Parmesan Tilapia

Here is my new favorite Tilapia recipe! However, this recipe is a close second for my favorite way to eat Tilapia. It is so flavorful and ridiculously easy to make. It comes together in less than 15 minutes and is the perfect main dish for any night.

Ingredients

• 4 Tilapia Fillets (defrosted if frozen)
• 1/4 Cup Parmesan Cheese
• 1 Tbs Mayo/Dressing (I use Hellmann's Light)
• 1 Tbs softened butter
• 1 Tbs Plain yogurt (do 2 Tbs of mayo if you don't have this)
• 1 Tablespoon Fresh Lemon Juice
• 1/2 Teaspoon Fresh Dill
• Pepper to taste

Instructions

1. Turn broiler onto high and adjust oven rack to the top.
2. In a small bowl, combine all ingredients except the tilapia. Set aside.
3. Place tilapia fillets on a foil lined pan. Season the side facing up with salt and pepper.
4. Broil for 3 minutes.
5. Remove from the oven, flip Tilapia over and divide the parmesan mixture over the uncooked sides of the tilapia.
6. Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.

Recipe adapted from: http://www.spendwithpennies.com/parmesan-broiled-tilapia/

PB Banana Cookies

I'm starting to realize how many delicious gluten free desserts are out there. Wow. These are a keeper and are even on the healthier side. You could even think of these as a "breakfast" cookie.


Ingredients:

3 large, very ripe bananas

1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter

1/4 cup canola or olive oil

1 tsp. vanilla extract

2 cups old-fashioned (large flake) or quick oats

1/3 cup shredded coconut (optional)

1 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 – 1 cup chopped dark chocolate or chocolate chips

Preheat oven to 350˚F.

In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

recipe adapted from:
http://www.babble.com/best-recipes/gluten-free-peanut-butter-banana-chocolate-chunk-cookies/

PB Chocolate Krispie Bars

We can call these cereal bars if you'd like to pretend they're on the healthier side but these really are the perfect indulgence to cure a sweet tooth. They are incredible. Not only do they combine the best dessert flavor combinations in the world (peanut butter and chocolate) but they are also gluten free and easy to make. WIN.

They are worth every minute to make. Honestly, they might be the best gluten free dessert I've made.

Ingredients

Bars1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1/2 cup light corn syrup (light colored, not lite)
1/2 cup granulated sugar (you could get away with 1/4 cup they were very rich)
1/4 light brown sugar, packed
1 tablespoon vanilla extract
3 cups Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF)
Chocolate Topping
1 1/2 heaping cups semi-sweet chocolate chips, melted
2 tablespoons vegetable shortening, or butter (optional but highly recommended to keep chocolate smooth; see below*
1/4 cup creamy peanut butter, melted

DIRECTIONS:

1. For the Bars - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine 1 heaping cup peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
3. Stop to stir. Mixture will be on the granular side, this is okay.
4. Return bowl to microwave and heat for 1 more minute on high power.
5. Stir in the vanilla.
6. Stir in the cereal.
7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
8. For the Chocolate Topping - In a medium microwave-safe bowl, combine chocolate chips, shortening, and heat on high power for 1 minute to melt in 20 second increments, stirring throughout the process. *The original recipe highly recommends using shortening for many reasons. It helps the chocolate melt smoother and easier. It prevents the chocolate from setting up too quickly. It keeps the chocolate from cracking when you slice into the finished bars because the chocolate is fudgier and more forgiving than typical hardened chocolate. I used butter and it worked great.
9. Chips may not be completely melted. Return bowl to microwave and heat in 10 to 15-second bursts until chocolate can be stirred smooth.
10. Pour chocolate over bars, smoothing the top lightly with a spatula or knife; set pan aside.
11. Add 1/4 cup peanut butter to a small microwave-safe bowl and heat to melt, about 30 seconds. Stir peanut butter smooth.
12. To create the marbled pattern, drizzle peanut butter over the chocolate in 5 wide, evenly spaced, parallel lines, each spanning the width of the pan. Like 5 rows of long train tracks.
13. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 5 evenly spaced lines through the peanut butter. In essence you're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
14. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
15. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Recipe from http://www.averiecooks.com/2013/06/chewy-peanut-butter-and-chocolate-cereal-bars.html

GF Ebelskiver Recipe

2 eggs, separated

2 Cups Milk

2 Cups Gluten Free Flour (we used Grandpa's Kitchen)

1 tsp Baking Soda

1 tsp Nutmeg

1/2 tsp salt

2 Tbsp sugar

(vegetable oil for each well in the ebelskiver pan)

 

Start oil heating in pan (medium heat)

Whip egg whites to stiff peak stage, set aside

Combine egg yolks and milk in mixer, beat on low while sifting dry ingredients together.

 

Sift together dry ingredients, then gradually add to milk/egg mixture.

 

Fold beaten egg whites into batter.

 

Fill each well of pan.  when batter bubbles, turn 1/4 turn (I use a knife).  When it bubbles again, turn to complete the sphere (I use a skewer or toothpick)

 

Enjoy!

 

Some of our favorite ways to eat them:

butter and powdered sugar

maple syrup

nutella

maple syrup & cinnamon sugar

(if you want to try the traditional apple "ebel", before making the final turn, add a little apple filling- nutella is also killer here)