RECIPE: Heather's Citrus Orange Roughy

I recently needed to use up a piece of orange roughy that I had in the freezer, and I debated on what to do with it. I intended to do a Lemon-Orange Roughy I saw on the web (made with lemon and orange juices and lemon pepper), but I didn't have OJ or lemon pepper and only bottled lemon juice. So I had to make due. It went something like this:

Heather's Citrus Orange Roughy

1 orange roughy filet
Seasoned pepper
Bottled lemon juice
Bottled lime juice
Dried orange peel
Olive oil

Heat olive oil in pan. Sprinkle roughy liberally with seasoned pepper on both sides and place in pan. Saute for a minute. Squirt lemon and lime juices over fish. Sprinkle with a pinch of orange peel. Saute for about 5 minutes on each side.

Very simple way to prepare this fish, and a nice light flavor. It turned out quite well!

RECIPE: Fish Tacos with White Sauce

I decided to try my hand at homemade fish tacos. I bought a book the other day called Power Foods, and it had a good recipe in it that I felt was a good candidate.

http://www.goodreads.com/book/show/9265477-power-foods

However I wanted my fish tacos with a sauce. So I did a little research and found another recipe that had a white sauce that people raved about. So I adapted the white sauce from one recipe to go with my fish tacos from another recipe.

Grilled Fish Tacos
adapted from Power Foods
(original recipe was for a dozen tacos. This recipe makes about 4 tacos.)

Ingredients:

1/3 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
Coarse salt
4 tsp extra-virgin olive oil
4 tsp finely chopped cilantro
Red snapper fillet
1 cup shredded green cabbage
4 corn tortillas
Lime wedges, avocado, sour cream, hot sauce, tomatoes, or any other fillings desired

Directions:

• Stir together cumin, oregano, chili powder, and 3/4 tsp coarse salt. Mix in olive oil and cilantro.

 

• Use sharp knife to make shallow slits about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture (I put it in a ziploc bag instead). Refrigerate, covered, for 30 minutes to 2 hours.

 

• Toss together cabbage and 1/2 tsp salt in a small bowl. Let sit 30 minutes.

 

• The recipe called for grilling the fish (on an outside grill), but I just cooked it in a saute pan. Saute about 4-5 minutes on each side.

 

• Transfer fish to a platter and cool slightly. Squeeze half of a lime over the top, and then shred into bite-size pieces. Garnish platter with lime wedges and cilantro sprigs. Serve warm or at room temperature (within 1 hour).

 

• Heat tortillas one at a time in saute pan.
• Have guests assemble their own tacos with white sauce (below) and other desired fillings like tomato, cabbage and avocado.

 

White sauce:

1/4 cup plain yogurt
1/4 cup mayo
Lime juice
1/4 tsp cumin
1/4 tsp dill
1/4 tsp oregano
1/2 tsp cayenne

Mix together. Put in enough lime juice to thin to a sauce consistency, and do to taste.Can include some minced jalapeno. This makes substantially more sauce than needed for 4 tacos.


I made four tacos, and even though they are small, it was too much. I made these again tonight, but this time I only made two tacos, so I can have two more tomorrow night.

Very good! Tangy from the lime juice and cilantro, a little mild heat (more heat if you decide to add jalapeno to the white sauce), juicy, tender fish. Very tasty! I obviously loved them, since I made them again for dinner tonight!

RECIPE: Shrimp Santorini

I recently had dinner at a local Greek restaurant, and they have this dish on the menu. I decided to give it a try, and it had great potential, but I was essentially unimpressed. It was like they took big chunks of peppers and onions and mixed them in with some spaghetti sauce and shrimp. I decided that I could find a way to make it better.

I checked online for some recipes, and I found a video made by executive chef Milos Estiatorio of Boca Raton showing how he makes this dish. I decided to give it a go. He didn't really give amounts, so I had to sort of wing it.

Shrimp Santorini
Serves 4-6

Ingredients:

1/2 pound shrimp, peeled and deveined
1 red pepper, chopped small
1 green pepper, chopped small
1 onion, chopped small
Olive oil
1/2 tsp garlic, minced
2 scallions, sliced (about 2 tbs)
1 tsp fresh rosemary, minced
1 basil leaf, minced
Few sprigs of parsley, minced
3 medium tomatoes, chopped and mashed
1/2 tsp fresh oregano, minced
1/2 cp white wine
1-2 handfuls of crumbled feta


Directions:

Clean, devein, de-shell shrimp and pat dry. Season with salt and pepper and set aside.

Saute onion and peppers in oil for a few minutes.

Add garlic and scallions, rosemary and basil.

Cook for a few minutes, then add parsley.

Chop the tomatoes and mash them with a potato masher to make them "juicy".

Add the tomatoes to the mixture, and season with salt and pepper and oregano. At this point, you have a sort of sofrito.

Add the shrimp and the white wine. Let it reduce some.

Stir in the feta.


That's it! Ready to serve!

Well, my Shrimp Santorini turned out better than the dish I ate at the authentic Greek restaurant in town! It is quite tasty. Just serve over rice, and maybe add a small salad, and you're good to go!

RECIPE: Fish Foil Packets

Mom recently gave me a recipe for fish in foil packets. I tweaked it a little and gave it a try tonight:

Fish Foil Packets
Serves 4

4 fish fillets or steaks (I used Tilapia)
2 small yellow squash, sliced (this was an addition I made)
1 each green and red peppers, sliced
1 sweet onion, sliced (it called for red onion)
2 carrots, julienned (I used baby carrots cut into matchsticks)
1 container grape tomatoes, halved (it called for cherry tomatoes)
1 lemon
Mrs. Dash Table Blend (it called for some 7-herb blend, and I used this instead)
Olive Oil
Salt and Pepper

Directions:

• Prepare vegetables

• Put fish on a piece of 12 x 16 inch piece of heavy duty foil. Top with 1/4 of the veggies. (The recipe called for putting lemon slices in the foil packet, but I have had bad results when cooking lemon slices like that. So I squeezed fresh lemon juice over the works instead.)
• Drizzle with 1 tbs of olive oil. Sprinkle liberally with Mrs. Dash (or chosen seasoning), a pinch of salt and some fresh ground pepper.

• Fold edges of foil and seal tight.
• Put packet directly on stove burner. Cook over medium heat for 10-12 minutes for thawed fish. (I haven't cooked frozen yet, so I'm not sure how long that will take.)

• You can smell when the packets are done. The fish and veggies get really fragrant!
• Open the packet and serve.

I served mine over brown rice. Very good! It needed a pinch more salt, but this was very good and simple. The fish is so moist and flaky, the veggies soft. Even more tomatoes would be great, as they are so sweet and good!

I also put together three more foil packets with frozen fish fillets and all the works. Sealed them up and stored them in freezer ziploc bags for future meals ready-to-go!

This one's a keeper!

RECIPE: Ginger-Glazed Mahi Mahi and Wild Rice

The other day I made swordfish. Tonight it was Mahi Mahi.

Ginger-Glazed Mahi Mahi
from allrecipes.com (Serves 1)

Ingredients:

    2-1/4 teaspoons honey
    2-1/4 teaspoons soy sauce
    2-1/4 teaspoons balsamic vinegar
    1/4 teaspoon grated fresh ginger root (I did about 1/8 tsp ground ginger)
    1/4 clove garlic, crushed or to taste
    1/2 teaspoon olive oil
    1 (6 ounce) mahi mahi fillets
    salt and pepper to taste
    3/4 teaspoon vegetable oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

For the wild rice, I basically just melted about a 1/2 tbs of butter in a saucepan, and sauteed about a 1/4 tsp of garlic for a minute. Then I added about a 1/2 cup of wild rice and toasted it for a minute before adding 1 cup of vegetable broth. Bring to boil, stir, cover with a lid and simmer for 50 mins. Toss in a little Italian Seasoning (I probably added about 1/2 tsp), and salt and pepper to taste. Stir and recover and let sit for 10 mins.

Very good! The rice was just a little on the salty side, but luckily I like salt! I actually didn't use any oil in the pan for the fish. It probably would have been better if I had though. The honey is very sticky and caused the fish to stick a little at times. I also did not add any salt or pepper to the fish. Nevertheless it was quite good! And I was very happy with the way that the wild rice turned out. It's another two keepers!

RECIPE: Grilled Swordfish and Oven-Roasted Peppers and Pasta Salad

The other day I decided to try some swordfish, which I haven't had in many years and couldn't remember whether I liked it or not. I know that there is a higher risk of mercury with swordfish, so I won't be able to eat this often, and that's too bad-- because it was really good!

Grilled Marinated Swordfish
from allrecipes.com (Serves 2)

Ingredients:

    2 cloves garlic
    2 tablespoons and 2 teaspoons white wine
    2 tablespoons lemon juice
    1 tablespoon soy sauce
    1 tablespoon olive oil
    1-1/2 teaspoons poultry seasoning (I used Lawry's Seasoning Salt and Emeril's BAM instead)
    1/8 teaspoon salt
    1/8 teaspoon pepper
    2 swordfish steaks
    1-1/2 teaspoons chopped fresh parsley (optional)
    2 slices lemon, for garnish (optional)

Directions:

1. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Oven-Roasted Peppers and Pasta
from Vegetable on the Side (Serves 6)

Ingredients:

    4 large bell peppers, 2 red and 2 green, thickly sliced
    2 large onions, thickly sliced (I'll do them thinner next time)
    2-3 tbs olive oil
    1/3 cup chopped fresh parsley
    3 tbs chopped fresh oregano
    3 cloves garlic, minced
    2 cups cherry tomatoes, halved (I might use grape tomatoes next time)
    salt and pepper
    1 lb small pasta, like shells, bow ties, rigatoni or corkscrews, cooked and kept hot
    Fresh grated Parmesan

Directions:

1. Preheat oven to 400 degrees
2. In a large bowl, toss peppers and onions with oil. Spread them in a shallow roasting pan. Roast in the oven, turning the vegetables from time to time with a spatula, until tender and beginning to brown, 30-45 minutes. 
3. Sprinkle with parsley, oregano and garlic and tomatoes. Season liberally with salt and pepper. Roast 5 minutes more. Remove pan from oven.
4. Toss pasta with vegetables and pile in serving bowl. Sprinkle with the cheese and serve hot.
5. Good served with grilled fish (fish steaks like tuna or swordfish). Also good tossed with cheese-stuffed tortellini or ravioli.

Both of these were really good! The soy flavor of the fish was a little strong at first, but after a few bites you find that you really like it! The pasta was really good, but would have been better with grated Parmesan (I only had shredded Parm). I served it with a salad of chopped tomatoes and cukes marinated in Italian dressing, and sliced string mozzarella cheese (I picked this up from Nutrisystem when I was on it for a short time). The soy marinated fish probably doesn't pair best with the Italian flavors of the pasta and salad, but I needed to use up some tomatoes and peppers, and these were the best options I could quickly come up with. Next time I'll probably go with a grain like quinoa or wild rice and some steamed veggies.

Both recipes are definite keepers!

RECIPE: Heather's Shrimp with Pasta and Lemon-Butter Sauce

Last night I decided to try a different twist on a pasta dish I've made in the past.

Shrimp and Pasta in Lemon-Butter Sauce

1 lb of spaghetti (Smart Taste enriched with vitamins and fiber)
4 tbs butter
1 tbs garlic (I used roasted garlic this time)
1/2 cup white wine
2 lemons
1/2 lb shrimp, peeled and deveined
Salt and pepper
Dried rubbed sage
Crushed red pepper flakes
Grated parmesan cheese

Directions:

• Set a pot of water to boiling. Add spaghetti and remove from heat just before al dente. (If you work quickly enough, you may be able to simply spoon the pasta directly from the water after a few minutes, but I wound up using tongs to remove it to a colander to drain excess water first.)

• Melt 1 tbs of butter in skillet over medium-high heat and add roasted garlic. Cook for a couple of minutes.

•  Add white wine. Cook until reduced by half. Then add juice from one lemon, and cook until reduced by half.

• Add remaining 3 tbs of butter, 1 tbs at a time, until melted and well-mixed. Add about 1/2-1 tbs of rubbed sage, salt and pepper. Add shrimp and cook about 2-3 minutes on one side and then flip and cook on other side for another couple of minutes.

• Add pasta to frying pan and toss to coat. Sprinkle with red pepper flakes. Squeeze the juice of one lemon over the top and toss some more.
• Serve on plates with bread. Sprinkle with parmesan cheese.

Yummy! The only drawback is that there was too much pasta for the sauce, if you like the pasta really coated. So you could make more sauce or use less pasta, or leave it as-is if you are looking for a lighter meal (more sauce would make for a greasier meal, due to all of the butter).

Now the big "oops": This was supposed to have my homemade roasted tomatoes in it, but I totally forgot! So they are still sitting in the frig, and I need to find another use for them! Grrrrrr...

Recipe: Frogmore Stew

Last night I decided for dinner to cook a throwback to my time in Charleston, SC. The traditional dish is called Frogmore Stew. The dish is made up of whatever can be boiled, but traditionally the two ingredients that have to be included are shrimp and corn on the cob.

I used to make Frogmore Stew with corn, potatoes, shrimp and sausage. But now that I am pescatarian, I skipped the sausage. Here's how it went...

Frogmore Stew

New potatoes, larger ones halved
Old Bay seasoning
Lemon juice
2 corn cobs per person, husked and broken into halves or thirds
Shrimp with tails on

• Fill a large pot about half full with water. Add about 2 tbs of Old Bay seasoning. I also added a splash of RealLemon juice from a bottle, but could have added the juice of one or two lemons if I'd had them. Bring to boil.
• Once water is boiling, add potatoes to boiling water. Boil for about 20 minutes.
• Add corn to boiling water and cook another 5 minutes.
• Add shrimp and cook until done. My shrimp was frozen, so I cooked it for 5 minutes or so. If you had fresh shrimp, you could probably do it in 3 minutes.

And that's Frogmore Stew! Mmmmmmm. Even Woodrow, who doesn't care for boiled shrimp, loved this! Eat up!

RECIPE: Heather's Sweet Corn Chowder and Grilled Tilapia

Tonight I decided to make some corn chowder and grilled fish. Here's how it went:

Sweet Corn Chowder

• 4 ears of sweet corn, cleaned of husks
• 3-4 cups water
• 1/2 onion, finely diced
• 1 medium potato, diced
• Thyme
• Salt and Pepper
• Chipotle Pepper
• 1 cup of fat-free half and half

First cut the corn from the cob, and scrape the cobs to get out the excess "milk".

Break the corn cobs in 2-3 pieces, and add to the water in a saucepan. Bring to boil, and then simmer for 20 mins.

While corn stock is simmering, saute the onion in butter until translucent (about 5 mins).

Remove corn cobs from stock. Add the onions, potato, corn cut from cob and seasoning. I added a pinch of chipotle pepper.

Bring to boil, and then partially cover and simmer for about 30 mins. I cooked mine on too low of a heat (without bringing it to boil first), so I found the potato still undercooked after 30 mins. At that point, I had to bring it to boil, and then simmer it for about another 10 minutes.

While the chowder was simmering, I saute some tilapia in olive oil and seasoned it simply with a little Lawry's seasoning salt.

Once cooked thoroughly, I added a can of creamed corn, as the chowder wasn't thick enough for me. Let it heat through. After the chowder is ready, stir in the half and half, and then just heat through. Don't boil it. Just simmer it until heated through.

Once heated through, I ran about a third of the chowder through a blender. Ideally I would have used a hand blender on the chowder to thicken it, but I don't yet have one. So I pureed part of the chowder, and then stirred it back in to the remaining chowder.

To plate the meal, I drained out a ladle of the chowder and poured the chowder onto the plate...

...and topped that with the tilapia, and then ladled a little more chowder over the top of the fish.

Add a sprinkle of chipotle powder on top of the bowl full of the chowder.

And there you go! Yummy!

RECIPE: Grilled Tilapia with Mango Salsa

Last night I left work late, and I was starving. I needed food fast, but I didn't want to do another night of fast food drive-thru after having just bought a bunch of produce at the produce market on Sunday. So I decided to try running by the grocery store and get a few things to make a dinner utilizing what I knew I had at home in the frig. I remembered the mangoes and jalapenos that I'd bought, and decided that it might be a good night for tilapia. I remembered another night a couple of months ago when I had a mango and decided to make a mango salsa, and decided to try something like that again. This is what I wound up with...

First I diced up one mango. I find the easiest way to do this is to peel the mango, and then cut a criss-cross pattern into the flesh, and then cut the cubes from the pit of the mango.


I put the mango into a bowl, and then added about a half of a diced red pepper, a couple tablespoons of sliced scallions, a jalapeno seeded and minced, and the juice from a half a lemon. I mixed it all together, and then set the mango salsa aside.


Then in a small bowl I mixed together a little olive oil, some lemon juice, some basil, minced garlic and salt and pepper.


I put the tilapia in a pan and poured the olive oil mixture over the fillets, and left it to set for awhile.

After maybe 20 minutes or so, I grilled the tilapia in a hot skillet and poured the marinade over it. I grilled the tilapia until done.


Then I served the tilapia with the mango salsa over top, and a side of beans and potatoes in herb sauce.


Mighty tasty! Even Woodrow, who has always professed that he doesn't like fish, loved it!


The lemon juice wound up being a little too strong. I should have only used 1-2 tbs of lemon juice. A half of a lemon was too much for the small amount of salsa that I made. And I might actually like it with a little more jalapeno. But not bad for just throwing something together. It's a keeper!

The Daring Kitchen (December 2009)...Salmon en croute

It's that time again: time for another cooking challenge. I've missed the last couple of challenges. One was an asian dish with fish sauce in it, which just didn't sound appetizing (I don't do fish sauce or clam juice since a bad recipe choice years ago). The next month the challenge was sushi, which is another thing that I don't do. Even the vegetarian version is out, as seaweed and rice doesn't sound appetizing to me!

But this month was something I never would have thought of making otherwise: Salmon en croute, or Salmon in pastry. I love salmon, but I have never used pastry before, outside of frozen pie shells from the store.

I had a friend come over to work on this cooking challenge with me. Pam doesn't know anything about cooking, and I thought that it would be good for her to see what goes into something like this, and that she really doesn't have to be intimidated by the whole process. Now the one trick was that Pam doesn't like seafood, and salmon is such a strong-tasting fish that I knew that she may not like the dish. But the was willing to give it a try.

I decided that I was not going to make my own pastry. I was pressed for time, and pastry is something I've never done before (and right now I don't even know where my rolling pin is!) So we started with frozen puff pastry.

My mistake was putting the pastry on wax paper to thaw. I probably should have put it on a floured surface to thaw. So after it did thaw, I found it was sticking to the wax paper. So it took a bit of work to remove it.

While the pastry was thawing, I julienned a leek and a carrot and sauteed it up in a pan with a tablespoon of butter. Then set it aside to cool.

Then I tossed about 4 ounces of cream cheese in the food processor, along with a small bunch of watercress and a handful of baby spinach, along with a squirt of lemon juice and a little fresh dill. (I meant to include some garlic powder and salt and pepper, but totally forgot!) I processed this mixture until it was a smooth puree.

While I was doing this, I had my friend grease a cookie sheet. Then we tackled the pastry. First I found that I couldn't find my rolling pin. So I used my fingers to spread the pastry out a little more. Then cut the square into four.

Then I spooned some of the leek/carrot mixture on two pastry squares, and placed a pat of butter on top. I topped this with a salmon fillet, and then spread each salmon fillet with the cream cheese puree.
Then we covered each salmon piece with the other pastry square and crimped the edges to seal them. I did one, and I had Pam do the other. We placed the salmon packets on a cookie sheet, and then I used an egg wash (a beaten egg and a little milk) to brush the seams. I covered the cookie sheet with plastic wrap and stuck the cookie sheet with salmon in the frig for about 20 mins to firm up a little.

Meanwhile I preheated the oven to 400 degrees.

(While this was going on, I got the wild rice cooking on the stove, and I had Pam put the green beans that I had her snap earlier into a foil pan. Then I had her drizzle a little olive oil over them, and I tossed in a clove or so of minced garlic and sprinkled it with salt and pepper, and tossed the whole of it to coat.)

After 20 minutes in the frig, I pulled the salmon out and brushed the packets with the egg wash. Then tossed the salmon and green beans in the oven to bake.

While the salmon was cooking, I tossed a 1/2 cup of white wine in a pan and reduced it by half. Then mixed in a 1/2 cup of heavy cream. Then I added some salt and pepper, but unfortunately I wasn't paying attention and I opened the wrong side of the pepper and dumped a bunch of it in the sauce. I tossed in a little dill, but pretty much gave up on the wine sauce. So I didn't take any pictures of it, and I never even tried it. Pam said it was pretty good though!

The salmon was cooked for about 20-25 minutes, until golden brown. It came out perfectly cooked and moist.
And may I just say: Yum! Very good! Of course, as could be expected, Pam did not like the salmon. I was pretty sure that it was going to be too strong-flavored for her. But she was a good sport and tried it, and she loved the rice and green beans! And then we finished off our meal with peppermint tea and Key Lime Pie!

This is definitely something that I would do again! I loved the contrast of the pastry to the salmon and the leeks. The original recipe didn't call for carrots, leeks, butter or dill, but I saw a lot of people using dill and thought it would be a good complement to the salmon, and I LOVE leeks and thought that the carrot would add a little something more. Very nice!

Thanks so much to Simone for this month's cooking challenge! I loved it!

RECIPE: Tilapia with Lime Butter, Green Beans and Apple Crumble

Tonight was a feast! And it was OH SO GOOD!

Woodrow has never cared for fish, so I never make it. However when we went camping a couple of weeks ago (I haven't posted that adventure on Snoop Dogg yet), I made Tilapia in packets and Woodrow loved it! So I decided to try another fish dish tonight. All of tonight's recipes came from my free Relish subscription that I just won. I'll do a review of them sometime soon. Here's what we had:

Seared Tilapia with Lime Butter
This recipe serves two people



2/3 pounds tilapia
1/4 cup panko bread crumbs
1 tbs vegetable oil
coarse salt and freshly ground pepper, to taste

LIME BUTTER:

1/8 cup butter
1/2 shallot, minced
1 1/2 tbs lime juice
1/2 serrano chile, seeded and minced (I used jalapeno instead)
coarse salt and freshly ground pepper, to taste

• To make lime butter, zest the lime and combine with the butter, shallot, lime juice, chile pepper and salt. Set aside.
  
• Place breadcrumbs in a shallow dish and sprinkle fish with salt and pepper. Roll fish in breadcrumbs.
  
• Heat oil in a nonstick skillet over medium heat, until just smoking, then saute fish, using spatula to carefully turn once, until golden brown and cooked through, about 5 minutes per side.
  
• Serve fish with a dollop of lime butter.
  

Green Beans Gremolata
Serves 2

1/4 pound green beans, trimmed
1 tbs Italian parsley, chopped
1 tbs sliced almonds, toasted
2 tbs lemon juice
1/2 tbs olive oil
coarse salt and freshly ground pepper, to taste

• Place beans in a medium saucepan and cover with an inch of water. Cook until crisp-tender, about 4 minutes. Drain and immediately add cold water; drain again.
  
• Place beans in a large bowl. Zest lemon over the bowl and add parsley, almonds, lemon juice, oil, and salt and pepper. Toss to combine and serve.
  

Warm Apple Spice Crumble

1 20-oz can sliced apple pie filling
1/4 cup golden raisins
1 tsp vanilla extract
3 tbs sugar
1 tsp cinnamon
3 tbs butter, cut into small pieces
1 1/2 cup granola
1/4 cup shredded coconut
1/2 pint premium vanilla ice cream

• Preheat oven to 375 degrees.
• Place undrained apples and raisins in a buttered 8x8x2 baking dish. Stir in vanilla and sprinkle sugar and cinnamon over apples. Top with butter and sprinkle with granola and coconut.
• Bake for 12-15 minutes or until apples are heated through and the topping is golden. Serve warm with ice cream.
  
  
  

So the Apple Crumble was pretty good. Woodrow seemed to really like it. And I liked the green beans, although Woodrow didn't seem especially fond of them. However we both LOVED the tilapia. The jalapeno added some nice heat, the tilapia so mild-flavored that it took on the flavor of the butter with it's shallots and peppers.

All I can say is YUM! This will go on my favorites list!