Grilled Pizza for dinner…

The first time I tried grilling pizza was when we were in Toronto visiting my family.  It was something we had all wanted to try but had just never gotten around to doing it. So out I went and bought some grocery store pizza dough (divide it into 4 servings when you get it home) and some fresh and yummy toppings and into the world of pizza grilling we dove!

Mine was simply olive oil, fresh garlic, mozzarella, fresh tomato and basil…

Our biggest concern was that the dough would drip through the grill plates but it cooks up so quickly that there is no real worry to it.  You need to have your grill heated up to about 350F to crisp it quickly.

The trick, I think, to this is to have all of your toppings ready to go on and to not overload the pizza.  You do need to work fast once the bottom which becomes the top is grilled nice and crispy.  We did individual ones for ease of preparation and they worked perfect.  No problem flipping etc…

The second time we made them was here at home and I used my bread machine pizza dough recipe.  We divided this one into 4 to make 4 individual pizzas for us.  This worked perfectly as well and was a bit easier to stretch and shape then the grocery store one…

This one was topped with garlic and herbed olive oil, mozzarella cheese, tomatoes, fresh basil, oregano and some homemade arugula pesto…simply delicious!

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Malaysian Shrimp Salad

It’s hot here.  Very, very hot here.  Yes, I know that I live in SW Florida and that the summers are really hot but this is hot even by Floridian standards.  Every single day the heat index is up over 105F and that just makes it really challenging when trying to do anything other than lounge in a pool all day!  Gotta give my oldest credit though!  She is still riding and racing BMX even in all this heat…

When I saw this salad on the Weight Watcher site I knew I had to make it.  Minimal heat being used and if you use precooked shrimp no heat being used at all.  Perfect summer food for me!!!  I would have used the fresh mangoes from my Mango tree but unfortunately my dog and possums got all of them faster than I could…

Malaysian Shrimp Salad

Ingredients:

1 pound(s) cooked and chilled shrimp, peeled, coarsely chopped (about 2 cups)  
1 cup(s) mango(es), diced
1 cup(s) cucumber(s), diced 
2 Tbsp mint leaves, fresh, minced 
1 tsp green hot chili pepper(s), serrano-variety, minced (or to taste) I used a jalapeno
1 Tbsp olive oil, extra-virgin
1 Tbsp fresh lime juice 
2 tsp lime zest 
1/2 tsp kosher salt 
1/2 tsp sugar   

Directions:

In a medium bowl, combine shrimp, mango, cucumber, mint and pepper.

In another bowl, whisk together oil, lime juice and zest, salt and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving.

**I thought this was delicious but maybe a little flat tasting…maybe more salt? 

***WW points is 4 based on a 1 cup serving

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Really fast Tilapia in Parchment…

Okay, I could have gotten really fancy there and told you that I made Tilapia en Papilotte, which I did but I really want you to try this and figure this title might not intimidate you and you could see how truly easy this recipe is!

I am submitting this recipe to Marye at The Restless Chipotle who is helping to change the way people think about fast food.  It DOES NOT need to come from a box to be fast food!  To see what she is trying to do and to check out all of the the wonderful entries from her last round of Real Food….. Real Quick up head to her site!

In total I think this took me about 5 minutes to pull together and that included going outside and cutting the herbs for it.

Tilapia in Parchment adapted from and inspired by Heart homecooked

4 Tilapia fillets
4 sprigs each of thyme, oregano (1 sprig of each for each pouch)
1/4 cup packed basil leaves, thinly sliced
8 slices of thinly sliced lemon, 2 for each pouch
4 tsp of butter, 1 tsp for each pouch
coarse salt and ground black pepper to taste

Directions:

• Preheat oven to 425F.
• Wash fillets and pat dry with paper towels. Season well with salt and pepper.
• Place fillets on top of cut parchment paper (ehow.com and latimes.com have excellent "en papillote" step by step instructions) and top with butter, lemon wheel and herbs. Seal the pouch and cook for 10 minutes.

***you can skip the butter if you are watching your weight.  I added about 1 tsp of olive oil to mine instead of the butter and it is a 4 Point recipe based on a 6 oz. piece of fish.

 

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Tilapia with Cilantro and Lime

Loved this fish dish and yes I do eat my peas raw…

Cilantro and lime has proven to be one of my favorite flavor combinations. Something about the crispness and freshness of the two flavors together and how they bring something new out in each of them. This quick and easy recipe highlights all of the things I love and just shines on the tilapia!

I stumbled across this recipe but it was used on salmon and seeing as I didn't have any salmon on hand I rummaged through my freezer and came up with 4 tilapia filets. I try to always keep some on hand for a quick and easy week night meal. It worked out perfect for us this time and the tilapia went perfect with the herb and citrus and was on the table in less than 30 minutes. Now that’s my kind of meal!!!

Tilapia with Cilantro and Lime...adapted from One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Tilapia fillets (thawed if frozen)
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt(do not add the lime juice. It will toughen up the fish). Set 2 tablespoons aside.

2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.

3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place fish on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish is no longer translucent and flakes when touched with fork. Brush with remaining tablespoon marinade and top with the lime. Transfer to a serving platter.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Pasta with Tomato and Basil

Okay, the picture I had on here all day was bugging me. I made this again and with whole wheat pasta...for the picture!
Don't tell me you've never done that!!!

I have had a couple of really hectic days and my poor family is really paying for it this time. Last night for dinner I fed the kids panko breaded tilapia, from the freezer!!! Along side of that I served a frozen dinner roll. Nice dinner huh?

So while I was up in the middle of the night while EVERYONE else slept I was trying to do a bit of meal planning. You see my sister is coming into town for a week starting Monday and I have nothing done. No cleaning, no cooking, and certainly no grocery shopping. Thanks goodness it is only Saturday and have a full 2 days to get this all done!!!

While I was thinking about food I realized that I had not posted one of my all time favorite meals in a long time. Not because we haven't been eating it but because we are so used to eating it that it doesn't seem that special anymore. But, I bet to you guys who are not getting fresh tomatoes right now this will seem mighty special to you and you will want to book mark for use in the summer!

The absolute best thing about this dish is that you make it ahead of time and it is good served either at room temperature, with a slight chill to it or warmed up a bit! I call that pretty versatile don't you?

Pasta With Fresh Tomato and Basil (4 weight watcher points figured at 6 servings)

1 head of garlic and 2 Tbsp olive oil
3 ripe plum tomatoes (I just use whatever is tasting good right them)
1/3 C fresh basil (chopped)
1 Tbsp capers
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Salt and pepper to taste
1 box of long thin pasta (angel hair, linguine, spaghetti)

Preheat oven to 375 degrees.

• Peel of most of the paper from around the garlic head. Slice off the pointy top of the garlic. This should expose all of the cloves a bit. Place in an oven proof pan (I use a pie plate). Top with 2 Tbsp of olive oil and coarse salt. Cover with aluminum foil and bake in the oven for about 45 minutes. Allow to cool then remove the cloves and mash with a fork.
• Dice the tomatoes (if the have a ton of seeds squeeze them out).
• Add the garlic, basil, capers, olive oil and balsamic vinegar.
• Let stand for at least 20 minutes.
• Cook pasta.
• Mix sauce with pasta and serve warm or at room temperature. Add salt and pepper to taste.

Give this a try the next time you have some delicious ripe tomatoes. I know you will love it too!!!

As Always...

Judy

www.nofearentertaining.com

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Cilantro Pesto

Look at that beautiful, vibrant green color! Can't you just imagine it on a big plate of black beans and rice???

It is nearing the end of my CSA box week. Because of the holidays I have been picking up on Tuesdays. I looked in my fridge today and panicked. One of my friends is out of town and has gifted me her box. That means I have double the food coming and with New Years and all coming not too many veggies get eaten. I planned dinner to get rid of the bulk of it. I have salad greens and peppers left but I had some cilantro that I had no idea what to do with.

I started searching through my cookbooks and hit the Mark Bittman - How to Cook Everything Vegetarian and I found exactly what I was looking for. Cilantro Pesto. Let me tell you about this stuff. It is incredible. If you love cilantro like I do there is nothing better except for pico de gallo heavy on the cilantro. It was strong and filled with all the flavor that I love. Green and fresh. The garlic gave it a nice bite and I can just imagine this drizzled on tacos or nachos or topping some black beans and rice!!!

I made a double batch so that I didn't waste any of my cilantro and plan on freezing it. T. came home and tasted it for me and immediately got out the tortilla chips and started eating it by the chip load!

Cilantro Pesto - How to Cook Everything Vegetarian, by Mark Bittman

Ingredients:

2 cups loosely packed fresh cilantro
salt
1 clove garlic
3 Tbsp neutral oil, like corn or grapeseed (I used canola and it was great)
1 Tbsp freshly squeezed lime juice

Directions:

Combine the cilantro with a pinch of salt, the garlic, and the oil in a food processor or blender. Process and scrape down the sides of the container if necessary.

Add the lime juice and blend for a second; add of little water if necessary to thin the mixture, then puree.

Taste and adjust the seasoning. Serve or cover and refrigerate for up to a couple of days or freeze for future use.

To freeze this I place it in a ziploc freezer bag and press flat. Make sure all of the air is out of the bag to prevent freezer burn. Freezing it flat makes it easier for you to break off chunks as you need or want it!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Not just sitting here waiting...

This is my future pasta with tomato, basil and roasted garlic meal!

See...lots more coming!

Okay, now after yesterday's cranky ass post I wanted to show you that I am not the kind of person to just sit around and b****** about something without doing something productive to help fix my problem. I decided that as the summer got closer I needed to figure out how I was going to be able to keep eating the fresh vegetables that I enjoy so much. T. and I came up with a movable garden idea. The theory behind this is that we are now able to protect what we are growing by moving it to shelter when the sun gets too hot or our afternoon monsoons start! Unfortunately we had to do this right in the front entry area of our house so now our neighbors can all see how perfectly crazed we are!

So far though everything is doing very well and we have been able to keep it completely organic. We are able to hand water them and keep a real close eye on the herbs. The tomatoes have flourished to a point that we never thought possible. We always thought that they needed depth for their root system but we have 2 plants planted in a large size window box and they are blooming like crazy at this point. If we are able to succeed with these we are going to try several other heat loving crops like eggplant, bell peppers and zucchini.

2 different types of lettuce (one is red leaf and the other I forget) and onions growing around the sides.

Green Leaf Lettuce with onions

Red Leaf lettuce

Lots of basil, Greek oregano, cilantro and parsley!

Two nice healthy tomatoes!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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