Bacon Wrapped Cod with Potato Croquettes

We made this using leftover Thanksgiving mashed potatoes! Super easy dinner. 

Leftover mashed potatoes

egg, whisked

breadcrumbs

S&P

garlic powder

cod

bacon

1. Form mashed potato cakes, keeping cold in fridge or freezer until just before you cook them. 

2. Heat oil (I used canola, a higher heat oil) over medium heat in a large pan. 

3. In a shallow bowl, whisk egg. In another shallow bowl, combine breadcrumbs with some S&P and garlic powder. 

4. When oil is rippling, it's ready. Dip potato cake in egg, then breadcrumbs and place in fry pan. Continue with all potato cakes. Flip when the bottom is browned. Transfer to a paper towel lined plate when done.

5. Meanwhile, preheat oven to 400. Season cod with S&P and wrap with bacon. Bake for approximately 20 minutes, until fish is white through and bacon is done. (So easy, right? This baked while I made the potato croquettes.)

Serve with homemade tarter sauce :)

Mayo

pickles and their juice

S&P

Slice of lemon

Finely dice pickles, mix with mayo, little bit of pickle juice, S&P, and a little lemon juice.

Pumpkin Bread Pudding

This was awesome! I made this to use up some leftover pumpkin and french bread. Delicious!

3/4 of a loaf of stale french bread, cut into 1 inch cubes (about 6 cups if I was to make a guess)

4 eggs

1/2 cup heavy cream

1 cup milk (I used skim)

1 cup canned pumpkin (about half of a can)

1 tsp vanilla

1/2 cup brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

maple syrup (the real stuff only!), toasted pecans, and powdered sugar

1. Whisk together eggs, heavy cream, milk, pumpkin, vanilla, brown sugar, cinnamon, nutmeg, and salt. Pour over bread and let sit for at least an hour at room temp, stirring occasionally if able.

2. Preheat oven to 375. Pour bread mixture into a buttered square baking dish. Bake 45 minutes. The top pieces of bread that are sticking out will crisp and start to brown. 

3. When done, drizzle top with maple syrup and top with toasted pecans. 

4. Serve with a sprinkle of powdered sugar and enjoy!

This could easily be doubled :)

A note about the bread... you probably don't want to use your average sandwich bread that you buy at the grocery store (unless it's fresh). It is preserved enough that it doesn't really get stale like fresh bread. The bread I used was so stale it was difficult to cut. But after soaking in custard, it was perfect!