Hi ya’ll!!! I know it’s been a couple of days or so but that is because I have been busy, busy, and did I mention…busy? Anyhow…I made up for it in the kitchen today by creating a three course meal for my dinner tonight! These are three of my original recipes…and believe me I really “slaved” in the kitchen this time…creating these recipes back to back. I have actually never made any of these recipes before and I was really surprised at how fantastic they turned out!!! YAY ME! The first recipe is a Baked Tilapia encrusted with Parmesan, Pistachios, and Herbs. Get ready…I am known for my obsession with Parmesan (I usually go through a bottle of Kraft in about a week)…and this recipe really takes the cake. Not to mention, the pistachios add just the right amount of subtle crunchiness…love it! The second is a quick and easy side dish: I call it the “Bambino (Baby) Bella” Mushroom Saute with baby Roma tomatoes and Parmesan (once again…I warned you..I am an addict). Now the last dish is special…a little while back I stayed a weekend with my best friend Sanna and her family at their lake house in Kingsland, Tx, which is about 45 minutes to an hour from Fredericksburg. One thing I noticed when I arrived at the lake house was all the peaches sitting on the kitchen windowsill. Just my luck…Mrs. Bettis, Sanna’s mom, informed me of the peach tree in the back yard, which just so happens to produce some of the sweetest and juiciest peaches around. Needless to say, I went home with a bag full of these sweet little gems. Ever since then…every where I turn in Austin, I am greeted by these huge tents with the sign “Fredericksburg Peaches,” where peaches are known for being the “bomb-diggity”. Anyways…I have had this huge craving for peaches ever since my trip out to the lake…so naturally, I decided to give in to my craving and create a little dish of happiness, that I must say is peachy keen. It’s my Peach Raspberry Crumble…don’t forget the Blue Bell people!
1/2 c. freshly grated Parmesan cheese, divided
4 TB non-fat Greek yogurt (I used Fage)
1 TB melted unsalted butter (I used Smart Balance Light)
Juice and zest of one small lemon (about 2 TB juice)
1 tsp. dried Italian Seasoning
1 tsp. dried tarragon
1/2 tsp. onion powder
2 TBS. crushed pistachios (I used pistachio meats…that was the name…don’t know if it means the inside of a pistachio…google it)
sea salt and freshly ground black pepper
2 6-8oz. fresh tilapia fillets
1. Combine 1/4 c. parm with the remaining ingredients (except the fish), in a large bowl.
2. Coat fillets with mixture and place in a baking dish and let marinated for 15-20 minutes.
3. Preheat oven to 350 degrees.
4. Place fillets on a foil-lined baking sheet.
5. Spoon a few TBS of the marinade left over from dripping off of the fish…on top of the fish and sprinkle with remaining 1/4 c. Parmesan.
6. Bake for 20-25 minutes or until fish is flaky and topping is slightly browned. Do not overcook!
This serves 2, easily could be doubled for a family of four.
8 oz. Kitchen Pride Baby Bella sliced mushrooms
2 TBS. olive oil, plus 1 TBS. unsalted butter (I used Smart Balance again)
2 cloves fresh garlic, crushed
1 small shallot, grated
dash of salt and pepper
10 baby Roma tomatoes (sliced into 1/2’s or 1/3’s) (usually Roma’s aren’t small but I came across these at Central Market, cherry tomatoes or grape tomatoes would also work just fine)
1/4 c. freshly grated Parmesan cheese
1. Heat oil and butter in a large saute pan over medium-high heat, be careful…don’t burn the butter.
2. Add mushrooms and saute for about 3-5 minutes.
3. Stir in garlic and shallot and reduce heat to medium; saute for a couple of additional minutes, until mushrooms look brown or “caramelized.”
4. Sprinkle salt and pepper.
5. Lightly squeeze tomatoes onto the shrooms’ and drop them into the mixture, saute for an additional 3-5 minutes.
6. Remove from skillet, toss with Parmesan and serve.
For the ooey-gooey filling:
6 Texas peaches, cut into small chunks
2 6 oz. cartons of fresh raspberries
1 tsp. cinnamon
1/4 c. sugar (i used Splenda)
2 TBS. whole wheat flour
1 tsp. of lemon juice (I used half the juice of one lemon)
For the crunchy topping:
1/3 c. chopped almonds
2/3 c. chopped pecans
2/3 c. rolled oats (the ones I got just so happened to be organic…but any other day, I would use the Quaker)
1 tsp. cinnamon
1/3 c. brown sugar (I used Splenda brown sugar)
4 TBS. butter (Smart Balance…again)
1. Pre-heat oven to 350 degrees.
2. Spray a 9×11 glass baking dish (at least I think it’s a 9×11) with PAM cooking spray and set aside.
3. Prepare the fruit (i.e. cut the peaches up), and layer into the bottom of the dish, layer the raspberries on top of the peaches.
4. Sprinkle the cinnamon, sugar, and flour evenly over the top of the fruit.
5. Squeeze the lemon juice evenly over the fruit.
6. Using a spoon, combine the fruit/sugar/flour/cinnamon/lemon together.
7. For the topping, chop the nuts if they aren’t already pre-chopped (I put mine in a Zip-loc and let out some steam with the rolling pin…so much fun).
8. Put the nuts in the mixing bowl along with the other dry ingredients, and combine.
9. Add the butter and combine until fully incorporated into the crumble.
10. Sprinkle the topping over the fruit, covering it entirely.
11. Pop it into the oven for an hour, or until the fruit is bubbling and the crumble is a golden brown.
12. Remove from the oven and allow to cool.
Well…I hope ya’ll enjoy my three dishes…because let me tell ya’, I sure did! Mangia!