Halibut with Creamy Noodles

We have been using Vital Choice for our source of fish. Their salmon, halibut and scallops are superb; even though they arrive frozen. I like you can decide at the last minute to have fish for dinner. Simply unthaw submerged in cold water for about 20 minutes.
I made up this recipe with ingredient I had on hand. It turned out rather well. Still playing with the times to bake the halibut; which always a bit tricky. This serve 2 people.
Ingredients:

• 1/2 cup half and half
• 1/2 cup chicken broth
• 2 jalapeno peppers (chopped) (adjust heat to your liking)
• salt and pepper to taste
• 2-6 ounce pieces of halbut
• 1 fresh lemon (sliced with seeds removed)
• 2 tablespoons fresh pesto
• salt and pepper to taste
• jovial egg rice noodles

Directions:

Combine half and half and chicken broth in a medium saucepan and heat gently. Add the chopped jalepenos, salt and pepper. Simmer on low.

Wash and pat dry halbut pieces. Butter and salt and pepper a piece of parchment paper. Place halibut on  paper and salt and pepper tops. Add 1 tablespoon each pesto on top of halibut and then evenly place sliced lemon.

Bake haibut at 400-degree oven for about 12 minutes.

While haibut is baking cook egg noodles according to package directions.

Place cooked noodles in 2 bowls, add heated sauce and place baked halibut on top. 

Garnish suggestions: fresh spinach and shredded raw carrots

Mexican Quiche Appetizer

This recipe originated in Denver Junior League-Colorado Cache Cookbook; published in 1978. Great for Sunday Brunch. I substituted 1/4 cup cornstarch for the 1/2 cup flour to make gluten-free. Worked out almost identical to the original taste. I also chose to use pepper jack cheese. This serves 6-8 folks and freezes successfully. That is if any is left!
Ingredients:

• 1/2 cup butter (melted)
• 10 eggs
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• dash salt
• 8 ounces chopped mild green chilies
• 2 cups cottage cheese 
• 4 cups grated Monterey Jack cheese (1 pound)

Directions:

Preheat oven to 350-degrees.

Grease a 9x13-inch pan well and set aside.

Combine the cornstarch and baking powder. Beat with one of the 10 eggs until well combined and all lumps are smooth.

In a separate large bowl beat the remaining 9 eggs, add the cornstarch/egg mixture and beat again. Add the melted butter, add the chilies, cottage cheese and Jack cheese. Mix together until combined.

Pour into prepared baking pan and bake for 45-60 minutes. Test center with a knife blade; knife should come out clean when quiche is set.

Allow to cool slightly before cutting into desired squares.

Enjoy!