Pan Seared Butter Cod

Seafood

A new fish recipe!!!

Pan Seared Butter Cod

Ingredients
1 pound cod
6 Tbsp unsalted butter, sliced
Seasoning Rub-
1/4 tsp of each garlic salt, salt, pepper, and paprika
4 tablespoons olive oil

Directions

Stir together ingredients for seasoning plus olive oil in a small bowl.

Depending on how your cod was cut by the butcher or if you brought already portioned pieces, this recipe calls for 4 pieces of cod. I cut 2 larger pieces in half to make 4 smaller pieces. Pat dry and thinly coat each side of the fish with the seasoning mixture.

Heat 2 Tbsp butter in a large skillet on medium hight heat. Once butter melts and starts to turn brown, add cod to skillet.

Cook 2 minutes on the first side.

Turn heat down to medium. Turn cod over, top with remaining butter and cook another 2-3 minutes. Butter will completely melt and fish will cook through.

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PERFECTION!

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Meal Plan 12/4/16

Dips, Dressings, and Spreads, Weekly Meal Plans

Happy Sunday! Why does the weekend have to go by so fast???? I hope everyone enjoys every last minute of the rest of their weekend.  Here is my plan for dinner this week…

Sunday- Pan Seared Cod in Butter sauce

Monday- Crockpot Beef Stroganoff

Tuesday- Out

Wednesday- Breakfast for Dinner

Thursday- Baked Pasta

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Friday- Out

I would love to hear what you are making this week!!!

 

Spaghetti with Asparagus, Mushrooms, and Tomatoes

Pantry Raid, Pasta, Vegetarian

Evening all! So I made this dish for dinner tonight (just me) along with some smoked sausage, peas, and Alfredo pasta for the rest of the family. It was enough to feed four, so I have leftovers for myself and 2 coworkers.  I also ate some sausage. It was super yummy! img_6011

Spaghetti with Asparagus, Mushrooms, and Tomatoes

Ingredients

1/2 pound spaghetti (or whatever pasta you have)
1 container of mushrooms, sliced
1 container of cherry tomatoes
1 bunch of asparagus, cut in small pieces- snap the bigger ends off and disregard
1 clove garlic, smashed
2 tablespoons butter
2 tablespoons of olive oil
salt and pepper- add just more than you think
2 tablespoons heavy cream
However much Parmesan you want

Directions

Cook your pasta (or use leftovers)
In a skillet heated with 1 tablespoon butter and olive oil, cook down all your seasoned veggies for a good 15 minutes. In the last 5 minutes cover you skillet to burst your tomatoes. Add in your pasta with the rest of the butter and oil. Mix well. Add in your cream and cheese. Combine well. Vegetarian’s delight! Make vegan by disregarding the butter and cream. Add sausage, chicken, or shrimp for a protein packed meaty meal. The possibilities are endless!

Crockpot Chilaquiles

Crockpot /Make Ahead Meals, Mexican

Today was so long, right? Silver lining… came home to dinner that had been cooking all day!

Crockpot Chilaquiles

1 pork butt
1 onion, chopped
2 cloves of garlic, crushed
One large can of crushed tomatoes.
4 small cans of diced green chilies
3 tablespoons of tomato paste
3 tablespoons of Worcestershire Sauce
1 container of low sodium stock
a teaspoonish of paprika, cumin, chili powder, red pepper flakes, oregano, and marjoram
salt and pepper liberally

Directions

Sear all the sides of the pork butt with a bit of vegetable oil (heavily salt and pepper on each side) in a large cast iron or dutch oven. I did that last night.

In the crockpot, add the pork and all the other ingredients. Cook on high 4-6 hours or on low for 7-9 hours. The longer the better. I added the crockpot bag to a larger container to break up the pork, which at this point is just falling apart.

Add in tortilla chips, leftover tortillas, or corn chips.
Top with cheese, sour cream, avocado and possibly a nice runny egg.

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Chicken and Veggie Tomato Sauce with Yellow Rice

poultry

Evening! I made this meal last night for dinner and everyone cleaned their plates! I had just enough to take for lunch today. It was even better leftover.

Chicken and Veggie Tomato Sauce with Yellow Rice

Ingredients

4 chicken thighs
1 large can of diced tomatoes
1 onion, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
1 container of sliced mushrooms
2 tablespoons tomato paste
2 tablespoons Worcestershire
1 tablespoon sugar
1 cup of red wine
1 container of yellow rice

Directions
Brown your chicken on both sides. I start with skin side down to get some browning going and get that flavor added to the pan. Cook on the first side about 10 minutes, then flip and cook for 5 minutes. Then take the chicken out of the pan.

Saute your veggies in 1 tablespoon of melted butter and 1 tablespoon of olive oil for about 8 minutes. I like to add the combo, because butter has a tendency to burn at a high temp, so the olive oil helps temper that a bit. Plus, I like the combo of both flavors together.

Add 2 tablespoons of tomato paste. Stir around for a few minutes and add in the Worcestershire sauce and red wine.

Add a large can of diced tomatoes and a tablespoon of sugar. This helps cut the acidity in the tomatoes. Add more salt and pepper to taste.

Add the chicken back in. Cook for another 30-45 minutes until chicken is cooked through. Cook your rice during this time.  I added my rice on the bottom of a bowl, then layered my veggie sauce and chicken on top. That crispy chicken skin is everything!

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