What we are loving: Cottrell family edition
We’re not quite as adventurous as Michael & Tami, but we still love a good tasty dish! I’ve learned a lot in the cooking department since getting married three years ago, one of those being how to compromise meals that Eli and I both enjoy. See, his tacos are compromised of a tortilla, taco meat, and cheese. The end. I’m usually halfway through preparing my taco toppings while he’s on to his third tortilla…
To say the least, it’s definitely been challenging to find all-around-hits at our home, but we have found a few! I’d love to share some with you. Here’s to pleasing all the -er- “more particular” eaters in our homes!
This is a classic from Eli’s house growing up, and one that myself and my family from Indiana love to eat! Be sure to give the cinnamon sugar mixture a shot – it’s an unexpected delight that really makes the recipe shine!
- 1 lb frozen bread dough, thawed but don’t let rise
- 2 c. sausage, fried
- 1/2 c. mozzarella or cheddar cheese, shredded
- 1/4 onion, diced
- 1/4 c. green pepper, diced
- 1/4 c. parmesan cheese
- cinnamon sugar mixture
- 1 egg, whisked
- Form/roll out bread dough to appx. 6″x18″ rectangle, brush middle of rectangle with beaten egg
- Place sausage down center of bread
- Place shredded cheese, onion, green pepper, and parmesan on top of sausage.
- Fold edges in and press at top and sides to seal
- Turn upside-down on greased jellyroll pan
- Brush remainder of beaten egg over bread, then sprinkle lightly with cinnamon-sugar mixture.
- Bake 25-30 min. at 350°.
*Note: Instead of folding the edges, you can cut 1-in slits down each side of bread. Make the same number of cuts per side. Then, starting at one end, fold bread in and crisscross the cuts to “braid” the bread. When you get to the other end, fold the end up over the last crisscross and tuck the edges under the bread load. Brush the top with beaten egg and cinnamon/sugar mixture.
PARMESAN CRUSTED TILAPIA
- 4 Tilapia filets
- 1/4 c. parmesan cheese
- 2 Tbsp butter, softened
- 1 1/2 tbsp mayo
- 1 Tbsp fresh lemon juice
- 1/2 tsp dill seasoning
- Salt + pepper to taste
Cilantro Lime Sauce:
- 1/2 c. sour cream
- 1 lime, squeezed
- 1/2 c. cilantro, chopped
- 1/2 tsp minced garlic
- Turn broiler on high and adjust rack to top
- Combine all ingredients except tilapia
- Place tilapia on a SPRAYED foil-lined pan, broil 3-4 minutes
- Remove from oven, flip over and spread parmesan mixture over fish
- Broil an additional 3-4 min
- Serve immediately with cilantro-lime sauce
BAKED SHRIMP SCAMPI
- 1/4 c. butter
- 1/2 Tbsp minced garlic
- 1/2 c. chicken broth
- Grated zest and juice of 1 large lemon
- 14 oz angel hair pasta
- 3/4 c. half and half
- 2 Tbsp. olive oil
- parsley, to taste
- 1 3/4 lbs frozen peeled and deveined raw shrimp
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- lemon slices (opt)
- Parmesan cheese
- In a large skillet over medium heat, heat 1/4 cup butter. Add garlic and cook for 3 min, or until just beginning to brown. Add chicken broth, lemon zest, and lemon juice, bring to a boil. Remove from heat and mix in half and half, let cool.
- Fill a large stockpot with water and bring to a boil over high heat. Add pasta and cook for 3 minutes, until just beginning to get soft. Drain and rinse with cold water to cool quickly. Place noodles back in pot. Add olive oil and parsley, toss until well combined.
- Carefully twist about 12 small portions of noodles into 3- to 4- in mounds, and place snugly side by side in a sprayed 9×13″ baking dish. Arrange frozen shrimp over noodles. Poor cooled sauce evenly overtop; sprinkle with salt and pepper. Evenly arrange lemon slices over the top, if using. Grate cold butter evenly overtop. Sprinkle with additional parsley.
- Preheat oven to 350°. Bake in preheated oven for 30-35 min, until shrimp just turns pink and opaque. Preheat broiler. Place baking dish on middle rack and broil for 3 min, until shrimp are lightly golden. Remove from oven and sprinkle on parmesan cheese.
Note: to make it a freezer meal, wrap baking dish tightly with plastic wrap and cover with foil. To cook, thaw dish in refrigerator for 12-24 hours. Remove foil and plastic wrap, cover with new foil and bake at 350° 35-40 min. Broil for 3 min.