itty bitty fish » savory eats

slow cooker honey teriyaki chicken

redfish — Sun, 05 Feb 2012 01:51:01 +0000

This dish is so simple and so delicious, I have to share. It pleases all types of taste buds [even the most intolerant - aka toddler/child taste buds], and is so easy a child could make it. I use a 6-quart crock-pot, but you could half the recipe for a smaller cooker.

Ingredients:
5-6 lbs drumsticks
8oz [half a bag] baby carrots
2 packets honey teriyaki seasoning mix [I use sun-bird]
2 TBSP brown sugar
2 TBSP soy or teriyaki sauce
1 cup water [warm]

Layer the bottom of the cooker with the carrots, then arrange the drumsticks on top. Mix the seasoning packets, sugar, and sauce in with the water and pour over the chicken and carrots. Cook on high for 4 to 5 hours or low for 8. Serve over white rice [or noodles] with broccoli or snow peas on the side. Make sure to pour some extra juice over the chicken and rice…

east meets west

redfish — Tue, 22 Jun 2010 21:18:35 +0000

For Father’s Day, I got bluefish one of these. For its maiden [lunch] voyage, I packed it with some refreshing summer fare – a pasta salad [just throw together, shrimp, chicken, rotini, olive oil mayo, celery salt/season all, peas & grated carrots] and avacado & cucumber rolls [with pickled ginger & soy sauce]. I think may have made bluefish’s co-workers jealous.

pigs in bitty blankets

redfish — Thu, 18 Feb 2010 15:28:56 +0000

These are so simple and the bitty fish has a blast making them. All you need is a package of crescent rolls and two kosher hot dogs [cut length-wise into quarters] and little hands to roll the piggies into their blankets. You could be adventurous and put cheese in these, as well.

I cooked this batch in the toaster oven [on my wee silpat] at 375 for 15 minutes. Depending on your oven, you may need more or less time. Just keep an eye on them, and let them get nice and brown so the centers get cooked.

a meal for the new year

redfish — Sun, 03 Jan 2010 19:51:12 +0000

Though you may think I’ve given up my on my culinary explorations this past month – ’tis not so! I simply haven’t had the time to photograph and document my adventures. With bluefish’s new job, I can’t promise 2010 and will be rife with free time… but I will do my best to post at least once a week!

For now, last night’s feast.

shroomy beef burgundy [in the crock]
2 large boneless steaks [cubed]
16 oz halved button mushrooms
1 small sweet onion [diced]
1 – 10 & 3/4 oz can of condensed cream of mushroom soup
1 – 1.2 oz package of brown gravy mix
1 cup warm water
1/4 to 1/2 cup of [drinkable] red wine

Set your crock pot on high and pour in water, gravy mix and mushroom soup. With some oil, brown the onions on med heat and then throw the ’shrooms in and brown together for a few minutes. Turn heat down to low and put lid on. Simmer until shrooms are about halfway cooked. Pour the onion, shrooms and all the juice into the crock pot. Cube beef [I did 1" cubes], salt & pepper and then dredge [coat the beef in a light dusting of flour, and then brown on med/high heat]. Put the browned beef in the crock pot, pour the wine over everything and give the mix a stir. Cook on high for 2 to 3 hours and serve over rice. All of my fish enjoyed this dish! [And, I find this dinner goes quite nicely with the rest of the bottle of red wine.]

best white bread [seriously]
[I got this recipe here and adjusted the amounts to make a 2 lb loaf].

1-1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons and 2 teaspoons white sugar
1-1/3 (.25 ounce) packages bread machine yeast
1/3 cup vegetable oil
4 cups bread flour
1-1/4 teaspoons salt

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start. [Note: I took this bread out 10 minutes early and it was perfect - so, check on the loaf at the end to keep it from burning. Also, I used two packages of yeast and put it on the quick bread setting.]

I have never seen bluefish gobble up homemade bead like this loaf. It really is a superior white bread machine recipe. I’m going to have to try this method with other breads.

his and his steak bento

redfish — Mon, 07 Dec 2009 04:56:20 +0000

Last Monday, bluefish started a new job. You know what that means? [Besides the fact that I've had almost no time to post new entries.] You guessed it – I’ve started making bento lunches for both of my boys! This was my very first dual lunch spread:

For bluefish: Steak over rice with hard boiled egg [car-shaped] on greens and fresh avacado. For onefish: Steak over rice with boiled egg [bunny-shaped] on cheese and baby carrots. My guys seem to thrive when they load up on protein.

To make the steak extra tasty [they would both be eating in chilled, after all], I pan-fried good cuts of steak in canola oil [with a little salt and pepper]. Once it was done [just slightly pink in the middle], I sliced it right out of the pan and dipped each strip in a combination of soy sauce and walnut oil then laid it directly on the bed of rice. YUM.

so simple. so delicious.

redfish — Thu, 12 Nov 2009 03:44:30 +0000

This recipe is from my mom. I love it. The bitty fish love it. Unless you don’t like corn, it’s hard not to love it.

Corn Pudding Casserole

1 – 15oz can of whole kernel corn drained
2 – 15oz can of creamed corn
1 – box Jiffy corn muffin mix
8 oz sour cream
1/2 stick of butter (1/4 cup), melted
2 eggs

Coat a 3 qt casserole dish with melted butter. Mix the rest of the ingredients into the buttered dish. Put in 350 degree oven for 50 minutes or until center is firm. NOTE: If you want to do little corn squares with this recipe, just omit the second can of creamed corn and pour into a large flat baking dish [mix should be about an inch or so deep]. Bake for about 40 minutes or until firm.

bitty baked potatoes

redfish — Tue, 03 Nov 2009 03:57:15 +0000

These days, I always seems to be making dinner at the last minute. I’m constantly trying to come up with recipes that take less than 20 minutes… because as soon as twofish even senses I’m cooking she throws herself around the kitchen, writhing in agony and angry-talking at me because I’m not paying enough attention to her. This was tonight’s recipe [serves two big and two bitty people].

bitty baked potatoes
Four medium-sized [round] baking potatoes
Four pieces of center-cut bacon
One large chicken breast [cut into tiny cubes]
Two cups of broccoli [chopped and steamed]
Two slices of American cheese [or shredded cheddar]
Salt & pepper

With a fork, punch holes in the potatoes. For speed reasons I cooked the potatoes in the microwave – 3 to 4 minutes on each side at full power, then 2 minutes on each side at half power. Fry the bacon on medium-low to the crispness of your liking. Take the bacon out of the pan and cook the chicken in the bacon drippings. Crumble the bacon into the pan with the chicken and fold in the steamed broccoli. Salt and pepper to taste.

Scoop out the center of the cooked potatoes to make little bowls [set aside the leftover potato].

Fill potatoes with bacon/chicken/broccoli mix and top each with a quarter of an American cheese slice [or shredded cheddar]. Pop in microwave for about 30 seconds [just enough to melt the cheese]. And… dinner.

[for the teeny tiny ones, take the potato centers and leftover bacon/chicken/broccoli mix and mash/puree together.]