Caesar Roasted Fish

When I post about fish, it's because it's GOOD! My husband loves fish and my kids generally enjoy it as well. I have yet to find a recipe from Ina Garten that I didn't enjoy, and this one is no exception. She calls for striped bass in the recipe, but I substituted swordfish. It was delicious!

Caesar Roasted Fish: recipe from Food Network

Ingredients:
2 larged garlic cloves, minced
1/4 c chopped fresh parsley
1 T anchovy paste
2 tsp Dijon mustard
1 c mayonnaise (I use Duke's)
1 T grated lemon zest
3 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 lbs Swordfish cut into 6 portions 3/4in to 1in thick
1/2 c chopped scallions
2 T olive oil
3 T drained capers
Lemon wedges for serving

Method:
Complete recipe from Ina Garten found on foodnetwork.com HERE.

Happy Cooking!

Egg cups (instant pot)

These egg cups could not be easier. If you are looking for a quick, protein packed breakfast, this is it! you can substitute the bacon with sausage, spinach, broccoli, onions, or any other fillings that you like. I have made these and served them immediately, and I have also made them ahead of time and popped them in the fridge. You then can heat in the microwave, and, Voila! instant breakfast.

Happy Cooking!

Egg Cups:

Ingredients:
4 slices cooked bacon
4 eggs
1/2 cup cottage cheese
1/4 cup milk
1/4 cup cheese (I used cheddar, but you could use gruyere, swiss, mozzarella, etc.)
salt & pepper to taste (1/2 tsp salt, 1/4 tsp pepper)
dash hot sauce if you'd like
(you will also need 4 small ramekins)

Method:
Spray ramekins with cooking spray or grease with butter. Crumble one piece of bacon into each ramekin. Whisk together remaining ingredients. Pour egg mixture evenly into ramekins. Cover each ramekin lightly with foil. Place 1 cup water in bottom of instant pot. Add trivet. Place ramekins on trivet. Set instant pot to steam for 8 minutes. Allow pot to slow release for 5 minutes then quick release. Serve either in ramekins or turn egg cups out onto individual plates. Enjoy!

Risotto with Sausage and Parsley

I absolutely LOVE risotto. Making it is truly a labor of love, but I always find that it's worth it. Yesterday was such a dreary, cold day, and I wanted something warm and comforting. The ingredients in this dish are simple, but the flavors are amazing. Serve it with an easy salad (here are two of my favorites: Arugula with Parmesan, Berry Salad with Balsamic Dressing) and a big glass of red wine. Give yourself some time as you can't rush a good risotto (although I think I need some lessons on being a little quicker!). Enjoy!


Risotto with Sausage and Parsley: 
This recipe is slightly adapted from NY Times cooking. Original recipe found HERE.

Ingredients:
1 lb Italian sausage (casings removed)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 T butter
1 onion, diced
1 1/2 cups Arborio rice
1/2 cup white wine
6 cups chicken stock (homemade if possible: Chicken Stock in the Crockpot)
1/2 cup shaved Parmesan cheese (plus more for serving)
Juice of 1/2 lemon
Parsley

Method:
Place chicken stock in a large sauce pan and keep warm over medium heat. On another burner, brown sausage with salt and pepper in Dutch oven or medium stockpot over medium heat. Remove sausage with slotted spoon and set aside. Add butter and onion to pot. Cook until translucent. Add rice and stir to coat. Reduce heat to medium low. Add wine to pot and scrape the brown bits off of the bottom of the pot. Stir until wine is absorbed. Add stock to the rice one ladle at a time. Stir until liquid is absorbed then add another ladle. Continue until the rice is creamy. (I use all the liquid, but I don't think it's necessary.) Remove from heat. Stir in Parmesan cheese and lemon juice. Serve topped with chopped parsley.

Happy Cooking!