Sunday, May 27, 2007

Mediterranean Tilapia

Tilapia, the blank canvas of fish. I like it, because you can do whatever you want to it and it holds up pretty nicely. This one is very heart-healthy, lots of "good" fats in the form of olive oil and just plain old olives. I do have to say though, I have no good suggestions on pitting olives. Just poke away until the pit comes out.

3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon capers, drained
2 tilapia fillets
1 tablespoon oil from the jar of sun-dried tomatoes
1 tablespoon lemon juice
2 tablespoons kalamata olives, pitted and chopped
Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

Thursday, May 24, 2007

Creamy Dill Salmon

Cream Cheese. Fish. Mmmmmm.
It was quite the feast- the sauce was very creamy and stood up nicely to the salmon. I would probably add a little bit of jalepeno/garlic/onion (whatever was in the drawer) to give it a little bit more umph. Definitely a make again.

1 Tbsp. oil
4 salmon fillets (1 lb.)
1/2 cup fat free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
1 Tbsp. lemon juice

HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.

Thursday, May 17, 2007

Chicken Adobo

I was so excited when I was making this marinade; it smells out of this world. I let it marinade for about two hours, and cooked it in the same dish. It was quite a hit, but we made margaritas along with it, so that might have had something to do with it. I cooked it for about 15-20 minutes on 350; pretty usual cooking time/temp.

3 cloves garlic, coarsely chopped
1 shallot, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley leaves
3 tablespoons fresh sour orange or lime juice
2 tablespoons extra virgin olive oil
Plenty of salt and freshly ground pepper
2 large whole boneless, skinless chicken breasts (about 1 1/2 pounds), split in half (4 halves), washed, and blotted dry

Sunday, May 13, 2007

Black Bottom Cupcakes

MB got PROMOTED!! These are the awesome cupcakes I made!! That we didn't taste!! Because my coworkers are mooches!!!


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake cupcakes in preheated oven for 35 minutes, or until done.