Stuffed Tilapia

I've been looking at my computer for the last 5 minutes trying to figure out what recipe I'm going to post. Why? Because I have gotten so far behind on posting the things I've been making. I made this tilapia probably about a month ago. Since I made it for my family, I kept the filling dairy free, but it would be great with some yummy cheese in the mix.


Stuffed Tilapia
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6 tilapia fillets
Salt and pepper
1 T extra virgin olive oil, divided
2 c mushrooms, chopped
4 c packed baby spinach
1 garlic clove, minced
1/4 c walnuts, chopped
Pinch nutmeg
28 oz tomato puree
1/2 onion, minced
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
Red pepper flakes, to taste

In a medium pot, heat 1 teaspoon oil over medium heat. Add minced onion to the pot and let sweat for 2-3 minutes. Add garlic, oregano, basil, salt, pepper, and red pepper flakes and let saute for another minute. Stir in tomato puree and let simmer for 10-15 minutes, stirring occasionally. In a large skillet, heat remaining 2 teaspoons of oil over medium heat. Saute mushrooms for 6-7 minutes, or until browned. Add garlic and let saute for another minute. Stir in spinach, salt, pepper, and nutmeg. Let spinach wilt, about 2-3 minutes. Mix in walnuts. Season tilapia with salt and pepper. Put 1-2 tablespoons of filling on the thick part of each tilapia fillet and roll tilapia over filling. In a small casserole dish, spread a thin layer of the tomato sauce. Lay each stuffed tilapia fillet in baking dish, with seam side down. Top stuffed tilapia with the rest of sauce. Bake tilapia in a 375 degree oven for 12-15 minutes, or until tilapia is cooked through and flaky.

Guinness Braised Short Ribs

I always aspire to make holiday themed foods throughout the year, but all too many times just don't get around to it. But this year, I at least somewhat achieved that goal with this Irish influenced dish. I just happened to make it for my boyfriend, Stephén, last week. Either way, he loved it.


Guinness Braised Short Ribs
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2 t extra virgin olive oil
2 lbs beef short ribs
Salt and pepper
1/2 onion, sliced
1 carrot, cut on bias
1 T fresh thyme
Red pepper flakes, to taste
2 gloves garlic, minced
3 c low-sodium beef broth
12 oz Guinness
1/2 lb red potatoes, halved

Heat oil in a dutch oven on the stove over medium heat. Season short ribs with salt and pepper. Sear ribs for 4-5 minutes per side. Remove ribs from the dutch oven. Add onion, carrot, thyme, red pepper flakes, salt and pepper to dutch oven. Saute for 2-3 minutes, or until slightly tender. Add garlic and let cook for 1 minute. Pour 1 cup of beef broth to dutch oven and scrape up the brown bits on the bottom of the pot. Add the rest of the broth, the Guinness, the ribs and their juices to the dutch oven. Turn the heat up to medium high and bring to a simmer. Let simmer, uncovered for 15 minutes. Cover and cook in a 350 degree oven for 1 hour and 15 minutes. Add the red potatoes, salt and pepper to the dutch oven. Recover and let cook for another 30-35 minutes, or until potatoes are tender.

Sauteed Broccoli, Squash and Mushrooms

I give my boyfriend, Stephén a hard time about being anti-vegetables. But I must admit, I'm not the biggest fan of veggies myself. But for some reason I have been obsessed with these sauteed broccoli, squash and mushrooms lately. Seriously, I've been eating them like it's my job. I don't know what's wrong with me. I'm sure I will tire of them soon, so I'll just go with it while it lasts.


Sauteed Broccoli, Squash and Mushrooms
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2 t+ extra virgin olive oil
1 pint cremini mushrooms
1 yellow squash
1 broccoli crown
1 shallot
Salt and pepper
1 clove garlic, minced

Quarter mushrooms, slice squash down the middle and cut them in half moons, trim broccoli into bite size pieces and thinly slice the shallot. In a large skillet, heat oil over medium high heat. Add mushrooms to skillet and saute for 4-5 minutes, or until browned. Add more oil if needed. Add squash, broccoli and shallot to the skillet. Season with salt and pepper. Saute for 4-5 minutes, stirring occasionally until vegetables are tender. Stir in garlic and cook for 1 more minute.

Agave-Walnut Chicken

I had every intention of posting this recipe last week. Especially since I made it about two weeks ago, but somehow time just got away from me. I don't know what happened. Maybe this week will be better, though it doesn't seem to being shaping up that way. By the way, this was a big hit with my picky eater niece, Siena.

Agave-Walnut Chicken

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adapted from Rachael Ray Mag

1 1/2 lb chicken drumsticks

Salt and pepper

2 t extra virgin olive oil

1 c walnuts, chopped

1 c chicken broth

1/4 c apple cider vinegar

3/4 c agave nectar

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side, totaling 20-25 minutes, or until cooked through. Remove chicken from skillet. Add vinegar to skillet and use a wooden spoon to scrap up the brown bits. Stir in chicken broth, agave nectar and walnuts. Add chicken back to skillet, turning to coat with sauce and let simmer for 5 minutes.