Spicy Grilled Tilapia with Aioli

• 2 lbs (or 4) Tilapia Fillets
• 2 teaspoons Olive Oil
• 1 teaspoon  Cajun or Creole Seasoning, I use Emeril's.
• 1 teaspoon  Old Bay Seasoning

Aioli:

• 1/2 cup Mayo
• 3 garlic cloves, minced
• 1 tablespoon Lemon Juice, I add some zest in there too
• 1  tablespoons Dijon Mustard
• 1/2 teaspoon dried Tarragon
• Note: Tarragon has a strong flavor.  It's lemony and rustic. I love to use fresh Tarragon, vs. dried. It's not as strong. I also imagine that using Dill in place of the Tarragon would be really yummy too!
• Prepare Aioli by combining all ingredients and place in the fridge. The longer it sits, the better.
• Preheat and oil your grill. You'll want it fairly hot to give the fish a good sear and not fall apart.
• Rub both sides of the fish with the olive oil.
• Sprinkle seasonings on both sides of the fish, rub it in and place on grill. Cook for 2 1/2 minutes, turn once and cook another 2 1/2 minutes.
• I stink at grilling fish. It never comes out right for me, sticks to the grill, flakes off.. ugh. So, I have a grill pan that has holes in the bottom of it (Bed, Bath and Beyond). You can also use a sheet of aluminum foil, sprayed with cooking spray, with small holes poked in it, to ensure your grill doesn't eat your fish before you do.
• serve with Aioli. Makes 4 servings

Pasta Salad with Goat Cheese and Arugula

It's getting warm outside!!  Time to hose off the grill and light er' up!
I love this salad. It is a perfect side dish to just about any grilled meat, or a roasted chicken, fish..
Or, if you're like me, just a fork.
I double the dressing. I like my pasta salad to have plenty of it. Also, since there is just the three of us, it sits overnight and the pasta soaks up the dressing. It can leave it a bit dry. The creamy goat cheese, peppery Arugula.. yum!

Serves 4

• Coarse salt and ground pepper
• 3/4 pound gemelli or other short pasta
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1 bunch arugula (8 ounces), torn
• 1/2 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Recipe and Photo,  Martha, Everyday Food, June 09

Brunch Stuffed Peppers

These peppers are so impressive! I am having an Easter Brunch, and I will be fixing these little cuties.

These are fun, and super easy to serve to your guests, or make for your family. Each person gets a beautiful pepper all filled with goodness, I just think it's a warm, thoughtful way to present your guests with breakfast. Enjoy!

4 (any color) bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (Bisquick works just fine)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
note: I would add a few dashes of hot sauce into my scrambled egg mixture for some heat. Chipotle Tabasco is really good in eggs.
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. (if your peppers aren't standing up, you can turn them upside down and cut the bottom, making them straight. Be careful, though, not to cut holes in the pepper, or cut the whole bottom off! You'll loose your filling!) Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper (and hot sauce if using). Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes-1 hour depending on size and thickness of peppers. Remove from the oven, garnish with cheese and serve immediately.
Serves 4
Recipe and Photo, Paula Deen

Capellini with Tomatoes and Basil

I made this for dinner lastnight and it was really fresh and yummy. Very fast! It takes only 2 minutes for the pasta to cook, and about 10 for the sauce. This is perfect for those pints of fresh, sweet cherry tomatoes you can pick up at your local farmers market for a couple of bucks. Although, even using store bought, waxy, out of season regular cherry tomatoes, it was really good. I made some meatballs on the side, since I reside with wolves, but this would be a great meatless dinner. Enjoy!
This recipe serves 6.

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Recipe and Photo, Ina Garten

Kebabs? or Skewers?

Whatever you call them, they are always GOOD!

Skewers are so easy - the hardest part is actually putting them on the stick without stabbing yourself! (please tell me I am not the only one who does that?)
At a MOMS group a couple of weeks ago, we had a speaker share about healthy, easy recipes. In one of her meal suggestions, she lists out a page full of skewer meal ideas. And it made me so hungry for a shish kebab dinner!!
Start off by giving those wooden skewers a good soak. You want to make sure they soak in water for at least 15 minutes. It just helps them to not catch on fire when you put them over the BBQ flames.
Basically, you choose your meat - I chose steak (oh, yeah!) We cut the steak into chunks and then we marinated it for about 30 minutes in lime juice, chili powder, garlic, and evoo.
Then, choose your vegetables/fruit - I chose the basics -- Green & Red Bell Peppers, Mushrooms and Red Onion. Cut these into chunks (leaving mushrooms whole).

After those choices are made, start assembling the skewers. However you like - whatever you like. You can make a pattern, you can make them all meat, all veggies, etc.. We threw some shrimp alone on a few...

Then BBQ over a medium-hot grill. Flip often, to make sure all sides are getting cooked evenly.

And SERVE!

You may also have seen the avocado we threw on the grill -- if you haven't tried this, you NEED to! Cut an avocado in half, remove the pit and then brush the insides with evoo and sprinkle with S & P. Place them face-down on the grill and let them get warm and a few char-marks.
Remove from grill -- and serve. We often serve these with a spoonful of salsa in the middle, or a dollop of sour cream. I recently tried it with some chicken salad in the middle with some cheddar on top! Delicious!! and of course, a handful of tortilla chips...

Menu #36

Monday: Spaghetti with Tomato Cream Sauce
Kielbasa Sausage
French Bread

Tuesday: Grilled Flat Bread
Salad

Wednesday: Out to the Rodeo!

Thursday: Asian Tuna Sandwich
Ciabatta
Arrugula

Friday: Pepperoni Stromboli
Salad

Chicken Stuffed with Prosciutto and Fontina

                                        
I have made this dish many times and its delicious, quick and easy. I have played with the ingredients and added different herbs, or used whatever cheeseI had on hand. Whatever change I have made, it has been really good. Here is the recipe as written, by Paula Deen. The only problem that I had with it, is the original recipe states to cook the chicken on the stove top the entire time.  I found that it took much longer than stated to cook, sometimes drying out. So to remedy this, I start by cooking it on Med- High in a heavy cast iron skillet. After it's nice and seared, I turn down to Med-Low for about 10 minutes.Then,  I place the whole skillet in a 350 oven and let it finish cooking. About another 10-15 minutes, depending on the size of your breasts (haha) and the thickness.

2 boneless, skinless chicken breast halves
1 (4-ounce) piece imported Italian fontina cheese
2 slices imported prosciutto
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 cup sliced portobello mushrooms
1/2 cup dry white wine
3 sprigs fresh rosemary
1 bunch baby arugula
1/2 fresh lemon, juiced

Directions
Preheat oven to 350
Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.
Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, about 10 minutes. *At this point, I would place the whole pan in the oven and bake until chicken is finished, about 10-15 minutes*
When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken
Recipe and Photo: Paula Deen, Food Network