Parmesan-Panko Crusted Halibut & French Onion Risotto

Parmesan-Panko Crusted Halibut
Recipe found here

INGREDIENTS:

• 2 halibut fillets, skin remove
• 1 tbsp olive oil, divided
• 1/2 lemon juice
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup plain panko crumbs
• 1/4 cup of Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/4-1/2 tsp garlic powder

DIRECTIONS:

1. Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.
2. Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
3. Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.
4. Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.
5. Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge.

French Onion Risotto

Recipe found here

INGREDIENTS:

• 5 1/2 cups beef stock (I used Knorr Homestyle Stock)
• 2 tablespoons unsalted butter
• 2-3 large onions, thinly sliced
• 2 cups Aborio rice
• 6 cloves garlic, minced
• 2 sprigs fresh thyme, leaves removed
• 1/4 cup Parmesan cheese
• 1/4 teaspoon kosher salt
• pinch ground black pepper

DIRECTIONS:

1. First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
2. Heat your butter in a large, heavy-bottomed pot or deep-sided pan over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your 1/2 cup of stock. Stir occasionally, being sure that the rice doesn’t burn to the bottom, until the liquid has been absorbed, then add in another 1/2 cup, stir, and when that liquid has also been absorbed, add in another 1/2 cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender (you may have 1/2 cup or so of stock leftover).
3. When your rice is ready, stir in your thyme, Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.

-Alyssa

Roasted Asparagus

Ina Garten's Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

INGREDIENTS:

• 2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Lay stalks in a single layer on a rimmed sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

-Alyssa

Hot Pizza Dip

Hot Pizza Dip
Recipe from this blog


INGREDIENTS:

• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup pizza sauce
• 2 tablespoons chopped green bell pepper
• 2 ounces pepperoni sausage, chopped
• 2 tablespoons sliced black olives

DIRECTIONS:

1. Preheat the oven 350 degrees F. 
2. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
3. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
4. Microwave the pepperoni for about 30 seconds or heat in oven for just 2 minutes (just to soak up some of the fat and grease).  
5. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.

-Alyssa

Easy Lemon Pasta with Chicken

Easy Lemon Pasta with Chicken

Recipe by the Neelys

INGREDIENTS

• 1 pound dried penne (or pasta of your choice)
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 garlic cloves, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons EVOO
• 3 tablespoons roughly chopped fresh parsley
• 2 lemons, juiced
• 1/2 cup grated Parmesan
• 1/2 dry white wine

DIRECTIONS:

1. Cook the pasta in a large pot of boiling salted water, until al dente.  Reserve 1 cup pasta water.  Drain pasta.
2. Season chicken with salt and pepper. Heat a large grill over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
3. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.  Add wine and pasta water and continue mixing together.  
4. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

-Alyssa

Sauteed Carrots

Sauteed Carrots
Recipe by Ina Garten


INGREDIENTS:

• 2 pounds carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

DIRECTIONS:

1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. 
2. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. 
3. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

-Alyssa

M&M Cookies-- a keeper

M&M Cookies

makes about 18 large cookies

Recipe from Six Sisters' Stuff

INGREDIENTS:

• 1 cup packed brown sugar
• 1 cup butter (2 sticks), softened to room temperature
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups M&M's

DIRECTIONS:

1. Preheat oven to 350 degrees. 
2. Whisk together flour, salt, and baking soda.  Set aside.
3. In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Gradually add flour mixture. Blend well.  
4. Add 3/4 cup of M&M candies.  Using an ice cream scoop, drop dough onto ungreased cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies. 
5. Bake at 350 degrees for 9 to 11 minutes, or until slightly golden.

-Alyssa

Rigatoni and Meatballs

The Pioneer Woman's recipe-- YUMMMM (click here)

be careful of adding cilantro instead of parsley into the meatballs (D-man)

leftovers used for meatball subs!!! with provolone :)

-Derek

Fried Rice and Steamed Fish

made with fried rice and stir-fried broccoli

Steamed Fish

Recipe and commentary are courtesy of my mother

INGREDIENTS:

• 2-3 small filets of cod or tilapia
• 2 tablespoons ginger, julienned
• 2 tablespoons scallions, julienned
• 1-2 tablespoons soy sauce
• 3 tablespoons hot vegetable oil

DIRECTIONS:

1. To prepare fish, pat dry and sprinkle with some pepper to take away some of the fishy smell.  Top with ginger and scallion.
2. Using a wok or a deep pot boil 3-4 cups of water and put fish onto a steam rack.  Steam for 10 minutes.
3. After fish cooks, drain extra liquid from dish and drizzle with soy sauce.  Drizzle hot oil on fish (watch out for splattering!).  

-Alyssa