Fish & Pasta

Ingredients

•1 1/2 cups all-purpose flour
•1 tablespoon Old Bay seasoning
•3 eggs
•4 filets of tilapia or sole (6 ounces each)
•2 cups breadcrumbs or crushed crackers
•3/4 cup grated Parmigiano Reggiano cheese, divided
•1 tablespoon thyme, finely chopped
•Zest of 2 lemons, then cut into wedges, divided
•1 box bowtie pasta, regular or whole grain
•6 tablespoons extra virgin olive oil (EVOO), divided
•1 large onion, finely chopped
•3 cloves garlic, finely chopped or grated
•1 cup frozen peas, defrosted
•1-2 tablespoons butter
•3 sprigs mint, chopped
•1/4 cup parsley, chopped
•Salt and freshly ground pepper
•1 head butter lettuce, for garnish

Preparation

Pre-heat the oven 250˚F.

Set up three dishes for breading the fillets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano Reggiano cheese, thyme and lemon zest. Dip each fish fillet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated fillets onto a sheet tray and reserve.

Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to the package directions.

While the pasta is cooking, pre-heat a large skillet over medium heat with 2 tablespoons EVOO. Add the onions and garlic to the hot skillet and cook until tender.

Pre-heat a large skillet with about 4 tablespoons EVOO and sauté the first two fish filets until golden brown, about 2 minutes per side. Once the first two fish filets, place them in the hot oven to keep warm while you cook up the other two.

While you are cooking up the fish, add the peas and butter to the skillet with the onions and garlic. Ladle a spoonful of some of the pasta cooking liquid to the peas, remove them from the heat and toss in the mint and parsley.

When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bowties, then season with a bit of salt and pepper and the remaining Parmigiano Reggiano cheese.

To serve, place one or two leaves of butter lettuce inside each serving bowl, then fill the lettuce cup with some of the bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.

Beer-Braised Cheddar Bacon Burgers by Rachael Ray

Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
10 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped (about 1/4 cup)
3/4 pound ground chuck
3/4 pound ground sirloin
2 tablespoons Worcestershire sauce
Salt and ground black pepper
A few hearty glugs (about 1/2 cup) stout beer, such as Guinness
1/2 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons grainy mustard
4 Kaiser rolls, split open
4 slices aged white cheddar cheese, such as Oscar’s "Counter Cheese"
4 leaves lettuce
1 red onion, sliced


--------------------------------------------------------------------------------
Yields: 4 servings


--------------------------------------------------------------------------------
Preparation

Preheat oven to 325ºF.
Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 7-8 minutes.
When the bacon is crispy, add in the onion and continue cooking until tender, 2-3 minutes. Use a slotted spoon to transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.
While the bacon and onion are cooling, lay the other 8 slices of bacon out onto a broiler pan and transfer to the oven. Bake until crispy, about 20 minutes.

Return the skillet with the pan drippings over medium heat. While it heats up, add the ground meats to the mixing bowl with the bacon and onion, add the Worcestershire and season the mixture with salt and pepper. Combine the mixture with your hands and divide it into four patties.

Add the patties to the skillet and cook until golden brown, 4-5 minutes per side. When you flip the burgers, lay a slice of cheese on each patty to melt. In the last minute of cooking, add the Guinness to the pan and cook until almost completely reduced and slightly thickened.

While the burgers cook, stir together the sour cream, horseradish and mustard in a small bowl. Assemble the burgers by laying down some lettuce and red onion on each roll, then the patties, 2 strips of bacon and a dollop of horseradish sauce.

Corn Casserole

1 stick of butter, melted
8 oz. sour cream
1 can whole corn, undrained
1 can creamed corn
1 egg
1 box Jiffy corn muffin mix
1 T sugar

Mix it all together and bake at 350 for 1 hour.

Blueberry Coffee Cake

Sour Cream-Blueberry Coffee Cake
from: Southern Living

½ cup butter, softened
½ cup granulated sugar
2 large eggs
1 (8 oz.) container sour cream
1 tsp. vanilla
2 tsp. grated lemon rind

1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt

1 pt. fresh or frozen blueberries (raspberries, blackberries, etc.)
½ cup chopped pecans
¼ cup granulated sugar
1 tsp. cinnamon

1 cup powdered sugar
4 tsp. milk

1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add ½ cup granulated sugar, beating 2 to 3 minutes. Add eggs, sour cream, vanilla and grated lemon rind, beating until smooth.

2. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring form pan.

3. Combine berries, pecans, sugar and cinnamon. Sprinkle over batter.

4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.

5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.


NOTES: (Step 2) I don’t have a spring form pan – round cake pans work just fine.

(Step 3) I scoop out a handful of the cinnamon and sprinkle a layer of that first. Then I sprinkle the berries and pecans. It makes the cake look more even.

(Step 5) If I want extra lemon flavoring, I replace some (or all) of the milk with lemon juice.

Oatmeal Raspberry Bars

INGREDIENTS:

* 1/2 cup packed light brown sugar
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 3/4 cup seedless raspberry jam

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Low-fat Pumpkin Muffins

INGREDIENTS:

* 1 (18.25 ounce) package spice cake mix (or any flavor will do)
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves


DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.


NOTE: Some people like to add water to make it into more of a batter consistency, but either way is fine. You don't have to add the spices, but it adds a nice touch. : )

Remedy for Strep

1/4 tsp Cayenne Pepper
Swallow of juice (your choice)
Apple Cider Vinegar

Mix together and shoot...

I chased with a spoon full of sour cream, or you can use honey to take the heat outta your mouth.

It worked! I did a shot before dinner and a shot before bed and the next mornin it was gone.