Roasted Tilapia in Sweet Asian Chile Sauce

Hello everyone, I have to apologize for the sporadic posting. I haven’t been doing much cooking lately, sadly.

To make it up to you, I am going to share a delicious and super healthy dish: Roasted Tilapia in Sweet Asian Chile Sauce. I think it would also work great with another mild white fish, like cod or swordfish. The cool thing about this recipe is that the fish are baked in packets. The original recipe suggests using banana leaves, but I am a busy woman! I refuse to drive around specialty stores looking for banana leaves when I know for a fact that foil packets work just as well.

This technique steams the fish in its own juices and the juices of the sauce you add, meaning it doesn’t come out dry or tasteless. Just the opposite: it is flaky and moist and tender and filled with amazing flavors. And there’s another perk: easy cleanup!

I served it with a side of jasmine rice and some steamed green beans drizzled with a sesame sauce. For that sauce, I simply whisked together: toasted sesame oil, vegetable oil, soy sauce, and rice vinegar, then topped with a sprinkle of sesame seeds.

Read the recipe and the rest of the post here…

Chicken and Squash Curry

chicken and grey squash curry

Looks like I’m on a curry kick. I go through periods where I am craving some type of food and I make variations of it for a week straight before I move on to something else. I like that I get a chance to riff on one recipe and change it up a couple of ways. Although I’m sure that my parents get sick of eating the same type of food for several nights straight. Oh well, I guess they can’t complain since somebody is cooking dinner for them!

Read the recipe and the rest of the post here…

White Turkey Chili

white turkey chili with sour cream and cheddar cheese

This dish is excellent – warm, a little spicy, rich, and delicious. With everyone in the northeast still blanketed in snow, what better dish to make than a filling chili?  This dish is a great way to eat heartily if you’re trying to cut red meat out of your diet or looking for something lighter in calories but full of flavor. (especially if you top with cilantro and red onion for flavor, and avoid the cheese and sour cream)

Double (or triple) the recipe. The leftovers taste even better than the initial dish. I think it’s because the flavors have time to meld together in the fridge.

I kind of forgot about this chili and left it on the stove top too long so mine didn’t have a very liquidy texture. But it was still delicious!

Top with any combination of the following: sour cream, parsley, cilantro, green onions, cheddar or jack cheese, chopped red onions, crumbled tortilla chips, avocado, chopped tomatoes, sliced chiles, or a spoonful of salsa. It’s also excellent with some white rice mixed in.

Click here to read the recipe and the rest of the post…