Dijon-pecan tilapia

This recipe was easy and great.

1/4 cup mayonnaise
2 tablespoons Dijon mustard
8 oz tilapia filets
2 tablespoons finely chopped pecans

Preheat oven to 350 and lightly butter or spray a baking dish.  Pat filets with paper towels to dry, then place filets in the dish.  Mix mayonnaise and mustard and cover the tops of the filets.  Top with pecans, pressing down gently.  Bake for 12-15 minutes.

Crock pot chicken breasts for shredded chicken

I had great success with this crock pot chicken recipe and this tip for shredding chicken.

We often have cooked shredded chicken in the freezer for pizzas, casseroles, salads, quiches, etc.  My friend Lisa just found a deal for boneless skinless chicken breasts for $1.49/lb if you bought in bulk.  So, I signed up for 5lbs.  I put the chicken in the crock pot, sprinkled salt, pepper, garlic powder and a bouillon cube (ground up) on top, and poured in 1/2 cup water.  I cooked them on low for 8 hours.  Then, when done, I transferred the cooked chicken breasts to the stand mixer, turned it to speed 4 for about 10 seconds, and perfectly shredded chicken resulted.  I'm saving some out for chicken salad and for BBQ chicken.  The rest went into a freezer bag to save for later.

Fondant au chocolat

Fondant au chocolat (also known as Moelleux au chocolat) is Doug's favorite French dessert.  This recipe turned out perfectly like a French bakery.  You'll need a kitchen scale.  I used a stand mixer, but you could also use a wooden spoon.

7 oz GOOD QUALITY chocolate (preferably at least 70% cacao), finely chopped
5 oz butter, softened (10 tablespoons)
5 oz sugar (3/4 cup)
2 oz flour (1/2 cup)
3 eggs
1-2 tablespoons powdered sugar for decorating

Preheat oven to 300.  Melt chocolate in a double boiler or heatproof bowl over a pan of barely simmering water.  Remove once melted and allow to cool slightly.  In a large bowl, mix butter and sugar into a smooth paste.  Add eggs one at a time, alternating with flour.  Mix thoroughly.  Stir in melted chocolat, mixing thoroughly until a smooth batter is obtained.  Butter the sides of a round cake pan and line the bottom with parchment paper.  Pour batter into cake pan and spread evenly.  Bake 40-45 minutes or until cake tester comes out clean but with a few crumbs sticking to it.  Allow to cool, then remove by inverting on a cooling rack.  Sprinkle with powdered sugar and refrigerate until 2 hours before serving.

Pineapple Pecan Cake with Cream Cheese Icing

This recipe makes two 9" square cakes or one 9x13 cake.

2 cups sugar
2 eggs
2 cups flour
2 teaspoons baking soda
20-oz can crushed pineapple
1 cup pecans
pinch salt

Cream sugar and eggs.  Add flour, baking soda, and salt.  Mix well.  Add pineapple and pecans.  Bake 300 degrees for 45 minutes.  Let cool completely before icing cake.

Icing:
4-oz cream cheese, softened
1 cup powdered sugar
1 stick butter, softened
1/2 teaspoon vanilla

Combine with mixer and spread on cooled cake.

White bean cilantro-lime hummus

Recipe from: http://www.howsweeteats.com/2011/03/cilantro-lime-white-bean-hummus/

1 15-ounce can of cannellini beans, drained and rinsed

1 clove of garlic, minced (more or less, depending on your tastes)

1/4 cup cilantro

1 teaspoon lime zest

1 tablespoon lime juice

1/3 cup olive oil (+ more to reach desired consistency)

salt and pepper to taste

Combine beans, cilantro, lime zest, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached.  Season with salt and pepper to taste. Serve with pita chips and raw veggies.

Whole Wheat Oatmeal Pancakes

Recipe from Epicurious: 

• 3/4 cup quick-cooking oats
• 2 cups plus 2 tablespoons well-shaken buttermilk, divided (or 2 tablespoons vinegar plus enough milk to make 2 cups)
• 3/4 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 tablespoon packed brown sugar

Soak oats in 1 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Whole Wheat Waffles

Adapted from this King Arthur recipe.

1 1/2 cups Whole Wheat Flour
1 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon (or more for more cinnamon flavor)
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or vegetable oil
1 teaspoon vanilla

Preheat waffle maker.
Whisk together the dry ingredients.  In a separate bowl, whisk together the egg, milk, and butter/oil.  Mix the wet and dry ingredients, stirring until just combined.  Cook the waffles according to waffle maker instructions.  Makes about 4 large Belgian-style waffles or 8 regular waffles.