Fish · salad

Crispy Oven-baked Fish with Pineapple Ketchup

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

Ingredients

  • 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

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

I did not cut my fish into sticks;
I baked it as whole pieces.

Step 4

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,

Gluten-Free · salad · Side dish

Spinach Salad With a Twist

Meals can get boring if you don’t change things up a bit.  I’ve found it’s all about The Sides!  If you make your famous meatloaf or pork loin and just add a couple of different sides to along with it, it turns it into a brand new meal!

I love salads of all kinds, and a Spinach Salad is right up there with my favorites!  I love this old standard, Continue reading “Spinach Salad With a Twist”

Bread · breakfast · cakes · Cooking · dessert · Dinner · Easter · entertaining · main dish · memories · Side dish · Sunday Dinner

(L)Oven Monday – Easter Dinner 2017 Recap

Easter dinner 2017 a

If you’ve been reading my blog more than a week, you know how I treasure Sunday dinner.  It makes my heart sooo happy! But how does Sunday dinner get even better?  It’s when Sunday dinner is Easter Sunday dinner.  On top of good food, there’s the blessing of remembering Christ’s resurrection from the dead and celebrating that truth that He lives!

So, yesterday, we did indeed have a big Sunday meal, but we started with a wonderful church service where Christ was exalted! We sang of His resurrection and heard God’s truth about how to be sure you can have eternal life!  Then we came home for dinner and included our daughter and son-in-law and a couple of other special people.  We also incorporated a few family traditions, which brings memories and makes memories.  It was a great day!

Here’s the menu:

 Brown Sugar Glazed Ham
Ruth’s Chris’ Sweet Potato Casserole
Tarragon Asparagus – New recipe
Deviled Eggs
Caesar Salad in Parmesan Bowls
Bunny-Shaped Breadsticks – New recipe
Coconut Cake with Lemon Filling

Let me roll the pictures so you can have a peek into our day and see that I also incorporated all the principles I’ve recently shared about Sunday dinner!

I worked early in the week and got the Coconut Cake baked and layers put in the freezer.  Then at the end of the week, I made the lemon curd and the icing.  It simplifies the process so much!  By Saturday night here’s what was already prepped:

The cake, the rolls, the Sweet potato Casserole, Deviled eggs, and the salad ingredients were totally ready. The table was all set, too.  I also had the roasting pan for the ham set out and ready to bake the main entree.

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When I got home from church it only required to put the finishing touches on everything and bake the casserole.

Here’s how things turned out on Sunday~

Caesar Salad in Parmesan Cups –

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Sweet Potato Casserole – The best in my book!

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Terragon Asparagus – This was new, and it was pretty good.  My asparagus wasn’t as fresh as I’ve ever gotten, so I’m going to try this again before giving it a final verdict!

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Bunny Breadsticks – Another new recipe.  These were fantastic on Saturday when I made them, but they don’t really do well the next day.  Sooo, I won’t make these for Sunday any more, but I sure will use this recipe for other days when I have time to make them for that day.  They were delicious right out of the oven!!  And how cute are they???? They can be baked into regular bread sticks if you want to make them other times of the year!

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Coconut Cake

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One tradition that we’ve had for years is Easter sunrise service outside at home.  That was a challenge (and very cold) when we lived in Indiana, but we would don our coats and head to the tree house where we would have our own Sunrise service!  Then we would come inside and have Cinnamon rolls and scrambled eggs.  Now that it’s just my husband and me, we simply eat breakfast on the patio and read Scripture together.  It’s usually warm enough that we don’t shiver, thank the Lord!  Here’s what we had yesterday:

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We had Fresh farm eggs, Prosciutto, Cream Cheese Coffee Cake, Fresh fruit and Coffee.
It was a great way to start Easter Sunday!  This is a reminder that traditions aren’t just for when your kids are at home.  Keep those traditions going even when they’re gone.  It will continue to build strong home ties, and will also give your grown kids the security of knowing that you’re still making the most of your marriage!

So, another Easter dinner is in the (memory) books, and I’ll have to say, it’s a memorable chapter!  I thank the Lord for the blessing of celebrating our Savior’s life and getting to do it at church AND at home around the Sunday dinner table.

Did you have Easter dinner?  Did you cook?  What made it special for your family?

With love from my country kitchen,

Denise Signature 150 px

dessert · grilling · Main dish. · summertime

The Grill’s Not just for Hot Dogs!

We’re in the middle of another session of Apples of Gold – the cooking/teaching mentoring ministry for ladies that I’ve had the privilege of being a part of the last three years.  Each week we learn cooking techniques, study Titus 2, and fellowship together around a home-cooked meal.  It’s a wonderful, encouraging and fun time!

Last Saturday the meal was all about the grill.  Here was our menu:flatbreads.jpg

 

Grilled Prosciutto, fig and Gouda Flatbread
Rosemary and Sea Salt Flatbread
Honey-Lime Grilled Chicken Salad
Grilled Pineapple with Coconut Whipped Cream

For Flatbreads:
Ingredients
  • For the flatbread:
  • 2 cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup warm water, plus more if needed
  • Olive oil for brushing
  • 6 ounces Gouda cheese, grated
  • A handful of arugula
  • 8 slices of Prosciutto
  • 8 fresh figs, cut into quarters – I used dried figs and they were just as delicious!

For the balsamic glaze:

  • 1 cups balsamic vinegar
  • 1/2 tablespoon honey

Instructions:

For the flatbread:
To a large mixing bowl, sift the flour, salt, and baking powder, mix well.
Add the olive oil and mix.
Add the water and mix until the dough comes together, either using your hands or a wooden spoon.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.

Preheat your outdoor grill.
Divide the dough in fourths and roll out onto a floured cutting board into your desired shape.
Brush with the olive oil on both sides.
Grill on each side for about 2-3 minutes until you have good grill marks and the dough is crispy.
Remove from the grill and add your toppings.
Return the flatbread to the grill and grill only long enough until the cheese is melted.

For the balsamic glaze: – Make this while the dough is in the fridge

In a medium saucepan, add the balsamic and stir in the honey.
Bring the vinegar to a simmer over medium heat.
Simmer for approximately 30 minutes until the vinegar has reduced by ½, keep an eye it and check until it has the consistency of molasses.
Drizzle over the finished flatbread.

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For Rosemary/Sea Salt Flatbread – 

Combine 1 tbl. finely chopped fresh rosemary and about 2 tsp sea salt.

Brush flatbread with olive oil and grill until browned.  Remove and brush with more olive oil.  Rub Rosemary and salt mixture over oil.  Serve warm.

Griled chicken salad

Honey-lime Grilled Chicken Salad

Ingredients

For Honey-Lime Grilled Chicken
  • 4 small chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp honey
  • ¼ cup cilantro, chopped
  • zest from a lime
  • juice from a lime
  • salt and pepper to taste

instructions

  1. In a bowl add the Honey lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Whisk until smooth.
  2. Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness. Place chicken in a large Ziploc bag and pour marinade over chicken. Marinate overnight.
  3. Grill chicken over medium high heat until cooked through.

For Salad:

Ingredients:

Spring Mix
Sliced Strawberries
Blue Cheese

Place salad ingredients on plate, top with grilled chicken.

Honey-Lime Dressing – 

1/4 Cup olive oil
Juice and zest of a lime
2 tsp Honey

 In a small bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season with salt and pepper.

Now for dessert:

Pineapple

Grilled Pineapple

  1. Slice fresh pineapple in one-inch slices.
  2. Sprinkle with a cinnamon/sugar mixture
  3. Grill on medium high heat 2-3 minutes or until soft and pineapple has grill marks.
  4. Garnish with whipped cream, and fresh mint.

Coconut Whipped Cream

Ingredients

Full Fat Coconut milk
Vanilla
Sugar

Place coconut milk in fridge overnight. The next morning, put mixing bowl and beaters into freezer for ten minutes.  Turn milk can upside down, open and pour off liquid.  Pour rest of milk into chilled mixing bowl.  Beat until whipped up.  Add 2 tbl sugar and 1 tsp vanilla.

This meal is so delicious!  Fire up the grill and get some restaurant worthy foods cooking on your back porch!  

With love from my country kitchen,

 

Side dish · Uncategorized

Fourth of July Salad

July 4th.jpg

I hope you’re getting to spend some time today with family as you celebrate our great nation! We’ve been invited to join friends for a picnic lunch.  I’m taking my watermelon salad.  This is really refreshing on a hot day!  I’ll add blueberries to this and call it a Red, White, and Blue Salad!

Could I encourage you to make sure to spend some time in prayer for our country?  Let’s ask God  to help us to be brave as we hold the standard of righteousness in our personal lives, our cities and our country!

What are you cooking/grilling/baking or churning up today?

With love from my country kitchen,