Baked Cod with thyme

Even when my kids have something to do, like a hockey game today, I like to have a healthy dinner at home when they are done.  With a little planning it is easily done.  This dinner was easily put together  and everyone ate together. It was a win-win dinner.  And yes, my daughter's team won too!  
I would have preferred fresh cod, but I only had frozen so that had to do. Either would work fine. 

4  6oz cod fillets 
Juice of 1/2 a lemon
Olive oil for drizzling
2 cloves garlic, minced
Leaves of a few sprigs of thyme, lightly chopped
Sea salt
Pepper

Preheat oven to 400. 
Rinse of the cod fillets and place in a glass baking pan.  
Drizzle olive oil and lemon juice over the fillets.
Sprinkle with the salt and pepper.
Evenly sprinkle the minced garlic and chopped thyme.
Bake for 15-18 minutes until the fish is opaque.


I served this with steamed broccoli and macaroni and cheese.  Substitute whatever your family likes. 

Easiest Rice Pudding

My Mom-Mom always talked about when she made her rice pudding for her kids. She always made it on a really cold day because her rice pudding took about 2 hours in the oven. Having a big house and 6 kids, she made the rice pudding when she needed to warm up the house on a nice cold day. Today's lifestyle is a lot different. So here is a very simple and fairly quick rice pudding.

1 cup Arborio rice
1/2 cup sugar
1/4 tsp coarse salt
4 3/4 cup whole milk
11/2 tsp vanilla
1/4 cup heavy cream

In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups of the milk to a boil.
Reduce heat, cover and simmer for 25 minutes.
Uncover and cook, stirring constantly for 5 minutes.
Stir in vanilla and remaining 1/4 cup of milk.
Transfer to a serving dish and cover with plastic wrap.
Refrigerate until chilled, at least 1hour.
Stir in heavy cream and serve.

Spicy Roast Beef

My family are carnivores! We love meat! I love this recipe for a nice fall day. Make it the day before and it is even more spicy!   I got he recipe from the Pioneer Woman, but I tweaked it a little to make it my own. I kind of eyeballed some of the ingredients, so you can do the same. Just remember that this is SPICY! You can use any kind of peppers and tomatoes that you have on hand. Adjust the peppers to your "heat", this is very spicy.  You could also omit the peppers and only use the broth and tomatoes to make a nice kid-friendly beef.
This makes enough for a crowd or for leftovers.  You can cut the recipe in half easily, also.

2    3 pound chuck roast each
Salt and pepper
2 TBSP butter
2 TBSP canola oil
4 cups beef broth
3-4 TBSP fresh chopped rosemary
1 jar pepperoncinis , with juice
1 jar cherry peppers, drained ( hot or mild)
1 28 oz can crushed tomatoes

Hearty rolls, toasted
Sliced deli cheese ( provolone, mozzarella, Munster)

Preheat oven to 300.
Season the roasts with salt and pepper. Heat the butter and oil in a large heavy Dutch oven.  Brown each roast until paper bag brown, rest them on a plate.
Pour the beef broth in the pot, stirring up any browned bits from the pot.  Add the rosemary, both peppers, and the tomatoes. Stir all of this until combined. Add the roasts back to the pot and place the lid on. Place the pot in the oven for about 4-41/2 hours, until the meat is fork tender.
Remove the roasts from the pot and shred with 2 forks. Return the meat to the pot, and keep warm on the stove while serving.  Serve on toasted rolls and top with sliced cheese.

TIP!
Making this the day before, you can refrigerate and then skim the fat off the top before reheating.

Peppered Pork Sandwiches

This was so simple to make during the day while the kids were at school. Just wrap up and put in the fridge for dinner after a sporting event. A nice way to have a fast and homemade dinner. 

Peppered Pork


fine sea salt
3 1/2 lb pork loin roast, fat cap left on
3 TBSP peppercorns
5 TBSP butter
3 TBSP apple cider vinegar ( red wine vinegar can be used)
2 TBSP chopped fresh thyme
2 TBSP canola oil

Aioli
1 cup mayo ( light)
5 TBSP olive oli
salt & pepper
zest and juice of lemon ( I used orange)
1 clove galic, finely grated

Rolls, , pita flatbread

baby spinach or arugula

Parmesan cheese


Preheat oven to 375.
Blot the roast dry. Sprinkle with some sea salt. Crush the peppercorns, either in a mortar and pestle or in a food grinder to a medium coarse texture.Rub the pepper into the meat. What doesnt stick save for the marinade.
Heat a cast iron pan over medium heat, add the butter and garlic. Cool until the butter has melted and starts to bubble. Add the vinegar, thyme and remaining pepper. Save this in a small dish , you will baste the meat with this marinade.
In the same pan, over high heat, add the oil . Brown the meat on all sides.
After the meat is browned, brush the meat generously with some of the pepper marinade. Put the pan in the oven and roast for 10 minutes.  Remove the roast and turn it to another side and baste again. Continue roasting, turning and basting  every 10 minutes until the center of the roast reads 145 degrees, about 50-60 minutes.
After the meat reaches temperature, allow to rest a bit and then transfer to a platter, along with juices and cover with wrap and place in refrigerator. You can make this a day ahead or so if necessary.
When ready to serve slice very thin. Mix the aioli ingredients together. Serve it on a nice roll, flat bread, or in a pita. Best layered with baby spinach or arugula, and a shaving of Parmesan cheese.

Speedy Chicken and Dumplings

Today we will have a harvest moon. To me that means that fall is truly here. I hope it is big and bright and I will be able to get a nice picture. 

With fall comes all of my favorite comfort foods. We started fall off with Chicken and dumplings.  I have always loved my mom's chicken and dumplings, but never got her recipe,  This one is close, as close as I could get. I know that a few things are different and I adapted it to my taste, but it still reminds me of my mom.  

I make enough for my family of seven. So this recipe is more than enough for an average family with ample leftovers..


Speedy Chicken and Dumplings

6 boneless, skinless chicken breasts
2 tsp butter
salt 
pepper
4 stalks celery, cut into 1 inch pieces
1 medium onion, sliced
4 cups chicken broth
2 bay leaves
1 TBSP Italian seasoning
6-8 carrots, cut into 1 inch pieces
Season the chicken with a good amount of salt and pepper on both sides. In a large Dutch Oven melt the butter, add chicken and brown it in the hot butter.  Add the celery, onion, broth,bay leaves, and Italian seasonings.  Heat to boiling; reduce to a simmer. Simmer covered for 20 minutes. Add carrots and simmer again for 15 minutes or until carrots are just about tender. Add dumplings and cook as directed.

Dumplings

(I double this recipe)
 I have never had another dumpling, only the Bisquick kind. Feel free to use your own recipe.

2 cups Bisquick
2/3 c. milk  
mix together and drop by spoonful into dutch oven.  Cook for 10 minutes uncovered and then 10 minutes covered.   

Alfredo Sauce

I have not been posting as I should, and I am sorry. Here is just a quick recipe that we made the other night.  It is a favorite and only takes a short time to prepare.  I use whatever pasta that I have on hand, my kids seem to like thin spaghetti for this. Be sure to zest your lemon before juicing, it is just easier.

 Alfredo  Sauce


1 !/2 c. heavy cream
1/4 c. fresh lemon juice (1 lemon)
6 TBSP unsalted butter
1-2 tsp grated lemon zest (1 lemon)
pinch of freshly grated nutmeg
1 lb pasta
1 cup freshly grated Parmesan
1/4 tsp ground white pepper

In a large,heavy skillet, stir 1 cup of the heavy cream and the lemon juice.  Add the butter and cook over medium heat, stirring just until the butter melts. Stir in the lemon zest and nutmeg and remove from the heat.
  
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to directions. After the pasta is drained, add the pasta, the remaining 1/2 cup of cream, the Parmesan  and salt and pepper to the cream sauce in the skillet.  Toss over low heat until the sauce thickens slightly, about 1 minute. 
Serve in shallow bowl and if needed, season with additional salt and pepper.

Banana Muffins

Today is the first day of school for my kids, so they need a treat, right?? Of course. So today I made one of my banana muffin recipes. I made cute little mini muffins. They are so good to pack in lunches, or to have as a snack after school or before a practice. And they do well in the freezer too. 

2!/2 cups flour
1 cup Sugar
3 1/2 tsp baking powder
1 tsp salt
3 TBSP oil
3/4 cup milk
1 egg
3 ripe bananas, mashed
optional
   toasted chopped nuts
   chocolate chips

 Combine all ingredients (except nuts or chips) in a mixing bowl and beat on medium speed for about 1 minute.  Add the nuts and/or chips and stir with a spatula until mixed.  
Bake in a preheated 350 degree oven. 

30-35 minutes for 4 mini loaves
10-12 minutes for mini muffins
1 hour for large loaf

I have used either toasted pecans or walnuts and they are both fantastic. And I usually use mini chocolate chips.  Enjoy.