Peppy's Fish Rubs

Fish Rub One:
1/8 cup olive oil
juice of one lemon
several sprigs fresh parsley
3 to 4 fresh basil leaves
1/2 tsp seasoning salt
freshly ground pepper

Fish Rub Two1/3 cup miracle whip
juice of one lemon
1/2 cup Parmesan grated
1 tsp Italian seasoning
1 tsp Worchestershire sauce
freshly ground pepper to taste
1/2 cup melted butter
1/8 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder


Choose fish rub one or two.

Place all ingredients in a blender and puree into an even mixture.

For Salmon:

Brush the pink (non-skin) side evenly with the above mixture and bake at 450 degrees F for approximately 17 minutes.  Test with for for doneness.  It should flake easily. Make sure you line the pan with aluminum foil for quick and easy clean up.

Fish this has been tried on also:
Talapia
Swai
Red Snapper

Cooking times for thinner fish are about 8 to 12 minutes.  You do not have to turn the fish.  It will cook thoroughly without doing so. Test for doneness with a fork.

Yes, it's really that simple.  Garnish with parsley and lemon wedges before serving.

Baked Ziti

Ingredients: 


1 package of tri colored penne pasta, cooked according to the directions, cooled
1 jar of your favorite spaghetti sauce.  (I like Bertolli's roasted garlic)
4 Tbsp tomato paste
1 package shredded mozzeralla cheese

1 can of black olives (pitted)
1/4 C Parmesan cheese grated
1/2 tsp italian seasoning (more if you like the taste)




Assembly:
Pour half of the spaghetti sauce over the noodles along with the tomato paste and stir well.  Taste to see if you like more sauce.  I find this a matter of personal opinion.

Add half the package of Mozzerella cheese and all of the Parmesan to the mix saving the other half for the topping and sprinkle the seasonings on as well, mixing well to get all the ingredients well mixed up. Taste it and add a little salt and pepper if desired.  (I think the cheese has enough salt in it)

Slice half of the olives in half and mix them in with your pasta, reserving the other half for the topping.

Pour the pasta into a pre-greased oven proof dish.  Sprinkle the remaining cheese over the top and arrange the olives in a pretty pattern on the top of the cheese.

Bake the ziti at 325 degrees F for about 25 to 30 minutes until the cheese is melty.

Seafood Lasagna with Crab and Shrimp

Ingredients:

2 pkg precooked lasagna noodles
6 T butter divided
2 shallots finely chopped
3 cloves of garlic minced
1 pkg sliced mushrooms
6 T flour
5 cups milk
2 cups Parmesan cheese
pinch black pepper to taste
2 t Herbes de Provence
1 8 oz package crab meat
1  package salad shrimp (in the frozen section)
1/4 C Vermouth

Directions:

Preheat oven to 350 degrees.  Generously spray a lasagna pan with non-stick spray.

Melt 1/2 butter in a pot, adding the shallots and garlic and sauteing them until they are translucent and tender.

Add the remaining butter and melt.  Add the flour to make a roux.  Add milk a little at a time until a sauce is formed about the consistency of whipped cream.  When it comes to a boil, lower the heat to a simmer and add the cheese all the while whisking.  Add the pepper and herbes de provence.  Add the Vermouth and stir well.  Taste the sauce and adjust salt if needed.

Place one layer of lasagna noodles in the bottom of the pan and sprinkle with some shrimp and some crab.  Spoon a bit of sauce to cover the noodles. Repeat process until you reach the top layer. Do not put crab and shrimp on the top layer of the lasagna.  Pour the remainder of the sauce over the noodles enough to cover the top layer.  Sprinkle with a little Parmesan cheese.

Bake at 350 degrees for about 30 minutes until bubbly.

Raspberry Vinaigrette Dressing a la Peppy

Basic Raspberry Vinaigrette Dressing

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp honey
• 1 tbsp dijon mustard
• 1/4 cup olive oil
• 2 T finely chopped shallots
• 1 clove garlic
• salt and pepper to taste
  
  Place ingredients in blender and puree.  Chill overnight and serve.
  
• This recipe is vegan
  
  

Peppy's Stuffed Mushrooms

Ingredients:

1 Package whole mushrooms, washed, stems removed and reserved1 Tbsp butter1 Tbsp Olive Oil
Stuffing Mixture:

1 Cup Panko bread crumbs
1 Tbsp Miracle Whip (don't use mayo, it's just not the same)
1 Tbsp sour cream
1 Can crab meat (about 6 to 8 oz)
1 Tsp onion powder
1 Tsp garlic powder
a few drops of Tabasco Sauce
Salt & Pepper to taste
1/2 cup Vermouth

1 Tbsp whipped cream cheese
1 Tbsp Herbes Provencal
1 Tbsp Balsamic Vinegar (top quality is best)
1/4 C Parmesan cheese shredded

(Added suggestion - about 1 Tbsp finely chopped roasted bell pepper)

Top with: 
1 C Shredded Cheddar/Jack Cheese


Directions:
Chop the stems and one of the mushrooms into tiny pieces and in a saute pan stir fry in butter/olive oil mixture. (Adding olive oil will ensure your butter does not burn) over medium heat until well done.  Sprinkle with salt, pepper, onion powder, garlic powder and Herbes Provencals.  Let cool.

In a separate bowl combine bread crumbs, Miracle whip, cream cheese, sour cream, vermouth, Parmesan cheese.  Add crab meat and mushroom stems.  The mixture should resemble a fairly stiff dough ball. Make sure your ingredients are well blended.

With a small ice cream scooper, stuff (place one scoop of stuffing) onto each mushroom and place in a baking dish so that the sides of each mushroom are touching.  Add about 1/4 cup of water to the bottom of the pan.

Sprinkle the top with Cheddar Jack cheese.

Bake in a 350 degree oven for about 15 to 20 minutes until cheese is golden and melty.  Serve hot. Serves about 4 people.

Essential Herb and Spice Mixes

Knowing what spices or herbs to mix together to get the flavor you want is half the battle.  In this post I will share some of my favorites. These mixes can be made in advance.  They also make pretty gifts for your chef friends.

1. Dutch Chicken Spice

2 1/2 tsp salt
1 1/2 tsp paprika
1 tsp onion powder
1 tsp curry powder
1/4 tsp corriander
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp thyme (ground) powder
1/2 tsp ground basil
1/2 tsp ground savory


2. Greek Seasoning

2 tsp oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp parsley
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried thyme powder

3. Turkish Seasoning

• • 1 1/2 Tbsp fresh ground pepper
  • 2 Tbsp cumin
  • 1 Tbsp dried mint
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp Chili powder
  • 1 Tbsp corriander powder
    1 tsp ground cloves
  • 1/2 tsp cardamom powder
  
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Peppy's Pancakes

3/4 C Milk
Juice of 1/2 lime & 1/2 an orange
1 C Flour
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 T melted butter
2 T sugar
1 tsp vanilla
1/2 tsp cinnamon

Combine milk with juice and let stand for 5 minutes.  Combine dry ingredients in separate bowl.  Add to the milk mixture.  Whisk in the egg.

Coat frying pan with non-stick spray.  Add batter and cook at medium high on each side until golden brown.