Tasty Tilapia!

This is the easiest fish I think I've ever made.  If your short on time--please do not pick up a fast food bag.  Whether its just you, or two, get some Tilapia fillets from the fish market/seafood section of your grocery store and introduce it to to your pan.

Ingredients:

-Tilapia Fillets  (the only real proportion is about 2 fillets to 3/4 cup breadcrumbs; use other ingredients to taste)

- Garlic Powder (unless you have some roasted garlic left over from my eggplant recipe--use this) 

-Adobo All-Purpose Seasoning

-Salt, Pepper

How To:

Season, or actually, 'rub', the filets to taste with the salt, pepper, adobo and garlic powder (use a garlic press over the filets if your using garlic cloves).

Heat a skillet at medium heat and drizzle olive oil all over the bottom. As skillet heats up, cover the Tilapia completely with breadcrumbs and put into the pan, drizzle the fillets with olive oil and let them cook until golden brown (if possible, keep the pan covered the majority of the time so that fish does not dry out), make sure to turn the fish over--cooking on average about 3 minutes each side.  Once cooked through, blot on a paper towel, transfer to a plate and garnish with lemon and cilantro.  

Great Accompaniments?  My Minty Aguacate Mango Salad and a glass of Pinot Grigio.  

Eggplants are Awesome!

So, the other day I had an eggplant laying around in my fridge...aahhh, what do you do with an eggplant?   Ummmm, so many things!

This Eggplant Spread recipe is one way to make that eggplant go the distance.  Trust me, in flavor and in simplicity, it's a winner!

-1 small eggplant, cut in cubes
-3 or 4 garlic cloves (*for deeper flavor, roast the garlic in the oven)
-2 or 3 plum tomatoes (insides discarded), chopped coarsely (*you can also use sun-dried tomatoes instead about 3 or 4--also tasty)
-handful of basil leaves (*what can you fit in your hand?  generally 3/4 oz or less)
-salt & pepper
-olive oil
-lemon juice

How to make the spread?

Season the cubed eggplant with salt and pepper and sautee in olive oil over medium heat. Now take the cooked eggplant, garlic, tomatoes, and basil, and two or three drops of lemon juice in a food processor and hit the chop/grind setting until the mixture is well mixed but still slightly chunky (basically stop before it gets to the point of being pureed beyond the point of recognition).  *If you use the sun-dried tomatoes, I do not recommend adding the lemon juice, since these tomatoes generally have a little edge to them.

My favorite use for Eggplant Spread:  Sandwiches!
...so this is a two in one recipe I guess.  The spread is great for sandwiches, and the one I love making, great for home, or to transport to an outdoor concert or vineyard--some of my favorite things!  

-1 French Baguette
-6 slices of provolone cheese
-Olive Oil

Slice the baguette and drizzle with olive oil, spread the eggplant on one halve of the baguette, then cover the halve with provolone cheese and put both halves in the oven at 375 degrees for about 10 to 12 minutes--or until the bread appears toasted and the cheese has melted.  

You can use the spread with home my home made pita chips, or even as something to mix with our favorite pasta.

Tutumaso Is A Must

We all have our favorite eateries with the "Authentic Cuisine."  They are the cozy little places on the side of the road that you would normally pass by; for some, offering the comforting foods of home, and for others, a taste of an exotic land yet to be explored.  El Tutomaso is just such a place.

Near the intersection of Route 50 and Annandale Road, El Tutumaso, sits in a quiet parking lot across the street from 7-11.   With a list of traditional Bolivian entrees, it is hard not to find something you will like.  With the homemade taste, freshness, and tasty yet traditional recipes, Tutomaso is a crowd pleaser whether your taking it to go for dinner at home, or would like to sit and eat in the restaurant.  

If visiting for the first time, and not sure what to to order?  I recommend the Choclo con Queso, Silpancho, and Charque.  Choclo con Queso is perfect on its own (at least for people that are small eaters, like me), or as an appetizer.  This simple dish consists of large corn, an onion and tomato salad, and to top it off, an incredibly tasty "Queso Fresco," a very fresh cheese that is similar in consistency to mozzarella.  If some thing meaty is what you crave, Silpancho is a great meal.  Hearty with breaded beef, potatoes and rice, as well as chopped up chilies, tomatoes, and onions; and with beef so tasty and tender that all you need is a fork, Silplancho is the one dish that is a must.  Lastly, if something salty and snacky is what you crave, Charque will fit the bill.  Made of dehydrated shredded beef, and with a large hunk of Queso Fresco, this dish is perfect to share amongst a table or munch on by  yourself.  The salty but meaty flavor of the beef is brought out by the cheese, making it reminiscent of a cracker and cheese type of snack.  

In all, a must visit for anyone who loves Bolivian food--or has yet to try it!   

Yellow Birthday Cake Frosting with Flowers for Mom

I'm not a fan of canned icing because it seems so heavy--here's the sweet way I top of most of my birthday cakes and cupcakes.  It tastes so yummy without being overwhelmingly sweet, and you can make the whole experience even easier by applying it to a Super Moist box cake mix.

Spring Mascarpone Icing

For the Cake:

-just use a box of yellow cake mix (make according to directions on box, but using two 9" round baking pans)...I like Better Crocker Super Moist Yellow Cake

Icing and Decoration:

-3 Small containers (8oz) of Mascarpone cheese--I like BelGioioso Mascarpone Cheese

-1 1/2 to 2 cups of confectioner's sugar (increase or decrease depending on how sweet you want the icing)

-Edible flowers (can be found in any specialty grocery store...please don't pick these on your own!) 

-1 Box of Blueberries

-5 Drops of yellow food coloring

How to Make the Frosting:  Mix the Mascarpone with confectioner's sugar and food coloring, forming a pale yellow, creamy icing; for best results use a silicone spatula.  Spread the icing over the first half of the cooled off cake, covering entirely, then place the other half and cover as well.  You may need to cut off the tops of each so that they lay flat on each other and the cake has a smooth surface.  Once the entire cake is covered, place the blueberries and edible flowers strategically over the cake.  

You don't have to use blueberries or flowers, this cake is great on its own or even with a drizzling of chocolate shavings or sliced almonds--switch up the color to match the theme of your event.  Paint the flowers with shimmery gel food coloring which can be found at stores like Michaels