6-8 tilapia fillets
4 T butter
5 T lemon juice (separate)
salt and pepper
1 c mayo
1/2 c Parmesan
Rinse and dry tilapia fillets. Salt and pepper both sides. In a casserole dish. Add half of the butter. Then layer it with the fish. Top each fish with rest of the butter and 2 T lemon juice.
Bake it at 350 for about 10 minutes. Turn fillets and bake for another 10 minutes.
Mix the mayo, 3 T lemon juice and Parmesan together. Top each fillet with this mixture. Broil until top is golden brown.
Walmart has a new coupon policy and also a double coupon policy. Thanks Amy, the savvy shopper for explaining the new policy in details. Fun changes!!!
Taste of Home Cooking School is coming to Provo. If you haven’t attended one of these school before, here is your chance. It will be at the Provo Marriott on April 19th. They will have a boutique that is always full of fun ideas, and then the cooking show where you will see easy to cook recipes and demostrations. It is also FULL of giveaways. A fun way to spend the night. Boutique shopping opens at 3 p.m. Cooking School Starts at 7 p.m.
If you would like to enter for a chance to win 2 tickets, here is how:
1. Leave a comment on this post
2. Like me on Facebook and say “I want to go to the Taste of Home cooking School”
3. Follow me on Twitter and tweet: “RT @alecooking is giving away a free pass to the Taste of Home Cooking School in April. http://bit.ly/fgLjb6
4. Head over to the savvyshopperdeals website and let me know (comment below, Facebook or Twitter) what is your favorite deal for this week.
You can enter until April 3rd, 10 pm mt. Winner will be announced here on April 4th.
If you want to buy tickets, they are on sale now, check this out!
There are two different ticket types available for purchase:
$10 Ticket : entry ticket for the show, giveaways and the boutiques
$20 Ticket : entry ticket for the show, giveaways, boutiques and an all you can eat Soup and Salad Bar dinner at the Marriott before the show.
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
This was a delicious, amazing coffee cake recipe. This recipe will make 2 cakes. I made one with dark dove chocolate and one with mixed berries. The dough is fabulous.
FILLED MERINGUE COFFEE CAKE (From the Daring Kitchen Archives)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake.
Ingredients:
4 cups flour
¼ cup sugar
¾ teaspoon salt
1 package active dried yeast
¾ cup whole milk
¼ cup water)
½ cup unsalted butter at room temperature
2 large eggs at room temperature
For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup sugar
For the Chocolate filling:
1 cup chopped pecans or walnuts
2 Tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 cup semisweet chocolate chips or coarsely chopped chocolate
For the Mixed Berry filling:
1 1/2 cups mixed berries
2 Tablespoons granulated sugar
¼ teaspoon ground cinnamon
Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes
Directions:
Prepare the dough:
In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth and elastic, keeping the work surface floured and adding extra flour as needed.
Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.
Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Assemble the Coffee Cakes:
Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle filling of choice evenly over the meringue
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Repeat with the remaining dough, meringue and fillings.
Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
Here is the chocolate one:
Here is the berry one:
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.
A healthy version of Spaghetti and very delicious!
Slice the squash in half, drizzle a little olive oil, salt and pepper. Bake at 350 for about 1 hour or until you can fluff it with the fork and it comes out looking like Spaghetti.
Top with your favorite sauce. I used red sauce. You can serve it on the squash itself. It is kind of cute that way! I added some fresh mozzarella slices on top.
YUM!
I watched a show a long time ago where Lidia Bastianich made a dish with Burrata cheese. Since then I started looking all over for this cheese. I finally found it at a local Italian market (Caputo’s in SLC). Wow, it really is delicious. The outside is like a fresh mozzarella and inside it is creamy, soft almost like a ricotta cheese. I opened it and sprinkled with black pepper, salt and a drizzle of olive oil. Delicious to eat with crackers, bread, salads or as you see on the picture above on top of you favorite pasta dish.
The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
I decided to make the chocolate Panna Cotta. My husband loves Dove dark chocolate and I always try to incorporate dove chocolate into my recipes for him!
Recipe adapted from Bon Appetit
Ingredients:
1 cup whole milk
1 tablespoon unflavored powdered gelatin
2 cups whipping cream
½ cup sugar
¾ cup bittersweet or semisweet chocolate
½ teaspoon vanilla extract
Directions:
Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.
Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.
Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.
Transfer to ramekins, or nice glasses for serving.
Cover and chill at least 8 hours, or overnight.
Recipe from the cookbook “Nestle Classic Recipes”, and their website.
Ingredients:
2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain (all purpose) flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 tsp vanilla extract
pinch of salt
1½ cups dark or milk chocolate
Directions:
Preheat oven to moderately hot 375°F. Prepare your baking sheet with silpat or parchment paper. I used my stoneware from Pampered Chef this way I didn’t need a silpat or parchment paper.
Melt butter in a medium saucepan, then remove from the heat. Add the oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
Drop a tablespoon full onto your prepared baking sheet. Flatten slightly with the back of the spoon.
Bake for 6-8 minutes or until golden brown.
Melt the chocolate, when cookies are cooled transfer them to a wire rack over a sheet of wax/parchment paper. Spread a tablespoon of chocolate on the bottom of the cookie. Sandwiching another cookie on top of the chocolate. Or you can drizzle the melted chocolate on top of the cookie.
I wanted to eat some good beer battered shrimp. However, as many of you know I don’t drink alcoholic beverages. So, I had no beer at home to make the batter. I did however have some club soda (which helped me a lot with pregnancy nausea by the way, but that is a topic for another day). I used club soda instead and it turned out delicious! Here it is:
12 medium – large size shrimp (uncooked)
salt and pepper
For the batter
1 yolk
1/4 c club soda
1/4 c flour
1/4 t salt
1/4 t baking powder
Dash cayenne pepper
Dry shrimp using a paper towel. Salt and pepper both sides. Dip each shrimp on the soda batter.
Fry them in a frying pan with at least 1-2 inches of oil. It will take about 2 minutes each side on medium heat.
Oh the amazing Nutella Day has come and gone, but I think we should just celebrate as a week long event… I had to share with you this coupon for $1 off Nutella. (coupon on the bottom right hand side of the page, good until May 31, 2011)
I love nutella. I use to make cakes, frostings, truffles, spread on bread, pancakes, sweet pizza and etc. The use of this hazelnut spread is limitless.
Enjoy!
1 cube butter
1 c sugar
1 c flour
1/2 t baking powder
3/4 c milk
1 1/2 – 2 cups fruit (I used a quart jar of home canned peaches)
1 t cinnamon
Dash nutmeg
Melt butter in a 9×13 baking pan. Mix the sugar, flour, baking powder, cinnamon, nutmeg and milk in a bowl. Pour it on top of the butter. Add fruit on top (don’t mix it).
Bake at 350 for 30-40 minutes. The fruit will end up going to the bottom, and the cake like mix will go to the top (there is the magic!). Serve with ice cream, or whipped cream.
PS: You could use fresh or canned fruit. You can also use other fruits like pineapple, apples or berries. YUM
