Pesto Parmesan Panko Fish

April 25, 2014 Sharon Leave a comment

Delicious fish prepared with a pesto-Parmesan topping, sprinkled with panko bread crumbs and baked until the top is crispy and the fish underneath is tender and flaky.

Ingredients:

Fish fillets (tilapia is shown above)
mayonnaise
pesto
Parmesan cheese
panko bread crumbs
lemon juice

Lightly sprinkle the bottom of your baking dish with lemon juice and lay the fish fillets in the baking dish.

Mix together the next 2 ingredients. How much depends on how much fish you are cooking. Per fish fillet, use 1 tablespoon mayonnaise and 1 teaspoon pesto. Spread about a tablespoon of this sauce on top of each fish fillet. Lightly sprinkle Parmesan cheese over each fish fillet and then sprinkle Panko bread crumbs on top.

Bake in a preheated 350ºF oven for approximately 15 minutes. Test the fish to make sure it’s cooked through. It should flake easily.

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Sharon Springfield

Pesto Parmesan Panko Fish

Holidays, Side Dishes, Vegetables, Vegetarian, Yams

Citrus Glazed Yams

April 24, 2014 Sharon Leave a comment

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

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Sharon Springfield

Citrus Glazed Yams

Holidays, Main Dish, Sauces

Citrus Glazed Ham

April 24, 2014 Sharon 1 Comment

Citrus Glazed Ham

This zesty glaze makes a fully cooked spiral sliced ham sweet and sunny. Use the same glaze as for Citrus Glazed Yams.

1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla.

Place a fully cooked sliced ham in a baking dish. Pour the glaze over, fanning out the ham slices to get some glaze between the slices of ham.

Bake in a 350º F oven for about 40 minutes, just until the ham is heated all the way through and the glaze is bubbly and thickened.

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Sharon Springfield

Desserts, Fruit, Pie, Strawberries

Fresh Strawberry Pie

April 23, 2014 Sharon Leave a comment

Fresh Strawberry Pie

Take advantage of all the fresh strawberries in season by making this delicious Fresh Strawberry Pie Recipe. This pie is fast and easy to make and is such a beautiful way to use fresh strawberries.

To make Fresh Strawberry Pie, all you need is:

1 cooked 9 inch pie shell
Fresh Strawberries (3 cups sliced)
1 cup sugar
2 1/2 Tablespoons Cornstarch
2 Tablespoons light corn syrup
1 cup water
3 Tablespoons strawberry jello

Cook sugar, cornstarch, corn syrup and water until clear. Add strawberry jello and cool until thickened. Stir in fresh strawberries and fill pie crust. Chill 3 hours before serving.

Serve with whipped cream, cool whip or vanilla ice cream.

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Sharon Springfield

Fresh Strawberry Pie

Appetizers, Main Dish

Pineapple BBQ Chicken Quesadillas

April 22, 2014 Sharon Leave a comment

Sweet and spicy BBQ chicken and juicy and tangy pineapple quesadillas filled with spicy jalapenos and plenty of melted cheese!

Ingredients:

1 (10 inch) tortilla
1/4 cup cheddar, shredded
1/4 cup jack, shredded
1/4 cup chicken, cooked, shredded or cut into small pieces and warm 2 tablespoons BBQ sauce
1/4 cup pineapple, sliced and optionally grilled
1 jalapeno, sliced
cilantro to taste

Directions:

Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784069309/

Recipe & Photo credit: http://www.closetcooking.com/2013/03/bbq-chicken-and-pineapple-quesadillas.html

If you like my recipes, be a sweetie pie and share on Facebook,
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Sharon Springfield

Cooking With Sharon Springfield

Monthly Archives: April 2014

Pesto Parmesan Panko Fish

Pesto Parmesan Panko Fish

Citrus Glazed Yams

Citrus Glazed Yams

Citrus Glazed Ham

Fresh Strawberry Pie

Fresh Strawberry Pie

Fresh Strawberry Pie

Pineapple BBQ Chicken Quesadillas

Pineapple BBQ Chicken Quesadillas

Sharing my love of cooking and favorite recipes with you!