Thursday, February 12, 2015

White Fish Simmered in Bruschetta Sauce

Tilapia Bruschetta

 Summer cooking for me is all about bright, fresh flavors and loads of veggies. This dish is easy, quick, healthy and so delicious! It became a fast favorite in our house. But it is so versatile that it quickly became a year-round fav, too!

Do not forget the nice crusty bread to sop up all that saucy deliciousness!

Choose any veggies you like!

This summer we discovered a new favorite way to enjoy fish -- it is quick, easy and delicious. I was pleasantly surprised to find as we moved into fall and now our frigid winter months, that the dish still pleases in all the seasons. What I thought would originally stay as a wonderful fresh summer meal, has proved that it can cross the seasons for us!
What you need:
white fish, I tend to do one fillet per person (we have used tilapia, mahi mahi, and cod, all are great)
chopped veggies (whatever you choose or have on hand)
bruschetta (homemade or store-brought)
white wine and/or broth
capers (optional)
Preheat over to 350. 
In a large skillet (oven-safe or wrap your handle in foil), heat a little olive oil and sauté your chopped veggies with a little chopped garlic (this is a great way to use up leftovers and/or whatever you have on hand). I love to add lots of veggies! The great thing about this recipe is that you can use whatever you like or whatever you have on hand. It is so versatile.
Put the veggies to the side and quickly brown the fish on each side.  Add brushetta and wine and heat. As liquid is boiling, add the veggies back in.

Just a few ingredients and easy steps = perfect meal!

Place in the dish in the oven to finish. Bake until the white fish is opaque (about 10-15 minutes). You can sprinkle the capers on or serve them on the side so people can top themselves.

Serve right from pan or over a dish of hot rice or orzo.

We like it with a salad and some crusty bread for sopping up the sauce. Enjoy!

Easy enough to be a staple, beautiful enough for company.

Sunday, February 1, 2015

Sweet Bride's Easy Spicy Mexican Chicken Soup

This recipe comes from a "Stovie" friend of mine in Southern California. (A stovie is a person who collects and restores classic camping stoves.) We've made it at home and at the campground.  
Good eating, Manny


  • 2-3 Cups cooked and cubed chicken (I roast chicken breasts, cool then cube)
  • 4 cups chicken broth (you can make your own or use Imagine or Kitchen Basics chicken broth as they are both really good).
  • 2 cans of Cream of Chicken Soup (like Campbell’s Healthy Choice with the lower sodium)
  • 1/2 cup white wine
  • 2 cans Rotel Mexican style tomatoes (these are spicy but really good cooked tomatoes). If you are worried about the heat, then use 1 can of the Rotel tomatoes and 1 can of fire-roasted tomatoes.
  • 1- 4 oz. Can of diced green chilies
  • 1 can of white corn, or you can cut the corn off of 2 ears, depending on the season.
  • 1-1/2 tsp. ground cumin
  • 1 onion, cut into bite size pieces
  • 1 carrot, cut into bite size pieces
  • 1-2 Tablespoons of olive oil
  • Chopped Cilantro
  • Kosher salt to taste
  • Pepper to taste
  • 1-2 avocados

Roast the chicken breasts in a 350° oven until almost done. Let the chicken cool. Strip off the skin and discard. Cube the chicken and set aside. You could also use a pre-cooked chicken but I like using the breast meat.

In a stockpot or Dutch oven, sauté the onions, carrot and cumin until the onions are almost clear. Add the chicken stock, wine, cream of chicken soup, corn, tomatoes and diced chilies. Simmer until the carrots are done. Add the chicken and some chopped cilantro. Bring back to a simmer and taste. Adjust seasonings and simmer from 30 minutes up to 2 hours.

To serve 4-6 people: Ladle the soup in a bowl and top with chopped avocado and chopped cilantro. I make corn bread to go with this soup. If you want a heartier meal add a good salad.