Fish in a Bag Tilapia Recipe . . . Red Lobster

Red Lobster is one of my favorite restaurants!

Personally, I can't visit without ordering their
fried shrimp with a baked potato and house salad.

This recipe is one of my aunt and uncle's favorites
and was no longer on the regular menu
the last time we visited.

However, they were extremely accomodating
and made it special to order for them.

This recipe is for my aunt and uncle!

Ingredients (makes 4 servings):

8 sheets parchment paper

4 servings Vegetable Mix (see recipe below)

12 lemon wheels, each cut into 1/4" pieces

4 thyme springs, approximately 3-5" each

1 tsp. Chef Paul Prudhomme’s Blackened Redfish Magic™

4 8-10 oz. pieces of tilapia, skin off

Vegetable Mix Recipe:

1 medium red onion, cut into half slices

1 medium red pepper, cut into 1-1 1/2" x 1/4" strips

2 stalks of celery, sliced into 1/4" pieces

8 oz. carrot slims

2 tbsp. of McCormick's “It's a Dilly” Seasoning Blend™

2 baking potatoes

2 tsp. kosher salt

1 tsp. black pepper

2 tbsp. fresh thyme, chopped

1 tsp. Chef Paul Prudhomme's Vegetable Magic

Preparation

Vegetables:

Wash all vegetables.

Peel the onion and cut in half.
Slice into 1/4" half moons.

Cut the red pepper into 1-2" long
by 1/4" wide strips.

Trim the celery and cut into 1/4" pieces.

Cut the potatoes in half in the middle and
then into 1/6 ths. Steam potatoes for
approximately 8 to 10 minutes or until tender.

Cool in ice water to stop cooking.

Once cooled, drain well.

Place all vegetables into a mixing bowl.

Add the following to the vegetables:

It's a Dilly seasoning blend, kosher salt,
ground pepper, chopped thyme and
Chef Paul Prudhomme's Vegetable Magic.

Mix well.

Fish:

Make 3 to 4 1/4" slices approximately 1/2" apart.
This will ensure even cooking.

Brush with liquid butter and then
season with kosher salt.

Lightly sprinkle Chef Paul Prudhomme's
Blackened Redfish Magic on the fish.

Layering the Bag:

Brush each piece of parchment paper lightly
with liquid butter (one side only).

Place 1/4 of the vegetable mixture in the
center of one sheet of parchment paper.

Place one piece on top of the vegetable mixture.

Place three lemon wheels across the fish.

Place one large thyme sprig on top.

Repeat with the other three pieces of fish.

Sealing the Bag:

Place one sheet of the buttered parchment paper
on top of one piece of fish.

Crimp the two sheets of parchment paper like a
piecrust until the bottom and the top are completely sealed.

Repeat with the other three pieces of fish.

Cooking:

Place the bags onto a cookie sheet.

Cook in a 450-degree oven for
approximately 12 to 15 minutes.

To check the temperature, insert a probe into
the side of the bag until you have reached
the middle of the fish. The temperature of the fish
should be between 140-150 degrees.

Place the bag onto a plate.

Slice the parchment open right at the table to enjoy!

Source: Red Lobster

How to oven-dry tomatoes

Prepare:

Roma tomatoes are best for oven-drying.

Remove their stems, rinse them under water and pat dry.

Cut the tomatoes in half lengthwise. Core and remove the seeds.

Line a baking sheet with parchment paper.

Place the tomato halves, skin side down, on the parchment.

Bake:

Preheat the oven to 200 degrees.

Bake for 8 to 10 hours for tomatoes that are about 3 1/2 inches long.

Smaller tomatoes will take less time.

Start checking them after about 6 hours.

The tomatoes should be drying out and shriveling.

When done, they will be reddish-brown flat pieces about 1 1/2 inches long.

Store:

Keep them in the refrigerator for about a month or in the

freezer for six months for best quality.

Use:

Rehydrate them in hot water. Use kitchen scissors to cut them

and use on pizzas and in sauces, soups and pasta dishes.

Source:

Susan M. Selasky

Detroit Free Press Test Kitchen
July 28, 2010

California Tamale Pie

1 lb. lean ground beef

3/4 cup yellow cornmeal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can tomatoes; cut up

16 oz. frozen corn, drained

2-1/4 oz. can sliced ripe olives,
sliced and drained

1 cup cheddar cheese, grated

In skillet, cook meat until crumbly; drain.

In large bowl, mix cornmeal, milk and egg.

Add drained meat, dry chili seasoning mix,
seasoned salt, tomatoes, corn and olives.

Pour into slow-cooking pot.
Cover and cook on high for 3-4 hours.

Sprinkle cheese over top.

Cook another 5 minutes.

No-Bake Turtle Cheesecake

From the Pillsbury website...


Prep Time: 20 min ; Start to Finish: 3 hr 20 min
Makes: 16 servings

Keep cool while you make a crowd-size cheesecake. No baking required!

Crust

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling

2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired


1 . In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2 . In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3 . Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4 . To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Chicken Parmesan Filled Shells

Ingredients:

1-1/2 cups ricotta cheese
1 egg
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese, divided
2 cups cooked, shredded chicken
16 jumbo pasta shells, cooked and drained
2-3 cups spaghetti sauce



Directions:

1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4 cups Mozzarella cheese and chicken.

2. Preheat oven to 350º.

3. Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Yield: 4-6 servings.

Root Beer Float Cake

Root beer floats . . . one of my all time favorites. One of our favorite cafes has recently introduced their soda fountain . . . I was so excited to see they added root beer floats to their menu. We have made it a tradition to visit the cafe after work on Friday afternoons . . . the root beer float is my TGIF treat, a reward for making it through another stressful week of work. Can't wait to try this cake . . . will post comments after we have made it . . . post your comments if you try it out before we do.

Ingredients

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup canola oil 2 eggs
1 envelope whipped topping mix (Dream Whip)


Directions

In a large bowl, combine dry cake mix,
1-1/4 cups root beer, oil and eggs.

Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean.

Cool completely on a wire rack.

In a small bowl, combine the whipped
topping mix and remaining root beer.

Beat until soft peaks form.

Frost cake.

Store in the refrigerator.


Yield: 12-16 servings.


Nutrition Facts:
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat),
27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Source: Quick Cooking May/June 2000, page 40

Pasta-Broccoli Salad

Ingredients:

1/4 cup Sour Cream
3/4 cup Mayonnaise
1/3 cup Scallions, sliced
2 tablespoons fresh Dill (or 1 teaspoon dried)
8 ounces medium Shell Pasta, cooked
3 cups Broccoli Florets
1 1/2 cups Red Pepper, thinly sliced


Dressing:

Mix sour cream, mayonnaise, scallions, and dill.


Combine cooked pasta, broccoli, and peppers.

Spoon in dressing and toss gently.

Cover and refrigerate until ready to serve.




Recipe source: Cooking Light

Photo: Randy Mayor; Styling: Mary Catherine Muir