I am re-vamping this blog. But there was no vamping in the first place, so maybe I’m just vamping this blog. Is that even a word? In any case, my lovely
editors friends Alysha and Grace have been helping me immensely come up with a catchy title, theme, and new look/layout. It’s no secret that I’m not a recipe creator/developer. I use other people’s recipes (from blogs, websites, cookbooks, magazines, etc.), and sometimes adapt them to my own liking. I always, always, always give credit where credit is due, and link back to the original recipe/chef (and so far have not gotten in hot water for it!).
But I want my blog to reach more people and I want to have a unique purpose. And it’s come to my attention that my unique purpose is that I have yet to create the same recipe twice. Granted, I started this blog back in 2008 just for fun, and yes, made the same recipes twice. But since I started getting serious about it, in mid-to-late 2012, I went on a quest to never use the same recipe twice (even if I love it, which can sometimes be a bummer!). Originally, it was because if I used recipes multiple times, I’d never get through the hordes of recipes I had printed in my recipe binder (which I’m now converting to Pinterest to keep track of the recipes I want to make). But then it became a fun challenge. It has also really allowed me to get outside my comfort zone and learn about new dishes, food items, ingredients, cooking methods, and so forth.
As a social worker, I am constantly on-the-go and am in a very hectic environment for 8+ hours per day. My job is very draining in many ways, but I love what I do. Cooking a meal at the end of the day has become my therapy. When work gets really tough, I daydream about what I’m making that night, as silly as it sounds. And that is what I am pouring into this blog. Please continue to check back throughout the next few weeks, and watch this blog transform. Additionally, please help spread the word, by re-posting my entries on facebook, twitter, pinterest, and any other social media platform you use. I’d also love to have feedback on dishes that you’ve made and how they worked for you and your family, as well as ideas and suggestions for dishes for me to make in the future.
That being said, on Monday I made healthy homemade (duh) fish sticks. Who doesn’t love fish sticks? This reminds me of the sloppy joes I made recently. Aren’t we all just kids at heart?? Besides, I need to practice for when I *do* have kids, and chances are, they won’t want to eat all of the fancy dinners I make. And this is a lot better than buying frozen fish sticks from a box! I also have to add that I am incredibly proud of my husband, who actually is the one that made this dinner. My hours at work have changed, so I get home 1.5-2hrs later than he does, so he wanted to help out and get this ready. I’m pretty sure he did a better job of breading the fish than I would have! The sticks turned out longer than the ones the original blogger used, as we used Swai fillets instead of tilapia, and they’re longer in general. Also, we don’t have a wire rack, so I was texting my husband to give him suggestions on how to keep them crispy, but he said he “had it covered.” I arrived home to discover that he took one of the grates off our barbecue grill to use as a makeshift wire rack. Maybe I should start having him cook every night! 😉
As a side note, I’ll include my alterations below, however you can click on the link to the original recipe to read the original instructions. Also, we each ate 4-5 sticks, and still had several left over for lunch the next day!
WW value of everything on my plate: 4 (yeah, I don’t know how that was possible either – but the amount of most of the ingredients totaled 0 points)
Healthy Homemade Fish Sticks
-3 swai filets (they were on sale at Price Chopper!)
-2 egg whites, beaten
-1.5cu panko bread crumbs
-1/2tsp sea salt (had I been the one to make this, I would have omitted it, as I typically omit salt from recipes, but I’m pretty sure my husband included it)
-1/4cu parmesan cheese
-Preheat oven to 450.
-Lay a wire rack (or grill rack!) on a baking sheet and spray it with non-stick spray.
-Cut the fish into “sticks” and season with salt and pepper.
-In a bowl, beat the 2 egg whites. Meanwhile, in a separate bowl, add the panko, salt, pepper and parmesan cheese. Dip each fish stick in egg whites, then in the panko mixture, pressing to adhere. Lay on the wire rack and spritz with olive oil.
-Bake for 10 minutes, then flip and bake for 10 more minutes. Serve hot!