Sheet Pan Baked Cod

If you like easy, your going to love this Sheet Pan Baked Cod. Not only is it easy it’s delicious, quick and you only need one pan.

Fresh off the boat Alaskan Cod, crisp asparagus covered in a creamy, lemony sauce make this restaurant quality meal a family favorite and it’s decadent enough for Saturday night dinner with friends.

Why I love this Sheet Pan Baked Cod Recipe

It’s the time of year that I really lean towards easy recipes.  This Sheet Pan Baked Cod recipe is not only easy , it’s customizable too!!

I used Alaskan Cod, but any firm white fish works in this recipe. And if you don’t like asparagus broccoli is delicious with fish.

What’s not to love about a recipe that’s, healthy, easy, delicious and customizable to fit your lifestyle and taste?

If that wasn’t enough for me to love this recipe, here’s another I baked this Sheet pan Cod in my Cuisinart toaster oven/ air fryer.

I’ve said it before  and I’ll say it again the most used appliance in my kitchen is my Toaster oven/ air fryer. I don’t like turning on my large ovens for small bakes and I rarely deep fry anymore.

If you make this please leave me a comment and please don’t forge to tag me on Instagram with your creations. I love hearing from you that’s my favorite part.

Ingredients

• 1 lb. Alaskan Cod
• 1 bunch trimmed asparagus
• 1/2 stick butter
• 1 cup heavy cream
• Juice from 2 lemons
• 1 Tablespoon lemon rind
• 1 Tablespoon chopped garlic
• 2 Tablespoons chopped shallots
• 1 Tablespoon each chopped sage and Italian parsley
• salt and pepper to taste

Instructions

1. Preheat oven to 375
2. Salt and pepper the fish and asparagus
3. Meanwhile in a small saucepan make the sauce
4. Melt the butter over medium low heat, add the garlic, shallots, and sage saute until tender and just beginning to brown
5. Add the cream, lemon juice and rind
6. Simmer until sauce thickens about 10 minutes
7. Place the Cod and Asparagus on a sheet pan pour the lemon sauce over it
8. Bake in a preheated oven for 15 minutes
9. Sprinkle with chopped Italian parsley serve with lemon slices

This Tuna Puttanesca sauce is quick, easy and delicious!!!!

PUTTANESCA sauce might have a scandalous past, history has it was made by prostitutes, for it’s powerful aroma,  used to drawn  customers. I don’t know how much is fact and how much is fiction,I love the history behind the recipe. I know growing up we referred to it as the sauce of the prostitutes.

The combination of anchovies, olives and capers, gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

The sauce cooks quickly in this deep covered   saute pan, and it’s a deep enough pan you can toss the pasta in the same pan.

What I use When Making Tuna Puttanseca Sauce

I used spaghetti  pasta , you can use what fits your life style and taste, short or long shaped pasta. doesn’t matter. If the sauce is too dry use a more of the pasta water, it’s starchy from the pasta, and  great to add substance to the sauce, and because of it’s starchy it’s a thicken agent.

.I also used kalamata olives, I love their pungent taste. Traditionally the olives used my mother were picked on our family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks. until the bitterness was drawn out.  They went from a shiny purple to a shriveled up olive, she marinated in olive oil, garlic, orange rind, and red pepper flakes, they were delicious and time consuming.  It is important in this recipe to use  flavorful olives. It’s a simple sauce with bold flavors, created by strong flavored ingredients.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home!!!!

Please don’t forget to tag me on Instagram with your creations!!!!

Ingredients

1. lbs. Spaghetti pasta cooked according to package directions (el Dente)
2. 1 small chopped onion
3. 2 Tbs. chopped garlic
4. 4 anchovy fillets
5. 2 cans albacore tuna in water
6. 1/2 cup capers
7. 1 cup chopped kalamata olives
8. 1 15 oz. can chopped tomatoes
9. 1 15 oz. tomato sauce
10. 1 cup reserved pasta water
11. 1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes
12. 2 Tbs. each olive oil and butter

Instruction

1.Cook pasta according to package directions reserving 1 cup pasta water

2.Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, cook until tender and just begining to brown

3.Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained and reserved pasta water.

4.Simmer covered for 20 minutes, add the Tuna, olives, spinach, capers, red pepper flecks and herbs, simmer 10 minutes longer,

5.Always salt and pepper to taste

6.Toss with the drained spaghetti pasta, ………ENJOY

Best Fish & Chips

Not Only is this Best Fish & Chip recipe delicious, it’s an easy recipe for New England’s favorite dish fish and chips. You don’t have to be from New England for this recipe to become one of your favorites too!

I was always on the look out for a fish and chip recipe like the one we used to get at the local tavern where we lived, in up state New York.

Well friends, I think I found it. Not only is it quick and simple, the batter is prefect. It might just be better than the one I remember in my youth, in up state New York.

In my old recipes I used a non alcoholic beer batter, in this recipe using milk, the crust was light and crispy, not doughy as  the beer batter, what really got me excited

the crust stayed on the fish!!!

A few tips To get the Best Fish  & Chips

When making the Best Fish & chips i use  vegetable oil and be sure the oil is at the right temperature before dropping in the fish. If the oil is not hot enough, you end up with a soggy crust.If the oil is too hot, you end up with a burnt crust and under cooked fish. I added  cayenne pepper for a subtle kick, if you want more of a kick add 1 tablespoon of Tabasco sauce to the batter, it will watch up your taste buds.

The tartar sauce recipe comes together quickly. to me it taste better if  it’s refrigerated for a few hours. you can make it the night before.

I made fish sandwiches, with fish I had left over, spread the tartar sauce on a bricole bun, layered it with the fish, topped it with coleslaw

and let me tell you it was delicious, as good as the day before…….ENJOY!!!

Ingredients

1. 1 quart frying oil
2. 4 russets potatoes
3. 11/2 Lbs. Cod
4. 1 cup flour
5. 1 teas. baking power
6. 1 cup milk
7. 1 teas. cayenne pepper

Salt and pepper to taste

Instruction

1.Peel and cut potatoes into sticks place in ice water

2.Heat oil to 350 degrees

3.Add baking powder and cayenne pepper to flour

4.Whisk egg and milk together

5.Add  flour mixture slowly

6.Fry potatoes in hot oil until golden drain on paper towels Salt to taste

7.Salt and pepper fish

8.Dip cod fillet in batter fry until golden

9.Return  potatoes to oil to crisp

Serve with tartar sauce and lemon wedges …….Enjoy!!!!

Tartar sauce

1 cup mayonnaise

2 Tablespoon chopped sweet pickle

1 Tablespoon yellow mustard

1/3 cup lemon juice

salt and pepper

Instructions

mix all ingredients

Serve with fish and chips ……………ENJOY!!!!

Easy Shrimp Fettuccine

What could be more prefect for a quick  light dinner  than a meal that comes together in 30 minutes and a family favorite?

I like quick recipes for family dinners that doesn’t have me running to the store for ingredients only used in one or two recipes.

This Easy Shrimp Fettuccine recipe is one of my favorites, not only does it have a lot of my favorite flavors it’s super easy.

It’s similar to the old classic shrimp fettuccine in marinara, using fresh garden tomatoes as the main sauce ingredient,  for a fresh light Summer meal, that’s prefect any day of the week.

A few Tips When Making Easy Shrimp Fettuccine

When cooking the pasta for this Easy Shrimp Fettuccine salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used Fettuccine , you can use any  shape pasta or flavor pasta you like, and don’t forget to save the pasta water, an important step that’s easy to forget. It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the fish, if your sauteing the shrimp

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and please don’t forget to tag me on Instagram…….

Ingredients

• 1 Lbs. Fettuccine
• I Lbs large shrimp cleaned
• 1 lb garden tomatoes
• 2 cups chopped spinach
• 1 cup reserved pasta water
• 1 cup cream
• 1 cup parmesan cheese
• 2 Tbls. olive oil
• 2 Tbls chopped garlic
• 1/2 chopped onion
•  1/2 cup each Italian parsley and basil
• Salt and pepper to taste
• Instruction
• 1.  Cook pasta according to package directions saving 2 cups of the water before draining
• 2. Meanwhile in a large  saute pan on medium high heat salt and saute the shrimp until pink remove and set aside
• 3.  Add the onion and garlic saute until tender and just beginning to brown
• 4. Add the tomatoes saute until tomatoes are blistered and soft
• 5. Add  the heavy cream and reserved pasta water simmer until thickens about 15 minutes add spinach and herbs last 5 minutes
• 6. Return shrimp to pan just to heat through
• Toss cooked Buctani in sauce Top with additional  parmesan and ENJOY!!!

Cod And Tomatoes

Who doesn’t like one pan cooking? I love, love one pan cooking. not only are there less pots and pans to clean up, It’s quicker. This off the boat fresh Ling Cod with blistered garden tomatoes recipe comes together using one pan, is quick and delicious. First you brown the fish then remove it while you make the fresh tomato sauce, it’s that simple to have a restaurant quality meal at home.

If you have the right pots and pans not only is one pan cooking easier, everything you make cook is easier. here is a link to a starter pot and pan set.

A few Options When Making Cod And Tomatoes

I used Ling cod. If you don’t like cod use another firm fish. I’ve made it with red snapper and halibut both delicious. The capers add a bit of tang which I like paired with fish dishes that also use tomatoes.

If you don’t like the idea of frying the tomatoes, spread them on a cookie sheet, drizzle with olive oil, garlic, salt and pepper and roast on a high 400 degree oven until blistered, and adding them back to the pan along with the fish.

When Which ever method you prefer this recipe is sure to become a family favorite and crowd pleaser.

If you make this Cod And Tomato recipe please leave me a comment and please tag me on Instagram. I love hearing from you It’s my favorite  part.

It’s a prefect meal when you’re looking to incorporate more fish into your weekly meal plan, and it’s decant enough for Saturday night dinner with friends

Ingredients

• 1 Lbs. Cod
• 1/2 cup flour
• Salt and pepper to taste
• I Lbs cherry tomatoes cut in half
• 1 cup chopped spinach
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1/2 cup capers
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter

Instruction

1. Salt and pepper fish
2. Coat with flour shaking off excess
3. Heat oil and butter  add onion and garlic saute until opaque
4. Add tomatoes fry until blistered add herbs push to one side of pan
5. Add Cod brown on both sides remove from skillet
6. Add heavy whipping cream and chicken stock
7. Simmer until thickens about 10 minutes
8. Add  spinach and capers
9. Return fish to pan
10. Simmer 5 minutes more

Creamy Shrimp Salad

Say good bye to flavorless salad and say hello to this Creamy Shrimp Salad. It’s perfect for last minute dinner, lunch or a quick side for those summer barbecues. Full of fresh Summer flavors makes this salad a family favorite and a great bring along to potlucks and celebrations.

This recipe is really easy and using just a few ingredients. The only wait time is in marinating the shrimp, or else this delicious salad could be ready in the time it takes to cut the ingredients that go into it.

In restaurants or home kitchens if your properly  prepped and ready to cook it makes cooking less stressful. We know for instance,  were going to use onions and garlic in most recipes so chop more than you need for future use.

Things To Know About Creamy Shrimp Salad

This Creamy Shrimp Salad is one of those salads who’s flavors improve after a few hours in the fridge. It’s also a salad that travels well, making it a prefect bring along to potlucks, but remember to keep it cold.

It’s also the prefect dinner when the temperatures are rising and you want something light and refreshing. I don’t know about you, but for me the Summer heat can take away appetite for heavy, rich food.

One more thing, cut the radishes and cucumbers as thin as possible and put them in cold water in the fridge the night before, drain well before adding them to the yogurt, for extra crisp>

this is a great Summer recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!!

Ingredients

• 1 lb. cooked deveined small shrimp thawed
• Juice from 2 lemons
• 1 cup plain Greek yogurt
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1 bunch fresh dill chopped
• 1 cup each sliced thin cucumber and radishes
• 1/2 red onion chopped
• 2 heads romaine lettuce washed and cut in large pieces
• Salt and pepper to taste

Instructions

1. In a bowl mix  the garlic, lemon juice, olive oil, salt,pepper and 1/2 bunch of the dill divide in halt

2. In a separate bowl marinate the shrimp  with half the resevered marinate set aside

3. Add the yogurt to the remaining marinate

4. Toss the lettuce, cucumbers, radishes and red onion with the yogurt dressing

5. Add The marinated shrimp ……..ENJOY!!!!

Shrimp Broccoli Penne

This Shrimp Broccoli Penne can be on your table in less then thirty minutes, and it’s perfect for last minute dinner or when unexpected company is coming.

I have made a lot of pasta dishes in my life,  in the restaurants  and in my home kitchen, this is definitely up there in my favorites list, it’s healthy and easy to make.

This recipe takes as long to cook as it takes to boil the pasta, The cheesy sauce is a restaurant quality Mac N Cheese. The key to making this not your average cheesy pasta is using three different kinds of cheese and adding broccoli, spinach and jumbo shrimp.

Make It Your Own

Like most of my recipes this Shrimp Broccoli Penne is customizable to fit your lifestyle and taste. If you don’t like shrimp you can use chicken, if using chicken leave  the chicken in the pan to simmer along with the sauce. I used whole milk for a creamer sauce, you don’t have to, low fat works. I don’t recommend  using nonfat. You can also change up the broccoli and spinach or leave it out and add something else, like mushrooms.

My family likes penne rigata pasta so that’s what I used in this recipe. plus I like the way the cheesy sauce hangs on to  lines in the pasta. (Penne rigata is penne shaped pasta with lines).

Use whatever short shape you like. It’s also a good idea to get in the habit of reserving a cup or two of pasta water. Pasta water is the magic ingredient to change the consistency of your pasta sauce, without adding more milk or cream.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing for you!!!!

Ingredients

• 1 lb. Penne pasta
• 1 cup each shredded sharp cheddar, Parmesan, and  mozzarella
• 1/3 cup flour
• 2 cups milk
• 1/3 stick of butter
• 2 Tablespoons olive oil
• 1 lbs large shrimp
• 2 cups chopped broccoli florets
• 2 cups chopped spinach
• 1 cup each shredded mozzarella, parmesan, and sharp cheddar
• 1/2 cup chopped onion
• 2 Tb’s. chopped garlic
• 1 Tablespoon each Italian parsley and thyme
• 1 tsp nutmeg
• salt and pepper to taste

Instructions

1. Cook pasta according to package directions
2. In a saute pan heat the oil and butter
3. Salt and Saute the shrimp just until cooked through  3 to 5 minutes remove
4. Add chopped onions and garlic saute until tender and just beginning to brown
5. Whisk flour, milk, nutmeg  salt and pepper together until smooth
6. Add to saute pan
7. Add cheese simmer for 10 minutes
8. Add broccoli and spinach
9. Simmer 10 more minutes or until sauce is thicken
10. Return shrimp to sauce heat through
11. Add drained pasta toss to blend

Seared Scallop Fettuccine

If you  love scallops your going to love this Seared Scallop Fettuccine. This decant meal is for sea food lovers but even non lovers like it.

The scallops are tender, sweet and packed with delicate flavor,and easy to prepare.Scallops are  a highly  prized shell fish for their delicate texture and taste. when cooked properly they are sweet and tender and turn a weeknight meal into a celebration.

Whether using large sea scallops or the small bay scallops, just a few on a plate, turns a meal into a special occasion.

This is a prefect dinner when your craving Italian but want easy too. Scallops, bacon and pasta tossed in a light creamy sauce full of Italian flavors. It’s a restaurant quality recipe made easy for the home cook.

Perfectly Seared Scallops

In this Seared Scallop Fettuccine the scallops are perfectly seared for my taste. Here’s how to get perfectly seared scallops. Start by patting the scallops dry with paper towels.

Next salt and pepper the scallops, meanwhile in a large saute pan bring the olive oil and butter to medium high heat. Saute the scallops being sure they are not crowded in the pan three minutes on each side turning once.

The combination of butter and olive oil produce a seared crust without burning the delicate scallops. Not crowding the pan also helps the scallops to sear and not be colorless.

In this recipe I used large 16 – 20 scallops sea scallops you can use the smaller bay scallops and your also not tried down to using fettuccine, use any long shape pasta you like.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram. I love hearing from you !!!!

Ingredients

• 1 lbs Fettuccine
• I Lbs large scallops
• 2 cups spinach chopped
• 4 slices bacon
• 1 cup parmesan cheese
• 1 cup heavy whipping cream
• 1 cup reserved pasta water
• 1 cup chicken stock
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste

Instruction

1. Cook Fettuccine according to package directions
2.  Heat oil and butter add cubed bacon fry until crispy remove set aside
3.  Add onion and garlic saute until tender and just beginning to brown
4. Pat scallops dry and salt and pepper according to taste
5. Sear scallops turning once to brown both sides
6. Remove scallops Add heavy whipping cream, chicken stock, resevered pasta water and parmesan cheese
7. Simmer until thickens about 10 minutes
8. Add  spinach  simmer 10 minutes longer
9. Return scallops and bacon  to pan just to heat through
10. Toss cooked fettuccine in sauce adjust salt and pepper to your taste
11. Top with additional parmesan……. Enjoy!!!!!

Balsamic BBQ Sauce

This Balsamic BBQ Sauce is the best barbecue sauce that is both sweet and tangy is ready in 15 minutes and made from scratch.

BBQ sauce is one of those foods that differ from state to state you have Kansas City style, Memphis style, Texas style and many between. Everyone has their personal favorite. I like them all.

Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have  on hand,is ready in 15 minutes. and comes out prefect every time.

Storing Balsamic BBQ Sauce

When you make this Balsamic BBQ sauce as a made-ahead meal prep allow it to cool, then pour it onto mason jars. Seal it tight with a tight fitting lid and store it in the refrigerator to use for quick and easy meals throughout the week.

It’s the prefect sauce to use for pulled pork or chicken and keeps fresh in you fridge up to 2 weeks.

When you make this BBQ sauce please leave me a comment, let me know in what recipe you used it, and don’t forget to tag me on Instagram with your creations I love hearing from you!!!

Ingredients

• 2 cups ketchup
• 1 cup water
• 1 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 2 Tablespoons hot sauce
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Mix all ingredients in a medium size sauce pan
2. simmer covered 15 minutes over low heat or until sauce thickens stirring occasionally

Jumbo Shrimp Linguine

This Jumbo Shrimp Linguine recipe is one that’s sure to impress family and friends. It comes together quickly, in less than 30 minutes, is decant enough for Saturday night dinner with friends, and easy enough for family dinners any night of the week.

Jumbo shrimp in a creamy sauce with spinach, garlic, and sun dried tomatoes produce the most delicious sauce prefect for the linguine I used in this recipe.  This is one of best pasta dish to add to your weekly pasta night. We need this pasta right now, a very simple, delicious recipe, one your whole family will love.

With everything going on in the world and everyone’s lives being affected in some way, there is still so much joy and comfort in cooking.

And I’m really wanting to share comforting recipe inspirations with you that uses minimal ingredients and delivers big flavors.

Lets Talk Shrimp

In this Jumbo Shrimp linguine recipe I used frozen jumbo shrimp. It’s preferable to buy shrimp frozen as fresh is rare, most are sold in five- pound blocks or they come individually frozen.

I recommend opting for the for the second. Individually frozen shrimp tend to show less damage during freezing. They also make it easy to thaw out only the shrimp you need for a single meal.

Of course you can buy smaller qualities that a have been previously frozen but you have to use them within one to two days. I prefer buying the five pound frozen individual ones, and taking out what I need for what Am making, also buying in larger quantities usually means less expensive.

Something else there are ways of describing shrimp size such as jumbo, large or medium in this recipe I used Jumbo which means there are 16-20 shrimp per pound. The smaller the shrimp the more per pound, if all possible buy jumbo with the shells on.

Only defrost what you need,  you can defrost them two ways overnight in the fridge or for quick defrost in a bowl of cold water. Shrimp will keep fresh in the fridge for 2 to three days and frozen up to 4 months.

Shell and devien the shrimp just before cooking, keeping the shell on retains flavor. Most importantly shrimp cook quickly overcook them and you end up with dried out shrimp.

One more thing if you ever wondered what the difference is between Shrimp and Prawns there really isn’t any except size, this jumbo shrimp can be classified as prawns.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!

Ingredients

1 lb linguine

1 lb large shrimp cleaned

1 Lbs bag spinach chopped

4 oz, sun dried tomatoes chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Salt and pepper to taste

Instruction

1. Cook pasta according to package direction  reserving 2 cups of the water

2. Heat oil and butter  add onion and garlic saute until tender and just beginning to brown

3. Add heavy whipping cream, chicken stock, and 1 cup reserved pasta water and parmesan cheese

4. Simmer until thickens about 10 minutes

5. Add  spinach and sun dried tomatoes simmer 15 minutes longer add shrimp last 5 minutes

6.Toss cooked Linguine in sauce

7.Top with additional parmesan……. Enjoy!!!!!