Thursday, December 15, 2022
2 tablespoons unsalted butter
1 minced clove of garlic
½ cup seasoned bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon zest
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 skinless 1 1/2-inch thick cod fillets, about 6 oz. each
Salt and Pepper
Preheat oven to 350°F.
In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 6-7 minutes.
Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
Rinse fish and pat dry. Sprinkle each fillet lightly with salt and pepper, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each filet.
Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Saturday, December 3, 2022
2 1/4 Flour
1 stick butter soften
1 3/4 sugar
2 room temperature eggs
1-15 ounce container of whole milk ricotta cheese
1 teaspoon of baking powder
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon fresh lemon zest (1 lemon)
1 1/4 powdered sugar
3 tablespoons lemon juice
1 tablespoon of fresh lemon zest
Line cookie sheets with parchment paper and preheat oven to 350
In a large bowl combine butter, sugar, beat the butter and sugar on medium speed until fluffy for about 7 minutes. Add eggs one at a time, mix between additions until well mixed. Add the ricotta , lemon juice and zest. Combine together well.
In a medium bowl, mix flour, baking powder, and salt. shift in the dry ingredients into the bowl of wet ingredients. Tightly cover the dough in plastic wrap and refrigerate 30 minutes or overnight if making next day.
Scoop dough about 1 tablespoon for each cookie on parchment paper lined baking sheets.
Bake 12-14 minutes. Do not overcooked and pale looking. let cookies rest on sheets for about 15 minutes.
Combine powdered sugar, lemon juice, and lemon zest in a small bowl whisking until very smooth. Dip or spoon cooled cookies in a bowl of glaze. Let dry at least 3 hours.
2 1/2 cups almond flour
1/4 teaspoon salt
1 cup powdered sugar
3 large (egg whites only)
Zest of one lemon
1 teaspoon almond extract
36 or so without skin/optional
Dish with 1/2 cup of sugar for rolling cookies
- Preheat oven 325
- Rack in center
- Cookie pans lined with parchment paper
- In a large bowl whisk the almond flour and sugar together, add grated lemon zest, and salt making sure well mixed with no lumps.
- In another bowl, whisk egg whites to a almost a peak, then whisk in almond flour.
- Slowly add egg whites to the dry mix, once well mixed should be all set.
- Place batter into pastry bag with a large round tip and make small rounds onto baking sheets.
- Sprinkle with sugar.
- Place Almond on center of cookie gently. (optional)
- Bake for 13-15 minutes or until cookies are slightly golden brown.
- Store in airtight containers.
3 cup flour
3 teaspoons baking powder
3/4 vegetable shortening
3 room temperature eggs
1/2 teaspoon vanilla
1 teaspoon Almond extract
2 cups powdered sugar
4 tablespoons whole milk or heavy cream
2 tablespoons melted butter
1 teaspoon almond
Mix together powdered sugar, milk, melted butter, and choose of extract. Whisk together. Spoon or dip top of cookies and add sprinkles. Set aside and let dry before serving or packing for the holidays in airtight container.
Glaze, Sprinkles (Optional)
- Preheat oven 350 and line baking sheets with parchment paper.
- In small bowl add flour and baking powder and whisk together.
- In a larger bowl beat together shortening, and sugar with hand mixer at medium until light and fluffy about 2 minutes.
- Beat in eggs and extracts for 30 minutes, then add half the flour mixture. Beat until fully mixed, then slowly add remaining flour.
- Use a cookie scoop to add onto parchment lined cookie sheets. You can roll in hands if you want a smooth appearance.
- Bake for 10 minutes until very lightly golden.
- Cool cookies until totally cooled.
The history is believed to have originated in Southern Italy but nobody knows for sure. Today, it is an Italian-American feast that typically consists of seven different seafood dishes. Some Italian American families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of baby Jesus.
- Stuffed calamari in tomato sauce
- Stuffed-baked lobsters
- Dried salted cod
- Scungilli salad
- Deep fried calamari
- Deep fried cod
- Cod fish balls in tomato sauce
- Crab stuffed mushrooms
- Stuffed-baked quahogs
- Deep fried fish/shrimp
- Deep fried scallops
- Fried smelts
- Insalata di mare (seafood salad)
- Kale patties (baked or fried)
- Linguine with anchovy, clam, lobster, or tuna sauce
- Marinated eel
- Octopus salad
Sunday, October 2, 2022
10 cups peeled,cored and sliced apple
1 cup granulated sugar
1 tablespoon flour
1 1/2 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup flour
1 cup packed light of dark brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup melted butter
Preheat oven 350
Place all apples in a 9x13 pan, blend in sugar, 1 tablespoon flour and cinnamon. Mix together well coating apples. You can also place these into two pans.
In a bowl mix oats, 1 cup of flour, brown sugar, baking powder, baking soda, melted butter together. Mix well and mixture will become a crumble texture. Use this mixture evenly over the apples
Bake at 350 for about 45-50 minutes
Tuesday, June 28, 2022
1/8 teaspoon pepper
- 1/8 teaspoon thinly sliced onion
- 1/2 teaspoon Mrs. Dash Italian medley seasoning
- 1 large egg Italian breadcrumbs
- 1 15 ounce can salmon
- Olive oil