With summertime comes light refreshing meals. I’m going to share a salad recipe that we LOVE. It calls for pears, which are really good in this, but blueberries, blackberries or strawberries are delicious additions; we’ve tried them all!. One great thing is that it only has 6.3 grams of fat. The dressing is so good, but made with only a small amount of oil. Try it and tell me what you think! This recipe came from Cooking Light
I love integrating fish into our weekly menu, in an effort to eat healthy. Cooking light created a recipe for crispy fish in the oven. This was a great alternative to frying and still gave a nice crunchy exterior! Don’t be afraid of the pineapple ketchup that accompanies this recipe! It’s merely a sweet and sour taste that is a nice change from tartar sauce!
We enjoyed this with potato wedges instead of fries. I also served this fresh Broccoli Salad, made from our garden-fresh broccoli! It was the perfect accompaniment!
What a Delicious meal!
Crispy fish with pineapple ketchup
- Cooking spray
- 2 cups cornflakes – I used crushed Rice Krispies and it worked great.
- 1 teaspoon grated lemon rind
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 pound tilapia fillets (I used whole pieces of Polluck), cut into 4 x 1-inch pieces (about 12 pieces)
- 1/4 teaspoon kosher salt
- 1/2 cup cubed fresh pineapple
- 1/3 cup reduced-sugar ketchup (such as Heinz)
- 1 teaspoon lower-sodium soy sauce
Preheat oven to 425°.
Place a wire rack on a large baking sheet. Coat rack with cooking spray. Place cereal in a large zip-top bag; roll with a rolling pin until crushed. Place crushed cereal, rind, and 1/4 teaspoon pepper in a shallow dish. Combine juice and egg in a shallow dish, stirring with a whisk.
Sprinkle fish evenly with 1/4 teaspoon pepper and salt. Dip fish in egg mixture; dredge in cereal mixture. Arrange fish on prepared rack; bake at 425° for 12 minutes or until fish flakes easily when tested with a fork.
Combine remaining 1/2 teaspoon pepper, pineapple, ketchup, and soy sauce in the bowl of a mini food processor; process until smooth. Serve ketchup mixture with fish sticks. I left the fresh pineapple chunks as pieces and we loved the texture in the Ketchup!
This is a nice crispy fish with just the right amount of flavoring. I will definitely repeat this menu!
With love from my country kitchen,
Crispy, char-grilled pizza crust, savory sauce, melted cheese and toppings of choice were part of our menu for Apples of Gold this week! We added an Olive Garden Salad, and we finished with Brown Sugar Glazed Pineapple slices topped with a scoop of vanilla ice cream. It was heavenly. I love this menu because most of it can be done ahead of time, so that dinner can be ready in minutes!!
If you’re saying, “Grilled Pizza?” you’ve missed my former posts about this grilled delight! It sounds intimidating to grill a pizza, but it’s SO simple!! As I told the ladies at our Apples of Gold meeting, you can have this finished before Pizza Hut could deliver to your door! This recipe makes 8 individual pizzas that are hearty in size!
With Memorial Day coming, picnic season is in full swing! I love a refreshing salad that removes the fear of food poison! A salad dressed with a vinaigrette is the perfect recipe!
I’ve been making a fruited green salad for several years from Cooking Light, but in my Taste of Home magazine, I found basically the same recipe, only substituting the blueberries or pears with Watermelon! I was excited to try this. I love the presentation; it’s served on a wedge of watermelon.
Refreshing Watermelon Salad
4 cups cubed watermelon
2 Cups spinach
1/2 Cup red onion, sliced
1/3 Cup Blue cheese
Almonds or cashews
To make the salad, cube up watermelon and add slices of red onion and refrigerate for 30 minutes. At serving time, add chopped greens (I used leaf lettuce). Place the mixture on a wedge of watermelon and top with blue cheese and almonds or cashews.
For the dressing, I used my recipe for another salad I make:
1/2 cup canned whole-berry cranberry sauce
3/4 cup orange juice (about one orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger (I didn’t have this and it was still good)
1/4 teaspoon salt
Mix all ingredients in a small jar. Pour over salad just before serving.
This will be a popular salad at your house this summer while watermelon is in season. We LOVE it!
What is your favorite summer salad recipe?
This is a favorite season of mine – Strawberry Season! I love Strawberries so much and I love to eat them plain, but I also love adding them to savory dishes as well as baked goods. I thought I’d do a round-up of some of my favorite strawberry recipes to give you some ideas as to how to use your freshly picked berries!
Strawberries IN foods… Continue reading “Time for Strawberries!”