Archive for July, 2010

Meal Cost for 2 People = $20.00


   The main cost of this recipe is the fish. You can use any white fish you want and that will determine the actual cost of the meal. A fish as economically correct as Tilapia for $3.99 a pound will work just fine for this recipe. At $12.99 a pound, I splurged on Orange Roughy and received two 8oz fillets. Ideally you want your fillets to be around 6-8 ounces for this recipe.

You may have most of the other ingredients in your pantry with the exception of Panko Bread Crumbs. These are a Japanese bread crumb that tend to be a little more crispy than regular bread crumbs. Fortunately for me, my grocery store carries these. I found them on the isle with the flour and other breading items.

Start by preheating your oven to 325 degrees. Then coat a 11×7 baking dish with some cooking spray. Season your fish (on both sides) with some S&P and put them in the baking dish. Brush the top of the fish with Dijon Mustard and then set aside to make the bread topping. 

Blend well in a small bowl, 1/2 cup panko breadcrumbs, 1/4 cup finely chopped Italian parsley, 3 tablespoons finely chopped almonds, and 1 tablespoon freshly grated lemon peel.

Spoon mixture over your fish fillets, covering well for a nice crust. Place in preheated oven and bake for 10-12 minutes depending on the thickness of your fish. When done, the fish should flake easily with a fork. Squeeze some fresh lemon juice over the fish as soon as it comes out of the oven.

Serve with a favorite side dish.


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Happy Fourth of July weekend! This is my first dessert post of the blog. I don’t make a lot of desserts. Usually I make too much food and nobody ever has room for dessert so I never have the need to make one. Today at my job, they were having a Fourth of July cookout for lunch. We were encouraged to bring our own side dishes and desserts, so I thought I would try this bundt cake recipe that @SAVEURMAG tweeted on 5/26/10. Turns out it was the perfect summer time grill-out dessert and if you have time this weekend, I would add it to your menu. Remember that when baking and making desserts, the better quality ingredients that you use, the better it’s going to taste. Don’t use generic chocolate and cocoa powder and then complain to me it didn’t taste good. Also – USE REAL BUTTER, not margarine.


For the Cake:

2 cups of root beer (do not use a diet root beer)
1 cup of dark cocoa powder (I just used Hershey’s)
1 stick unsalted butter, chopped into 1 inch cubes
1 1/4 cups sugar
1/2 cups dark brown sugar (packed)
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs
Baked Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.

For the Frosting:

2 ounces of 60% chocolate (melted and slightly cooled)
4 oz unsalted butter (room temperature)
1 teaspoon salt
1/4 cup root beer
2/3 cup dark cocoa powder
2 1/2 cups confectioners sugar

Preheat oven to 325º degrees.

Generously grease or spray (with a non stick spray like Pam) and flour your bundt pan to ensure that your bundt cake will slip out easily. Knock out the excess flour.

In a small saucepan, heat root beer, cocoa and butter over medium heat until butter is completely melted. Add both sugars and whisk until dissolved. Remove mixture from heat to cool.

In a large mixing bowl, whisk together flour, baking soda and salt. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mix until combined.

Gently fold flour mixture into chocolate mixture. Mixture will be slightly lumpy—Do not over-beat which could cause the cake to be tough.

Pour mixture into bundt pan and bake for 35-40 minutes. Rotate pan half-way through. A small sharp knife inserted into the bundt should come out clean.

Cool the cake in the pan completely.

Once cooled, gently loosen the sides of the cake from the pan and turn out onto a cooling rack. Make sure the cake is cooled completely before adding frosting.

Make this cake the night before serving to let the root beer flavor intensify.

To Make frosting:

Place all ingredients, chocolate, butter, salt, root beer, butter, and confectioners sugar, in a food processor or blender. Pulse in short burst until fudge frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let frosting set before serving.

Serve with a big scoop of your favorite vanilla ice cream.

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