Oh my deliciousness! This is my new favorite fish recipe. My changes were that I only made 2 fish fillets instead of 4...we like it saucy! I also skipped the EVOO in the pan with the bacon. I just used the bacon drippings to cook all the veggies in! Finally, I cut the hot pepper sauce in half and it was spicy enough for this TX girl's taste!
Really though, this was awesome, awesome, awesome!
Halibut with BBQ Tomato Sauce
Monday, June 2, 2008
Thursday, May 29, 2008
Turkey Tortilla Casserole
Ok, I know, I know...it's been a while! This is another Rachael Ray inspired recipe. Her's called for a pound of cheese and a pound of tortilla chips. Huh? I love ya Rach...but OH MY GRAVY!
Turkey Tortilla Casserole
1 pound turkey cutlets, pounded thin
1 lime
salt
1 diced yellow squash
1 c frozen corn
1/2 diced red bell pepper
2 cloves minced garlic
4 corn tortillas, diced small
2 14.5 oz cans fire roasted tomatoes
1 Tablespoon diced jalapeno
4 oz 2% shredded mexican cheese blend
Heat pan over medium heat. Squeeze lime juice over turkey cutlets and salt them. Cook until done...about 3 or so minutes on each side. Remove from pan...do not drain juice!
Add squash, corn, bell pepper, and garlic to pan. Saute about 5 minutes. Add tomatoes
and jalapeno peppers.
Chop turkey into bite sized pieces. Mix veggies, tortillas, and turkey in a 9x13 baking dish. Bake at 375 about 20-30 minutes...until cheese is bubbly and most of liquid has been absorbed.
Turkey Tortilla Casserole
1 pound turkey cutlets, pounded thin
1 lime
salt
1 diced yellow squash
1 c frozen corn
1/2 diced red bell pepper
2 cloves minced garlic
4 corn tortillas, diced small
2 14.5 oz cans fire roasted tomatoes
1 Tablespoon diced jalapeno
4 oz 2% shredded mexican cheese blend
Heat pan over medium heat. Squeeze lime juice over turkey cutlets and salt them. Cook until done...about 3 or so minutes on each side. Remove from pan...do not drain juice!
Add squash, corn, bell pepper, and garlic to pan. Saute about 5 minutes. Add tomatoes
and jalapeno peppers.
Chop turkey into bite sized pieces. Mix veggies, tortillas, and turkey in a 9x13 baking dish. Bake at 375 about 20-30 minutes...until cheese is bubbly and most of liquid has been absorbed.
Monday, January 21, 2008
Vegetable Soup
I do have a few recipes to get up here, but I'll start with a simple staple!
Vegetable Soup
1 onion, chopped
3 cloves garlic, minced
1 1/2 c shredded carrots, I use the bagged shredded and run a knife through them
2 zucchini, diced
1/2 head cabbage, diced
1/2 bag frozen green beans
8 c chicken broth
2 cans italian flavored diced tomatoes
1 T italian seasoning
Spray a large pot with cooking spray. Add onion, garlic, and carrots and saute until soft. Add remaining ingredients and bring to a boil. Cover and let simmer for 20 minutes.
This is a recipe with endless possibilities. You can change up the soup just by changing the seasonings. Use mexican flavored tomatoes and cumin for a mexican inspired soup. You can also add beans, pasta, or any other veggie you can think of! You can also cook some cubed chicken or ground beef with the onion/carrot/garlic.
Vegetable Soup
1 onion, chopped
3 cloves garlic, minced
1 1/2 c shredded carrots, I use the bagged shredded and run a knife through them
2 zucchini, diced
1/2 head cabbage, diced
1/2 bag frozen green beans
8 c chicken broth
2 cans italian flavored diced tomatoes
1 T italian seasoning
Spray a large pot with cooking spray. Add onion, garlic, and carrots and saute until soft. Add remaining ingredients and bring to a boil. Cover and let simmer for 20 minutes.
This is a recipe with endless possibilities. You can change up the soup just by changing the seasonings. Use mexican flavored tomatoes and cumin for a mexican inspired soup. You can also add beans, pasta, or any other veggie you can think of! You can also cook some cubed chicken or ground beef with the onion/carrot/garlic.
Monday, January 7, 2008
Big Beef and Veggie Burgers
Big Beef and Veggie Burgers
1 lb lean ground beef
1 zucchini
1 c mushrooms, I use portabellos
1 small onion
2 cloves garlic
1 jalapeno (seeded if you don't like the spice)
1 teaspoon dill
1 tablespoon seasoned salt
1 tablespoon worcestershire sauce
Process zucchini, mushrooms, onion, garlic, and jalapenos in a food processor. I process until the consistency of pesto. Mix ground beef, veggie mixture, and remaining ingredients in a bowl. Form into 4 big patties. Cook immediately. If you wait, the juice will start to come out of the squash and mushrooms and you will have a soupy mess!
These can be grilled, pan fried, or broiled. Just know that they are a little on the fragile side. If you grill them, use care when flipping them over b/c they will be soft until fully done.
The best part is that all of your points are in the ground beef! These burgers were a huge hit!
1 lb lean ground beef
1 zucchini
1 c mushrooms, I use portabellos
1 small onion
2 cloves garlic
1 jalapeno (seeded if you don't like the spice)
1 teaspoon dill
1 tablespoon seasoned salt
1 tablespoon worcestershire sauce
Process zucchini, mushrooms, onion, garlic, and jalapenos in a food processor. I process until the consistency of pesto. Mix ground beef, veggie mixture, and remaining ingredients in a bowl. Form into 4 big patties. Cook immediately. If you wait, the juice will start to come out of the squash and mushrooms and you will have a soupy mess!
These can be grilled, pan fried, or broiled. Just know that they are a little on the fragile side. If you grill them, use care when flipping them over b/c they will be soft until fully done.
The best part is that all of your points are in the ground beef! These burgers were a huge hit!
Friday, January 4, 2008
Zesty Mexican Fish
Zesty Mexican Fish
2 4oz fillets of white fish (any fish should be fine, we used flounder)
1 T minced cilantro
1 T dijon mustard
1 T water
1/4 c seasoned breadcrumbs
2 T salsa
2 t grated parmesan cheese
Preheat oven to 350. Spray a baking dish with cooking spray.
Mix cilantro, mustard, and water in a bowl. Set aside. Place breadcrumbs on a plate and set aside. Dip fish in mustard mixture and then in breadcrumbs, coating all sides. Place in baking dish.
Top with salsa and grated cheese. Bake for 15 minutes or until fish flakes easily with a fork.
Note: This recipe will also work if you mix all of the toppings together and top the fish with it before baking. It also makes less mess that way!
2 4oz fillets of white fish (any fish should be fine, we used flounder)
1 T minced cilantro
1 T dijon mustard
1 T water
1/4 c seasoned breadcrumbs
2 T salsa
2 t grated parmesan cheese
Preheat oven to 350. Spray a baking dish with cooking spray.
Mix cilantro, mustard, and water in a bowl. Set aside. Place breadcrumbs on a plate and set aside. Dip fish in mustard mixture and then in breadcrumbs, coating all sides. Place in baking dish.
Top with salsa and grated cheese. Bake for 15 minutes or until fish flakes easily with a fork.
Note: This recipe will also work if you mix all of the toppings together and top the fish with it before baking. It also makes less mess that way!
Thursday, January 3, 2008
Product Kudos
First of all, I apologize dear blog for leaving you astray for a few months. We have been traveling up a storm...which leads to lots of eating out or eating things that don't require a lot of cooking.
So, for today, I'm going to start with a couple of product raves!
Just a big kudos for Trader Joe's. TJ Everything! Growing up in TX, and now living in AR, I've never gotten to experience the joy of TJ's. While visiting a friend in AZ a couple of years ago, I did get the chance to step foot in one. Well, being in GA over the holidays, I got to go TWICE! The big purchases 2 cases of Two Buck Chuck and cans of black bean and lentil soups. Yum. If you live near a TJ's, do yourself a favor and shop there often!
Next, upon visiting Jason's Deli a few weeks ago, I scoped out a new cracker. An organic flatbread covered in seedy goodness. Well, I was very pleased to be perusing The Fresh Market today and saw Dr. Kracker Crackers! They are low point and come in all kinds of yummy flavors. And, if you can't find them in a store near you, you can order online!
Ok, recipes to come in the next couple of days. I did try a new one last night but it was not so great.
So, for today, I'm going to start with a couple of product raves!
Just a big kudos for Trader Joe's. TJ Everything! Growing up in TX, and now living in AR, I've never gotten to experience the joy of TJ's. While visiting a friend in AZ a couple of years ago, I did get the chance to step foot in one. Well, being in GA over the holidays, I got to go TWICE! The big purchases 2 cases of Two Buck Chuck and cans of black bean and lentil soups. Yum. If you live near a TJ's, do yourself a favor and shop there often!
Next, upon visiting Jason's Deli a few weeks ago, I scoped out a new cracker. An organic flatbread covered in seedy goodness. Well, I was very pleased to be perusing The Fresh Market today and saw Dr. Kracker Crackers! They are low point and come in all kinds of yummy flavors. And, if you can't find them in a store near you, you can order online!
Ok, recipes to come in the next couple of days. I did try a new one last night but it was not so great.
Wednesday, September 12, 2007
Hummus Stuffed Chicken
This is an adaptation from another RR recipe in October's issue. I made it a little healthier by omitting butter. I also garlic to the filling and used regular breadcrumbs instead of panko. It was good and even Bryan liked it. I was worried since he doesn't like hummus or spinach separately, but imagine my surprise when he liked them together!
Hummus Stuffed Chicken
Serves 2
Stuffing:
5 oz frozen chopped spinach, thawed and squeezed
2 tablespoons pine nuts, lightly toasted in pan, chopped
1/3 c hummus
1 clove garlic, pressed
1/8 teaspoon ground nutmeg
salt and pepper
Chicken:
2 boneless, skinless chicken breasts (4 oz each), pounded to 1/4 inch thickness
1/4 c flour, seasoned with salt and pepper to taste
1 egg, slightly beaten
1/3 c breadcrumbs
Preheat oven to 350. Combine stuffing ingredients. Season with salt and pepper to taste.
Place half of stuffing mixture on one side of each chicken breast. Fold over and secure with toothpicks. Set up an assembly line with the flour, then the egg, and finally the breadcrumbs. I do this on one long sheet of wax paper. I have a pile of flour, the egg in a bowl, and then a pile of breadcrumbs...this equals less dishes to clean up! I also set them up moving towards the pan on the stove...that way, once I'm done dipping in breadcrumbs, I can put them straight in the pan.
Heat pan over medium-high heat and spray with cooking spray. Dip the chicken packets into the flour and shake off the excess. Then dip in egg, followed by breadcrumbs. Put into pan and cook 3-4 minutes on each side. This helps the crust to brown up a little.
Transfer chicken to baking dish (sprayed with cooking spray) and put in oven for 10 minutes. Let rest for 5 minutes before serving.
Hummus Stuffed Chicken
Serves 2
Stuffing:
5 oz frozen chopped spinach, thawed and squeezed
2 tablespoons pine nuts, lightly toasted in pan, chopped
1/3 c hummus
1 clove garlic, pressed
1/8 teaspoon ground nutmeg
salt and pepper
Chicken:
2 boneless, skinless chicken breasts (4 oz each), pounded to 1/4 inch thickness
1/4 c flour, seasoned with salt and pepper to taste
1 egg, slightly beaten
1/3 c breadcrumbs
Preheat oven to 350. Combine stuffing ingredients. Season with salt and pepper to taste.
Place half of stuffing mixture on one side of each chicken breast. Fold over and secure with toothpicks. Set up an assembly line with the flour, then the egg, and finally the breadcrumbs. I do this on one long sheet of wax paper. I have a pile of flour, the egg in a bowl, and then a pile of breadcrumbs...this equals less dishes to clean up! I also set them up moving towards the pan on the stove...that way, once I'm done dipping in breadcrumbs, I can put them straight in the pan.
Heat pan over medium-high heat and spray with cooking spray. Dip the chicken packets into the flour and shake off the excess. Then dip in egg, followed by breadcrumbs. Put into pan and cook 3-4 minutes on each side. This helps the crust to brown up a little.
Transfer chicken to baking dish (sprayed with cooking spray) and put in oven for 10 minutes. Let rest for 5 minutes before serving.
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