Parmesan Tilapia

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon sea salt
• 2 pounds tilapia fillets

Directions:

1. Preheat your oven's broiler. Line a pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for 2 more minutes. Remove the fillets from the oven and cover them with the cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned. The fish should flake easily with a fork.

Steaks with Sauteed Mushrooms

Ingredients:

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 pound New York strip steaks, cut 3/4 inch thick
• 1 package sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/4 cup minced shallot
• 2 tablespoons butter
• 3 tablespoons red wine
• Sea salt and pepper

Directions:

1. In a small bowl, mix together the paprika, salt, pepper, onion powder, and thyme. Sprinkle onto each side of the steaks. Set aside.
2. Melt the butter in a skillet over medium-high heat. Add the shallots and minced garlic and saute for about 1 minute. Add the mushrooms and cook until tender. Stir in the red wine and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
3. In another skillet, fry steaks for about 5 minutes per side or to your preferred degree. Top with mushrooms and serve.

Herb Potato Salad

Ingredients:

• 3 pounds small white boiling potatoes
• Sea salt
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper
• 2/3 cup good olive oil
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped fresh tarragon

 Directions:

1. Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil then lower the heat and simmer for 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander then place the colander with the potatoes over the empty pot off the heat. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. 
2. In a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
3. Cut potatoes into quarters or halves. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Add the onion and tarragon. Season with salt and pepper to taste. Toss well and refrigerate for couple hours to allow the flavors to blend.

Banana Cream Pie

Ingredients:

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups half-n-half
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced
• Whip cream
• Silvered almonds

Directions:

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Add egg yolk mixture to the rest of the hot mixture. Keep stirring and cook for 2 more minutes. Remove the mixture from the stove then add butter and vanilla. Stir until the mixture reaches a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350º for 12 to 15 minutes. Chill for an hour. Top with whip cream and sprinkle with silvered almonds when ready to serve.

Oatmeal Cranberry Walnut Cookies

Ingredients:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 large eggs
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup dried cranberries
• 1/2 cup roughly chopped walnuts
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.
2. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs and mix well. In another bowl, combine oats, flour, baking soda, and salt then add to butter mixture. Mix well. Stir in vanilla extract, cranberries, and walnuts until well blended.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.