Food Porn: Homemade white pizza with roasted tomato and sautéed onions. 

Portobello and Egg Sandwiches on Garlic Bread

When I made this I was ridiculously tired. I needed something quick and easy to make that wasn’t too boring. Egg sandwiches are a favorite comfort food in my household, but I wanted something with a little more attitude then just eggs and cheese. I made three sandwiches to serve as the main course for dinner. However, you could easily change this recipe up to fit your needs. For a dinner this pairs nicely with a cup of your favorite tomato soup. Picture located here [x]. 

Serves 3 

1 loaf frozen garlic bread

1 teaspoon salted butter

2  1/2 tablespoons olive oil, divided 

1 clove garlic, minced 

1 cup spinach

1 portobello mushroom, sliced 

1 tablespoon dried minced onion 

Salt and pepper to taste 

6 eggs 

1. preheat oven and cook garlic bread as instructed on package or longer, for a crispier bread, if desired. 

2. meanwhile heat butter and 2 tablespoons olive oil in a medium frying pan over medium-high heat. 

3. add garlic to pan and cook for about 1 minute but not until it is browned.

4. add mushrooms, sauté, stirring regularly until mushrooms are just beginning to become tender.

5. add spinach and minced onion, sauté until the mushrooms are tender and browned and the spinach is wilted. season with salt and pepper.

6. Empty frying pan into a bowl and put aside. Allow pan to cool a little but do not clean it. 

7. Heat frying pan again with the extra olive oil over medium-high heat.

6. fry eggs, break yolk just before removing the eggs from the pan and allow it to cook just enough so that the yolks won’t drip all over you but so that they are not a solid yellow. 

7. cut each half of the garlic bread loaf into thirds, for each third fill with two eggs and some of the spinach and mushroom mixture. 

8. serve with desired sides and enjoy!

Food Porn: Portobello and Egg Sandwiches on Garlic Bread. 

Fried Butter and Herb Ocean Perch Served over A Spinach and Kale Salad

Ocean Perch is a wonderful fish with a delicate flavor and a moderately firm texture. The meat is lean, flaky, and perfect for frying.

Serves 4

For Fish:

1 pound ocean perch fillets 

1 egg

1/2 cup butter, melted

2/3 cup panko

1/4 cup grated parmesan cheese

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon garlic powder

2 tablespoons olive oil

For Salad: 

The amounts of the ingredients for this are all based on preference and how much salad you want to make.

spinach

kale

sliced cucumber 

salted sunflower seeds 

crispy red peppers [x] or croutons 

caesar dressing homemade or store bought

olive oil

salt and pepper to taste

1. break egg into a shallow dish add butter and beat.

2. In a separate shallow bowl, combine panko, parmesan cheese, basil, oregano, salt, and garlic powder. 

3. Dip perch fillets into melted butter and press into the panko mixture to coat.

4. Heat oil over medium-high heat in a large frying pan.

5. Fry fillets for 4 minutes on each side or until fish is opaque on the inside and flakes easily with a fork.

6.  In a large bowl combine the first five salad ingredients.

7. Top with desired amount caesar dressing, extra olive oil, salt and pepper  and mix.

8. Top with fish and serve 

Haddock with Cilantro-Lime Cream Sauce

Super easy, super quick and amazingly delicious. Serve with sautéed zucchini spiced with salt, pepper and herbs, or your favorite vegetable side, and garlic bread.    

Serves 4-6

For Fish:

4 haddock fillets 

3 tablespoons olive oil 

1/2 teaspoon salt

1/2 teaspoon pepper

For Sauce:

4 tablespoons butter, melted 

2 tablespoon heavy whipping cream

3 tablespoons minced fresh cilantro

1 tablespoon lime juice 

1 teaspoon  lime zest

1. Preheat oven to 425 degrees

2. Line a baking sheet with tin foil andplace filets on it 

3. Coat fillets with oil  and sprinkle with salt and peper 

4. Bake 10-15 minutes, or until fish flakes easily with a fork

5. In a small bowl, mix all sauce ingredients. Serve over fish. 

Food Porn: asparagus and herb cheese pizza. 

Rules

When baking, following directions is generally a must. This is why I am a culinary chef and not a pastry chef. I like to break rules, and my curiosity is out of control… hmm I wonder what this would taste like if I added a random amount of this? Yeah, I’m a rebel... 

Food Porn:  Pumpkin and black bean soup 

recipe located here [x]

Mint and Pea Soup

Pictured here: [x]. This is a great dish for spring, pair with Caprese Salad (mozzarella, basil, and tomato) sandwiches on fresh rolls. 

Serves 1-2

2 tablespoons butter

1 c chopped leeks, white and light green parts

1/2 of a small onion, chopped

2 c veggie stock

1 (10-ounce) package frozen peas

1/3 cup chopped fresh mint leaves

1 teaspoons salt

freshly ground black pepper

1/3 c half and half

freshly chopped chives to garnish

1. heat the butter in a large saucepan

2. add the leeks and onion, and cook over medium-low heat for 5 to 10 min, until tender

3. add the stock, increase the heat to high, and bring to a boil

4. add the peas and cook until the peas are tender, 3 min

5.turn off the heat, add the mint, salt, and pepper

6. Puree the soup in a blender, or a food processor

7. whisk in the half and half and garnish with chives and 1 whole mint leave per bowl.

Food Porn: mint and pea soup