The one thing I found weird about this recipe is that it’s being cooked in the microwave. I’ve never made fish in the microwave so I was a little wary of this. But I think the fish cooked just fine in there and was very delicious with the paprika sprinkled on top. I had some troubles “stuffing” the fish (really just putting the stuffing between two fillet halves), but I think that’s because I cooked the stuffing beforehand rather than WITH the fish in the microwave. Overall, I liked this and will make it again for another Friday night Lent dinner… or just a regular friday night dinner. This recipe is paired with As Above, So Below
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the onion rolls. I wasn't sure I'd be able to find these at Shop n Save, but thank goodness I did. They were delicious, though a tad big for the size of the patties I sculpted. I'm going to have to give this recipe a thumbs up for sure and I'd definitely make it again. Click here for Cajun Burger Recipe |
BBQ Sauce with MustardOkay, quite a few firsts for this post. I've never worked with molasses before. And let me say, I am not a fan. It got everywhere, pretty much like honey (at least when I work with honey it gets everywhere). The sauce though turned out good. The molasses gave it a distinct taste that I am not used to for typical BBQ sauces - I'm not a fan of typical BBQ sauces (except for maybe the Kansas City one from Bandana's). It was easy to make and luckily I had this awesome dressing container to store it in. I'm glad that it will last a few months because I'm sure there is no way me |
Click here for BBQ Recipe
Creamy SuccotashNot gonna lie, I've never heard of succotash before, but the ingredients listed didn't sound half bad. It was fairly easy to make - though I wasn't a fan of boiling 3/4 cup of water with 3 cups of lima beans, it turned out just fine. The end result was amazing. I'd have to say this may be one of my new favorite side dishes. It was creamy (well, duh) and colorful so I'm sure it's a little bit healthy at least. I'm definitely going to make this again, especially for a summer barbecue or party. Thumbs up! |
Click here for Succotash Recipe
Broiled CodWell this was just the easiest cod recipe I've ever used. Marinated in Italian dressing and spices, then broiled for a short amount of time. And it came out hot, flaky, and perfect for fish. I should have discovered this recipe at the beginning of Lent huh? Speaking of Lent, can you believe it's already Easter? Wow just wow. Okay, back to the recipe. I'm going to have to give this a thumbs up, the flavor was good and it was extremely easy. I'd recommend it, especially if you like fish like me! |
Click here for Cod Recipe
Company SwordfishFirst of all, Swordfish is not that easy to find. Second of all, it's not that great tasting. The only thing that was keeping this recipe alive was the artichokes and the dried tomatoes that were on top. The fish itself was pretty dry and not very good. I tried to take a picture, but apparently my camera didn't save it - not to sure on that one - so take a look at the book's picture. It looked just like it anyway. I was not impressed with this recipe at all, but it was simple enough and only took about a half hour to make. Thumbs Down |
Western - Fish
Which fish dresses the best?
The Swordfish – It always looks sharp
Green Goddess Salad DressingLove this recipe. At first I didn't think that my food processor was going to work because the ingredients list was so long, but I was wrong. This dressing turned out perfectly and tastes amazing. Thumbs Up |
Since the swordfish picture had pasta as a side, I decided to make my own thing that turned out deliciously and was very simple. Half of a pack of spaghetti pasta, boiled to done. Added a stick of butter and then a lot of shredded parmesean and romano cheeses. You all should definitely try that! I wanted to add some Mizithra cheese, but I couldn't find it at Dierbergs.
Thanks for reading! Until next time...
[Recipes 14-15]
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.
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