Orange Roughy in Scallion and Ginger Sauce

Orange Roughy in Scallion and Ginger Sauce

1/3 c. dry sherry (I used cidar vinegar)
3 tbsp soy sauce (used tamari)
2 tsp sesame oil
1/4 c. finely chopped green onion
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 orange roughy fillets (4 fillets)

Preheat the oven, 400. Mix sherry, soy sauce, sesame oil, onion, ginger, and garlic in small bowl. Place fish fillets in dish. Drizzle wiht marainade over the fish and bake 12 minutes or until fish flakes

*** This was excellent. We had it will sauteed cabbage in olive oil. Very very good, even the girls ate it up and asked for seconds!! We love dishes like that!

Chocolate Sugar Cookies

Chocolate Sugar Cookies

1 c butter, softened
1 3/4 c sugar
2 eggs
1 tsp vanilla
2 3/4 flour
3/4 c unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt

Beat butter and sugar until fluffy. Add eggs, one at a time. Beat in vanilla. Combine flour, cocoa, baking powder and salt. Gradually add to butter mixture. Divide dough in half. Wrap each half in plastic wrap and chill for 1 hour.
Preheat oven to 350. Roll out dough to 1/4 inch thickness. Cut out thickness. Bake for 8-10 min or until edges are firm. Let cool on pan for 2 min. Remove from pan and cool. Frost and sprinkle.

** I used cream cheese frosting and they were delicious!!!!

Spice Encrusted Pork Tenderloin

Spice Encrusted Pork Tenderloin

2 tbsp ancho chili powder
2 tbsp ground coriander
2 tbsp ground cumin
2 tbsp kosher salt
2 tbsp mexican oregano
2 tbsp garlic salt
2 tbsp cracked black pepper
4 (1.5) pork tenderloins, trimmed
1/4 c. olive oil, divided

Combine the spices. Coat the tenderloins. Cook in skillet with olive oil for 2-3 minutes per side. Bake 400 for 20 minutes or until meat thermometer is 155.

*** I used regular chili powder and oregano. I did not have coriander the first time and then we also put it on the grill. It was absolutely excellent!!!! So tender and flavorful. The girls loved it too. We used leftovers for tacos the next night.

Chicken Apple Chili

Creamy Chicken Apple Chili

1/4 c olive oil

2 lbs chicken tenders

4 tsp chili powder

2 tsp cumin

salt and pepper

2 apples, but into 1/2 inch cubes

1 onion, chopped

4 tbsp butter

1/4 c flour

2 c chicken broth

3/4 c milk

Two 15 oz cans pinto or white beans, rinsed

2 c shredded monterey jack cheese ( 8 oz)

In a large Dutch oven, heat 2 tbsp oil. Add chicken, chili powder, cumin. Season with salt and pepper and cook 5 min. Transfer to a bowl.

In same pot, heat remaining oil. Add apples and onion and cook until soft, about 6 min. Add to the chicken.

In same pot, melt butter. Whisk in flour for 1 min, whisk in chicken broth and milk until thickened, about 3 min. Stir in the chicken apple mixture and beans. Bring to a simmer and then stir in cheese.

ENJOY!! Good with cornbread too!

(I used chicken breasts and of course cut everything smaller for the girls)