Name: Lemon Dill Fish, Baked Chips, and Tartar Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: Lemon Dill Fish; 1/2 cup flour; 1/4 cup bread crumbs; 1 tsp lemon zest; 1 tsp dried dill weed; 1/4 tsp salt; 1 egg; 4 tilapia fillets, about 1/2 inch thick; 2 T oil; Baked Chips; potatoes; oil; salt and pepper; Tartar Sauce; 1 cup mayonnaise; 1/4 cup finely chopped pickles; 1 tsp pickle juice; 1 T dried onion or 2-3 T chopped onion; 1/2 tsp seasoned salt (more to taste); 1/2 tsp lemon zest; 1 tsp lemon juice

Lemon Dill Fish, Baked Chips, and Tartar Sauce

June 1, 2010 by Holly

This is a three for one recipe post! I figured they kinda go together. I don’t care for store-bought tartar sauce (at all) and the one my mom used to make was good, but still not quite what I wanted. So I experimented the other night and I came up with what I think is the perfect fish companion! The lemon zest really brightens the flavors and makes it all work.
We love baked fries, they’re so simple and so much better than fried versions, in my opinion.
And a great side dish for so many things. Have fun trying them with different seasonings too. You’d be surprised how adjusting the seasonings will change them.
And the fish is simple, easy, AND delicious. (You know how I love those three words together!)
And using Tilapia makes it much more affordable than halibut or cod or such.
I hope you try all three of these and your family enjoys them as much as we do!

LEMON DILL FISH, BAKED CHIPS, AND TARTAR SAUCE

Lemon Dill Fish

1/2 cup flour

1/4 cup bread crumbs

1 tsp lemon zest

1 tsp dried dill weed

1/4 tsp salt

1 egg

4 tilapia fillets, about 1/2 inch thick

2 T oil

Stir together flour, bread crumbs, lemon zest, dill, and salt until well blended.

Beat egg in another dish.

Dip fish in egg, then flour mixture. Heat oil over medium heat. Cook fish, about 3 or 5 minutes per side.

Baked Chips

potatoes

oil

salt and pepper

Cut potatoes in half lengthwise, then each half into 4 wedges.

Drizzle with oil, salt, and pepper, toss to coat.

Bake at 400 degrees for 30-35 minutes. Turn halfway through.

Tartar Sauce

1 cup mayonnaise

1/4 cup finely chopped pickles

1 tsp pickle juice

1 T dried onion or 2-3 T chopped onion

1/2 tsp seasoned salt (more to taste)

1/2 tsp lemon zest

1 tsp lemon juice

Mix everything together well. Flavors get better if allowed to sit in the fridge for a bit.

Lemon Dill Fish, Baked Chips, and Tartar Sauce

June 1, 2010

by Holly

Category Fish / Seafood Sauces / Condiments Side Dishes

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour, 5 minutes

Ingredients

Lemon Dill Fish

1/2 cup flour
1/4 cup bread crumbs
1 tsp lemon zest
1 tsp dried dill weed
1/4 tsp salt
1 egg
4 tilapia fillets, about 1/2 inch thick
2 T oil

Baked Chips

potatoes
oil
salt and pepper

Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped pickles
1 tsp pickle juice
1 T dried onion or 2-3 T chopped onion
1/2 tsp seasoned salt (more to taste)
1/2 tsp lemon zest
1 tsp lemon juice

Instructions

Make the tarter sauce:

Mix all ingredients together until well combined. Store covered in the refrigerator while you make the rest.

Make the baked chips:

Cut potatoes in half lengthwise, then each half into 4 wedges.
Drizzle with oil, salt, and pepper, toss to coat.
Bake at 400 degrees for 30-35 minutes. Turn halfway through.

Make the fish:

Stir together flour, bread crumbs, lemon zest, dill, and salt until well blended.
Beat egg in another dish.
Dip fish in egg, then flour mixture. Heat oil over medium heat. Cook fish, about 3 or 5 minutes per side.

Chicken Strips and Honey Mustard

May 26, 2010 by Holly

My girls and hubby love chicken strips for a special treat, and I make baked versions all the time. But sometimes when you’re craving something really crunchy, the baked ones just don’t taste the same.
For a special treat these make for a happy family!

I whipped up some honey mustard sauce with them and I couldn’t believe how much everyone loved them! They were very crunchy and tender, and all around great. We don’t eat fried food often in our home so they were a fun treat, and even stayed crunchy the next day.

CRUNCHY CHICKEN STRIPS WITH HONEY MUSTARD

Chicken Strips and Honey Mustard

May 26, 2010

by Holly

Category Chicken / Turkey Sauces / Condiments

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

CHICKEN STRIPS

2 or 3 chicken breasts, cut into 1/2″ strips (or chicken tenderloins)
2 1/2 cups Buttermilk (approx.)
2 cups flour
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
Vegetable or Canola Oil

HONEY MUSTARD

1/2 cup Dijon mustard
1/2 cup honey
1 T cider vinegar
pepper, to taste

Instructions

Put the chicken in a bowl and cover with buttermilk (make sure to leave 1/2 cup of buttermilk for later.)
Let marinade for 15 or 20 minutes, or longer.
In another bowl combine flour with seasoning.
Drizzle in buttermilk, stirring gently with a fork as you add it (about 1/2 cup).
If you have too big of clumps in the flour, just use your fingers to gently break them up.
Coat the chicken a few pieces at a time in the flour.
Place on a plate, continue until chicken is all coated.
Heat 1 to 1 1/2 inches of oil in a heavy skillet (I prefer cast iron because it retains the heat well) over medium to medium high heat.
When oil sizzles well when you sprinkle flour in it, it’s ready. You can also check with a thermometer, you want 350-360 degrees.
Fry the chicken, a few pieces at a time making sure the pan doesn’t get crowded.
Cook for a few minutes per side, until cooked through and golden and crispy.
You can put them on a paper towel lined plate after cooked, or I put them on a wire rack set on a cookie sheet in a warm oven while I finished cooking them to keep them warm.

HONEY MUSTARD

Whisk all together in a bowl till well combined.
If time allows, let flavors combine in fridge for awhile.

Sauteed Cabbage with Horseradish Cream

March 8, 2010 by Holly

I could seriously eat a huge bowl of this for dinner and totally be happy with that.

Sauteed Cabbage with Horseradish Cream

For Cabbage:
4 T butter
1 head Cabbage, chopped
Salt and pepper, to taste

For Horseradish Cream:
1 cup half and half (or whipping cream)
2 -4 T creamed horseradish, more or less depending on how strong you want it*

Mix together horseradish and cream and chill for flavors to develop.
Heat butter in large skillet over medium heat. Add cabbage, stirring often, and cook until softened.
Serve with horseradish cream to drizzle on top.

Sauteed Cabbage with Horseradish Cream

March 8, 2010

by Holly

Category Irish Sauces / Condiments

Ingredients

For Cabbage:

4 T butter
1 head Cabbage, chopped
Salt and pepper, to taste

For Horseradish Cream:

1 cup half and half (or whipping cream)
2 -4 T creamed horseradish, more or less depending on how strong you want it*

Instructions

Mix together horseradish and cream and chill for flavors to develop.
Heat butter in large skillet over medium heat. Add cabbage, stirring often, and cook until softened.
Serve with horseradish cream to drizzle on top.

Filed Under: Irish, Sauces / Condiments

Mushroom Gravy

January 6, 2010 by Holly

Serve on mashed potatoes, chicken fried steak, or whatever you fancy! And if you’re a super mushroom lover like myself, then add more!

MUSHROOM GRAVY

3 T butter
8-12 oz mushrooms, sliced
salt & pepper, to taste
1 1/2 T flour
1 cup chicken broth
1/4 cup heavy cream
1 tsp dried thyme (fresh if available)

Melt butter in saucepan over medium high heat.
Add mushrooms and salt and pepper, cook 5-10 minutes, until mushrooms are cooked down some.
Stir in flour, cook about 1 minute.
Add chicken broth and bring to a boil.
Cook for a couple of minuted until thickened, then add cream and thyme.

Mushroom Gravy

January 6, 2010

by Holly

Category Sauces / Condiments

Ingredients

3 T butter
8-12 oz mushrooms, sliced
salt & pepper, to taste
1 1/2 T flour
1 cup chicken broth
1/4 cup heavy cream
1 tsp dried thyme (fresh if available)

Instructions

Melt butter in saucepan over medium high heat.
Add mushrooms and salt and pepper, cook 5-10 minutes, until mushrooms are cooked down some.
Stir in flour, cook about 1 minute.
Add chicken broth and bring to a boil.
Cook for a couple of minuted until thickened, then add cream and thyme.

Filed Under: Sauces / Condiments

Easy (and versatile) Alfredo Sauce

January 2, 2010 by Holly

This is my great alfredo sauce. I made this recipe many a year ago. It is so versatile. And so fool-proof and easy. The light cream cheese is fine, but not the fat-free. Fat free cream cheese is not meant to be heated. And I know, there’s no picture. But I accidentally deleted it and I didn’t want to hold it against you.

EASY (& VERSATILE!) ALFREDO SAUCE

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot. Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I’ll love you all the more for it.

NOW…here comes the VERSATILE part of it…..
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce? Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it’s versatile!

Easy (and versatile) Alfredo Sauce

January 2, 2010

by Holly

Category Meatless Main Dishes Pasta Sauces / Condiments

Ingredients

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Instructions

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot. Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I'll love you all the more for it.
NOW...here comes the VERSATILE part of it.....
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce? Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it's versatile!

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Lemon Dill Fish, Baked Chips, and Tartar Sauce

Lemon Dill Fish, Baked Chips, and Tartar Sauce

Ingredients

Lemon Dill Fish

Baked Chips

Tartar Sauce

Instructions

Make the tarter sauce:

Make the baked chips:

Make the fish:

Tags

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Chicken Strips and Honey Mustard

Chicken Strips and Honey Mustard

Ingredients

CHICKEN STRIPS

HONEY MUSTARD

Instructions

HONEY MUSTARD

Tags

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Sauteed Cabbage with Horseradish Cream

Sauteed Cabbage with Horseradish Cream

Ingredients

For Cabbage:

For Horseradish Cream:

Instructions

Share this:

Mushroom Gravy

Mushroom Gravy

Ingredients

Instructions

Share this:

Easy (and versatile) Alfredo Sauce

Easy (and versatile) Alfredo Sauce

Ingredients

Instructions

Tags

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