Dinner
I don’t cook a lot of fish as that is something I usually order for dinner out. After spending two weeks in the Florida Keys and eating the most incredible seafood, I knew it was time for me to cook a little more with it, not to mention it is very good for you as well! This was a great recipe to start with as it is very simple and has a nice flavor and a great crisp from the Panko.
If you are new to cooking fish this is a great recipe to start with!
INGREDIENTS
2 pounds cod (haddock would be good as well)
1/4 cup unsalted butter
3 Tablespoons fresh lemon juice
1/4 cup flour
1/2 cup panko crumbs
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Cut the fillets into serving size pieces. Melt butter in a saucepan or in the microwave, add the lemon juice to the melted butter. In another medium bowl combine flour, panko, salt and Pepper. Dip each piece of fish into the lemon butter, mix then into the panko mix coating each piece of fish on both sides. Place coated fish into an untreated baking dish, drizzle with remaining butter mix and bake uncovered 25-30 minutes. Fish should flake easily with a fork when done. Drizzle with a wedge of lemon and serve warm.
Enjoy!
I have been hearing about cooking ribs in the slow cooker for a while now. A number of my fellow Volunteer Field Editors from Taste of Home magazine swear by it. I have been holding out on trying this. I really love the way my oven baked ribs come out so tender and fall off the bone. I was not convinced the ribs would come out as tender as the oven baked ribs. Well, both Jim and I really liked these ribs and agreed that they are very, very tender so no matter how you cook your ribs oven or slow cooker, they will come out tender and moist! I am a believer! The only thing I would do differently is have my butcher slice the ribs for me. It was a royal pain in the rear end slicing the ribs into individual pieces as the recipe called for. These ribs were marinated in a Chinese marinade for 24 hours but you can make your favorite ribs using this same method.
INGREDIENTS
2 racks of baby back ribs, trimmed and sliced into individual ribs.
1/4 cup chopped, peeled ginger
6 cloves of garlic
1/2 cup hoisin sauce
1/2 cup honey
1/4 cup low sodium soy sauce
1 Tablespoon molasses
1 Tablespoon Chinese chile garlic sauce. (Sambal Oelek)
1/2 cup water
DIRECTIONS
In a blender combine the ginger, garlic, hoisin, honey, soy sauce, molasses, chinese garlic sauce and water in a blender and process until smooth. Pour the mixture over the ribs and toss evenly to coat. Allow to marinate for at least one hour,but up to 24 hours. When you are ready to cook place the ribs and marinade into your slow cooker, cover and cook on high for four hours or low for 8 hours. The meat will be tender but not fall off the bone.
Transfer the ribs to a foil lined baking sheet and strain the juices into a medium size saucepan spooning off as much fat as possible. Boil the pan juices until it is thickened and reduced to about 3/4 of a cup, five to ten minutes.
Preheat the broiler and position the rack about 8 inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5-10 minutes turning the ribs once or twice. Transfer ribs to a platter and drizzle with remaining sauce.
Serve warm.
Enjoy!
I found this recipe at www.today.com
I am excited to share one of Jim’s recipes with you. Everyone thinks I am the cook in the house, but I can tell you Jim can make some amazing plates of food! He does not cook often as he does not have the time but when he cooks it is always delicious! Sadly I did not get to taste this dish as he made it while I was enjoying some sunshine in Key West, Florida. Thankfully for me, he wrote the recipe down to share with all of us!
INGREDIENTS
1 package boneless chicken thighs
3 Tablespoons of canola or vegetable oil
1/2 cup White Zinfindel wine
Salt to taste
Pepper to taste
1 cup plus 3 Tablespoons of flour, divided
2 cups chicken stock
1/2 Tablespoon roasted garlic purée
1/2 pound penne pasta
DIRECTIONS
Place one cup of the flour in a large bowl and coat the chicken thighs in the flour coating all of the chicken.
Heat your oil in a large skillet on medium high heat. When the oil is heated, add the chicken and cook both sides of the chicken until golden brown. Remove chicken to a plate while you make the sauce.
Turn the pan to medium heat, add the 3 tablespoons of flour, salt, pepper and the roasted garlic. Mix well stirring up all of the chicken drippings in the pan. Add the wine and the chicken stock whisking until thick and bubbling. Reduce heat to a simmer. Add the chicken back into the pan and cover. Continue to cook for 40 minutes.
When the chicken is almost done, cook your pasta in boiling salted water until al dante (about ten minutes). Drain.
To serve place the pasta on your plate and top with the chicken and sauce.
Enjoy!
This is one of our family favorite recipes and I can’t believe it has taken me so long to post it! Jim has asked a couple times recently for this dish. I was getting ready for a vacation away with a close friend so I used this opportunity to make this for him to eat while I was away. Needless to say he was very pleased and did not go hungry! I found the original recipe on Food Network, but have changed it to fit my family’s taste so feel free to change it your way as well! We like this with some crusty bread and a side salad! Did I mention this is a one pot dish and I use a rotisserie chicken? Easy and delicious!
INGREDIENTS
1 green bell pepper, diced
1/2 vidalia onion, diced
1 Tablespoon minced garlic
1 Tablespoon vegetable oil
1 rotisserie chicken, with the meat pulled off
1 package taco seasoning (gluten free for Robby)
2 (4 ounce) cans tomato paste
1 (8 ounce) jar of medium spice salsa (gluten free for Robby)
1 (14 ounce) can of corn (omit for Robby)
1 (16 ounce) black beans, rinsed
30 ounces of chicken broth (or more depending on how thick you want your soup)
1 (8 ounce) package cream cheese (dairy and gluten free for Robby. Kate Hill Brand)
OPTIONAL
Monterey Jack cheese, shredded
Tortilla chips
Crusty Bread
DIRECTIONS
Sauté onion, green pepper and garlic in the vegetable oil for just a couple minutes. Add the chicken, taco seasoning, salsa, corn, beans, tomato paste and chicken broth. Adjust the broth to your preference of thickness. Bring the ingredients to a slow simmer and simmer for 20 minutes. Slice the cream cheese into pieces and add to the soup, stir often letting the cream cheese melt and incorporate into the soup. Simmer for another ten minutes. Add shredded Monterey Jack cheese if desired and serve with tortilla chips or crusty bread.
Enjoy!
We just loved this dish! Lots of flavor with the sweetness from the sun dried tomatoes and the rich creaminess from the parmesan, not to mention the fresh basil. This would be great with some roasted asparagus and a splash of white wine as well! Having this dish cook in just one pot is an added bonus! Give this recipe a try I know you will enjoy it as much as we did!
INGREDIENTS
1 pound boneless, skinless chicken breast, diced into bite size pieces.
1 Tablespoon olive oil
Salt to taste
Pepper to taste
2 cloves of garlic, minced
1 1/4 cups dry orzo pasta
2 3/4 cups low sodium chicken broth
1/3 cup sun dried tomatoes, drained and diced
3/4 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
DIRECTIONS
Heat the olive oil in a large sauté pan over medium high heat. Once the oil is heated, add the diced chicken, season the chicken with salt and pepper. Cook the chicken so that it is browned and seasoned on both sides, the chicken will not be cooked through at this point. Add the garlic to the pan and sauté for a couple minutes. Add the chicken broth and bring to a boil. Add the orzo pasta, reduce heat to medium and cover the pan. Allow to boil for five minutes. Uncover and continue to boil about another five minutes or until orzo is tender, stirring occasionally. It will still be a little saucy with the broth. Once the pasta has cooked, remove from heat and add the cheese stirring until the cheese is melted. Add the basil and sun dried tomatoes, stirring throughly. I seasoned with a little more pepper but that is up to you.
Serve warm.
Enjoy!
This recipe can be found at www.cookingclassy.com
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