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Showing posts with label link's awakening. Show all posts
Showing posts with label link's awakening. Show all posts

Quest 75: Frog Legs


Frogs, frogs, frogs. It seems that frogs are definitely a reoccurring theme throughout many LOZ games. Some are used for medicine and some will sing and play games with and give you gifts for playing along. Well today we have taken a much different approach to the frogs that have brought us joy - they are on the menu. Yes, frog legs to be exact. Now to be honest with you, this was my first time having frog legs, so I wasn't 100% sure what to do with them. In fact, looking at the package with the frog legs inside reminded me of 7th grade science on dissection day - minus the smell of formaldehyde. So, like everything else in this world - I googled it to see what other people did with them. Turns out the vast majority of the recipes found were either deep fried or the French style. I have decided to put my own slant on the French style today for a couple reasons. First, I don't really want to do a lot of deep frying - you can deep fry anything - trust me the MN State Fair is just around the corner. Secondly, I have a partial bottle of Merlot left in the fridge and I think they will go quite well with this dish. In any case, I hope you too will give frog legs a try - maybe even with this recipe. Enjoy!

Gear!
2 pairs of frog legs
1/2 cup milk
2 T. AP GF flour
1 T. butter
1/2 t. salt
1/2 t. red pepper flakes
1/2 t. parsley flakes
1/2 t. paprika
1 t. garlic, chopped
1/2 c. Merlot
1 T. butter
2 T. fresh parsley
1 T. lemon juice

Quest!

First, we need to butcher our frog legs. Not as scary as it sounds. We just need to divide them into separate legs.
Soak the legs in milk for 30-45 minutes. Buttermilk might be a nice choice for this for future reference.
Let's get the coating ready. In a shallow dish, mix together flour, salt, red pepper flakes, parsley flakes and paprika.
Dredge legs in the flour mixture.
Melt 1 T butter in a nonstick pan. Add legs to pan and cook until golden golden brown. About 2-3 minutes per side.
Remove legs from pan and work on the sauce.
Add garlic to the pan and let cook for a minute. Add Merlot and cook down until reduced by half, Add fresh parsley and 1 T. butter to finish the sauce.
Add the legs back into the sauce to reheat. Coat in the sauce and serve.
Ta-da! Interesting and tastes somewhere between mussels and chicken. The Merlot really works well with the dish - as predicted. Hope you enjoyed!












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Quest 63: Jumbo Three-Cheese Seashells

Today, we make our way back to the beach for another kind seashell hunt. These stuffed little jewels have their own secret and certainly make my week! They also can be made ahead of time and frozen for a quick weeknight dinner! Enjoy!




Gear!
Jumbo GF Shell Pasta
1/2 cup onion, minced
1 clove garlic, chopped
5 oz. fresh spinach
8 oz. ricotta cheese
1/4 cup Parmesan, grated
4 oz. mozzarella, shredded
1/4 cup cream
1 egg, lightly beaten
salt and pepper to taste
2 cups red sauce

Quest!
 Saute onions and garlic in a small amount of olive oil until translucent.
 Add fresh spinach and salt and pepper to start the wilting process. Stir until fully wilted.
 Add ricotta, cream. half the Parmesan, half the mozzarella, and egg to the mixture.

  Stir mixture until it comes together into a cheese sauce.


Cook Jumbo shells according to the directions. Drain and let cool slightly before handling .

Using a small spoon, fill each shell and place in a greased 9 inch square foil pan.






Cover with your favorite red sauce.





Add the other half of the Parmesan and mozzarella. Stop right here is you wish to freeze for another day by letting everything cool, then wrap with plastic wrap and aluminum foil. Label and freeze.
When ready to bake, preheat oven to 400 degrees F and bake from fresh for about 20-25 minutes - 45-50 minutes if frozen. Enjoy!

Quest 56: Catfish Maw

Catfish is absolutely delicious. There seems to be an abundance of it now that Catfish Maw has been defeated. Let's dig in and cook some up! Enjoy!









Gear!
2 fresh catfish fillets
1/4 cup potato starch
2 eggs
1/2 cup GF bread crumbs or Chex cereal crushed
salt and pepper
Paprika
Italian seasoning
cayenne powder

Quest!

We will be doing a three part dredging process, so we first things first - set up! We used paper plates to keep it simple for cleanup. The first plate is potato starch with a pinch of salt and pepper and dash of paprika. The second plate is eggs beaten with a pinch of salt and pepper. The third plate is bread crumbs with a pinch of salt and pepper and dash of paprika and Italian seasoning.
Let's make some fish! Preheat the oven to 400 degree F. Prep a sheet pan with aluminum foil. Pat the fillets dry and dredge in the first plate of potato starch. Shake off excess.
Next transfer fish fillets to the second plate for eggs and cover fillets.
Transfer to plate of bread crumbs and make sure fish is completely covered.
Tip: If you want to make your fish extra delicious, repeat this process once to layer on the breading.


Transfer fish to sheet and bake for about 20 minutes or until fish is golden and starting to flake.
Top with Tingle's leftover Aoli and enjoy with your favorite side!







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Quest 38: A Trip to the Beach on Koholint Island

Today, we make our journey to the Koholint Island for a little time on the beach. I was thinking about worms in the dirt the other day and since I have not made it since going GF, I figured the sky was the limit and I could make it any way I wanted. So that is just what we are doing. Using more neutral tones and not so much on the dark Oreos and chocolate pudding that we are used to, we shall depict the scene in which Link will find his sword. This recipe is so easy and your kids will love it too.  Enjoy!


Gear! Get the printable recipe here!
3.9 oz Vanilla Pudding mix
3.9 oz Butterscotch Pudding mix
4 cups of cold milk, divided
8oz. Cool-whip, divided
Blue Food Coloring - Gel type
Variety of GF Cookies: Wafer cookies, sugar cookies, Anne's Bunnies, etc.
1/2 cup of Walnuts - optional
4 oz. Cream Cheese
1 cup GF Chocolate Cookies, crumbed - I used Annie's Bunnies
Candy Pearls
Small Mint leaves

The Quest!
Let's set the scene! First, make your puddings in separate bowls according to the directions - with the milk :)







Add 1/2 the Cool-Whip to each of the puddings, folding gently. This will tone down the colors and add volume.







Divide the Vanilla pudding into two parts. Add blue food coloring to one of the bowls. Set puddings aside.







In a 8 or 9 inch square baking dish, put a layer of crushed cookies - I used sugar cookies.







Add a layer of butterscotch pudding over the first layer of cookies. Add the walnuts over the butterscotch pudding. If you have a nut allergy or if nuts just are not your thing, you can put another layer of cookies here.





Being careful, add the blue pudding to the bottom of the half of the square. Then add the remainder of the vanilla pudding. spread it out to make a 50/50 shoreline.






Add dollops of butterscotch pudding to the yellow part of the shore.








Using a toothpick, swirl the beach to make a two-toned effect. Just be sure to stay out of the ocean!







Add some wafer cookies to build dimension over the world. Fill in these areas with butterscotch pudding. Note: I did end up with extra butterscotch pudding - it was delicious!






Take a light colored wafer cookie, separate a layer and cut it down so it looks like a broken board. Add some left over Cool-Whip to make waves in the water.







 Let's finish it off with cookie balls!
Cookie balls are super easy - cookie crumbs and cream cheese - That's it.

In order to keep the mess down, we mash my cookies in a zippy bag with a rolling pin and add the softened cream cheese to the bag. Work it together in the bag. we used both a small scoop and a medium scoop for this project. The small makes the sand dune. The large makes the sea urchin.




For the sea urchin, we made a ball and rolled it in candy pearls. Added a little leftover cream cheese for the eyes. For the sand dune, we added a couple of dried mint leaves - it was all I had, but you could definitely use fresh.





And for the final step, we added the sword that Link will come find - we know it's his because it has his hand on it! Ewww!

Well, that's all for now! Please follow on the social media to stay up to date with all the newest posts! Enjoy!

Quest 12: The Hunt for Secret Seashells

Questing got you down? Well, take a little side quest for secret seashells. These fancy little things come to you from Link's Awakening. Twenty-six in total, this side quest is definitely worth working on throughout the game. Hunting all these down will earn you the Level 2 sword. To make our own at home, we are going to make a really simply crab dip that is mighty fine by itself baked in the oven with breadcrumbs on top, but to make them a little more special, we will roll them up in crescent rolls and can be served as an appetizer or finger food at parties. Best part!? They are really, REALLY easy and it makes it look like you did a lot with so little. Sorry, this recipe is not GF yet!





Gear . . . 

1 (6 oz) can lump crab meat
1/2 cup canned artichoke hearts, drained and chopped
2 oz cream cheese, at room temperature
1/4 cup sour cream
1 tbsp mayonnaise
1 tsp Worcestershire
1 tsp Dijon mustard
1/4 cup grated cheddar cheese
1 tsp fresh chopped parsley
1 tsp. chili powder
1 tsp. paprika
Salt & pepper to taste
1 can Grands Crescent Rolls


The Quest. . .
Preheat the oven to 350 degrees F.
Let's start with the filling.
Take your canned artichokes and chop them
into bite sized pieces.


Ta-da!

In a bowl, mix all the ingredients (except the crescent rolls) together.
This will form a paste like mixture.

On a ungreased cook sheet, unroll the crescent roll and
lay out so they are not laying on each other.
You may have to do half the roll and then the other.

Spread the mixture evenly on the crescent rolls.
Make sure that there is good coverage over the enter roll.

See that nice coverage?


Roll up the crescent rolls like you normally would.
If you want it to look more seashell-like, roll it so it is more tubular.
 See the picture above.

Arrange on the cookie sheet so they have room to grow.

Bake until golden-brown and delicious. Serve Warm. 


These will be a big hit at your next party and everyone will think it took all day.

Hope you enjoyed this quest for the secret seashells.

 Get the printable version of this recipe here!
Enjoy!
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