NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"Fall seven times, stand up eight." ~ Japanese Proverb
As I stopped to visit my mother yesterday afternoon I was amazed at the sea of cars and flocks of people…then realized the buzz was for another exciting night at the Metrodome, with the Twins tie-breaker game starting before long only a few blocks away. I watched a little of the game with my mother and when I left around 5 she asked how much longer the game would last…little did I suspect it wouldn't be over until almost 9, with an amazing Twins win in the 12th inning! What an incredible launch into the post season!!
The cool, wet weather lately certainly hasn't dampened the atmosphere at the Metrodome, although many people I have talked to complain of being tired and achy. It is supposed to reach 60 degrees today…only in the 30's now…September's balmy days spoiled us!
RECIPE OF THE WEEK
This week's recipe isn't any big discovery, just a delicious staple for cooking fish. My husband isn't crazy about fish, so when he tells me 'that was really good walleye'…I figure it's a recipe worth saving. This is one of those 'loose' recipes…cereal I used this time was Crispix, tasted great and a little crunchier than the more traditional corn flakes.
GOLDEN BAKED WALLEYE
- Fresh walleye fillets
- One egg
- Milk (fresh or evaporated)
- Crushed dry cereal, such as corn flakes or Crispix
- Melted butter
- Olive oil
- Mayonnaise & sweet pickle relish
Preheat oven to 400 degrees F. Line pan with aluminum foil.
Whisk egg, add milk (about 1/2 cup or more). Dip fish into egg/milk mixture, then into crushed cereal to coat. Place fish in pan, add more crushed cereal to fully cover.
Melt 2 tablespoons butter, add 2 tablespoons olive oil (adjust amount depending on how many fillets). Drizzle over fish, evenly moistening coating.
Bake about 20 minutes. If desired, serve with prepared tartar sauce or mix a little mayonnaise with a little sweet pickle relish.