Tuesday, May 18, 2010

Tilapia with Strawberry-Thyme Sauce and Oven-Baked Polenta

This was so good tonight. I definitely see us having this again in the future. Had to add my favorite baked polenta too!
Tilapia with Strawberry-Thyme Sauce (Fresh Home Magazine Spring 2010 issue)
1 cup quartered fresh strawberries
1/2 cup white wine
1/3 cup sugar
1/4 cup lemon juice
1 fresh thyme sprig
1/2 tsp salt, divided
1 Tbsp flour
1/4 tsp black pepper
4 tilapia fillets
1 Tbsp olive oil
crumbled blue cheese and cooked bacon (I omitted)

In a small saucepan, combine the strawberries, wine, sugar, lemon juice, thyme spring and 1/4 tsp salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 mins or until slightly thickened. Discard thyme sprig.
Combine the flour, pepper and remaining salt; sprinkle over tilapia. In a large skillet, cook fillets in oil over med-high heat for 3-4 mins on each side or until fish flakes easily with a fork. Serve with strawberry sauce and sprinkle with blue cheese and bacon.

Oven-Baked Polenta (Everyday Food Great Food Fast cookbook)
3/4 cup cornmeal
Coarse salt and fresh ground pepper
1/4 cup milk
2 Tbsp butter
1 tsp fresh marjoram (or 1/4 tsp dried)

Preheat oven to 425°F. In a lidded baking dish, whisk together 3 cups of water, the cornmeal, 1 1/4 tsp salt, and 1/8 tsp pepper. Cover, and bake for 30 mins, stirring halfway through.
Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.

Monday, May 17, 2010

Menu Plan 5/17/10

A new week with a new menu plan


You can check out more menu plans at Orgjunkie 

I’ve started making 4x6 recipe cards of recipes I’ve found online that have become regulars so I don’t have to rush to the computer every 5 seconds during dinner to look at the recipe. This week will be the mini cheese meatloaves, if you would like this card in full print size please comment and I’ll email it to you!

The kit used for this card is Simple Pleasures found at Digital Design Essentials 

Mini Cheese Meatloaves

Thursday, May 13, 2010

This deserves another chance

I made the Quick Cheese Ravioli with Parsley-Basil Butter Drizzle tonight and although it was a bit of a mess up on my end, they were still wonderful! First of all my ricotta which wasn’t past its expiration date had yucky shades of green/blue mixed into it’s lovely creamy white color. Ummm gross! So I didn’t get to prep it early in the day like I had originally planned since I had to wait for my husband to bring home some new ricotta.

So here I am rushing putting together the raviolis, although quick…wasn’t quick enough for me. I quickly start putting them in the boiling water and realize that I haven’t started the butter sauce and they need to be served when ready.  Started that and had the raviolis finished when I realized that I hadn’t made a side dish. My raviolis were stuck together and sticky. Tasted great though!

We are definitely trying these again in the future, this time put together early with sauce and sides almost done before I cook them.  No picture but hopefully a great one next time I make these!

Quick Cheese Ravioli with Two Different Fillings

24 square wonton wrappers

6 ozs goat cheese or italian blend cheese, grated (I used the italian blend cheese)

1/2 cup part skim ricotta cheese

1 large clove garlic, pressed

1/8 t ground nutmeg

1/8 t pepper

1/2 t salt


In a small bowl, mash together the goat cheese (or italian blend cheese), ricotta cheese, garlic, and nutmeg. Add salt and pepper.

To assemble ravioli, place a sheet of waxed paper on a baking sheet or other flat surface. Arrange 6 wonton wrappers on this work surface. (Keep the remaining wrappers covered with a damp paper towel) Spoon 1 T of cheese filling into center of each wonton wrapper. Wet the edges of the wrappers with water. Fold around the corner of each wrapper over the filling to a form a triangle. Flatten the area around the cheese filling to eliminate any air pockets, pressing the edges to seal. Repeat with remaining fillings and wrappers.

You can freeze at this point on a flat tray for 1 hour. Wrap ravioli in bundles of 6-8 in plastic wrap, then place in a freezer bag.

Serving Day-

Bring a large pot of water to a boil. Add 1/4 t salt to water. Drop desired number of frozen ravioli into water, one at a time. Stir gently and cook for 5-7 mins, until al dente. Using a slotted spoon, remove the raviolis and drain them very quickly on a plate lined with paper towels. Serve immediately with Parsley-Basil Butter Drizzle or your favorite marinara or meat sauce.

Parsley-Basil Butter Drizzle

1 T chopped fresh parsley

1 T chopped fresh basil ( I actually used 1 t dried)

2 T butter, melted

1 T parmesan cheese, grated

salt, pepper, and garlic salt to taste

In a small bowl, stir together parsley and basil. Add butter, parmesean cheese, salt, pepper, and garlic salt (optional). Microwave for 30 seconds or until heated to liquid consistency. Drizzle over ravioli. ( I don’t have a microwave so I warmed this in a small pan on the stove)

Monday, May 10, 2010

Menu Plan 5/10/10

I hope everyone had a nice Mother’s Day yesterday. Mine was very nice. Went to see Back Up Plan with my mom and then took her to lunch at Outback. When I got home the kids had made me homemade cards, very cute. Then to end the day my dad took us all out to Red Lobster for dinner. It was a nice day with only a few low moments.

Tally is still fighting a cold still and Devlin is running a fever but otherwise acting semi normal. Keeping an eye on the both of them for now.

Now onto my Menu Plan this week. I’ve planned 2 meatless nights this week and as usual recipes and possibly pictures will be posted during the week!
More menu plans can be found at Orgjunkie

Tuesday, May 4, 2010

Chili Con Carne and White River Sour Cream Cornbread

Both of these recipes were pretty tasty. The Chili is a good blend of mild flavors, not to spicy for kids even though mine wouldn’t touch it. They rarely eat anything I make though. I was a little nervous with the cornbread which was a little thicker than I’m used to so I thought I accidentally put in an extra 1/4 cup of cornmeal but it turned out moist and yummy so I think it’s just a lumpy batter.
Chili Con Carne (Don’t Panic Dinner’s in the Freezer)
  • 1 lb ground beef
  • 1 cup onion, chopped
  • 3/4 cup green pepper, chopped
  • 1 clove garlic, minced
  • 1-16oz can tomatoes, cut up
  • 1-16oz can kidney beans
  • 1-8oz can tomato sauce
  • 2 t chili powder
  • 1/2 t dried basil, crushed
  • 1/2 t salt
  • 1/4 t pepper
Cook ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 mins or longer. Top with grated cheese, sour cream, chopped onions or your favorite condiments.

White River Sour Cream Cornbread (Don’t Panic Dinner’s in the Freezer)
  • 3/4 cup flour (I used whole wheat pastry flour)
  • 1/4 cup sugar (I used sucanat)
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 1/4 cup cornmeal
  • 1 egg, slightly beaten
  • 1 1/4 cups sour cream
  • 1/3 cup oil
Preheat oven to 400° Sift together flour, sugar, baking powder, baking soda, and salt in a med bowl. Stir in cornmeal. In a separate bowl, combine egg, sour cream and oil. Add to dry ingredients until moistened. Pour into greased 8” square pan. Bake for 15-18 mins. For muffins, bake for approximately  12 mins or until knife inserted in center comes out clean. Do not overbake.

Monday, May 3, 2010

Chicken Cacciatore

Chicken Cacciatore  from Don’t Panic-Dinner’s in the Freezer
  • 2 med onions, sliced thin
  • 2 cloves garlic, minced
  • 1-15oz can diced tomatoes
  • 1-8oz can tomato sauce
  • 1 t salt
  • 1/4 t pepper
  • 2 t oregano
  • 1/2 t basil
  • 1/2 t celery seed
  • 1 bay leaf
  • 1/4 c white wine
  • 6 boned chicken breast
  • 2 bell peppers, I used orange and yellow (not included in original recipe)
  • 1 lb mushrooms, quartered (not included in original recipe)
Mix onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Place this mixture together with chicken breast in Crock Pot and cook on low 6-8 hrs or on high 2 1/2-4 hrs. 
You can also freeze this mixture in a freezer bag before cooking and then cook in the crock pot on the day you want to eat it. I used my frozen chicken breast with the mixture and it turned out super yummy at the end of the day!

Menu Plan Monday 5/3/10


Check out more menu plans at Orgjunkie

Sunday, May 2, 2010

May’s PMP Challenge at PC

Go check out May’s Pimp My Page Challenge over at Peppermint Creative, it’s my month to make the template.
Here is my example!