Thursday, August 12, 2010
This week
As I mentioned, my Mom had surgery a couple of weeks ago. Since then my sister and I have taken turns cooking for my parents. Monday night was Almond Crusted Fish, Tuesday was Sticky Chicken, and last night was Shrimp Pot Pie. Tonight we're all doing our own thing, which means I'm trying a slow-cooker soup concoction that I'm afraid to try. ;) I'll let you know if it turns out. Right now I have Zucchini Cake in the oven, and it's smelling so good! Happy Thursday!
Monday, August 9, 2010
Almond Crusted Fresh Fish
This recipe is from Bahama Breeze. It is THE BEST fish I have EVER put into my mouth!!! It is well worth every second, and every ingredient. Go make it now!!!
Serves: 2
INGREDIENTS:
2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)
PREPARATION:
Lightly season the fish on both sides with salt and pepper. Heat a 10" sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!
Almond Crust
1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley
PREPARATION:
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4?5 minutes). Measure out ¼ cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
Lemon Butter Sauce
1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water
PREPARATION:
Add the oil to a heated small sauce pan. Add the garlic and sautè for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.
Serves: 2
INGREDIENTS:
2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)
PREPARATION:
Lightly season the fish on both sides with salt and pepper. Heat a 10" sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!
Almond Crust
1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley
PREPARATION:
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4?5 minutes). Measure out ¼ cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
Lemon Butter Sauce
1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water
PREPARATION:
Add the oil to a heated small sauce pan. Add the garlic and sautè for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.
Friday, August 6, 2010
Simple Hot Dogs and Beans
I don't make this often, but my daughter is always happy when I do!
1 package hot dogs
1 tbsp butter
1/4 c chopped onion (optional)
2 cans pork & beans
2 tbsp ketchup
2 tbsp mustard
2 tbsp brown sugar
1 tsp Worcestershire sauce
Mozzarella cheese, shredded
Melt butter in a skillet. Meanwhile, slice hot dogs. Brown hot dogs in butter. If I use onion as well, I add it in with the hot dogs. When hot dogs are browned, stir in beans, ketchup, mustard, brown sugar and Worcestershire sauce. Heat through. Sprinkle with mozzarella before serving.
1 package hot dogs
1 tbsp butter
1/4 c chopped onion (optional)
2 cans pork & beans
2 tbsp ketchup
2 tbsp mustard
2 tbsp brown sugar
1 tsp Worcestershire sauce
Mozzarella cheese, shredded
Melt butter in a skillet. Meanwhile, slice hot dogs. Brown hot dogs in butter. If I use onion as well, I add it in with the hot dogs. When hot dogs are browned, stir in beans, ketchup, mustard, brown sugar and Worcestershire sauce. Heat through. Sprinkle with mozzarella before serving.
Monday, August 2, 2010
My Life
I have an almost-four-year-old, I'm in the middle of a divorce, and my Mom just had surgery last week. Life is stressful at the moment. Yet I know that I am very blessed, and thank God daily for the blessings in my life, especially my daughter, my family and my friends. Menu planning is out the window since I'm on part-time Mom-care duty. The next time I cook something yummy though, I'll be sure to let you guys know! Thanks for hanging in there with me! Yet another blessing. :)
Garlic Shrimp, Parsley Potatoes
This is adapted from a Southern Living recipe my Mom has. It's what she requested for her birthday dinner. Everyone in attendance raved! We had it with a salad, parsley potatoes, and buttered French bread. Delicious!!!
Garlic Shrimp
2 lbs. shrimp, peeled and deveined
1/4 c olive oil
1/3 c fresh parsley, chopped
6 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/8 tsp crushed red pepper
1/4 c butter, melted
1/2 c breadcrumbs
1/2 c freshly grated Parmesan
Preheat oven to 350 degrees. Place shrimp in a 11x7 baking dish. Drizzle oil over top. Stir together parsley, garlic, salt, pepper, and crushed red pepper. Sprinkle over shrimp. Cover and bake 15 minutes.
Stir shrimp, then drizzle with melted butter. Sprinkle with breadcrumbs and cheese. Bake uncovered until all shrimp are opaque, 5-10 minutes.
Parsley Potatoes
Potatoes (any type)
Butter
Parsley
This is very, very easy. I peel my potatoes, my sister does not. Either way, cut potatoes into chunks, and boil until tender. Drain and return to pan. Add butter to potatoes in pan, then sprinkle generously with parsley (fresh if you have it, dried if you don't.) Easy peasy!
Garlic Shrimp
2 lbs. shrimp, peeled and deveined
1/4 c olive oil
1/3 c fresh parsley, chopped
6 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/8 tsp crushed red pepper
1/4 c butter, melted
1/2 c breadcrumbs
1/2 c freshly grated Parmesan
Preheat oven to 350 degrees. Place shrimp in a 11x7 baking dish. Drizzle oil over top. Stir together parsley, garlic, salt, pepper, and crushed red pepper. Sprinkle over shrimp. Cover and bake 15 minutes.
Stir shrimp, then drizzle with melted butter. Sprinkle with breadcrumbs and cheese. Bake uncovered until all shrimp are opaque, 5-10 minutes.
Parsley Potatoes
Potatoes (any type)
Butter
Parsley
This is very, very easy. I peel my potatoes, my sister does not. Either way, cut potatoes into chunks, and boil until tender. Drain and return to pan. Add butter to potatoes in pan, then sprinkle generously with parsley (fresh if you have it, dried if you don't.) Easy peasy!
Thursday, July 15, 2010
Pantry Hamburger Veggie Soup
I just tossed all of this in a pot... It's very flexible, just use whatever you have on hand.
1 lb. LEAN ground beef
2 tbsp. The Lady & Sons Salt Mix (Paula Deen Collection), plus more to taste
1 large onion
1 can diced tomatoes, undrained
1 can green beans, undrained
1 can corn, undrained
1 can sliced carrots, undrained
1 can diced potatoes, undrained
Brown beef in a stockpot over med-high heat. Meanwhile, peel and dice onion. When finished, sprinkle Salt Mix over beef, stir, and add in onion. When beef is cooked through stir in tomatoes, green beans, and corn. Bring to a boil. Stir in carrots and potatoes then reduce heat to low. Cover; simmer 3 hours. Adjust seasoning as needed before serving.
1 lb. LEAN ground beef
2 tbsp. The Lady & Sons Salt Mix (Paula Deen Collection), plus more to taste
1 large onion
1 can diced tomatoes, undrained
1 can green beans, undrained
1 can corn, undrained
1 can sliced carrots, undrained
1 can diced potatoes, undrained
Brown beef in a stockpot over med-high heat. Meanwhile, peel and dice onion. When finished, sprinkle Salt Mix over beef, stir, and add in onion. When beef is cooked through stir in tomatoes, green beans, and corn. Bring to a boil. Stir in carrots and potatoes then reduce heat to low. Cover; simmer 3 hours. Adjust seasoning as needed before serving.
Guacamole
YUM!
2 avocados
1 tomato
1 small onion
1 garlic clove
1 jalapeno
1 tbsp. lemon or lime juice
2 tsp. dried cilantro
1/4 tsp. cumin
Slice avocados in half, remove pit, score with a knife, and scoop out. Pour lemon juice over avocado in a bowl, and stir to coat. Seed and dice tomato, dice onion, and mince garlic; add to avocado. While wearing rubber kitchen gloves, remove stem and seeds from jalapeno. Mince; add to avocado. Add cilanto and cumin, and stir well. Using a potato masher, mash avocado and combine all ingredients. Refrigerate.
2 avocados
1 tomato
1 small onion
1 garlic clove
1 jalapeno
1 tbsp. lemon or lime juice
2 tsp. dried cilantro
1/4 tsp. cumin
Slice avocados in half, remove pit, score with a knife, and scoop out. Pour lemon juice over avocado in a bowl, and stir to coat. Seed and dice tomato, dice onion, and mince garlic; add to avocado. While wearing rubber kitchen gloves, remove stem and seeds from jalapeno. Mince; add to avocado. Add cilanto and cumin, and stir well. Using a potato masher, mash avocado and combine all ingredients. Refrigerate.
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