Recipes

Browse our recipes below or search the recipes here:

Print Friendly

Grilled Peaches with Brown Sugar

Ingredients

  • 2 Tablespoons packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 4 ripe peaches, cut in half, pits removed
  • 2 Tablespoons unsalted butter, melted
  • Vanilla ice cream, optional

Cooking Instructions

Preheat grill or grill pan to medium. In a small bowl, mix sugar and cinnamon. Brush cut side of peaches lightly with butter. Oil grill and place peaches cut-side down on grill. Cook until grill marks appear, about 3 to 4 minutes. Brush bottoms lightly with remaining butter and turn peaches over. Sprinkle sugar mixture over cut side of peaches, cover grill and cook until sugar has melted and caramelized and peaches are easily pierced with a sharp paring knife, about 3 to 6 minutes longer. Serve immediately, with ice cream if desired.

This recipe from Myrecipes.com

Print Friendly

Baked Peach Crisp

Ingredients

  • 4 cups sliced fresh peaches
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats

Cooking Instructions

Preheat oven to 350 degrees Farenheit. Arrange peaches evenly in an 8×8 inch baking dish. Mix flour, brown sugar, butter, cinnamon and salt in a bowl. Using a pastry cutter, work until evenly crumbled. Fold oats into flour mixture, then sprinkle and press topping into peaches. Bake until topping is lightly browned, about 30 minutes.

This recipe from AllRecipes.com.

Print Friendly

Peach Lemonade w/Rosemary

Ingredients

  • 4 small fresh rosemary sprigs, plus more for garnish
  • 3/4 cup sugar
  • 1 cup water
  • 1 1/2 cups peach nectar
  • 3 ripe peaches, pitted and sliced into thin half-moon slices (about 18 slices each)
  • 1 cup lemon juice, frozen in an ice cube tray (12 cubes equals 1 cup of juice)
  • 1 – 2 cups water, to taste

Cooking Instructions

Make a rosemary syrup by combining 4 sprigs rosemary, sugar and one cup water into a medium saucepan. Bring to a simmer, then let cook for about 10 minutes until slightly thickened and well infused. Remove from heat and strain. Discard rosemary sprigs. Let cool before using.

In a large pitcher, combine cooled syrup, peach nectar, peach slices and lemon juice ice cubes. Add enough water (1 to 2 cups) to top off, leaving room for additional ice cubes to serve.

Add more ice right before serving. Add a fresh rosemary sprig to each glass. Enjoy!

This recipe from Dave Lieberman. From “Good Deal with Dave Lieberman, Episode: Summer Entertaining Savings”.

Print Friendly

Pan Fried Catfish with Lemon and Garlic

Ingredients

  • Four 6 ounce catfish fillets
  • 1 tablespoon plus 2 teaspoons Creole Seasoning
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons minced parsley leaves, plus chopped parsley for garnish
  • 2 Tablespoons minced garlic
  • 3/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • Lemon wedges, for serving

Cooking Instructions

Place the catfish in a shallow bowl or baking dish. Season with 1 tablespoon plus 1 teaspoon of the Creole seasoning and add lemon juice, parsley and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes. Combine the cornmeal, flour, salt, and remaining Creole seasoning in a shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.

Heat the oil in a large, deep, cast iron skillet over medium high heat. When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side. Remove catfish from the skillet with a slotted spatula and drain on paper towels. Season with salt and serve immediately with additional parsley and lemon wedges.

Print Friendly

Pine Nut Crusted Tilapia

Ingredients

  • 1/2 cup pine nuts, ground
  • 1/4 cup all purpose flour
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon lemon pepper seasoning
  • 1 egg
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 4 tilapia fillets (6 oz each)
  • 2 tablespoons butter
  • additional honey, optional

Cooking Instructions

In a shallow bowl, combine the pine nuts, flour, dill and lemon pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture.

In a large nonstick skillet, cook fillets in butter over medium heat for 4 to 5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

Print Friendly

Poached Salmon

Ingredients

  • 1 to 1½ lb Salmon filets
  • Kosher or sea salt
  • ½ cup dry white wine
  • ½ cup water
  • 1 small yellow onion, sliced thin or 1 shallot peeled and sliced
  • several sprigs of fresh dill or sprinkle of dried dill
  • a sprig of fresh parsley
  • freshly ground black pepper, to taste

Cooking Instructions

Sprinkle salmon fillets with a little salt. Put the wine, water, onions/shallots, dill and parsley in a saute pan and bring to a simmer on medium heat.

Place the salmon fillets skin-side down in the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the filet. Salmon is done when the flesh becomes opaque and flakes easily with a fork. Do not overcook. Remove from pan, sprinkle with fresh ground pepper and serve.

Salmon Filet

Print Friendly

Tilapia Wraps

Ingredients

  • 3/4 cup salsa
  • 1 can (4 oz) chopped green chilies
  • 6 tilapia fillets (6 ounces each)
  • 2 Tbsp olive oil
  • 2 Tbsp steak seasoning
  • 12 flour tortillas, warmed
  • 3/4 cup shredded cheddar cheese

Cooking Instructions

In a small bowl, combine salsa and chilies, set aside. Drizzle fillets with oil, then sprinkle both sides with steak seasoning. Transfer to a large skillet. Cook, uncovered, over medium heat for 5-8 minutes or until fish flakes easily with a fork. Remove from heat. Cut or flake fillets into small pieces, then add the salsa mixture, stirring gently.

Spoon a heaping 1/3 cupful onto each tortilla, then top with cheese. Roll up and serve immediately.

Print Friendly

Orange Grilled Whitefish

Ingredients

  • 1 pound whitefish fillet
  • 1/2 cup Italian dressing
  • 1/4 cup water
  • 2 Tbsp orange juice
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp ground ginger

Cooking Instructions

Cut whitefish into serving size pieces and place in a shallow dish. Combine remaining ingredients and pour over fish. Cover and let stand to marinate about 30 minutes, turning once.

Preheat and oil grill, then place fish on grill skin side down and let cook for 3 to 5 minutes. Flip the fillets over and cook another 3 to 5 minutes. Fish is done when it is firm to the touch, flakes easily with a fork and appears opaque all the way through.

Print Friendly

Lime Marinated Orange Roughy

Ingredients

  • 4 Orange Roughy Fillets (6 oz each)
  • 1/3 cup water
  • 1/3 cup lime juice
  • 2 Tbsp honey
  • 1 Tbsp canola oil
  • 1/2 Tbsp dill weed

Cooking Instructions

Place fillets in a 13 x 9 inch baking dish. In a small bowl, combine the remaining ingredients. Set aside three tablespoons of the marinade. Pour remaining marinade over fillets and turn to coat. Cover and refrigerate for one hour.

Drain and discard the marinade. Transfer fillets to a broiler pan coated with cooking spray. Broil 4 to 6 inches from the heat for 4 to 6 minutes on each side, basting frequently with the reserved marinade.

Print Friendly

Sauteed Walleye with Wine Sauce

Ingredients

  • 1 lb Walleye Fillet
  • 1 Lemon
  • salt and pepper to taste
  • 1/2 cup white wine
  • 4 Tbsp butter
  • capers, optional

Cooking Instructions

Drizzle the walleye pieces with the juice of 1/2 lemon, then sprinkle with salt and pepper. Preheat oven to 400 degrees and heat a large nonstick skillet over medium high heat. Spray the pan with cooking spray. Cook for three minutes, then turn over. (Note: if the meat does not turn readily, the fish needs to cook a bit longer.) Cook for three more minutes, then transfer to a baking dish in the oven for five minutes more.

Once the fish is in the oven, turn the heat on the stove up to high and pour the wine in the skillet, stirring constantly to deglaze the pan. Let the liquid reduce by half and squeeze in a bit of juice remaining in the lemon. Turn the heat to low, then add the butter one tablespoon at a time. Stir with a whisk. Add capers to the sauce, if desired, and serve over the fish.