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Baked Fish Sticks

You’re invited to our Sunday Dinner!  And do I have a new and family approved!  Baked Fish Sticks!  It’s so light and no frying is the best part! Yummy!

Baked Fish Sticks 081819 Sunday Dinners


Ingredients:

1 1/2 pound of Alaskan Cod Fish cut into 1 to 2 inches

1 cup flour

1 teaspoon salt and pepper

1 bag of panko crust lemon pepper

1/4 tbsp of melted butter

A drizzle of olive oil

1 tbsp of fresh parsley or parsley flakes (I used the flakes because I forgot to get the fresh while shopping!)

1/2 or 1/3 cup of parmesan grated cheese (I used less because I didn’t want the cheese to over power the cod but to give it a slight tang to it.)

Canola spray for the baking pan


Let’s begin with cutting/slicing the cod pieces. Set aside.

Bowl 1 – Mix the flour, salt, and pepper in a separate bowl. Set aside.

Bowl 2 – Crack the eggs and mix.

Bowl 3 – In the 3rd bowl mix the panko crust, parsley, butter, and oil. Mix thoroughly. Then add the parmesan. Mix. Set aside.

Begin with bowl 1. Follow video.

Bake at 415 degree oven for 12 minutes. Flip the sticks and cook another 5 to 7 minutes.


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Bon Appetit! From my kitchen to yours!

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Crab Cakes

Hey Y’all!  You’re Invited to our Sunday Dinners!  Always happy to have you over for some good home cooking eats, sit at our table with us, chat, and enjoy some coffee afterwards.

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Ingredients:

Zatarain’s Crab Cake Mix

1 lb. of crab cake (I used a crab cake from my seafood place I get all my seafood from.)

1 cup of Hellmann’s Mayonaise

Oil for pan

081119 Sunday Dinners Crab Cakes (2)

Step 1: Make sure and squeeze out any remaining liquid from the crab using a towel and gently pressing it out.

Step 2: Open and pour crab mix in a giant bowl & mayonnaise.

Step 3: Mix in crab & form 8 round good size patties. You can make them smaller if you prefer. They are good either way.

Step 4: Pour in some oil in pan and bring to a gentle temperature before dropping in crab cakes.  Cook each side thoroughly to where it begins to form brown crust around them.

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Serve as an appetizer, main dish, or as a side.  Shoot! I served this for breakfast!

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Exciting Egg Waffles

You’re invited to our Sunday Dinner to sit with us, gather, chat, laugh, eat, and have some coffee afterwards!  Egg waffles is nothing to laugh about.  They have a mixed texture of a quiche, waffle, and souffle all rolled in one.

Egg Waffles 080419 Sunday Dinners

Ingredients were: 4 eggs, 1 cup thawed out hashbrowns, 3 tbsp. sour cream, 1/2 cup cheese, and seasoning. Watch the video!

Items Used: Bella Waffle Maker | White Dinner Plates

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Plentiful Pesto Dinner Options

You’re invited to our Sunday Dinner! You are always invited and welcome to our home to have some good eats, chat, and coffee afterwards! Today it’s all about continuing and ending the pesto theme with some plentiful pesto dinner options.

Pesto Dinner Options EK Sunday Dinners

The grilled shrimp dish I simply poured a few spoon fulls of the Basil Pesto ala Presto while the shrimp was almost done with some egg noodles I had on hand.

The next dish was a grilled chicken breast and simply poured a few spoon fulls of the Perfect Basil Parmesan Pesto toward the end of its cooking stage as well.  Any reserve in the pan, I pour over the salad as my dressing.

Pesto Dinner Options EK Sunday Dinners (1)

Lastly, I used my new FAV, Canola Garlic Oil Parmesan Pesto as a dipping sauce or drench over an individual crab cake!  These pestos are great for mixing and matching.  Even for a simply pesto mozzarella toast!  So delicious and easy!  They will store for about 4 to 6 weeks in the refrigerator in a well sealed container or jar.

Items Used: Oster Blender | Plastic Container Cups | Small Wood Serving Bowls

From my kitchen to your table! Bon Appetit!

 

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Canola Garlic Oil Parmesan Pesto

Here’s your invite to our Sunday Dinner!  You are invited to our home for some food creations, ideas, and chat.  Continuing my pesto theme this gorgeous Sunday. All it’s all about my new fav! Canola Garlic Oil!

Canola Garlic Parmeson Pesto EK Sunday Dinners

For starters, it’s rather simple to make your own infused canola garlic oil.  In the vid below, I mention to gently crush some big garlic to release it’s properties that will infuse the canola oil.

I would use this on grilled shrimp  or grilled fish with a bit of butter.

Tune in next week with all these tasty pestos on a couple of dishes of the week!

Items Used: Oster Blender | Plastic Container Cups | Small Wood Serving Bowls

From my kitchen to your table! Bon Appetit!

 

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Perfect Basil Parmesan Pesto

You’re invited over to our Sunday Dinner! I am continuing the PESTO theme. Dare you to say Perfect Basil Parmesan Pesto 5 times. It’s good tongue twister.

Perfect BAsil Parmeson Pesto EK Sunday Dinners

Today I’m making more pesto prepping for some delicious meals another day.  Who doesn’t like to prep and have some handy ingredients for making dinner time easier, tastier, and more delicious! This one includes some parmesan cheese to round out and smooth out all this amazing simple ingredients.

It’s all here on this quick vid!

Imagine the possibilities on which meals to use on.  You decide and let me know what goodness you made!

Items Used: Oster Blender | Plastic Container Cups | Small Wood Serving Bowls

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From my kitchen to your table! Bon Appetit!

 

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Jerk Pork Chops

Jerk Marinated Porkchops EK Sunday Dinners

Welcome to our Sunday Dinner!  You are always invited to have a seat at our table, chat, eat a meal, and have some coffee afterwards. Guess what today’s meal is?! Yep! Jerk Pork Chop with some easy store bought ingredients. The other white meat.

Let’s begin! Grab 2 pans. Once for the sauce and the other for the veggie mix.


I’ve provided the Memphis spice found at your local HEB if they have them in your town.  If not use this chosen spice to sprinkle on the pork chops, the marinade/dipping sauce and paired it with the perfect veggie mix.

Note: As for the Jerk Marinade, preferably purchase at your local grocery store. Not very many on the market unless you are very familiar with the company and shipping/refund policies.  You can also substitute a very zesty favorite BBQ sauce of your choice.

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Jerk Marinated Porkchops EK Sunday Dinners (1)

Bon Appetit!

XOXO Estela Kelley

 

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Creamy Cheesy Hashbrown Casserole

Creamy Cheesy Casserole EK Sunday Dinners

Welcome to our Sunday Dinner’s!  You are most welcome to take a visit and have a seat at our table for another incredible Sunday Dinner dish.  I remember my Mom always had the biggest meals on a Sunday. I’m talking about homemade from scratch meals.  Do I do that….hmmm…every now and then. But mostly I find taking some short cuts, pre-prepping, or take out is best for this busy Mom. I should really have a new title. MOM should stand for Multi Optimizer of Missions.  Sounds good to me. That will be another time as long as I can have my own cape! Another time! Another time!

Let’s get to gathering before we gather at the table. This is a great recipe to only make half or prepare it all and then freeze half before baking.

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Creamy Cheesy Casserole EK Sunday Dinners (3)

*Note:  You can use a smoky flavored bacon salt to compliment any smoky cheese of your choice.

The last 10 minutes allows for some browning on top and the delicious smells will hit your nose when it’s done.

Here are some of items used: Bacon Salt | Onion Powder | Large Baking Pan Casserole 

Onion Scissors | Foil | Serving Spoons


Creamy Cheesy Casserole EK Sunday Dinners (1)

We made some grilled chicken, my fav Corn on the Hob, and side scoop or two of this amazingly delicious Creamy Cheesy Hashbrown Casserole.

From my kitchen to your table! Bon Appetit!

XOXO Estela Kelley

 

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Bacon Goat Cheese Salad

Welcome all to our Sunday Dinners!  And today we are making Bacon Goat Cheese Salad! A spectacular salad any time or day of the week! Today it’s Sunday and we are blessing ourselves with a yummy salad. So let’s get started!

Bacon Goat Cheese Salad EK Sunday Dinners

Ingredients first!

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And wala!  Your gorgeous salad for your blessed Sunday Dinner! If you are wanting more protein, simply add a sliver of grilled chicken, green peas, or chickpeas.

Bacon Goat Cheese Salad EK Sunday Dinners (1)

Items Used:

Mandarin Oranges | Wish Bone Dressing | Cast Iron Pan | Goat Cheese

XOXO Estela Kelley (1)

 

 

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Common Cooking Mistakes

Welcome to our Sunday Dinner once again! I’m so elated to be sharing the blessings of FOOD even during recovery! Today it’s about common cooking mistakes which I have learned and failed at as well. I’m by no means a chef nor pretend to be. I’m a foodie! I love food. I love good food. Not any foodie pictures this time around. Another reason is because I’ve had surgery so I had to do the best and hopefully you guys and gals appreciate this busy mama who was under the knife. No pun intended, but what an awesome intro to my 1st common cooking mistakes! Got to have sense of humor to uplift my spirits . So here we go!

Common Cooking Mistakes Share the Flippin Fun Estela Kelley Sunday Dinners

Knives:

Knives are very much used in everyday family cooking,right?! So we need to have a properly sharpened knife. Make sure it fits your hand size and meat size. I have small hands so a 12″ or 13″  won’t work for me.  But for my husband, it’s perfect.  If you are cutting rather large pieces of meat, then yes use the larger knives. Relatively speaking a good 8″ knife is a great family knife and good controllability. Preferably stainless steel is best. Ceramic will chip if it hits a large bone.

Spices:

I’m being truthful here when I say, I have spices older than a 2 years old.  It’s time to toss them out.  Spices have a shelf life so don’t buy bulk size if you are only going to use a few times and store the rest.  I’ve done that and so have you. Let’s get to tossing them out NOW. Now the rule is this:  Fresh spices last about 4 years, ground spices 2 to 3 years, and dried herbs 1 to 3 years depending.  Stored spices over time lose their flavor and potency and those are the qualities we seek when cooking. I guess I have some pantry spice cleaning!

Resting Meat:

If you’re like me, I like to cook and eat right away.  So why must I have to wait longer to eat my dinner! Truth be told here, the reason we need to allow our freshly cooked meat choice rest is because the juices redistribute through all that fresh meat. The result is a juicer dinner in your mouth. Would you rather have juicy tasting meat or juices run all over the cutting board?  I choose juicy tasting meat.

Preheating to Fast:

Have you often had a dinner where you taste an abundant amount of burnt oils? I have!  This is how this goes and normally happens:  You get your pan, turn up the heat to a medium high, and pour in your oil.  You turn around to gather a few items from the pantry or fridge.  By the time you open up your items to get the dish started, the oil is bubbling up, turning colors, and beginning to smell differently.  And the beneficial antioxidants break down and form an unusual taste and possibly harmful compounds. So next time you pour in some oil, keep an eye on it and once it begins to shine, the oil is hot enough to begin your amazing dish. Another thing is the pan.  Cast Iron is the best overall and leaches at the least chemical into your food.  Yes it does have iron but generally speaking it’s accepted as safe.  Another great pan are the ceramic pans because they are glazed not coated such as them teflon pans. And of course stainless steel.

Common Cooking Mistakes Share the Flippin Fun Estela Kelley Sunday Dinners (1)

Bon Appetit!

XOXO Estela Kelley

 

 

 

 

 

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