provreviewsandrecipes

Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Tilapia ‘Stuffed’ with Asparagus and Onions served with Haricot Verts and Beet Salad July 15, 2013

tilapiaSo for health reasons and at the urging of my doctor I now have to avoid eating Gluten. Not good for someone who loves pasta and bread like I do. But I have been focusing on making delicious dishes that do not make me miss the gluten ridden items I had once enjoyed and devoured. This easy dish of fresh Tilapia and vegetables is delicious. Make sure you make extra as once you eat your first portion you are going to want seconds. Yes, its that good.

I had frozen asparagus spears on hand that I had picked up at Trader Joe’s. I pulled out the amount I needed and stored the rest of the bag back in the freezer. Its so convenient. I also had purchased beets that were roasted, peeled and ready to eat. Which saves time when whipping up the dish. The whole cooking time takes about 20 minutes from start to finish. While the fish was in the oven I made the salad. I had gotten Haricot Verts but green beans would work out just as well in the salad.

My recipe is for two as it was just my fiancee and myself, but the recipe could easily be doubled. Plus its a great dish to impress company. Here’s the recipe for the Tilapia and following that is the recipe for the delicious Haricot Verts and Beet salad I made to go along with it. I served mine with rice as well but it could be served with potatoes or just with the fish and salad.

Tilapia ‘Stuffed’ With Asparagus and Onions

Ingredients:

2 Tilapia Filets, about 6-8 ounces each

10 Spears of Asparagus, trimmed

1/2 White Onion, sliced

4 Slices of Lemon

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Teaspoon of Old Bay Seasoning

1 Teaspoon of Garlic Powder

Direction:

Pre-heat oven to 350 degrees.

Mix together in a small bowl the salt, pepper, Old Bay Seasoning and garlic powder. Next take the Tilapia filets and sprinkle both sides of each of the filets with the seasoning mix. Lay the filets on a foil lined baking sheet.

If you are using frozen asparagus place in a microwave safe dish and add 1/4 cup of water. Cover and microwave on high for 2 and half minutes. Drain the liquid from the dish. Do not be worried if the asparagus pieces do not seemed fully cook after microwaving as we will be putting them in the oven. If you are using fresh asparagus you can of course skip this step.

Place 5 pieces of asparagus on one end of each of the Tilapia filets. Next place half of the sliced onions over the asparagus. Starting from the end which the asparagus and onions are on and roll each of the filets up. Mine did not quite want to stay together after I rolled them so I flipped them over so the two ends that were touched were underneath. They stayed and cooked together perfectly.

Finally place two slices of lemon on top of each filet. Place in the oven and cook for 15 minutes. Then because I wanted my lemons to get a slight char on it, I turned the broiler on for 4 minutes.

Take out the filets and serve immediately while they are still hot from the oven. Serve with the haricot verts and beet salad along with rice or another choice of side for a delicious dish.

Haricot Verts and Beet Salad

Ingredients:

1/2 pound of Haricot Verts, trimmed

1 Roasted and Peeled Beet, diced

1/2 White Onion, diced

3 Cloves of Garlic, sliced

1/4 Cup of Red Wine Vinegar

1/4 Cup of Balsamic Vinegar

1 Teaspoon of Salt

1 Teaspoon of Pepper

1/2 Teaspoon of Red Pepper Flakes (if you don’t like or are sensitive to spice, can be omitted)

Directions:

Boil 4 cups of water in a small saucepan. Once boiling add the Haricot Verts and cook for 4 minutes. Drain and place in a bowl.

Mix together the red wine vinegar, balsamic vinegar, salt, pepper, garlic and red pepper flakes in a small bowl and then pour over the Haricot Verts. Mix thoroughly. Add the beets and onions to the bowl. Mix again to make sure that all the ingredients are combined. Now it is ready to serve.

 

Shrimp Fra Diavolo May 20, 2013

Shrimp Fra DiavloNow I love spicy. This recipe was near my limit for spiciness but I enjoyed each and every mouthful that I shoved as quickly as possible into my mouth. I would say that I inhaled my first and second bowlful of this delicious dish. Now with that being said if you do not like spicy or enjoy a more milder taste, please use 1/4 of the recommended crushed red pepper flakes I have listed below. This dish is quick and easy to make. I like to serve mine with pieces of crusty bread to dip in the sauce and soak up all the delicious goodness that may have been left in the bowl. But serving it with rice or pasta would work as well. I like enjoying this with a glass of wine, usually some from the same bottle I used in cooking this dish, on a warm spring evening with the windows open and enjoying the fresh air blowing in.

 

 

 

 

 

 

 

Prep: 18 minutes

Cooking Time: 19 minutes

Total Time: 37 minutes

Servings: 6 adults as a main dish

Recipe:

1/2 cup of extra virgin olive oil

1 cup of white wine

2 Tablespoons of unsalted butter

1 pound of medium shrimp, shelled and deveined

1 Large Yellow onion, thinly sliced

6 cloves of garlic, diced

1 16 ounce can of diced tomatoes

1 1/2 cups of vegetable broth

3 Tablespoons of crushed red pepper flakes

1/2 Tablespoon of salt

1/2 Tablespoon of black pepper

1/2 Tablespoon of Old Bay Seasoning

Directions:

Heat the olive oil over medium heat. Add butter and half of the crushed red pepper flakes. Once butter has melted add onions and garlic. Cook for 5 minutes, but make sure the garlic does not brown. Add the white wine and tomatoes, salt, pepper, remaining half of the crushed red pepper flakes and old bay seasoning. Cook for 7 minutes. Finally add the vegetable broth and shrimp. Cook for 7 minutes longer or until the shrimp is just pink and cooked through. Remove from heat and serve immediately.

Make sure to serve with some crusty bread, rice or pasta. That is if you can make it that far without succumbing like I have before with this dish and just start dipping pieces of bread right into the warm pot and devour while standing over the stove top.

Buon appetito from my kitchen to yours.

 

Homemade Meatballs: Bake or Fry/Brown in Saucepan February 24, 2013

meatballs-baking

meatballs-frying

I decided to scope out on Pinterest and also on allrecipes.com how many different recipes for homemade meatballs I could find. Well let’s just say that I found so many different variations and most often than not the person writing it stated that they were the best meatballs. Now I know everyone thinks that theirs is the best and I’m not going to judge and say that one recipe is better than another, except for mine of course being the best.

But they’re seemed to be a few common themes that differentiated the recipes into a couple of categories. I noticed that people either brown/fry their meatballs in a saucepan before adding to the sauce or those that baked their meatballs before adding to the sauce. Now my grandmother did brown/fry her delicious meatballs before adding to the tomato sauce. So I had been doing it that way for years and always thought that baking was the easy way out. Well the last two times I have made meatballs I have baked them. They have come out amazing. The meat has not dried out and is still juicy and extremely tender. Also when I put the meatballs into the sauce they are basically completely cooked and they  don’t fall apart when I put them in the tomato sauce like the ones that I fry first in the pan.

So I think I have converted over to the baking method. What are is your opinion? Do you bake you meatballs? Do you brown/fry them?  I want to hear what everyone has to say about this. I will be posting my homemade meatball recipe later this week.

 

Green Juice January 6, 2013

Today I decided to make a Green Juice. I decided to go the non-traditional route on making it. Now the ingredients I put in the juice taste delicious together, but might not be for everyone. The juice has a slight onion taste from the scallions that I added and then has a sweet pineapple finish. Now if you are not a fan of onions, I would omit the scallions.

Green Juice

Here is what I put into the juicer:

3 Large Handfuls of Kale

1/8 of a Cup of Fresh Parsley

1 Cara Cara Navel Orange

1 Cup of Pineapple pieces

3 Stalks of Celery

1 Inch Sliver of Fresh Ginger

Half a Lemon, rind removed

Put all the ingredients in the juicer and voila out comes this delicious juice. I find that by putting the Kale and Parsley in the chute first and then a heavier object like the Navel Orange it helps to make the items move easier through the juicer.

Let me know what your thoughts are about this juice. Would you drink it? Are there any other combinations that you think would be good? Let me know I would love to hear them.

 

This Morning’s Juice January 5, 2013

As I indicated in my previous post, I recently was the recipient of a Breville Juicer as a present. I am now really getting into making juice each morning. This morning I did a quick inventory of my refrigerator and came up with this juice. I did run into a couple of hiccups along the way though. When I pulled the remaining kale out of the veggies drawer, it ripped and the kale spilled all over the floor. After salvaging what I could, I embarked on my next task. I have never before taken the rind off of a lemon. Well let me just say it was difficult, but I finally managed to remove the rind from half of the lemon. The reason why I was doing this is because I have heard that if you leave the rind on the lemon juice will come out bitter. So after all of this I put all the fruits and vegetables into the juicer and out came this delicious juice. Now there was more juice that came out than what I put into my glass as I was saving some for fiancée to have as well.

blackberry juice

 

Here is the list of ingredients that I used:

1 Green Apple (I leave the skin on but some people prefer to take off the skin)

3 Large Handfuls of Kale

1 Pint of Blackberries

Half of a Lemon, Rind Removed

1 Inch Sliver of Lemon

 

Let me know what your thoughts/opinions are. Does anyone have any tips or suggestions about getting the rind off of a lemon with ease?