Tilapia Tacos

Eating fish at least once a week is a healthy habit. To make it work, I need a variety of recipes to keep fish interesting. I found this recipe in my October issue of Everyday with Rachael Ray. Tilapia is not only very affordable, it is also sustainable. According to the magazine, "it's the world's second most successfully farmed fish." This yummy taco recipe includes an easy pineapple-black bean salsa that was so good, I might even make it just with tortilla chips!

Ingredients
3 pineapple rings
1 lb tilapia fillets
1.5 T olive oil
2 T lime juice
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
1/4 cup chopped red onion (I substituted sweet onion)
2 T finely chopped jalapeno
8 corn tortillas, warmed (note that these are flimsier than flour tortillas)
Salt and Pepper

Directions
1. Preheat the broiler.
2. Line a baking sheet with foil and arrange the pineapple slices on it. Broil 12-15 min until lightly browned.
3. Season the fillets with salt and pepper. Rub with half a tablespoon of olive oil and arrange on a foil-lined baking sheet. Drizzle with 1 teaspoon lime juice.
4. Broil fish until flaky, 8-10 minutes.
5. Chop the onion and cilantro and place in medium mixing bowl. Cut pineapple rings into chunks and add to bowl with black beans, 2 T lime juice, jalapenos and 1 T olive oil.
6. Use a fork to flake the fish and divide among tortillas.
7. Top with the black bean salsa.

Cherry-Plum Crumble

Plums are cheap and juicy at the end of summer in Michigan and this easy Rachael Ray recipe is a great way to use them. You can serve it with vanilla ice cream, or use it as a topping for cheesecake as a few of my friends did.

Ingredients
6 plums, sliced
½ cup cherry preserves
5 T chilled, unsalted butter
1 ¼ cups oatmeal cookie mix (you can buy this or just make your own. I made it using the dry ingredients from the oatmeal cookie recipe on the back of a rolled oats container.)

Directions
1. Preheat oven to 400 degrees.
2. Slice plums.
3. Grease a 7 by 11 inch baking dish, toss in plums and preserves.
4. In a bowl, mix oatmeal cookie mix with butter.
5. Scatter the oatmeal mix over the plum-cherry mix, bake for 30 minutes.

Hot and Steamy Artichoke Dip

I have a weakness for creamy artichoke dip appetizers and was delighted to find an easy recipe for making them at home. This was a hit with my friends, served with tortilla chips. Like many dips, it looks odd but tastes great!

Ingredients
6 oz jar of artichoke hearts, drained and chopped
¼ cup mayo
¼ cup sour cream
1/3 cup freshly grated Parmesan cheese
2 T finely minced red onion (I substituted white)

Directions
1. Preheat the oven to 325 degrees.
2. Slice artichokes and onions, mix in medium-size mixing bowl with all ingredients.
3. Transfer to a small casserole and bake until bubbling hot, about 15 minutes.
4. Serve immediately.

From Party Dips by Sally Sampson.

S’More Dip

There is nothing better than toasting marshmallows at a campfire and making gooey s’mores, but sometimes I wish I could make the toasty treat indoors. Behold s’more dip: it has all the ingredients of s’mores - indoors! (The photo is a triple-batch of this recipe because I had friends coming over).

Ingredients

1 cup of milk chocolate chips

2 T Milk

1 ¼ cups mini marshmallows

Graham crackers for dipping

Directions

1. In a medium sauce pan add chocolate chips, milk and 1 cup of marshmallows. Mix over medium heat until melted and smooth.

2. Use a rubber spatula to scrape chocolate mixture into a small casserole dish.

3. Top with remaining marshmallows.

4. Place dish under broiler for 1 minute or until the top has started to brown.

5. Serve with graham crackers.

Veggie Baked Ziti

This easy vegetarian recipe is great for potlucks and pasta lovers. You can make this ahead of time and store it in the fridge overnight, which I did. About two hours before serving, pull it out and set your slow cooker to simmer. Your home will smell of the cheesy deliciousness!

Ingredients

1 box of rigatoni pasta
1.5 jars of marinara sauce
2 cups mozzarella cheese
Water
Butter
2 cups chopped zucchini
1 T garlic powder

Directions

1. Cook pasta to al dente. Drain and reserve pasta.
2. Butter the sides of a slow cooker.
3. Pour in enough marinara sauce to cover the bottom.
4. Layer in about half the pasta.
5. Add 1 cup of chopped zucchini.
6. Add 1 cup of mozzarella cheese.
7. Sprinkle with half the garlic powder.
8. Repeat layers (sauce, pasta, zucchini, cheese, garlic powder).
9. Cook on low for 4 hours.

Apple Harvest Chili

It felt like fall had come early last week so I was in the mood for a hot bowl of chili. The nuts and dried apricots in this sweet and spicy chili give it a satisfyingly filling texture. The recipe is meatless, but if you are serving it for vegetarians make sure to substitute vegetable broth for the chicken broth.

Ingredients

1 16 oz jar thick and chunky salsa
1 16 oz can yellow hominy (or corn), rinsed and drained
1 16 oz ounce can black beans, rinsed and drained
1 14 oz ounce can reduced-sodium chicken broth
1 Granny Smith apple, cored and chopped
2/3 cup snipped dried apricots (you can also use golden raisins or dried cranberries)
1 T unsweetened cocoa powder
2 t chili powder
A few dashes of hot sauce
2/3 cup coarsely chopped cashews
Lime wedges (optional)

Directions
1. Chop the cashews, apple and apricots, set aside.
2. Open the canned beans and hominy (or corn), rinse and drain.
3. Combine salsa, hominty (or corn), beans, chicken broth, apple, apricots, cocoa powder and hot sauce in a large pot or Dutch oven.
4. Bring to boiling, reduce heat and simmer, covered, for 20 minutes.
5. Just before serving, stir in cashews.
6. If desired, garnish with a slice of lime or apple.

From Midwest Living

Coconut Chicken

The curry gives these sweet chicken fingers an unexpected kick, and they go really well with mango peach salsa and chips. This is great when the summer heat puts you in the mood for something tropical!

 Ingredients

1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken breasts
1/2 teaspoon salt
2 egg whites

 Directions

1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
2. Cut the chicken in strips and sprinkle with salt. Set aside.
2. Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder in a medium bowl.
3. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres.
4. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.
5. Serve with salsa.

Adapted from the Deen Brothers.