Lemon Pesto Tilapia with Roasted Tomatoes

When I saw the title of this recipe on EllaSaysOpa's blog - "Fish for people who don't like fish" - I thought, that is me!! I have lived in Florida my entire life but I have never really been able to accept fish as a part of my diet. I love tuna fish salad and I will eat shrimp if it's breaded, but that's been the extent of my fish-eating until lately. I've been trying to eat more fish since it is good for you, it's a nice change from chicken or red meat, plus B loves it. So I gave this recipe a try since I do love pesto and lemon flavors (as you can tell, it's a common ingredient in my other recipes). Well it came out great and B loved it too! He wanted me to make more, but I only bought 2 piece of fish. Now I know for next time. :) This recipe took probably only about 20-30 minutes to make which goes along with my quick and easy philosophy, so I definitely recommend it to all of you other lazy chefs out there who are like me!

Tilapia with Lemon Pesto and Oven Roasted Tomatoes from Ellysaysopa
Serves 2

1/2 pint cherry or grape tomatoes
5 cloves garlic, peeled/smashed (I used onion powder and some other dry spices instead because I didn't have garlic)
2 tsp. olive oil
2 Tbsp refridgerated pesto sauce
1 lemon
2 tilapia filets, about 6 oz.
salt and pepper

Preheat the oven to 425. Toss the tomatoes and the garlic with the olive oil and some salt and pepper. Roast for about 10 minutes.

Meanwhile, juice the lemon and reserve both the juice and the juiced lemon. To the juice, add the pesto and stir to combine. Season the tilapia with salt and pepper and then spread the pesto mixture on top of the fish.

Take the pan of roasted garlic and tomatoes out of the oven and nestle the cut lemon into the pan. Place the tilapia on top of the lemon and tomatoes and put back in the oven for about 10 minutes, or until the fish is flaky and no longer opaque. Spoon the tomatoes over the fish.

Nutritional Information per Serving: Calories: 282 / Fat: 13.5g / Carbs: 10.6g / Protein: 33.8g

Too good to Passover.. Chocolate Kiss Cookies

I completely forgot to post this recipe a few weeks ago when I made it for Passover. So B and I are not the most religious people, I'll admit. But we do appreciate our Jewish culture and our roots, and I happen to be a big fan of some of the food (matzoh ball soup, noodle kugal, challah, etc.).

After my mom converted to Judaism 20-something years ago, she went to a Jewish cooking class because she loves to bake and wanted to learn some recipes she could make for holidays. She has been making these chocolate kiss cookies for years and they are really yummy. They are very rich and chocolate-y. Even though they are specifically made for Passover (because they don't contain flour or yeast), I think they are delicious for everyday entertaining as well!

The key is making sure you don't let the cookie dough be exposed to the air very long and that you spoon them quickly and bake right away.














Passover Chocolate Kisses

1 small package chocolate chips
2 egg whites
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup coconut
1/2 cup chopped walnuts
1/2 tsp. white vinegar
1/8 tsp. salt

Melt chocolate in microwave according to directions on package, and cool. Beat egg whites and salt until foamy. Add sugar, 2 tablespoons at a time, beating after each. Continue beating until mixture stands in stiff peaks. Add vinegar and vanilla, beat well. FOLD in coconut, nuts, and melted chocolate. Drop from teaspoon onto greased baking sheet. Bake 350 degrees for 10 minutes. Do not overbake.
Makes about 30 cookies. Takes appx. 20 minutes total.

Sweet Blackberry Chicken

B and I just got back from a cruise this morning and we definitely brought back a few pounds from all of those buffets. I decided this week I would cook some lighter foods and try to be a bit healthier since both of us started working out again and are trying to get back in shape. I was inspired by this dish from Ellysaysopa's blog - although I altered it a little as I usually do to most recipes I make.
I have to say it came out pretty good. It was different and at first B wasn't sure if he liked it... but 4 pieces of chicken later I think he decided he did! I added the goat cheese because I love cheese, and I especially love cheese mixed with fruit. The sweetness of the sauce is offset by the saltiness of the cheese. If you don't like goat cheese it can definitely be left out of the recipe. I actually did not use it on my husband's chicken because he won't even try goat cheese (he is a very picky eater). But the picture shown is my piece which obviously is covered in it.

















Blackberry Chicken

Ingredients
4-6 chicken filet cutlets
dry thyme, salt, and pepper for seasoning
2 tbsp's balsamic vinegar
4 tbsp's blackberry preserves
sliced goat cheese

Directions
There are two methods - in the inspiration blog, the chef sauteed her chicken in olive oil after coating with the spices. My husband is really into grilling so in our recipe, we grilled the chicken after coating in the spices. I'm sure either way is fine!

Sauce:
In a low heat saucepan, mix the balsamic vinegar with the blackberry preserves. Do not overheat or you will burn the sauce. When chicken is done cooking, top with sauce and slices of goat cheese.