WE kicked it up a notch in the kitchen this week! Tryng a new layout – Meni first, followed by photos, and then the recipes with notes. Hope you get a chance to try a few of these … let me know what you think!
Seriously good! We used cod, worked great. This would make a great home-made salt-free Jerk Seasoning.
Traditionally a breakfast dish, we added ground meat (we prefer turkey) and LOTS of extra spices to make this one of our favorite dinners.
Classic Italian cooking. Not as in-your-face with intense flavors, but immensely satisfying on a fall evening.
Recipe calls for this to be cooked at 500 degrees, just seemed way to hot for me. I cut it to 400, but then should have put it under the broiler for 3 – 5 minutes to crip up the crust.
Oh my gosh, this is amazing! Make SURE to make the cheesy grits as well, perfect accompaniment for this meal. We used cod, our favorite affordable white fish. Tilapia has too many issues (google it), and sole and pollock too delicate.
What more can I say? Ya gotta trust me on this one.
The cinnamon is the key to the unique flavor in this dish. It cries for a Sangiovese or Chianti for the perfect pairing.
Friends don’t let friends eat farmed fish – no Atlantic Salmon, please! My favorite is Alaska Sockeye Salmon, reasonably priced in the frozen section of Costco; King Salmon is also good.