Italian-style White Fish Filets

2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 tablespoon chopped fresh parsley or dried
1 teaspoon Italian seasoning
1 teaspoon dried cilantro
1 1/2 cups of chicken broth
1 tablespoon corn starch
1/2 teaspoon each of salt and pepper (or to taste)
1 pound White fish filets (I used Cod)

*1/2 cup sliced black olives or mushrooms (or both, optional)

Directions

In a medium to large microwaveable, glass dish, add olive oil and onion and garlic. Cover and cook on high heat for 2 minutes. Stir in tomatoes, chicken broth, parsley, cilantro and Italian seasoning. Add the tablespoon of corn starch to just enough cold water to dissolve it and add to the sauce. Add the optional mushrooms or black olives. Stir well and add the fish fillets on top. Cover and cook on high for 2 more minutes. Turn fish and stir sauce. Cook another 2 minutes and stir. Check to see if fish is done. If not, cook 1 more minute and filets should be done (turned white) and sauce should be thickened. Serve over rice.

My husband hates cod, but he really liked this. I like my fish plain; fried, broiled, grilled or baked with lemon or tarter sauce on the side. I liked this too!

Maple Butternut Squash with Bacon

Ingredients:

2 lbs butternut squash, seeded, peeled and cut into inch cubes

1/2 pound of bacon (8 oz)

3/4 cup chopped onion

16 oz frozen kernel corn

1/4 cup maple syrup

2 tablespoons fresh chopped parsley

Process:

Place squash and onion in a large microwaveable dish with about 1/4 cup water and cover. Cook on high about 5 minutes or until almost tender. Set aside.

Place bacon on paper towels and cover with paper towels. Cook 1 minute for each slice. (i.e., 4 slices = 4 minutes)

Now, add corn to squash and onions and cook on high 3 to 4 minutes.

Season with sea salt and freshly ground pepper. Sprinkle with parsley and crumpled bacon.

Special Barbeque Sauce

Recently, I went to family reunion in South Carolina where we had a huge cookout. . . the menu was barbeque chicken and huge boneless ribs! The barbeque sauce was a unique color, but I knew I had seen it before. About 4 years at another reunion (also in South Carolina) we had the same sauce. When I asked about it, I was told you could only get it in South Carolina (I guess they don't have internet). This time, I remembered the name... It's Cattlemen's; Gold to be specific.

I don't know where the home office of the company is located, but I know they make these products.

• Kansas City Classic™
• Mississippi Honey BBQ™
• Carolina Tangy Gold™
• Memphis Sweet™

I also know you can buy it at Amazon. I did check our local grocery stores and, sure enough, it's not there.

Try it if you get a chance. It's really good!

If you want to make something similar at home, here's a recipe.

South Carolina Mustard BBQ Sauce Recipe
 

Prep time: 5 minutes Cook time: 35 minutes

Use this sauce toward the end of barbequing the meat since the sugar will caramelize quickly and then burn. Wait until the last 20 minutes or so, and brush on a couple of coats, letting each coat cook into the meat a bit before adding the next one.

INGREDIENTS
4 Tbsp. butter
1/2 onion, grated
1/2 cup yellow mustard (the kind you get at the ballpark)
1/2 cup brown sugar
1/2 cup cider vinegar
1 Tbsp dry mustard (like Coleman’s)
1 teaspoon cayenne
1 bay leaf
Salt to taste

PROCESS
1 Heat the butter over medium heat until it's frothy, then add the onion and sauté for 3-4 minutes. Do not let the onions brown.
2 Add everything else, stir well and simmer slowly for 30 minutes or more.
Yield: About 2 cups.

I think I found this recipe at SimplyRecipes.

Coconut Rice Pudding

Ingredients

2 cups water
1 cup uncooked long-grain rice
1 tablespoon unsalted butter
Pinch of salt
18 ounces evaporated milk
1 can cream of coconut (14 ounces)
1/2 cup golden raisins
3 egg yolks, beaten
1 teaspoon vanilla

Directions:

Place water, rice, butter and salt in medium saucepan. Over high heat, bring to a full boil, stir frequently. Reduce heat to low setting and cover. Cook for about 10 to 12 minutes. Remove from heat and let stand for 5 minutes. Spray Crockpot with cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks and vanilla to Crock-Pot and mix well. Add rice mixture and stir to combine. Cook for 4 hours on low setting or 2 hours on high setting. As it cools, the pudding will thicken. Sprinkle with toasted coconut, ground cinnamon, grated nutmeg or chocolate shavings, if desired.

Homemade Moon Pies

Microwave Plus Oven

As I was posting about the RC Cola Moon Pie Festival, I decided to post a moon pie recipe also. If you've never had one, you are truly in for a treat. (Recipe below)

You can learn more about the festival HERE

Moon Pies

Yield: About 18 double-decker moon pies

Prep Time: 1 hour 15 minutes | Bake Time: 30 minutes

For the Cookies:
8 ounces (1 cup) unsalted butter, at room temperature
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt

For the Marshmallow Filling:
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar, sifted

For the Chocolate Coating:
12 ounces semisweet chocolate
¼ cup vegetable oil

1. To Make the Cookies: With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.

3. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

4. To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.

5. Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.

6. To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.

Recipe obtained from foodandwine.com and browneyedbaker.com

Scrambled Eggs

I was really in a hurry this morning and, as usual, I was running late. It occurred to me that I had no supper last night. What can I do that will be done right now (besides cereal). Scrambled eggs!!!!

Put the egg(s) in a glass microwaveable bowl. Add a little milk or cream or sour cream and salt and pepper.

Scramble with a fork.

Place in microwave and cover. Cook for 30 seconds. Stir. Cook for another 30 seconds. If not done to your liking then cook only 15 seconds at time after the first two cycles. (30, 30 & 15 is all I needed).



When eggs are done, sprinkle with some shredded cheese for extra flavor.

It's fast and easy!

Chicken Vegetable Casserole

Ingredients

2 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut into small cubes
1 (8 ounce) packages sliced fresh mushrooms
salt and ground black pepper to taste
1/2 teaspoon garlic powder, or sprinkle to taste
2 zucchinis, cubed
2 sweet potatoes, cut into cubes
2 yellow squash, cubed

2 large red potatoes, cut into cubes
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/2 cup sour cream
1/2 cup chicken broth

Chopped Onion and Garlic on Top

Cubed Sweet Potato

Directions

Place all ingredients in the crockpot and drizzle olive oil over top. Cook on low for 7 to 8 hours (add sour cream, bread crumbs and Parmesan cheese and stir during the last 30 minutes).

 

I took this to a family reunion, so I cut the vegetables and chicken in advance and put them in the crockpot when I was ready. I also transferred it from the crockpot to a casserole dish for more compact travel.