Party Recipes (Most Popular)
Read more at http://www.kevinandamanda.com/recipes/new-
recipes/ultimate-chocolate-chip-cookie
-n-oreo-fudge-brownie-bar.html
My vegetarian kids love this dish. Cut into smaller servings for a great appitizer.
For the lemon-zest breadcrumbs:
3 Tbs. olive oil
1 cup coarse fresh breadcrumbs (from a rustic loaf)
1 Tbs. finely grated lemon zest
Kosher salt and freshly ground black pepper
For the horseradish aļoli:
5 Tbs. mayonnaise
2 tsp. prepared horseradish
3/4 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. tomato paste
Kosher salt and freshly ground black pepper
For the fish:
3 Tbs. olive oil
4 thick skinless haddock or cod fillets, about 6 oz. each
Kosher salt and freshly ground black pepper
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
About 1 tsp. extra-virgin olive oil
Heat the oven to 425°F.
Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.
Make the horseradish aļoli: In a small bowl, mix the aļoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.
Spread the seared side of each fillet with some of the aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.
While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.
When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.
Serving Suggestions
Serve with a salad of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Drink Suggestions
Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).
I decided to try out my own recipe for turkey meatloaf using just eggwhites instead of full eggs, and used sesame rye crackers instead of bread crumbs. I also decided to add some broccoli for a bit more color and to sneak in some veggies. I used no salt added ketchup.
Made with zucchini instead of beans or nuts, this hummus is light and fluffy but still tastes authentic!
I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour.
A quick mouthwatering spicy potato snack! Feel free to adjust the quantity of peppers and chilly flakes. Enjoy! :)
Delicious and just like grandma used to make... only less calories!
These are made using the Large size muffin pans so each portion is hearty and satisfying. Eat this with a dinner salad and some steamed vegetables for a balanced meal.
Being a guy, I don't know what a picatta is but I do know how to make chicken that taste good. I'm also lazy, so I don't measure anything, watch it boil, or do anything other than cook it. Here's my recipe that involves chicken and lemon, with the cooking directions done in a way that even guys can cook it.
So good, even the kids will love it!!! Plus it is a super easy to make Ranch Dressing with very low calories and great flavor.
Made this as healthy as possible, but stick to small servings (if you can) because it is rich!!
This is great for a party. It is super easy but tastes like you slaved over it.
This is a gluten-free version of the great Spinach Balls made by my friend Ruth. She uses 1/2 cup breadcrumbs for the potato flakes. Or use 1/2 c. gluten-free breadcrumbs.
Feta Cheese, Garlic, and Ripe olives, along with a hint of hot sauce, give a Greek salad-like flavor to this distinctive dip. Besides pita chips, its terrific with crackers, tortilla chips, pita bread or carrot and celery sticks.
