Honey Mustard Pecan Crusted Fish

HONEY MUSTARD PECAN CRUSTED FISH
recipe adapted from One Lovely Life

2 fish fillets, patted dry (I used Tilapia)
2 tablespoons honey Dijon mustard (French’s)
1 tablespoon mayonnaise
1/2 cup panko bread crumbs
1/4 cup chopped pecans
1/4 cup freshly grated parmesan
1/4 teaspoon salt
olive oil, for drizzling

In a small bowl, combine honey mustard and mayonnaise until smooth. In a shallow bowl or plate, combine panko, pecans, parmesan, and salt.

Brush honey mustard mixture over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat (just the one side). Place fillets in a baking dish. Drizzle with olive oil.

Bake at 400 degrees for 25 to 30 minutes, or until fish flakes easily with a fork.

Yield: 2 servings

That's my squash casserole in the background.

Red Sangria

RED SANGRIA
inspired by my friend Paulette's version

1 bottle Barefoot Sweet Red wine
1/2 cup Triple Sec liqueur
1 orange, sliced (I squeezed the ends to add some juice)
1 nectarine, diced
1 plum, diced
lemon-lime soda (I use a diet version)

Combine the wine, liqueur, orange juice and fruit pieces. Chill for several hours.

Pour sangria into glasses over ice; add lemon-lime soda as desired (or not). I like mine with soda.


See my white wine version here.

Bacon-Wrapped Tater Tots

What an excellent combination of some favorite indulgence foods!

This would be a great party food... some competition for the pigs-in-blankets! I wonder which would go faster?






BACON-WRAPPED TATER TOTS
adapted from Recipe Girl

Tater Tots (partially thawed)
center-cut bacon (each strip cut in half)

Wrap each tater tot in a half slice of bacon. Secure with a toothpick.

Place a metal cooling rack on a sheet pan. Place wrapped tots on the rack.

Bake at 450 degrees for 20 - 25 minutes, or until bacon is crispy. Serve warm.


Note: I used onion flavored Tater Tots. Check out the variations at Recipe Girl.

Blueberry Crumb Bars

I tried this new recipe and took it to the hospital for my last day at my most recent clinical rotation. There were compliments and requests for the recipe..... definitely worthy of sharing! Delicious!


BLUEBERRY CRUMB BARS
recipe found at Pink Parsley

Blueberry Filling:
3 cups fresh or frozen blueberries
1 tablespoon lemon juice
zest of 1/2 lemon
1/2 cup sugar
pinch of salt
2 tablespoons cornstarch

Crumble and Crust:
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 pieces (1 1/2 sticks)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

To make the filling, combine the berries, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes. Add the sugar and cornstarch to the berries, and bring to a boil. Cook an additional 1-2 minutes, until thickened. Remove from heat and set aside.

Grease a 9x13 inch baking dish, set aside.

In a large bowl, combine all the crumble and crust ingredients. Blend with a pastry blender until the mixture resembles coarse crumbs. Reserve 1 1/2 cups for the topping; then press the rest of the mixture into the bottom of the prepared baking dish.

Pour the berry filling over the crust, and use a spatula to spread the mixture over the entire surface.

Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.

Bake at 350 degrees until golden-brown, 30 to 35 minutes. Cool completely before slicing and serving.

Bacon & Blue Cheese Crostini

A super simple appetizer to have before dinner (or as you are completing the dinner).


BACON & BLUE CHEESE CROSTINI

skinny loaf crusty bread, thinly sliced
cooked bacon pieces (like Hormel)
crumbled blue cheese

Place bread slices on aluminum foil lined baking sheet. Bake at 400 degrees for 4 to 5 minutes.

Meanwhile, mix bacon pieces and cheese together.

Top bread slices with bacon/cheese mixture. Broil for 2 to 3 minutes, just enough to melt cheese.

Strawberries with Amaretto

This is a quick, easy and healthy dessert. You can just throw it together before dinner and it's ready to eat afterwards.

STRAWBERRIES WITH AMARETTO

2 pints strawberries, hulled and cut into quarters
2 tablespoons amaretto liqueur
2 tablespoons sugar or Splenda
1/2 teaspoon grated fresh orange peel

In a large bowl, toss strawberries with liqueur, sugar and orange peel. Refrigerate for 30 minutes to 1 hour, stirring occasionally. Spoon strawberries and juice into dessert bowls to serve. Add whipped cream if desired.

Tropical Island Chex Mix

This was a really great combination. I did change up the proportions quite a bit. I mean, I understand that Chex wants to highlight their cereal, but I wanted to highlight all the extra yummy ingredients. I reduced the amount of cereal and increased the other stuff.

TROPICAL ISLAND CHEX MIX
adapted from Chex

6 cups rice Chex cereal
1 cup shredded coconut
1 cup dried banana chips
1 (6 ounce) package dried tropical fruit mix
1 (6 ounce) package dried pineapple pieces
1 (6 ounce) jar macadamia nuts
3 tablespoons butter
1/4 cup packed brown sugar
1/4 cup frozen pineapple or orange juice concentrate, thawed

In ungreased large roasting pan, mix cereal, coconut, banana chips, dried fruits and nuts.

In a one quart saucepan, heat butter, brown sugar and juice concentrate over medium heat until hot.

Pour over cereal mixture, stirring until evenly coated.

Bake at 300 degrees, uncovered, 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.