Upside Down Banana Cake
Please hop on over to the Ranting Chef’s voting poll and vote for my Coffee Infused Upside Down Banana Baba au Rhum if you think it’s the winner. Many thanks!
Vote here —-> http://rantingchef.com/2014/02/07/vote-for-the-winner-of-the-diced-competition/
Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce
Voting is now closed. Thanks to all who voted!
Now is the time to determine who moves on to the final round. You may vote for up to three of your favorites. The poll will be up for a week so get your votes in!
Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce
Thank you everyone who voted for my last recipe to make it to the next round of Diced!
You can read the recipe here below or on The Ranting Chef’s website here: Diced! – Kathryn – Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower
The next round involved a “white out” with a list of ingredients of all things white: white fish, cauliflower, Brie cheese, and white pepper. I immediately knew I would be using our last piece of Ling Cod from the freezer that our friend caught off the Oregon Coast when he took us out bottom fishing back in October. Since I knew I would be experimenting with a few dishes, I went and bought some inexpensive Tilapia to mess around with until I knew I had the perfect recipe. Good thing I did, because my first attempt at this dish resulted in disaster and quite the mess!
When I saw Brie as an ingredient, it made me think of a cheese pairing with fruit. Brie and fruit make a lovely pairing, particularly raspberries. So I figured some kind of cheese sauce for the fish was in order, but wasn’t quite sure how I’d pull that off. A cheese sauce also made me think of beer cheese soup. Next thing you know, I’m on the hunt at the grocery store for a fruity beer. Imagine my surprise when I came across a bottle of Raspberry Brown beer from Lost Coast Brewery. Perfect!
Raspberry Brown Beer and Brie Sauce
Now I had to figure out what to do with the cauliflower. Yes, it makes a great side dish when roasted, but I needed to do something really special with it for the fish. Then I started thinking about using it as a coating by “ricing” it. I decided I could try out the taste and texture of it by using the riced cauliflower mixed with Panko bread crumbs and butter and baking it atop some cheesy cauliflower, recipe here. Well that worked out good enough, so then I tried coating a test piece of fish with it and pan-frying it. NOT! Cauliflower does not pan-fry well at all. I made a sticky burnt mess out of it.
Cauliflower and Panko Mixture
I was pretty sure baking it would work out much better, especially if I used an egg wash to help bind it to the fish. Yep, much better! And now I present to you this delicious Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower:
Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower
Ingredients:
1 filet Ling Cod
2 cups milk
1 egg
For the crust:
2 florets cauliflower
1/2 cup Panko bread crumbs
1/8 teaspoon ground white pepper
1 tablespoon butter
For the roasted cauliflower:
1 small head cauliflower
1 tablespoon olive oil
Hungarian sweet paprika, to taste
Ground white pepper, to taste
For the cheese sauce:
1/2 tablespoon melted butter
1/2 tablespoon flour
1/4 cup Raspberry Brown beer
3/4 cup grated Brie cheese
1/4 cup half and half or whole milk
1/8 teaspoon ground white pepper
Raspberry Brown Beer and Panko
Directions:
Soak the fish in the milk for several hours in the refrigerator. When ready to cook, preheat oven to 375 degrees. Meanwhile, prepare the coating for the fish. Using a box grater, rice the two florets of cauliflower until you have about a half cup. Mix with a half cup of Panko bread crumbs and white pepper. Combine with the melted butter and set aside.
Slice the remaining cauliflower into 1/4 inch steaks and place in one layer on a foil-lined baking sheet coated with cooking spray oil. Drizzle the olive oil over the cauliflower then sprinkle with Hungarian sweet paprika and ground white pepper, to taste. Place in the preheated oven.
Cauliflower and Paprika
Meanwhile, beat the egg with a splash of milk in a bowl. Remove the fish from the milk and dip in the egg wash and coat thoroughly. Dredge the fish through the cauliflower/Panko mixture, pressing down firmly to coat evenly on both sides of the fish. Place on a foil-lined baking sheet coated with cooking spray, then lightly spray the top with olive oil. Place in the oven with the roasting cauliflower, and cook until the fish is opaque and flakes easily with a fork, about 20 to 25 minutes.
Cauliflower Panko Crusted Ling Cod
While the fish and cauliflower are cooking, prepare the Brie and beer cheese sauce. Add all the sauce ingredients to a blender or food processor and process on high for several minutes until well blended. Pour into a small saucepan over medium heat and whisk constantly, until thickened. Season with ground white pepper, to taste. Turn heat to the lowest setting and stir occasionally until the fish and cauliflower are done.
Remove the fish and cauliflower from the oven. Spoon some of the cheese sauce onto a plate, and place the fish on top of it. (I shared this with my hubby so you see half a filet in on the final dish.) Drizzle more cheese sauce over the fish, add roasted cauliflower to the plate, and enjoy!
Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce and Roasted Cauliflower
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Crispy Reuben Roll-Ups
First, I want to thank the Ranting Chef for the honor of being in his online competition “Diced!” I was so excited when I got the email saying I had been accepted into the next round of competition, and was quite pleased with the list of three required ingredients: Corned Beef, Canned Corn, Corn Flakes cereal. Yes, we can stop with the “corny” puns now…
Being from Texas, one of the first things that popped in my mind to make was corned beef corn fritters. I told my husband what I was thinking of making, and him, being from the Northeast, suggested a Reuben-type recipe. I angsted for over a week trying to decide which one to make, and when I couldn’t make up my mind I thought “heck, why not make both and see which one you like better?”
Crispy Reuben Roll-Ups Ingredients
Well these Crispy Reuben Roll-Ups won out, and darn it I had to give credit to my husband for winning out over my idea. After taking the photographs, I sampled one then called him over to try one out. He took a big bite and said, “Hey, these are great! He sat it down on a plate then went off to get a glass of milk. I took a look at the one he bit into and thought “wow, I put a lot of corned beef in that one! I bet that would make a great photo.” I grabbed his roll-up and put it back on the appetizer plate to snap a few shots. Next, from the kitchen I hear, “HEY, where’s my roll-up?!” Oops! I quickly gave it back to him to finish eating.
Crispy Reuben Roll-Ups Assembly
His initial idea was to roll up the corned beef, thousand island, sauerkraut and Swiss cheese as a cold appetizer. I reminded him it needed corn and cornflakes too. I then started thinking about how I could incorporate those two and came up with the idea to mix the corn in with the dressing, roll up the ingredients in an egg roll wrapper and coat it in crushed cornflakes, then bake it. I was quite pleased with the results, and I hope you will be too! This recipe makes enough for about a half a dozen roll-ups, but I only made three since I wasn’t sure how they would turn out. Now I wish I made them all!
Now for the exciting part… you can VOTE for this recipe by going to the competition page (voting starts December 7 and lasts one week) and click the voting button for this recipe. The recipe with the most votes in one week moves on to the next round. I am nervous and excited to see if I make it, as who knows what three special ingredients I’ll get next for the Main Dish entry…? So what are you waiting for? Vote Now!
CLICK HERE TO VOTE! ———> Diced! Voting now open!
Crispy Reuben Roll-Ups
Ingredients:
1/4 cup Thousand Island dressing
1/2 cup white shoepeg corn
Egg roll wrappers
Sliced deli corned beef
Sliced deli Swiss cheese
Sauerkraut
1 egg beaten with 1 tablespoon milk
1/2 cup crushed corn flakes cereal
Directions:
Preheat oven to 400 degrees. Add the dressing and the corn to a food processor, and blend until the corn is incorporated. Set aside. Place an egg roll wrapper on a plate, then top with sliced corned beef (the first one I made I only used one slice but it came out skimpy so added more to the next ones). Then add one slice of Swiss cheese, one tablespoon of the corn dressing mixture, and one tablespoon of sauerkraut to the middle. Roll up the egg roll wrapper according to package directions. Seal with a bit of the egg/milk wash. Brush the egg/milk wash evenly over the entire roll-up, then coat with the crushed corn flakes.
Spray a foil-lined pan with oil, and place the roll-ups on the pan. Spray them lightly with oil and bake for 10 to 15 minutes until crispy and lightly browned. Remove and let cool for a few minutes. Serve with the remaining corn dressing.
VOTE NOW! —–>Diced! Voting now open!
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Creamy Chicken Chili and Beans
I slammed this dinner together for the crock pot in less than 15 minutes. It was 1:45 pm, my day to cook, but I had a dentist appointment during my lunch break earlier and didn’t get around to thinking about dinner until after my 1 pm meeting. I knew I wanted something Mexican/spicy-ish. I scoured my recipes and found one where I stated about the chicken breasts, “I put them in frozen.” Bingo.
Amazingly I had every single ingredient on hand. The last time I made it I used white beans and this time I used black beans, which I had wanted to use prior, but didn’t have any back then. I also added more cream cheese to make it creamier, as well as some chicken broth and additional tomatoes because I remembered it was slightly too thick last time. I also mixed up the chile powders as my spice cabinet has increased greatly over the past two years. If you only have regular chili powder, then just use a tablespoon of that instead. (Hint: Chile powder is a pure grind of one chile, chili powder is a mixture of chile powders and other spices.)
Each time I make a recipe again, I strive to improve upon it. (Well, unless it was just perfect to begin with — HA!) We did enjoy this chili more this time around (seconds for the daughter!), dinner was on time, and the husband got to watch his Monday Night Football. Mission Accomplished.
Creamy Chicken Chili and Beans
Creamy Chicken Chili and Beans
1 pound boneless, skinless chicken breast (can be frozen)
3/4 cup homemade or low-sodium chicken broth
1 10-oz. can Ro-Tel tomatoes or 14-oz. can diced tomatoes and green chiles
1/2 cup additional diced tomatoes if using Ro-Tel
1 can black beans, rinsed and drained
1 cup canned hominy, rinsed and drained (freeze the rest for future use)
1 teaspoon Ancho (or Pasilla) chile powder
1 teaspoon New Mexico chile powder
1 teaspoon regular chili powder
1/8 teaspoon ground cumin
2 tablespoons Ranch dressing from a bottle
Mrs. Dash Garlic and Herb, to taste
Ground black pepper, to taste
1/2 brick Neufchatel cheese, or regular cream cheese
Add the chicken and broth to a 3-quart crock pot. Dump in the rest of the ingredients on top except the cream cheese, and mix around until combined, leaving the chicken on the bottom as best you can. Last, add the 1/2 brick of cream cheese to the top. Cover and cook on high about 3 1/2 to 4 hours.
Remove lid and shred the chicken breast with two forks right in the crock pot, then mix around thoroughly to incorporate the cream cheese. Turn down to low/warm until ready to serve. Garnish with cilantro, sour cream, shredded cheese, whatever your heart (and tummy) desires!
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Hi I am Kathryn, otherwise known as KR Big Fish, or just KR for short. I am a transplanted Texan who has been living in the beautiful Pacific Northwest for over 20 years. Geeky software business analyst by day, foodie blogger by night and weekends, I have been sharing my culinary delights (and disasters) for over six years. Thanks for stopping by!
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