Tilapia - Quick Meal in Minutes
A family friend made this for us last Fall and we have been serving it at the Inn ever since! With just a few ingredients, you have a tasty entree. Cook it on the stove top or finish it in the oven. It can be a one dish meal . . . just perfect for a last minute dish!
4 fillets of Tilapia, fresh or frozen
1 large onion, sliced
16 oz fresh mushrooms, sliced
2 T. butter (or oil)
salt & pepper
In a saute pan over medium heat, melt butter until is bubbles. Add sliced onions and mushrooms. Saute until soft and slightly browned. Push to side of pan and add fish fillets. Lightly salt and pepper the fish then cover with the sauted mushrooms and onions. Turn heat to low and cover the pan. Cook for 7-10 minutes depending on the thickness of the fillets or until they are flaky when slightly pulled apart with a fork.
Szechuan Peanut-Noodle Salad
1 pkg linguini or spaghetti
1 cup reserved pasta cooking water
salt
snow peas
1/2 cup creamy peanut butter
1 T grated, peeled fresh ginger
1/4 cup soy sauce
2 T white vinegar
2 tsp Asian sesame oil
1/4 tsp hot pepper sauce
1 small cucumber, diced
1/4 cup dry-roasted peanuts
1 green onion, chopped
shredded & diced veggies (raw or blanched)
peanut oil
1.) Cook noodles as directed on package w/salt
2.) Reserve 1 cup hot pasta cooking water before draining noodles
3.) Toss noodles in a drizzle of peanut and sesame oils then set
aside
4.) In 1" water (not the reserved water), heat to boiling &
blanch snow peas (and any other veggies you want blanched). Rinse in cold water & cut into match stick size pieces.
5.) In large bowl whisk together peanut butter, ginger, reserved
pasta cooking water, soy sauce, vinegar, sesame oil & hot pepper sauce.
6.) Add noodles to dressing & toss.
7.) Add snow peas, cucumber & other veggies
8.) Salt to taste
9.) Salad can be served warm or cold.
Enjoy!
Chicken Basil
8 skinless, boned chicken breasts
1 tsp dried or 1 Tbl fresh basil, chopped
1/2 cup dry white wine
1 14 1/2 oz can DelMonte Stewed Italian Tomatoes
1 Tbl cornstarch
| 4 cloves garlic, crushed
1/2 cup diced leeks
1 1/2 cup chicken stock
1/4 cup each olive and vegetable oils |
Sauté chicken breasts in mixture of olive oil and vegetable oil until light brown. Remove chicken breasts. Add garlic, leeks and basil, sauté lightly. Add wine and 1 cup of chicken stock, cook for 5 minutes. Add cornstarch to 1/2 cup chicken stock and continue until slightly thickened. Add tomatoes and stir, add salt and pepper to taste. pour sauce over chicken and cover, bake in 350 deg. oven for 20 to 30 minutes.
Grilled Salmon
One of the all time favorite entree’s at the inn, it makes a very nice featured dish for your next dinner party.
One 6 oz. to 8 oz. serving of salmon filet per person. Lightly brush the bottom of a pan with virgin olive oil, sprinkle with dried tarragon, paprika, seasoned salt and pepper. Lay salmon on the seasonings. Brush olive oil on the top of the salmon sprinkle with the same seasonings. Place filets on a hot grill, reduce heat to low if a gas grill and cook 4 minutes, turn and cook 4 minutes more. Place filets in clean pan, cover tightly and place in a low (250 deg) oven for about 15 to 20 minutes to finish. Top with tarragon butter as you serve. (Optional)
Tarragon Butter
Place 1/4# of unsalted butter with juice of 1/4 lemon, 1 1/2 teaspoon dried tarragon and dash of white pepper in food processor. Mix thoroughly and turn out onto wax paper. Form into a roll and chill until set. Remove paper and slice into 1/4” slices, serving one slice per filet.
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