Blackened Rock Fish Tacos

Recipe found here:  https://delightfulmomfood.com/blackened-rockfish-fish-taco-sauce/ 

https://delightfulmomfood.com/blackened-rockfish-fish-taco-sauce/

Blackened Seasoning Ingredients

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• 1 tablespoon paprika1 tablespoon paprika
• 1 teaspoon cayenne pepper1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder1/2 teaspoon garlic powder
• 1 teaspoon dried thyme leaves1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves1 teaspoon dried oregano leaves
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper

Rockfish Ingredients

• 1 tablespoon coconut oil melted, or avocado oil1 tablespoon coconut oil melted, or avocado oil
• 1 lb. Rockfish about 4 fillets1 lb. Rockfish about 4 fillets

Avocado Fish Sauce

• 1 avocado1 avocado
• ½ cup non-fat Greek yogurt½ cup non-fat Greek yogurt
• 1 cup water1 cup water
• 2 cups cilantro with stems2 cups cilantro with stems
• ½ lime juice of, or 1 teaspoon½ lime juice of, or 1 teaspoon
• 1 large garlic clove1 large garlic clove
• 1/2 teaspoon salt I use Himalayan1/2 teaspoon salt I use Himalayan
• 1-2 splashes of chipotle1-2 splashes of chipotle sauce optional

Instructions

Make the Blackened Seasoning

• In a small bowl mix all the ingredients for the blackened seasoning. Set aside.

Bake and Season the Rockfish

• Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in foil.

While The Fish Bakes, Make the Avocado Sauce

• Blend all ingredients of the avocado fish taco sauce in a blender.
• Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.
•  sauce optional

Baby bok choy

Baked Butternut Squash Risotto

2 tablespoons butter
2 cups cubed, peeled butternut squash
1 small onion
2 1/2 cups chicken broth
1 cup Arborio rice
1 teaspoon oregano leaves
1/2 teaspoon basil
1/2 teaspoon chopped rosemary
2 tablespoons grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Melt butter in large ovenproof saucepan or Dutch oven on medium-heat. Add squash and onion; cook and stir 5 minutes o until onions are tender.

Stir in broth, rice, oregano, basil and rosemary. Cover.

Bake 30 minutes or until most of the liquid is absorbed. Remove from oven. Stir in Parmesan cheese before serving.

Makes 4 servings.

Carrot Cake Mom's recipe

1 cup sugar
2 eggs
3/4 cup oil (vegetable is what my mom used)
1 cup flour
1/2  lb grated carrots
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tablespoon cinnamon

Sift dry ingredients together (except sugar) and set aside.
Beat eggs one at a time.
Add sugar a little at a time and continue beating
Add oil and beat well.
Add dry ingredients and mix well.  Mix in carrots.

Divide batter into greased and floured bundt pan. Bake at 350 for 50 minutes. Check with a toothpick. 

Icing: (might need half of this because it's originally for two cakes)
1 package cream cheese
1/2 stick butter
2 cups powdered sugar
1 tsp vanilla

Eggplant lasagna

Eggplant lasagnahttps://www.bbcgoodfood.com/recipes/triple-cheese-aubergine-lasagne 

Easy fish dish

White fish with olive tapenade

White fish (cod/haddock/sole) cut into four filets
1 1/3 cups basmati rice
salt and pepper
2 1/2 cups cold water
Olive tapenade
12 oz cherry tomatoes - cut in half
handful of basil
Olive oil

Get one pan.  Put in 1 1/3 cups basmati rice with a pinch of salt.  Add 2 1/2 cups cold water. Bring to a boil and let the rice boil and swell - about 4 minutes.

Add 2 huge tablespoons of olive tapenade and stir (Let cook about 4 minutes)

Add the fish to the pan.  Mixed the cherry tomatoes with olive oil, salt and pepper, and basil.  Add the tomato mixture to the pan.  Cook on medium high for 10 minutes.

Serve with an extra drizzle of olive oil, fresh basil and tapenade.

https://www.kpbs.org/news/2019/jun/20/jamies-quick-easy-food-season-1/

Caramel Apple Upside-Down Cake

Ingredients

Topping
1/4 cup (60 grams) unsalted butter
1/2 cup (100 grams) light brown sugar
1/2 tsp ground cinnamon
2 large apples - peeled, cored, thinly sliced

Cake
1 and 1/2 cups (190 grams) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup (115 grams) unsalted butter, soft at room temp
2/3 cup (130 grams) granulated sugar
2 large eggs (room temp
1 tsp vanilla
1/2 cup (120 ml) milk

1. Preheat oven to 350 degrees. Spray a 9-inch cake pan well with non-stick cooking spray and set aside.

2. Make the topping by melting the butter, brown sugar and cinnamon in a saucepan over medium heat.  Stir well until the mixture is completely melted and smooth. Remove from heat and pour the mixture into the prepared cake pan.  Spread it evenly over the bottom.

3. Arrange the apple slices in an even layer on top of the topping.

4.  Whisk together the flour, baking powder, salt and cinnamon in a large bowl. 

5.  In a separate bowl, beat the butter and sugar with an electric mixer until smooth.  Slowly add the eggs one at a time, mixing well after each one. Add the vanilla and mix until fulling combined.

6. Alternate mixing the dry ingredients and milk in the wet ingredients, starting with the flour and ending with the flour.

7. Pour the batter into the cake pan on top of the sliced apples.  Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.

8.  Remove from oven and allow to cool for about 10 minutes in the pan before flipping over onto a large plate.

Found on livewellbakeoften.com