I really like to experiment with different recipes. On average we only eat at home like 2 or 3 days a week, so it really doesn't feel that draining to make a really nice, new meal on a weeknight. As for the other 4 or 5 days of the week, we usually go out on Friday and Saturdays, over to one of our parents homes on Sundays and there are always one or two weeknights that we just have other things going on. If my husband has to work late there is no way I'm cooking for myself. I just settle for a bag of microwave popcorn. If I'm out and about he will go for a nutritious can of Chef Boyardee raviolis. (The thought of which makes me gag, by the way.)
So, with all of my experimenting my favorite thing is when I find a recipe that would be great for entertaining. If I'm going to have a dinner party of course I want the food to be delicious, but I also want it to be easy enough that I'm not spending the entire night in the kitchen or making a gigantic mess. Often this means that I can do a lot of the prep work before any guests arrive. I'm going to occasionally post recipes (and photos if I've got them) of meals that have got all of the qualities listed above. I've made each of them for company and have yet to disappoint. (Knock on wood.)
Lemon Gnocci with Spinach and Peas
Gourmet - December 2007
The zing of fresh lemons enhances both the peas' sweetmenss and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocci.
Makes 4 servings.
1 cup frozen peas (not thawed)
1/2 c heavy cream
1/4 t dried hot pepper flakes
1 garlic clove, smashed
3 c packed baby spinach
1 t grated lemon zest
1 1/2 t fresh lemon juice
1 lb frozen gnocci
1/4 c grated parmesan
Simmer peas with cream, red pepper flakes, garlic, and 1/4 t salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice. Meanwhile, cook gnocci in a pasta pot of boiling salted water according to directions on package. Reserve 1/2 c pasta cooking water, then drain gnocci.
Add gnocci to sauce with cheese and some of the reserved cooking water and stir to coat. This with additional cooking water if necessary.
OK--I must admit...I have never made this specific tilapia recipe. When I make Parmesan Tilapia I just throw some ingredients into a bowl and spread it on top of the filets. My "recipe" looks a lot like this one though...but I add a little bit of mayo and some white wine to the crust as well.
Parmesan Crusted Tilapia
Rachael Ray 30-minute meal
3/4 c freshly grated parmesan
2 T paprika
1 T fresh chopped flat leaf parsley
2 t onion powder
2 t garlic powder
1 t garlic salt
4 tilapia filets
1 lemon, cut into wedges
extra virgin olive oil, for drizzling
salt and freshly ground pepper
Preheat oven to 400 degrees. In a shallow dish, combine the cheese with paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in cheese mixture . Place on a foil lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with lemon wedges.
I also make an easy green salad with balsamic dressing to go with this meal. the yummy gnocci is definitely the star!
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