Pan Fried Cod with Vegetables

This week at the market I was inspired by the wild caught cod fish at the seafood counter. I made a green curry earlier this week and tonight I just want to make a basic fish and vegetables dish.  I used vegetables I had in my pantry along with a box of couscous.

Pan Fried Cod with Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1 or 2 large fillets of Cod
  • 1 lemon
  • 1/2 stick butter
  • 1 cup of butternut squash (cubed)
  • 2 carrots (sliced)
  • 1 cup green beens (chopped)
  • 2 small potatoes (sliced)
  • 2 tablespoons fresh parsley
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

  • In a large pan, bring 4 cups of water to a boil and add salt
  • Add squash, carrots and potatoes and cook until semi soft (about 5 minutes)
  • Remove from water and set aside
  • Add green beans and cook for about 3 minutes
  • In a large skillet add 1/4 stick butter and melt
  • Add cooked vegetables and pine nuts  to the butter and olive oil and cook for 5-8 minutes (until brown)
  • Remove vegetables from pan and set aside
  • While the pan is still hot, place then remaining butter
  • Season the cod fillet with salt and pepper and place in hot pan
  • Squeeze lemon juice and sprinkle parsley over the cod while cooking
  • Cook until no longer translucent.
  • Serve with vegetables and couscous

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Easy BBQ Chicken

During my weekend cooking session with my friend Clifford we decided to make some BBQ chicken instead of fried chicken. This was probably the easiest protein i’ve cooked in a long time and it turned out so good!  You can make this any night of the week and your family will be super impressed!

Easy BBQ Chicken

  • Servings: 4-6
  • Difficulty: easy
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Easy BBQ Chicken –

  • 1-2 packages of Organic chicken legs, breast and wings (skin on)
  • Paprika
  • Salt
  • Pepper
  • Dried Parsley
  • Onion powder
  • Garlic powder
  • Trader Joes Organic Sriracha and BBQ sauce

Directions:

  • Remove the chicken from packaging and since chicken.
  • Place in large bowl or container
  • Mix together all spices and rub all over chicken until coated
  • Cover and place in refrigerator for at least 1 hour
  • Heat grill
  • Place chicken on hot grill and baste with the Sriracha and BBQ sauce through the entire cooking process. (this will lock in flavor and keep the meat moist)
  • Cook until done (no pink inside)

Serve hot! Enjoy!

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Easy Dinners – Baked Halibut and Pasta Salad

My daughter loves Hawaiian pasta salad. The creaminess of the mayo and milk and tartness of the white wine vinegar give the pasta a great flavor.

I don’t always cook everything from scratch every night, I don’t have the time. So, i get help from some frozen foods or cooked items from the grocery store and add in a homemade dish.

I still have some fresh corn, chives and tomatoes i picked up from the farmers market on Sunday. I decided to use those in my pasta salad tonight to pair with the Trader Joe’s Halibut. You can really use any veggies you wish. Traditional Hawaiian pasta salad just has carrots and onion.

I like to pair these together, you don’t need any tarter sauce for the fish.

Creamy Pasta Salad

  • Servings: 4-6
  • Difficulty: easy
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  • 1 box of pasta (I like to use elbows or macaroni)
  • 1 cup of cherry tomatoes (halved)
  • 1 cup of fresh corn (cooked and taken off the husk)
  • 1 tablespoon of fresh chives
  • 1/2 cup of white onion (optional)
  • 1 cup of Mayo (you can use less if you wish)
  • 2 tablespoons of half and half or heavy cream
  • 1 teaspoon (or 2 depending on taste) of white wine vinegar
  • salt and pepper

Instructions:

Mix the mayo, cream, vinegar, salt and pepper together.

Add all veggies

Add Pasta

Stir together well

Enjoy

preparing corn
preparing corn

Pasta Salad ingrediants
Pasta Salad ingredients

Pasta salad dressing
Pasta salad dressing

Trader Joes Halibut is awesome!
Trader Joes Halibut is awesome!

Halibut and Pasta Salad
Halibut and Pasta Salad