The fish I baked was a steelhead. I didn’t choose this type of fish for any particular reason other then that it was a large filet style cut which was what I wanted to make.

Here is how I made the fish his style.

First I cut the fish into 6 pieces Then I seasoned it with salt, black pepper, garlic powder, and paprika. Then I squirted on some soy sauce, added a scant amount of brown sugar and let the fish sit for a few hours (defrosting more, and also letting the seasonings absorb).

When it was time to bake to fish I preheated the oven to 350 degrees F, and baked the fish for a full hour at this temperature. I took the fish out at exactly one hour, and it was perfectly done! It was absolutely lovely. It was nice and moist, tender, and cooked thoroughly. It was the best fish I have ever eaten (even better then some restaurants I have had fish at).

I also made baked French fries style potatoes with seasoning and herbs, with the fish, and honey garlic carrots.

It was a delicious dinner enjoyed by all. There were almost no leftovers.

]]> http://www.lisaopolis.com/baked-fish-for-dinner/feed/ 0 http://www.lisaopolis.com/marinated-pork-chops-for-dinner/ http://www.lisaopolis.com/marinated-pork-chops-for-dinner/#comments Wed, 25 Feb 2009 03:41:37 +0000 Lisa http://lisaopolis.wordpress.com/?p=262

This afternoon a family member requested pork chops for dinner. I decided to volunteer to make them. I search the internet and found a recipe that I liked. The original recipe can be found on this website: http://allrecipes.com/Recipe/Marinated-Baked-Pork-Chops/Detail.aspx

 I changed just a few things when I made it, and doubled the recipe. However next time I think I would triple it because it just seemed like it would be even better with more sauce.

I served the pork chops with corn and mashed potatoes.

The mashed potato recipe came from fellow blogger myovenhates me at:  http://myovenhatesme.com/2008/12/02/sour-cream-onion-mashed-potatoes/

The recipe is magnificent! I did change things up a little bit.

First I used 9 potatoes since I was making it for a few people. I more or less doubled the recipe. I also used fresh chives instead of dried. There was not much sour cream left so I used about ½ cup sour cream and for the rest I used light mayonnaise. I also added a bit of garlic powder for extra flavor.

It was a hearty wholesome meal that was enjoyed by all.

This has to be my ultimate favorite pork chop recipeJ

Here is the pork chop recipe ( my morphed version).

Baked Marinated Pork Chops

2 tbsp soy sauce

4 tbsp olive oil

2 tbsp Worcestershire sauce

2 tsp lemon juice

2 tbsp brown sugar

4 tbsp organic ketchup

1 white onion diced

3 garlic cloves diced

3 carrots diced

Salt

Pepper

Preheat oven to 350 degrees F. In a bowl combine the: soy sauce, olive oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Mix well. Place pork chops in a medium sized baking dish. Sprinkle some salt and pepper on the pork chops. Drizzle all of the sauce onto the pork chops. Cover the meat and rest of the dish with the carrot onion and garlic. Bake for 30 minutes in your preheated oven. Now turn the pork chops over and bake for another 30-40 minutes (depending on your oven temperature). Serve.

I morphed the recipe greatly.

The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.

Cauliflower, Cheddar and Parmesan Soup

olive oil

2-3 white onions (diced)

1-2 stalks celery (diced)

2 cloves garlic (diced)

5 medium sized pealed potatoes

½-1 head cauliflower

2 vegetable bullion packages (made according to box)

4 cups boiling water

salt

pepper

parsley

basil

garlic powder

savory

Oregano

cheddar cheese (grated)

parmesan cheese (grated fresh)

Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.

I served this soup with some home made tortilla chips, and some fresh vegtables.

Enjoy J

Yesterday I was feeling ambitious (in the kitchen that is). I decided to search for a recipe for chicken breast to make for dinner. I found one that I liked on this website: http://allrecipes.com/Recipe/Garlic-Lemon-Double-Stuffed-Chicken/Detail.aspx. The recipe is for garlic and lemon stuffed chicken. It is a unique recipe and super yummy.

As usual I morphed the recipe greatly. Here is my morphed version.

Garlic Lemon Stuffed Chicken

Olive oil (for baking dish)

4 boneless skinless chicken breasts (thawed)

4 tsp light cream cheese

4 medium thickness slices of cheddar cheese

¼-½ cup milk

¾ cup seasoned bread crumbs

2 garlic cloves minced

One white onion diced

1 tsp Garlic powder

Salt

Black pepper

Paprika

7 tbsp lemon juice

½ cup parmesan cheese

4 tbsp olive oil

Preheat oven to 350 degrees F. Lightly coat a medium sized baking dish with some olive oil.

Slice each chicken breast in half horizontally, almost right through. In the middle of each breast place: a slice of cheddar cheese, cream cheese, a few pieces of minced garlic, and a few pieces of onion.

In a separate bowl place the milk. Coat each breast in milk (on the outside). Brushing them with milk might be a good way to do this.

In a separate bowl combine the bread crumbs, and parmesan cheese.

Now coat each breast with the bread crumb mixture. Place each breast in to your baking dished after it is coated.

In a separate bowl combine the 4 tbsp olive oil, lemon juice, and garlic powder. Stir. Drizzle the mixture over the chicken breasts. Sprinkle any remaining bread crumbs over this mixture. Finally sprinkle some paprika and salt on top. If there is any onion remaining scatter it around the chicken breasts. Also if there is any milk remaining drizzle it around the chicken breasts.

Place dish in the oven and bake for 40-60 minutes.

Serve with potatoes or rice. (I served mine with potato). J

I have had real “grilled” cheese sandwiches a few times in my life (in my 20’s), and from those experiences eating them I can say that they are nothing like the baked (grilled) cheese sandwiches that I grew up with. Both kinds are very good, but in different ways.

Here are the not so grilled cheese sandwiches that I grew up with.

I made them with whole wheat sliced Italian bread, and low fat marble cheese. I baked them in the oven for about 4 minutes on 375 degrees F. Then I placed some garlic style sliced baby dill pickles on top. That is it. There are no sauces and no margarine or butter. The fat in a low fat cheese is enough to make the bread (not dry).

I think the not so grilled cheese sandwich is a good alternative to “real” grilled cheese sandwiches because real ones seem to have butter or margarine in them (meaning more calories).

Yesterday afternoon I wasn’t in the mood to have turkey dinner left-overs for dinner. I decided to instead make the turkey (a small part of it) into something more exciting. I made a zesty turkey casserole. This was my first time ever making a casserole. It turned out very well, and was super yummy. The recipe makes a huge amount. Enough for at least 6-7 people to have medium-large sized servings. Here is my recipe (I combined a few to make my own)

Zesty Turkey Casserole

8-12 oz elbow macaroni

Olive oil

1 cup chopped celery

1 red pepper chopped

1 white onion chopped

3 cloves garlic chopped

1 cup frozen mixed vegetables

Left over turkey (what ever amount you desire)

I can of chicken broth or turkey soup

5 tbsp teriyaki sauce

A few tbsp vodka

½ tsp salt (or more if desired)

½ tsp black pepper (or more if desired)

¼ tsp red pepper flakes

1 cup low fat sour cream

¼ tsp paprika

Basil (to taste)

Oregano (to taste)

Parsley (several shakes)

A few shakes paprika (for the top)

Grated cheese (your choice, I used cheddar and mozzarella)

Preheat oven to 350 degrees F. Coat a large- extra large casserole dish with olive oil ( I used a cooking brush to do this). Cook the macaroni according to the package directions (about 8 minutes). Drain and set aside. In a large frying pan heat some olive oil. Now add the onion, and garlic. Brown. Then add all of the other vegetables gradually. Cut your left over turkey into small piece and put into the vegetable mixture. Cook for several minutes. Now add the spices and herbs gradually. Stir well. Cook for several minutes. Then add the chicken broth (or turkey soup). Also add the teriyaki sauce. Bring to a boil and cook for about 10-15 minutes. While this is cooking grate the cheese you will be using, and set aside. Finally add the sour cream to your mixture and cook for 2-3 minutes. Now combine your vegetable mixture with your pasta and stir well, until pasta is evenly coated. Add one layer of your pasta mixture to your casserole dish. T hen add a layer of cheese. Repeat this pattern a few times. Finish with cheese on top. Sprinkle some paprika over this. Bake in the oven for 10-15 minutes. Enjoy.

I did carve a pumpkin though! It’s very basic, since I am very uncoordinated with carving knifes. Here it is.

With the seeds I roasted them in the oven. First I washed them with cold water. Then I placed them on two cookie sheets spread as evenly as possible. Finally I sprinkled lots of salt on them. I then baked them in my preheated oven at 300 degrees C for 7 minutes. Then I flipped them with a spatula and baked them for another 6 minutes. They are slightly crispy and crunchy, and oh so yummy. Here are a couple photos.

For the trick or treaters, we will be giving out these. First we will be removing some of the coffee crisps though since it is a house hold favourite.

Have a happy and safe Halloween.J

Tonight I was in the mood for trying to cook something new. I decided to make chili. I am normally not a fan of beans in any way shape or form. However in this chili they were divine. I served the chili with store bought garlic bread on the side. If it is too spicy try adding extra sour cream to your bowl. Also drinking a glass of milk on the side will help with the heat.

Zesty Turkey Chili

Takes about 1 hour 20 minutes to make (max)

Oil

Medium sized package of extra lean ground turkey

1 tbsp taco seasoning

1 tsp ground coriander

1 tsp dried oregano flakes

1 tsp dried parsley flakes

1 tsp chipotle pepper

1 tsp salt plus a few extra shakes

½ tsp ground black pepper

1 tsp garlic powder

2 packages of vegetable bouillon prepared according to package

1 medium white onion

2 tbsp fresh minced chives

1 red pepper

1 carrot

2 garlic cloves minced

1 fresh tomato

½ zucchini

1 cup frozen corn

398 ml brown beans

156 ml tomato paste

A few peas

About ¼ cup medium salsa

1 (7 oz can chopped green Chile peppers)

water (add if it is too thick once everything else except sour cream is in pot)

1 cup light sour cream

Large bowl grated cheddar cheese

Multi grain tortilla chips

Heat the oil in large pot on medium heat. Place the ground turkey in the pot and cook until brown. Add all the spices and herbs, onion and chives, and cook for a few minutes. While this is cooking prepare all the vegetables including chili peppers. Set aside. Prepare the 2 packages of vegetable bouillon according to package. Add to pot. Now add all the vegetables. Stir occasionally. Now add the tomato paste (with a little extra water), salsa, and beans. Boil for 5-10 minutes (the longer the better). Then add the sour cream and simmer for min 15 minutes. Serve with broken up multi grain tortilla chips, and cheddar cheese.

Enjoy

Lasagna

1 package ground beef

1 carrot grated

1 medium white onion

Fresh chives

3 stalks celery

Frozen spinach

Water Cress

1 medium sized tomato

1 red pepper

1 package of whole grain lasagna noodles

1 large bowl of grated cheddar cheese

Salt

Pepper

Parsley (dried flakes)

Basil (dried flakes)

Dill (dried flakes)

Crushed red pepper flakes

Ketchup

Your favorite tomato based pasta sauce 700ml

Louisiana hot sauce

Prepare vegetables, chives and watercress (chop to desired size). On medium to high heat in some extra virgin olive oil fry the ground beef. Once it is nicely browned add all the spices and herbs. Stir well for a couple minutes. Now add your prepared vegetables. Cook until nicely tender and brown. Now add the Louisiana hot sauce, ketchup, and pasta sauce. Bring to a boil for a few minutes. While you are doing this get a large pot out and sprinkle olive oil in it. Fill it with cold water, and add a few shakes of salt to it. Bring to a boil and add the lasagna noodles. Cook or about 8 minutes or until soft (caution do not over cook them though, they will also get baked in the oven so they don’t have to be perfectly soft). Once the noodles are cooked, drain and run over cool water (to make them easy to handle). Now grease a baking pan with olive oil. Now layer the bottom with noodles. Then put a layer of meat mixture on top of this. Now add a layer of cheddar. Repeat whole layering procedure once again. When you are done you should have a layer of noodles on top. Sprinkle cheddar on top of this. Bake in your preheated oven at 350 degrees, for 30-45 minutes.

Below are some images of the dinner.

This afternoon I was in the mood for cooking. I decided to make something that I had not made before; meatballs. I found a recipe in a Company’s Coming Casseroles cook book by Jean Pare page 75. I modified the recipe greatly. Here is my version.

Meat Balls

1 lb lean ground beef

1-11/2 cubes of cheese bread (any bread will do)

¼ cup water

1 ½ tsp salt

½ tsp pepper

Tomato soup 10 oz

Horseradish 1 tsp

Worcestershire sauce 1 tsp

1 egg

1 stalk green onion cut into small pieces

¼ cup water

Preheat oven to 350 degrees F.

In a bowl combine the beef bread cubes, water, onion, salt, pepper, and eggs. Knead until well mixed. Make balls and place in a heated frying pan. Brown. Place in a casserole dish.

In a bowl combine the tomato soup, horseradish, worse shire sauce and ¼ cup of water. Mix well. Place over the meatballs. Bake for about 35 minutes.

I decided to serve the meatballs with spaghetti and garlic bread.

Here is my own spaghetti sauce recipe.

Spaghetti Sauce

½ lbs lean ground beef

1 medium sized onion

1 medium sized tomato

1 red pepper

1 stalk of celery

2 handfuls of fresh spinach

Several shakes of salt

Several shakes of pepper

A few shakes of: garlic powder

A few shakes of: basil

A few shakes of: parsley

A few shakes of: red pepper flakes

A few shakes of oregano

Your favorite spaghetti sauce ( I use Classico Vodka Pasta Sauce) 700 ml

In a large frying pan, brown the ground beef. Add the onion. Add all the herbs and spices. While these are cooking prepare the vegetables (chop to desired size). Gradually add to your frying pan. Let the vegetables cook as long as possible 10 minutes min, 15-20 minutes preferred. Add your favorite spaghetti sauce. Bring to a boil. Boil for several minutes. Simmer (if needed).

Serve with your favorite spaghetti noodles.

Simple Garlic Bread

Cheese bread

Garlic Powder

Olive Oil Margarine

Grated cheddar cheese

Preheat oven to 350 degrees F.

Place desired amount of cheese bread on a cookie sheet. Spread desired amount of margarine over the bread. Sprinkle garlic powder over. Place a small-scant amount of cheddar cheese on top of each piece of bread. Bake in the over for about 6 minutes.

Below are a few images of the dinner.

Enjoy.