Asiago Cod with Chardonnay Sauce

My husband said this was the best fish he ever had, my son loved it as well and my Foodie brother said it was 5 🌟 star restaurant quality.

Ingredients For the Sauce

2 Tablespoons evoo

1 pint cherry tomatoes, cut in half

1/2 teaspoon freshly ground sea salt

1/4 teaspoon freshly ground black pepper

Pinch of red pepper flakes, or to taste

1/8 cup roasted garlic herb butter, recipe follows

1 mini bottle Sutter Home Chardonnay, they come in a 4 pack

Juice from half a large lemon

Zest of a large lemon

Instructions For the Sauce:

Heat oil in a large saute pan over medium heat. Add the sliced tomatoes skin side down, season with salt, pepper and red pepper flakes. Saute, stirring occasionally, until they're soft but still hold their shape, about 12 minutes. 

Add the garlic butter then pour in the wine, stir, allow the mixture to come to a light simmer. Stir in lemon juice and lemon zest, cook for 2 minutes. Transfer the sauce into a bowl, set aside until needed.

Ingredients For the Fish:

Old Bay, to taste 

8 cod fillets, 6 oz each, rinse and pat dry

1/8 cup roasted garlic herb butter, recipe follows

1 Tablespoon Freshly minced Parsley

1/4 cup freshly grated Asiago cheese, I use a zester

Instructions For the Fish:

Preheat oven to 400° F.

Heat oil in a large saute pan over medium heat. Spread garlic butter on the top side of each piece of fish, season both sides with old bay. Place the fish in the hot oil, cook until golden brown, about 4 to 5 minutes per side. 

Carefully flip the fish over then place the fish in a preheated and oiled oven safe dish, top with freshly grated Asiago cheese and freshly minced parsley.

Place the fish in the oven to continue cooking the fish for another 5 minutes, or until it's cooked throughout.

To plate

Place a piece of fish on the plate, top with tomatoes and a drizzle of the wine sauce. 

Pour remaining wine sauce into individual shallow bowls for dipping fresh baked dinner rolls in. Serve fish and sauce while hot.

Roasted Garlic Herb Butter

Ingredients

1 large garlic bulb 

1 stick salted Butter, room temperature

Freshly minced Oregano, to taste 

Fresh minced Parsley, to taste 

Fresh minced Rosemary, to taste 

Fresh minced Thyme, to taste 

Freshly ground black pepper, to taste 

Garlic powder, to taste

Pinch granulated sugar

Note: I use a palm full of each freshly minced herb.

Instructions For Roasted Garlic Herb Butter:

Preheat oven to 350° F.

Cut the top of the garlic bulb then place in a small oven safe dish with lid, drizzle evoo over the garlic bulb then season with salt and black pepper. Bake for 1 hour. Allow to cool, mash then add to butter and herb mixture.

Combine all ingredients.

Hot Roast Beef Sandwiches on Homemade Kaiser Rolls

Dough

• 1/4 oz packet Red Star active dry yeast
• 1/4 cup warm water
• 1/2 Tablespoon honey
• 3 cups All-Purpose Flour
• 2 Tablespoons sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 2 tablespoons salted butter, softened
• 3/4 cup lukewarm whole milk

OPTIONAL TOPPING

• 1 tablespoon milk or eggwash
• 2 tablespoons poppy or sesame seeds
• MEAT FILLING
• 2 large sweet onions, thinly sliced 
• 2 Tablespoons unsalted butter
• 2 Tablespoons extra virgin olive oil
• Salt & black pepper, to taste 
• 10.75 oz Campbell's beef gravy
• 1 pound thinly sliced Roast Beef
• 3-4 slicedy baby swiss cheese
• 3-4 slices provolone cheese

Roll Instructions

1. Mix the yeast and honey into the lukewarm water. allow 5 minutes to activate.
2. Pour milk into a glass measuring cup and warm in the microwave. add the sugar and salt to the warm milk, mix well.
3. In a stand mixer using a paddle attachment add the flour, butter, egg, yeast mixture and milk mixture. Mix on low until well combined.
4. Remove the paddle attachment, replace with a hook attachment.
5. Then knead for 5 minutes in a stand mixer to make a smooth, supple dough.
6. Transfer the dough to a lightly greased bowl, allow the dough to rise until noticeably puffy, about 1 hour.
7. Gently deflate the dough, and transfer it to a lightly greased work surface. 
8. 
9. Divide the dough into seven equal pieces. Using your hands roll the pieces back and forth to form a 12-inch long rope.
10. 
11. wrap the dough around three fingers, tie into a knot then wrap the two ends around twice. Using your thumb and index finger pinch the center to seal the end pieces.
12. 
13. Place the rolls cut-side up onto a parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
14. If adding a topping, turn the rolls cut-side up. Dip their tops in milk, and coat with poppy or sesame seeds, if desired.
15. Set the oven to 400°F. Do not wait for the oven to heat to 400°F immediately place the rolls in the oven on the middle rack once the oven is turned on. Bake for 12 to 14 minutes. Remove the rolls from the oven. Cut and assemble right away so they're still hot when served.
16. 
    
    
17. Instructions for the sandwich filling 
Unfortunately, I did not take photos of these steps. I'll try to remember next time I make these so I can add them here.

18. In a saucepan over medium-low heat butter and evoo. Add onion slices, season with salt and pepper. Cook slowly until tender and caramelized.
19. In another saucepan over low heat add the gravy and roast beef. Allow it to heat up while the rolls bake. Melt equal amounts of provolone cheese and swiss cheese on the meat.
20. Assemble
21. Spread desired amount of bacon horseradish dip on the inside of the rolls. Place meat on the bottom slice of the roll, top with caramelized onion. Serve immediately while hot.
22. Notes
23. Once the rolls are completely cooled store the leftover rolls at room temperature for a couple of days; or freeze them for longer storage.

🐔 Cheesy Italian Ranch Chicken 🐔

This baked chicken is smothered in ranch dressing then topped with Italian spices, two cheeses, parsley and breadcrumbs...

My family really enjoyed this meal and it was so quick and easy to make.

I served it with a simple corn and lima bean succotash and leftover shrimp creole.

Ingredients

4 Boneless Skinless Chicken Breasts halves, rinsed

Celery Salt, to taste

Garlic Powder, to taste

1 cup Ranch Dressing

1 cup unseasoned Panko Bread Crumbs

• 1 Tablespoon Dried Parsley flakes
• 1/2 Tablespoon Dried Italian Seasoning
• 1/2 cup grated Parmesan cheese
• 1/2 cup Crystal Farms Sharp Cheddar Cheese, shredded 

Directions

1. 1. Place aluminum foil lined baking sheet in the oven and preheat to 425°F.
2. 2. Rinse chicken, place on squares of aluminum foil. Season the chicken with celery salt, cracked black pepper and garlic powder. 
3. 3. Completely cover the top of the chicken with ranch dressing.
4. 
5. 4. In a mixing bowl, combine the parsley, Italian seasoning, breadcrumbs, Parmesan and Cheddar cheeses; stir until well combined. I used a 1/2 cup scoop-style measuring cup to measure and sprinkle the topping on to each chicken breast.
6. 
7. 
8. 5. Tightly wrap each chicken breast up in the foil squares.
9. 6. Remove baking sheet from oven, arrange the packets of chicken on the hot baking sheet.
10. 7. Place the baking sheet back in the hot oven, lower the temperature to 400°F and bake the chicken for 15 minutes then open up the foil packets and continue to bake for an additional 10 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F - 170°F.

Here Fishy 🐟 Fishy 🎣

Broiled Parmesan Tilapia 

Ooooh my is this dish delicious 😋 yum! 

Broiled Parmesan Tilapia

Ingredients

2 slices white bread, ground into crumbs and toasted

2 pounds (4-5) Tilapia fillets

Old Bay seasoning, to taste

1 large egg white

3 Tablespoons Hellmans mayonnaise

2 Tablespoons Lemon juice 

3/4 cup Parmesan cheese, grated

1/4 cup Land O'Lakes unsalted butter, softened

1 teaspoon Spice Islands dried sweet basil 

1 Tablespoon freshly minced Parsley 

1/8 teaspoon onion powder  

    (the fried cabbage was lovely as well)

Preheat broiler to high broil. 

Oil an aluminum foil lined broiling pan with evoo.

Arrange fillets on broiler pan, season with desired amount of old bay seasoning. 

Broil a few inches from the heat for 2 minutes. Remove pan from oven, Flip the fillets, season with old bay then place pan back in the oven. Broil an additional 2 minutes. Remove the fillets from the oven, allow fish to slightly cool while you whip up the topping.

*Topping*

Whisk together egg, mayonnaise, lemon juice, butter, parmesan cheese, bread crumbs, parsley, basil and onion powder. Mix well.

Completely cover the top of each fillet with the Parmesan mixture. 

Broil for 3 additional minutes or until the topping is golden brown and the fish flakes easily with a fork.

           My wonderful big brudder :)

Light Fluffy Buttery Dinner Rolls

Texas Roadhouse Type Dinner Rolls

I haven't been to one of those restaurants in quite a few years so I can't say exactly how close these rolls are to theirs but I can tell you this recipe creates amazingly delicious rolls. In my opinion there's no need to compare. I will happily make my own at home.

Yields 18 (approximately 2.5" wide 3" long 2" thick) rolls.

This recipe changes slightly with each person who posts it, including myself. The version I made is below.

Many thanks to the long chain of lovely people http://www.theloghomekitchen.com/better-than-texas-roadhouse-rolls/#comment-9770

http://deliciouslyyum.com/texas-roadhouse-rolls/

who have shared this recipe online. 

I am so grateful to have this in my collection of favorite family recipes that I plan to pass down throughout many generations.

 

Ingredients

1. 2 1/4 teaspoons (1 envelope) active dry yeast, I used Red Star
2. 1/4 cup lukewarm water
3. 1/2 Tablespoon honey
4. 1 cup lukewarm milk
5. 3 1/2 tablespoons melted butter
6. 1/4 cup granulated sugar
7. 4 cups all-purpose flour, divided
8. 1 large egg
9. 1 teaspoon garlic salt
10. 1 1/2 Tablespoons melted butter for basting rolls

Instructions

1. 1. Combine yeast, lukewarm water and honey into warmed bowl of your stand mixer (warm bowl with hot tap water)  and let stand for 10 minutes (until yeast starts to foam and bubble).
2. 
   
   
3. 2. Add warm milk, melted butter, garlic salt and sugar to the yeast mixture. Give it a good stir (using the paddle attachment). Then add 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add the egg, incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 2-3 minutes or until dough is smooth.
4. 
   
   
5. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with olive oil and place dough inside (tossing to coat with oil). Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1- 1 1/2 hours. I placed mine in the oven away from drafts.
6. 
   
   
7. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired size and shape. Place dough squares onto a parchment-lined or lightly oiled aluminum foil lined baking sheet (or two, depending on the size of the cookie sheets). Cover with a towel and let rise again until doubled in size, about 40-45 minutes.
8. 
   
   
   
   
   
9. 5. Preheat convection oven to 350 degrees F. Bake rolls for 15 minutes (turning pan halfway thru baking time) or until tops are golden brown. Remove from oven and immediately dip tops in melted butter or baste with melted butter. Serve warm with additional butter.
10. 
    

    
    
    
    

Notes

1. Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.

Italian S Cookies

For several years now I have wanted to make these cookies. I cannot wait to try this recipe, they look fantastic.

Italian Anisette S Cookies

Author: Ashley... Thank you for sharing your family recipe Ashley :)

Recipe type: cookie, dessert

Prep time:  25 mins

Cook time:  10 mins

Total time:  35 mins

Serves: 5 dozen

 

Old recipe for Italian Anisette Cookies, or "S" cookies, like my husband's grandma used to make. These will be a great addition to your holiday cookie tray.

Ingredients

• 1½ sticks of unsalted butter
• 1¼ cups granulated sugar
• 6 large eggs, room temp
• ½ cup milk, room temp
• 5 cups unbleached all purpose flour
• 6 generous teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons anise extract (can use lemon or almond extract)

Frosting:

• 1 tablespoon of unsalted butter
• ½ pound of confectioners’ sugar
• 6 tablespoons milk

Instructions

1. Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
2. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
3. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
4. Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
5. Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set.
6. Let cool completely and store in airtight containers.

Visit http://wishesndishes.com/italian-anisette-cookies/?m for the original recipe, photos and instructions.

A recipe I saw on tv that I want to try

Farro Crespelle aka crepes

Crespelle are very versatile and can be either savory as in this recipe or sweet.

Serves 4 to 5

Ingredients

Crepe Batter

3/4 cup farro flour

3 large eggs

1 tablespoon minced thyme

1 cup whole milk

Butter for pan  

Filling 

6 tablespoons melted butter

10-12 asparagus spears, ends trimmed  

1/2 pound mortadella, thinly sliced

Grated Grana Padano cheese

Directions

Mix the flour and eggs together with a whisk in a medium size bowl. I use one with a spout so I can pour the batter directly into the pan. Whisk in the milk until a smooth batter is obtained.

Melt 1 teaspoon of butter in a 7-inch non stick skillet over medium heat. Pour a scant 1/4 cup of the batter into the pan and swirl the pan to make sure the bottom is evenly coated with the batter with no holes appearing. Allow the crepe to cook until the edges begin to brown slightly and the top of the crepe is firm to the touch. Slide it out onto a piece of wax paper. Continue making crepes, using a little butter in the pan each time if needed to prevent sticking. Stack the crepes as you make them between sheets of wax paper. You should be able to get 10 crepes from the batter. Set them aside or cover them in aluminum foil and refrigerate them for up to 3 days before using.

Preheat the oven to 350°F.

Steam the asparagus until al dente. Drain.

Brush each crepe with melted butter; place a piece of mortadella over the top then add an asparagus spear and roll each crepe up to encase the filling. As you make them, place them in a lightly buttered casserole dish in a single layer.

Pour the remaining butter over the top and sprinkle with the cheese. Bake until nicely browned. Serve hot

Sweet version not made on camera but in the present

This recipe is featured on the Ciao Italia show 2317 - All About Farro.

Lemon Garlic Butter Broccoli

1 Bunch Fresh Broccoli

Enough water to cover broccoli

Salt, optional

Boil broccoli until desired trending tenderness. Drain well. Place in a large serving bowl.

Lemon Garlic Butter

1/2 stick Sweet Cream Butter

6-7 Cloves Garlic, grated

Juice from half a Lemon

Heat in microwave on high for 1 1/2 minutes. Pour over cooked broccoli.

Add 2 cups freshly grated parmesan cheese, toss well to fully coat.

Vegetable Rice Pilaf

Vegetable Rice Pilaf

Ingredients

1 Tablespoon EVOO

4-5 Tablespoons Sun Luck Pure Sesame Oil

1 cup Baby Carrots, cubed

3 stalks Celery, finely chopped 

1 Red Bell Pepper, diced 

1 Vidalia Onion, coarsely chopped

4 Tablespoons Sweet Cream Butter 

6-7 Cloves Garlic, minced 

1 pkg Goya Yellow Rice Spanish Style Arroz Amarillo 

1 cup Rice Select Orzo original pasta 100% semolina

29 ounces Low Sodium Chicken Stock

6 cups Boiling Water

1.5 Tablespoons Kikkomam Less Sodium Soy Sauce 

1.5 Tablespoons Worcestershire 

Sauce

1 teaspoon Lemon Pepper 

Heaping Handful Freshly Chopped Parsley  

1/2 teaspoon ground Turmeric

Hardy Pinch Spanish Saffron

1 Tablespoon Ty Ling Naturals Five Spice seasoning

Pinch Ground Cumin 

Sea Salt & Cracked Black Pepper

1 cup Frozen Corn 

1 cup Frozen Peas 

Instructions

Heat evoo & sesame oil in a large skillet (I used a Presto electric skillet) over medium-high heat; add carrots, celery, onion and red bell pepper; cook until the vegetables begin to soften, about 5 minutes. 

Add the butter & garlic.

Gently stir in rice & orzo into vegetables. Roast for 1-2 mins, then add the chicken broth, water, soy sauce & Worcestershire. 

Season with lemon pepper, Fresh parsley, saffron, turmeric, cumin, salt & black pepper. 

Cover, bring to a boil, then reduce heat to low. Stir well.

Re-cover, simmer until rice is tender, about 25-30 minutes.

Add corn & peas during the last 3 mins of boiling. 

I served it with poached tilapia (recipe's on blog) and Lemon Garlic Butter Broccoli topped with freshly grated parmesan cheese.