Roasted Mediterranean Cod

I'm not a big fish person because it scares me to cook it. I took a class recently at Sur la Table called, "Perfectly Prepared Fish" and it was laughable how easy this dish is to make. You can use fresh cod, but I use the frozen filets from Stop and Shop, and it tastes just as good. 

Roasted Mediterranean Cod

• INGREDIENTS

1/4 cup olive oil plus more for pan
3 cloves garlic, peeled and sliced thin
1/3 cup dry white wine
1/4 fresh squeezed lemon juice
5 oz cherry tomatoes
2 tablespoons fresh thyme leaves
1.5 cups mixed green and black brine cured olives, pitted
6 (5-6oz) Cod fillets
1/3 crumbled feta

• 
  
• INSTRUCTIONS
• Preheat oven to 425 and place rack in the center. In a large sauce pan, place olive oil and heat at medium. Add garlic and cook, stirring frequently until light golden, about 3 minutes. Add wine, lemon juice, and tomatoes and stir well. simmer until tomatoes soften and fall apart about 6 minute. remove from heat and stir in thyme leaves and olives.
• 
  
• Coat the bottom of ceramic baking dish with thin coat of olive oil. Place fish in baking dish and into oven. Cook until fish begins to flake, about 12-15 minutes.
• 
  
• Cover with tomato mixture and sprinkle with feta cheese to serve. Serves 4

Chewy Sugar Cookies

My problem with Sugar Cookies is that they can be quite bland. This is the first recipe I have come across that really sings. You can make them as the recipe calls, or you can add cinnamon to the final step and roll the dough in cinnamon-sugar to make Snickerdoodles. Dave and I have been on an "end of the year" "last hurrah" ''off season" cookie jag. These are amazing with a hot cup of coffee in the afternoon..or morning...or after dinner...or before bed. You get the picture.

Chewy Sugar Cookies

America's Test Kitchen

• INGREDIENTS
• • 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 
    
  • INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 11/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Cinnamon Ice Cream Cake

So I haven't done a blog post in 2 months! Fall is a busy time with little kids and then before we know it it's the Holidays (and there was a Hurricane in there somewhere). 

My Niece likes to cook for Thanksgiving and when I called my sister-in-law to see what I could bring, she said, "I just need you to bring one thing". At that moment I was thinking bread, sweet potatoes...some sort of side dish, so when she said, "A cinnamon ice cream cake" she might have been saying Peking Duck. Where was I going to get that?

The short of it is that I pulled from different recipes and made it myself. My test cake is below. The only thing I will do differently for Thursday is put it in a smaller springform pan so the crust is doubled, the ice cream layer is thicker and the frosting layer is thinner. Make the ice cream a day in advance so what you put in your ice cream maker is very cold...crust can be made and frozen while ice cream is churning. Then freeze cake for at least 6 hours before adding the frosting.

On a side note, the frosting is simply the best frosting I have ever tasted. It froze beautifully without creating a buttery wax feel in your mouth when you take a bite. It can be used for anything that takes frosting...cupcakes, cake, spoon...

Enjoy!

Cinnamon Ice Cream  
allrecipes.com

1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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• Graham Cracker Crust
• 3/4 cup graham cracker crumbs (from about 7 crackers)
  3/4 cup pecans, finely ground
  2 tablespoons sugar
  3 tablespoons unsalted butter, melted
  • Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 7-inch springform pan. Freeze until firm, about 15 minutes.

• Frosting
  I'm sending you directly to the link for the blog where I found the recipe. I think seeing the step by step pictures is the way to go. Click HERE.

Easy and Yummy Tilapia Tacos

Being from Southern California I love a good fish taco. But they are hard to find on the East Coast. They have to taste super fresh and be easy to make. This recipe is all of that. If you run out of tortillas you can also eat the fish and tomato mixture over rice. These were a big hit at my house.

Tilapia Tacos

INGREDIENTS

• • 
    
  • 1 lb fresh tilapia fillets
  • 1 tbsp Olive Oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 or 2 jalapeño pepper(s), finely chopped
  • 2 cups fresh tomatoes, seeded and diced
  • 1/4 cup fresh cilantro, finely chopped
  • 3 tbsp lime juice
  • Sea salt and freshly cracked black pepper to taste
  • 1 avocado, sliced
  • Corn Tortillas

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INSTRUCTIONS

In a large skillet over a medium-high heat, combine the olive oil with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in colour.

Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping. As the fish begins to cook through, use a fork to break it apart into flaky pieces.

Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.

Serve the taco filling to your liking and garnish with fresh avocado slices.

Slow Cooker Chocolate Cake

Slow cooker chocolate cake you say? I had to make this one just so see if it was too good to be true. I'm posting the photo below because THERE WASN'T TIME to take a decent photo...this cake went that fast. It's no beauty for sure. You can't get it out of the Crock Pot without a serving spoon...so it's not your best choice to take to a party (unless you take the whole Crock Pot)!

This chocolate cake is beyond moist and densely chocolatey. It also could not be easier to make...and can be made with ingredients you probably have on hand. Serve it warm by spooning into bowls and topping with your favorite good quality ice cream. Our house favorite is Haagen Dazs Vanilla. YUM!

Slow Cooker Chocolate Cake
allrecipies.com

INGREDIENTS

• • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

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INSTRUCTIONS

Spray crock of a large slow cooker with cooking spray.

In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.

Pour the cake batter into the prepared slow cooker.

Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

Crock-Pot Shrimp Creole

I don't eat shellfish very often, but when I do I like it to have tons of flavor. This recipe for Shrimp Creole is flavorful, easy, and not too spicy that it scares people away. I served it over brown rice but over white would be equally fantastic. Don't forget the little touches like the scallions on top. They add a depth of flavor and that little cool crunch with each bite. Eating this reminds me of New Orleans...if only I had some beignets and Cafe du Monde coffee for the morning after...

Crock-Pot Shrimp Creole
foodnetwork.com

INGREDIENTS
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish

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INSTRUCTIONS

Preheat crock pot on high.

In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

Turkey and Cheddar Panini

Here is a perfect example of inexpensive ingredients put together to make something truly delicious and restaurant quality (if you don't mind me saying). Years ago I bought a Panini pan from All-Clad and promptly used the grill pan lower half...but never used the cast iron "press" lid that came with it. Since I've been experimenting with bread making I decided it was high time I start making Paninis!

I literally grabbed what was in my kitchen and went to work...

Turkey and Cheddar Panini

INGREDIENTS
(for 2 sandwiches)

2 Tbsp. butter
1 shallot, minced
dried thyme (to taste)
kosher salt
fresh ground pepper
4 slices italian bread 3/4 inch thick
grainy dijon mustard
meat (I used Oscar Mayer Deli Sliced Turkey Breast)
cheese (I used Target Brand Sharp Yellow Cheddar)
extra virgin olive oil

INSTRUCTIONS

In small saucepan melt butter. Toss in shallots, sprinkle with thyme, salt, and pepper. 
Sauté until shallots are softened. Set aside

Preheat Nonstick Panini Pan or Electric Panini Press on med-high heat.

Spread mustard on all 4 slices of bread
Top with turkey breast slices, then cheese
Spread 1/2 shallot mixture on one sandwich, 1/2 on the other
Add top piece of bread to create sandwich
Brush each side of sandwich with olive oil

Place sandwich on grill pan and PRESS DOWN on Panini lid. Mine is cast iron and heavy but I still needed to press down. Press for a couple of minutes and then check bottom of sandwich for dark golden color and grill marks. Then flip sandwich and repeat.

Remove from pan when dark and crisp...and prepare to be blown away...