Monday, October 24, 2016

Horseradish Crusted Fish Fillets

HorseRadish Crusted Fish
Tilapia with Fried Green Tomatoes
We eat fish once or twice a week so I'm always watching for sales on Tilapia or Salmon, but any firm textured fish fillet should work with this recipe.  I was flipping channels on my "rabbit ears" TV and saw a chef making this recipe and wrote down the ingredients.

So far I've made it three times with Tilapia. I've prepared it two ways, one on the stove top, and one by starting on stove top and finishing in the oven as seen on TV.  


Both were delicious.  The horseradish is not over powering, but combined with the crumbs, moistens them enough to make a paste-like mixture to pat and coat the fish on both sides
.

Horseradish Crusted Fish


HorseRadish Crusted FishHorseradish Crusted Fish Fillets
4,  4 to 5 oz. fillets,  boneless, skinless: tilapia, bass, snapper, salmon
salt and  pepper to taste
1/2 cup flour
1 egg beaten with 1 shell of water
1/4 cup horseradish
1 cup bread crumbs, I keep season Italian crumbs on hand
1/4 cup chopped parsley
2 tsps. of  lemon zest
1 Tab. butter
1 Tab. vegetable oil

HorseRadish Crusted FishHorseRadish Crusted FishPreheat oven to 375 degrees and cover a cookie sheet with aluminum foil.  Season fish with salt and pepper and dredge in flour, shaking off any excess. Place beaten egg in a flat dish and dip fish in egg mixture. In another mixing bowl stir and combine horseradish, bread crumbs, zest, and parsley.  Remove fillets from egg mixture and coat with crumb mixture, patting onto fish so it sticks well.

In a large skillet over a medium-high heat, add butter and oil. When the butter begins to brown, add fillets.  After about 1 minute, or when golden, turn and cook the other side for 1 minute; remove fillets to the cookie sheet.

Bake in the oven to finish for about 5 to 8 minutes or until cooked through.

Alternately, fish can be sauteed and finished in the skillet, by sauteing at lower heat and cooking longer on each side before serving.  Leftover crumb mixture can be stored in a freezer bag in the freezer for future use.
Estimate cost $5.00 or less; $1.25 per serving or less.

Tuesday, October 11, 2016

Fried Red Potatoes


Fried Red Potatoes, Uploaded from the Photobucket iPhone AppThese make a great side dish with fish or chicken, but I often enjoy them for breakfast with fried or scrambled eggs.

My Italian mom made them with green peppers and onions, and my German grandmother made them with just onions, and they made them with either white or red potatoes.  They're delicious either way!  


They usually made them from leftover boiled potatoes, then cubed, fried and served for weekend breakfasts.  I like them as an alternative to hashbrowns with eggs.


When potatoes go on sale, I make up a large batch and freeze in pint size bags to have on hand anytime I need a quick side dish for breakfast or dinner.

Red Potatoes Fried, Uploaded from the Photobucket iPhone App

Fried Red Potatoes
2 Tabs. butter
2 Tabs. of olive oil
1 finely chopped medium onion
1 chopped green pepper
6 medium size 1/2 inch cubed red potatoes, about 4 cups
salt and pepper to taste

In a bowl, mix chopped onions, green pepper and cubed potatoes.  Salt and pepper and mix.

Melt butter and oil on medium heat and saute all ingredients slowly, as they brown. Cover as they cook, but turn mixture over every few minutes to brown all sides, about 10 minutes.

If mixture seems to dry, add more oil or butter.
Uncover and continue frying for about another 10 minutes, until potatoes are tender.  Continue turning mixture to evenly brown.

If you make them from leftover boiled, or already cooked potatoes, cooking time will be less for browning. Serves 6-8.

Estimated cost: $2.00 or less; .60 cents a serving or less.

Monday, October 3, 2016

Skillet Corn Bread

Uploaded from the Photobucket iPhone App
Corn bread is a must when making chili and I either bake it in my trusty black cast iron skillet, or in small mini-loaf pans. Leftovers go in the freezer to have on hand for future meals - soups, or chili again.

This recipe is at least 11-years-old, as I recall making and bring it, with several ready made meals to help my daughter when she had her first child (our first grandchild).

Ever since, when the family gathers for a few days, I make a double batch corn bread and chili to handle a supper and several lunches for 8-10 people.

The taste of warm buttered corn bread drizzled with honey always delights family or guests.

Skillet Corn Bread
Uploaded from the Photobucket iPhone App1/4 cup vegetable shortening
1 cup flour
1 cup cornmeal
1 Tab. Sugar
2 tsps. salt
2 tsps. baking power
1 cup milk
2 eggs

Preheat oven to 425 with rack in center.  Place shortening in 8-10 inch cast iron skillet, then place skillet in oven.

Uploaded from the Photobucket iPhone AppIn a 2 - quart bowl, whisk flour, cornmeal, sugar, salt and baking powder.

Corn Bread, Uploaded from the Photobucket iPhone AppIn smaller bowl, whisk milk and eggs until well blended.  Pour into dry ingredients until blended and a little lumpy. Carefully pour batter into hot skillet.  Cook until top is golden and toothpick comes out clean.  About 25 to 30 minutes.

I sometimes add 1/2 cup diced peppers (green, red etc.)  Or canned diced chili peppers. Can also spray or grease pans to make muffins, or mini-loaves, which bake in less time.  Makes 10 -12 servings.

Estimated cost: $1.50 or less; .15 cents a serving or less.