Saturday, February 25, 2012

Crispy Onion Haddock


It's that time of year again, and even though Hubbs and I don't strictly follow all of the tenets of our faith, we do like to try to abstain from meat on Fridays during Lent. With that goal in mind, I saw some lovely fresh Haddock at the market this past Friday and picked up a couple of nice fillets. Hubby loves all types of fish, cooked and uncooked, but I'm not crazy about it, (with the exception of shellfish, of course) so it can be a challenge to come up with recipes that I'll dig into with the same zeal that he does.

Last year, Hubbs found a recipe from French's that uses their French Fried Onions (you know... the kind that go into their famous green bean casserole) as a breading for chicken, fish, pork and so on. He figured that since I will sometimes order up a basket of Fish and Chips when we're dining at a good seafood restaurant, I might be persuaded to try a mild white fish like Haddock or Cod prepared this way and he might just get fresh fish for dinner at home once in a while.

Well, he was correct. The first time I made it, I was hooked. It's pretty quick and easy to prepare. I cut my fish into larger portions, but you could easily cut it into smaller strips and make something more like fish fingers for the kiddos. I always make my own tartar sauce as well. Hubbs calls it "tartar sauce al a francaise" because I use shallots, dijon and cornichon to make it, instead of the more traditional onions, yellow mustard and dill pickles. It makes a slightly more sour sauce, but I assure you, it's addictive. You might just find yourself making fried fish and seafood more often, just so you'll have a vehicle for the sauce. :~)

Please forgive the "smudge" in some of the photos. I got a wee bit of mayo on the lens and didn't realize it until I was loading the pics. Ooops! I'm going to have to check these things from now on.

Crispy Onion Haddock with Homemade Tartar Sauce



The Fish
  • 2 Lbs of Haddock or Cod Fillets, cleaned and trimmed
  • 1 6oz Canister of French's French Fried Onions, crushed
  • 1/4 Cup Good Mayonnaise
  • 1/2 Tsp Onion Powder or Garlic Powder
  • Pinch of Kosher Salt and Fresh Ground Black Pepper, to taste


The Sauce
  • 1 Cup Good Mayonnaise
  • 4-6 Cornishon, minced finely
  • 1 Medium Shallot, minced finely
  • 1 Tsp Dijon Mustard (generous)












My Clubhouse Chicken was featured this week at Inspire Me Monday, hosted by the lovely Ramona at Create With Joy! Thank you Ramona!







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Friday, February 17, 2012

Clubhouse Chicken (Bacon & Cheddar)



So, this was going to be our dinner on Tuesday, but that plan was put in place before (what will in future be known as) the St. Valentine's Day Migraine Massacre, swooped in and took me hostage for a couple of days. It is most definitely my favorite chicken dish and Hubbs seems to agree. I don't make it too frequently, because there's something about the combination of ingredients that makes me want to have it not only for dinner, but then again for breakfast and lunch the next day. (I don't really do that. Well... not for breakfast anyway. Yet.)

Thursday, February 16, 2012

I've Received A Lovely Award!

Hiya Kids! Sorry I've been MIA for a bit. Between all that was going on with our friend's dad's wake and funeral and the two+ day migraine that hit me late Monday night, I've been flat out. Unfortunately, that also meant there was no romantic day or dinner for us on Valentine's Day. I'm not even really sure what hubbs ate for dinner that night, cuz I was holed up in a dark bedroom, doing my best to try and keep the migraine meds down. Yeah... good times.



Anywhooo, I did get a chance to check in here a couple of times (when I could open my eyes enough to see straight - computer screens and migraines don't mix well) and the other day I found a wonderful surprise!  A new blog friend has given me the Versatile Blogger Award! Her name is Susie and her blog is Little Susie Home Maker. Thank you Susie!

Thursday, February 9, 2012

Pesto Chicken Stuffed Shells

This was almost our dinner for tonight. I found it on Pinterest and was waiting for just the right time to make it. Sadly, we had something come up and I won't be home much over the next couple of days. Thought I'd share the recipe, though. If I do get a chance to make it over the weekend, I'll let you all know how it turned out. (although, just looking at this photo leads me to believe it is lip-smacking-ly good!)



Monday, February 6, 2012

New "Follow" Tool !!


There will be a new recipe post on Thursday February 9th! Be sure to stop back and check it out!



Click HERE to check it out!


Hi everyone!

Happy Monday!  Just a quick post to let you all know about something that I discovered over at my bloggy friend Kim's place, Cheap Chic Home. ( I always learn so much from Kim!)

It's called "Linky Followers" and it's from the same site that provides the "Linky Tools" that so many bloggers use for the blog hops and memes they host.  It's a lot closer in feel to GFC and it even allows you to measure stats and categorize the blogs you follow.  (among other features) Looks like a great addition (or alternative for some folks) to all of the other following tools and social networking sites available out there in the blogosphere. You can even read blogs that you follow and comment from your Linky Follower dashboard. And it counts on that person's blog as a visit!  How cool is that?  Just click on the logo at the bottom of my widget (under my GFC widget) or the link I've included in this post. It's definitely worth a try, in my opinion!

Oh.... If you decide to go for it and want to follow me through Linky Followers, I wouldn't complain... LOL ;~)

I'm linking up with a brand new hop today! Wouldn't you know... it's for the very subject of this post! I have a feeling this new follow tool will be the preferred replacement for the soon to depart GFC on a lot of blogs. (just my opinion)

Click HERE to link up or to find out more about it!

For a really great explanation about this new following tool, check out a little tutorial by Vanessa and Heather at The Picket Fence. It's very helpful!

Thursday, February 2, 2012

Salad Dressing Boot Camp


We eat a lot of salads around here. Green, pasta, vegetable and fruit salads are generally easy to prepare, will feed a large crowd and in many cases, they're the perfect multi-purpose compliment to a simple main course. In my book, a pasta based main dish is never complete without a fresh green salad to help balance out the rich flavors of a spicy marinara or creamy alfredo or carbonara.

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