Recipe 5 Easy Fish & Chips

Recipe #5 Jan 28, 2011 This is a quick and easy recipe for classic fish & chips. The recipe calls for haddock but I substituted trout fillets. I had clipped this recipe from a magazine and had it in my recipe binder. I thought it would be worth a try and it proved to be a hit. DH and DS really loved the fish, but the potatoes were my favorite. I served the fish & chips with baked beans and corn. I forgot to get pictures, so I'm using the one from the site-kraftrecipes.com. Easy Fish & Chips 2 large baking potatoes (1-1/2 lb.), each cut into 8 wedges 1/4 cup KRAFT Light Zesty Italian Dressing 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided 4 haddock fillets (1 lb.) 1/4 cup MIRACLE WHIP Light Dressing HEAT oven to 400°F. TOSS potatoes with Italian dressing, then 1/4 cup coating mix. Spread onto large baking sheet sprayed with cooking spray. Bake 20 min. MEANWHILE, spread remaining coating mix onto large plate. Spread fish with MIRACLE WHIP; press, dressing-sides down, into coating mix. Repeat to coat other sides of fish. Place on rack of broiler pan. ADD fish to oven with potatoes. Bake 15 min. or until fish flakes easily with fork and potatoes are tender.

Recipe 4 Chicken Satay

Recipe #4 Jan 21, 2011 Amazon.com Review The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids’ foods to make family mealtime more delicious, more wholesome, and simpler than ever. In her bestselling book Deceptively Delicious, Jessica Seinfeld inspired millions of parents to improve their kids’ eating habits by giving everyday classics a nutritional boost with hidden vegetable purees. Now in Double Delicious!, she’s turned her attention to the whole family. Here are more of her easy, imaginative recipes that use the power of purees to make everything healthier, from a hearty Turkey Meatloaf to an irresistible Tiramisu. Again, she’s raised the bar nutritionally and eliminated unnecessary sugar and fat, boosted fiber and nutrients, and cut way back on sodium to bring us more healthful food with fantastic flavor.



My Mom bought Jessica Seinfeld's cookbook "Double Delicious". After looking through it and seeing many recipes I'd like to try, I decided to start off with Chicken Satay. This recipe called for sweet potato puree to be added to the sauce. I decided to do a whole batch of sweet potato puree to freeze for future recipes since I was going to all the trouble. This recipe is Thai inspired-a peanutty dipping sauce to serve with the chicken skewers. We all loved it, except youngest DS who didn't care for the dipping sauce, only the chicken, which he dipped in ranch dressing-of course We give this recipe an A, for both taste and easy to prepare. I served this chicken dish with Sauted' Cabbage (a Barefoot Contessa recipe). Yummy! CHICKEN SATAY INGREDIENTS Sauce: 1 clove garlic 1/4 cup lite coconut milk (I used cream of coconut) 1/4 cup sweet potato puree 3 T. peanut butter 2 T. soy sauce 2 T. lime juice Skewers: 1-1/2 boneless, skinless chicken breast 1/2 t. salt 1/2 t. garlic powder 1/4 t. pepper 1/4 t. paprika 2 T. olive oil Skewers 1. Chop garlic; in food processor, mix together .remaining ingredients for sauce. Set aside. 2. Cut chicken into 1 inch wide strips and thread on skewers. Sprinkle with seasonings. 3. Warm olive oil in skillet. Cook chicken skewers 7-8 minutes on each side or until no longer pink. Transfer to platter & serve with dipping sauce.

Recipe 3 Pork Loin Roast w/ Barbecue Sauce

Recipe #3 Jan 15, 2011 My family loves anything bbq and one of DH favorite places to eat is Famous Dave's! I've always made bbq chiken, ribs, pork, etc. smothered in homemade saucy bbq sauce, but thought I'd try a more traditional recipe that has more of a vinegar based flavor. It was a HUGE hit!! I served it with baked potatoes and cole slaw the first day, then made sliders topped with our favorite bottled bbq sauce the second day. I found the recipe online, but failed to bookmark the site. We give this recipe an A+. Pork Loin Roast w/ Barbecue Sauce Ingredients: 1 pork loin roast (I used approx. 2-1/2- 3 lbs) 1/4 cup sugar 2 t. paprika 2 t. salt 1/2 t. pepper 1/2 t. garlic powder 1 t. onion powder ( 1 used 1 chopped onion instead) 1 T. worcestershire sauce 1/2 t. hot sauce 1/2 cup lemon juice 1 cup vinegar 1 cup water Place pork loin in roasting pan. In a medium saucepan, combine remaining ingredients and bring to a boil . Spoon half the sauce over pork, reserving the remaining sauce to baste later. Roast pork loin covered for 2-1/2 hrs in a 325 degree oven or until meat has an internal temperature of 160 degrees. Baste frequently with remaining sauce.

Recipe 2 Spicy Sweet & Sour Pork

Recipe #2 Jan 10, 2010 For week 2, I decided to try a new recipe for Sweet & Sour Pork. I've made several versions using chicken, but not pork. I found this recipe at myrecipes.com It came from Cooking Light magazine. It was very easy to make and was so good. A huge hit with my family. I will be using this recipe again. (I'd give it an A). Spicy Sweet & Sour Pork Ingredients 1/4 cup slivered almonds 1 lb. pork tenderloin, cut into cubes 2 T. cornstarch, divided 3 T. soy sauce, divided 1(8 oz.) pineapple chunks, undrained 1/4 cup vinegar 1/4 cup sugar 2 T. ketchup dash hot sauce (to taste) 1 T. canola oil 1 cup chopped onion 1 t. bottled minced ginger 1/2 t. bottled minced garlic 1 chopped bell pepper 1. Preheat oven to 400 degrees. Place almonds on baking sheet and heat for 4 mins. or until toasted. Set aside. 2. Combine pork, 1 T. corn starch, 1 T. soy sauce; toss well to coat. Drain pineapple, reserve juice. Whisk together: juice, 1 T. corn starch, 2 T. soy sauce, vinegar, sugar, ketchup, and hot sauce. 3. Heat a large non-stick skillet over medium-high heat. Add oil to pan, swirl to coat. Add pork, saute for 3 mins. Add onion, ginger, and garlic, saute 1 min. Stir in pineapple and bell pepper, saute 3 mins. Stir in vinegar mixture; bring to a boil and cook 1 min. stirring constantly. Serve over rice; top with toasted almonds.

Recipe 1 Shepherd's Pie

Recipe #1 Jan 07, 2011

The very first recipe I'm going to try is for Shepherd's Pie. I've heard several of my friends talk about it, and I've seen lots of different recipes for it, but I've never made it before or eaten it.

After searching online for what I thought might be a good recipe for Shepherd's Pie, I decided to try one from allrecipes.com . It was a bit time consuming, since it has a few steps. My family thought it was pretty good, but I don't think it is something I'll be making too often. (I'd give it a C+).

Shepherd's Pie

Ingredients

4 lg. potatoes-peeled and cubed

1 T. butter

1 T. finely chopped onion

1/4 cup shredded cheddar cheese

salt and pepper to taste

5 carrots-chopped

1 T. vegetable oil

1 chopped onion

1 lb. lean ground beef

2 T. flour

1 T. ketchup

3/4 cups beef broth

1/2 cup frozen peas

1/4 cup shedded cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook for about 15 minutes or until tender. Drain and mash. Add butter, 1 T. onion, and 1/4 cup cheese. Mix well and set aside.

2. Bring a large pot of salted water to a boil. Add carrots and cooked until tender. Drain and mash. Set aside. Preheat oven to 375 degrees.

3. Heat oil in large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Drain off any excess fat, then stir in flour and cook for 1 minute. Add ketchup and beef stock. Add frozen peas. Bring to a boil, reduce heat and simmer for 5 minutes.

4. Spread ground beef mixture in a deep pie plate or 2 qt. casserole dish. Spead a layer of mashed carrots next, then mashed potato mixture. Sprinkle with remaining cheese. Bake in preheated oven for 20 minutes or until golden brown.

A New Year......let's try something new!

It's a NEW YEAR!!! Welcome 2011!! I thought I'd kick off the New Year by trying a new recipe every week for the month of January. Recipes will come from a variety of cookbooks, food websites, or other blogs. This month is all about trying new things! After watching the movie Julie & Julia (one of my favorite movies), I was tempted to copy her goal of cooking every recipe from Julia Child's "Mastering the Art of French Cooking" in one year. I decided to start out small, by cooking a new recipe a week for one month. What a fun way to start the New Year!