Cornflake Crusted Sea Bass

Let me start out by saying that I love seafood. I absolutely love every type of seafood. Plus, with a mom whose ancestors were British, it didn't take long for me to discover fish and chips. It is one of my favorite meals! But, unfortunately, there are not too many authentic fish and chip stands around here, so I went out to find the PERFECT recipe to fry up some fish. I knew I needed a perfect white fish, so I chose Sea Bass. This is a very mild white fish. After that, I had to find a great way to make the crust. So, after lots of searching, I found the best crust for frying fish on CookLight.com. The first time I made it, it was ALL EATEN by the end of the meal. I served it with white rice (since I didn't have any fries) and everyone LOVED it! Anyways, if you are a fan of fish and chips..USE THIS RECIPE. It is really amazing.

Ingredients:
salt, to taste
pepper, to taste
onion powder, to taste
1 Egg white, slightly whisked
1 c. of milk
2 c. cornflakes, crush to a fine breadcrumb texture
1/4 c. all-purpose flour
4 (6 ounce) pieces of sea bass
oil
lemon wedges, if preferred

Instructions:
Put salt, pepper and onion powder on the fish fillets to your personal liking.
Combine milk and egg white into a shallow dish, whisk well.
Combine flour and cornflakes in a shallow pan, mix well.
Dip fish in to milk mixture, Then into the flour/cornflake mixture.
Heat oil in a large skillet over medium-high heat.
Cook the fish about 7 minutes on each side. However, different stove-tops cook in different ways. To make sure that the fish is fully cooked, check with a fork (the fish will flake easily).

Serve with lemon wedges and fries. Rice is also a nice substitute with this fish.

-Bon Apetite.

Chicken Fried Rice

Do you love Benihana? Do you love their Chicken Fried Rice? ...Well...I DO!
They have the best fried rice that I have ever tasted. So, naturally, when I found a recipe claiming to be the replicate of theirs, I had to try it.

As it turns out, this recipe is nothing short of AMAZING! And the best part is that you don't need to own a Hibachi Table to make it! What you do need for this recipe are a few pans, a few ingredients, and a HUGE appetite.

Pans you will need:
1 Large pan
1 Medium sized pan
1 Pot with cover
1 Shallow baking pan

Ingredients:
5 Tblsp Unsalted Butter
1 Sweet Onion, chopped into small pieces
3 Medium sized carrots, chopped into small pieces
1 Bunch of scallions, chopped into small pieces
3 pieces of thin cut chicken breast
1 Cup of Rice (follow instructions of the packet)
3 Tblsp Sesame Seeds
5 Eggs
5 Tblsp Soy Sauce (LOW SODIUM)

***To make chopping WAY easier, I use the Vidalia Chopping Wizard, small blade in.***


Instructions:
-In POT, cook rice according to instructions.
-On BAKING PAN, put the sesame seeds and roast in a 350* oven. Shake to prevent burning. Cook for about 10 minutes or until golden.
-In LARGE pan, heat butter and add onions, carrots, and scallions. Cook until onions are translucent.
-In MEDIUM pan, cook chicken as you like. I cooked it in chicken stock. When finished, cut it up into small pieces. (I use kitchen scissors)
-Add Chicken to Vegetable(LARGE) pan.
-In the same MEDIUM pan, cook the eggs as if you were making scrambled eggs. Add to LARGE pan.
-Add cooked rice and sesame seeds to the LARGE pan.
-Add soy sauce.

This recipe does take some time and effort. You will have to be able to multitask. But the results are totally worth it!

-Bon Apetite!

Stir Fry

One thing that most people know about me is that I LOVE STIR FRY. I love most Asian cuisine, but for some reason stir fry is my absolute favorite. My only problem is that when I make my own stir fry, the thing that takes the longest is making the sauce from scratch. So, naturally, when I found out that Panda Express started bottling their sauces, it made my day! Now it takes me no time at all to finish the stir fry!

The ingredients and process are my own, but, of course, a stir fry is like painting a picture; you can add anything to it that you want or keep it the same every time. The choice is ultimately yours.

Ingredients:
- oil of choice
- 1 large sweet onion (I use either vidalia or sweet spanish)
- 1 pack of chicken tenderloins
- 1 red bell pepper
- 1 pack of baby bella mushrooms
- Choice of peanuts or almonds
- 1 large or 2 medium zucchini
- sauce of preference

Instructions:
- To make things faster chop up onion, pepper, and zucchini before starting.
- Heat oil in a large Wok, and add onions. Saute until slightly translucent.
- Add chicken and cook thoroughly. (I usually use kitchen scissors and cut it up to make cooking faster.)
- Remove chicken only.
- Add small amount of water to the pan.
- Once it is mostly evaporated, add red peppers.
- Saute until slightly tender.
- Add mushrooms.
- Saute until mushrooms are tender and peppers begin to brown.
- Add any choice of peanuts or almonds.
- Add zucchini.
- Saute until veggies are to preference.
- Add chicken and sauce to the pan.
- Saute for about 5 minutes let simmer for 3 minutes.

**I usually serve this over jasmine rice, but again, anything will work.**

-Bon Apetite!

I'm Back!

After a long hiatus due to school, work, more school and more work, I am back to share all of my favorite recipes just in time for the Holiday season. I will begin to post main course, side dish and dessert ideas.

I am taking the time on this blog to post about a great idea for gift giving this year.

I have a group of about 5 really close girl friends. We all wanted to buy gifts for each other, but on a college budget, there wasn't a way to buy anything nice fore each other.

THE SOLUTION: A Christmas Cookie Exchange.

We all decide on 1 or 2 of our favorite holiday treats, make enough to divide among all of us, and write down the recipes for future cookie making needs.

We are also decorating plastic containers to keep out goodies in.

This is a great way to get all your close friends together and have fun with no expectations of an expensive gift.

We are having ours on December 16th, so I will post picture updates and let you know how it goes!

-Bon Apetite