Crusty Baked Fish

This recipe came to me by way of a friend.? I’ll post it as she sent with my changes added. nonstick cooking spray 1 egg white 1/2 cup all-purpose flour (out of all-purpose, used self-rising) 1/4 cup cornmeal (used self-rising) 1/4 cup panko (Japanese-style breadcrumbs) (used about 1/2 cup) 1 tsp. salt-free Cajun seasoning (didn’t have Cajun so I used Old Bay) 1 lb. catfish fillets, halved (4 pieces) (don’t like Catfish so I used Talapia) Preheat oven to 450 degrees.? Spray the surface of a flat, non-stick baking dish with non-stick cooking spray.? (You may ask why spray a non-stick? pan with non-stick spray – it acts like oil in the pan.? You can also get this effect by spraying the meat while cooking).? In a shallow bowl beat egg white until it forms soft peaks.? Place flour on a sheet of wax paper.? On another sheet combine cornmeal, panko and seasoning.? Dip fish in? the flour and shake off excess.? Dip in the egg white.? Roll in the cornmeal mixture.? Place on baking pan.? Spray the tops

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Crusty Baked Fish

Chicken Mozzarella

I’m running a little behind in my posts but good things are usually worth waiting for and this dish is one of the good ones.? Foodbuzz and Tastemakers along with Newman’s Own sent me a couple of sauces to try with the hopes of my coming up with a recipe that is tasty, easy, family friendly and can be prepared within 30 minutes.? With my Chicken Mozzarella I nailed all of these plus.? Not only is this dish simple to make it’s a dish that can be prepared as individual servings cooking all at one time or as needed making it the perfect dish for a busy schedule family.? So here is all you do to make this tasty little dish. To make a serving for 4: Preheat oven to 350 degrees.? Cook 1/2 lb.? spaghetti according to package directions. Divide spaghetti into 4 individual dishes that are oven safe. Place 1 pre-cooked, breaded chicken breasts over top of spaghetti. Divide 1 jar of Newman’s Own pasta sauce over the chicken breasts making sure to cover the spaghetti. Top with shredded Mozzarella cheese. Bake 20-25 minutes or until cheese has melted and the dish is piping hot. Comments:? I used the Tomato & Basil Bombolina Pasta Sauce. When I make up a new dish and serve it to some of my lucky food testers, I tell them very little about the dish.? All 3 of my food testers that tried this dish remarked about it’s “clean” taste.? One thought it may have a touch of lemon added another wanted to know if I added a tiny bit of mint.? It was the Basil they were tasting and they all 3 loved it.? For my chicken I used a pre-cooked, all white meat product to cut down time.? When baking the assembled dish, watch your cheese.? You want

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Chicken Mozzarella

It’s All in the Pan

Question -What is the difference between ‘Pan-frying’

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It’s All in the Pan

K. C. Masterpiece Buffalo Marinade

Another great product!? Foodbuzz and Tastemakers sent me a bottle of K. C. Masterpiece Buffalo Marinade

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K. C. Masterpiece Buffalo Marinade

Chicken Delicious

This dish has a story.? Here is my co-author, Lillian Mort’s portion of the story. When our sister was ill, my sister, Lorretta, brought dinner to us (I was there

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Chicken Delicious

Allspice Knowledge

Did you know? Allspice Allspice gets its name due to it actually smelling like

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Allspice Knowledge

Sabra Spinach and Artichoke Hummus Rolls

Again, as a Foodbuzz Featured Publisher and a Tastemaker, I have the pleasure of testing some of the newest products as well as publish my own comments and feelings about the product.? There is no monetary award for this through Foodbuzz, Tastemaker nor the product manufacturer but the pleasure of working some of the newest products on the market make it worthwhile.? The product I had the pleasure of working with this time was Sabra Hummus

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Sabra Spinach and Artichoke Hummus Rolls

Herbs and their Uses

Here is a quick guide to herbs, you can also Google cooking with herbs and it will give you quite a few sites to look at. Chives Soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese spreads, butters, white sauces, and fish. English Thyme Game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce Tarragon (French or Spanish) Chicken, fish, eggs, tomato juice, butters (especially nice on steak), vinegars, salads, mustards, sauces (hollandaise, béarnaise and tartar), Soups (chicken, fish, mushroom and tomato) and marinades for fish, lamb or pork. Greek Oregano Sauces (white and tomato), stews, soups, fish, lamb, pork, vegetables, butters, and vinegars. Rosemary Beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups (chicken, pea, and spinach), vegetables, and marinades. Sage Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown and meat), soups (cream and chowder), beef stews, and vegetables.

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Herbs and their Uses

Ground Beef Stuffed Shells

For this dish I used a cheese blend of cheddar and Monterey Jack.? You can use any cheese that you like.? The seasoning I used was an herb and garlic blend.?

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Ground Beef Stuffed Shells

Beef Stew – Crockpot Method

This is so good served over rice or noodles.? The meat I used is a lean cut of round but you can use any lean pre-cut stew meat.? You can use any mushrooms you might like.? I like portabella but white button are good too.? You can also add carrots giving you everything but the bread in one dish.? This is great served with slaw, cornbread, crackers or rolls.? Find my full recipe by going to Martha’s Recipe Cabinet

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Beef Stew – Crockpot Method

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