Long John Silvers Fish -recipe

The worst thing about eating out is the cost it can rack up quite quickly.

What if I told you that you could make those same meals at home?!?!

When you make this recipe at home, you can use any fish that you like. Long John Silver’s uses Wild-caught Alaskan Cod.

For frying, I used vegetable oil. I used my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer. I like it because it regulates the heat very well, and it has a filter so you can reuse the oil.

I do have some tips on technique.   Make sure your fish pieces are no more than 3 ounces, when the fish is heavier it will immediately sink in the oil, and the batter may wrap itself around the heating elements of your fryer.  If you are simply using a pot to heat your oil in, this may not be an issue.  I like to raise and lower the battered fish pieces a few times when I lower them into the oil, this way the batter can cook just a little, and the expansion of the batter is less troublesome.  It isn’t difficult to do at all, but this batter does expand while cooking, it is one of the characteristics that makes this batter so unique.






 

 

Ingredients

  • 2 pounds cod sliced into 3 ounce pieces (you can use other types of fish)
  • 2 cups flour
  • 1/4 cup corn starch
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 16 ounces club soda
  • Oil for frying

Instructions

If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir.

Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.




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Nutella and Marshmallow Turnovers

You can bake them on a baking sheet with parchment paper or a silicone baking mat. I used a baking sheet and silicone set from Artisan Metal Works. They have a great set including a cookie sheet and silicone mat that fits the baking sheet perfectly. The turnovers came off very well with no sign of sticking. You can check out the silicone sheets at Amazon here – Artisan Metal Works Half Size Baking Sheet, Cover, and Non-Stick Mat

 



Nutella and Marshmallow Turnovers
Prep time:  15 mins
Cook time:  40 mins
Total time:  55 mins
Serves: 8
Ingredients
Instructions
  1. Preheat the oven to 400F.
  2. Thaw the puff pastry and if it does not come pre-rolled, roll it out on a lightly floured surface. Cut it into eight 5×5 inch squares.
  3. Spread 2 tbsp of Nutella in the middle portion of each pastry square. Drop about 12 mini marshmallows on top of the Nutella.
  4. Whisk together the egg white and the water.
  5. Brush some of the egg wash around the border of the square. Fold over the turnover and gently press down along the side with your fingers to make sure there is an even seal. Use a fork to crimp all the edges so the filling will not leak out.
  6. Brush some egg wash on top of each turnover. Sprinkle some sugar on top.
  7. Place the turnovers on a baking sheet, leaving at least 1 inch space between them.
  8. Bake for 20 minutes or until the pastry is lightly browned around the edges.

New Years Dinner with 6 Superfoods!

Start the new year off right by combining 6 SuperFoods into one meal!

Here’s the SuperFoods:

  • Pork Chops
  • Vinegar
  • Red Pepper Flakes
  • Cheese
  • Iceberg Lettuce
  • Mushrooms

Here’s the facts on the foods:

Pork Chops

Pork contains almost five times the selenium—a mineral linked to a lower risk of prostate cancer—of beef and twice that of chicken. And Purdue University researchers found that a 6-ounce serving daily helped people preserve muscle while losing weight.

Vinegar

Scientists in ­Sweden discovered that when people consumed 2 tablespoons of vinegar with a high-carb meal, their blood sugar was 23 percent lower than when they skipped the antioxidant-loaded liquid. They also felt fuller.

Red Pepper Flakes

A Dutch study found that consuming a gram of red-pepper flakes—about half a teaspoon—30 minutes prior to a meal reduced calorie intake by 16 percent. Plus, new research suggests its active ingredient, capsaicin, may help kill cancer cells.

MoneyMamma101 SECRET:  Not many people (coughs… me) can handle spicy foods.  There is an EASY work around to this!  Buy some size 00 empty capsules, stuff them each with 1/2 teaspoon of red pepper flakes, then take 1 hour before a meal.  A capsule takes about 30 minutes to dissolve so this would put the flakes in your stomach at the beneficial 30 minutes until meal time window!

Full Fat Cheese

This dairy product is an excellent source of casein protein—one of the best muscle-building nutrients you can eat. Danish researchers found that even when men ate 10 ounces of full-fat cheese daily for 3 weeks, their LDL (“bad”) cholesterol didn’t budge.  Just make sure you’re not picking up a cheese that includes an old school fire retardant!  I like to use Organic Valley Grassmilk Raw Sharp Cheddar or if your looking for single slices, reach for the Horizon Organic American Singles.

Iceberg Lettuce

Conventional wisdom suggests this salad staple is nutritionally bankrupt. But as it turns out, half a head of iceberg lettuce has significantly more alpha-carotene, a powerful disease-fighting antioxidant, than either romaine lettuce or spinach.

Mushrooms

This fungi’s metabolites—­by-products ­created when mushrooms are broken down during digestion—have been shown to boost immunity and prevent cancer growth, report researchers in the Netherlands.

When you put these 6 super-foods together you get more bang for your body! 

Here’s the meal deal:

Grilled Pork Chops

Grilled Pork Chops

Ingredients:
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
8 (1/2-inch) bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper

Directions
Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?

Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That’s easy.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. And don’t worry if you have neither; you can do this in a pan.

To finish off the ingredients for the 6 superfoods, you’ll want to add a side salad of Iceberg lettuce, fresh mushrooms, cheese, and whatever else you’d like on your salad.  If your really wanting to kick your body into superfood drive you can even use a vinaigrette dressing to top it off!

Don’t forget to finish the meal off with some sides of your choosing, such as green beans, corn, potatoes, etc.

Yummy NO BAKE Cookies

These are super easy to make and great tasting.  This is an amazing recipe to make with children.

Ingredients:

Directions:

  1. Add the first four ingredients into a 4-quart sauce pan.
  2. Bring to a rolling boil and hold for 1 minute.
  3. Remove from heat.
  4. Add peanut butter into the hot mixture and stir until melted.
  5. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
  6. Mix in the oats and drop by tablespoons onto wax paper.
  7. Let cool until set. (You can place them in the fridge.)
  8. *Please remember that even if you do follow the recipe exactly, it doesn’t always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

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