Panko Crusted Halibut

My Father-in-Law brought home some yummy halibut from his fishing trip to Alaska.  After we made some fish tacos the the first batch I decided to try something different with the remainder. This is yummy and pretty darn good for you! Served here with oven lemon risotto and over mixed greens with lemon.

Panko Crusted Halibut
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Medium sized halibut pieces
1 cup Panko
1 Tbs lemon zest'
1/2 cup Parmesan cheese
1 tsp fresh or dried parsley
salt and pepper

Thaw the halibut.  Mix the other ingredients together in a med bowl.  Press all sides of the fish into the panko mixture.  Put the fish on a platter and put it back in the fridge for 30-45 min (keeps the stuff from falling off, I don't know why, just works).  Preheat oven to 425 and when you are ready bake the fish on a cookie sheet for about 8 minutes depending on the size of your fish until fish is cooked and crust is browned.

Sweet Tailgating Popcorn

I made this for a tailgate party.  Since we live in MT it is important that it is easy to eat with mittens :)

Sweet Tailgating Popcorn
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10 cups popcorn
1 bag of marshmellows
5 Tbs butter
pinch of salt
1 tsp vanilla

Toppings: (anything you want, really...)
Crushed oreos
pretzels (these are a salty a good treat)
M & M's
crushed candy bars
candy corn (because it was Halloween time)

White Chocolate

Pop the corn using some oil in a pan on the oven or a popcorn popper.  In a large pan over med heat, melt the marshmallows with the butter and the salt stirring constantly.  When melted add to the popcorn and stir until well combined.  Lay the mixture out on wax paper and "squish down" until about 2 inches thick.  Add all of the toppings before it cools so they stick and press them in.  Melt the white chocolate in a microwave safe dish cooking for 30 seconds at a time and stirring every time the mic beeps.  Use a fork or spoon to dip in the chocolate and drizzle it over the popcorn.  Let cool, break it up and eat.

Pumpkin Dip

Again, love pumpkin!  This is so quick and easy and a great thing to bring to a pumpkin carving party or a fall dinner party.

Pumpkin Dip
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1 8 oz block of cream cheese softened (I use light)
1 cup pumpkin (or if you are an over achiever pumpkin you have made yourself)
1/2 cup brown sugar
1 TBS cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice

Use a mixer to whip the cream cheese.  Add the remaining ingredients and whip until blended.  Serve with apples, graham crackers or ginger snaps.  Yum!

Grape Freezer Jam

I "stole" these grapes from my Grandmothers house over Thanksgiving.  She grown so many and makes juice and jam that she was just going to let them go for the winter.  I got out there in a rain storm with her help to save these super sweet grapes and bring them home to MT.

Grape Freezer Jam
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1 normal size colander full of grapes (green or purple)
Sugar or sugar substitue
Instant pectin

Wash the grapes in the colander.  "Pop" the grapes (this takes a while) putting the seeded insides in a medium sauce pan and the skins in the blender or food processor.  Cook the grape guts on med heat for about 5 minutes covered.  Meanwhile blend the skins until smooth.  Pour the guts in a metal colander and using your hand, the back of a spoon or a potato masher work the guts for a while until you can get as much of the grapes through the strainer without the seeds.  Combine the skin mixture with the guts mixture.  Taste to determine amount of sugar (perhaps between 1/3 and 1 cup) for desired sweetness.  Use this web address to determine amount of pectin you need based on pints/cups of grape mixture you have.  http://www.freshpreserving.com/tools/reference/pectin.aspx Mix sugar with pectin, stir and then add grape mixture.  Stir for 3 minutes and then divide into jars or plastic containers leaving some room at the top when you freeze it.  Things I have read said it will keep for 3 weeks in the fridge.

Pumpkin Oatmeal

I love pumpkin, so whatever I can find to make with pumpkin I am all over it.  I had some pumpkin left over and decided to make something different for breakfast.

Pumpkin Oatmeal
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Oats (quick oats, standard oatmeal or specialty oatmeal)
water
milk
Salt
1 cup pumpkin
pumpkin pie spice (about 1 tsp)
nutmeg (about 1 tsp)
cinnamon (about 1 Tbs)
brown sugar


Follow the directions to make the oatmeal for 4 servings.  I use the Wheat Montana oatmeal with flax seed.  Just before the oatmeal is done but still on the burner add 1 Cup pumpkin (from a can or some you have prepared yourself), spices and brown sugar to your taste liking in the oatmeal.  Pull the Oatmeal off the burner and add enough milk to make it as creamy/thin as you want.