Baked Tilapia, Lemon Pasta Salad and Chocolate Souffles

Hello Readers!

We have had buckets of rain here in VA all day long! It has been incredibly dreary and I wanted something warm for tonight's dinner. Enjoy!

Baked Tilapia:

-2 filets of Tilapia
-Panko Bread Crumbs
-Salt and Pepper
-Olive Oil
-Lemon Pepper
-Your favorite fish seasoning

Instructions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place raw filets on parchment paper and sprinkle with olive oil. Coat the fish with lemon pepper and fish seasoning of your choice. Top with panko bread crumbs. Bake for 30-35 minutes or until flaky.
*Our fish was frozen so it had to cook for 30-35 minutes. Fresh tilapia normally takes only 15-20 minutes.



Lemon Pasta Salad:

-1 box of your favorite pasta (I used penne tonight, but next time I will use rotini)
-Feta Cheese (use crumbles)
-Cherry Tomatoes (I didn't have cherry tomatoes so I just cut up a whole tomato and removed the middle parts)
-Frozen peas, thawed
-Asparagus
-Salt and Pepper
-2 tablespoons dijon mustard (I only had Spicy Brown Mustard in my fridge, which is amazing in this recipe)
-1/4 cup lemon juice
-1/4 cup olive oil
-Salt and Pepper

Instructions:

Cook pasta until al dente and drain; set aside to cool. In a small bowl, combine mustard, olive oil, lemon juice and salt and pepper to taste. Whisk together until combined; set aside. In a large bowl, combine chopped tomatoes, thawed peas, and feta cheese. Once pasta is cooled, add to the large bowl and top with mustard dressing. Sprinkle with salt and pepper. I suggest that you make this recipe first so that you can put in the fridge to cool completely.



Chocolate Souffles (*this is a recipe for 2 ramekins only, please visit recipe site under 'References' to up the serving size if you are serving more people)

2 ounces of bittersweet or semi-sweet chocolate
1/4 cup of water
2 tablespoons of cocoa powder
1/3 cup of sugar plus enough to line ramekins
2 egg whites

Instructions:

Preheat oven to 350 degrees (I just left my oven on from baking the fish above). Take the ramekins and coat with cooking spray. Sprinkle sugar on the bottom and around the sides and shake off the extra sugar to prevent clumps. In a double boiler, melt chocolate squares and set aside. In a small cup, combine cocoa powder and water until smooth. Add to melted chocolate and combine until smooth. With a hand mixer or Kitchen Aid mixer, beat egg whites on high until foamy. Slowing add sugar and mix on high until frothy and stiff (about 1-2 minutes). Slowly fold in the chocolate mixture to the egg whites until no white lines are visible. Pour into ramekins and smooth the tops. Bake for 16 minutes or until raised and poufy.



Fresh out of the oven!


References:

Baked Tilapia: My own recipe

Lemon Pasta Salad: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-lemon-pasta-salad-recipe/index.html

Chocolate Souffles: http://www.food.com/recipe/chocolate-souffles-392398?scaleto=2.0&mode=null&st=true