Cod Oreganata Recipe from CDKitchen recipe at a glance 5 stars 3 reviews time: under 30 minutesserves/makes: 4recipe id: 57120 ingredients 24 ounces cod fillets2 tablespoons olive oil3/4 cup seasoned bread crumbs1/4 cup chopped parsley3 tablespoons lemon juice1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon dried oregano directions Preheat the oven to 425 degrees F. Place the cod on the prepared baking sheet, leaving space between the pieces. Press the mixture lightly on top of the fish. nutrition 287 calories, 9 grams fat, 17 grams carbohydrates, 34 grams protein per serving. Get our best recipes delivered right to you! ratings & reviews Jul 23, 2012 Miggy Fantastic! Jul 3, 2009 Guest Foodie Even my non-fish loving family loved this dish. Jul 3, 2008 cjmom This recipe was EASY to make and everyone MOANED about it.
Avocado Mac and Cheese Recipe | Stovetop Mac and Cheese My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Note-the lime juice keeps the avocado from browning. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog!
1 family. friendly food. » Fish ‘n chips Sometimes I let the guys cook. They play in the kitchen, taking their time, talking, discussing the recipe, but using tongs because they don’t like touching the food and getting their hands dirty, ha ha. The little guy helps his dad by reading the recipe out loud. …and measuring the ingredients, then whisking the batter The big guy gets really focused in his job of frying the fish. You can notice that he does not overcrowd the pa. I must say, they clean up too. I actually think that they would have loved to cook/play in the kitchen more frequently if I let them. Sometimes when our son was about 2-3 years old, I turned into the cook-who-tries-to-put-it all-together-quickly-so-there’s-dinner-on-the-table-by 6:30 pm (7 pm the latest). And, it’s my little weekdays’ getaway. But somehow fish and chips became my husband’s house specialty. I bought fresh wild True Cod and we had baked potatoes “chips” with it, and a simple salad. Begin the potatoes and while they bake, prepare the fish.
Lemon Garlic Shrimp and Vegetables Recipe 4 teaspoons extra-virgin olive oil, divided 2 large red bell peppers, diced 2 pounds asparagus, trimmed and cut into 1-inch lengths 2 teaspoons lemon zest, freshly grated 1/2 teaspoon salt 5 cloves garlic, minced 1 pound raw shrimp, (26-30 per pound), peeled and deveined 1 cup reduced-sodium chicken broth 1 teaspoon cornstarch 2 tablespoons lemon juice 2 tablespoons fresh parsley, chopped © Meredith Corporation. All rights reserved. Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
Spicy Scampi I have this thing for seafood. It’s the perfect appetizer; so tasty, light and pretty. I honestly believe that 50% of how food tastes is determined by how its presented. Lucky for me; there’s absolutely nothing easier and more beautiful to serve than gorgeous pink shrimps. I decided that one of our Christmas days (we have 2 official days of Christmas here) will be reserved for seafood. No matter how much I love to cook, though, I don’t want to spend big part of my holidays in the kitchen so I’ll show you my favorite way to make a shrimp appetizer with as little work as possible. Ingredients: 1 pound jumbo shrimps 2/3 stick butter (75gr) 1/3 red chili pepper 1 large garlic clove flat leaf parsley pepper salt Directions: Preheat your oven to 400F (200C). I’ve used frozen ones (straight from the freezer). They look so fancy pink! Finely chop 1/3 to 1/2 a red chili pepper. Now add 2/3 stick (75 grams) of melted butter and give everything a good stir. Add a bit of salt and pepper to taste.
Skinny Shrimp Scampi with Zucchini Noodles Recipe Every once in a while, I find the need to detox from all the cheese-stuffed, chocolate-dipped, sprinkled-topped creations that graze these pages. And there seemed like no better time than the present to lighten the caloric load with a healthier take on a comfort food favorite: Shrimp Scampi with Linguine. Gone is the butter. Gone is the pasta. Gone is the white wine. I can sub olive oil for butter and zucchini noodles for pasta until the cows come home. Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up
Codfish With Cheddar & Tomatoes Special request posting. I was asked to shoot a low-carb friendly recipe that requires little work, and only uses simple ingredients. Whew, take away their carbs and they become real demanding, I tell you! I’m happy to oblige, though. This is easy as it gets! Here’s a recipe I bumped into about 5 years ago—when I was an avid low-carber myself—and I’ve been eating it ever since. This is simple but so colorful and creamy. Ingredients: 3 cod fillets 5 tbsp sour cream 2 tsp coarse mustard 3 Roma tomatoes 5oz cheddar pepper salt Directions: * I like to serve this fish in individual small baking dishes. Nothing beats fresh codfish. Place each cod in a small baking dish and season them with a generous amount of salt and pepper. I’m using 3 Roma tomatoes for this. Slice the tomatoes and place them on top of the cod. Combine 5 slightly heaping tbsp sour cream with 2 slightly heaping tsp coarse mustard. Cheddar. Bake them in a preheated oven at 400F (200C) for 25 minutes. Kay