Tag Archives: Entree

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

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

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.

Oven-Roasted Parmesan Asparagus

Dinner Ideas September 1, 2026 Leave a comment
Roasted Brussels sprouts garnished with herbs and seeds in a serving bowl
Oven-roasted asparagus with Parmesan cheese.

Bright, savory, and wonderfully crisp-tender, this marinated oven-baked asparagus turns a simple side into something special. Each spear enjoys a quick, flavor-packed soak in olive oil, vinegar, garlic, herbs, and a hint of sweetness before meeting a golden Parmesan coating. Baked until lightly browned, sizzling, and irresistibly fragrant, the asparagus delivers elegant flavor with effortless charm.

Ingredients

  • ½ pound of fresh Asparagus
  • ½ cup grated Parmesan cheese

Marinade Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Seasoned Rice Vinegar (or white wine vinegar)
  • 1 teaspoon sugar
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon thyme
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper

Process

  1. Preheat oven to 375°F.
  2. Wash asparagus and trim the woody ends.
  3. Mix the marinade ingredients in a plastic bag. Add the asparagus and chill for 15 minutes.
  4. Sprinkle Parmesan cheese on a plate and roll each asparagus sphere in cheese until coated.
  5. Arrange the asparagus spheres in a single layer in a rimmed pan, then sprinkle the remaining marinade over them.
  6. Bake for 15-20 minutes until light brown and tender.

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly August 23, 2026 Leave a comment
Spaghetti squash topped with tomato sauce, herbs, and grated Parmesan
Spaghetti squash strands topped with hearty tomato sauce, herbs, and Parmesan create a comforting homemade meal.

Spaghetti squash is the vegetable that shows up to dinner wearing golden strands and a surprisingly pasta-like personality. Once cooked, its tender flesh pulls apart into delicate ribbons, creating a lighter alternative to traditional noodles. The flavor is mild and gently sweet, so it happily teams up with roasted garlic, olive oil, tomato sauce, fresh herbs, sautéed vegetables, or a generous sprinkle of cheese.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons of olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella or parmesan cheese
  • 1 teaspoon each coarse salt and pepper
  • 1 teaspoon garlic powder

Process

  1. Preheat oven to 400°F.
  2.  Wash the squash thoroughly under running water to remove dirt. Pat it dry.
  3. Pierce the squash with a knife or fork. Microwave it on high for 4 minutes. Let it rest for 2 minutes.
  4. Place the squash on a towel to keep it steady. If cutting it lengthwise, cut off the stem end first. Then use a very sharp knife to cut the squash in half lengthwise.
  5. Use a fork to remove the seeds and center strings.
  6. Drizzle the inside of the two halves with olive oil, using your hands or a brush to ensure all surfaces are coated.
  7. Sprinkle the coarse salt, pepper, and garlic powder all over the inside surface of the squash.
  8. Place the squash cut-side down in an oven-safe dish or pan.
  9. Bake in a preheated oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  10. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell.
  11. Turn oven onto broil
  12. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
  13. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Brussels Sprouts with Bacon, Garlic, and Onion

Dinner Ideas August 17, 2026 Leave a comment
Sautéed Brussels sprouts with bacon and onions in a cast iron skillet
Sautéed Brussels sprouts, crispy bacon, and onions.

Brussels sprouts may resemble tiny cabbages, but they can be delicious little flavor bombs! Roast or sauté them with crispy bacon, garlic, and sweet onion for a savory side dish that complements beef, pork, or nearly any favorite meal. Try roasting them until lightly crisp, tossing them with bold seasonings, or adding them to a colorful dinner bowl. With a dash of creativity, these nutritious vegetables can steal the spotlight. For a festive Thanksgiving, Christmas, or holiday dinner, stir in jewel-like pomegranate seeds for a bright, cheerful finish.

Ingredients

  • 6 slices bacon
  • ½ cup sweet onion, diced
  • 1/2 pound Brussels sprouts, trimmed and halved
  • 4 garlic cloves, grated
  • 1/2 cup fat-free chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes, or Korean pepper powder
  • 1 tablespoon red currant jelly

Directions

  1. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until it begins to brown. Remove the skillet from the heat. Transfer the bacon to a plate, reserving 1 tablespoon of drippings in the skillet; discard the rest.
  2. Chop bacon into small pieces
  3. Return the pan to medium-high heat. Add the bacon, onion, and Brussels sprouts, and cook for 4 minutes, stirring often.
  4. Lower the heat. Add garlic and sauté for 4 minutes, stirring often, until it begins to brown.
  5. Add the chicken broth and bring it to a boil. Cook for 2 minutes, stirring occasionally, until the liquid has nearly evaporated and the sprouts are crisp-tender.
  6. Remove from heat; stir in salt and red pepper flakes, and toss with a tablespoon of currant jelly.

Crab Meatballs

Dinner Ideas August 6, 2026 Leave a comment
Spaghetti pasta with creamy sauce, meatballs, chopped parsley, and grated cheese in a bowl
A bowl of creamy spaghetti topped with crab meatballs

Ingredients

  • 1 pound lump crab meat, drained and carefully checked for shell pieces
  • 1 cup of Panko breadcrumbs
  • ½ cup mayonnaise (see Note below for substitutions)
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • 3 tablespoons of onion, grated
  • 1 clove of garlic, pressed
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon of Old Bay seasoning
  • ½ teaspoon of salt
  • ½ teaspoon of Worcestershire sauce
  • ¼ teaspoon of hot sauce

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, mix the beaten egg and the panko breadcrumbs. Set aside for 5 minutes until the breadcrumbs have softened.
  4. Mix in the mayonnaise, olive oil, grated onion, garlic, Dijon mustard, parsley, Old Bay seasoning, salt, Worcestershire sauce, and hot sauce into the breadcrumb mixture.
  5. Add the crab meat and gently mix it in.
  6. Using a large cookie scoop, scoop up the mixture into balls and press lightly until they hold together. Place on prepared baking sheet.
  7. Bake in a preheated oven for 15 minutes. Then place the crab balls in simmering sauce or gravy and cook for an additional 10 minutes.
  8. If not adding to pasta sauce or gravy, bake for 20 minutes in a preheated oven, until the internal temperature reaches 165°F, using an instant-read thermometer.

Note: Mayonnaise replacements:

  1. Cashew cream is available at grocery stores, or you can make it by mixing cashews and water. It has a rich, creamy flavor and tastes like mayonnaise.
  2. Plain, full-fat Greek yogurt can reduce calories while keeping dishes creamy. It works well in most recipes that call for mayonnaise, including crab cakes.
  3. Aioli sauce is another fine replacement for mayonnaise. It is readily available in grocery stores.
  4. Mashed avocados have a creamy texture, which makes them a perfect replacement.
  5. Hummus is different from mayonnaise, but you can use it instead of mayonnaise in crab cakes. It is creamy and flavorful.
  6. Low-fat cottage cheese is an acceptable light, creamy, and salty replacement.

08/05/2026