Diva Tasting: Dinner and Dessert…

Cod Fish Casserole


1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Squeezed Dry

1 Cup Sharp Cheddar Cheese

Cup Dry Bread Crumbs

1 Egg, Beaten

2 Pounds Cod Fillets

Kosher Salt And Pepper To Taste


Step 1 Preheat oven to 325 degrees F (165 degrees C).

Step 2 In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.

Step 3 Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork. Serve with garlic toast and beverage Serves 4

Berry Zucchini Bread


3 Eggs, Lightly Beaten

1 Cup Vegetable Oil

3 Teaspoons Vanilla Extract

2 ¼ Cups White Sugar

2 Cups Shredded Zucchini

3 Cups All-Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

¼ Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 Pint Fresh Blueberries


Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

Step 2 In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Step 3 Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


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