I love fall! Football, food, and time with family through the holidays makes it one of the best times of the year. This is a great fall recipe that will get you ready for Thanksgiving! Thanks to Amy for the recipe!
Pecan Pie Bars
Crust
1/2 pkg pecan sandies cookies, finely crushed (about 2 cups)
6 tbsp melted butter, cooled
1/4 c sugar
Filling
3 eggs
1/2 c white sugar
1/2 c brown sugar
1 c light corn syrup
5 tbsp melted butter
1 tsp vanilla
2 c chopped pecans
Mix crust ingredients and pat firmly into a lined and greased 9x13 baking pan. Bake crust at 350 degrees for 10-15 minutes until light brown in color. Mix filling ingredients, except nutes in a large bowl. Stir in nuts. Pour over hot crust and bake 30-40 minutes until set. Let cool completely before cutting. Store in refrigerator.
School started back a couple of weeks ago and in all of the craziness, Brent took time to cook dinner for me one night. It was a delicious fish dish, so I hope you enjoy!
Greek Fish with Gremolata
2 fish filets (snapper, tilapia, whatever you prefer)
zest of 1 lemon
1/2 bunch fresh Italian parsley, chopped
5 cloves garlic, minced
1 c Italian style panko
1 tsp chipotle hot pepper sauce
5 tbsp olive oil
1/4 tsp pepper
1 tsp Greek seasoning
Combine lemon zest, parsley, garlic, panko, pepper sauce, and 2 tbsp olive oil. Mix well, set aside. Brush both sides of fish with 1 tbsp olive oil, then sprinkle with pepper and Greek seasoning. Place a small amount of olive oil in large skillet, cook fish until opaque. When fish is done, remove from heat and add bread crumb mixture over top of fish in skillet. Serve with salad.
