Hi Phil,
So glad to hear you can go out to eat. Also, very nice of Cracker Barrel to give their recipe.
When my friend I visit Cracker Barrel she always get their pancakes. She just loves their pancakes. Me I would much rather have a nice dinner. I always get their fried apples, which is my favorite.
I will be checking on their new line next time I got there. The catfish sounds wonderful.

Hi Myrna,

Thanks for the tasty Coconut Cookie recipe. They sound delicious.

You know how much I love Fish, plus the Coconut and the Nuts add a little tasty extra, so we have this quite often. This is a nice change of pace, and tasty tasty. Sweet and spicy at the same time.

Nutty Cocont Fish

Ingredients

1/4 cup mayonnaise

1/4 cup prepared brown mustard

1/2 cup dry bread crumbs

1/4 cup shredded coconut

1/4 cup chopped mixed nuts

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 pound whitefish fillets

Directions

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Have A Great Day Tomorrow My Friend,

Phil

Hello My Friends,

Here's one that I've always liked and I thought that you all might as well. Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite at my house. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute either Halibut or Tilapia. Serves 4.

Crispy Fish With Lemon-Dill Sauce

Ingredients

Hello My Friends,

Tonight's dish combines some definite Italian flavors by pairing two of my favorite shellfish selections, Shrimp and Scallops, with some tender Linguine pasta. Serves 8.

Fra Diavolo Sauce With Pasta

Ingredients

4 tablespoons extra virgin light olive oil, divided

6 cloves garlic, crushed

3 cups whole peeled tomatoes with liquid, chopped

1 1/2 teaspoons reduced sodium Himalayan salt blend

1 teaspoon crushed red pepper flakes

1 (16 ounce) package linguine pasta

8 ounces small shrimp, peeled and deveined

8 ounces bay scallops

1 tablespoon chopped fresh parsley

Directions

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

In a large skillet, heat the remaining 2 tablespoons of the olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Have A Terrific Tuesday,

Phil

Hello My Friends,

Serve this Thai-inspired Halibut dish for a quick and easy dinner in just minutes. Soak up the delicious coconut-red curry sauce with a side of seasoned rice and bok choy. Serves 4.

Haliut With Cocont-Red curry Sauce

Ingredients

4 (6-ounce) halibut fillets

1 cup chopped onion

1/2 cup chopped green onions