Special K Bars
Karo Syrup and peanut butter--both are featured in the Wohlner's ad this week. Take these bars to a family gathering or office "food day" and everyone will think you splurged on dessert. Special K bars are so simple and a wonderful treat!
Bring 1C sugar and 1C Karo white sugar to a boil.
Add 1 1/2 C peanut butter. 1 C coconut, 1 C salted peanuts (or more!), and 4 C Special K cereal. Mix together. Put mixture in a large lightly greased pan with sides and press lightly.
Now for he frosting. Melt 12 oz. chocolate chips and 12 oz. butterscotch chips over low heat and spread over mixture in pan. Let cool and serve. These bars are easily stored covered--if there are any leftovers.
Hass avocados are featured in the Wohlner's ad this week. Make this salad in just 15 minutes start to finish! This crisp salad is a refreshing balm and filled with omega threes.
1/4 C fresh lemon juice
1/2 C olive oil
2 (6-8 oz.) firm ripe avocados
3 heads of Bibb lettuce to serve 8 people
1 head heart of romaine sliced crosswise into 1" pieces
3 medium radishes thinly sliced
Whisk together lemon juice, 1/2 tsp salt and 1/4 tsp pepper and olive oil. Quarter, pit and peel avocados. Cut avocados into bite-size pieces. Toss with greens radishes and just enough dressing to coat. Season with salt and pepper to taste.
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Cook fish--tilapia--like a chef. This recipe is ready in 25 minutes. Even people who say "I don't Like fish" will enjoy this meal!
FOR CHILE LIME BUTTER
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh serrano chile (preferably red), including seeds
1/2 teaspoon salt
6 (5- to 6-oz) pieces skinless tilapia fillet
1/2 teaspoon salt
2 tablespoons vegetable oil
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner. Serve each piece of fish with a dollop of chile lime butter. COOKS' NOTE: Chile lime butter can be made 1 day ahead and chilled and covered. Bring to room temperature before using.
MEXICAN PINEAPPLE SALAD
SERVES 4 TO 6 (SIDE DISH)
Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the tilapia.
1 (3-lb) pineapple, peeled and diced
1/2 lb. jicama, peeled and cut into 1/4-inch pieces
1 (7- to 8-oz) avocado, cut into cubes
1 small red onion, thinly sliced (1/2 cup)
1/4 cup chopped cilantro
2 tablespoons olive oil
1 tablespoon distilled white vinegar
Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.