I am very picky about black bean soup.

I mean, really picky.

If a soup is going to have a bland (albeit, fiberful) magical fruit as its main ingredient, it had better have some rockin’ good flavors to go along with it.  And of course, all the better when it’s a little on the spicy side too!

So of course, I’m here to announce that I think I finally have my own favorite recipe tweaked and ready to share with le blogosphere.  If I do say so myself, I think it’s a good one.  Like, I-might-have-gone-back-for-thirds-”good”.  :)

But to those of you who get a little anxious about the word “spicy” even being in the title, have no fear.  You can easily add in the jalapeno and cayenne gradually to taste.  But for those of you who like a little kick, this one will bring it.  And, it can also happily be made vegetarian or vegan.

Definitely a keeper!

Spicy Black Bean Soup Recipe

Ingredients:

• 2 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 red or orange bell pepper, cored and chopped
• 1 carrot, chopped
• 3 cloves garlic, minced
• half a jalapeno, seeded and diced
• 2 cups chicken broth (or vegetable broth)
• 2 (15 oz.) cans black beans
• 1 (14.5 oz) can diced tomatoes with green chiles (Rotel)
• 1 bay leaf
• 1 tsp. cumin
• 1 tsp. chipotle powder
• 1 tsp. kosher salt
• 1/4 tsp. cayenne
• optional garnish: sour cream, chopped fresh cilantro, chopped bell peppers, shredded cheese, crumbled tortilla chips, diced avocados

Method:

Heat olive oil in a large stockpot over medium-high heat.  Add onion and cook for 3 minutes.  Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent.  Add remaining eight ingredients (chicken broth through cayenne), and stir to combine.  Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.

You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup.  Serve warm, and garnish with suggested ingredients if desired.

Ali’s Tip:

You could also make this in a slow-cooker!

I once heard that just about any good salad can be turned into a pizza.  So I decided to give it a try!

I took some of my favorite greens (arugula), and paired them with two of my favorite P’s (prosciutto and pears), added in some red onions (which in my opinion are a “must” on just about any salad or pizza), and sprinkled on some oh-so-heavenly gorgonzola (or you could sub in blue or feta cheese).

My kind of ingredients for a good salad.

And now, definitely my kind of ingredients for a good pizza!!!

Oh my goodness.  This one was heavenly.  The ingredients of course paired perfectly together.  But I especially loved all of the great textures (especially the cooked, sweet pears) on the pizza!  I made mine sans sauce, with just some olive oil brushed on, which was also delightful.

I definitely recommend it!  Or would also encourage you to experiement on your own and try converting one of your favorite salads to pizza.  You might be pleasantly surprised!  :)

Prosciutto, Arugula & Gorgonzola Pizza Recipe

Ingredients:

• 1 medium prepared pizza crust, homemade or storebought
• 2 Tbsp. olive oil
• 1 cup Mozzarella cheese
• 1 ripe pear (any variety), cored and sliced very thin
• 6 thin slices prosciutto, torn into smaller pieces
• half a red onion, sliced thin
• 1/2 cup crumbled gorgonzola
• 2 cups baby arugula

Method:

Preheat the oven to 400°F (200°C).  Brush the pizza crust with the olive oil.  Sprinkle the Mozzarella cheese evenly over the top of the crust.  Then layer with pear slices, prosciutto, red onion and gorgonzola.

Bake pizza for 10-12 minutes (or according to package instructions), until crust is slightly golden and the Mozzarella is melted and the gorgonzola is slightly golden.  Remove from oven, then toss the arugula on top.  Slice pizza and serve immediately.

Ali’s Tip:

If you did happen to make this into a salad, it would wonderful with an Italian or white wine vinaigrette!

So, I’m pretty sure Trader Joe’s now carries about 43 varieties of chicken sausage.  Ok, maybe just 10.  But still — SO MUCH CHICKEN SAUSAGE!!!

Today felt like a good day to be a part of the fad, so I brought home some of their spicy Italian (I know – the least creative) variety and a batch of adorable little brussels sprouts to make some pasta.  Between the two of those ingredients cooking, the house already smelled amazing.  But then add in some garlic and fresh pesto, and then top the warm pasta with Parmesan cheese….and holy cow.  This impromptu little recipe is definitely going down in the books.  Easy, and très-delish!!

I’m already looking forward to the leftovers.  :)

Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts Recipe

Ingredients:

• 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
• 3 Tbsp. olive oil, divided
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1 lb (16 oz.) orecchiette (or any pasta)
• 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
• 5 cloves garlic, peeled and thinly sliced
• 1/3 cup pesto
• Parmesan cheese, for serving

Method:

Preheat oven to 400 degrees F.  In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly.  Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.  (My batch of tiny sprouts only took about 12 minutes to cook.)  Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes.  Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Cook the pasta according to the package directions.  (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.)  Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts.  Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Ali’s Tip:

This would be even better sprinkled with some toasted pine nuts!

Who loves white chocolate mochas???

(I do!  I do!)

Now that winter seems to have officially arrived in Kansas City, I absolutely love ordering white chocolate mochas to warm up on chilly days.  There’s something about that smooth white chocolate that is always so wonderfully comforting.

So when I had a cupcake craving this week, it’s no surprise what inspiration came to mind!  A few hours later, I had a batch of simple mocha cupcakes topped with a (well, not quite as simple) white chocolate whipped cream frosting.  Needless to say, they completely hit the spot.  So delicious, and I loved the lightness of the whipped cream “frosting” instead of a heavier cream cheese or butter cream.  Definitely apropos for a drink-inspired-cupcake.  :)

Cheers to favorite winter drinks and cupcakes!

White Chocolate Mocha Cupcakes

Ingredients:

Mocha Cupcake Ingredients:

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1 cup freshly brewed hot coffee
• 1 ½ teaspoons instant espresso granules

Frosting Ingredients:

• 6 oz. white chocolate, finely chopped
• 1 1/2 cups cold heavy cream

Method:

To Make The Mocha Cupcakes:

Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.

In an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet until combined. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.  The batter will be really runny, but don’t worry!

Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.  Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.  Top with the white chocolate whipped cream frosting, and either serve immediately or refrigerate for up to 48 hours.

To Make The White Chocolate Whipped Cream Frosting:

Place the chopped white chocolate in a heatproof bowl and set the bowl over a pan of simmering water.  Melt, stirring occasionally.  Meanwhile, bring 1/2 cup of the cream to a boil in a small saucepan.  When the chocolate is fully melted, move the bowl to a work surface and pour in the hot cream.  Let stand for 1 minute.  Stir gently until the cream is incorporated and the mixture is smooth.  Let the chocolate/cream mixture stand until it is completely cool.  The mixture must be at room temperature before it is added to the whipped cream.

In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours.  Once cooled, frost cupcakes as desired.

Ali’s Tip:

If you are going to be serving these in the evening, I’d recommend using decaf coffee and espresso powder!

Source:

Cake recipe slightly adapted from My Baking Addiction.  Frosting recipe adapted from Annie’s Eats.

Remember what a terrible, horrible, no-good, very bad accusation it was when we were young to be a (gasp!)….copycat???

Well, in the world of home cooking and trying to live on a budget, I learned years ago that it pays — with budgeting and health — to figure out how to copycat my favorite restaurant recipes at home.  And it’s often not that hard!

Case in point.  Panera Bread’s® delicious and oh-so-popular “Fuji Apple Chicken Salad”.

My office happens to be just down the street from a Panera.  And probably more often than I should, I find myself standing at their pickup line waiting for my soup and salad.  And of course, everyone is “ooohing” and “ahhhhing” as they watch everyone else’s meals be prepared.  (Brilliant business model, yes?)  Sure enough, it always seems like every third person is ordering this salad.  And with good reason!  The combination of apple chips, grilled chicken, glazed pecans, red onions, tomatoes, gorgonzola, and a white balsamic vinaigrette on a bed of mixed greens is pretty much a guaranteed success.  I have always thought so!  (Well, minus the tomatoes.  I’m picky with my salads.)

Of course, once I realized I could make these at home with fresh ingredients year-round for a fraction of the price, this salad began gracing my table even more often!  So thought I’d share it with you.  Super simple.  Quite healthy.  Tastes wonderfully like the original.  Give it a go!

Favorite Apple Chicken Salad Recipe

Ingredients:

Salad Ingredients:

• 1 Tbsp. olive oil
• 2 boneless, skinless chicken breasts
• 1 (10 oz.) bag mixed greens
• quarter of a red onion, sliced thinly
• 2 cups apple chips
• 1 cup glazed pecans
• 1/2 cup gorgonzola cheese, crumbled
• 1 cup freshly-diced tomatoes (optional)

White Balsamic Vinaigrette Ingredients:

• 1/4 cup white balsamic vinegar (or regular balsamic vinegar)
• 1 Tbsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 3/4 cup olive oil

Method:

To Make The Salad:

Preheat oven to 350 degrees F.  Prepare a baking sheet with aluminum foil, then mist it with cooking spray or oil.

Brush chicken breasts with olive oil, then season with a pinch of salt and freshly ground black pepper.  (Or you can add your favorite seasonings.)  Place on prepared baking sheet, and cook for 20-30 minutes, or until internal temperature is 160 degrees and the juices run clear.  Remove and let chicken cool for at least 10 minutes, then slice or shred.

Toss the remaining five ingredients together, then add your desired amount of vinaigrette.  Toss and serve immediately.

***All ingredient amounts are approximate.  I usually just toss in a little of this, a little of that.***

To Make The Vinaigrette:

Whisk all ingredients together until blended.

Ali’s Tip:

You can take the time to prepare each of these ingredients “homemade”…..or take a few shortcuts.  When pressed for time, I’ll often substitute in rotisserie chicken meat, storebought glazed pecans and apple chips.

Source:

Inspired by the “Fuji Apple Salad” from Panera Bread®.

‘Tis the season for apple cider…and apple cider recipes!

After making these delicious caramel apple cider cookies earlier this month, I thought it would be fun to make some sort of main dish with my favorite homemade apple cider.  So after picking up some simple (and very inexpensive!) ingredients, I ended up with this amazing apple cider baked chicken recipe!

It only takes about ten minutes to prep (perfect before work in the morning), and then after marinating all day, you just pop everything in the oven.  And voila!  This simple and healthy dish — celebrating the goodness of baked apples, chicken, potatoes, lemons and herbs — will be ready to go.

(And did I mention that your home will smell absolutely amazing?!?)

Definitely a fantastic meal to bookmark for apple cider season!

Apple Cider Baked Chicken Recipe

Ingredients:

• 1 large onion, peeled and cut into eighths
• 1 large lemon, sliced into thin rounds
• 2 cups apple cider, homemade or storebought
• 1/4 cup olive oil
• 1/4 cup chopped fresh thyme, plus more for garnish
• 2 Tbsp. apple cider vinegar
• 2 tsp. Dijon mustard
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 6-8 chicken legs or thighs
• 2 large apples, each sliced into eighths
• 1 lb. small, red or Yukon Gold potatoes, halved

Method:

Place a gallon size heavy-duty zip-top bag into a large bowl.  Place the onion and next 10 ingredients into the zip-top bag, combining well. Add the chicken to the marinade.  Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

Preheat oven to 350 degrees. Arrange the chicken pieces in a large roasting pan skin-side up.  Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the apples and potatoes around the chicken. Cook for 1 hour and 15 minutes, stirring once halfway through to re-coat everything with the marinade.

Arrange chicken and potatoes on a platter and sprinkle with chopped fresh thyme.

Ali’s Tip:

Feel free to add some mushrooms, red peppers and/or other favorite vegetables to this!

Source:

Adapted from the U.S. Apple Association.

Oh my goodness — the last two weeks of life have been crazy! Between having to work 55-hour weeks while transitioning into a new job, putting in an offer on a new house, fighting through my first winter cold, and getting my first iPhone (whoo!), I have to admit that this foodie hasn’t spent much time in the kitchen.  So thus…my absence from the blogosphere.

But I’m back today!   And have a yummy new recipe to share for one of my all-time favorite meals — chicken tortilla soup!  Two years ago when I began this blog, I posted a recipe for slow cooker chicken tortilla soup, which was one of my favorite 10-minute-prep recipes, made from mostly canned ingredients.  But I also make this soup often from fresher ingredients, and love experimenting with different broth flavors.  So thought I would share with you a delicious recipe I made this week.

Without a doubt, the key to this recipe is the toasted pasillo (also known as “ancho” or “negro”) chiles.  Thankfully, these chiles are now available in pretty much any grocery store.  And have no fear — toasting these chiles is super simple and only takes a minute or two.  It’s hard to describe the chiles’ flavor, but trust me that their smoky, earthy goodness combines perfectly with the avocados, cilantro, fresh tortillas chips, and Mexican cheese.  I can’t get enough of it.  :)

If by chance your grocery store doesn’t carry pasillo chiles, you can always substitute in ancho chile powder or chipotle powder.  But I would recommend trying the new technique if you haven’t before.  (And if you have a gas stove, it’s even twice as much fun!)  Enjoy!

Chicken Tortilla Soup Recipe

Ingredients:

• 1-2 medium dried pasilla (negro) chiles, stemmed and seeded**
• 1 (15-ounce) can diced fire-roasted tomatoes in juice
• 2 Tbsp. olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 5 garlic cloves, peeled
• 2 quarts good-quality chicken broth
• 1 large epazote sprig (optional)
• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
• 1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterrey Jack
• 4 cups roughly-broken tortilla chips
• 1/2 cup Mexican crema, sour cream or creme fraîche for garnish
• 1 large lime, cut into 6 wedges, for serving
• 1/2 cup fresh chopped cilantro, for serving
• 1/2 cup cotija cheese, for serving (optional)

Method:

Quickly toast a chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Repeat with second chile if desired.  Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with the crema, cilantro, and extra cotija cheese and tortilla chips if desired. Pass the lime separately.

**If you choose to substitute ancho chile powder for the actual chiles, add in about 1 tablespoon of ancho chile powder halfway through cooking the onion.

Ali’s Tip:

Feel free to substitute in shredded rotisserie chicken if you would like to save a step in this recipe!

Source:

Slightly adapted from Rick Bayless.

Many of you know that I was a super-picky eater growing up.  But one of my absolutely-positively-no-good-very-bad “foods” to avoid was….dum dum dum…crust.  Oh my goodness.  I avoided it like the plague, which happened to drive my Grandma Ebright crazy.  The more I picked it off of my toast, my pizza, the bottom of my rolls, and the edge of my brownies…the more determined she became in her mission to convince me otherwise.  We would have lengthy discussions about how the crust was made from the “same ingredients” as the yummy, soft center of my toast.  And of course about how it was “never good to waste food”.  She even persuaded a gullible, straight-haired little me that eating crust would make my hair curly!  (Which briefly “worked”, until a question to my hairdresser set the record straight!)

Thankfully, the pendulum eventually swung, and I became a total crust-loving foodie.  And Grandma’s disapproving looks eventually turned to amusement at family gatherings as she watched me choose the end of a loaf of bread, or finish off entire pieces of pizza, or even (gasp!) show her pages from my food blog.  I still think of her every time I bite into a slice of toast though.  :)  Love and miss her.

Athenos (the maker of some rockin’ feta) has recently introduced a new grandma character of their own — Yia Yia.  She’s the quintessential traditional Greek grandmother who’s not always the most approving, but her love for family and the quality, simple, fresh ingredients in Athenos is strong.  Which totally rang true when I used their feta in this a-mazing autumn pizza.  It combines the butternut squash and bacon combination I used in one of my favorite pasta recipes with some fresh spinach, red onions, and yummy feta.  And holy cow.  I took some to the guys in my band to taste-test, and even they (who called it a “girly” pizza before trying it) gave it a big thumbs up.  No sauce or herbs needed.  The ingredients make this pizza fantastic….crust and all.  :)

So in honor of Yia Yia and my grandma (who nurtured and set the example in our family of an incredible love of reading!), we are giving away one $50 Amazon gift certificate this week.  You can use it to buy a pizza stone, cookbooks, music for dancing in the kitchen, or even a pro-crust brownie pan…you name it!  The winner will also receive coupons for free Athenos feta, and a fantastic serving platter and utensils.  Read below for details and enter to win!

***This giveaway is now closed.  Congratulations to our winner, KellyBeth!***

Butternut, Bacon, Spinach & Feta Pizza Recipe

Ingredients:

• 1 butternut squash, peeled, cored and diced into 1/2″ cubes
• 1 small red onion, peeled and quartered
• 4 Tbsp. olive oil
• kosher salt and freshly-ground black pepper
• 1 medium pizza crust
• 1 cup shredded Mozzarella cheese
• 2 cups loosely-packed baby spinach
• 6 slices lean bacon, cooked and diced into 1/2″ pieces
• 1/3 cup crumbled ATHENOS feta cheese

Method:

Preheat the oven to 400°F (200°C). In a large bowl, toss together the squash, onion, and 2 tablespoons olive oil, then spread the mixture in a single layer on a baking sheet. Season with salt and pepper.  Roast in the oven for about 30 minutes, stirring and turning the vegetables about halfway through.

Brush the remaining 2 tablespoons olive oil over the top of the pizza crust.  Leaving a 1″ border for crust, toss the Mozzarella cheese evenly over the center of the crust.  Layer with spinach, then bacon, and the squash/onion mixture (breaking up the onions if needed).  Then sprinkle the top with feta cheese.

Bake pizza according to recipe/package instructions.  Or bake for 10-12 minutes, until crust is slightly golden and the Mozzarella is melted.  Slice and serve immediately.

Ali’s Tip:

If butternut squash is not in season, this would also be delicious with sweet potatoes!

$50 Amazon Gift Certificate Giveaway

Giveaway Prizes:

• $50 gift certificate to Amazon.com
• Serving platter and serving utensils
• 5 free coupons for ATHENOS feta

Entry requirements:

How to Enter: Leave a comment on this page mentioning a story about a favorite Yia-Yia figure in your life, or your favorite way to use ATHENOS feta cheese.

Required: You must include your email address in the comment form. I will need it to contact you should you win.

Deadline: October 10, 2011 at 11:59pm Central Time

2 Opportunities for extra entries:

1. Twitter: Copy this exact text into a tweet, and then post a link to your tweet in a comment below — “Enter to win a $50 Amazon gift certificate from @athenos at @gimmesomeoven this week! http://bit.ly/o4AZMA #giveaway #recipes
2. Facebook: “Like” Gimme Some Oven on Facebook, and leave a comment here saying you have done so.
3. Facebook: “Like” Athenos on Facebook, and leave a comment here saying you have done so.

~~~~~~~~~~~~~~~

The Fine Print: No purchase necessary to enter. Winner will be selected at random by Gimme Some Oven using Random.org.  Entries that do not follow the entry requirements will not be considered. Winners will be notified via email and will have 48 hours to confirm receipt of the email. If the winners do not reply within 48 hours, another winner(s) will be selected. Giveaways will be mailed to the winners’ address.  This post is sponsored by Athenos. Kraft Foods is providing the prizes for this program at no cost to me.  However, my opinions are entirely my own and I have not been paid to publish positive comments toward Athenos products.  This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Gimme Some Oven.

***This giveaway is now closed.  Congratulations to our winner, KellyBeth!***

Sadly, it seems like fresh summer tomato season is drawing to a close.  But for one final hurrah this past weekend, I used my last batch of cherry tomatoes to make this recipe I had bookmarked recently in Bon Appetit.  (Apparently tons of other food bloggers had the same idea, because this recipe has received rave reviews all over the blogosphere!)

Originally, it was a recipe for chicken and this delicious tomato-herb pan sauce.  But I have been on a fish kick this month, so opted for some healthy tilapia instead.  Choose whichever you’d like.  But you absolutely must try this amazing sauce.  It is summer at its best — fresh, sweet tomatoes are cooked down with white wine, oregano, paprika, and of course, lots of garlic.  Absolutely delicious.  And the whole meal came together for me in less than 20 minutes!

Definitely a wonderful meal I will be bookmarking to make again next tomato season!

Tilapia with Tomato-Herb Pan Sauce Recipe

Ingredients:

Tilapia Ingredients:

• 2 tilapia filets
• salt and pepper

Tomato-Herb Pan Sauce Ingredients:

• 2 tbsp. unsalted butter, softened
• 2 cloves garlic, minced
• 2 tsp. fresh oregano, minced
• ½ tsp. sweet paprika
• salt and pepper
• 2 tsp. olive oil
• 2 cups cherry or grape tomatoes (about 12 oz.)
• 1/3 cup dry white wine or chicken broth
• 1 tbsp. minced fresh parsley

Method:

Season both sides of the tilapia filets with salt and pepper.  Set aside.

In a small bowl, mash together the butter, garlic, oregano, and paprika until evenly mixed.  Season with salt and pepper to taste.

In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the tilapia filets in the skillet and cook 2-3 minutes per side, or until fish flakes easily with a fork.  Transfer to a plate, tent with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended.

Transfer the tilapia to serving plates, and top with the pan sauce.  Sprinkle with fresh parsley and serve.

Ali’s Tip:

To make this with chicken, Bon Appetit recommended seasoning 2 chicken breasts with salt and pepper, and cooking them covered in a skillet on medium-high for about 5 minute per side (until no longer pink in the middle).

This sauce would also be delicious over eggplant or portabello mushrooms!

Source:

Adapted from Bon Appetit (July 2011) and Annie’s Eats.

For the final recipe in “Zucchini Week” here at Gimme Some Oven, we turn to one of my go-to simple meals — pizza!

This one is definitely for the zucchini lovers out there.  From the outside, it is highlighted with gorgeous vibrant greens from the shredded zucchini and basil.  But underneath, an amazing creamy roasted garlic sauce packs it full of delicious flavor.  The recipe is one I learned years ago from Emeril.  It will make you fall in love with just about any pizza.  :)

Hope you’ve enjoyed this week of zucchini recipes!  Cheers to adding some extra “green” to your meals!

Zucchini Pizza with Roasted Garlic Sauce Recipe

Ingredients:

Pizza Ingredients:

• 1 medium pizza crust
• roasted garlic sauce (recipe below)
• 2 zucchini, ends trimmed, shredded and strained (see tip below)
• half an onion, diced
• 1 cup mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp. crushed red peppers
• fresh basil, julienned or chopped

Roasted Garlic Sauce Ingredients:

• 1 cup milk (I used 2%)
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1/4 tsp. plus a pinch salt
• 1/4 tsp. cayenne
• one head roasted garlic

Method:

To Make Pizza:

Preheat oven to 425 degrees (or whatever temperature is specified in the instructions for your pizza crust).

Leaving a 1″ border around the edge, spread the roasted garlic sauce so that it covers the pizza crust.  Toss half of the zucchini and half of the onions on top of the sauce, so that they are evenly spread.  Then cover with half of the mozzarella.  Repeat with the remaining zucchini, onions and mozzarella.  Then sprinkle the Parmesan and crushed red peppers on top.

Bake for 8-10 minutes, until the crust is golden and the cheese is melted and bubbly.  Remove pizza and garnish with basil.  Serve immediately.

To Make Sauce:

In a small saucepan, heat milk over medium-low heat just until barely simmering. Remove and cover with a lid.

In a separate saucepan, melt butter over medium-low heat. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Use an immersion blender to blend the mixture until smooth.  Or transfer it (in two batches if necessary) to a blender, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface of the sauce.

Ali’s Tip:

To strain out some of the extra moisture in the zucchini, just wrap up the shredded zucchini in a cheesecloth or thin towel and squeeze over a sink to drain.

Source: Roasted Garlic Sauce recipe is adapted from Emeril Lagasse.