For my husband's birthday, I fixed him this Parmesan Crusted Ocean Perch and he loved it. It was tender and crispy. Give this one a try!
Parmesan Crusted Ocean Perch
4 to 6 pieces of Ocean Perch (or your favorite fish)
1 cup all purpose flour
1 cup Panko bread crumbs
1/2 cup fresh parmesan cheese
1 Tbsp. ground pepper
1 Tbsp. sea salt
1 cup milk
3 Tbsp. real butter + 1 tsp. olive oil for frying
Bowl 1: flour, salt, pepper
Bowl 2: milk
Bowl 3: Panko bread crumbs, parmesan cheese
Set up your breading station with the bowls above. Add 3 Tbsp. butter and 1 tsp. olive oil to a skillet over medium/low heat. Dip fish in Bowl 1 flour mixture and coat both sides twice with the flour. Immediately dip fish into the milk in Bowl 2 and press down to wet both sides. Move on to Bowl 3 with the Panko bread crumbs and parmesan and press down the fish to coat each side well. You may have to flip it and coat it twice on each side.
Place gently into a skillet and fry until crispy on both sides. Be sure not to flip until the first side is completely done so that you do not lose your breading.
Serve & Enjoy!
It's no secret, I love Crab....it is my favorite seafood, about my favorite anything (other than Popcorn)....I love it! So, I was in my local grocery store the other day and found this vacuum sealed packet of crab claw meat. I brought it home and came up with this fabulous dish. My husband and I both loved it!
Crab Claw Pasta
1 pkg. Crab Claw meat from the refrigerator (seafood) section of your local grocer
1/2 pkg. small egg noodles boiled in 1 tsp. salt
3 Tbsp. real butter
1/2 cup evaporated milk
1 tsp. sea salt
1 Tbsp. ground pepper
Juice of one whole lemon
1 tsp. dill (optional)
Bring about 2 quarts of water to a boil and add 1 tsp. salt. Add pasta and boil until done. Drain completely.
Meanwhile, in a deep skillet, melt 3 Tbsp. real butter over low to medium heat. Add the crab claw meat. Saute' for about 5 minutes. Add 1/2 cup evaporated milk, lemon juice and seasonings. Stir well and then toss in the pasta. Cook for just long enough to combine all the ingredients (5 or 6 minutes).
Serve and Enjoy!
I normally do not like Guacamole, but once I started making it on my own, I found that I really liked it. I think you will love this.
Homemade Guacamole
4-5 ripe Avocados
1 can Rotel tomatoes with green chilies (drained)
3 large green onions, chopped
1 Tbsp. lemon juice
1 tsp. salt
1 tsp. pepper
1 or 2 Roma tomatoes, finely diced
Open and drain the can of Rotel tomatoes. Open and scoop out insides of the Avocados and place them in the food processor. Finely chop the green onions and add them to the food processor. Next, add lemon juice, salt and pepper. Pulse just enough to get mix and chop, but not pureed. Pour contents into a bowl and gently stir in the Roma tomatoes.
Serve with chips. Enjoy!
Who doesn't love mashed potatoes? The Havarti cheese in these mashed potatoes make them creamy and smooth and oh so delicious! Dill is one of my favorite herbs and the combination is divine.
Havarti & Dill Mashed Potatoes
6 medium potatoes, peeled and diced
1 cup Havarti cheese, shredded
1 Tbsp. dill
1 Tbsp. sea salt
1 Tbsp. ground pepper
1/4 to 1/2 cup evaporated milk (more or less)
1/4 stick real butter
Peel and cube potatoes. Place into a deep pot and cover with water just to over the top of the potatoes. Boil on high until they are fork tender, about 20 minutes. Be sure not to undercook your potatoes because that is why most people can't get them smooth and creamy.
Drain potatoes and place back in the pan. Add the butter immediately to the pan so it will start melting. Add salt, pepper and dill and stir in. Using a mixer, start mashing the potatoes, adding the evaporated milk a little at a time until they are completely smooth, but not runny. Stir in the Havarti cheese by hand.
Serve and Enjoy!
This little breakfast biscuits are made in a popover/muffin pan and so great to pop in your lunch bucket to take to work for a quick breakfast fix. Give them a try!
Cheesy Breakfast Biscuits
1 can Grand's biscuits
2 cups mozzarella cheese
1/2 lb. breakfast sausage, pre-cooked
2 eggs + 1 Tbsp. milk
1 tsp. salt
1 Tbsp. ground pepper
2 Tbsp. butter
Start by cooking the sausage and draining it completely on a paper towel. Beat the eggs and 1 Tbsp. of milk together and add the salt and pepper. Scramble the eggs in a pan with 2 Tbsp. butter.
Spray a deep popover or muffin pan with cooking spray (or grease lightly with butter). Press the biscuits into the pan and up the sides forming a cup. Ladle about 2 Tbsp. of sausage into each cup. Top with 2 Tbsp. of the scrambled eggs and then about 3 Tbsp. of the mozzarella cheese.
Bake at 350 degrees for about 18 to 20 minutes, or until the biscuits start to brown and the cheese is bubbly on top.
Enjoy!
This recipe is very tasty, especially if you are in the mood for seafood. It puts a different spin on flatbread. I buy flatbread from Walmart's deli area, which are very good, but you can use your favorite.
Seafood Flat Bread
1/2 pkg. small pre-cooked shrimp (deveined) with tails removed
1/2 cup imitation crab (minced in food processor)
1 cup mild cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp. dill
1/2 tsp. oregano
1 Tbsp. of a good Pesto
1 tsp. minced garlic
1 large Flatbread (of your choice)
Mix garlic and pesto together in a small cup. Spread top of flatbread with minced garlic and pesto. Spread the crab on top of the pesto. Remove tails from shrimp and chop into very tiny pieces and sprinkle on the crabmeat. Top with cheddar cheese. Sprinkle the oregano on next. Top with the mozzarella cheese and the finally add the dill.
Bake at 375 degrees for approximately 18 to 20 minutes or until cheese is bubbly and flatbread crust is starting to brown.
Serve and Enjoy!
These little French Toast sticks are filled with sausage and kids love them. I use Johnsville Turkey Sausage, which is absolutely delicious.
Sausage French Toast Sticks
6 Johnsonville Turkey Sausage links (or your favorite)
6 slices of white or wheat bread
4 large eggs
1/4 cup evaporated milk
1/2 tsp. cinnamon
3 to 4 Tbsp. real butter for frying
In a wide bowl, beat eggs, milk and cinnamon together. Lay out the pieces of bread and cut off the crusts. Using your hand, smash the bread down so that it is flat. Place a sausage link on one end and gently roll up the bread. Use your fingers to smash it together at the ends.
Dip the sausage/bread into the egg mixture, covering all sides. Melt real butter in a skillet and fry on all sides until browned.
Remove to drain on a paper towel.
Enjoy!
This recipe is one of those one-dish meals that your family will love. So will you, because it is so easy to make. (Well actually it takes 2 dishes because you have to prepare the meat in a skillet)...but you know what I mean!
Cheeseburger Round
1 pkg. Crescent Rolls
1 lb. ground beef (lean)
1/4 small onion, finely diced
1/4 bell pepper, finely diced
1 tsp. sea salt
1 Tbsp. ground pepper
1 tsp. Oregano
1/2 cup thinly sliced Velveeta cheese
In a large skillet, place ground beef, onion, bell pepper, salt, pepper and oregano. Cook over medium heat until meat is completely done. Drain well.
Spray a 9" round casserole dish with cooking spray. Place the crescent rolls around the inside of the dish so that the larger side of the triangles are in the bottom of the dish and the pointed ends are hanging over the sides. You should cross over the large parts so that they form a circle in the bottom of your dish.
Place ground beef on top of crescent roll ring and top with pieces of the Velveeta cheese. Bring the tops of the triangles up and over to meet in the middle to form almost a pie shape.
Bake at 350 degrees for approximately 15 minutes or until tops of the crescent rolls are browned.
Remove and Enjoy!
These brownies are so moist and delicious. A touch of fruit and a touch of spice with the Sassafras. The perfect Blondie!
Raspberry Sassafras Brownies
1/4 cup raspberries - chopped
1 Tbsp. Sassafras Tea extract (buy at a health food store)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup real butter, melted
1 c. sugar
1 egg, beaten
Glaze:
1/2 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla
Beat egg and mix with melted butter (making sure the butter is not hot when you mix then), and sugar. In a separate bowl, mix flour, baking powder, baking soda and salt. Mix with the wet ingredients a little at a time. Mix well and then gently stir in the raspberries. Bake at 350 degrees for approximately 20 to 25 minutes.
Remove from oven and cool approximately 20 minutes. For glaze, beat powdered sugar, milk and vanilla together. The glaze should be thin enough to pour over the brownies. Add more powdered sugar or milk as needed.
Cool completely and cut.
Enjoy!
These are a great and healthy snack for kids and adults alike. They are so easy to make.
Crispy WonTon Crackers
1/2 to 1 pkg. of WonTon Wrappers
Olive Oil cooking spray (or Olive Oil)
1 Tbsp. Sea Salt
1 Tbsp. Oregano
1 Tbsp. Basil
1 cup shredded mozzarella or parmesan cheese
Preheat oven to 400 degrees. Separate WonTons and cut them into fourths. Spray a cookie sheet with Olive Oil cooking spray and lay out WonTons. Spray the tops of the WonTons also. Mix Sea Salt, Oregano and Basil in a small bowl. Using your fingers, sprinkle the seasoning across the WonTons. Put a small fingerfull of cheese on top of each WonTon.
Bake at 400 degrees for about 8 to 10 minutes. Watch them carefully because they will burn quickly. Remove to a paper towel and continue with the next batch.
Play around with your favorite seasonings. You can use Sea Salt and Dill for a Dill Cracker, etc. Enjoy!
