The Lily Flour

Lesson one: Fill out your Census.

Lesson two: Make the dog happy.

Lesson three: Know that more of the ‘crusted’ element of this recipe will end up all over your hands.

Yes, they’re supposed to be fishsticks. Mine came out more as nuggets, but little golden nuggets at that. While cutting and dipping and crusting these babies, there was a knock at the door. As usual, the dogs go crazy. Now whereas most people would just be annoyed, I appreciate my furry intruder alerts. They make me feel a little safer.

This is Cloe. She really likes cheese. She doesn't really like cameras.

So when Max, the knock at the door, flashes his Census Bureau badge and asks if I have time to take a quick survey, I (lovingly) shove my fish nuggets in the oven and let him in. Apparently my roommates had forgotten about this year’s Census, leaving me to guess their ages and middle initials so Max could clock out.

I think I got them wrong.

Oh well. On to the recipe:

Parmesan-Crusted Fish(sticks/nuggets)

Ingredients

1 6 oz. salmon fillet
1/2 cup flour
1 cup shredded Parmesan cheese
1/2 seasoned bread crumbs (I seasoned plain crumbs with garlic powder, crushed red pepper, and a bit of dried basil)
1/4 teaspoon pepper
1/4 teaspoon salt
2 egg whites
Olive oil

Pre-heat oven to 450 degrees. In a small bowl, combine the pepper, salt, and flour. In another bowl, mix together the seasoned bread crumbs and Parmesan cheese. In a third bowl, whisk the egg whites until frothy.

Skin and rinse the salmon fillet. Pat dry with a paper towel and cut in half. Slice the fillet into sticks (or nuggets if you want to have more child-like fun with it). Taking each stick, dip into flour mixture for a light covering, then dip it in the egg whites. Wait for excess to drain before dipping it into the bread crumb and Parmesan mixture. Make sure each stick is evenly coated with crumbs and cheese. Arrange each stick onto a well-oiled baking sheet. Cook for 17-20 minutes, or until golden.

Who could say no to this?
One. Vegetarians. 100% chicken in there.
Two. People who don’t like rosemary. And garlic. Together in food harmony.

If you don’t fall into one of the above categories, I’ve got good news for you. Go to your herb garden. Mine consists of two red and white striped hot cocoa tins. They’re empty at the moment, seeing as I just moved into my new place. Soon they will be filled with little green herb babies. (If I call them plants, I’ll end up killing them. I don’t know how I’m going to keep up a garden, but I’ll try some day.)

Anyways. Back to your herb garden. Now, take a sprig of rosemary. Roll it between your hands a few times. What do you smell? Rosemary, of course. What else would it smell like?

Garlic and Rosemary Chicken Burgers
Adapted from Giada At Home

Ingredients

Mayonnaise
1 cup mayonnaise
2-3 sprigs of rosemary, finely chopped
1 clove of garlic, minced

Burgers
1 lb. ground chicken
1/4 teaspoon of salt
1/4 teaspoon of pepper
Handful of baby spinach
4 buns

Preheat the grill (or Mr. George in my case). Mix together the mayo, rosemary, and garlic in a bowl. Grab a bigger bowl and toss in the ground chicken, salt, pepper, and 3/4 of the mayo mix. Using your hands–clean hands–combine ingredients until even. Mold 4 patties and place them on the grill. Cook for 7 minutes on each side.

Spread the remaining mayo on one side (or both sides) of the burger buns. Serve with a few leaves of baby spinach on top.

The end result.

Hello all and welcome to The Lily Flour.