Tilapia DeJonghe

Tilapia DeJonghe
(a twist on the traditional Shrimp DeJonghe)
adapted from THIS recipe

2 lbs tilapia fillets
1 cup dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 11x 13 inch casserole dish.
Place tilapia evenly in the casserole dish. Pour wine over the tilapia.
Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs.
Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
Bake in preheated oven for 20 minutes, or until tilapia is firm and topping is golden brown. Serve immediately.

German BBQ Potato Salad

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Joelen’s German BBQ Potato Salad
recipe adapted from HERE


6 large potatoes (about 2 pounds)
1 cup Bermuda onions, chopped
3 tablespoons fresh parsley, chopped
2/3 cup rice wine vinegar
1/3 cup water
1/3 cup salad oil
4 strips bacon, cooked and crumbled
1 egg
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper

Thoroughly wash potatoes and boil with the skins on until tender (about 25 minutes). Remove potatoes from pan and drain the water. Return the potatoes to the pot and place over a low heat shaking constantly to dry the potatoes. Peel and chop potatoes into 1/4-inch pieces. Place potato pieces in a large bowl and toss with onions, parsley, salt and pepper. Set aside. Meanwhile combine the vinegar, water and sugar in a small sauce pan and bring to a boil. Whisk egg in a bowl and pour the vinegar mixture over top while stirring. Add salad oil and stir. Pour this mixture over potatoes and place in a large skillet or pot over a low heat. Cook until evenly heated. Top with crumbled bacon.

Baked Chicken Ruben

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Joelen’s Baked Chicken Ruben
recipe HERE


6 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 1/4 cups thousand island salad dressing
1 tablespoon chopped fresh parsley

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

WW: Eggplant Rollatini with Tomato Basil Sauce

For dinner tonight, I had a special guest over… my 6 year old nephew. To keep things healthy yet kid friendly, I made something similar to a lasagna (a favorite of my nephew’s) – Eggplant Rollatini. Little did he know that it was completely vegetarian! I served this with a baked bone-in chicken breast, seasoned with italian seasoning. Thankfully it was a hit and he enjoyed it… so did the rest of the family.

*Tip: You could make this in advance and is freezeable too, just like a traditional lasagna!

Eggplant Rollatini with Tomato Basil Sauce
courtesy of Weight Watchers Best Eats cookbook

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 450F degrees. Spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.

To make the sauce, heat the oil in a medium saucepan over medium hat. Add 2 cloves of the garlic and cook, stirring occassionall, until fragrant. about 30 seconds. Add the tomatoes and 2 tablespoons of the basil; bring to a simmer. Cook until thickened, 10 minutes.

To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion, and remaining 1 garlic clove; cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl; allow to cool slightly. Stire in the ricotta, parsley, egg, remaining tablespoons basil, 2 tablespoons of the Parmesan, the salt and pepper.

To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place 2 tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, ina single layer in the baking dish. Spoon the remaining sauce over the rollatinil sprinkle with the remaining 1 tablespoon Parmesan. Bake until heated through completely, about 25 minutes.

Serves 4
Serving size: 2 rollatini
WW Points value: 3 Points

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade
shared at the event by Linda
recipe from here

For the tapenade:

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine.
Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Mejillones a la Vinagreta

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Mejillones a la Vinagreta
(Mussels Vinaigrette)
shared at the event by Teresa
recipe from here

2 1/2 dozen mussels, scrubbed and beards removed
Shredded lettuce
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp vinegar or lemon juice
Dash of red pepper sauce
Salt to taste

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Patatas Bravas

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.


Patatas Bravas

unpictured
shared at the event by Tricia
recipe from here

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying

The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.