Panko Parmesan Crusted Halibut

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So Jenn was over one weekend and I decided to cook for her (as is kind of the point of this blog). She obviously gets the better end of this deal now that I think about it. She is always wanting to eat healthier and encouraging me to do the same. I oblige as much as I can, but c’mon, you can’t not eat ribs, burgers, fries, steak, pizza, dessert, etc if they’re in front of you. And let’s be honest, I make it a point to put them in front of me. So, I had a few vegetables in my fridge and in order to be healthy, I decided to make fish. But me being me and wanting to make it nice and do this “chivalrous” thing for the gf, I went out and got halibut (Costco really does have good deals). I basically had everything else in my pantry, so it worked out great. I loosely followed a recipe by For the Love of Cooking. All in all, it turned out pretty dang good, crispy and flaky, the way it was supposed to be. Try it out and let me know what you think!

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Ingredients:

  • halibut filets, no skin
  • 1/2-3/4 cup panko crumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1 tbsp parsley, finely chopped (or dried I suppose)
  • 1/2 tsp garlic powder
  • salt and pepper
  • lemon juice (maybe 1/2 a medium lemon)
  • olive oil
  • cooking spray

Directions:

  • Preheat the oven to 450 degrees, wash and pat dry the halibut
  • On a plate, combine the panko, parmesan, parsley, and garlic powder
  • Brush both sides of the halibut with olive oil, and squeeze some lemon juice on them
  • Season the halibut with salt and pepper
  • Dip and coat the halibut with the panko mixture
  • Place the halibut on a cooking/baking rack and spray with cooking oil
  • Bake for ~15 minutes
  • Let sit for ~1-2 minutes, garnish with some chopped parsley and enjoy!

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Classic Grilled Cheese Sandwich

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So I decided to try a Meatless Monday thing and made a classic grilled cheese sandwich, that I paired with a tomato bisque soup and basic salad with balsamic vinaigrette.  Who doesn’t love a good grilled cheese sandwich?  There is just something nostalgic and comforting about it.  But in the past and growing up, I always made it with slices of American cheese. Now don’t get me wrong, I actually love American cheese and think its delicious, although others might feel that it’s too processed, which I can understand.  This time, I tried to be slightly more sophisticated and used parmesan and mild cheddar cheese.  I read somewhere that it is better to use 2 different types, with one being saltier (parmesan). So I kinda went with it, and actually it turned out pretty good. Although, I don’t think you can eff up a grilled cheese unless you burn it super bad, but even then, there’s a market for that.

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Ingredients:

  • Bread (whatever kind, I just used regular good old fashioned white bread)
  • 1/2 tbsp butter
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded parmesan cheese

Directions:

  • In a small mixing bowl, toss the 2 types of cheeses together and blend them together
  • In a skillet over medium heat, melt 1/4 tbsp of butter and add the slices of bread
  • When slightly toasted, flip the bread and add the cheese blend to both slices
  • When the cheese begins to melt, flip one slice on top of the other
  • After a few minutes, flip the sandwich to finish melting the cheese and toasting the other slice of bread
  • Cut and enjoy like your inner kid wants to

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Pasta Carbonara

So on my home from work today, I was thinking spaghetti because I was feeling lazy. And what is easier than ground beef and pasta sauce? But then I thought I should put in some effort and stopped at the market to buy some bacon in order to make a carbonara. I love carbonara and order it quite often. I enjoy the creaminess of the pasta, and of course, the bacon/pancetta. So I started to make this dish, and guess what? NO CREAM. I had no idea. I would have put money on it that there was some heavy cream involved. But alas, there is not, which isn’t a bad thing. I got the recipe from the Food Network.  Other than that, this dish came out quite well, but it was fairly heavy, and we had no room for dessert after (even though I had bought a cheesecake).

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Ingredients

  • 1lb spaghetti
  • 2 tbsp EVOO
  • 4 bacon strips sliced (I used 8 lol)
  • 4 garlic cloves, chopped
  • 2 large eggs
  • 1 cup grated parmesan
  • Pepper
  • Fresh parsley, chopped

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Directions

  • Salt and boil pasta
  • While pasta is cooking, fry the bacon in a large, deep skillet on medium heat until crisp
  • Add the garlic and continue to saute for a minute
  • Mix the 2 eggs and parmesan cheese together, avoiding clumps
  • Drain the noodles well, and toss into the bacon fat, coating them well
  • Mix the noodles in the fat for a minute over heat
  • Remove the pan from heat and mix in the egg and parmesan mix, allowing the hot noodles to cook the eggs
  • Add a dash of chopped parsley to each plate and enjoy

 

Chicken Pesto Pasta

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Happy Monday! I was pretty surprised Nate was up to do another dish for the blog today. That’s 3 in a row! I was thinking once a week was going to be our average quota. Nate opted to do a noodle based dish today, so I persuaded him to do pasta!  Mostly because of my love for cheese and the fact that his basil plant was starting to wither. He forgot plants needed sun. After going on a quick run to Trader Joe’s after work, we were set to start cooking.

This is the recipe Nate used.

The Dish:  Chicken Pesto Pasta

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Ingredients:

  • A Couple of Chicken Breast
  • 2 cups of Basil (or all of his potted plant basically)
  • Cherry tomatoes
  • Heavy Cream
  • Pasta (we used linguine)
  • 1/2 Cup of Parmesan Cheese
  • 3 cloves of Garlic
  • Olive Oil
  • 1/3-1/2 cup of walnuts or pine nuts
  • Salt & Pepper

Steps

Pesto Sauce:

  • Add 1/3-1/2 cups of walnuts and 3 cloves of garlic to a food processor and pulse it a few times
  • Add the basil and pulse a few more times
  • Slowly add the 1/2 cup of EVOO and pulse a bit more (scraping off all the sides)
  • Add the 1/2 cup parmesan cheese and pulse it yet again
  • Add salt and pepper to taste

Pasta

  • Boil the water and salt it accordingly to cook your pasta
  • Heat the pesto in a pan with a little EVOO and stir it
  • Add as much cream as you deem necessary (We ended up adding more than we originally planned to thicken it, but it didn’t turn out super creamy)
  • Add some tomatoes
  • Salt and Pepper to taste
  • Add the pasta and mix thoroughly

Chicken

  • Salt and pepper
  • You can grill it or pan fry it (He used a pan, since he can’t have a grill at his apartment)
  • Cook throughly
  • Cut and enjoy!

Here is the final product!

After the two major fails (see below), Nate’s dish actually came out as a major success! He was very impressed with himself, which he claims is hard to do. Obviously, I added more parmesan cheese to my pasta. The pasta wasn’t as heavy as I expected which is how I prefer it. It was pretty light dish overall and I loved the nutty and crunchy texture of the pesto. We paired our pasta dish with a light side salad as well to balance out the heavy carbs.

Stay tuned tomorrow for our next noodle dish!

Cooking Fails

**Please don’t be as clumsy as we were