Storm the Cassoulet

Lemon-Baked Cod

Ingredients:

1 lb cod fish fillet

¼ cup butter or ¼ cup margarine, melted

2 tablespoons lemon juice

¼ cup all-purpose flour

½ teaspoon salt

18 teaspoon white pepper

paprika

Optional: parsley & lemon garnish

Method:

If fish fillets are large, cut into serving pieces.

Mix butter and lemon juice.

In another bowl, mix flour, salt and white pepper.

Dip fish into butter mixture; coat fish with flour mixture.

Place fish in ungreased square baking dish, 8x8x2 inches.

Pour remaining butter mixture over fish; sprinkle with paprika.

Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

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Brussels Sprouts with Bacon

Ingredients:

1lb of Brussels sprouts

6 strips of thick cut bacon

2 shallots – diced

3 tbs of balsamic vinegar

Kosher salt

Freshly ground pepper

Optional:  add walnuts

Method:

Wash the Brussels sprouts.  Next trim the bottom of the Brussels sprouts and peel off the outer layer of leaves.  Only cut off about a 1/4 of an inch. Next cut the Brussel sprouts in half.

Now slice the bacon into 1/2 inch wide strips.  Place the cut bacon into a medium/hot pan.  Cook until the bacon is crispy.  Once the bacon is cooked, remove the bacon and place on a paper towel.  Saute’ the shallots….toss in the sprouts.  Saute’ for 8-10 minutes or until the Brussels sprouts start to carmelize. Salt & pepper the sprouts.  Add the bacon and stir.  Add the balsamic vinegar…cover the botton of the pan.  Continue to cook for 3-5 minutes stirring regularly, until the balsamic evaporates.

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Cannellini Beans and Linguica

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INGREDIENTS:

1 onion (chopped)

1 linguica or chourico (roughly chopped)

4 large cans of cannellini beans (mostly drained)

1 jar of tomato sauce

2 tablespoons olive oil

4 tablespoons of chopped parsley

tabasco

garlic (optional)

freshly ground pepper to taste

METHOD:

Saute the chopped onion (and garlic) in olive oil.  Add the linguica/chourico.  Saute well.  Add the beans & sauce.  Simmer.  Add the parsley, black pepper and the tabasco, to taste.

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Broccoli Salad

INGREDIENTS

1 head broccoli or (1/2 head broccoli & 1/2 head cauliflower)

1 cup of chopped walnuts

1 cup raisins (soak in boiling water to soften)

5 chopped scallions (white and green)

12 strips of bacon, crumbled

1 cup of Miracle Whip

1/2 c. sugar

2 tbsp. WHITE vinegar

Optional:  cheese, sunflower seeds, dried cranberries, red onions, slaw

METHOD

Toss together broccoli (broken in pieces) (cauliflower),  scallions, raisins and bacon.

Mix together salad dressing (Miracle Whip), sugar and vinegar. Pour over broccoli (cauliflower) mixture. Refrigerate.

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Campbell’s Green Bean Casserole

INGREDIENTS

2 (10.75 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cooked cut green beans

2 2/3 cups French’s® French Fried Onions

METHOD 

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.

Bake at 350 degrees F. for 25 min. or until hot. Stir.

Top with remaining onions. Bake for 5 min. more.

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Roasted Beets

Roasting beets concentrates their natural sweetness and couldn’t be easier. To serve, drizzle the beets with olive oil and sprinkle them with salt.

Peel the beets under running water to cool them faster and minimize finger-staining.

INGREDIENTS

3 medium beets (about 1 1/2 pounds)

1 tablespoon olive oil

salt

freshly ground black pepper

 

METHOD

Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

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Bacon Wrapped Scallops

 
Ingredients:
12 large sea scallops, cut in half OR
24 small scallops
12 pieces of bacon, cut in half
garlic powder
teriyaki sauce
cayenne pepper
olive oil spray
brown sugar (optional)
toothpicks
Method:
Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.   Optional:  sprinkle with brown sugar!  Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.Serve with lemon wedges. Yields about 2 dozen.
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Coconut Cream Pie


For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water

Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.

Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:

2 2/3 cups whole milk
1 egg
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.

Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.

To Make This Super Fast:
Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.

Prepare a box of vanilla pudding mix, stir in 1 cup coconut (or more to taste), pour into cooled pie crust. Put in the fridge until chilled.

Spread an 8 0z container of Cool Whip on the top.

Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.

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Crash Hot Potatoes

 

Ingredients:

Red Potatoes

Olive Oil

Kosher Salt

Black Pepper

Herbs (rosemary or chives, etc.)

Optional:  bacon, grated cheese

Method:

Begin by bringing a pot of salted water to a boil.  Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Next, generously drizzle olive oil on a sheet pan, to prevent sticking.

When the potatoes are tender, place them on the cookie sheet, giving them plenty of room to spread out.  Next, grab your potato masher and gently press down on the potato until it slightly mashes.  Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.

Repeat until all are flattened.

Next, brush the tops rather generously with olive oil.  Salt the potatoes.  Potatoes need salt. Don’t skimp!  Be as generous with fresh ground black pepper.  Chop the herbs pretty finely and sprinkle over the top.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes,  or until they’re golden and crispy and sizzling.

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Mushroom Cabbage Soup

INGREDIENTS:

6 slices bacon

2 Tablespoons butter

1 pound fresh mushrooms, sliced, or 16-ounce can, drained

1/4 cup minced onion

4 cups thinly-sliced cabbage

2 diced tomatoes

1/2 cup water

3 Tablespoons vinegar

1 Tablespoon brown sugar

1 teaspoon salt

1 teaspoon dillweed

1/4 teaspoon pepper

 METHOD:

Saute bacon in skillet.  Crumble and set aside.  Drain all but 2 Tablespoons bacon fat from skillet. Add butter to skillet and melt.  Saute mushrooms and onion for 5 minutes.  Add remaining ingredients and bring to boiling point..

Reduce heat.  Cover and simmer for 7 minutes or until cabbage is crisp tender.

Serve with crumbled bacon.

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