Broiled Parmesan-Lemon Tilapia

Ingredients

• 4 (4 ounce) tilapia fillets
• 2 tablespoons Miami-style sazon seasoning
• 1 serving olive oil cooking spray
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 1/2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 1/8 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
2. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
4. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
5. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

From: http://allrecipes.com/recipe/219337/broiled-parmesan-lemon-tilapia/

Pie Crust

http://cooking.nytimes.com/guides/3-how-to-make-a-pie-crust

Chocolate Souffle

Yield: 4 my Corningware Ramekins

Ingredients

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners' sugar for garnish

Directions

Brush 4 (or 6 6oz) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved
From Food Network Kitchens
© 2015 Television Food Network, G.P. All Rights Reserved.
From: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-souffles-recipe.html

Cheese Ravioli with Marinara Sauce

Yield: about 32 ravioli

Ingredients

    RAVIOLI:
    2 cups all-purpose flour, plus more for kneading and dusting
    Kosher salt and freshly ground black pepper
    3 large eggs, plus 3 large egg yolks
    2 tablespoons heavy cream

    1 cup fresh whole-milk ricotta
    1/4 cup freshly grated Parmesan
    Olive oil, for the baking sheet

    MARINARA SAUCE:
    1/4 cup olive oil
    1 small yellow onion, 1/4-inch dice
    4 cloves garlic, minced
    One 28-ounce can crushed tomatoes
    2 large sprigs fresh oregano
    1/2 teaspoon sugar

    Pinch crushed red pepper
    Kosher salt and freshly ground black pepper
    1/2 cup freshly grated Parmesan
    1/4 cup loosely-packed basil leaves, chopped

Directions

For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes.

Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Cover and refrigerate.

For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if needed. Cover and reserve.

To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon of water and set aside. Lightly oil a baking sheet and set aside. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets.

Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should have about 32 ravioli.

Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to the marinara sauce and serve topped with the Parmesan and basil.

From: Cooking Channel - http://www.cookingchanneltv.com/recipes/cheese-ravioli-with-marinara-sauce.html

Sweet Baby Carrots

Ingredients

Original recipe makes 4 servings Change Servings

• 1 (16 ounce) package baby carrots [1/4 of 12 oz bag]
• 1/2 cup butter [1 1/2T]
• 3 tablespoons honey [2/3T]
• 1/2 cup brown sugar [1 1/2T]

Directions

1. Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

From: http://allrecipes.com/recipe/sweet-baby-carrots/

Mascarpone Mango-Key Lime Pie

Makes one 9-inch pie

For the crust:

1/2 batch Sweet Tart Dough (see instructions below)

For the filling:

1 14-ounce can sweetened condensed milk

1/2 cup mango juice

1/4 cup key lime juice

2 large egg yolks

2 tablespoons mascarpone cheese

2 tablespoons maple syrup

1 teaspoon grated lime zest

Pinch of salt

To finish:

2 cups cold heavy cream

1 cup mascarpone cheese

1/2 cup confectioners sugar

1 mango

Prepare the crust:

Preheat the oven to 350°F. Line a 9-inch round tart pan with prepared, chilled sweet tart dough (see recipe below) by breaking up the dough into small pieces and using your fingers to press it into an even layer in the bottom and up the sides of the pan. Freeze for 20 minutes.

Line the dough-lined pan with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the weights and parchment and bake until the crust loses its raw dough sheen, about 5 minutes more. Set aside.

Make the filling:

In a large bowl, whisk together the condensed milk, mango juice, key lime juice, egg yolks, mascarpone, maple syrup, lime zest, and salt. Pour into the pie crust and bake until the center of the filling just barely shimmies and is set, 25 to 30 minutes. Let cool completely at room temperature, then refrigerate.

To finish:

In the bowl of a stand mixer fitted with the whisk attachment, whisk together the cream, mascarpone and confectioners' sugar to stiff peaks. Transfer the whipped cream to a pastry bag fitted with a St. Honoré tip. Pipe "commas" all along the perimeter of the cooled pie and then continue piping them in the center until the whipped cream fills the entire surface.

Peel the mango. Cut 1/4-inch-thick slices and, using a small heart cookie cutter, stamp out heart shapes from the slices. Place the hearts on top of the whipped topping or just place a solitary heart in the center.

Recipe: Sweet Tart Dough

Makes enough for two 9-inch tart shells.

2 cups all-purpose flour

1 cup cornstarch

½ cup confectioners sugar

¼ cup granulated sugar

1 teaspoon salt

1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into small pieces

1 large egg

3 tablespoons sweetened condensed milk

1 teaspoon vanilla bean paste

In the bowl of a food processor, pulse together the flour, cornstarch, both sugars and the salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal.

In a small bowl, whisk together the egg, condensed milk and vanilla. While continuing to pulse, slowly add the egg mixture to the food processor. Continue pulsing until the dough just begins to come together.

Turn the dough out onto a lightly floured work surface. Gently knead it until smooth. Divide the dough in half. Shape into two compact disks, wrap them in plastic wrap and refrigerate for at least 20 minutes before using. The dough will keep for up to one week, wrapped, in the fridge.

Morning Mug Soufflé

Ingredients

• 1 egg
• 1 egg white
• 1 tbsp milled flaxseed
• ¼ cup pumpkin puree
• ½ cup unsweetened applesauce (can use equiv fruit/smoothie consistency)
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• 1 tbsp PB2 (powdered PB); works with regular PB or Nutella

Directions

Mix all contents in a mug (or small glass bowl). Microwave 4-5 minutes (stirring once during that time). Serves one.