Double Chocolate Chunk Cupcakes...

I found this recipe used to make a cake on 101 Cookbooks and used it to make cupcakes for my daughter's 3rd birthday party. They were a big hit with adults and children alike! I forgot to post them, but have had a few people ask for the recipe since and so I am finally getting around to sharing this scrumptious treat! They are made with maple syrup instead of sugar and they were topped with this delicious Maple Syrup Whipped Cream, that made them SO SUPER delicious- the whipped cream frosting is a MUST! Don't skip out of the best part!!! So here we go...

Ingredients:

2.5 cups flour

(I used 1/2 whole wheat & 1/2 all purpose)

3/4 cup cocoa powder

1 TBSP baking powder

3/4 tsp sea salt

1/2 cup coconut oil (or soft butter)

1 cup REAL maple syrup

2 eggs, beaten

2 tsp. vanilla

1 cup coconut milk, room temp

8 oz. chocolate chips

Directions:

Preheat your oven to 350. Mix your dry ingredients together- flour, cocoa powder, baking powder, & sea salt. (NOTE: when choosing your flour, remember that whole wheat flour will leave you with a denser cupcake, so choosing to mix it with something else, like all purpose flour will alleviate that a little. For the lightest cupcakes, choose to use all purpose flour). Sift all your dry ingredients together, then whisk your coconut oil with your syrup and then add you beaten eggs, vanilla, and coconut milk. Mix thoroughly adding your chocolate chips (whole or chopped) to the batter. Pour into lined cupcake tins and bake for 15- 18 minutes until you can remove a clean toothpick from the center of a cupcake. Let them cool, and frost before serving. Don't frost these guys too far in advanced because the cupcake will absorb the frosting and become soggy.

Maple Syrup Frosting:

Ingredients:

1 cup heavy whipping cream

1/4 cup real maple syrup

1/4 cup softened butter

Directions

Simple. Add all ingredients to a bowl and beat with an electric mixer until peaks form (about 5 minutes or so) then refrigerate or put a dollup on top of your cooled cupcakes.

Apple Spice Muffins

Ummm, do I have a new favorite muffin?? Maybe. I ate 3 the night I made them. They lasted a total of 24 hours in my house. They were a hit with everyone who tasted them. They remind me of what would happen if a spiced cupcake met apple pie.... yummmmmmmm........ that good :)

Ingredients:

2 cups flour (I used 1 cup all purpose, 1 cup whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut crystals or brown sugar

1/2 cup maple syrup

1/2 cup apple sauce

1/2 cup butter, melted

1.5 tsp vanilla

2 eggs, beaten

1 cup chopped apple

1/2 cup shredded apple

*** I used Granny Smith apples***

Topping:

1/4 tsp cinnamon

1 TBSP flour

1/4 cup brown sugar or raw coconut crytals

1 TBSP butter

Directions:

Preheat your oven to 375. In a large mixing bowl, combine all dry ingredients and sift. Then add your eggs, maple syrup, melted butter, apple sauce, and vanilla and mix well until all ingredients are blended. Lastly, add your apple, stirring well. Use lined cupcake tins and pop them in the oven. After 5 minutes in the oven, open the oven door and scoop the crumb some crumb topping on each muffin, close and let it cook for the remaining time. The WHOLE cooking time is 18- 20 minutes- they are done when you can insert a toothpick and it comes out clean.

Personal Tortilla Pizzas...

Here's a QUICK fix for dinner, kid friendly, and great when there's not a lot left in the fridge. Super perfect for lunches, it makes a great personal pizza, and its fabulous if you have a leftover chicken breast from the day before... here we go!

Ingredients:

** There are no measurements because it is a matter of personal preference (as to how "loaded" you like your pizzas--- as well as how many you are making!***

Brown Rice Tortillas (I get mine at Trader Joe's)

BBQ sauce

grated cheese

cilantro, chopped

red pepper, chopped

red onion, chopped

cooked chicken, chopped

Directions:

Warm up your oven to about 400. Lay your tortillas on a cookie sheet, spread some BBQ sauce on top. Then add your toppings, I used red onion, red pepper, some cilantro, a left over chicken breast, and topped it off with some cheese I had on hand- Monterey Jack, but you could also use Mozerella or your favorite. Then cook them for about 10-12 minutes until the edges of your tortilla are crispy and the tops of your pizzas are golden brown. If you have two cookie sheets in the oven at the same time, switch their placement half way through the cooking time. Cool them for a minute, cut, and serve! I made these for dinner one night and the adults ate between 1 to 1 and a half tortilla pizzas per person- just to give you an idea! You could really get creative with your toppings, I think I am going to try a mushroom, zucchini, chicken pizza next! Stay tuned!

Gluten Free: These pizzas are gluten free because of the tortilla choice, the brown rice tortillas crisp up really well and are sturdy enough to hold the toppings. I haven't tried these with any other kind of tortilla, but if YOU do, let us know how they turn out! Thanks!!

Lentil Soup...

It's a cold and gloomy day here, so I thought a crock pot recipe for a warm soup might come in handy. This one is simple, low in fat, high in fiber.

Ingredients:

1 cup carrots, chopped

1 cup onion, chopped

1 cup celery, chopped

1 cup lentils

2 cloves garlic, minced

1 bay leaf

5 cups chicken broth, regular or low sodium

8 oz. tomato sauce

1/3 lb. ground turkey, browned

1/2 tsp oregano

1/4 tsp thyme

1/4 tsp basil

1/4 tsp pepper

Directions:

Brown your turkey meat on your stove, I season mine with s & p & garlic powder while it's cooking. Then dump everything in your crock pot and cook on low for 8 hours. Stir occasionally of you are home. Remove the bay leaf before serving. That's it!

Variations: I have made this with 1/3 pound, 1/2 pound and 1 pound of turkey before and it turns out great either way you choose... just depends what you are in the mood for. You could also omit the turkey and add some beans if you want to go the vegan route! Get creative!

Chicken Fried Rice

This is a great "all-in-one" meal that has a healthy grain (brown rice), some protein (eggs & chicken) and TONS of Veggies!! My favorite recipe I've tried so far for Fried Rice... I think you'll like it too!

Ingredients:

2 cups brown rice

4 cups water

2 TBSP Grape Seed oil

3 eggs, beaten

2 cloves garlic, minced

1/4 tsp ginger

1 cup carrots, shredded

1 red bell pepper, diced

4 scallions, thinly sliced

1/2 cup frozen peas

1/3 cup tamari soy sauce

1 TBSP sesame seeds

1-2 chicken breasts, diced

s & p

Directions:

There are s few different steps going on in this dish- Step 1: you need to cook your rice, so get your 4 cups water boiling and then add your brown rice letting it cook per directions on package. Step 2: While that's going, wash and dice your chicken breasts and throw them in a skillet with a drizzle of Grape Seed Oil and give them a sprinkle of salt and pepper. Let them cook up until they are nice and browned. Step 3: in a large skillet or a wok, add your 2 TBSP Grape Seed Oil and your scrambled eggs. Cook them like you would scrambled eggs, then push them to the outside edges of your pan and add your chopped bell pepper, carrots, garlic, and ginger to the middle of the pan and let them cook that for 3-4 minutes, stirring occasionally. Last step it so put it all together. So, when your rice is done, add your rice, frozen peas, cooked chicken from your other skillet, your soy sauce, and sesame seeds and keep turning it over until all the ingredients are well mixed. I serve this for dinner. It makes a ton- enough for 4 people to eat as a meal with some left overs! It's a perfect combination or a healthy grain, veggies, and some chicken for protein! Enjoy!!!

Gluten Free: This meal can easily be made Gluten Free by using Tamari Sauce and Brown rice.

Vegan: This is also an easy Vegan Recipe by omitting the chicken and eggs.

Chewy Granola Bars...

After all those holiday goodies are you ready to have a healthy snack on hand?? Here's your ticket: Healthy Homemade Chewy Granola Bars, loved by kids and adults alike. Super simple to make, but heads up- they take about an hour in the oven... gotta cook them slowly to keep them chewy! This is another recipe complements of my super talent sister, Danika... love her! Thanks for sharing your recipe.... and your granola bars when we see you!

Here's a much overdue shout out & thanks for all your recipe sharing! She's great at it all- cooking, mothering, listening, being the "baby whisperer" for my friends & I, being an awesome auntie and great Granola Bar-Maker! Love you!!

Ingredients:

1 cup almond butter

3/4 cup honey

2 tsp vanilla

3 cups oats

1/2 cup raisins or cranraisins (I use half of each)

1/2 cup coconut

1/2 cup raw sunflower seeds

1/3 cup ground flax seed (or you can use wheat germ)

2 TBSP sesame seeds

a sprinkling of cinnamon

Directions:

Super simple. Preheat your oven to 225 then in a large mixing bowl, add your almond butter, honey and vanilla and mix until well blended. Then add your dry ingredients, mix well until it's evenly blended, sprinkle in some cinnamon and give it one more stir. Then in a greased cake pan, dump out the ingredients evenly and pat down with a spatula. Then bake for about an hour- should be golden brown on top (could take about an hour and 15- check them after an hour though). Take them out, let them cool and then cut them into granola bar sizes to your liking. Store in an air tight container to keep them fresh- Enjoy!!!

Sister's Homemade Pancakes...

So if you read my blog a lot, you know that a lot of my yummy recipes get handed to me by my family. Fortunately for me, my Mom (we call her Debs) is an AWESOME cook and aways has been. She, instilled an interested in my older sister (Danika) and I. We happened to have a younger brother, who married a sweet young chickie (Lisa) that likes to cook as well, and I married into a family with an adveturous sister-in-law (Gelayol) who's always trying new recipes and sharing them. So from time to time, when you read my blog you will hear me say that I got my recipes from one of them... including this one! So here's a shout out to them... and a BIG thanks to their love for cooking and sharing!

Here's my sister's Homemade Pancake recipe... once you try it you won't ever want to use one of those boxes of pre-made stuff that you just add water to- these are just too good... and much better for you! Plus, chances are you will already have all the ingredients to make them right there in your pantry. AND if you have an allergy, you can try switching the flour to the one that you use! See???? I told you they were GREAT!

Ingredients:

1& 1/2 cups all purpose flour

3 & 1/2 tsp baking powder

1 tsp salt

1 TBSP sugar

1& 1/4 cup milk

1 egg

3 TBSP butter, melted

*** chocolate chips- optional

Directions:

In a large mixing bowl, sift your flour, baking powder, salt and sugar together. Make a well in the center and add your milk, egg, and melted butter and mix until smooth. Heat a griddle on med. high heat, grease with butter or spray and pour batter onto griddle. If you want to sweeten them up with chocolate chips, simply sprinkle a few on before flipping the pancake to the second side. Serve with syrup, peanut butter, powdered sugar, fruit spread, or any of your other favorite toppings and enjoy!

NOTE: Flour amounts might differ if you change the flour to another type (i.e. a gluten free flour). I haven't experimented with different flours yet, so if you do, let us know!

Joe's Special

Looking for something simple and fast??? Here's an easy & quick recipe that's packed with protein and fresh greens- you can serve it anytime a day... breakfast, lunch or dinner... and it's easy to embellish if you want to add your favorites to it!

Ingredients:

1.5 lbs of ground turkey

1 clove garlic, minced

1/2 onion, finely chopped

4 cups fresh spinach

4-5 crimini mushrooms, chopped

4-6 eggs, scrambled

s & p

drizzle of grape seed oil or olive oil

Directions:

Drizzle some oil in your large skillet, add your onion, mushrooms and garlic and let it saute for a moment, then add your ground turkey and break it up and season it with s & p. Let it brown on one side, then turn it over and let it cook another 3 minutes. Then add your spinach and let it cook for 3-4 minutes until it starts to wilt. Next, scramble your eggs in a separate bowl and pour it over the mixture, stirring it well until the egg cooks thoroughly (like a scrambled egg). You're done! Serve it as a breakfast dish, or reheat it for lunch, or choose it for dinner with some sliced french bread. Enjoy!

Crock Pot Salsa Chicken...

Here's an updated post, an old faithful that we have been using a lot as this baby is getting near and my cooking days are are wanting to be done! My trusty Crock Pot has come to the rescue again!

Ingredients:

2-3 chicken breasts

1 jar salsa

1 can black beans, drained

Directions:

So simple... take your package of chicken breasts, wash them, put them in the crock pot, pour in a jar of salsa. I use Trader Joe's Chunky Salsa and cook it on low for 8 hours or until done (mine was sooner than that, so peek in on it to see). When it's done take 2 forks and shred it in the crock pot, stir it around to soak up a little more salsa goodness and add a can of drained black beans to add some extra hardiness and flavor. Leave it on warm until you are ready to serve it. How's that for easy???

You can use these for chicken soft tacos, tostada pizza, burritos, or enchiladas.... and much more! Enjoy!!!

Kale Chips

This is an idea that has been floating my head for awhile- I have had a few friends tell me about the idea and I have seen it a few times in cookbooks or cooking sites, and well, I am just now getting around to posting it! It's super easy, takes little effort, and is an easy way to incorporate dark green veggies into your diet- NOT TO MENTION that my child ate almost the whole plate herself- they have the crunch and crispy flavor of a potato chip- your little ones will probably like it too!

Raw Kale with Grape Seed Oil and Sea Salt

Baked Kale or "Kale Chips!"

Ingredients:

1 bunch kale, rinsed & patted dry

2 TBSP grape seed oil

1/2 tsp sea salt

Directions:

I rinsed my kale then chopped it into 3 inch pieces (you can chop or tear it) then I through mine in my salad spinner. I removed the tough stems before putting them in a bowl with the oil and salt. Toss them well and then lay them on a roasting sheet or cookie sheet to bake for 20 minutes on 325. Bake them for 12ish minutes, then with a pair of tongs, turn them over and bake for another 8- 10 minutes until the edges are browned and the leaves are crispy. Serve them immediately as an appetizer or a side, they don't stay crunchy for too long, so gobble them up quick!

Baked Chicken....

So when it starts to get colder, I find myself not wanting to BBQ as much and instead wanting to heat up the oven- so in that case, try this simple recipe for baked chicken, using whatever seasoning you are feelin' up for!

Super simple, here's what to do: take out a Pyrex dish, I spray a little Olive Oil spray on it then I wash and pat dry my chicken breasts, and sprinkle some salt, pepper, and garlic powder on both sides. Then pop them in your preheated oven at 400 degrees and let them bake for approximately 40 minutes (depending on how thick they are). I stick my thermometer in them and when it reads 170 I know it's done, or cut one of them in half and make sure it's no longer pink and the liquids are clear. The last 5- 10 minutes you can add some BBQ sauce if so desired! Enjoy!!! *** Picture: Served with simple asparagus and Harvest Grains from Trader Joe's****

Chicken, Marsala, & Tomatoes

So, this recipe doesn't really have an official name, because I kinda tweaked the original idea too much to still call it it's original name, so hence, "Chicken, Marsala & Tomatoes" was born. :) Let me be honest. Sometimes I wish my crock pot were more versatile (maybe even Jettson-like) and you know, would make salads and veggies (and Cocky Cookies) and stuff. If that were the case, I would use it multiple times a day!!! I mean honestly, how delightful is it to come home to a fragrant house, intoxicating smells wafting out the door THAT YOU DIDN'T SLAVE OVER!!!! It's really a beautiful thing. So, that being confessed- I love my crock pot, but I feel like I only have limited healthy recipes that all don't taste the same (mushy), so without further a-do, I am excited to welcome this newest recipe into the Haddon Crock Pot family. He's easy and tasty and a great change up to your typical crock pot meal.

Ingredients:

1 pound chicken (I used 1.3 lbs. for 4 people with no left overs)

1/2 tsp salt

1/2 tsp oregano

1/4 tsp pepper

4 TBSP tomato paste

1 cup Marsala wine

1 can diced tomatoes

1 red bell pepper, sliced thin

1/2 onion, sliced thin

handful of basil leaves, chopped

cibata rolls, toasted

** 1/4 tsp red pepper flakes if you want a kick to it

Directions:

OK, so, I actually prepped this meal the night before, I thought: 1) maybe it will be better because it will marinate in the wine and tomatoes overnight 2) one less thing to do in the morning! So, I washed my chicken breasts, put them in and poured the wine and tomatoes & tomato paste on top. Added my seasoning and put it in the fridge with the lid on. Next morning, I turned it on low for 8 hours and let it do it's thing. Now, it is really helpful if you can time this right- but about 2 hours before it finished (1 hours would probably work too) I shredded my chicken, sliced my pepper and onion and put it all in, giving it a good mix. (If you put your pepper and onion in too soon they get mushy) Then when dinner time rolled around, I toasted my rolls and chopped my basil. Scoop the shredded mixture on top of the roll, add your chopped basil and wah-la! You are done!

Beef Chili with Baked Potatoes

Here's another recipe for chili, this one is different than the turkey chili that I also make- it's got a totally different thing goin' on here. This has a little more kick to it, it's the kinda chili you pour over a baked potato and enjoy on a cool day. And best of all, I made it in the crock pot, so, it pretty much made itself!

Ingredients

2 lbs. ground beef

1 yellow onion, finely chopped

3 cloves of garlic, minced

28 oz. diced tomatoes

1 cup water

1 can pinto beans, drained & rinsed

1 can kidney beans, drained & rinsed

8 oz. can tomato paste

2 TSBP chili powder

1 tsp cumin

1/2 tsp. pepper

1/2 tsp salt

Directions

Break up your beef into chunks, dump it in along with everything else. Stir it all up. Cook on low heat for 8 hours (if I am home, I stir it a few more times during the day). Serve as a soup with french bread or even better, over a warm Baked Potato!!!

Lettuce Wraps

These are awesome, super fast and really easy.... give them a whirl, they are a modification of a recipe from All Recipes... kinda like P.F. Changs Lettuce Wraps.. but better :)

Ingredients:

1 lb ground turkey

3 cloves garlic

1 1/2 shittake mushroom

1 large carrot, shredded

2 TBSP fresh ginger, grated

2 TBSP brown sugar

5 TBSP soy sauce

1 TBSP rice vinegar

1 TBSP sesame seed oil

1 (8oz) can water chestnuts, chopped

1/2 cup green onions

Directions

Chop your mushrooms, water chestnuts, and shred your carrot. Then brown your ground turkey with your minced garlic until it's no longer pink. Dump in your chopped items and let them cook for 2-3 minutes. Add your ginger, soy sauce, brown sugar, sesame oil, and rice vinegar and stir it well letting cook for another 2-3 minutes. Last add your chopped green onions, give a final stir and let cook for 1 more minute. Wash and spin lettuce leaves, from Iceberg or Romaine Lettuce. Serve as an appetizer or main dish.

Hawaiian Pizza

So, let me just start by saying, I know it doesn't take a genius to figure out the ingredients that go into this recipe, but sometimes I (and my husband for that matter) use this blog as a recipe box that we look through when we don't know what we feel like for dinner that week. That being said, this is kinda the archive of things I make, so I thought I should add this guy to the repertoire. It's Super Simple and less expensive than ordering one!

Ingredients:

Wheat Dough (make it or buy it, mine's from TJ's)

marinara sauce (same deal as above)

mozzarella cheese, shredded

Canadian bacon

pineapple (mine was fresh, but you can used can)

Directions:

Take your dough out and let it rise while you prepare the ingredients. First, I brown the Canadian bacon on the stove in my frying pan. Next, I shred the cheese and slice the ham and pineapple. By that time, it's ready to roll out the dough, add your sauce and cover it in toppings. Pop it in the oven for 13-15 minutes (or per dough instructions) until it is golden and bubbly on top. I serve mine with a side of greens like Sauteed Swiss Chard or Spinach salad. Enjoy!

Crispy Quesadilla

Now, I have to admit, I am not the biggest quesadilla fan in the world.... well, maybe that is until now! I found a great way to incorporate some different ingredients and get a really crispy crunch to it, and now, I think I am in love! I would have to say this is one of the easiest recipes you can chose when you are in a time crunch and you need a quick bite to eat- perfect for someone on the go!

Ingredients:

tortillas

cheese (I used Monterey Jack)

roma tomatoes

4-5 leaves of basil

grapeseed oil

pepper or other seasoning

Directions:

Heat about 1/2 tsp. grapeseed oil in a frying pan, lay your first tortilla just long enough for air bubbles to form underneath, then flip it (it should start to get lightly toasted) repeat this 3-4 times. Then do the same thing with the second tortilla (if you are making a whole). Then place one of the tortillas in the pan, add some shredded cheese (or mine was thinly sliced), some chopped tomatoes, finely chopped basil (you could use spinach too) and sprinkle with pepper. I also added some left over chicken slices to mine. Then I placed the top tortilla on, over medium heat and let it cook for just a bit. Then with a big flipper-thing (and my fingers) I carefully flipped it over. You could also opt to only cover half the tortilla with toppings and then just fold it in half. That would be much easier than flipping, you decide!

Get creative- try mushrooms, spinach, beans and olives or different cheeses to mix it up!

Roasted Brussel Sprouts

Thanks to a fabulous family vacation, I took some time off from recipes, but we are refreshed and ready to get back in the saddle with some yummy fall meals!

Roasted Brussel Sprouts drizzled with Balsamic Vinegar...

So up until a few minutes ago, if you were to ask me if I liked Brussel Sprouts, I would have answered without hesitation, without a doubt- NO WAY!!! But things have changed around these parts, I can now (thanks to Natalie's recipe) answer, Yes I do!!!! Check out Natalie's blog for the original recipe and some other tasty ones I can't wait to try!!!

Here's what I did to roast them....

Ingredients:

3 large handfuls of small brussel sprouts (from Costco) for 2 people

a generous amount of Grape Seed Oil (or Olive Oil if you prefer)

1 clove garlic, minced

sea salt

pepper

Directions:

Preheat your oven to 425. Wash and trim the bottoms of your brussel sprouts (discard any damaged outer leaves) and cut them in half. Throw them in a bowl, generously drizzle Grape Seed Oil on top (or Olive Oil) then mince garlic and add s & p. Mix well and pour on to a roasting pan or a cookie sheet lined in parchment paper. Quickly with clean fingers, flip them over so the flat side is on touching the cookie sheet. Pop them in the oven for 8-10 minutes (for small sprouts, 10-12 for larger ones). They will be browned on the underside when done. I served them with a sprinkle of balsamic vinegar on top, because, well, everything is better with balsamic :) Enjoy, you are now officially an adult- you ate brussel sprouts!

Brussel Sprouts tossed with ingredients...

Laying flat on the parchment-lined cookie sheet...

Served up with some Teriyaki Chicken Thighs...

Simple Spinach Salad

This was so tasty and yet so minimal.... words right from my husbands mouth "This salad is bomb." Wow, I thought to myself, really??? "Why do you think so honey???" I asked. "Well, the dressing is really different, a good change up- and the flavors go really well together- AND it's spinach, so it's real good for you and stuff."

So there you have it folks, try adding this to your entree. You might really like the change up.

Spinach Salad for two:

3 large handfuls of baby spinach

1/4 cup almonds, toasted

handful of cranraisins

1/4 yellow bell pepper, sliced

Dressing:

1/4 cup olive oil

2 TBSP red wine vinegar

1 tsp Dijon mustard

1 tsp agave (or honey)

pinch of sea salt

* This will make more than enough dressing for 2, so make it in a craft to store for later.

Directions:

Self explanatory right?? You know, wash & spin your spinach, add your sliced pepper and cranraisins, and to toast the almond slices just add a thin slice of butter to a hot pan and put in your almonds while continually stirring them so they don't burn- just for a few minutes, then remove them from the pan to cool. Add them to the salad right before putting the dressing on. Dress, toss and serve!

Maple Salmon...

Gourmet Meal Ladies and Gentlemen... available in your KITCHEN!

Every once in a while a recipe comes along that steals your taste buds, and you simply want to eat that exact meal over and over, every night. Well, this is that recipe. Super simple, easy, no skills required. A few ingredients in a bowl, 30 minutes to marinate, and then baking for 20 minutes or so, and no left overs to package up because your plates will be licked clean!

The marinate in the shallow baking dish...

Placing fish skin side up in the dish for marinating...

After marinating for 30 minutes, turn the fish skin side down and bake

Ingredients:

1 lb. salmon

1/4 cup maple syrup

2 TBSP soy sauce

1 large clove garlic

1/4 tsp ginger *optional

1/8 tsp pepper

Directions:

You are going to mix all the ingredients in a bowl, whisk them together. Pour them in a shallow baking dish and place fish SKIN SIDE UP in the dish. Set a timer and let it marinate no more than 30 minutes (fish shouldn't be over-marinated like meat can be). Then, turn your fish steaks over with a fork (now the skin should be touching the bottom of the dish) and pop it in your oven that has been preheated to 400. Cook it for 2o minutes or until it flakes with a fork. Check it after 20 minutes (could go as long as 30) the cooking time will depend on the thickness of the fish, so watch it towards the end. After you pull if out of the oven, with an oven mitt on your hand, tilt the dish over a small sauce pan and drain the marinate into the pan. Add 1/2 tsp cornstarch and bring to a boil to make a glaze, stirring constantly. It will only take a few minutes. Pour this glaze over top and you will have yourself a "hi-fluttin' - serious business- no messin' around" dish.... people are going to sweat your cooking skills! You will love this healthy and tastey option of cooking fish! Enjoy!!!