1 lb white fish such as cod, halibut, or tilapia
1 Tbs canola oil
1-3 eggs
6 Tbs flour
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 C panko bread crumbs
1/2 C unseasoned breadcrumbs
Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.
Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.
Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.
Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.
When all pieces are on baking sheet, place in oven and cook for about 10-15 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.
Tartar Sauce
1/2 C mayonaise
2 Tbs sour cream
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 Tbs finely minced onion
1 T minced dill pickle
1 pinch seasoned salt
1 tsp fresh lemon juice
Mix all ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)
****************
These were a big hit. Isaac called them fish chicken nuggets. This is one of the first homecooked meals of mine that he's ever eaten (not counting pizza, tacos and spaghetti). Jonathan loved the tartar sauce.
Monday, May 24, 2010
Sweet & Sour Chicken
1 onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 1/2 lbs boneless, skinless chicken, cut into bite-sized pieces
1/3 c brown sugar
1/3 c Catalina dressing
1/4 c soy sauce
1 t grated gingerroot
1 (8 oz) can pineapple chunks, drained, liquid reserved
1 T cornstarch
1 green pepper, sliced
1 red pepper, sliced
4 1/2 c hot cooked rice
Place onions, carrots, and celery in slow cooker; top with chicken. Add combined brown sugar, dressing, soy sauce and ginger. Cover with lid. Cook on low for 7-8 hours. During last 30 minutes of cooking time, increase to high. Stir cornstarch into reserved pineapple juice; add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over the rice.
******************
I thought this was pretty good--and the kids actually ate it. The chicken was a little dry so I'd cook it a little longer next time.
1 carrot, sliced
1 celery stalk, sliced
1 1/2 lbs boneless, skinless chicken, cut into bite-sized pieces
1/3 c brown sugar
1/3 c Catalina dressing
1/4 c soy sauce
1 t grated gingerroot
1 (8 oz) can pineapple chunks, drained, liquid reserved
1 T cornstarch
1 green pepper, sliced
1 red pepper, sliced
4 1/2 c hot cooked rice
Place onions, carrots, and celery in slow cooker; top with chicken. Add combined brown sugar, dressing, soy sauce and ginger. Cover with lid. Cook on low for 7-8 hours. During last 30 minutes of cooking time, increase to high. Stir cornstarch into reserved pineapple juice; add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over the rice.
******************
I thought this was pretty good--and the kids actually ate it. The chicken was a little dry so I'd cook it a little longer next time.
Monday, May 10, 2010
Lemon Pasta
Boil whole grain spiral pasta until done. Drain, but reserve about 1/2 c water. Pour back into pot and add 2 TB butter, zest and juice from 1 lemon, some herbs (such as basil or parsley), and feta or parmesan cheese. Add salt & pepper to taste.
This is a quick, yummy go-to meal that the kids love. I will sometimes also steam peas and carrots to mix in to make it a meal.
This is a quick, yummy go-to meal that the kids love. I will sometimes also steam peas and carrots to mix in to make it a meal.
Chicken Pillows
3 oz softened cream cheese
2 TB melted butter
1 tube Pillsbury crescent rolls
2 c cubed, cooked chicken
2 TB milk
Combine cream cheese & butter and mix with a hand mixer. Add chicken, milk and some s&p. Roll out crescent roll triangles. Fill each one with chicken mixture and seal edges. Place into a greased 8x8 dish. Bake at 350 for 22-24 minutes or until golden. Brush with butter and serve.
***
This is one of our favorite meals! Yum!
2 TB melted butter
1 tube Pillsbury crescent rolls
2 c cubed, cooked chicken
2 TB milk
Combine cream cheese & butter and mix with a hand mixer. Add chicken, milk and some s&p. Roll out crescent roll triangles. Fill each one with chicken mixture and seal edges. Place into a greased 8x8 dish. Bake at 350 for 22-24 minutes or until golden. Brush with butter and serve.
***
This is one of our favorite meals! Yum!
Thursday, May 6, 2010
Bacon-topped Chicken
1/2 c dijon mustard
1/2 c honey
1 tsp oil
1 TB lemon juice
4 chicken breasts
Combine marinade ingredients in a bowl. Put 1/2 c marinade in a plastic bag with 4 chicken breasts and put bag and remining marinade in the fridge for 2 hours.
Bacon, slightly cooked
1 c sliced mushrooms
2 c cheese
Discard bagged marinade and brown the chicken on both sides in a skillet. Place into a greased casserole dish and sprinkle with salt and pepper. Saute mushrooms in some butter until tender. Place remaining marinade, mushrooms, and cheese on top of chicken. Top each chicken breast with 2 slices of bacon in a X pattern. Bake at 375 for 30 minutes or until chicken is 160 degrees.
***
These were delicious! Made for a very elegant dinner. I ended up having to bake mine for about 45 minutes.
1/2 c honey
1 tsp oil
1 TB lemon juice
4 chicken breasts
Combine marinade ingredients in a bowl. Put 1/2 c marinade in a plastic bag with 4 chicken breasts and put bag and remining marinade in the fridge for 2 hours.
Bacon, slightly cooked
1 c sliced mushrooms
2 c cheese
Discard bagged marinade and brown the chicken on both sides in a skillet. Place into a greased casserole dish and sprinkle with salt and pepper. Saute mushrooms in some butter until tender. Place remaining marinade, mushrooms, and cheese on top of chicken. Top each chicken breast with 2 slices of bacon in a X pattern. Bake at 375 for 30 minutes or until chicken is 160 degrees.
***
These were delicious! Made for a very elegant dinner. I ended up having to bake mine for about 45 minutes.
Tuesday, May 4, 2010
Tofu & Black Bean Tacos
Ingredients
1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese
Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.
Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.
***
Wow, these were really good!! My kids ate the bean/tofu filling with spoons instead of making tacos. I thought the tacos were excellent....next time I will use flour tortillas instead of corn. I packed mine with tons of green leaf lettuce and tomatoes, and I think that made them even better. Also next time, I will get some limes to squeeze on top. These were fast, easy, and definitely a keeper at my house! The tofu was really disguised by the other flavors, so it's a great way to try tofu out for the first time.
1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese
Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.
Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.
***
Wow, these were really good!! My kids ate the bean/tofu filling with spoons instead of making tacos. I thought the tacos were excellent....next time I will use flour tortillas instead of corn. I packed mine with tons of green leaf lettuce and tomatoes, and I think that made them even better. Also next time, I will get some limes to squeeze on top. These were fast, easy, and definitely a keeper at my house! The tofu was really disguised by the other flavors, so it's a great way to try tofu out for the first time.
Cashew Pork
2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained
1/3 c. chopped cashews
Combine 1 T cornstarch, sherry/apple juice and pork. Toss well.
Combine 1 T cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk and make sure there are no clumps from the cornstarch.
Heat oil in a skillet; add pork and cook 3-4 minutes. Add onions, garlic and ginger. Stir fry 1 minute. Add snow peas and pineapple. Cook an additional 3 minutes. Whisk sauce again and add it to the stir fry. Bring to a boil; cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice.
*****
I switched the order of my meals because I forgot to add the ingredients for Mexican Haystacks to my shopping list. Oops. So that will have to wait. This stir fry was delish--I'm totally making it again.
If you need a tutorial on fresh ginger like I did, go here.
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained
1/3 c. chopped cashews
Combine 1 T cornstarch, sherry/apple juice and pork. Toss well.
Combine 1 T cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk and make sure there are no clumps from the cornstarch.
Heat oil in a skillet; add pork and cook 3-4 minutes. Add onions, garlic and ginger. Stir fry 1 minute. Add snow peas and pineapple. Cook an additional 3 minutes. Whisk sauce again and add it to the stir fry. Bring to a boil; cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice.
*****
I switched the order of my meals because I forgot to add the ingredients for Mexican Haystacks to my shopping list. Oops. So that will have to wait. This stir fry was delish--I'm totally making it again.
If you need a tutorial on fresh ginger like I did, go here.
Monday, May 3, 2010
Enchilada Meatballs
2 cups crumbled cornbread
1 can enchilada sauce, divided
1/2 tsp salt
1.5 lb ground beef
1 8 oz can tomato sauce
Cheese
Combine cornbread with 1/2 cup enchilada sauce and salt. Combine. Mix in meat. Form 1-inch balls and place on a 15x10x1 greased baking sheet. (I used a small ice cream scoop, worked perfectly!). Bake at 350 for 24 minutes or until meatballs are cooked through, not pink inside. Combine tomato sauce with remaining enchilada sauce and heat through. When meatballs are done, place them in a serving bowl and cover with heated sauce and sprinkle with cheese.
***
Wow, these are GOOD!! Both my kids ate these like crazy! We ate ours plain, but they would be good served over white rice.
1 can enchilada sauce, divided
1/2 tsp salt
1.5 lb ground beef
1 8 oz can tomato sauce
Cheese
Combine cornbread with 1/2 cup enchilada sauce and salt. Combine. Mix in meat. Form 1-inch balls and place on a 15x10x1 greased baking sheet. (I used a small ice cream scoop, worked perfectly!). Bake at 350 for 24 minutes or until meatballs are cooked through, not pink inside. Combine tomato sauce with remaining enchilada sauce and heat through. When meatballs are done, place them in a serving bowl and cover with heated sauce and sprinkle with cheese.
***
Wow, these are GOOD!! Both my kids ate these like crazy! We ate ours plain, but they would be good served over white rice.
Tomato Artichoke Pasta
Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)
In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.
*******
This was okay. A little too tangy/tomatoey for me. Not sure that I'll be motivated to make it again since I didn't love it and it's much easier to open a jar of spaghetti sauce! However the recipe did call for fresh pasta and it may have been better with a meat or cheese ravioli--I just used regular old dried pasta. So if any of you try this with modifications, let me know.
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)
In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.
*******
This was okay. A little too tangy/tomatoey for me. Not sure that I'll be motivated to make it again since I didn't love it and it's much easier to open a jar of spaghetti sauce! However the recipe did call for fresh pasta and it may have been better with a meat or cheese ravioli--I just used regular old dried pasta. So if any of you try this with modifications, let me know.
Sunday, May 2, 2010
Creamy Tomato Soup
1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in olive oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.
5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
*****
I'm not a huge tomato fan so with that being said I thought this soup was good. Not great, but good. But a big tomato/tomato soup eater might say otherwise--Jonathan really liked it. I'd make it again. It was pretty simple and an improvement over Campbell's.
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in olive oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.
5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
*****
I'm not a huge tomato fan so with that being said I thought this soup was good. Not great, but good. But a big tomato/tomato soup eater might say otherwise--Jonathan really liked it. I'd make it again. It was pretty simple and an improvement over Campbell's.
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