Easy Lemon-Garlic Tilapia

this. is. good.

INGREDIENTS:

4 fresh tilapia fillets

half a lemon, juiced

3 tablespoons butter, melted

1 clove of garlic, pressed or finely minced

2 tablespoons minced fresh parsley

1/2 teaspoon Kosher salt

black pepper, to taste

DIRECTIONS:

Preheat oven to 375 degrees. Use a non-stick baking sheet or line with foil.

Pat the tilapia dry with paper towels. Place fillets in baking sheet and set aside.

Quickly press the garlic into a small bowl, and then add the melted butter, juice of half a lemon, the minced fresh parsley, and then the salt and pepper. Whisk until combined and then drizzle the garlic butter evenly on top of tilapia fillets, and then brush to cover the entire tilapia fillet.

Bake in preheated oven until the fish is starting to turn opaque, about 6 minutes. Then turn on the broiler on high (500 degrees) and broil for 3-5 more minutes or until the fish is opaque and flakes when pulled apart with a fork. Serve hot!

*www.simplyscratch.com

Homemade Iced Tea

Ingredients:

• 6 to 8 tea bags
• 1 quart water (4 cups)
• 1 quart cold water (4 cups)
• 1/2 cup sugar or 1/4 cup honey, optional

Directions:

Using a 2-quart sauce pan, bring 4 cups of water to a boil.  Add the tea bags. Remove the pan from the heat and allow it to steep for 10 minutes; no more, no less.  If the tea sits for too long, it will extract bitter elements from the tea leaves, making the finished product taste horrible.  After ten minutes, discard the tea bags.  

In the meantime, put 4 cups of cold water into a 2-quart size pitcher. Pour the hot tea into the pitcher, over top of the cold water. Cold water must be poured in first, as the hot tea could melt the pitcher if it is plastic.  The cold water acts as a buffer and cools the tea.  Add the sugar or honey if you like, stirring to dissolve it completely. Put the pitcher into the fridge to cool, or it can be poured directly into an ice-filled cup.

*www.hillbillyhousewife.com

Cilantro Chicken

Ingredients:

2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

Directions:

1. Place chicken in a large zip baggie.

2. Place olive oil, garlic, and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag, and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

Tips:

*1/4 cup of minced garlic is quite a lot to mince yourself. I like to buy it already minced for this recipe - either fresh or jarred.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of chili garlic sauce that is known to be GF!

For an easy side to go with this dish, try Recipe Girl's Easy Coconut Rice!

*www.recipegirl.com

Skinny Slow Cooker Balsamic Chicken

Ingredients:

4-6 boneless, skinless, chicken breasts

2 14.5 oz. can diced tomatoes

1 medium onion, thinly sliced (not chopped)

4 garlic cloves, minced

1/2 cup balsamic vinegar (for gluten-free, use white balsamic vinegar)

1 tbsp. olive oil

1 tsp.  dried oregano

1 tsp. dried basil

1 tsp. dried rosemary

1/2 tsp. dried thyme

salt and pepper, to taste

Directions:

1. Begin by pouring the olive oil on bottom of slow cooker.  

2. Season each chicken breast with salt and pepper, then place on top of olive oil in slow cooker.  

3. Place sliced onion on top of chicken, and then all dried herbs and garlic cloves. 

4. Pour in vinegar and top with tomatoes.

Cook on high for 4 hours. (Check chicken after 3.5 hours.  After 4, mine was a little dry.)  It is recommended to serve over angel hair pasta.

*www.skinnyms.com

The Smith's Mac & Cheese; A Tribute to NYC

While recently in NYC, I visited a restaurant called, The Smith.  The mac & cheese was unforgettable, but I was discouraged having flown home mac & cheese recipeless.  Crossing my fingers, I hoped that someone in the Internet world felt the same about this dish.  That "someone" was Oprah!  She loved it so much that the chef provided her with the recipe for her to post on her website.  It's TDF (aka, to die for...) but just don't look at the ingredients.  Everything in moderation, right!   

Ingredients:

• 1 pound elbow macaroni
• 4 Tbsp. unsalted butter
• 4 Tbsp. all-purpose flour
• 12 ounces heavy cream
• 12 ounces whole milk
• ¾ cup cheddar, shredded
• ¾ cup Fontina, shredded
• ¾ cup Gruyère, shredded
• ¼ cup Parmigiano Reggiano, shredded
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• ½ cup shredded Parmigiano Reggiano to finish

Directions:

Preheat oven and a shallow ovenproof baking dish to 400° F.

In a large pot of boiling, salted water, cook pasta to al dente. Strain but do not rinse. Simultaneously, in 2-quart, heavy-bottomed stockpot, whisk butter and flour together over medium heat to make a blonde roux. Add milk and heavy cream; whisk until boiling. Add all the cheese, reserving ½ cup of Parmigiano Reggiano; stir until mixture is melted evenly throughout.

Add cooked pasta to cheese mixture, season to taste with kosher salt and freshly ground black pepper.

Remove hot baking dish from oven and butter it evenly while hot. Add entire contents to buttered baking dish, sprinkle top with reserved Parmigiano Reggiano. Bake in the middle of the oven for 25 minutes, until top is browned. Serve immediately.

*The Smith Restaurant, NYC

Healthy Weeknight Chili

easy peasy!  

don't be alarmed; it's not your "traditional" thick chili...

it has a slightly thinner consistency because all of the ingredients are super healthy!

treat yourself to the traditional chili fix-ins and a side of cornbread.  enjoy!

Ingredients:

1 lb. lean ground beef

1 medium onion, diced (Save a few to the side if you want some as garnish.)

1 green pepper, diced

3-4 cloves garlic, minced

1 (15 oz.) can kidney, black, or pinto beans, drained

1 (14.5 oz.) can diced tomatoes, undrained (I used petite diced.)

1 (8 oz.) can tomato sauce

1 (15 oz.) can beef broth

1 tablespoon chili powder

1/2 teaspoon Italian seasoning

salt and pepper, to taste

Tabasco sauce or cayenne pepper, to taste (optional) (I would recommend.)

shredded cheddar cheese and/or sour cream, for garnish

Directions:

In a large stockpot, brown the ground beef.  When the beef is about halfway cooked, drain fat (if necessary) and then add onion, pepper, and garlic and cook until onion is translucent.  Add beans, tomatoes, tomato sauce, broth, chili powder, and Italian seasoning and bring to a boil.  Cover and reduce heat; simmer 20-30 minutes (or longer if you have time).  Season to taste with salt and pepper.  If you want a little heat, add some Tabasco or cayenne pepper.

Garnish with shredded cheese, sour cream, or some leftover chopped onion.  Serve with your favorite cornbread!

*Our Best Bites, Weeknight Meals