Baked Fish in foil packets

When it comes to seafood I rarely discriminate. I love it!

 I've been craving baked fish, something pretty... Individual foil packets were the way to go. I'm all about eating with my eyes, I'm such a freak. Anyways, the simplicity of this recipe & variations can make this a staple in your book of recipes. Use any veggies and/or herbs of your choice, & wrap in foil. Impress your honey with this eye pleaser.

Ingredients:

1 1/2 lb chunky tilapia filets

 (or halibut, bass, cod, flounder, mahi mahi etc.)

3 garlic cloves

Olive oil

Salt & pepper

(Veggies I choose)

Red bell pepper, jalapeño, onion, asparagus (thinly sliced) 

Marinate your fish if time allows, place in a large ziplock, add crushed garlic, and 1Tb oil. 

 

Chop veggies for later use. 

 



Pre-heat oven at 400. Cut large pieces of foil, add a piece of fish, season with salt & pepper,

 

add some veggies,

 

finish with a slice or two of lemon, 1 piece of butter

 

& wrap tightly.

 

Place packets on a baking sheet & in the oven they go! Bake for 20-25 minutes.

 

 25 minutes was perfect!

Opening up the packets of fish smelled heavenly!

 

I probably made more food than our stomachs can handle, but everything was delicious!

My sides included black beans, barley, & Roasted Broccoli.

 The kids fish packets didn't included veggies, so these sides were perfect for them. 

 

XOXO, Enjoy!!!

Ree's, Quick Italian Salad

 

Who loves Olive Garden salad?? Or any fab Italian salad for that matter? ME! ME!

This recipe was adapted from Ree Drummond also known as Pioneer Woman, she's amazing!

Click the link to view her recipe: Ree's Italian Salad

I made this salad for a family BBQ and it was a total hit! I'm sharing it because some of you may not be familiar with Pioneer Woman & if you are yay!! You'll love this side.

 

I followed the dressing recipe to a T! It's so yummy, why mess it up!

Dressing:

1/2 cup olive oil

1/4 cup mayonnaise

1/4 cup grated Parmesan (pre-grated in a pack from the store)

1/4 cup minced fresh parsley

1 tablespoon sugar

1 tablespoon vinegar

2 teaspoons black pepper

1 teaspoon salt

1/4 teaspoon red pepper flakes

1 clove garlic, pressed

Juice of 1 lemon

 

In a blender add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until smooth. Taste and adjust seasonings if needed.

 

You can also use a good store bought Italian dressing,

but if you have these ingredients on hand, try it!

 

For the salad I used the following, 

2  romaine hearts (chopped)

1/2 head iceberg lettuce (chopped)

6 whole pepperoncini

1/2 cup whole black olives (sliced in half)

1/2 cup whole red cherry tomatoes

1/2 small red onion (sliced into thin cirlces)

1/3 cup grated Parmesan or more

 

Wash your veggies and dry. In a large bowl add the lettuce combination and mix together, top with the remaining veggies, I assembled them on top neatly. Looks pretty! 



 

I set the dressing in a bowl near by, as well as extra parmesan cheese.

 

Enjoy!!



Roasted Broccoli

 

Roasted broccoli takes on a whole new flavor, it's really yummy

and easy especially if you're already using the oven. 

Cut large broccoli florets, wash and dry! Don't skimp on the drying stage, it will pay off.

 

 Preheat oven at 400.

 

 

Place broccoli florets in a baking dish, season with salt & pepper.

 (I snuck in small chunks of butter, 1Tb cut).. don't tell my husband.

 

Bake for 15-20 mins & done!!

 

 

Enjoy!!

Cauliflower Ceviche

First time I tried this was at my cousins party couple years ago, boy was I hooked. Totally thought it was the real deal. Who knew cauliflower was so versatile, especially nowadays people keep reinventing fresh new ways of using this mighty veggie. If you've never tired fish ceviche, you may never want to after this. OK I lied, I love fish ceviche.. but this is definitely up there!!

 By the way my daughters loooove this. It's full of lemony goodness, what's not to love. 

Ingredients:

1 head of cauliflower 

1 large tomato (diced)

1/4 onion (diced)

1 minced garlic clove

1/2 bunch cilantro (chopped)

Juice of 2 limes

Salt & peeper to taste

Let's get started by boiling water in a large pot, meanwhile cut the florets off the cauliflower, & wash. Planch for 5-6 mins and shock in icy water to stop the cooking process.

Chop the remaining veggies...

After cauliflower is cool, chopped into tiny pieces, the smaller the better.

Combine all ingredients in a large pretty bowl, add lime juice and season accordingly..

Mix to combine.

 

Lastly cover with plastic wrap & allow the flavors to distribute throughout for about 30-1hr.

The longer the better.

 

Finally serve.... (optional: add diced avocado on top)

Enjoy!!! xoxo

Elbow Pasta w/ Ground Beef

This dish is one of his <3 favorites.

Thanks to my mom for sharing & teaching me the recipe. Our girls love this as well. All the fresh veggies really make this a well rounded dish, in my opinion.

(Add a side salad & dinner/ lunch is ready)

RECIPE:

1 lb. Elbow shaped Pasta

1 lb. Lean Ground Beef

2 (16 oz.) Can of Tomato Sauce

1 Large tomato or 2 Roma Tomato's (chopped)

1 Celery Rib (chopped)

1/4 onion (chopped)

2 Tomatillos (chopped)

1 Garlic Clove (chopped)

Pinch Dried Oregano

Salt & Pepper

Mozzarella & Parmesan Cheese

Boil water & cook pasta according & set aside.

 

Evenly chop all veggies..



 In a large Skillet add 1 Tbsp of Olive Oil & brown ground beef. (Season with Salt & Pepper) 10-15mins.

Add in garlic, onion, celery. Cook 2 mins.

Follow by adding tomato & tomatillo, stir to combine & cook for 1 min.

Add in can of Tomato sauce & rinse can with a tiny bit of water & add in as well.

Stir!

Cover & allow to simmer on low for 5 mins.

Add in cooked pasta, handful of Mozzarella cheese & add dried Oregano. Stir to combine.

Lastly, sprinkle Parmesan cheese over the top & Serve.



ENJOY!

Veggie Omelette

Calling all my Vegetarians!!!!!

(that eat cheese of course) Adeedodoo, 3bebes.... you there?

This omelette was so delish & satisfying. As much as I want to believe the veggies made

 this dish fabulous, it was the cheese blend. OK the broccoli did as well (I love broccoli). 

RECIPE:

2 Eggs

About 3 broccoli florets chopped

Less than a 1/4 of Green Bell Pepper (chopped)

1/2 Roma Tomato (chopped)

1-2 slices of onion (chopped)

1 Small garlic clove (chopped)

Some Cheese (Trader Joe's Quattro Formaggio)

** Half a Serrano Pepper (minced) Optional

Heat up a small non-stick skillet & Chop all veggies.

Add garlic, onion, broccoli & bell pepper (3-4 mins) Until Broccoli is tender.

Next add in tomato (1 min) & season with salt & pepper.  

Remove mixture from skillet & set aside.

Crack both eggs in a small bowl & add some cheese. (A pinch w/ all 5 fingers)

Blend with a fork.



Cheese Blend: Parmesan, Asiago, Fontina & Provolone



 Wipe down pan... add a tap of olive oil, Pour egg mixture! (make sure to pour mixture in the middle of the oil.. this allows oil to spread around the eggs & helps them

NOT to stick.)

Cook the eggs LOW & SLOW!!

Once eggs thicken & look dry or cooked around the edges, with your spatula loosen the edges

& flip this bad boy! (Takes practice, if your a pro high-five)

Once you flip, pour veggie mixture on one side and sprinkle with cheese. After 1 min, turn flap to cover.

Side the whole thing out of the pan... gently!

Poor lighting or too much light. Sorry



ENJOY!

Summer Pasta Salad

Summer by far has the best available ingredients in my opinion. It’s all about cooking using fresh ingredients and grilling outside (Right!? Wish I ate like that all summer). However, it can be somewhat of a struggle just to eat healthy or enjoy eating outdoors. Remember to treat yourselves, especially when we’re blessed with such beautiful weather!

This weekend we celebrated our Godson’s 3^rd birthday, I made my sister a pasta salad for the gathering, and it happens to be one of my favorites. The freshness of all the veggie ingredients makes it light yet satisfying. An Aunt of mine introduced me to this recipe and traditionally all the veggies were sliced length wise and included black olives. However, I’m a sucker for bite size pieces so I chopped the ingredients a little smaller and choose to omit the black olives this time.

RECIPE:

 1 pk. Bow Tie Pasta
Italian Dressing or favorite Vinaigrette

1 Green Bell pepper

1 Red Bell pepper

1/4 sliced red onion

3 Cucumber (quartered)

2 Small Broccoli heads
1 case Cherry Tomatoes

Pepper (to taste)

Black Olives (optional)

Tips: Sprinkle Crumbed Feta Cheese (Tastes YUMMY!)

Ingredients

1. Fill up a large pot with water and set to boil.
2. Wash all the veggies! Quarter cucumbers, cut small broccoli florets, thinly slice red onion, and chop bell peppers into small cubes.
3. As water comes to a boil add salt to the pot.
4. Add the pasta and cook according to package. (remember to add the broccoli for the last minute)Drain both pasta and broccoli. Set aside to cool.

5. Once pasta is cool enough, add all veggies, coat with salad with enough dressing, season with black pepper, and mix to combine all ingredients. (Keep in mind salad will absorb dressing quickly & its fine to add more)


Pasta with veggies (Hasn't been mixed)




Serve and Enjoy or store in a refrigerator for later use!!!

** Italian Dressing can be easily substituted for a red wine vinaigrette... play around with it and see what works for you. :-)

(Double or even Triple the recipe for Parties)