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Fisheaters easy recipe thread - Printable Version

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RE: Fisheaters easy recipe thread - Jeeter - 11-11-2017

(11-11-2017, 06:15 AM)In His Love Wrote: Bumping for research purposes.

Also, I found this recipe and it sounds tasty.

Baked Corn Pudding Casserole

"Serves 8 to 10
Unsalted butter, for greasing the baking dish
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
6 large eggs
2 cups half-and-half
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 cup shredded sharp cheddar cheese
5 cups corn kernels, thawed if frozen (about 20 ounces)
2 medium scallions (green parts only), thinly sliced
Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x13-inch baking dish with butter.

Whisk the flour, cornmeal, baking powder, salt, garlic powder, and cayenne pepper together in a small bowl.

Beat the eggs in a large bowl, then whisk in the half-and-half, butter, and cheese. Add the flour mixture and stir until completely combined and smooth. Add the corn and fold to combine. Transfer the batter to the prepared baking dish and smooth into an even layer.

Bake until lightly browned around the edges, the pudding is set, and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 5 minutes before topping with the scallions, slicing, and serving warm.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days."

You had me with “cayenne”. :D

I’ll have to try this.

RE: Fisheaters easy recipe thread - In His Love - 11-11-2017

Nice! I'd like to try it sometime, myself.

From the same website:

15-Minute Parmesan-Thyme Mushrooms

"Serves 8 to 10

3 tablespoons olive oil, divided
2 pounds cremini mushrooms, cleaned and quartered, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon fresh thyme leaves
1 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)
Heat 1/2 of the the oil in a 12-inch or wider skillet over high heat until shimmering. Add 1/2 of the mushrooms, stir to coat with the oil, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.
Return all the mushrooms and any accumulated juices to the skillet. Season with the salt and pepper and cook, stirring once or twice, until the mushrooms are browned all over, 5 to 6 minutes.
Add the garlic and cook, stirring frequently, for 1 minute. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 1 minute. Remove from the heat and stir in the thyme and cheese.

Recipe Notes

RE: Fisheaters easy recipe thread - jovan66102 - 11-11-2017

Sounds delicious! And, it's vegetarian! Too bad my Dear Vegetarian Wife doesn't like mushrooms. :(

RE: Fisheaters easy recipe thread - Jeeter - 11-13-2017

More mushroom goodness:

Shroom sammich

6-8 oyster or shiitake mushrooms, sliced
2 slices of bacon
1 clove garlic, minced
1 green onion, chopped
cheese of your taste (I like gruyere or mozzarella)
Cajun mayo or hot sauce

Preheat oven to 350.  Cook the bacon and set aside, reserving about 1/2 TBSP of the grease in the pan.  Add the mushrooms to the pan and sautee 6-8 minutes.  Add onions and garlic, cooking an additional 2-3 minutes.  Remove the mushroom mixture, place on bread, top with the bacon strips and cheese.  Bake until bread is toasted.

RE: Fisheaters easy recipe thread - In His Love - 11-20-2017

"Thanksgiving Deviled Eggs

Makes 24 pieces

12 large eggs
1 tablespoon unsalted butter
1 small shallot, minced
1 1/2 tablespoons chopped fresh sage leaves
4 slices bacon
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper

Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover, and let stand for 10 minutes.

Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and sage and sauté until softened and fragrant, 3 to 4 minutes. Transfer the mixture to a small bowl. Add the bacon to the skillet and cook until browned and crisp, flipping halfway through, 5 to 6 minutes total. Transfer bacon to a paper towel-lined plate to drain and cool. Once the bacon is cool enough to handle, chop or crumble the strips into small pieces.

Remove the cooked eggs from the pan with a slotted spoon, tap each gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs and slice them in half lengthwise.
Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl. Arrange the empty whites on a platter, cut-side up.

Mash the yolks with a fork until they are completely crumbled. Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and sage mixture, salt, and a few grinds of pepper. Taste and season with more salt as needed.
Use a spatula to scoop all the filling into a plastic ziptop or piping bag. (Alternatively, you can scoop the filling into the egg whites with a spoon.) Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one bottom corner off with a pair of scissors. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top.

Sprinkle the deviled eggs with the bacon crumbles and serve.

Recipe Notes
  • Make ahead: The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling and bacon crumbles up to 1 day ahead, but store the filling in a piping bag or in an airtight container with plastic wrap pressed onto the surface, and transfer the bacon to an airtight container. Store everything in the refrigerator. Fill the egg white shells when ready to serve.
  • Storage: Leftover deviled eggs can be kept refrigerated for up to 5 days, but might not look as pretty."

RE: Fisheaters easy recipe thread - In His Love - 11-21-2017

"How To Make Classic Sage Stuffing for Thanksgiving

Serves 6 to 8


1 (18-ounce, 8-inch round) loaf rustic bread, cut into 1-inch cubes (about 10 cups)
6 tablespoons unsalted butter, divided 
2 large yellow onions, about 1 pound, diced 
4 large stalks celery, diced 
4 cloves garlic, minced 
1/4 cup finely chopped fresh sage leaves 
Leaves from 4 stalks fresh thyme 
2 large eggs, beaten 
2 cups turkey, chicken, or vegetable stock 
1 teaspoon kosher salt
Freshly ground black pepper
Large baking sheet
Large skillet
3-quart baking dish

  1. Dry the bread: Arrange a rack in the middle of the oven and heat to 225°F. Spread the bread cubes on a large baking sheet in an even layer and bake until quite crisp, stirring every half hour, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.
  2. Cook, the onion, celery, and garlic until tender: Melt 4 tablespoons of the butter in a large skillet set over medium-high heat. Add the onions, celery, and garlic and cook, stirring frequently, for 10 minutes or the vegetables are very soft.
  3. Add the herbs: Stir in the sage and thyme and cook for 2 more minutes, then turn off the heat.
  4. Mix the toasted bread cubes with the onion mixture: In a large bowl, fold together the toasted bread cubes with the cooked onions and celery.
  5. Beat the eggs and broth, and mix in: Beat the eggs in a medium bowl with the broth, salt, and a generous quantity of fresh black pepper. Pour in the bowl and stir into the bread.
  6. Put into baking dish and top with more butter: Spread in a lightly greased 3-quart baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top.
  7. Cover and bake: Cover tightly with aluminum foil. Bake covered for 25 minutes. Uncover and bake for an additional 15 minutes or until the top is golden-brown.
  8. Rest before serving: Cool the dressing for 10 minutes before serving.
Recipe Notes
  • Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving."

RE: Fisheaters easy recipe thread - In His Love - 11-22-2017

"How To Make Turkey Breast in the Slow Cooker

Serves 6 to 8

What You Need


For the herb butter:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cloves garlic, minced
Finely grated zest of 1 medium lemon
2 teaspoons coarsely chopped fresh rosemary leaves
2 teaspoons coarsely chopped fresh thyme leaves
1 1/2 teaspoons kosher salt
1 teaspoon coarsely chopped fresh sage leaves
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper

For the turkey:
1 (5- to 7-pound) bone-in, skin-on turkey breast, thawed if frozen 
1/2 cup low-sodium chicken broth
2 bay leaves
1 medium yellow onion, quartered
1 medium lemon, quartered (use the zested one from the butter)
1 head garlic, halved crosswise
3 fresh thyme sprigs
1 teaspoon whole black peppercorns


Measuring cups and spoons
Knife and cutting board
Small mixing bowl
Kitchen shears
Paper towels
6-quart slow cooker
Probe or instant-read thermometer
Rimmed baking sheet

  1. Make the herb butter. Place all the ingredients in a small bowl and smash with the back of a fork to combine.
  2. Dry the turkey breast and rub with the herb butter. Trim off any excess skin and fat, but leave the skin covering the turkey breast. Pat very dry with paper towels. Use your fingers to separate the skin from the meat but not remove it completely, then rub half of the herb butter onto the meat under the skin, making sure to reach all the way back to season every bit of the meat. Spread the remaining half of the compound butter over the outside of the turkey breast.
  3. Add broth and aromatics to the slow cooker. Pour the broth into a 6-quart slow cooker. Add the bay leaves, onion, halved head of garlic, peppercorns, zested lemon quarters, and thyme.
  4. Slow cook the turkey breast until 165°F. Place the turkey breast on top of the aromatics. Cover and cook until the thickest part of the turkey breast reaches 165°F on a probe or instant-read thermometer, 4 to 5 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.
  5. Prepare the broiler. Arrange a rack in the middle of the oven and heat the broiler to HIGH.
  6. Broil turkey until skin is golden and crisp. Transfer the turkey breast to a rimmed baking sheet. Broil until the skin is golden and crisp, 7 to 9 minutes.
  7. Rest the turkey on a cutting board. Transfer the turkey breast to a cutting board. Let the turkey rest in a warm place so that the juices can redistribute in the meat, 15 to 20 minutes. Meanwhile, make gravy with the drippings if desired with this method.
  8. Carve the turkey. Carve the turkey by slicing down the each side of the breastbone and along the curve of the wishbone. Then work your knife between the meat and the ribs, keeping the knife as close to the bone as possible, to remove the breast meat. After the meat is removed from the bone, cut crosswise into slices.
Recipe Notes
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Make ahead: The herb butter can be made up to 3 months in advance and frozen. Bring to room temperature before using. You can rub the turkey with the herb butter 1 day in advance of cooking."

RE: Fisheaters easy recipe thread - In His Love - 11-22-2017

"Quick Spring Lamb and Vegetable Stew

  • 2 tablespoons olive oil
  • 1½ pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • kosher salt and black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 tablespoon all-purpose flour
  • ½ cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 4 ounces green beans, cut into small pieces (about 1 cup)
  • 1 cup fresh flat-leaf parsley, chopped
How to Make It

Step 1
Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.

Step 2
Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.

Step 3
Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Step 4
To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes."

RE: Fisheaters easy recipe thread - In His Love - 11-24-2017

"Apple Pie Stuffed French Toast

Serves 4 to 6

1 (8 1/2- to 9-inch) loaf brioche or challah bread
8 large eggs
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 slices apple pie (filling and crust), each about 1/8th of a pie
5 tablespoons peanut, canola, or avocado oil

Arrange a rack at the top of the oven and heat to 375°F.

Cut 1 (2-inch) slice from one end of the loaf of bread, leaving a loaf that is 7 to 8 inches long. (Reserve the slice for another use.) Cut the remaining loaf in half lengthwise. Each slab of bread will be about 7 to 8 inches long by 5 inches wide and about 2 1/2 to 3 inches high. If you are using challah, which is lumpy and bumpy from the braiding, trim the crust so it has a flat edge, trying to keep as much bread as possible.

Turn one piece on its side so that the long cut side is face-down. Holding a long knife parallel to the work surface, cut a 3 1/2- to 4 1/2-inch slit into the crust, making the cut halfway between top and the bottom and cutting about two-thirds of the way into the bread, being careful not to cut all the way through. Rotate the bread back so that the slit is now on top. Gently open the slit so that it looks like a New England-style (split-top) hot dog bun. Set aside and repeat with the second piece of bread.

Whisk the eggs, vanilla, salt, and white pepper together in a large bowl; set aside.

Chop both the crust and filling of the apple pie until the mixture is soft, comes together, and there are a few small pieces of apple and pie.

Scoop half of the chopped apple pie, 1 tablespoon at a time, into the slit of one of the bread pieces, gently pushing the filling into the pocket. Turn the filled bread so that the cut side is down and the pocket is to the side and gently close the opening without pushing down hard. It's fine to leave about 1/2 to 1/4 inch of filling exposed. Repeat with the remaining filling and the other piece of bread.

Heat the oil in a 12-inch or larger cast iron or other ovenproof skillet over medium heat until shimmering. Place the egg mixture near the pan. Place one piece of filled bread into the egg cut-side down and soak for 20 seconds. Using your hands, turn the bread a quarter turn, so that the bottom crust is in the egg, and soak for 10 seconds, scooping some of the egg onto the filled pocket top. Turn again, positioning the other flat side down, and soak for 20 seconds.

Using a flat spatula, place the soaked bread flat-side down in the pan and cook for 1 minute. Repeat the soaking process with the second piece of bread and place in the pan, being careful not to let it touch the other piece.

Using 2 flat spatulas, flip the first piece of bread over and cook for 1 minute. Flip the second piece. (At this point, the French toast will not be cooked through.)

Place the pan in the oven and bake until cooked through, 5 to 7 minutes. Transfer the French toast on a serving platter and cut each one into 2 to 4 pieces.

Recipe Notes

RE: Fisheaters easy recipe thread - In His Love - 12-10-2017

Mashed Potatoes with Sour Cream & Chives


6 medium Yukon Gold potatoes, skin-on, washed
salt and freshly ground pepper, to taste
2 cloves garlic
2 heaping tbsp butter
1/3 cup to 1/2 cup sour cream
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh chives
pinch nutmeg, freshly ground
pinch cayenne, or to taste


Add potatoes to medium saucepan. 
Cover with cold water. 
Season the water generously with salt. Bring to a boil. 
Add garlic cloves. 
Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes. Drain.
Peel potatoes. 
Return potatoes and garlic to saucepan or transfer to large bowl. 
Add butter and 1/3 cup sour cream and mash until smooth, adding more sour cream, if desired. 
Stir in Parmesan cheese and chives. Season with nutmeg, cayenne, and salt and pepper.