Pan Seared Halibut with Roasted Heirloom Tomatoes

Noah made pan seared halibut with roasted heirloom tomatoes in August. The tomatoes were the yummiest part. He is currently taking an optional Foods course in his 8th grade curriculum. We've been the beneficiaries of his improved cooking skills.

Pan Seared Halibut with Roasted Heirloom Tomatoes
Recipe courtesy Aaron McCargo Jr.

Ingredients

2 tablespoons grapeseed oil

4 (6-ounce) halibut fillets

1 tablespoon salt (we felt like this was too much)

1 tablespoon cracked black pepper (also too much)

2 sprigs fresh thyme

1 lemon, juiced

1 tablespoon olive oil

1 1/2 cups halved heirloom tomatoes (garden tomatoes were great)

1 teaspoon chopped garlic

2 tablespoons freshly chopped parsley leaves

Directions

In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

Hershey's Great American Chocolate Chip Cookies

Hershey's Great American Chocolate Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 t. vanilla
2 eggs
2 1/4 cups unsifted all-purpose flour
1 t. baking soda
1/2 t. salt
2 cups chocolate-chips
1 cup chopped nuts or raisins (optional)

Cream butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips, raisins and/or nuts.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. About 2 dozen cookies. [from Hershey's Chocolate Cookbook]

Empanadas de Picadillo (Dinner Pie)

INGREDIENTS

2 tablespoons vegetable oil ½ cup finely chopped onion 2 cloves garlic, finely chopped 2/3 cup 1/8-inch cubes carrots 1 cup peeled 1/8-inch cubes red potatoes ½ lb ground beef ½ cup tomato sauce ½ teaspoon chicken bouillon granules 2 tablespoons slivered almonds 2 tablespoons pitted chopped green olives, drained Raisins, if desired 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box - I just use homemade but I got the recipe on the back of a box of KIX

DIRECTIONS 1. Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes. Stir in carrots and potatoes. Cook 4 minutes. Stir in beef. Cook until beef is brown; drain. Stir in sauce and bouillon granules. Cook until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins. Remove from heat; cool slightly.

2. On lightly floured surface, roll pie crusts into two 14-inch circles. Using 4 1/2-inch round cutter, cut 10 circles. Spoon 1 rounded tablespoonful filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.

3. Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.

Cafe R- Creamy Tomatillo Dressing

*1 buttermilk ranch dressing packet (make as per recipe)
*2 tomatillos (tomato like vegetable with a husk around them)
*½ bunch of cilantro
*1 clove garlic
*Juice of 1 lime
*1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Style Shredded Chicken

• 2 lbs chicken breasts
• 1/2 cup zesty italian dressing
• 1/2 T minced garlic
• 1 package of ranch dressing mix
• 1/4 cup water
• 1/2 T chili powder
• 1/2 T cumin

Mix ingredients and pour over chicken.  Cook in crockpot until chicken is fall-apart tender (or use pressure cooker - about 30 minutes on poultry setting after adding 1/2 cup chicken broth to the bottom of the pan). Use juice from crockpot to keep chicken moist.  Serve with beans and cheese inside a tortilla. Top with more cheese and warm in oven until cheese is melted.

Naan

INGREDIENTS (Nutrition)
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Posted by Vickie

Butter Chicken - yummy!

There are no Indian restaurants here in Lewis County so Jared and I have been hunting for some good recipes. This one is great - Gabby even likes it. It's not hot but if you want to add more Cayenne pepper you can make it pretty fiery.

BUTTER CHICKEN

INGREDIENTS

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

DIRECTIONS

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.