The Menu
Tilapia Parmesan Sauté
Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette
Chocolate Cookie Cupcakes
The Recipes
Tilapia Parmesan Sauté
Source Unknown
Makes 4 servings.
4-6 Tilapia fillets or other fish
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder
Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large sauté pan and add olive oil, butter, and lemon. Sauté fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on
fillets and sauté each side for another minute, then serve.
Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette
Adapted from A Taste of the Season by Diane Rossen Worthington (Chronicle Books)
(Serves 6)
This is a wonderful cold-weather first-course salad. Crisp apple slices sweeten Belgian endive and toasted walnuts. Dried figs add a fruity richness to the vinaigrette.
1 cup coarsely chopped walnuts
10 Belgian endives, cores removed and sliced lengthwise into thin strips
2 Fuji or Pink Lady apples, peeled, cored, and cut into thin strips
Dressing--
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/2 cup dried figs, finely chopped
1. Heat a small skillet over medium-low heat. Add the walnuts and toss gently for about 2 to 3 minutes, until they begin to brown lightly and become fragrant. Remove from the heat.
2. In a salad bowl, combine the endive and apple strips. Sprinkle over the walnuts.
3. To make the dressing: In a small bowl, whisk together the mustard, vinegars, and salt and pepper. Whisking constantly, slowly add the oil until incorporated. Stir in the figs. Taste for seasoning.
4. Pour the dressing over the salad and toss to coat well. Serve on salad plates.
Advance Preparation:
This may be made up to 2 hours ahead through step 3. Make sure to cover the salad tightly with plastic wrap so the apples won't turn brown, and refrigerate. Leave the dressing, covered, at room temperature.
Chocolate Cookie Cupcakes
1 package white cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies(about 9 cookies)
1 can (16 ounces) vanilla frosting
Additional crushed cream-filled chocolate sandwich cookies
Combine the cake mix, water, oil and egg whites in a mixing bowl. Beat on low speed until moistened. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper lined muffin cups two thirds full.
Bake at 350 degrees for 18 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Sprinkle with cookie crumbs.
Tilapia Parmesan Sauté
Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette
Chocolate Cookie Cupcakes
The Recipes
Tilapia Parmesan Sauté
Source Unknown
Makes 4 servings.
4-6 Tilapia fillets or other fish
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder
Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large sauté pan and add olive oil, butter, and lemon. Sauté fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on
fillets and sauté each side for another minute, then serve.
Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette
Adapted from A Taste of the Season by Diane Rossen Worthington (Chronicle Books)
(Serves 6)
This is a wonderful cold-weather first-course salad. Crisp apple slices sweeten Belgian endive and toasted walnuts. Dried figs add a fruity richness to the vinaigrette.
1 cup coarsely chopped walnuts
10 Belgian endives, cores removed and sliced lengthwise into thin strips
2 Fuji or Pink Lady apples, peeled, cored, and cut into thin strips
Dressing--
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/2 cup dried figs, finely chopped
1. Heat a small skillet over medium-low heat. Add the walnuts and toss gently for about 2 to 3 minutes, until they begin to brown lightly and become fragrant. Remove from the heat.
2. In a salad bowl, combine the endive and apple strips. Sprinkle over the walnuts.
3. To make the dressing: In a small bowl, whisk together the mustard, vinegars, and salt and pepper. Whisking constantly, slowly add the oil until incorporated. Stir in the figs. Taste for seasoning.
4. Pour the dressing over the salad and toss to coat well. Serve on salad plates.
Advance Preparation:
This may be made up to 2 hours ahead through step 3. Make sure to cover the salad tightly with plastic wrap so the apples won't turn brown, and refrigerate. Leave the dressing, covered, at room temperature.
Chocolate Cookie Cupcakes
1 package white cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies(about 9 cookies)
1 can (16 ounces) vanilla frosting
Additional crushed cream-filled chocolate sandwich cookies
Combine the cake mix, water, oil and egg whites in a mixing bowl. Beat on low speed until moistened. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper lined muffin cups two thirds full.
Bake at 350 degrees for 18 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Sprinkle with cookie crumbs.
