COOKING THURSDAY ~ PAN SEARED COD with WHITE WINE CAJUN SAUCE and BLISTERED TOMATOES ~ BLOG 365.295D

PAN SEARED COD with WHITE WINE CAJUN SAUCE and BLISTERED TOMATOES

Prepared rice or pasta

FISH
1 1/2 pounds boneless, skinless cod fillets, about 6 ounces each and 1-inch-thick FRESH, not frozen
FRESH ground pink Himalayan salt and try-color pepper
1 teaspoon CAJUN seasoning
2 tablespoons avocado oil, plus more as needed

  • Use paper towels to thoroughly pat dry the fish.
  • Season the fillets all over with FRESH ground pink Himalayan salt, tri-color pepper and CAJUN season.

  • In a large stainless steel skillet, heat the oil over medium-high heat until simmering.
  • Add fillets top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side.
  • 
Flip the fish, reduce the heat to medium, and continue cooking 2 to 4 minutes, until the fish is seared on the second side, adding more oil as necessary.The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°. Cook time will depend on the thickness of your fillets.
  • Transfer fish to a plate in a single layer and tent loosely with foil to keep warm.

SAUCE
¼ cup unsalted butter
¼ cup DRY white wine
3 cups cherry or grape tomatoes
2-3 garlic cloves, FINELY minced
2 tablespoons chopped FRESH basil leaves


  • In the same skillet over medium-high heat, add the butter, wine, tomatoes, and garlic.
  • Use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst.
  • Add basil, stirring to blend and slightly wilt.
  • Season the sauce to taste.
  • Remove the pan from the heat.
Add the fish back to the pan.
  • Spoon the tomatoes and sauce over the top.
  • Garnish with the basil and serve over prepared rice or pasta.


NOTES

  • You can substitute the wine for chicken broth and 2 teaspoons lemon juice.
  • You can substitute the cod with halibut, sea bass, sole, grouper, or tilapia.

 

COOKING THURSDAY ~ LEMON LUSH CAKE ~ BLOG 365.295C

I saw this on Facebook originally and just had to try it!!! Unfortunately, recipes these days on Facebook are not shared in their entirety so I had to make it up as I went. Using the ENTIRE lemon gives such an intense tart flavor that makes it irresistible. EVERY bite is a super moist and tender crumb cake and a burst of citrus that will make you pucker, even as you go back for more!

LEMON LUSH CAKE
CAKE
3 whole lemons
⅓ cup buttermilk
3 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1 ¾ cups sugar
2 ½ cups AP flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅞ cup unsalted butter, cubed

  • Preheat your oven to 325°.
  • Spray 9×13 pan or 2 loaf pans with non-stick baking spray.
  • Place the washed whole lemons in a pot of boiling water and simmer 20 minutes until they are completely soft.
  • Let cool.
Slice them open and remove any seeds.
  • Transfer the pieces to a food processor and blend until you have 1 cup of smooth paste.
  • In a small bowl, whisk together the buttermilk, eggs, vanilla extract and your blended whole lemon paste. Set aside.
  • In the bowl of a large mixing bowl sift together the flour, sugar, cornstarch, baking powder, baking soda and salt.
Add the butter to the dry ingredients.
  • Beat on low speed until the mixture resembles a coarse sandy, uniform texture.
  • Pour in the buttermilk and lemon mixture.
  • Beat on low-medium speed until the batter is completely smooth, using a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
  • Spread batter into prepared pan(s).
  • Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool 5–10 minutes, then carefully turn them out onto a wire rack.
  • Cover tightly with plastic wrap while they cool to lock in the moisture.

GLAZE
1 1/2 cups powdered sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 tablespoons lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon PURE vanilla

  • Whisk together until smooth.
  • Pour over barely cooled cake.
  • Serve.
  • Store leftovers in refrigerator.

COOKING THURSDAY ~ GNOCCHI STROGANOFF with CIDER BUTTER SAUCE ~ BLOG 365.295B

When you just need a change from the traditional red sauces on your pasta, but crave something with a bit of a bite, try this tangy, yet savory cider sauce. I like to use a campagnelle noodle or something similar that the sauce will cling to well.

Change it up a bit more by switching the pasta to a gnocchi. The ridges on the gnocchi hold sauce really well. I find it’s the perfect comfort feel when fall is in the air! Just a little bit more hearty without the cream base that can make it dense and too fatty. This recipe is a bit lighter, but just as comforting.
You can play around and make it your own by changing up the herbs. No matter what you do, it’s the SLOW simmer on this sauce that makes it perfect.

GNOCCHI STROGANOFF with CIDER BUTTER SAUCE serves 4
1 pound lean ground beef
1 LARGE shallot, small diced
1/4 cup unsalted butter
1/2 cup apple cider (or apple juice plus 1 tablespoon apple cider vinegar)
FRESH ground pink Himalayan salt and tricolor pepper
8-10 fresh sage leaves, thinly sliced
1 pound package gnocchi
1/4 cup lightly toasted pine nuts, OPTIONAL
1/2 cup shaved Parmesan cheese

  • Brown and season shallots and beef in a large skillet until crumbled small and cooked through.
  • Drain off grease and transfer to serving bowl. Keep warm.

 

  • Melt butter in a small saucepan over a medium heat.
  • Add the cider, salt, pepper and half of the sage and return to a simmer. DO NOT BOIL!
  • Simmer 5-7 minutes until reduced by about half.

 

  • Bring another large saucepan of lightly salted water to a boil.
  • Cook the gnocchi according to package directions, being sure to drain them as soon as they float to the top.
  • Transfer the gnocchi to the serving bowl and toss together. Keep warm.

 

  • Strain the butter-cider reduction through mesh strainer if you desire. Personally I like the pieces of sage in my sauce.
  • Pour the butter reduction over the gnocchi and meat mixture and toss lightly.
  • Top the gnocchi with pine nuts if desired, Parmesan shavings and reserved sage.

 

NOTE:

  • I often substitute the sage for lemon thyme or rosemary.
  • Caramelized mushrooms are REALLY good too.
  • Chicken substitutes well for the beef.
  • Hubby likes to add a green verde sauce.

COOKING THURSDAY ~ LEMON BASIL VINAIGRETTE ~ BLOG 365.295A

LEMON BASIL VINAIGRETTE

1/2 cup PACKED FRESH basil leaves
Juice of 1 LARGE lemon
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon QUALITY honey
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper
1/2 cup avocado oil

  • Combine the basil lemon juice, lemon zest, vinegar, honey, garlic, FRESH ground sea salt and black pepper in s small food processor. Pulse until basil is very FINE.
  • Add oil slowly to emulsify until smooth and well blended.
  • Chill until ready to use.
  • Shake well before serving.

NOTE: Microwave the lemon for 30 seconds to loosen the pulp and juice.

HAPPY HOMEMAKER MONDAY with RECIPES & MENU LINKS week 42 of 2026 ~ BLOG 365.292

Be sure to join us at Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

GOOD MORNING I had a productive week despite the fact that we weren’t supposed to be here 🙂 I hope your week was great! We’re big believers that things always happen for a reason. I think part of the reason we didn’t get to go was so that I was here to help my closest friend with a HUGE project that might seriously affect her life. I finally got around to grocery shopping on Saturday since it looks like our trip has been indefinitely postponed. Sunday we spent watching football, NASCAR, visiting with friends and relaxing.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re back to our regularly scheduled fall weather with lows in the 30’s at night, fog in the mornings, sun breaking around lunchtime and finally reaching near 70 for a couple of afternoon hours. Lots of layers is the uniform of the week. 🙂

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I spent more time last week deep cleaning and sorting through clothes. I have a load in the back of my car to drop of at St. Vinnies after Taco Tuesday.
  • GROCERIES & ERRANDS Nothing on the calendar, but I know that somehow I’ll stay busy starting with today. A girlfriend called and asked me to go to the “BIG” city with her. We need some things for our crafts table next month.
  • PROJECTS & TRAVELS I guess we’re now taking a quick trip to the coast the second week of November, but the BIG trip will wait until March. 🙂
  • THINGS THAT MAKE ME HAPPY geese honking as they fly over the pond on foggy mornings… the little birds making themselves at home on the new bird feeder and holding their own with the BIG birds 🙂 … cozy mornings reading under a favorite fleece blanket… the smell of apples and cinnamon baking… 

READING TIME

I’m still working on Alice Hoffman’s THE PROBABLE FUTURE. It reads a lot like Practical Magic, which I just rewatched and am looking forward to watching Practical Magic II soon.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀 I’, starting to do a 2 week menu calendar to make my life easier!

 10/19 MONDAY 10/20 TUESDAY 10/21 WEDNESDAY
10/22 THURSDAY
 10/23 FRIDAY 10/24 SATURDAY 10/25 SUNDAY
DINNER
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
MEATBALL SOUP and HERB BISCUITS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
BLACKENED RANCH CHICKEN & VEGGIES
ONE PAN CHICKEN & NOODLES
6 CHEESE GNOCCHI & SALAD
FARMER’S MAARKET SOUP & BISCUITS
DESSERT
 
APRICOT BARS
10/26 MONDAY 10/27 TUESDAY 10/28 WEDNESDAY
10/29 THURSDAY
 10/30 FRIDAY 10/31 SATURDAY 11/1 SUNDAY
DINNER
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
BBQ GRILLED
PORK CHOPS
and TOMATO TART
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
MISSISSIPPI CHICKEN with PORK & BEAN BREAD
CHICKEN POT PIE SOUP & SALAD
EAT OUT
@ HALLOWEEN PARTY
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
DESSERT
 
PEPPER JELLY BARS

FAVORITE PHOTOS FROM THE CAMERA

We have been having some beautiful sunsets. I love how my neighbor’s Ghosts illuminated just as I took the picture. 🙂 And I LOVE that downtown businesses are gearing up with a sense of humor for shop local in November.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • LEMON LUSH CAKE
  • LEMON BASIL VINAIGRETTE
  • GNOCCHI STROGANOFF with CIDER BUTTER SAUCE
  • PAN SEARED COD with WHITE WINE CAJUN SAUCE & BLISTERED TOMATOES

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ NELLIE’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN & BRINED GARLIC BROWN SUGAR WEEKNIGHT CHICKEN ~ BLOG 365.288B

Many of you probably remember me talking about Nellie’s Deli here in town and how wonderful her food always was. The day she retired was a sad day here. Fortunately, for me we’re friends and who I crave her food I just make it from one of her recipe books I bought at her clearance sale or text her for tips. As I was reading through Nellie’s recipe I realized it was almost identical to grams old recipe.

NELLIE’S ROAST CHICKEN aka GRAM’S TRASH DAY ROAST CHICKEN

1 LARGE stewing, roasting chicken
1/2 cup melted butter
3 tablespoons QUALITY Italian seasoning (see note)

STOCK/BRINE
1 cup dark brown sugar
1 cup Himalayan pink salt
1/2 cup tricolor peppercorns
Veggie scraps – carrot pieces, celery pieces, quartered onions, 1 bunch chopped parsley, 1 bunch chopped cilantro, 6-8 cloves smashed garlic as well as anything else in the veggie drawer that’s beyond it’s crispness and ready for the compost.

  • Combine everything in a LARGE stock pot.
  • Bring stock to a SLOW simmer for 3-4 hours or more.
  • Let cool for 1 hour.

 

  • Add 2 1/2 gallons of stock to 5 gallon bucket.
  • Submerge chicken. If stock is extremely warm, use ice to shock chciken.
  • Refrigerate and brine for 24 hours.

 

  • Preheat oven to 350°.
  • When ready to roast, drain chicken and pat dry.
  • Pour butter over chicken and rub into all the crevices.
  • Sprinkle with the Italian seasoning.
  • Roast 1 3/4 hours until cooked through.

NOTE: You can use Garden Gourmet Italian herbs. When using, whisk into the melted butter before rubbing the chicken.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Just a few simple ingredients and you have a simple weeknight meal that tastes so good that I guarantee your family will be begging for this dish all the time because it is so full of flavor! The brown sugar adds a hint of sweetness, but is also one of the key ingredients to the caramelization that makes this chicken so delectably sweet AND savory. The brining before hand and the baking at high temperature adds a tenderness that also helps keep it super juicy.

BRINED GARLIC BROWN SUGAR CHICKEN

BRINE
1/4 cup kosher salt
4 cups warm water

  • Combine the salt and warm water in a shallow baking dish and stir it gently until the salt is dissolved.
  • Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. You can brine for longer, but no longer than 2 hours as the chicken will turn mushy.

SUGAR RUB
4 cloves garlic, FINELY minced
4 tablespoons brown sugar
FRESH ground sea salt and black pepper

4 medium sized chicken breasts, pounded to an even 3/4 -1 inch thickness
1 tablespoon butter, melted

  • Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
  • Preheat oven to 425°.
  • Place the chicken breasts in a single layer in a large baking dish.
  • Brush both sides evenly with the melted butter.
  • Combine brown sugar, minced garlic, salt and pepper into a well combined rub.
  • Rub each chicken breast.
  • Bake for 18 -20 minutes, or until surface is golden and internal temperature is 165°.
  • Serve warm, garnished with parsley, if desired.

NOTE: Substituting boneless pork chops for the chicken is a tasty alternative.

COOKING THURSDAY ~ ZUCCHINI CRISP aka MOCK APPLE CRISP ~ BLOG 365.288A

ZUCCHINI CRISP aka MOCK APPLE CRISP

ZUCCHINI MIX
7 cups zucchini peeled, cubed, remove excess seeds
⅓ cup lemon juice
½ cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon

  • Preheat oven to 375°.
  • Grease a 9×13 baking dish with nonstick spray.
  • In a large bowl, combine the first five ingredients; toss to coat.
  • In a large skillet, over medium-low heat, cook zucchini and lemon juice 10 minutes until zucchini is JUST tender.
  • Remove from heat and cool.

CRISP TOPPING
1 cup PACKED brown sugar
½ cup butter, softened
1 cup WONDRA flour
1 cup old-fashioned oats
1 teaspoon QUALITY cinnamon

  • Whisk together the flour and sugar in a large bowl.
  • Cut in cold butter until mixture is crumbly and resembles pea size coarse crumbs.
  • Stir 1/2 cup of the flour mixture into zucchini, stirring to coat well.
  • Press 1/2 of remaining crust mixture into baking dish.
  • Spread zucchini mixture over crust in pan.
  • Crumble remaining crumb mix over top and sprinkle with cinnamon.
  • Bake 35-40 minutes until golden brown.
  • Serve warm with ice cream. Enjoy!