BAKED FISH WITH PAPRIKA LEMON BUTTER and HERB CRUSTED COD WITH CAULIFLOWER MASH

I made Baked Fish with Paprika Lemon Butter for a busy week night dinner - cooking quickly between my daughters horse riding lesson and my book club meeting. I mixed the butter and spices in advance, and due to the brief cooking time, dinner was on the table in no time. The Herb Crusted Cod with Cauliflower Mash was also perfect when we were pressed for time.

BAKED FISH WITH PAPRIKA LEMON BUTTER

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cod fillets
lemon wedges to serve

Heat oven to 400F. Spray a 13 by 9 inch glass baking dish with cooking spray.
Combine 3 tablespoons of butter, sweet paprika, 1 tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to a platter, sprinkle with remaining 1 tablespoon chopped fresh parsley, garnish with lemon wedges and serve.
Enjoy!

HERB CRUSTED COD WITH CAULIFLOWER MASH

1 cauliflower, cut into florets
2 ounces semisoft cheese with garlic and herbs
4 to 5 cod fillets
1 egg
2/3 cup panko bread crumbs
2 tablespoons chopped fresh dill
1 tablespoon of olive oil

Place cauliflower in a pot, add 1/2 teaspoon salt and enough water to cover. Bring to a boil and reduce heat to medium. Cook, covered, for 15 to 20 minutes or until tender.
Drain cauliflower, and mash. Stir in cheese, season to taste with salt and pepper. Cover and keep warm.
Rinse fish and pat dry with paper towels. In a shallow dish, beat egg. In another shallow dish combine bread crumbs and dill, and season to taste with salt and pepper.
Dip fish pieces into egg, then into bread crumb mixture. Set aside.
In a large skillet, heat olive oil over medium high heat. Add the fish, cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Serve with cauliflower mash.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

We love the classic "kiwi takeaways" Fish and Chips, wrapped in newspaper and most delicious when eaten right by the beach.
The kids especially, ordered them every chance they had while we were on vacation in New Zealand, so I thought I would try a home made version, served with oven baked sweet potato and kumara fries. Even though we are miles and miles from the beach here in Fayetteville, Arkansas, the Oven Fried Fish Sticks still tasted wonderful.

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

FISH STICKS
1 cup flour
1 1/2 cups panko bread crumbs
3 tablespoons water
1 egg, lightly beaten
1 1/4 pounds cod fillets
salt to taste
TARTAR SAUCE
1/3 cup mayonnaise
2 tablespoons chopped dill pickles
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice

Heat oven to 375F.
To prepare fish sticks, place flour in a shallow dish or bowl. Place bread crumbs in a second shallow bowl. Combine water and egg in a third shallow dish, stirring with a whisk.
Cut fish into strips. Dredge in flour, shaking off excess. Dip fish in egg mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Coat fish with cooking spray, and sprinkle with salt.
Bake for 30 minutes or until crisp (I turned the grill on at the end of cooking time for about 2 minutes).
To prepare tartar sauce, combine all sauce ingredients in a small bowl. Serve tartar sauce with fish.
Enjoy!

Recipe adapted from USA Weekend, November 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA and LEMON BUTTER COOKIES

I LOVE to read, and always have a pile of books.
Reading was what I missed most about my life before kids, but thankfully Book Club got me back in the habit of reading and showed me I could find the time.
I read on the treadmill, in the car line while waiting for the kids to come out of school, while on an airplane, a passenger in a car, sitting beside the pool, curled up on the couch in a blanket, and I always carry my current book in my purse just in case the line at the post office is too long, or I'm waiting on a friend at a restaurant.
I have recently devoured a couple of books that, along with delicious stories included wonderful recipes.
Today is the National Education Associations "Read Across America" day - and with the kids out of school due to snow and ice, this delicious combination of nourishment for the mind and body is definitely worth celebrating.

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA

FOR THE BLACK BEAN AND AVOCADO SALSA
2 (14 ounce) cans black beans, rinsed and drained
1 cup halved grape tomatoes
4 green onions, finely chopped
1/2 small jalapeño pepper, finely chopped
juice from 1 lime
1/4 cup olive oil
salt and pepper to taste
few dashes of hot sauce
handful of chopped cilantro
2 avocados, cut into cubes

In a medium bowl, combine all ingredients.

FOR THE FLOUNDER
1/2 cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs, seasoned with salt, pepper and 1/4 teaspoon cayenne pepper
olive oil
1 1/4 pounds flounder fillets
tartar sauce, for serving
lemon wedges, for serving

Set up your dredging stations: one plate or bowl for the flour, one for the eggs and one for the panko.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Dredge your fish fillets, first in the flour, then in the egg, then in the panko.
Add 2 to 4 fillets at a time to the skillet and fry 2 to 3 minutes on each side, until cooked through. Remove from the skillet, tent with foil to keep warm, and fry the remaining fillets, adding more oil as necessary.
Serve with a dollop of tartar sauce, lemon wedges and the black bean and avocado salad.
Enjoy!

Recipe adapted from Dinner a Love Story, Jenny Rosenstrach, 2012
www.dinneralovestory.com/‎

LEMON BUTTER COOKIES

1 cup butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extreact
zest of one lemon
1 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup cornstarch
sugar crystals

Cream butter, sugar, vanilla and zest until smooth. Add dry ingredients, mix until just incorporated. Use waxed paper to shape and roll dough into 2 8-inch logs, (about the width of a cookie).
Wrap in plastic wrap and refrigerate for an hour.
 Heat oven to 350F.
Slice cookies about 1/4 inch thick, put on ungreased cookie sheets, sprinkle on sugar crystals or roll the logs in sugar before cutting.
Bake for 15 minutes, until slightly golden. Cool on waxed paper.

Enjoy!

Recipe adapted from A Fine Romance: Falling in Love with the English Countryside, Susan Branch, 2013

www.susanbranch.com/‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

CHILEAN SEAFOOD STEW

A stew is usually a dish I consider for the cold depths of winter, however, this Chilean Seafood Stew is light and fresh enough to be enjoyed in the fall, when the weather is fluctuating between warm and cool, and sometimes both in one day.

CHILEAN SEAFOOD STEW

3 tablespoons of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 teaspoon chopped jalapeno
1 cup white wine
1 cup clam juice
1 (28 ounce) can of crushed tomatoes in juice
1 bay leaf
1/4 cup lime juice, plus 2 limes quartered
2 pounds white fish, cut into pieces
1 pound shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped

In a saucepan, heat the olive oil. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 15 minutes.
Add the fish and the shrimp and continue cooking 5 minutes, utnil the shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges.
Enjoy!

Recipe adapted from Oprah Magazine, April 2004
www.oprah.com/food.html‎

SALAD WITH PEACHES AND BOURBON VINAIGRETTE and ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD and LEMON TIRAMISU

We love to welcome people to our home for Dinner Parties. Putting the guests and the menu together is a great pleasure, and I enjoy it even more when connections are made, conversation is flowing, and everyone has a wonderful time. 
I am learning to keep the menu simple so I can spend time with my family instead of cooking the entire day, and to choose recipes that can be made in advance, so I can spend time with my guests while they are here, instead of being in the kitchen.
My house is never perfect, and I usually set the table the same way - for speed and convenience, but the food and mix of people is always different, and always interesting.
This is one menu I put together for a casual dinner with friends. We started with a simple Saba Champagne Cocktail and cheese board, then sat at the table to enjoy a leisurely fun filled evening of wonderful conversation and conviviality.

SALAD WITH PEACHES AND BOURBON VINAIGRETTE

1 1/2 cups pecan pieces
2 tablespoons of butter, melted
3 tablespoons brown sugar
1/8 teaspoon ground red pepper
6 bacon slices, cooked and chopped
4 cups greens
4 peaches, sliced
4 ounces of Gorgonzola cheese, crumbled
Bourbon Vinaigrette

Heat oven to 350F.
Toss pecans in butter. Stir together brown sugar and red pepper in a bowl, add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased foil lined shallow pan.
Bake 10 to 12 minutes or until lightly browned, toasted and fragrant. Remove from oven and toss pecans with chopped bacon. Cool in pan on a wire rack for 20 minutes, separate pecans with a fork.
Combine lettuce, peaches and pecan mixture in a bowl. Top with the crumbled cheese and serve with Bourbon Vinaigrette.
BOURBON VINAIGRETTE
Whisk together 1/3 cup apple cider vinegar, 1 tablespoon brown sugar, 4 tablespoons of bourbon, 2 teaspoons of Dijon mustard, 3/4 teaspoon of salt and 1/2 teaspoon freshly ground black pepper.
Add 1/4 to a 1/3 cup canola oil in a slow steady stream, whisking constantly until smooth.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com/food/‎

ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD

1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
3 cups lentils, cooked
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets

Heat oven to 400F.
In a bowl, whisk orange juice and zest, 4 teaspoons of oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil lined baking sheet. Brush with remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, about 10 minutes. Spoon lentil salad onto plates, top with fish.
Enjoy!

LEMON TIRAMISU

10 lemons
5 eggs, separated
1 1/2 cups sugar, divided use
1/2 cup limoncello
1 cup water
2 (8 ounce) containers of mascarpone, at room temperature
40 lady fingers

Zest and juice the lemons to make 2 tablespoons of zest and 1 1/4 cups of juice, set both aside.
Create a double boiler using a medium pot and a stainless steel or glass bowl. Pour just enough water in the pot so that the water is just below the bottom of the bowl when the bowl is set on the rim of the pot. The water should not touch the bowl.
Heat the water in the pot to a steady simmer. In the bowl, beat the egg yolks with 1/4 cup of the limoncello until well blended. Set the bowl over the simmering water and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, until the egg mixture expands and heats into a frothy sponge, at least 5 minutes.
When the mixture has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler pan and let it cool.
Meanwhile in a small saucepan, combine the lemon juice, 1 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes. Remove from heat and let cool completely.
In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy.
In a separate bowl, using an electric mixer, beat the egg whites with the remaining 1/4 cup sugar until the mixture can form moderately firm peaks.
When the cooked egg yolk mixture (zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
Pour syrup in the bottom of individual serving dishes, to the depth of 1/4 inch. Arrange a single layer of ladyfingers over the top of the syrup, then divide half of the limoncello-mascarpone cream onto the ladyfingers and smooth it. Top with a second layer of ladyfingers. Drizzle just enough of the cooled syrup over the lady fingers to moisten them. Top lady fingers with the remaining limoncello-mascarpone cream, spreading the mixture evenly.
Cover and refrigerate at least 6 hours.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/‎

SMOKY CHIPOTLE COD WITH CORN

Memories are made around the dinner table - and I love it when we have the opportunity to sit down as a family and enjoy each others company and fun, wonderful, healthy food.
This was a simple week night dinner, that we all enjoyed, and although I left the aioli off the kids plates, as they havent developed a taste for spicy foods yet, they thought the rest of this fresh summery meal was delicious.

SMOKY CHIPOTLE COD WITH CORN

1 pound of cod fillets
1 cup clam juice
1/2 cup white wine
1 teaspoon cornstarch
1/3 cup mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
3 tablespoons olive oil
1 onion, diced
1 1/2 cups corn kernels
1/4 cup chopped parsley

Rinse fish fillets and pat dry, set aside.
In a bowl, combine clam juice, white wine, and cornstarch, set aside.
For the chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
Sprinkle cod pieces with salt and pepper. Heat a skillet over medium-high heat. Swirl in 2 tablespoons of the olive oil, add the cod and cook, undisturbed, 2 minutes or until opaque and browned on the bottom. Turn fillets over, cook 2 to 3 minutes more until opaque and browned. Transfer to a plate.
Swirl remaining tablespoon of olive oil in the pan, over medium-high heat. Add onion and corn, and season with salt and pepper.
Cook 1 minute, then pour clam juice mixture into pan, bring to boiling. Boil gently, uncovered for 3 to 5 minutes. Return cod to pan, cover and reduce heat to medium. Cook 5 to 8 minutes, or until cod is just cooked through to center.
To serve, dollop with the chipotle aioli, and sprinkle with chopped parsley.
Enjoy!

Recipe adapted from Better Homes and Gardens, April 2013
www.bhg.com/recipes/‎

BACON WRAPPED COD WITH FRUIT CHUTNEY and CRISPY COD WITH DIJON, BASIL AND TARRAGON

During this hectic time of year - it is wonderful to find a quiet night to cook a simple, nourishing meal for my family!
There have only been a couple of opportunities for that this month, but we have made the most of every minute.

BACON WRAPPED COD WITH FRUIT CHUTNEY

8 slices of center cut bacon (I used turkey bacon)
4 cod fillets (skinless, about 1/2 inch thick)
salt and freshly ground black pepper
1 teaspoon olive oil
1/3 cup apricot jam
1/2 cup fresh cranberries
1 teaspoon fresh thyme leaves

Place bacon on a microwave safe plate, and cook in microwave about 1 1/2 minutes.
Rinse salmon, pat dry, lightly sprinkle with salt and pepper. Wrap bacon around each salmon fillet. Heat oil in a skillet over medium-high heat. Cook fish, for 3 to 4 minutes per side, or until bacon is crisp and fish flakes easily with a fork.
For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through, Serve cod with chutney and thyme.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

CRISPY COD WITH DIJON, BASIL AND TARRAGON

1 egg yolk

1 tablespoon dijon mustard

1/2 lime, juiced

salt and pepper

1/4 cup grapeseed oil

3 tablespoons chopped fresh basil

1 teaspoon dried tarragon

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

zest of 1 lime

1 pound green beans, trimmed

1/2 pound cremini mushrooms, quartered

2 shallots, peeled and halved

2 green peppers, sliced

4 pieces cod, seasoned with salt and pepper

Heat oven to 450F.

In a bowl, whisk the egg yolk, mustard and lime juice, season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayonnaise. Stir in the basil and tarragon. In another bowl, mix the panko, cheese and lime zest.

On a rimmed baking sheet, scatter the green beans, mushrooms, shallots and green peppers. Drizzle with olive oil, season with salt and pepper.

Slather the mayonnaise on the seasoned fish and coat with the panko mixture. Arrange the fish on the vegetables. Roast until cooked through, about 15 to 20 minutes.

Enjoy!

Recipe adapted from Everyday Meals with Rachael Ray, October 2012

www.rachaelraymag.com › In the Magazine

FLOUNDER AND ROASTED TOMATOES

I was very excited for my Uncle to come and visit, and picked him up from the bus station last week. He had flown from New Zealand, taken a train from Los Angeles to Chicago, then a bus to Fayetteville via St Louis. Needless to say, he had see a lot of countryside, and met some very interesting people.
His first night with us, I wanted a simple, nourishing meal - something that wouldn't tie me to the kitchen, and would ensure lots of time to visit - and this dish was perfect.
We paired the flounder with a delicious bottle of American chardonnay, and lots of wonderful conversation.

FLOUNDER AND ROASTED TOMATOES

2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
1 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
4 skinless flounder or sole fillets
2 tablespoons olive oil, divided

Heat oven to 400F.
Combine first 3 ingredients in a small bowl, toss to coat. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from oven, top with basil.
Combine breadcrumbs, parsley and thyme in a shallow dish, season to taste with salt and pepper. Coat fillets with cooking spray, dredge in breadcrumb mixture.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add half of the fillets to pan, cook 3 minutes on each side or until desired degree of doneness. Repeat procedure with remaining oil and fillets.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com › Food › Recipe Finder