Grilled Tilapia

This new stainless steel platter is from Target!  I'm sharing at Let's Dish!

I love tilapia because it's a mild flavored fish and cooking it on the grill saves clean-up.  I know it's the last week of Lent, but this is good any time and it's such an easy recipe.  I hope you give it a try and use the spices that you love.

4 Tilapia filets
1/2 t. each of salt and pepper
1 t. Garlic and Herb seasoning
1 t. Cajun seasoning

Mix the seasonings together.

Preheat the gill to high.  Fold a piece of heavy-duty foil in half making sure that it is big enough to hold the filets.  Rub the foil with olive oil. 

Dry the filets with a paper towel and then rub them with olive oil.  Place the filets on the foil and sprinkle with the seasonings.  Place the foil with the filets on the grill and close the lid.  Stay at the grill and check for doneness in 5 minutes.  Remove from the grill and serve.  Thank yourself for serving a healthy meal!

I am sharing this with:

On the Menu Monday
Mix It Up Monday!
Table Top Tuesday
Your Cozy Home Party
Let's Dish! at Kathleen's
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Link & Greet Party
Seasonal Sundays

Speedy Meringue Frosting

We had the most wonderful weekend for our son and new daughter-in-law's wedding.  The setting was at Vista West Ranch and our new DIL planned it all so perfectly, down to every detail.  She must have a direct connection to heaven, because the weather, the nature sounds, the setting sun, the landscape and even the wind were absolutely perfect.  We danced the night away and my 83 year-old mom had a ball on the dance floor.  What a fabulous time was had by everyone!  Thank you for the special memories, our dear loves!!!

After we came home, I wanted to make my Mom and sister their favorite dessert.  They both love angel food cake and this heavenly frosting.  I made a Duncan Hines angel food cake mix, but the frosting for this luscious cake comes from my KitchenAid cookbook, back in the 1970's.  The original recipe is called, Speedy KitchenAid Frosting, and it is a super- easy cooked meringue, in which you don't have to stand over a double boiler forever!!  Try this favorite of ours, if you love meringue frosting as much as we do.  For me, cake is just an excuse to eat the frosting!!!

1/2 cup water

1 and 1/2 T. light corn syrup
1 and 1/2 cups sugar
1/2 t. cream of tartar
1/2 t. salt
2 egg whites, at room temperaature
1 and 1/2 t. vanilla

Place water, corn syrup, sugar, cream of tartar and salt in saucepan.  Stir over medium heat until sugar is conpletely dissolved.

My sister bought me this cute teapot and mug from Ross!!

Place egg whites in bowl of mixer with whip attachment.  Turn  to highest speed and whip whites until they begin to hold their shape (air bubbles are fine and egg whites seem whiter.  The whip leaves a mark when removed from the whites).  This takes aboout 45 seconds.  Continuing on highest speed, pour the hot syrup (I put this in a heat proof measuring cup) gradually into bowl in a fine stream, about 1 to 1 and 1/2 minutes.  Add vanilla and continue whipping about 5 minutes or until frosting loses its shiny appearance and will stand in stiff peaks. Frost cake immediately.

This makes enough for three 8 or 9-inch layer cakes.

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Tea Party Tuesday
Table Top Tuesday
Your Cozy Home Party
Crazy Sweet Tuesday
Let's Dish! at Kathleen's
Rock 'n Share Party
Mrs. Fox's Sweets Party
The Bunny Hop
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Pink Saturday
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays

Minestone

This recipe is based on one from Mark Bittman and contains fresh ingredients, except for the canned beans.  It seems like a long list of ingredients, but goes together rather quickly.  If you're in the mood for a delicious, flavorful and colorful soup, give this a try!

1/4 cup olive oil
1 medium onion, chopped                                                    
1 medium carrot, chopped
1 medium celery stalk, chopped
1 lb. sausage (I used sweet Italian chicken sausage)
2 cloves garlic, minced
salt and pepper
2 large potatoes, peeled and cut into 1" chunks
   (I omitted and cooked some Ditalini pasta and set it aside)
6 cups water (I used chicken broth)
1 cup chopped fresh tomatoes
1 medium zucchini, cut into 1" pieces
1 bunch kale or escarole, chopped
1 cup canned cannellini beans, drained
1/2 cup freshly grated Parmesan cheese

In a large pot, hat the olive oil over medium heat.  Add the onion, carrot, celery and sausage.  Sprinkle with salt and pepper to taste.  Cook stirring often or until veggies begin to soften, about 10-15 minutes.  Add the garlic and cook about 30 seconds.
Add the potatoes.  Cook, stirring occasionally for 5-10 minutes or until vegetables are browned.  Add 6 cups water (or broth), stirring to scrape up any brown bits.  Add tomatoes, bring to a boil, and then lower the heat to a simmer.  Cook, stirring occasionally for 15 minutes.

Add zucchini and kale, raising heat to keep mixture at a steady bubble.  Cook until veggies are very tender, another 10-15 minutes.  Stir in beans.  Cook for 3-4 minutes.  Add salt and pepper, if needed.   Add cooked pasta right before serving.  Top with Parmesan cheese and a drizzle of olive oil. 

I am sharing this with:

On the Menu Monday
Table Top Tuesday
Your Cozy Home Party
Rock 'n Share Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Link & Greet Party
Seasonal Sundays
Sunday Night Soup