Grilled Fish Packs

I have tried to post this several times but it seems something always got in the way! So here we are, at long last, a new post. Not that anyone was losing sleep about my lack of posts but it was definitely bugging me. Anyway, on to the fun.

Grilled Fish Packs

~1 halibut fillet (about 1 lb) cut in half
~1/2 T of cumin, rosemary, thyme, and cayenne
~1 can of cannellini beans
~2 c (about 6 medium) mushrooms chopped
~1/2 pint of cherry tomatoes
~1 T olive oil
~2 T balsamic vinegar
~Salt and Pepper to taste

1. Pre heat your grill
2. Sprinkle the fillet with salt and pepper
3. Scatter the other seasonings on a plate.
4. Rub the seasoning on the fish.
5. Drain and rinse the beans.
6. Put the beans, mushrooms, and tomatoes in a bowl.
7. Pour the olive oil in the bowl, and sprinkle some salt and pepper in it. Mix together.
8. Lay out a sheet of aluminum foil.
9. Place about half of the bean mix on the foil. Top with the seasoned fish.
10. Wrap the bundles so that the foil is sealed all around.
11. Place the packs on the grill and cook for 14 minutes or until fish is done.

Corn

~3 corn cobs
~1/4 cup of butter, softened
~Approximately 1/2 t thyme, parsley, and paprika
~1 clove of garlic, minced

1. Remove husks from corn.
2. Place corn on a sheet of aluminum foil.
3. Mix the spices and garlic into the butter.
4. Spread even amounts of the spiced butter on each cob.
5. Wrap in foil, and grill with the fish.

Ingredients all pretty and ready to go.

This is a beautiful piece of fish. Worth every single penny.

I just use a paper plate for the spices, easier clean up though far less "green".

Don't these look pretty? Now don't be scared. I know this looks like an overwhelming amount of spice but it's not. As it cooks in the packet the seasoning will melt off onto the veggies below.

Drain and rinse the beans. I can just eat these straight out of the can I love them so much.

Now I break for an intermission, a snack intermission. This is "moody blue" cheese from Whole Foods and holy mother is it good. I don't even bother with a cracker, just eat it as it is. Mmm...

Toss the beans, mushrooms, and tomatoes into a bowl. Toss in the olive oil and spices and mix well.

YUM!

Now lay out a sheet of aluminum. I got these at the dollar store and now regret not buying ten boxes! They are pre-cut and perfectly sized sheets of foil.

Put about half of the bean mixture on one sheet, and top with the fish. Do the same with the rest on another sheet.

Start folding up the sides of the foil. Pour 1T of balsamic on each piece of fish.

Wrap the fish completely.

Now for the corn. Mix the butter, spices, and garlic together.

Place the corn on a piece of foil and pull up the sides.

Spread an even amount of the butter mix on each ear of corn.

Wrap the corn in the foil and set aside.

Take the packets and corn, and put them on the pre heated grill. They will cook for 14 minutes or so.

At which point I go in the house to pick the wine to be enjoyed with this fine meal. This was on special and I have never met an Australian wine I didn't like. This one didn't disappoint!

When the time is up go and get the stuff off the grill.

Open the pack and check to make sure the fish is done. If the fish is not quite done simply re-seal the foil and let it sit for a few more minutes. The fish will continue to cook in the foil. I actually like to take it off a little early and let it finish cooking in the pack. It stays so moist it is unbelievable.

Plate the fish, veggies, and corn. The best part about this recipe? The clean up couldn't be easier. The foil gets put in the recycling bin and there you have it.

Look at the inside of the fish. Heaven.

Well, judging from his plate, I think the man of the house enjoyed his meal.

This recipe is healthy as well as delicious. It is my own version of the Halibut Fish Packet recipe from Eating for Life by Bill Phillips. You can eat this and not feel guilty about having dessert afterward!

Enjoy!

Angel's Eyes Cookies

Yes, you read that right. I am making cookies called Angel's Eyes.

My mom was born and raised in Bremerhaven, Germany. She moved here to America with my older brother about two years before I was born. Sadly I never learned how to speak German but I was fortunate enough to be raised in a home where there was almost always some kind of baked good in the oven. Ironically enough I have never been a big fan of sweets so I didn't fully appreciate the effort that goes into making the types of delicacies she made.

In the past few years I have made an effort to get more into baking, though I am still far away from mastering the tortes and pies that my mom makes! In January I had a milestone birthday (30 but who's counting!?). For that birthday my mom gave me what has to be one of the best presents I have ever received. Behold:

Well, the best present I have ever received not including my beloved Kitchenaid mixer but I digress. She gave me a German cookbook translated into English! I was giddy with glee, giddy I tell ya!

After leafing through the book several times I could not decide what to make first. As you can see I had about two dozen little post it tags flagging the pages with things I needed to try ASAP. Finally deciding to leave it to the person likely to enjoy the treats first, I handed the book over to my fiance and let him pick whatever he wanted me to make. He picked these:

Angel's Eyes. Leave it to us German's to name a delicious morsel after the optical organ of a celestial being.

Angel's Eyes

For the shortcrust pastry:

2.5 cups all purpose flour

1 level t baking powder

1/2 c sugar

3 drops vanilla essence in 1 T sugar

1 pinch salt

yolks of 3 medium eggs

3/4 c soft butter or margarine

In addition:

whites of 2 medium eggs

2.5 oz blanched chopped almonds

4 T redcurrant or other jelly

2 t water

1. To make dough, mix together the flour and baking powder, sift into a mixing bowl, add the other ingredients and stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting until the dough is formed. Then form into a ball using your hands. Wrap the dough in clingfilm (plastic wrap) and put in the refrigerator for 30 minutes.

2. Meanwhile preheat the oven to 325 and line the baking sheet with baking parchment (I used wax paper).

3. Mould the dough into 7 cylinders (16 in long), cut into pieces 2 cm/ 3/4 in long them form them into small balls. (This.... is not happening. Something must have been lost in translation because there is NO possible way this recipe makes the 140 cookies it says it will as you will see below).

4. Whisk the egg whites with a fork. Dip one side of each ball of dough in the beaten egg white, then press into the chopped almonds. Then place the balls of dough with the non-almond side down on the baking sheet and make a hollow in each ball of dough using the handle of a wooden spoon. Put the baking sheet in the oven and bake four approximately 15 minutes.

5. When the biscuits are done, remove from the baking sheet with the baking parchment and put on a rack (with the parchment which I obviously missed when reading this and did not do. ::sigh::).

6. Bring the jelly with the water to a boil and fill the hollowed centre of the biscuits using a teaspoon. (I had to make double the amount of the jelly mix even though this recipe only made half of the 140 it was supposed to make.

Here we have the cast. Very simple, not too much involved.

A while back I posted about that fancy new hand sifter I got. Well, yeah. Maybe it wasn't a good idea to buy one for a few bucks at a discount store. That thing doesn't work well at all. So I am back to my tried and true process of sifting it through this metal strainer. It never lets me down.

Toss them in the mixing bowl.

With this cookbook my mom also gave me a whole slew of baking goodies that she knew may be hard for me to find in regular grocery stores. Like this vanilla sugar. You can make your own vanilla sugar by stashing a sliced open vanilla bean in a jar of sugar, or you can make the mix this recipe recommends. 3 drops of vanilla stirred into 1 T sugar. I of course get to cheat because my mom is awesome.

Separate the yolks and the whites. Here I display a classic that never ever let's me down either. That good old Tupperware egg separator. It has a little notch in the side to hang on the side of a bowl and everything.

I add the yolks,

The butter (which is melted because once again I forgot to take it out to let it soften. One day I will get it right).

and remaining ingredients.

When it was transformed into dough I tossed it out onto a floured counter.

Where I formed it into a ball and wrapped it with plastic. Which then went into the fridge for 30 minutes or so.

Which is the perfect time to go ahead and get your oven preheated. And maybe catch up on some Real Housewives episodes you may or may not have DVR'd. I mean, not that I would watch such a show or anything. No! Not me. Not a chance. Hey everyone! Look over there! It's a pink elephant!!

Now after 30 minutes of not watching an addictive reality trash TV show has passed, take the dough out of the fridge.

Shape it into logs and mark where you will cut it to form into balls.

Now, this is where I save you a bunch of frustration and confusion. These little nibs were the size of the tip of my thumb, and as you can see I was nowhere close to getting 140 little balls from it. So I ended up with about half of that amount. These cookies do not rise at all either, so the size they are when you put them in the oven is just the size they will be when they come out.

Dip one side of the ball in the egg white you have beaten with a fork, then dip into the almonds, and place almond side up on your cookie sheet. Like so.

After pressing a little hollow into each ball put them in the oven.

They will come out looking like this. Just slightly browned.

When I put the next batch in, I started on the jelly mix. Where I cheat again. You see, my mom grows currants in her yard. So I just so happened to have some of this fantastic homemade currant and gooseberry jam in the fridge. But of course, not everyone can have their very own Betty Crocker on the German Prairie for a mom, so it is perfectly fine to use store bought jelly of any kind really. I am confident that any kind would taste just as fabulous.

I put the jam and water in a pan, and brought to a simmer to thicken it a bit.

Once it has set, I put a dollop in the center of each cookie. Now these don't look nearly as beautiful as they do in the book but holy cow these have a TON of flavor. It's amazing really how much flavor can be in what turned out to be bite sized cookies.

After telling the fiance that next time I would just triple the batch and make bigger cookies, he asked me to not do that, saying these cookies were perfect just this size. That way you aren't biting a cookie that would crumble and break in your hands. Even if he was just trying to make me feel better, I have to agree. So tiny they will stay.

Enjoy!

Bertolli Fontina and Bacon Stuffed Chicken Breast

I am in the Foodbuzz Tastemaker Program, and I will sometimes get emails about products they want people to try. I don't like to be greedy so I told myself I would only opt in to get a product if I really wanted to try it. Well this Bertolli sauce was definitely one I wanted to try. I absolutely love Bertolli products and have never had a bad experience with them. So when I got a box in the mail with this sauce I absolutely took a second to do a happy dance in the kitchen.

Included in the package were some recipe ideas. I wasn't quite sure what to make, when the fiance pointed to this one. Boy am I glad he did. It sounded complex but it really wasn't. On with the show.

4 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:

4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
1/2 cup shredded fontina or mozzarella cheese (about 2 oz)
2 slices bacon, crisp-cooked and crumbled
2T finely chopped fresh basil leaves
1T olive oil
1/2 cup Italian dry bread crumbs
4 cups baby spinach leaves
2T water
1 clove garlic, finely chopped
1 jar Bertolli Four Cheese Rosa Sauce
8 oz fettuccine, cooked and drained

1. Pre-heat oven to 375 degrees.
2. Make deep 1 inch long cut with knife parallel to cutting board, inside each chicken breast half to form pocket.
3. Combine cheese, bacon, and basil in small bowl.
4. Evenly stuff pockets with cheese mixture, then press edges together to seal.
5. Brush chicken with olive oil, then dip in bread crumbs, turning to coat.
6. Arrange chicken on baking sheet (which I covered with aluminum and sprayed with non-stick cooking spray).
7. Bake 20 minutes or until chicken is thoroughly cooked.
8. Meanwhile, cook spinach, water, and garlic in a skillet over medium high heat until spinach is wilted.
9. Stir in sauce and heat through.
10. To serve, arrange hot fettuccine on serving platter (or directly on plate as I did), then top with sauce mixture and chicken.

Now, as you see above, this recipe does not call for any extra seasoning, such as salt. This had me a bit concerned as I think everyone has had their share of bland chicken. I was not confident that the Italian seasoned bread crumbs would be sufficient in flavor to make up for the naturally devoid of flavor chicken breast.

Also, bacon. Yeah. I am some kind of a scientific anomaly, a rare human, one of only .0003% of people on earth who do not like bacon. I could happily live out the rest of my life without ever eating another piece. Also, I rarely eat meat anymore except for when I have company over. I gave in for this recipe with the chicken alone, the bacon was like a whole different level of sin! So I was really really tempted to leave the bacon out, but in the end I am SO Glad I kept it in. For one, surely the fiance would never speak to me again had he found out that this recipe called for bacon and I didn't use any. Secondly, I was still quite concerned with the lack of additional seasoning as I mention above.

As usual, we start with the bit players in this culinary production.
After turning on the oven to pre-heat, I started with the bacon.

Holy dirty stove Batman! Yikes. Sorry about that.

Then I went on to slice the pockets into the chicken breast. This really was not as hard as I thought it was going to be.

Once the bacon was done it was time to put together the filling.

Hahaha half cup of cheese I mock you! Surely a HALF cup of cheese is never enough cheese! So as you see here I went a little over the recommended amount. It's in my DNA. I cannot help it.

That mix was then tossed together into a bowl,

and stuffed into the waiting chicken breasts. Even using almost twice the amount of cheese, I was able to stuff all of the filling into these breasts.

They were brushed with olive oil, doused with bread crumbs, and placed on the baking sheet.

Into the oven they went, while I went to work on the rest of the meal. I got the past in the boiling water and prepped the skillet for the sauce.

Speaking of the sauce, here it is in all it's glory. I am not usually a fan of any jarred pasta sauce outside of the regular tomato based ones. But as always, Bertolli did not let me down. I am telling you folks, if you see this on the shelf, BUY IT. You will not be disappointed.

Put the spinach, water, and garlic in the skillet and cook until just wilted.

Then you add the sauce. Cook until just heated through. If you like you can turn the heat off, or keep it on the lowest setting. At this point everything else is coming together so the sauce shouldn't have time to get cold either way.

Take the chicken breasts out of the oven.

And don't be shy to take an extra moment to admire their beauty. Ahhh the smell of these...

Don't leave your windows open while cooking this unless you want the neighbors to come barging into your house demanding a plate.

I mean, look at these!

Arrange the pasta on a plate, and spoon some sauce over it.

Place one of the breasts over the pasta, and serve. Now this is a huge serving here, but I wanted to use this much to get a nice picture. I need not to have worried, as the fiance devoured this entire plate almost without interruption before sitting back with an expression of bliss on his face.

As I mentioned, I was very impressed with this sauce and would definitely buy it. It was not overly salty as some sauces tend to be. Also, the cheese and bacon add the perfect amount of salt to the breasts. Combined with the fresh flavor of the basil it adds a wonderful taste to the chicken while keeping it moist.

Enjoy!