Cajun Perch ~ Fish Friday



Cajun Perch is an easy & tasty way to cook your fish for dinner on Fish Friday.   I made this by following the same steps as I do when I make my Italian Bread Crumb Cod recipe ~  but with this flavor I use plain bread crumbs & then season both sides of the perch with a Cajun spice blend.  I make the skillet a bit hotter to get a good, quick sear on the crust & then I take the heat down to finish it off.  I give it a good spray with ~ I Can't Believe It's Not Butter Spray ~ before I dish it up.  

This seasoning would work with just about any kind of fish.  I made it with perch because that's what fish happened to be on sale ~ I'm nothing if not thrifty.  :)


Fresh Picked Sweet Corn ~ eating local, real local

Fresh Picked Sweet Corn~ Simply prepared.  Just boiled quickly & spread with butter ~ a little sprinkling of salt & pepper is all it needs.  Sometimes the simple things in life ~ and in the kitchen ~ are the best!

Living in a semi-rural area has its advantages.  We're still close (about 15 minutes) to all the things a larger town has to offer, while still having the advantages of living in a quiet, small town.  Take, for example, fresh summer veggies.  I've already posted about the Community Garden that is just up the road from us & how we can harvest from it whenever we like.  Now, I want to show you another cool thing that is just across the street & down a little ways from our house.  It's so close I can see it from my upstairs window...



One of our neighbors is a Gentleman-Farmer.  He & his family have a small crop of sweet corn that is producing the most amazingly tender, sweet corn I've ever had. It's such a treat to be able to know exactly where your food is coming from & how well it's cared for. 



Talk about a low carbon footprint, how about no footprint ~ except for a barefoot one... We've had the fresh picked corn delivered by the 'farmer's daughter', pulled in her wagon. We've walked over & bought it from the 'honor' table that's setup in front of the field.  Sometimes, we buy it 5 minutes after it's been picked & it's on the dinner table within the hour.  Talk about fast food!   J & I have even gone over & helped with the picking & shucking.  It's hard work pickin' corn & taking a break is all part of it.  :) 


I was going to do a bunch of posts on corn recipes, but to be honest, I like it best cooked simply.  This corn is so very sweet & tender, it seems a shame to do anything to it but give it a quick dunk in boiling water & then eat it on the cob, with a nice coating of butter & a little salt and pepper.  It's wonderful, just the way it is.  Why mess with perfection?


I'll come up with some fresh sweet corn recipes to share ~ but not today.  Today, I'm savoring the simple joy of eating simply prepared food, in our quiet, semi-rural Midwest town.  :)



Sausage Stuffed Jalapeño Poppers, Coconut Water Martini & Mocktails ~ It's Tropical Cocktail Time!



Labor Day Weekend is almost here & for me, that's the 'official' end of summer.  Summer begins & ends with holiday weekends ~ Memorial Day is the beginning of summer & Labor Day is the end of summer. 

Some of the things I always enjoy making during the summer are cool drinks that give off a tropical vibe ~ cocktails for the over 21 crowd, as well as ones that the kids can enjoy, too.  Coconut Water Martinis & Coconut Water Mocktails fall right into that category.  I also like to make easy to eat-with-your-fingers types of appetizers. (aka ~ hors d'oeuvres ~ if you're feeling a bit fancy & French :)  Of course, salsa is always high on my list ~ as well as jalapeño poppers.

My neighbors, Bill & Cheryl, shared some of their Sausage Stuffed Jalapeño Poppers with us not long ago & I just had to make some for myself.  My spin is baked in the oven, instead of cooked on the BBQ & I used lower fat ingredients, but the flavors are the same.  I just love this unusual flavor combo in the ever popular jalapeño popper!

Happy Labor Day Weekend!
Happy End of Summer!
Happy Tropical Cocktail Time ~ It's always 5 o'clock somewhere!


Baked Sausage Stuffed Jalapeño Poppers ~ Low-Fat
makes 12 tasty, spicy morsels

Ready to bake...

  • 6 large jalapeños ~ sliced in half length ways, seeds/veins removed
  • 4 oz low-fat or fat-free cream cheese
  • couple drops of liquid smoke ~ or more, to taste
  • 5 cooked turkey sausage breakfast links, crumbled
  • smoked paprika, for sprinkling


Preheat oven to 375F degrees.

Combine the cream cheese of choice with the liquid smoke until fully combined & creamy, taste & add more liquid smoke if desired.  Add the cooked & crumbled turkey sausage to the cream cheese & blend all together.

Spread the cream cheese mixture into the halved jalapeños, then sprinkle with smoked paprika. 

Bake on a parchment paper lined cookie sheet for 20-25 minutes, or until done.  Enjoy!

OPTIONAL VEGETARIAN VERSION ~ Just replace the turkey sausage with soy sausage



To see my other recipe for Low-Fat Baked Jalapeño Poppers ~ click here!


Coconut Water Martini
Coconut Water Martini ~ Ahhh, the taste of the tropics!


  • one shot    Malibu Coconut Rum
  • one shot    Vodka
  • one shot    Badia Coconut Water with Pulp
 How do I enjoy this tropical cocktail?  ~ Shaken, not stirred, of course!


Coconut Water Mocktail ~ perfect for everyone
Coconut Water Mocktail ~ Great for kids & grown-ups alike. For the simplest mocktail ever, pour well chilled coconut water over ice, into a pretty glass.

  • Badia Coconut Water with Pulp
  • Optional ~ a splash of ~ French Vanilla Coffee Creamer
  • ice

If you want a frozen version, pour the coconut water into the blender, add a couple of ice cubes & a splash of French Vanilla Coffee Creamer.  Whirl away until frosty.  Enjoy!

This canned coconut water is lightly sweet, has a nice coconut flavor & has bits of coconut pulp floating around in it.  It's amazingly good!   I find this brand (Badia) over in the ethnic Mexican food section of my market.   This stuff is hands down my favorite sweetened drink in a can!   :)


Salsa
JR's Tex-Mex RO*TEL Salsa ~ Just had to share this salsa again.  It's so freakin' good & so simple to prepare.  It's perfect for a summer party or just 'cause you're in the mood for some good, traditional Mexican flavored salsa.  I just love it!  Check out the post ~ for the recipe.



Marinated Pork Tenderloin ~ perfect for easy & elegant dinners

Whole Oven Roasted Thai Marinated Pork Tenderloin ~ Getting pre-marinated pork tenderloin at the market takes all the hassle out of making this tender & low fat cut of meat.  There are many different marinated flavors to choose from ~ the hardest part is trying to decide what flavor you'd like to try.  :)


For an easy dinner that's simple to prepare, yet nice enough for company, I often turn to marinated pork tenderloins.  I purchase the pre-marinated ones at the store, but you could easily marinate it at home.  I like the convenience of having it already done for me, just one less thing to have to worry about on a busy night.  Sometimes I roast the entire tenderloin in the oven.  If I'm roasting it, I just follow the simple directions on the package for getting the tenderloin into the oven & in about the time it takes me to get all the side dishes ready, maybe help out with homework & maybe have a cup of tea ~ dinner is about ready to get on the table.  It's all pretty low-key, but it tastes like you went to a lot of trouble ~ I like it when something easy makes me look so good!  heehee


BBQ Mesquite Marinated Pork Tenderloin Medallions ~ I slice the raw tenderloin into 'medallions' for even quicker cooking.  Since they're sliced thin, it takes just a few minutes to cook.  If you have any leftover rice, combine it with some frozen mixed veg & you've got a simple side dish, add another veg & dinner is served.
 

Sometimes I slice the raw tenderloin into 'medallions' when I want dinner on the table even quicker.  I'll either cook them on the George Foreman Grill, or saute them in a skillet.  Dress it up for an elegant dinner or keep it simple for a weeknight meal, it's all good!  Any leftovers are perfect served the next day, either in ~ sandwiches at lunchtime or as a stir fry for dinner.  Not only is this a really easy cut of meat to cook (you can even grill it on the BBQ), it's tasty & really low in fat ~ no wonder I like this cut of meat so much!   :)


Leftover Pork Stir Fry ~ Grab some leftover marinated pork tenderloin, cut it into cubes & stir fry it with your favorite stir fry sauce, veggies and maybe even some chunks of tropical fruit.  Then serve it over rice & sprinkle with some nuts.  A quick & simple dinner for any night of the week. 


Grilled Tempeh & Veggies ~ Meatless Monday

Grilled Tempeh & Veggies ~ Using my George Foreman Grill makes for a quick & easy dinner for Meatless Monday.

I've mentioned before how much I love my George Foreman Grill.  It makes cooking for one, or two, super simple & quick.  One of the things I like to make on it is ~ Grilled Tempeh & Veggies.  I slice the tempeh into serving size portions, brush it with a little olive oil & sprinkle it with some spices ~ then I do the same thing for the veggies I'm going to serve with it.  All sorts of veggies get grilled, but green onions are a favorite of mine ~ they truly shine when cooked this way.  It only takes a few minutes to complete the cooking since the tempeh is already cooked, so you're really just heating it through. Cook the veg to your liking & you're ready to eat.  My favorite part of cooking on the George Foreman Grill is all those glorious grill marks on everything ~ YUM! 

You can change up the flavor of the meal by sprinkling on different spice blends or by adding your favorite sauce ~ poured over the grilled tempeh ~ right before serving.  Some of the sauces I like to add; BBQ, teriyaki, sweet & sour, chipotle ranch dressing & fresh salsa.  If you've got a George Foreman Grill, take it for a spin today & see how good ~ Meatless Monday ~ can be!  :)

Join the Movement!



Peanut Butter Oatmeal Raisin Breakfast Cookies ~ Kimberly's Version

Peanut Butter Oatmeal Raisin Breakfast Cookies ~ This breakfast cookie is sweetened with bananas, applesauce & raisins.  It's gets its high protein from ~ peanut butter, vanilla protein powder & egg.

Kimberly, (one of the readers of the blog) shared her tweaks to the original Peanut Butter Banana Oat Breakfast Cookies ~ recipe.   In her version she added an egg, raisins, cinnamon & baking powder ~ & she left out the extra nuts, butter extract & carob/chocolate chips.  Cool!  It sounded like such a neat spin, I just had to give it a try ~ so I made them today.  She turned the recipe into what I'm calling the ~ Peanut Butter Oatmeal Raisin Breakfast Cookies.  Her version is very good & just as easy to make as the original version.  We treated ourselves & 'frosted' some of the cookies with a few spreads that we like.  (I've got a picture down below showing all the different ones we tried out) 

Kimberly, thanks so much for sharing your version of the peanut butter breakfast cookie!  You ROCK!  :)

Updated 9/6/2012 ~ I worked up the nutritional info over at Calorie Count.com  ~~ CLICK HERE ~~ for the breakdown.


Peanut Butter Oatmeal Raisin Breakfast Cookies ~ Kimberly's Version
makes 16 - 24 cookies, depending on the size you like your cookies


  • 2 ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter
  • 1 egg, well beaten  
  • 2/3 cup unsweetened applesauce
  • 1 scoop vanilla protein powder 
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (or more, to taste)
  • 1/2 tsp baking powder
  • 1 1/2 cups quick oatmeal  ~ uncooked  
  • 1/4 - 1/3 cup raisins


Preheat heat oven to 350 degrees.

Mix, in a large bowl ~ mashed banana & peanut butter until completely combined.  Then add in the applesauce, beaten egg, vanilla protein powder, cinnamon & vanilla extract ~ mix again until all are completely combined.

Add in the oatmeal, raisins & baking powder to the banana mixture & combine.

Let dough rest for 10 minutes.  Dough will be 'thinner' than my other breakfast cookies ~ more like a really thick batter.

Drop cookie dough/really thick cookie batter ~ by spoonfuls ~ onto a parchment paper lined cookie sheet.  Shape the cookies into circles, the batter should stay where you put it, if it's just a tad too thin, add an extra tablespoon or two of oats.  The cookies should not spread when baking.

Bake cookies approx. 20-30 minutes, or until golden brown & done. (cooking time really depends on how big you make your cookies & if you like them a bit more soft in the middle)  Remove from oven when done & let rest on cookie sheet for 5 minutes, then move to cooling rack.  
 
Cool cookies completely, then store in a covered container. 

 **  For a special treat ~ check out some of the optional cookie 'frostings' below  :)  **

Enjoy! 



 ~ OPTIONAL ~ 

Today, as a special treat, we've been enjoying adding some flavored spreads to the tops of these breakfast cookies.  So far, we have 'frosted' the breakfast cookies with:
We all love having a 'special treat', every now & then.  Especially when it's eating a 'frosted' cookie!  



P.S. ~ I had some extra cookie dough/batter that wouldn't fit on the cookie sheet, so I cooked it like a pancake. One word ~ A W E S O M E !!!  I just topped it with some butter & skipped the syrup. I really enjoyed it.  I'll have to explore that avenue in the future.  :)    If you have some cookie dough/batter left over, why not give it a try, too ~ you might find you like it as much as I did.

 


~ Other NUT BUTTER / SEED BUTTER variations to consider for this breakfast cookie ~

For a different spin on these breakfast cookies, you could change up the Nut Butter or Seed Butter that you use.  You can purchase different kinds of nut/seed butters...  Or, you could make your own nut/seed butter, if you're so inclined.  (making my own homemade nut/seed butters recipes sounds intriguing,  I might be trying that out soon) ~ Some different kinds of butters that might be interesting to try in these cookies:



Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup ~ Whenever one of us gets sick, I like to make homemade chicken soup. I always like to save/freeze any chicken bones we have leftover after a meal ~ they're perfect for making soup with.  I like to add the bones to any saved chicken broth I might have in the freezer, simmer them together & that way I get a really rich & thick stock/broth.  I then remove the bones, skim off the fat & I then add some cut-up chicken meat & whatever veg is hanging around. Sometimes I'll add noodles, sometimes rice & sometimes just the veggies.  If I'm out of homemade broth I use Better Than Bouillon, it's my go-to for great soup flavor.  Chicken Soup ~  It always seems to help.  :)

This was the end of the first week back to school for J.  Summer is now 'over' & we are getting back into the school routine.  Everything went fine the first week ~ no missed school buses, no forgetting to set the alarm clock, no forgotten lunches ~ everything went according to plan.  But... this morning J woke up with a scratchy throat & the sniffles.  Darn!  Beginnings of a cold?  Sinus attack?  Time will tell... but, every year he gets a cold at the beginning of school, so I'm leaning towards cold, but the pollen count is high, too ~ so I'm just waiting to see.

Since it could go either way, I decided to make some Homemade Chicken Soup.  Now, I don't have a go-to 'recipe' for chicken soup ~ other than having chicken in it, it varies by what we have on hand in the fridge & who it is for.  If it's for J or Roy, it will be more simple ~ but if it's for me, it will be spicier & have more of a Mexican flair.  (did I ever mention I love Mexican food?! :)   Sometimes the chicken soup has rice instead of noodles; sometimes just carrots, celery & onions; sometimes additional veggies.  Anything in the veggie bin is fair game.  It's a comforting soup ~ no matter how I make it & we all enjoy it as we try to keep the sick bug away.

Here is a good, easy, basic homemade chicken soup recipe from Martha Stewart to get you started.  It's easy to add your own personal spin ~ be it with noodles, rice or just plain.  I usually lean towards noodles, since they're so fun to slurp ~ & J agrees.  :) 

  

Fresh Cucumber-Apple Juice



My friend, Luciane, told me about a simple fruit & veggie drink that she makes with her juicer ~ Fresh Cucumber-Apple Juice.  Her kids are just crazy about it AND it's as easy as can be to make ~ just cucumbers & apples.  Cool!  I was intrigued & decided to make it this morning for my breakfast drink.

I now know why she & her kids like this combo so much.  It's so light & refreshing, just perfect for these hot, end-of-summer days.  Cucumbers are plentiful right now, so this is the perfect time to try this in your kitchen.  Use your favorite variety of apples & if you can, organic would be a nice choice since you are juicing the cucumbers & apples with their skins on.  Whatever produce I throw in my juicer, I always give it a fruit & veggie wash 'bath' before juicing, just to make sure there is no 'produce wax' left on the skins.

Here's an interesting, little bit of info for you ~ a cucumber is technically a fruit & not a veggie.  Since the seed is enclosed inside the flesh & the cucumber develops from a flower, it's a fruit.  Ask a botanist  ~ it's a fruit.  Ask a cook ~ it's a veggie.  Who, knew?  Since I'm a cook, it's a veggie to me & always will be.  :)

Thanks for sharing your recipe, Luciane! 



Fresh Cucumber-Apple Juice
serves one ~ two



  • one cucumber ~ well washed
  • one apple ~ well washed  
Cut cucumber & apple into chunks that will fit into your juicer, shove the chunks down the chute & juice away.

Serve straight-up or over ice.

Optional ~ if you want it a tad sweeter, just add another apple down the juicer chute... or stir in a touch of honey or a sprinkle of stevia. 


Enjoy! 

Green Goodness Protein Smoothie


I love Bolthouse Farms fruit juice smoothies ~ especially when I can find them for a great deal at the market.  Green Goodness is my favorite & lucky me ~ I was at the right place, at the right time.  I bought out all of the large bottles that they had for ~ $1.49 ~ e a c h ~  BOOYAH!   Yeah, I love sales!!

I'm getting my healthy serving by drinking it ~ straight-up; mixed with iced green tea for a refreshing, deliciously lighter version; and my very favorite way to enjoy it ~ as a Green Goodness Protein Smoothie.  Now, I've gotta fess up, when Roy first saw my  green smoothie come out of the blender... he had a few choice descriptions for it.  I'll spare you the details ~ let's just say they were less than flattering ~ but once he tried it, he changed his mind.  Yes, it's an alarming shade of green, it's thick & sludgy (if you blend it properly that is! :) & looks vaguely reminiscent of pond scum.  All I have to say is  ~ Get over it!!  Close your eyes & be surprised by... the fruity, rich & thick, sweet & satisfying flavor ~ it is, in a word ~ Excellent! 

For me, my Green Goodness Protein Smoothie is best enjoyed in my favorite Shrek glass.  The two green lovelies just seem to belong together, they were made for each other ~ a perfect match.  (I sure hope Princess Fiona won't mind :)  




Green Goodness Protein Smoothie
made with Bolthouse Farms Green Goodness Fruit Juice Smoothie
serves one

  • 1 cup of Bolthouse Farms ~ Green Goodness Fruit Juice Smoothie
  • 1/4 cup water (or milk, or soymilk ~ as you like)
  • 1 scoop of your favorite vanilla protein powder
  • 1/4 cup frozen banana slices
  • 6 ice cubes
Toss all ingredients into a blender & whirl away until smooth & frosty.

(if you want your smoothie really thick & gooey, just skip the 1/4 cup water - Yeah, baby!)

Enjoy in your favorite glass!


Fresh Berries! Get 'em while they're still cheap!

Homemade Raspberry Vinegar ~ making your own flavored vinegar is so easy & it allows you to really get creative with different fruit/herb flavors.  Check out how easy it is to make raspberry vinegar ~ here.  The post has lots of pictures, recipes for using the raspberry vinegar, as well as gift tags to download.  How cool it that?  :) 


Our local markets have been competing against each other & have been having a lot of good sales in the produce department lately ~ featuring tons of different fruits.  Woo-hoo!

I've been buying many different kinds.  Besides enjoying the fruit simply cut-up or just eating them out of hand, here are some other ways we have been enjoying them...


Strawberry Tofu Mousse ~  It's so cool how tofu can transform into a mousse.  It's an easy non-dairy, lower fat way to enjoy a mousse... & did I already mention it's easy?  :)   Check out this simple recipe.


Easy No-Bake Blueberry Pie ~ I always like the sound of that, especially when the weather is REALLY hot, like it's been here for most of the summer.  Check out the simple recipe ~ here.


Fresh Raspberries ~ We love eating raspberries; plain, with a little sugar or sometimes I just pour a little fat-free half & half or French Vanilla coffee creamer over the berries. Yummy!


Strawberries Marinated in Madeira ~ such an easy & elegant way to serve strawberries for dessert.  Check out the recipe over at Downton Abbey Cooks.  If you're a fan of the TV show, you will LOVE Pamela's site.  It's awesome!


Hope everyone gets a chance to enjoy all of the great end-of-summer prices, too!  Cheers!


Stuffed Portobello Mushrooms ~ Italian Style ~ for Meatless Monday

Stuffed Portobello Mushrooms Italian Style ~ a quick and flavorful meal, full of rich Italian flavors, low carb, & depending on your choice of cheeses ~ low fat & low cal.  Perfect for Meatless Monday!
 
I love cooking with portobello mushrooms, there is something about that big, 'meaty' mushroom that I really enjoy.  Sometimes I slice them, then saute or grill.  Sometimes I bake them.  Today my 'shrooms, they got baked.  :)  This meal came together in minutes & cooked for just a bit more.  This big, tasty mushroom was on the table quickly & was devoured promptly.  I can always tell how good a meal is by how quiet it gets around the table when we are eating... and it was real quiet... until everyone asked (clamored) for seconds, that is.

A word to the wise ~ make enough for seconds.

P.S. ~ Do it the first time around.  It's so much quicker that way... about 20 minutes quicker.  :)


Stuffed Portobello Mushrooms ~ Italian Style



  • big portobello mushrooms ~ cleaned & ready to go ~ As many as you like & may I suggest at least 2 per person. You might as well save yourself the time & trouble & go ahead & make a lot.  It will save you having to start the second batch before you have even had the chance to finish your own 'shroom.  (somehow the cook always starts eating last around here :)  That way yours won't get cold & nobody will give you the stink eye.  Not that that happens around here or anything...  ;)
  • cottage cheese ~ regular, low-fat or fat-free ~ whatever floats your boat
  • cooked spinach ~ from fresh, frozen or canned, well drained
  • your favorite herbs & spices ~ some I like to use: Italian herb blend, basil, onion/garlic powder, oregano, smoked paprika, crushed red pepper flakes, salt, pepper
  •  shredded pizza cheese ~ buy the pre-shredded bagged kind or grate some of your favorite cheese(s)
  • Parmesan cheese ~ sprinkle liberally in, on & over the gloriously layered mushroom as you are assembling it & when serving it

Look at all that lovely, flavorful juice the mushroom makes while it bakes.  Anybody seen my fork??  :)


Preheat oven to 400F degrees.

Prep your baking sheet or cast iron skillet with cooking spray and/or foil.

Place the cleaned mushrooms ~ gill side up ~ on your baking sheet/cast iron skillet.

Assemble the stuffed mushroom in layers, starting with:
  1. jarred spaghetti sauce or tomato chutney ~ spread to the edges of the mushroom
  2. sprinkle all over with your choice of herbs & spices 
  3. cottage cheese ~ spread a good sized amount all over the sauce
  4. add a bit more sauce to the center of the mushroom & spread out about half way
  5. add the spinach in cool dollops or spread it around ~ as you like
  6. sprinkle a bit more herbs/spice ~ as you like
  7. top it all with the pizza cheese & Parmesan cheese ~ as much or as little as you like
Bake the mushrooms for approx. 15-20 minutes ~ until they are cooked through, the filling is beginning to bubble & the mushroom is giving off it's lovely juices.

Plate it up & pour any of the mushroom juices over the top & add additional cheeses ~ if desired.

Enjoy!



** This would be such an easy recipe to change up, just vary the 'stuffing' fillings ~ some to consider...

~ for a Mexican Style version use: salsa, Mexican spices/cilantro, cottage cheese, spinach & some smashed chili beans ~ top with sliced avocado, jalapenos & crushed tortilla chips when serving

~ for a Greek Style version use: fresh chopped tomatoes tossed in olive oil (or Greek salad dressing) & Greek spices/oregano, thin sliced/chopped zucchini, spinach, olives, sliced onions, Greek Yogurt & feta cheese ~ sprinkle with a hint of mint when serving

Join the Movement


Chicken Tenders with Marsala Glazed Mushrooms

We love mushrooms in this house ~ any kind, any size ~ & in just about every kind of meal.  One of my favorite ways to cook mushrooms is sauteed with a little wine.  When I want to cook with wine, I just choose one that suits my mood ~  white, red, Marsala, Madeira, Vermouth, Port or Sherry ~ and/or my recipe.  Before you get concerned, just let me say ~ I don't have a drinking problem, I have a cooking problem ~ and I like to tinker in the kitchen.  :)   A well stocked liquor cabinet is just part of my kitchen arsenal & since fortified wines last a long time, I always have some handy.  The red & white wines don't keep well once opened, so I usually only use those wines if we are also going to enjoy the rest of the bottle with dinner.  (OK, and maybe a glass of wine before dinner, while doing the cooking :)

This time I was surfing the net, looking for a recipe to use my Marsala wine in.  I came across this recipe for Marsala Glazed Mushrooms & just had to give it a try.  Just let me say ~ It Is Awesome!  The recipe is straight forward, easy & pretty quick.  For this meal I paired the glazed mushrooms with chicken tenders & steamed veggies.  These tasty mushrooms would also be great with steak, turned into an upscale vegetarian mushroom quesadilla, served along side a pork tenderloin, stuffed into an omelet, terrific over tofu & especially when piled high on a burger.  I think they would turn a regular hamburger into a gourmet mushroom burger ~ for hardly any extra effort at all.  With so many different ways to enjoy the wine glazed mushrooms, no wonder we all love mushrooms so much around here!

Meyer Lemon and Almond Cake

Meyer Lemon and Almond Cake ~ a simple, wheat-free cake that's made with almond flour & includes whole, pureed Meyer lemons.  It's perfect with tea or coffee & also as a dessert.

I bought a bag of Meyer lemons a while back and surfed around the net looking for interesting recipes to use them in.  I finally found this recipe, from 2008, that was posted by the Los Angeles Times & decided to give it a go.  Their recipe is an adapted version of Claudia Roden's orange-almond cake, from her cookbook ~ The New Book of Middle Eastern Food.  Roden's original recipe calls for two large oranges, but the LA Times version substituted Meyer lemons.

Meyer lemons ~ after simmering for two hours & just before pureeing...skins & all

The cake is flourless ~ it's made completely with almond flour & lots of eggs.  The recipe has an unusual method for incorporating the Meyer lemons into the cake ~ you simmer the lemons in a little bit of water for almost two (!) hours.  The lemons collapse & become very, very soft.  You give them a quick rinse (a hint I read about on one of the comments somewhere), and then puree them in the food processor ~ skins & all.  Into the almond flour batter the Meyer lemon puree goes.  After a turn in the oven, you've got a simple lemon cake, with a subtle lemon flavor & aroma ~ that quietly becomes addicting.  So, if you're ever looking for a cake recipe requiring few ingredients, as well as one that uses Meyer lemons, consider giving this unique Meyer Lemon and Almond Cake a try.  :) 

Pan Fried Italian Bread Crumb Cod ~ Fish Friday

Pan Fried Italian Bread Crumb Cod ~ a quick & flavorful way to cook fish.   Using Pam cooking spray & just a little oil help to keep it low fat.  

One of my favorite ways to cook fish is also one of the easiest.  I like to dredge fish in bread crumbs ~ Italian Spiced or Plain ~ (depending on my mood) and pan fry it in a little oil.  We always enjoy it & it's a quick meal to get on the table.  That's always a plus when you have hungry boys to feed!  While the fish is cooking, I'll steam some veggies & in about 20 minutes dinner is ready.  Almost quicker than takeout, too bad about the washing up though... heehee  :)

Pan Fried Italian Bread Crumb Cod

  • nice sized cod fillets, about 6 oz. each ~ as many as needed to feed your hungry crew ~  try to get them of equal width/thickness so they will all be done at the same time
  • 1/4 - 1/2 cup Italian Spiced bread crumbs ~ depends on how many fillets you are making, start will the smaller amount & add more bread crumbs if necessary (I hate to waste stuff :)
  • 1/3 - 1/2 cup cup milk, or maybe a bit more, depends on how many fillets you are making  (for briefly soaking the cod in ~ optional)
  • your favorite spices/herbs/blends, some I like to use ~ onion powder, garlic powder, smoked paprika, sweet paprika, basil
  • salt & pepper, to taste
  • cooking oil & Pam cooking spray
  • I Can't Believe It's Not Butter Spray ~ optional

Rinse cod & place fillets into a container & pour milk over the top.  Allow the fish to soak in the milk for about 10 minutes.  Discard any remaining milk after you are done soaking the fish in it. (if skipping the milk step, just rinse off the fish & get right to the next step)

When the fish is almost done soaking, heat up your skillet over a medium-hot heat.  Add Pam cooking spray & a little cooking oil just before adding the fish, you want the oil good & hot, but not so hot that it burns the coating on the fish.  I like to use both Pam & cooking oil, so that way I'm sure the fish won't stick.  Roll the oil around the pan before adding the fish, so you have good oil coverage.

Place the Italian Spiced bread crumbs in a flat bottomed container.  After 10 minutes, take the fish out of the milk & let some of the milk drip off & then dredge the fish in the bread crumbs, get both sides so it's completely covered in bread crumbs.  Sprinkle a little spice(s) on both sides ~ if desired.  (The beauty of using the Italian Spiced bread crumbs is that it's tasty enough to just use as is, no additional spices/salt are necessary.  It saves you from having to spice up the fish if you are  in a hurry or are just feeling a bit uninspired to play around with your spices :)

Add the bread crumb covered fish to the hot skillet & depending on the thickness of your fish, it usually takes about 5 minutes per side ~ or about 10 minutes total for both sides.  Shake the pan a little bit to help loosen the fish before flipping, that will help the coating to stick to the fish & not the pan.  :)

Fish will be opaque when done.  Depending on how hot your skillet is & how thick your fillet is, it may take more or less time.  If you are not familiar, with cooking fish, or want a refresher course ~ go here ~ to learn the basics.  :)

When fish is cooked all the way through, remove to a plate & spray with some I Can't Believe It's Not Butter Spray ~ optional.   Serve the cod with your favorite side dishes.  Enjoy!



Baby Cakes ~ Beth's Cake Creations ~ Guest Post


As promised, here is another installment of beautiful cakes that my friend, Beth, has decorated.  This time I wanted to showcase some of the adorable 'Baby Cakes' that she has done.

I just love the 'Peas in a Pod' theme on this baby shower cake.  Too cute!  I think this would be the perfect cake to have at your baby shower, especially if you where going to have twins.  It is almost too cute to eat...almost!

































I just love baby tootsie toes!  Whenever I see them, I just want to reach out & kiss them.  The baby 'Hang Ten' feet on this cake are just so cute!  This design really tweaks my fancy ~ I think it speaks to this former California Girl who really misses walking barefoot on the beach.  Besides, who dosn't love baby feet?  :)



Building Block Cakes ~ I  just love this idea! Using building blocks as stand alone cakes is a brilliant idea.  This type of cake is so clever & versatile.  Use any letters or symbols that you want to spell a name.  This would be such a fun cake for  ~ a birthday, for young or old alike ~ a baby shower ~ a preschool graduation ~ or any other occasion that you just want to make a little more fun.


























Hope you are enjoying seeing Beth's cakes as much as I am.  Some of the other cakes that are still to come ~ special occasions, holiday & my favorite ~ Steampunk!  Beth, it's so nice of you to share your photos on my blog.  ~ Thanks again, you ROCK!  :)




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