Panko Breaded Tilapia with Lemon & Garlic Mayo

We just had this for dinner tonight and is absolutely delicious.  We all loved it! Carson almost had 2 whole pieces!! Which is absolutely amazing.  He also helped me make it so it was really fun for him to eat what he helped make...I found the recipe through pinterest from a blog called Once Upon a Chef. Awesome blog... I made a few minor changes but nothing huge...

Candied Japanese Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: Serves 2

Ingredients:

• 11 oz. (300g) Japanese sweet potato
• 3 Tbsp. vegetable oil
• 5 Tbsp. sugar
• 1/4 tsp. soy sauce
• 1/4 tsp. rice vinegar or lemon juice
• 1 tsp. roasted black sesame seeds

Instructions:

1. We don’t peel the skin of sweet potato so wash carefully.

2. Cut diagonally while rotating the sweet potato a quarter between cuts. This Japanese cutting technique is called “Rangiri”.

3. Soak in water for 15 minutes to remove starch. Change the water a few times.

4. Wrap the frying pan’s lid with kitchen cloth. This is to prevent condensation on the lid dripping into sweet potatoes while cooking.

5. Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together.

6. Dry the sweet potatoes completely with paper towel and place in the pan.

7. Cover with the lid and turn on the heat to medium.

8. When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.

9. Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly (I personally prefer it a bit tougher than completely soft texture). Now transfer to the serving plate/bowl and sprinkle black sesame seeds.

Notes

* Vinegar or lemon juice helps the sugar from hardening when it cools down.

Finnish Sticks (Fins Kapinnar)

2 sticks butter
2 cups flour
5 tbls. sugar
1 tsp. almond extract

Cream butter & sugar. Add exact. Add flour.
Roll into a snake , slice into 2 inch pieces.
Brush with egg white, then dip egg side into pearled sugar.
Bake @ 350 degrees for 8 - 10 minutes.

These taste like shortbread cookies and are yummy!!

Zucchini Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 cups whole wheat flour (can substitute 2 cups all-purpose flour for 4 cups total)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups grated zucchini (about 1 large or 2 medium zucchini)
• 1½ cups semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
3. In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
5. Add the zucchini and chocolate chips and mix just until incorporated.
6. Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
7. Bake for 10 – 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
8. Store at room temperature in an airtight container for up to 3 days.

Notes

Adapted from Food.com

**britt: I just made these and I halved the recipe but kept the 2 eggs. Exactly how I like it!!**

Veggie tacos

*obviously all amounts can be changed. this was how much I did to feed 5 of us. no leftovers
 2 T. olive oil
1 T. butter
1/2 yellow onion diced
3 small red potatoes diced
2 t. minced garlic
1/2 -1 red bell pepper diced ( I didn't have a bell pepper but if I had one would add it, but delish w/o)
1/3 of a zucchini diced
1/3 of a yellow squash diced
1/2 c. (heaping) corn (I used frozen)
1 c. black beans
small handful cilantro minced

Spice to taste:
Salt
Pepper
Garlic powder
Cumin
Chili powder
Parsley
Oregano


shredded cheese
sour cream
lime wedges
salsa
corn tortillas

In large skillet over med heat, melt butter and oil, and  saute onion, potato, bell pepper and garlic. Salt and pepper. cook about 8-10 min or until potatoes are brown and al dente. throw in the frozen corn at about 8 min and stir. you may need to add a little more oil or butter at this point. Add the squash, zucchini, and beans and cook for another 3-4 min. Salt, pepper, and other spices. once everything is hot remove from heat and stir in the cilantro.

To serve: scoop a spoonful onto a heated corn tortilla. top with cheese, sour cream, salsa and a squeeze of lime. the lime is a MUST!!

Blender Oatmeal pancakes

2 1/2 c milk
2 eggs
1/3 c. oil
1 t. salt
3 T. sugar
2 1/2 t. baking powder
1 t. vanilla
2 c. old fashioned oats
1 c. whole wheat flour

Mix all ingredients in a blender til smooth. let sit for 5 min. and gently stir. cook on a hot skillet!!

Rhubarb Crisp

Rhubarb Crisp (Carolyn Downey)

1 c. flour 
3/4 c. oatmeal 
1 c. sugar
1 c. brown sugar
5 c. rhubarb, chopped
2 T. cornstarch
1/2 c. butter 
1 c. water
1 tsp. cinnamon 
1 tsp. vanilla

Cut together flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press lightly half of crumbs into 9-inch square pan. Cover with rhubarb. Stir together sugar and cornstarch. Cook until thick the sugar, cornstarch, water and vanilla. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350 degrees. Serve warm with ice cream.