Almond crusted Tilapia with Fennel Sauce

Ingredients for Fish:

4 TBS olive oil
1 1/2 lbs Tilapia (or Cod)
1/2 tsp salt, or to taste
1/2 tsp course pepper, or to taste
1/2 cup almond, ground
1 lemon, zested and juiced

Ingredients for Sauce:

2 TBS olive oil
4 TBS butter
1/2 cup shallots, chopped
1/2 cup fennel stalk, chopped
1/2 cup red bell pepper, diced
2 to 3 cloves garlic, chopped
2/3 cup white wine
1/4 cup anise flavored liqueur    
1/3 cup heavy cream
4 TBS parsley, chopped (plus extra for topping)
2 TBS fennel leaves, for garnish


Directions:

1.  Preheat broiler.  Brush Tilapia with oil.  Season Tilapia with salt and pepper.  Top with ground almonds.  Place in greased baking dish almond side up.  Broil for approx 8-10 mins or until done.  Add lemon juice after removing from broiler.
2.  Meanwhile on stove top, heat skillet with oil and butter.  Add shallots, fennel, red bell peppers and garlic.  Saute until soft. Approx. 10 mins.
3.  Deglaze pan with wine and liqueur.  Stir.
4.  Add cream, stir.  Let simmer and thicken in sauce
5.  Add lemon zest and parsley, stir.
6.  Serve sauce on top of Tilapia.  Garnish with fennel leaves.

Folded Crepe Potato Cheddar Pierogies with Caramelized Onions in a Lemon Butter Sauce

1/2 lb bacon or pancetta, fried broken into pieces

Ingredients for Crepes:
1 cup flour
3 eggs, beaten
1 cup milk
1/8 tsp salt


Ingredients for Filling:
1 1/2 cups leftover garlic mashed potatoes, seasoned (room temperature)
1/4 cup sharp shredded cheddar cheese
1 egg, beaten
1 TBS parsley, fresh chopped (plus extra for garnish)

Ingredients for onions:
2 TBS olive oil
2 TBS butter
1/2 red onion, sliced
2 TBS brown sugar
1/4 cup balsamic vinegar
1/8 tsp salt
1/8 tsp course black pepper

Ingredients for Sauce:
2 sticks butter, melted
1 lemon, zest and juiced

Directions:
1.  Fry bacon, drain on paper towels and cover until ready to use.
2.  To make crepes:  In large bowl whisk together all ingredients.  Heat a small (5-6 inch) round non stick pan on medium heat.  Spray lightly with cooking spray.  Pour about 1/4 cup of batter into pan and swirl around pan to thin out.  Cook crepe for approx. 1 min.  Flip onto sheet of wax paper.  Repeat process for each crepe.  Makes about 8 crepes.
3.  Filling:  In separate bowl mix together filling ingredients.  Put aside until ready to use.
4.  To assemble pierogies:  Add about 2/3 TBS filling in center of each crepe.  Fold two sides over and then the two ends, completely enclosing pierogi.  Place folded end down into greased baking dish.  Repeat process for remaining pierogies.  Bake in over at 350 degrees for 20-25 mins.
5.  Onions:  In same non stick pan used to make crepes, add oil and butter.  Heat on medium until butter is melted.  Add onions, sauté until soft.  Add brown sugar and vinegar.  Heat until sugar is dissolved.  Season with salt and pepper.
6.  Sauce:  In small saucepan heat butter to melt.  Add lemon zest and juice, stir.  Serve over top of pierogies with caramelized onion,  crushed bacon and fresh parsley.

Makes 8 pierogies
Serves 4

Habanero Cheddar Potato Broccoli Bake

Ingredients:

6 medium size red skin potatoes, washed and sliced approx. 1/4 inch rounds.
1/4 lb pancetta, fried and chopped
4 TBS butter, plus 4 TBS for topping
2 garlic cloves, chopped
1/4 cup sweet onion, chopped
2 cups half and half, warm (I warm in microwave)
8 ozs habanero cheddar cheese, shredded
8 ozs sharp aged cheddar cheese
1/4 cup grated parmesan
4 cups broccoli florets, fresh (cut into bite size pieces)
1/2 cup seasoned bread crumbs
salt and crushed black pepper, to taste
Directions:

1.  Add sliced potato rounds to large pot or skillet of salted water.  Boil on high heat for approx. 10 minutes or until starts to soften.  Drain and put aside
2.  In same skillet sauté pancetta until slightly crispy on both sides (approx. 3 mins each side) remove and put aside.
3.  To skillet add 4 TBS butter, garlic and onions.  Saute for 5 mins.  Stir.
4.  Add warm half and half and all cheeses.  Stir until well combined. 
5.  Preheat oven to 350 degrees.
6.  Spray large baking casserole dish with cooking spray.
7.  Layer potatoes across bottom and then broccoli.  Season well with salt and pepper between each layer.  Repeat adding layers with potatoes and broccoli.
8.  Pour cheese mixture over top then chopped pancetta.  Top with bread crumbs.
9.  Bake in oven for approx. 40 minutes, covered lightly with foil.  Remove foil halfway through baking. 

Potachio Cheddar Cupcakes

Ingredients:
1 1/2 cups flour (I use my gluten free blend)
3/4 tsp baking soda
1 1/8 tsp baking powder
1/8 tsp salt
1 cup sugar
5 TBS melted butter
2 eggs, beaten
1/2 cup milk
1/2 cup mashed potatoes, room temperature
1 lime, juiced (reserve zest)
1/2 cup shredded cheddar cheese (Use a good sharp cheese)
1/2 cup cilantro (reserve 1 TBS for frosting)
1 tsp vanilla
1/3 cup pistachio

Frosting:
4 ozs mascarpone cheese, room temperature
1/2 stick butter, room temperature
4 TBS leftover mashed potatoes, room temperature
1/2 cup shredded cheddar cheese
1/2 tsp vanilla
1 1/2-2 cups powdered sugar
1 lime, zest only
1/3 cup pistachios, chopped for topping

Gluten Free Flour Blend:
4 cups Rice Flour
1 1/3 cup potato starch or corn starch
2/3 cup tapioca flour
2 tsp xanthan gum
Directions:  Blend all ingredients well.  Store in air tight container.

Directions:
1.  Preheat oven to 350 degrees.  Line a 12 ct cupcake tray with papers.  Lightly grease papers with cooking spray.
2.  In medium size bowl add flour, baking soda, baking powder and salt.  Stir and put aside
3.  In larger bowl cream together sugar and butter.  Add eggs, milk, potatoes, lime juice and cheese.  Whisk to blend.
4.  Add dry ingredients to wet.  Fold to blend.
5.  In medium size food processor add cilantro and vanilla.  Puree.  Put aside 1 TBS for frosting
6.  Add pistachios to processor, puree to make paste.  Add to mixture.  Fold to blend.
7.  Fill paper liners approx. 1/3 of the way.  Bake for 10-12 mins. or until done.  Poke toothpick or knife through center of cupcake to check if done.  If comes out wet continue to bake.  Remove from oven and let cool completely before frosting.
8.  Frosting:  In large bowl add (room temperature) mascarpone cheese, butter, potatoes, cheddar and vanilla. Whisk.  Add powdered sugar and lime zest.  Whisk or fold with large spoon to blend.  Then add puree.  Fold gentle but do not completely combine.  You want to create a two-tone effect for piping. 
9.  Frost cupcakes by using pastry bag or just spread with frosting knife.  Sprinkle pistachios on top.
Makes 12 cupcakes.

Crusted Pistachio Chicken with Potato and Zucchini Waffle Slidders

Ingredients:
1/2 cup mashed potatoes (leftover)
2 large eggs, beaten
3 TBS brown sugar
1/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
3 cups zucchini, grated
1/4 cup fresh parsley, chopped
1 1/2 cups potato flour
1 cup ground oats
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp ground cloves
1/4 tsp salt
1 tart apple, sliced into thin rings

Chicken Ingredients:

2 large chicken breast, cut in half lengthwise and then again cut opposite directions (making 8 sliders)
1 cup potato flour
2 eggs, beaten
1 cup ground pistachios
1 lime, zested (reserve juice)
1/4 tsp salt
1/4 tsp course black pepper
1 cup cooking oil.


Brie Aioli:

5 ozs cream brie, softened
3 TBS mayonnaise
2 TBS fresh chopped parsley
1 TBS lime juice
1/8 tsp salt
1/8 tsp course black pepper



Directions:
1.  Plug in a waffle iron.  I use one that makes round waffles that can be cut into quarters.
2.  In large bowl mix together potatoes, eggs, sugar, oil, buttermilk, vanilla, zucchini and parsley. Stir
3.  In separate bowl blend together potato flour, oats, baking powder, cinnamon, cloves and salt.
4.  Make waffles according to directions.  Break waffles into quarter pieces for slidders.  Put aside.
5.  Chicken:  Heat oil in large saute pan.  Set up dredging station by placing flour in a bowl.  Beat eggs and place in separate bowl.  Place pistachios in third bowl. Add salt, pepper and lime zest to pistachios.
6.  Season chicken with salt and pepper.  Dredge chicken into flour, then into egg, then into pistachio mixture.  Coat both sides.  Place chicken into hot oil.  Saute on med/high heat until brown.  Flip and saute remaining side until brown.  Approx. 5 mins on each side.
7.  Remove from pan and place on paper towels, cover to keep warm.  Repeat process for remaining chicken.
8.  Aioli:  In medium size bowl add all ingredients, stir well.
9.  Assemble waffle slidders by adding a piece of chicken to quarter of the waffle.  Add apple slice and dollop of brie aioli.  Top with another quarter piece of waffle.

Makes 8 slidders

Corned Beef and Sauerkraut Potato Salad

This is my Corned Beef and Sauerkraut Potato Salad.  Seasoned with pickling spices and tangy Thousand Island Dressing, tossed with chucks of Swiss Cheese and Red Potatoes.  Smok'in in crispy bacon for a satisfying and comfort pleasure.

This recipe is too yummy to pass up. 

You can use leftover corned beef or deli corned beef.

Ingredients:

2 lbs red potatoes.  Cubed, cooked until soft then drained

12 ounces bacon.  Sautéed, removed from pan (reserve 1/4 cup bacon fat)

1/2 large sweet onion, chopped

2 cloves garlic, chopped

1 tsp pickling spice

3 TBS cider vinegar

1/2 cup white sugar (or according to taste)

14.5 ounce can sauerkraut, rinsed and drained

1 lb corned beef, cubed

1/4 cup Thousand Island Dressing

1 lb Swiss cheese, cubed

1/2 cup fresh parsley, chopped

1/2 tsp salt, or to taste

1/2 tsp coarse black pepper, or to taste

Directions:

1.  Cook potatoes in large pot until soft, drain.

2.  In large non stick skillet over med/high heat sauté bacon until crispy on both sides.  Remove from skillet.  Cover until ready to use.  Remove all but 1/4 cup bacon fat from skillet.

3.  Add onion to skillet.  Stir.  Sautee until soft.  Approx. 5-7 mins.

4.  Add garlic and pickling spice.  Stir.  Sautee for 2-3 mins.

5.  Add vinegar and sugar.  Stir until sugar is dissolved.  Approx. 2 mins

6.  Add sauerkraut, corned beef and dressing.  Stir to combine. 

7.  Toss in Swiss Cheese and parsley.  Season with salt and pepper.  Serve  warm

Makes approx. 5-6 servings



Zydeco Coconut Potato Soup with Grilled Cajun Shrimp

 

12 ozs bacon, fried
2 cups celery, chopped
2 cups onion, chopped
1 cup bell peppers, chopped (assorted colors)
1 parsnip, peeled and diced
5 med red potatoes, cubed small
2 large garlic cloves, chopped
2 ears corn, kernels removed
1/4 cup white wine
1 stick butter
1 cup chicken broth
1 can coconut cream
5 sprigs thyme
1/4 cup fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp paprika
8 oz sharp cheddar cheese, shredded
1/2 tsp salt
1/2 tsp course black pepper
1 lb large shrimp, peeled and deveined



Directions:

1.  In large skillet on medium heat saute bacon.  When crispy, remove and cover to keep warm.
2.  In same skillet using bacon grease add celery, onions, peppers, parsnip and potatoes.  Saute until veggies become soft. (approx. 15 mins).  Add garlic and corn.  Saute for additional 5 mins.
3.  Deglaze pan with wine, stir and cook out for 5 mins.  Lower temperature if too high.
4.  Add butter, let melt.  Stir.  Add chicken broth and coconut cream, stir.  Add thyme, parsley, cayenne pepper and paprika.  Let simmer med/low bringing back up to temperature.
5.  Add cheddar cheese, stir.  Turn temperature down to low and simmer until cheese melts. Approx. for 5 mins.
6.   In large bowl add shrimp, 1/8 tsp cayenne pepper, 1/8 tsp paprika and 2 TBS olive oil.  Toss.  Grill shrimp on non stick skillet or pan grill until done.  Approx. 3-4 mins per side.  Remove.
7.  Taste soup, season with salt and pepper to liking.  Make sure all veggies are soft.
8.  Serve soup with grilled shrimp.  Garnish with additional herbs and/or fresh peppers.

Serves 4-6