filet-o-fish?

I have to admit that I really like the Filet-O-Fish from McDonald's. But since Chad refuses to eat there, I decided to make my own! It was really good, and probably a little healthier than the fast food version.

the fish:

I got a bag of frozen cod from costco, and the only way it tastes good is fried, so it works well for this! I used one piece of fish, thawed it out and filet it to make 2 pieces.

the batter:

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon dried dill weed
• 3/4 cup milk
• 1 egg
• olive (or vegetable) oil for frying

Combine the flour, salt, baking powder, and dill. Then add milk and egg. Put the fish in the batter and coat both sides. Let the fish sit in the batter for 15 minutes.

the sauce:

2 tablespoons mayo

2 teaspoons relish

pinch of salt

Now, fry the fish until it is golden brown on both sides, and cooked all the way. Spread the sauce on both sides of a bun, add a slice of cheese and the fish!

We loved this, and maybe even more than the mcd's version. Oh and for the bun I used those flat bread bun things from Costco. I think a regular bun would be better :)

Apple Pie Muffins

OH MY GOSH. These are so good. I almost died.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups packed brown sugar
• 2 cups diced apples
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
2. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
4. Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

(I ate 6. don't judge me. please.)

Mushroom Pasta

So there is this lady that buys fruit and veggies in huge bulk, then separates it into boxes and sells them. Its a pretty good deal, so we got in on it! This time there were a TON of mushrooms, so I found a recipe and changed it up a little bit...here it is!

your favorite pasta.. I used spaghetti noodles, angel hair would be good, or penne)

1/4 c. olive oil

1 clove garlic, finely chopped (or garlic powder)

1 pound mushrooms, sliced

salt and pepper to taste

1 tablespoon butter

1 1/2 tsp. parsley (fresh would be best, but I just used the dry stuff)

1/4 c. grated parmesan cheese

Juice of 1/2 lemon (or more if you love lemon)

1. Cook the noodles and drain them.

2. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Add lemon juice while mushrooms are cooking. Season with salt and pepper, and mix in the butter.

3. In a large bowl, toss the cooked pasta, mushroom mixture and parmesan cheese. Garnish with parsley.

so easy. so yummy, if you love mushrooms, which I do.

Pico De Gallo

Ingredients:
2 Roma tomatoes or 1 regular tomato
1/4 yellow onion
1/4 c. chopped cilantro
1 tsp. chopped garlic (garlic salt/powder can be used)
1 jalepeno
1/2 lime

Cut the jalepeno in half and remove seeds if desired. Chop and combine all ingredients, squeeze the juice of the lime over it all. Salt to taste. Best after a few hours in the fridge so the flavors can combine, but don't worry about waiting if you're hungry now...because I immediately attacked it too.

Pecan Pie Muffins

The Muffins that I can't stop eating

Our lovely, simple ingredients: 2/3 c. melted butter, 2 eggs, beaten, 1 c. packed brown sugar, 1/2 c. flour, 1 c. chopped/smashed pecans

Preheat the oven to 350 and Grease the muffin tin liberally: getting greasy with the crisco is your bet bet

In their own bowl, mix the dry ingredients

hello

All combined-yay

Now for the wet ingredients

Beat them together until combined

Add your butter + egg goodness to the dry goods

And stir just enough to combine them, no need to get violent.

Fill muffin cups to 2/3, these babies don't rise too much

20 minutes later- voila!

I went a little crazy and made carmel to top them with. Delicious, but just as good without.

 Beware of making these! They're addicting, and Garrit, who doesn't appreciate nuts in breads, has been eating 'em. 

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. Or cover them in carmel.  You may also use walnuts instead of pecans.

Cheesy Potato Soup

1/2 c. carrots, chopped

1/4 c. onion, chopped

1/2 c. celery. chopped (I left this out)

3 c. potatoes, diced

1 t. parsley

1 c. water

1/2 t. salt

1/8 t. pepper

1 chicken bouillon cube (I left this out too)

2 T. flour

1-1/2 c. milk

1/2 lb. processed cheese(I used mild cheddar, and grated it)

Combine first 9 ingredients and simmer until vegetables are done. Blend together flour and milk in a separate bowl. Add to the vegetables, stirring constantly, until soup thickens. When soup is thickened, add processed cheese. Stir until all is melted.

*Okay this turned out SO so good, and SUPER easy! I can't wait for lunch time so I can eat the leftovers :)

oh and sorry no picture... I was too hungry.

Eggplant Chicken ??

So I kind of made this up, and Ive made it a couple times and revised it each time, but this time it was by far my favorite. First of all, I didn't like eggplant of mushrooms before this. Something about this is so good. Even Brandon liked it, and I was shocked. It is even better the second day too. All the juices like get better or something.

- 1 eggplant
- Portabella  mushrooms (i used just one the grilling ones that are huge)
- 1 green pepper
- 1 red pepper
- 1 purple onion
- garlic clove
- 1 can diced tomatoes (I used the Italian style ones)
- fresh Parmesan cheese
- olive oil
- chicken breast
- 1 tsp curry (you don't have to, it was just sitting there and so I put it in and it was good)
- bread crumbs (I have done it with and without.....it is more dinnery with the bread crumbs, but keeps better for the next days lunch without them. They get a little soggy.)
- 2 egg whites

Cut up the eggplant into big bite size pieces. (I peel it too) dip it in the stirred egg whites then in the bread crumbs. Cook them on a frying pan in like a 1/3 cup olive oil until brown.

Cut up all the other veggies in big bite size pieces. Saute in olive oil and garlic, also salt/pepper.

For the chicken you can cook it however you like and cut it up, but the kind from Costco already cooked in the little packages all cut up was really good in it.

Mix it all together and sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes or so.

Even Levi loves this. The other way to do it is just cut it up and mix it all together with olive oil and bake it for like 45-1 hr. I didn't use bread crumbs when I did it that way.