The tilapia fish is a mild-tasting one and can be adapted to other fish recipes. However, you will want to make it a star in its own unique dishes once you taste it. This fish has become more popular in recent years than in the past. Many ways to fix it can be found today, because of this fact.

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Prepping for your holiday meals can take a lot of time, and you probably have started making a list. Christmas season only happens once a year, so much more than the usual party fried chicken, this elegant but affordable menu will dazzle up your holiday meals with new taste, presentation and festive colors without spending too much. If you’re growing your own herbs, this is your chance to use them for a touch of greenery in your holiday meals.

Smoked Fish and lemon Primavera Pasta

Ingredients

• 600 grams linguine, cooked
• 1 piece large smoked Bangus, flaked
• 1 cup red tomatoes, halved
• 12 spears of asparagus, cut into 1 inch (blanched)
• ½ cup white wine
• 3 tablespoons minced garlic
• ¼ cup black olives, sliced
• ½ cup cheese, grated
• ¼ cup olive oil
• 2 tablespoons flat leaf parsley, chopped
• Salt and pepper

Procedure

In a medium sauté pan, heat oil and sauté the smoked fish for two minutes over low heat; add the garlic and continue to sauté for another minute. Add the tomatoes and continue sautéing for two more minutes. Place the freshly cooked pasta into the sauté pan with the wine and ¼ cup of the pasta water. Toss and allow cooking for 1 minute. Add the pre-blanched asparagus. Season with salt and pepper then toss the cheese. Finish with chopped parsley and olives. To make it look yummier, sprinkle with more grated cheese.

Chicken Galentina Meat Balls with Spicy Tomato

Ingredients

• 500 g chicken, ground
• 3 pieces white bread, cut into small squares and soaked in milk
• 1 can Vienna sausages
• ¼ cup chopped pickles
• ¼ cup red bell pepper, finely-diced
• 2 tablespoons olive oil
• ¼ cup onions, finely-diced
• 1 teaspoon brown sugar
• 1 ½ cup tomato sauce
• 1 tablespoon fresh oregano, chopped
• Salt and pepper
• Pinch of paprika

Procedure

Except for the tomato sauce and oregano leaves, place all ingredients in a mixing bowl. Add the chicken; combine well then form into balls. Steam or pouch the meatballs for 3 minutes, then skewer them alternating with red and green bell peppers, or add some mushrooms. You may grill or pan-fry the meatballs just to give that brown-colored delicious grill marks. In a small bowl, mix tomato sauce with the chopped oregano then serve alongside meatballs.

Chocolate Mousse with Fresh Berries and Cream

Ingredients

• 160 g bittersweet chocolate
• 1 tablespoon coffee powder
• 1 tablespoon sugar
• 3/2 cup cream
• 3 egg whites

Procedure

Put chocolate in a microwave to melt then stir in sugar. Whip egg whites until soft peaks form; do the same with the cream in a different bowl. Add the coffee to the chocolate and slowly fold the cream in. Fold in the whipped egg whites a third at a time. Mix well until no streaks are seen. Transfer to serving bowls and allow setting for at least 2 to 4 hours in the chiller. Serve cold with sliced berries or your favorite fruit and whipped cream.

Hope that gives you an affordable idea of a dazzling menu for Christmas. Happy Holidays!

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Olive oil is known for its amazing health benefits. It is full of antioxidants and its monounsaturated fatty acids. Olive oil helps protect the cardiovascular system by controlling the LDL cholesterol while raising the levels of HDL cholesterol. it is easy on the digestive system and it has a beneficial effect on gastritis and ulcers. It also lowers the formation of gallstones. It reduces the risk of breast, colon and skin cancer according to studies at the University of Oxford. The extra virgin type has been shown to lower blood pressure. Studies showed that patients were able to reduce or eliminate their medications when they consistently ate oil from olives. People who eat olive oil regularly tend to live longer than those who do not.

Using it in your salad dressings and your cooking helps lower your caloric intake and improves your health. This kind of oil is used in the Mediterranean, where the general population is known for their good health. One of the oldest foods known, olives are thought to have been first eaten around 7000 years ago. Olive oil has been eaten since at least 3000 BC. Olives were brought to the New World by the Spanish and Portuguese.

It is made by crushing and pressing olives. There are several types of oil made from olives that you can use. Extra virgin oil is considered the best. It has the least amount of processing and it has stronger flavor since it is from the first pressing of the olives. Virgin oil is from the second pressing. Pure oil has more processing, including filtering and refining of the oil. It is actually a combination of refined oils and virgin oils. Extra light oil goes through quite a bit of processing and has the mildest flavor.

It should be kept in a cool, dark cupboard. The bottle should be tightly sealed. Oxidation will make the oil go rancid. Buy the best oil you can afford. A good olive oil should have enough flavor that you can enjoy dipping bread in it and eating it straight. Use olive oil in your salad dressings to avoid the preservatives found in commercial dressings. Olive oil can be drizzled over sauteed vegetables or be pureed with beans to make a tasty dip.

Recipe for Olive Oil and Herb Dressing

This is a tasty dressing that is also good for you!

What You Need

• 1-1/2 Tablespoon Dijon mustard
• 3 Tablespoons white wine or herb vinegar
• 1/3 cup olive oil
• 1/3 cup dill, chopped
• 1/4 cup chives, chopped
• 3 to 4 springs fresh basil
• Salt
• Freshly ground black pepper

How to Make ItMix the vinegar and mustard together in a bowl. Add the olive oil and whisk thoroughly.

Stir in the herbs. Season with salt and pepper to taste. Adjust vinegar or oil to taste as needed.

Use on salads, chicken or as a dip for bread or vegetables.

Making easy party appetizers will let you enjoy your party with your guests. Serve a lot of easy finger foods like fruit and marshmallow fluff fruit dip. Take some of the work off your own shoulders by choosing dishes that can be made ahead of time.

EasyAppetizerRecipes.net – You Make the Appetizers, We Help You Make Them Delicious

It’s Thanksgiving time again. Time for those of us who have the responsibility of cooking the dinner to start planning and shopping in preparation for what is one or  two days of sometimes intense cooking.

There was a time when I dreaded the thought of cooking Thanksgiving dinner, not anymore. Since I’ve cooked three Thanksgiving meals now I’ve learned a lot. My knowledge has come by way of  seeking out information and  my own experiences. I can now honestly say  that I look forward to cooking Thanksgiving for my family.

My first Thanksgiving dinner was very good. Actually, it  turned out better than I had anticipated.  However, by the time it reached the table I was somewhat of a nervous wreck and could hardly eat. It was the first time in over 20 years I’d cooked a turkey, and, when I’d cooked my first one I had the then boyfriend’s mother on the phone almost the entire time.

So, what have I learned about cooking Thanksgiving turkey?  Well, my number one piece of advice is to not cook one larger than needed. Experts suggest that you cook a turkey based on the number of people you’re serving and base it on 1 to 1 1/2 pounds per person. I probably need less because I also cook a delicious Pineapple Glazed Ham.  My first Thanksgiving my husband insisted I cook an 18 pound turkey because his mother had. I knew it would be way to big for only eight of us, and I was right. I had so much left over it was ridiculous, and, as I have an older oven it was somewhat crowded in the oven.  I now cook a 10-12 pound turkey and there is plenty for everyone and plenty of left overs but not too much.

Another thing that I’ve learned is that in order to be assured a moist turkey it must be stuffed.  It almost doesn’t matter with what, but it must be stuffed. I make a very simple stuffing for inside the turkey. I do this because the cooked stuffing comes out very moist and my family prefers the Sage Sausage and Apple Stuffing I make and cook on the side. If you decide to make a stuffing for inside the turkey you’ll need to make between 1/2 cup and 3/4 cup of stuffing per pound, but don’t overstuff the cavity. You can also fill the cavity with fresh oranges, lemons, celery, onions, garlic. etc.

My mother in law asked me on my first Thanksgiving how I got the turkey so browned.  Simple. I used butter and olive oil. I made a mixture of olive oil, softened unsalted butter, rosemary, sage, salt and pepper. I rubbed it liberally under the skin and over the skin.

After all your hard work you’re going to want to make sure the turkey is thoroughly cooked and that you allow some extra time to let it rest after you remove it from the oven. Follow the instructions that come with the turkey and make sure that the thigh temperature registers 175 degrees and the stuffing 160-165 degrees. You’ll want to let it rest between 20 and 30 minutes, with the stuffing inside, before carving.

With a bit of helpful information found out beforehand, and a cooking time line to help you plan out your day, cooking your Thanksgiving dinner can be a pleasant experience.

Please visit http://www.greenbeansnmore.com We have lots of helpful tips about cooking Thanksgiving turkey as well as delicious side dishes and desserts for your holiday and everyday meals.