Creamy Herb Filling for Baked Potatoes

This was very easy and quite tasty. I'm not a big fan of sour cream, but I like to put toppings on my potatoes and this was the perfect substitute.


Ingredients:
1/2 cup of plain greek yogurt
1 Tablespoon Olive Oil


Fresh Herbs (This is what I used, but you can get creative here):
Chives
Cilantro


Mix all the ingredients together and there is your cream herb filling. I imagine this would be quite tasty in substitute of sour cream for Mexican food dishes as well.

Pesto Pasta

Fresh, homemade pesto sauce is so much better than the already-made store bought kind. The only thing is that you need to eat it right away or the sauce tends to turn brown. If you have left over sauce and want to save it, you can always put a thin layer of olive oil on the top of the sauce (in a sealed airtight container) to prolong the browning. I found a recipe that claims adding parsley to it will keep the color and not change the flavor. I have yet to try it with the parsley, but when I do I'll let you know. Here it is:

ingredients:
1 3/4 cup fresh basil leaves (packed tightly)
1/2 cup parsley (packed tightly)
2 tablespoons pine nuts (or any other nut that fancies you, walnuts are another good choice)
1 garlic clove
1/3 cup freshly grated parmesan cheese
Salt
1/2 cup olive oil

Combine all of the ingredients except the olive oil and grind in a food processor. After ingredients are finely chopped, with the processor still running, slowly add the olive oil, and process until smooth.

This will make about 3/4 cup of pesto.

bom apetite!

Cilantro-Lime Tilapia

This is a very good marinade/flavoring to use with fish that you grill on the BBQ. We used Tilapia, but whatever floats your boat will do.

2-4 Tilapia Fillets
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Combine ingredients and brush all over the fish. Let the fish marinade in it for about 30 minutes, longer if you'd like. Then grill it on medium heat for about 10 minutes, maybe a little less, depending on how thick the fillets are.