Pan Fried Tilapia
Brittany wrote this on 16 June 2011
Everywhere you look, there seem to be reminders that we need to eat more fish. Its good for maintaining a healthy weight, good for heart health, blah blah blah. While standing in the fresh meat section of the grocery store, does this make us choose fresh fish over a New York Strip? Maybe. But I prefer the ‘it tastes darn good’ argument.
I love fish. I love freshwater lake fish like walleye, sunfish, trout, and crappies. I love seafood; shrimp, prawns, lobster, crab, scallops, etc. And I absolutely adore salmon. But tilapia is a big favorite in our house. It is readily available at our local supermarket, fairly inexpensive, and like most fish, is a fast cook. It also has a mild, fresh flavor so if you or your family has a sensitive palette and new to eating fish that isn’t in the shape of a stick, breaded, and out of the frozen food section, this is a great place to start. Its plain, simple, easy, and absolutely outstanding when paired with lemon thyme orzo and honey carrots.
So eat. Enjoy. And if your cholesterol is better at your next check-up and you need to buy smaller pants, well, just consider it a bonus. Pan Fried Tilapia
Always shop sustainably when in the market for fish. With tilapia, that means farm raised here in the US. For a free, printable seafood guide, check out this site here.
tilapia fillets
Old Bay Seasoning
flour
extra-virgin olive oil
butter
Liberally sprinkle the fish with Old Bay. Dust completely with flour, shaking off all the excess. Over medium heat, melt a pat of butter with a few tablespoons of olive oil in a medium saute pan. Lightly fry the fish until brown on one side and then flip and continue frying. This should only take about three minutes on the first side, and half that on the second side. Leftovers are great for fish tacos.
Chocolate Chip Blonde Brownies: Memories
Brittany wrote this on 14 June 2011
So..these are Chocolate Chip Blonde Brownies. Okay. Commence with drooling, yearning, longing, and dreaming about these wonderful bars.
Go ahead…I’ll wait…
Can we continue? Okay.
First of all, I have been absent the last few days due to a minor neck injury and sitting at a computer was, and is, sorta painful. I am suffering through the discomfort to post this recipe because everyone out there should have access to these and I can’t, in good conscience, keep them to myself any longer. Posting the recipe here for all of you seems like a better choice than shouting it from the rooftops! Ironically, the bars themselves have also kept me away from the computer (No-not because I was too busy eating them). I’ll try to explain.
There are certain foods that evoke memories in all of us. A favorite meal or food or smell that takes you to that time and place. In my experience, these ‘food memories’ have great power. One tiny whiff of Spiced Nuts and I am instantly transported to my parent’s kitchen, watching my Mother carefully turn the steaming glob of cinnamon spiced snacks in a pan on the stove. I can’t make Tator-Tot Casserole without smiling and thinking of my sister. And don’t even get me started about the ache in my heart when I eat Rose Lake walleye. These bars are part of that elite grouping of foods. Everything about them fills me with the sights, sounds, smells, and memories of dear friends. How can I possibly convey the emotions this simple dessert wells up in me?! *sigh* I won’t bore you with my ramblings as it would take way too long anyway. Suffice to say that these bars fill me with joy, and I hope you love them as much as I do.
Speaking of bars, anyone who has ever eaten in the 4-H building at the Minnesota State Fair may recall this fantastic dessert. The two very special ladies who introduced me to these made them for years, and to my knowledge, they are still served there today. While working there, I myself baked thousands of them (literally, not kidding) and probably snitched hundreds. Okay dozens, at least. I have no idea where the recipe comes from, but the creator was a genius. Just the smell of them baking will make your heart race with anticipation. They are gooey, chewy, and decadently rich. Unfortunately, they are also ridiculously easy, giving you no excuse not to indulge in them whenever the mood strikes. And it will strike often! So mix up a batch and make some memories! Because sharing them with those you love makes that a virtual certainty. Chocolate Chip Blonde Brownies
These bars are the perfect ‘mix and dump’ kind of recipe. They are fast, super easy, and my fall back recipe when I need to bring something to a pot luck at the last minute! Made a day ahead, they are a convenient dessert for a BBQ. They also freeze wonderfully, but we rarely have any left to save for later.
2 c brown sugar
2 eggs
2 T water
2/3 c oil
1 1/2 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1- 1 1/4 c chocolate chips (I like 1 c, but add more if you prefer)
Using a hand mixer or stand mixer, blend the first five ingredients together until smooth. Add the dry ingredients (not the chocolate chips), and mix until combined. The batter will be thick, sticky and look like carmel! Spread into a sprayed 9X13 pan and sprinkle the chocolate chips evenly over the top. Bake at 350 degrees for 30-35 minutes or until evenly golden brown across the top. The edges will be higher than the rest of the pan and this is what you want! Cool completely in pan (I realize this may take an absurd amount of self control, but do the best you can!) and cut into squares. Twenty four bars (4X6) seems to be the perfect size bar.
Strawberry Sauce
Brittany wrote this on 10 June 2011
Summer is upon us! And while I have recently mentioned two different recipes containing strawberries(this one and this one), I am going to hit you with one more! I mean, honestly! Who doesn’t love strawberries?!
I made this to go over waffles, but the leftovers are sublime over vanilla ice cream! Seriously. One bite with the ice cream and my eyes rolled to the heavens and I indulged in an evil little laugh while possesively cradling the bowl in my hands. Thankfully, I was alone at the time.
This only takes a few minutes to make, but it feels like something extra special. And just in case you do pour it over waffles, I highly recommend whipped cream and a side of bacon to go with it. Sweet and salty gets me every time…
Strawberry Sauce
While this is wonderful over waffles, pancakes, or ice cream, there is no reason to stop there. Use it as a sauce over angel food cake or layer it with cream and biscuits and make strawberry shortcake. Or if you really want to get crazy you could whirl some in a blender with some frozen yogurt, kiwi, blueberries and a spoonful of wheat germ and make one outstanding smoothie!
1 lb of strawberries, rinsed, tops removed, and cut into chunks
1/4 c sugar
pinch of salt
tiny splash of vanilla
2 T water
1 rounded tsp cornstarch
In a medium sauce pan, combine fruit, sugar, and salt. In a seperate bowl or cup, mix together the cornstarch and water to make a slurry. Add this to the fruit mixture-before putting it on the stove!-and stir together. Cook over medium heat until strawberries start to break down and sauce thickens slightly, about 5 minutes. Remove from heat and add the vanilla. Sauce will keep in the fridge for several days.
Note: You may need to add more sugar depending on how ripe your fruit is. If your fruit isn’t very…umm…strawberry-ee, then add a bit more.