I was going to use the wonderful sketch that sweet Sankari provided for us, but then I created this "background paper" using my What's Cookin' set, and I couldn't bring myself to cover up any of it! LOL! I just love my own stand mixer so much - so I think this stamp is super fabby! I decided this mixer had a clear glass bowl, so I shined it up with some Glossy Accents:
I used more of the My Mind's Eye Stella and Rose line - love love love that paper! And another thing I have a vast COLLECTION of - silver brads! I don't mind "sacrificing" a whole long line of them, because for whatever reason I seem to own a lifetime supply! LOL!
Since it's Wednesday and I've been Cookin' some good stuff lately, I thought I'd go ahead and share a quick, easy & healthy What's Cookin' Wednesday recipe with you! Well I say "quick" - it does take some time in the oven, but it's quick to throw together! It's from Prevention magazine, and my hubs gave it the seal of approval too!
Fish with Artichokes & Tomatoes
- 2 large red onions, cut into 1/4" wedges
- 1/4 cup extra virgin olive oil
- 1 package (10 ounces) frozen artichoke hearts, thawed (about 2 cups)
- 1 cup small cherry or grape tomatoes
- 2 tablespoons chopped parsley
- 1 teaspoon freshly grated orange zest
- 1 clove garlic, minced
- 4 skinless tilapia or flounder fillets (1 1/2 pounds total)
- Preheat the oven to 400°F.
- In a 13" by 9" baking dish, combine the onions and oil. Toss and then spread in an even layer.
- Roast for about 35 minutes, or until the onions are golden. Remove from the oven and stir in the artichokes and tomatoes.
- In a small bowl, mix the parsley, orange zest, and garlic. Set aside.
- Increase the oven temperature to 450°F. Push the vegetables to one side of the dish and add the flounder. Arrange the fish evenly in the pan. Spoon the vegetables over the fish and sprinkle with the parsley mixture.
- Return the baking dish to the oven and roast until the fish flakes easily with a fork (about 5 minutes for thin fillets and 10 to 12 minutes for thicker fillets). Place the fillets on 4 plates.
One note about this - it's from Prevention and they like to limit sodium intake, so there is no salt in the recipe. It was a little bland before adding salt & pepper at the table, but totally yummy after adding just a touch of it.
Now without further ado...
Thanks for stopping by today!!
- Stamps: What's Cookin' from Taylored Expressions
- Paper: SU cardstock, GP white, My Mind's Eye DP
- Ink: Memento Tuxedo Black, Copic markers
- Accessories: PTI scallop edge die, machine stitching, SU brads, glossy accents, heart brad