Sunday, November 13, 2011

Peanut Crusted Tilapia with a Ginger and Scallion Chutney

Tilapia is a fairly easy fish to cook.
It has a mild fish flavor making it easy
to find a wide variety of ingredients to
pair with it. Tilapia contains a great
deal of protein and vitamin B12 -
making it is good for you!
Here is a new Tilapia recipe I tried
that you might like.

Peanut Crusted Tilapia with a Ginger and
Scallion Chutney

1/3 cup vegetable oil
1 tbs. agave nectar
1/2 cup scallions finely diced
2-3 tbs. fresh ginger finely grated
4 tsp. rice wine vinegar
kosher salt
1/2 cup of flour
1 large egg
1/2 cup salted peanuts, finely chopped
2 skinless tilapia fillets
fresh ground black pepper

In a skillet, heat the oil and add the scallions and ginger.
Stir the ginger and scallions while they cook. Cook until
they are a golden color, about 4 minutes. Add 3 tsp of the rice
wine vinegar to the pan and cook for about 2- 3 more minutes.
Then tansfer this mixture to a small bowl. Add the last tsp of
vinegar, 1 tbs. of agave nectar and a pinch of salt. At this
point I would taste this mixture to see if the flavors are

Next, get your flour and put it on a flat plate, beat an egg in a bowl and set
the finely chopped peanuts on another flat plate. Dry the tilapia
and sprinkle with a little salt and pepper. Then you will rub flour
on the fish, dip the fish in egg and then cover with the chopped peanuts.

In a new skillet heat a little oil. Add the tilapia fillets and cook until golden on each side. The peanuts will brown as the tilapia cooks. I usually cook
my tilapia for about 3 - 4 minutes on each side.

To serve you will place the peanut crusted tilapia on a plate and then
gently pour and spread some of the ginger and scallion chutney on top
of the fish.

We made roasted sweet potatoes with gorgonzola cheese as a side dish.

This turned out to be a great meal!

Balsamic Roasted Sweet Potatoes - OH YEAH

This is a very good recipe if you
are looking to make sweet potatoes
in the near future. With Thanksgiving
right around the corner you may want
to consider this as a yummy side dish
to compliment your Thanksgiving Day Turkey.

Balsamic-Roasted Sweet Potatoes
from Cuisine at Home

1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons of brown sugar
4 sweet potatoes, peeled and cut
into wedges.

Gorgonzola Cheese
Hazelnuts, toasted and chopped

Combine the oil, vinegar and brown sugar.
Toss the sweet potato wedges in this mixture.
Heat your oven to 425 degrees. Arrange the
sweet potatoes in a single layer on
a baking sheet. Sprinkle them with a pinch of
salt and pepper. Roast the wedges in the oven
for about 30 minutes. Toss them a few times
while they cook.

While they cook, toast and chop some hazelnuts.

When the potatoes are done cooking,
garnish them with crumbled Gorgonzola Cheese
and chopped, toasted Hazelnuts.


Saturday, November 5, 2011

Pizza with Chicken, Pesto and Grapes

Last night we made a very delicious pizza!

Pizza with Chicken, Pesto and Grapes
Pizza Dough
1 chicken breast, cooked and chopped
1 cup of washed, cut red grapes
1 cup of Mozzarella cheese, grated
1 onion, diced and cooked down, carmelized
1 cup basil pesto - you can buy this pre-made

We started with a bag of store bought pizza dough
because we have not found a recipe that we like for
pizza dough.

I set the oven to 500 degrees and placed the pizza stone
in the oven while we got all the toppings ready.

I cooked the chicken breast in some oil and sprinkled it
with thyme and sage. Then I washed and sliced about a cup
of red grapes. I sliced, cooked and carmelized an onion.
The mozzarella cheese just needed to be grated and I
had pesto in the freezer.

My husband rolled out the dough, placed it on the hot stone.
I spread the pesto all over the dough. Then I put the
thinly sliced chicken down, covered the pizza with mozzarella
cheese, add the grapes and carmelized onions to the top .

Bake at 5oo for about 7-10 minutes.