Tilapia Pasta

From: Better Homes and Gardens magazine

Ingredients:
8 oz dried linguine
12 oz fresh or frzoen tilapia fillets, thawed if frozen
2 Tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, trimmed, cored and chopped
6 cloves garlic, minded
1 Tbsp capers
1 tsp dried Italian seasoning
1 14-oz can diced tomatoes (undrained)
1 8-oz can tomato sauce
1 Tbsp snipped fresh Italian parsley

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Set pasta and water aside.

Season fish with 1/8 tsp salt and pepper. In a large skillet heat one tablespoon oil over medium-high heat. Add tilapia, cook about 6 minutes or until fish flakes easily with a fork. Remove; set aside.

Add remaining oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce and reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.

Stir in pasta and fish, breaking up fish slightly. Sprinkle with parsley.

Verdict:
Thumbs up! I actually love tilapia because it doesn't have that "fishy" flavor that so many fish have. I also love pasta and pasta sauce, so I knew this was going to be a winner. I left out the fennel and capers and it still had a great flavor.

Chewy Fudgy Homemade Brownies

From: Sally's Baking Addiction

Ingredients:

• 1/2 cup (115g) salted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour
• 2 Tablespoons (11g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides, or grease it. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Verdict:
Thumbs up! Okay, when I first tasted these brownies I thought they had too much chocolate in them. I could only eat one because it was so rich. But the next day, I figured I'd try one again. I popped it in the microwave for about 8 seconds - oh my gracious - to die for! These were so much better the second day, in my opinion. I will definitely be making these again. This is my favorite homemade brownie recipe I've tried. 

Crockpot Chili

From: All the Cooks

Ingredients:
2 lbs hamburger, browned, drained
2 cups chopped onion
2 cloves minced garlic
5 Tbsp chili powder
2 tsp salt
1 tsp paprika
1 tsp oregano
1 Tbsp ground cumin
1 1/2 cup beef broth
28 oz chopped tomatoes
32 oz kidney beans, cooked
1 tsp cayenne
1/2 tsp tabasco sauce

Combine all ingredients and cook in the crockpot all day on low.

Verdict:
You had me at "combine all ingredients and cook all day." In other words - don't touch it, don't stir it, leave it alone. In fact, I let mine cook overnight while I slept. Now that's my kind of cooking! I love chili and this was a great recipe that didn't disappoint. I would definitely make it again. (I substituted venison for the hamburger in this recipe).

Hearty Hamburger Soup

From: Food.com

Ingredients:

• 2 lbs lean ground beef
• 1 white onion, peeled and diced
• 1/4 teaspoon ground black pepper, more to taste
• 1/2 teaspoon dry oregano, more to taste
• 1/2 teaspoon dry basil, more to taste
• 1/4 teaspoon seasoning salt
• 1 (1 1/2 ounce) envelope onion soup mix
• 6 cups water, more to desired consistency
• 1 (8 ounce) can tomato sauce
• 1 tablespoon soy sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can corn, drained
• 1 cup celery, sliced
• 1/4 cup celery leaves, coarsely chopped
• 1 cup fresh carrot, sliced
• 1 cup white potato, peeled and cut into small cubes
• garlic salt, to taste
• shredded parmesan cheese, to serve
• sour cream, to serve 

1. Brown ground beef and onion in a large pot. Drain if needed.
2. Add spices and onion soup mix.
3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5. Season to taste with garlic salt.
6. Serve with shredded parmesan cheese and sour cream.
   
   

   

   
   

   
   

Verdict:
Thumbs up! I love hamburger soups and this one did not disappoint. What a great comfort food.