Dinner
I don’t cook a lot of fish at home mostly because I order that a fair of amount of time when we go out for dinner. I definitely do not deep fry fish at home as I don’t like the smell it leaves in the house when frying. BUT with trying to add a little more fish into our diet, I made this shallow pan fried fish using both olive oil and butter to help get that buttery flavor. I made some home made tarter sauce. I can tell you I will NEVER buy tarter sauce again, this is so easy and tastes so fresh There is a HUGE difference between this and store bought! I highly recommend making the fish as well as the sauce! I served this along with roasted broccoli That will be on tomorrow’s post!
INGREDIENTS
1 pound of cod, skin off and sliced into four even pieces
2 eggs, beaten
Lemon Pepper Panko crumbs
Olive oil
1 Tablespoon butter
Tarter Sauce
1 cup of real mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon grated onion
2 Tablespoons fresh squeezed lemon juice
Salt
Pepper
DIRECTIONS
For the tarter sauce mix all ingredients together and store in the fridge for a minimum of ONE hour, this can be stored for up to three days.
FOR THE COD
In a large non stick skillet add enough olive oil to just cover the bottom of the pan and add the butter and heat over medium heat. Meanwhile, beat the two eggs in a shallow bowl. Add panko crumbs to a second shallow bowl. Taking one fish at a time dip each piece into the eggs then into the panko covering both sides with the egg and then the panko and place them on a plate. When all four pieces are done and the oil is hot go ahead and place the fish into the pan. It is important at this step to not touch the fish and let cook about 4 minutes, then flip the fish and let it cook about 4 more minutes on the second side or until the fish is cooked all the way through. Remove from pan and serve warm with the tarter sauce.
Enjoy,
Tarter sauce recipe can be found at www.allrecipes.com
If you like buffalo chicken this casserole is for you! This made for a really easy weeknight dinner. I used french fried onions on top but you can easily use Panko crumbs with a little drizzle of butter if you prefer! Add a side salad and dinner is done in no time!!
INGREDIENTS
1 1/2 pounds of boneless skinless chicken breasts, cut into strips.
1/3 cup of Frank’
s buffalo sauce or your favorite buffalo sauce
1 bag of shredded simply potatoes, found in the fridge section of the grocery store.
1 cup ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup of Panko and 1 Tablespoon of melted butter OR one cup of french fried onions
DIRECTIONS
Preheat oven to 350 degrees and grease a 13 x 9 inch dish. Set aside. Mix together chicken strips and buffalo sauce and layer in the bottom of the baking dish. Mix together potatoes, dressing, cheese and soup. Pour over chicken. If using Panko crumbs sprinkle over the top of the casserole and drizzle with melted butter BUT if you are using french fried onions DON’T add those until the last ten minutes of baking. Cover with foil and bake 30 minutes. Uncover and bake an additional 25 minutes. Don’t forget to add the french fried onions if your using those!
Enjoy,
I found this recipe at www.myfridgefood.com
Quick and easy meals are my favorite and this recipe is just that. I had dinner on the table within 30 minutes and we all really enjoyed it. Feel free to add a little more crushed red peppers if you want a little more heat. I also made this a little easier buy using a microwave bag of steamed broccoli to add and I served this over Basmati rice and it was the perfect compliment.
INGREDIENTS
4 Tablespoons of water
2 Tablespoons of ketchup
1 Tablespoon of soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1/4 cup scallions, sliced
4 cloves garlic, minced
Steamed broccoli florets
1 pound medium sized shrimp peeled, deveined and tails removed
Basmati rice
DIRECTIONS
In a bowl stir together water, ketchup, soy sauce, corn starch, honey, red pepper flakes and ground ginger. Mix well and set aside. Steam your broccoli florets and set aside. Heat vegetable oil in a large skillet over medium /high heat, add the shrimp and scallions and cook until shrimp are just starting to turn pink then add garlic, your desired amount of steamed broccoli and the sauce. Cook until the sauce is thickened and the shrimp have cooked through.
Serve over rice.
Enjoy,
This pizza is not for the weak! This has a huge amount of flavor and a huge amount of HEAT! This would be great served on game day with good friends and a cold beer!
INGREDIENTS
olive oil
4 slices of bacon, cooked and chopped
2 jalapeños, sliced
1 shallot, sliced
1 ball of pizza dough, homemade or store bought
1/4 cup cornmeal
6 ounces of cream cheese, softened
1 1/2 cups Monterey jack cheese
SRIRACHA HONEY DRIZZLE
1/4 cup sriracha
3 Tablespoons Ketchup
1/2 Tablespoon of garlic, minced
1 1/2 tablespoon honey
2 Tablespoons low sodium soy sauce
1/2 Tablespoon of sesame oil
Mix all ingredients for drizzle together and set aside.
DIRECTIONS
Preheat the oven to 475 degrees. In a bowl combine the jalapeños and shallot with 1-2 teaspoons of olive oil.
Working on a surface that has been sprinkled with cornmeal roll your dough out into a large round (10 inches or so)
transfer to baking sheet or pizza pan. Spread the cream cheese evenly over the top leaving a small boarder around the edge. Top with jalapeño and shallots, Monterey jack cheese and cooked and crumbled bacon. Place in oven and bake for 15-20 minutes or until the crust is crisp and cooked through and cheese is melted. Just before you take the pizza out of the oven, drizzle with the sriracha sauce bake for one more minute. Remove pizza from oven and serve warm.
Enjoy,
This is such a great chicken dish. This was shared with me by Karen who is in a food group that I belong to. Karen makes some delicious dinners. I did slightly adapt it from her original recipe but that was only because I was being lazy and used a packages coleslaw mix instead of chopping up tons of veggies! I served this over Basmati rice.
INGREDIENTS
3 lbs. or so of cut up boneless, skinless chicken breasts
corn starch
olive oil
1 package of coleslaw veggie mix or your favorite veggies such as cabbage, carrots or broccoli
SAUCE INGREDIENTS
2/3 cup soy sauce
1 1/2 cups pineapple juice
4 Tablespoons brown sugar
3 Tablespoons vinegar
1/2 teaspoon dry ginger
1/2 teaspoon garlic powder
Mix sauce ingredients together and set aside
DIRECTIONS
Prepare your veggies if you are doing the shopping. Cut up the chicken into bite size pieces and mix with about two Tablespoons or so of corn starch, you want enough to cover the chicken pieces. If you are serving with rice, get your rice started as this recipe is done in no time!
Heat the oil in a large skillet over medium high heat. Add the chicken to the skillet and cook through turning as needed. Add the sauce to your chicken and stir. Let the sauce begin to caramelize and brown. Add your chopped veggies and cook until just soft. Serve over rice.
Enjoy,
