When I was pregnant with my second child, I craved seafood. One of the ways that I satisfied my bizarre craving was with fish sticks. I must have consumed at least 20 pounds of the frozen fish over the course of 9 months. As if frozen fish sticks were not offensive enough on their own, I took it to the next level and I dipped them in ketchup before I indulged! (I know, the thought of that is absolutely revolting to me too.) I wish I would have had the energy to make homemade fish sticks back then when I was eating massive amounts of them. I adapted this recipe for fish sticks from Cooking Light October 2012. Panko Crusted Fish Sticks 1 Tablespoon 2% milk 2 eggs 1 pound mahi mahi 1 cup panko 2 Tablespoons canola oil 1/4 cup light sour cream 3 Tablespoons light mayonnaise 1 Tablespoon relish Combine milk and eggs in a shallow dish. Place panko in a separate shallow dish. Cut fish into 1/2" strips.
Heat oil in skillet. Add 1/2 of fish to hot oil and cook 4 minutes on each side. Repeat with remaining fish. Drain on paper towels. Ironically, that same child that was in my belly while I was eating huge amounts of fish sticks, absolutely LOVES them today. At the age of fourteen, she still requests fish sticks occasionally and is perfectly happy with a fish stick dinner. I was super happy that she loved my homemade version even more than the frozen sticks. (Yea! A small victory for mom.) Make a batch of homemade fish sticks - but I don't recommend dipping them in ketchup. Stick to the tartar sauce and enjoy.
Ciao!
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Ben and I went to a cooking class with some friends at Whole Foods last month. The menu featured a selection of foods centered around the theme "A Night in Roma." We made spaghetti carbonaro, braised pork, asparagus with prosciutto and pecorino, semolina gnocchi, zuppa inglese and roman style artichokes. (Carciofi alla romana) It was all delicious. I came home and showed the menu to my parents, who were in town for a visit and my dad was intrigued by the artichoke recipe. My mom and I decided to try and recreate the recipe while they were here - with a few modifications. Carciofi alla Romana 4 globe artichokes 1/2 lemon 1/2 cup parsley leaves 1 clove garlic, chopped sea salt black pepper 1/2 cup olive oil 2 cups freshly chopped bread 1/2 cup chopped olives 1 cup Parmesan cheese
Remove stems from water. Peel and dice. Place in a bowl and add roughly chopped bread. I used the inside of a round loaf of bread that I was using for a stuffed sandwich.
Remove the artichokes from the water. Drain. Stuff each cavity with stuffing.
Transfer artichokes to a serving dish and enjoy. I prefer to scoop out the stuffing and eat it first. When the artichoke was empty, I pulled out each leaf individually and scraped the "meat" off of the end with my teeth. (A process of eating that I am not completely comfortable with.) The artichoke itself did not have a lot of flavor but I think that is because this is not artichoke season. I am going to try this again in the Spring when the artichokes are at the peak of freshness.
This recipe is perfectly suited for the cook who has a lot of patience and a lot of extra time. For the true artichoke lover - go for it - it will be well worth the effort. For those of you who prefer something simpler but still like the taste of artichokes - stick to the artichoke dip. Ciao! The weather has gotten warmer in Atlanta but we've still been enjoying our fireplace - sometimes with the air conditioner on. I LOVE sitting in front of a warm, crackling fire and apparently, the kids do to. The weather has gotten warmer in Atlanta but we've still been enjoying our fireplace - sometimes with the air conditioner on. I LOVE sitting in front of a warm, crackling fire and apparently, the kids do too. Sitting in front of the fire, eating a bowl of chili sounds ideal but the reality is that it's usually a less than idealistic and downright messy experience. I came up with a new way to eat chili that makes it even easier to enjoy chili in front of the fire - chili hand pies. Fill each circle with a scoop of chili. (I used some leftover vegetarian chili that I had on hand.)
Place on a silpat baking mat and bake 20 minutes at 350 or until golden brown. Enjoy by your fire tonight. Ciao!
I've made lots of different chocolate chip cookie recipes. It's not because I'm at all dissatisfied with the chocolate chip cookie recipes that I have, it's simply because I really like trying new and unique recipes. (I think it's really a sickness.) Let's review the chocolate chip cookie recipes that I have blogged in the past.
I love to experiment by adding unusual combinations of ingredients to make cookies that really stand out from the ordinary chocolate chip cookies. These cafe cookies feature a unique combination of dark and milk chocolate to create chocolatety goodness. I used a bag of Ghiradelli dark chocolate chips and a coarsely chopped Cadbury milk chocolate bar - how could these cookies possibly be bad with all that delicious chocolate? All of the rich and creamy chocolate is balanced out by the crunchy, salty pecans in the cookie. A perfectly delicious combination. Chocolate Chip Cafe Cookies 2 1/2 cups oats 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 12 ounces dark chocolate chips 3.5 ounce milk chocolate bar, chopped 1 1/2 cups chopped pecans
Stir in nuts and chocolate.
I think that you will agree, these cookies are plain old delicious. They really are just as yummy as they look. Skip the bakery and whip up your own batch of cafe cookies. You'll be glad you did.
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