Baked Fish

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Sorry for the lack of updates recently. I’ve been a bit too busy to cook. But now I have new recipes to bring you! And this one happens to be my favorite.

To begin with, this baked fish was a dish started by my mom. She made it and I perfected it. 🙂

Start off by getting haddock or cod, uncooked shrimp, ritz crackers, butter, rice pilaf, and asparagus.

I usually get Rice A Roni Rice Pilaf, its just easier to make, from my point of view. Start that going while you prepare everything else. Just follow the recipe on the box. Add a bit of Old Bay to that, and a splash more water than the box says.

To prepare the asparagus, spread them out on a cookie sheet so that none of them overlap. Sprinkle olive oil over the spears and put salt and pepper over that. There’s no need to make sure the oil is over every inch of the spears, just make sure there is some on it, especially on the tips. Put this into a 350 degree oven.

To prepare the fish, first start with the cracker topping. Melt a full stick of butter and crush up 1 sleeve of ritz crackers. Mix these together with a bit of Old Bay.

Peel the uncooked shrimp and set it aside. The fish needs to be put together in layers. Lay the fish down on a cookie sheet and sprinkle with Old Bay. Then place the shrimp on top of the fish and the crackers on top of that.

Cover the fish lightly with foil so the cracker top doesn’t burn and put it in the oven. By this time the asparagus should be done. TO check this, there should be a nice crisp on the tops of the spears and the bottoms should be cooked but still have a bit of a bite to them. After about a half hour take off the foil and keep it in the over for another 15-20 minutes. Listen to your nose and eyes on this one though. The shrimp should be mostly red by the time you take off the foil and it should smell almost done. They shrimp should completely cooked and the fish should moist and flaky when you take it out.

Take the fish out and plate it with the rice and asparagus. Trust me, you wont be disappointed!

Enjoy!
-Kitchen Queen

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Beef Stroganoff

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This is my cheap, easy version of beef stroganoff.

This is a good dish for both a large party or just a romantic dinner for two.
I think the simplicity of this dish makes it great for any occasion. I like it when it gets really cold out. It’s tasty and warm, and more classy than mac and cheese. And I happen to be a classy broad. (to get the full effect of that sentence, say it in a Jersey accent)

To start off, boil some water to make the egg noodles. As this is going, cook the steak at a high heat to get a nice sear on each side. The steak should be seasoned well, I used salt, pepper, old bay, sage, thyme, rosemary, onion powder, and garlic powder.

Steak

Now for the sauce, the most important part. Use all the spices you used on the steak to season the sauce. Get a small pan going with a can of cream of mushroom soup, spices, 2 bouillon cubes, and all the steak juice that you can get from your steaks. Add a half a stick of butter and a spoonful of sour cream.

Sauce

Cut up the steak, first against the grain into strips, then chop that into bite size pieces, add it to the sauce (which should be nice and thick by now), and pour it all over the egg noodles. Add 1 more spoonful of sour cream and mix.

All together

Put it all into bowls, and enjoy! To make it look nicer, you can garnish with a little dollop of sour cream and some chopped scallions.

Ta-da!

-Kitchen Queen

Chicken Fingers

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This is my moms favorite recipe that I’ve made up. And honestly, I kind of agree. They’re the best chicken fingers I’ve ever had. 🙂

First get some chicken. I like to just cut up breasts, but you can get some already made tenders or something.

Get some vegetable oil with a little splash of olive oil going in a deep pan, this will make sure it’s hot enough when you put the chicken into it.

Now get a plate and put some flour, salt, and pepper on it. Mix this really good and set it aside.

In a big bowl, whisk flour, chicken stock, salt, pepper, old bay, this random spice mix I got at the dollar store, and rosemary.

Coat the chicken pieces in the flour then dump them in the bowl mixture. Dunk them in good to get them covered in the coating.

The oil should be hot enough now and bubbles should have formed a little bit on the bottom of the pan. Use some tongs and gently lay the chicken pieces in the oil. Do not over crowd the pan. Make sure you flip the chicken when the batter doesn’t look as wet. Lightly salt the side that’s done and wait a few more minutes until the other side is a nice golden brown color as well.

Take the chicken out of the oil and put it on a paper towel to soak up all the excess oil.

Enjoy!

-Kitchen Queen

Pumpkin Butter-cream

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My mom has the best mocha butter-cream frosting recipe ever. I took that and switched it up a bit for fall. With the clever use of pumpkin pie spice, and my own crazy ingenuity, I have the perfect frosting for Autumn cupcakes/brownies/cookies/cakes.

 

To start out, put 1 stick of softened butter and 1 stick of softened margarine into a bowl. Add a 2 lb bag of powdered sugar and mix with a hand mixer. Once its all mixed up, add a couple shakes of pumpkin pie spice, a capful of vanilla, a shake of cinnamon and a shake of allspice. Mix it with a spoon this time, and its done! Put on everything!

Not mine

 

-Kitchen Queen

The Best Mashed Potatoes Ever!

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Okay so these potatoes are a result of me being a fatty and messing around in the kitchen. They are not for people dieting, but they are seriously good.

 

First get some small potatoes. I like the small red potatoes for this. Don’t cut them up or anything, just boil them til they are done. That’s a weird direction, I know, but I just keep an eye on them and when I can stick a fork in one and it slides off easy I know the potatoes are done.

Drain the water and place the potatoes back on the stove without the heat on. Smash them up real good, skins and all. Don’t use a mixer, just crush those mothers like they owe you money. Now add a half of a stick of butter, salt, pepper, rosemary, thyme, and a little pinch of sage. Mix it up with a spoon so everything gets incorporated.

Now comes the awesome part. Add about a handful of shredded cheddar cheese and a big ole dollop of sour cream. Mix it all up til the cheese is all melted.

These potatoes are rich and creamy.

Now I secret that I have is whenever I make the potatoes with some steak, I put all the drained off steak juice into the potatoes. It makes the tastes really come together and there’s nothing better than steak and potatoes.

Enjoy!

-Kitchen Queen

Drunk Wednesdays!

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If you are like me then you have a bunch of cheap ass vodka hanging about and you don’t know what to do with it. Well its time to break out the blenders, kids, cuz I have the solution!

Freeze some of those yummy freezey pops that come in the plastic tubes.

Not My Image

Pop those, whichever flavor you choose, my favorite flavor is red yes, red is the flavor (in my mind), into the blender. Add enough vodka to make it to about half way up the slushy sticks of awesome. Blend. The end.

Also not my picture

 

Maple Glazed Carrots

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Besides adding salt to fruit to make it better, I also add sweetness to veggies to make them better.

My old school, Chester College of New England (may you rest in peace) had the best dining service team ever! One thing there that I loved was the maple carrots.  I never got the recipe from them, but I tried out some things on my own and they came out pretty snazzy.

First I used baby carrots because they’re cute and I can eat them while I’m cooking. I start off by steaming them a little, just so they are a bit tender to the touch, but not cooked.

I then add them to a pot with enough maple syrup to almost reach the top of the carrots. Now season with cinnamon, allspice, nutmeg, salt, and pepper. Boil til the carrots are the right consistency for you. I like a little bite to my carrots so I take them out early, but some people like em all squishy, so they can go longer. The carrots take on the taste of the maple syrup well and the spices add the right balance of sweet and savory to the dish.

I forgot to take a picture of this one, so no visual cues, sorry.

Enjoy!

-The Kitchen Queen

Adult Breakfast for Dinner

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What’s better than pancakes for dinner? ALCOHOLIC PANCAKES FOR DINNER!

Okay, sorry, got a little excited there. Anyway I was messing around in the kitchen because I was hungry and we had frozen blueberries that I wanted to do something with.

I decided on having pancakes but we were out of syrup so I thought of making my own with the blueberries instead of putting the blueberries in the pancakes.

I started with making a simple syrup by boiling 1 cup of water with 1 cup of brown sugar and 1 cup of granulated sugar. I put a whole cinnamon stick in it and a splash of vanilla. Once the mixture came to a rapid boil, I took out the cinnamon stick and added blueberries. I didn’t measure how many blueberries I put in, I just filled the pan.

At this point I noticed that there was not enough liquid to be a real syrup for the pancakes, so I added some cognac. And drank some, then added some more.

I let it boil some more to become nice and thick. To thicken it more I added a bit more sugar and some salt to cut the sweetness and draw the water out of the blueberries.

It was so good. Then I made pancakes, but used milk instead of water in the mix to make them all fluffy. I also like to add cinnamon sugar to the pancake mix.

Enjoy!

-Kitchen Queen