Tag Archives: greek yogurt

Broiled Tilapia with Honey Greek Yogurt Sauce

6 Mar Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

My quest to cook through the cookbook “Weeknights With Giada” continues with a fish recipe! Last time I made tilapia it was pan-fried and very delicious. It was one of the first recipes I shared on this blog and is one of my posts that gets a lot of traffic. Tilapia is a cheap fish and kind of like tofu in that it takes on whatever flavors you add to it, in this case, the honey greek yogurt dressing. For a side dish I found a brussel sprouts with bacon recipe from my Three & Four Ingredient Cookbook. Can’t go wrong with bacon! This was an easy dinner and pretty quick to whip up. Hope you enjoy as much as I did.

Broiled Tilapia with Greek Honey Dressing Ingredients L-R: Lemon Juice, Agave Nectar, Greek Yogurt, Tilapia Fillet, Salt and Pepper, Chives, Dijon Mustard, Olive Oil

Broiled Tilapia with Greek Honey Dressing Ingredients L-R: Lemon Juice, Agave Nectar, Greek Yogurt, Tilapia Fillet, Salt and Pepper, Chives, Dijon Mustard, Olive Oil

BROILED TILAPIA with HONEY GREEK YOGURT SAUCE (serves 2)

  • Vegetable Oil Cooking Spray
  • 2 Tilapia Fillets (about 5 oz)
  • Olive Oil
  • Kosher Salt & Pepper
  • 2 Tbsp Full Fat Greek Yogurt
  • 1 Tsp Agave Nectar or Honey
  • 1/2 Tsp Dijon Mustard
  • 2 Tbsp Lemon Juice (half a medium lemon)
  • 1 Tbsp Fresh Chives

Preheat your broiler on Low. Pull out a small baking sheet or glass baking dish that will fit both fillets and spray with your cooking oil spray. Take your fillets and drizzle with olive oil and season with salt and pepper on both sides. Lay them on the prepared baking dish/sheet and broil for about 8 minutes. The flesh should flake easily when prodded with a fork. Set aside to cool.

Tilapia Fillet

Tilapia fillet seasoned with olive oil, salt and pepper and ready for the oven.

Broiled Tilapia

Broiled tilapia fresh from the oven

While your fish is baking make your dressing. In a small bowl combine the yogurt, honey and mustard until smooth. Chop up your chives and add into the mixture along with the lemon juice and mix thoroughly. Season with salt and pepper to taste.

Greek Yogurt, Agave Nectar and Dijon Mustard

Greek Yogurt, Agave Nectar and Dijon Mustard

Fresh chives chopped for the dressing.

Fresh chives chopped for the dressing.

Greek Yogurt and Honey Dressing with Chives

Greek Yogurt and Honey Dressing with Chives

While your fish is cooking you want to make your brussel sprouts.

Stir Fried Brussel Sprouts With Bacon Ingredients L-R: Turkey Bacon, Salt and Pepper, Brussel Sprouts, Poppy Seeds

Stir Fried Brussel Sprouts With Bacon Ingredients L-R: Turkey Bacon, Salt and Pepper, Brussel Sprouts, Poppy Seeds

STIR FRIED BRUSSELS SPROUTS with BACON (about 2 servings)

  • 8 oz Brussel Sprouts
  • 1 Bacon Strip
  • 1 Tsp Caraway or Sesame Seed
  • 1 Tbsp Sunflower or other light oil
  • Salt & Pepper to taste

Slice up your brussel sprouts into fine pieces and set aside. Chop up your bacon slice into small pieces. Heat your oil in a medium fry pan over medium high heat.

Chopped brussel sprouts

Chopped brussel sprouts

Chopped turkey bacon

Chopped turkey bacon

Add your bacon and cook for a minute or two. *Side note: I used turkey bacon from Jennie-O since that’s what I had in my fridge, and it was great!* Add in the shredded brussel sprouts and cook for another 2 minutes or so. Season with salt and pepper and sprinkle caraway or sesame seeds. Cook for another 30 seconds to a minute, until brussel sprouts are soft. Remove from heat and split between your plates.

turkey bacon

Frying up the bacon.

After adding in the brussel sprouts, season with salt and pepper, then add in the poppy seeds.

After adding in the brussel sprouts, season with salt and pepper, then add in the poppy seeds.

Once the fish is ready, transfer to your plates and drizzle with the yogurt sauce, about a tablespoon for each fillet. Enjoy with a nice glass of white wine or some sparkling water, something fresh tasting.

Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

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Pear And Apple Arugula Salad

29 Apr

It’s finally spring in Los Angeles! It had been staying in the 60s for quite some time, but it finally got up to the 80s (and 90s in the valley) and it looks like it will be staying there. Our nights are still cool, which I like, but spring is definitely here to stay. So on a clear and warm Saturday afternoon I saw my pears sitting in my kitchen and decided I wanted to make a salad with them. I don’t know if I’ve mentioned this before, but I live one long block away from my local Whole Foods Market. So I pulled on my shoes, grabbed a reusable bag, my headphones and purse and walked down to the market. I picked up fresh arugula, blue cheese, and Greek yogurt (which would be for dessert with brandied figs that my dad canned himself). I walked back home, very excited for my lunch. I had no specific recipe in mind, just that I wanted a fresh salad. I made half the recipe (ie. for two people) below since I didn’t want soggy salad later on. My roommate and I thoroughly enjoyed ourselves! And dessert was even better!

Pear and Apple Arugula Salad Ingredients L-R: Olive Oil, Arugula, Red Apple, Red Onion, Pear, Blue Cheese, Salt and Pepper, Salad Greens, Balsamic Vinegar

Pear and Apple Arugula Salad Ingredients L-R: Olive Oil, Arugula, Red Apple, Red Onion, Pear, Blue Cheese, Salt and Pepper, Salad Greens, Balsamic Vinegar

PEAR AND APPLE ARUGULA SALAD (serves 4)

  • 1 Pear
  • 1 Apple (preferably a sweet red)
  • 1 Bunch Fresh Arugula
  • 3 or 4 oz Blue Cheese (any variety)
  • 1-2 Cups Salad Greens (add any variety and the amount to your needs)
  • 1/2 of a Red Onion (optional)

Wash your arugula to get any dirt off and pat dry in a few paper towels. Chop off the leaves and throw into a large salad bowl along with any additional salad greens of your choice. Slice your pear into thin slices. I chopped my pear in half then thinly sliced the pear. Chop your apple into slices or into small chunks. I used a Pacific Rose apple. Pink Lady’s or Galas would also be good. Toss into the salad bowl. Chop your red onion and add to salad.

Sliced Pear

Sliced Pear

Pear and Apple Arugula Salad with red onions.

Pear and Apple Arugula Salad with red onions.

Crumble your blue cheese onto the salad. I used Maytag Iowa Blue Cheese. One thing I love about Whole Foods is they give recommendations for each of their cheeses. This one said it paired well with pears and apples and it smelled delicious! (I know not everyone loves the smell of blue cheese, but it’s one of my favorites!).

Maytag Iowa Blue Cheese

Maytag Iowa Blue Cheese

Maytag Iowa Blue Cheese ready for crumbling.

Maytag Iowa Blue Cheese ready for crumbling.

Toss with a simple vinaigrette dressing. I used equal parts olive oil and balsamic vinaigrette with salt and pepper. Enjoy!

Homemade balsamic vinaigrette dressing

Homemade balsamic vinaigrette dressing

Pear and Apple Arugula Salad ready for tossing!

Pear and Apple Arugula Salad ready for tossing!

Pear and Apple Arugula Salad was delicious!

Pear and Apple Arugula Salad was delicious!

For dessert I served plain Greek Yogurt with brandied figs that my dad canned himself. It was thoroughly delicious and a great way to finish off lunch.

Brandied Figs and Plain Greek Yogurt

Brandied Figs and Plain Greek Yogurt

Brandied Figs and Plain Greek Yogurt for Dessert! Yummmm!!!!

Brandied Figs and Plain Greek Yogurt for Dessert! Yummmm!!!!

Dinner By Dad

7 Nov

Remember when I went home and my dad smoked chicken and my mom made beef jerky? (Here’s the post just in case you missed it!) Well I was lucky enough to head home for a second weekend, this time to celebrate with my friend at her baby shower. It meant I had a dinner at home too! My parents also had friends visiting from out of state, so it was a nice traditional dinner (you know, no TV and eating at the dining room table and not the kitchen table). Dinner consisted of baked salmon, roasted rosemary potatoes, roasted asparagus wrapped in prosciutto and a baked squash and apple mixture. We opened a bottle of Malbec and devoured the meal. Dessert was Greek Yogurt with brandied figs (canned by my dad). Um, yum!

Clockwise From Top: Roasted Squash and Baked Apples, Roasted Rosemary Potatoes, Baked Salmon, Asparagus wrapped in Prosciutto,

Now I’m not a huge asparagus fan, but I still tried some, then decided to just eat the prosciutto. The rosemary potatoes have already been discussed on my blog (here’s that post), and the salmon will be discussed soon enough, as I will make salmon soon. I have the recipes from my dad for the side dishes and am just waiting for an opportunity to make them myself. I would say a good 90% of all my recipes come from my dad. I grew up with him cooking dinner every night for us. While my mom does cook too, her job was out of town, while dad worked 10 minutes from home so he’d be home by 5pm. I feel lucky that both my parents cook and bake, but I feel doubly lucky that I had home cooked meals most nights. Except for the occasional Tuesday, as that was family night at our local pizza place-what a treat! So now when I visit my parents, I get excited not just to see them, but to see what they have cooking in the kitchen.

I also want to say that my parents are great supporters of my chosen profession. While I know plenty of actors who have little or no support from their parents, I think it makes all the difference when you can proudly talk about the work you’re doing to those who love you the most. From the night I called to tell them I was moving to LA, to each time they drive down to see a show I’m acting in or stage managing, knowing I have their support makes all the difference.

Do your parents have a signature dish that you look forward to enjoying when visiting home? Or what about a favorite restaurant that you always go to? Share your stories in a comment below.

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