2 Tbsp. butter, softened (we used unsalted butter)
1 tsp. grated lime rind
½ tsp. fresh lime juice
4 (1 ½ oz.) French bread rolls, toasted (we used soft white hoagie rolls with sesame seeds)
4 (¼-inch-thick) slices tomato (ours were closer to ½-inch-thick) (we cut our slices in half)
1 cup shredded lettuce
Make sure your oven rack is up one from the middle. Preheat your broiler.
Take a shallow dish out and mix the first 6 ingredients together in it. Spray both side of each fillet with cooking spray. Coat both sides of the fillets with the cornmeal mixture.
Take a broiler pan and coat the surface with cooking spray (we lined the pan with aluminum foil and sprayed the foil with cooking spray). Place the fish on the pan and stick it in the oven to cook for 10 minutes or until it’s reached your desired level of doneness (10 minutes worked for us).
In a small bowl, mix the butter, rind, and lime juice together until thoroughly combined.
Spread 1 ½ teaspoons of the butter mixture across the cut side of each top roll, placing 1 fillet, 1 tomato slice and ¼ cup of lettuce on each of the roll bottoms. Place the top rolls on the sandwich and enjoy !
This is a delicious sandwich ! The fish was still moist and the crust had a nice crispiness to it. The fillet has a nice flavor and spiciness to it that does get diminished slightly once all the toppings are on the sandwich. We found that we had to add a little more than the 1 ½ teaspoons recommended of butter in order to taste the lime in the sandwich. The tomato slice adds a nice acidity and the lettuce adds freshness as well as a light crunch to the dish.
¼ Tbsp. chicken broth (we used 1 tsp. of reduced-sodium chicken broth)
2 Tbsp. olive oil (we used extra-virgin olive oil)
1 ½ lbs. fresh green beans, trimmed
¾ tsp. lemon-pepper seasoning (we used Mrs. Dash brand)
Lemon wedges (forgot to use them)
Take a large skillet out and pour the broth and oil in, setting the heat to medium-high. Once hot, add the green beans in and cook until they become crisp-tender. Sprinkle on the lemon-pepper seasoning and serve with lemon wedges.
This is such an easy dish to make ! The food lives up to the recipe’s name, you can really taste the lemon in this and it’s nice that there’s still some texture to this.
We won’t be posting anything tomorrow so we just wanted to say, please honor those who died for their country by doing something for our current service members or by saying thank you to them and their families. Despite the effect Alberto has on some parts of the U.S., we hope that you enjoy your Memorial Day.
½ cup (2 oz.) shredded sharp Cheddar cheese (we went with the ½ cup measurement rather than just shredding 2 oz.)
3 oz. cream cheese, softened
½ tsp. table salt
¼ tsp. ground red pepper, divided
1 (8-oz.) package chopped smoked ham (we used Smithfield Hickory Smoked Boneless Ham Steak)
Vegetable cooking spray
1 ¼ cups cornflakes cereal, crushed
1 Tbsp. butter, melted
Preheat the oven to 350 degrees. Cook the pasta based off the directions on the package they came in.
While the pasta’s cooking, take a Dutch oven out and add 2 tablespoons of butter into it, setting the heat to medium. Once the butter’s melted, gradually whisk in the flour, stirring constantly for 1 minute after all the flour’s in. Now gradually whisk in the milk and evaporated milk until all of it’s in there and the mixture looks smooth. Continue to stir constantly for 8 to 10 minutes or until it looks like it’s thickened slightly. Whisk in the Gouda cheese, Cheddar cheese, cream cheese, salt and 1/8 tsp. of red pepper until smooth. Take the Dutch oven off the heat and stir in the ham and cooked pasta.
Take a 13- x 9-inch baking dish out and coat the inside with cooking spray. Pour the pasta mixture into the baking dish, spreading it out evenly afterwards. In a mixing bow, stir the crushed cereal, one tablespoon of melted butter, and what’s left of the red pepper together. Sprinkle the cereal mixture over the pasta and place the baking dish in the oven for 30 minutes or until the mac & cheese looks golden and bubbly. Let it stand for 5 minutes before eating.
This dish definitely lives up to its name ! You can taste smokiness from the Gouda and the ham and it’s definitely cheesy ! The ham also adds a different texture to the dish which is nice. You could easily serve this as a main dish or as a side dish.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Smithfield or Southern Living.
3 lbs. red potatoes, cut into 1-inch cubes (since they never said if they wanted the skin left on or not, we decided to leave the skin on)
½ cup olive oil (we used extra-virgin olive oil)
3 Tbsp. lemon juice
2 Tbsp. minced fresh basil
2 Tbsp. minced fresh parsley
1 Tbsp. red wine vinegar
1 tsp. grated lemon peel
¾ tsp. salt
½ tsp. pepper (we used freshly ground black pepper)
1 small onion, finely chopped (we used a yellow onion)
Place the potatoes in a large saucepan and fill it up with enough water to cover the potatoes. Turn the heat up high enough for boiling to occur. Once boiling, turn the heat down so it’s at a simmer and put the lid on, cooking the potatoes for 10-15 minutes or until tender. While the potatoes are cooking, take a small bowl out and whisk together the oil, lemon juice, basil, parsley, vinegar, lemon peel, salt and pepper.
Drain the potatoes and place them in a large mixing bowl, adding in the onion afterwards. Drizzle the vinaigrette over the potatoes, tossing them afterwards to make sure they’re fully coated. Serve warm or stick them in the fridge to get chilled before eating.
This is a really nice bright potato salad thanks to the lemon and vinegar. You can also really taste the herbs in this and it all works great together. The potatoes are nice and tender so it’s great having a crunch from the onions.