Oven baked fish sticks are so tasty and perfect for entertaining a kid’s party! They are much healthier than deep frying and tastier, because you can actually taste the fish! Serve this dish plain, with lemon and tartar sauce or serve it in a wrap with some sweet southern cole slaw. Enjoy this dish!!!





1 pound halibut fillet, skin removed if present, cut into 1/2 inch sticks
1/3 cup milk
2/3 cup plain bread crumbs
2/3 cup panko bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
non-stick spray
1 lemon cut into wedges

Special Equipment: Non Stick Baking Sheet

Preheat oven to 400 degrees.

Pour milk into one bowl.

In another bowl combine plain bread crumbs, panko bread crumbs, kosher salt and pepper.

Season fish sticks with salt and pepper. Dip the fish sticks into milk and then dredge in bread crumb mixture to coat completely. Place on plate. Let stand 5 minutes.

Spray a baking sheet with non-stick spray. Place in oven for 3 minutes to warm. Remove prepared baking sheet from oven, place fish sticks on sheet. Bake for 10 minutes. Turn. Bake for another 10 minutes or until fish flakes easily.

Turn on the broiler and broil for 2-3 minutes or until fish browns. Transfer to serving platter with lemon wedges. Serve with tartar sauce! Enjoy!

Serves 4

I especially love this recipe because it is so easy to prepare but it has interesting ingredients with lots of flavor, and this recipe for baked halibut with a crust made of chopped pine nuts, Parmesan, garlic, pesto, and mayo certainly fits that description. I made this with fillets of halibut, but you can use cod, tilapia, grouper, or any type of mild white fish. This is easy enough to make for dinner after work, but if you make it for dinner guests, they’ll probably never guess how easy it was to throw together.

2 white fish fillets, about 6 oz. each (I used halibut but you could use cod, tilapia, grouper, or any mild white fish)
3 T pine nuts
2 T Parmesan Cheese
1/4 tsp. finely minced garlic (1 garlic clove)
1 tsp. basil pesto (I used purchased pesto)
1 1/2 tbsp mayo (use regular or light mayo)

Special Equipment: Square Baking Dish

Preheat oven to 400F/200C.

Spray individual casserole dishes with non-stick spray or olive oil (use one large casserole dish if you don’t have individual ones.) Remove the fish fillets from the refrigerator and let them come to room temperature while the oven heats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)

Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.

Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used. Spread the crust evenly over each piece of fish, then bake for 10-15 minutes, or until fish is done and the crust is starting to get lightly browned. Serve hot and wait for compliments.

Serves 2

This is a recipe featured in our Entertaining Recipes Grilling Made Simple e-Cookbook! I had this at a friend’s barbeque recently and they were DELICIOUS!!!!! Such a simple and creative idea! We used what we had on hand…chocolate chips, coconut and toasted and chopped hazelnuts. We felt like little kids making them! Use your favorite fillings and this will be a real treat at your next barbeque!!! Serve this hot treat with cold ice cream. Yummy!!!!

4 ripe bananas
chocolate chips
peanut butter chips
coconut
chopped nuts

Special Equipment: Weber Portable Gas Grill

Start of by laying your banana on its side, using a pairing knife gently slice through skin and banana making sure to not cut through to the other side. Once you’ve made your slice, tuck in your fixings. You can stuff them with whatever suits you. Chocolate candy bars, chocolate chips, butterscotch chips, caramels, coconut, and/or chopped nuts. Place them on hot grill over indirect heat and cook until soft and skins are black. Check to make sure the bananas are cooked and the fillings are melted. Yummy!!!

This dish is made with fresh summer vegetables and fresh parmesan cheese and it is healthy and delicious! One of my favorite things to do over the summer is visit the farmer’s market with my sweetie, and load up on summer sqush, zucchini and tomatoes. This dish gives you the perfect excuse!










4 cloves garlic, minced
2 tbsp olive oil
2 zucchini, sliced
2 squash, sliced
1 onion, sliced
3-4 Roma tomatoes, sliced (optional)
large bunch of fresh basil
salt and pepper
1/3 cup shredded Parmesan cheese

Special Equipment: Cast-Iron Oval Casserole

Preheat oven to 400 degrees.

In a skillet, add oil and garlic and saute for 2-3 minutes on medium heat. Add sliced vegetables and basil to a seperate bowl. Sprinkle with good pinch of salt and pepper, add in the garlic/oil mixture and toss. Put vegetables into large casserole dish (I used my 2 oval corning ware with lids) and cover with foil or its lid.

Cook in oven covered for about 20 minutes until you can see veggies are starting to soften. At this point, take dish out of oven, uncover vegetables and sprinkle Parmesean over vegetables. Place back into oven under broiler. Watch for cheese to melt and turn a golden brown.

Serves 4

Crisp asparagus and sharp parmesan make an easy, simple, yet elegant, side dish! This goes fantastic with grilled steaks, seafood or baked chicken! It’s a perfect side dish for a special occasion steak dinner with someone special You can make this dish many ways… roasted in the oven, grilled, or sauteed on the stove with minced garlic. Good quality parmesan is what really makes this dish yummy! Sometimes I use thick shavings (using the thick side of the cheese grater), rather than the thin shavings of parmesan. Enjoy!






2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoon olive oil
1/2 teaspoon kosher sea salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan Cheese, freshly grated
1 large Lemon cut in wedges for serving

Preheat the oven to 400 degrees F.

Discard woody ends of stalks.

Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 15 minutes. Sprinkle with lemon juice. Serve hot or warm.

Serves 4

This Greek Pasta Salad is perfect for a picnic or barbeque! The flavors of the oregano, lemon, garlic and feta are so yummy mixed with pasta! Serve this hot, at room temperature or cold! Enjoy!!!














1/2 lb pasta shells
4 tbsp olive oil
1 medium eggplant, cut into 1-inch pieces
1/2 tsp salt
2 cloves garlic, minced
juice of 1 lemon
1 red bell pepper, diced
5 artichoke hearts, drained and quartered (14 oz can)
1 cucumber, peeled, seeded, and diced
2 tomatoes, diced (or 1/3 cup cherry tomatoes, sliced in half)
1 celery stalk, sliced
2 scallions, chopped
2 tsp dried dill
1/2 tbsp dried oregano
salt and pepper
1 cup crumbled feta
Greek olives

Bring a large covered pot of water to a rapid boil. Cook pasta according to package then drain. Rinse under cold water until cool and drain.

Heat oil in a large saucepan and add eggplant. Cover and cook 3 minutes on medium heat. Stir in salt, garlic, and lemon juice. Cover and simmer 6-8 minutes, until eggplant is almost tender. Add red bell pepper and dried herbs. Simmer a few more minutes.

In a large salad bowl mix artichoke hearts, cucumbers, tomatoes, celery, and scallions. Add cooked eggplant and peppers. Stir in pasta and toss well. Add salt and pepper and olive oil to taste. Serve at room temperature with olives and feta.

Serves 2

This recipe is featured in the Entertaining Recipes Made Simple e-Cookbook. These meatballs are to-die-for! My grandma started making these when she was a child in Italy, and this recipe has been passed down to me. One of my ultimate comfort food dishes is pasta with italian meatballs. This classic goes a long way with some homemade pomodoro sauce. The secret to the melt-in-your mouth meatballs are the walnuts and the milk-soaked bread. I also usually make this special meal with sausages! Buy sweet or hot italian sausages and add them to the sauce and cook along with the meatballs. Keep this recipe! I guarantee it will be a favorite for you for many years! You can use any type of pasta for this dish. Sometimes I use spagetti and other times I’ll use macaroni, ziti or penne. It’s up to you! My grandma made this for my boyfriend when we were visiting her and he thought he died and went to heaven!

Extra-virgin olive oil
1 big onion, chopped
4 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
3 pounds ground beef, pork and veal mix
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
salt and freshly ground black pepper
4-5 cups heated Pomodoro Sauce (recipe follows)
Leaves from fresh basil
1/3 cup chopped walnuts
1 pound spaghetti

Special Equipment: Soup Pot with Glass Lid

Bring a big pot of salted water and dashes of olive oil to a boil for the spaghetti.

Heat 3 tablespoons oil in an oven-proof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meat in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and break the bread into bits and add it to a bowl along with the walnuts and cooled onion mixture. Gently combine all the ingredients with your hands or with a spoon until just mixed together. Shape them into meatballs.

Heat 3 tbsp of oil in the frying pan over medium heat and brown the meatballs on all sides, about 5 minutes.

Put a medium sized pot on the stove at medium heat. Add the sauce and the meatballs. (I usually put the meatballs into the sauce as soon as the sauce ingredients are combined.) I also add sausages at this point. Cook on medium heat, about 25 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the sauce and meatballs and garnish with basil leaves and fresh parmesan cheese.

Serves 4

Homemade Pomodoro sauce is perfect for so many italian dishes! It has a great flavor and it’s the key to a nice italian meal. I use this sauce when making pasta, spagetti and meatballs, lasagna, ziti, sausage and peppers, pizza, or even over a white, flaky fish. Add some nice italian bread and it is the perfect way to make a hearty, filling meal. Feel free to freeze this sauce, or refrigerate the leftovers to make meatball subs the next day!








1/2 cup extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
4 tablespoons oregano
2 tablespoons fresh thyme, chopped
1 tablespoon sugar
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, with liquid
1 can tomato paste
salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces
1 pound pasta, any type! (optional)

Special Equipment: Soup Pot with Glass Lid

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and season with salt, sugar and pepper. Cook until the sauce is thick, about 15 minutes and add in the paste. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Cook the pasta in boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the sauce garnish with basil leaves and fresh parmesan cheese.

Serves 4

Have loads of great recipes for your family or guests with the Entertaining Recipes Chicken Made Simple e-Cookbook! This inspiring Chicken Made Simple e-cookbook is filled with easy and delicious chicken recipes for your family or guests! It includes recipes for grilling, baking, sautéeing, slow cooking, frying, and roasting. Chicken is so healthy, affordable and tasty if you make it the right way. Follow these recipes for great, new and inventive ways to blow your family away at dinner time!

Learn More!

Below is another recipe featured in the Chicken Made Simple e-Cookbook. There is something really special about homemade chicken noodle soup! I really like making it over 2 days (by refrigerating it overnight) because it has less fat, and it really brings out the delicious flavor. This soup is a really special dish!! My mom and grandma made this for me growing up, and we all loved it so much!




8 cups water
4 medium carrots, cut into 1/4-inch slices
4 medium stalks celery, cut into 1/4-inch slices
1 small onion, chopped
2 bay leaves
1/2 teaspoon(s) dried thyme
4 tbsp fresh parsley, chopped
Salt
Ground black pepper
1 whole(s) (3 1/2-pound) chicken
3 cup(s) egg noodles, cooked (optional)

Special Equipment: All-Clad Slow Cooker

In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.

Transfer chicken to cutting board. Discard bay leaves. Remove and discard skin, fat, and bones from chicken; shred meat. Add chicken back to soup, cover and refrigerate it overnight.

The next day, skim fat from soup and discard. Heat on the stove for 20 minutes at medium heat. Add hot noodles, if desired and serve!

Serves 4