Roasted Lemon and Bay Leaf White Fish from Ainsley Harriot

Once again I bring you a toaster oven recipe. My brother got me a shiny new toaster oven for my birthday and I love it. It is larger than my old one and it is shiny and clean. Toaster ovens are a pain in the butt to keep clean, in my experience. My old one started to get too horrifying to cook in and food started to taste off, so it was time for a new one.




Shiny and beautiful, thanks to my brother!




This recipe comes for an Ainsley Harriot cookbook I recently picked up used. It is called Gourmet Express. It has a lot of single and 2 serving recipes. Preheat your oven or toaster oven and lets get cooking!




You need a nice plump clove of garlic. Sure the one clove was for four servings, but that doesn't matter to me, I love garlic. The more the merrier!




I ran it through the garlic press.




And ended up with glorious minced garlic.




You need some pepper, I used white pepper because it looks nicer than black pepper and that is the only reason.




Add the pepper, parsley and salt to your garlic.




drop in a teaspoon or so of olive oil and give it a stir.




Grab some white fish. I used Pangasius because that is what I had on hand. I really like the flavor of this fish. You could also use tilapia or halibut.




pat it dry if its a little wet and get it rubbed up with the spice and oil mixture.




It is ready to go, but now it needs its bed of lemons and bay leaf.




One lovely lemon.




Slice it up thin and lay it out on some foil.




I didn't have whole bay leaf, but this worked just as well.




Sprinkle it over the lemons.




Lay your fish over the lemons and bay leaf and pop it in the oven.




Serve it with a salad or as I did with leftover cole slaw.




This is a wonderful summer dish. You could also do this in a steamer and it would be fabulous. I have some steamed recipes coming up next week, so stay tuned!

Also, if you look to the right you will see I have some links. I don't get money from these sites and this is not a commercial but I truly enjoy each and every one of them. If you have a little extra time check them out I think you will find you like them just as much as I do!

Thank you again for taking the time to visit my blog and have a fabulous weekend!

Shrimp in Coconut Broth from Every Day with Rachael Ray

Hello from sunny and HOT Arizona. I hope all the weather drama has managed to miss all of you guys out there. Today I am sharing a shrimp recipe, which I haven't done yet.








This recipe can be used to make two meals, one for now and one for later. I just did the one for now part because I have learned that freezing meals simply means they go in the freezer then 6 months later go in the trash. Lets go grab some ingredients and get a pot of water boiling!




I bought cooked shrimp instead of raw, which means I over cooked them a bit, but I have learned my lesson and will not be doing that next time.



Next time I will just let them thaw and throw them in at the last minute to heat through.



Some chicken broth. I discovered that press and seal wrap stuff works great to store cans for a day or so in the fridge. I don't know how safe this is so if you end up with botulism please don't sue me :)



coconut milk



lime, ginger and garlic



delicious and amazing sriracha sauce. I adore this stuff.



stinky but always delicious fish sauce



and yes, I am sorry pasta purists named Patience, I am using whole wheat pasta.



so your water is on and getting hot



meanwhile get your coconut milk and chicken broth heating through and barely bubbling



add in the fish sauce, garlic, ginger, chili sauce and lime juice and cook that for a couple of minutes.



get your pasta cooking



drop in the shrimp, OR wait if they are cooked already....



drain the pasta



dump it in with broth, (if you are using pre-cooked shrimp, here is where they join the party)



ganish with some parsley and enjoy!



I really liked this but it was sort of challenging to eat for me, because of the long noodles and the broth it was hard to get everything on a spoon. BUT the broth itself was heavenly and I could drink it daily. Next time I might try making it with Orzo or Elbow noodles, something that stays on the spoon a little easier!

Taco Pork Chop

I hope you guys are having a great Father's Day. I'd like to take a second to thank some readers of this blog and of my dog blog who sent me the most wonderful wedding gift, a gift card to Penzeys Spices. On this Father's Day their Father is in Iraq serving our country, so this thank you is truly from the bottom of my heart. Thank you for the gift card, and thanks to him for your brave service.

So what did I get with my spice money? Take a look....




It was so much fun shopping with my sister at the store and getting a bunch of things I have always wanted. I even picked up the Penzeys' magazine and it is wonderful. I even had some money left over at the end!

So thank you again to Moco, Foley, Dawson, Edgar, Clara, Grammie, Pappy, Peanut, Flash and your Mom, Dad and brother and sister.

Now lets get cooking!




This is a toaster oven recipe from an old toaster oven cookbook I found used. First thing, get your toaster oven preheating to 350 degrees.

It says to use cheese flavored tortilla chips, but I didn't have any of those.




I used plain




But spiced them up with a little Ancho Chili Pepper.








Grab your pork chop and send it for a roll through the chips.

Get a foil lined baking pan ready and spray it with a little of this junk or some oil or butter.







Drop your chop on there and get it in the toaster oven.

Now lets make our sauce.




Garlic powder, ketchup, butter, chili powder and some hot sauce. I forgot to grab the cumin before I took this picture, but some of that will go in also. Grab a small sauce pan and get it over medium/low heat and start adding your ingredients.




Ketchup




Cholula




Butter and spices




Give it a stir and keep stirring until your butter melts and its combined nicely.




Pull your chop out and get ready to plate.




When my sister was here I got this thing of cole slaw for lunches so I had to finish that after she left. I got sick of cole slaw for sure.








This turned out really great. If I made the sauce again I would do a little less ketchup and a little more hot sauce, but it was pretty darn good and very easy. The chips on the pork really made it taste great.