Crispy Breaded Cod Fillets

Wisconsin is known for delicious Friday night fish fry's, but this baked fish is absolutely delicious and so easy to make at home.

3 TBS butter

1 large shallot, minced (I used a small onion)

Salt and pepper

1 garlic clove, minced

1 tsp minced fresh thyme or 1/4 tsp dried (I used Italian seasoning)

3/4 c panko breadcrumbs

2 TBS minced fresh parsley

2 TBS mayonnaise

1 large egg yolk

1/2 tsp grated lemon zest

4 (6-8oz) skinless cod fillets 1 to 1 1/2 inches thick

Melt the butter in a skillet over medium heat.  Add shallot and 1/2 tsp salt and cook until softened, about 3 minutes.  Stir in the garlic and thyme and cook about 30 seconds.  Add panko and 1/4 tsp pepper and cook, stirring constantly until evenly browned, about 4 minutes.  Transfer panko mixture to a shallow dish and let cool for 10 minutes.  Stir in parsley.

Whisk mayonnaise, egg yolk, lemon zest and 1/4 tsp pepper together in a bowl.  Pat cod dry with paper towels and season with salt and pepper.  Brush tops of fillets evenly with mayonnaise mixture.  Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere.  Place fillets crumb side up on a large plate.

Cover and refrigerate cod for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 300 F.  Set wire rack in a rimmed baking sheet and spray the rack with vegetable oil spray.  Transfer cod to prepared rack and bake until fish flakes apart when gently prodded with a paring knife and registers 140 F, 45-55 minutes, rotating sheet halfway through baking.

Serves:  4

Source:  The Make-Ahead Cook (America's Test Kitchen)

Kimberly

Raspberry Jello

Our neighbors served this delicious raspberry Jello salad with dinner.  I asked for the recipe because I knew our family would really enjoy it.

2 boxes (3 oz ea) raspberry Jello (or one 6 oz box)

2 c boiling water

2 c applesauce

1 pkg frozen raspberries

Mix together the Jello, boiling water and applesauce until the Jello is dissolved, then stir in the frozen raspberries.

Spray the Jello mold with cooking spray before pouring the Jello into it.  If you don't have a Jello mold, you can pour this directly into a glass or ceramic bowl.

Refrigerate until set.

Serves 6-8

Source:  Carolyn and Cathy

Kim

Li'l Cheddar Meat Loaves

Looking for a delicious meal that both kids and adults will enjoy?  This recipe is the one!  You can make these meat loaves and freeze them either before or after you cook them.  They are great to have on hand for a quick meal. 

1 egg

3/4 c milk

1 c (4 oz) shredded cheddar cheese

1/2 c quick-cooking oats

1/2 c chopped onion

1 tsp salt

1 lb lean ground beef

2/3 c ketchup

1/2 c packed brown sugar

1 1/2 tsp prepared mustard

In a bowl, beat the egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into eight loaves; place in a greased 9" x 13" baking dish.  Combine the ketchup, brown sugar and mustard, spoon over the meat loaves.  Bake uncovered at 350 F for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 F.

Serves:  8

Source:  Taste of Home

Cindy  

Indonesian Peanut Butter Chicken

This recipe is great for a weekday meal because it is so easy to make and it is delicious!

3 lbs boneless-skinless chicken thighs

Sauce:

3 TBS soy sauce

4 garlic cloves

1 1/2 TBS minced ginger

3 tsp sesame oil

1/4 tsp cayenne pepper

1/3 c peanut butter (Add after chicken is done)

cilantro

dry roasted peanuts, chopped

Brown chicken thighs in skillet then put in bottom of slow cooker.  (I have made this recipe several times without browning the chicken thighs and it was delicious.)

Combine sauce ingredients, except for the peanut butter, and pour over chicken thighs.  Cook on low for 7 hours or on high for 3.5 hours.

Remove chicken thighs and place on a plate, cover to keep warm.  Combine the peanut butter with the sauce in the slow cooker; stir well.  Pour the sauce over the top of the chicken thighs.

I like to serve this chicken over rice and topped with cilantro and chopped dry roasted peanuts.

Serves:  6

Source:  Sarah-Our Tribe of Many (YouTube)

Kimberly