tilapia w/ prosciutto & sage

Tonight was another one of those great little meals that was complete - start to finish - in under 20 minutes. And delicious to boot! It also only took 3 ingredients (plus oil and pepper). Bliss. Here's what you'll need:

• Tilapia fillets
• Prosciutto (2 paper-thin slices per fillet)
• Sage
• Olive oil
• Pepper

Begin by cutting the fillet in half and patting each half dry. Sprinkle with a little pepper - not salt needed due to the prosciutto. Tear off a few leaves of sage and hold them against the tilapia with one hand. With the other, wrap a couple slices of prosciutto around the fillet, securing the sage. The prosciutto should hold itself together pretty nicely.

Heat a couple tablespoons of oil in a non-stick skillet and heat over medium-high heat. Place the tilapia in the skillet (prosciutto seam side down) and cook for about 3-4 minutes per side, depending on the size of your fillet.

Remove and serve. Really simple flavor combinations for a great weeknight meal.

Bon chappétit!

beef, shiitake & snow pea stir-fry

If you follow the blog regularly, you know that there's nothing that pleases me more than a delicious meal that takes less than no time to prepare. This evening I decided to go for an Asian stir-fry dish that I haven't tried before. Here's what you'll need:

• 1 1/2 lb. top sirloin steak, cut into 2"x1/4" thick slices
• 1 tablespoon Asian sesame oil
• 1 teaspoon minced peeled fresh ginger
• 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 8 ounces snow peas
• 1 bunch green onions, sliced, divided
• 1 cup fresh cilantro leaves, divided
• 3 tablespoons hoisin sauce
• 1 teaspoon chili-garlic sauce

Sprinkle the beef with salt and pepper. Heat the sesame oil in a large non-stick skillet over medium-high heat. Add in the ginger and mushrooms and stir-fry until the mushrooms are tender, about 3 minutes. Add the beef to the skillet and stir-fry until the beef browns but is still a little pink in center, about a minute or so. Toss in the snow peas, green onions and cilantro and stir-fry another minute. Stir in the hoisin and chili-garlic sauce and sauté until peas are crisp-tender, another 1 to 2 minutes. Season with salt and pepper and serve.

Bon chappétit!