Pan Seared Tilapia

When the husband isn't home for dinner, I often succumb to laziness in the kitchen.  I'll make a PB&J sandwich, heat up some soup, or pour myself a bowl of cereal.  But recently, when I was dining alone at Chez Happy Home, I decided to actually cook something.

Still, I was feeling a little lazy.  So my hot dinner had to be easy.  Like REALLY easy.  And it was.  From start to finish, it took me 35 minutes.  During that time I made dinner, unloaded the dishwasher, puttered around the kitchen, took some photos, and talked to myself like I was on a cooking show.  (The husband was lucky he missed that last part.)

My main course was pan seared tilapia.  You can see a sneak peak of my side dish in the photo of the tilapia.  But you'll have to come back tomorrow to find out what it was.  For now, enjoy the first installment of dinner for one.

Pan Seared Tilapia
Serves: 1

1 tilapia fillet (6 ounces)
Salt and pepper and your favorite seasoning, if desired
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
Lemon wedges, if desired, for serving

Pat tilapia fillet dry.  Season with salt and pepper and, if desired, your favorite seasoning.  (I decided to add a bit of spice to my dinner by sprinkling my tilapia with Penzeys Chili 9000.)  Place flour in a shallow bowl or plate, and add salt, pepper, and seasoning to the flour.  Stir to combine.  Dredge tilapia in the flour to coat, then pat off excess.

Heat oil in a nonstick skillet over medium-high heat.  Add tilapia and cook for about 4 minutes, until you can see the opaque color come about halfway up the side of the fish.  Flip tilapia over and allow it to cook for about 1-2 minutes.  Add butter and tilt the pan so it melts under the fish.  Then, tilt the pan again so the butter pools along the edge of the pan.  Use a spoon to scoop up the butter and pour it over the top of the tilapia.  This will help flavor the top of the fish.  Plate the fish and pour any extra butter over the top of the tilapia.  If desired, serve with lemon wedges and a sprig of parsley for garnish.

Moving On by Lady of the House

I'm up to my ears in boxes after the move, but I'm thinking of you and hoping you'll check back next week for more Lady of the House fun. It's been an exciting few days of "oh that chandelier has GOT to go," "where the hell will this chair fit?" and "do we have a dishwasher?"

Lots of love,

Lady of the House xoxo

p.s. I just proof read this, and I think it's much better read aloud with a thick Jersey accent.

Penne with Tomatoes and Goat Cheese

In case you're wondering who's lucky enough to have the best husband in the world, it's me.  In addition to being kind, witty, and incredibly handsome, he puts up with my culinary shenanigans and even enjoys most of the crazy meals I cobble together.  Every once in a while, though, when I ask him what he thought of dinner, he pauses for a bit too long.  This is invariably followed with, "Well, Erin, I can appreciate that this meal is technically good, but it's just not my preference."

Well said, husband.  He gets his point across honestly, but in a way that doesn't hurt my feelings.  Did I mention that he was smart?

99% of the time, these "technically good" dinners involve tomatoes.  The husband just doesn't like them.  Maybe I'm delusional, but I'm convinced there is some magic tomato recipe he'll enjoy.  So I keep forcing him to eat doggone tomatoes.  He hasn't liked any of them.  I should really just give it up.

Anyway, Therese, of dinner co-op fame, has the same tomato issue with her husband.  He doesn't like them either!  Recently, when both of our hubbies were otherwise engaged, we got together to make a dinner filled to bursting with these glorious, savory fruits.

We thoroughly enjoyed the easy and delicious pasta dish below, and I think it benefited our husbands, too.  Since we got our fix, we won't be pestering them with tomatoes for at least a few more weeks.  Although, you never know.  Maybe this is the magic tomato recipe the husband will enjoy!

Penne with Tomatoes and Goat Cheese
Serves: 4-6

1 medium shallot, thinly sliced
3 tablespoons plus 1/2 teaspoon olive oil, divided
2 pounds cherry tomatoes, halved
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
3 garlic cloves, peeled and thinly sliced
1 teaspoon sugar (optional; use if your tomatoes are tart)
1 pound whole wheat penne pasta
4 cups baby spinach or arugula (or a combination)
6 ounces goat cheese, crumbled

Preheat oven to 350 degrees.  In a small bowl, combine 1/2 teaspoon olive oil and shallot.  In a separate bowl, combine tomatoes with remaining 3 tablespoons oil, salt and pepper to taste, red pepper flakes, vinegar, garlic cloves, and (if your tomatoes are tart) sugar.  Place tomatoes in a single layer on a large rimmed baking sheet, and spread shallots over tomatoes.  Roast for 35 minutes without stirring.

Meanwhile, cook pasta according to package directions.  Drain pasta and return to pot.  Stir in spinach and/or arugula until it's wilted by the hot pasta.  Pour the tomatoes and any accumulated juices from roasting into the pasta; stir gently to combine.  Serve with goat cheese sprinkled on top.    

Hot Dinner Gets Haute

Recently, I hit the kitchen with my friend, Stef, from Haute Apple Pie.  Our mission: whip up a souffle.  

I know what you're thinking, "Souffle?!?!  Sounds scary."  But it's not.  Trust me.  And if you want proof, click here to find out what happens when hot dinner gets haute. 

Meanwhile, enjoy this sneak peak:

HDHH hits the history books

For those of you who don’t know, I grew up in Buffalo, home of the chicken wing.  And with the Superbowl fast approaching, it seemed appropriate to give you a bit of the history behind this deep-fried delicacy. 

My pal, Therese, of dinner co-op fame, gave me an intriguing little book called "Chicken a la King & the Buffalo Wing" that delves into the background of some of our favorite foods.  According to the author, Steven Gilbar, as well as my favorite chicken wing purveyor, The Anchor Bar, this is the story of the chicken wing.

Photo courtesy of anchorbar.com

Frank and Teressa Bellissimo owned a restaurant in Buffalo, NY called the Anchor Bar. Their son, Dominic, was tending bar at the restaurant on a fateful Friday night in 1964. Late that evening, a bunch of Dominic's pals arrived at the bar ready for some grub. Teressa came to the rescue when she decided to deep fry some chicken wings, normally relegated to the stock pot for soup.  After tossing them with her secret sauce, she served the fried chicken wings to Dominic's friends to rave reviews.  The rest, as they say, is history.    


This Sunday, as you’re cheering on the Packers or that other team, stuffing your face, and enjoying the best commercials of the year, regale your fellow fans with the tale of the Anchor Bar.  I’m sure they’ll appreciate your foodie insight. 


And now (I’m sorry, but this must be done since I live in Wisconsin now), please CLICK HERE to enjoy a little jam about my new hometown team, the Green Bay Packers.  This Buffalo gal is certainly feeling so fly like a cheesehead.  Go, Pack, Go! 

Oreo Truffles

Although I never need an excuse to make something chocolate-y, delicious, and easy, I'll give you a few reasons to make these glorious Oreo Truffles:

1. You are snowed in and need to keep your kids, or yourself, occupied.  (Am I the only one stuck in the house thanks to "Snowpocalypse 2011"?)
2. They are chocolate-y, delicious, and easy.
3. Valentine's Day is less than two weeks away, and you need a treat for your honey.
4. They are chocolate-y, delicious, and easy.
5. The Superbowl is on Sunday (Go, Pack, Go!) and you want something sweet to chase the pizza, wings, beer, nachos, more beer...
6. Did I mention they are chocolate-y, delicious, and easy?

Oreo Truffles

1 18-ounce bag of Oreos, crushed
8 ounces cream cheese, softened
12 ounces semi-sweet chocolate chips

Stir together the crushed Oreos and cream cheese until the Oreos are evenly distributed.  When you start stirring, you'll think it's impossible.  But don't give up!  Just keep stirring until it looks like this:

Pop the Oreo mixture in the fridge to chill for an hour or until you get bored of waiting.  Allowing the mixture to firm up will make the next step easier.  Meanwhile, line a baking sheet with parchment paper or waxed paper.

When your Oreo mixture has chilled, use a teaspoon to scoop out a small amount and roll it into a 1" ball.  Place it on the lined baking sheet, and repeat until you've used up all of the mixture.  Refrigerate the Oreo balls for 30 minutes to 1 hour.

Meanwhile, melt the chocolate chips over low heat, stirring very often.  Using two forks, dip the Oreo balls into the melted chocolate.  Allow the excess to drip off, then place the truffles back on the lined baking sheets.    Refrigerate until the chocolate is set, and then enjoy!

A little somethin' extra: If you want, you can decorate these truffles with cocoa powder, more chopped oreos, candy crunch...whatever fun and delicious items you have on hand!

Blackberry Turkey Sandwich

Soooo, did you all have an extra delicious lunch yesterday?  Maybe you discovered a new condiment that took your tuna melt from blah to beautiful.  Or something special to replace the kleenex-y white bread on your ham sandwich.  If so, do tell me about it.  I'm always looking for inspiration.

Also, pretty please e-mail me pictures of the lunch bags your kids decorated to hotdinnerhappyhome@gmail.com.  I'll post them here at Hot Dinner Happy Home, and we'll all enjoy them.  It will be like a virtual refrigerator.

The following is a sandwich I've had nearly everyday recently.  Excessive?  Maybe.  But give it a whirl, and you'll be eating it everyday, too.  It's easy, delicious, and travels well.  Feel free to adjust amounts based on your preference.  

Blackberry Turkey Sandwich
Serves: 1

1 whole wheat bagel, halved, or your favorite bread or roll
1 tablespoon cream cheese
1 tablespoon blackberry jam
3-4 slices turkey

Spread cream cheese on one cut side of your bagel and jam on the other cut side.  Pile the turkey onto the bagel, and close it up.  Slice in half, and stuff your face!  Then thank me for such a fast and delicious sandwich idea.

Since lunchtime will come around again tomorrow, you might want to check out these simple sandwiches, too:
Chicken and Salsa Wrap
Cuban Sandwich
French Dip Sandwich
Goat Cheese and Tomato Sandwich
Pear and Brie Panini
Turkey Sandwich with Cream Cheese and Cranberry Sauce