Friday, May 25, 2012

Hash Brown Egg Bake

1 (32 ounce) package frozen cubed hash
brown potatoes, thawed
1 pound sliced bacon, cooked and
1 cup shredded Cheddar cheese, divided
1/4 teaspoon salt
8 eggs
2 cups milk
1 dash paprika
1. In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese.

Wednesday, May 23, 2012

Fish Baked with Leeks

A lovely choice for a memorable summer meal, this delightfully simple dish showcases the flavor and texture of gently steamed fish.
Yield: 4
Cook Time: 30 minutes
  • 1 1/2 pounds leeks, trimmed, washed and chopped
  • 1/2 cup dry white wine, or chicken or fish stock
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard (optional)
  • About 1 1/2 pounds cod, salmon or other fish fillet, about 1 inch thick
Preheat oven to 400 degrees. Scatter leeks over the bottom of an ovenproof casserole. Mix with wine or stock, salt, pepper and mustard. Top with fish, and sprinkle with salt and pepper. Cover casserole.

Bake 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into thickest part of fish. Uncover, and serve the fish with leeks and pan juices spooned over.

Fish with Creamy Leeks

    1/2 cup sour cream
    1 1/2 teaspoons all-purpose flour
    2 medium leeks (white and pale green parts only), thinly sliced
    2 tablespoons unsalted butter
    2/3 cup water, divided
    4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
    1 tablespoon chopped dill
Whisk together sour cream and flour.

Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.

Stir in sour-cream mixture and remaining 1/3 cup water.

Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.

Baked Fish With Leeks & Almonds


  • 2 6 ounces white fish fillets, such as tilapia, flounder or halibut
  • 1 tablespoon olive oil
  • 1 teaspoon slivered almonds
  • 1 leek, thinly sliced
  • 1 lemon, cut into wedges
  • Lemon pepper


1. Preheat oven to 400 degrees F.

2. Rub fillets with olive oil and season with lemon pepper to taste.

3. Cover each fillet with circles of thinly sliced leek. Sprinkle with almonds.

4. Seal in heavy-duty foil; bake for 15 to 20 minutes, or until fish flakes easily with a fork.

5. Serve with lemon wedges.