Tag Archives: dinner

Fettuccine with Seared Tomatoes, Spinach, and Fresh Mozza

6 May


8 ounces uncooked fettuccine
Cooking spray
2/3 cup grape tomatoes, halved (about 10 large)
One small ball of Fresh Mozzarella (used BelGioioso)
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
3/4 teaspoon salt
3 ounces fresh baby spinach (about 3 cups)
Ground black pepper
1 Tsp Oregano flakes

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.
3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
4. Remove skillet from heat. Add spinach and , oregano and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons mozza cheese over each serving, and sprinkle with ground black pepper.


Lemon and Parmesan Tilapia with black rice and sauteed mushrooms

6 Jan


Had this for dinner was too good not to share!
So i paired it with a simple side, black rice. Into the rice i added sauteed mushrooms and peanuts crumbled up.
Here is the recipe for the Tilapia, it serves four, if you are making less or more adjust the recipe.
4 Tilapia fillets
2 Sunkist Lemons
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
1/4 cup chopped parsley
1 egg white
2 minced garlic cloves (optional)
1 tbsp dijon mustard
6 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp pepper
8 basil leaves (optional)
Preheat oven to 400 degrees. Remove the zest from the lemons and put zest in medium sized bowl. Slice the ends off the lemons and discard them. Thinly slice lemons into eight slices each and remove any seeds. Set aside. Add parmesan, bread crumbs, and parsley to the bowl and mix well. In a smaller bowl, whisk together the egg white, garlic, mustard, 2 tblsp of olive oil, and salt and pepper. Add mixture to the parmesan and bread crumbs and blend well.
Cover a baking sheet with sheet aluminum foil. Coat with remaining 4 tblsp olive oil. Arrange lemon slices evenly so that they will fit nicely under each filet. Top the lemon with basil leaves if using.
Divide the parmesan/bread crumb ixture evenly amng the four filets. Using your hand, apply pressure to adhere the mixture onto the filets. Place the filets over the basil and lemons and bake in the oven for 15 minutes or until fish is cooked through and crust is lightly browned. Top each filet with the roasted lemon slices and basil leaves and serve.