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/‎

BEEF GOULASH WITH BLUE CHEESE

Every time I mentioned Goulash was on the menu, my husband would visibly cringe, although he had tried the real thing in Hungary, and claimed to have enjoyed it.
The kids, however, were excited to try the beef, tomato and paprika mixture, as their current toy obsession "trash packs", feature a figure called "gross goulash", and they were curious what that was. The horrible little rubber collectables with detestable, disgusting names, were at least encouraging my kids to branch out and taste new foods.
As it happened, my husband had a meeting in Little Rock, a three hour drive from where we live,  the day the goulash was to be for dinner. He called me later to let me know, that unfortunately he was going to have to get a hotel room and spend the night out of town, as the roads were too icy and dangerous to attempt the drive home. Some people will do anything to get out of eating goulash, but the rest of us thought it was delicious!!

BEEF GOULASH WITH BLUE CHEESE

2 tablespoons olive oil
1 pound ground beef
1 red bell pepper, chopped
1 onion, chopped
1 clove of garlic, chopped
2 tablespoons of smoked paprika
salt and freshly ground black pepper
1 can (14.5 ounces) petite diced tomatoes
1 cup beef stock
1/2 pound macaroni
2 tablespoons sour cream
1 cup crumbled blue cheese
chopped fresh parsley for garnish

Bring a large pot of water to a boil.
In a skillet, heat the olive oil over medium-high. Add the beef and cook until browned. Add the bell pepper, onion, garlic and paprika, season to taste with salt and pepper.
Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add the tomatoes and beef stock and simmer until the goulash is slightly thickened, about 10 minutes.
Meanwhile, salt the boiling water and cook the macaroni until al dente, drain.
Stir the sour cream into the goulash.
Place pasta and goulash in a bowl, top with the blue cheese and parsley.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelray.com/‎