Parsley-Thyme Tilapia with Skillet Carrots

Let’s talk about my obsession for a minute.  Some say I spend too much time in front of my laptop, namely my boyfriend Derek.  Yes, I should be applying for scholarships to ensure a slightly more stress-free return to higher education.  But it’s not like I’m watching cute kitten videos on YouTube for hours and hours!  No sir, I’m spending that precious time scouring the internet for yummy and delicious recipes.  This is for YOU!  Okay, maybe not just for you.  I have this undeniable hunger for good food… and to have the skills to whip up dinners without breaking a sweat.  And sometimes the recipes are a bust, and sometimes they become staples, gracing our dinner table several times a month.  It’s these staples that make me look like a pro, when I’m actually just a food blog/food site obsessed novice, trying to get better with every new and old recipe.

Parsley-Thyme Tilapia with Skillet Carrots (Tilapia adapted from, carrots directly from Orangette: She got out a skillet)

  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 4 6-ounce tilapia fillets
  • 4 tablespoons unsalted butter
  • Olive oil
  • 1 yellow onion, halved and sliced
  • 2 large garlic cloves, thinly sliced
  • 2 lb. carrots, sliced into ¼-inch-thick rounds
  • 4 to 5 fresh thyme sprigs
  • ½ tsp. red wine vinegar, or to taste
  • s&p

For the tilapia:

Combine the flour, thyme and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Season fish with s&p and then dredge in the flour mixture, shaking off the excess. Melt 1-2 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

For the carrots:

Warm a large skillet over medium-high heat. When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan. Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned. Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant. Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think. Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft.  Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernible itself. Add more vinegar, if needed, and salt to taste.

Serves 4

Egg Salad with Herb Mayo

This is not only the first egg salad I have ever made, but it is in fact the fist egg salad I have ever eaten.  My mom never made it growing up, and I’ve always been kinda hesitant to buy a sandwich in which I couldn’t regulate the amount of mayo mixed in.  I’m very particular when it comes to mayo, you see.  I’ve worked in restaurants, I’ve seen the industrial sized mayonnaise they use.  It says “extra thick” on it.  It looks like white cement.  I don’t know about you, but that kinda grosses me out.  Although I have to make an embarrassing confession: when I was young, I used to eat mayo spread on a tortilla… which I every so often will still have to the utter disgust of my boyfriend Derek.  I can’t help it!  It’s like being 6 years old again, that warm and safe feeling of your mom making you a snack in the kitchen.  It’s nostalgic, dammit!  But other than that culinary quirk, I don’t really use the mayo.  And if I do, like for tuna or potato salad for instance, I’m assured to use the good kind and at a not-so-lethal amount.

A couple of years ago, while watching Tyler Florence on the Food Network.  He was making this impeccable halibut fish sandwich, stacked high with oven baked and panko-breaded halibut, fresh tomatoes, avocado, arugula, and smeared in this delicate herb mayo.  Well, watching that episode made me drool like my bulldog and I knew I had to make this recipe ASAP.  And I did.  And it was amazing.  Messy, but totally amazing.  I gotta take a picture next time I make it so I can post it.  But what I really took from the recipe was the herb mayo.  I make it pretty often and put it on tons of stuff; sandwiches, turkey burgers, whatever.  It’s delicious.

Oh, and let me drop this bomb on you.  I’ve been using Grape Seed Oil Vegenaise.  Yup, and it tastes damn good people.  I can’t even tell the difference and it so much better for you.  Thanks to Derek and Ross for convincing me to try it, especially since I was so skeptical at first.  I am no vegan.  Not that there’s anything wrong with that, it’s just that a life without cheese, or seafood, or meat is just not a life for me, no matter how healthy or righteous it may be.  But this stuff, the Vegenaise, is legit.  And it works perfectly for the herb mayo I’ve been making.  Fresh chives, basil, and Italian parsley mixed in with the mayo, about a tablespoon of fresh lemon juice and salt and pepper to taste and there you have it.  Fancy up that boring ole turkey or egg salad sandwich with this for a change!

Egg Salad with Herb Mayo

  • 2-4 hard boiled eggs
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 cup mayonnaise
  • s&p

Foolproof way to hard boil eggs: put 2-4 (or however many eggs you’re making) in a pot and cover with water.  Over medium high to high heat bring to a boil.  Immediately cover, and take off heat.  Let sit in the hot water for 15 minutes.  Drain and run cool water over the eggs.  Then peel.

For the herb mayo: combine the herbs, lemon juice and zest and mayo in a bowl.  Salt and pepper to taste.  Set aside for at least 10 minutes before using so the flavors can meld.  Refrigerate what you don’t use.

Rough chop the hard boiled eggs.  In a bowl, combine the eggs and about a tablespoon of the herb mayo for every two eggs.  Add more or less to your liking.  Salt and pepper to taste.  Sprinkle with extra chives or parsley.

Serves 1-2