Dijon-Crusted Fish

Yet another amazing, easy, quick meal! We bought some tilapia at Costco a while back when it was on sale, and we've been wondering what to do with it. Here's our answer!! It gets TONS of flavor from the creamy sauce and lightly crispy topping. Heather usually isn't much of a fish person, but this is so mild, we all love it!

3 Tbsp. mayonnaise
2 Tbsp. grated Parmesan cheese, divided
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 tsp. horseradish
4 tilapia fillets (approx. 5 ounces each)
1/4 cup dry bread crumbs (we happened to have Italian seasoned variety on hand)
2 tsp. butter, melted

In a small bowl, combine the mayonnaise, 1 Tbsp. cheese, lemon juice, mustard, and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.

In a small bowl, combine bread crumbs, butter and remaining cheese; sprinkle over fillets. Bake at 425 for 13-18 minutes or until fish flakes easily with a fork.

Yield: 4 servings.

Source: Taste of Home Most Requested Recipes

Amazing 15 Minute Meal: Creamy Tortellini Marinara

Every once in a while, you happen to come across a meal that is a life saver that you can whip together in a hurry and avoid the dreaded "I don't know what to make fast, so lets go get McDonald's" nights. This is one of them that we made last night. Literally this comes together faster than it takes to get the kids to set the table. Toast up some garlic bread from the grocery store and open a bag of salad, and you've got a meal!

1 9-oz. package refrigerated cheese tortellini
2 garlic cloves, minced
2 Tbsp. butter
4-1/2 tsp. flour
1 cup milk
1 15-oz. jar marinara sauce
4 oz. cream cheese, cubed
2 green onions, sliced - (we didn't have green onions on hand when we tried it, so we just threw in some dried minced onion).
salt and pepper to taste

Cook tortellini according to package directions. Meanwhile, in a saucepan, saute the garlic in butter for 1 min. Stir in flour. Slowly add milk and bring to a boil. Add marinara sauce, cream cheese, green onions, salt and pepper. Cook and stir until cheese melts. Serve over tortellini.

6 servings.

Source: Taste of Home June/July 2011

Pistachio Cake

So this is another yummy treat that we discovered some time ago. Unfortunately, like many recipes before, we ate the whole thing before we could get a picture. . . so we had to make it again just so we could get one! This moist bundt cake has has the perfect amount of sweetness, and is also a really cool shade of green, so it would be PERFECT for St. Patrick's day.

1 pkg. (18-1/4 oz.) yellow cake mix
1 pkg. (3.4 oz.) instant pistachio pudding mix
4 eggs
1 cup club soda
1/2 cup canola or vegetable oil
1/2 cup chopped walnuts

ICING:

1 cup cold heavy whipping cream
3/4 cup cold milk
1 pkg. (3.4 oz.) instant pistachio pudding mix
2 tsp. powdered sugar
1/2 cup chopped walnuts

In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium 2 minutes. Stir in walnuts

Pour into a greased and floured 10-in fluted tube (bundt) pan. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large bowl, beat the cream, milk, pudding mix and powdered sugar on high until stiff peaks form. Frost cake. Sprinkle with Walnuts.

Yield: 12 servings

Source: Taste of Home Simple and Delicious February/March 2011

Our Amazing Kitchen Discovery

Ok, so have you ever seen this stuff in your Mom's or Grandma's pantry? I did too, but I never really what it was or what it did. WELL, I saw on a website what you actually do with it. This stuff is actually powdered buttermilk!

So, we've all had this experience, i'm sure: we want to make pancakes, breads, etc. that call for buttermilk. We open the fridge, and the buttermilk that was there was expired, curdled, and nasty. We don't want to make an unneccessary trip to the store for more. Well, now you can make your favorite buttermilk recipes without having to worry about having buttermilk on hand all the time!

Here's what you do. . .

When recipe calls for:

2/3 cup buttermilk: use 2-1/2 Tbsp. powder, and 2/3 cup water

1 cup buttermilk: use 4 Tbsp. powder and 1 cup water

To use it: First mix the measured buttermilk powder (above) with the other dry ingredients in your recipe, then add the appropriate amount of water when the recipe calls for liquid buttermilk. It's that easy!!

The can will store unopened on your pantry shelf for about 3-4 years or so, but they recommend refrigerating once the can is open.

Some of our favorite buttermilk recipes from this blog include our favorite pancake syrup, and Aebleskivers

ENJOY THIS TRICK!!!!

Chicken and Asparagus Kabobs

Well, we actually had a day of sunshine last week, so we took advantage of it and got out the grill. We decided to try out these awesome asian-inspired kabobs with a tasty dipping sauce. They were so good, we devoured them ALL before we had a chance to take pictures! So, next time we make them (most likely soon) we will plan on taking pictures BEFORE we eat rather than AFTER.

DIPPING SAUCE:

2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. sesame seeds, toasted*
1 Tbsp. sesame oil
1/2 teaspoon white pepper

KABOBS:

1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. sesame oil
1 tsp. crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 Tbsp. olive oil
1/2 tsp. salt

In a small bowl, combine the dipping sauce ingredients. Cover the sauce and refrigerate for 2-4 hours.

In a large ziploc bag, combine soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.

Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve kabobs with dipping sauce.


*To toast sesame seeds: put seeds in a heavy ungreased pan and place over medium heat. Shake the pan occasionally until the seeds turn golden brown (about one minute). Remove from heat immediately and serve.


Yield: 6 kabobs

Source: Taste of Home Most Requested Recipes

Rainbow Jello

*NOTE: I have made a correction to this recipe. You begin your layers with the yogurt jello not the plain.

So, this is probably our most asked for recipe. We make it for every special occasion. (It became known affectionately in Heather's family as "baptism jello" because her mom made it for every family baptism). We have made it every year at Lilly's birthday party, and we think it tastes awesome, and looks even better!!!! Be warned that this recipe, while really quite easy, takes a good 5-6 hours to make, since each layer of jello has to set individually, so plan your time accordingly.

16 ounce carton plain yogurt

one three-ounce package of jello in each of the following flavors:
1. Black Cherry
2. Raspberry
3. Strawberry
4. Orange
5. Lemon
6. Lime

To Start: Dissolve the package of Black Cherry Jello in 1 cup of boiling water. Set 1/2 cup of dissolved jello aside and add 3 tablespoons cold water. To the remaining 1/2 cup, add 1/3 cup of the plain yogurt and stir. In a 9x13 pan, pour the dissolved jello (with yogurt) into the pan, popping any bubbles that appear with a toothpick or fork. Chill for 20-30 minutes or until set. When set, carefully pour dissolved black cherry jello (without yogurt) over top, again popping bubbles that may appear. Chill another 20-30 minutes, or until set.

Repeat this process with each flavor of jello (in exact order- important in order for the jello to look right!), ending with lime layer on top. We usually top it with Cool Whip. We hope you love it as much as we do!!!