Friday, June 25, 2010

Halibut with Chive Butter Dressing

A light, flaky fish with a simple butter and herb sauce. You can substitute Halibut for Tilapia by Lacey Johnston.
Serves 2.
  • 2 Halibut or Tilapia Filets, about 1" thick
  • 1/2 tsp Kosher Salt
  • 2 tbsp Unsalted Butter
  • 1 tbsp Salted Butter, Melted
  • 3 tbsp Fresh Lemon Juice
  • 2 tsp Olive Oil
  • 1 tsp Fresh Chives, chopped
  1. In a large non-stick skillet, heat oil, butter and lemon juice over medium-high heat.
  2. Meanwhile, salt and pepper fish on both sides.
  3. Add fish to skillet, saute 4 minutes.
  4. Flip fish and saute 3 - 4 minutes or until fish flakes easily.
  5. In a small bowl, combine melted butter and fresh chives, pour over fish just before serving.

Friday, June 18, 2010

Mushroom Lasagna

A mixed mushroom and fresh herb lasagna by Lacey Johnston.  For a more traditional lasagna, substitute mushrooms for 1 lb. ground beef and skip the olives.
Serves 6
  • 15 Crimini Mushrooms, roughly chopped
  • 8 Morel Mushrooms, sliced
  • 1 White Onion, chopped
  • 1/4 tsp Tomato Paste
  • 14.5 oz. can Diced Tomatoes, undrained
  • 8 oz. can Tomato Sauce
  • 1 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Parsley, finely chopped
  • 4 Fresh Basil Leaves, finely chopped
  • 1 Egg, beaten
  • 8 oz. Ricotta Cheese
  • 16 oz. Cottage Cheese
  • 1/4 cup Parmesan Cheese, grated
  • 6 oz. Mozzarella, shredded
  • 1 tbsp Sugar
  • 1 clove Garlic, finely chopped
  • 1/4 cup Black Olives (optional)
  1. Cook pasta according to package directions, rinse with cold water, drain well. 
  2. Lay cooked pasta on tin foil in single layers to dry, otherwise pasta will stick together.
  3. Meanwhile, mix tomatoes, sugar and olives in food processor till well blended, set aside.
  4. In a large saucepan, cook onion till tender, add garlic, stir for 1 minute more.
  5. Add tomato mixture, tomato sauce, tomato pasta, dried seasonings and pepper.
  6. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occassionally.
  7. Add mushrooms and fresh herbs, cover and simmer for 5 minutes.
  8. Meanwhile, for cheese filling, combine egg, ricotta, cottage cheese, parmesan and 1/2 of the mozzarella, mix well, set aside.
  9. In a large casserole dish, spread cooked sauce on the bottom of the dish, about 1/2 cup.
  10. Lay two rows of the cooked noodles, trim to fit.
  11. Spread with 1/2 the cheese mixture and half the sauce.
  12. Add noodles to cover and repeat layer of sauce and cheese.
  13. Cover with noodles, sauce and top with remaining parmesan.
  14. Bake for 50 minutes covered with foil.
  15. Remove foil and bake an additional 5 minutes uncovered.
  16. Let stand 10 minutes before serving.

Herb Butter Green Beans

Fresh, crisp green beans lightly dressed with herb butter and a hint of mustard by Lacey Johnston.  Paired above with pork loin chop and mashed potatoes.
Serves 4.
  • 1 lb. Green Beans, trimmed and cut into 2" pieces
  • 1 tbsp Fresh Chives, chopped
  • 1 tbsp Fresh Parsely, chopped
  • 2 tsp Butter, room temperature
  • 1/2 tsp Stone Ground Mustard or Dijon Mustard
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  1. Steam green beans, covered for 5 minutes or until crisp tender.
  2. Drain and return to pan.  Add all ingredients, toss well until butter is melted and beans are coated.

Wednesday, June 16, 2010

Garlic and Olive Oil Penne

A simple, tasty pasta dish that makes a perfect side or can stand on it's own as a meal by Lacey Johnston.
Serves 2.
  • 2 cups Penne
  • 1/3 cup Extra Virgin Olive Oil
  • 2 cloves Garlic, finely chopped
  • 1 tbsp Fresh Parsley, chopped
  • 1 tsp Lemon Zest
  • 1 tbsp Lemon Juice, fresh
  • 1 tbsp Unsalted Butter
  • Salt and Pepper to taste
  1. Cook pasta according to package direction, drain and set aside.
  2. In the same pan pasta was cooked, heat oil and butter over medium heat.
  3. Add garlic to hot oil and cook 1 minute, do not brown.
  4. Add pasta, parsley, lemon zest, lemon juice, salt and pepper, toss well to coat.
  5. Serve immediately.

Tuesday, June 15, 2010

Grandma's Coffee Cake

A sweet, cinnamon coffee cake with the classic crunchy topping by Grandma Evelyn. Authors Note: I accidentally used baking soda instead of baking flour in my first attempt (shown above), yours will come out fluffy and light unlike the above photo.
Serves 4 - 6.
  • 1 Egg, beaten
  • 1/2 cup Sugar
  • 1/2 cup Milk
  • 2 tbsp Apple Sauce
  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 2 tbsp Baking Powder
  • 1/2 cup Sugar
  • 1 tsp Brown Sugar
  • 2 tbsp All-Purpose Flour
  • 1 tsp Cinnamon
  • 2 tbsp Butter, room temperature
  1. Preheat oven to 350* degrees, grease 8" square baking dish, set aside.
  2. Combine egg, sugar, milk and apple sauce in a large bowl, mix well with an electric mixer on low speed.
  3. Sift flour, salt and baking powder, mix will with fork and add to wet ingredients.
  4. Pour into prepared baking dish, tap bottom of dish on counter to remove air bubbles.
  5. For topping, in a small bowl mix all ingredients and sprinkle on top of cake.
  6. Bake for 15 - 25 minutes or until toothpick comes out clean.
  7. Let cool for 10 minutes before serving.