Kitchen Bliss = new food creation

I love to cook. Love. I’m not a professional chef, have never been to culinary school, don’t know the chemical reaction of adding one ingredient to another, although I do know its a science. An art form.

My love of cooking most likely stems from my love of food…I’ve always been an eater. Until March of 2013, I ate everything, didn’t discriminate or turn my nose up at anything. Fast forward a year, and I’m much more conscious of what I ingest and how it will affect me, nutritionally speaking. Yes, I’ve become one of those pescatarians…and couldn’t be happier with the choice.

So, cooking is my thing, my hobby, something I love. And two weeks after we moved to Colorado, Mike demoed the kitchen.

NOOOOOOOOOOO!

Well, We lived….on toaster oven creations, frozen veggie pizzas, and eating out (Arvada has some great restaurants). And here we are, four months later, with a gorgeous kitchen Mike put together himself. How have I celebrated?

By cooking, of course!

Panko encrusted halibut

Panko encrusted halibut with roasted red pepper couscous & zucchini fries

For the fish
1/2 cup of panko (Chinese breadcrumbs)
2cage free eggs
Pepper
2 filets of wild caught Halibut

For the roasted red pepper couscous
2 red peppers, cut in half and de-seeded
1/2 cup vegetable broth
3-5 gloves of garlic ( depending on taste)
1 cup couscous
1 tablespoon of olive oil

For the zucchini fries
2 zucchinis
Salt pepper
1 tablespoon of olive oil

1. Take the halved red peppers, brush with olive oil and roast at 375 for about 20 minutes, or until the skin becomes charred. Roast garlic cloves (skin on) alongside the peppers.

2. Cook couscous as directed.

3. Take zucchini, cut off ends, then slice lengthwise to halve. Slice each half lengthwise in strips (4-6 strips for each half). Toss in olive oil and salt and pepper. Bake in oven at 375 for 10-15 minutes.

4. Take roasted peppers and garlic out to cool for a bit. Remove skin from garlic. Once cooled, put in a blender with the vegetable broth. Blend until liquified. Add to cooked couscous.

5. Take halibut, dip in beaten eggs, then bread with panko. Evenly coat each side. Heat a bit of oil in a skillet and sauté on low-med heat for 5-7 minutes per side.

Enjoy!!!

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It all began 20+ years ago, in high school, when a boy met a girl and fell in love. Big parties, summer vacations, a big red jeep. Happiness came easy and was plentiful. Ah, but youth is wasted on the young and so the boy and girl went their separate ways.... Fast forward through college, first & second apartments, trips around the world, motorcycle accidents, moves to different cities, jobs and more jobs, starting a company, falling for two horribly wrong people which led to two broken engagements, then reuniting with each other, moving to Colorado, starting another business together. Yup, that about sums it up. That leaves us, Catie & Mike, 20+ years later. We saw the world apart & now are venturing through, exploring happiness together. From creating new tastes in the kitchen, to venturing to new countries, hiking, biking or skiing, touring craft brews, entertaining friends and family, to upgrading the house, or flipping and gutting an investment property, it's us, enjoying the ride. We're not making up for lost time, we're just not losing any more of it. And so our happy adventures begin...Follow us at happyandweknowit.com

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