Classics · Dinner · Fish Course · lent

Cracker Crusted Cod


I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog!  Well, a lot of things have been happening.  Primarily, both my husband and I are trying to finish up grad school.  As a result, it has been a lot of slow-cooker soups and stews.  I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent).  This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops  and Parker House Scrod.  I hope it makes it to your dinner table too!


    • 4 tablespoons (divided) butter
    • 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
    • 1 pound thick-cut cod loin
    • 1/4 cup dry white wine
    • 1/2 tablespoon dried parsley
    • 1/2 lemon, juiced
    • Salt and pepper to taste
    • 1 lemon, cut into wedges, for serving


    • Preheat oven to 400 degrees F (200 degrees C).
    • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
    • Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    • Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
    • Bake cod in the preheated oven for 10 minutes.
    • Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

I served it with oven roasted fingerling potatoes and sautéed green beans.


Classics · Comfort food · Dinner · gluten-free · Poultry

Chicken Cacciatore


For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around.  I rarely “follow” recipes, most of it is by smell, look and taste.  Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”.  So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes



2 Tbsp olive oil

2 pounds of chicken breast, cut into cubes

1 large onion, chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 tsp of rosemary

1 small can of chopped tomatoes

salt and pepper

(original recipe called for fresh rosemary, chicken thighs and tomato paste)


Heat oil in a skillet, season chicken with salt and pepper and saute till browned.  Set aside.


Add onions, garlic, mushrooms and rosemary to skillet.  Season with salt and saute till softened.

Add chopped tomatoes and 1/4 cups water.  Return chicken to pan.

Cook on low heat till sauce reduces.

Serve with crusty bread.


Classics · Dinner · Meat · Quick Dinner

Rosemary Pork Chops with Shallots and Mushrooms


The inspiration for this dish comse from the classic Yeager Schnitzel.  Our favorite German Restaurant servers it with a rich mushroom sauce.  This is my light version which can be easily whipped up for weeknight dinner.


Boneless Pork chops

1 Tbsp of dry rosemary

1 shallots, slices

8 oz baby bella mushrooms, slices

2 tsp of flour

1/2 Tbsp of Worcestershire sauce

1/2 cup chicken stock

1 Tbsp of olive oil

salt and pepper to taste


Heat oil in a caste iron skillet.

Season porch chop with rosemary, salt and pepper.


Sear the pork chops in a medium high skillet, on both sides, till golden brown.


Remove seared chops and add shallots and mushrooms to the same skillet.

Saute till golden and add salt, pepper, Worcestershire sauce and flour.  Cook for another 2-3 mins.  The mixture will look very dry and will stick together.

Stirring continuously, add the chicken stock and the pork chops.

Simmer on medium low till pork 160 F at the center.  Remove chops and continue to thicken the sauce to your liking.


Serve the chops with a generous smothering of the mushroom sauce.  Sauteed green beans are a wonderful side with this dish !



Dinner · Mexican · Poultry

Chicken Tacos with Roasted Tomatillo Salsa


This is the first time I cooked with tomatillos.  I was always intrigued by this green looking, tomato-like, husked vegetable.   This is a simple dinner, but takes a little bit of time and you certainly would prefer to make it on a cooler day when you can utilize the oven.


3 small tomatillos, quatered

1 green frying pepper, sliced

1 fresno chili, de-seeded and sliced

1 small onion, quatered

2-3 cloves of garlic

5 chicken tenders

1Tbsp of taco seasoning (our a homemade blend of chili powder, cumin and oregano)

olive oil

salt and pepper

Hard or soft taco shells and all other taco fixings your family enjoys


Take the first five ingredients, spread then in a single layer on a foil-lined sheet pan.  Drizzle with olive oil, salt and pepper and roast for 20-30 mins at 375F.  You want the vegetables to get slightly charred, but not burnt.

Allow the vegetables to cool and then blend in a food processor to your desired consistency.  You now have your salsa.

While the vegetables are roasting, season chicken with olive oil, salt and taco seasoning.

Saute chicken, till cooked through.  Allow to cool slightly and then shred the chicken.

Take a 1/4 cup of the salsa and mix with the shredded chicken, you now have youe taco filling.


Heat up your taco shells, pulls out the lettuce and cheese (and all your other favorite taco toppings) and build away !


Asian · Dinner · Fish Course · lent

Coconut Curry Shrimp


My husband thinks he does not like Thai food.  In my opinion if you like Indian food, you will like most Thai food.  This recipe made it to our dinner bowls because I wanted to cook something in the neighborhood of “Thai” food and also something quick.  I saw Ree Drummond make this recipe on TV once.  I did not “follow” here recipe, I just recalled what she did and made this dish.  So here goes !


1 lb of shrimp.  I usually get the EZ-peel shrimp and remove the tails myself.  I get whatever is on sale, however, the larger shrimps taste better in this recipe.

1 package of frozen peppers and onions.  If you don’t have this, I would take 1 yellow, red and green bell pepper and 1 onion, slice them length wise and use it.

1.5 tbsp of curry powder

1 can of coconut milk (not cream)

1/2 tbsp of olive oil

1/2 tbsp of ginger paste

1/2 tbsp of minced garlic

1 tsp of red pepper flakes

salt to taste


Heat oil in a skillet on medium-high, and saute ginger, garlic, salt,peppers and onions


Once they are soft add the red pepper flakes and curry powder and saute for till the raw smell of the curry powder it gone, about 10 mins

Add the coconut milk and the reduce the heat to simmer.

Simmer for 15 to 20 minutes till the sauce thickens. Check and adjust seasoning, keep in mind that the shrimp will absorb some of the flavor so if the sauce is on the saltier or spicier side, its ok


Add the shrimp and cook till it turn pink. DO NOT over cook the shrimp !

Immediately remove from heat ans serve over warm Jasmine or Basmati rice.

If you have Thai Basil, you could fold some in the end


Dinner · Poultry · Preserves

Chicken, Apple, Sage Patties – revisited

chicken patties

These patties a delicious.  I made these a few years ago and decided to revisit the recipe.  Last time I suggested a cranberry sauce/chutney to go with it.  This time around, I sear the patties then topped it with store bought “apple, onion, maple, bacon jam” and then baked it in the oven at 350F for about 15-20 mins.  The jam caramelized and created an oogey-gooey sweet and savory sauce. YUM!

Original recipe from Martha Stewart.