[Insert type of fish here] Croquettes

You can literally use any type of fish in this recipe. Whether it be cod, catfish, halibut, tilapia, salmon, etc., these fish croquettes are delicious every time and are ready in no time at all.

Ingredients:

1 1/4 pounds fresh fish (type of your choice)

1/4 cup vegetable oil

2 teaspoons seafood seasoning (a blend of salt, mustard, paprika, celery, red pepper, bay leaves, cinnamon, ginger, cardamon, etc.)

2 tablespoons chopped fresh (or dried) thyme leaves

3 tablespoons chopped fresh (or dried) flat-leaf parsley

2 ribs celery, finely chopped (optional)

1 small, finely chopped onion (optional)

Salt and pepper

1 egg

2 cups bread crumbs (or Panko, which is a Japanese bread crumb)

1. Bring 1/2-inch of water to a simmer in a large nonstick skillet.

2. Zest a lemon and reserve the zest for later. Cut the lemon and season the fish with some lemon juice and salt. Add the fish to the simmering water. Cover the pan and cook the fish for 8 minutes, or until fish is flaky and tender.

3. Remove fish from skillet and flake with a fork into a bowl. Discard the water and wipe out the pan with a paper towel. Return the pan to medium heat and add the vegetable oil to the skillet.

4. To the flaked fish, add the reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt and pepper. Add the egg and 1 cup of the bread crumbs.

5. Form 8 to 10 patties out of the fish mixture. Toss the patties in the remaining 1 cup bread crumbs. Set patties aside until all are made.

6. Cook croquettes over medium heat for 5 to 6 minutes on each side, or until golden brown. Once browned, remove from pan and season liberally with salt. Serve alone or over a bed of creamy mashed potatoes.

Enjoy these as a delicious and simple entree, appetizer or snack!

Spicy Barbecue Chicken

This grilled chicken has very few ingredients, but packs a punch of spiciness. It may be called "barbecue," but this recipe doesn't use any sauce. This barbecue chicken gets its caramelization from none other than brown sugar! You'll love this as an entree or chopped up on top of a salad.

Ingredients:

4 boneless skinless chicken breasts

1 tablespoon grill seasoning

2 tablespoons chili powder

1/2 tablespoon ground cumin

1 tablespoon coriander

3 1/2 tablespoons brown sugar (light or dark)

1 tablespoon extra-virgin olive oil

salt and pepper

1. Heat the grill (or a grill pan) over medium-high heat.

2. Mix the 4 spices and the brown sugar in a large plastic food storage bag.

3. Coat the chicken breasts with extra-virgin olive oil and sprinkle with salt and pepper.

4. Add the chicken to the plastic bag and coat evenly with the spice and sugar mixture. Massage the mixture over onto the chicken; let it sit for a few minutes.

5. Place chicken directly on the grill and cook for 7 minutes on each side. (Cooking time may vary depending on the thickness of the chicken breasts.)

Enjoy this surprisingly spicy barbecue chicken that doesn't even require a barbecue sauce!

*Tip: Only flip chicken once. To tell if chicken is cooked through without cutting it (which releases all the juices), press the thickest part of the breast with tongs and if the chicken doesn't give, it is done. If it presses in, it needs to cook longer.

Chocolate Cream Cheese-Filled Cupcakes

I make these cupcakes for every special occasion. They are also a great way to make a good first impression. So get in the kitchen and make these rich, delicious cream cheese-filled cupcakes.

Cupcake Ingredients:

1 (8 ounce) package cream cheese, softened

1 1/2 cups granulated sugar, divided

1 egg

1 teaspoon salt, divided

1 cup (6 ounces) semisweet chocolate chips (or miniature chips)

1 1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

1. Preheat oven to 350 degrees Fahrenheit.

2. For cream cheese filling, beat cream cheese and 1/2 cup sugar in a small bowl until smooth.

3. Beat in the egg and 1/2 teaspoon salt until combined. Fold in chocolate chips and set filling aside.

4. For the cupcake mix, whisk together the flour, cocoa, baking soda, 1 cup sugar and 1/2 teaspoon salt in a large mixing bowl.

5. In another small bowl, whisk together water, oil and vinegar.

6. Whisk wet mixture into the dry ingredients just until moistened. (Don't over mix.)

7. Fill 20 paper-lined muffin cups half full with cupcake batter.

8. Drop cream cheese filling by heaping tablespoonfuls into the center of each.

9. Bake for 24 minutes or until a toothpick inserted into the cupcake comes out clean.

10. Cool cupcakes in the muffin tin for 10 minutes before removing from the pan. Remove to wire racks to cool completely.

Frosting Ingredients:

2 1/2 cups confectioners sugar

1 1/2 tablespoons baking cocoa

1/4 cup (1/2 stick) butter, softened

3 tablespoons milk

1/2 teaspoon pure vanilla extract

1/3 cup chopped pecans, optional

11. For frosting, combine confectioners sugar, cocoa, butter, milk and vanilla in a large mixing bowl. Beat with a mixer until blended.

12. Frost cupcakes. Sprinkle with pecans, if desired. Store in the refrigerator.

Enjoy these decadent chocolate cream cheese cupcakes!