These recipes were contributed by Zoe Marie, a Southwest resident, and originally appeared in the Southwest July 2016 issue.
Grilled Tilapia With Mango Salsa
Serves 4.
Tilapia Fillets:
- 2/3 cup extra-virgin olive oil
- 2 Tbsp. parsley
- 2 tsp. dried basil
- 2 cloves garlic, minced
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. pepper
- 24 oz. tilapia fillets
Mango Salsa:
- 2 mangos, cubed
- 4 Tbsp. purple onion
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 Tbsp. fresh cilantro, minced
- 3 jalapeños, minced
- 3 Tbsp. lime juice
- 2 Tbsp. lemon juice
- Salt, to taste
- Pepper, to taste
- For tilapia fillets: In a medium bowl, whisk all ingredients together, except fillets; pour into a plastic bag or Tupperware. Add fillets and let marinate for one hour in the refrigerator.
- Lightly oil outdoor grill or skillet; preheat on medium-high. Remove tilapia and grill until it is not translucent in the middle.
- For mango salsa: In a medium bowl, combine the first six ingredients. Add lime and lemon juice; season with salt and pepper. Serve over tilapia.
Shrimp Scampi
Serves 4.
- 2/3 lb. linguine
- 1/3 cup extra-virgin olive oil
- 5 1/3 tsp. garlic, minced
- 2/3 lb. large shrimp
- 2 2/3 Tbsp. butter
- 2/3 Tbsp. lemon juice
- 1/4 cup red cooking wine
- 2/3 cup white cooking wine
- 1 1/3 tsp. kosher salt
- 2 2/3 Tbsp. fresh parsley
- 1 1/2 Tbsp. lemon zest
- In a large pot, bring water to a boil; cook linguine according to package instructions; set aside.
- In a wide sauté pan, heat oil over low-medium heat until hot. Add garlic and shrimp; sauté until fragrant. Add butter, lemon juice, wines and salt; stir for 3 minutes until wines reduce.
- Add linguine, parsley and lemon zest; toss to coat pasta. Add more salt if needed before serving.
Classic Homemade Lasagna
Serves 5.
- 2 1/2 lbs. ground beef
- 2 1/2 tsp. dried thyme
- 2 1/2 tsp. dried oregano
- 1 1/4 tsp. garlic powder
- 1 tsp. dried basil
- Pepper, to taste
- 3 eggs
- 6 1/4 cups mozzarella cheese, shredded
- 37 1/2 oz. ricotta cheese
- 1 1/4 cups Parmesan cheese, grated
- 1 1/2 Tbsp. dried parsley
- 1 1/2 Tbsp. basil
- 70 oz. tomato pasta sauce
- 30 lasagna noodles
- Preheat oven to 350 F. Lightly grease a 13×9-inch baking dish; set aside.
- In a large skillet, cook beef over medium-high heat. Add next 5 ingredients to the meat.
- In a medium bowl, mix eggs, cheeses, parsley and basil well; set aside.
- Drain beef and return to skillet; stir in pasta sauce. Spread 1 1/3 cups of sauce on bottom of the baking dish. Layer lasagna noodles, cheese mixture then sauce; repeat until pan is full. Top lasagna with any remaining cheeses.
- Cover lasagna with aluminum foil; bake 45 minutes. Remove foil and continue baking for an additional 15 minutes. Let sit 15 minutes before serving.
Classic Chewy Sugar Cookies
Makes 18 servings.
- 1 cup butter
- 1/4 cup granulated sugar
- 1 egg
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. vanilla
- 1/2 cup sprinkles
- Preheat oven to 350 F. Line a cookie sheet with parchment paper or lightly grease.
- Cream butter and sugar with fork until light and fluffy; add egg and mix until well blended. Stir in flour, baking powder, salt and vanilla.
- Scoop cookie dough by the tablespoon and roll into a ball with hands.
- In a large bowl, add sprinkles; roll each ball into sprinkles until covered all around. Place balls onto cookie sheet, spacing about 1 1/2 inches apart. Lightly press down; bake for 8 to 10 minutes, until lightly brown.
You must be logged in to post a comment.