PANKO-CRUSTED COD

I made this several days ago, delicious and easy.  This recipe came from Hello Fresh online food delivery.   Followed their recipe instruction and it took me less than 25 minutes.  As long as you like to prepare your own dinner this was fun to make.  The result like dining in an expensive restaurant.

1 lime

1 shallot

4 oz grape tomatoes

6 oz green beans

1/2 cup quinoa

2 tablespoons mayonnaise

1 teaspoon wasabi

1/2 cup panko bread crumbs

12 oz cod

2 tablespoons butter

1 teaspoon oil

Preheat oven and cook quinoa: wash and dry all produce.

Preheat oven to 350 degrees.  In a small pot, bring 1 cup salted water to a boil.  Zest and halve lime.  cut one half into wedges.  Halve, peel, and finely chop shallot.  Halve tomatoes.  Trim green beans.  Add quinoa to boiling water, cover and reduce to a low simmer until tender and water is absorbed, 15-20 minutes.

Make wasabi aioli: Combine mayonnaise, 1/2 teaspoon lime zest, a squeeze of lime, and wasabi (careful, it is hot !)  in a small bowl.  Season with salt and pepper.  Transfer panko to a small bowl, and wipe out pan.

Cook cod:  Season cod on all sides with salt and pepper.  Spread top of each fillet with 1 teaspoon wasabi aioli.  Press panko into aioli to adhere.  Place crusted cod on a lightly oiled baking sheet, and cook until flaky and opaque, about 10 minutes.

Cook veggies:  Meanwhile, heat 1 tablespoon butter in same pan over medium heat.  Add shallots and green beans, and toss until shallots are softened,  3-4 minutes.  Add a splash of water to pan to steam through, 1-2 minutes.  Season with salt and pepper.

Plate:  Serve cod on a bed of veggies and quinoa.  Serve with remaining wasabi aioli and a wedge of lime. 

Enjoy !

Serve 2

Try this recipe if you like you can order their food service and receive $40 off first box.


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RECIPES FOR SUMMER GATHERINGS

        

PINEAPPLE-GLAZED CHICKEN WITH GRILLED FRUIT

I’ve tried this delicious chicken dish.  Served with grilled fruit and jasmine rice.   Perfect for  family gatherings.

Ingredients

4 split chicken breasts, bone in, skin on (approx. 4 lbs total)
Marinade
1 cup soy sauce,  1 cup brown sugar,  1 cup pineapple juice
Glaze
1 tablespoon minced garlic,  1 tablespoon minced ginger,  1 tablespoon soy sauce,  1,  12 oz jar pineapple apricot preserves,  1, 12 oz can orange-peach-mango concentrate,  1 tablespoon brown sugar
Combine marinade ingredients in large resealable plastic bag and add chicken.  Marinate chicken six hours or more, turning occasionally.  combine glaze ingredients in saucepan and simmer until slightly reduced and thickened, approx. 10 minutes.  Place chicken on grill over indirect heat, cover and cook 25 minutes until internal temperature reaches 165 degrees, turning often and glazing two to three times the last 10 minutes. (Glaze will burn rapidly if cooked over high heat.)
Grilling Tip: When grilling, have a hot area of the grill, (direct heat) for making and quick cooking foods, and a cooler area (indirect heat) for foods that require long cook times and glazing, such as this recipe.
Grilled Fruit: Use sliced pineapple, pitted peaches, sliced strawberries, pitted and peeled mango and peeled papaya, as desired.  Toss sliced fruit with a little sugar.  Grilled quickly until marked.
4 servings
Recipe source:  Chef Kim Cutts

Enjoy !

COCONUT   LAYER  CAKE

CAKE: 1 box (18.25 ounces) yellow cake mix,  1 cup water,  1/3 cup vegetable oil,  3 eggs,  1/3 cup canned cream of coconut,  1 teaspoon coconut extract

FILLING AND FROSTING:  4 teaspoon powdered egg whites, 1/4 cup plus 2 tablespoon warm water,  1/8 teaspoon salt,  1/2 cup superfine sugar,  1/2 teaspoon coconut extract,  1 jar ( 7 1/2 ounces) marshmallow creme, 2 cups sweetened shredded coconut, 1/4 cup prepared lemon curd

Cake:  Heat oven to 350F.  Coat 2 8-inch cake pans with nonstick cooking spray.  Line bottoms with waxed paper and spray again.
Blend cake mix, water, oil, eggs, cream of coconut and coconut extract in large bowl at low-speed until just moistened, about 30 seconds.  beat at medium speed for 2 minutes.  Divide batter between the prepared pans.
Bake in 350F oven for 35 minutes or until toothpick inserted in center of the cake comes out clean.  Allow to cool on a cooling rack for 15 minutes.  Turn cakes out and remove waxed paper.  Allow to cool completely.

Frosting in a large bowl, mix together powdered egg whites and 1/4 cup warm water and let stand for 5 minutes.  Add cream of tartar and salt.  Beat on medium high-speed until soft peaks form.  Gradually beat in the sugar.  Add coconut extract.  Beat in half of the marshmallow creme and 1 tablespoon of water.   Beat in remaining creme and 1 tablespoon water.  Beat to good spreading consistency, adding 1 or 2 tablespoons of water as needed.
Place 1 cake layer on a serving plate.  Spread with lemon curd.  top with second cake layer.  Generously frost top and sides of cake with frosting.  Press coconut onto sides and top of cake.  Refrigerate for 1 hour before serving.

Makes 12 servings


Enjoy !

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COUNTRY CAPTAIN CHICKEN

A delicious dish, I made this often.  To lower fat content, I used olive oil instead of bacon.   Serve with brown or white rice and green salad.

4 slices bacon
1 chicken cut in pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks celery, chopped
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups chopped tomatoes
2 teaspoons curry powder
1/2 teaspoon crushed thyme
1 cup chicken broth, heated
1/2 cup currants
1 tablespoon chopped parsley
1/2 cup toasted slivered almond
Hot cooked rice
Chutney

Saute bacon in dutch oven over medium heat until crisp.  Remove, drain on paper towel, crumble and reserve.

Add chicken to pan and cook, turning, about 15 minutes or until brown on all sides.  Sprinkle witih 1/2 teaspoon salt and pepper.  Remove chicken to warm platter.

Add celery, onion, green pepper and garlic to pan.  Stir fry about 5 minutes, or until onion is clear and lightly browned.  Add tomatoes, curry powder, thyme and remaining 1/2 teaspoon salt.  Bring to boil, reduce heat, cover and simmer about 10 minutes.

Place currants in small bowl.  Add hot chicken broth and let stand about 30 minutes until currants are plump.  Return chicken to pan, cover and cook about 20 minutes.  Add currants and broth and continue cooking, covered about 10 minutes or until chicken is tender.

Sprinkle with parsley, crumbled bacon, and toasted almonds.  Serve over rice accompanied with chutney.

Makes 4 servings

Enjoy !

CHOCOLATE BANANA BREAD

A delicious banana bread made with Bisquick flour.  Used a very ripe banana to have that banana taste.

1  1/3 cups mashed bananas (2 large)
3/4  cup sugar
1/4  cup milk
3     tablesoons vegetable oil
1/2 teaspoon vanilla
3    eggs
2  2/3 cups Original Bisquick flour
1/2 cup semisweet chocolate chips


Heat oven to 350F.
Grease bottom of 9x5x3 loaf pan.
Combine bananas, sugar, milk, oil, vanilla, and eggs in a bowl.
Stir in Bisquick  and chocolate chips. pour into pan.
Bake 50 to 60 minutes or until toothpick comes out clean.

Cool 10 minutes, remove from pan.

Enjoy!

TOMATO MARMALADE

If you have plenty of tomatoes from the garden this is a good way to make a marmalade.  Serve on toast, chicken, curry dishes, pork and beef.  For the lemon and orange I used organic, if not regular will do just fine. 

4 to 5 pound fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoon each cinnamon, allspice
3/4 teaspoon ground cloves
3 cups sugar

Rinsed, peel, coarsely chopped tomatoes to make 8 cups.

With vegetable peeler, carefully remove outer peel from orange and lemon, cut peel into jullienne strips.  Hold fruit over bowl to catch juice, cut and discared remaining peel and white membrane from orange and lemon, coarsely chopped fruit.

Place tomatoes, lemon, orange peels in a 5 quart pot.  Stir remaining ingredients.  Bring to a boil, simmer for about 2 hours uncovered until reduced to about 2 pints.  Stir occasionally to prevent sticking.  Prepare 4 half pint canning jars.  Place on lids.  Process in water bath for 10 minutes.

Enjoy !

Source:  Recipe link

CHICKEN CACCIATORE

A delicious dish I made so many times. I served with risotto sprinkle with fresh grated Parmesan cheese, green salad and a glass of wine.  If risotto is not your liking spaghetti or fetuccine as the recipe suggested.

2 pounds chicken breasts, legs and thighs
Flour
Salt and pepper

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced

1 large onion, chopped

1 large green pepper, seeded and chopped

1 canned whole pimiento, chopped

1 1-pound can whole tomatoes, drained and coarsely chopped

1 tablespoon tomato paste

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried

1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 cup dry red wine

2 cups sliced mushrooms

1/2 pound spaghetti or fettuccine, cooked and drained

Dredge chicken pieces in mixture of flour, salt and pepper. Melt butter with olive oil in large heavy skillet. Stir in garlic and cook briefly before adding chicken pieces. Brown chicken on one side, then turn meat and add onion and green pepper. Cook until chicken is browned and vegetables are tender. Stir in pimiento, tomatoes, tomato paste, oregano, marjoram, thyme and wine. Season to taste with salt and pepper. Cover and simmer over low heat 45 minutes. Add mushrooms and simmer about 30 minutes longer, until chicken is very tender. Served with hot spaghetti. Sprinkle with Parmesan cheese if desired.

Makes 4 to 6 servings

ENGAGEMENT CHICKEN

I was intrigued with the title of the recipe, "Engagement Chicken". The author wrote, a fashion editor gave this recipe to her assistant who made the chicken for her boyfriend, who, a month later, asked her to marry him. "It's a meal your wife would make. It got me thinking", says her boyfriend, who now has three children with the assistant. Detail of the simple dish passed from assistant to assistant like a culinary chain letter. When the fashion editor heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken.
For me is to late, I am married, nevertheless I made the roast chicken, it is delicious and we celebrated last year our 26th wedding anniversary
Try the recipe, give it to a friend and who knows .............  wedding bells in the horizon.


ENGAGEMENT CHICKEN

(adapted from Marcella Hazan's More Classic Italian Cooking)


1 whole chicken (approx.3 pounds)

2 medium Lemons

Fresh Lemon juice (1/2 cup)

Kosher of sea salt

Ground black pepper


Place rack in upper third of oven and preheat to 400F. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (tip: If lemons are hard, roll on countertop with your palm to get juices flowing.)
Place the bird breast-side down on rack in a roasting pan, lower heat to 350F and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

Test for doneness, a meat thermometer inserted in the thigh should read 180F, or juices should run clear when chicken is pricked with a fork. continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
Keep it simple. I served the roast chicken with steamed new potatoes, toss with fresh parsley from my herb garden. Boiled green beans, sliced carrots and steamed asparagus, cut tough ends, mix the vegetables then top with butter. Delicious.
If you want to serve with a glass of wine, Gallo of Sonoma is a good choice, smooth with a touch of citrus or your favorite wine.
Bon Appetite!

WHITE BEAN ENCHILADAS

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

1. Preheat oven to 350 F.
2. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray. repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)

BANANA BREAD

Moist, delicious, sweet with a strong banana taste. Use a very over ripe bananas to have this delectable taste.

2 cups all purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spices
1 stick unsalted butter, room temperature
1/4 cup coconut milk
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
4 very ripe bananas mashed

Preheat oven to 350F. coat a standard loaf pan with cooking spray. In a medium bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spices. Set aside.

In another medium bowl, use an electric mixer to cream the butter, coconut milk, sugar and vanilla. Add the eggs, one at a time, mixing well between each.

Add the flour mixture and mix until just incorporated. Add the bananas; mix well. Transfer the batter to the loaf pan and bake until firm and a toothpick inserted in the center comes out clean, about 1 hour.
Let cool completely in the pan.

Enjoy!