No Slivers Here

October 15, 2008

Tilapia with Arugula, Capers and Tomatoes

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 12:12 pm

I found this recipe in my recent issue of Everyday Food. It was listed as a recipe for one person but I knew it would be easy to double it. I loved how fast the fish cooked. I made one changed. I didn’t use arugula but instead used spinach. I also didn’t steam the spinach because my husband won’t/doesn’t eat steamed leafy greens. I think if I make this again I will serve it with another side dish. We were both left feeling like we needed more to eat. I was thinking of making potatoes but I quickly saw how fast the fish was going to cook. Next time I will put it with some rice or another starch.

I tried to find this recipe on Martha Stewart’s website and couldn’t find it but after Googling it I found it on another website and the author doubled it already.


Tilapia with Arugula, Capers and Tomatoes

source: Everyday Food but found here


1 cup cherry tomatoes, halved

1/2 tsp red-pepper flakes

*coarse salt & ground pepper

*4 bunches arugula (about 6 cups)

2 tbsp butter

2 tbsp fresh lemon juice

*2 tsbp capers, rinsed and drained


1. In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).

2. Make sauce: off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.


Cowboy Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:51 am

Yeehaw! Boy Howdy! These were good! I was watching an episode of Martha Stewart a few weeks ago I knew I would be making them soon. Martha also said that the recipe was also the Cookie of the Month in her magazine, so off I went and found it in the magazine and ripped it out. I really think that these could be called Kitchen Sink Cookies because of all of the ingredients. I guess Kitchen Sink Cookies doesn’t sound very appealing. I will definitely be making these again. I love how soft these cookies came out. I am sending half of these cookies with my husband to work because we don’t need all those cookies sitting around.

Cowboy Cookies

source: Martha Stewart


Makes about 5 dozen

  • Vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
  • 3 ounces (3/4 cup) pecan halves
  • 1/2 cup shredded unsweetened coconut


  1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
  2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
  4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
  5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

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