Panko Tilapia with Veggie Orzo

When you go to the store to buy ingredients for a particular recipe, you more than likely will not use them all so you are then left with a hodgepodge of random ingredients. Well that's the situation we were faced with tonight. We ate out the past 2 nights so we wanted to stay in, and by stay in, I mean cook at home and eat outside because the weather is amazing. So I gathered some ingredients and concocted a pretty flavorful dish.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Tilapia Filets
• 1 Egg
• 1/4 Cup of Panko Flakes
• Salt and Pepper
• 1/4 TSP Oregano
• 2 TBSP Butter
• 1/2 Orzo
• 1/4 Zucchini (Diced)
• 1/4 Yellow Squash (Diced)
• 2 TBSP Diced Onions
• 1 Clove Garlic
• 1/2 Cup Frozen Broccolli
• 1 TBSP Red Wine Vinaigrette Dressing or other favorite salad dressing.

PREPARATION:

Boil 2 cups of water in a small saucepan and add the Orzo, cook for 9 minutes, drain and return to pot.

Heat 1 TBSP of butter in a medium frying pan and add the diced veggie and cook for 3-5 minutes or until softened. Transfer the veggies into the cooked orzo stir and keep warm.

Crack an egg with 1 Tsp of water and lightly beat in one plate, in another plate put the flakes, salt and pepper and oregano. Dip the Tilapia in the egg first and then into the flakes, patting to make sure the filet is covered.

Heat up another 1 TBSP Butter in the medium frying pan, add the fish and cook for 2-3 minutes on each side or until crispy brown.

Cook the frozen Broccolli according to the package and then add to the Orzo with the Red Wine Vinaigrette.

TO SERVE:

Place a tilapia filet over a bed of veggie orzo, and top with a slaw mixture (recipe below).

SLAW RECIPE:

• 1 Cup Shredded Cabbage
• 1 Roma Tomato
• 1 TSP Capers
• Salt and Pepper to taste
• 1 Clove of Garlic
• 1 TSP Red Wine Vinaigarette
• 1 TSP Cilantro
• 1 TBSP Diced Onion

Add all ingredients to a mixing bowl and reserve in the refrigerator until ready to use.

SOME HELPFUL TIPS:

• Be careful when flipping the filets in the pan as to not break them.  
• If after the first turn of the fish in the pan you notice it needs more butter, add some, you want it to sizzle but not burn.

Beef Yakatori Skewers

I was picking up some food at Central Market the other day and I was browsing the pre-prepared food section and I noticed these cute little beef roll ups and I asked to taste one, I was sold! It was just a slice of beef with a green onion rolled up and skewered but it was a cool idea for an appetizer. Of course I immediately thought of how I could make them myself and ways make them better, so I tried it.  We went to a friends to watch the college games and we stopped at the store to get some goodies.  I asked the butcher to cut me some beef really thin and picked out a good teriyaki sauce. My favorite vegetable is asparagus so I thought it would be a good idea to roll some up in the meat before grilling it. Great Idea! Everyone enjoyed them and I think I will have to make it a gameday necessity.

Cook Time: 15 Minutes
Yields 18 Pieces

INGREDIENTS:

• 1 LB Thinly Sliced Beef Tips
• 1 Bunch Asparagus (Tips only)
• 4 Green Onions (Cut into 2 inch pieces)
• Salt and Pepper to Taste
• 3 TBSP Teriyaki Sauce

PREPARATION:

Fire up the Grill.

Cut the beef lengthwise to make 1 1/2 inch beef strips.

Salt and Peeper the strips and place an asparagus tip and a green onion at the end and roll it up. Place it on the skewer and continue until all the beef is used. Using a basting brush, coat them with the teriyaki sauce.

Place them on a heated grill and cook until the meat is fully cooked (about 6-8 minutes per side).

TO SERVE:

Arrange the roll ups on a plate and ENJOY!!

SOME HELPFUL TIPS:

• Dont put the skewers directly over the fire or else the asparagus will burn and it wont look pretty.
• You can substitute the Teriyaki sauce with any of your favorite kind of sauce.