Are you someone who loves seafood, but doesn’t make it at home?  This recipe may just change all of that.  I hate making it at home because it is never as good to me as it is in a restaurant.  But that was until I tried this recipe.  The fish I used was frozen and thinly filleted so I didn’t expect much.  I was pleasantly surprised at how tasty and tender the fish was.  It isn’t diet food, but it is delicious.  I’ve put it with mashed potato puree on the bottom and topped it with roasted asparagus and mushrooms.  Heaven.

MaMa’s Supper Club Tilapia Parmesan

ingredients

• 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter , room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce

Is this not the ultimate comfort dessert?

• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups sifted flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Preheat oven to 375º.

Mix first six ingredients.

Add the rest of the ingredients.

Mix well.

Roll into balls and press down with a fork dipped in sugar or flour.

Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

Happy New Year!  Did you guy eat greens or black-eyed peas?  Me neither.  Instead, I had this:

Dirty Shrimp in Butter-Beer Sauce

• 2 lbs shrimp , shelled and deveined
• 4 tablespoons butter
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt , to taste
• 1/2 teaspoon black pepper , to taste
• 1/2 cup beer

• Saute garlic and herbs in butter until garlic is slightly browned.
• Add shrimp, stirring constantly, until shrimp are pink and done.
• Pour in beer, simmer 1 minute more, and serve!

Source: Edsgirlangie

I feel that cooking sometimes means stepping outside of your comfort zone.  Oddly enough, this recipe is me doing just that.  We had a delicious canellini bean spread at Luce in Charlotte and when I saw this recipe, it reminded me of that.  I have to tell you that while it doesn’t look like the most appetizing thing on Earth, it is rather delicious!  I’m going to tip-toe outside the comfort zone more often.

Bruschetta Cannellini (The Olive Garden Recipe)

• 0.5 (15 ounce) can white cannellini beans , drained
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon balsamic vinegar
• 2 tablespoons sour cream
• salt & pepper
• 1 tablespoon extra virgin olive oil
• 1/2 loaf Italian bread
• extra virgin olive oil (to drizzle)
• 1 garlic clove , cut in half
• 1 small plum tomato , diced
• 2 tablespoons chopped flat leaf parsley (to garnish)

MIX drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

RUB grilled bread with cut half of garlic to infuse with garlic flavor.

PLACE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.