I know nothing about making fish, buying fish, eating fish, nothing. However, I love trying new things and I’m not one to let a little thing like inexperience get in the way. I can handle it. So I found this Tilapia recipe because we have Tilapia on sale this week for $3.99 lb.

Ingredients

• 1 cup shelled pistachios
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 4 tilapia fillets
• Salt and freshly ground black pepper
• 3 tablespoons honey mustard
• 1 1/2 tablespoons olive oil, divided
• 4 ounces prosciutto, diced
• 4 tablespoons pine nuts
• 6 cups fresh chard leaves
• 1/4 cup crumbled Gorgonzola or blue cheese

Directions

In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.

Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

For the recipe click here.

The Harlem store has arrived and it’s amazing. Three floors of wonderful food, a cafe upstairs with free wifi, escalators for you and your cart, fresh produce, meat, and seafood, and a  friendly staff. Phew. Did I get everything? No not by a long shot. But trying to cover all of the wonderful things our new Harlem location would be too much for a blog post. The best way for you to learn about all of our wonderful offers is to visit the store yourself on 2187 Frederick Douglass Blvd.

We have Robert Lieber coming to the grand opening to celebrate with us as well as news crews, free food and other special guests! It’s sure to be a blast. Also, for all you Harlemites, we have a special circular coming to you with some hot deals you won’t find in any other store! I’m so excited. It starts at 10 am and continues throughout the day so come on over. See you there!

For more information and cool videos check out our link. Here.

My aunt always makes great quiche it’s always moist and delicious. Mmm. Every time I see a picture my mouth starts to water in a Pavlov’s dog fashion. What can I say? I’m a food lover and this particular dish sends me back to summertime block parties as a kid. My family has a few signature dishes and each of us bring to the table. This is hers. I’m not really sure how this one will compare but I think we’ll be alright. You can’t go wrong with quiche right? Try it! Here.

This is a great recipe for Parmesan Crusted Chicken Breast and it looks so yummy. Not only that but it only takes 12 minutes to cook. How great is that? I know at the end of a long day I just do not want to do anything else especially cooking a huge meal. It’s a great meal that is sure to satisfy both your hunger and your end of day laziness. For the recipe click here.

I was looking up different ways to make Pork Tenderloins being that Fresh All American Pork Tenderloins are on sale this week from 2.19-2.25 for $2.99 lb. There are so many different recipes to choose from. It was so hard trying to figure out one to feature. So, here’s the list of all the recipes they give as well as some juicy little tidbits about pork tenderloin. Click here.

This is one of the recipes that caught my eye but there are others that I think you should give a try.

Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.

Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.

Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened.
Serves 4 to 6.

For this and other Pork Tenderloin recipes click here.

Spaghetti squash is a delicious vegetable. It’s great as a side dish or as a main course or added ingredient. I found this recipe and it looks so yummy.

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Thank you to the Food Network for the recipe.

Springtime comes around a few days after St.Patrick’s day which always reminds me of hearty meals and consisting mainly of meat and starches. This seems like the type of meal we crave. One that can really fill us up and thaw out our bones for the new warmer season. And I don’t know about you, but after all this snow, I need something to warm my bones. This dish is a hearty Smoked Ham and Corn Chowder dish which sounds delicious.

Ingredients:

1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
2 cans (16 ounces each) whole potatoes, drained, divided
2 cans (16 ounces each) whole kernel corn, drained, divided
1/2 cup finely diced smoked ham
1/2 cup half-and-half cream
2 cans (4 ounces each) pimentos, drained and diced
3 tablespoons chopped parsley
Ground black pepper, to taste

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 20 minutes

Preparation:

Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, puree the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.

Servings: 8

Nutritional Information Per Serving:

Calories 220; Total Fat 4g; Saturated fat 1.5g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 40g; Fiber 6g; Protein 10g

For the original recipe click here.