Baked Haddock

Waiting for warmer weather!

Looking out onto our deck four days ago only a small amount of snow was in sight!  Woohoo!  Glancing slightly to the left our much used grill sits... patiently waiting.  I was thinking about grilling fish.  Grilled Fish is so tasty and so easy to prepare.  However, around dinner stepping outside with a winter coat to grill seems... well, frankly, it's uncomfortable.

It's at these times that baking a fillet of fish in my warm kitchen is the thing to do!  There will be plenty of time for grilling.  When?  I don't know, but I'm sure there will be!  BTW Baked Haddock is delicious!  So there's no need to step in snow to prep dinner.

The method of baking Haddock is similar to grilling Haddock.  However, 2 Bay Leaves are placed under the fillet in a baking dish. 

Baked Haddock 
Oven:  350°F     Time:  20-22 Minutes

Ingredients:

PAM
1 lb. fillet of Haddock - can be fresh or defrosted
1 teaspoon Olive Oil for sauteing & baking
2 Bay Leaves
 Paprika
Thyme

Method:

1. Preheat oven to 350°F.
2. Line a shallow baking pan with foil. Spray with PAM.
3. Place Bay Leaves on foil.
4. Rinse fillet in cold running water.
5. Place fillet on Bay Leaves in baking pan.
6. Drizzle Olive Oil on fillet.
7. Sprinkle small amount of Paprika on fish.
8. Then, repeat with a small amount of Thyme.
9. Bake for 20- 22 Minutes.  (It will be done when fish flakes easily with a fork.)

**Small amount = 2 shakes of the Paprika or of the Thyme.

We enjoy Baked Haddock with a microwaved "baked" potato and a salad.  This is an easy and a very tasty dinner!  Great for this time of year!

Enjoy!
Yummy!

Is That Pork Tenderloin?

After enjoying a delicious Clam Roll at Wellfleet Harbor and a tender Lobster Roll in Orleans, it was time for me to return to my kitchen and remember where my pots and pans are located. Watching a Cape Cod Baseball League Game is now a great memory. Visiting the Cape (in MA) was fun and relaxing!

This afternoon my West Bend Slow Cooker was taken down from the shelf. All of the needed ingredients were placed in the non-stick container. While I was working on other tasks, Pork Tenderloin and Veggies was very slowly cooking itself. The preparation was easy and the meal was delicious!

1. A one-pound bag of peeled Carrots were rinsed and placed on the bottom of the Slow Cooker’s pot.
2. One Potato was washed and cut into chunks and placed on top.
3. Two Bay Leaves were added along with two shakes of Oregano, Basil and Garlic Powder.
4. A one and one-fourth pound piece of Pork Tenderloin was rinsed and then cut into one-inch chunks and placed on top of the vegetables.
5. Two shakes of Black Pepper and Parsley were sprinkled on top.
6. Two Tablespoons of Flour were blended with one 14-½ ounce Can of College Inn Light & Fat Free Chicken Broth and one teaspoon Worcestershire Sauce. This mixture was poured on top of all of the ingredients.
7. The Slow Cooker’s lid was placed on top.
8. The temperature setting was set. #5 High for 2 Hours. Then, after two hours, the temperature was turned down to #3 Medium for One Hour.

Our dinner was ready and my husband asked, “Is that Pork Tenderloin?” Yes, it certainly was. Pork Tenderloin and Veggies required very little preparation, smelled inviting and tasted YUMMY!