Crispy Whole Striped Bass

Crispy Whole Striped Bass

Crispy Whole Striped Bass

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water

Heat about 2 inches of oil in a high-sided skillet over medium heat to 360° F.

Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter.

When the oil has 360°. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.

Carefully place 2 whole fish in each pan and cook until golden brown on both sides.

Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid

Skillet Chicken Parmesan with Pasta

Skillet Chicken Parmesan with Pasta

Skillet Chicken Parmesan with Pasta

1 pound breaded, cooked chicken breasts, (4 pieces)
3 cups water
1 can (26-1/2 ounces) Hunt’s® Traditional Spaghetti Sauce, divided
3 cups uncooked dry rotini pasta
1/2 cup shredded Parmesan cheese, (2 ounces)
chopped fresh parsley, optional
4 1-ounce slices mozzarella cheese

Place chicken breasts on baking sheet and bake in preheated oven according to directions on package.

Meanwhile, combine the water and 1 1/2 cups of the spaghetti sauce in a large skillet; bring to a boil over medium-high heat. Stir in pasta. Reduce heat to medium; simmer, uncovered, 10-12 minutes or until pasta is tender.

Blend in Parmesan cheese; arrange chicken on pasta. Top each breast with equal portions of remaining sauce and a slice of mozzarella cheese. Remove from heat, cover tightly and let stand 5 minutes or until cheese is melted.

Garnish with parsley, if desired.

Makes: 4 servings

Farberware Dishwasher Safe Nonstick Aluminum 6-Quart Covered Jumbo Cooker with Helper Handle, Aqua

Persian Pomegranate Glazed Chicken

Persian Pomegranate Glazed Chicken

Persian Pomegranate Glazed Chicken

2 cups pomegranate juice
1/4 cup white wine
1 tablespoon molasses
2 tablespoons honey
1 lemon, juiced
2 tablespoons finely minced onion
2 teaspoons garlic cloves, finely minced
1 tablespoon fresh mint leaves, finely minced
8 skinless chicken breasts, bone-in
Salt and freshly ground pepper
Mint leaves, for garnish
Pomegranate seeds, for garnish

Persian Spice Rub:
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground allspice

Preheat oven to 375°.

Combine pomegranate juice, molasses, white wine, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve.

Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on a baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through.

Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds.

Persian Spice Rub: Combine coriander, cumin, turmeric, and in a small bowl. Mix well to combine.

Number of servings: 4

Pyrex Glass Mixing Bowl Set (3-Piece)

Viva La Chicken

Viva La Chicken

4 chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 medium onion, grated
1 can green chilies
1/2 lb. Cheddar Cheese, grated
1/2 lb. Monterey Jack cheese, grated
cooking spray

Skin chicken breasts; sprinkle with salt and pepper. Wrap in foil and bake at 400° for 15-20 minutes.

Cut tortillas into chips.

Combine soups, milk and onion together. Spray casserole dish. When chicken is cooked, cut up into bite-size pieces. Place chilies on bottom, tortillas, chicken, soup mixture; cheese on top; bake at 400° for one hour or until heated thoroughly.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Penne with Sun-Dried Tomatoes and Asparagus

Penne with Sun-Dried Tomatoes and Asparagus

1 box (16 oz.) penne pasta
1 lb. asparagus, trimmed and cut into 2-inch pieces
2 tablespoons I Can’t Believe It’s Not Butter!® Spread
1/3 cup chopped onion
1 clove garlic, finely chopped
1/4 cup drained and chopped sun-dried tomato halves packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli® Creamy Alfredo Sauce

Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.

Meanwhile, in 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in tomatoes and wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes or until heated through.

Toss Sauce with hot penne and asparagus. Garnish, if desired, with toasted pine nuts and cracked black pepper.

Serves: 6

Calphalon Contemporary Hard-Anodized Aluminum, Pasta Pot with Steamer Insert, 8-quart

Black Bean Lasagna

2 cups spaghetti sauce of choice
1 1/2 cups cooked Black Turtle Beans
4 whole grain lasagna noodles – (cooked)
2 cups ricotta cheese or- low fat cottage cheese
3/4 lb mozzarella cheese, grated
1/2 cup grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian Seasoning

Preheat oven to 350°F.

Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish.

Combine the rest of the sauce with the cooked beans.

Assemble the lasagna in a 7-1/2″ x 12″ baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese.

Bake for 20 minutes.

Cuisinart Chef’s Classic Enameled Cast Iron 14-Inch Roasting/Lasagna Pan, Cardinal Red

Meaty Mung Beans

1 cup dried mung beans, soaked for an hour and drained
4 cups water
2 tablespoons olive oil
8 ounces uncooked lean pork, cubed
2 garlic cloves, minced
1 small onion, finely chopped
1/2 cup tomato juice
8 ounces large fresh shrimp, deveined, halved lengthwise and crosswise
salt and white pepper

In a 4- or 5-quart Dutch oven, boil the beans in water for 10 minutes, reduce to simmer and continue cooking about 30 minutes, or until tender.

As the beans cook, use a saucepan to saute the pork in olive oil until browned; add garlic and onion and cook until onion is transparent, stirring often. Add tomato juice to pork mixture, cover and cook, stirring occasionally, for 30 minutes.

Drain beans, return to Dutch oven, add pork mixture and shrimp, and stir thoroughly. Cover and continue cooking until shrimp is done, about 5 minutes.

Fluff while seasoning to taste with salt and white pepper and serve.

Yield: 6 servings

Lodge Cast Iron Dutch Oven 5 qt


2 chicken breasts, cooked, shredded
12 corn tortillas
Butter-flavored cooking spray
Leaf lettuce, thinly sliced
Guacamole (recipe below)
Diced tomatoes
salt and pepper to taste

Moisten shredded, cooked chicken with chicken broth. Season with salt and pepper to taste. Soften the tortillas via microwave or warm skillet and place about 1-1/2 tablespoons shredded chicken in center. Roll up tightly into a cigar shape and secure with two toothpicks.

Spray tortilla rolls with cooking spray. Sprinkle with salt, to taste, and place seam side down on a baking dish. Bake at 375°F. for about 20 minutes, or until crisp.

To serve, place taquitos on a bed of thinly sliced lettuce. Garnish with guacamole and diced tomatoes.


2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons nonfat sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver

Greek Homestyle Chicken

Greek Homestyle Chicken
Greek Homestyle Chicken

4 pieces of boneless, skinless chicken breasts
juice of 2 lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
1 head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano.

Bake at 350°, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano.

If potatoes aren’t at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Ham with Tart Sweet Glaze

1/2 cup whole-berry cranberry sauce
1/2 cup applesauce
1 12- to 16-pound bone-in or boneless ham

In a small bowl, combine cranberry sauce and applesauce, mashing with the back of a spoon until spreadable. (Makes 1 cup glaze)

Place ham, fat side up in a roasting pan. Brush with glaze and roast at 325°F. for 15 minutes per pound or until internal temperature registers 140 degrees. Brush occasionally with glaze during roasting.

Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack