Asiago- Crusted Tilapia Fillets with Garden Herb Quinoa and Roasted Grape Tomato Salsa

Asiago- Crusted Tilapia Fillets with Garden Herb Quinoa and Roasted Grape Tomato Salsa

• 3 cups grape tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 cloves roasted garlic, smashed
• 3 tablespoons basil leaves chopped, divided

Asiago Tilapia Fillets

• 4 6-ounce Tilapia filets
• 1/2 cup gluten-free flour blend with Xanthan gum (or all purpose flour)
• 2 eggs, beaten
• 2 tablespoons water
• 2 ½ cups Asiago cheese, grated
• ¼ cup canola oil

Herbed Quinoa

• 1 2/3 cup vegetable stock (gluten-free)
• 1 cup quinoa (GF), or gluten-free orzo (cooked according to package directions)
• 2 tablespoons butter
• 2 tablespoons chopped fresh italian parsley
• 2 tablespoons chopped fresh basil leaves
• basil for garnish

 Directions

Preheat oven to 375 degrees.

In a large bowl, toss together grape tomatoes, olive oil, and ½ teaspoon each of salt and pepper.  Place on a large baking sheet and bake until the tomato skins start to burst, about 35-40 minutes.  Remove from oven and place in bowl.  Toss to combine with garlic and two tablespoons basil.  Set aside until ready to serve.

 Place flour, remaining salt and pepper in a pie plate. Mix to combine.  Dredge each side of each Tilapia fillet in flour mixture.  Combine eggs and water in a second pie plate.  Dip fillets into egg mixture, evenly coating both sides.  Place grated Asiago cheese into third pie plate.  Press each  fillet into cheese, pressing so that cheese sticks. Place fillets on platter until ready to cook.

 Heat two large skillets over medium heat on cooktop.  Add oil to pans.  Place two Tilapia fillets in each pan.  Cook on each side for 4-6 minutes, until cheese is golden brown.  Place fish on a baking dish and bake for 10 minutes.  

 In the meantime, bring vegetable stock to a boil. Remove from heat and add quinoa.  Cover and allow to sit until all liquid has absorbed. Pour quinoa in a large bowl and toss to combine with butter, parsley and basil.  Spoon an even amount of quinoa onto each serving plate.  Remove fish from oven and top quinoa with a fish fillet.  Spoon an even amount of tomato salsa on top of Tilapia.  Garnish with basil.  Serve immediately.

 Recipe serves four and can be prepared in about one hour.

 (*Ensure all ingredients are gluten-free to make a gluten-free dish) 

Cheesy Grilled Chorizo Burrito Burger with Black Beans and Corn
Johnsonville No Ordinary Burger Contest
Click on photo for recipe.

Dreamy Chocolate Cupcakes with Peanut Butter Cream Frosting

This recipe is for gluten-free chocolate cupcakes with peanut butter cream frosting.  It can also be used to create an incredibly awesome rectangle layer cake that also uses the chocolate frosting below.  Choose to make either, but both are fantastic and will impress your guests!  The recipe may be also used with regular flour if you do not eat gluten-free.

Chocolate cupcake batter

• Cooking spray
• 2 cups sugar
• 2/3 cup softened butter
• 4 large eggs
• 2 teaspoons gluten-free vanilla extract
• 1 1/2 cups milk
• 3 cups gluten-free or regular flour (ensure gluten free flour mix has xanthan gum)
• 1 cup gluten-free cocoa powder
• 1 tablespoon gluten-free baking powder
• 1/2 tsp. salt
• 2 tsp gluten-free vanilla extract

Frosting for cupcakes ( or peanut butter cream filling for layer cake)

• 2 8-ounce packages cream cheese
• 1 cup smooth peanut butter
• 1 1/2 cups powdered sugar
• 2 tablespoons milk

Chocolate Frosting (if making layered cake)

• 1/2 cup butter
• 2/3 cup gluten-free cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon gluten-free vanilla extract

Additional Ingredients (optional)

Chocolate shavings or peanuts for garnish

Cupcake Directions

Preheat oven to 350 degrees.

Line cupcake pans with cupcake papers.

In a mixing bowl, beat together butter and sugar.  Add eggs, vanilla and milk.   Sift together flour, cocoa, baking powder and salt.  Slowly spoon flour mixture into mixing bowl and beat until combined.

In a clean mixing bowl, combine cream cheese, peanut butter, powdered sugar and milk.  Beat until smooth.  Add a little more milk if the mixture is too thick.  Place in a frosting piping bag with a large tip and refrigerate until ready to use.

Spoon cake batter into cupcake papers.  Place in oven and bake for 18-22 minutes or until cake springs back to the touch.  Allow to cool completely.

Frost with peanut butter cream frosting and refrigerate until ready to serve.

TO MAKE LAYERED CAKE

DIRECTIONS

Preheat oven to 350 degrees.

Spray a 15×10” jelly roll pan with cooking spray.  Sprinkle with cocoa powder.  Set aside.

In a mixing bowl, beat together butter and sugar.  Add eggs, vanilla and milk.   Sift together flour, cocoa, baking powder and salt.  Slowly spoon flour mixture into mixing bowl and beat until combined.

In a clean mixing bowl, combine cream cheese, peanut butter, powdered sugar and milk.  Beat until smooth.  Add a little more milk if the mixture is too thick.  Place in a frosting piping bag with a large tip and refrigerate until ready to use.

In a large microwave-safe bowl, heat butter in microwave for 30 seconds. Stir in cocoa. Add in powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Cut cooled cake across into thirds.  Place one piece on the bottom of a rectangular serving platter.  Pipe with peanut butter cream filling.  Place a second piece of cake on top of filling and pipe with filling.   Place the third piece of cake on top of peanut butter filling and refrigerate until filling is firm, about 1 hour.  Remove from refrigerator and frost with chocolate frosting.  Sprinkle with chocolate shavings or chopped peanuts.  Refrigerate until ready to serve.

Recipe serves 12 and takes about two hours to prepare.

Peanutty Chicken Pad Thai Sliders

Peanutty Chicken Pad Thai Sliders

 Patties

• 2 pounds ground chicken
• ¼ cup grated white onion
• 3 cloves minced garlic
• ½ cup chopped cilantro leaves
• 1 teaspoon Chinese 5 spice powder
• 2 tablespoons olive oil

Peanut Pad Thai Sauce

• 1 tablespoon cornstarch
• 2 tablespoons fish sauce
• 1/2 cup Jif crunchy peanut butter
• 1 tablespoon vinegar
• 1 teaspoon chili sauce
• 3 tablespoons brown sugar

Remaining Ingredients

• 1 cup bok choy or other Chinese cabbage, shredded
• ½ cup bean sprouts
• ½ cup carrots, cut into matchstick pieces
• ½ cup scallions, sliced
• 20 slider rolls

Directions

Preheat an indoor grill to medium high heat.

To make the patties, combine chicken, grated onion, garlic, cilanrtro and seasonings in a large bowl, handling as little as possible. Shape into 20 slider patties and drizzle with olive oil. Loosely cover with plastic wrap and set aside.

In a small saucepan, combine cornstarch, fish sauce, Jif Extra Crunchy peanut butter, vinegar, chili sauce and brown sugar.  Bring to a boil.  Reduce heat to low and simmer for three minutes. 

Remove from heat and allow to cool.

Place slider patties on indoor grill, place cover down and cook 3-4 minutes.  Place burgers on a platter and cover with foil to keep warm.

Combine vegetables with pad thai sauce in large bowl. 

To assemble the burgers, place the roll bottoms on a serving platter and top with burger patties.  Spoon over equal portions of the pad Thai vegetable mixture.  Add the slider roll tops and serve.

Recipe serves 10 (2 sliders per person) and can be prepared in less than one hour.

Grilled Salmon Pesto Flatbreads with Red Peppers, Zucchini, Red Onions and Artichokes

Grilled Salmon Pesto Flatbreads with Red Peppers, Zucchini, Red Onions and Artichokes

• 1/2 cup warm water
• 2 tablespoons olive oil
• 1 packet gluten-free yeast
• 2 eggs, beaten
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1 1/2 cups flour (gluten-free or regular)

Pesto Sauce

• 1/2 cup olive oil
• 1 cup basil leaves
• 1/4 cup shredded parmesan cheese
• 1/2 cup pine nuts

Remaining ingredients

• 6 grilled salmon fillets (or grill on indoor grill while pizza dough is mixing)
• 1 cup shredded Asiago cheese
• 1 cup shredded provolone cheese
• 1 red pepper, diced
• 1 medium zucchini, sliced
• 1 red onion, sliced
• 1 4-ounce jar artichokes, drained and quartered
• ¼ cup basil leaves, torn
• Salt and Pepper

Preheat oven to 400 degrees.

Spray baking sheets with cooking spray.

Combine water,  oil and yeast.  Place in mixing bowl and combine with eggs, cider vinegar, salt and flour.  Using a dough hook, mix for 5 minutes.  Remove from bowl and divide dough into six pieces. Roll out pizza dough on work surface so that it is very thin.  Cut into six square or rectangle pieces.  Place three  flatbreads on each baking sheet.

 Combine pesto ingredients in food processor.  Pulse until smooth.

Spread pesto on each flatbread.  Top with cheeses, pepper, zucchini, onion, artichokes and salmon pieces.

 Place baking sheets in oven. Bake flatbreads 10-12 minutes or until golden brown and cheese is bubbling.  Remove from oven and sprinkle with salt and pepper and torn basil leaves.  Place on serving plates and serve immediately.

 Recipe serves six and can be prepared in less than one hour.

* Please ensure that ALL ingredients used are gluten-free prior to creating this dish to make sure you are creating a gluten-free meal.

Southwest Chili with Adobo Meatballs

Adobo Meatballs

1 pound ground chicken, bison or turkey

3 tablespoons chopped cilantro leaves

2 cloves minced garlic

¼ cup grated white onion

2 teaspoons cumin

2 tablespoons adobo sauce

½ teaspoon seasoned salt

½ teaspoon pepper

½ cup breadcrumbs

1 egg

2 tablespoons olive oil

Remaining Southwest Chili Ingredients

1 large white onion, diced

1 green pepper, diced

½ cup carrots, diced

½ cup celery, diced

2 cloves garlic, minced

1 28-ounce can crushed tomatoes

1 15-ounce can crushed tomatoes

2 14.5-ounce cans diced tomatoes

2 cups low fat low sodium beef stock

2 15-ounce cans black beans, rinsed and drained

2 15-ounce cans dark red kidney beans, rinsed and drained (other beans may also be used)

2 cups frozen corn kernels

1 4-ounce can fire roasted diced green chiles, drained

1 cup quick cooking barley

3 tablespoons chili powder

2 tablespoons adobo sauce

1 adobo chile, diced

1 tablespoon cumin

2 cups shredded cheddar cheese

½ cup sliced green onions

Cilantro leaves for garnish

In a large bowl, combine ground meat, cilantro, garlic, onion, cumin, adobo sauce, seasoned salt, pepper, breadcrumbs and egg.  Mix lightly to combine.  Form into mini meatballs and place on baking sheet or platter.

Place large stockpot on medium heat and add olive oil.  Place meatballs in pan and cook until golden brown on the outside and completely cooked inside, about 6-7 minutes, turning to cook on all sides.  Add onion, green pepper, carrots, celery and garlic to pan.  Cover pan with lid.  Cook 5-6 minutes or until vegetables are soft.

Add crushed and diced tomatoes, beef stock, black beans, dark red kidney beans, corn, chiles, barley, chili powder, adobo sauce, adobo and cumin.  Bring to a simmer and cook 10-15 minutes or until until heated through and barley is cooked.

Place chili into serving bowls and top with cheese and sliced green onions.  Garnish with cilantro. Recipe serves 8 and takes less than an hour to prepare.

Gluten-Free Zucchini “Pasta”

Zucchini Pasta with End of Summer Harvest Marinara Sauce

• 2 tablespoons olive oil
• 1 pound ground sausage (gluten-free)
• 2 cloves garlic
• 1 white onion, minced
• ½ cup diced celery
• 1 red pepper, diced
• 2 carrots, diced
• 1 small zucchini, diced
• 1 cup sliced baby bella mushrooms
• ¼ teaspoon red pepper flakes
• ½ cup red wine
• 1 cup beef stock (gluten-free)
• 1 28-ounce can crushed tomatoes (gluten-free)
• 2 cups diced tomatoes (peeled, canned or fresh)
• ½ teaspoon salt
• ½ teaspoon white pepper
• ½ cup basil leaves, thinly sliced
• 1 tablespoon salt for water
• 4 medium zucchini
• Fresh Parmesan cheese for grating over the top (gluten-free)
• Basil for garnish

 In a large sauté pan, heat olive oil over medium high heat.  Add ground sausage, and break up with a potato masher into small pieces.  Cook, about 5 minutes, until no longer pink.  Add garlic, onion, celery, red pepper, carrots, zucchini and mushrooms.  Cover and cook 5-7 minutes, until vegetables are soft, stirring occasionally.

 Add red pepper flakes, wine and beef stock.  Cook on high uncovered until liquid reduces by half.  Add crushed and diced tomatoes, salt, and pepper.  Allow to simmer for 15-20 minutes over low heat, until ready to serve.

 Bring a large pasta pot of water to a boil. Add salt to water. Use a vegetable peeler to peel long strips of zucchini.  Peel around the edges of the zucchini until you get to the seeds and then peel the next side.  Discard the seed portion of the zucchini.  Place zucchini “pasta” in water and cook for one minute.  Drain zucchini and place on a dish towel to remove excess water.

To serve, place zucchini in a serving bowl.  Top “pasta” with sauce and sprinkle with basil. Use a vegetable peeler to peel long strips of Parmesan cheese over pasta.  Garnish with basil.

 Recipe serves 6 and can be prepared in one hour.

Sausage and Vegetable Strudel

Individual Harvest Vegetable and Sausage Strudel with Basil and Feta Cheese

2 tablespoons olive oil

1 pound ground sausage

½ teaspoon seasoned salt

2 potatoes, peeled and diced

2 cups beef stock, divided

2 medium zucchini, julienned

2 carrots, julienned

1 red pepper, diced

1 white onion, diced

½ cup green beans, diced

1/2 cup baby bella mushrooms, diced

2 tablespoons corn starch

1 cup King Arthur flour

4 sheets (2  17.3 ounce packages) puff pastry

1 cup cherry tomatoes, sliced

¼ cup basil leaves, sliced thinly

1 cup feta cheese, crumbled

2 eggs, beaten

¼ cup water

Preheat oven to 375 degrees F.

In a large sauté pan, heat olive oil over medium high heat.

Add sausage to pan, and break up using a potato  masher into small pieces.  Cook until sausage is no longer pink, about 4-5 minutes.  Add seasoned salt, potatoes and one cup of beef stock.  Cover and cook 4-5 minutes, until potatoes are soft.  Add zucchini, carrots, red pepper, onion, green beans and mushrooms.  Stir mixture.  Cover and cook 4-5 minutes until vegetables are crisp-tender.  Combine beef stock and cornstarch in a small bowl with a whisk.  Pour beef stock mixture into pan and stir until sauce is thickened.  Remove pan from heat.  Set  aside.

Sprinkle ¼ cup flour on work surface.  Lay out puff pastry on the work surface.  Roll with a rolling pin to make a 16×12 inch rectangle.  With the thin side facing you, cut a two-inch strip off of the edge of the pastry and set extra pastry aside.  Cut the remaining puff pastry crosswise into two even rectangles.  Spoon an even amount of sausage mixture onto each puff pastry.  On top of sausage mixture, sprinkle cherry tomatoes, basil leaves and feta cheese.

Combine eggs and water in a small bowl.  Brush the outer edges of the puff pastry with the egg mixture and fold edges in to make a package.  Press to seal the edges.  Place puff pastry strudel on a baking sheet.  Repeat process until 8 strudel packages are formed on two baking sheets.

Cut remaining puff pastry with a small leaf or other shape cookie cutter to make decorations for the top of each package.  Place decorative pastry on top of each strudel.  Brush each strudel with egg mixture.

Bake strudels for 25-30 minutes, until golden brown and puffed.  Remove from oven and place strudels on serving plates.

Recipe serves 8 and can be prepared in one hour.

Cheesy Pasta Nachos with Italian Sausage, Tomatoes and Basil

 Cheesy Pasta Nachos with Italian Sausage Tomatoes and Basil

Vegetable oil for frying

6 sheets fresh lasagna noodles or one 16-ounce package egg roll wrappers (gluten-free works as well)

1 16-ounce package ground sausage

1 diced white onion

1 cup diced bell peppers (yellow, red or green or a combination)

1 cup marinara sauce

3 tablespoons butter

3 tablespoons flour

1 ½ cups milk

½ cup grated parmesan cheese

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon nutmeg

1 cup shredded mozzarella cheese

2 diced tomatoes

½ cup basil leaves, chopped

1 3-ounce can sliced black olives

Fill electric fryer with vegetable oil and heat to 350 degrees F.

Using a pizza cutter or pasta cutter, cut lasagna sheets or egg roll wrappers into triangles.  Place two or three triangles into fryer at a time and cook each side until golden brown, about 30 seconds on each side.  Remove pasta from oil and place on a paper towel lined baking sheet.  Sprinkle with salt.  Allow chips to cool.

In a large sauté pan, heat olive oil over medium-high heat.  Add sausage to the pan and break up with a potato masher.  Cook sausage, 3-4 minutes until it is no longer pink.  Spoon grease from pan and add onion and peppers.  Cook 3-4 minutes until vegetables are soft.  Stir in marinara sauce.  Set aside.

In a medium saucepan, melt butter and add flour.  Cook one minute.  Add milk to pan and bring to a boil.  Reduce heat to medium and whisk until sauce thickens.  Add parmesan cheese, garlic, salt and nutmeg and whisk to combine.  Remove from heat and set aside.

Preheat oven broiler.

Place pasta chips on baking sheet.  Spoon sausage mixture over the top of the chips.  Drizzle nachos with white sauce and sprinkle with mozzarella cheese.  Place nachos in oven under broiler until cheese melts.  Remove from oven and place on serving platter.  Sprinkle with tomatoes, basil and olives.  Serve immediately.

Recipe serves 6 and can be prepared in less than 30 minutes.

I submitted my Great at the Lake Skirt Steak recipe and my husband and I traveled to Chicago for a weekend cookoff.  I did not win, but the event was fun and I got to meet Jamie and Bobby Deen.  See the recipe below.

Sonya at the Great Steak Challenge with Bobby and Jamie Deen

Beringer Finalist Board

Hanging out waiting for the cookoff in the rain.

Ready, Set, Grill!

Cooking in front of the Cooking Channel cameras.

Marinating the steak

Grilling skirt steak

Grilling artichokes and grape tomatoes

Great at the Lake Skirt Steak

Delivering my Great at the Lake Skirt Steak to the judges.

Great at the Lake Skirt Steak

Skirt Steak with Balsamic Glaze, Blistered Grape Tomatoes, Artichokes and Basil Coulis

Skirt Steak and Marinade

½ cup good quality olive oil

2 tablespoons lemon juice

3 tablespoons chopped fresh basil leaves

4 cloves garlic, minced

2 ½ teaspoons salt

1 teaspoon cracked black pepper

2 1 3/4 pound skirt steaks

Balsamic Glaze

1 cup good quality balsamic vinegar

2 tablespoons honey

Blistered Grape Tomatoes and Artichokes

1 12-ounce package grape tomatoes

2 6.5 ounce jars quartered marinated artichoke hearts (packed in olive oil)

¼ teaspoon salt

¼ teaspoon cracked pepper

2 tablespoons chopped fresh basil leaves

2 teaspoons lemon juice

Basil leaves for garnish

Basil Coulis

1 cup packed fresh basil leaves

1 clove garlic, minced

1/4 teaspoon salt

1/4 cup fruity extra-virgin olive oil

DIRECTIONS

Preheat grill to medium-high heat.

In a large zip top bag, combine olive oil, lemon juice, basil, garlic, salt and pepper. Shake to combine. Place skirt steaks in bag, close and shake to coat steak.

Place balsamic vinegar in small fireproof sauce pan on grill top (or side burner) and simmer until vinegar reduces by on half. Stir in honey and set aside.

Combine grape tomatoes and drained artichoke hearts with olive oil in bowl. Toss to combine. Sprinkle with salt and pepper. Place vegetable grill basket on grill grates. Spoon tomato and artichoke mixture into the basket to avoid pouring oil over grill. Cook about 10 minutes, stirring occasionally, until tomatoes begin to blister and artichokes get grill marks.

Place steaks on hot grill. Cook 2-3 minutes on the first side and rotate 45 degrees. Cook an additional 2-3 minutes. Turn steaks over and cook for 4-6 minutes, or until meat is cooked to medium-rare. Transfer steak to cutting board and cover with foil. Allow to rest for a couple of minutes prior to slicing.

While tomatoes, artichokes and steak are cooking, prepare basil coulis. Place basil leaves in food processor. Add garlic and salt and stream in olive oil. Set aside until ready to use.

Remove tomatoes and artichokes from grill basket and place back in bowl. Toss with basil and lemon juice. Tent bowl with foil to keep warm until steak is ready.

Remove steak from foil and place on cutting board. Slice steak across the grain thinly. Arrange steak on serving platter. Brush steak with the balsamic glaze. Top with blistered tomatoes and artichokes. Using a spoon, drizzle basil coulis over the top of steak, tomatoes and artichokes. Garnish with basil leaves. Serve immediately.

Pour a glass of Beringer Cabernet Sauvignon and enjoy.

Recipe serves 6 and can be prepared in 30 minutes.