Tag Archives: parsley flakes

Baked Fish and Shrimp Poppers

22 Aug

Baked Fish and Shrimp Poppers1Why not a quick post to share a quick and easy meal I made after returning from camping last week? I had a chunk of leftover ling cod from the night before and some shrimp in the freezer. Panko bread crumbs, Old Bay, seasonings, a little egg and BAM! Baked Fish and Shrimp Poppers. Served with some french fries and fresh cherry ‘maters from the garden. Seriously good.

(I took these photos from my new cell phone. Certainly not as good as my DSLR, but works in a pinch.)

Baked Fish and Shrimp Poppers

1 egg
1/2 cup flour
1/2 cup Panko breadcrumbs
1 teaspoon Old Bay seasoning
Ground black pepper and salt, to taste
2 teaspoons dried parsley flakes
1/2 pound of fish cut into 1-inch chunks and/or whole thawed shrimp
Oil spray
Lemon wedges, for garnish

Preheat oven to 375 degrees and line a baking sheet with parchment paper or foil.

Whisk the egg in a small bowl, then add the flour to one plate and the Panko and seasonings to another. (I used paper plates – quick clean up!)

Panko and Old Bay and Seasonings

Panko and Old Bay and Seasonings

One at a time, press each piece of fish and/or shrimp in the flour, then dip into the egg. Next press into the Panko mixture on all sides until fully-coated. Place each piece onto the baking sheet without touching. Spray generously with oil spray on one side, then gently flip each piece over and spray the other side.

Bake for about 3 minutes, turn each piece over with tongs and bake for about another 3 minutes until the fish and/or shrimp is cooked through and no longer translucent. Serve with lemon wedges and sauce of choice.

Baked Fish and Shrimp Poppers

Baked Fish and Shrimp Poppers

Download and Print this Recipe

Download and Print this Yummy Recipe!

Spinach Ricotta Meatloaf Roll with Hasselback Potatoes

5 Nov
Spinach Ricotta Meatloaf Roll with Hasselback Potatoes

Spinach Ricotta Meatloaf Roll with Hasselback Potatoes

As I was preparing this, my husband asked what I was making and when I told him, he called his buddy up and told him he was going to forgo watching Monday Night Football with him because “my wife is cooking this incredibly great-looking meal!” Now how nice is that? Of course, that did make me a little nervous as I pretty much made this up and winged it. You see, I made spinach lasagna the other night (recipe here) and I had the remainder of the ricotta cheese tub left over. That stuff is expensive, and the prior time I made lasagna it went bad in the fridge so I wanted to come up with something that used ricotta. But I also didn’t want it to be an Italian dish since we just had the lasagna.  I searched for spinach ricotta inspired meals, and found an old recipe that stuffed it into meatloaf but called for BBQ sauce both in it and on top. For some reason that grossed me out but it did give me the inspiration to stuff my mom’s meatloaf instead. I also wanted this dish to be as little on the spicy side, so added Cajun seasoning to the meatloaf, and added crushed red pepper to the spinach. Lastly, I took the opportunity to make Hasselback potatoes for the first time since I had a bunch of room leftover on the baking sheet. The verdict? Another keeper recipe to put into rotation, yeah!!!

Spinach Ricotta Meatloaf Roll

1 meatloaf recipe, uncooked (I used this one: Mom’s Meatloaf)
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 9-ounce bag fresh spinach, chopped
1/2 teaspoon crushed red pepper
1 cup low-fat Ricotta cheese
1 cup non-fat cottage cheese
1/4 cup grated or shredded Parmesan cheese
1/2 cup ketchup
Black pepper

Meatloaf Before Rolling

Meatloaf Before Rolling

Preheat the oven to 375 degrees. Spread and form the uncooked meatloaf into about a 9 x 13 rectangle on a piece of wax paper or foil on a large baking sheet. I had to use foil because when I went to us the wax paper, there was only a three-inch piece left of it. DOH! Set aside and in a bowl mix the three cheeses. Spread the cheese mixture evenly over the meatloaf and set aside again. In a large heated skillet,add the olive oil, onion, and garlic. Cook for about 5 minutes, then add the chopped spinach in batches until it starts to wilt and you have room for more. Once all the spinach is in the pan, add the red pepper flakes and stir to combine everything. Pour the spinach mixture into a colander and squeeze as much moisture out of the spinach as you can. I put my hand into a sandwich bag and just pressed down on it real good. Now spread the spinach mixture evenly over the cheese. This next part I had to have my husband help with since two hands are needed and I’m still in a finger splint for several more weeks. Slowly lift the wax paper or foil from the short edge and start rolling the meatloaf like a jelly-roll. When we got just near the end, we turned the meatloaf 180 degrees on the pan so it would fit better.  Spread the ketchup over the top of the roll and grind lots of black pepper over the top. Next prepare the potatoes (recipe below) and add them to the baking sheet. Bake for one hour, then remove and let sit for 10 minutes to firm up the meatloaf. The meatloaf kind of cracked open while cooking so next time I plan on making the initial base size a littler smaller so that the outer layer is thicker.

Hasselback Potatoes

There are so many versions of this recipe out there so this is mine that I cobbled together. The dish is named after the Hasselbacken restaurant in Sweden from whence it was conceived and served. I have no clue how close to the original version mine is.  But they were sure tasty— and pretty!

3 to 4 Russet potatoes
2 to 3 tablespoons butter or substitute
1 to 2 tablespoon olive oil
2 to 3 teaspoons minced garlic
2 to 3 teaspoons Italian style breadcrumbs
1 teaspoon dried parsley flakes

I pretty much eyeballed all those amounts for the number and size of the potatoes. The measurements don’t have to be exact for this. First, wash and scrub the potatoes. Go find yourself two chopsticks and place them lengthwise on both sides of a potato. Slice the potato thinly down to the chopstick, which will prevent the potato from being cut all the way through. In a small bowl, add all the ingredients and microwave for one minute. Stir to mix well. Baste the butter mixture on top of the potatoes, spreading the slices out and making sure to push the butter in between each slice. Place the potatoes on the baking sheet with the meatloaf and cook as directed above. Since we live at high altitude the potatoes were not quite done when the meatloaf was, so I put them in another pan to cook longer and bumped up the heat while the meatloaf rested. Next time I think I’ll microwave the potatoes for a few minutes to give them a head start.

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