Quick Coconut Curry

Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!

This mild coconut curry with just a very small kick of spice will please a crowd.

Prep time: 5 minutes
Cook time: 20 minutes

Serves approximately 4 adults

Ingredients

Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:

Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion

We also quickly fried up and added a few mini sweet peppers to beef it up a bit.

Optional: Thai green basil


For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish


Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water

*you can also use quinoa instead of rice


Directions

Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.

Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!

Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.

Summer Squash and Zucchini Bake

I love summer veggies and was craving zucchini and squash. I put together this dish the other night and loved it. We had mashed potatoes with our meal and the glaze on this bake made for a delicious 'gravy.'

Ingredients:

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon black pepper, freshly cracked if possible
3/4 teaspoon salt
1 teaspoon dried herbs or fresh herbs to taste, I suggest a garlic herb mixture but you could also go a dill or parsley route
1 zucchini
1 yellow squash
1 onion, any color

Directions:

Preheat your oven's broiler and set oven rack to 6 inches below broiler. Whisk together olive oil, vinegar and seasonings in bowl, set aside to blend. Slice the zucchini and squash as thin as you can (1/16-1/8"). Slice onion into thicker, arched slices, lengthwise.

Add vegetables to oil and vinegar mixture tossing until evenly coated on all sides. You may need to do this in batches.

Spoon into baking dish. Cover with aluminum foil. Broil for 10 minutes. Remove foil and broil until tender and browned on top, about 10 additional minutes. You can top with Parmesan cheese if you'd like, but the flavors don't need additional help.

Zucchini Corn Cakes

With summer just starting, many of you will have a plethora of zucchini in that home garden you planted. When you get tired of eating it steamed and in bread form, this is a great alternative! We've been making this recipe for a few years now, thanks to my wonderful friend Meredith.  Thought you could use it when you are scratching your head over what to do with all that darn zucchini! Great as a side dish or as a meal by themselves. We love these!

Zucchini Corn Cakes

2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream

Combine mint and tomato in a small bowl.  Set aside.  Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated.  Beat egg whites until stiff peaks form.  Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan.  Use a 1/3 measuring cup to scoop zucchini mixture into hot oil.  Flatten to form a pancake.  Flip when the side facing down in light brown and crisp.  Allow other side to do the same.  Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)



photo courtesy of my friend, Meagan.

Cream of Broccoli Soup

It's been a long time since I, or any of us for that matter, have posted on here. I thought I'd break the streak with one of my favorite winter recipes. I know we already have a Broccoli Cheddar Soup recipe on here, but this is quite different. The secret ingredient which makes this soup especially unique is the white pepper. The original recipe came from a friend, Jean A., in my ward here in Sugarhouse. Enjoy!

Serves 8

6 cups broccoli, chopped & steamed
5 medium potatoes, peeled, cubed & boiled
1 1/2 cups carrots, peeled, sliced & steamed
1 onion, chopped
4 tablespoons garlic, minced
1/2 cup butter
1/2 cup flour
1 tablespoon salt
1 teaspoon - 1 tablespoon white pepper (to taste)
1 teaspoon red pepper flakes (optional)
6 cups milk or half-&-half
2 cups broth, veggie or chicken
3 cups cheddar cheese

1. Steam or boil broccoli, potatoes & carrots until tender.
2. Saute onion and garlic in butter in stock pot until onion is translucent.
3. Slowly add flour to onion and garlic to form a roux.
4. Slowly add milk to roux until there are no more lumps.  Cook on medium heat, stirring often.
5. Puree broth and broccoli in blender. Add to soup base.
6. Add potatoes and carrots.
7. Add salt and pepper, and red pepper flakes if you choose to use them.
8. Simmer until thickens, stirring occasionally.
9. Stir in cheese until melted.

Grape Salad {eyeball salad}

Happy Halloween!!!

Since its a holiday, I thought I would share a "spooky" recipe with you. Then I realized I didn't have any, so I improvised and renamed this delicious grape salad "Eyeball Salad"! I got this recipe from my friend Tiff ages ago, and I still always have to ask her the exact ingredients when I want to make it again. I figured it might be time to actually write it down somewhere so I can stop bugging her!! :)

The funny part though? Its SO RIDICULOUSLY EASY. You will literally mock me once you see how few ingredients/instructions there are. What can I say...

Grape Salad

aka: EYEBALL SALAD 

{just for today though!}

1 Bag Red Grapes

1 Bag Green Grapes

1, 16 oz. container Sour Cream

1, 8 oz. container Cool Whip Topping

1 package Cream Cheese

1/2 Cup Brown Sugar

Soften cream cheese. 

Remove grapes from stems and wash well. Put grapes in a large bowl. 

Take softened cream cheese and beat it in your mixer until smooth. 

Add the rest of the ingredients and mix until all incorporated and no clumps remain 

{or be like me and leave a few cream cheese clumps cuz you are impatient & want to put this salad in your mouth!}.

Pour mixture over the grapes and stir all together.

Chill, and serve!

Yup, its that simple folks!

But trust me... De-Lish!!

{I should know. I ate it for breakfast. Those grapes made me feel sooo healthy!!}

Butternut Squash Soup

Our neighbor brought over 2 ginormous butternut squash this week and we thought a good Autumn soup would be fabulous for such dreary weather we have been having here in Utah. I found a variation of this recipe and tweeked it a bit to my liking. It turned out SO spectacular, I had to share it. YUM!


Makes 6 servings

INGREDIENTS:
6 TBsp chopped onion
4 TBsp butter
6 cups (2 lbs) butternut squash
3-4 cups chicken stock
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 8oz pkg cream cheese

In order to make the squash a bit easier to work with, bake your squash in the oven at 350. Cut your squash in half and put face down in a pan. Bake at 350 for about 40 minutes (You can skip this step). Next, cube the squash.

In a large saucepan, saute onions in margarine until tender. Add squash,Chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

(Tip: If you are making excess, you can freeze your soup when complete. Just be sure to leave out the cream cheese. Then when you thaw it out, add the cream cheese and voila!)

Corn Salsa

I got this from a friend a year or so ago and we really like it. It is a cross between corn salsa/bean dip/bean salad. I could eat it plain as a salad and be totally fine with it!!! The recipe makes a whole lot. I halved it and still had too much. So easy, and FAST to make!



6 large tomatoes, diced
3 cans corn, drained
2 cans black eyed peas, drained
1 can black beans, drained
3 large avacados, diced
1 bunch green onions
1 bunch cilantro
1 large bottle fat free Zesty Italian dressing

Throw all ingredients together and toss. Done and done!

Breaded Cauliflower

I shared my memory of where I was when I found about about the 9.11 attacks on another site today and thought I would share here too. I can't believe it has been 10 years already. I was in 7th grade waiting in my classroom for school to start (the bus dropped us off 45 minutes early). My next door neighbor said she had heard that a plane flew through a building in NY just before we left home. I thought it was too weird to be true. A teacher came into our classroom crying and turned on the news, then we saw the 2nd plane hit. Shortly after, another girl who had family on the east coast, and I were called down to the main office. I was so scared because we couldn't get a hold of my grandpa and he was supposed to be at the pentagon that day. Due to another emergency at another office he wasn't there and his co-workers were late and they pulled up into the parking lot as the plane came down. Six hours later, my grandpa was finally able to get home (normally 20-30 min away). My grandma worked at the World Bank and she experienced bomb threats on a regular basis. As soon as she heard the news, she left her office which was about a block away from the white house. She said as she was driving home she looked in the rear view mirror and there was a mob of cars behind her. She said she felt like Moses parting the Red Sea and leading everyone through. It was a big relief for us but a lot of loss and sadness that day.

Where were you on 9.11? What was your reaction?


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This is similar in ingredients to this post but they taste quite a bit different.

1 head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 1 teaspoon salt
1/4 1 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter


Minced fresh parsley, optional
Place cauliflower and a small amount of water in a skillet.  Bring to a boil.  Reduce heat; cover and simmer for 8 minutes or until crisp-tender.  Drain and set aside.


In a bowl, whisk egg yolks and seasonings.  Place bread crumbs and Parmesan cheese in a large resealable plastic bag.  Add a few florets at a time into the egg mixture; toss to coat.  


Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.


In a skillet, melt the butter over medium-high heat.  Cook cauliflower in batches until golden brown, about 4 minutes.  Sprinkle with parsley if desired.


*I put the cauliflower on a plate covered with a paper towel to drain some of the butter after removing it from a skillet.


4-6 servings

Russian Cream

This is Andrea's delicious recipe.  She made this for Whitney's wedding shower (can't wait for my new sister-in-law to join the family!  Welcome Whitney!) and I had to make it a couple days later, I was craving it so much.  It almost tastes like crème brûlée.  Enjoy! (I know you will)

4 cups cream
2 cups white sugar
1 tablespoon gelatin (plain, non-flavored) or a vegetarian substitute (agar, kudzu or others)
1 tablespoon vanilla
2 cups sour cream

Important: If you want to make a double batch, you will have to make 2 batches instead of doubling the ingredients as it will not set up properly.

In a small pot, mix sugar and gelatin (or gelatin substitute), then add cream.  Heat over medium heat until melted and smooth, but not boiling.  Cool to room temperature.  Add 2 cups sour cream and 1 tablespoon vanilla.  Hand-whisk, stirring vigorously, until it turns to an ivory color and there are no white specs.  Pour into a 9 x 13 pan and put into the fridge until set.  I used individual ramekins and it worked perfectly.


To serve, top with fresh fruit and sprinkle with brown sugar.

Texas Caviar

My dad made this recipe for a family party a couple weeks ago.  It was a great appetizer for 20+ people so if you're group isn't that big, you'll want to at least half it.  It's delicious!

Ingredients

2 (15 oz) cans of black beans, rinsed and drained

1 (15 oz) cans of pinto beans, rinsed and drained

2 (15 oz) cans of white corn, rinsed and drained

1 (7 oz) can diced green chiles, undrained

1 jalapeno chile pepper, seeded and finely chopped (optional) or 1 (4 oz) can diced green chiles

1 red bell pepper - cored, seeded and finely chopped

1 green bell pepper - cored, seeded and finely chopped

1 small red onion, finely chopped

1 bunch cilantro leaves, finely chopped

1/2 cup rice vinegar

1/2 cup olive oil

1/3 cup white sugar

1 tablespoon garlic powder

1 1/2 teaspoon cumin

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar and garlic powder together in a pan.  Bring to a boil, then remove from heat and cool.  Pour dressing over bean mixture, and toss evenly.

Sorry for the blurry photo, don't you hate it when you don't realize until it's up on the computer?

Strawberry Mango Salsa

Is it Summer yet??

No.

Dang.

Well, this delicious salsa will at least make you think about Summer!

I served it with cinnamon sugar pita chips as a side, but I think it would also be wonderful on a grilled tilapia or chicken breast. I didn't have either of those proteins on hand though, so we just snarfed it down with the chips! If you aren't a huge basil fan, I would recommend starting out small and adding more to taste (I only did 4. But they were larger anyway).

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

We ate this in about 2 days, but it should keep well in a sealed container for about a week.

Chocolate Covered Strawberries

Yesterday I bought some beautiful strawberries at the grocery store and since a friend of mine had told me just this week about how she had made some chocolate covered strawberries I decided I'd give it a try too.  They turned out totally delicious and so I wanted to share with you a recipe you probably already have but maybe haven't made in awhile.

Chocolate Covered Strawberries

Strawberries, of course

1 cup chocolate chips (personally I like the milk chocolate chips)

1 TBSP shortening

Clean and dry your strawberries.

Using the double boiler technique melt your chocolate chips and shortening together.  Not sure what the 'double boiler technique' is?  Just take 2 pots (one slightly smaller than the other) and fill the bigger one with about 1 1/2 - 2 cups water.  Then place the smaller pot inside the bigger pot and put on the stove.  Put your chocolate chips and shortening in the smaller pot and as the water boils it will melt the chocolate.  Keep stirring as it melts.  

Remove from heat and dip your strawberries in the chocolate and lay them out on parchment paper.

For fun I also melted some white melting chocolate (in the microwave this time) and drizzled it over the top.  Delicious! 

Balsamic Berries

At first glance, this recipe sounds very strange. But trust me, these berries are delightful. Such an easy little side dish or simple dessert. I have seen this idea of berries with balsamic vinegar on blogs for a long time, but I never really thought much of it until I was looking at the food network website the other day. I was searching for light side dishes when I stumbled upon this. I love berries, so I decided I would finally give it a try with the balsamic... and I am happy I did! Also super fast to throw together.

Balsamic Berries

1 pint Strawberries
1 pint Raspberries
1 pint Blueberries
1/4 Cup Sugar
1 TBSP Balsamic Vinegar {good quality}
Fresh Cream, optional

Wash all berries. Remove stems from strawberries, and slice in fourths. Place all berries in a bowl and sprinkle with sugar. Mix, and then add balsamic vinegar. Try to thoroughly coat all berries. Cover and allow to chill in refrigerator for at least 1 hour. Serve up in individual ramekins with a dollop of fresh cream on top. Delicious!

Fruit & Feta Salad

This is a delicious salad that comes together nice and quick! You can add some protein 

{salmon/chicken etc.} to make it a meal, but I like it the way it is. Its great in the winter when fresh fruits can be a bit pricey. You can even leave the apple out and just use the mandarin oranges... or throw some pomegranate seeds in to spice it up a bit. Its very versatile.

Fruit & Feta Salad

Salad:
6-8 Cups Assorted Greens {I use romaine and spinach}
1/2 Cup Feta Cheese, crumbled
1 Small Can Mandarin Oranges, drained
1/2 Cup Dried Cranberries
1/2-1 Small Red Onion
1 Large Apple, cut into bite size pieces
1/2 Cup Toasted Pecans or Almonds {candied are best}

Dressing:
4 TBSP Raspberry Wine Vinegar
1/2 Cup Vegetable Oil
1/4 tsp. Pepper
1/2 tsp. salt
4 TBSP Sugar
Dash of Tabasco Sauce

Combine salad ingredients in a large bowl. Mix together the dressing ingredients in a separate bowl. When ready to eat, pour dressing over green mixture and serve.

**Also, I had my husband make the dressing while I was assembling the salad. He actually used red wine vinegar and it still tasted great {after going to the store & buying the raspberry vinegar just for this dressing!}.

Butternut Squash & Barley

Its been a while since I have posted, but I wanted to quickly share one of our new favorite Fall side dishes. I have made this multiple times over the last few weeks and we love it every time. it is healthy and filling, and perfect for this time of year. It may sound a little strange at first, but the combination of the tart apple, red pepper, and butternut squash really make for some great flavor. This is also a very cheap side dish and gives you the opportunity to use a grain you might not normally try!

Butternut Squash & Barley Mix

1/2 tsp. Sea Salt

1/2 Cup Barley, uncooked

1 TBSP Olive Oil

2 1/2 Cups Butternut Squash {or similar squash. I have also used Della Cotta}

1 Cup Onion, diced

1 Red Pepper, diced

1 Granny Smith Apple, peeled, cored, and diced

1 1/2 tsp Minced Garlic

3/4 tsp Dried Thyme

1/2 tsp. Black Pepper

1/3 Cup Chicken Broth

Bring 3 cups water and salt to a boil in a small saucepan. Add Barley and cover. Reduce heat to medium-low and simmer barley until tender, about 30 minutes.

Meanwhile, in a skillet over medium-high heat, heat olive oil. Add squash, onion, and red pepper. Cook, stirring often, until vegetables are browned and start to get tender... about 7-9 minutes.

Stir in apples, garlic, thyme, & pepper. Cook, stirring, until apple is almost tender, about 3 minutes. Stir in broth, scraping pan to get up any of the brown bits that have formed in the pan. Drain excess liquid from barley & discard. Add barley to the veggie mixture, toss over low heat to mix and coat & serve warm!

Fresh Mozzerella Penna Pasta

I found a great deal on fresh mozzarella cheese this week and searched the internet for a recipe that looked good. I stumbled across this recipe somewhere and am so glad I did. This is an extremely easy recipe, and so delicious. I will make it again and again. It would be a great entertaining recipe if you want to wow your friends! Spencer also suggested serving it with thinly sliced grilled lemon chicken (Annalisa's recipe). (It originally called for 1 TBsp salt, but was too salty, even for me).


8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes, or 5-6 Roma tomatoes, pealed
2 avocados, pealed, pitted, & diced
3-4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup coarsely-chopped fresh basil
1 TBsp fresh sqeezed lemon juice
1 tsp coarse salt
Freshly ground black pepper to taste
1 tsp crushed red pepper or to taste
1 (16 oz) package uncooked penna pasta
Freshly-grated parmesan cheese

In a large bowl, ross mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, & red pepper. Let stand at room temperature for at least 30 minutes.

Cook pasta according to package directions; drain and return to pan to keep warm.

Add tomato mixture to prepared pasta and toss to coat thoroughly. Transfer onto individual serving plates and garnish with parmesan cheese.

Serves 4-5 adults

Linda's Pasta Salad

This recipe comes from my friend Suzanne Schmidt's mom, Luanne. It's delicious!

1 grocery store chicken (already cooked), cut or ripped up into small pieces {I just boiled and cubed some chicken}

½ bag (small bag, not Costco sized) craisins

1 large bag spinach leaves

1 box bowtie pasta, cooked and cooled

1+ bottles Briana's poppyseed dressing {I used about 1 1/2 bottles of dressing}

Asiago cheese for top {I used fresh-grated parmesan and Luanne some times uses Gorgonzola}

Pecans {I used praline, or candied, pecans}

Cook bowtie pasta according to package directions and cool. Coat with dressing and put in fridge. Let marinate for a few hours or overnight, if possible. Toss all ingredients together and add more dressing as needed. Serves approximately 12-15.

*We like it cold so you may want to refrigerate it after mixing all the ingredients together, or keep the ingredients in the fridge until you are ready to toss them together.

**Leave chicken out to make it vegetarian.

Quinoa Stuffed Red Bell Peppers

Ingredients

1 cup quinoa

2 cups water (I used vegetable broth to add more flavor and I would definitely recommend this)

2 red bell peppers

½ Granny Smith apple, cored and chopped (I also pealed the skin off and chopped them into pretty small pieces)

1 tablespoon fresh lime juice

1 teaspoon olive oil

1 clove garlic, minced

1 ½ tablespoons chopped fresh parsley

1 ½ tablespoons chopped fresh mint

1 cup chopped tomatoes

3 green onions, thinly sliced

sea salt and pepper to taste

Directions

Bring the quinoa and water or broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

Preheat oven to 350℉ (175℃). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.

Toss Chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about ¼ inch of water.

Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.

*I put the two halves of the pepper back together after stuffing them and baked them closed, this kept the moisture in the quinoa. I turned the peppers over to bake on the other side for the last 5 minutes.

*I also used canned, stewed tomatoes, drained, and they worked great. I actually prefer them.

Zucchini Poppers

Pretty soon (hopefully) I will be growing some zucchini! Last year we had some awesome neighbors who would give us huge portions of zucchini, so I decided that I would try to grow some this time around. One of the things I did last year with my zuc's was experiment on different ways to eat it. This little side dish just evolved one night with what I had in my fridge. We ended up loving them, and I have made them many times since. So, when your zucchini starts taking over your garden, heres a new way to serve it. There are no real measurements, but I'm sure you can figure it out!

Zucchini Poppers

Fresh Zucchini

Butter or Olive Oil

Garlic Salt

Fresh Ground Pepper

Parmesan Cheese, grated

Slice zucchini into 1/4 inch sliced and lay flat on a foil covered baking sheet. You can dab them with a paper towel to absorb some of the moisture, but its not necessary. Put a small pat of butter (or brush olive oil) on each slice. Top with freshly ground pepper and garlic salt. Lastly, top with a pile of freshly grated parmesan cheese. Bake in preheated 400 degree oven for 10-15 minutes. You want the zucchini to start to get soft, and the cheese to be completely melted.

Baked Halibut with Herb Butter

This is a recipe that comes from the William Sanoma Weeknight Cookbook. Its the first recipe I tried from this cookbook, and we really liked it. Halibut is a very mild fish, so even if you aren't a fish fan, you might not hate this. We really like it, and it doesn't hurt that overall it was a pretty healthy meal. After I took the picture, I decided to melt the lemon butter sauce, which made it much easier to drizzle on the fish. It did eventually melt, so I guess it doesn't really matter... either way would be fine. I tried whipping the mixture for a long time, but never quite got the butter and lemon juice to cream together... I'm sure it tasted the same though so I just gave up on trying to make it look good!

Baked Halibut with Herb Butter

4 TBSP. Butter

2 tsp. Flat Leaf Parsley, finely minced

1 tsp. Fresh Thyme, finely minced, plus 2 or 3 sprigs

1 tsp. Fresh Chives, finely minced

Lemon Zest, from 1 Lemon

Lemon Juice, from 2 Lemons

Salt & Pepper to taste

1 Large Yellow Onion, thickly sliced

Halibut Fillets, 2 lbs {or whatever works for your family}

Olive Oil

In a small bowl, whip the butter until soft. Add in the minced herbs, lemon juice & zest, and a pinch of salt & pepper. Beat until thoroughly blended (Mine never blended very well, but it tasted the same!). Taste and adjust the butter with salt & pepper if needed.

Preheat he oven to 400 degrees. Season both sides of the halibut with salt & pepper. Oil a baking dish large enough to hold your fish. Spread the onions on the bottom of the pan & top with extra thyme sprigs. Place prepared halibut on top of the onions.

Roast the halibut in the pre heated oven until an instant read thermometer reads 120 degrees F. Total cooking time will be about 10 minutes per inch of thickness, but start checking about 5 minutes before it should be done to avoid overcooking. Divide the fillet's onto individual plates, top with herb butter, and serve along side the cooked onions.