Parmesan Tilapia with Roasted Parm Potatoes

This weekend I was extremely adventurous and tried 3 new recipes!  So today is going to be a double entry!  Friday night I attempted a tilapia recipe that one of my friends finally convinced me to try.  It was a simple recipe, and Brian really enjoyed it.  However about halfway through my fish fillet I had about as much fish as I can handle.  Tilapia is a white fish.  It's relatively mild, but I am iffy about fish.  I really like sushi.  I can eat salmon and tuna without too much problem, but bring in the white fish and it's just overwhelming to me.  This recipe was good though because the marinade was super tasty and as long as I had enough of that in every bite I hardly knew I was eating fish.

Here's the recipe from whole foods market:
http://www.wholefoodsmarket.com/recipes/2243

My modifications: I used fresh basil instead of dried.  I used sour cream although I'm sure greek yogurt would be fine.  As long as it's plain.  I didn't have either tarragon or onion powder so those were omitted.

Also the marinating part of the recipe was a little odd for me. My marinade was fairly thick and not what I think of for a typical marinade.  So I just coated the tops of the fillets with the sauce and let it sit in the refrigerator for awhile (longer than 20 minutes I think).  Then it was into the broiler.  I ended up cooking mine probably 10 minutes total just because I am a coward and freak out about anything undercooked which definitely means I overcook pretty much everything.

I decided to pair the fish with a potato that I saw RR make one day.  The potatoes looked delicious!  Here's the recipe for those:
http://www.rachaelray.com/recipe.php?recipe_id=3233

I didn't make any modifications to the potato recipe although next time I think I might use an actual skillet instead of a pot.  I might also let them get crispier.  I had one potato that was slightly undercooked, but it was hard to maneuver all the potatoes in the pot.  Also the cheese distribution was awkward as well so I might sprinkle that on top of the potatoes once they make it to the plate.  I don't think I'll actually squish them next time either because I'm not sure that really adds much besides a mess.  They were delicious though and will be made again.

White Pizza

Last week I was craving a white pizza.  I decided that I should try to make one on my own.  I looked up a couple of recipes and ended up finding a Rachael Ray one.  Perfect.  I made a side salad to go with the pizza since the pizza was only cheese and bread, I figured we could use some greens.  But it was a pretty filling pizza and we ended up having 2 slices leftover.  Pizza leftover is a rare thing for us.  I used a whole wheat pizza crust already made (I don't really like messing with dough).  Next time I might try white instead.  I also just used packaged cheese pre-shredded.  My recipe called for provolone and I couldn't find any shredded so I got a bag that was mixed with mozzarella and provolone already.

Here's the recipe:
1 - pizza crust
1 L garlic clove minced (I pressed mine)
1 - 2 tbsp EVOO
1/2 cup shredded mozzarella (I definitely used more, love the cheese)
1/2 cup shredded provolone (I definitely used more)
1/4-1/2 cup shredded parmesan

Preheat oven to 500F (yes it really goes that high).  Combine EVOO with minced garlic in bowl.  Brush on oil, spreading garlic evenly over crust.  Top with cheese.  Cook for 6-8 minutes until cheese is melted and beginning to brown.

The next time I make this I think I plan on roasting the garlic in the EVOO and then spreading it on the crust.  I got some bites of fresh garlic and I think it was just too much for me.  I can see this recipe becoming a favorite fast.  It was easy and quick and tasty.  The trifecta!

Cheese Tortellini

Tonight's meal was a cheese tortellini with a bean sauce.  It's a super easy and quick meal.  And I think it's sooo yummy.  I've made this a meal a few times now, and it is quickly becoming a go-to meal.  I like to serve it with garlic bread, but really the meal can stand on it's own.  I think the sauce is a healthy substitution for alfredo sauce.

Here's the recipe:
1 - package tortellini (I use cheese, but use meat if you are a meat lover).  I get the 1/2 size package since I'm cooking for 2
1 - 15 oz can of great northern beans (or any white bean really), drained
1 clove of garlic
2/3 cup of milk
salt and pepper
oregano (probably 1 tsp worth)
2 bell peppers - use different colors!, chopped
1/4 cup of shredded parmesean cheese (I never measure this and most likely use close to 1/2 cup).  You can add more cheese to help thicken the sauce if needed (but it will thicken slightly as it cools as well).

Cook the tortellini according to the package directions.  In a food processor combine the beans, milk and garlic until smooth.  Add to skillet.  Add the cheese, seasonings and peppers.  Heat through over medium heat.

Combine the cooked tortellini with the bean sauce!  See isn't that an easy meal!  It's very fulfilling and satisfying as well.

Notes:  The original recipe serves 4 and uses 1 can of beans and 2/3 cup of milk.  Since halving a can of beans is awkward, I've always used the full amount for the sauce.  There ends up being a little extra sauce.  But it's easily used up with the garlic bread.  If making for 4, and you like a decent amount of sauce, then consider doubling the beans and milk.

Pizza Pasta Salad

First, I know it's been a few weeks, but I had back to back trips which prevented me from cooking and blogging.

Ok, now down to business.  The new meal for this week is Pizza Pasta Salad.  This was the second time that I have made this meal.  I made it up on Sunday** for Monday's dinner and left overs for lunches this week.  This is a good summer meal since it's a cold dinner.  Being in hot, humid Houston I'm always looking for cool meals like this.  (**So I wrote this blog and then forgot to publish.  Oops.  I made this a week ago and have a new recipe to share in my next blog!)

I think the next time I make this I might do 2 sweet peppers in different colors.  I also might leave the olives whole instead of chopping them or I might leave them out all together.

Ingredients:
Salad:
Sausage (or pepperoni) - I used pre-cooked sausage, 1 link (2 come in the package)
mozzarella - cubed (I used the whole ball which is ~6 oz I think)
1 cup mushroom, sliced
2 lbs tomatoes (I used 1 large tomato and 1 medium guy), chopped
1 sweet pepper (yellow this time and it added color nicely), chopped
1/2 red onion, chopped
1/2 cup olives, diced (but again I think it's better to leave them whole or maybe halved; oh I used both green and black, but I think black work better for this)
1/2 lb pasta, cooked and drained (and drizzled with EVOO to keep from sticking) I used rotini this time
Vinaigrette:
6 tbsp EVOO
2 tbsp balsamic vinegar
2 cloves garlic, pasted (this is where you dice it and then smush it really well with the side of you knife)
salt & pepper
seasonings (I used Italian seasoning and oregano)

Salad - mix all the ingredients together!  Vinaigrette - mix vinegar with seasonings and garlic.  Whisk.  Stream in EVOO.  This should combine (the original recipe says thicken, but I don't really see this).  Then drizzle the vinaigrette over the pasta salad.  Chill and serve cold!