Recipes

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Bread Pan-Fried Cod

Bread Pan-Fried Cod

Ingredients

  • ½ cup mayonnaise

  • ½ teaspoon white vinegar

  • ¼ teaspoon lemon juice

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon Worcestershire sauce

  • 2 tablespoons dill pickle relish

  • 2 teaspoons fresh dill, chopped

  • ⅜ teaspoons black pepper, divided

  • ⅛ teaspoon kosher salt

  • 1 pound cod (cut into four 4-ounce pieces)

  • 4 ounces panko breadcrumbs (or other fine breadcrumbs)

  • 2 teaspoons celery salt

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne

  • ½ cup flour

  • 1 egg

  • ½ cup vegetable oil

Directions

  • Make the tartar sauce by combining mayonnaise, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, relish, chopped fresh dill, ⅛ teaspoon black pepper, and salt in a bowl. Mix thoroughly and refrigerate until ready to serve.
  • To make the breading, combine panko breadcrumbs, celery salt, paprika, cayenne, and ¼ teaspoon black pepper.
  • Crack an egg into a bowl and beat.
  • Set up a breading station with four bowls in this order: bowl holding cod, bowl holding flour, bowl holding beaten egg, and bowl of breading.
  • Working with one piece of cod at a time, dredge the cod in flour, then coat the cod in egg, and finally thoroughly coat the cod in the seasoned breadcrumbs. Repeat until all of the cod is breaded.
  • Heat a 10 or 12-inch nonstick pan on medium heat and add the vegetable oil. Once the oil begins to shimmer, add the cod spaced evenly in the pan. Pan fry for 5 minutes. Rotate each piece of cod 180 degrees ½ way through to evenly brown the top.
  • After 5 minutes flip the cod, and set heat to medium-low. Pan fry for another 5 minutes, once again rotating the cod ½ way through to evenly brown the bottom.
  • Serve immediately with a side of tartar sauce.

Notes

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Pluot and Almond Tart

Pluot and Almond Tart

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small pieces

  • 1 large egg yolk

  • 2 tablespoons ice water

  • 1/2 cup almond flour

  • 1/4 cup granulated sugar (for almond filling)

  • 1/4 cup unsalted butter, softened

  • 1 large egg

  • 1/2 teaspoon almond extract

  • 4-5 ripe plumcots, pitted and sliced

  • 2 tablespoons apricot jam (optional, for glaze)

  • 1 tablespoon water (if using apricot jam)

Directions

  • In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup unsalted butter, cold and cut into small pieces. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
  • In a small bowl, whisk together 1 large egg yolk and 2 tablespoons ice water. Add this to the flour mixture and knead until a dough forms. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • While the dough chills, prepare the almond filling. In a medium bowl, cream together 1/4 cup granulated sugar and 1/4 cup unsalted butter, softened. Mix in 1/2 cup almond flour, 1 large egg, and 1/2 teaspoon almond extract until well combined.
  • Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Spread the almond filling evenly over the bottom of the tart shell.
  • Arrange 4-5 ripe plumcots, pitted and sliced, in a circular pattern over the almond filling. Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
  • (Optional) To make a glaze, heat 2 tablespoons apricot jam and 1 tablespoon water in a small saucepan until smooth. Brush the glaze over the warm tart.
  • Allow the tart to cool before serving.

Notes

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Crockpot BBQ Chicken

Crockpot BBQ Chicken

Ingredients

  • 4-6 pieces boneless skinless chicken breasts (it’s okay if they’re frozen)

  • 1 bottle BBQ sauce, I use the small bottle of Sweet Baby Ray’s

  • 1/4 c vinegar

  • 1 tsp. red pepper flakes

  • 1/4 c brown sugar

  • 1 tsp. garlic powder

  • hamburger buns

  • coleslaw if desired

Directions

  • Mix all ingredients except the chicken in the crockpot. Place the chicken in the sauce and stir to cover.
  • Cook on LOW for 4-6 hours. When it’s done, shred with two forks. You can eat this on its own, on hamburger buns with coleslaw, over rice, on top of a bbq chicken salad, whatever you can think of.

Notes

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Nicoise Salad

The proportions of this salad as written are baffling to me so I’m going to be amending it on stream.

Nicoise Salad

Ingredients

  • For the Lemon Vinaigrette

  • ⅓ cup extra virgin olive oil

  • ¼ cup lemon juice

  • 1 tablespoon minced shallot

  • 1 tablespoon Dijon mustard

  • 1 tablespoon whole grain mustard

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • For the Nicoise Salad

  • 2 cups petite white or red potatoes

  • 6 ounces fresh green beans , stems trimmed

  • 3 ounces white tuna in olive oil , drained

  • 5 ounces kalamata olives , about 1 cup, drained

  • ½ cup thinly sliced red onion

  • 4 ounces capers , about ⅓ heaping cup, drained

  • 8 ounces cherry tomatoes , about 1 ½ cups, sliced in half

  • 4 hard-boiled eggs , halved or quartered

Directions

  • First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
  • Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer (about 15 minutes). Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
  • Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
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  • On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.

Notes

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Corn Chowder Salad

Corn Chowder Salad

Ingredients

  • 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick

  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice

  • 2 red bell peppers, cut into 1/2-inch dice, although I made mine smaller

  • 6 large or 8 medium ears of corn, kernels removed (I used 8 large and it was a massive salad)

  • 1 medium red onion, thinly sliced

  • 1/4 cup cider vinegar

  • Salt and crushed red pepper to taste

Directions

  • Cook bacon: In a large frying pan, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
  • Fry potatoes, peppers and corn: Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.
  • Assemble and serve: Transfer the vegetables to a large bowl and stir in the onion, cider vinegar and bacon. Season with red pepper and salt to taste. Serve warm, or at room temperature.

Notes

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Birthday Cake Popcorn

Birthday Cake Popcorn

Ingredients

  • 1 bag of popcorn, popped

  • 8 ounces of white chocolate candy coating, melted (I used Enjoy Life dairy free white chocolate chips)

  • 4 heaping teaspoons of yellow cake mix

  • 6 birthday cake Oreo cookies, crumbled

  • Assorted sprinkles

Directions

  • Pop popcorn and spread out on a paper towel, removing any kernels or burnt pieces, and place in a large bowl. Mix in smashed Oreos.
  • Melt white chocolate in the microwave in 30 second intervals, stirring in between, until melted and smooth. It took me about a minutes. Stir in cake mix until smooth, then stir in about 3 teaspoons of sprinkles. Immediately pour over popcorn. Using a wooden spoon, mix the popcorn and M&Ms until completely coated.
  • Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle with sprinkles until festive, then let cool and harden. Break into pieces and enjoy!

Notes

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Black Cocoa Cake

Black Cocoa Cake

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 3/4 cup black cocoa powder

  • 1/2 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 2 eggs room temperature

  • 1 cup almond milk room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup freshly brewed hot coffee

Directions

  • Pre-heat oven to 350 F. Prepare two 8-in cake pans, buttering sides of pan and and bottom of pan. Line with parchment rounds. Butter the parchment and dust the bottom and sides with cocoa powder
  • In a medium-sized bowl mix flour, baking soda, baking powder, salt and black cocoa powder.
  • In a separate bowl, with an electric mixer or in a stand mixer, cream butter and sugar for 3 minutes on medium-high speed, until light and fluffy. Add eggs, one at a time, beating after each addition.
  • Start adding flour mixture, alternating with milk, and beat on medium speed until fully combined. Beat for 1 more minute. Add vanilla extract and coffee and mix until just combined.
  • Distribute batter evenly in both cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let sit on the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely.

Notes

  • recipe from Sweet Fix Baker
  • I used leftover Swiss Meringue Buttercream to frost my cake. The original recipe link above also has a chocolate frosting recipe you could use.
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Vietnamese Chicken Salad

Vietnamese Chicken Salad

Ingredients

  • For the dressing

  • 3 tbsp fish sauce

  • 2 tbsp lime juice

  • 3 tbsp water

  • 4 tbsp rice vinegar (or distilled white vinegar)

  • 2 tbsp sugar

  • 3 garlic cloves, minced

  • 2 spicy peppers of choice, minced

  • For the salad

  • 1/3 head green cabbage, shredded

  • 1/3 head red cabbage, shredded

  • 2 carrots, coarsely shredded

  • 1 red bell pepper, chopped

  • 1/2 red onion, chopped

  • 1/2 cup cilantro, chopped

  • 1/2 cup mint, chopped

  • 5 cups shredded chicken (I used about 3/4 rotisserie chicken)

  • 1/2-1 cup chopped roasted peanuts

  • 3 tbsp black sesame seeds

Directions

  • For the dressing
  • Whisk all ingredients together. If making salad for individual portions to be eaten later, store separately from the salad.
  • For the salad
  • In a very large bowl, combine all ingredients. If preparing for individual portions to be eaten later, divide into four or five containers. If serving all at once, toss with dressing and serve.
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Green Couscous

Green Couscous

Ingredients

  • 1 cup couscous

  • 3/4 cup boiling water

  • 1 small onion, thinly sliced

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • 1/4 tsp ground cumin

  • Herb Paste

  • 1/3 cup chopped parsley

  • 1 cup chopped cilantro

  • 2 tbsp chopped tarragon

  • 2 tbsp chopped dill

  • 2 tbsp chopped mint

  • 6 tbsp olive oil

  • 1/2 cup pistachios, toasted and roughly chopped

  • 3 green onions, finely sliced

  • 1 fresh green chile, finely sliced

  • 1 1/4 cup arugula leaves, chopped

Directions

  • Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
  • Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
  • To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
  • Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.

Notes

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Harissa Orange Chicken Thighs

Harissa Orange Chicken Thighs

Ingredients

  • 1/2 medium navel orange

  • 3 tablespoons harissa paste

  • 2 tablespoons olive oil

  • 2 tablespoons honey

  • 1 teaspoon kosher salt

  • 4 large bone-in, skin-on chicken thighs (about 2 pounds total)

  • Fresh cilantro leaves, for garnish (optional)

Directions

  • Finely grate the zest from 1/2 medium navel orange (about 1 teaspoon) into a medium bowl. Juice the orange into an 8×8-inch baking dish (about 1/4 cup).
  • Add 3 tablespoons harissa paste or sauce, 2 tablespoons olive oil, 2 tablespoons honey, and 1 teaspoon kosher salt to the bowl of orange zest. Stir to combine.
  • Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Place in the bowl and rub all over with the harissa mixture, working it gently under the skin. Place skin-side up in a single layer in the baking dish. Let marinate at room temperature while the oven heats. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425ºF.
  • Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 25 to 35 minutes.

Notes