Maentz Recipes

Baked Southwestern Tilapia

Serves 4

Turn on the oven, whisk together a few spices and dinner is ready before you know it. Feel free to adjust the heat level of the seasonings to your liking. Try this also with cod, halibut or trout. Serve with a simple grain pilaf and steamed greens.

Nutrition

Per serving (180.36g-wt.): 230 calories (90 from fat), 10g total fat, 2g saturated fat, 34g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 85mg cholesterol, 680mg sodium

Ingredients

1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 (6-ounce) tilapia fillets
2 tablespoons extra virgin olive oil, divided
1 lime, cut into wedges

Directions

Preheat oven to 450°F. In a small bowl, mix garlic powder, chili powder, salt, black pepper and cayenne. Sprinkle evenly over both sides of tilapia.

Coat a baking sheet with 1 tablespoon of the oil. Arrange tilapia in a single layer on the baking sheet. Drizzle tilapia with the remaining tablespoon of oil and bake until golden brown and flesh begins to flake, 7 to 9 minutes. Serve with lime wedges on the side.

Ingredients:
Flank Steak
1 shallot
6 clovers garlic
2 Tbsp. Rosemary
6 Tbsp. Olive Oil

Mix ingredients in the food processor. Poke steak with fork on both sides.

2 tsp. Kosher salt.
Marinade on top.
Refrigerate for 1 hour.

Grill.

Ingredients:
2 lb. Red Potatoes
1/4 cup olive oil
6 cloves garlic
Tsp. Rosmary
1/2 tsp. salt

Heat Oil over medium heat, and infuse oils with garlic. Strain oil.

Reserve Tbsp of solids and Tbsp of oil.

Poke potatoes with fork and coat with oil. Salt. Microwave for 8 minutes, flip over at the 4 minute mark.

Grill for 4-6 minutes, and coat with oil again. 4 minutes on each side.

Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Cook Time:40 min
Level: Easy
Serves: 6 servings

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.

LeCruset

Chicken
Romaine lettuce
Slivered almmonds
Sesame seeds
Ginger vinaigrette

Inspired from salad at Panera Bread Company

Try alternative seed or nut spreads like tahini or cashew butter with jam.
Pair creamy smoked Gouda with sliced apples on pecan raisin bread.
Layer garlic hummus with ripe tomatoes and sharp cheddar cheese on spelt bread.
Try roasted yellow peppers, ripe tomatoes and a spread of cream cheese on a French baguette.
Stuff pita bread with sliced chicken breast, lightly dressed spinach salad and purple onions.
Spread ham salad on rye bread with dill pickles.
Sandwich deli-roasted veggies and pepper jack cheese between slices of olive bread.
Arrange cream cheese and apple or cucumber slices on sourdough raisin bread.

Rice with chopped cilantro, butter, salt.

Would be good on a taco or in a burrito like Chipotle makes.

1 1/2 teaspoon Cumin ground
1/2 teaspoon Oregano dried, crushed
1/4 teaspoon Salt
1/4 teaspoon Red pepper ground
1/4 teaspoon Black pepper ground
1/8 teaspoon Garlic powder
1/8 teaspoon Onion powder