Sunday, November 11, 2012

Pesto Crusted Fish

This is another one of those recpes that once I make it I ask my hubby why I don't make it at least once a week.  Ahhhh just another one to add to the rotation, which makes me think I need to make a master rotation list so that when I am in a dinner slump I can look at the list and bam Dinner Idea!!  Sounds simple enough to do but its sticking with it that's the tough part. Not that I am admitting to starting things and not finishing them.. no not me (cough, cough) like this blog for instance.  We are talking about a list, ya know keep it with all the recipes that need to be files away, oh wait there I go again not finishing things bahahaha.. 

Ok so where was I oh yay my Pesto Crusted Fish recipe, so it is so delicious and like I said should go into the weekly rotation. There is no scientific recipe here basically 3 ingredients, fish of course , pesto and breadcrumbs now do you see why I want it in the weekly rotation soooo easy. 

Pesto Crusted Fish 
 Items Needed:
Baking Dish 

Preheat oven to 500  
  •  2 Cod filets, or other white flaky fish 
  •  1 small container Pesto, or fresh if ya have it, I did not.... 
  •  Bread crumbs, why no measurement well you'll see  
  • 2 tbsp Butter (YUMMMM) cut up
  • Sprinkle fish with pepper no salt I find the pesto salty enough if you think it needs it then sprinkle with salt too
  • Now this is when it gets tricky.... The pesto to breadcrumb ratio is really a personal one I think. If you love pesto then I would say use the whole container... if you are unsure then start with 3-4 tbsps of the pesto and about 2-3 tbsp breadcrumbs and continue until you get  a stiff consistency that tastes good for you, now gently place enough mixture on top to form a nice thick crust. We love pesto so I usually use a lot of pesto : ) 
  • Place your butter in the baking dish and put in the oven to melt, once melted place your fish on top and bake for about 15 minutes or until flakes with a fork.
 Eat and Enjoy!!!!!


Saturday, July 14, 2012

Back at it again Spinach Lasagna Rolls

Ok so once again I have been MIA... I am not going to lie this blogging thing is tough to keep up with...but I am back and ready with lots of recipes.. I might have been MIA from blogging but Not from the kitchen, I have diligently been taking pictures and documenting my cooking endeavors. First up is one of those recipes that I have probably pulled out of magazines a gajillion times.. And of course never made! Story of my really if you could see the piles and piles of recipes ripped out of nemesis! Ok back to the recipe drum roll please....

Spinach Lasagna Rolls....

I love lasagna as it is but I loved the idea of how portable these were.. Because they are rolled up they are easier to pack up for lunch or to bring over to my parents house. ( I'm a good doobie and cook for them often.. I realized that after all this time saving the recipe it was pretty much the same as my regular lasagna so I dumped all that paper lol and winged it.

Spinach Lasagna Rolls

Preheat oven to 350'

Items needed: Baking Dish 9 x 13

10 lasagna noodles, only need 8, 2 extra just on case, cooked per directions 1

10 oz pkge spinach, thawed and completely drained** very important to drain well

1 15 oz container fat free ricotta cheese

1 c Mozzarella cheese

1/2 c Parmesan cheese

1 egg

32 oz jar of tomato sauce of choice

Salt and pepper

Pour 1 cup sauce in baking dish In a large bowl mix the ricotta, 3/4 cup of the mozzarella, 2 tbs of the Parmesan, salt, pepper and the spinach, mix well.

Lay a nice size piece of wax paper ( I didn't have any so I used parchment paper worked well but wax is probably better. Lay lasagna noodles down on the paper and pat dry

Take 3/4 c of the ricotta mixture and spread onto the noodle evenly, roll each one carefully not gonna lie some will come out the sides... But do your best to keep all in there lol

Place each noodle seam side down in the baking dish Repeat with remaining noodles and ladle sauce over them and sprinkle with the rest of the cheese

Cover with foil and bake about 40 minutes until cheese is bubbly then remove foil and just slightly brown the cheese yummy!!

Ladle some sauce on a plate to serve and enjoy!!

****To drain the spinach really well place in a kitchen towel and squeeze until ya can't squeeze no more!!!





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