- Better Homes and Gardens awarded me their top prize ($400) for my one-bite appetizer recipe this month. The recipe and photo are in the December issue, and I’m printing both below.
30 cherry tomatoes (about 1-1/4 pints)
½ medium avocado, pitted, peeled and cut up
2 oz. cream cheese, softened
2 Tbsp. homemade or purchased basil pesto
1 tsp. lemon juice
Snipped fresh basil (optional)
Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottom of tomatoes so they stand upright.) With a small spoon or small melon baller, carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.
- Carlson Labs awarded me third place ($100) in their fish oil contest for my fish recipe, also printed below.
|BAKED HONEY LIME TROUT WITH CILANTRO-MINT PESTO|
Third-Place Winner in Carlson Labs 2009 Fish Oil Recipe Contest
Source: Judy’s Kitchen
3 Tbsp. olive oil or canola oil
2 Tbsp. lime juice
1 tsp. finely grated lime zest
2 Tbsp. honey
1 Tbsp. finely grated fresh ginger
1/2 tsp. sea salt
1/2 tsp. black pepper
4 Trout fillets, skinned and boned, about ¼-1/3 lb. each
Non-stick cooking spray
2 cups fresh cilantro
½ cup fresh mint leaves
¼ cup slivered toasted almonds
2 tsp. peeled, grated ginger
1 tsp. lime juice
½ jalapeno or serrano chile, seeded and chopped (or more if you like it hotter)
1 tsp. honey
¾ tsp. chopped garlic
¾ tsp. sea salt
1/3 cup Carlson Fish Oil
Optional Garnish: 1 (8 oz.) container plain Greek yogurt
Prepare marinade for fish: Combine marinade ingredients in large resealable plastic bag. Rinse fish under cold running water; pat dry with paper towels; add to marinade ingredients in bag. Reseal; massage to distribute ingredients; refrigerate 1/2hour – 2 hours.
In the meantime, prepare pesto: Combine all ingredients, except oil, in work bowl of food processor. Pulse till finely chopped. Add oil in a slow stream through food tube and pulse till well incorporated. Let stand at room temperature 30 minutes; serve or refrigerate.
Bake fish: Heat oven to 400F. Spray a 9 x 12 baking dish with non-stick cooking spray. Place fillets in pan; pour marinade over. Bake 15-20 minutes, or till fish flakes when pierced with fork. Serve with cilantro-mint pesto. Yield: 4 servings
- Janice, of Serial Crafter, gave me the “Over the Top” award. Thanks so much, Janice; I truly appreciate each and every award I’ve received!