Tag Archive | ritz crackers

Perfect Baked Cod

Weeknights like this, I don’t like to cook a fancy dinner. With my daughter that keep bugging me if dinners ready. This recipe is very easy to follow. And most of the ingredients is available on my pantry. Serve with some steam green beans or broccoli. I served it with a leftovers spaghetti and some steamed vegetables!

cod

“Cod is coated with lemon juice, cracker crumbs, and wine before baking for just 20 minutes for a quick and easy weeknight dinner.”

INGREDIENTS:
2 tablespoons butter
1/2 sleeve buttery round crackers (such
as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

IRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
3.Place remaining 2 tablespoons butter in a 7×11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
4.Coat both sides of cod in melted butter in the baking dish.
5.Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
6.Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Enjoy!

Chili Corn and Red Capsicum Soup

Two weeks ago, my family got a flu! All of us was suffering from cough and cold. And I don’t feel like doing anything. I don’t have the energy to cook. But I need to. So inspite of being sick. And I want to cook some soup and something light. So I raid my fridge and see what stuff do I have on hand. I found a bunch of red capsicum, corn, eggplants, okra, green beans, cilantro, etc! I figure I can make some corn soup, but corn soup is not really inviting my appetite. And I finally decided to try to make some Chili Corn and Red Capsicum and let me tell you in my opinion is a success! Very easy it took 30mins to cook or less! This recipe yield 4 servings. And  the cooking time is 30mins.

Chili Corn and Red Capsicum Soup

Ingeredients

  • 2 Red Capsicum (bell pepper) ,dice
  • 4 corn on a cob or 2 cups of frozen corn
  • 2 tablespoon fresh cilantro, finely chopped  or 2 dash of dried cilantro
  • 1/2 cup heavy cream
  • 2 cups vegetables stock
  • 2 cups water
  • 1 small onion finely chopped
  • 1 small red chili, finely chopped or
  • 2 oz of butter
  • 1 cup of shredded mozzarella (optional)
  • 1 tablespoon flour

 

Preparations:

  1. Cut the kernels off the corn cobs.
  2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, red capsicum, onion and chili and stir to coat the vegetables in the butter.
  3. Cook covered over low heat, stirring occasionally, for 10 minutes or until the vegetables are soft.
  4. Increase the heat to medium and add the  cilantro. Cook , stirring, for 30 seconds or until fragrant.
  5. Sprinkle with the flour and stir for a further minute.
  6. Remove from the heat and gradually add the vegetable stock, stirring together.
  7. Add the water and return to the heat.
  8. Bring to the boil, reduce the heat to low and simmered covered for 10-15 minutes or until.
  9. Cool slightly.
  10. Ladle about 2 cups of the soup into the blender and puree until smooth.
  11. Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through.
  12. Poured the shredded mozzarella.
  13. Season to taste with salt and pepper.
  14. Sprinkle with cilantro leaves to serve.
  15. Serve with grilled cheese or pitta bread.
                                                    

I’ve been writing this blog since the other day. And I finally finished it! I’ve been out doing some grocery shopping for the last 2 days. I’m trying to stock up on some essentials items that my family need! With the price of gas going up, I don’t need to go to the store more often than I should!

Have a great day everyone!

 

 

Busy Day

Today was a busy day for me. I started to do some spring cleaning. I did clean my pantry. Organize it a little bit. And I clean the patio. Put the chairs. And I did put the plants outside, outside is warm and sunny. And you can tell that spring is coming soon. Last fall I didn’t plant some tulip. I wish I did. But schedules is so hectic and I didn’t have time to plant some. So I’m gonna figure out what flowers and other plants that I’m gonna plant. I was sitting on the patio, while sipping some Brachetto, is my favorite red Italian wine grape variety grown predominantly in the Piedmont region of northwest Italy. I love the sweetness taste of it! Looking back in time. Remembering some of the good memories. Here I am 2 years ago in front of the Colesseo.

I made some Bruschetta to go along with my red wine. Bruschetta is an antipasto or appetizer. It  consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. This is very easy dish. And I know you gonna love it!

Bruschetta

  • 2 Tablespoons Olive Oil
  • 2 whole cloves of Garlic
  • 5 cloves Garlic, Finely Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise ( I used Roma tomato, because that’s what I have on hand. But I usually make it with Grape tomato)
  • 1 Tablespoon Balsamic Vinegar
  • 10 whole Basil Leaves ,chiffondale
  • Salt And Pepper To Taste
  • 1 whole Baguette
  • 6 Tablespoons Butter

Preparations:

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine.

Cover and refrigerate for an hour. The longer the better. It will worth a wait.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Rub the whole garlic into toasted buttery bread. To add a little more flavors.

Repeat with the other half of the butter and the other half of the bread.

To serve,

Stir the tomato mixture again. And put a generously amount.

Serve on a big platter .

And enjoy!

One of my Favorite Comfort Food

Can you feel it? Christmas is almost here! So today me and my kids went to attend the Christmas service at my local church!

And after church, we went back home and I started cooking dinner! I prepared a comfort dish that everyone loves. Who doesn’t love Mac and Cheese? Anyone? So I made those for Christmas Eve Dinner! It’s very easy and so cheesy and tasty. I made it from scratch! And I really like how it turns out!

And here’s the recipe!

Velveeta Mac & Cheese

Ingredients

  • 2 cups  Elbow Macaroni Pantry Pack
  • 2 slices whole wheat or French Bread ( I tried Ritz Crackers and it taste really good)
  • 1/2 cup Parmigianino Reggiano, grated
  • 2 Tbsp. butter
  • 3/4 cup milk (regular or low-fat)
  • 3/4 cup chicken or vegetable broth
  • 2 green onions, minced
  • 1 cup Kraft® Velveeta®
  • 1 packed cup cheddar or Gouda, grated
  • 1/2 tsp. Dijon mustard
  • 2 Tbsp. all-purpose flour

Directions

  1. Preheat oven to 400°F.
  2. Cook macaroni in boiling, salted water until tender-firm.
  3. Meanwhile, toast bread and then grind in food processor to fine crumbs. Mix with grated Parmesan.
  4. Melt butter in a medium saucepan and drizzle 1/2 tablespoon onto crumbs.
  5. Gradually whisk in milk, broth and onions. Bring to a boil, whisking constantly and cook to thicken, 2 minutes longer.
  6. Remove from heat and stir in cheeses and mustard until melted and smooth.
  7. Mix macaroni into cheese sauce. Season to taste with salt and pepper.  Spoon into a shallow pie plate or brownie pan and top with breadcrumbs.
  8. Bake about 15 minutes, or until crumbs are golden brown and casserole is bubbling.

Hope you guys try this recipes!! And let me know if you do!