This is NO FISH TALE; This recipe Is a Good Catch
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October 15, 2015

Growing up, every Friday, my mom would reach up to the top shelf of the pantry to retrieve the fryolator. I ran in the other direction. Just the thought of fried scallops gave me the willies.

As a tot, I hated fish's guts. Seriously.

I tried to like it. I really did. But it was just not possible. In my teens, I tried it again, and I loved it. It was lovely, flakey, delicate and delicious. How did that happen?

And then I connect the dots.

I hated FRIED fish's guts. And I hated FISHY fish that had an overpowering flavor. I learned that mild fish was delish. And so my relationship with it commenced.

My boys can be picky eaters at times, but they have always loved this recipe. I hope your family will, too.

Here is the dish.

Try not to assume that there is no way to coerce your kids into opening wide for a delicious bite of fish. Not so fast! Here is a healthy recipe with a delicate and buttery flavor.

Fish is super good for us and super-duper good for children. It is rich in omega-3 fatty acids, which help reduce the risk of cardiovascular disease. It is good for brain and nerve development, and it is low in fat and calories, too.


Here is a dinner menu option that is quick and easy and wholesome. 


Putting on the Ritz Flaky Fish

Cinnamon Honey Carrots

Mary's Best Cookies Ever


Putting on the Ritz-Fish


  • 1 roll of Ritz
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1/4 tsp. black pepper
  • 4 tbs Mayonnaise
  • 1-2 lb. Haddock or Cod
  • Butter
  • Olive Oil
  • Lemon Slices
  • Fresh parsley for garnish (optional)


Preheat oven to 350 degrees.

Crush Ritz crackers into crumbs and spread on a piece of waxed paper; Mix in spices.

Spread a thin layer of mayonnaise on all sides of fillets.

Roll the fillets in the Ritz crumbs.

Place the fillets in a 9 x 12 baking dish.

Put a few pats of butter on the top of the fish

Drizzle with a bit of olive oil

Place sliced lemons on top

Bake for 25-30 minutes or until fish is tender.

Remove cooked lemons and add fresh slices, garnish with fresh parsley and serve

Serves 4- 6









Honey Cinnamon Carrots


1 Lb. of carrots, peeled and sliced
1/4 cup honey
2 tablespoons butter
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg


Cook carrots by your preferred method until desired tenderness

In a separate saucepan, heat the honey, butter, cinnamon and nutmeg until the butter is melted, stirring frequently.

Drain the carrots and place back into the saucepan

Drizzle honey mixture and a sprinkle of salt over the carrots, toss to cover them completely and serve.

Dinner on the table in 35 minutes


Remember the Kitchen Tips I posted a while back? Well, leave the oven on after you take out your fish. Spray a half sheet pan with cooking spray and plop the adorable little balls of dough on it.

In 8-10 minutes, desert will be ready. And I will bet that they will have gobbled down dinner in 7 minutes!


Best Cookies Ever


  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3/4 cup butter
  • 1/4 cup shortening
  • 2 eggs
  • 3 tbs milk
  • 2 tsp vanilla extract
  • 1 1/2 cups oatmeal
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips
  • 1 cup coconut
  • 1 cup chopped pecans



Beat the sugars, butter and shortening until creamy.

Add the eggs, milk and vanilla and mix well.

Combine the oatmeal, flour, baking powder, baking soda and 1 tsp of salt in a separate bowl.

Add the dry ingredients to the butter mixture and blend well.

Stir in the chips and pecans.

Chill the dough for 1 hour.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes and then let them stand 5 minutes before removing to racks to cool

(Makes 5 dozen)


And that's the dish.

Because the table matters. 

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