Tilapia and Rice with Oven Roasted Vegetables and Baked Apples

It's getting colder, the leaves are changing colors, and Thanksgiving is upon us!  So I thought I should start by getting into the autumn mood for dinner.  Now, I am unsure if tilapia actually counts as an autumn food, but at least my dessert did!  Both dinner and dessert were fairly quick and easy, so dinner was ready in no time at all.

Ingredients for tilapia

2 fillets tilapia
4 oz brown rice
4 tsp extra virgin olive oil (EVOO)
1 tsp cumin
2 tsp crumbled blue cheese
1 stick celery, sliced
1 carrot, sliced
1/2 bell pepper, sliced
1/4 onion, sliced
1/2 sweet potato, sliced
1/3 cup peanuts
Splash lemon juice

Directions

1. Cook brown rice according to manufacturer directions.
2. Wash and slice vegetables and place in roasting dish along with peanuts and 2 tsp EVOO.
3. Cook vegetables at 400F for 20-25 minutes.
4. 5 minutes before rice and vegetables are to be cooked, heat 2 tsp EVOO in pan.
5. Sprinkle cumin, salt, and pepper over tilapia.
6. Place tilapia in pan and cook for approximately 2 minutes or until opaque on both sides.  Splash a little lemon juice over fish halfway through cooking.
7. Divide rice and vegetables and top with fish.
8. Enjoy with a well deserved glass of wine!
(Recipe adapted from marthastewart.com)

Serves 2 people

TIPS

- Use your favorite vegetables and herbs to season the tilapia. 

Ingredients for baked apples

2 apples, diced
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp brown sugar
Splash lemon juice

Directions

1. Wash and dice your favorite apples and place in pyrex dish. 
2. Add remaining ingredients to apples and toss well.
3. Place in oven at 375F for approximately 20-25 minutes until soft and juicy.
4. Enjoy this perfect autumn dessert alone, with ice cream, or with yogurt.
(Recipe adapted from PBS.org)
Serves 2 people

TIPS

- PBS also suggested eating the apples as a side dish with roast beef.

Bon appétit!

Bailey's Irish Cream No Bake Cheesecake

Nothing gets much better than the words: Bailey's Irish Cream, cheesecake, and 5 minutes!  This fast dessert is a great idea for pot luck parties!

Ingredients

12 muffin cases
12 plain cookies
8 oz cream cheese
7 oz ricotta cheese
1/3 cup Bailey's Irish Cream plus 12 tsp extra
1/3 cup confectioners' sugar, sieved
36 blueberries

Directions

1. Place muffin cases in muffin tin.
2. Place cookies upside down in cases (bottom facing up).

3. Drizzle 1 tsp Bailey's Irish Cream on each cookie.
4. Place cream cheese, ricotta cheese, remaining Bailey's Irish Cream, and confectioners' sugar into bowl.  Mix until all ingredients are combined and the texture is fluffy.
5. Place mixture on top of cookis.
6. Put in fridge and serve within 1-2 hours.  Before serving, place 3 blueberries on top of each cheesecake.
7. Enjoy at a BBQ or afternoon tea!
(recipe adapted from thestonesoup.com)

Serves 12 people

TIPS

- The original recipe called for digestive biscuits, however these are hard to come by in the U.S.  I found that coconut macaroons work great!
- The cookies may be too large for the cases.  If this occurs, simply trim the edges of the cookie using a knife.
- Consume within one day as cookies become soggy from the Bailey's Irish Cream.

Bon Appétit!