Tag Archives: recipe

Tilapia or Halibut Black Bean Enchiladas Recipe

6 Aug

Hey lovelies, I must share with you this yummy recipe! It’s simple and will fill your house with a tasty aroma! I introduce to you, Tilapia or Halibut Black Bean Enchiladas!

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Ingredients

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2 tilapia fillets (halibut preferred)

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1 cup heavy cream 

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1 egg

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1 cup Italian style bread crumbs

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1 tablespoon extra virgin olive oil 

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1/2 cup chopped red onion

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1 teaspoon ground cumin

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3/4 cup salsa (I used medium)

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1 can (15 oz) black beans, rinsed and drained 

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1 cup shredded Monterey Jack cheese or shredded cheddar cheese (I used cheddar)

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10 corn tortillas (6 inch) 

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1 can (10 oz) green enchilada sauce

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Pepper jack cheese 

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1/4 cup of cilantro to add as a garnish

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1 avocado 

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Directions 

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Preheat oven to 350

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Mix the heavy cream and egg until combined

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Pour bread crumbs in a bowl 

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Place fish fillet in cream mixture covering entire fish and then place in bread crumbs. Be sure entire fish is covered.

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Add a tablespoon to a skillet over medium heat, cook each fish fillet for 4 minutes on each side. 

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When fish is cooked, cut into 1/2″ pieces (thin but enough to add a healthy/generous portion into tortilla)

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Spray 11×7-inch (2-quart) baking dish with cooking spray. In a skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in salsa, beans and cheese. Remove from heat.

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Heat tortillas in microwave

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Place 1/4 cup bean mixture along center of each tortilla. Add cuts of fish. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Place pepper jack cheese on top to your hearts desire.

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Bake for 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining cilantro and avocado.

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Enjoy the yummy goodness! 

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Thanks for stopping by!

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XO

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Valgal 

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Banana Milk Recipe

21 Jul

Good morning lovelies!!!

I just wanted to share a quick, simple, healthy and delicious recipe I found compliments of Instagram – banana milk!

Blend:

1-2 bananas (I used one)

1-2 dates

Vanilla

Water

*I added 1 cup of Light Vanilla Soymilk – Silk

Pour over your favorite granola and top with your choice of fruit! 

For granola I used Nature’s Valley Oats n’ Honey. 

Enjoy!!! (Sorry there’s no picture – I devoured this before I had a chance to snap it!)

Thanks for stopping by!

XO

Valgal 

Image

Banana Nut Muffins

24 Sep

Good morning lovelies!

We are day numero dos into Fall and it smells and feels so sweet! 

Early this morning I walked my cute boston terrier, Mika, around my neighborhood. I swear, I can feel the change of seasons. The cool breeze and sight chill in the air put pep in my step. It also inspired me to fall into the season.

And fall I did. The autumn weather, the melody of the leaves swaying in the light breeze, and the cool air charmed me to bake. 

This morning I made scrump-tee-lee-ush-es Banana Bread Muffins!

  
Check out the recipe! 

Banana Bread Muffins

Active Time: 15 minutes

Bake Time: 30-35 minutes

Ingredients 

  • 4 Bananas
  • 1 cup White Sugar (I ran out of white sugar so I improvised with the following: 1/2 cup White Sugar, 1/4 cup Raw Sugar, and 1/4 cup Light Brown Sugar)
  • 1 teaspoon pure Vanilla 
  • 1 1/4 teaspoons Baking Powder
  • 2 Eggs
  • 1/4 cup Butter
  • 2 cups Flour
  • 1/4 teaspoon Baking Soda 
  • Cinnamon (optional) – I sprinkled cinnamon on the top of each muffin prior to baking
  • 1 cup Semisweet Chocolate Chips (optional) – I did not use any.

Preparation 

Preheat oven to 350.

Mash bananas and then blend until smooth. Combine all other ingredients one by one until smooth. 

Pour mixture into 12-cup muffin pan.

Or, pour mixture into large greased loaf pan. (If you opt for this, bake time will increase to 50-60 minutes).

Post Baking

You will smell your whole house with the fall aroma of Banana Bread! Open a window and enjoy the moment that is upon you. It is remarkably refreshing and invigorating. When your kitchen timer goes off your delicious muffins are ready to go! I often do the toothpick test to make sure there is no batter that sticks to it. If there is, bake a short while longer and check periodically.

Assuming the Banana Bread Muffins are done, take them out. Immediately brush the tops of each muffin with butter. Don’t be shy, a generous amount is okay. The butter will melt immediately. I brushed 4 muffins at a time. Sprinkle raw sugar on the top of each muffin before the butter dries for a beautiful and delectable garnish! *If you baked a loaf, brush the butter on the loaf and sprinkle raw sugar on top to your liking.

Enjoy!

Happy baking! And may you enjoy the colorful season that has welcomed us.

Thanks for stopping by!

Valgal

XO

Banana Nut Muffins

24 Sep

Good morning lovelies!

We are day numero dos into Fall and it smells and feels so sweet! 

Early this morning I walked my cute boston terrier, Mika , around my neighborhood. I swear, I can feel the change of seasons. The cool breeze and sight chill in the air put pep in my step. It also inspired me to fall into the season.

And fall I did. The autumn weather, the melody of the leaves swaying in the light breeze, and the cool air charmed me to bake. 

This morning I made scrump-tee-lee-ush-es Banana Bread Muffins!

  
Check out the recipe! 

Banana Bread Muffins

Active Time: 15 minutes

Bake Time: 30-35 minutes

Ingredients 

  • 4 Bananas
  • 1 cup White Sugar (I ran out of white sugar so I improvised with the following: 1/2 cup White Sugar, 1/4 cup Raw Sugar, and 1/4 cup Light Brown Sugar)
  • 1 teaspoon pure Vanilla 
  • 1 1/4 teaspoons Baking Powder
  • 2 Eggs
  • 1/4 cup Butter
  • 2 cups Flour
  • 1/4 teaspoon Baking Soda 
  • Cinnamon (optional) – I sprinkled cinnamon on the top of each muffin prior to baking
  • 1 cup Semisweet Chocolate Chips (optional) – I did not use any.

Preparation 

Preheat oven to 350.

Mash bananas and then blend until smooth. Combine all other ingredients one by one until smooth. 

Pour mixture into 12-cup muffin pan.

Or, pour mixture into large greased loaf pan. (If you opt for this, bake time will increase to 50-60 minutes).

Post Baking

You will smell your whole house with the fall aroma of Banana Bread! Open a window and enjoy the moment that is upon you. It is remarkably refreshing and invigorating. When your kitchen timer goes off your delicious muffins are ready to go! I often do the toothpick test to make sure there is no batter that sticks to it. If there is, bake a short while longer and check periodically.

Assuming the Banana Bread Muffins are done, take them out. Immediately brush the tops of each muffin with butter. Don’t be shy, a generous amount is okay. The butter will melt immediately. I brushed 4 muffins at a time. Sprinkle raw sugar on the top of each muffin before the butter dries for a beautiful and delectable garnish! *If you baked a loaf, brush the butter on the loaf and sprinkle raw sugar on top to your liking.

Enjoy!

Happy baking! And may you enjoy the colorful season that has welcomed us.

Thanks for stopping by!

Valgal

XO

Fried Egg Over Polenta with Tomatoes and Basil

19 Jul

Good morning & happy Sunday sunshines,
I’d like to share with you a quick, easy breakfast recipe that adds some pizzazz to your eggs. Not only is this recipe simple, it packs scrumptious flavor. Additionally, this is a gluten-free recipe for those of you with a sensitive stomach. Your tastebuds don’t have to be bored! 

Fried Egg Over Polenta with Tomatoes and Basil

Ingredients

  • Trader Joe’s Organic Polenta
  • 4 eggs 
  • Basil
  • 1 tomato off the vine
  • Parmigiano-Reggiani shaved cheese to taste
  • Salt
  • Pepper
  • Extra Virgin Olive Oil to taste
  • Parmesan cheese
  • 1/2 cup water

Preparation 

Remove the polenta from packaging and cut up in small pieces. Place small pieces in a pot and add approximately 1/2 cup of water and a tablespoon of extra virgin olive oil. Turn the stove on medium heat. Mash the polenta together until it’s consistency is smooth. Add more water if necessary. Reduce the heat to low and continue to cook until the mixture thickens. Sprinkle salt and pepper to taste.

On each plate, spoon a square/circle of warm polenta to place fried egg over. 

Brush a thin layer of extra virgin olive oil over warm polenta. Sprinkle Parmigiano-Reggiano shaved cheese, salt and pepper to taste. Add thinly sliced tomatoes. Add basil. 

Add a little extra virgin olive oil to a  frying pan over medium heat. Crack in an egg, one at a time. Cover with lid. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. Add pepper to taste. Remove from pan.

Place fried egg over polenta. Lightly sprinkle Parmesan cheese. Serve immediately. 

Enjoy! 

Note: The packaging on Trader Joe’s polenta has an alternative method of cooking. Instead of fried round pieces of polenta I wanted a smoother creamier texture. 

XO

Valgal 

   
 

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