Crusted Cod

Dinner Ideas, Fish October 13, 2026 Leave a comment
Breaded fish with dill sauce, potatoes, asparagus, salad, and lemon
Golden crusted cod served over fresh vegetables

Baked cod offers an elegant balance of delicate flavor and satisfying texture, with succulent, pearly flakes beneath a crisp, golden crust. Accented with fresh herbs, bright lemon, fragrant garlic, and rich butter, it is an effortless dish with a quietly refined finish.

Ingredients

  • ¾ cup Panko breadcrumbs
  • 3 tablespoons of melted butter
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, pressed or grated

Overcooking is the most common cause of tough baked cod. Because cod is a delicate, low-fat fish, it loses moisture quickly. Just a few extra minutes in the oven can turn a moist, flaky fillet dry and rubbery.

Steps for the perfectly baked Cod:

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking dish with parchment paper or lightly grease it.
  3. Pat cod fillets with paper towels.
  4. Coat the cod fillets with olive oil.
  5. In a bowl, combine breadcrumbs, melted butter, parsley, Parmesan cheese, dill and grated garlic.
  6. Season the oiled cod fillets with the breadcrumb mixture.
  7. Bake for 12 minutes, until an instant-read thermometer reads 140°F.
  8. Remove from the oven and let the cod rest until it reaches 145°F (63°C).
  9. Serve the cod immediately with a simple sauce, such as lemon butter sauce.

Lemon Dill Sauce

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 garlic clove, minced

Process

  1. In a small bowl, combine the softened butter, lemon juice, 2 tablespoons of chopped dill, and minced garlic. Stir until well blended.
  2. Serve the baked cod fillets warm, topped with the lemon-dill sauce. Garnish with additional fresh dill and lemon wedges.

2026/10

Eggs Benedict – Caprese Style

Dinner Ideas October 12, 2026 Leave a comment
Two servings of eggs Benedict with tomatoes, basil, orange juice, and coffee
Eggs Benedict with fresh tomatoes and basil

Ingredients

  • 1 tablespoon of white vinegar
  • 1 ounce of mozzarella cheese, sliced into 4 pieces
  • 2 English muffins, split
  • 4 large eggs
  • 4 teaspoons of pesto
  • Salt to taste

Process

  1. Fill a large saucepan with 3 inches of water. Bring it to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and maintain a gentle simmer.
  2. Preheat oven to 350°F.
  3. Split each English muffin horizontally using a fork to preserve the nooks and crannies.
  4. Spread a thin layer of butter over each English muffin half. Add one slice of mozzarella and one slice of tomato to each half.
  5. Bake in a preheated oven until the cheese softens and the English muffin has toasted.
  6. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip the egg into the water. Repeat with the remaining eggs.
  7. Simmer the eggs for about 3½ minutes, until the whites are firm and the yolks are thickened but still soft.
  8. Use a slotted spoon to remove the eggs from the water, place the spoon holding the egg on a paper towel to drain.
  9. Place the poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each and sprinkle with salt.

Crab Sauce

Dinner Ideas October 8, 2026 Leave a comment
A bowl of pasta topped with tomato and seafood sauce next to a salad with cucumber and cherry tomatoes and a plate of sliced bread
A hearty plate of pasta with crab gravy

Summer memories simmer to life in this luscious crab sauce tossed with pasta. My mom nestled tender, sweet crab legs into the rich tomato gravy, letting them infuse every spoonful with briny flavor as an irresistible aroma filled the house. With crab season here in Virginia and crab legs in abundance, there’s no better time to share this cozy, crave-worthy family recipe. Twirl up a forkful, crack into the juicy crab, and enjoy!

Ingredients

  • ¼ cup olive oil
  • 1 cup of yellow onion, finely chopped
  • 2 ounces anchovies, + their oil
  • 6 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 cans of whole peeled tomatoes (two 28-ounce cans)
  • 1 6-ounce can of tomato paste
  • Salt and black pepper to taste
  • 1 small bunch fresh basil, roll leaves together and slice into ribbons
  • One pound of spaghetti or linguine.
  • 3 pounds Dungeness crab clusters or king crab legs, clean under cold running water
  • Extra basil and olive oil for serving (optional)

Process

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onions, garlic, anchovies, and crushed red pepper. Cook the mixture until the onions and garlic become soft and begin to brown. At this stage, the anchovies should have completely dissolved into the oil.
  3. Add the tomatoes and crush them by hand as you place them in the pot. Alternatively, break them apart with a wooden spoon. Add a generous pinch of salt, then bring the mixture to a simmer.
  4. Nestle the crab legs into the gravy. Cover the pot and reduce the heat to low.
  5. Simmer for 1½ to 2 hours, stirring occasionally. Keep the crabs covered by the gravy during cooking; the gravy will develop a richer flavor and a pleasant, briny sweetness.
  6. During the final 10 minutes, add the basil leaves. Taste the gravy and adjust the salt if necessary. For a thicker gravy, stir in tomato paste until it dissolves completely.
  7. Meanwhile, boil the pasta in salted water according to package directions. Drain and set aside. Do NOT rinse.
  8. Serve the pasta with crab gravy, arranging the crabs on a platter beside it or on top. Drizzle with a little extra olive oil. Add a few more basil leaves, if desired, before serving.

10/2026

Honey Salmon

appetizer, dinner, Dinner Ideas, Fish October 2, 2026 Leave a comment
Glazed salmon fillet topped with sesame seeds on a wooden cutting board
A glossy, honey-crusted salmon fillet

Honey-coated salmon brings together tender, buttery fish and a glossy caramelized glaze that balances sweetness with just a tiny bit of heat from the red pepper, creating a savory finish. As the honey melts into the warm fillet, it creates a golden crust that pairs beautifully with cracked pepper, fresh herbs, and a hint of garlic. Elegant enough for a dinner party yet simple enough for a weeknight meal, this dish delivers rich flavor, vibrant color, and irresistible aroma in every bite. Kitchen Moxy recipes can be found at www.kitchenmoxy.com

Ingredients

  • One full Salmon fillet
  • 3 tablespoons of butter
  • 2 tablespoons of Old Bay seasoning
  • 2 cloves of garlic, pressed or grated
  • ¼ cup of minced parsley
  • ¼ cup honey
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon of Korean Red Pepper powder

Process

  1. Preheat oven to 400°F.
  2. Whisk Old Bay seasoning, honey, parsley, garlic, ¼ teaspoon salt, and both peppers in a small bowl.
  3. Put the salmon fillet on an ungreased baking sheet, skin side up. Pat dry with paper towels.
  4. Sprinkle ½ teaspoon of salt on the skin. Turn the salmon over, and pat dry with paper towels.
  5. Brush the honey mix over the fillet. Cut the butter into small pieces and place them on the salmon.
  6. Bake for 18–23 minutes, or until an instant-read thermometer reads 145°F inside.

08/31/26

Garlic Chicken

Chicken, Dinner Ideas September 27, 2026 Leave a comment
Plate of garlic herb roasted chicken
Golden garlic roasted chicken

Get ready to WOW your guests with a zesty chicken recipe that’s perfect for parties or cozy dinners. Swap in legs or drumsticks if you like—either way, expect bold, garlicky goodness. Only invite fellow garlic lovers; this dish celebrates that irresistible allium. For best results, prepare the marinade a day ahead. The longer the chicken soaks, the more flavor you’ll get—aim for at least six hours and up to twenty-four for maximum deliciousness. Use fresh herbs and freshly peeled garlic; packaged substitutes lack the bright aroma and rich flavor of fresh ingredients, which make this dish more enjoyable for everyone.

Ingredients

  • 3 – 4 pounds of skin-on and bone-in chicken thighs
  • 1 cup of olive oil
  • 16 fresh garlic cloves
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/2 cup (or more) fresh parsley, minced

Marinade

  1. Trim away any excess fat or skin from the chicken
  2. Place the chicken flat in a baking dish so they fit without overlapping.
  3. Crush 8 garlic cloves with the flat side of a knife. This makes it easier to peel. Crushing garlic gives it more surface area, so it adds more flavor to oils, sauces, and dishes.
  4. Add one cup of olive oil, chopped parsley, and crushed garlic. Stir well.
  5. Pour the marinade over the chicken thighs. Cover the dish and refrigerate for 6–24 hours, turning the chicken once during this period.

Process

  1. Preheat oven to 400°F.
  2. Remove the marinated chicken from the refrigerator. Line a flat baking sheet with raised edges with aluminum foil. Be sure the pan is large enough to accommodate the chicken pieces without crowding. This will cause the chicken to steam and not crust.
  3. Scrape off excess oil from each chicken piece and place on the baking sheet, skin side up.
  4. Use a slotted spoon to remove the garlic and parsley from the marinade, and spread the mixture on the chicken on the baking sheet.
  5. Remove 1/3 cup of the marinade oil and discard the remaining oil.
  6. In a separate bowl, add the remaining 8 cloves of minced or pressed garlic, 1/3 cup of the marinade oil, chopped fresh rosemary, and fresh thyme.
  7. Pour this mixture over the chicken in the pan.
  8. Roast for 45 minutes – do not turn the chicken during roasting, allowing the skin to crisp up and the garlic to caramelize.

09/23/2026

Crab Clusters

Dinner Ideas September 23, 2026 Leave a comment
Remove whole crab, show only crab clusters
Dungeness crab clusters with a garlic butter sauce

Turn Dungeness or Snow crab clusters into a special seafood meal with very little work. A gentle oven bake keeps the meat tender, juicy, and naturally sweet. Melted butter, lemon, garlic, and fresh herbs add bright flavor. This easy dish feels special enough for holidays but also works well on a weeknight. Serve it with crab crackers. Let everyone dip the crab, share the meal, and enjoy a tasty feast. All recipes can be found at www.kitchenmoxy.com

Ingredients

  • 3 pounds of Crab Clusters
  • 1 stick of Butter
  • ¼ cup olive oil
  • ¼ cup Fresh Parsley, chopped fine
  • Fresh Thyme, chopped fine
  • 4 cloves of garlic, pressed
  • 1 teaspoon of Old Bay Seasoning
  • 1 Lemon, juiced
  • ¼ teaspoon of salt
  • Dash of black pepper

Process

  • Preheat oven to 400°F.
  • Run the crab legs under cold water to thaw and scrub the shells clean. Dry them and place them into a 9 x 13” baking dish.
  • Using a sharp knife, carefully pierce each crab leg several times. This helps the melted butter and seasonings flow directly into the crab meat.
  • Melt the butter and olive oil in a microwave-safe bowl.
  • Add the chopped parsley, thyme, garlic, Old Bay seasoning, lemon juice, salt & pepper. Mix well.
  • Pour the butter mixture over the crab legs.
  • Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes.
  • Let the crabs cool slightly, carefully open the shells to remove the meat, and use the remaining seasoned butter in the pan for dunking.

09/21/2026

Chicken Roulade

Chicken, Dinner Ideas, Side September 20, 2026 Leave a comment
Baked chicken breasts stuffed with spinach and cheese topped with melted cheese and tomato sauce in a casserole dish
Delicious baked chicken roulades

Chicken roulade brings together succulent, tender chicken, velvety ricotta, vibrant spinach, and a bright, savory tomato sauce. Each elegant slice reveals a creamy, herbaceous center, while the rich cheese and juicy chicken are lifted by the sauce’s lively acidity. Beautifully balanced and deeply satisfying, it pairs wonderfully with silky pasta or creamy polenta. Recipe found at www.kitchenmoxy.com

Ingredients:

  • 1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
  • 1 small can of tomato sauce
  • 2 garlic cloves, grated or pressed
  • 1 green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 4 skinless, large boneless chicken breasts
  • 2 cups of fresh spinach leaves
  • 1 egg, beaten
  • ½ cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Process

  1. Preheat oven to 350° F.
  1. Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
  2. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
  3. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
  4. In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
  5. Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
  6. Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
  7. Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.

Notes:

The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Hands cutting raw chicken breast fillets on wooden cutting board with knife
Butterflying raw chicken breast

09/20/2026

Chicken Meatballs

Dinner Ideas September 16, 2026 Leave a comment
Pot of vegetable stew with browned meatballs and herbs

Juicy, tender, and full of fresh herbs, chicken meatballs are an easy weeknight staple. Their mild, savory flavor works with tomato sauce, tzatziki, and many other sauces. Compared with beef or pork meatballs, chicken meatballs are lighter and absorb herbs, spices, and sauces well. Grated onion, breadcrumbs, cheese, or olive oil help keep them tender. Serve them over pasta with marinara and Parmesan, in pita with tzatziki and vegetables, over rice with greens, or in vegetable soup. High in protein and easy to prepare, these family-friendly meatballs are ideal for meal prep. Make a batch for quick lunches and dinners throughout the week.

Ingredients

  • 1 16-ounce package of Ground Chicken
  • ½ cup Panko Breadcrumbs
  • 1 egg
  • 1/3 cup grated Parmesan and Romano cheese
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil

Process

  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. In a large bowl, beat the egg with a tablespoon of water; add the breadcrumbs. Mix until the breadcrumbs become moistened.
  4. Combine cheese, garlic cloves, parsley, salt, black pepper, oregano, thyme, garlic powder, and olive oil with the breadcrumb mixture until evenly blended.
  5. Combine ground chicken gently with a fork or clean hand; mix until just combined. Avoid overmixing to prevent the chicken from becoming tough.
  6. Form 1” balls with a cookie scoop and place on the prepared baking sheet.
  7. Bake meatballs for 20 minutes in a preheated oven, or until internal temperature reaches 165°F using an instant-read thermometer.

09/16/2026

Herb-Crusted Chicken Breast

Chicken, dinner, Dinner Ideas September 13, 2026 Leave a comment
Golden herb-crusted chicken breast cooking in a cast-iron skillet
Herb-crusted chicken breast

A carefully balanced herb coating adds fragrance and a delicate savory texture without overpowering the chicken’s natural flavor. Gentle sautéing preserves its moisture from the crisp exterior to the center. Its fresh, aromatic profile pairs naturally with roasted vegetables or a simple salad, keeping the carefully seasoned chicken as the centerpiece of the plate.

Makes a single serving.

Ingredients

  • 7 oz boneless, skinless chicken breast
  • ¼ cup fresh herbs, finely chopped (I used a combination of parsley, sage, oregano, rosemary)
  • 1/2 tsp kosher salt
  • 2 tsp olive oil or coconut oil
  • 1 tsp butter

Directions

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap, and using a meat mallet, begin to gently pound the chicken on both sides until the same width
  2. Reserve half of the chopped herbs. Arrange them evenly over one side of the chicken breast, season with 1/4 teaspoon salt, and gently pound the herbs and salt into the meat.
  3. Turn the chicken over, spread the remaining herbs and salt across the breast, then gently pound them into the meat.
  4. Melt the oil and butter in a heavy or non-stick pan over medium heat. When the oil is hot, add the chicken. Cook it uncovered for 4 minutes.
  5. After 4 minutes, flip the chicken. Cook for 3-4 minutes more, until it reaches 165°F or is thoroughly opaque when sliced.

09/13/2026

Asparagus Spears wrapped in Prosciutto

Dinner Ideas September 9, 2026 Leave a comment
Appetizer spread with prosciutto-wrapped asparagus, pastries, cheese, nuts, and sauces
Prosciutto-wrapped asparagus

Playful asparagus spears soak up a bright, tangy marinade before snuggling into salty prosciutto, creating a delicious contrast of crisp vegetables, savory richness, and lively flavor in every irresistible bite. Each spear is satisfying enough for a party platter yet simple enough for an easy weeknight appetizer. Serve as an elegant starter, or arrange them alongside a fresh salad, roasted chicken, or grilled fish for a flavorful side dish that feels both effortless and special.

Ingredients

  • 1-pound fresh asparagus
  • 3 tablespoons olive oil
  • ¼ cup Seasoned Rice Vinegar
  • 2 cloves of fresh grated or pressed garlic
  • ¼ teaspoon red pepper flakes or Korean Red Pepper powder
  • 1 3-oz package of prosciutto

Process

  1. Clean the asparagus and trim off the tough ends.
  2. Place the asparagus in a gallon-size zip-lock bag.
  3. Add the olive oil, seasoned rice vinegar, garlic, and red pepper. Do not add the prosciutto yet.
  4. Seal the bag and marinate in the refrigerator for at least 1 hour.
  5. When ready to serve, slice the prosciutto into thin strips.
  6. Remove the asparagus from the marinade. Do not rinse.
  7. Wrap each spear with a thin strip of prosciutto, starting at the base and winding toward the tip.
  8. Arrange on a platter and refrigerate until ready to serve.