Ingredients:

* 4 ea 5-6 oz Tilapia Fillets
* Non-stick Cooking Spray
* ½ lb. Linguini, cooked

Parmesan Crust:

* ½ cup Panko Bread Crumbs*
* ½ cup Parmesan Cheese, pre-shredded

Parmesan Base:

* ½ cup Parmesan Cheese, pre-shredded
* 1 Tbsp. Parsley, dried
* 10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:

1. 2 Tbsp. Fresh Basil, Chopped
2. ¼ cup Chablis or Chardonnay Wine, optional
3. ¼ cup Half and Half

Preparation:

1. Preheat oven to 425 degrees.
2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.
3. In a small bowl, mix the Panko bread crumbs and ½ cup Parmesan cheese to make the crust for the topping. Set aside.
4. To assemble the Parmesan Base, place ½ cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove ½ cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.
5. Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.
6. Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.
Serves 4

Wine Pairing:
Pinot Grigio, Chardonay

1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk
Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the
top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top
of the onion down but stop about 1/2″ before you get to the root, taking care not to cut through the
root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice
water for 1/2 hr. so the onion’s petals will start to open up and bloom. Drain onion and dip in flour
mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry
until golden. Oil should cover onion. When done drain well and place on plate and cut center out of
onion so the petals may easily be removed.

Dipping Sauce
1/2 C. Sour Cream
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika
Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash
of red pepper.

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don’t knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

Ingredients:

* 8 Sheets of parchment paper
* Nonstick Cooking Spray fat-free
* 1 c. Carrots, shredded or matchstick cut
* 1 Red Pepper, cut into thin strips
* 8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
* All –purpose Salt Free Seasoning, to taste
* 4 Tbsp Sun-dried Tomatoes, chopped
* 4 ea 8-10 oz pieces of Tilapia, skin off*

Layering the bag:

1. Preheat oven to 400 degrees.
2. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
3. Place ¼ Spinach in the center of each of 4 of the parchment paper pieces; add ¼ of the Carrots and ¼ of the Red Pepper slices to each stack.
4. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
5. Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

Sealing the bag:

1. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
2. Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.

Cooking:

1. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
2. Place the bag onto a plate and slice the parchment open at the table to enjoy.
Serves 4

Wine Pairing:
Pinot Grigio, Chardonay

Ingredients:

* 6 tbsp. olive oil
* 1 cup minced onions
* 1 small sweet red bell pepper, seeded, cut into 1/2″ pieces
* 1 small sweet green bell pepper, seeded, cut into 1/2″ pieces
* 1 cup canned chopped tomatoes, drained
* 1 tbsp. minced garlic
* 1 tbsp. minced fresh thyme
* 1 lb. sea scallops
* Sea salt and freshly ground black pepper
* 6 oz. andouille sausage, cut into 1/2″ thick pieces
* 1/2 cup dry white wine
* 3 cups long-grain rice
* 1 tsp. saffron threads
* 3 cups chicken stock, hot
* 3 cups clam juice, hot
* 12 large or jumbo shrimp, cleaned and peeled, leaving tails intact
* 1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1″ chunks
* 16 fresh mussels
* 1/2 lb. sugar snap peas
* 1 medium red pepper, cut into long 1/2″ wide strips
* Chopped fresh parsley to garnish

Preparation:

The “Sofrito”

1. In a heavy 12″ skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent.
2. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.
3. Put the sofrito aside for later.

Seafood and Sausage:

1. Season the fish, shrimp and scallops with salt and pepper.
2. In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot.
3. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.
4. Add the sausage and cook until light brown.
5. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.

Paella:

1. About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.
2. In a 14″ paella pan or shallow casserole dish at least 14″ in diameter, combine the sofrito, rice and saffron.
3. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.
4. Remove the pan from the heat immediately and season with salt and pepper.
5. Arrange the seafood on the top of the rice.
6. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.
7. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.
8. Remove from stove and let stand for five minutes before serving. Garnish with parsley.
Serves 6