Tag: mayonnaise

Parmesan Panko Baked Fish

 

I grew up in Georgia and have lived here most of my life, except for the few years we lived in Florida. Other than missing my family and friends, Florida was great. My favorite things about living there, in no particular order are the beach was a short drive from the house, we had fabulous seafood restaurants at our disposal, we were able to get the Florida resident discount on Disney tickets, I loved my house, and the fresh seafood market was a huge bonus!

Greg and I are both fish lovers. Even though fresh seafood is less convenient, we still try to fit fish into our diets regularly. We both like fried fish, but I do not fry. So, we mostly grill fish, shrimp, or any seafood. That is until I found this recipe.

I first tried this recipe a few months ago. I immediately shared it with our son, who also cooks fish regularly. We all agreed this was the best recipe we had ever tried. I have been cooking for many years, and this is the all-time fish winner!

The butter and mayonnaise work so well with the Panko and Parmesan. The lemon and other seasonings add more flavor; the end flavor is off the charts! I have yet to try it on all fish, but it is delicious on snapper, grouper, and flounder.

Most of these ingredients are pantry staples at our house. This recipe is about as simple as it gets and comes together fast. I hope you enjoy it as much as we do!

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Parmesan Panko Baked Fish

Course Main Course
Author Amye Melton

Ingredients

  • 4 fish fillets
  • salt and freshly ground black pepper
  • 3/4 cup plain panko
  • 3/4 cup shredded Parmesan cheese
  • 3 tablespoons butter room temperature
  • 3 tablespoons mayonnaise
  • 1 to 1 1/2 teaspoons Worcestershire sauce
  • dash Tabasco sauce
  • 2 large lemons zest & juice one lemon, slice the other

Instructions

  • Dry fish well using paper towels. Sprinkle with salt and pepper. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Place fish on pan and set aside.
    Preheat oven to 425°F.
  • In a medium bowl, add the panko, Parmesan, butter, mayonnaise, Worcestershire sauce, Tabasco sauce, and juice of one lemon and the zest. Using the back of a spoon mix together.
  • Pinch mixture together and place on top of fish until each piece is covered with the panko mixture.
  • Bake in preheated oven for 10 to 15 minutes, depending on the size of fish.
  • Serve with lemon slices.

Notes

This is also delicious grilled!

Continue reading Parmesan Panko Baked Fish

Blue Cheese Salad Dressing

blue cheese salad dressing

Wedge salads are one of my all-time favorites! And you can’t get much simpler. Each ingredient needs to be on point with only a handful of simple ingredients. However, the most critical component, in my opinion, is the dressing.

I have seen several dressings served with a wedge, but my favorite wedge has thick, creamy, and chunky blue cheese dressing. I realize there are blue cheese haters out there. However, I can’t say I understand because blue cheese is the best!

A classic wedge deserves a top-notch blue cheese dressing. This recipe is spot on with great taste. It’s super easy to whip up and complements any salad, not just a wedge.

I recently started eating keto again, and I do not know why I stopped. I feel much better, think clearer, and have more energy. This recipe came from Keto for Foodies by Nicole Downs, and the cookbook is loaded with great recipes that I can’t wait to try.

blue cheese salad dressing
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Blue Cheese Salad Dressing

Makes: 1 1/2 cups
Course Keto
Author Amye Melton

Ingredients

  • 1/2 cup full fat sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup crumbled blue cheese plus more for garnish, if desired

Instructions

  • In a medium-size bowl whisk together the sour cream, mayonnaise, heavy cream, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Fold in the blue cheese without breaking up the crumbs.
  • Transfer dressing to a pint glass jar and cover with a lid. Refrigerate for at least 4 hours before serving.
  • Garnish with additional blue cheese crumbles if desired.
  • Store in refrigerator for up to 1 week.

Notes

Serving = 3 tablespoons
Calories: 179; Fat: 18g; Net Carbs: 2g; Protein: 2g

Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.


I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

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Chipotle Dipping Sauce

Author Amye Melton

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle peppers with adobo sauce seeds removed and chopped
  • 1 lime juiced
  • pinch salt

Instructions

  • Which all ingredients together in a small bowl. Serve.
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Fish Cakes

Servings 4
Author Amye Melton

Ingredients

  • 3/4 pound white fish (I used snapper)
  • 1/2 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1/4 cup chopped green onions optional
  • 1/4 cup chopped fresh parsley optional
  • Chipotle Dipping Sauce optional, for serving

Instructions

  • Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
  • Add remaining ingredients and pulse a few times to combine.
  • Using a large scoop, scoop out mixture and form into cakes, using your hands.
  • Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
  • While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
  • Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
  • Drain on a paper-towel lined pan.
  • Serve plain for with Chipotle Dipping Sauce.

Fauxtato Salad (Low-Carb, Keto, Gluten Free)

I have been cooking for a lot of years now. So many that I do not even want to calculate them! It never fails, though, sometimes I just have an off day or few days as it turned out recently.

Savannah was home for a long weekend. I always strive for the meals I serve to be extra special if the kids are here. With big plans and expensive ingredients, such as beef tenderloin, I set out to try new recipes. A total disaster is putting it lightly. Nothing about the meal was good.

A dead giveaway was when the family was so nice about it. Even when I have prepared my best meals, they are not nice. Oh, I’m not trying to speak badly of them, but they have been a bit spoiled over the years.  Not just at home, but at their grandmothers homes too.  Typically, they are not full of compliments.  

The entire weekend was a reminder that I need to stick to my basic go-to dishes when I want the meal to be special. Recipes that I have fixed a thousand times before, and probably feel more like home to my kids, anyway.

For this keto, low-carb Fauxtato Salad, I used my Aunt Euly’s family-famous potato salad and made a few changes. First of all, I replaced the potatoes with cauliflower. The cauliflower does not absorb the mayo like potatoes, so I reduced the amount of mayonnaise. I used sugar-free bread and butter pickles that I chopped. Because onions are high in carbs, I chopped them small and only used 2 tablespoons.

This is a delicious substitution to have during these summer cook-out months. I would suggest that you eat it within 24 hours. It’s still good after that, but you will definitely start to smell the cauliflower.

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Fauxtato Salad (Keto, Low-Carb, Gluten Free)

Course Keto, Side Dish
Servings 12 servings
Author Amye Melton

Ingredients

  • 1 large head cauliflower cut into 1-inch pieces
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons finely chopped onions
  • 3 tablespoons chopped sugar-free bread and butter pickles
  • 4 eggs boiled and chopped
  • 1/4 teaspoon Season-All
  • salt and pepper to taste

Instructions

  • Steam cauliflower until tender. This can be done on the stove, in microwave, or in an Instant Pot. Drain well and pat dry.
  • In a large bowl combine mayonnaise, mustard, onion, pickles, chopped egg and cauliflower. Lightly mix to combine. Season with Season-All, salt and pepper.
  • Store in an air-tight container in the refrigerator. Serve within 24 hours.

Notes

Nutrition:
1 g. Net Carbs; 12 g. Fat; 3 g. Protein; 129 Calories

Chocolate Chocolate Chip Bundt Cake with Cream Cheese Frosting

My mother recently stayed with me for over a month due to the coronavirus. Initially, I was a bit concerned because we have not lived together for quite a while. Bringing someone into your home for an extended visit can be stressful, even if it is your mother. However, my time with mama went great.

During her visit, she often said that she would never be able to repay me for what I was doing for her. What she does not realize is that anything I have done for her, ever, will never repay all she has ever done for me! She made many sacrifices over the years to give me the best of everything. So for that mama, the debt is mine to pay.

Mother’s Day may be a little different this year. We will not be waiting in lines at restaurants to treat mom to that special meal. Our families will most likely not be gathering at her house. Shopping for her may even be different. In some circumstances, you may not be able to see or talk to your mother. Although Covid-19 may have changed things, it can’t stop us from celebrating the mothers in our lives.

For those of you living with or near mom, here’s a super easy and delicious cake that even the kids can make. Depending on their age, they may need a little help from dad.

This Chocolate Chocolate Chip Bundt Cake with Cream Cheese Frosting is the perfect way to show mom how much you love her.

If you want to decorate your cake as I did here are a few suggestions.  It was a little tricky until I got the hang of it.  I did have the advantage of taking  a picture of the good side. I filled a piping bag, with no tip, with the cream cheese frosting and snipped off the end. My suggestions are to start on the outside of the cake working toward the center. I found that if I kept the piping bag away from the cake a bit and just “draped” the icing in place that it worked best. If you have extra frosting, pipe it into the center.

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Chocolate Chocolate Chip Bundt Cake with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 1 (15.25-ounce) package Devil's food cake mix
  • 1 (3.9-ounce) box chocolate instant pudding mix
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 large eggs room temperature
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350℉.
  • Spray a 10-inch bundt cake pan well with Baker's Joy, set aside.
  • In a bowl, add the cake mix, pudding mix, sour cream, mayonnaise, eggs, water and oil. Mix using a mixer or whisk until the mixture comes together and there is no dry mix left in the bowl.
  • Add the chocolate chips and fold into the batter using a spatula.
  • Pour batter into the prepared pan. Tap the pan on the counter a few times.
  • Bake for 45 minutes to 1 hour, or until a wooden skewer comes out clean.
  • Cool in pan, on baking rack for 10 minutes. Remove from pan and cool completely before icing the cake.
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Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Instructions

  • Beat the cream cheese and butter with an electric mixer until combined, but do not overbeat.
  • Add the vanilla extract and powdered sugar and beat until smooth.
  • To ice the bundt cake, fill a piping bag with no tip. Pipe from the outside of the cake working your way up and over the top and toward the center.