Fish Sticks

Ingredients:

• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3/4 pound haddock fillets (or other firm white fish), cut into 1-inch strips
• Butter-flavored cooking spray

Directions: 

1. Preheat oven to 400°. 
2. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. 
3. Dip in egg, then in crumb mixture, patting to help coating adhere.
4. Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

 

Vanilla Bean Sugar Cookies (shorbread)

Ingredients:

• 3 cups of flour
• 1 tsp of baking soda
• pinch of kosher salt
• 1 cup of unsalted butter, room temperature
• 1 3/4 cups of sugar
• 1/4 cup of brown sugar
• 1 vanilla bean
• 2 eggs

Directions:

1. Sift the flour, baking soda, and salt together in a bowl. Set aside.
2. Cream the butter and sugars together at high speed for about 3 minutes.
3. Cup open and scrape out the contents of the vanilla bean. Add to the butter-sugar mixture and mix in for 30 seconds.
4. Add the eggs, one at a time, beating for 30 seconds between each. Scrape down the sides and bottom of the bowl and mix a bit more.
5. With the mixer on a low speed slowly add the flour mixture. Mix until just incorporated.
6. Cover dough and refrigerate for 45 minutes. While it chills, preheat the oven to 325F and line some baking sheets with parchment paper.
7. Roll the dough into balls about 1/2 to 1 inch in diameter. Place them on the baking sheets and give them a small press to flatten them.
8. Bake for 8-10 minutes or until edges are golden brown. Allow to cool on the sheets for a minute before transferring to a wire rack to cool completely.

Chocolate "donut holes"

 

Ingredients:

• 1 cup whole wheat flour
• 3 tsp baking powder
• 1 Tbsp dark cocoa
• 1 egg
• 1/2 cup milk
• 1/4 cup maple
• 1/2 tsp vanilla
• 4 Tbsp coconut oil

Directions:

1. Whisk together dry ingredients.
2. Heat milk and coconut oil in glass measuring cup for 30-45 seconds in microwave and whisk together.
3. Add wet ingredients to dry and mix.
4. Spoon batter in cake pop maker and cook for about 4 minutes.
5. Serve as is or with a glaze (whisk together powdered sugar and a little milk).

Whole Wheat Pancakes

Ingredients:

• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp coconut oil
• 1 cup milk
• 1 egg
• 1 Tbsp honey

Directions:

1. Whisk together flour, baking powder and salt.
2. In a glass measuring cup, heat up the milk and coconut oil for 30 seconds and then whisk together.
3. Add all wet ingredients to dry and mix together.

Braised Red Potatoes

Ingredients:

• 1 1/2 pounds small red potatoes, unpeeled, halved
• 2 cups water
• 3 tablespoons unsalted butter
• 3 garlic cloves, peeled and chopped
• 3 sprigs fresh thymed (or dried if you can't pickup fresh)
• 3/4 teaspoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper

Directions:

1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and pepper and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes.
3. Continue to cook potatoes, swirling pan frequently so the potatoes don't stick to the pan, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add lemon juice.  Serve immediately.