Crispy Herbed Haddock

 

Crispy Herbed Haddock

(4 servings)

Ingredients:

1½ cups Panko Crumbs

¼ cup Fresh Parsley, chopped

¼ cup Fresh Dill, chopped

¼ cup Fresh Chives, chopped

½ cup All-Purpose Flour

2 large Fresh Eggs, beaten

4 portions (5-6 oz.) Haddock Filets

½ cup Canola Oil

Directions:

In an appropriate flat low-sided container, mix panko, parsley, dill and chives.  In similar containers, place flour in one and beaten eggs in another.  Dredge haddock in flour first, shaking off excess.  Than dip into the beaten eggs, letting excess drip off.  And finally into the panko mixture, pressing to coat evenly.  Heat oil in a large skillet over medium-high heat.  Add haddock pieces one at a time and cook for about 4 minutes per side or until crispy and flakes easily.  Serve with tartar sauce and your favorite side dishes.

Notes:              If you can’t find haddock for this recipe, you can always use cod.

Ideas for Future Efforts

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More Fish Dishes

I know for those not eating meat on Fridays of lent, it’s Good Friday this week.  I thought we could use a couple more fish recipes this week.  Fish is a healthy item to eat year-round.  You probably should be eating fish or seafood at least once or twice a week.

The recipes this week could use cod or haddock in them or another firm white fish.

We start off with “Crispy Herbed Haddock” on Wednesday.  This recipe calls for cooking in oil in a pan.  The recipe for Thursday is done in the oven and under the broiler.  The “Lemon-Herbed Crusted Cod” also includes vegetables with it.

I believe you will enjoy each of these recipes.  So “Happy Cooking” until next time and please help spread the link to others.  Thanks.

Grilled Cheese and Apple

 

Grilled Cheese and Apple

(2 servings)

Ingredients:

4 slices Bread (see note)

2 tbsp. Dijon Mustard

8 oz. Brie Cheese, rind removed

1 large Apple, your choice

2-3 tbsp. Mayonnaise

Directions:

Heat a large skillet over medium heat while you prepare the sandwiches.  Spread 2 slices of bread with mustard evenly.  Slice Brie into 4 equal slices and top mustard with a slice each.  Quarter apple, remove core cut into thin slices.  Evenly divide slices between the 2 bread slices with cheese.  Now top apple with remaining cheese slices and bread slices.  Now spread half the mayonnaise on the top of the 2 sandwiches.  Place in the hot skillet mayonnaise side down and spread remaining mayonnaise evenly over the bread tops.  Grill for 2-3 minutes or until golden brown.  Flip and repeat process until done.  Remove from skillet, slice diagonally and serve.

Notes:              You want to use some hardy bread for this sandwich.  Look for bread that is rectangular in shape (example 4”x7”).  Some good possibilities include whole wheat, 7-grain, 12-grain or some loaf from the bakery that needs to be sliced.

Notes:              This recipe can be doubled easily.

Notes:              Why mayonnaise instead of butter?  I have found that mayonnaise is much less greasy than butter.  It saves on your fingers and mess.  Once you try it, you won’t go back to butter.  It tastes great too.  

Ideas for Future Efforts

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Grilled Cheese with Blackberries

 

Grilled Cheese with Blackberries

(2 servings)

Ingredients:

4 slices Bread (see note)

2 tbsp. Blackberry Preserves

8 oz. Brie Cheese, rind removed

6 oz. Fresh Blackberries

2-3 tbsp. Mayonnaise

Directions:

Spread 2 slices of bread with pressure evenly.  Slice Brie into 4 equal slices and top pressure with a slice each.  Now evenly divide the fresh blackberries on the Brie.  Top with remaining 2 slices of Brie and the last 2 slices of bread.  Heat a large skillet over medium heat.  While pan is heating, spread half the mayonnaise on the top of the 2 sandwiches.  Place then mayonnaise side down in pan and spread remaining mayonnaise evenly over the 2 bread tops.  Grill 2-3 minutes or until golden brown before flipping.  Repeat process for this side, remove, slice in half diagonally and serve.

Notes:              You want to use some hardy bread for this sandwich.  Look for bread that is rectangular in shape (example 4”x7”).  Some good possibilities include whole wheat, 7-grain, 12-grain or some loaf from the bakery that needs to be sliced.

Notes:              This recipe can be doubled easily.  You can change up the fruit and/or the cheese too.  You want to use a pressure or jam and the appropriate fresh fruit.  With the cheese, you want to use something that is creamy and melts well.

Notes:              Why mayonnaise instead of butter?  I have found that mayonnaise is much less greasy than butter.  It saves on your fingers and mess.  Once you try it, you won’t go back to butter.  It tastes great too.

Ideas for Future Efforts

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Try a Little Fruit in a Grilled Cheese for Something Different

 I’ve never met anyone who doesn’t like a grilled cheese sandwich.  We were probably all raised on the simplest of grilled cheeses.  That being white bread and slices of American cheese (or Velveeta cheese).

Many of us had to have tomato soup served with the grilled cheese.  Brings back a lot of old memories of life from early childhood through college.

This week we’re looking at the classic sandwich in a different light.  For something a little different, we’re adding a little fruit to our grilled cheese.

So we start Wednesday with “Grilled Cheese with Blackberries” as a new twist.  Then on Thursday it’s “Grilled Cheese and Apple” for your consideration.

Besides trying the fruit, I have one more change for you to give a chance.  I want you to use “Mayonnaise” instead of butter or oil to grill the sandwiches.

You’re probably thinking I’m nuts.  But you are going to be surprised.  Using mayonnaise gives you a much less greasy sandwich to hold.  It also adds to the taste.

So humor me and give it a try.  You won’t go back to butter on any grilled sandwich in the future.

Remember, with a grilled cheese sandwich, you are only limited by your imagination.  Until next time, “Happy Cooking” and please help spread (no pun intended) the link for my food blog.

Lemony Chicken Bowls (GF)

 

Lemony Chicken Bowls (GF)

(6 servings)

Ingredients:

1 tbsp. Olive Oil

2-3 Carrots, cubed

½ large Yellow Onion, diced

2 cloves Fresh Garlic, minced

½ tsp. Crushed Red Pepper

6 cups Chicken Broth

¾ cup Cooked Rice

3 large Fresh Eggs

¼ cup Fresh Squeezed Lemon Juice

2 lb. Boneless Skinless Chicken (see note)

3 cups Baby Spinach, chopped

1 tsp. Kosher Salt

½ tsp. Black Pepper

3 tbsp. Fresh Dill, chopped 

Directions:

In a large Dutch oven over medium-high heat, warm oil.  Add carrot and onion and cook, stirring often until softened.  Next add garlic and crushed red pepper and cook until fragrant, about 1 minute.  Add broth and chicken, submerging chicken, and bring mixture to a boil.  Reduce to a simmer and cook until chicken is cooked through.  Remove chicken from pot, shred and return to pot.  Add rice to mixture and combine.  In a medium bowl, whisk eggs and lemon juice together until frothy.  Remove 1 cup of broth and gradually temper the egg mixture by adding broth slowly while whisking constantly.  Now pour egg mixture back into pot and combine well.  Serve by dividing mixture into 6 bowls and garnish with the chopped dill.

Notes:              The chicken can be breasts or thighs for this recipe.

Ideas for Future Efforts

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Chicken Stroganoff (GF)

 

Chicken Stroganoff (GF)

(4 servings)

Ingredients:

12-16 oz. Boneless Chicken

¾ cup Heavy Cream

3 tbsp. Cream Cheese, room temperature

2 tbsp. Unsalted Butter

¼ cup Onion, finely chopped

4 oz. White Mushrooms, halved

2-3 cloves Fresh Garlic, minced

2 tbsp. Ketchup

2 tsp. Yellow Mustard

1 tbsp. Gluten-Free Flour

to taste Salt and Black Pepper

½ cup Green Bell Pepper, finely chopped

Directions:

Start by cubing chicken into ½ inch cubes, season with salt and pepper before setting aside.  In a small bowl, mix heavy cream and creamed cheese together until smooth.  Set aside.  In a large skillet over medium heat, warm 1 tbsp. butter and add onions.  Cook until softened and lightly browned.  Add mushrooms and cook until tender.  Remove onions and mushrooms from pan and set aside.  Add remaining butter and warm.  Now add chicken and garlic, cooking 4-5 minutes or until lightly browned.  Cover pan and continue cooking 2-3 minutes or until chicken is tender.  Now add back the onion mixture and mix in ketchup and mustard.  Cook 2-3 minutes before adding the flour (GF).  Blend in well and remove from heat.  Let cool a couple of minutes and then add heavy cream mixture.  Stir continuously until well combined.  Season with salt and pepper to taste.  Return to heat and add green pepper.  Lower heat to medium-low and cook stirring until just before it comes to a boil.  Remove to a serving dish.  Serve this over rice or gluten-free pasta.

Notes:              This recipe can be easily doubled for a larger group.

Notes:              The boneless chicken can be breast or thighs.  Cooking time may vary a little based on which one you use in the recipe.

Ideas for Future Efforts

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Gluten-Free Chicken Dishes

 It’s another week for gluten-free recipes.  Something that many of you who need to be gluten-free don’t think about, is many regular gluten recipes can be adjusted to fit your needs 

This week I have two recipes that I found that contained gluten.  I do have to admit that these two examples were very easy to convert to gluten-free.

Wednesday’s recipe of “Chicken Stroganoff (GF)” only had to switch out regular flour for some gluten-free flour.

The “Lemony Chicken Bowls (GF)” for Thursday asked for orzo which has gluten.  I just subbed cooked rice for the orzo and the recipe is gluten-free.

So look at recipes you like or think you might and see if you can’t adjust it to make it gluten-free and not really effect the results.

Good luck trying and “Happy Cooking” until next time.  Be sure to help share the link here.  Thanks.