Green Beans with a Mustard & Caper Vinaigrette

Remember last year when I had a real thing for dill? Well, this year it seems to be capers. I’ve found myself putting them on everything! (Except ice cream, you should never put capers on ice cream.) I know, it’s really random…like I can’t control my own taste buds. Anyway, for those of you who also can’t get enough of capers, or anything tart and savory, this dish is for you. The flavor on these beans is powerful, so I suggest pairing it with a chicken dish or something that’s a little lighter on the taste buds.

  • 1 lb. fresh green beans
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp dijon mustard (I used Grey Poupon)
  • 1 tbsp capers
  • Dash of salt and pepper
  • Sprinkle of shredded parm cheese

Steam or boil the green beans for roughly 20 minutes until tender and bright green. Submerge in a bowl of ice water to chill, you’ll want to serve these cold. While the beans chill out, in a large bowl mix together the rest of the ingredients – white wine vinegar, olive oil, garlic, dijon mustard, capers, and the salt and pepper. Toss in the beans until full coated and top with shredded parm cheese. That’s it!

Green Beans with Capers

Happy Eating, XO.

Vanilla Pistachio Crusted Tilapia

Vanilla pistachio tilapia…try saying that ten times fast! Or try making it four times like I did just to get this recipe right. I’ve never been more determined with a recipe than I was with this one. This used to be served at one of our favorite restaurants and they replaced it with swordfish. It’s still good but just not the same without the tilapia. So, of course, I tried recreating it so I could still enjoy it along with all of you! I know you’re probably thinking “vanilla with fish?” but the sweetness of the vanilla is played right along with the saltiness of the pistachios. It’s not like you’re eating a vanilla frosting with the fish…that’s just wrong.

Now, the reason it took me four tries with this recipe is because I kept burning the pistachios. You gotta keep a close eye on it, but I promise it’s worth it. God speed!

  • 2 tilapia filets
  • 2 cups pistachios
  • 1 tbsp vanilla extract
  • 1 tbsp olive oil
  • Salt and pepper

Set your broiler to low and grease a baking sheet. Pat the tilapia dry and lightly brush the olive oil onto both sides. In a food processor or small blender, pulse the pistachios and vanilla extract together in to small bits, almost to a powder. You can also hand crush the pistachios by placing them in a plastic bag and crushing them with a mallet. (We need to get our anger out somehow…). Once combined, roll the tilapia in the pistachio mixture and place on the greased baking sheet. Cook the tilapia on the bottom shelf of your oven for 8 minutes. Turn the broiler off and keep the oven door shut for the next 5 minutes. As I mentioned earlier, keep a careful eye on it though, you don’t want it to burn.

Vanilla Pistachio Crusted Tilapia

Happy Eating, XO.

Bikini Brownies

We get it, it’s summer so no one can really indulge like they do in the winter. However, that doesn’t mean cravings for some soft and scrumptious chocolate brownies don’t arise. This is a low calorie, protein filled, and gluten-free way to make a brownie. It’s quite good paired with some berries and fresh whipped cream as well. Its a nice way to satiate the desire for dessert without packing on the bathing suit nightmare’s love handles. This is a perfect addition to a BBQ menu since it will cater to all types of food restrictions and diets.

  • 1 can of black beans (15.5 oz.)
  • 3 eggs
  • 3 tbsp. vegetable oil
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1 tsp. vanilla extract
  • 1 tsp. instant coffee (really makes things more chocolate-y but feel free to leave out)
  • 3/4 cup white sugar

Combine all ingredients in a food processor or blender until smooth (batter like consistency) Then pour into a non stick pan and bake at 350 degrees for 15 minutes. I baked mine in a muffin pan so that I could portion out 160 calorie size/serving.

brownies

Happy Eating (and swimming), XO.

 

Herbaceous Cod

I came across this recipe in search for a cheaper white fish for me to eat on weeknights. I love salmon, don’t get me wrong, but it’s literally the only fish I make. I don’t like tilapia, halibut, or catfish and Chilean sea bass is way too much for the wallet, so someone had suggested trying cod and swordfish. So that is when I took to finding a quick way to prep it and eat on a summer evening. This is real good because the fish stands up to the strength of the fresh herbs but isn’t too fishy/meaty either. I am going to work on some swordfish or mahi mahi next so stay tuned and start following the blog for updates!

  • 2 lbs. cod fillets
  • 1/3 cup real mayonnaise
  • 1/3 cup freshly grated Parmigianno Regianno cheese {no pre-grated cheese, please!}
  • 2 tablespoons each chopped fresh parsley and basil
  • 1 medium clove garlic, grated
  • salt and pepper, to taste

Preheat oven to 450 degrees. In a small bowl, stir mayonnaise together with cheese, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden.

cod

Happy Eating, XO.

Party Perfect

You guys know my two besties: Cheese and Wine?! Well they haven’t hung out in a while and what kind of food blog would we be if we didn’t impart multiple ways for them to be paired together. Don’t pull a rookie move and think that sliced cheese and crackers is what to serve at a party. This is done just as quickly and looks, tastes, and impresses much more than that tired old look. Plus it’s obviously DELISH!

  • Polenta log from Trader Joe’s
  • 1 tsp olive oil
  • 1 tbsp parmesan cheese
  • 1/4 cup goat cheese
  • 3 tbsp of half and half or cream
  • 2 tbsp basil, chopped
  • Salt and pepper to taste
  • Pine nuts, pistachios, or really any nut would work (optional)

Grab the Trader Joe’s polenta log (it’s cheap and cuts down the work a ton)! Slice into 1/8 inch rounds then cut into half moons. Brush with olive oil and grate parmesan cheese over them before sticking in broiler to make into a chip. Remember to keep an eye on them as they shouldn’t take more than 5-10 min at the MAX. While those are toasting up, whip goat cheese with the half and half or cream, add in the chopped basil with some salt & pepper to taste. I also think a nice crunch element would be to add toasted pine nuts (a handful) or pistachios to the cheese mixture.

Dollop the mixture on the cooled chip, (if its still hot the mixture will start melting) and serve!

Party Perfect

Happy Eating (And Partying), XO.