Something's Fishy

So it's been a while since I posted a Sunday dinner menu.  It's not that we haven't eaten Sunday dinner, I just have been a little busy focusing on other things.  This post was a menu from a few weeks ago.  We had Tilapia, which is seriously one of Easton's favorite meals.  He loves the cheesy, Parmesan sauce that smothers the fish.  The topping pretty much camouflages the fact that you are even eating fish.  Don't tell anyone they're eating fish and I am sure they will gobble it right up!

Parmesan Tilapia (Recipe below)

Fresh Green Beans

Rice-A-Roni (out of a box, haha!)

Warm Dinner Rolls

Dessert:  Amazing Coconut Pie (Recipe below)

Parmesan Tilapia

I actually got this recipe from my cousin, Cindi.  I'm sure she doesn't even remember but a long time ago a put a request out on facebook for some new fish recipes and she posted this one and said that her kids love it.  I tried it and it's definitely a good way to get the kiddos to try fish because Tilapia is a very mild tasting fish. I have tweaked it over time but this is pretty much the basic recipe.

In a bowl combine:

1/2 C Parmesan (out of the green can)

1/4 C butter, softened

3 TBSP mayonnaise

2 TBSP lemon juice

1/4 tsp pepper

1/8 tsp onion powder

1/8 tsp celery salt

2 pounds tilapia fillets (or however many you need)

Spray a foil-lined pan with Pam and place fish filets.  Broil for 3 minutes.  Flip fish over and broil another 3 minutes.  Flip over again.  Spread fish with Parmesan/mayonnaise mixture.  Broil about three minutes until bubbly and golden brown.  At this point you may serve the fish but my husband, Stephen likes his a little crisp on top so I add some Panko bread crumbs that have been mixed with melted butter to the top of the fish and broil until the crumbs are toasty, golden brown.

Warm Dinner Rolls

These are Easton's favorite rolls of all time and they are so easy.  I buy the big bag of frozen rolls, like Rhodes rolls except we don't have those out here in Georgia.  I just buy the Kroger brand and it works just swell.  I grease the pan with butter.  Dip the tops of the frozen rolls in melted butter and place in pan.  Cover with saran wrap and allow to rise, about 5 hours.  Bake at 400 degrees for 7-10 minutes.  Keep an eye on them so they are a nice golden, brown.

Amazing Coconut Pie

This pie is from my childhood!  It was our go-to pie when we needed a quick Sunday dinner dessert.  My mother always had me make it while she got the rest of the dinner ready.  I love to serve it while still warm from the oven with a raspberry sauce on top with a dollop of sweetened whipping cream.

In a blender combine the following:

2 C milk

3/4 C sugar

1/2 C Bisquik

4 eggs

1/4 C butter

1 1/2 tsp vanilla

Blend on low for 3 minutes.  Pour into greased 9 inch pan. 

 Let stand for 5 minutes.  Then sprinkle with 1 Cup coconut.  Bake at 350 degrees for 40 minutes.  Serve warm or cool.

For the raspberry sauce I pour one bag of frozen raspberries in a pan and heat on low, stirring occasionally until heated.  Add a scoop of powered sugar to sweeten, stirring to dissolve.

Comfort Food

We had a cloudy weekend and that always makes me want to eat that good old comfort food!  This week's menu consisted of a family favorite that I grew up with, Chicken Broccoli Casserole and I threw in a new recipe from Ann Romney's cookbook, The Romney Family Table.

Chicken Broccoli Casserole (Recipe below)

Spiced Broiled Peaches

Warm rolls

Dessert:  Chocolate Macadamia Nut Torte (Recipe below)

Chicken Broccoli Casserole

I loved Chicken Broccoli Casserole when I was little.  The creamy, warm Parmesan sauce smothering the chicken, rice and broccoli was delicious.  I never really had a written recipe from my mom and I'm not even sure if she had one.  I just learned how to make it by watching her.

You will need to boil 3-4 chicken breasts and set aside when cooked.

 In a medium saucepan make a white sauce:

3 TBSP butter
3 TBSP flour
a couple dashes of garlic powder
salt and pepper

Add 2 1/2 cups milk.  Stir until thickens.  It will not be a thick sauce.

Add:
1/2 package cream cheese (8 oz)

When cream cheese is all mixed in add:

1/4 Cup Parmesan cheese (Out of the green can)
1 TBSP lemon juice

Remove from heat and set sauce aside.

Line the bottom of a 13 x 9 with cooked broccoli.  I like to just use the broccoli tops.  I zap it in the microwave.  Drizzle with a stick of melted butter.

Layer 1-1 1/2 Cups cooked rice on top of broccoli.

On top of the rice layer add the cooked chicken breasts that have been sliced horizontally.

Pour white sauce on top of chicken layer.

Sprinkle with grated Parmesan cheese.  (The kind in the green can)  Pop it in a 350 oven for 30 minutes or until top is a little browned and bubbly.

Chocolate Macadamia Nut Torte

In a mixing bowl combine:

1 Cup flour

3/4 cup sugar

3/4 Cup sour cream

1/2 cup butter, softened

1/4 cup unsweetened cocoa

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla

1/4 tsp salt

1 egg

Beat all ingredients until well blended.  Pour into greased 9 inch round cake pan lined with parchment paper.  (I didn't use it because I don't have that and my cake kind of stuck to the pan when trying to get it out.  I'm assuming the parchment paper would help with that problem.)  Bake at 350 for 30 minutes or until cake tests done.  Cool.  Invert onto serving plate and top with Fudge Topping (below).

Fudge Topping

1 Cup heavy cream
1/2 Cup sugar
2 TBSP butter
4 ounces semisweet chocolate
1 tsp vanilla extract
1 (7 ounce) jar macadamia nuts

In a 2 quart saucepan over medium-high heat, combine cream, sugar, butter, and chocolate and bring to a boil, stirring constantly.  Reduce heat to medium and cook 5 minutes more, stirring constantly.  Remove from heat and stir in vanilla.  Put water and ice in a large mixing bowl.  Place pan in bowl and stir until mixture is of spreadable consistency.  Stir in nuts.  (I used a bag of chopped macadamia nuts)  Pour topping evenly over cake, allowing some to run down the sides.  The trick is to make sure it is not too runny; let cool to desired consistency before spreading on cake.  Sprinkle more nuts on top for decoration if desired.

Everyone loved this new cake recipe and said it was a keeper.  Stephen wanted to try pecans on it next time instead of macadamia nuts.

Spiced Broiled Peaches

The easiest recipe on the planet...seriously!  These warm peaches were such a treat when we were little.  I remember so well the little puddle of melted butter in the center of the peach and trying so hard not to tip the peach while I was serving it on my plate.  The aroma of nutmeg today still brings back the memory of eating these peaches.

You will need canned peach halves.  Place peaches in flat cooking dish.  Place a pat of butter in center of each peach.  Add a couple of sprinkles of nutmeg to each peach.  Place in 350 oven until butter is melted and peaches are warmed.  I will also place it under the broiler when I'm in a hurry.  This is a perfect recipe for the little helpers in the kitchen to do.  Just make sure they don't overdo the nutmeg!  I did it when I was little.

A little side story:  In our first Georgia house back on Grand Teton Parkway about 18 years ago I had prepared a beautiful Sunday serving platter with Lemon chicken and had outlined the chicken with the broiled peaches.  We were about to enjoy Sunday dinner at our brand new dining room table in the dining room for the first time.  This was the first house that we had a dining room and it was going to be special. Everyone was sitting at the table in the dining room waiting for the food to be served. I handed the platter to Stephen at the head of the table.  As he grabbed it he tilted the platter and all the peaches and chicken slid right off the tray and onto the floor, upside down no less!  It was a buttery, greasy mess all over our new carpet and our Sunday dinner had carpet fuzzies all over it.  None of the children said a word...it was shocking!  Stephen cleaned the carpet while I tried to rescue our dinner.  Oh the memories!  We still laugh at that now when we have broiled peaches.

Last Sunday Dinner of August

Is it Sunday again already????  Man, times flies when you're having fun and you're busy.  Well, over at our house we pulled off another tasty Sunday dinner.  It was a small crew at the dining room table today, just Easton, Stephen and myself.  Sometimes it can be hard to be motivated to cook a grandiose meal when our numbers are small, but I remind myself that my youngest child deserves the same love and care that I put into our meals when our house was full of four children as it does now with just our wonderful caboose, Easton! So here we go.....I'm just sending out a disclaimer right now...I went to the grocery store last night and forgot my grocery list at home.  In the parking lot of Kroger I had to rack my brain and come up with another list, hopefully not forgetting anything needed for the meal.  And yes, of course I forgot one of the side dishes, the Cole slaw.  It really was needed to add some texture, color, and pizzazz to our plate.  So with that being said please look at the dinner plate with a mental note to add a lovely plop of Cole slaw to complete your meal.

Saucy Barbecued Chicken (See Recipe Below)

Zesty Baked Beans (See Recipe Below)

Cole Slaw

Chilled Grapes

Sweet Cornbread (See Recipe Below) 

Dessert: Luscious Lemon Crackle (See Recipe Below)

Can't you just see a tasty serving of cole slaw just sitting there waiting to be eaten?  I guess this just proves that I'm not perfect!  It was still a great dinner anyway.

Saucy Barbecued Chicken

This recipe is so old and has totally been made thousands of times by everyone in the family.  It's pretty much our go to recipe when we want a mouthwatering, juicy piece of chicken cooked on the grill.  It's seriously an old recipe because I remember getting it out of my mom's Betty Crocker cookbook that she got from her wedding when I was just learning to cook.  She's been married over 50 years so I guess we'll call this recipe is a timeless classic!

There's a plethora of ingredients that goes into this yummy sauce.

In a saucepan add:

1 tsp salt

1/2 tsp pepper

1 TBSP paprika

1 tsp sugar

1 tsp onion powder

1 Cup ketchup

1/4 Cup butter

1/2 Cup hot water (I never use hot water, not sure what difference it makes)

1/3 Cup lemon juice

1 TBSP worstershire sauce

Stir over medium heat until bubbles.  When Stephen grills the chicken we cut the breasts into strips or filets.  When you have smaller pieces of chicken you get more flavor.  He places chicken in a bowl with some of the sauce so that it gets thoroughly covered.  Then places meat on grill until done.  Serve with more sauce on the side.

Zesty Baked Beans

These baked beans are a hit where ever they are served.  I give credit for this recipe to a good friend, Nanette Johnson who made these beans for a going away party for our family when we moved to Utah for six months.  I could not stop eating them and had to ask for the recipe....they are super easy to make and you can cook them in the oven or in the crock pot.  I did tweak the recipe a bit by adding less brown sugar.  I made these the night before, placed them in the refrigerator and cooked them an hour and a half before serving.

In bowl combine:

1 large can kidney beans or two 15 oz cans, drained  (I use light and dark red beans for added color)

1 can lima beans, drained

1  28 oz Bush Homestyle Baked Beans

Don't you just love the different colors?  Looks like a party waiting to happen!

For the sauce combine in a saucepan:

8 slices bacon, crumbled (I always add a little bit more!)
1 tsp onion powder
1/2 Cup brown sugar
2/3 Cup ketchup
4 tsp A-1

Cook sauce.  Simmer 15 minutes.

I just had to show this handy, dandy little measuring cup that I got on my New York trip last summer.  It measures teaspoons and tablespoons.  It's so cool to just measure 4 tsp in a little cup rather than measure 4 individual spoonfuls of whatever!  Or 3 tablespoons.  Great invention!

Add the sauce to the beans and mix well.  Place in oven uncovered at 300 degrees for 1 1/2 hours.

Baked to perfection!

Sweet Cornbread

I've always been a sweet cornbread kind of person.  I love putting a pat of butter on my warm cornbread and then a drizzle of honey.  Ahhhh, perfection!  It took me years to find the perfectly sweet cake like cornbread recipe that reminded me of the cornbread that they used to serve at the Marie Calendar restaurants in Utah. This is it folks and it came from my daughter.  She got it from a youth leader at church who was helping the girls gather recipes to start their recipe collections.  A shout out and thanks to Laralee Angel.

In a bowl combine:

1 Cup milk

2 eggs, beaten

1 cube melted butter

Add:

2 cup Bisquick

1/2 cup sugar

1/2 tsp baking powder

1/2 cup cornmeal

Pour batter into greased 9 inch pan.  Bake at 350 for 30 minutes.  Let sit 5 minutes before cutting.  I have doubled this before for a crowd and baked it in a 13x9 and just cooked it a little bit longer.

Luscious Lemon Crackle

This lovely lemon dessert comes from my Mother's recipe box.  Anything lemon is always so refreshing with the tartness that gives it a little bite.  It is a surprisingly rich dessert so the servings need to be a little smaller.  Trust me!  

Filling:

In a saucepan cook:

2 eggs, beaten well

1 Cup sugar

1 Cup cold water

Add:

2 TBSP cornstarch, dissolved in a little bit of water

5-6 TBSP lemon juice (I use 6)

When sauce begins to thicken add:

1/4 Cup butter

1/2 tsp vanilla

Remove from heat.

Crust:  In a bowl mix:

1 Cup saltine cracker crumbs

1 Cup brown sugar

1/2 Cup butter, softened

Then add:

1 Cup flour

1/2 tsp baking soda

1 Cup coconut

Place 3/4 of mixture in 13x9 and gently press it into pan.  Top with lemon filling and then top with remaining crumb mixture.  Bake at 350 for 20-30 minutes, until slightly browned.

Thanks to my son, Easton who helped make this dessert.  He did awesome and I appreciate him!

We served our Luscious Lemon Crackle with raspberries and a dallop of cream.  I have also used strawberries.

Light Menu for a Hot Summer Sunday

It's been a super hot and humid week down here in the south!  Georgia has definitely been a muggy, hot mess!  With the summer heat, I always plan lighter dinners with meat from the  grill and fresh tasting sides.  We enjoyed this lighter August Sunday dinner menu that was grilled to perfection!  And I'm discovering that dinner served on my golden yellow plates doesn't look very appetizing!  Excuse the picture....I promise it was a delicious, perfect Sunday dinner creation that everyone loved.

I'm enjoying coming up with yummy Sunday dinner ideas but I am struggling with the recipes...a lot of the recipes that I create are just recipes that I have made up over the years, not recipes found in my recipe box.  While I am cooking dinner now I am having to write down the approximate measurements that I use in hopes of creating the perfect recipe.  If a recipe doesn't work for your tastes remember that you can always tweak it a bit.  Take out a little sugar, add a little more salt, or even omit an ingredient that sounds yucky to you.  Make those recipes your own!

Maple Glazed Salmon (Recipe below)

 with Homemade Tarter Sauce

Creamy Spinach Fettuccine (Recipe below)

Sauteed Zucchini and Squash (Recipe below)

Warm Crescents (Purchased at Kroger)

Watermelon

Dessert:  Strawberry Shortcake (Recipe below)

Maple Glazed Salmon

This is a basic recipe I learned how to make from my sister in law, Kristin quite a few years ago and then I tweaked it to make it my own.  

You will need:

1 stick of butter

1/2 cup brown sugar

1/4 cup maple syrup (The real stuff, not that maple-flavored high fructose corn syrup)

1 TBSP lemon juice

Place all ingredients in a heavy saucepan and heat on medium heat.  Stir to prevent burning and to dissolve sugar.  Bring to slow boil.  Stir and cook for about 2 more minutes until glaze thickens slightly.  Do not overcook or it will turn into candy!  Remove from heat.

Create a double layer foil rectangle for the salmon with the sides folded up.

Place foil on preheated grill.  Place the salmon slab skin-side down on foil and then drizzle the maple glaze over the top.  Spread evenly over fish, reserving a small amount of glaze to baste with half way through cooking.  Cover grill.  Cook on low until salmon flakes when pulled with a fork, about 20-25 minutes depending on thickness.  You can add more glaze to the salmon about ten minutes into the grilling.

When salmon is grilled to perfection use a large spatula to remove from the foil.  The skin will remain stuck to the foil and the salmon will pull away from the skin perfectly.

Homemade Tarter Sauce

As a child, it was always my job to create the tarter sauce for our fish stick dinners.  I would just kind of create a conglomeration of spices, herbs, and Miracle Whip, tasting as I created until I thought it was perfect.   Even to this day, I kind of go through the same process each time I make tarter sauce.  So here is the basic recipe that I wrote down today while making it.  It'll probably be different the next time I make it....but it's always good.

You will need:

1/2 Cup Miracle Whip

1/4 Cup sour cream

Not quite a 1/4 Cup chopped dill pickles (There's probably a measurement for that in TBSP but you get the idea!)

2 tsp lemon juice

1 tsp Worcestershire sauce

1/4 tsp paprika

1/4 tsp onion powder

1/4 tsp dill weed (I used fresh)

dash of pepper

Combine and chill until ready to serve.  Adjust seasonings if necessary.

Creamy Spinach Fettuccine

This is just kind of a throw together recipe based on how much you need.  Cook spinach egg noodles (or plain egg noodles) according to package directions.  Drain.  

In the hot pan melt a half a stick of butter.  

Add:

 1/2 cup of sour cream

 a couple dashes of garlic powder

 two dashes of nutmeg

1/4 cup Parmesan cheese

After sauce is blended gently add approximately 1/3 cup cream.  Add cooked noodles to sauce and serve immediately.

Sauteed Zucchini and Squash

My children love this medley of vegetables from the garden!  My son told me to make a lot today because he was going to eat half of it.

Saute in a heavy dose of butter sliced zucchini and squash til tender crisp.  Sprinkle with lemon pepper and some celery salt.  Add a large mound of grated carrots.  Lower heat and sprinkle Parmesan cheese on vegetables.  Put lid on.  When cheese is nicely melted serve.

Strawberry Shortcake

This classic dessert is a family favorite.  Who can resist juicy strawberries smothered in cream atop a smooth, velvety cake?  This Bisquick cake recipe always makes me think of my brother, Craig when I make it.  Growing up he was the one in charge of making this cake for our Sunday dinner desserts.  He had mastered the fine art of making it so that it always turned out perfect!  This cake can be used for Strawberry shortcake like we did today or you can alter it a bit and use it for a Peach Shortcake!  In the winter I will top it with a warm, homemade lemon sauce....but you'll have to wait until it gets a little cooler for that recipe!

Velvet Crumb Cake

1 1/2 Cup Bisquick

1/2 Cup sugar

1 egg

1/2 Cup milk

2 TBSP butter, softened

1 tsp vanilla

Combine ingredients in mixing bowl.  Beat on low speed until mixed, then on medium speed for 4 minutes.  Pour into 8x8 greased and floured square pan.  Bake 350 for 30-35 until toothpick comes out clean.

 While cake is cooling wash, remove stems and slice a container strawberries.  Place in container with a lid and add 1/3 Cup powdered sugar.  Place in refrigerator to chill until ready to use.  The sugar that you added will turn into a nice glaze.

 When cake is cooled cut in square slices and place on dessert plate.  Top with sliced strawberries and sweetened whipped cream.  I add a dash of vanilla to my whipping cream as well.  Serve.