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Have you noticed the large number of fast food commercials promoting fish sandwiches? It’s that time of year when typical burger joints try to lure in hungry patrons that have restricted diets during their Lenten observance. For many Christians, lent is a 40-day (6 week) period of reflection, prayer and fasting leading up to the Easter celebration. As a born and bred Catholic, meatless Fridays were the norm—I’ve had more than my share of mac-n-cheese, tomato soup served up with grilled cheese and multitudes of bland fish sticks.

With a famished family of three teenagers to feed, expanding our meatless menu is a must. I’ve served up a number of dishes that received mixed reviews—you know you’ve struck out when they ask, “Next time, can we just have Kraft mac-n-cheese?”. But there was one star in the assortment of meatless eats that was eaten up with delight—oven-fried fish. It’s become our families’ go-to Lenten cuisine. It’s a simple recipe to prepare and it’s tasty and less expensive than those lackluster, store-bought fish sticks.

Oven–Fried Fish

1/4  cup white cornmeal
1/4 cup dry Italian flavored breadcrumbs
1/2  teaspoon salt
1 teaspoon Hungarian paprika
1 teaspoon dried dillweed
1/4  teaspoon black pepper
1 lb. fresh or frozen white fish fillets, thawed
1/3 cup milk
4 tablespoons melted butter or margarine

Preheat oven to 450°.

Combine dry ingredients and spices in a shallow dish. Dip fish fillets in milk and dredge in cornmeal mixture. Place coated fish fillets on a greased, 13” x 9” x 2” baking dish and drizzle with melted butter

Bake at 450° for 12-15 minutes, or until fish flakes easily when probed with a fork. Serve with lemon wedges and tartar sauce. Serves 4.

Enjoy!

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You know, sometimes you just don’t feel like putting forth much effort. You just want to get the task at hand done and move on. I understand that, but it doesn’t mean you need to sacrifice the quality of the finished product. This recipe is one of those rare finds that’s simple and easy to make and delivers a whole lot of flavor.

Crock Pot Tortilla Soup

1 lb. boneless, skinless chicken cut into bite-size pieces (cooked or uncooked)
1 10-oz. cans cream of mushroom soup
1 10-oz. cans cream of celery soup
2 10-oz. cans cheddar cheese soup
2 cups chicken broth
1 4-oz. can diced green chilies
1 14.5-oz. can diced tomatoes
1 cup onion, chopped
4 stalks celery, chopped
1 cup carrots, sliced
1 cup medium or mild salsa
1 tablespoon dried cilantro
2 tablespoons chili powder
1 teaspoon hot red pepper flakes
1 teaspoon fresh ground pepper

Combine all ingredients into a large Crock Pot and stir until combined. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.

Garnish with shredded cheese and corn chips.

Makes 8 servings.

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A perfect couple is hard to find. We all have issues. Even Romeo and Juliet had their problems—after all they both died. But their relationship has been romanticized for centuries as a symbol of pure love.

Now, I’m not the most romantic guy (just ask my wife), but my idea of what makes a couple perfect is balance. The two complement one another—where the whole is greater than the individual. Where weakness is offset by strength and attitude is mellowed-out by sincerity. For me, the embodiment of this ideal is bacon and cheese.

Think about it! What food doesn’t benefit from bacon and cheese!

Cheesy Potato Soup with Bacon

1 lb. bacon
3 tablespoons bacon drippings
1 cup diced celery
1 cup diced onion
2 small cloves garlic, crushed
3 tablespoons all-purpose flour
3 cups milk (divided)
3 cups chicken broth
5 cups peeled and cubed potatoes
1 tablespoon parsley
1 teaspoon salt
2 teaspoons fresh ground black pepper
3 cups shredded cheddar cheese (sharp)

In a large stockpot, cook bacon until crisp. Drain on paper towel and set aside. Drain all but 3 tablespoons bacon drippings from pot. Over medium heat, sweat celery and onions in bacon drippings until onions become transparent. Add crushed garlic and continue cooking for a minute or two.

Stir in 3 tablespoons flour into onion, celery, garlic and bacon drippings mixture. Mixing well until flour is combined, cook over medium-high heat for about 3 minutes. Mixture will have a light-brown appearance. Wisk in 1 cup milk, and bring to a boil, stirring frequently. Whisk in remaining milk and simmer for 5 minutes.

Add remaining milk, chicken broth, potatoes and parsley. Season with salt and pepper (to taste) and simmer until potatoes are tender, about 30-40 minutes.

Stir in cheese and bacon and simmer until cheese is melted.

Makes 8 servings.

These have become my signature treat at holiday gatherings. They are easy to make — practically no cooking at all. That’s what makes them so wonderful! Since the liquor is added after the cooking is complete, they retain the full kick of the bourbon (or rum, if you prefer). It’s like a little shot in a tasty chocolate cookie. You’d be amazed how quickly these little cookies can spread holiday cheer.

Bourbon Balls

1     cup semisweet chocolate chips
1⁄2   cup white sugar
3     tablespoons corn syrup
1⁄2   cup bourbon (or more, if you like)
21⁄2 cups crushed vanilla wafers (about 1 box)
1     cup chopped walnuts (optional)
1⁄3  cup powdered sugar

Place chocolate chips into a microwave-safe medium bowl. Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in white sugar and corn syrup. Blend in bourbon. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm. Form the chilled mixture into bite-size balls by rolling them in your hands. Roll balls in powdered sugar and chopped nuts. Store in a covered container for a week before serving (if you can wait that long) to blend the flavors.

They say an “an apple a day keeps the doctor a way”, but does it really matter in what form you consume the apple? Some prefer it dipped in buttery caramel, while others like theirs served warm, baked in a pie and many enjoy the juicy, pure taste fresh from the tree. My favorite way to eat apples is in Apple Cake; it’s something that my grandmother would make every fall. The taste and aroma always reminds me of her.

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Grandma’s Apple Cake

5 apple – peeled, cored and sliced (I suggest using a tart variety like Granny Smith)
2 cups all-purpose flour
1/2 teaspoon salt
6 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
4 teaspoons baking powder
4 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

4 teaspoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F° lightly grease and flour a 9×13 inch pan.
2. Mix together flour, salt, cinnamon, nutmeg and cloves and baking powder. Set aside.
3. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend until combined.
4. Mix 4 teaspoons sugar with 1 teaspoon cinnamon in a small bowl. Sprinkle over cake.
5. Bake at 350 degrees F° for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.