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Cheesy Tilapia Bake - Recipe for Pinterest

Cheesy Tilapia Bake

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Cheesy Tilapia Bake

4 Tbsp olive oil
1/4 cup butter
1 Tbsp lemon juice
1 Tbsp fresh or minced garlic
½ of a medium sized onion, sliced
1 Tbsp fresh or dried oregano
1 medium tomato, chopped
1 pound fresh mushrooms, sliced
1 small can sliced black olives or 8 chopped kalamata olives
4 ounces provolone cheese, sliced
6 tilapia filets
Fresh flat leaf parsely, coarsely chopped

Sauté minced garlic, onion and oregano in olive oil, butter and lemon juice over medium heat until onions are tender. Add tilapia and cook until both sides are just brown. Remove the fish and place in a casserole dish. Add mushrooms, tomatoes and olives to the pan for about 5 minutes.
Pour the sauté mixture over the tilapia fillets. Cover casserole and place in the oven at 325 degrees for 30 minutes. Remove the cover and place sliced cheese over the contents. Bake uncovered at 375 degrees until cheese is golden brown. Serve and garnish with chopped parsely.

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Salted Chocolate Caramel Rice Crispy Treats

Salted Chocolate Caramel Rice Crispy Treats

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Oh my, is right! I made these heavenly treats for a dinner party last night. Goodness, were they the hit of the evening. What makes them so fun is that everyone loves Rice Crispy Treats - they are stuff that childhood memories are made of. Add some grown-up sophistication to them, and, hold on to the serving platter, 'cause they'll fly off the plate faster than the eye can see!

Caramel Sauce:1/2 cup sugar
2 T water
2 1/2 T butter, softened
1/4 cup heavy cream
1/8 t salt

Rice Cereal Treat:

1 (10 oz.) bag marshmallows

2 T butter, softened

1 t vanilla extract

6 cups Rice Cereal

Chocolate Ganache:

2 cups semi-sweet chocolate chips

3/4 cup heavy cream

Coarse salt to top

Grease a 9x13 inch pan. Prepare caramel by combining sugar and water in a sauce pan. Place on medium-high heat and do not stir. On another burner, warm the cream. Do not boil. Carefully watch sugar until the outer edges start to turn amber. Take off heat and whisk quickly. Add butter and continue whisking. When it is fully combined, add the warm cream and salt. Continue to whisk. Then, set aside.

In a large bowl in the microwave or in a large pan on the stove top, melt marshmallows, butter and vanilla. Stir until smooth. Add in caramel sauce. Stir in cereal until well combined and turn into prepared pan. Flatten using a buttered spatula or your buttered fingers.

Place chocolate in heat-proof bowl and set aside. Heat cream until it is just about to boil, pour over chocolate and stir until smooth. Let cool for a few minutes. Then, pour chocolate over the cereal treats. Smooth evenly with spoon or spatula. Let sit for a few minutes, then sprinkle with coarse salt. 

Cover with plastic wrap and place in the refrigerator to set. Cut and serve. Click the link below to learn how to make more Amazing and Rare Recipes.

  

Guilt Free Dessert Recipes

Roasted Tomato Tart With Olive Oil Crust

Roasted Tomato Tart With Olive Oil Crust

I would recommend slow roasting big cherry tomatoes or plum tomatoes utilizing my Roasted Tomato recipe unless it’s a time of year whenever you have fresh seasonal tomatoes offered. Should you were creating this tart within the fall when you have access to terrific large, ripe beefsteak tomatoes for example, I’d merely slice them thinly and arrange them on leading of the ricotta filling in an overlapping pattern. Tomatoes like that don’t need roasting!
When it came to producing the crust for my tart, I initially thought I’d go crustless with just a sprinkle of breadcrumbs underneath but I had an olive oil pastry recipe from Colavita I’ve been meaning to attempt so I decided to make use of that. I have been doing my ideal to do lots of my baking with olive oil as opposed to with butter lately with somewhat mixed outcomes. This pastry had rave reviews although so I decided to make use of it for my tart and it turned out fantastic. It is possible to use any ricotta cheese you prefer, but homemade is actually most effective. Should you be stuck employing store brand ricotta, attempt draining it in a sieve over a bowl for a half an hour or so 1st to drain off any excess water initial. I appear to have odd shaped tart pans here in Italy, so I utilised a 12 X 8 inch rectangular pan, but a 12 inch round tart pan would work just fine. This tart is most effective served at room temperature when the flavors genuinely come together, so should you should refrigerate it, let it sit out at room temperature for at the very least 30 minutes to an hour just before you cut into it.
Serves 6 to 8
Olive Oil Pastry:
2/3 Cup Olive Oil
2 1/2 Cups All-purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Teaspoon Dried Oregano
1/2 Cup Ice Water
1 Egg
1 Tablespoon White Vinegar
Ricotta Filling:
1 1/2 Cups Ricotta Cheese
1/2 Cup Grated Parmesan Cheese
2 Medium Eggs
Salt & Pepper
Topping:
Tomatoes of Choice – Either Oven Roasted Tomatoes or Sliced Ripe Beefsteak Tomatoes (See Note Above)
2 Tablespoons Olive Oil
Salt & Pepper

To prepare the olive oil pastry, 1st place the olive oil inside the freezer until it really is almost frozen. Place the flour in a bowl and add the baking powder, salt, and dried oregano. In a cup, mix together the egg, vinegar and ice cold water. Once your oil is almost solid, cut it into your flour mixture until you have pea sized crumbs. Add the vinegar/egg liquid slowly, mixing it into the flour until the mixture comes together as a dough. As with any pastry, be careful not to over handle the dough. Dump the dough out onto a lightly floured surface and roll out thinly to fit inside your tart pan. There is enough dough to make a double crust pie, so wrap up the leftover dough and freeze it for another use. Lay your rolled sheet of dough into your tart pan, trimming the edges. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Remove your tart pan from the refrigerator and prick the bottom all over with the prongs of a fork.
 
Once the oven has reached 350 degrees, bake the pastry for 10 minutes. Remove from the oven.

Mix together the ricotta, eggs, and grated Parmesan cheese. Season with salt and pepper and spread this mixture evenly over the bottom of your tart pan. Arrange your tomatoes on leading, drizzle with olive oil, sprinkle with some salt and pepper and bake for about 30 to 35 minutes or until the ricotta filling has set, and the pastry is lightly browned. Cool to room temperature just before serving.