Panko Parm Crusted Cod

Fish Friday favourite with a crunchy panko crust, just a hint of garlic and mayo to keep the cod incredibly moist. 

Ingredients:

14 oz (400 g) cod fillets

2 tbsps mayonnaise

1 tsp lemon juice

1 1/2 tsps minced garlic

salt and pepper to taste

1/2 cup panko

1/4 cup parmesan

2 tbsps olive oil

1 tsp dry parsley

Preheat oven to 425°F. Pat the cod fillets dry with paper towels and place on a parchment or silicone mat lined baking sheet. Mix the mayo, lemon juice, garlic, salt and pepper together and spread on top of each fillet. Combine the panko, parmesan, parsley and olive oil and sprinkle over each piece of fish. Press gently. Bake at 425°F for 10-12 minutes broiling the last 2 minutes to get a nice crust. Rest 5 minutes. Serves 2-3

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Lemon Butter Chicken

Easy, tasty pan fried chicken with a simple buttery sauce.

Ingredients:

1 large boneless, skinless chicken breast, about 3/4 lb

2 tbsps olive oil

1 egg

1 tsp minced garlic

1/4 tsp dry oregano

salt and pepper to taste

1/4 cup parmesan

2 tbsps flour

1 tsp cornstarch

4 tbsps butter

2 tbsps finely chopped red bell pepper

1 tsp minced garlic

2 tbsps lemon juice

2 tbsps chicken broth

pepper 

zest of 1/2 lemon

lemon slices to garnish 

Pat the chicken breast dry with paper towels then slice lengthwise and pound to an even thickness. Whisk the egg, 1 tsp minced garlic, oregano, salt and pepper together. In another bowl, mix the parmesan, flour and cornstarch together. Dip the chicken in egg mixture then dredge in the parmesan mix. Heat olive oil in a skillet to medium high. Cook chicken 4-5 minutes per side to an internal temperature of 165°F. Lower the heat if the chicken is browning too quickly. In a saucepan melt the butter. Add the red pepper and sauté 3-4 minutes then add 1 tsp minced garlic for 1 minute. Add the chicken broth, lemon juice, pepper and lemon zest. Heat for 2 minutes then pour over the chicken. Garnish with lemon slices. Serves 2 

 

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Fruit and Nut Bread

Simple, not too sweet and just right for an afternoon pick-me-up. I love it with a smear of butter. Customize with your fave dried fruit and nuts. 

Ingredients:

1 3/4 cup flour

1 1/2 tsps baking powder 

1/4 tsp salt 

2 tbsps brown sugar 

1 cup chopped walnuts and/or pecans

1/2 cup chopped dates 

1/2 cup raisins and/or dried cranberries 

2 tbsps golden syrup 

1 cup milk

1/4 tsp allspice

1/4 tsp cinnamon 

Oil and flour an 8 X 5" loaf pan and set aside. In a large bowl mix the flour, baking powder, salt, brown sugar, allspice and cinnamon together. Add the fruit and nuts tossing to coat. Mix syrup and milk together and stir into the dry ingredients.  It will be a relatively stiff batter. Spoon into the prepared pan and bake at 350°F for 45 minutes. Check for doneness with a cake tester.

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Shrimp and Veggie Pappardelle

Wide pappardelle egg noodles, plump shrimp and a variety of vegetables come together for a quick and light meal.

Ingredients:

7 oz shrimp

2 tbsps olive oil

salt and pepper to taste

2 tbsps olive oil

1 tsp garlic powder

1 red bell pepper, cut in strips

1 red onion, sliced

1 small carrot, finely julienned

2 cups mushrooms, sliced

1 tsp oregano

1/2 tsp basil

1/2 tsp chicken bouillon powder

1/2 cup water

1 tbsp butter

1 tbsp lemon juice

zest of 1/2 a lemon

2-3 oz pappardelle pasta (2 nests)

Cook the pappardelle as directed on the package, usually 7-9 minutes. Reserve 1/2 cup pasta water then drain. Toss with a little olive oil and set aside. Heat 2 tbsps olive oil to medium in a skillet, season shrimp with salt and pepper and cook 4-5 minutes flipping over halfway through. Remove from pan and keep warm. In the same skillet add 2 more tbsps olive oil and add the bell pepper, onion, carrot and mushrooms along with the garlic powder, oregano and basil. Sauté 4-5 minutes until tender crisp. Mix bouillon powder and water together and add to the pan. Simmer uncovered to reduce liquid by about half. Add butter and return the shrimp and the pappardelle to the pan.  Toss together heating through. Add lemon juice and zest and some pasta water if necessary. Serves 2

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Homemade Crunchwrap Lunch

Easy customizable crunchwrap, just add your favourite fillings and toppings and it's ready in no time!

Ingredients:

1/2 lb lean ground beef

1 1/2 tsps taco seasoning (store bought or homemade)

Here's the link to my homemade taco seasoning: 

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1/2 tsp onion powder

4 - 10" whole wheat flour tortillas

1/4-1/2 cup cream cheese or sour cream

4 crushed Doritos

1 tomato, diced

1 cup shredded Habanero or Jalapeño cheddar 

oil spray

taco sauce or salsa

First brown the beef in a skillet on medium high heat until no pink remains, 5-7 minutes. Drain any excess grease then add the taco seasoning and onion powder. Cook 1 minute then remove from heat. Cut 2 tortillas into 6" circles. They will be your tops. Keep the off cuts, I'll tell you what you can do with them later. Take the 10" tortillas and spread 1/2 the cream cheese or sour cream on each leaving a 1" space around the edge. Then spoon 1/2 the beef on each. Place crushed Doritos on top of the beef with tomatoes and cheddar. You can add lettuce or spinach and black beans here if you like. Top with 6" round tortillas and start folding the edges of the bottom tortilla over the small one 5 times. Press to hold. Spray a frying pan or griddle and heat to medium. Place the crunchwraps seam side down for 2-3 minutes then flip them over and cook another 2-3 minutes. Let them rest for 2-3 minutes before cutting. Serve with taco sauce, salsa or more sour cream. Serves 2

Oh, and the leftover pieces of cut tortilla can be turned into chips. Here's the link for pita chips that'll work for tortilla chips:

https://www.hotandcoldrunningmom.ca/2015/03/just-right-pita-chips.html

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Mushroom Vegetable Soup

Mother nature is having hot and cold flashes again! Yesterday it went up to 30°F then down to about 10°F tomorrow. Time to get some soup going!

Ingredients:

2 tbsps olive oil

1/3 lb mushrooms, sliced

1 large onion, diced

1 medium carrot, sliced thinly

900 ml (4 cups) sodium reduced beef broth

4 tsps minced garlic

1/2 cup frozen kernel corn

1/2 cup orzo

Heat olive oil in a skillet to medium. Cook onions until translucent, about 3-4 minutes. Then add the mushrooms and cook for 2-3 minutes or until lightly browned. Add garlic and carrot, then pour in the broth and bring to a boil. Add orzo and corn then simmer 10-15 minutes until orzo and carrot slices are tender. Serves 2-3 

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Air Fryer Acorn Squash

Don't wait until fall. Enjoy lightly caramelized and fuss-free air fryer acorn squash anytime! The only real hands on work is to cut and gut the squash!

Ingredients:

1 acorn squash 

1 tsp olive oil

Salt and pepper to taste 

2 pats of butter

Maple syrup 

Cut squash in half lengthwise and scoop out the seeds. A grapefruit spoon works great! Then brush with olive oil and add salt and pepper. Air fry cut side up at 400°F for 18 minutes. Check with a fork, it should be nearly tender. Return to fryer for 2 minute intervals until done. Immediately add a pat of butter to each then drizzle with maple syrup.  Serves 2

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