Chowing down

I wanted to wish everyone a Happy Easter! The family is off to New Orleans for a week. It will be the first time I am back in the city since before Katrina. I am a little apprehensive about seeing it. Of course I went online and made sure I had a list of eateries. In no particular order they are:

Cuvee-never been so this should be great!

Restaurant August- Never been but I like what I see whenever John Besh is on the Food Network. Am very excited about this one

Palace Cafe- Going for setimental value. Had my bridesmaid luncheon here, first place my kids raved over because they were treated like gold. And if you go before 7pm you get three courses for the price of your entree. Sweet deal!

Harbour- Best eggplant pirogue, fresh oysters and $1.00 Abita Amber on draft. Can you get any better?

Have a happy Easter and may you eat as well as I am going to.

Lemon Butter Tilapia

My neighborhood Publix has started cooking and handing out recipe cards. This was easy to make and I added 6 oz of mascarpone to the pasta after draining. Gotta fatten it up a bit.


Ingredients
4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5–6 sprigs fresh Italian parsley
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine

Steps

1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside.
2. Preheat large sautй pan on medium-high 2–3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands.
3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.
4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sautй pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.

CALORIES (per 1/4 recipe) 249kcal; FAT 10g; CHOL 108mg; SODIUM 509mg; CARB 3g; FIBER <1g;>

Angel Hair Fresca

Ingredients
8 ounces angel hair pasta (1/2 box)
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
2. Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally.
3. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

CALORIES (per 1/4 recipe) 303kcal; FAT 6g; CHOL 8mg; SODIUM 384mg; CARB 48g; FIBER 2g; PROTEIN 9g; VIT A 15%; VIT C 56%; CALC 2%; IRON 15%