Foil Baked Tilapia

I finally have a healthy recipe for you!  I love fish.  I'm not sure why we don't eat it more, well yes I am........we live in the Midwest and fish is pricey here and not always the best quality.  My hubs and I grew up on the West coast in CA, so we were super-spoiled during our childhood when it comes to seafood.

I had some frozen tilapia in my freezer as well as several bell peppers we picked up at the farmer's market, so I decided to try my hand at creating a new recipe. This recipe was SO easy and a great one for a beginning cook.  My husband commented on how good this was more than twice, so I know this recipe is a winner!!

Foil Baked Tilapia

Ingredients:

4 tilapia fillets, fresh or thawed from frozen

2 bell peppers, sliced (I used one green and one yellow - red would be great too)

2 green onions, sliced thin

1 garlic clove, finely chopped

Dried cajun seasoning

Butter or olive oil

Freshly ground pepper, to taste 

4 sheets of foil

  

Directions:

Preheat oven to 400 degrees.

Slice two bell peppers into thin strips.

 Slice green onions.  

Place four pieces of foil onto a large baking sheet.  Place 1/8th of the sliced bell peppers in the middle of each piece of foil.  Place tilapia on top of bell peppers.

Moderately season tilapia with dried cajun seasoning.  My seasoning is from The Spice House - they are amazing - check out their website! 

Place 1/4 of the garlic and green onions on top of fish as well as the remaining bell peppers.  Drizzle with olive oil or add a small pat of butter.  Add freshly ground pepper, to taste.

Fold up each piece of foil around the fish and pepper mixture.  Place in oven and bake for 20 minutes.

Fish is done when it flakes easily with a fork.

Serve fish on top of whole grain wild rice.  Make sure to pour all of the remaining juice from the foil packets over the fish.  Enjoy! 

Cottage Mama's Note:  Uncle Ben's Ready Rice would make this dish even quicker (only takes 90 seconds to cook).  If you don't think you can cook, you can make this dish - I promise!  Give it a try and let me know what you think! 

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Week 3: What's for Dinner?

Here we are again, the beginning of a new week!  So, what's for dinner?  Here's the plan.......

Monday

Tuesday

Wednesday

Thursday

Friday

Cottage Mama's Note:  You can now find easy links to all of my recipes under the "Recipes" tab on the main navigation bar.

Have a great week!

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Week 2: What's for Dinner?

This is week 2 of "What's for dinner?".  If you missed my post from last week, here's the scoop.  I am compiling a weeks worth of The Cottage Home recipes for you.  If you click on the recipe title it will link you to my recipe where you can find all of the ingredients and directions to make these dishes.  I hope that this helps out with some of the stress of weekly menu planning.  Happy eating!

Here is the menu for Week 2:

Monday:  Creamy Chicken Enchilada Casserole

This is a delicious casserole that can be made up to a day ahead of time and just pop it in the oven before dinner.

Tuesday:  Easy Asian Stir Fry

This dish will really make you feel like you've ordered in from a really great chinese restaurant.


Wednesday:  Bacon, Onion and Sweet Pea Risotto

Risotto does require sometime at the stove, but the 20-25 minutes it takes to make this dish is well worth it!


Thursday: Chicken "Diviiiiiiine"

This is from one of my favorite "go to" cookbooks and is definitely a big hit with the kiddos.  Also makes great leftovers.


Friday:  Pizza Night
Order in from a NEW pizza place.  Maybe there is a new shop in town that has just opened.  Give them the benefit of the doubt and try them out.  If you don't know of any new places, perhaps try a local "Mom and Pop" pizzeria as opposed to going to your local chain - I'm sure they could use the business!

Cottage Mama's Note:  I hope you enjoy all of these recipes - they are some of my favorites.

Have a great week!

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Week 1: What's for Dinner?

I've decided to start a new series here at The Cottage Home and it's called, What's for dinner?  I'm sure many of you ask yourselves this question every day and if you're not asking that question, I bet someone in your family is (i.e. hubby or the kids).

I thought I would help out by doing some of the planning for you.  I have planned out four weeknight meals and one take-out meal for the week.  Click on the title of the recipe and that will link you to my recipe.  These are all The Cottage Home recipes, so I know they are good and can guarantee (unless you stray from the recipe) tasty results!!

So here we go............

Week 1

Monday: The Big Rig Baked Pasta

This is a great dish that can easily be made earlier in the day and simply baked in the oven right before dinner.  Serve with garlic bread and a simple salad.  Also makes great leftovers!

Tuesday: Creamy Chicken Chowder

This yummy soup is made in your crock-pot, so just put all the ingredients together, set on low and forget about it!

Wednesday:  Jamaican Jerk Pork Chops

Another easy crock-pot meal with a side of Uncle Ben's Ready Rice - full of great flavor.

Thursday:  Garlic Shrimp Scampi

I get hungry just looking at these delicious shrimp.  If you don't like seafood, try substituting some chicken breasts, cut up into 1-inch cubes for the shrimp.

Friday:  Take Out Night!
Tonight order in from your favorite Thai restaurant.  Never tried Thai food before?  Oh, you must!!  If you are new to Thai, I would recommend starting off slowly.......order some Chicken Pad Thai, Yellow Beef Curry, Basil Fried Rice and an order of Fresh or Fried Spring Rolls (depends on if you are feeling healthy tonight). Enjoy!

I hope "What's for Dinner?" helps you out with some of your weekly meal planning.  Let me know what you think - you know I love hearing from you!

Have a great week!

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Roasted Vegetable Shrimp Pasta Primavera

So as I mentioned last week, my Mom came to town from Texas for a visit this past weekend.  While she was here I wanted to fix her something super yummy for dinner the first night she arrived.  I prepared a roasted vegetable shrimp pasta primavera with basil in a light cream sauce.  It was SO good, I could go for some right now!!  This is not the most figure flattering recipe (but I'm sure you've figured that's the way with most of my recipes) but I do have some healthy ones coming, I promise!

Roasted Vegetable Shrimp Pasta Primavera

Ingredients:

2 zucchinis, cut in half lengthwise and cut into half inch chunks

1 large red onion, cut into 1 inch cubes

4 Roma tomatoes, diced

1 lb. fettuccine noodles, cooked according to package directions

2 cups heavy cream

2 garlic cloves, minced or a spoonful of jarred garlic

1/2 cup fresh basil

1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter (REAL butter)
1 - 2 tablespoons olive oil

Salt and pepper to taste

1 lb. frozen shrimp

Directions:

Preheat oven to 425 degrees.  Begin boiling water for pasta and cook according to package directions.

Cut all of your vegetables as mentioned above.

Spread vegetables out on a cookie sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Use your hands to mix vegetables in order to thoroughly coat with olive oil.  Place vegetables in preheated oven for 15 minutes or until cooked through.

Add 1 tablespoon olive oil to a large skillet on medium heat.  Add garlic, saute 1-2 minutes.  Add frozen shrimp and cook until warmed through.  Pour in 2 cups heavy cream and increase heat.  Once cream mixture starts bubbling, reduce heat to medium low - should become a simmer.  Allow to thicken for 10 minutes.  Add parmesan cheese and 1 tablespoon butter and simmer for 5 more minutes or until it reaches your desired consistency.

Once vegetables, pasta, and cream sauce are ready, combine everything in the same skillet where you cooked your cream sauce.  Here I added the vegetables, then pasta, then fresh basil.

Combine all of the ingredients with your pasta spoon until every noodle is coated with the delicious cream sauce.

Plate the pasta in a large pasta bowl, sprinkle with parmesan cheese and fresh basil or parsley.

Enjoy your pasta with a nice glass of wine, garlic bread, and good company!

Here's my good company - my hubby (taking the picture) and The Cottage Mama's Mama!  My Mom and I had such a great time together and we had a blast at the International Quilt Festival.  It's always so hard to say goodbye, but I keep hoping and praying that some day we will live closer to one another.  

Miss you and love you Mom!

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Easy Dinner Idea: Chili Cheese Baked Potatoes

We used to eat a lot of baked potatoes growing up.  My Mom would "doll" them up with all sorts of toppings and we would make an entire meal out of them.  So, a few weeks ago I was trying to come up with something yummy for dinner and remembered how much I loved my Mom's "Chili Cheese Baked Potatoes" and realized I hadn't made those in years.

I don't know if I would call this a recipe (all you are really doing is assembling), but this is a very satisfying and inexpensive meal that is sure to please all of your family members.  So here you go...........

Chili Cheese Baked Potatoes

Serves 3-4

Ingredients:

4 Large Baking Potatoes

1 Can Chili (whatever kind you like) - if you have super-hungry adults use 2 cans chili

Shredded Mexican Cheese Blend

Sour Cream (Regular or Light)

Sliced Green Onions

Seasoned Salt, to taste

Freshly Ground Black Pepper, to taste

Directions:

Cook your potatoes.  If you are in a hurry, use your microwave.  If you have plenty of time, cook them in your oven at 400 degrees for 1 hour (or until they are pierced easily with a knife).

I LOVE this chili (I buy it at Costco in a 6-pack)

Meanwhile, heat your chili up on the stove.  While the chili is heating, slice your green onions.  Use all of the parts of the green onion - it all has great flavor.

Once the potatoes are ready, place them in a bowl and cut them down the center.  Scoop some chili on top, then shredded cheese, followed by sour cream, and then green onions.  Sprinkle a little seasoned salt (I like Lawry's) and ground black pepper on top.

Serve and Enjoy!!

Cottage Mama's Note:  I used red potatoes when I made this recently and they were very good.  Just use whatever type of potato you have on hand.  You could also make this entirely vegetarian by using veggie chili!  This is also a great way to use up leftover chili!

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Easiest Appetizer EVER - Cream Cheese & Olive Crescents

This recipe is so easy, it's almost embarrassing........I don't even know if I should call it a recipe.

Yesterday I wanted to make something super yummy for my daughter and I for lunch (my 2-year old loves olives).  I was kind of in a comfort food sort of mood (what's new, right?) and this is what I came up with and boy was it good!!

Cream Cheese & Olive Crescents

Ingredients:

1/2 brick cream cheese

Marinated olives, chopped - I used an olive muffaleta spread, but olive tapenade would work well

1 package crescent rolls

Directions:

Cottage Mama's Note:  What do you think of my little tutorial?  Like the text on the pictures?

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The Cottage Mama's Favorite Mac & Cheese Recipe

You know the saying "If it's not broke, don't fix it"?  Well, I should have listened to this several nights ago when I tried to change up my homemade Mac & Cheese recipe.  Yes, I can admit it........my new recipe........not so good.  I think from now on I will just stick to the one I know I can count on.

So here is my GOOD mac & cheese recipe - the one you can count on to be perfect every time.  This is from Ina Garten, the "Barefoot Contessa", and it is the creamiest, dreamiest mac & cheese recipe you will ever have!

The Cottage Mama's Favorite Mac & Cheese

Ingredients:

nocouponsKosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Cottage Mama's Note:  Feel free to add shredded chicken or cubed ham to add some protein to this dish.  I live with a meat and potatoes lover so he is always looking for the meat!!

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