Best meal last week! {Tilapia in Foil}

Tilapia in Foil

Have I mentioned we are dieting? I know, UGH.  But it hasn't been that bad.... just cleaning up our diet, getting off the couch, curbing my alcoholism :)  you know, the basics.  Someone asked if that was why I've not been blogging and it's really not.  I'm still making all sorts of yumminess over here..... but since I haven't really been sharing much of my journey I thought I'd start.  I'm not turning into a health blog but I figured I'd share my menu and favorite recipe from last week.



Chez Webb menu last week:

Sunday: Whole Wheat Lasagna Rolls

Monday Tilapia in Foil

Tuesday: Chicken Enciladas

Wednesday: Pad Thai Stir Fry

Thursday: Baked Chicken Divan from Eat Yourself Skinny

Friday: Thai Green Curry at Zen Bistro

Saturday: Homemade Chicken Noodle Soup

 

See? no deprivation over here and I am down 21 lbs since mid-October [34 if you count the 6 I gained back over the holidays and have now lost again LOL]!

 Anyhow, my favorite meal last week was the Tilapia.  It's not a big complicated recipe but more a technique that would work with just about any fillet and it was a huge hit.

WHAT YOU NEED:
Tilapia fillets [1 per person]
optional: 1/2 cup patagonian scallops
veggies: I used green beans, asparagus & carrots
1/2 teaspoon Herbs de Provence per fillet
1 TBSP butter per fillet
Kosher salt and freshly ground black peppercooking spray
foil

WHAT YOU DO:
Preheat the oven to 450 degrees F.

 Blanch your veggies for 3 minutes [the only veggie I did not blanch from my selection were the asparagus tops].

Lay out a large square of foil for each fillet;  lightly spray with cooking spray where the fillet will go.

 Lay each fillet out on its own piece of foil.

 

Sprinkle your herbs on the fillet.

 Add your veggies and set your butter on top [you could sub a drizzle of olive oil but I just really love butter!]

Lightly salt & pepper

Bring two sides of foil up and Fold over the fillet and roll up the edges to create a seal. I label mine with a Sharpie as I customize somewhat.... only David & I got scallops, Dylan extra carrots, etc.

Place on a baking sheet and bake for 15 to 20 minutes.

I serve the foil on the plate.... be careful as you open as the steam is HOT.

Bonus:  ZERO clean up. 

ENJOY!

Random Yumminess I captured during the week

Whole Wheat Lasagna Rolls
with ground chicken marinara
[I'll post recipe another day]

Baked Chicken Divan
from Eat Yourself Skinny

Happy Thirsty Thursday! GINSANITY CHAPTER X: You can never sparkle too much {Elderflower Citrus Sparkler}

Elderflower Sparkler

Happy New Year.  LOL.  I don't think I ever said that.  I am cautiously optimistic for 2013. 
Happy Thirsty Thursday... 1st one for the year.
Even though I'm on a diet for another 15 lbs [at least]I still enjoy my special cocktail treats.  This one was very special indeed, combining all of my favorite things and looking SOOOOOO pretty.

What is it? I called it an Elderflower Sparkler.  It was sweet & citrus-y with a hint of pine needles.... Florida at Christmas :)

WHAT YOU NEED:

3 slices/rounds each of orange, lemon & lime

1 & 1/2 ounce lemon OR Orange not so simple syrup

1 ounce gin

1 ounce St. Germaine

Ice

3 ounces Champagne {brut}

St~Germaine, Gin & Champagne
Can you go wrong?

WHAT YOU DO:

GENTLY Muddle 1 slice orange, lime and lemon with not so simple syrup in a shaker [do half of each flavor if you have them on hand!]. Add gin, St. Germaine and a little ice. Shake well and strain into glass.

Pack with ice and top with Champagne garnish with remaining fruit. Sip & Stir.  Repeat.

ENJOY [you are welcome]

Best White Chili Ever {Turkey x 2 White Chili}

Turkey x 2 White Chili

 

 

Seriously, this White Chili Recipe is to die for, I've made it a few times and it's such a hit that now I make a double recipe and we enjoy for lunches all week.



 

NOTES:  I had happened to have made a huge pot of Navy Beans but you can sub out canned beans {I've done both ways} and it's still fab. 

Another shortcut is using lunch meat as your turkey....  cheaper too!

WHAT YOU NEED: 

       2 cups cooked turkey breast, coarsely chopped
1 pound ground turkey
2 small onions, chopped
1 can chopped green chilies

1 red bell pepper chopped
1/2 bag navy beans, cooked

{OR 2 cans navy beans, drained}
1 (14.5-oz) can reduced-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves

1 cup milk
1 cup shredded Cheddar cheese

WHAT YOU DO:Use your large stock pot.

Saute peppers and onions in a little olive oil

on medium-high for 2–3 minutes or until tender.
Reduce heat to medium and add ground turkey to pan;

cook 5–6 minutes, stirring to crumble meat,

or until brown and no pink remains.
Stir in green chili, cumin, chili powder, oregano, 

then beans and broth and bring to a boil.

Reduce heat to low; simmer for at least 30 minutes

{but I've let simmer as long as several hours

 adding a little more chicken broth if I thought getting "dry"}.
Ten minutes before serving stir in turkey and milk;

cook 10 more minutes to blend flavors.

Top with cheese as you serve.

 

ENJOY!

 

One Word: MARAVO

The Dancing Avocado Kitchen offered a
relaxing atmosphere perfect to enjoy
Chef Mario's culinary journey called Maravo!

No, I don't know what it means.

But I do know I LOVE IT!

What am I talking about? Well, last August I was lucky enough to of been invited by one of my fans, Lori, to a most fabulous local event called Maravo at the Dancing Avocado Kitchen down on Beach Street in Daytona.  

Thank you again Lori, I would have been so sad to have missed this!  In fact, this event was so special I can't believe I've taken this long before blogging it, but as you know life has preempted blogging.  That said, my goal was that I would get this done before the next Maravo that so that none of you locally would miss it!

That time is upon me.....

the next Maravo scheduled February 14th & 16th!

Of course I partook in the
perfect pairings offered by the
wine flight!

What was Maravo like?  Well..... the August one was movie themed [February is Couples Themed]. That is, each course had a tie to a film.... Fried Green Tomatoes, Ratatouille, Chocolat, Cloudy with a Chance of Meatballs... and the menu was without a doubt everything it could have been.  Complex tastes and textures in perfect harmony with pure fun & creativity!


A few of the
treats we enjoyed!

Did I mention it was VEGETARIAN!?! Yup, it was no small effort to make my carnivore husband go with me on his birthday weekend to a vegetarian dining event.  But he LOVED it.  He was simply amazed as each course surpassed the previous.  I hope that if you find an event like this in your area that you will have an open mind and give it a shot.  I never would've guessed in a million years how absolutely fabulous a 12 course all vegetarian tasting menu could be.  Just sayin'


Chef Mario: the creative genius
behind the DAK & Maravo.

Full disclosure: I'm no stranger to the Dancing Avocado Kitchen, it's a restaurant that I frequent weekly (if not more) for lunch.  And I love it.  Great sandwiches, great burgers, outstanding hummus.  Even so, I was very skeptical as I entered as I had never ventured to any of their evening events.  WELL!  I'll be sure I never miss another. Owners Mario & Angela and their staff were amazing.  Flavors, concepts, presentation were second to none.  Service was impeccable.  It was a dining experience.


As a treat local celebrity, Johnny Martino,
 a/k/a Paulie from the Godfather 
was mingling with the guests all night...
"Leave the gun. Take the cannoli."
Truer words were never spoken.

p.s. I wish my pictures from my iPhone were even able to remotely do this event justice but this night was not about me taking pictures but rather living in the moment that Maravo created.

BRAVO!

See YOU in February [which by the way is an OMNIVORE experience] I've already made my reservations!