Hey all – hope you got a chance to get outside and enjoy some of this gorgeous weather we’ve been having. There’s the teensiest bit of chilly wind, but other than that, simply beautiful. We took advantage of it and spent a lot of time outside today, visiting two parks, doing garage sales (which Nicholas LOVES!) and eating outside.
Dinner tonight featured two new recipes. I made Italian Breaded Baked Fish with rice on the side and Grilled White Pizza. The fish recipe was actually in Penzeys’ recent catalogof spices . It was very, very simple to make and decidedly healthy since it’s baked. On the table in under 30 minutes, it’s a great weeknight meal and would work with a variety of different fishes; I ended up using Dover Sole.
The Grilled White Pizza was a recipe from a recent episode of Boy Meets Grill with Bobby Flay. Another quick and easy recipe, the trickiest part was stretching out the dough and getting it onto the grill.
While dinner was baking and grilling, I made a quick batch of Oatmeal Raisin Cookies. So far, my favorite recipe for Oatmeal Raisin Cookies is the one from Quaker Oatmeal and it’s the one I always go back to. I had a craving for them, and this one never fails to satisfy.
A year ago today… cookbook heaven.
Grilled White Pizza
1 (8-ounce) ball prepared pizza dough (bought fresh from pizzeria or frozen from market)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 cup grated Parmesan
1/4 teaspoon red pepper flakes, or more to taste
1 tablespoon finely chopped fresh oregano leaves
Fresh basil leaves, for garnish
Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.
Italian Breaded Baked Fish
We used fresh cod fillets, but any white fish will do. Don’t forget the squeeze of lemon before serving.
Prep. time: 10 minutes
Cooking time: 15-20 minutes
1-1/2 lbs. fish fillets
1/2 cup bread crumbs
1 tablespoon grated Romano cheese
1 tablespoon PASTA SPRINKLE (a Penzeys spice, I skipped)
1/2 teaspoon KOSHER FLAKE SALT (a Penzeys spice, I used freshly ground salt)
1/8 teaspoon gound black pepper
1/8 teaspoon garlic powder
2 tablespoons olive oil, divided
1 lemon, cut into wedges
Preheat the oven to 425°. Grease a glass baking dish with a teaspoon of olive oil. Mix the bread crumbs, Romano cheese and SPICES together and place the mixture on a plate. Cut the fish fillets into 5-6 oz. portions. Gently toss the fillets in the remaining olive oil then dip them into the bread crumb mixture until coated. Set the fillets in the greased baking dish, being careful not to crowd. Place in the preheated oven on the top rack near the broiler. Bake for 10-15 minutes, depending on the thickness of the fillets. Open the oven and turn on the broiler (we like to keep the oven open while we broil so we can keep an eye on the fish). Broil the fillets for another 2-3 minutes, or until the breading begins to brown. Serve with a lemon wedge.