Secret Fried Halibut

I had some halibut in the fridge and wanted to fry it but didn't want it to be an unhealthy fried fish SO I found this recipe which seemed pretty harmless. We ended up loving it. It's not too greasy.


Secret Fried Halibut
Prep Time: 10 Mins
Total Time: 35 Mins
Serves: 4-6


1 Medium Halibut Fillets (Approx. 3lbs)
2 Cups White Flour
1 Tablespoon Seasoning Salt
1 Teaspoon Ground Pepper
1 Teaspoon Garlic Powder or Salt
1 Pinch Onion Powder
1/2 Cup Mayonnaise
1 Tablespoon Yellow Mustard (or to taste)
6 Tablespoons Olive Oil (or any oil you'd like to use)

Directions:
1. Cut halibut into portion size pieces and set aside.

2. In a gallon ziplock bag combine all dry ingredients; seal bag and shake to mix.

3. In small bowl combine mayonnaise and mustard; mix thoroughly (this is the secret ingredient).

4. Add some oil to the skillet over medium heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.

5. Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on the bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.

6. Serve while still hot. (May be kept in warm oven until all fish is done).

**I didn't have seasoning salt so I just used sea salt and added other seasonings such as chili powder.

Pink Drink by Pink Method Diet

This smoothie is SO good yet healthy. We try to drink it every morning. It's a recipe I got from the P.I.N.K. Method Diet system.

Pink Drink (Smoothie)
Makes 1 Serving


1 Cup Unsweetened Coconut Milk (Almond Milk, Hemp Milk or Rice Milk)
1 Scoop Vanilla Whey Protein Powder
1 Cup Strawberries (Fresh tastes the best)
Ice (I put in roughly two pieces per serving)

Put all ingredients into the blender and blend until smooth. We always double the recipe because we need two servings.

You can use a different berry if you'd like but we really love strawberries so that's all we've used.

Asian Salad Dressing

This recipe is actually from Pampered Chef. It's on the side of the salad dressing mixer thing. You can buy it here.


Asian Salad Dressing

3 oz Rice Vinegar
1 oz. Soy Sauce (I buy low sodium)
1/4 tsp Ground Ginger
1 Clove Garlic (I used a teaspoon of crushed garlic)
2 tsp Sugar (we use 1 small scoop of Truvia)
2 oz of Sesame Oil
5 oz of Olive Oil
Pepper

Mix everything together and you have a yummy salad dressing with no crap in it!

Chad's sister puts this on top of salad and this shredded carrot and shredded beet salad. I am sure you could use it on chicken or other things too!

My Mom's Shepherd's Pie

My mom used to make this all the time when my brother and I were growing up. I loved it so much that I now make it. I have however changed the recipe to what we like. We don't eat ground hamburger so I use ground turkey which tastes better anyways.

Shepherd's Pie

2-3 Packages Ground Turkey
2 Cans Tomato Sauce
3 Cans Green Beans
Mashed Potatoes
Shredded Cheese
Sea Salt
Pepper
Garlic Salt

1. Boil your red potatoes until soft. Drain the water and put into a mixing bowl. Added sea salt, pepper and garlic salt to taste. Then add butter and sour cream to taste. I'd say I put in 1/4 cup butter and 1/2 cup sour cream. I would just add until you feel that's enough for your taste. Mix with hand mixer and set aside.

A. My mom used to use instant mashed potatoes I believe, however, we LOVE red potatoes. So I buy a bag of red potatoes and cut them up and boil them until they are soft enough to mix into mashed potatoes. Since I don't measure I can't give you the exact amount. I usually cook up the whole bag and just put the remaining mashed potatoes in the fridge for later. 

2. While the potatoes are boiling brown the turkey meat in a pan adding in the sea salt, pepper and garlic salt to taste. You can add other spices if you wish. Once meat is all the way cooked add the tomato sauce and let warm in the pan with the meat.

3. Put the meat mixture into the bottom of a x11 pan (I use a glass pan) and spread it out evenly. Drain the water from your cans of green beans and dump the green beans in on top of the meat mixture. Spread out evenly as the second layer. Then layer your mashed potatoes on the very top. I usually put these kind of thick on top. Spread them out evenly so you don't see the green beans layer.

4. Top the dish off with a layer of cheese (I use shredded chedder). Bake at 350* for 25 minutes. Since everything is warm except the green beans and cheese don't go over the 25 minutes or the cheese will burn.

Derby Pie

Down in Lake Havasu City, AZ there is a restaurant named "Barley Brother's Bewery" it has the most amazing Derby Pie I've ever had. Plus, the food is amazing. Every time we go there to eat we have to get Derby Pie for dessert.

I found this recipe online and made it - it wasn't AS good as the restaurant but it was good.

Derby Pie
Total Time: 55 Minutes

1/2 cup butter, melted
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chocolate chips
3/4 cup pecans or 3/4 cup walnuts
9 inches unbaked pie shells

Directions:

1. Combine all ingredients and mix with fork.

2. Bake in pie crust at 350 for 45 minutes, or until brown on top!

Chocolate Chunk Peanut Butter Swirl Cookies

I found this recipe on Picky Palate's blog and because Chad LOVES peanut butter and I love chocolate I thought these would be a great combo for both of us. Chad loved them. I will be making these again.

Chocolate Chunk Peanut Butter Swirl Cookies
Makes 3 dozen cookies

1 cup creamy peanut butter
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder

1. Preheat oven to 350*F and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Spinach-Stuffed Baked Salmon

This is super easy to make and Chad loved it. Add a side of veggies and some rice and it's a complete healthy meal.

Spinach-Stuffed Baked Salmon

1 Teaspoon Olive Oil
2 Ounces Fresh Spinach Leaves
1 Teaspoon Grated Lemon Zest
1/2 Cup Chopped Roasted Red Bell Peppers, Rinsed and Drained if bottled.
2 Tablespoons Chopped Walnuts
Cooking Spray
4 Salmon Fillets, Rinsed and patted dry with paper towels
2 Tablespoons Dijon Mustard
2 Tablespoons Plain Dry Bread Crumbs
1/2 Teaspoon Dried Oregano, crumbled
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Pepper

1. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell peppers, basil and walnuts. Let cool for 5 minutes.

2. Preheat the oven to 400*F. Line a baking sheet with foil. Lightly spray the foil with cooking spray. I just put the salmon in a glass casserole dish instead.

3. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.

4. In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.

5. Bake for 12 to 13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.


****I made this with a half of salmon - I didn't cut it into fillets because it was easier to just do the whole salmon instead of cutting and stuffing each piece. I believe I cooked it for almost 20 minutes as a half a salmon.****