4 (4 ounces) pollock fillets
1 lemon zested and juiced
2 teaspoon olive oil
1/4 cup chopped unsalted cashews
1/4 cup crushed cornflakes
1 teaspoon no salt added garlic herb seasoning
The oven should ve preheated to 450 degrees a rimmed baking sheet should be sprayed with nonstick cooking spray.
The fillets should be pit on baking sheet. The should be coated with nonstick cooking spray drizzle w ith lemon juice and oil. Set aside
Cashews, cornflakes, lemon zest and seasoning should be combined in a small bowl. Mix well. This spreads evenly over top of fillets, gently pressing to adhere.
Bakev10-12 minutes until the crust is golden brown and flakes eaily withva fork. Put fish on platter and serve.
Thursday, August 28, 2014
Chicken and garden vegetables
1Reynolds Hot bags foil bag large size
1 Tablespoon flour
2 Tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 skinless , boneless chicken breast halves
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes cut into wedges
1/3 cup shredded Parmesan cheese
If using grill preheat to medium high or oven to 450 degrees. Foil bag should be opened.
Combine flour and water, pour inside foil bag. The basil should be combined, seasoned salt and pepper. Arrange chicken in foil bag in even layer. Sprinkle half of seasonings over chicken. Place vegetables in foil bag, sprinkle with remaining seasonings.
To seal double fold open end of foil bag. Place the the foil pan in a 1 inch deep pan. To cook, skide foil bag onto grill, or leave foil bag in supporting pan v and place in oven . Grill20-25 mibutes in covered grill or bake 40-45 minutes in supporting pan in oven
Source Reynolds wrap kitchens!
1 Tablespoon flour
2 Tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 skinless , boneless chicken breast halves
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes cut into wedges
1/3 cup shredded Parmesan cheese
If using grill preheat to medium high or oven to 450 degrees. Foil bag should be opened.
Combine flour and water, pour inside foil bag. The basil should be combined, seasoned salt and pepper. Arrange chicken in foil bag in even layer. Sprinkle half of seasonings over chicken. Place vegetables in foil bag, sprinkle with remaining seasonings.
To seal double fold open end of foil bag. Place the the foil pan in a 1 inch deep pan. To cook, skide foil bag onto grill, or leave foil bag in supporting pan v and place in oven . Grill20-25 mibutes in covered grill or bake 40-45 minutes in supporting pan in oven
Source Reynolds wrap kitchens!
Aji De Uchuvas a delicious Columbian recipe
3 1/2 ounces husked ground cherries
1/3 small white onion, chopped
7 Tablespoons water
6 Tablespoons sugar
7 Tablespoons Champagne Vinegar
3 1/2 Tablespoons olive oil
1/2 to 1 poblano pepper, chopped finely
1 teaspoon salt
In a food processor you should pulse together ground cherries, onion and water.
Combine the ingredients in food processor with the rest of the ingredients of the recipe in small pan and cook at low boil until sauce thickens, about 5 minutes..
Cool it then put in a refrigerator for about a month.after that toss it in the trash can.
Adapted from My Columbian Cocina (mycolumbiancocina)
1/3 small white onion, chopped
7 Tablespoons water
6 Tablespoons sugar
7 Tablespoons Champagne Vinegar
3 1/2 Tablespoons olive oil
1/2 to 1 poblano pepper, chopped finely
1 teaspoon salt
In a food processor you should pulse together ground cherries, onion and water.
Combine the ingredients in food processor with the rest of the ingredients of the recipe in small pan and cook at low boil until sauce thickens, about 5 minutes..
Cool it then put in a refrigerator for about a month.after that toss it in the trash can.
Adapted from My Columbian Cocina (mycolumbiancocina)
Saturday, August 2, 2014
Ginger Teriyaki chicken
3 pounds boneless skinless chicken thighs, cubed
2 packages (4.2 ounces each) ginger Teriyaki stir fry sauce, like Simply Asia
3 Tablespoons honey
2 Tablespoons cornstarch
1 bag (12 ounce) frozen broccoli florets thawed
Cubed chicken teriyaki sauce and honey should be combined in slow cooker. Cook on low 6-8 hours or high 3-4 hours , then add cornstarch mixed with with 2 Tablespoon cold water and the broccoli florets in the last 15 minutes of cooking Serve over rice
2 packages (4.2 ounces each) ginger Teriyaki stir fry sauce, like Simply Asia
3 Tablespoons honey
2 Tablespoons cornstarch
1 bag (12 ounce) frozen broccoli florets thawed
Cubed chicken teriyaki sauce and honey should be combined in slow cooker. Cook on low 6-8 hours or high 3-4 hours , then add cornstarch mixed with with 2 Tablespoon cold water and the broccoli florets in the last 15 minutes of cooking Serve over rice
poppy sesame clover rolls
2 Taablespoon olive oil
1/2 teaspoon garlic powder
1 pound frozen bread dough, thawed
1 teaspoon sesame seeds
1/2 poppy seeds
The oven should heat oven to 350 degrees.Combine olive oil and garlic powder.
Cut dough into 36 equal pieces roll each piece into a ball. 3 balls should be placed into each well of a greased 12 cup muffin pans.
Brush tops with garlic powder and oil mixture.sprinkle with sesame and poppy seeds . Bake 10 minutes or until golden . Serve warm if desired
1/2 teaspoon garlic powder
1 pound frozen bread dough, thawed
1 teaspoon sesame seeds
1/2 poppy seeds
The oven should heat oven to 350 degrees.Combine olive oil and garlic powder.
Cut dough into 36 equal pieces roll each piece into a ball. 3 balls should be placed into each well of a greased 12 cup muffin pans.
Brush tops with garlic powder and oil mixture.sprinkle with sesame and poppy seeds . Bake 10 minutes or until golden . Serve warm if desired
Italian Broccoli Tomato saute
4 cups broccoli florets
1/4 cup minced shallots
1 1/2 cups halved grape tomatoes
3 Tablespoons Prepared Italian dressing
1 Tablespoon fresh chopped oregano
Over medium high heat, cook broccoli florets and minced shallots in 1/4 inch water 5 minutes in large skillet, do this until water evaporates and the broccoli becomes crisp tender, constantly stirring.
The half of the tomatoes should be added , along with dressing and chopped oregano. Cook 3 minutes or until tomatoes are tender. Season with salt and pepper.
1/4 cup minced shallots
1 1/2 cups halved grape tomatoes
3 Tablespoons Prepared Italian dressing
1 Tablespoon fresh chopped oregano
Over medium high heat, cook broccoli florets and minced shallots in 1/4 inch water 5 minutes in large skillet, do this until water evaporates and the broccoli becomes crisp tender, constantly stirring.
The half of the tomatoes should be added , along with dressing and chopped oregano. Cook 3 minutes or until tomatoes are tender. Season with salt and pepper.
Apricot kissed roast pork
1/2 cup apricot preserves
3 Tablespoons assorted fresh herbs, like thyme, oregano, and parsley
2 Tablespoon Dijon mustard
1 boneless pork loin ( about 3 pounds)
3 Tablespoons Tuscan seasoning blend like McCormick
OVen is heated 400 degrees.
Apricot preserves, chopped fresh herbs and Dijon mustard should be combined in bowl.. the pork loin in a roasting pan on a rack.
Tuscan seasoning should be rubbed blend over pork loin., then these should should be lightly coated cooking spray. Roast 1 hour or until 160 degrees then brush on 1/2 mustard glaze during last 20 people cooking. It should sit 10 minute before slicing.
Skim and discard fat from pan drippings. In bowl , combine pan drippings and remaining mustard glaze heat if desired Serve sauce and pork.
3 Tablespoons assorted fresh herbs, like thyme, oregano, and parsley
2 Tablespoon Dijon mustard
1 boneless pork loin ( about 3 pounds)
3 Tablespoons Tuscan seasoning blend like McCormick
OVen is heated 400 degrees.
Apricot preserves, chopped fresh herbs and Dijon mustard should be combined in bowl.. the pork loin in a roasting pan on a rack.
Tuscan seasoning should be rubbed blend over pork loin., then these should should be lightly coated cooking spray. Roast 1 hour or until 160 degrees then brush on 1/2 mustard glaze during last 20 people cooking. It should sit 10 minute before slicing.
Skim and discard fat from pan drippings. In bowl , combine pan drippings and remaining mustard glaze heat if desired Serve sauce and pork.
Friday, August 1, 2014
Scampi with pasta
12 ounce linguine
3 Tablespoon butter, cut up
3 Tablespoon olive oil
4 teaspoons minced garlic
1 Pound, peeled, deveinef, extra large shrimp, thawed if frozen
1/4 cup chopped scallions
1/4 teaspoon each salt and pepper
2 Teaspoon grated lemon zest
1/4 cup each lemon huice and chopped parsley
The linguine should be boiled according to package directions.
Butter and oil should be heated until butter melts in a laarge skillet over medium heat.. Garlic should be added and cook 30 seconds.
The shrimp, scallions, salt and pepper should be added . Then frequently stirring cook about 5 minutes until shrimp turns pink. Removefrom heat, lemon . Zest and parsley stir in lemon juice.
Pasta should be drained then serve with shrimp.
3 Tablespoon butter, cut up
3 Tablespoon olive oil
4 teaspoons minced garlic
1 Pound, peeled, deveinef, extra large shrimp, thawed if frozen
1/4 cup chopped scallions
1/4 teaspoon each salt and pepper
2 Teaspoon grated lemon zest
1/4 cup each lemon huice and chopped parsley
The linguine should be boiled according to package directions.
Butter and oil should be heated until butter melts in a laarge skillet over medium heat.. Garlic should be added and cook 30 seconds.
The shrimp, scallions, salt and pepper should be added . Then frequently stirring cook about 5 minutes until shrimp turns pink. Removefrom heat, lemon . Zest and parsley stir in lemon juice.
Pasta should be drained then serve with shrimp.
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