Oven-Roasted Parmesan Tomatoes

I needed a veggie side to go with our parmesan tilapia dinner, and I had some extra tomatoes in the fridge, so these delicious little treats were born :)

They are roast-y on the outside and juicy on the inside. They have a delicious golden parmesan crust and a little sprinkle of basil adds a big complimentary punch of flavor. Absolutely beautiful.

Tomatoes are even better for you when they are cooked anyway! A lot of people are worried about losing nutrients when they cook their fruits and veggies, but tomatoes are actually more powerful for you when they are cooked. That's why it's commonly recommended to include red pasta sauce into your weekly menu rotation, or canned tomatoes, tomato soup, ...any form of cooked tomatoe... like these warm little roasted tomatoes! :)
One of the great nutritional components of tomatoes is 'lycopene', and it is lycopene that is activated when heated/processed/cooked. In fact, the lycopene in a tomato is roughly 4 times more bioavailable when it is cooked (i.e. pasta sauce) rather than when eaten raw (i.e. in a salad). Lycopene is a powerful antioxidant and is believed to possibly help prevent cancer -especially prostate cancer. It is found in several fruits and veggies (mostly red-orange colored ones) but is most well known in tomatoes since they contain such high levels of lycopene. Lycopene is also fat-soluble, which means the more olive oil you eat with it, the better it is absorbed into your body :)
So let's start oilin' and cookin' our tomatoes!...

Ingredient List:

• Tomatoes (I used Romas, but I suppose you can use any firm ones that you like or that you already have on hand)
• Olive Oil
• Basil (I used crushed dried Basil, but you could use fresh as well)
• Parmesan Cheese
• Black Pepper

Preheat the oven to 400 degrees Fahrenheit. 

Slice the tomatoes into about 1 inch slices. (To use the ends, slice just a tiny tip off each end of the tomato to give them a footprint to stand on and the open slice on top; see picture below)

Line a baking sheet with foil and drizzle with olive oil. Lay the tomato slices on the olive oil, and drizzle the tops of the tomato slices with olive oil as well, and a good sprinkling of basil.

Now top each tomato slice with a hearty pinch of Parmesan, and a little dash of black pepper.

Roast the tomatoes at 400 degrees for about 15 minutes so that the tomatoes get roasty and heated through, and the cheese melts on top. Then finish them off under the broiler for just a few minutes to give the cheese a golden, bubbly crust on top.

They are so simple yet so divine! Look at that beautiful roasted skin, the warm juicy inside, and the bubbly basily cheese :)

I served mine alongside parmesan tilapia and creamy risotto:

Parmesan-Crusted Tilapia

Tilapia is a great fish if you're cooking for a mixed group; it is tender and flakey enough for fish-lovers, yet mild enough that non-fish-lovers definitely enjoy it too. Tilapia is a very mild white fish and doesn't taste 'fishy' at all. It is usually a great one for beginners. 

Parmesan cheese has a strong sharp flavor that is perfect for flavoring this mild filet of fish. The paprika and parsley are more for color and visual appeal than for flavor. Interestingly enough though, dried parsley is a surprising nutritious source of lycopene- the antioxidant most well known as one of the great health components of tomatoes. (Which reminds me that I also served these tasty filets with roasted tomatoes -another post where I discuss lycopene in more detail).

I accompanied this tilapia with creamy risotto and roasted tomatoes. If you have all your ingredients ready to go, you can make this entire meal in 30 minutes start to finish. We'll start with the fish...

Recipe (makes 4 tilapia filets):

• Four 4 oz. Tilapia filets
• 1/2 cup grated Parmesan Cheese
• 1 1/2 teaspoons ground Paprika
• 1 1/2 teaspoons dried Parsley
• a couple shakes of ground Black Pepper
• Olive Oil

Preheat the oven to 400 degrees Fahrenheit. Cover a rimmed baking sheet with foil, and drizzle a little olive oil on the foil so that it's ready for the fish.

Mix the parmesan, paprika, parsley, and pepper in a dish.

Gently pat the fish filets dry with a paper towel, and drizzle with some olive oil.

Sprinkle the parm-mixture evenly over each of the filets, gently pressing it into the olive oil on each side -especially on the top :)
Lay the filets on the olive-oiled-foil ...trust me, do not skip the olive oil here! Fish is tender and flakey and it would be terrible if your beautiful filets fell to pieces because they stuck to the foil while trying to get them off.

Bake at 400 F for 15 minutes or until the parmesan topping is golden and the fish is cooked through.

They are GORGEOUS, HEALTHY and DELICIOUS. And SO easy! Who knew!? 

That is a delicious crust on the fish, and see how beautifully the paprika colored it!

Just look at how wonderfully flakey it is! No mushy fish here :)

I served my tilapia filets with creamy risotto and roasted tomatoes. You can have this entire healthy, fancy meal on the table in just 30 minutes!

Honey-Ginger Salmon

Hot weather makes you want to BBQ,  be outside, eat lighter meals, and start dreaming about days on the beach!

Not only have Peter and I officially started beach season with our first volleyball match here at main beach, but we have been heating up our BBQ more often, and we even started running together! Man I love these long, summer days! 

I *cough* used to be a runner, and Peter... well, let's just say swimming has always been his strong suit (no pun intended).  So, we are taking advantage of this beautiful weather -and the opportunity to motivate each other- by going on runs together. After a run, the last thing we want is to eat something heavy, so we have started eating more fish! 

You've probably noticed that I don't cook seafood very often ever. This isn't because I don't like fish, but rather because I simply never think of it. I grew up in a meat & potatoes kind of family, so fish recipes have not been handed down in family cookbooks or served at our tables. This is funny, though, because my family is full of fishermen! We all love fishing! Most kids grew up watching Saturday morning cartoons, but my big brother made my sister and I watch 'Bill Dance' bass fishing in leu of cartoon time. Even family vacations always included fishing- whether it was in a river, lake, or an ocean. ...All of this, and we still weren't big fish eaters!?!? What was wrong with us!? Fish is such a great food! It is a wonderful source of lean protein and it is packed full of healthy omega-3 fats. I wish I ate more fish. Fish should definitely find its place in a healthy diet and lifestyle. This is why Peter and I are heating up our BBQ (and lacing up our running shoes) and making a conscious effort to eat more fish this summer. 

Recipe: 

1 lb Salmon Fillet, skin on (cut into 4 serving portions)

4 Tablespoons low sodium Soy Sauce

2 Tablespoons Rice Vinegar

2 Tablespoons Honey

2 teaspooons minced Ginger

Sesame seeds for garnish

In a small saucepan, whisk to combine the soy sauce, vinegar, honey, and ginger. Pour half of this sauce in a shallow dish or a plastic ziplock bag and leave the other half in the saucepan. (You can mix it in a bowl if you would like, but mixing it straight in the pan eliminates an extra step and an extra dish).

Place your fish in the dish or bag with half the marinade and allow to marinate for 20 minutes. 

*Helpful Hint: Don't marinate longer than this. A lot of people think that marinating longer means more flavor, but the acid in a marinade will break down the fish and make it mushy if you marinate it much longer than this. You want flavorful flakey fish, not mushy fish. 

Preheat your BBQ grill to high while the fish marinates. Then, on the stove top, reduce the other half of your marinade in the saucepan over medium heat until it thickens enough to brush on the fish like a glaze. 

Once your fish has marinated for 20 minutes, reduce the BBQ heat to medium-low, and place your salmon fillets right onto the BBQ grill grates, skin side down. No oil or spray necessary; the skin crisps up and releases easily from the grates. Close the BBQ lid and allow to cook for 15 to 20 minutes or until your desired doneness: 
*Helpful Hints: 

• When picking out fish, you want it to be a bright coral/pink color with defined striations in the flesh. If it is dull or grey in color, it is most likely not fresh. Old, grey fish= pungent, not fresh-tasting fish
• Do not flip during cooking otherwise you will lose delicious flakes of fish into the fiery abyss of the grill
• The fish should turn from a translucent pink to an opaque off-white when done. It will also become more firm and flakey when finished :)

 When you have about 5 or 10 minutes left, throw some veggies on the grill while the fish finishes cooking. You can also brush on a little more glaze at this point.

Use a spatula to lift your fish off the grill and remove it to a platter where you can brush it with your glaze.

We enjoyed ours with some lentils and grilled zucchini

Don't forget to garnish with a sprinkling of sesame seeds too! Not only do they look fun and pretty, but they also hint at the asian flavors in the glaze. 

Egg 'McMuffin'

I call these Egg 'McMuffins', but they're really more like omelette muffins, or a crustless quiche, or maybe even more like mini frittatas. 


I made these one morning for Pete and a few of his buddies a while ago when they came down for a Saturday morning in Laguna. That morning, Pete and I took an early Saturday morning stroll and walked down to the market to get some groceries for breakfast. Peter got a call on his cell phone and the next thing I heard, he was saying, "Sure, Meg's about to make breakfast- come on down!" Suddenly, my menu changed and I had to get back and throw a feast together fast! I had never made these before, but it was the easiest way to throw together a bunch of breakfasts for a bunch of boys with about NO times notice. They were such a hit that I have loved making them ever since then. This week, these little egg muffins made their debut as our St Patricks Day pots of gold :) 


Besides the fact that they are fun and fast for breakfast, they are also great because you can use ANY ingredients that you would normally like in an omelette or quiche. PLUS, they are awesome to keep in the fridge and reheat for an instant breakfast on a work morning. That's what we have been doing all week; Pete has just been loving these quick healthy little 'omelettes'. 


Recipe (for a large (6 muffin) sized muffin pan): 

• 10 Eggs
• 1 cup Skim Milk, or fat free Half & Half
• 1/2 cup shredded Cheese (I use low moisture part skim Mozzarella, but Cheddar, Gruyere, or Swish would be good too)
• Toppings (I use 2 Bell Peppers- 1 red & 1 green, 1 diced Yellow Onion, for the boys I added 8 oz. lean Sausage, I just used the veggies for Peter and I and it was great too!)
• *Optional 1/2 teaspoon Salt

Directions: 

1. (*If using sausage or bacon, cook that in your pan first.)
2. Heat some Canola oil in a sautee pan and cook your diced onion and bell peppers for a few minutes. 
3. Whisk your eggs and milk together (you can add a little salt here too. If you are using a breakfast meat though, those are usually pretty salty already; also cheese adds a little salt to it as well)
4. Spray your muffin tins with nonstick spray.
5. Divide your sauteed veggies and/or meat evenly between the muffin tins. 
6. Ladle the eggs into each muffin tin over the fillings
7. Sprinkle a little cheese on top of the egg
8. Bake at 400 degrees F for about 20 minutes. 

Bake until they puff and golden on top:

Look at how beautiful and golden they get!

However, they do deflate within minutes of pulling them out of the oven. I've tried using a little baking powder whisked into the egg mixture to make them stay puffed... but that just leaves a funny taste to them. 

Nevertheless, these deflated little omelette muffins are still SO SO yummy and convenient just the way they are. 

I let these cool, then store them in the fridge in a giant ziplock bag. I've been SUPER busy with work and have had a lot of early mornings, so these are great for Pete. He just pulls one out heats it in the microwave and dabs a little tapatio on it. Instant homemade breakfast to go!

Other Ideas: 

• If you have guests staying the night, you can make these ahead of time and cover them in the fridge until the morning when you can bake them off fresh.
• You can toast a whole grain English Muffin and put one of these little egg muffins between it to make a breakfast sandwich.

Sweet & Salty Jello Salad

If this is a 'salad' then I'm fired as a Nutritionist. But, for lack of a better name, my family calls this a Jello salad. We serve it as a side with dinner, but in truth- this is more like a dessert. It is SO SCRUMPTIOUS. The bottom layer is made of a crushed pretzel crust and it is so buttery & salty & crunchy. The top layers create a strawberry-cheesecakeish effect that is creamy & sweet & smooth. All of these complimentary opposites make this dish absolutely irresistible. Everyone at your table will have seconds! 


It was recently my sister-in-law's birthday and this was one of her specific requests for her birthday dinner. It was a good choice because it's something that everyone is always happy with. 
There was one lonesome serving that made it back home with us, and the next morning Peter said he wanted it with breakfast. I tried to just laugh and pass it off as a joke... but as I stood in front of my griddle making french toast- the next thing I knew Peter was sitting at the table with a fork in hand and the last piece in front of him! Oh geez! Dessert before breakfast!?


This recipe came from one of our close family friends, Theresa. Theresa is one of my mom's best friends; She's part of a group of ladies that are like a second set of aunties to me and my siblings. Theresa originally got this recipe from her mother-in-law... If a recipe has been passed down and around that much, then it's definitely a keeper. 


Recipe (makes one 9x13 casserole dish):

• 1 1/2 cups coarsely crumbled Pretzels
• 1/2 cup Butter (1 stick)
• 3 Tablespoons Brown Sugar
• 1 (6oz) box of Strawberry Jello
• 2 cups Boiling Water
• 1 cup Ice Water
• 16 ozs sliced Strawberries (I use a frozen package that has been thawed, but you can use fresh if they are in season)
• 1 small (10 oz) container of Cool Whip
• 1 cup White Granulated Sugar
• 8 oz package Cream Cheese

*This can EASILY be made healthier by using using a sugar free Jello, light cream cheese and/or Neufchatel cheese, and by using half the amount of cool whip/sugar/and cream cheese. 
...still doesn't make it 'healthy', but will make it healthier.

Melt Butter and brown sugar together and remove from heat. Stir in the crushed pretzels and spread mixture into a sprayed/greased 9x13 dish. Bake 10-12 min in preheated 350 degree F oven. Set aside (or in fridge) to cool completely.

Mix together jello in boiling water and stir for 2 minutes until all dissolved. Then add the ice-cold water (without the ice) and sliced strawberries. Stir well and allow to cool and thicken slightly in fridge, but not till it's completely firm or else you won't be able to pour it on as the top layer.

While the two other components are cooling, whip together cool whip, cream cheese, and sugar.

Spread evenly over the COMPLETELY COOLED pretzel crust.

Then top with the slightly chilled jello mix.

Enjoy! ...it's hard to take a picture of jello that looks pretty, but I promise this is DELICIOUS!

For an elegant presentation, try serving it...

• on a leaf of Bibb lettuce,
• with a dollop of cool whip, 
• with a strawberry on top, 
• with a sprig of mint on top,
• or ALL of the above :)

Jalapeno Cream Cheese-&-Crackers

This is another AWESOME appetizer.... and just in time for Super Bowl parties! 
Don't be deceived by the jalapeno, this appetizer is hardly spicy at all. You can control the heat by using mild jalapeno jelly. Plus, jelly has enough sugar in it that it mellows out the spiciness, and the cream cheese definitely calms down any spiciness as well. The first time I had this was at my Aunt's house like 15 years ago! She served this appetizer before dinner and I think I ate most of it! I LOVED it. As a little girl, I didn't like jalapenos or spicy foods at all (what kid does?), but this is an unusually tantalizing combination of flavors that you must try- even if you don't like spicy flavors. 


Now, there are not a lot of companies that make jalapeno jelly- so my only option is this one company that makes a mild jalapeno jelly in bright green, and a hot jalapeno jelly in bright red. I would prefer to serve the red color since it is more appetizing looking, but since appetizers are to serve a wide variety of people I usually opt for the mild version. Unfortunately, that leaves me with this alien-like bright green one. I'm going to have to start making my own homemade jalapeno jelly because this neon green isn't the most appetizing looking color to serve on a platter. Regardless if it makes people look twice, they will love it! I've had lots of 'spicy-food-haters' who are shocked at how much they love this simple snack and they end up being the ones who eat the most of it. 


It's simple; you can just pick up the 3 ingredients at the store on your way to an event and assemble it in 2 seconds when you get there. This is a great secret to keep in your back pocket for when you find yourself short on time!


This appetizer has all the makings of a beautifully addictive treat: the crackers make it crunchy and salty, the cheese makes it creamy and smooth, the jelly makes it sweet and spicy. This one's got it all :)


Shopping List:

• 1 box Wheat Thins (reduced fat works fine also)
• 1 (8 oz) box of Cream Cheese (light versions work well too)
• 1 jar of Jalapeno Jelly (your choice of mild or hot)

Simply pour the jelly over the top of the cream cheese and serve with the crackers on the side. Don't forget a little cheese spreader knife as well :)

Pastry Pinwheel Appetizers

So this post is going to be a 2-for-1 deal because I'm going to share TWO different versions of the same appetizer: Spinach Asiago pinwheels, AND Garlic Cheddar Pinwheels. Well, really it's like an infinite amount of different appetizers from one recipe since you can take this idea and recreate it a million different ways with all kinds of different ingredients and flavors rolled up inside of them (lots of ideas listed at the bottom of this post too).


This recipe uses puff pastry; I just use the frozen kind at the market, because it is so much easier than making it at home and doesn't taste any less than homemade. Plus you get TWO sheets of puff pastry in one box- so you can either double the recipe of your favorite flavor below, or you can make each one.


I made these for a New Year's Eve Party. Now, it's a great time to share them, though, because the Super Bowl is nearing and I think these will make a great super bowl party snack! This is one that both guys and girls like :)


Spinach-Cheese Pinwheels:

• 1 sheet Puff Pastry, THAWED (buy the frozen kind at the supermarket. They usually come in a box with 2 puff pastry sheets. But BE SURE to let yours thaw before starting this)
• 1 large Egg + 1 Tbsp Water
• 1 package Spinach (again, just buy the frozen box at the supermarket), thawed and WELL DRAINED (really squeeze all the liquid out of it)
• 3/4 cup shredded Cheese- you can use any type you like, but I used Asiago here! Some other yummy options are: Mozzarella, Gruyere, or Muenster.
• 1/4 cup grated Parmesan Cheese
• 1/8 tsp Garlic Powder
• AP Flour for work surface

Garlic-Cheddar Pinwheels:

• 1 sheet Puff Pastry, THAWED (buy the frozen kind at the supermarket. They usually come in a box with 2 puff pastry sheets. But BE SURE to let yours thaw before starting this)
• 1 large Egg + 1 Tbsp Water
• 2 Tablespoons minced Garlic
• 1 cup shredded Cheddar Cheese
• 1/4 cup grated Parmesan Cheese
• AP Flour for work surface

Spinach-Cheese Pinwheels:

Preheat oven to 400 degrees Fahrenheit. 

Lay one sheet of pastry dough on a well-floured surface, and roll out using a rolling pin into a large rectangle. 

Beat together egg and water in one bowl or cup. Mix shredded cheese, grated parmesan, and garlic powder in a separate bowl. 

1. Paint egg wash onto rolled out pastry sheet. (reserve a little for later use)
2. Squeeze all liquid out of defrosted spinach. Spread evenly across the pastry sheet. 
3. Sprinkle cheese mix evenly over top of spinach layer. 

Starting at a short side of the rectangle, roll up. Seal well (use a little egg wash if you need to, in order to seal up the seam.)

Slice into 1/2 inch pinwheels (makes about 22)

*HELPFUL HINT: when I make cinnamon rolls I like to use floss to slice through the dough-y roll. HOWEVER, that does NOT work with these because the floss doesn't slice through the spinach, so it grabs it and pulls out the spinach instead. Unfortunately you have to use a sharp serrated knife and saw gently for each pinwheel. Use more back and forth motion and less pressing down motion to preserve the best shape & swirl of your pinwheels.

Lay them out onto a baking sheet with parchment paper or a silicone baking mat. Brush tops lightly with remaining egg wash (this help them maintain a glossy appearance after they've cooked)

Bake at 400 degrees for 15 minutes, or until they turn golden brown. 

Transfer to wire rack and allow to cool slightly before serving.

Garlic-Cheddar Pinwheels:

Preheat oven to 400 degrees Fahrenheit. 

Lay one sheet of pastry dough on a well-floured surface, and roll out using a rolling pin into a large rectangle. 

Beat together egg and water in one bowl or cup. 

1. Paint egg wash on rolled out pastry sheet. (reserve a little for later use)
2. Spread minced garlic evenly across the pastry sheet. 
3. Sprinkle cheddar & parmesan evenly over top of garlic layer. 

Starting at a short side of the rectangle, roll up. Seal well (use a little egg wash if you need to, in order to seal up the seam.)

Slice into 1/2 inch pinwheels (makes about 22)

*HELPFUL HINT: when I make cinnamon rolls I like to use floss to slice through the dough-y roll. That DOES work like magic with these too! It doesn't work with spinach (as stated earlier) but 

using floss to slice the pinwheels works GREAT here.

Lay them out onto a baking sheet with parchment paper or a silicone baking mat. Brush tops lightly with remaining egg wash (this help them maintain a glossy appearance after they've cooked)

Bake at 400 degrees for 15 minutes, or until they golden.

Transfer to wire rack and allow to cool slightly before serving.

Enjoy!

. 

Other flavor ideas: 

Savory: 

-Pesto Sauce & Cheese

-Tomato sauce & Mozzarella

-Ham & Swiss

-Caramelized Onions and Gruyere

-Roasted Red Peppers & Fontina

-Sun dried Tomato, Basil, & Mozzarella

Sweet:

-Melted Chocolate

-Cinnamon & Sugar

-Honey & Walnuts

-Cream Cheese & Jam

Sweet & Savory: 

-Maple & Bacon

LEAVE A COMMENT WITH YOUR FUN IDEAS :)