Garlic and Herb Tilapia and Shrimp with Brie Mac-n-Cheese and Brussel Sprout and Asparagus Warm Salad

This is a beautiful plate to just look at! Pan seared tilapia covered with sauted garlic shrimp accompanied by my famous Brie Mac-n-Cheese and then a Brussel Sprout and Asparagus Warm Salad... A feast for the eyes and the mouth!

Garlic and Herb Shrimp and Tilapia

Serves 4

1 lb tilapia filets
1/2 lb 51-60 count shrimp, cleaned and deveined
1 tbsp cajun seasoning
1 tbsp garlic powder
1 tbsp dried parsley flakes
1/3 cup EVOO

1. Drizzle EVOO into large saucepan and turn to medium to medium-high heat.
2. Pat the tilapia filets dry and prepare your spices.
3. Sprinkle cajun seasoning, garlic powder, and dried parsley flakes on both sides of the tilapia.
4. Add the filets to the skillet making sure not to overcrowd.
5. Cook each side for 2 to 3 minutes.
6. While the fish is in the pan, make sure your half pound of shrimp is cleaned and deveined.
7. Dust shrimp with garlic powder, dried parsley, Tony Chachere's Creole Seasoning and add to the top of the tilapia.
8. Cover with the lid.
9. Once shrimp turn bright pink, plate and serve up.

Brie Mac-n-Cheese

Serves 6-8

1/2 lb Brie Cheese
7 oz La Moderna Elbow Macaroni (found on the Hispanic food aisle)
8 wedges Laughing Cow Swiss Cheese
3 tbsp Best Life Spread w/ Olive Oil
1/3 cup Milk
3 tbsp Butter
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Cook pasta following instructions on the package.
2. Remove the rind from the Brie cheese.
3. Turn off the heat and drain the pasta and add the Brie, butter, milk, and Laughing Cow Swiss cheese to the pot.
4. Add salt and pepper to taste and mix all the ingredients very well.
5. Plate and serve!

Brussel Sprouts and Asparagus Warm Salad

Serves 4

1/2 lb Brussel Sprouts
1/2 lb Asparagus, roughly chopped
10 oz Spring Mix Salad
1 tbsp Minced Garlic
2 tbsp Rice Vinegar
Juice of half of a Lemon
1/4 cup of Marinated Roasted Red Bell Peppers (Jarred or Canned), roughly chopped
2 tbsp Parmesan Cheese, grated

1. Take the EVOO from the pan with the tilapia and shrimp and put the brussel sprouts, chopped asparagus, minced garlic, rice vinegar, lemon juice, Roasted Red Bell Peppers, and Parmesan Cheese into the pan and saute them up.
2. Lay the Spring Mix Salad out on the plate and top with the sauted vegetables.
3. Take the beautiful flavor filled mixture left in the skillet and drizzle it over the salad (hence the name "Warm Salad") as a delicious, decadent dressing and serve it up!

Chicken Fried Veal Steaks with Brie Mac-n-Cheese and Bacon Brussel Sprouts with Asparagus

Here's a great Sunday dinner for you all. Chicken Fried Veal Steaks topped with my Brown Gravy along side some Brie Mac-n-Cheese and Bacon Brussel Sprouts. The flavors of this are so robust and fulfilling, they take modern faves and kick them up a few notches!

Chicken Fried Veal Steaks:

Serves 4

2 lbs Cubed Veal Steaks
3 large Eggs
2 cups All Purpose Flour
2 tbsp Creole Seasoning (Tony Chachere's or Emeril's Essence), 1 tbsp in eggs, 1 tbsp in flour
1 tsp Garlic Powder
1 tsp Italian Seasoning
1/3 cup Extra Virgin Olive Oil for frying

1. Put the oil on medium heat.
2. In a medium sized bowl, crack the three eggs and whisk with 1 tbsp of Creole Seasoning and 1 tsp of Italian Seasoning.
3. In another medium sized bowl, add the 2 cups of flour, 1 tbsp of Creole Seasoning and 1 tsp of Garlic Powder.
4. Dredge the Cubed Veal Steak in the flour, then dip into the egg wash, and redredge it in the flour. Repeat for all four (2 lbs) veal steaks.
5. Fry in Extra Virgin Olive Oil for four minutes on each side.
6. Allow excess oil to drain off veal steaks.

Gravy for the Chicken Fried Veal Steaks

1/4 cup diced Onions
3 tbsp All Purpose Flour
1 tsp Creole Seasoning
1 tsp Dried Parsley Flakes
1/2 tsp Minced Garlic
1/3 cup water
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Add the onions to the remaining oil in the skillet and allow them to cook down over medium heat.
2. Add in the minced garlic, parsley, Creole Seasoning, Freshly Cracked Black Pepper and Sea Salt to taste and whisk thoroughly with a fork.
3. Next add in the flour, continue whisking with the fork for a minute or until thoroughly mixed.
4. Add in the water and continue to whisk for another two minutes. (If gravy is too thick for your liking, add in more water, tablespoons at a time, until desired consistency is reached.)
5. Continue to whisk over medium heat for another two minutes.

Brie Mac-n-Cheese

Serves 6-8

1/2 lb Brie Cheese
7 oz La Moderna Elbow Macaroni (found on the Hispanic food aisle)
8 wedges Laughing Cow Swiss Cheese
3 tbsp Best Life Spread w/ Olive Oil
1/3 cup Milk
3 tbsp Butter
Freshly ground Sea Salt, to taste
Freshly cracked Black Pepper, to taste

1. Cook pasta following instructions on the package.
2. Remove the rind from the Brie cheese.
3. Turn off the heat and drain the pasta and add the Brie, butter, milk, and Laughing Cow Swiss cheese to the pot.
4. Add salt and pepper to taste and mix all the ingredients very well.
5. Plate and serve!

Bacon Brussel Sprouts

Serves 4

1 lb Brussel Sprouts
1 cup Asparagus, roughly chopped
1/4 finely diced Onion
1 tbsp minced Garlic
2 tbsp Extra Virgin Olive Oil
1/4 cup Bacon Bits

1. In a medium sized pot, cut the ends off the brussel sprouts and toss in, adding the asparagus, minced garlic, bacon bits, onion, and EVOO (Extra Virgin Olive Oil for the Newbies, I will use this term a lot, get used to it).
2. Cover and let cook on medium heat for 15 minutes.
3. Serve and enjoy!