Walnut-Crusted Tilapia

My husband's favorite birthday dinner - luckily the rest of us like it, too. Good with roasted fingerling potatoes and buttered green beans on the side. (from Ladies' Home Journal)

1/2 cup milk
3/4 cup walnuts
3/4 cup plain dry breadcrumbs
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
4 tilapia filets, about 2 lbs total
2 tablespoons butter
2 tablespoons vegetable or olive oil

Pour milk into a shallow dish. Process walnuts in a food processor until finely ground. Add breadcrumbs, thyme, salt and pepper and pulse to combine. Pour crumb mixture into another shallow dish. Dip fish filets in milk, then dredge in the breadcrumb mixture until well-coated.

Heat one tablespoon of butter and one tablespoon of oil in a large skillet over medium-high heat. Fry two of the filets until just cooked through, about 1-2 minutes per side. Repeat with remaining butter, oil and filets.

*This fish is great with a browned-butter lemon sauce. Melt butter over medium-low heat in a large, heavy saucepan. It will melt, then foam a bit, turn clear and finally start to brown after several minutes. Keep a close eye on it and make sure to stir frequently, because it can burn easily. Once it starts to smell nutty and look fairly golden brown, remove from heat. Carefully squeeze in some fresh lemon juice (it will sizzle) and stir.

Broccoli Cheddar Soup

Some broccoli-cheese soups can turn out thick and heavy. Not this one—it has a ton of flavor without milk or cream, and the croutons make all the difference. (from 101Cookbooks.com)

3 cups small bread chunks; use rustic artisan-type bread
2 tablespoons melted butter and 2 tablespoons olive oil, combined
1 1/2 tablespoons whole-grain mustard
1/4 teaspoon sea salt or kosher salt
2 tablespoons butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into small cubes
2 cloves garlic, finely chopped
3 1/2 cups good vegetable broth
1 large head broccoli (3/4 lb), cut into small florets
1/2 cup grated sharp cheddar, plus more for serving
1-3 teaspoons whole-grain mustard, to taste

Preheat oven to 350 degrees. Whisk butter/oil, mustard and salt together in a large bowl. Add bread cubes and toss until well coated, then place on a baking sheet. Bake for 10-15 minutes, stirring once or twice, until nice and crunchy.

Meanwhile, add butter or oil to a large saucepan set over medium-high heat. Add shallots, onion and a pinch of salt, then saute for a few minutes. Add potatoes, then cover and cook for 4-5 more minutes. Stir in garlic and broth and bring to a boil, simmering until potatoes are tender. Add broccoli and simmer for another 3-4 minutes. Remove from heat and puree soup with a stick blender. Slowly stir in cheddar cheese and mustard until combined. Serve with a drizzle of olive oil, a sprinkling of cheese and a generous handful of croutons on top.

*These croutons are so good, I usually make extra and serve them with other soups or salads.