Cod Cakes

1 pound cod fillets, finely chopped
1 large egg
6 Tbsp plain dried bread crumbs
1 shallot, minced
2 Tbsp fresh parsley
3/4 tsp salt
1/4 tsp black pepper
pinch of crushed red pepper
4 tsp olive oil

Mix together cod, egg, 2 Tbsp bread crumbs, shallot, parsley, salt, 1/8 black pepper and pinch of red pepper in large bowl.  With damp hands, shape mixture into 4 (3 inch) patties.  Transfer to wax paper lined plate; refrigerate until firm, about 3 minutes.

Spread remaining bread crumbs on sheet of wax paper.  Lightly coat patties with crumbs.

Heat oil over medium heat.  Add patties and cook until golden brown and cooked through, about 5 minutes per side.

Momma's Pumpkin Pie

4 eggs, slightly beaten
29 oz pumpkin
1 1/2 C sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 C brown sugar
2 13 oz evaporated milk
2 9 inch unbaked pie crusts

Preheat oven to 425 degrees.  Combine filling ingredients in order given; divide evenly into pie shells.  Bake 15 minutes at 425, then reduce temperature to 350 degrees and continue baking for another 45 minutes.  Cool.  Serve with whipped cream.

Cheating Apple Streusel Pie

2 cans apple pie filling

Refrigerated pie crust

1⁄3 cup granulated sugar

1⁄4 cup firmly packed light or dark brown sugar

1⁄2 cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon kosher or coarse salt

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

Preheat to 375.  Empty cans into a bowl, and add a whole lot of cinnamon.  Mix it up.
Make the streusel topping: Combine the 1⁄3 cup of granulated sugar, the brown sugar, 1⁄2 cup plus 2 tablespoons of flour, 1 teaspoon of cinnamon, the ginger, and salt in a food processor and give it a good whirl. Add the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly. Do not overprocess; you don’t want a paste. Set the streusel topping aside.
Unroll pie crust and press into pan.  Pinch crust edge decoratively.  Add filling.  Top with streusel mix.
Bake for 40 to 45 minutes.

Easy Southwest Sprouted Bean Soup

Easy Southwest Sprouted Bean Soup

2 TBS olive oil

1 onion, diced

3 cloves garlic, minced

2 stalks celery, chopped

2 carrots, sliced

1 red bell pepper, diced

1 green bell pepper, diced

3 TBS cumin

1 TBS chili powder

1 can diced tomatoes

2 ½ cups sprouted bean trio (TruRoots)

8 cups chicken stock*

Salt & pepper to taste

Fresh cilantro & avocado for garnish

Start by heating 2 tablespoons of olive oil in a large Dutch oven or stockpot. Add the diced onions and sauté until they start to get translucent. Add the garlic, celery, and carrots and sauté for a couple more minutes. Add some salt and pepper to taste.  Then add the peppers, cumin, and chili powder. Stir it all up and then add the diced tomatoes, sprouted beans, and chicken stock. Cover and bring to a boil, then reduce heat and simmer on medium heat for 15 to 20 minutes. Always taste it at this point and decide whether it needs more salt and/or pepper. Top with fresh cilantro & avocado (diced fresh tomatoes would be a great topping too) and enjoy! 

Canton Noodle Stir Fry

1 package Wel-Pac Chow Mein Stir-Fry noodles
2 pork chops, cubed
3 green onions, halved lengthwise and cut crosswise into 1" lengths
half an onion, cut into thin wedges
1 carrot, coarsely shredded
half a red pepper, julienned

Sauce:
1/4 cup chicken broth
1/8 cup soy sauce
2 tsp rice wine vinegar
2 tsp sesame seeds
pinch hot red pepper flakes
1 tsp sugar

Combine ingredients for sauce; set side.  Bring water to boil; add noodles.  Cook 2 to 3 minutes, NO LONGER.  Meanwhile, heat wok over high heat.  Add pork; stir fry until thoroughly browned.  Add onions and pepper; stir fry 1 minute.  Mix in carrot, noodles and sauce.  Cook and stir 1 to 2 minutes.  Serve!

Honey Wheat Sandwich Bread

Original recipe from The Baker Upstairs

Makes ONE loaf

Sponge:
1 C water
1/9 C honey
1 1/2 tsp yeast
1 2/3 C flour

Bread:
1 tablespoon butter, melted
1/9 cup honey
1 tsp salt
1+ cups whole wheat flour

After it’s baked:
1 tsp butter, melted

Mix together warm water, yeast, and honey. stir in the white bread flour until evenly combined. Let sit for 30 minutes, until risen and bubbly. Mix the melted butter, remaining honey, and salt into the sponge. Stir in 1/2 cup of whole wheat flour. Knead in enough flour until the dough is smooth and tacky but not overly sticky. Spray a large bowl with cooking spray, place the dough in the bowl and spray the top of the dough with cooking spray. Cover with plastic wrap and let rise in a warm place until double (about 1 hour). Once risen, punch down the dough and form into loaf. Place into a greased 9 x 5 inch loaf pan, and allow to rise until the dough has topped the pan by one inch (about an hour).

Bake at 350º F for 25 minutes or until lightly browned and the bread sounds hollow when tapped. Brush the tops of the loaf with 1 teaspoon melted butter to prevent the crust from getting hard. Let cool 10 minutes before removing from pan. Let cool completely before storing in plastic bags.

Skinny Mushroom Stroganoff

Skinny Mushroom Stroganoff
Skinny Taste

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
1 tbsp Worcestershire sauce
1 tsp tomato paste
5 oz sliced Cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
1/4 cup reduced-fat sour cream
8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
1 tbsp minced fresh flat-leaf parsley for garnish

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Vegetarian Enchilada Style Burritos

Vegetarian Enchilada Style Burritos

1 cup dry black beans, soaked overnight and cooked
1 15 oz can whole kernel corn, drained
1 14.5 oz can diced tomatoes, undrained
1 cup brown rice, cooked
1/2 cup salsa
1/2 cumin
Flour tortillas
1 can green enchilada sauce
Grated cheddar cheese

Mix first 6 ingredients.  Spray 9X13 pan with cooking spray.  Fill flour tortillas with bean/rice mixture and grated cheese.  Top with enchilada sauce and more grated cheese.  Bake at 350 degrees for 25 minutes.

Sweet Corn Bread

Sweet Corn Bread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Chicken Fajitas

3 boneless chicken breasts

Marinade:
1 clove garlic, minced
1 1/2 tsp season salt
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbsp olive oil
2 Tbsp lime juice

Fajitas:
2 Tbsp olive oil
1 onion, sliced
1 green pepper, sliced

For serving:
tortillas
salsa
cheese
tomato
sour cream

Combine all marinade ingredients in a medium bowl.  Add chicken and toss to coat.  Marinate in refrigerator for 2 to 3 hours.  Grill chicken.  Meanwhile, heat olive oil and saute onion and pepper until lightly browned.  Fill torillas with chicken, onion, pepper, etc., to taste.

Pork Chops au Poivre

Pork Chops au Poivre

1 tsp pepper
1/2 tsp salt
4 boneless pork chops
3 Tbsp flour
2 Tbsp olive oil
1 medium shallot, minced
1/2 C chicken broth
1/4 C sour cream

Combine pepper and salt and pat mixture onto both sides of each pork chop.  Place flour in shallow dish and dredge each chop in flour.
Heat oil over medium high heat.  Add the chops, reduce heat to medium and cook about six minutes per side.  Transfer to plate and keep warm.
Reduce heat to medium low.  Add shallot to pan and cook, stirring, until softened, about one minute.  Add chicken broth and cook, stirring and scraping up any brown bits, until most of the liquid has evaporated.  Remove from heat and stir in sour cream.  Serve pork chops with sauce.

Pan-Fried Catfish

Pan-Fried Catfish
 
1 C buttermilk (or 1 C milk with 1 Tbsp lemon juice)
1/2 tsp salt
1/2 tsp pepper
2 catfish fillets
1/2 C cornmeal
1 Tbsp olive oil

Put fillets in a shallow dish, and add buttermilk.  Cover and refrigerate for 30 minutes.
Put cornmeal in shallow dish or on a large plate.  Shake off excess buttermilk and sprinkle fillets with salt and pepper.  Dredge fillets in cornmeal, turning to coat evenly.
Heat olive oil in skillet over medium heat.  Gently place fish in the pan.  Reduce heat to low and cook until cornmeal crust is well browned, about 10 minutes.  Turn carefully, using tongs or two spatulas if needed.  Continue cooking on other side until well browned, another 10 minutes.  Serve immediately.

Homemade Oreos

Homemade Oreos

1 (18.25 ounce) package dark chocolate

cake mix

1 (18.25 ounce) package low calorie

chocolate cake mix

4 eggs

2/3 cup vegetable oil

1 (8 ounce) package cream cheese,

softened

2 cups confectioners' sugar

Preheat oven to 325 degrees F. Lightly grease cookie sheets.

In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies. Makes about two dozen.

Chicken Schnitzel with Mushroom Sauce

Chicken Schnitzel with Mushroom Sauce

2 chicken breasts, sliced in half horizontally
Salt and pepper
3/4 C flour
1 large egg, beaten with 2 Tbsp water
1 C plain panko bread crumbs
1 Tbsp dry minced garlic
2 Tbsp chopped fresh parsley
2 Tbsp canola oil
2 Tbsp butter
1 8 oz package mushrooms, sliced
1 tsp dry minced garlic
1 C chicken broth
1 1/2 tsp Worcestershire sauce
1/3 C sour cream

Put chicken between two layers of saran wrap and pound them with a mallet or small skillet until around 1/4 to 1/2 inch thick.

Set up breading station with three shallow dishes.  Put flour in one, the egg beaten with water in another, and the bread crumbs mixed with the 1 Tbsp garlic and 1 Tbsp of the chopped parsley.  Season chicken with salt and pepper, then dredge each piece in flour, then egg wash, and then bread crumbs.  Set aside.  Heat oil in large skillet over medium heat.  Add chicken in one layer and cook until golden brown and crispy, about 4 to 5 minutes per side.  Drain and keep warm.

In another skillet over medium heat, add butter.  When melted, add mushrooms and season with salt and pepper.  Cook until browned, about 6 minutes.  Add garlic and broth and simmer for 2 minutes.  Add Worcestershire and sour cream, and let simmer another 2 minutes.  Serve schnitzel with sauce poured over top and garnish with remaining parsley.

Spicy Black Bean Soup

Spicy Black Bean Soup

1 C dry black beans, soaked overnight
6 slices of bacon, cut into small pieces
Half an onion, chopped
2 cloves garlic, minced
2 C chicken broth
14.5 oz can diced tomatoes
7 oz can diced green chilis
1 Tbsp ketchup
1 tsp Worcestershire sauce
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste
lime juice

Toppings:
cilantro, chopped
grated cheddar cheese
sour cream
green onions, chopping
flour tortillas for dipping

Soak beans overnight.  Put all ingredients from beans through the salt and pepper into slow cooker, and cook on Low for 10 to 12 hours.  Add lime juice and toppings just before serving.

Garlic Roasted Drumsticks

Garlic Roasted Drumsticks

2 Tbsp olive oil
8 drumsticks, leave the skin on
1 tsp salt
1/2 tsp pepper
8 cloves of garlic, 3 minced, 5 sliced in half
2 tsp dried rosemary
2 Tbsp white wine vinegar
3 Tbsp water

Preheat oven to 425 degrees.  Heat olive oil in a large ovenproof skillet over medium-high heat.  Season drumsticks with salt and pepper and cook in skillet, 5 minutes each side.  Add garlic and rosemary to skillet, and transfer to the oven.  Roast 20 minutes, then removc skillet from oven.  Set drumsticks aside on a plate, add vinegar and water to skillet and simmer until sauce thickens slightly.  Add drumsticks back into skillet, and coat in sauce.  Simmer two minutes, then remove drumsticks, place on platter and pour sauce over the top.

Boston Baked Beans

Boston Baked Beans

2 C dry pinto beans
1/4 lb bacon, chopped
1 onion, finely diced
1/4 C brown sugar, packed
1 tsp dry mustard
1/3 C molasses
2 qt water
1/2 tsp salt

Combine all ingredients in slow cooker.  Cook on high 6 to 8 hours or low 10 to 12 hours or until beans are tender.

Shredded Beef Sandwiches

Shredded Beef

6 lb roast

1 can beef broth

2 pkg. dry Italian dressing

1 pkg. dry onion soup mix

Hoagie rolls

Put all ingredients in a crockpot.  Slow cook 8-10 hours in the crockpot.

One hour before you eat, shred the beef and add 3-4 TBSP vinegar.  (The vinegar helps absorb the liquid).  Let simmer for the last hour before eating.  Serve on hoagie rolls.