Tasty Tuesday

I thought this picture of Addie was pretty delicious! That's why it's on my Tasty Tuesday page. :) This is a very Addison face. She's always smirking, like she's light years ahead of us in thought......


Ok, I love too cook and I hate to bake. I thought I would add one of my favorite recipes every once in a Tuesday. I am a bad baker, so when I add a baking recipe....YOU KNOW it's easy, and it was good enough that my husband ate it. Hahahaha! I am a pretty good cook, so hopefully some of my recipes will inspire someone.






Mango Tilapia: My FAVORITE thing!
2 jalapeno chile, chopped, to taste
5 teaspoons minced garlic
4 large shallots, peeled
4 cups chopped peeled mangoes
2/3 cup cider vinegar or balsamic vinegar
1/2 cup fresh orange juice
2 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
4 teaspoons olive oil
1/2 teaspoon salt
8 (6 ounce) tilapia fillets
vegetable cooking spray
8 servings


1. Combine chile pepper, garlic and shallots in a food processor, and process until minced.
2. Add the mango, vinegar, orange juice, thyme, salt and olive oil; process until smooth.
3. Place the mango mixture and the fish in a zip-top plastic bag; seal and marinate in refrigerator for 1 hour.
4. Remove fish from bag, reserving marinade.
5. Pour reserved marinade into a small saucepan, and bring to a boil.
6. Reduce heat, and simmer 5 minutes.
7. Remove from heat.
8. Prepare the grill or broiler.
9. Place fish on grill rack or broiler pan coated with cooking spray.
10. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
11. Serve with mango sauce.

Peanut Butter and Fudge Brownies (This is a recipe I found online at epicurious.com and these are DIVINE!)
Brownies

• 3/4 cup (1 1/2 sticks) unsalted butter
• 7 ounces bittersweet or semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup all purpose flour
• 1 cup roasted salted peanuts, coarsely chopped

Frosting and ganache

• 1 cup chunky peanut butter (do not use natural or old-fashioned)
• 1/2 cup (1 stick) unsalted butter, divided, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

• 7 ounces bittersweet or semisweet chocolate, chopped

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.