Honey-Cinnamon Apple Crusted Haddock

A re-creation of my "Baked Haddock with Berry Grapefruit Crumble" I decided to change up the recipe for something more Autumn-like. Still just as tasty with a hint of cinnamon, apple and honey. YUM! The Raw Unfiltered Wildflower Honey can be purchased at your local grocery store. The Blue Agave Nectar can be found at specialty kitchen stores such as HomeGoods and I buy the Archer Farm brand Almonds at Target.

"Honey-Cinnamon Apple Crusted Haddock"

Ingredients:

2 lbs. Haddock
5 tbs. Butter (melted)
1 tbs. Raw Unfiltered Wildflower Honey (melted with butter-regular honey will substitute)
1 c. Bread Crumbs
1 c. Honey Cinnamon Almonds (ground/milled)
2 tbs. Bacon Bits
3 Apples (peel 2 of them)
Blue Agave Nectar (Honey will substitute)
handful Cranberries (chopped) * I buy them dried
1/4 t. Nutmeg

Topping:

2 tb. Pecorino Romano Cheese (grated)

Directions:

1. Mix all the top ingredients (except the fish and 2 unpeeled apples) together in a bowl or processor).
2. Cut the 2 pealed apples into 8 slices.
3. Place fish in a greased casserole dish, drizzle Agave Nectar (or honey) over the fish and place the Apple slices in between or on the sides of the fish.
4. Spread the Crumb mixture on top of the fish and place uncovered in a pre-heated 400* oven for 25 min.
5. When fish is done, sprinkle the Cheese on top and cook for a few minutes longer.
Remove and enjoy!

Oven Fried Chicken Tenders

Another recipe sent over to me by my mother. I've not tried it yet but there is know doubt in my mind that there good! So easy, so healthy and so delicious. 

"Oven Fired Chicken Tenders"

Ingredients:

6 Boneless Chicken Breasts sliced long wide strips

2 Cups Corn Flakes (I use organic flakes)

Handful of raw or roasted almonds

2 T. paprika

1 T. Parsley dried

1 tsp. sea salt & ground pepper

(pulse together all dry ing. Till crumbly, dump in bowl)

Directions:

Prepare cookie sheet with foil and coat with Olive Oil lightly. Moisten strips with water or egg whites and dredge chicken in crumb mixture. Place on cookie sheet ¼ inch apart. Last drizzle or mist each piece with Olive Oil and bake in preheated 400 deg. Oven for about 20-25 minutes.

Borscht - Beet Soup

Purple Power! Packed with beta-carotenes and minerals this Borscht is a sure pleaser.

"Borscht - Beet Soup"


Ingredients:

5 or 6 med. Beets and tops
5 carrots chopped
1 sweet potato chopped (or white)
Safflower Oil
1 Vidalia or purple onion chopped
1 T. ginger
6 cups vegetable stock
3/4 tsp. sea salt and ground pepper to taste

Directions:

1. In stockpot saute onion till soft, add stock and all chopped ingredients and simmer till vegetables are done. You can add plain water if needed but ingredients need to be just covered.
2. Puree in small batches in blender and return to pot. You can reserve some beet and carrot pieces if you like to add back to pureed soup.
3. Reheat till just hot and season more if needed. Ladle into bowl serve with corn muffins.

F2 Tornado Balls

The name inspired by Alton, NH's F2 Tornado that ripped it's way up my parents street in 2009. My mom had created all kinds of energy bite size bars and balls, and finally hit it out of the park with these bite size balls! Bring them hiking or to the gym. A great little energy snack for your on-the-go excursions!DELICIOUS!!

"F2 Tornado Balls"

Ingredients:

2 Scoops Vanilla Whey Protein Powder
1 1/2 cups Oats
1/2  cup Wheat Germ (toasted germ cereal section of store) refrigerate after opening
1 cup Planters Nut-rition heart healthy mix sea salted Nuts

1/2 cup Honey
4 tbs Molasses
1 cup Peanut Butter (softened/creamy)
1 cup Yogi Granola Crisps (crush them into crumbs) found in Hannaford Natural Section (or use other sweetened granola)

1/2 cup Coconut Flakes
1/2 cup plain raw Almonds

1. Combine top ingredients in a bowl thoroughly mixing.
2. Grind Coconut and Almonds in a food processor until fine granular.
3. Create Golf Ball size balls from mixture in bowl and roll them into Coconut/Almond Mixture until coated.

4. Refrigerate and ENJOY!

Swamp Soup

Talk about veggie overload! Who would have thought that vegetables could taste good!? They do in this wonderful soup I created. It all started with a Martha Stewart Cauliflower and Spinach soup. I then got creative adding my own ingredients. Fun part about this soup is you can change it up how ever you want. Pass on the Spinach and add Watercress instead! Skip the Garbanzo Beans and use peas or kidney beans. Want some meat in there? Add chicken, sausage or bacon. You get the picture! Have fun with it. And the swampy green color will certainly attract attention!

"Swamp Soup"
Ingredients:

2 tbs unsalted Butter
1 tbs EVO
1 small Onion
1 head Cauliflower
1 bunch Asparagus
1 head Broccoli
3 cups baby Spinach
1 bag Garbanzo Beans (chick peas)
1/4 cup ground flax seeds
4 cups low sodium Chicken Stock
2-3 cups Water
2 tsp Salt
1/4 tsp each of Ground Pepper, Sage, Thyme and Rosemary

Directions:

1. Melt Butter and EVO in a large kettle over medium heat. Add chopped Onion; cook, stirring occasionally until soft and translucent (about 5 min.)
2. Add Chicken Stock.
3. Chop all veggies into small pieces and add to Stock, stirring as you go. Add water keeping liquid line even with the top of the veggies (about 3 cups).
4. Add Garbanzo Beans, Flax Seed and Spices.
5. Stir and cover, simmering for 15-20 minutes, stirring occasionally.
6. During this time you can cook the Minute Rice according to directions.
7. Once soup is cooked (veggies are soft) remove from heat and allow to cool. Then working in batches, puree soup in a blender until smooth. Poor soup into a bowl then back into the kettle when all is blended. Stir in cooked rice and reheat if necessary. Add more spices to taste. ENJOY!