Oven "Fried" Haddock

We LOVE fried haddock in our house!!
But we do not like all the calories that frying adds.
This is my new "go-to" recipe when we are craving fried haddock!

Ingredients:
4 haddock filets, skinned
2 eggs, beaten
Panko* seasoned breadcrumbs
4 Tbsp melted butter
Salt and pepper

Directions:
Preheat oven to 500 degrees and move rack to top position.
Line a cookie sheet with foil and spray with vegetable cooking spray.
Dip fish pieces into beaten egg and then dredge in breadcrumbs.
Place fish on cookie sheet and drizzle with a little melted butter.
Place on rack in oven and bake for 10 minutes only - the high temperature
and fast cooking time guarantees the fish will be moist and delicious!!

Serve with some fresh squeezed lemon wedges and/or tartar sauce.

*I only use Panko breadcrumbs in this recipe - the retain their crispiness both on top and
underneath the fish!

Creamy Mashed Cauliflower

As a faithful Weight Watcher member I am always trying to satisfy my craving of carbohyrates in a healthier way!! This creamy mashed cauliflower looks like mashed potatoes, but in my opinion, tastes better!!











Ingredients:
One head fresh cauliflower
2-3 garlic cloves, rough chopped
2 Tbsp whipped cream cheese
2 Tbsp or so grated Romano or Parmesan cheese
Fresh ground black pepper
Smoked paprika


Directions:
Remove the green leaves from the cauliflower head and cut into quarters.
(I find that the larger your cut cauliflower pieces, the less watery it will be)
Steam the cauliflower and garlic until just fork tender. Drain.
Return the cauliflower to the pot and add the whipped cream cheese and grated cheese.
Using a potato masher, gently mash together.
Garnish with a little black pepper and smoked paprika if you wish!
Enjoy!

My Basic Chicken Soup

Soup!! My family loves a good homemade soup!
The following is my basic recipe for chicken soup - feel free to substitute any of the vegetables for those you prefer... enjoy!

Ingredients:
Chicken carcass (make sure there some meat on the bones!) I usually save mine in the freezer after we have a roast chicken dinner.
2 cartons chicken stock (yes, stock, not broth)
2 garlic cloves – minced
1 small white onion – diced
2 large ribs celery, sliced fine
2 large carrots diced
1 red pepper - diced
1 tablespoon dried parsley
1 tablespoon dried oregano
Salt and pepper to taste
½ cup dry pasta – I used ditalini but you may use orzo, noodles or even broken spaghetti!
3/4 cup green peas – fresh or frozen
½ box frozen chopped spinach

Method:
Simmer chicken carcass in about a quart or so of water for about 2 hours on med-low heat.
This brings out some of that great homemade chicken flavor.
Strain the carcass bones and save the strained liquid in the pot.
Remove carcass and pull off meat – discard bones, cut up meat and add to pot.
Add the chicken stock to the cooking liquid and chicken meat.
Add everything else – except pasta, peas and spinach.
Simmer on low for about ½ hour.
Cook pasta in a separate pot until almost done.
Drain and add to soup mixture. (This prevents the pasta from soaking up too much of the liquid.)
Add the peas and spinach. Heat a few more minutes, adjust salt an pepper if needed and serve!!
Makes about 6-8 good sized servings.

Note: you may use the same method with a turkey carcass – and you may substitute whatever vegetables you prefer!

Mom's Mac and Cheese

My Mom's recipe. What is more comforting than creamy macaroni and cheese?
The addition of cream cheese really makes this dish gooey and rich - so good! 

Ingredients:
8 ounces casserole elbow macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded cheddar or monterey jack cheese

Topping ingredients:
1 cup dry panko bread crumbs
3 tablespoons butter - melted
1 tablespoon dried parsley

Directions:
Preheat oven to 400 degrees F
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour.
Cook for about 1 minute, until smooth and bubbly; stirring occasionally.
Mix in milk, cream cheese, salt, pepper, and Dijon mustard.
Continue cooking until sauce is thickened; and Cheddar cheese and stir til smooth.
Add cooked macaroni.
Pour into 2 quart casserole dish.
In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese.
Bake for 15 to 20 minutes or until golden brown and heated through.
You may save this in the fridge for the next day but it will take longer to heat through.