This side goes great with my Tilapia with Salsa Verde.
Just sauté up some red onion, garlic, jalapeño, and red bell pepper,
Add in some fresh corn and viola! Easy peasy side dish.
Warm Corn Salad
- 5 ears of corns, kernel scrapped from the cob
- 2 tablespoons evoo
- 1 jalapeño, dice
- 2 cloves of garlic, minced
- 1 red onion, diced
- 1 red bell pepper, chopped
- Heat a large skillet over medium heat. Add in oil, then garlic, onion, and jalapeño. Cook for 5 minutes. Then toss in the red bell pepper. Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
For some reason I’m totally winning on the parenting front when it comes to getting my children to eat fish. (All the other stuff, ummm not so much.)
This warm salsa verde sauce is really good and would be great over eggs too. Not to mention my tomatillo plants are going crazy this year.
Just chop everything up and pop it in the pan. You can leave it chunky or shit it with an immersion blender like I do.
Serve it over some quick cooking tilapia with some quiona and some warm corn salad and you are good to go.
Tilapia with Salsa Verde
- 4-5 good sized tilapia filets
- lemon juice
- Old bay seasoning
- 12-15 medium to large tomatillos, husked and chopped
- 1 red onion, chopped
- 2-3 jalapeños, minced (seeds and ribs discarded if wanted)
- 5 garlic cloves, minced
- ½ cup vegetable stock
- ¼ cilantro, chopped
- 2 cups cooked quinoa
- To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft. Add in the tomatillos and cook for 5 mins more. Then add the stock and season with salt and pepper. At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
- Heat a large skillet over medium high heat. Season fish with lemon juice and old bay. Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
- Serve fish atop of quinoa with lots of salsa verde over the top.
So, I really don’t know what to say about these bars other than that they are deadly.
Good luck not eating the whole pan.
You start with making a cookie base using a cake mix.
Love these mini chocolate chips….
Then make up some cookie dough,
and smear that all over your base,
Then this whole pan of goodness gets topped with a luscious cream cheese topping.
Spread that all around, and pop it in the oven.
No words, just yum.
Cookie Dough Gooey Butter Bars
- 1 box yellow cake mix
- ½ cup butter, melted
- 1 egg
- Cookie Dough Filling
- ½ cup butter, room temperature
- 1 cup light brown sugar
- 2 Tbsp milk
- 1 tsp vanilla
- ½ tsp kosher salt
- 1 cup flour
- 1 cup chocolate chips
- Top Layer
- 8 oz cream cheese, room temperature
- ⅓ cup light brown sugar
- 1 tsp vanilla
- 2 eggs
- 1½ cups powdered sugar
- Preheat oven to 325°
- Line pan with foil and spray with cooking spray.
- In bowl of stand mixer combine cake mix, egg and melted butter until a thick dough forms.
- Press this into your prepared pan.
- Cookie Dough Filling
- Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough forms. Stir in chocolate chips.
- Spread the cookie dough on top of cake base to about ½ inch from the edge.
- Top layer
- In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in eggs and vanilla, mixing until combined and smooth, scraping sides as needed.
- Beat in powdered sugar until smooth.
- Spread this over the cookie dough layer.
- Bake for 30-35 minutes until edges are light golden brown and center is almost set.
- Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
Recipe adapted from http://cookiesandcups.com/chocolate-chip-cookie-dough-gooey-butter-bars/