Reign On Brown Rice Cruncy Oven Fried Fish – Week 7

Reign On Brown Rice Cruncy Oven Fried Fish – Week 7

Here is a variation of something I made a while back with a twist when it comes to the breadcrumbs. I think it is a healthier offering.

I’ve done with corn flakes, potato chips, panko and regular bread crumbs from package or home made and probably a few others.

Variation of Crunchy oven fired chicken Published September 1, 2008. From Cook’s Illustrated

This is very similar to how I do my chicken cutlets either pan-fried or baked minus a few ingredients.

Serves 4

To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges. Steve tweak: If you have a skinny end of the fish you can always fold under to make it about the same thickness as the other so it cooks evenly.

Ingredients

  • About 2 cups of brown rice cereal – similar to Rice Krispies. Crunched up
  • 1/4 cup plus 5 tablespoons unbleached all-purpose flour Steve tweak: Whole wheat bread
  • 2 large eggs
  • 2 teaspoons prepared horseradish (optional) Steve tweak: optional? Not in my opinion
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/4 pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 3-4 pieces
  • Lemon wedges

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Instructions

  1. Place the brown rice Krispies in a plastic bag, let air out, take a rolling pin and roll over until most are crunched and palace in a pie plate.
  2. Preheat oven to 425 degrees.
  3. Place 1/4 cup flour in second pie plate.
  4. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
  5. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper (optional but recommended to personal taste.) Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
  6. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

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Note: I have tried this type of rack and a very fine mesh rack, I feel the very fine mesh works much better.

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Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Ingredients:

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced onion
  • 1 1/4 lbs. raw lean ground turkey (7% fat or less)
  • 3/4 cup canned crushed tomatoes
  • 1/3 cup seeded and finely chopped jalapeño peppers
  • 1/4 cup quick-cooking oats
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
  • 1/4 cup frozen sweet corn kernels, thawed
  • 1/4 cup canned black beans, drained and rinsed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 3 tbsp. ketchup
  • 1/4 cup shredded reduced-fat Mexican-blend cheese
  • Optional toppings: salsa, fat-free or light sour cream, hot sauce

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How:

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.

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Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.

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Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.

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Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.

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Eat up!

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From http://www.hungry-girl.com/

Cubano

Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

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Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

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preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

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Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Roasted Spiced Pork, Figs and Onions

Roasted Spiced Pork, Figs and Onions

We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.

Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.

Prep to table about 20 minutes

 

Ingredients:

  • 2 Red Onions  – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
  • 6 fresh figs – quarter
  • 1 lbs. trimmed pork tenderloin sliced ¼” slices
  • ¾ tsp. cumin
  • ¼ tsp. each salt and pepper
  • ½ cup dry red wine

Sorry did not have picture of ingredients with red onions

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How:

Combine the cumin, salt and pepper in plastic bag add pork and toss to coat

Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.

Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.

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Transfer to plate, cover and keep warm.

Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes.  May take a little longer if you are not using a cast iron pan.

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Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.

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Serve alongside pork on platter.

rOASTED POEK TENDERLOIN, RED ONION AND FIG100_2026

Quick Cucumber Salad

 

 Dressing

  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated gingerroot
  • ½ teaspoon salt

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Salad

  • ½ medium cucumber, cut in half lengthwise, thinly sliced
  • ¼ red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 teaspoon chopped fresh cilantro

How:

Combine you can let sit in frig to let flavors come together or server right away as side or topping

Tuna Roll with a Twist

I bought these little tiny cans of tuna at BJs that come in a 12 pack and whether in a salad or sandwich found them just the right size for one. Lyn does not like the way I make tuna, too much mayo so now I can make it the way I like it lots of mayo. When I was a kid I used to make mayo sandwiches for a quick snack but now a days I just pile on a little extra. Tunas sandwich is a quick and easy solution to that what’s for lunch question.

Make the tuna the way you like it then make a roll up, salad or my particular favorite in an organic hotdog roll.

Usually I like to sprinkle some paprika on it I like the color but most of all the little kick it adds,  but today I drizzled a little hoisin sauce.

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Bison Stuffed Red Bell Pepper

Bison Stuffed Red Bell Pepper

Last Sunday was father’s day, Mike and Laurel came over which was all I really wanted. I can’t explain how proud of him I am he has done well just want it to take off for him so to speak he has so much to offer and does. Laurel brightens any situation she is always so up and being a foodie puts her in a special place in my heart.  Since I got what I wanted and Mikie was not going to be around for Lyn’s birthday on the 29th I thought why not take advantage of this gathering and throw a surprise birthday party. Laurel, Mike and I thought about it and a new Nespresso maker that Lyn had been hinting about for years is what we decided on. Sunday morning I snuck out at 6:30 AM to pick up the Boston Cream Pie, her favorite, (I don’t bake) that I ordered from Ray & Dick’s Bakery. Then I thought to Facebook message a bunch of family and friends to have them text her Happy Surprise Birthday at 2 PM.  It was success and for someone who normally does not get a lot of texts she was delighted. I love this woman and was happy to see her big fat smile for the text and the espresso maker. So enough of the mushiness.  I cooked Missi’s Dill Chicken with Tomato-Dill Relish and ribs for Father’s day. The ribs I cheated bought pre-cook and wrapped in tinfoil with sauce and baked at 175 for hours and finished on the grill. Being a good father I cooked enough so that leftovers could be taken home which left me with this week of leftover meals. The ribs, I eat fatty meats very limited these days, I dove into on Monday only looking up to wipe my face when they were all gone. Lyn bought some macaroni salad for Sunday which I made a meal of the leftover and diced Dill chicken breast, the Blue Grass Coleslaw also from WholeFoods was added to my regular work lunch salad with chicken and 18 year old balsamic vinegar. That brought me to last night everything gone what to do. We had bought some ground bison and I had frozen two leftover patties so I defrosted them and add a few things to make a Stuffed red bell pepper.

 

Ingredients

  • 1 red bell pepper slice in half length wise
  • 1 carrot grated and minced
  • ½ shallot minced
  • A few cherry tomatoes chopped fine

Minced carrots, shallots and tomato

  • ¼ lb. ground bison

Bison burgers

  • Hoisin sauce
  • Salt and pepper to taste –  I used very little
  • Red pepper flakes
  • Grated cheese – whatever you have on hand – I had parmesan

How:

Sauté the shallot and oils in a little butter and olive oil until shallots are slightly transparent

Suate shallots and carrots

Add ground beef and a pinch of hot pepper flakes and cook until brown

Add tomatoes and about 1 tbs. Hoisin sauce

Stir to mix

add hoisin sauce

Stuff the pepper halves and top with cheese

stuff red pepper and top with shredded cheese

Roast in 350 oven for about 10-15 minutes until cheese melts

Then I ate! Was pretty good for a from the gut meal!

Bison Stuffed Red Bell Pepper

Saving leftovers

 

I go through spurts with cooking and have always tried to overcook, the amount not the food. I use leftovers as additions to my daily lunch salad, others freeze for another day in perfect one meal portions, while some I use for leftover meals,  look at what I have and experiments on how to use.

leftovers

We have a FoodSaver an ancient model and works fine for us.

Some of my best minced chicken lettuce wraps came about in this manner. This has come in handy recently especially with Lyn on her special diet.  This is not to say I won’t cook during the week but I do tend to cook more on weekends. I think any Chicken or meat dishes freeze and reheats well especially the meatballs in or out of sauce.

After a while the freezer gets pretty full so I pull out my frozen menu for the week and place them on the frig shelf. It’s kind of fun when one can plan a week worth of meals just sitting there waiting to be reheated. Some things freeze and reheat well other do not American Chop Suey did not reheat well after freezing – the pasta got a little mushy but that Spaghetti Squash Pad Thai I made the other day did, I reheated in a fry pan added fresh peanuts and bean sprouts and a little more sauce mmmmm. Lyn freezes plain spaghetti squash but told me it is a little watery when reheated so I got my pan very hot and stir-fried until reheated this got rid of the excess moisture.

Freezer Burn

Freezer burn on a piece of beef 4003882014_6aba7bdc0eshutterstock_70258339Freezer Burn (film)

 

Freezer burn is not a food safety risk. It appears as grayish-brown leathery spots on frozen food, and occurs when air reaches the food’s surface and dries out the product. This can happen any time food is not securely wrapped in air-tight packaging. Color changes result from chemical changes in the food’s pigment. Although undesirable, freezer burn does not make the food unsafe. It merely causes dry spots in foods. Kind of looks like when you defrost in Microwave and some of the edges or thinner parts start to cook, I know you’ve been there.

Save It for Later

http://allrecipes.com

Making meals in advance can be as simple as doubling a casserole recipe or tossing an extra meatloaf into the oven.

Before You Freeze

Before freezing hot food, it’s important to let it cool down. Heat will raise the temperature of the freezer; and the food will not freeze uniformly, the outer edges of the hot dish will freeze hard quickly while the inside might not cool in time to prevent spoilage.

There are just a few things to keep in mind:

  • Cool precooked dishes as quickly as possible before they are placed in the freezer.
  • For fastest cooling, place the pan of hot food in a sink filled with ice water (or in a larger pan of ice water). If you’re cooling a soup, stew, or sauce, stir occasionally to help it cool evenly.
  • Once the dish is cooled, portion it into meal-sized containers or packages. Label and date the containers. Place them in a single layer in the coldest area of your freezer until completely frozen. Rearrange as necessary.

Tips for Freezing Foods

Poorly wrapped foods run the risk of developing freezer burn and unpleasant odors from other foods in the freezer. Follow these simple wrapping and container tips to ensure the quality and safety of your food:

  • Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.
  • Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing.
  • Wrap solids foods like meats and baked goods tightly in foil before you bag them.
  • Use rigid containers with an air-tight lid and keep the sealing edge free from moisture or food to ensure proper closure.
  • Secure wrapped packages and containers with freezer tape, and write the dish and the date on the tape with a marker.
  • In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. However, meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home.
  • Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e., within four hours). Food that is two inches thick will take about two hours to freeze completely.

food saver

Thawing Frozen Foods

With the exception of muffins, breads, and other baked goods, do not thaw foods at room temperature. Bacteria can grow in the thawed portion of prepared foods, releasing toxins that are unsafe to eat even after cooking.

To ensure that your food is safe to eat, follow one of these proper ways to thaw:

In the refrigerator: This is the slowest but safest thawing technique. Small frozen items might thaw in a few hours, while larger items will take significantly longer–overnight and then some.

In cold water: Place the frozen food in a leak-proof bag and place in a large container of cold water.

In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food might have begun cooking during the defrost cycle.

Best if Used By:

Although freezing keeps food safe for an indefinite amount of time, eventually the flavor will be affected. If the food is obviously damaged (shriveled, with white or frosty spots) it should be discarded.

This chart lists recommended storage times for popular precooked foods–casseroles, soups, lasagna–to ensure high-quality results:

Type of Food

Tomato/vegetable sauces – 6 months

Meatloaf (any type of meat)  – 6 months

Soups and stews –  2-3 months

Poultry and Meat Casseroles – 6 months

Poultry (cooked, no gravy)  – 3 months

Poultry (with gravy/sauce)  – 5-6 months

Meatballs in sauce  – 6 months

Pizza dough (raw, homemade) –  3-4 weeks

Muffins/quick breads (baked) 2-3 months

Don’t Crowd the Freezer

A temperature of 0 degrees F (-18 degrees C) is best for maintaining food quality. Proper air circulation is key to keeping your freezer operating at maximum efficiency.

Freezing does not kill bacteria, yeast and molds that might be in your foods–it merely holds them at bay by keeping them inactive. If the freezer’s temperature is disturbed often or altered for an extended period of time (such as a door left ajar or power outages) these microbes can compromise your food’s safety.

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Another Lyn free meal that she found on Pinterest. We love spaghetti squash there is just so much you can do with it. It is wicked easy to prepare then you just get inventive. This recipe is adapted from Dr. Mark Hyman site. Just a few additions and some substitutions and there we had it, one of my favorite meals but no noodles

In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.

 

Ingredients

Ingredients

1 Large spaghetti squash halved and seeded

1/4 Cup peanut oil – I substituted with Canola oil normally I would have used peanut but my cupboards were bare.

1 Tablespoon thai fish sauce .  I can’t get past the smell of fish sauce so I used Hoisin sauce instead.

2 Teaspoons reduced-sodium, gluten-free tamari sauce – used low sodium Soy sauce

1/2 Teaspoon red pepper flakes

1 Large egg beaten

2 Cloves garlic minced

4 Ounces boneless, skinless chicken breasts roughly chopped

1 Pinch sea salt

4 Ounces raw shrimp peeled, deveined, and roughly chopped – did not have the shrimp so doubled up on chicken

2 Large carrots peeled and shredded

2 Cups mung bean sprouts – or any bean sprouts you have on hand.

6 scallions finely chopped

1 lime halved

1/4 Cup roasted peanuts chopped, for garnish – I also added the zest of  one lime to the peanuts

incredients prepared

How

Preheat the oven to 400°F

Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.

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In a small bowl stir together the fish or hoisin sauce, tamari, and red pepper flakes. Set aside.

Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve

Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes

stir fry chicken and garlic

Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.

Add carrots stir fry and put aside

Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.

pan fry spagetti squash

Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.

add other ingrediants combine and squeeze limeand

 

 

 

Spaghetti Squash

spagetti squash

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spagetti Squash Pad Thai

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

Paprika-Roasted Leg of Lamb

Paprika-Roasted Leg of Lamb

It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild. 


From Food and Wine

Ingredients

  • 3 tablespoons sweet paprika
  • 1 tablespoon pure chili powder, such as ancho or pasilla
  • 1 1/2 teaspoons ground cardamom
  • One 6 1/2-pound boneless leg of lamb, butterflied
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 6 whole garlic cloves
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 1 lemon, sliced 1/4 inch thick

ingredients

I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done.  Even so it came out tasty and very tender.

 

How

Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.

sprinly with the rub

Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.

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Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.

 slice 1/4 " and serve

Suggested Pairing

With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb

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