Costa Rican-Style Tilapia with Pineapple, Black Beans & Rice

This was so easy to throw together, and was just bursting with flavor. We all gobbled it down and went for seconds--even my two and three year olds!

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup orange juice
• 1 lime, juiced
• 2 tablespoons olive oil 
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 cloves galic, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple (** I used canned pineapple, and it worked great)
• 2 limes, thinly sliced

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

(Source: Food Network: Ingrid Hoffmann; http://www.foodnetwork.com/recipes/ingrid-hoffmann/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice-recipe/index.html)

Chocolate Chip Cookie Cake

I was invited to a BBQ yesterday afternoon at the last minute, and had to come up with a dessert to take with me using ingredients I had on hand. I didn't want to do the usual chocolate chip cookies, so this was a little different take on the usual cookie. It didn't disappoint. Be sure to let it sit for four hours before serving, or the middle will be pretty gooey. Which isn't a terrible thing really; I like gooey, but it serves better and looks better on the plate if it's less gooey and more set up.

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Kosher Salt
• ½ cups Butter, Unsalted
• 1 cup Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Large Egg
• 1-¼ cup Semi-Sweet Chocolate Chips

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Add the egg, and blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 9-inch round cake pan. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Let cool for at least four hours before turning the cake out of the pan and onto a large plate.

Slice and serve. For increased deliciousness, add a scoop of vanilla ice cream and hot fudge!

Spaghetti Squash

I got a huge spaghetti squash last week from a fresh produce co-op I'm involved in (Bountiful Baskets. I basically love it, and you should check out their website to see if there is one in your area. http://www.bountifulbaskets. org). I found this recipe, and made it for dinner the next day. I wasn't sure what Dickson and the girls would think about it, but they gobbled it right and up asked for more. I consider that a success!

1 spaghetti squash, halved lengthwise and seeded

2 Tbls vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 Tbls sliced black olives

2 Tbls chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

(Source: AllRecipes: http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti%20squash&e8=Quick%20Search&event10=1&e7=Home%20Page)