Crab Stuffed Tilapia Fillets

Jun 10, 2025

These tender, flaky and delicious crab-stuffed tilapia fillets are perfect for weeknight dinners. Or, serve them up for special occasions. They’re sure to impress any seafood lover.

Prep Time: 20 mins • Cook Time: 25 mins • Makes: 4 servings

INGREDIENTS

• 1 cup lump crabmeat, drained
• 4 (6 ounce) tilapia fillets
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/3 cup dry unseasoned bread crumbs
• 6 tablespoons butter, divided
• 1 large egg, beaten
• 1/3 cup mayonnaise
• 1/4 to 1/2 teaspoon Old Bay seasoning, use to taste
• 1/4 teaspoon paprika
• 1/4 teaspoon salt

DIRECTIONS

1. Carefully check for/and discard any shell pieces in the crabmeat.
2. In a large skillet, saute onion and celery in 4 tablespoons butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, parsley, and Old Bay seasoning. Spread 1/3 cup crab mixture over each tilapia fillet. Roll up each fillet and secure with toothpicks.
3. Place seam side down in a baking pan. Melt remaining 2 tablespoons butter; drizzle over fish. Sprinkle with salt, paprika, and more Old Bay seasoning, if desired.
4. Bake, uncovered, at 400°F until fish just begins to flake easily with a fork; about 25-30 minutes. Discard toothpicks. Spoon pan juices over fish and serve.

Shrimp Stuffed Mushrooms

Jun 10, 2025

Prep Time: 15 mins • Cook Time: 15 mins • Makes: 6 servings

INGREDIENTS

• 6 large portobello mushrooms
• 3 tablespoons unsalted butter
• 1/2 cup onion, finely chopped
• 6 cloves garlic, minced
• 2 lb shrimp, divided
• 1/2 cup Italian seasoned breadcrumbs
• 1 egg, lightly beaten
• 1/4 teaspoon salt
• 1 tablespoon freshly squeezed lemon juice
• 1 pinch red pepper flakes, optional
• 1 tablespoon fresh basil, finely chopped
• 1/4 cup Parmesan cheese, grated (preferably parmigiano-reggiano)
• 1/4 cup parsley, chopped

DIRECTIONS

1. Preheat the oven to 425°F.
2. Remove the stems from the mushroom, chop stems and set aside. Wipe the mushroom caps clean with a damp paper towel.
3. Peel and devein shrimp. Reserve 12 whole shrimp. Chop and set aside the remaining shrimp.
4. Heat the butter in a large skillet over medium heat; add the chopped mushroom stems, onion, and garlic and cook for 6 to 8 minutes, or until tender. Add chopped shrimp and cook for 2-3 minutes or until shrimp are turning pink. Add the breadcrumbs, beaten egg, salt, lemon juice, basil, and the red pepper flakes. Cook for 2 to 3 minutes. Remove from heat.
5. Place the mushroom caps, gill side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with grated Parmesan.
6. Bake the stuffed mushrooms for 15 minutes, or until lightly browned.
7. While the stuffed mushrooms are baking, lightly saute the remaining whole shrimp in a pan just until they are pink and opaque. Do not overcook.
8. Place two sauteed shrimp on each stuffed mushroom. Sprinkle with chopped parsley before serving.

Orange Olive Oil Cake

Apr 8, 2025

This olive oil cake is tender and moist and infused with bright citrus flavour.

Prep time: 10 mins •  Cook Time 45 mins  •  Makes: 12 servings

INGREDIENTS

• 3 oranges, washed and dried
• 2 tablespoons orange zest
• 1/4 cup orange juice
• 1 1/4 cups extra-virgin olive oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup orange liqueur
• 2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

DIRECTIONS

1. Preheat the oven to 350°F.
2. Grease a 9-inch cake pan with baking spray. Line with parchment paper.
3. Slice one orange, unpeeled, into 1/8-inch thick slices. Place the orange slices on the parchment paper. Cut slices to fit, if necessary. Don’t overlap slices.
4. Using the remaining 2 oranges  – zest to make 2 tablespoons. Squeeze oranges for 1/4 cup of juice.
5. In a large mixing bowl, whisk together the olive oil, sugar, eggs, vanilla extract, orange zest, orange juice, and orange liqueur.
6. In another bowl whisk together the flour, salt, baking soda and baking powder. Add the dry ingredients to the liquid ingredients and stir until just combined.
7. Pour the batter over the orange slices in the baking pan and bake for 45 minutes. Check with a toothpick or cake tester – cake is done when top is medium golden brown and tester comes out clean.
8. Allow cake to cool in pan for 20 minutes. Remove from pan and let cake cook completely before serving.

NOTE: Do not use cold-pressed unfiltered olive oil as it is too intense and fragrant.

Roasted Parmesan Asparagus

Apr 8, 2025

Garlic, lemon, and a sprinkling of Parmesan liven up these tender roasted asparagus spears.

Prep time: 5 mins •  Cook time: 10 mins  •  Makes: 8 servings

INGREDIENTS

• 1 lb asparagus spears (about 3 bunches medium spears)
• 3 Tablespoons olive oil
• 2 teaspoons lemon zest, finely grated
• 1 teaspoon flaky sea salt
• 3 cloves garlic, crushed
  
• 1/4 teaspoon black pepper
• 1/8 cup fresh lemon juice
• 1/3 cup Parmesan cheese, finely grated

DIRECTIONS

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Snap off the woody ends from the asparagus. Then place the asparagus on the baking sheet.
3. Combine olive oil, garlic, lemon zest and salt and pepper in a large bowl.
4. Drizzle the asparagus with olive oil mixture. Toss well to coat, then arrange the asparagus into a single layer on the sheet pan.
5. Bake for 9 to 10 minutes, or just until tender.
6. Remove from the oven and transfer to a serving platter. Drizzle with lemon juice and then sprinkle with the grated Parmesan cheese. Serve immediately.

White Chocolate Apricot Bars

Apr 8, 2025

These delicious, chewy bars are filled with dried apricots, oats, and coconut and topped with a white chocolate buttercream frosting.

Prep time: 15 minutes • Cook Time: 25 mins • Total Time: 40 mins • Makes: 20 bars

INGREDIENTS

• 1 cup quick oats
• 1 cup all-purpose flour
• 2/3 cup brown sugar
• 2/3 cup flaked coconut
• 1/2 butter, chopped
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1/2 teaspoon baking soda
• 1/2 cup dried apricots chopped

White Chocolate Frosting

DIRECTIONS

1. Preheat oven to 325°F.
2. Grease and line a 8″ X 11″ baking pan with baking/parchment paper and set aside.
3. Combine the rolled oats, plain flour, brown sugar and coconut in a bowl.
4. Place the butter, corn syrup and water in a microwave-safe bowl. Microwave in 30 second bursts, stirring each time, until melted. Stir in the baking soda.
5. Stir the butter mixture into the oat mixture. Allow to cool slightly.
6. Fold in the chopped dried apricots.
7. Place the mixture into the baking pan and press down firmly.
8. Bake for approximately 25 minutes or until lightly golden brown.
9. Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely.
10. When cooled completely, frost with the white chocolate frosting, then refrigerate for 2 hours before slicing.

For the Frosting

1. Place the white chocolate in a microwave-safe bowl and heat 30 seconds at a time, stirring between each 30 seconds, until melted. Set aside to cool.
2. Using an electric mixer, beat butter on medium-low speed until smooth and creamy, about 1 minute.
3. Add the 3 ½ cups of icing sugar, 2 tablespoons of cream, and vanilla. Begin mixing on low speed until the ingredients come together – scraping the bowl occasionally.
4. Add the melted white chocolate and mix until smooth.
5. Add in the last cup of powdered sugar, a ½ cup at a time, and gradually turn up the speed of the mixer. Mix at medium speed for 2 to 4 minutes, until the buttercream begins to thicken and get fluffy. If needed, add the additional cream until desired consistency is achieved.

Crispy Pickle Fries with Spicy Cajun Dip

Feb 2, 2025

These irresistible battered pickle fries are great for dunkin’ in a spicy Cajun dip.

INGREDIENTS

• 1 cup all-purpose flour
• ½ teaspoon Salt
• 1 teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ½ cup buttermilk
• 1 large egg
• 3 kosher dill pickles, patted dry and sliced 1/4-inch thick

Cajun Dipping Sauce

• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 2-3 shakes hot sauce
• Cajun or Creole seasoning to taste

DIRECTIONS

1. Add 2 inches of oil to a heavy skillet for frying. Let oil heat for about 10 minutes or until the oil reaches 375°F.
2. In a bowl, whisk together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.
3. In a separate bowl, whisk together buttermilk and egg.
4. Once oil has reached 375°F, coat slices of the pickles in the flour mixture, gently shake off excess, then dredge in buttermilk/egg mixture, then coat with flour mixture again.
5. Transfer the pickles to the skillet and fry a few slices at a time for 90 seconds on each side or until golden brown.
6. Using a slotted spoon remove from oil and transfer to a paper towel lined plate. Continue to fry the pickles in batches until done.
7. In a small bowl, add all the Cajun dip ingredients and whisk to combine.
8. Serve the fried pickles with the Cajun dipping sauce.