg; Iron: 0.7mg; Magnesium: 40.6mg; Potassium: 506.2mg;; Sodium: 280.1mg; Thiamin: 0.1mg; Calories From Fat: 83.9

Shaved Zucchini Salad with Parmesan and Pine Nuts

Yield: 6 side-salad servings

Recipe from Bon Appetit Magazine

Husband-Tested in Alice’s Kitchen

Here’s a lovely, fancy-looking salad that’s a cinch to make.  This was a big hit with the husband.  Make this salad for a picnic when the local zucchini is plentiful.

1/3 cup extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice

1 teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon dried crushed red pepper flakes

2 pounds medium zucchini, trimmed

½ cup coarsely chopped fresh basil leaves

¼ cup pine nuts, toasted (I do this in a small dry skillet, stirring the nuts frequently until toasty.  Be careful, as they will burn very quickly.)

Small wedge of Parmesan cheese

Whisk oil, lemon juice, kosher salt, pepper and crushed red pepper flakes in a small bowl to blend.  Set dressing aside.

Using a vegetable peeler and working from the top to bottom of each zucchini, sliced the zucchini into ribbons about 1/8^th-inch thick.  Place ribbons in a large bowl.  Add basil and nuts, then the dressing; toss to coat.  Season to taste with salt and pepper.  Using the vegetable peeler, shave strips from the Parmesan wedge over the salad.  Serve.

Herby Grain Salad with Butter-Basted Mushrooms

Serves 4-6 as a side dish

Recipe from Bon Appétit Magazine

Husband-Tested in Alice’s Kitchen

I was a bit puzzled about finding this recipe in a Thanksgiving issue of the magazine because chanterelles are in season in the Hoosier state in July!  This dish was not only beautiful, but also quite delicious.  In fact, my husband said, “Damn!” and “thank you for making this” after taking the first bite.  So, I would say that this is a keeper.  If you are somehow able to get any of the listed mushrooms in November or December, this would make a lovely side dish for your holiday season guests.  You can make it a few hours in advance and serve it at room temperature.

1 cup barley, wheat berries, faro, or brown rice (I used Black Japonica Rice which looked pretty with the orange mushrooms.)

2 shallots or ½ red onion, thinly sliced into rings

1/3 cup vegetable oil

2 Tablespoons olive oil

8 oz. fresh mushrooms (such as chanterelles, maitake, and/or oyster mushrooms)

2 sprigs fresh thyme or 1 teaspoon dried thyme

Freshly ground pepper, to taste

Kosher salt, to taste

1 clove garlic, crushed

3 Tablespoons unsalted butter

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

2 Tablespoons fresh lemon juice

1 ½ oz. Parmesan, shaved, plus more for serving

Cook grains according to package directions.  Drain, if needed, and set aside to cool to room temperature.  (This can be done 1 day in advance.)  Cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep the shallots from burning, until golden brown, 5-7 minutes.  Using a slotted spoon, transfer the shallots to paper towels to drain.  Season with salt.  Set the shallot oil aside.  Heat the olive oil in a skillet over medium-high heat until just beginning to smoke.  Arrange the mushrooms in skillet in a single layer and cook, undisturbed, until the undersides are golden brown, about 3 minutes.  Season the mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing the heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.  Reduce heat to medium and add the thyme, garlic and butter to the skillet.  Tip the skillet toward you so that the butter pools at the edge and use a spoon to baste the mushrooms with the foaming butter; cook until butter smells nutty.  Remove the garlic and thyme sprigs.  Using a slotted spoon, remove the mushrooms to a small bowl and set aside.  Toss the cooled grains with cilantro, parsley, lemon juice, 1½ oz. Parmesan shavings and 2 Tablespoons of the reserved shallot oil.  Season with salt and pepper.  Add the mushrooms, tossing again to combine.  Just before serving, top with the fried shallots and more shaved Parmesan. 

Do Ahead:  Dish can be prepared 3 hours in advance.  Store tightly wrapped at room temperature.

Grilled Cheese with Apples and Bacon

Makes 4 servings (½ sandwich each)

Husband-Tested in Marimar’s kitchen (Alice’s daughter-in-law)

While visiting our family in Mexico, our daughter-in-law made this delectable sandwich served along with a fresh, crisp, green salad for lunch.  Delish!!

2 Tablespoons unsalted butter

4 slices whole-wheat bread

4 slices cheese (cheddar, Havarti or Monterey Jack), about 1 oz. each

4 slices cooked bacon, broken in half to make 8 pieces

½ unpeeled green apple, cut into ¼-inch-thick slices (pears would be a good substitute)

1 Tablespoons freshly grated Parmesan cheese (optional)

Melt 1 Tablespoon of the butter in a large sauté pan over medium heat.  Carefully run one side of each slice of bread in the melted butter to coat and then set aside.  Turn off the heat.

Assemble the sandwiches by starting with a single slice of bread, butter side down, then topping it with 1 cheese slice, half of the bacon, half of the apple, and another slice of cheese.  Top with another slice of bread (butter side up this time.)  Repeat with the remaining ingredients.

Melt the rest of the butter in the same pan over medium-low heat.  Add the assembled sandwiches tot he pan and cook until the bottoms are lightly toasted, 3-4 minutes.

Flip over and, if using, evenly sprinkle with the Parmesan over the tops of the two sandwiches.  When the bottoms are lightly toasted, flip again and cook for a minute or so, just long enough for the Parmesan to melt into the bread. Be careful not to burn the Parmesan.  Sprinkle the remaining Parmesan on top of the other side and repeat.  Cut the sandwiches in half and serve warm.

Red, White, and Green Stuffed Pasta Shells

Makes 12 servings (2 or 3 shells per serving)

Recipe from The Pioneer Woman Cooks Dinnertime by Ree Drumond

Husband-Tested in Alice’s Kitchen

This is comfort food for a crowd.  Set aside a free morning to prepare this and then have it for a dinner party or pop it in the freezer to bake for later. For a complete make-ahead dinner party, serve it along with Garlic Bread, a crisp salad, such as Heirloom Tomato andSummer Vegetable Salad and for dessert, Double Chocolate MochaBrownies. Rosemary Pecans and grapes make an easy, light before dinner appetizer.

1 Tablespoon olive oil

½ medium onion, diced

1 large clove of garlic, minced

10 oz. baby spinach

4 Tablespoons unsalted butter

¼ cup all-purpose flour

2½ cups milk (or more as needed)

2 Tablespoons chopped basil (I used Pesto.)

2 Tablespoons chopped parsley

Kosher salt, to taste

Freshly ground pepper, to taste

30 oz. whole milk ricotta cheese

1 cup freshly grated Parmesan cheese (plus more for sprinkling)

1 large egg

12 oz. jumbo pasta shells, cooked until slightly firmer than al dente

1 (24 oz.) jar marinara sauce

Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic and sauté until the onion starts to soften.  Add the fresh spinach.  Cook, stirring, until it’s lightly wilted, about 2 minutes.  Remove the spinach from the pan and let it cool slightly, then place it inside a clean towel and squeeze out as much liquid as you can.  Give it a rough chop and set it aside.  Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top.  Whisk it together to make a roux, and then cook it for a minute or two.  Slowly add the milk, whisking out lumps as you go.  Cook it until the white sauce is thickened, 4-5 minutes.  Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste.  (Add up to another ¼ cup milk if the white sauce it too thick.)  Taste and adjust seasoning.  In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil and parsley, and salt and pepper to taste until combined.  Stir in the chopped spinach mixture. To assemble, fill the pasta shells with the cheese mixture.  Stuff them generously.  Place the shells seam side down in a 9 X 13-inch casserole dish or foil baking pan.  (I lined a foil baking pan with parchment paper because I don’t like foil touching food.)  Pour the marinara sauce evenly over the shells.  And then, ladle the white sauce over the marinara.  Finally, sprinkle on extra Parmesan.  If you’re making this for the freezer, see the freezer steps below.  If you’re baking it right away, preheat the oven to 375 F and bake the shells for 25 to 30 minutes or until hot and bubbly. 

Freezer Instructions:  Cover the pan of unbaked shells tightly with heavy foil (I topped the shells with a piece of parchment paper first.)  Freeze for up to 6 months.  To bake the casserole, preheat the oven to 375 F.  Bake the foil-covered pan for 1½ hours.  Remove the foil (and parchment, if using) and bake for anywhere from 10-30 minutes more or until hot and bubbly.  OR Thaw the pan in the fridge for 24 to 36 hours, until completely thawed.  Bake 25 to 30 minutes at 375 F bake the shells for 25 to 30 minutes or until hot and bubbly. (It took my oven about 45 minutes.  I uncovered the pasta dish for the last 10 minutes.)