Lemon Pepper Cod

I didn't have this dinner planned. i did have a cod cakes planned but i didn't have half of the stuff i needed in the recipe so i just made this simple recipe. I've done a orange roughy recipe like this too.

1 cup fresh or dried bread crumbs
1/4 cup parsley, chopped
1 teaspoon lemon pepper, ground
1/2 teaspoon salt
24 ounces firm white fish fillets, fresh or frozen, thawed
2 tablespoons butter, melted
2 lemons, juiced

Preheat oven to 450°F.

In a bowl, combine bread crumbs, parsley, pepper and salt. Set aside.

Dip fish into melted butter and coat both sides with crumb mixture. Place on a baking sheet and bake until cooked through yet flaky to the fork, about 10 minutes. Sprinkle with lemon juice and serve. easy as that!

Jalapeño Shrimp Pasta

i found this yummy healthy seafood dish on sisters café i love their blog they have tons of yummy recipes! this isnt a saucy pasta dish which i love! 

12 oz frozen, uncooked shrimp in shells
6 – 8 oz dried pasta (i used smart taste)
2 Tb olive oil
1 or 2 fresh jalapeño chili peppers, finely chopped
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 c. chopped ripe tomatoes
½ c. finely shredded parmesan cheese

Thaw shrimp, if frozen, according to package directions. Peel and devein shrimp.  Cook pasta. In large skillet heat oil over medium-high heat. Add jalapeños, garlic, salt, and pepper; cook and stir one minute. Add shrimp; cook about 3 minutes more or until shrimp turns opaque. Stir in tomatoes; heat through. (Add a little more salt to taste.) Drain linguine; toss with shrimp mixture. Top with Parmesan cheese.
Variation: Add 3 Tb chopped fresh basil instead of the chili peppers. 

Cherry Streusel Danish

you know when you make something and it looks ugly and messy but its tastes so good? this is what happened with this lol. i found this on the Pillsbury site and some how mine didn't come out the same. i had a problem with closing the dough up around the filling i guess bc i got the reduced fat biscuits I'm not sure.

Streusel Topping
2 tablespoons granulated sugar
2 tablespoons  all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon  Butter

Danish-

3 oz cream cheese (from 8-oz package), softened
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 cup cherry pie filling
1/2 teaspoon almond extract
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
3 tablespoons Butter, melted

Icing
1 tablespoon cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons water

Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly.  toss and set aside

In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract

Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.

Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes

In small bowl, mix 1 tablespoon cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Stir in water, 1 teaspoon at a time, until icing is smooth and creamy. Place icing in small resealable food-storage plastic bag; cut small tip off 1 bottom corner of bag. Squeeze icing in zigzag pattern on tops of cooled Danish.

very messy!

Nutella Pop Tarts

ever since i made those blueberry lemon pop tarts i wanted to make another kind of pop tart and i love nutella! i found this on babble. they are made just like the other ones with a ready made pie crust.

1 package of refrigerated pie crust

Nutella

Glaze:

Nutella, melted

1. Preheat the oven to 400ºF.

2. Transfer the pie crusts to a lightly floured surface and cut it into 2×3 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.

3. Spoon about 2 teaspoons of nutella onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut out fun shapes in the second rectangle (i just poked holes on the top). fold over and  seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.

4. Drizzle the melted nutella over the warm pop tarts and serve up.

Yoda Oreos

so i finally bought those star wars cookie cutters i saw them last year at Williams-Sonoma. i didn't get them then bc i didn't think i would use them the way your suppose to I'm not into the iced cookies. but these are prefect if only i had some bantha milk (you only get this if you are a star wars fan).

i got the wonderful green tint from green tea powder you can find it in the Asian section at the grocery store. they didn't have it at mine so i ordered a 1oz tin on eBay. i think using green food colouring would make it him to green. i think i will also do the cookies without the filling they taste wonderful by themselves. when i saw this recipe on justJENN recipes i had to do them she did a whole star wars party i love it!

ingredients (cookie):
3 cups flour
1 teaspoon baking powder
pinch of salt
1 Tablespoon matcha (green tea powder)
2 teaspoons of lemon zest
1 cup butter, softened
1 cup sugar
1 egg

ingredients (filling):
1/2 cup butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract

how cute is he? i love Yoda!

In a medium bowl whisk together the flour, baking powder, salt, matcha and lemon zest. To me, the lemon just adds a little something, almost undetectable, yet adds so much flavor. Set aside.

In the bowl of an electric mixer beat the butter and sugar until combined. Add the egg.

Slowly add in the flour until it is incorporated. The dough will form quickly, and when it starts to pull away from the bowl.

 Split the dough into two and wrap in plastic wrap. Chill until you are ready to use.

Preheat your oven to 350 degrees. Prep baking sheets 

Start rolling out the dough.  Roll the dough to about 1/4 inch thick.

Use your cutter to cut out the shapes and transfer onto a baking sheet.Bake for 8-10 minutes

make icing In the bowl of an electric mixer, beat the butter while carefully adding the powdered sugar. Add the vanilla and beat until creamy.

Using a piping bag or a spatula, place the filling on the side of one cookie. Use another cookie to press on top and form your Yoda Oreo.

i bought the star wars plate set at pottery barn kids.

i could take photos of these all day!

Fiery "Fried" Chicken

hello all! we have been having some nasty weather here in Kansas so i took a few days off. tonight dish is a bake fiery chicken. i found the recipe on real simple site i love that magazine. you just coat the chicken and throw it in the oven! 

• 1 tablespoon chili-garlic sauce 
• 3 tablespoons pineapple juice
• 4 6-ounce boneless, skinless chicken breasts
• 3/4 cup bread crumbs
• 3 tablespoons canola oil
• kosher salt
• 
  

1. Heat oven to 450° F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat.
2. In a separate bowl, combine the bread crumbs, oil, and ½ teaspoon salt. One piece at a time, coat the chicken in the mixture and transfer to a baking sheet.
3. Bake until cooked through, 12 to 15 minutes.

Fried Zucchini Spaghetti

this past week i found this nifty site called stumbleupon! i know i've seen it before but never tried it. i am in love it just set it on food/cooking and i get a bunch of different recipe sites and ideas. i found this one which is from Gwyneth Paltrow's new cookbook called My Father's Daughter. 

i loved this dish since its not to heavy its a light parmesean olive oil sauce. of course i forgot to save a little bit of pasta water! i just used regular water instead.

1 box spaghetti

kosher salt

3 zucchini, sliced thick rounds ( i did zucchini ribbons)

1 tablespoon unbleached all-purpose flour

1/4 cup plus 2 tablespoons olive oil

1 cup finely grated Parmesan cheese

1/4 cup pasta water

Freshly ground black pepper

1/3 cup roughly chopped fresh basil

1. Cook the spaghetti in heavily salted water until just al dente. While it is cooking, toss the zucchini rounds with the flour in a large bowl. Heat 1/4 cup of olive oil in a large non-stick frying pan over high heat and add the zucchini in batches so that they fit in one single layer. Cook the zucchini, stirring and flipping occasionally, until the zucchini is browned and crispy. Remove the zucchini to a large plate and sprinkle with a large pinch of kosher salt.

2. In a small mixing bowl whisk together the Parmesan and remaining olive oil. Then add 1/4 cup of the pasta water to thin it out into a smooth, creamy sauce. Drain the spaghetti and toss it with the sauce, fried zucchini and basil. Top it with some extra cracked pepper and serve.

Baked Jalapeño Poppers

i was suppose to make these for cinco de mayo and totally forgot about them in the fridge! luckily they last a long time in there. i use to eat jalapeño poppers all the time of course not the heathly ones these are much better to eat only 61 calories per 2 poppers!

• 12 jalapeño peppers, sliced in half lengthwise
• 4.5 oz light cream cheese
• 5 medium scallions, green part only, sliced
• 2 oz shredded low fat sharp cheddar 
• 1/2 cup egg beaters or egg whites
• 1/2 cup panko
• 1/8 tsp garlic powder
• salt and fresh pepper
• spray oil

Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with cheese filling with a small spoon or spatula.

Dip peppers in egg beaters.

Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

Remove from oven and serve immediately. Serve hot.

Homemade Lemon and Blueberry Pop Tarts

everyone knows those nasty cardboard squares in boxes filled with processed crap. these aren't like that at all! these homemade tart are flakey and filled with fresh blueberries and lemon curd! i love lemon curd you can find it in the jelly aisle. these are easy for anyone since i used premade pie crusts also.

• 1 premade pie crust
• Lemon Curd
• Fresh blueberries, cut in half
• 1 egg, mixed well
• sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper

Place the pie crust on a lightly floured surface. Cut into four squares and roll the remaining dough out into another square if desired.

Spoon a bit of lemon curd on one side of the square, making sure not to go to the edges. Place some of the blueberry halves on top of the lemon curd. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges.

Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash.

Sprinkle each pop tart with the sugar. Place into the oven and bake for 15 minutes or until golden brown.

Remove from the oven and cool on a baking rack. Serve warm. 

California "Sushi" Rice Salad

this dish can be dinner or lunch. I've noticed the lighting is way better before 4pm so i probably will be doing my posts before 4pm which is weird but it works for my photos. while my husband was here we were talking about making our own sushi and i found this recipe last week on Pillsbury.com . i thought it sounded neat and i love California rolls too. 

2

cups uncooked regular long-grain white rice

1/3

cup rice vinegar (not seasoned)

1/4

cup sugar

1

teaspoon salt

2

teaspoons grated gingerroot

2

large cucumbers, seeded, chopped

2

medium carrots, finely shredded (1 cup)

8

medium green onions, sliced (1/2 cup)

2

packages (8 oz each) imitation crabmeat sticks, sliced

1

small avocado, pitted, peeled and thinly sliced

• 
  In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• 
  Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• 
  In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
  
  Serving (1 Serving)
  • Calories 310
  
  •