Oven Fried Fish

 Oven Fried Fish

1 pound tilapia or other white fish

1 egg

1/3 cup of ap flour

1/3 cup panko breadcrumbs

paprika

salt and pepper

canola oil

1. Cut the fish into sandwich size pieces.
2. Heat oven to convection bake 400. Line a baking sheet with parchment paper
3. In a large bowl, beat the egg.
4. In a second large bowl, combine the flour, breadcrumbs, paprika, salt, and pepper.
5. Dredge the fish first in the egg, then in the coating. Place on the baking sheet.
6. Drizzle a tiny amount of canola oil on the top of each piece.
7. Bake fish for 5 minutes. 
8. Flip the fish over, then drizzle the pieces with another tiny amount of canola oil.
9. Bake for 5 more minutes, or until fish reaches 145 degrees internal temp. 

Lemon Chicken Meatballs and Rice

 Meatballs

1 pound ground turkey

1/4 cup breadcrumbs

2-3 teaspoons rosemary

1 clove garlic

1 tablespoon sour cream

zest of 1/2 a lemon

salt and pepper

Rice

1 cup rice

zest of half a lemon

juice of 1 lemon

enough liquid to make 1 cup

1 garlic clove

1 teaspoon rosemary

Pesto

 Classic Basil Pesto Recipe

2 cups basil (lightly packed)

1/2 cup parmesan cheese (65 grams)

1/2 cup pine nuts (76 grams)

3 garlic cloves (coarsely chopped)

salt and pepper to taste

1/3 cup olive oil

1. Lightly toast pine nuts. Set aside to cool.
2. In food processor, grind parmesan cheese into small chunks. Measure 1/2 cup.
3. Add basil, cheese, pine nuts, garlic, and some salt and pepper to food processor. Process 3-4 times until slightly broken down. 
4. With the food processor on its lowest speed, stream in olive oil until combined. 
5. Taste for salt and pepper. 
6. Process until pesto is desired texture.

12 cups of basil

3 cups parmesan cheese

3 cups pine nuts

18 garlic cloves

salt and pepper to taste

2 cups olive oil

6 cups basil

1 1/2 cups parmesan

1 1/2 cups pine nuts

9 cloves garlic

salt and pepper to taste

1 cup olive oil

Creamy Meatballs and Mushrooms

 Meatballs

    1/4 cup minced onion

    1 small garlic clove, minced

    1 egg

    1 pound ground turkey

    1/4 teaspoon allspice

    salt and pepper

    6 tablespoons breadcrumbs

    2 tablespoons milk

1. Mix together wet ingredients
2. Add in breadcrumbs and mix to combine
3. Form into 1.5 tablespoon balls (use small cookie scoop)
4. Place on parchment paper line baking sheet
5. Bake at convection 400 for 20-25 minutes

Mushrooms and Cream Sauce

    Mushrooms

    olive oil, salt, pepper

    2 tablespoons unsalted butter

    2 tablespoons AP flour

    1 1/3 cup chicken broth 

    Thyme

    salt and pepper

    Splash of cream (between 2 tablespoons and 1/4 cup)

1. Slice mushrooms. Season with salt and pepper, and saute in olive oil until golden brown.
2. Add in butter and stir until melted.
3. Add in flour and cook the roux for 2-4 minutes until flour is golden brown and cooked.
4. Add in 1/4 cup of broth. Stir to dissolve roux. Add in about half of the remaining broth & stir. Add in rest of broth.
5. Season with thyme, salt, and pepper. 
6. Cook until slightly thickened, about 5 minutes. 
7. Add in meatballs and stir to combine.
8. Serve with mashed potatoes or egg noodles. (Used half a bag of egg noodles)