Foodie Fridays & Weekend Fare

What great recipes and posts were submitted last week for Foodie Fridays! I didn’t get a chance to comment on all of them but they were wonderful! Hope you all had a chance to check them out. A big thanks to those of you who participated!

Weekend Fare: Fish is something that I find difficult to get right. Seems like it’s too dry, too fishy, or…you name it! The long and the short is that I keep trying and this week my whole family loved the fish. 🙂 I used Tilapia fillets which were mild and delicious. You could use lime instead of lemon if you want. Fish is one of the quickest meals to prepare – these bake in about 10-12 minutes.

LEMON TILAPIA (you could substitute another white fish if you prefer)
Print This Recipe

4 Tilapia fillets
salt & pepper
zest of 1/2-1 lemon
juice of 1/2 lemon
1 Tb. butter

Pre-heat oven to 375 degrees. Rinse and pat dry the fish. Season with salt & pepper on both sides. Arrange in a greased pan. Zest lemon over the fillets. Squeeze fresh juice over it all. Bake for 10-12 minutes until it flakes easily with a fork. Remove fish from oven. Divide butter into 4 equal parts and top each fillet with the butter allowing it to melt into the fish. Enjoy!

*I’m certain you could omit the butter but it just made the dish so delicious. And I served it with a brown rice pilaf (I omitted the butter in it) and a green salad.

_________________________________________________

FOODIE FRIDAYS!

Welcome to another edition of Foodier Fridays! There is so much we can learn and share from one another! We hope you will find this feature encouraging and inspiring.

Here are just a few guidelines for participating in Foodie Fridays:
1) Leave a link to your post with Mr. Linky (you can also click on Mr. Linky to check out who has linked up!).
2) Your entry can include a recipe, a kitchen success, an ingredient, a tradition, a book/magazine/restaurant review, a favorite (or not) tool or gadget, food photos, recipe website, a food memory, a cooking or eating experience or anything food related.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you cook, bake, and entertain!

Advertisements

Weekend Fare & Foodie Fridays

We enjoyed a yummy Asian Noodle Dish this week! I adapted it from a recipe I found and it was kind of lo-mein style dish. Everyone liked it – I would have added a few more chili flakes but kept it mild for the kids. This is super easy and very quick to prepare! It’s also a very flexible recipe, you could substitute whatever type of meat and vegetables you prefer.

ASIAN NOODLES
Print This Recipe

8 ounces of dried Asian noodles
1 bunch broccoli
1/2-3/4 c. sliced carrots
5 green onions, chopped
1/2 tsp. dried ginger or 2 tsp. fresh grated ginger
3 garlic cloves, minced
2 tablespoons oil
2 chicken breasts, cut into strips
1 to 1 1/2 tablespoons soy sauce
juice of 1/2 lemon
pinch of chili flakes (more if you like it spicy)
salt and pepper to taste

Cook the noodles according to the directions on their package.  Drain and keep warm until ready to toss into stir-fry mix.

Wash and chop vegetables (leave broccoli in small-medium florets and peel and cut stem) and cut chicken into chunks.

Heat a large skillet or wok over medium high heat, add 2 tablespoons oil and chicken.  Stir-fry it for a few minutes until golden, then move the chicken onto a plate.

Put the garlic, ginger, and vegetables EXCEPT green onions, in the frying pan with a little more oil.  Stir-fry them for 5-6 minutes, turning them all the time.  Add the chicken, green onions, and drained noodles.  Mix everything together.

Blend the soy sauce and lemon juice together, then pour over chow mein mixture.  Salt and pepper to taste.  Cook for 2 more minutes to heat through. Enjoy!  

__________________________________________________

FOODIE FRIDAYS!

Welcome to another edition of Foodier Fridays! There is so much we can learn and share from one another! We hope you will find this feature encouraging and inspiring.

Here are just a few guidelines for participating in Foodie Fridays:
1) Leave a link to your post with Mr. Linky (you can also click on Mr. Linky to check out who has linked up!).
2) Your entry can include a recipe, a kitchen success, an ingredient, a tradition, a book/magazine/restaurant review, a favorite (or not) tool or gadget, food photos, recipe website, a food memory, a cooking or eating experience or anything food related.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you cook, bake, and entertain!

Weekend Fare & Foodie Fridays

For our family gathering, I had a few food assignments and one was a side dish or salad. I went with the salad and we really like it! The ingredients of this pasta salad are reminiscent of a supreme pizza thus the name. The original recipe  is by Rachael Ray and I adapted it slightly for what we had. It went together so quickly and it’s great because it won’t spoil if it sits out for a bit. Perhaps my favorite ingredient was the fresh mushrooms – so good!

SUPREME PIZZA PASTA SALAD (adapted from Rachael Ray)
Print This Recipe

2 plum tomatoes, seeded and chopped
1/2 medium red or sweet onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped 
40 pieces pepperoni, roughly chopped 
8 oz. mozzarella cheese, small diced
20 leaves fresh basil, torn or thinly sliced
1 pound pasta, cooked to al dente and cooled under cold water, then drained

Dressing:

1 teaspoon garlic salt
1 teaspoon Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Freshly ground black pepper

Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad.

__________________________________________________

FOODIE FRIDAYS!

We are so excited to give this feature a try. There is so much we can learn and share from one another! I find myself inspired by reading other blogs. We hope you will find this feature encouraging and inspiring.

Here are just a few guidelines for participating in Foodie Fridays:
1) Leave a link to your post with Mr. Linky.
2) Your entry can include a recipe, a kitchen success, an ingredient, a tradition, a book/magazine/restaurant review, a favorite (or not) tool or gadget, food photos, recipe website, a food memory, a cooking or eating experience or anything food related.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you cook, bake, and entertain!

Foodie Fridays & Weekend Fare

It’s a double feature today. 🙂 I’m sharing a recipe and introducing Foodie Fridays – I hope many of you will join in and share your food experiences!

Peaches and blueberries are such a wonderful combination. I needed a dessert for company and found a recipe for individual Peach & Blueberry Crumbles which I adapted. Yum. They were absolutely delicious. I made them a few hours ahead and then put them back in the oven to re-warm them. I served them with fresh whipped cream (not pictured) flavored with a little vanilla extract and a hint of cinnamon. The only thing I would change is to add a bit less sugar to the crumble topping – it was quite sweet. These were quick to put together and looked elegant served in the individual ramekins.

PEACH & BLUEBERRY CRUMBLES
Print This Recipe

2 lbs. firm, ripe peaches, peeled & sliced or 4 c. frozen peaches
1 c. fresh or frozen blueberries
1 tsp. grated lemon zest
2 Tb. lemon juice
1/2 c. granulated sugar
1/4 c. flour

Crumble: 
1 c. flour
1/3 c. granulated sugar
1/4 c. light brown sugar, lightly packed
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 c. (1 stick) cold  butter, diced

Preheat the oven to 350 degrees.

Place peaches and blueberries in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Allow the mixture to sit for 5 minutes. Divide the mixture between six lightly greased ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the cut butter in a medium mixing bowl. Use a pastry cutter to cut in butter until it is pea size. Sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 45 minutes or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Top with whipped cream or vanilla ice cream if desired.

_______________________________________________________

FOODIE FRIDAYS!

We are so excited to give this feature a try. There is so much we can learn and share from one another! I find myself inspired by reading other blogs. We hope you will find this feature encouraging and inspiring.

Here are just a few guidelines for participating in Foodie Fridays:
1) Leave a link to your post with Mr. Linky.
2) Your entry can include a recipe, a kitchen success, an ingredient, a tradition, a book/magazine/restaurant review, a favorite (or not) tool or gadget, food photos, recipe website, a food memory, a cooking or eating experience or anything food related.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you cook, bake, and entertain!