FISH BAKE

FISH BAKE
Harold Hocker (Pacific Yurts) gave me this recipe. We really liked it.  Used it to cook some Bass he had given me.

Sliced onions on bottom of pan

Place fish fillets

Mix together and put on top of fish:
1/2 cup sour cream
1/3 cup butter
2 T lemon juice

Sprinkle with cheese

Bake at 350 for 30-40 minutes

CRISPY CHICKEN

CRISPY RANCH CHICKEN
http://fabulesslyfrugal.com/2012/04/crispy-ranch-chicken.html
We all LOVED this!  Went perfect with smashed potatoes.  Jackson had a great idea that we could do this with fish as well.

• 8 boneless, skinless chicken breasts
• 2 c rice crispy cereal 
• 1 packet Ranch Dressing mix (or try 2 tsp. each of onion & garlic powder, plus salt & pepper)
• 3/4 c grated Parmesan
• 1/2 c melted butter (or try using 4 egg whites, beaten) I used 2 eggs
• flaxseed meal - approx 3 T
• 
  

Pour the cereal into a zip-lock bag and use a rolling pin to crush it a little bit, leaving some bigger pieces. Combine the cereal, Parmesan, and dressing mix. Dip chicken in the butter, then cover thoroughly in the dry mixture. Place chicken in an ungreased 9×13 baking dish and bake for 45 minutes at 350°, or until it is cooked through.

CRISPY CHICKEN

from Martha Stewart magazine

• 1 quart buttermilk
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons plus 2 teaspoons coarse salt
• 1 teaspoon ground pepper
• 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
• 4 cups crisp puffed-rice cereal

Directions

1. In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
2. Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

FISH

It is my goal this year (2011) to have fish once every week.

COATING FOR FISH:

first dip in milk

then dip in:

handful of Panko crumbs

handful of wheat bran

some shredded parmesan cheese

some pepper

CRACKER-COATED FRIED FISH

We liked this recipe. It was easy and fast to prepare.

Taste of Home Family Collection pg. 148

FISH AND VEGGIES PRIMAVERA

Scott and I liked, but not the kids so much. Jackson thought it was too spicy with the lemon juice.

Taste of Home Family Collection pg. 154

BAKED PARMESAN

We really liked this. Very easy. We had it with snapper. Used Fiber One cereal instead of corn flakes. taste of home 2009 Quick Cooking pg. 63.

PECAN CRUSTED TILAPIA

This is so yummy and easy. A family favorite (except for Jackson who doesn't like fish). Would love to try it on salmon. We had it with Thai Heavenly Pineapple Fried Rice.

4 Tilapia fillets (used Safeway frozen - that had been thawed)

2 T butter

1 1/2 T honey

2 T Dijon mustard (didn't add)

---

1/4 cup soft bread crumbs (used Panko)

1/4 cup finely chopped pecans

2 tsp finely chopped parsley (I probably had more)

---

lemon wedges and parsley for garnish, optional (didn't add)

Preheat oven to 450. Place tilapia in a lightly greased 9x13. Sprinkle with salt and pepper (I only did pepper). Melt butter and honey in microwave. Add mustard. Brush on fish (or just pour). Combine rest of ingredients. Spoon evenly over fish.

Bake for 8-10 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley, if desired.

ANOTHER WAY TO DO PECAN COATING:

1/2 cup finely chopped pecans

1/2 cup sweetened, flaked coconut

1 cup bread crumbs (use Panko)

Put above items on wax paper. Roll fish in mixture. Place fish in pan and top with remaining mixture.

GINGER HONEY GLAZED SALMON

We LOVED this!!! I especially liked cooking it on the stove - less clean up. Need to start at least 1/2 hour early. Came from an Albertsons pamphlet.

1/4 cup orange juice

1/4 cup reduced sodium soy sauce

2 T honey

1 T ginger, ground (I did about 1/2 this)

1 tsp garlic powder

1 green onion, chopped (forgot this)

1# salmon fillets

Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in a small bowl. Reserve 2 T of the marinade. Place salmon in a large resealable plastic bag or a glass dish. Add remaining marinade; turn to coat. Refrigerate 30 minutes.

Remove salmon from marinade. Discard any remaining marinade. Grill over medium-high heat 6-7 minutes per side or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Per Serving - Calories: 186, Fat: 6g, Carbohydrates: 8g, Cholesterol: 62mg, Sodium: 421mg, Fiber: 0, Protein: 25g (not sure why the sodium is so high in this???)

TARTER SAUCE

TARTER SAUCE

This would go good with the Poached Salmon or any fish. Found in 5th ward lemon cookbook pg. 79.

Combine and blend well:

1/4 c. chopped dill pickle

1/4 c. finely chopped onion

3/4 c. mayonnaise

This is how we like it:

1/2 c. chopped dill pickle

1/2 c. (or less) chopped onion

3/4 c. mayo

SALMON

POACHED SALMON

This doesn't sound very good, but we all really liked it (especially Abagail). Dan & Judi gave us some fresh salmon. Found recipe in the 5th ward lemon cookbook pg. 79.

4 salmon fillets or steaks

---

1 1/2 cups low sodium chicken stock (I used 2 cups=one can)

juice of 1/2 lemon

chopped dill (I used Pampered Chef dill seasoning)

1/2 cup white wine (can also use grapefruit juice, apple or pear juice, ginger ale or white grape juice)

salt, to taste (didn't add)

Place salmon in baking dish (used 8" pyrex). Barely cover with remaining ingredients. Poach in 425 oven for 20 minutes. Chill in liquid (not sure what this meant, I added about 5-10 ice cubes and waited for them to melt. I think it would taste good warm too). Remove to serving platter with spatula. Serve with tarter sauce (see posting).

SALMON

This was really good.

http://cuisinenie.blogspot.com/2011/02/salmon-with-pineapple-rice.html

I made this fast, delicious, easy meal in under 30 minutes. We love salmon and I used brown rice instead of white. We like brown better here at the Nielson home-healthier too!! I hope you enjoy-

1/4 cup packed light-brown sugar

1/4 cup olive oil

3 tablespoons soy sauce

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons dry white wine, or water

2 pounds salmon fillet

Lemon wedges, for serving

DIRECTIONS

Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

MEAL IDEAS

Manti Chicken (2nd McCleve Cookbook) -has to marinate overnight

http://cardoncooks.blogspot.com/2010/12/grilled-pineapple.html

Grilled Pineapple (don't add the cloves)

corn on the cob

Pioneer Woman potato salad
Dessert - Dole Whip 

---

Homemade Mac & Cheese

Homemade Meatballs - Pioneer Woman

Green Beans or Green Salad or both

Oranges or some other fruit

Bread (optional)

-----

Rootinest, Tootinest Rice Casserole in the West - Cowboy Cookbook pg. 56

Yosemite Sam's Cranberry Chicken - Cowboy Cookbook pg. 151

Cottage Cheese

-----

On the Border Chilies Rellenos Casserole - Cowboy Cookbook pg. 164

Strait-Shootin' Spanish Rice - Cowboy Cookbook pg. 53

Chips & Salsa

Dessert - frozen blueberries or Sherbet Cups

-----

Judy's Dish - McCleve 2nd cookbook (one of Scott's favorites)

5 cup salad - Taylor or Pima Cookbook

----

Fish

Hot cabbage with tomatoes

Good bread warmed in oven and then dipped in balsamic vinegar/olive oil

---

Fish

potatoes - oven cooked or boiled with butter & herbs

salad

---

Pesto Pasta

Ranch covered Pork Chops

Applesauce with raisins

---

Aloha Chicken Kebabs pg. 95 Deceptively Delicious

Deviled Eggs pg. 99 Deceptively Delicious

Honey-Pineapple Sweet Potatoes pg. 145 taste of home 2009 Quick Cooking

---

Ginger Honey Glazed Salmon

Sweet & Crunchy Quinoa Salad

Homemade Wheat Bread w/jam or honey

Gouda Cheese

(Green salad would be good with it too)

---

Wild West Sizzlin' Chicken Tacos

Yellow Squash that has been pureed

BBQ Beans

Jello

---

Bacon and Mushroom Savory Pie - Friends Cookbook pg.68

Butternut Squash Casserole

Pears or Peaches
---
Spanaza (one of Scott's favorites) - made from scratch
Pretzel Salad - Pima cookbook (what Lisa Gray is famous for)
Green Salad, corn on the cob or green beans
---
Best-Ever Pot Roast - Cowboy Cookbook pg. 124 (everyone LOVED it)
mashed potatoes
green beans
biscuits
UPDATE: with leftover make pot roast soup - yum!  (see post)

---

Hamburger Soup - McCleve 2nd edition

crackers

green salad
Dessert - Carrot Cake
---
CINCO de MAYO 2012
fresh tortillas from Broulims
tortilla chips & doritos
lettuce, cheese, tomatoes, salsa, sour cream
Cafe Rio pork
Cafe Rio lime rice
black beans (from a can - used S&W family collection)
Avacado Salsa
Tres Leches (Pioneer Woman) would be a good dessert
---
Crispy Ranch Chicken
Smashed Potatoes
Broccoli or green salad would be good
Jello Salad (had peach - Taylor cookbook - but any would be good)
7-UP Biscuits (meant to make, but forgot)
---
END OF SCHOOL/SUMMER KICK-OFF 2012
read in a magazine about a family that went out for all you can eat pancakes the last day of school to talk about what they want to do during the summer.  Instead of going out - we made the following meal.  It was really good and fun to talk about what we want to do during the summer.  Also went over a weekly calendar and what chores the kids would have.  Printed it out and put on wall.
Bacon
Hearty Brunch Potatoes - Taste of Home Family Collection pg. 41
Pumpkin Pancakes with nutella or buttermilk syrup
Apricot Cheese Kugel - Taste of Home Family Collection pg 221
fruit salad (apricots, strawberries, frozen blueberries & blackberries)
---
pork chops
corn on the cob
7-up biscuits (or cheddar biscuits)
tomato/cucumber salad (marinated in dry italian dressing)
---
Cafe Rio pork (made cheese crisp and put in bowl with rice, beans, lettuce and tomatoes. Topped with sour cream and guac)
Brazilian lemonade
2nd night - made a little burrito and as a side had Citrus-Mango Slaw
---
Party Chicken
beans (Bush)
tomato, cucumber, bell pepper salad
Brazilian lemonade
homemade bread
---
my kids had 2nds in everything - perfect summer meal!!!
Mandarin Glazed Beets - 2006 Taste of Home pg. 141
Susan's Broccoli Salad - Cowboy Cookbook
Cheese Crisp
---
Nachos - 2009 Quick Cooking tasteofhome pg. 282 (makes a lot - lasted about 5 meals)
chips
any kind of veggies (we had corn/pea/green bean mixture)
or any kind of fruit
---
Chinese Dinner - McCleve 2nd edition pg. 105
Egg Rolls - dip in sweet & sour sauce (Abagail especially liked)
Beef or Chicken Stir-Fry (we did chicken)
Rice
---
Ham
cranberry bread with cream cheese (butter good too)
homemade creamed corn
perfect potatoes au gratin
fruit (we had pumelos)
----
Hearty Brunch Potatoes
Orange Julius
Coconut Bread, Strata, french toast/pancakes or eggs
----
French Dip Sandwiches
Chips
Fresh Veggies
S'more cupcakes
---
Homemade soup bowls
Loaded broccoli cheese and bacon soup