we hadn’t had fish in awhile – so i defrosted some tilapia — this was easy and tasty served up with some couscous..
BAKED FISH WITH SPINACH
- 1 pound prewashed spinach
- 4 teaspoons canola oil
- 1 teaspoon garlic powder
- 4 fish fillets (6 ounces each) (sole, cod, tilapia or red snapper)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 2 teaspoons sugar
- Spray a large rimmed baking pan with nonstick cooking spray.
- On the baking sheet, toss the spinach with 2 teaspoons of the oil and ½ teaspoon of the garlic powder.
- Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining ½ teaspoon garlic powder and salt to taste.
- Place the pan on the bottom rack of the oven and turn the oven to 400 degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
- While the fish is baking, stir together the sauce.
- In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
- Remove the fish from the oven and drizzle the sauce over the fish and spinach.
- Serve immediately.
another thanksgiving dessert! this was a different take on pecan pie… definitely not as sweet or sticky or gooey.. but delicious nonetheless… also healthier underneath the mini pecan pies are mini key lime pies yum!
Mini Pecan Phyllo Tarts
Adapted from Skinnytaste.com
- 1 tbsp butter, melted
- 1 large egg
- 4 tsp brown sugar
- 2 tbsp honey
- 1/4 tsp vanilla
- 1/2 cup pecans chopped
- 15 Mini Phyllo Shells (Athens)
Preheat oven to 350°F.
In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
Bake for 10-15 minutes. Let them cool before serving.
This was actually another thanksgiving dessert! also super delicious — you could barely taste the pumpkin in it… so if you’re a big fan of pumpkin i would definitely increase the pumpkin :) otherwise YUM-O
Pumpkin Cinnamon Roll Cheesecake
adapted from culinaryconcoctionsbypeabody
Cinnamon Roll Batter:
2/3 cup granulated sugar
¼ cup unsalted butter, at room temperature
½ cup whole milk
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Pumpkin Cheesecake filling:
12 oz. (1 ½ packages) cream cheese, at room temperature
½ cup canned pumpkin
1 cup granulated sugar
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
2 TBSP flour
2 whole eggs
1 egg yolk
1/3 cup butter, melted
1 cup brown sugar
3 TBSP cinnamon
Maple Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
1 cup powdered sugar
3 TBSP maple syrup
milk (if needed to thin frosting)
Preheat oven to 350 degrees F.
Grease a 9-inch Springform pan.
Cinnamon Roll Batter:
Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
For the Pumpkin Cheesecake Filling:
Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
Add the pumpkin and beat for another minute until fully combined.
Add the eggs (and yolk) one at a time, scraping down the bowl after each addition.
Add the vanilla, spices, and flour and beat for another minute.
Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. :)
Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting:
Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese to soften for about 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
this is how far behind i am in posting! this was a recipe from thanksgiving! so yummy! apples and caramel with a glaze on top!
caramel apple bundt cake
adapted from insidebrucrewlife
1 cup butter, softened
1 cup brown sugar
1/4 cup oil
2 teaspoons vanilla extract
1/4 cup applesauce
3 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
3 cups diced apples
1 cup caramel baking bits
1 cup powdered sugar
4-5 tsp apple cider
- In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.
- Spread the batter in a 12 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.
- Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake.
sometimes you just want something different for dinner… and this was it… tortilla chips, salsa, an egg :) all delicious together!
adapted from spoonforkbacon
3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
1 1/2 cup low sodium chicken broth
14-15 ounces tortilla chips
salt and pepper to taste
1/2 bunch cilantro leaves, roughly chopped
1. Preheat oven to 375°F.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa and broth and stir together.
5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
8. Top with cilantro and serve immediately.
this was really good with the combo of cucumbers, carrots, and pork! yummy!
Slow Cooker Banh Mi Pork
adapted from slenderkitchen
- 2.5 lbs. pork loin
- 1 jalapeno, diced (or more)
- 1-2 tbsp. fresh ginger, minced
- 8 cloves garlic, minced
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/3 cup brown sugar
- 1 cup shredded carrots
- 1 cup sliced cucumber
- Add the pork to the slow cooker.
- Mix together the jalapeno, ginger, garlic, soy sauce, vinegar, and sugar.
- Pour over the pork. Cook for 4 hours on low. Serve with shredded carrots, cucumber, and cilantro.
this was a really good chicken dish! quick to prepare and stick in the oven. served it with roasted broccoli and couscous. YUM
Lemon Feta Chicken with Oregano
adapted from Skinnytaste.com
- 2-3 lb boneless skinless chicken breasts
- kosher salt and fresh ground pepper
- 2 tsp garlic powder
- 1 tbsp dried oregano
- juice of 1 lemon
- 1/3 cup feta cheese, crumbled
Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.
Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken reaches 165. When chicken is cooked through, remove from the oven and sprinkle with feta.
Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).
mother in law came for a visit early in november and i made these for dessert one night! super easy and super delicious.. they didn’t last more than 24 hours!
Chunky Apple Snickerdoodle Bars
- ¼ cup butter, melted
- 1 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp salt
- 1 tsp baking powder
- 1 cup flour
- 1 cup diced apples
- 2 Tbsp granulated sugar
- 1½ tsp cinnamon
- Preheat oven to 350°
- Line an 8×8 pan with foil and spray lightly with cooking spray.
- In a large bowl combine melted butter and brown sugar with a wooden spoon. Once mixed, stir in egg and vanilla until smooth. Stir in salt, baking powder and flour until dough forms (it will be thick).
- Stir in apples and spread into pan.
- Combine granulated sugar and cinnamon and sprinkle on top of batter.
- Bake for 25-30 minutes until the edges are just golden and the center is almost set.
- Allow to cool completely before cutting into squares.
what could be better than apples and cinnamon and bread all together? nothing! YUM
Apple Cinnamon Bread
recipe can be found at thehappierhomemaker
we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!
Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
salt and pepper
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.