Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.

• 1 pound ocean perch
• 1/2 cup flour
• salt and pepper
• 2 eggs
• 1 cup bread crumbs
• 1/2 cup grated parmesan
• salt and pepper
• 1 tsp crushed red pepper
• oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

Enjoy ~ Kimberly

Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

• 8 o.z. fresh mushrooms
• 1/2 cup diced onion
• 1 Tbs butter
• 1 1/2 cups chicken stock
• 1 cup fresh spinach
• 1/8 tsp cayenne pepper
• 1/2 tsp thyme
• salt and pepper
• 1 cup heavy cream
• 2 cups cooked turkey
• 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

Enjoy ~ Kimberly

Scalloped Spaghetti Squash

We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different  twist.  My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes.  Anyway, just a quick post for the recipe today.

• 1 1/2 cups spaghetti squash
• 1/4 tsp salt
• 1/8 tsp cayenne
• 1/8 tsp garlic powder
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup shredded cheddar

Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.

In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne.  Pour milk over top and spread with shredded cheese.  Bake at 350 degrees for about 30 minutes.

Enjoy ~ Kimberly

Spicy Cheesy Grits

I always wonder to myself  why I don’t fix grits more often.  I like them; in fact I love them, at least in the savory form.  I don’t remember eating them as a kid and I don’t know that I’d ever had them before I’d tried the shrimp and grits a gal at work made a couple of years ago. Today I did a deliciously spicy and cheesy version.

• 1 1/2 cup chicken stock
• 1/3 cup grits
• 1/2 tsp crushed red pepper
• 1/2 cup cheddar cheese
• 1 Tbs sour cream
• salt and pepper to taste

Bring stock to a boil and add grits and crushed red pepper.  Simmer covered over low heat for about 12 minutes or until most of the liquid is absorbed.  Add cheese; cover and let rest for about 5 minutes.  Stir in sour cream; check if flavor adding salt and pepper if needed.

Enjoy ~ Kimberly

Hamburger Black Olive and Tortilla Casserole

Thought I would try something new today with my hamburger.  Went for a mexican flair; didn’t come out too bad.  Not quite what I was envisioning but good flavor over all.  I think it might make a good dip for corn tortillas if I cheese it up a bit more and omit the flour tortillas; I’ll have to play around with this one again.

• 1 pound hamburger
• 1/4 cup diced onion
• 2 jalapeno ~ sliced or diced
• 1 tsp mexican oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 1/2 tsp crushed cumin seed
• 1/2 cup salsa
• 4 o.z. cream cheese
• 1 small can sliced black olives
• 1 can tomatoes ~ I like to use whole tomatoes and smash them up; they seem to have the best texture
• 2 – 3 tortilla shells; cut into small squares or strips

Cook hamburger, onion, and jalapeno in large skillet until meat is cooked through.  Drain and return to skillet; stir in remaining ingredients except for the tortillas.  Heat through and stir in cut tortillas.  Serve with sour cream, shredded cheese, lettuce, jalapeno or any desired condiments.

Enjoy ~ Kimberly

Avocado and Shrimp Salad

I thought a salad sounded good for dinner today.  For some reason the lonely avocado on my counter was grabbing my attention and I had some shrimp thawing for dinner so I decided to put the two together. It was so tasty; I must say the pictures don’t do it justice.

•  1 Tbs olive oil
•  1 pound peeled shrimp
• 1 Tbs crushed cumin seed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 jalapeno ~ diced
• 1 lime
• 1 cup corn
• 1/2 cup salsa
• 1/4 cup sour cream
• torn lettuce, diced onion, shredded cheese, and sliced olives if desired

Heat olive oil in medium skillet; add shrimp and season with crushed cumin seed, salt and pepper, juice of half a lime, and jalapeno.  Sauté for about 5 minutes or until shrimp is cooked through. Remove from heat and stir in corn, avocado, salsa, sour cream, and remaining lime juice.  Serve over torn lettuce and with a couple of warm tortilla shells or some chips if desired.

Enjoy ~ Kimberly

Green Onion and Dried Beef Cheese Ball

Just a quick post today for the tasty cheese ball I made.  A simple dried beef and onion version.  I did add a bit of horseradish just to zip it up and rolled it in some pecans.  I divided mine into 4 pieces and made mini cheese balls but you could make one regular size one if desired.

• 1 package cream cheese
• 2 green onions ~ sliced
• 1 small jar dried beef ~ diced
• 1 Tbs horseradish
• 1/4 cup cheddar cheese
• finely chopped pecans to roll ball in if desired

Combine all ingredients except for pecans.  Form into one or several balls or roll into a log. Roll in pecans if desired or use a little extra green onion or maybe come extra dried beef to coat the outside.  Serve with crackers or toasty bread.

Enjoy ~ Kimberly

Baked Eggs ~ my first experiment

I had some round slices of Canadian bacon and as I was about to fix breakfast a couple of days ago I decided to use it with my eggs.  I’d never really baked an egg and was surprised it took so long!  I baked mine for 18 minutes; 15 might have gotten the job done but I didn’t want any runny whites so I gave it a couple extra minutes.  I also didn’t want to scramble the egg; anyway here is my first attempt.  I think I needed more meat and maybe a shorter cook time.  This Canadian bacon was barely big enough so I am thinking a couple of pieces of shaved ham will work better; maybe even have it sticking over the top a bit to get some crispy edges!

• eggs
• Canadian bacon or sliced ham
• salt and pepper
• cheddar cheese

In a muffin pan place meat into as many muffin tins as desired.  Crack an egg into each; sprinkle with salt and pepper.  Top with a small slice of cheese; or a sprinkle of shredded.

In 350 degree oven bake for 15 – 18 minutes or until desired doneness.

Enjoy ~ Kimberly

Breakfast Stuffed Mushrooms

I thought I’d try some stuffed mushrooms for breakfast today.  Quite tasty; easy to make too!

• 4 medium mushrooms
• 2 tsp butter
• 1/8 cup diced peppers
• 1/8 cup diced ham
• 1 Tbs diced green onion
• salt and pepper to taste
• 2 eggs
• 1/4 cup shredded cheese

Remove stems from mushrooms and set aside.   Place mushroom caps in small skillet with 1 tsp butter.  Over medium heat cook for about 4 minutes each side; I covered mine for half of the time.  Remove from heat and set aside.  Meanwhile in skillet melt remaining butter.  Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender.  Add salt and pepper and eggs.  Scramble about and cook until eggs are set.  Stir in cheese and serve over mushroom caps.

Enjoy ~ Kimberly

Broccoli Cheddar Soup

Charles made me some soup this evening with the bit of broccoli I had left in the fridge.  Quite tasty, I liked the way it came out; he added a bit of sour cream and thyme which added a different twist and of course our homemade chicken stock always sets any soup off!

• 1/3 cup diced onion
• 3 Tbs butter
• 1 clove garlic
• 2 cup chopped fresh broccoli
• 2 Tbs flour
• 1 1/2 cup chicken stock
• 1 1/2 cup milk
• 1 Tbs sour cream
• 2/3 cup cheddar cheese
• 1/2 tsp thyme
• salt and pepper to taste and a dash or two of cayenne if desired

Melt butter in sauce pan over medium heat; saute onion for 2 – 3 minutes.  Add broccoli and garlic and continue cooking about 3 more minutes.  Add flour, stir until no lumps remain, cook for about 2 minutes to incorporate.  Add chicken stock and milk.  Heat to a simmer.  Add sour cream and stir in cheese a little at a time until melted.  Season with thyme, salt, pepper, and cayenne.

Enjoy ~ Kimerly