Crusted

It’s such a busy time right now with school out, new routines, packing, camping, travelling, visiting, swimming lessons, and so on. Summer holidays often seem busier than other times of the year, so I always find it nice and relaxing to retreat to the kitchen and bake something sweet. This blueberry pie was just the thing to bring a taste of summer to the table.The filling itself is easy enough.

With fish coated in fresh herbs, and asparagus on the side, this quick-and-easy dish is rich in nutrients and omega-3.Preparation Time 20 minutesCooking Time 15 minutesIngredients * 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives) * 2 tsp finely grated lemon rind * 6 (about 150g each) firm white fish fillets (such as ling or perch) * 3 bunches asparagus, woo

I have a big binder with tons of recipes that I've cut out from magazines. I keep them sorted by type, and my aim is to work through them all, some day. After I try them, I tear them out of the binder, and either write about them here or let them sink into that big black hole of distant memories, depending on how good they were. This one, I'm happy to report, was pretty good! The original used at

This is a seafood taco that is dressy enough to impress guests, unique enough to dazzle your foodie friends, and still fast enough to whip up when pressed for time (20 minutes or less from start to finish). There is no other way to say it: this is is absolutely the best thing I have made in a long time. It was unexpected bursts of fruit dancing through crisp and crunch and tangy spice. It was

Recipe:(adapted from Sale & Pepe, Serbian issue, March 2008)600 g very thin pork steaks1 large zucchini200 g smoked cheese60 g bread crumbszest of one lemon1/2 Tbsp oregano1 eggCut zucchini into thin wide ribbons and grill them a little. This is necessary so they become soft. Cut steaks and cheese into wide ribbons.Assemble the skewers: Take one meat ribbon, place one zucchini ribbon over, then cheese, zucchini and one more meat ribbon. Put on a skewer.Coating: Mix together bread crumbs, lemon zest and oregano. Beat egg. First, using a brush, coat skewers in egg, then in bread crumbs.Fry in oil, for about 5 minutes on both sides,or until meat is done, it depends on the thickness of steaks.Note: This is a part of Weekend Herb Blogging event hosted this week by Laurie Helen Constantino f

We come to the close of April and that means the end to the April Challenge. This was an interesting one and I think Allison is going to be pretty happy that I am not taking photos of depressing broken down things anymore. Today’s photo is of a building that I drive by daily. This [...]

I recently discovered that the fun thing about having your friends randomly stock your kitchen is that it simulates a sort of Iron Chef competition: what delicious food can I make by combining what is on hand? Inspired by what we found, this afternoon for lunch my husband and I put together five-spice sesame crusted pork chops with asparagus in spicy orange sauce on the side. Not only was this a

Deep-fried tofu has always been a favorite of mine - that firm, crispy outside protecting the soft, delicate inside. Needless to say it has always been something I choose at Asian restaurants, and something I make at home as a treat for myself.This time, I decided to make a slightly different variant on my usual fried tofu with a basic starch batter. I've been experimenting with almond meal a lot, and had a little (starch tainted) leftover from an experiment earlier in the day, so I whipped out my tofu and heated some oil!I really love the way this turned out - it's definitely not your average crispy tofu. The almond meal gives it a crumbly-like texture on the outside, but it doesn't crumble off the tofu like you'd expect. I should've made three packs and kept the rest for leftovers. This

Ingredients:flour seasoned with salt and pepper1/4 cup cream 35%1/4 cup white wine1 large egg, slightly beaten1 ripe pear, peeled and cut into slices2 walleye fillets (1/2 lb. each)2 Tbsp. butter2 Tbsp. minced scallion2 Tbsp. blue cheese 3/4 Cup finely chopped pecans3 cup all-purpose flour juice of 1/2 lemon Dredge walleye in flour then dip in egg and coat in pecans. Melt butter and sauté walleye 6 minutes on each side. Transfer fillets to a plate and cover to keep warm. Drain excess grease. Add scallions and pear. Cook 1 to 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over the fish.This is one of my most popular walleye recipe and most important, it only ta

1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein. FOR THE PESTO: 1 cup fresh basil leaves, tightly packed 1/4 cup toasted pine nuts or walnuts, chopped 2 cloves garlic, finely minced 1/2 cup EVOO (extra-virgin olive oil) 4 tablespoons grated Parmesan or Romano cheese FOR THE SHRIMP: 4 tablespoons unsalted [...]

3 Tbsp fresh lemon juice 1 Tbsp light brown sugar 2 tsp chili powder 1/2 tsp lemon zest 1/2tsp ground cumin 1/2 tsp table salt 1/4 tsp cayenne pepper 1lb scallops (sea scallops work best) Preheat broiler. Coat a large baking sheet with cooking spray. Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt, and cayenne in a small sauce pan. Set pan [...]

Ingredients :4 boneless, skinless chicken breasts4 egg whites1 Tbsp. cornstarchJuice of 1 lemon2 cups dry bread crumbsOne quarter cup fresh parsley, chopped2 tsp. kosher saltOne half tsp. ground pepper1 Tbsp. grated lemon zestOne third cup olive oilPound chicken breasts to one half inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saute in olive oil for several minutes on each side until chicken is fully cooked.Tips : Use egg white substitute. Sauteed SpinachIngredients :2 pounds fresh spinach, stems trimmed offOne quarter cup olive oil5 garlic cloves, mincedOne half tsp. red pepper flakesSalt and pepper to tasteBalsamic vinegarBring a large pot of boiling water to a boil and place spinach in boiling water to wilt (this only takes a few seconds). Remove from boiling water and place in a colander. In a

I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight. Ingredients for Crunchy Corn Relish: 1 tablespoon butter 1/4 cup water 4 ears corn, kernels cut from the cob 1/4 cup minced red peppers 1/4 cup minced green onions 2 tablespoons half-and-half S & P, to taste Ingredients for Southern Cornmeal-Crusted Catfish: 4 farm-raised catfish fillets 1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt 1/2 teaspoon hot sauce 1/2 cup cornmeal 2 tablespoons butter 1 tablespoon olive oil S & P, to taste What’s Next for Crunchy Corn Relish: In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. What’s Next for Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfis

Red Lobster's Dijon Crusted SalmonServing Size: 4Ingredients:4 boneless skinless salmon fillets - (8 oz ea)1 cup Asian panko crumbs or flakes1/4 cup Dijon mustard2 tablespoons melted butter2 tablespoons fresh chopped parsleyCooking Directions:Preheat oven to 450 degrees.Brush both sides of fish with melted butterand place in a shallow baking dish.Arrange so that fillets are not touching.Sprinkle lightly with seasoned salt and pepper.In a mixing bowl place mustard, crumbs, parsley, and melted butter.Mix well to evenly distribute butter and mustard.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.

Serving Size: 4Ingredients:4 halibut fillets - (8 oz ea)6 slices bacon1/2 cup Asian panko crumbs or flakes -- see * Note3 tablespoons melted margarine or butterSeasoned salt to tasteFreshly-ground black pepper to taste* Note: Panko is a type of light breading or coating that can be found in most Asian markets.Cooking Directions:Preheat oven to 450 degrees.Cook the bacon, then chop or crumble and set aside.Brush both sides of fish with melted butter and place in a shallow bakingdish.Arrange so that fillets are not touching.Sprinkle lightly with seasoned salt and pepper.In a mixing bowl place bacon pieces, crumbs, and melted butter.Mix well to evenly distribute butter.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.This recipe yields 4 servings.

I made these for lunch after we returned from our flight this morning. My friend Tristan requested them, and since we'd just received a fresh shipment of seafood goodness, I complied. I was so thrilled to have landed in "one piece" I would have complied to any request. For food, people! This is not that kind of a blog!I really enjoy oysters and this is one of my favorite ways to eat them. Sort of like homemade "fast food". Enjoy!Cornmeal-Crusted Oyster Burgers1/2 cup mayonaise1 lime (juice and zest of)2-3 tbsp chopped fresh cilantro1/2 tsp cayenne pepper, to taste1/2 cup cornmeal1/2 cup bread crumbspinch cayenne pepper1/2 tsp salt1/2 tsp black pepper1 cup all-purpose flour2 large eggs, beaten and mixed with 1/4 cup milk12 medium shucked oysters, about 2 1/2 lbsvegetable oil4 large burger buns4 lettuce leavessliced tomato and onion Combine the mayonnaise, lime juice and zest, cilantro and 1/2 tsp. cayenne pepper in a bowl. Cover and keep in the fridge until the oysters are cooked.Combi

2 tablespoons Parmesan cheese flavored bread crumbs 2 tablespoons chopped red bell pepper 2 tablespoons chopped yellow bell pepper 2 green onions, chopped 1/4 jalapeno pepper, seeded and minced 4 tablespoons butter, melted 1 (6 ounce) can crabmeat, drained and flaked 2 tablespoons shredded mozzarella cheese 4 (6 ounce) fillets grouper Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9×13 inch baking dish. Spread the crumb topping evenly over the fish. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking. yield: 4 Servings.

1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein. FOR THE PESTO: 1 cup fresh basil leaves, tightly packed 1/4 cup toasted pine nuts or walnuts, chopped 2 cloves garlic, finely minced 1/2 cup EVOO (extra-virgin olive oil) 4 tablespoons grated Parmesan or Romano cheese FOR THE SHRIMP: 4 tablespoons unsalted butter 4 tablespoons extra virgin olive oil 1/4 teaspoon red pepper flakes 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon dried oregano lemon-pepper to taste 1/2 cup dry white wine TO PREPARE THE PESTO: In a processor bowl combine Basil, nuts and garlic. Pulse until chopped well. With the motor running, drizzle in the olive oil. Place in a bowl and stir in the cheese. Set aside. TO PREPARE THE SHRIMP: In a large non-stick skillet, heat olive oil and butter until hot. Add shrimp, pepper flakes, Rosemary, oregano and a generous amount of lemon-pepper. Toss to coat shrimp. Add wine and cook 3 minutes. TO SERVE: Top shrimp

My apologies for not keeping up with you guys lately. I logged into my Google Reader today and it told me I had 100+ entries to read... And considering I probably have close to 100 blogs in my reader, I would guess that the entries available to me are much higher than the 100+. I promise I'll catch up! We revisited the cucumber soup tonight, but I added a porch chile and swapped out the basil

My Wines Direct features great recipes to augment their incredible wines. Enjoy this recipe for Coconut Curry Crusted Chicken to go along with the Osprey Glen Sauvignon Blanc. This mild and tropical tasting chicken is delicious hot or cold. It’s also great for a dinner party. As for the wine… Sauvignon Blanc is capable of a wide range of aromas, ranging from plump tropical fruits to the tart taste of grapefruit to a grassy minerality. Usually one of these dominates – New Zealand’s Sauvignons, for example, are renowned for their tanginess. The Osprey Glen is a rarity, striking a balance by bringing bits of all three personalities together. Notes of mango, lemon, and peach? Sure. The zing of passionfruit? Yep. A more subtle touch of stoniness to round it out? That, too. It’s medium-bodied and soft, with a clean finish. View Recipe at My Wines Direct

I printed this recipe in March, hopeful that I'd get to it eventually. I think that's about when I started giving tofu a chance, sneaking it into our meals. Thank goodness for this dinner. Between our breakfast, pizza and a churro from Costco for lunch, Maggie Moo ice cream in the afternoon... I'm sure you see where I'm going with this. Today was a classically bad-eating Saturday. (I did really

I should have used the flash on my camera; it would have given you a better idea of how brilliantly this salmon turned out. The heat from the grill seared the panko topping to a golden brown, and made the edges slightly crunchy and even crisper. Does this photo look better? Sorta…I guess. This is what was left after we demolitioned this yummy fillet of perfectly cooked salmon. For once, the spring winds gave us a reprieve and I was able to grill without having to constantly re-light the burners or fend off blowing debris into my food. I splurged a little and bought a perfectly marbled New York strip steak to share with my little carnivore so that we would have a peaceful meal; you know how he can be when it comes to FISH! I’m trying to kill him, you would think. So Surf ‘n Turf it was….never mind that salmon doesn’t always come under the heading of ‘Surf’. It worked for us. The recipe was from the October issue of Food and Wine. I recently

Serving Size: 4Ingredients:4 boneless skinless sea bass fillets - (8 oz ea)1 cup Asian panko crumb or flake1/4 cup blackened fish seasoning3 tablespoon melted butterCooking Directions: Preheat oven to 450 degrees.Brush both sides of fish with melted butter and place in a shallow baking dish. Arrange so that fillets are not touching.In a mixing bowl place blackening seasoning, crumbs, and melted butter.Mix well to evenly distribute butter.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.

Serving Size: 4Ingredients:4 boneless skinless sea bass fillets - (8 oz ea)1 cup Asian panko crumb or flake1/4 cup blackened fish seasoning3 tablespoon melted butterCooking Directions:Preheat oven to 450 degrees.Brush both sides of fish with melted butter and place in a shallow baking dish.Arrange so that fillets are not touching.In a mixing bowl place blackening seasoning, crumbs, and melted butter.Mix well to evenly distribute butter.Spread crust evenly over the tops of the fillets and press lightly.Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.Bake for 8 to 10 minutes or until fish is no longer transparent.This recipe yields 4 servings.

Tilapia has become a staple dish in our house.It is a mild white fish that my husband and I as well as the children love. I usually bake it with fresh herbs and lemon but tonight I pan fried them. The cornmeal paprika mix was really good. The salsa made the dish in my opinion.And while the black beans and rice were cooking I fried them in olive oil.I added a side of corn and dinner was on the table in about half an hour with minimal effort.This recipe will definitely be one that we use again.Cornmeal-Crusted Tilapia with Salsacourtesy of Everyday Food4 Tilapia filets1/3 c yellow cornmeal2 tsp paprika3 tbsp olive oilsalt, to tastepepper , to taste½ c SalsaIn a shallow plate or bowl, combine cornmeal and paprika; season with salt and pepper. Dredge each piece in cornmeal mixture, patting on to coat completely.In a large nonstick skillet, heat 1 tbsp oil over med-high. Cook without crowding until golden brown and firm, about 2 min per side for thin pieces and 4 min for thick ones. Transf