Meet George, and an Avocado and Cucumber Salad with Kiwi Lime Dressing

A few months back I picked up this whopper of an avocado at my local farmer's market.  I posted the picture on Food Buzz. 



Attack of the Killer Avocado



George's Seed

Dan decided to plant the pit. Actually, he nurtured it by adding the large pit to a glass of water. It sat in our window for quite some time until Dan transplanted the sprouting pit into a pot.  

Look at it now!  It's a baby Avocado tree!  

It all really makes you think about the cycle of life, and how the cycle nourishes us.  I think in about four-to-six years the tree should begin producing avocado if all goes well.  He should grow to be a very big boy.  



Meet George



Because this tree is so special, I decided to give it a special name. 

My dad's name was George.  He passed away of a massive heart attack at the age of 51.  I was 18.  I had just come off my eye-rolling at everything years.  I was only starting to get to know this workaholic, quirky, and artistically talented man masquerading as an accountant to support his family when God decided he had other plans for him.

So, meet George. 

Send George your best wishes and prayers that he has a long, happy, and productive life.  May he feed us with the fruits of his labor for many years, just like my dad.

George will stay in the pot for about one or two more years before we give him up to Mother Earth and the elements, depending on how fast he grows.  Right now we can still pull George into the garage if a tropical storm blows by.

As I wipe my eyes dry... 

Now on to tonight's recipe, in honor of George:

Avocado and Cucumber Salad
with Kiwi Lime Dressing

It's already warm here in Florida.  I have dusted off my grill.

This is a very busy week for me.  I'm taking a few shortcuts with dinner. 

I usually make up my own rubs and marinades for my meats.  I used Gena Knox Fire and Flavor Asian Rub Spice Pack* which I had on hand.  I won the spice pack in a gift basket.  It was a prize in a charity raffle I entered a few weeks ago.  

You can see Dan's arm in the background

ready to reach for dinner! ;.)

This was the first time I ever used this product.  I followed the package directions and I created these wonderful tuna and shrimp skewers.  I also threw a few little corn ears on the grill.

Since I was creating a summer-style meal, I wanted a light but interesting salad to go along.   So I grabbed a Florida avocado, a cucumber, a lime, a kiwi and a few spices to create this fabulous side dish. 

You can make this salad hours before you are ready to serve it.  It gets better the longer it sits.  Make the entire batch.  Leftovers are great over lettuce for a light lunch the next day.

Serves 4-6:

2 Hass avocados from Chile or 1 large Florida avocado
1 medium cucumber, peeled and diced
1/8 cup chopped sweet onion or green onion (white part only)
Juice of 1 lime
2 tablespoons Extra Virgin olive oil
Pinch or two of Himalayan or sea salt, to taste
Pinch of freshly ground black pepper (optional)
1 teaspoon Chili powder
1 kiwi, peeled and chopped

Note:  Grind Himalayan rock salt in a salt or clean pepper grinder.

Add avocado, cucumber and sweet onion to a bowl. 

Whisk together lime juice, oil, salt , pepper, and chili powder  until dressing comes together (emulsifies).  Toss kiwi into dressing.  Pour over salad.



Toss salad ingredients together to coat with dressing.  Chill until ready to serve. 

The rub can be purchased at http://www.fireandflavor.com/.

*Not a paid endorsement. 





Rosemary and Garlic Marinated Lamb Chops with a Sea Salt, Cracked Pepper & Dill Rub

Tonight's recipe is very simple.  I won't spend a lot of time talking about it.   

I prepared lamb shoulder chops by marinating the meat in olive oil, garlic, rosemary and lemon.  I created an easy rub using course sea salt, cracked black pepper and dried dill weed.  It was fantastic.

This recipe is perfect for Easter or for summertime grilling.  

Serves 4

2 lamb shoulder chops, 1/2 - 3/4 pound each
1/4 cup olive oil
4 or 5 sprigs of fresh rosemary
2 cloves garlic, crushed and coarsely chopped
1 tablespoon lemon juice

For the Rub:

1 teaspoon course sea salt
1/2 teaspoon freshly ground cracked pepper
1/2 tablespoon dried dill weed

Other:  Lemon Slices (optional)

Add lamb chops to a container or bowl.  Pour the olive oil over the chops.  Top with rosemary sprigs, chunks of garlic and the lemon juice. Cover and marinate for at least two hours. 

Preheat grill to 400 degrees.

Combine salt, pepper and dill weed. 

Remove chops from marinade and pat dry with a paper towel. 

Rub dill mixture over both sides of the chops, pressing the rub into the meat.

Grill about five minutes first side and about two or three minutes second side for medium rare. 

Adjust cooking time accordingly.  

The chops are delicious served with a Greek salad. 

See you soon!

The Versatile Blogger Award

My new friend, Tess, at Slow Cooking Kitchen nominated me for the Versatile Blogger Award.  Thank you Tess.  Please be sure to check out her fabulous blog!

I was surprised and honored and humbled all at the same time. 





Note:  This is an award we bloggers give to each other.  We "pay it forward" so to speak.  It  helps bloggers to discover other food bloggers. 

There is NOTHING as special as being recognized by a fellow blogger.  We all know what it takes to put out a half decent post a few times a week: 

The bleary-eyed 1 AM editing; spell check doesn't know "food words" so you concentrate so much on those and you end up misspelling words like "food;"

the spammers and "link lurkers"  who try to post E-bay links on your blog or ... uhummm... other questionable things...

... and the friends who "unfriend you" on Facebook because you are so busy putting up your blog so you miss the midnight chat request - and they get insulted.

I want all of my readers who have blogs to know, I learn from each and every one of you every day.  I learn from those who don't have blogs who give me constructive feedback.  I think my recipes were always good but my pictures, not so much.  I am getting better.

One thing I've found since I began food blogging, food bloggers are the NICEST people! 

One of my early attempts
here at "Just for Cooking"

One of my more current photos... 
I learned from you!

About the Award:

Time to Celebrate!

When you receive this award, you are asked to pass on the love by nominating 15 people who inspire you as a blogger.  You are also to share 7 things that people might not know about you. 

Picking only 15 was hard task.  So many of you inspire me for so many reasons.  Some of you are great photographers.  Some of you write the best recipes in the world.  Some of you just make my day when I read your blogs.

I want everyone to know that I do spend time reading your blogs.  I bookmark your recipes and and I am often your "Phantom Buzzer" on Food Buzz.  With my busy schedule, I don't always get a chance to comment.   

To make this fair, I decided to narrow it down to the 15 people who helped me the most over the last year as I started up this food blog. 

You can pass on the love to others if you wish.  No pressure to participate. 

And, if you were not included here, please do not feel slighted.   

In MY book, all my blogger friends are Versatile Bloggers!

My "90 Miles Away" Chicken recipe was one of
my breakout recipes that got people to read my little blog.
I have no idea who those two guys are in the picture.  ;.)

90 Miles Away Chicken

Special thanks go out to:   

To Tess, at Slow Cooking Kitchen for nominating me,for her new friendship, and for her outstanding blog.

To my buddy an co-conspirator on my Facebook community page, Theresa, at Edible Love  

To my Tina at Flourtrader for the best baked goods and for always supporting me!

To Christine at Christine's Pantry for being one of the first to friend me and for the great historical info she posts!

To my new friend Jen at The Three Little Piglets; blessings and cheers! 

To my coach in the early days, Laurie, at  Food is Love; thank you!  

To my mentor and motivator, Laura, at  La Diva Cucina ; you are mah-ve-lous, dahling! 

To Warren at Table for Two Cookbooks for...well... just being Warren, and for inviting me to Florida Food bloggers event though my blog wasn't up to par with the rest.

To Ramona at Curry and Comfort for her wonderfully consistent blog and friendly disposition.

To Mike at The Culinary Lens for the most interesting food travel on the Internet.  You are going to be a star!  I am going to say I knew you when, sir! 

To my fellow cabbage roll lover, Steve at The Black Peppercorn for making me feel like I'm dining in his home with every great post. 

To "La Bella Vita" at Cucina49 for her ultra creative style and nice comments.

To Jessica at Cajunlicious for inspiring me to finish my own cookbook (her cookbook is now available on her blog).

To my new friend Elpiniki at Tomato Sauce ; the hardest working blogger in the world (is it five blogs?)

To Susan at  Sticky Gooey Creamy Chewy  for inspiring me to be the best by being one of the best EVER!

Now, seven things you most likely don't know about me: 

Oh, boy -

1.  I have a total fascination with lighthouses.

2.  I always cry when I watch Hallmark holiday movies.

3.  My first words as a baby were "More tea."

4.  I was a member of Zeta Tau Alpha in College.

5.  I've had several paranormal experiences and would love to ghost hunt!

6.  I would rather travel over buying things; experiences make you richer!

7.  I am afraid of heights, but I once climbed Dunn's River Falls (with Mama Pirri) - went right to the top!  Mama Pirri milked the strong guys helping her up the falls. 

Again, if I didn't mention you here, it does not mean I don't love you! 

Thanks again, Tess.  I'll be back with more recipes this week!

Bruschetta Duo

Bruschetta Duo

I had to travel to my corporate office today, which is two hours door-to-door.  I had a very long day.  Dan was just returning from a business trip.  Mama Pirri, angel that she is, brought us her famous Escarole and Beans so I would not have to cook.

Note: I am not permitted - yet - to release Mama Pirri's secret recipe.  I will tell you that Mama Pirri's Escarole and Beans is the best I ever ate.

To extend the dinner I needed to make a side dish.  Drama!  I REALLY  did not want to cook.  Salad was out; we already had the greens.  So I looked at the header on my blog and I exclaimed aloud, "Bruschetta!  Oh, Bruschetta, where art thou?"

Okay, maybe not!

What I love about Bruschetta is that you can get creative yet it is often hands-free.  You throw a few simple ingredients into a skillet, let them do their thing, toast bread, top it, and it's done!

While my Drunken Bruschetta is fantastic, I wanted to do something a little bit different tonight.  I scoped out what I had on hand and I came up with this fabulously delicious and easy Bruschetta Duo. 

Fennel and Green Onion
with
Greek Pepper, Shrimp & Goat Cheese Bruschetta

In Latin, duo means "for two."  Since there are only two of us here, two of each was perfect along side the main course. 

Okay, technically there are three of us in the house if you count Eddie, our Golden.  He doesn't eat Bruschetta but he has suggested if I made one using Milk Bones and Cheddar Cheese he might give it a try. 

Note:  Baby bell peppers are small bell peppers you usually find packaged in quantity in your grocery store. 

With no further adieu:

Bruschetta #1: Fennel and Green Onion

4 slices Baguette - 1/4 inch thick
2 tablespoons olive oil, divided
Generous sprinkle of seasoned salt
1 small fennel bulb, sliced thin
1 large green onion, sliced (white and green) - about 1/8 cup
1 tablespoon butter
Freshly ground pepper, to taste
2 tablespoons dry white wine
Chopped fennel frawns, for topping
Chopped scallions, for topping

Brushetta #2:  Greek Pepper, Shrimp & Goat Cheese

4 slices Baguette - 1/4 inch thick
3 tablespoons olive oil, divided
Generous sprinkle of seasoned salt, plus extra for shrimp
Generous sprinkle garlic powder
1/8 cup sliced baby bell peppers (any color)
8 large shrimp, peeled and deveined (tail off)
Squirt of fresh lemon
2 Greek olives, pitted and chopped
1 tablespoon crumbled goat cheese
Dried Oregano, for topping

Other:  Balsamic vinegar for drizzling

Instructions:

Preheat broiler.

For both types of bruschetta, baste 4 bread slices with one tablespoon of the olive oil.  Place on cookie sheet or pan.

Sprinkle four of the slices with just the seasoned salt.  Sprinkle the other four with a combination of the seasoned salt and garlic powder.

For bruschetta #1:  Add remaining tablespoon of olive oil to skillet.  Add fennel, green onion and butter.  Cook over low heat for 20-30 minutes until caramelized.  Add fresh pepper and loosen up with the wine.  Stir.  Cook for one or two more minutes until wine reduces.

For bruschetta #2:  Add remaining tablespoon of olive oil to skillet.  Add peppers.  Cook over medium heat for five minutes until softened and the peppers begin to brown. 

Add shrimp.  Cook for three or four minutes until shrimp turn pink.  Add lemon juice.  Remove from heat.

Broil the oiled and seasoned bread for three-to-five minutes until browned to your liking.

To assemble bruschetta #1:  Top each slice of crusty bread with 1/4 of the mixture.  Top with frawns and scallions.

To assemble bruschetta #2:  Top each slice of bread with peppers and 2 shrimp.  Top with olives, goat cheese and oregano. 

I like to plate four slices on each plate and garnish with fennel frawns.  I like to also drizzle the bruschetta with a little balsamic vinegar. 

Enjoy!

Tomato Talk: Part III - Pan-Seared Tuna with Tomato & Olive Relish and Green Tomato Pickles

This week has been great for me as a food blogger.  I love bringing you recipes where you can use fresh produce.

Pan-Seared Tuna with Tomato & Olive Relish 
and Green Tomato Pickles

On the first night of this series I gave you a wonderful salad recipe.  On the second night, I brought you a great brunch idea for green tomatoes. Now I am mixing it up with a colorful blend of red, yellow and green tomatoes  in this super easy, economical and healthy main course.

It's pan-seared tuna, finished in the oven, topped with a warm tomato and olive relish.  And it's served with my easy Green Tomato "Pickles." 

The pickles are a zesty take on fried green tomatoes.  They work well with the tuna recipe but they also go great with oven-fried catfish for a wonderful Southern style supper. 

Ready, set, here we go!

Serves 4.

For the Green Tomato Pickles:

8 slices green tomatoes
2  eggs, beaten
1/2 cup  seasoned Panko bread crumbs, divided
2 teaspoon dried dill weed, divided
3 tablespoons apple cider vinegar, one tablespoon divided

For the relish:

1 yellow tomatoes, seeded and chopped
1 vine-ripened red tomatoes, seeded and chopped
two tablespoons pitted  Greek olives, chopped
1 clove garlic, chopped
1 teaspoon capers; do not rinse
1/2 teaspoon Worcestershire Sauce
Pinch or two crushed red pepper, to taste
2 tablespoons Extra Virgin olive oil
1  tablespoon fresh oregano, chopped

For the fish:

4 boneless, skinless tuna steaks (6 ounces each)
Course sea salt, to taste
Fresh black pepper, to taste

Other:  Cooking spray; fresh parsley, chopped

Preheat oven to 400 degrees.

Spray baking dish with cooking spray.

Dip tomato slices in egg (both sides).  Place slices in baking dish.

Top each slice with an equal amount of the Panko bread crumbs and dill weed. 

Spray tops of tomatoes with more cooking spray to help brown up the topping. 

Pour two tablespoons of the apple cider vinegar around tomatoes. 

Bake for 20 minutes.

Remove from oven.  Add remaining tablespoon of vinegar around the tomatoes.  Cover with tin foil to keep warm.  The tomatoes will absorb the vinegar. 

Meanwhile... back a the ranch... ;.)

Generously salt and pepper tuna steaks. 

Mix all ingredients together for the relish except for the oregano.  Set aside.

Sprinkle tuna generously with salt and pepper.  Press into the flesh of the fish.

Heat cast iron or heavy skillet over high heat.  The pan needs to be oven-safe.

Note:  Spray skillet with cooking spray if needed.

Sear tuna on one side.  Turn.  Top with 1/4 of the relish. 

Transfer pan to hot oven.  Bake for three minutes for medium, or five minutes for well done. 

Top tuna with fresh herbs.

Tip:  Have left over green tomato?  Chop it up and scramble with eggs and cheese along side ham or bacon.  Delicious!

Tomato Talk: Part II - Green Tomato Gatin

I promised you three tomato recipes this week.  This is the second in the "Tomato Talk" series.  Cheesy and wonderul, this gatin is a little bit healthier than other recipes I've seen but equally as satisfying. 

Green Tomato Gatin

I know many of you cannot get green tomatoes where you live.  If you cannot, you can substitute very firm yellow tomatoes for this dish.  Just make sure the tomatoes are indeed very firm so they hold up to the cooking process. 

Keep in mind, yellow tomatoes are sweeter.  The green are sour.  It will change the flavor of this dish considerably if you don't use the green.

Sliced cheese instead of grated is used in this recipe.  I like the way the dish looks when it's done. The tomatos are not all covered in too much cheese but are "kissed" by it. 

The scrambled egg also compliments this dish.  Perfect for bunch.

Serves 6

Ingredients:

3 green tomatoes, sliced
3 1/2 ounces (about 4 slices)  non-fat cheddar cheese, torn and crumbled, reserve one slice
1 large egg, beaten
3 tablespoons 2% milk
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup panko bread crumbs
1 tablespoon butter, melted
1 tablespoon fat free grated parmesean cheese

Other:  Cooking spray

Preheat oven to 375 degrees.

Spray baking dish with cooking spray.  Add sliced tomatoes in layers.  In between the layers, add strips of the torn cheese. 

Beat egg with milk.  Whisk in salt and pepper to taste.  Pour the egg mixture over the tomatoes and cheese.  Bake for 30 minutes.

Mix bread crumbs, butter and Parmesean cheese together.    Top tomatoes with the remaining slice of cheese, crumbled, and the crumb topping.  Bake for five more minutes.

Turn on boiler.  Broil for one to two more minutes until the topping is browned to your liking.

Let the tomatoes rest for a couple of minutes before serving.

Tomato Talk: Part I - Easy Greek Tomato Salad

As you can see from my blog header, I've been ready for the fresh produce that comes with the dawn of a new spring .   And I found this bounty of red, yellow and green tomatoes at my farmer's market this morning.  

This week , I am going to bring you three wonderful ways to enjoy these beautiful bursts of sunshine.   Tonight I'm starting with the simplest of the three recipes.

We spent the afternoon swimming up at Mama Pirri's.  Yes, I said swimming.  It's 85 degrees in central Florida today, although I won't rub it in.  Mama Pirri made these wonderful sausage subs for lunch today.  We just wanted something light and easy for dinner.  

I put together shrimp, pepper and onion packs.  I used a store-bought seasoning and threw the packs on the grill.  I made a little brown rice to go along side.

What goes better with shrimp than a fresh tomato salad?  I used low acid - sweet yellow tomatoes combined with vine ripened red, a little feta, olives, and tossed the salad in a way too simple vinaigrette.   Amazing!

Leftovers are great the next day.  Make the full recipe even if you are dining alone.

Serves 4

Easy Greek Tomato Salad

Ingredients:

1  yellow tomato, cut into bite-sized pieces
1 vine ripened red tomato, cut into bite-sized pieces
1/2 tablespoon red wine vinegar
1/2 tablespoon fresh lemon juice
1/4 tablespoon Worcestershire Sauce
1 tablespoon Extra Virgin olive oil
1 clove fresh garlic, minced
1/2 tablespoon chopped fresh oregano
7-8 chopped mixed (pitted) olives (suggest Sicilian and Kalamata)
Crumbled feta cheese, to taste

Cut tomatoes and add to bowl. 

Whisk together vinegar, lemon juice, Worcestershire Sauce, and olive oil.  Pour over tomatoes.  Stir to coat.

Tomatoes Marinating in the Dressing

Add garlic and stir to mix.   Let salad sit at room temperature for at least 1/2 hour.

Right before serving, add oregano, chopped olives,  and feta. 

Toss and serve immediately. 

Note:  I don't add any additional salt or pepper.  I think the olives and the cheese are salty enough.  The Worcestershire Sauce gives it a little  peppery "kick."  I would suggest having salt and pepper at the table and let your guests add their own.  I bet they won't want any after they taste this!

Sangria Braised Beef Spare Ribs

Sangria Braised Spare Ribs

Side-cut beef ribs are often sold as “ribs for the grill.”  I find that while you can grill them, the meat can be chewy.  Perhaps some of you have a great grilled spare rib recipe to share and if you do, please let me know about it!

This dish is de-lish!  It’s spare ribs braised in sangria, with garlic, onion, peppers, Jalapeño, shallots  and carrots.  The sauce is laced with soy sauce and honey.  Yum!

Even in the “organic” section of your supermarket, these ribs are often a great deal.  If you are on a very tight budget as we are, this is not only an easy meal to make, but it’s economical, too.

This recipe serves two because these ribs aren't that meaty.  Most of the weight is in the bone.   If you want to double this recipe, I suggest you don’t stack the ribs but use dueling Dutch ovens to create two batches.   I honestly haven’t tried this in the slow cooker. 

I also have not tried this with non-alcoholic wine.  If you want to use that instead, I would suggest you sweeten the wine up a bit with a little more honey if you can only find a dry non-alcoholic wine.  Sangria is light and fruity.  You really need that flavor to make this dish work.

This looks like a lot of ingredients.  If you are doing a serious braise, you have to remember that all of the flavors of the vegetables will just "melt" into the sauce.  It's not a pot roast, so you are not preserving the integrity of the whole veggies.  You want those veggies to dissolve into the sauce as it's cooking to impart wonderful flavors. 

Note how little salt is used in this dish by incorporating the natural flavors of the vegetables to "season" the food.   I have no idea whether chefs would agree with that last statement.  That's one of my secrets to healthy cooking!  I use the natural flavors of herbs and vegetables, and I take out some of the salt.

Here you go:

Ingredients

1 tablespoon plus a few drizzles of vegetable oil
2 pounds beef Spare Ribs
Freshly ground black pepper, to taste
Coarsely ground sea salt, to taste
3 cloves fresh garlic, minced
2 tablespoons fresh shallot, minced
¼ cup sliced carrot
1 stalk celery, chopped
1 cubanelle pepper, seeded and sliced into rings and then sliced again in half or thirds
1 teaspoon minced Jalapeño, optional (seeded)
1 cup Sangria wine
1 tablespoon honey
½ tablespoon low sodium soy sauce
3 tablespoons tomato paste, 1 tablespoon divided
1 bay leaf
2 Clementines or tangerines, sliced
2 cups cold water, divided
1 cup button mushrooms

Preheat oven to 375 degrees.

Add tablespoon of  oil to Dutch oven to coat bottom of the pan.  Heat oil until smoking hot.

Drizzle extra oil over ribs (meat side only) and rub into meat.  Sprinkle with black pepper.

Brown ribs on both sides, about four minutes.  Remove to plate.  Salt meat, to taste.

Important:  Remove oil from heat to let the temperature cool slightly.

Chop garlic, shallot, carrot, celery, pepper, and Jalapeño (if using).  Add to Dutch oven.  Return pan to medium heat and cook vegetables for about three minutes until slightly softened.

Add wine to pan and deglaze; scraping the browned bits from the bottom.

Whisk in honey, soy sauce and two tablespoons of tomato paste. 

Add ribs back to pan.  Add bay leaf and Clementine slices.   Bring to boil.  Cover. 

Place covered pan in oven and bake for two hours.

Add water.  Return to oven and bake for 30 more minutes, covered.

Remove ribs from oven.  Plate and keep warm under tin foil. 

Discard Clemintine slices and bay leaf.

Whisk remaining tomato paste into water.  Add remaining cup of water to the Dutch oven along with the button mushrooms.  Bring to boil and reduce to simmer, about ten minutes.  Sauce should thicken but not be too thick. 

Serve ribs and sauce over pasta or rice. 

Mrs. Paul's Tilapia with Ginger Rice and Garlic Bok Choy

Mrs. LaBrie for Mrs. Paul's -

As part of the Foodbuzz Tastemaker program, I was selected to receive a free sample of ParchmentBake ™ from Mrs. Paul's and Van de Kamp's. 

Some of you have told me that fresh seafood isn't always available where you live.   I was thrilled to be able to bring this recipe to you. 

The fish is ONLY 80 CALORIES PER SERVING!

50 is the New 40

No more "frump girl."  I plan to enter my half-century years in October in great style.  I've lost a significant amount of weight by eating more fish and exercising several times a week. 

Now my hubby, Dan, is on his way to losing as well -- now that I got him off the sugar. 

Fish is a great source of protein.  If  you sauce it lightly, it's also low in calories.

Watch this video -

Note:  I love the way that You Tube put the start button right over my mouth.  Do you think they are trying to tell me something?  ;.)

The secret to Mrs. Paul's and Van de Kamp's ParchmentBake™ is the pre-grilled, 100% whole-fillet tilapia, which is deliciously sauced.   Cooking "en papillote" or in parchment paper, is a "classic chef's technique."  This is truly a restaurant quality dish.

Since I had never tried this fish before, I didn't want to "doctor it up."  So I created a few simple side dishes to go along. 

The ginger rice goes so well with this fish.  Garlic and bok choy are a match made in heaven.  Top the bok choy with the fish and the sauce.  Wow!    There is a touch of soy sauce in their recipe, so this was natural combination.

What we really enjoyed about the fish -- the perfectly sized portions; the sauce;  the fact the fish really tastes like it was grilled.  You get that fresh-off-the-coals flavor but it's baked in your own oven.

Light, easy, and delicious!  What could be better?

A coupon, that's what!  As one of my valued readers, Mrs. Paul's is offering a coupon --(while supplies last).    The coupon is available at -

http://bit.ly/ParchmentBake

Presenting:  Mrs. Paul's Tilapia with Ginger Rice and Garlic Bok Choy

Serves 2

Ingredients

1 package 7.2 ounce Mrs. Paul's Parchment Bake ™ (Classic Grilled Tilapia)
Fresh chopped chives, optional

For the Rice:

1 cup hot water (heat in microwave)
1 teaspoon chicken soup base or 1/4 cup of chicken broth*
1/2 cup instant brown rice
1 teaspoon ground ginger
1 tablespoon butter

For the Bok Choy:

2 tablespoons canola oil or canola oil and olive oil blend
2 teaspoons minced garlic
a few pinches of crushed red pepper, more to taste
1/2 pound bok choy, stalks cut diagonally and leaves cut across in 1 inch pieces (approximate)
1 tablespoon low sodium soy sauce
1 tablespoon honey
1/2 cup cold water, divided
1 teaspoon cornstarch
1 tablespoon butter

Preheat oven to 400 degrees.

Prepare Mrs. Paul's fish per package directions (about 22-24 minutes of baking time).

Stir chicken soup base into hot water and add to pan.  Add rice.  Stir in ground ginger and add butter.  Bring to boil and reduce to simmer.  Cover and cook for about 10 minutes.  Adjust cooking time accordingly depending on brand of rice used.  Consult package for more information.

Add oil to skillet.  Heat until the oil is hot but not smoking.  Add garlic and crushed red pepper.  Be careful not to let the garlic burn.  Cook for about three minutes.

Bok Choy Action Shot

Add bok choy in batches and wilt into oil with garlic and crushed red pepper; add white part first.  Stir fry white part for about three minutes.  Cook the leaves about 2-3 minutes more.  Once wilted, add soy sauce and honey.  Stir to coat.

Add half of the water the pan and let the bok choy braise for about two minutes, ,more or less, depending on how tender you like it. 

Whisk cornstarch into remaining water.  Add to pan along with the butter.  Bring to boil and reduce to simmer until sauce thickens.  

Serve fish on a bed of bok choy with a side of rice.  Top with chives if using.

Enjoy and get out there and get healthy!

*If using broth, you can decrease the amount of water for the rice by 1/4 cup.