Tag: bake

Crispy Salmon Fish Tacos

Categories Recipes1 Comment on Crispy Salmon Fish Tacos

CRISPY, FLAKY, BREADED SALMON!

We love fish tacos in this house, and these Crispy Salmon Fish Tacos are an easy and tasty crowd-pleaser!  After our recent introduction to deliciously crisp deep-fried salmon, my husband was inspired to incorporate a crispier, breaded, oven baked salmon into this meal and it turned out beautifully: the perfect combination of both crispy and flaky!

When it comes to the toppings, they certainly can be customizable to your preferences, but our tip would be don’t skip the chipotle mayo!  It’s a must as it really does tie all of the flavors together. 

Servings: 16 Tacos (or about 5 servings)

Ingredients:

FOR THE FISH

  • 1.5 lb Salmon
  • 2 Eggs
  • 1 Cup Flour (we used white whole wheat)
  • 1 Cup Panko Breadcrumbs
  • 1 Tbsp Fresh Chopped Cilantro
  • 2 Tsp Smoked Paprika
  • Sea Salt
  • Black Pepper
  • Corn Or Flour Tortillas (corn recommended for flavor!)

TOPPINGS (SUGGESTED / TO TASTE)

  • Squeeze Of Lime
  • Sliced Avocado
  • Raw Coleslaw Mix
  • Sliced Serrano Peppers
  • Thinly Sliced Radishes
  • Chipotle Mayo Of Choice
  • Cilantro To Garnish

Directions:

PREP

Preheat the oven to 425°

Line a baking pan with parchment paper or foil to prevent sticking

Remove the skin from the salmon and cut it into small fillets (about 3” long) and pat dry

Season the fish liberally on both sides with salt and pepper

Mix the flour and paprika in a large plate or shallow bowl

Scramble eggs in a bowl

Mix the Panko with the chopped cilantro in a medium sized bowl

BREAD AND COOK THE FISH

Roll the fillets in the flour mixture until coated evenly on all sides

Dunk and cover the fillets in egg, then gently roll them in the Panko mixture until thoroughly coated

Place the breaded fillets on the pan and bake for 10-12 min at 425° – The fish texture should be flaky with a lightly browned, crispy breading

ASSEMBLE TACOS

Slice the fillets into thin pieces and place in warmed tortillas

Add the squeeze of lime over the fish before other toppings 

Top with avocado, coleslaw, radishes, and peppers

Drizzle with chipotle mayo and garnish with cilantro

Enjoy!

Looking for a way to use any leftover breadcrumbs? Try these Honey Mustard Chicken Sandwiches!

Chocolate Chip Pumpkin Cookie Cake

Categories Recipes8 Comments on Chocolate Chip Pumpkin Cookie Cake

If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  As I’m a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn flavor and spice.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain one unconventional step: To let the partially baked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from being overly sugary.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Fresh out of the oven, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming so that it can solidify.  Like many desserts, it reaches its “perfect consistency” by the following day!  It is best baked with a little time buffer before serving.  It’s worth the wait!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A 9 x 13 Baking Dish
  • 1 Medium + 1 Large Bowl

Servings: About 12 – 15

Ingredients:

  • 2 Cups White Whole Wheat Flour
  • 3/4 Teaspoon Ground Saigon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Ginger
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Sea Salt
  • 2 Sticks Unsalted Butter (plus enough extra to grease the pan)
  • 1 Cup Sugar
  • 1 Egg
  • 2 1/8 Teaspoons Vanilla Extract
  • 1 Cup Pumpkin Purée
  • 2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 baking dish with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger microwave-safe bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Add the doughy batter into the prepared baking dish and smooth out the surface

Evenly sprinkle on the topping of extra chocolate chips

Bake on the middle rack of the oven for about 32 minutes, until the outer edges get slightly browned and firm

Remove it from the oven and let it cool down (for approximately 2 hours)

Add the baking dish back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let it cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!

Want more cookie cake? Try my Matcha Chocolate Chip Cookie Cake!

Baked Broccoli Mac & Cheese

Categories Recipes, Sides1 Comment on Baked Broccoli Mac & Cheese

If you’re looking to transform mac and cheese from a simple weeknight meal into a restaurant order copycat, I have the secret: A crispy breadcrumb topping!  It makes all the difference in this Baked Broccoli Mac & Cheese!

This pasta bake is quick and easy with only simple ingredients needed.  It’s also quite customizable.  Should you have a preference to use a different type of cheese or vegetable, it can be made entirely your own.

That being said, I highly recommend this particular combination!  The broccoli is very complimentary in both taste and texture, and there’s just the right amount of subtle kick from the pepper jack that really ties all of the flavors together.

The contrast of the crispy cheese and breadcrumb topping paired with the saucy pasta center makes this meal perfect to serve hot from the oven, but in a smaller household it can easily be stored as leftovers for readymade meals or sides in the days to follow.  This recipe makes 6 servings, and whether you’re feeding a group or meal prepping for yourself, it’s designed to make the cooking as easy as possible. (Cue the cheese slices in lieu of shredding!)

Servings: 6

Ingredients:

  • 3 Cups Elbow Pasta (dry)
  • 4 Tbsp Unsalted Butter
  • 1/4 Cup White Whole Wheat Flour (or flour of choice)
  • 1 Tsp Sea Salt
  • Black Pepper (about 10 total rotations from the grinder)
  • 1/4 Tsp Cayenne Pepper
  • 1 1/4 Cups Oat Milk
  • 1 3/4 Cups Vegetable Broth
  • 8 Slices Mild Cheddar Cheese
  • 5 Cups Broccoli (measured while frozen/raw)
  • 1/4 Tsp Paprika
  • 2 Slices Muenster Cheese
  • 2 Slices Pepper Jack Cheese
  • 1/2 Cup Panko Bread Crumbs

Directions:

PREP

Preheat the oven to 350°

Grease a 9 x13 inch baking dish

Cook the broccoli (I microwaved from frozen), cut into small pieces, and set aside

COOK THE PASTA

Prepare the elbow pasta according to the package instructions.  Be sure to rinse it with cold water once drained

CREATE THE SAUCE

While the pasta is cooking, in a wok/vessel of similar size, melt the butter

Stir the flour into the melted butter until evenly combined

Next, stir in the sea salt, half of the black pepper (about 5 rotations from the grinder), and the cayenne

Add in the oat milk and vegetable broth, cooking and stirring on medium heat until well blended

Melt in the 8 slices of cheddar, stirring until smooth

COMBINE THE FILLING ELEMENTS

Add the cooked pasta into the sauce

Add in the cooked broccoli pieces

Also add in the other half of the black pepper (5 rotations from the grinder) and the paprika

Transfer into the greased baking dish

CREATE THE TOPPING

Tear the 2 muenster slices and the 2 pepper jack slices into small pieces, and evenly disperse over the top of the pasta

To follow, top with the bread crumbs

BAKE

Bake for around 17 minutes

To brown and crisp the top, broil for an additional 2 and 1/2 minutes.  Rotate the pan, then broil a second time for 1 and 1/2 – 2 minutes (or until lightly browned)

Remove from the oven and let cool slightly

If desired, an additional sprinkle of salt can be added when serving

Enjoy!

[Leftovers can easily be stored in the refrigerator by simply covering up the cooled cooking dish and storing it in there as is.]

Ingredient recommendations linked!

Want more baked pasta? Try this Baked Zucchini Beef Pasta!