I have not been feeling that hot so I am trying to stick to basics this week. Tacos, baked pasta and pork chops are about all I can handle right now. (But they are all family favorites so that is ok!!) The one exception is the black bean and salsa soup. It sounds too good not to try! Happy Eating Y'all! Monday: Cornflake coated fish (Recipe below), Perogies, Green Beans
Tuesday: Taco's, Spanish rice, black bean and salsa soup (Recipe tomorrow)
Wednesday: Leftover buffet- if its the fridge you can eat it .......but I am not cookin!
Thursday: Baked penne pasta with meat sauce, spinach salad, garlic bread
Friday: Pizza night!
Saturday: Shredded beef sandwiches, baked fries, broccoli salad
Sunday: Baked pork chops, asparagus, baked carrots
Cornflake Fried Fish
1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 quart oil for frying
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 quart oil for frying
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
In a separate medium bowl, mix the cornflake crumbs. Dip the cod in the crumb mixture, and thoroughly coat all sides.
In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
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