Chocolate Chip Cookies - the verdict

Cutting the flour by half in the Nestle's recipe gives a very moist, chewy chocolate chip cookie. I otherwise followed the package's recipe to a "T." Next time ( and there will be a next time) I am going to try to bake the cookies at a lower temperature for a longer period of time. The Nestle's recipe recommends 375º for 9 to 11 minutes. My cookies were too brown for my taste. Next time I will try backing them at 325º and see if I can end up with a lighter colored cookie.

In case you were wondering, cooking them at 375º for a shorter time period left them raw in the middle.

Summer Entertaining

I know I've been remiss in my postings these past few weeks. I've decided its time to re-set my expectations and priorities now that nice weather has finally arrived. My goal for this summer: to post once each week with the topic a complete outdoor entertaining menu.

I wouldn't call myself a grill master, but I take pride in creating an entire meal on my gas grill. Entire meaning appetizers through dessert. I don't like needing to run inside to the kitchen while my guests are sitting on the patio.

So stay tuned, hold onto your seats, and be ready to try some easy summer entertaining menus. In the event of rain I promise there will still be a post - just no pictures ( which aren't my strong point anyways)!

Cornmeal Crusted Tilapia

Healthy, quick and easy.  Sounds like a perfect choice for a week night dinner.  Unlike most breaded fish recipes, no dairy or eggs are involved.  The result is still a nice, crispy crust, with no added cholesterol.  Sorry, once again the product was consumed before a picture was taken.  I served this with sauteed red Swiss chard and homemade "rice-a-roni."

Cornmeal Crusted Tialpia - 2 servings

Yellow cornmeal 1/2 c.

Salt & Pepper

2 Tilapia fillets

3 tbsps. vegetable oil

non-stick skillet

Place cornmeal in a shallow bowl. Season to taste with salt, pepper, and if desired, garlic powder (start with 1/2 tsp. of each).

Rinse fillets under cold water.  Do not dry.  Place in cornmeal, gently pressing fillets into the cornmeal.  Flip and "bread" the alternate side.

Heat 3 tbsps. of vegetable oil in a non-stick skillet.  Add breaded fish filets and cook approximately 2 - 3 minutes per side, until nicely browned.

Remove fillets from skillet, gently pat with paper towels to remove any excess oil.  Garnish with shopped parsley or chives, and fresh lemon juice.

RICE-A-RONI

1 c. white rice

1/2 cup spaghetti - broken into 2" pieces

1 tsp. chopped garlic

2 tbsp. olive oil

2 cups chicken broth

Heat oil in a skillet.  Add chopped garlic,.  Add broken spaghetti strands to skillet, and lightly brown.  Add rice and allow to slightly brown.  Slowly add chicken broth.  Stir to prevent the rice and pasta from sticking to the bottom of the skillet. Bring to a simmer and cover the skillet.  Cook for approximately 20 minutes or until all of the liquid has been incorporated. Add salt & pepper to taste.