Ginger and Cilantro Baked Tilapia

Keeping with healthy dishes this week, we're making Ginger and Cilantro Baked Tilapia.

Not only was it easy to make, but it didn't take much prep work either. I would recommend this if you're short on time, and looking for something healthy to eat. The flavors of the fish were very refreshing because of the ginger and cilantro, and the jalapeno gave it a bit of a kick. The sauce gave the fish a touch of sweetness, and overall had a bit of an Asian flavor to it.

INGREDIENTS: Sesame Oil, Kosher Salt, Pepper, Soy Sauce, White Wine, Garlic, Ginger, Jalapeno, Tilapia fillets, Cilantro

The recipe said to use a food processor to finely chop the garlic, jalapeno, cilantro, and ginger. Since my boyfriend does not have one, I chopped the items as finely as possible. Here is the final sauce before pouring over the salt and pepper seasoned tilapia

After baking at 475 degrees for 10 minutes

Argo Tea

Blizzard Watch. That's all I can say. It's highly probable that my boyfriend and I will not be going to Toronto anymore to celebrate Chinese New Year, due to Nemo. :( We're expecting 18-24 inches of snow.

I went to the supermarket to stock up and food, and never in my Trader Joe's experience have I ever seen what I saw. Right when I walked in, the check-out line started. The line snaked around the entire perimeter of the store and there was barely any meat left on the shelf. Scary. I went to Shaw's after and I saw newscasters inside interviewing shoppers! People were stocking up on foods left and right as though the world was coming to an end!

I very happily found this though...

Mojitea: Lime + Mint Tea + Pure Cane Sugar

Carolina Honey: Wildflower Honey + Black Tea + Lemon

Argo Tea is originally from Chicago, but I had my first sips in the New York location in the Flat Iron district. They use high quality loose leaf teas and all natural ingredients to make delicious drinks!

Trader Joe's

I love Trader Joe's. I read an article a bit ago saying they have one of the largest cult followings. (I may or may not be part of it...)

But anyways, one thing that I love about them is that they sample different wines and cheeses in-store every week/month, respectively. I happened to love both offerings so much that I  had to buy them both!

Amusant, Bubbly Pink Moscato

Made primarily with Moscato grapes, and has flavors of apricot, peach, bergamot (similar to Earl Grey tea), a touch of mint, and hints of orange blossom.

Unripened Semi-Soft Brie Cheese

This cheese, from Northern California, uses extra rich Jersey and Holstein cow's milk,  European cultures to create the signature Brie flavors, and extra cream - making this a triple cream Brie. 

**Unripened = without the rind**

 

Lastly, I was so excited to see them selling bags of Blood Oranges! 

Since it is still winter, seeing the blood oranges (and the very barely cheaper prices in fruit) gives me a glimmer of hope that Spring is on its way!

Leftover Night

Since my boyfriend and I are heading to Toronto this weekend to visit my family for Chinese New Year, we're trying to eat as much leftover food as possible. Since we were pretty glutinous this past weekend - the Churrascaria, the roasted chicken, and the usual spread for the Superbowl (including these), we decided on eating foods that are not so bad for you this week.

For tonight's dinner, I'm roasting the rest of the vegetables in the fridge. This includes, onions, carrots, parsnips, and red potatoes. I have a hard time finishing fresh herbs while they're fresh, so I added some of the leftover rosemary and thyme, then added salt, pepper, garlic powder, and olive oil. I set the oven to 450 degrees, and roasted them for about 30 minutes.

 

Pigs in a Blanket

Happy Superbowl Sunday! Go 49ers!!!!

We decided to do a potluck for the Superbowl. Each of my friends are going to contribute something to eat, and we made a big effort to have everyone bring something different (read: we had 3 bean dips last year). I'm making Pigs in a Blanket - I used a different sauce than this recipe used, and I made a few other alterations to the original recipe that you'll see below.

I had a friend call me on short notice that she was in town and wanted to meet up for coffee. Since I wouldn't be able to go home and make the food from scratch, I'm going to do it the next best way. Thanks you ready make crescent rolls!

INGREDIENTS: Crescent Rolls, Hot Dogs, Whole Grain Mustard, Honey, 1 Egg

Alteration #1:

I used a different sauce than the original recipe. I got the recipe from here

 1/4 cup Whole Grain Mustard and 1/4 cup Honey to make the sauce above

 Brush each roll with some whole grain mustard, then roll it up with the hot dog.

Alteration #2:

The original recipe said to cut each triangle into thirds, but because I used regular hot dogs [and halved those] I decided to keep the original size of the triangles

Alteration #3:
To add some extra flavor, I used smoked hot dogs instead of cocktail franks or plain hot dogs

Before placing in the oven, brush the tops of each Pigs in a Blanket with an egg wash

Cook at 350 degrees for 15 minutes

Gourmet Shops: Cardullo's

The best thing about gourmet shops is that they're fun to browse. You can always find that will pique your interest - international food items, unique meats, and brands that you won't be able find in any conventional supermarket. Here were some of my favorite finds:

I don't know how I feel about this...

I've never seen any store sell actual honeycombs

My favorite candy as a child! The funny thing is, they're Swiss made candies to help sooth your throat and voice. Whoops!

Garlic-Roasted Chicken with Root Vegetables

Two weekends ago, I was lazing around watching the Food Network. On comes the episode where Giada de Laurentiis is cooking chicken three different ways, and I loved how simple it was to make her Garlic-Roasted Chicken with Root Vegetables recipe. What's great about the recipe is that you don't need a million ingredients, and for the ingredients you do need, they're things that you can easily incorporate into other dishes.

The ingredients

Getting ready to mix the herbed butter (at room temperature, of course)

Getting ready to toss the root vegetables together with the herbs/spices and olive oil

Right before putting the chicken and vegetables in the oven

An hour and a half later, we're left with crispy skin, succulent meat, and deliciously roasted vegetables! Bon apetit!