The first thing to look at is where the fish comes from. Does it come from a fish farm or is it wild caught?
When they come from a fish farm, the foods the fish eat are not usually healthy and they are man-made foods.
Wild caught fish generally eat what fish are meant to eat and are nature-type made food.
Look in both the meat freezer section and the fresh meat area.
As for flavor, each fish has a different flavor.
Our favorite is cod or salmon. Our least favorite is trout.
Cod has fewer bones and salmon usually has the most bones I've seen in a fish.
Cooking fish is another personal item.
For me my standby recipe is the following:
drizzle fish with olive oil and lemon or lime juice
Sprinkle a mixed seasoning (like lemon and pepper, grilled mix seasoning, cajun seasoning, etc)
Cook at 400 degrees for about 15 minutes until it reaches 145 degrees internal temp.
Friday, December 28, 2018
Saturday, December 1, 2018
Avocado Chocolate Pudding
5 large ripe (soft) avocados, cut into chunks
1 2/3 cup milk
1 9 oz bag of dark chocolate chips, melted
1/4 tsp Salt
Combine all in a food processor and pulse until completely smooth and creamy. (If you have a Blendtec, I used the smoothie setting).
Optional, whip up a pint of heavy whipping cream and softly mix in the chocolate pudding for a creamier taste. Do not store in the mixer, pour out into an easier container to get the pudding out. Serve immediately or store for upwards to 2 days (If it can last that long)
This recipe was adapted from the "Food Network Kitchen" app.
Print Recipe Here
1 2/3 cup milk
1 9 oz bag of dark chocolate chips, melted
1/4 tsp Salt
Combine all in a food processor and pulse until completely smooth and creamy. (If you have a Blendtec, I used the smoothie setting).
Optional, whip up a pint of heavy whipping cream and softly mix in the chocolate pudding for a creamier taste. Do not store in the mixer, pour out into an easier container to get the pudding out. Serve immediately or store for upwards to 2 days (If it can last that long)
This recipe was adapted from the "Food Network Kitchen" app.
Print Recipe Here
Cream Cheese Pancakes/Waffles
8 oz Cream Cheese
8 eggs
4 tsp of cinnamon or pumpkin spice seasoning
Mix all in a blender until smooth.
The batter is very runny. With that said you need to either cook it in a small fry pan or in a waffle iron.
If you cook in a frying pan, think of it as a crepe and fill just the bottom of the pan. Cook for a couple of minutes until it starts to get bubbly, then flip.
If you cook in a waffle iron, turn it to the lowest setting and use oil in your iron to avoid sticking.
Options for toppings:
Your choice of Maple Syrup (I prefer the real stuff)
Using a hand mixer, whip a pint of heavy whipping cream until just barely thick. Add 1 tsp of vanilla and 3 tsp of cinnamon or pumpkin spice seasoning. I usually make this ahead of time and put it back in the fridge to stay cool. To serve, I add cream and fruit to the top of my pancake/waffle and enjoy.
I do not add sugar to either the batter or the cream. This is something that some may need to work towards, but our family finds it to be too sweet currently.
This recipe was adapted from ibreatheimhungry.com
Print Recipe Here
8 eggs
4 tsp of cinnamon or pumpkin spice seasoning
Mix all in a blender until smooth.
The batter is very runny. With that said you need to either cook it in a small fry pan or in a waffle iron.
If you cook in a frying pan, think of it as a crepe and fill just the bottom of the pan. Cook for a couple of minutes until it starts to get bubbly, then flip.
If you cook in a waffle iron, turn it to the lowest setting and use oil in your iron to avoid sticking.
Options for toppings:
Your choice of Maple Syrup (I prefer the real stuff)
Using a hand mixer, whip a pint of heavy whipping cream until just barely thick. Add 1 tsp of vanilla and 3 tsp of cinnamon or pumpkin spice seasoning. I usually make this ahead of time and put it back in the fridge to stay cool. To serve, I add cream and fruit to the top of my pancake/waffle and enjoy.
I do not add sugar to either the batter or the cream. This is something that some may need to work towards, but our family finds it to be too sweet currently.
This recipe was adapted from ibreatheimhungry.com
Print Recipe Here
Thursday, November 29, 2018
Sweet Potato, Bacon, and Apple Hash
While trying to find a different way to use sweet potatoes, I came across this recipe that is pretty easy, but so yummy that I think I will keep it on my Thanksgiving side dish list!
2 yams/sweet potatoes, peeled and cut into 1/2-in dice. (having done this once, next time I won't peel them as I like the peels)
Olive Oil
Salt
One pkg bacon, cut into 1/2-in slices short-wise
1 large onion, cut into 1/2-in dice
2 apples, cored and cut into 1/2-in dice
4 green onions, white and green parts separated and thinly sliced
1/2 cup pumpkin seeds
Preheat oven to 400 degrees.
Place potatoes on large cookie sheet and drizzle with oil and sprinkle with salt, mix around and add more oil and salt to your desire. Roast about 10-15 minutes until they are soft, but not mushy. I like them slightly toasted. Remove from oven and reserve.
While that is cooking, Add bacon to large saute pan and place over medium heat. Once bacon has started to crisp and brown add the onions and saute until the onions are very soft and aromatic. Add apples and green onion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes and saute about 7 to 8 minutes until all are heated through and crispy. Transfer to a serving dish and serve hot.
I got this recipe from the "In the Kitchen" app that I have.
Print Recipe Here
2 yams/sweet potatoes, peeled and cut into 1/2-in dice. (having done this once, next time I won't peel them as I like the peels)
Olive Oil
Salt
One pkg bacon, cut into 1/2-in slices short-wise
1 large onion, cut into 1/2-in dice
2 apples, cored and cut into 1/2-in dice
4 green onions, white and green parts separated and thinly sliced
1/2 cup pumpkin seeds
Preheat oven to 400 degrees.
Place potatoes on large cookie sheet and drizzle with oil and sprinkle with salt, mix around and add more oil and salt to your desire. Roast about 10-15 minutes until they are soft, but not mushy. I like them slightly toasted. Remove from oven and reserve.
While that is cooking, Add bacon to large saute pan and place over medium heat. Once bacon has started to crisp and brown add the onions and saute until the onions are very soft and aromatic. Add apples and green onion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes and saute about 7 to 8 minutes until all are heated through and crispy. Transfer to a serving dish and serve hot.
I got this recipe from the "In the Kitchen" app that I have.
Print Recipe Here
Thursday, November 22, 2018
JoAnne's Simple Bread
I do not take any credit for this very yummy bread.
Prepare:
5 Cups Warm Water (microwave for 3 1/2 minutes)
Mix in glass 2 cup measuring cup:
1/2 cup of prepared water
3 Tbs yeast
Beat until just mixed Add Yeast mixture and beat. Let sit 20-30 minutes. To allow the dough to sponge (let the yeast grow).
Add 5 more cups Wheat Flour (if using spelt, add 2-3 more cups)
(Watch for elevation, making too sticky or too thick.)
Mix 10 minutes.
Side Note: may need more or less flour. If the dough is too stiff, drizzle a little warm water and beat in. If the dough is too soft, add more wheat flour.
Let dough sit in the mixer while you grease the loaf pans.
Divide into greased loaf pans (Mom uses 5 (8.5 x 4.5 x 2.5) Pyrex Loaf Pans) May season loaves as desired (she uses a brush and with melted butter, butters the top)
Heat oven to 400 degrees while loaves are rising to double in size. (should be to the top of pan)
Bake 10 minutes.
Reduce oven heat to 350 degrees and bake for approximately 15 minutes. Watch for bread to be done, this time can fluctuate
Pull out of the oven, turn out of loaf pan onto rack or cloth to cool. Cover with a cloth or just plain devour!
-----
Can be used for Cinnamon rolls, or dinner rolls
Print Recipe Here
Prepare:
5 Cups Warm Water (microwave for 3 1/2 minutes)
Mix in glass 2 cup measuring cup:
1/2 cup of prepared water
3 Tbs yeast
1 Tbs powdered barley malt or another sweetener of your choice (honey)
Let sit for a few minutes.
In Mixer add:
The rest of the warm water
2 Tbs Salt
Let sit for a few minutes.
In Mixer add:
The rest of the warm water
2 Tbs Salt
2/3 Cup oil
5 cups Wheat FlourBeat until just mixed Add Yeast mixture and beat. Let sit 20-30 minutes. To allow the dough to sponge (let the yeast grow).
Add 5 more cups Wheat Flour (if using spelt, add 2-3 more cups)
(Watch for elevation, making too sticky or too thick.)
Mix 10 minutes.
Side Note: may need more or less flour. If the dough is too stiff, drizzle a little warm water and beat in. If the dough is too soft, add more wheat flour.
Let dough sit in the mixer while you grease the loaf pans.
Divide into greased loaf pans (Mom uses 5 (8.5 x 4.5 x 2.5) Pyrex Loaf Pans) May season loaves as desired (she uses a brush and with melted butter, butters the top)
Heat oven to 400 degrees while loaves are rising to double in size. (should be to the top of pan)
Bake 10 minutes.
Reduce oven heat to 350 degrees and bake for approximately 15 minutes. Watch for bread to be done, this time can fluctuate
Pull out of the oven, turn out of loaf pan onto rack or cloth to cool. Cover with a cloth or just plain devour!
-----
Can be used for Cinnamon rolls, or dinner rolls
Print Recipe Here
Easy Yam/Sweet Potatoes
There are many ways of cooking yam/sweet potatoes.
The easiest way is to clean up the potatoes and wrap in tin foil. Cook 400 degrees for 20 minutes.
Other yummy recipes that I have found, I will add them here:
Sweet Potato, Bacon, and Apple Hash
The easiest way is to clean up the potatoes and wrap in tin foil. Cook 400 degrees for 20 minutes.
Other yummy recipes that I have found, I will add them here:
Sweet Potato, Bacon, and Apple Hash
Mashed Potatoes
6-8 cups of Potatoes, diced (I prefer the skins on)
1 onion, diced
2 tbs fresh rosemary, off the stems
Veggie Broth
Water
In a large pan or crockpot, fill with potatoes, onion, and rosemary. Add enough broth and water to just not quite cover the potatoes and onion.
Cook on medium-high heat, covered for about 20 minutes, until potatoes are easy to spear with a fork.
Drain liquid. Can save for gravy, or to add liquid as you mash potatoes.
Add
1/2 - 1 cup of milk
1/2 - 1 cup of drained liquid
1/2 cup Butter
Mash with either masher or blender to desired consistency.
Print Recipe Here
1 onion, diced
2 tbs fresh rosemary, off the stems
Veggie Broth
Water
In a large pan or crockpot, fill with potatoes, onion, and rosemary. Add enough broth and water to just not quite cover the potatoes and onion.
Cook on medium-high heat, covered for about 20 minutes, until potatoes are easy to spear with a fork.
Drain liquid. Can save for gravy, or to add liquid as you mash potatoes.
Add
1/2 - 1 cup of milk
1/2 - 1 cup of drained liquid
1/2 cup Butter
Mash with either masher or blender to desired consistency.
Print Recipe Here
Lemon Mustard Carrots
1 lb Baby Carrots, cut lengthwise in half
1 tbs Dijon Mustard
1/4 cup Lemon Juice
1 tbs Lemon Grass
1 tsp Soy Sauce
Mix the above together and marinate Carrots for a couple of hours before cooking.
1 cup Parsley
1 Cup Broth
1/4 cup Olive Oil
Mix the three above with the carrots and cook on medium-high heat for about 20 minutes in a saute pan.
Print Recipe Here
1 tbs Dijon Mustard
1/4 cup Lemon Juice
1 tbs Lemon Grass
1 tsp Soy Sauce
Mix the above together and marinate Carrots for a couple of hours before cooking.
1 cup Parsley
1 Cup Broth
1/4 cup Olive Oil
Mix the three above with the carrots and cook on medium-high heat for about 20 minutes in a saute pan.
Print Recipe Here
Green Beans
1 pkg of uncooked bacon sliced into small pieces.
1 cup sliced onion
2 garlic cloves minced
1 lb fresh green beans stem removed
1 cup chicken broth
salt and pepper to taste
Turn Instapot onto saute function. Add uncooked bacon. Cook for 3-4 minutes until bacon crisps.
Add onion and garlic. Cook for 1-2 minutes until fragrant.
Add chicken broth and deglaze the pot with a spatula. Scrape the bottom that you thought was burnt, but really isn't. Scrape up all the bits of cooked bacon in the pot.
Add green beans salt and pepper to taste. Stir.
Cook for 15 minutes on Manual, High-pressure cooking. Quick release when finished.
Recipe adapted from:
https://www.staysnatched.com/wprm_print/10334
Print Recipe Here
1 cup sliced onion
2 garlic cloves minced
1 lb fresh green beans stem removed
1 cup chicken broth
salt and pepper to taste
Turn Instapot onto saute function. Add uncooked bacon. Cook for 3-4 minutes until bacon crisps.
Add onion and garlic. Cook for 1-2 minutes until fragrant.
Add chicken broth and deglaze the pot with a spatula. Scrape the bottom that you thought was burnt, but really isn't. Scrape up all the bits of cooked bacon in the pot.
Add green beans salt and pepper to taste. Stir.
Cook for 15 minutes on Manual, High-pressure cooking. Quick release when finished.
Recipe adapted from:
https://www.staysnatched.com/wprm_print/10334
Print Recipe Here
Homemade Stuffing
First off take about 3 pounds of bread diced into 1" squares. Spread onto cookie sheets. Bake at 200 degrees for about 40 minutes. Leave them on the counter to cool and continue to dry out. Can also dry out by leaving out overnight.
1 cup Butter/Lard
2 large Onion, diced (about 5 cups)
8 stalks Celery, thinly sliced
4 cloves Garlic, minced
1 cup freshly chopped Parsley
2 tbs freshly chopped Sage, minced
2 tbs fresh Thyme Leaves, minced
1 tbs freshly chopped Rosemary
Kosher Salt
Freshly ground Black Pepper
8 cups vegetable broth
4 large Eggs, beaten
Salt and Pepper
Preheat oven to 350 degrees.
In a large skillet over medium heat, melt butter/lard. Add onion and celery and cook until soft and fragrant, about 8 minutes.
Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, about 1 minute. Season with salt and pepper.
Place bread into a large bowl and add skillet mixture. Toss to combine. Whisk together chicken broth and beaten eggs and pour bread mixture. Season generously with salt and pepper and toss until completely coated.
Transfer mixture to two greased baking dishes and cover with foil. Bake until cooked through, about 1 hour. Remove foil and cook until bread is golden, 15 to 20 minutes more.
This recipe was adapted from the following recipe:
https://www.delish.com/cooking/recipe-ideas/a55387/classic-homemade-turkey-stuffing-recipe/
Print Recipe Here
1 cup Butter/Lard
2 large Onion, diced (about 5 cups)
8 stalks Celery, thinly sliced
4 cloves Garlic, minced
1 cup freshly chopped Parsley
2 tbs freshly chopped Sage, minced
2 tbs fresh Thyme Leaves, minced
1 tbs freshly chopped Rosemary
Kosher Salt
Freshly ground Black Pepper
8 cups vegetable broth
4 large Eggs, beaten
Salt and Pepper
Preheat oven to 350 degrees.
In a large skillet over medium heat, melt butter/lard. Add onion and celery and cook until soft and fragrant, about 8 minutes.
Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, about 1 minute. Season with salt and pepper.
Place bread into a large bowl and add skillet mixture. Toss to combine. Whisk together chicken broth and beaten eggs and pour bread mixture. Season generously with salt and pepper and toss until completely coated.
Transfer mixture to two greased baking dishes and cover with foil. Bake until cooked through, about 1 hour. Remove foil and cook until bread is golden, 15 to 20 minutes more.
This recipe was adapted from the following recipe:
https://www.delish.com/cooking/recipe-ideas/a55387/classic-homemade-turkey-stuffing-recipe/
Print Recipe Here
Cranberry Sauce
1/2 cup Orange Juice (I like the juice with pulp)
1/2 cup Water
1/4 tsp ground Cinnamon
1/8 tsp Kosher Salt
8 oz bag of cranberries
Combine above in a medium saucepan. Bring up to a simmer over medium heat and cook about 15 minutes. Let cool completely before serving.
This recipe was adapted from the below link. I took out the sugar.
https://www.foodnetwork.com/recipes/bobby-deen/homemade-cranberry-sauce-recipe-2200749
Print Recipe Here
1/2 cup Water
1/4 tsp ground Cinnamon
1/8 tsp Kosher Salt
8 oz bag of cranberries
Combine above in a medium saucepan. Bring up to a simmer over medium heat and cook about 15 minutes. Let cool completely before serving.
This recipe was adapted from the below link. I took out the sugar.
https://www.foodnetwork.com/recipes/bobby-deen/homemade-cranberry-sauce-recipe-2200749
Print Recipe Here
Ham
Thaw ham in fridge.
Marinate overnight or for a minimum of 3 hours with the following
Mix together:
1/2 cup Oil
1/2 cup Lemon Juice
1 tbs Soy Sauce
1 tbs Liquid Smoke
1 tbs Lemongrass
1 tsp Paprika
1 tsp Onion Powder
2 tsp Salt
1/2 tsp Pepper
Pour over meat and sprinkle the following all over the ham:
Paprika
Salt
Pepper
When time to cook, put ham on a rack inside the Instapot and pour in 1 cup of vegetable broth. Cook in the Instapot for about 3 hours.
Print Recipe Here
Marinate overnight or for a minimum of 3 hours with the following
Mix together:
1/2 cup Oil
1/2 cup Lemon Juice
1 tbs Soy Sauce
1 tbs Liquid Smoke
1 tbs Lemongrass
1 tsp Paprika
1 tsp Onion Powder
2 tsp Salt
1/2 tsp Pepper
Pour over meat and sprinkle the following all over the ham:
Paprika
Salt
Pepper
When time to cook, put ham on a rack inside the Instapot and pour in 1 cup of vegetable broth. Cook in the Instapot for about 3 hours.
Print Recipe Here
Thanksgiving Dinner
I'm pretty sure I will want these recipes again!
Ham
Cranberry Sauce
Homemade Stuffing
Instant Pot Green Beans
Lemon Mustard Carrots
Potatoes
Yam/Sweet Potato
Dinner Rolls
Now for the flow of getting it all done by the same household.
Start with the cranberry sauce and get it done and in the fridge to cool.
Then work on marinating the ham and into the fridge.
Next is the bread for the stuffing. If you don't pull it out to dry out the night before, get it done in the oven and dump it in a large bowl to continue drying for the rest of the day.
Next cut up your potatoes, and wrap your sweet potatoes and put into the fridge.
Next is the onion. Cut up the onion for the stuffing, potatoes, and green beans. (slice for green beans, dice for everything else)
Cut up the carrots and get them marinating in the fridge.
Cut up the green beans and bacon and get in the fridge.
Once all the prep work is done, start by cooking the dinner rolls.
3 hours before dinner, get the ham in the instapot.
2 hours before dinner, start to work on the stuffing.
With an hour before dinner, put the green beans in the other instapot, the carrots and the potatoes on the stove top.
For the sweet potatoes, 2 options. Either put them in the oven at 350 at the same time as the ham goes in the instapot, they will need about 2-3 hours to cook at this temperature. The stuffing can be put in when it's time. Or if you have a convection microwave, set the temperature to cook at 400 degrees and cook them for 20-30 minutes.
Everything should be done about the same time!! As you are getting food out to the table, use the juice from the ham and potatoes to make your gravy.
This is done by taking 1/2 - 3/4 cup cold water and mixing it with 3-4 tbs of your starch of choice. Blend until smooth. Pour slowly into the heated juices with a wire whisk stirring constantly over medium heat until boils and thickens.
Put everything to the table and enjoy your feast!
If you are asking about dessert...go to the dessert tab, pick your favorites and make them the day before!!
If you want hot pumpkin pie, then once the food of the last hour is up you have about 20 minutes to assemble your pie. Cook it during dinner and it will be hot and ready to go!
Saturday, April 28, 2018
No Bake Cheesecake
Ingredients:
½ PKG
|
Graham Cracker, Vanilla Wafer, or Macaroon Crackers, Crushed and Crumbled
|
2 TBS
2 TBS
|
Sugar
Melted Butter
|
Directions:
Mix and using fork cover bottom and sides of pan.
Filling:
Ingredients:
1-8 OZ
|
Cream Cheese
|
1 TSP
1-8 OZ
2 TBS
1 Cup
|
Vanilla
Cool Whip
Milk
Powdered Sugar
|
Directions:
Whip all but cool whip till smooth then add cool whip. Put in crust and chill 3 hours or overnight. Top with favorite pie filling.
Variation:
Layer, in the following order, in a 13 x 9 x 2 in. Cookie sheet pan
1–Graham Cracker crust
2– Cream Cheese Mixture
2– Cream Cheese Mixture
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