Parmesan Crusted Cod with Fluffy Cranberry Couscous

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Parmesan Crusted Cod with Fluffy Cranberry Couscous

I know, I know.  The sound of cous cous is SO not my style…

I’m a very “dump it, mix it and serve it”/ comfort food kinda girl.

But, I have to say, cous cous ain’t half bad, folks…

Sharing another one of the recipes from my H ello Fresh finds with y’all today… with my twists, of course 😉

Who knew that couscous could be so yummy?!?  Heck, I didn’t even know how to properly pronounce “couscous” until a Friends episode way back in the day…anyone with me on this one?

So, now that I know how to cook it, I’m kinda fond of it.  It has a very interesting texture.  Throw in some cranberries and mix it up extra fluffy…Y-U-M-M-Y!!  Enjoy!

You will need:

2 cod filets

1/2 cup shredded parmesan

1 cup panko breadcrumbs

1 bag of couscous

1 roma tomato

8 ounces of Brussels sprouts

1 lemon

1/4 ounces of parsley

Vegetable stock concentrate

1 ounce of dried cranberries

Olive oil

2 tablespoons of butter

Salt and pepper to taste

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 35 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 425.

(2) Wash your produce and trim Brussels sprouts.   Half them lengthwise.  Cut the roma tomato into wedges.  Line a baking sheet with a piece of aluminum foil.  Toss the Brussels sprouts and tomato wedges liberally with olive oil, salt and pepper.  Cook for 20 – 25 minutes or until the tomatoes are soft and the Brussels sprouts are hard.

TIP: If you cook the Brussels sprouts with the cut side on the baking sheet, they will come out much more crisp!

(3) Bring 1 cup of water and 1 tablespoon stock concentrate to a boil.  Once the water is boiling, stir in the couscous and add the cranberries.  Place the lid on the pot and remove from heat.  Set aside.

(4) In a small bowl, mix together the parmesan cheese, panko bread crumbs and a large drizzle of olive oil.

(5) Brush each piece of fish with a layer of olive oil and then cover with a thin layer of the parmesan / panko mixture.

(6) Place the fish on a baking sheet and bake for 10-12 minutes, or until the fish is white throughout and beginning to flake.

(7) Finely chop the parsley to garnish the couscous and add to the finishing sauce for the fish.

(8) Cut lemon into 2 halves.  Juice one half of the lemon.

(9) Melt the butter in a small pan over medium heat and add half of the lemon juice.  Stir in half the parsley, salt and pepper.

(10) To plate, fluff the couscous and add a large helping to each dish.  This is the texture you are looking for with the couscous:

Finally, place a piece of fish on each plate and sprinkle the finishing sauce over top each one.  Place a large helping of roasted veggies on plate as well.  Serve and enjoy!

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Veggie Baked Chicken

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Veggie Baked Chicken

I mentioned to you guys a while back that I was trying out H ello Fresh.  And it has not disappointed!

The fresh ingredients are so delicious and I was pleasantly surprised with how easy the recipes are.

Today’s chicken dish is one of those recipes…with my tweaks, of course 😉  Enjoy!

You will need:

2 chicken breasts

1/2 cup of parmesan cheese

12 ounces of Yukon gold potatoes (the little yellow ones)

1 zucchini

6 ounces of green beans

1 lemon

2 teaspoons of olive oil

1 tablespoon of butter

Salt and pepper to taste

Dish Deets:

Prep Time: 15 minutes

Cook Time: 15-25 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Quarter, then dice the potatoes evenly.  Trim stems off of green beans.  Toss liberally in olive oil and place potatoes and green beans on a large baking sheet lined with aluminum foil.  Sprinkle salt and pepper to taste.  Cook in the oven for 20-25 minutes, or until potatoes are tender and green beans are cooked throughout.

TIP: Toss midway through for even cooking.

(3) While the potatoes and green beans are cooking, grate zucchini on a box grater.  Make sure to place zucchini shreds in a bowl and squeeze out as much water as possible.  Season generously with salt and pepper, then set aside.

(4) Mix parmesan and zucchini shreds in a medium bowl.  Add a little drizzle of olive oil to make a paste-like mixture.

(5) Place chicken breasts on a baking sheet lined with aluminum foil.  Brush a drizzle of olive oil on each chicken breast.  Coat each breast with a thick layer of the zucchini / parmesan mixture.  Bake in the oven until cooked through.  This is the consistency of the zucchini / parmesan mixture you are looking for:

(6) At the very end of the chicken cooking, heat the broiler to high to crisp the zucchini / parmesan mixture BUT make sure not to let it burn.  You are just looking for that golden brown crisp.

(7) To plate, place large spoonfuls of potatoes and green beans on each plate.  Cut the lemon into wedges and squeeze a little lemon over top.  Serve and enjoy!

Even my tiniest diner was crazy for her veggie baked chicken!!

This is an excellent way to sneak more of those awesome veggies into the diets of your little ones!

I sometimes serve my kids their dinner on “big people” plates so that they feel like it is a special occasion.

Do whatever works for your kiddos!

What have you been fixin’ in your kitchen this week?  Please share in the comments!

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Summer Turkey Tenderloin

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Summer Turkey Tenderloin

You will need:

Turkey Tenderloin

12 ounces of Yukon potatoes (the little yellow ones 😉 )

1 red onion

1 lemon

2 cloves of garlic

1 zucchini

Chicken stock

Olive oil

1 tablespoon butter

Salt and pepper

Dish Deets:

Prep Time: 15-20 minutes

Cook Time: 40-45 minutes total

Feeds: 2 adults

Directions:

(1) Preheat oven to 450.

(2) Cut potatoes into 1/2 inch cubes.  Line a baking sheet with a piece of aluminum foil.  Toss the potatoes with a large drizzle of olive oil.  Sprinkle with salt and pepper to taste.  Roast the potatoes in the oven for 20-25 minutes, or until golden brown and crispy.

(3) Slice the zucchini into 1/2 inch thick rounds.  Then halve the slices.  Dice the onion.  Toss the zucchini and onion in olive oil and place on another baking sheet.  Sprinkle generously with salt and pepper to taste.  Set aside.

(4) Heat a drizzle of olive oil in a skillet over medium high heat.  Season the turkey tenderloin with salt and pepper.  Cook the tenderloin in the skillet (turning continuously to evenly cook all sides) until the outside is browned all over.  This process takes about 10-15 minutes.

(5) Once tenderloin is browned, place it on the baking sheet with the zucchini and onions.  Roast in the oven for 12-15 minutes, or until veggies are roasted and pork is cooked to your desired “doneness.”

(6) Mince the garlic.  Add the garlic and 1 tablespoon butter to the same pan over medium heat.  Cook for about 1-2 minutes until butter is melted.  Stir in enough water to scrape up browned pieces from cooking the tenderloin.  Simmer until sauce is reduced – this will take 4-5 minutes.   Remove from heat and add a squeeze of lemon, salt and pepper to the skillet sauce.

(7) To plate, line the dish with the roasted veggies, then top with sliced pieces of turkey tenderloin and finish off with a drizzle of the pan sauce.  Serve and enjoy!

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Blackened Catfish with Fresh Veggies

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Blackened Catfish with Fresh Veggies

If you are over hot dogs and burgers this summer, give this recipe a try!

You will need:

2 Catfish filets

6 ounces of Yukon potatoes

6 ounces of Green Beans

1 Red Bell Pepper

1 Lemon

1 Tablespoon blackening rub

1 Onion

2 Cloves of Garlic

Olive oil

Salt and Pepper to taste

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 15-20 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Dice potatoes into 1/2 inch cubes and toss them on a baking sheet with a large drizzle of olive oil.  Sprinkle liberally with salt and pepper.  Bake in the oven for 20-25 minutes or until golden and cooked through.  Toss halfway through to ensure even cooking.

(3) Finely mince the garlic.  Thinly slice red bell pepper.  Make sure to discard all of the white ribs.  Thinly slice the onion.  Trim any stems on the green beans.  Heat a drizzle of olive oil in a large skillet over medium high heat.  Add the green beans, red bell pepper, onion and garlic.  Toss until softened – this should take about 8-10 minutes.  Season with salt and pepper.  Once the veggies are cooked, remove from heat and cover to keep warm.

(4) Season catfish all over with blackening rub, salt and pepper.  Heat another drizzle of olive oil in same pan you cooked the veggies.  Cook the catfish on each side until cooked throughout (white in color) – this should take about 3-5 minutes on each side. The catfish will be blackened and appear like this:

(5) To plate, add a helping of potatoes and a spoonful of veggies to each plate.  Place the catfish on top.  Slice the lemon into wedges.  Add a lemon wedge to each dish for garnish.  Serve and enjoy!

What are you fixin’ in your kitchen this week?  Please share in the comments!

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Summer Tomato Salad

#TipTuesday

Summer Tomato Salad

Nothing screams summer like all the delicious, fresh produce that is magically in season these days.

And nothing is quite as beautiful as a fresh summer tomato salad.  All those colors are simply stunning!

If you are looking for a special treat for a brunch … or just to add alongside dinner, this dish will please the eyes and the tummies 😉

You will need:

2 pints cherry multi-colored tomatoes

2 tablespoons white wine OR balsamic vinegar

3 tablespoons olive oil

1 – 2 cups crumbled feta cheese (eyeball this…also depends on your taste)

2 tablespoons freshly chopped basil

Salt and pepper to taste

* NOTE: You can add 3/4 cup diced red onion for an extra delicious kick!

Dish Deets:

Prep Time: 5-10 minutes

Cook Time: 0 minutes

Feeds: 2-4 adults

Directions:

(1) Halve the cherry tomatoes.

(2) For the sauce: Mix the vinegar and olive oil until stirred well.  Stir in salt and pepper.

(3) Pour the sauce over the tomatoes.

(4) Add the feta and mix until evenly coated.  Serve chilled and enjoy!

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Maple, Mushroom and Marsala Pork Tenderloin

#TipTuesday

Maple, Mushroom and Marsala Pork Tenderloin

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I am such a huge fan of Publix’s Apron Meals.  I’m also a big fan of samples while I’m grocery shopping.

A few years ago my Mom and I were browsing our local Publix and stumbled upon this gem. Wow. Prepare for your tastebuds to explode!  This dish is so unique and delicious all at the same time.  Shock your family with this restaurant-worthy dish sometime soon!

You will need:

1 medium shallot, finely chopped
1 pork tenderloin (about 1 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup Marsala wine (or beef broth)
8 oz pre-sliced baby portabellas
2 cups reduced-sodium beef broth
1/2 cup maple syrup
3 sprigs fresh rosemary

Dish Deets:

Prep Time: 5-10 minutes

Cook Time: 40 minutes

Feeds: 4-6 people

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Directions:

(1) Preheat large skillet on medium-high 2-3 minutes. Pour 2 tablespoons canola oil in pan; then add pork.  Cook 4-5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.

(2) Remove pan from heat and add 1/2 cup Marsala. Stir in mushrooms and shallots; cook and stir 2-3 minutes or until wine is reduced by about one-half.

(3) Stir in broth, syrup, and whole rosemary sprigs.  Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 145°F in the center. Remove pork from pan; transfer to cutting board. Let pork stand 5-10 minutes before slicing.

(4) Continue to cook sauce 5-10 more minutes or until thickened. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.

Serve with a potato side and green beans…Enjoy!

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Parmesan Pesto Crusted Chicken

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Parmesan Pesto Crusted Chicken

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So, I’ve been a Hello Fresh subscriber for a few months now.  And I gotta say: I’m really diggin’ it.

I heard mixed reviews before giving it a go.  But, I have been really pleased!

I love all the fresh ingredients and we really feel like we are eating healthier.  Think: LOTS of EVOO. Rachael Ray would be so proud…HA!

This recipe is one from a box a few weeks back.  Give it a go and let me know what you think!

You will need:

2 chicken breasts

2 tablespoons Nut free pesto (you can purchase this pre-made or whip up some of your own 😉 )

1/2 cup panko breadcrumbs

1/2 cup parmesan cheese

Olive oil

Salt and Pepper

Dish Deets:

Prep Time: 10-12 minutes

Cook Time: 20-25 minutes

Feeds: 2 adults

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Directions:

(1) Preheat oven to 450.

(2) In a small bowl, combine panko breadcrumbs, parmesan cheese, a drizzle (or two) of olive oil, and salt and pepper (to taste).

(3) Rinse chicken breasts and pat them dry.  Place a piece of aluminum on a baking sheet.  Lightly oil the sheet.  Place the two chicken breasts in the center of the baking sheet.

(4) Brush 2 tablespoons (or more, depending on your taste), on top of the chicken breasts.  Then, pat the panko / parmesan mixture onto the top of the pesto to create a breading.

(5) Place the chicken in the oven for 20 minutes OR until it is longer pink in the center.

I served mine with roasted potatoes and a lightly dressed vinaigrette salad.  Serve and enjoy!

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Southern Style Baked Mac ‘N Cheese

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Southern Style Baked Mac ‘N Cheese

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You will need:

1 1/2 cups elbow macaroni pasta

3 tablespoons butter

3 tablespoons all purpose flour

2 cups whole milk

1/2 teaspoon salt

1/2 teaspoon pepper

2 1/2 cups shredded cheddar

Dish Deets:

Prep Time: 10-12 minutes

Cook Time: 45 minutes

Feeds: 6-8 people depending on serving size

Directions:

(1) Preheat oven to 350.

(2) Bring a pot of water to boil.  Add a large dusting of salt to the water as well as a drizzle of olive oil (to prevent the pasta from sticking / clumping).  Add the pasta to the water and cook until al dente.

(3) While the pasta cooks, melt the 3 tablespoons of butter in a large skillet.

(4) Add the flour to the melted butter and stir until the mixture is lightly browning.

(5) Add the whole milk to the skillet and whisk vigorously to remove any lumps.  Add the salt and pepper.

(6) Cook the sauce over medium-high heat until the sauce thickens and begins to bubble.  This will take about 6 minutes.

(7) Stir in 2 cups of shredded cheddar and whisk until smooth and melted.  Remove from stovetop.

(8) When the pasta is finished cooking, drain it and add the cooked pasta to the sauce skillet.  Stir the pasta into the sauce until evenly coated and smooth.

(9) Pour the pasta mixture into an 8 x 8 casserole dish.  Add a thin layer of shredded cheese (about 1/2 a cup to a whole cup)  and cook for 45 minutes or until bubbly and lightly browned.

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Serve and enjoy!

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Melt in Your Mouth Stuffed Mushrooms

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Melt in Your Mouth Stuffed Mushrooms

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You will need:

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2 containers of whole white mushrooms

1 block of cream cheese

8-10 oz. shredded parmesan cheese

3/4 to 1 cup of finely chopped white onion

6-8 strips of bacon (unfortunately, you cannot use bacon bits found on the salad dressing aisle.  You must freshly make your bacon because the grease will be used later in the recipe)

Large casserole dish

Large mixing bowl

Dish Deets:

Prep Time: 20-25 minutes

Cook Time: 22-25 minutes

Feeds: 4-6 adults

Directions:

(1) Preheat oven to 350.

(2) Use a damp paper towel to wipe off mushrooms.  (To ensure cleanliness, I rinse mine in water, but trending chefs of the day say that wiping with a damp paper towel is the preferred method…)

(3) Snap out the stems of the mushrooms and place in a bowl.  The stems will be used for a step later on.  Set the bowl of stems aside.

(4) Spray your casserole dish with a minimum amount of cooking spray.

(5) Turn the mushrooms upside down and line the casserole dish placing them at least an inch apart from one another.

(6) Cook mushrooms in the oven for 12-15 minutes until the mushrooms are browned and have collected a brown liquid inside.  Dispose of the brown liquid inside of each mushroom and allow mushrooms to cool.  Set aside.

(7) Locate the bowl of mushroom stems.  Finely dice enough mushroom stems to equal 3/4 a cup.  Set aside.

(8) Cook bacon.  Allow to cool and then crumble.  Do not dispose of grease!

(9) You will need a minimal amount of bacon grease for this step.  There should only be enough to lightly coat the pan.  Not a puddle of grease.  Use your judgment, but it is probably safer to dispose of most of the grease in the pan and leave only a minimal amount.  Pour in your mushroom stems and onion.  Cook until the stems are lightly browned and the onions are translucent.

(10) Make sure your cream cheese is softened.  I usually leave my cream cheese out of the fridge for about 10 minutes prior to using it in recipes.  But, a few seconds in the microwave should do the trick as well.  In your mixing bowl, combine the following ingredients: (a) block of softened cream cheese, (b) bacon bits, (c) the cooked mixture of mushroom stems and onions, and (d) 3/4 the container of shredded parmesan cheese (or 6-8 ounces depending on the container you purchase).

* Make sure all ingredients are folded together well and blended evenly.

NOTE: This mixture will yield more than necessary to stuff your mushrooms.  Feel free to use the remaining mixture as a dip for guests who may not be “mushroom fans.”  Bless their hearts…  ; )

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(11) Stuff the mushrooms with your mixture and add the remaining parmesan cheese on top.

(12) Cook in the oven at 350 for 10 minutes or until cheese on top is melted.

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These mushrooms are delicious as accompaniments to Italian themed dinners OR as “poppers” for small gatherings and even tailgates!

Serve and enjoy!

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Lip-Smackin’ Good Apple Porkchops

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Lip-Smackin’ Good Apple Porkchops

blogawow

You will need:

4 porkchops

2 red apples

24 ounces of Yukon gold potatoes

1 teaspoon dried thyme

12 ounces of sugar snap peas

3-4 tablespoons of brown sugar

Chicken stock concentrate

2 tablespoon olive oil

4 tablespoons butter

Salt and pepper to taste

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 45 minutes

Feeds: 4 adults; 2 adults and 2-3 kids; or 2 adults with leftovers

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Directions:

(1) Preheat oven to 400.

(2) Cut potatoes into 1-inch squares.  Bring a large pot to a boil and place the potatoes in the pot.  Put a large pinch of salt in the water.  Cook until very tender – this will take about 12-15 minutes.  Drain and return the potatoes and cauliflower to the same pot.

(3) Heat a drizzle of olive oil in a pan over high heat.  Season the porkchops with thyme, salt and pepper.  Cook until browned, about 8-10 minutes.

(4) Trim the ends off of the snap peas.  Once porkchops are browned, transfer to one end of a baking sheet.  On the other end add the snap peas.  Toss the snap peas with olive oil and brown sugar.  Roast in the oven until pork is done and snap peas are bright green.  This will take about 10-15 minutes depending on your desired “doneness.”

(5) Core the apples and dice into 1/2 inch cubes.  Heat 2 tablespoons of butter and a drizzle of oil in same pan (that you cooked porkchops in) over medium heat.  Add the apple cubes and cook until golden – this will take about 5-10 minutes.  Toss occasionally to coat the apples with the liquid / drippings in pan.  Season with salt and pepper.  Stir in the chicken stock concentrate and 1 cup water.  Cook until the apple is tender and the sauce is thick – this should take about 5-7 minutes.

(6) To make the mashed potatoes – add 2 tablespoons (or more…to your liking) to the pot with the potatoes.  Place the pot over heat to melt the butter if the potatoes have already cooled.  Toss to melt the butter.  Mash the potatoes with a potato masher or fork until smooth.  Season with salt and pepper to taste.  You could also add in some garlic salt or Lawry’s seasoning for an extra kick if desired.

(7) Plate the food by placing several large dollops of mashed potatoes on the center of the plate.  Place a porkchop on top of the potatoes and sprinkle some snap peas to the side.  Serve and enjoy!

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