July 23, 2010

Chocolate Buttermilk Biscuits

                                     about 1 dozen prep: 9 minutes / cook: 15 minutes

3 Tbsp. sugar, divided
1/8 tsp. ground cinnamon
2 cups. self rising flour
1/3 cup. butter
3/4 cup. buttermilk
1/2 cup. semisweet chocolate chips
1/4 cup. butter, melted

Preheat the oven to 425F*. Combine 2 Tbsp. sugar and the cinnamon; set aside. Combine flour and remaining 1 Tbsp. sugar in a large bowl; cut butter into flour mixture with a pastry blender until mixture is crumbly. Add buttermilk and chocolate chips, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2" thickness; cut with a 2 1/4 round cutter. Place biscuits on a baking sheet; sprinkle with sugar mixture.

Bake at 425F* for 15 minutes or until golden. Brush biscuits with 1/4 cup melted butter.

Chicken Reuben Casserole

                                               4 servings. prep. 10 mins. cook. 30 mins.

4 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
1 (14.5 oz) can sauerkraut, drained
8 deli corned beef slices
8 (1 oz) Swiss cheese slices
1 1/2 cups Thousand Island dressing
1 cup soft rye breadcrumbs
2 Tbsp. butter, melted
1 Tbsp. chopped fresh parsley

Preheat the oven to 350F*. Sprinkle chicken with salt and pepper place in a greased 9 x 13 inch baking dish.
Layer chicken evenly with sauerkraut, corned beef, and Swiss cheese. Pour dressing over top.
Combine breadcrumbs, butter and parsley; sprinkle over casserole. Bake uncovered at 350F* for 30 minutes or until golden and bubbly.

Lime Baked Fish

Prep: 8 mins. Cook: 20 mins.

6 (6oz) Tilapia, Halibut fillets 1” thick
¾ tsp. salt
½ pepper
3 Tbsp. lime juice
1 (8oz) container sour cream
1 Tbsp. chopped fresh parsley
1 tsp. grated lime rind

Preheat the oven to 400F*. Place fish fillets in a greased 9x13 inch baking dish; sprinkle with salt and pepper.
Combine lime juice, sour cream and parsley, stirring well; pour over fish.
Sprinkle with rind.
Bake at 400F* for 20 minutes or until fish flakes easily with a fork.

Baked Tilapia with Tomatoes & Olives

  • 6 Tilapia fillets
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs of fresh thyme
  • 3 tomatoes, peeled, seeded and chopped
  • 1/2 cup coarsely chopped green olives
  • 1/4 tsp. dried hot red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped red onion
  • 1 T. fresh lime juice
  1. Preheat the oven to 400 degrees.
  2. Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
  3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
  4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
  5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Serves: 6
Recipe from Rebecca Radnor and the American Tilapia Association

Tilapia Filets Sautéed in Garlic Butter and Smothered with a Jalapeno Relish

(2 servings)

2 Tilapia Filets
1 tbsp. Butter/Margarine
1 tbsp. jalapeno juice (drained from can)
1/3 cup of diced jalapenos (pickled)
1 teaspoon of red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

- Combine butter, jalapeno juice, red wine vinegar, garlic powder and onion powder
- Heat butter until melted then stir to mix thoroughly
- Dip filets completely in butter
- Place filets in warm frying pan and pour remaining butter mixture over the top
- Place jalapenos evenly in open areas of pan and sauté while filets cook
- Turn filets once only. Turning more than that may cause filets to break apart

- When the filets are done cooking, smother the top with sautéed jalapenos

* Suggested side dishes:
- Garlic & herb mashed potatoes
- Steamed veggies

Submitted by Janea Taylor
found on: http://ag.arizona.edu/azaqua/ista/Recipes/Jalapeno.htm

Oven Easy Baked Lemon Pepper Tilapia

Oven Easy® Lemon & Pepper Seafood Coating Mix seals in natural juices and adds a tasty blend of lemon and cracked black pepper to all types of fish and seafood.

Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes

1 egg
1 1/2 pounds tilapia fillets
1 package McCormick® Oven Easy® Lemon & Pepper Seafood Coating Mix

1. Preheat oven to 375°F. Beat egg in shallow dish. Dip fish fillets in egg. Shake off excess.

2. Coat fish fillets in Coating Mix to evenly cover. Place on foil-lined baking sheet.

3. Bake 15 to 20 minutes or until fish flakes easily with a fork.

Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.

per serving

Calories: 214
Fat: 6 g
Carbohydrates: 13 g
Cholesterol: 87 mg
Sodium: 560 mg
Fiber: 1 g
Protein: 27 g