Saturday, March 26, 2011

Cornflake-Crusted Pan-Fried Catfish with Hot Pepper Cilantro Aioli

Mike mentioned that we hadn't had fish in awhile, so I put it on the menu for the week.  He specifically mentioned that he did not want salmon this time, so I looked around in my Cooking Light, Everyday cookbook and found a recipe for Fried Halibut.  It looked really good and it had a picture so, that always draws me in (I'm like a little kid).  We put all the ingredients that we needed on our grocery list and headed to Wegman's.  We had all the ingredients for the fish dish except for the fish.  When we went to the fish counter they didn't have halibut...ruh-roh.  I asked the guy if they had any and he said it was out of season.  WHAT?!  They have every other fish, sea creature and mollusk from around the world and they don't have the ONE fish I need?!  Quick, game time decision, what fish should I get?  Thinking about the recipe, I instantly thought of catfish.  The weird thing about that is that I had never had catfish and I definitely have never cooked it before.  But, we bought it and took the gamble.  The whole point to this rambling, you can us catfish or halibut for this recipe.

What you need:

Fish
  • 1 c milk (I use fat-free)
  • 1 lg egg
  • 2 c crushed corn flakes (you can buy already ground cornflakes in the store)
  • 1/4 c flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika 
  • olive oil
  • 2-4 catfish fillets or halibut
Aioli
  • 2 tbs fresh cilantro or 1 tbs dried cilantro
  • 3 lbs mayo (I used reduce fat)
  • 1 serrano chile
  • 1 clove of garlic

 The aioli is super simple.  First, seed and cut the Serrano pepper.  If you like more heat leave in some or all of the seeds.  If you don't like heat, you could use a more mild pepper like a jalapeno and take out all the seeds.   I seeded half of the Serrano pepper and left the seeds in the other half.


Place into a small bowl (or tea cup like I use :) ) and add the garlic...


Cilantro (if you are using fresh, mince first)...


the mayo...


and lemon juice.  Stir until well blended.  Cover and stick in the fridge while you prepare the fish.


Now for the fish.  In a medium size bowl add the cornflakes...

Flour...

Salt, pepper and paprika


 Mix all of the ingredients until well blended.  In a separate bowl mix the milk and egg together to create the egg wash.


Whisk until the egg is completely incorporated.  I just use a fork to whisk..nothing fancy.


Catfish fillets are really long, to make it easier to work with I cut the two fillets in half.  Salt and pepper the fish.


First, dip the fish into the egg wash.  Then place in the bread crumbs and cover the fish completely.  Pat the bread crumbs in then gently shake off the stubborn ones that don't want to stick.  Repeat with the rest of the fillets.


Coat a non-stick frying pan with a thin layer of olive oil (about 2 tbs).  Heat the oil over medium-high heat. 

Be sure the pan is nice and hot before you add the fish.  Try to get some oil directly under each fillet.


Cook for about 4-5 minutes or until it is browned and crispy, then flip.


Cook another 4-5 minutes until the fish is done.  Use a fork to check to see if the fish flakes easily, when it does, it is done!


I placed a little bit of the aioli on top of each fillet and brought the remaining aioli to the table.  The aioli really makes the fish delicious!  I think that with out it, it would be lack luster.  It is like a really fancy, super yummy tartar sauce for the fish!  The aioli wasn't the only great thing about the dish, the crunch on the fish is really good and apparently, I like catfish!!  It is a very mild fish and went really well with this recipe.  My knucklehead really liked it too!  I'll definitely make this again and maybe next time they will have halibut at the fish counter! Even though, it would be hard to pass up the price of the catfish; it was the least expensive fish in the entire case.  It was only $6.99 a lbs.  That will make your wallet smile :)

* According to Cooking Light one portion of this has 367 calories, 11g of fat and 40g of protein.  Granted, that is if it is prepared with halibut.  Also, I probably took double the amount of aioli that is supposed to be a serving because I liked it so much!

Wednesday, March 23, 2011

Less time on the treadmill? YES PLEASE!




Yes, this is a doggie treadmill...


This is a GREAT article about interval training.  Mike's friend John put together an awesome workout regiment that ended with interval training after every weight training day.  Me being me, I wanted to know why interval training was so much more effective then long distance running and I found this article on Women's Health http://www.womenshealthmag.com/ and it explained it perfectly! 


I hope it is as useful for you as it was for me! 


Run on!!


 

Run Less, Lose More Fat

This simple but strategic running workout will help you shape p and shed pounds in minimal mileage

Liz Plosser












If you walk into a gym anywhere in America, you'll see rows of women sweating it out on treadmills. Stop in again months later, and many of those same women won't look that much slimmer, despite the countless hours they've spent pounding away on that moving belt.

Here's why: Most people operate under the assumption that the more they run, the more weight they'll lose. That's true, but only to a point. Running is an incredibly effective and efficient form of exercise for burning calories. (You burn about 8.5 calories a minute when moving at a comfortable pace.) Problem is, the more miles you log, the more efficient your body becomes at running and the fewer calories it burns, says Wayne Westcott, Ph.D., fitness research director at Quincy College in Massachusetts.

In other words, you'll initially drop some pounds, but your progress will flatline as soon as your body adjusts to your exercise regimen. Plus, running long distances on a regular basis takes a physical toll (in the form of injuries, like runner's knee) and can seriously dampen your enthusiasm. Ultimately, all that pain and boredom can cause many people to burn out and give up.

Thankfully, there is a better (and easier) way. By learning how to make your runs more efficient at burning fat (by running with more intensity and by making your body stronger), you can get more benefits in less time, says Andrew Kastor, a running coach in Mammoth Lakes, California. You'll still need to run three to five days a week (depending on which of the two programs you decide to follow), but rarely for more than 20 minutes a pop. That's not so bad, right?

Sneak in Some Speed
If you work out, you've probably heard of intervals--short bursts of intense exercise with periods of recovery in between. Here's why they work: When you chug along at a comfortable pace (as most people do), your body gets energy easily from the oxygen you inhale. But once you switch into high gear, your muscles start working harder to process that O2, so they expend extra energy recruiting other chemicals in the body (adenosine-triphosphate and phosphocreatine, in case you're interested) to get the job done.

"Your body likes to be on cruise control, because that's where it's most gas efficient," explains Westcott. "But when you push on the gas pedal, as you do in intervals, your body becomes less efficient and has to burn more calories to do the activity."

And these quick-but-killer efforts may be the closest thing you'll find to a magic calorie-burning bullet. You not only log less sweat time (which is kinder to your body) but also continue to incinerate calories at an increased rate even during the walking or jogging recovery periods, says Westcott.

The body-slimming benefits of intervals don't end there. Your metabolism logs serious OT after your run too. In a study in Medicine & Science in Sports & Exercise, women who ran hard for two minutes followed by three minutes at a low intensity torched more calories in the 24 hours following their sweat sessions than those who did slow, steady mileage. They also lost 4 percent of their body fat in the weeks that followed, while the continuous-pace group didn't lose any. That might not sound like a huge number, but "it's enough to see a noticeable change in the mirror," says lead study author Craig Broeder, Ph.D., an exercise consultant in Naperville, Illinois.

Intervals come in a variety of sizes, and you can count on the fat-melting effects no matter how long an interval you do. "It's best to mix and match short, medium, and long intervals to keep your body guessing," says Westcott.

Devote one day a week to one of the calorie-crushing regimens below, says Kastor. Warm up and cool down with five to 10 minutes of slow jogging or fast walking. For the most slimming results, switch up your workout--don't just stick with the interval routine that feels easiest.

Quickies
Find a flat section of road, or hit the track or treadmill, and speed up to a hard but sustainable effort (really huffing and puffing) for 15 seconds. Jog or walk to recover for 60 seconds. Repeat six times.

Beginner: Build up to 10 intervals over eight weeks.
Seasoned Runner: Build up to 12.

Short Repeats
Find a flat section of road, or hit the track or treadmill, and speed up to a hard but sustainable effort for 30 seconds. Jog or walk to recover for 60 seconds. Repeat four times.

Beginner: Build up to 10 intervals over eight weeks.
Seasoned Runner: Build up to 12.

Long Repeats
Beginner: Run a quarter of a mile (equal to one loop of a track) on flat or rolling terrain at a hard but sustainable effort, and recover by jogging or walking for two minutes. Repeat four times, building up to eight.
Seasoned Runner: Change the distance to half a mile (two loops of a track).

the HillsLike many things that are good for you, hills aren't particularly appetizing. But the extra effort it takes to trudge up them is worth it: For each degree of incline, count on at least a 10 percent increase in calories burned, according to Jana Klauer, M.D., a nutrition and metabolism expert and research fellow at St. Luke's-Roosevelt Hospital in New York City. So running up a 5 percent grade (a gentle hill) will burn 50 percent more calories than running on a totally flat surface for the same amount of time.

"You work harder when going uphill because you're moving forward and up at the same time," says Marcus Kilpatrick, Ph.D., an associate professor of exercise physiology at the University of South Florida in Tampa. Plus, hills recruit more muscles than flats do. The end result is increased calorie burn, a leaner body, and a perkier butt. Kastor recommends doing the following hill workout once a week:

Find a gentle hill or set your treadmill to a 5 percent incline.

Run up the hill at a hard but sustainable effort for 10 seconds. Jog or walk back to where you started, or reset the incline to zero, until you completely catch your breath (it should take about 45 to 60 seconds).

Beginner: Repeat four to eight times.
Seasoned Runner: Repeat six to 10 times.

Strengthen Your Stride
If they gave best supporting actress awards for weight loss, strength training would take home the trophy every time. Think about it this way: Strength training makes you stronger from head to toe, so you can run harder every time you pound the pavement. A review of studies in The Journal of Strength and Conditioning Research found that runners who did resistance-training exercises two or three days a week, in addition to their weekly cardio regimens, increased their leg strength and enhanced their endurance--two things that contribute to weight loss.

And resistance exercise helps keep you injury-free, so you're not stuck on the couch when you could be incinerating calories on a run. A recent study in the journal Clinical Biomechanics found that female runners who did six weeks of lower-body exercises, like the ones that follow, improved their leg strength, particularly in the hips--a common source of pain and injury for runners.

If your schedule allows it, try lifting before you run to increase fat burning while you run. "Resistance training is mostly a carb-burning activity," explains Westcott. "After about 20 minutes of strength training, you deplete your glycogen stores (carbs) so fat is readily available to burn."

And even if you don't follow strength training with a run, you still get an after burn.

"You elevate your metabolism by 25 percent for the 60 minutes following resistance exercise," says Westcott. So if you burn 200 calories in a 20-minute strength session, count on sizzling an additional 50 calories after your last rep. This total-body strength workout designed by Kate Moran, a trainer at Equinox gym in Chicago, takes no more than 20 minutes and complements the running plans above. "Working the glutes, hamstrings, and core will help you prevent injury and become stronger so that you get more out of your runs," says Moran.

Do three sets of 12 to 15 reps (unless otherwise noted) twice a week; rest for 30 seconds between sets. All you'll need to complete the routine is a pair of five- to 10-pound dumbbells and a resistance band.

Unilateral Lift
Grab a dumbbell in each hand, stand on one leg (keep it as straight as possible), and lift the other leg slightly off the floor. With your raised foot stationary, lean forward with your arms straight and extended toward the floor as you bend at the hips (not the knees) and keep your back flat. Return to start without lowering your raised foot.

Lateral-Band Walk
Place a resistance band around your ankles. Stand with your feet hip-width apart, then step to the side with one foot, keeping your toes facing forward. Bring your feet back together; repeat. Walk 15 steps in one direction, and then 15 steps back, leading with the opposite foot. That's one set. Repeat three times.

Marching Hip Raise
Lie on your back with your knees bent and feet flat on the floor. Raise your hips to create a straight line from your knees to your shoulders. Lift one knee to your chest, trying not to drop your hips. Lower, then lift your other knee to your chest. That's one rep.

Leg Raise
Lie on your back with your arms by your sides, palms up. Keeping your legs straight, raise them until they are perpendicular to the floor. Slowly bring them back to the starting position, keeping your lower back against the floor.

Go Long (in Moderation)
The good news is that you don't need to log more than one long run a week to get the max calorie-burning benefit, and a long run means 30 minutes or more. This sustained effort will improve your endurance by increasing your heart's capacity and strengthening ligaments and tendons, so you feel stronger during your short runs, says Kastor, who created the "Run Off the Weight" training plans, above. "And the more effort you can put into each workout, the more calories you'll burn."

Monday, March 21, 2011

Chewy Oreo Bars

I was going through my Google reader at work and when I saw this recipe on a blog called picky palate (www.picky-palate.com).  I instantly had to tell Adrienne (my fellow foodie at work) about them.  We both decided that we were going to make them this weekend, no wait would have been possible with this recipe.  Thank goodness I actually had somewhere I could take them too (so I didn't eat them all myself).  Mike and a lot of his friends took off Friday to watch March Madness games and the plan was for the girls to come over after they got done bringing home the bacon.  I can't go anywhere empty-handed so I brought one appetizer and this recipe for a dessert.  They were a big hit!  Bigger than I expected them to be.  They all went (which always pleases my heart).  Mike told me they are one of his new favorite treats.

They are super easy to make and it has very few ingredients.  They are like rice crispy treats but with Oreos!  Because Oreos aren't unhealthy enough, we have to add butter and marshmallows to them!

What you need:
  • 1 package of Oreo cookies
  • 1 bag of mini marshmallows
  • 4 tbs butter
  • white chocolate chips (optional)


Melt butter in a medium-large sauce pan.


When butter is completely melted, add in marshmallows


Stir occasionally until completely melted


While the marshmallows are melting, place all the cookies into a food processor and pulse until ground.  If you don't have a food processor a rolling pin would work as well (and it would be good to work out some aggression!).


I tried to leave a few bigger chunks to add a little texture.  With using the processor, it was mostly finely ground.


Mix the Oreo crumbs into the melted mallow.  Get your muscles ready because it is a work out to get it all incorporated.  


Turn our into a wax paper lined 8x8 baking dish.  It might be best to spray the wax paper as well, I still had some stickage with just the wax paper.


Press the mix into the pan either using a spatula or your hands.  I spray my hands with pam then work it flat.  This stuff is SUPER sticky and was sticking to everything else.  When I saw what it looked like, I wasn't too impressed so I knew I wanted to do something more to make it look better.  I decided if I added a white chocolate drizzle, it would be a lot more appealing.

Melt about a 1/4 cup of white chocolate chip morsels in the microwave.  Take it in 30 minute intervals, stirring in between each set until it is completely melted.


Take a sandwich baggie and snip off a little bit of one of the corers.  Add the melted chocolate in and drizzle in a diagonal pattern in both directions.


Make sure that the cookies are completely cooled before putting on the chocolate.  Since I was in a rush, I decorated too soon and my lines blurred a bit.

Pull the cookies our using the corners of the wax paper and peal the wax paper away.  Then cut into squares and enjoy!


Beware these are a diet deterrent.  They make the most sensible people do things thy typically wouldn't do...


like lick the spatula until there wasn't even one morsel left.  At least I ran this day...


I'm not proud..

Sunday, March 20, 2011

Croque Madame Sandwiches

Mike was sitting around on Saturday morning watching Food Network (we are both obsessed) and Alex's Day off was on and she was making these little puppies.  He said he was drooling while watching.  I have to make my man happy, right?  So, we put it on the menu for the week.  When I read through the recipe, it was right up my alley.  It had the two components I look for in a weekday meal...easy and quick! 

These little sandwiches are ooey, gooey, cheesey, creamy, rich, meaty wonders.  It stimulates your senses and you never know what the next bite is going to taste like.  It is a grilled ham and cheese sandwich, with creamy cheese sauce and topped with an egg.  The masterpiece bite contains a little bit of the egg, cheese sauce, ham and a bit of bread.  Open up wide because even when you eat this with a knife and fork, it is a big bite!

What you need:

  • 2 tbs butter plus more for buttering the bread
  • 2 tbs flour
  • 1 c milk
  • 1 bay leaf
  • salt
  • 1/4 c parmasean cheese
  • 2 c Swiss or Gruyere
  • ham
  • sour dough bread
  • eggs (equal to the number of sandwiches you are making)

In a medium sauce pan over medium heat, melt the butter.  


When the butter is melted, add in the flour and cook for 1-2 minutes.  


Make sure you whisk frequently; you don't want this to burn.


Slowly mix in the milk and whisk constantly to prevent lumps.


Put the bay leaf into the mixture


 Let simmer over medium-low heat for about 5 minutes until mixture thickens.  Whisk occasionally.


When thick, add in Parmesan and stir


When the Parm in incorporated, add in a cup of Swiss cheese.  I find doing figure 8s in the bowl helps get a very smooth cheese mixture.  Salt to taste.


Cut the sour dough into thick slices and place about 3-4 (or if you are a hungry man like Mike, add 5-6) pieces of ham.


Smear the cheese sauce onto the sour dough and place cheese sauce side onto ham.  Put a good amount on.


Melt two more tbs of butter in a large skillet and place sandwiches in and brown on both sides.  It would also be good to butter the bread before putting it in the pan to make sure both sides have the same about of butter to help brown.


When both sides are browned, put sandwiches on a cookie sheet and top with more of the cheese sauce.


and put a layer of Swiss on top.


Place under the broiler BUT, keep an eye on it!  Things go from beautifully browned to burnt in seconds!  You have come so far, you don't want to ruin your sandwiches now!  Once the cheese is browned, pull them out and set aside until the eggs are done.

While the the sandwiches are under the broiler, wipe out the skillet you used to brown the sandwiches and cook the eggs over easy.


If you are wondering why there are three eggs when I am making only two sandwiches, it is because I live with a growing boy.  He needed another egg with this already very filling sandwich.  Gotta love my bottomless pit.

Place the eggs on top of the sandwiches.


I like to break the egg so each bit can get a little bit of yolk.


I attempted to eat this like a sandwich but it was too intimidating.  So, I used a knife and fork but, it was still REALLY messy!  Have plenty of napkins around! Because of all of the different components to this sandwich, it has universal appeal.  It works perfectly for breakfast, lunch, dinner, and would even be a perfect midnight snack.


This sandwich is so filling!  I couldn't finish mine, Mike got the rest of my sandwich too.  It is really good!  I knew that they egg on top is a little weird but, it works!  The cheese sauce is amazing, I had to bat Mike's hand away multiple times, he kept dipping bread pieces into it.  


Tuesday, March 15, 2011

Meatloaf

I don't understand why meatloaf has such a bad rap.  I never ate it as a kid but, that's just because it wasn't a meal anyone around me made, not because I didn't like it.  I don't remember having meatloaf until I was older.  I don't know why TV hates on meatloaf so much, you always see kids sneaking it to the dog under the table, in my opinion, that is a lucky dog!  Maybe, it is because people haven't had a good recipe.  The first time I had this meatloaf was at Mike's family's house.  Jeanne (Mike's stepmom) made meatloaf one night for Sunday dinner and I loved it! It was moist and so good!  I asked her what her recipe was and it couldn't be simpler, it is on the back of the Lipton Onion Soup Mix, how easy is that?!  We switch up a few things but, it is optional.  This is how Mike and I like it...

What you need:
  • 1 lbs ground turkey
  • 1 lbs ground beef (I use lean ground beef)
  • 1 pack of lipton's onion soup mix
  • 3/4 c bread crumbs (I use already seasoned)
  • 2 eggs
  • 3/4 c water
  • 1/3 c ketchup plus 1/4 c
  • 1/4 BBQ sauce
  • bacon


Preheat oven to 375 degrees.  Place the first 5 ingredients, plus 1/3 c ketchup into a bowl and mix.   Make sure to take off your rings before getting in there.  It is one of Mike's pet peeves when he sees Paula Dean get in there with her huge diamond rings on.  You know some of that raw meat is going to get stuck in there!


Place into a greased 9x13 casserole dish and form into a loaf.


Mix the remaining ketchup and the BBQ sauce and spread all over the top and sides of your meat football.


 Place the bacon on top.  If you put it on a diagonal, it tends to work the best but do whatever makes you happy!


Your meatloaf is ready for the oven!  Bake for 1 hour (I know, it is a long time to wait for all the meaty goodness but, the wait will be worth it!).


Let the meatloaf rest 10 minutes before cutting into.  Also, I try to drain some of the grease out.  It is pretty tricky to drain, we almost lost it into the sink.  The better way to get some of the grease out is by putting some paper towels in the pan to soak it up.


Then cut up and serve!  I made green bean casserole for our side but, mashed potatoes, creamed spinach...any of your favorite sides would work.


If you don't like beef, you could use all turkey or if you don't like turkey, use all beef!  We like the mix.  Meatloaf is great leftover, too!  It reheats well or you could make a meatloaf sandwich...YUM!