Thursday, June 21, 2018

Crispy Garlic Parmesan Fish

This recipe originally called for an entire salmon filet - almost four pounds! So I scaled it back for the two of us. I usually make this with cod and prepare it in a shallow CorningWare casserole in our convection toaster oven.

Note: Kate has recently begun the Autoimmune Protocol (AIP), so to accommodate her, I eliminated the Parmesan cheese and used coconut oil instead of butter. It was still marvelous, and that variation, using mahi-mahi, is what's shown in the picture, along with cauliflower potato salad.

In the future I plan to eliminate the Italian herbs and use just fresh garlic and ginger, plus add some shredded coconut to the chicharrones for more of an Island flavor. We’ll see how that turns out.

Ingredients

    1 lb of fish fillets - cod, salmon, mahi-mahi, walleye, etc.
    1/3 cup crushed chicharrones (pork rinds)
    1/3 cup grated Parmesan cheese
    1 T finely chopped parsley
    1 T Italian herbs or Herbs de Provence
    1 clove garlic, minced
    2 T melted butter
    Salt and pepper, or preferably Pepperman
    Lemon wedges, to serve

Instructions

    Preheat oven to 400°F. Place the fillet(s), skin side down, on a baking sheet or shallow casserole and set aside.

    Mix together the chicharrones, parmesan cheese, herbs, and garlic in a small bowl. Pour in the melted butter; season with salt and pepper/Pepperman to taste. Mix the ingredients together until the chicharrones absorb the butter (about 40 seconds).

    Spoon the mixture over the fish, pressing it into the top until the fillets are completely covered.

    Bake uncovered for 12-15 minutes (depending on the thickness of your fillets), until the crust is golden and the salmon is cooked and flakes easily with fork.

Thursday, January 4, 2018

SPINACH AND ARTICHOKE HOT CASSEROLE/DIP



SPINACH AND ARTICHOKE HOT CASSEROLE/DIP

It can be either one, but we usually use it as a side dish.  Using what sounds good and what's in the fridge, along with a couple of things J. picked up at the store for me...here's how it's made, roughly!* Uncooked, it tastes great, baked with a nice brown top, EVEN BETTER!

3-4 cloves garlic, minced
3 green onions and tops, from the garden
1 can of quartered artichoke hearts, chopped
Double handful of baby spinach

What bit of cream cheese was left in the fridge--1/4 C. maybe?
A nice big blob of mayo--probably a half cup or more. Emptied the jar...
Same of organic greek yogurt (some recipes call for sour cream), probably a cup, emptied the carton
1- 1/2 packages grated Parmesan (fresh would be wonderful, but I'm lazy...)
Plenty of black pepper
A little home made nettle salt (that would be sea salt and dried nettles, before you ask!)

Mix together well

Saute the garlic, onions, artichokes, and spinach in ghee (butter's fine, olive oil's fine, just not corn or soy oil) till the onions were transparent and the spinach cooked down (I should have used more...)

Stir into sauce mixture, eat as is if you want it cold, bake at 375 for 40 minutes or till browned on top and cheese is melted. Give or take!

(Some versions call for bacon, yum, some for some cream or coconut milk, but this is JUST fine as it is...)

*I found so many different versions with so many different ingredients, I just picked the bits I liked best and winged it!
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