Artichoke-Parmesan Stuffed Tilapia

This recipe looked really easy and we keep looking for more ways to cook salmon.  We have too much salmon leftover from our honeymoon!  We have to make one fillet a week to use it up before it goes bad.  This recipe was cut out from the Food Network magazine.  The recipe makes 4 servings.

Ingredients:

1/4 tsp salt

1/4 tsp freshly ground black pepper

4 thin (5 oz) tilapia fillets (we used salmon)

1 (6oz) jar water-packed marinated artichokes, chopped

1 slice whole wheat bread, cubed

1 Tbsp grated Parmesan cheese

1/2 tsp dried oregano

1 tsp chopped parsley

Directions:

1.  Preheat oven to 375F.
2.  Sprinkle salt and pepper over both sides of each tilapia fillets; set aside.
3.  Combine artichokes, bread cubes, Parmesan cheese, and dried oregano in a medium bowl.
4.  Brush each fillets with olive oil and top with artichoke mixture in a baking dish.
5.  Bake for about 15 minutes, until fish pulls apart easily with a fork.
6.  Sprinkle each serving with parsley just before serving. Enjoy!

Jason and Beth's Rating: 7/10

Nutrition:
166 calories
3g fat (1g saturated)
100mg cholesterol
500mg sodium
6g carbohydrates
2g fiber
1g sugar
29g protein

Brussels Sprouts Gratin

This was an easy weeknight side dish that I got from a food network magazine.  I really like Brussels sprouts and you can't go wrong with cheese, cream and breadcrumbs.  The recipe makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 Tbsp butter
Kosher salt
1 lb Brussels sprouts, outer leaves and stems removed
pinch of red pepper flakes
freshly ground black pepper
1/2 cup heavy cream (we used 1% milk)
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions:
1.  Preheat oven to 400F and butter or spray a 2-quart baking dish.  Bring a large pot of salted water to boil.  Add the Brussels sprouts and cook until tender, 8-10 minutes.
2.  Drain the Brussels sprouts and coarsely chop.  Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with butter pieces.
3.  Bake the gratin until bubbly and golden brown, about 15 minutes.

Jason and Beth's Rating: 8/10

Nutrition:
227 calories
18g fat (9g saturated)
70mg cholesterol
300mg sodium
10.5g carbohydrates
2g fiber
2g sugar
5g protein

Chewy Chocolate Strawberry Cake

I've had this recipe printed out for a while.  Finally, I made it!  The original recipe called for raspberry jam, but I used strawberry jam that my in-laws made.  Warning: this is a very unhealthy recipe! Muahahahahahahah!  Jason actually liked this cake recipe because the consistency is really like a brownie.  The recipe below makes 8 generous servings.

Ingredients:
3 cups sugar
3/4 lb butter
4 eggs
1 Tbsp vanilla extract
1 Tbsp almond extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 cup raspberry jam (or any other jam)
1 cup semi-sweet chocolate chips (or dark chocolate would be good too)
3/4 cup sliced almonds (we left these out)

How to make it:
1.  Preheat oven to 300F.
2.  Mix the sugar and butter in a mixing bowl on low.  Beat in eggs, one at a time.  Add the extracts.
3.  Sift together dry ingredients and add to the batter, mixing until smooth.
4.  Pour batter onto greased and papered 9-inch cake pan, reserving about 1/3 of batter.  Carefully smooth out a thin layer of the raspberry jam.  Top with chocolate chips and half the sliced almonds.  Carefully cover with remaining batter.
5.  Sprinkle the top of the cake with the remaining sliced almonds.  Bake for 1 hour and 45 minutes to 2 hours.

Jason and Beth's Rating: 8/10
Terri's Rating: 9/10

Nutrition:
950 calories
48g fat (27g saturated)
200mg cholesterol
500mg sodium
125g carbohydrates
5g fiber
91g sugar
9g protein

Crispy Gruyere-Stuffed Crepes

I found this recipe in my book: "La Cuisine".  I've never made stuffed crepes!  The recipe makes 4 servings.

Ingredients:
Crepes:
1 cup all-purpose flour
1 1/2 cup milk
2 large eggs, lightly beaten
3 Tbsp butter, 2 melted plus more for brushing
salt

Mornay Sauce:
3 Tbsp butter
3 Tbsp all-purpose flour
2 cups milk
salt and pepper
1/2 cup shredded Gruyere cheese (we used parm/mozzarella mix)

Directions:
1.  Make the crepes: In a medium bowl, whisk the flour with milk, eggs, 2 Tbsp of melted butter, and 1/2 tsp salt.  Cover and let stand for at least 1 hour.
2.  Meanwhile, make the Mornay sauce: In a small saucepan, melt the butter over medium heat.  Whisk in the flour until it starts foaming.  Whisk in the milk.  Season with salt and pepper.  Bring to boil, whisking, then reduce the heat to very low and cook for 10 mintes.  Removed the pan from the heat and whisk in 1/4 cup cheese.
3.  Lightly brush a 7-inch skillet with melted butter and heat over medium heat.  Whisk the batter and add about 2 Tbsp to the skillet, swirling to coat the bottom.  Cook until the edge begins to brown, about 30 seconds.  Flip using a thin-bladed spatula and cook for 20 seconds.  Slide onto a plate and repeat with the remaining batter, stacking the crepes as they're cooked.
4.  Preheat the oven to 400F.  Lightly brush the bottom of a large gratin dish with butter.  Spread about  Tbsp of filling over each crepe and roll up.  Arrange the crepes in the gratin dish.  Sprinkle with the remaining 1/4 cup of cheese and dot the top with the remaining 1 Tbsp butter.  Bake until the filling is hot and cheese is melts, 15 to 20 minutes.  Serve right away.

Jason and Beth's Rating: 6/10

Nutrition (3 crepes):
465 calories
25g fat (15g saturated)
180mg cholesterol
300mg sodium
42g carbohydrates
1g fiber
12g sugar
18g protein

Grilled Fish Tacos

I've been wanting to make this recipe for awhile.  I had to wait until mangos were in season, otherwise they taste funny.  We used salmon instead of mahimahi like the recipe calls for.  The recipe below makes 4 servings and it's from the book, "Cook this, not that".

Ingredients:

1 mango, peeled, pitted, and cubed

1 avocado, pitted, peeled and cubed

1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh cilantro

salt and black pepper

Canola oil

2 large mahimahi fillets (1 1/2 lb total)

1 Tbsp blacking spice (1 tsp each: cumin, paprika, cayenne, oregano, black pepper, and salt)

8 corn tortillas

2 cups finely shredded red cabbage

Directions:

1.  Mix the mango, avocado, onion, and juice of the lime in a bowl.  Season with cilantro, salt, and pepper.

2.  Heat a grill or stovetop grill pan until hot.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for 4 minutes.  Carefully flip with a spatula and cook for another 4 minutes.  Remove.

3.  Warm the tortillas on the grill for 1 to 2 minutes or wrap a damp paper towels and microwave for 1 minute until warm and pliable.

4.  Break the fish into chunks and divide among the warm tortillas.  Top with cabbage and the mango salsa.  Serve with the lime wedges.

Jason, Beth and Terri's Rating: 7/10

Nutrition:

380 calories

11g fat (2g saturated)

50mg cholesterol

240mg sodium

28g carbohydrates

5.5g fiber

8g sugar

21g protein

Carrot and Orange Cupcakes with Lemon Buttercream frosting

I've been wanting to make a cupcake for awhile.  I found this recipe in my "1001 cupcakes, cookies and other tempting treats" book.  It looked like a different than normal cupcake.  The recipe makes 9 cupcakes.

Image by Jason Hedlund

Ingredients:
Cupcakes:
8 Tbsp butter, softened
heaping 1/2 cup light brown sugar
juice and finely grated rind of 1 orange
2 large eggs, lightly beaten
heaping 1 cup grated carrot
1/4 cup walnut pieces (we left these out), coarsely chopped
1 cup all-purpose flour
1 tsp ground pumpkin spice
1 1/2 tsp baking powder

Frosting:
7 Tbsp butter, softened
2 cups confectioners' sugar
grated rind of 1/2 lemon
1 Tbsp lemon juice

Directions:
1.  Preheat oven to 350F and pan with cupcake liners.
2.  Place the butter, sugar and orange rind in a bowl and beat together until light and fluffy, then gradually beat in the eggs.
3.  Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice.  Stir until well mixed.
4.  Sift in the flour, pumpkin spice, and baking powder and fold in.
5.  Spoon batter into the paper liners.  Bake in oven for 25 minutes, or until risen, firm to the touch and golden brown.  Transfer to wire rack and cool completely.
6.  To make frosting, place the butter in a bowl and beat until fluffy, then gradually sift in the confectioners' sugar and beat to combine.  Beat in the lemon rind, then gradually beat in the lemon juice.  Frost cupcakes.  Enjoy!

Jason's Rating: 7/10
Beth's Rating: 8/10

Nutrition:
370 calories
19g fat (12g saturated)
100mg cholesterol
200mg sodium
47g carbohydrates
1g fiber
26g sugar
3g protein

Greek Salmon Pasta

I found this recipe from a taste of home magazine.  It looked easy and I replaced the chicken with salmon!  The recipe below makes 5 servings.

Ingredients:

2 cups uncooked penne pasta

1/4 cup butter, cubed

1 large onion, chopped

1/4 cup all-purpose flour

1 can (14 1/2 oz) reduced-sodium chicken broth

3 cups rotisserie chicken (we used salmon off the grill)

1 jar (7 1/2 oz) marinated quartered artichoke hearts, drained

1 cup (4 oz) feta cheese

1/2 cup chopped oil-packed sun-dried tomatoes

1/3 cup sliced pitted olives (we left these out)

2 Tbsp fresh minced parsley

Directions:

1.  Cook pasta according to package directions.

2.  Meanwhile, in a large ovenproof skillet, melt butter.  Add onion; saute until tender.

3.  Stir in flour until blended; gradually add broth.

4.  Bring to a boil; cook and stir for 2 minutes or until thickened.

5.  Stir in chicken (salmon), artichoke hearts, cheese tomatoes and olives.  

6.  Drain pasta; stir into the pan.  Broil 3-4 inches away from the top of the oven for 5-7 minutes, or until bubbly and golden brown.  Sprinkle with parsley.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:

380 calories

16g fat (6g saturated)

65mg cholesterol

1000mg sodium

32g carbohydrates

4g fiber

2g sugar

26g protein