Friday Night Fixings

Its that time of year again. Meatless meals at least once a week.  Though we are called to eat meatless every Friday, Catholics are most often thought of just eating meatless Fridays during Lent. I made this recipe last week.  We just loved it.

Clam Chowder
inspired by: http://www.simplyrecipes.com/recipes/clam_chowder/  & http://www.fortheloveofcooking.net/2008/12/clam-chowder.html

2 T (garlic infused) olive oil
1 onion, diced
2 (6.5oz) cans clams, drained (save juice)
3 cups vegetable broth
2 cups half-n-half mixed with 3T cornstarch
2-3 large Yukon gold potatoes, peeled and diced small
bay leaf
1t dried thyme
1/2t black pepper
1 t Cajun spice blend (Old Bay works well)

Saute onion in the oil. Pour in broth.  Add potatoes, thyme, bay leaf, black pepper and Cajun spice blend. Boil.  Reduce to a simmer. Cover and cook until potatoes are just softened about 25minutes.  Add clams, clam juice and half-n-half mixture.  Just let thicken and warm thoroughly.  Serve.

Simple Delicious Buttery Goodness

Last week we had some friends over for dinner.  As it was a Friday and we go meatless on Fridays, I thought I would try my hand at making shrimp tacos.  Delicious! The shrimp were so buttery and delicious...I think (rather, I know) I could have eaten a lot more than just two tacos.  Simple and delicious.

Perfect Fiesta Shrimp
adapted from: http://www.kevinandamanda.com/recipes/dinner/firecracker-shrimp-tacos-with-avocado-corn-salsa.html

1.5lbs raw shrimp, peeled and deveined
3T Cholula Hot sauce
1/3 cup olive oil
1T sugar
1 t salt
8 garlic cloves, roughly minced (big chunks are good)

Salsa
1/2 cup onion, diced
1 can tomatoes with chilies
1 T lemon juice
1 T chili powder
1 T  cumin

Place hot suace, olive oil, sugar, salt and garlic in a large zip bag.  Add shrimp. Squish around so all the shrimp is coated. Place in the fridge to marry a bit.
Meanwhile wihile shrimp is marinating, saute onion with some oilve oil in skillet.  Pour in the tomatoes, lemon juice, cumin and chili powder.  Stir around so everything is well incorporated. Cook on med-low until the liquid is evaporated.
Serve with flour tortillas, crunchy corn shells and shredded cabbage (and grated cheese if you like). I made Spanish rice as a side dish too. Use avocado if you like too

Glorious Fish Dinner

Over the summer my Dad took my husband, brothers (including my brother in law) salmon fishing. They all had lots of fun.  It was much appreciated; with all the fish we ended up coming home with. We made some of that delicious salmon...it was awesome.

Teriyaki Salmon
adapted from: http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/?m

1 T cornstarch, mixed with 1/4 cup water
1/4 cup soy sauce
1/4 cup brown sugar
1/2 t ground ginger
1 T fresh ginger, chopped
1/4 t garlic powder
2 T honey
1 cup (additional) water
4 (5oz) salmon fillets

Whisk all ingredients together (minus the salmon) on the stove until thickened.  Cool completely. Place salmon in a resealable bag/container.  Cover with sauce.  Let marinate at least 30 minutes (I did about 24hours).  Once the salmon is done marinating, bake at 400 for 20minutes. Serve over rice and stir fry veggies.

Tuna Salad Upside Down

I have always had a soft spot in my heart for a great tuna salad sandwich.  However since going gluten free it has been tough to figure out how to make it without the toast. I made this and placed it on top of some crunchy salad greens with a drizzle of balsamic vinegar and cheddar cubes.  It was so good.

Tuna Salad
adapted from: http://www.kraftrecipes.com/recipes/crunchy-tuna-salad-sandwich-54279.aspx

1 (6-7oz) can tuna in water, drained and flaked
1/4 cup mayo
1/2 cup chopped dill pickles (about 3 pickles)
1 t Dijon mustard
fresh ground black pepper, to taste

Mix all ingredients in a bowl. Either put on a great toasted bread or on salad greens with cheddar cheese.

Shrimp On Barbie...Oh My!

As soon as this recipe was published I had to bookmark to make immediately.  It was so darn delicious.  I have to make them again but more of it.  MMM.... Even the non-shrimp lovers of our family enjoyed it.

Shrimp & Sausage Kebabs

adapted from: http://iowagirleats.com/2015/07/01/spicy-shrimp-and-sausage-skewers/

2 lbs raw jumbo shrimp, peeled-deveined-detailed

2 lb Andouille Sausage, coined

3 T olive oil

3 T Cajun seasoning

Pat shrimp dry.  Toss with olive oil and Cajun spice mixture until well coated.  Skewer onto metal kebab sticks (or bamboo ones that have soaked for at least 30minutes) with a sausage coin in the curly part of the shrimp.  You should be able to fit 4-5 shrimp/sausage per skewer.  Put on a screaming hot grill.  Cook 1-2 minutes per side until shrimp is pink and cooked through. 

Dipping sauce

1 T Cajun spice

1/2 cup mayonnaise

1 T lemon juice

Combine in bowl.  Cover and refridgerate until serving time...longer the better. 

Perfect Lenten Meal

Fridays in Lent don't need to be repetitious and boring. I love trying new and creative ways to upgrade the standard boring tuna fish. I have been wanting to upgrade my usual suspects.  This recipe is intriguing.

Tuna Stuffed in Tomatoes

inspired by:

2 cans tuna, drained & rinsed

1/4 cup mayonnaise
2 t balsamic vinegar
2 t Dijon mustard (whole ground)
1 -2 T dill pickle, chopped
1 hard boiled egg, chopped
7 water chestnuts, chopped
4 slices favorite cheese
4 large tomatoes, tops and "guts" removed

Mix all ingredients except for tomatoes and cheese. in a bowl. Put filling in tomatoes. Top with cheese. Bake at 375 for 25minutes until filling is hot and cheese is bubbly. 

Delicious Pairing

Rummaging/reorganizing my freezer last week I noticed that I had some frozen salmon fillets...yum. Now what could I do with them that would be good?! I found this recipe.  Even though BAP was a bit skeptical at first he loved it after he tried it (who would have thought that this could happen?!). SSP gagged his down...he did not enjoy it as well (I guess I cannot expect a 4 year old to like EVERYTHING).

Salmon with Chili Sauce

adapted from: http://www.epicurious.com/recipes/food/views/Salmon-with-Sweet-Chili-Glaze-Sugar-Snap-Peas-and-Pea-Tendrils-358190

1/4 cup Asian sweet chili sauce (looks like orange marmalade with an extra umph)

2 T soy sauce

1 t ground ginger

3 salmon fillets

Stir together chili sauce, soy sauce and ginger.  Pour over salmon fillets and let rest for about 25 minutes.  Broil for about 10minutes.  Serve over teriyaki noodles and stir fried veggies (I found some yummy noodles at Costco in the  cold case section. Perfect!)

Have You Found Nemo Yet?

We have.  My boys love the Pixar movie, "Finding Nemo."  It is one of our all time favorites (The boys were not sad that we were eating Nemo for dinner). About a month ago my sister in law shared a recipe for fish tacos. They are really tasty from the local taco shop; I thought I would try her recipe. I omitted the mango salsa, as I don't appreciate that taste (but served it on the side, since my husband likes it). I liked the idea of the fish being baked (as opposed to fried). I did adapt the recipe to be gluten free. It was still tasty.

Fish Tacos with Creamy Slaw
adapted from: http://beautifulmess46.blogspot.com/2014/03/baked-fish-tacos-with-creamy-slaw-and.html

Fish
1 pound white fish (cod, cut into smallish chunks)
2 T lime juice
1/4 cup olive oil
1/2 t salt
1/2 t ground mild curry
2 garlic cloves, minced
Marinade fish for a few hours (24 max) in fridge.

Breading
1/2 cup rice flour/cornstarch
1/2 t garlic powder
1/4 t pepper
1 1/2 cups crushed potato chips
2 eggs, beaten
Drain fish.  Dip in flour, garlic, and pepper. Then eggs. Coat with chips. Place on a well greased foiled lined baking dish.  Lightly spray with cooking spray.  Bake at 450 for about 15minutes.

Slaw
1 package angel shredded cabbage
1/4 cup mayo
2 T cider vinegar
2 T honey
2 T lime juice
salt/pepper
While fish bakes, combine all slaw ingredients.

Layer in tortillas: fish,, slaw and other taco toppings (Black beans would go well with this.)

Preparing For Lent

Today is the celebration of Mardi Gras (or better known as Fat Tuesday) as tomorrow is Ash Wednesday, the start of the Lenten Liturgical Season.  I thought I would make a traditional Cajun/Creole recipe...as much often Mardi Gras is associated with Louisiana and that style of cooking.

Slow-Cooker Jambalaya
adapted from: http://www.recipelink.com/msgbrd/board_11/2012/DEC/12387.html

2 T olive oil
1lb boneless skinless chicken thighs, cut into chunks
1lb smoked sausage, coined (I used Louisiana hot links)
salt/pepper
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 quart chicken broth
1 (14.5oz) can crushed tomatoes (I used diced)
2 t Cajun seasoning
1/2lb shrimp, peeled and deveined

Heat oil in a large saucepan.  Toss in chicken and sausage to brown and cook.  Add salt/pepper, if desired.  Remove meat to a greased slow-cooker.  Save pan drippings; saute onions and peppers, until tender soft.  Stir in Cajun seasoning until fragrant.  Add garlic. Stir.  Add to crockpot on top of sausage and chicken.  Add tomatoes and broth.  Cook on LOW for 8hours.  Add shrimp just before serving (about 5minutes before just to cook not to make rubber).  Serve over steamed rice and with a side of additional hot sauce.

Pie For Dinner...A Happy Occurence

A few months back I mentioned that my dad gave us some of his delicious smoked salmon, and I made some of it into a delicious soup.  Today with winter in full swing I thought I would make some quiche...I used some delicious salmon from a dear friend. This recipe was absolutely delicious.

Salmon, Dill & Gouda Pie
adapted from: http://thepieacademy.com/savory-smoked-salmon-dill-and-gouda-pie/

1 pie crust (since going Gluten Free, I love this one - or if you want more traditional here)

4 eggs
1 1/3 cups half-n-half
3T fresh dill (or 1T dried), optional
1 1/2 t Dijon mustard
1 cup Gouda cheese, shredded finely
4 oz flaked salmon (I added some chopped steamed broccoli)

Pre-bake the pie crust.  Preheat oven to 350. Cover edges with foil.  In a mixing bowl combine eggs, half-n-half, dill, and Dijon.  Pour in pie crust with 1/2 the cheese.  Flake salmon into this mixture.  Next sprinkle with remaining cheese.  Bake 35-40minutes.

Tradition For Christmas Eve

Every year when not celebrating with family for Christmas Eve (in preparation for a large Christmas Feast) I make something simple easy and usually non-meat meal.  I found this recipe a few years back when my husband and I began dating...it has become our Christmas Eve meal.  We then go look for Christmas lights; counting the number of Nativity scenes.

Rich & Easy Clam Chowder
adapted from: Fix It & Forget It

3 (10 3/4oz) cans cream of potato soup*
2 (10 3/4oz) cans New England clam chowder*
2 cups half-n-half

Dump all ingredients in crockpot.  Cook on LOW 2-4hours.  I serve with cheese quesadillas.

*I love using Progresso brand on these soups (since these cans are bigger you don't need as many)

Fall Has Come & Gone - Winter Has Arrived

My dad recently caught some salmon.  Once he caught it he smoked it.  Smoked salmon, so yummy. With his generosity he shared two of the smaller fish with us.  I put them both in the freezer to enjoy at a later date.  "The later date" came last Friday for one of the fish.  I decided to make some salmon chowder...it was delicious.  BAP even loved it.  SSP said he did too (I don't know how he tasted the soup without taking a bite...he just dipped his crackers).

Smoked Salmon Chowder
adapted from: http://www.barefeetinthekitchen.com/2013/02/smoked-salmon-chowder-recipe.html

1/2 pound bacon, cooked and crumbled
7 small-medium Yukon potatoes, peeled and diced into cubes (about 3 1/2 cups worth)
1 medium onion, diced
1 1/2 cups carrots, peeled and coined
2 T minced garlic
2 cups vegetable broth
1 1/4 t dried thyme
3 T flour
3 cups milk or half-n-half
1/2 t salt
3/4 t fresh pepper
1 1/2 cups smoked salmon, picked free of bones
1/2 t dried dill

In a large pot cook bacon.  Remove cooked bacon to another bowl. Saute onions and carrots in reserved fat.  Sprinkle with salt and 1/4 pepper. Stir in thyme, potatoes and broth.  Bring to a boil. Cover and simmer until potatoes are tender 15 minutes. Whisk together 3/4 cup milk and flour until no longer clumpy.  Pour milk mixture into pot.  Simmer again until thickened slightly.  Add the rest of the milk and remaining seasonings.  Add salmon and reserved bacon 5minutes before serving.

Why Are The Best Meals ... The Worst For You?!

When we lived in Alaska we had the opportunity to eat fresh fish.  However now we just have to delight in frozen fillets.  Even though they are not the same, the recipes are just as good.  Even though these recipes are not the healthiest, they sure are delicious.

Jalapeno Cheese Halibut
adapted from: http://www.food.com/recipe/baked-halibut-with-jalapenos-133301

4 halibut or cod fillets
1/4 -1/3 cup mayo
1/2 cup jalapeno, chopped (jarred & pickled jalapenos work well)
2 cups shredded cheese (I used sharp cheddar)
jalapeno juice

Combine mayo and a small amount of jalapeno juice together in a bowl. Spread mayo mixture evenly on halibut fillets. Place in a greased baking dish (glass is preferable).  Top with jalapeno slices. Top with cheese (you can even add crushed plain potato chips at this point before cheese).  Bake at 350 until fish just flakes (about 25minutes).

Mouth Melting Salmon
adapted from: http://allrecipes.com/recipe/melt-in-your-mouth-broiled-salmon/?scale=2&ismetric=0

1 garlic clove, minced
1 T olive oil
2 salmon fillets
1/4 cup butter
1 T Worcestershire sauce
1 T lemon juice
2 T water/white wine
1/2 t black pepper
salt
1/4 t garlic powder

Combine oil and garlic in a microwave safe bowl.  Cook 45sec in microwave.  In another bowl combine remaining ingredients (stir in cooled oil/garlic) minus fish.  Spread evenly over fish.  Bake at 375 for 25 minutes.  Enjoy over a bed of couscous.

When Mom Gives Me Lemons...

I make Lemon Shrimp.  MMM...it was so good.  If you like lemon with your crustaceans, you will love this dish.  I don't think you would should eat the lemons but if you want to - go for it (as my dear husband did).  I served this over hot steamed rice, a salad with a light vinaigrette and homemade bread.

Lemon Butter Shrimp
adapted from: http://joyful-mommas-kitchen.blogspot.com/2012/07/easy-peasy-lemon-squeezyshrimp.html

3 lemons, thinly sliced
1 pound tail-off UNcooked shrimp
12oz bay scallops (my addition)
1/2 cup melted butter (used 3/4 cup, since I added the extra seafood)
1 pkg Italian dressing mix (the dry stuff)

Preheat oven to 400. Place in a large roasting pan.  Place seafood in pan.  Drizzle with butter.  Sprinkle with dressing mix; top with lemon slices.  Bake uncovered 15-20minutes (until shrimp is pink).  (NOTE: I covered the pan, since I did not want it to dry out.)

What They Don't Know Won't Hurt

Recently I bought some beautiful frozen tilapia fillets.  This fish is so easy to prepare.  The boys love it when I disguise it.  I am convinced that when I made this dish on Friday they were thinking it was chicken.  However I did mention that it was fish and they did not complain.  I appreciated that they inhaled their dinner with barely a peep uttering from their lips.

Red Pepper & Parmesan Tilapia

adapted from: http://www.tasteofhome.com/Recipes/Red-Pepper---Parmesan-Tilapia

2 eggs

1/4 cup half-n-half

2 1/2 cups crushed croutons (I found some white cheddar cheese ones)

1 t red pepper flakes

4 tilapia fillets

1 (16oz) can tomato sauce

2 t Italian Seasoning

12oz cooked pasta (I used these egg noodles)

Bring a pot of water to a boil.  Meanwhile, in a bowl combine eggs and half-n-half.  Whisk well.  Set aside.  In your blender crush together red pepper flakes until coarse crumbs.  (This can also be easily done in a zip bag and crunched with a rolling pin or meat mallet.)  Place in a bowl.  Grease a 9x13pan.  Dip fish in egg mixture then crumbs coating well.  Place in pan. Repeat with all fish.  Mist lightly with cooking spray. Bake at 425 for 15-20minutes.  While fish is cooking cook pasta (if you use the pasta I did-it takes 25minutes to cook).  Drain pasta.  Return pasta to pot; pour in the tomato sauce and Italian seasoning.  Serve fish over top pasta.  Sprinkle with Parmesan cheese, if desired.  Serve with steamed veggies.

Spicy Orange Goodness

A few years back my brother (who also LOVES to cook and bake) shared an amazing recipe with me.  It is one that my husband and I really enjoy.  It is even company-approved.  It has a great balanced combination of spiciness and sweet.

5-Spiced Orange Tilapia
brother & Cuisine At Home Magazine

Fish
4 Tilapia Fillets
2 T olive oil
1/4-1/2 t Chinese 5 spice
Brush fillets with mixture.  Fry in frying pan or bake in the oven at 425 until fish flakes (about 25minutes).

Sauce
1/4 cup orange marmalade
1/2 cup sweet Thai chili sauce
1/4 cup orange juice (I even used straight concentrate)
Whisk together in a small saucepan.  Heat. Evaporate liquid from the orange juice (your kitchen will be smelling strongly of orange).

Make a pot of white rice.  Place fish fillet on amount of rice.  Top with sauce (over fish and rice).

What Could Go Wrong With Feta, Tomatoes & Artichokes?

Noting. Feta Cheese is another amazing dumbfounding wonder of the world.  I love the stuff.  I could eat it by the spoonful-if only it were cheaper.  When I find a recipe with all these lovely ingredients in it, I just had to try it.  The recipe I tried last Friday did not disappoint.  I think you will enjoy as much as we did.  (BAP and SSP just liked the shrimp and the pasta.)  Husband and I just loved the flavor combination in our mouths...it was like a party in your mouth.  Enjoy with crusty garlic bread or on its own.

Roasted Greek Shrimp With Orzo
adapted from: http://sugarandspice-celeste.blogspot.com/2012/12/roasted-greek-shrimp-with-orzo.html

1 lb shrimp, peeled and deveined
1 (2.25oz) can sliced olives, drained
6oz quartered and marinated artichoke hears
12 oz grape tomatoes
1 cup Feta cheese
1 cup cooked orzo pasta (note: when cooking place some lemon juice in the water so it gets lemony)

Preheat oven to 400.  Mix together shrimp,olives, tomatoes and artichokes.  Tossing. Spread on a lined baking sheet. Bake  about 10-12 minutes until shrimp is cooked.  Place in a large bowl and stir in cooked pasta.  Add Feta.  Mix thoroughly.

Think I Found The Trick

Growing up I remember eating tuna melts.  These sandwiches were especially good when Mom made them...I have never been able to get the proportions right (so they taste like home).  However these sandwiches hit the nail on the head (at least pretty darn close).  The balsamic vinegar sounds weird in these sandwiches. However it made them over the top good. Before I never could get these delectable sandwiches right. Now I found a great recipe and will never go back (I will most likely use this as the filling for my cold tuna sandwiches too).

Simple Tuna Melt
adapted from: http://allrecipes.com/recipe/simple-tuna-melt/

1 (6oz) can tuna, drained and flaked (I only had a 7oz can from Costco)
2 T mayonnaise
pinch of salt
1 t balsamic vinegar
1 t Dijon mustard
2 slice whole wheat bread
2 t chopped dill pickle
1/4 cup shredded cheddar cheese (used a little less)

Preheat oven to 375.  Toast the bread on a pan as oven preheats.  In a bowl combine the rest of the ingredients minus the cheese.  Top one slice of toasted bread with tuna mixture.  Top other slice with shredded cheese.  Return to oven just until cheese is melty and goo-y.  Place cheese bread on top of tuna smothered bread.  Place on plate; cut in half; serve.   mmmm.....

Great Inspiration, Mom!

Thank you, Mom, for the great idea of what to make for dinner.  I really had no clue when I got up this morning.  But thanks to our conversation at 430 it all worked out.  This meal really hit the spot when it was so cold out yesterday.  It could not have been timed better.  I wish I would have had time to add thaw the shrimp (so I could have added it too).  The boys loved this too.

Chicken & Shrimp Jambalaya
adapted from: http://www.handletheheat.com/2012/12/chicken-and-shrimp-jambalaya.html

1 medium onion, finely diced
1 bell pepper, finely diced
5 cloves of garlic, minced (ooops forgot to add)
2 t olive oil
5 skinless boneless chicken thighs, cut into bite-size chunks
8 oz kielbasa, sliced into coins
1 1/2 cups uncooked rice
1 t Cajun seasoning (more if you like spicier)
1 (14.5oz) can diced tomatoes (drained)
3 cups chicken broth
1 pound shrimp (peeled and deveined)

In a large dutch oven, saute onion, garlic and peppers in olive oil.  Remove veggies from pan.  Next add chicken pieces; cook until done. (remove chicken and cook shrimp) Add kielbasa, chicken and veggies.  Stir in rice, cajun seasoning, tomatoes (and cooked shrimp if you remember - my husband always reminds me to de-tail it).  Bring to a boil (stirring occasionally). Reduce heat and simmer covered for about 20-25minutes.  Stir together and serve.

How Are You Celebrating New Years?!

This weekend marks New Year...at least in the Church.  Sunday is the First Sunday of Advent.  I cannot believe that Christmas is less than a month away.  I am glad that I am done with Christmas shopping for the boys (unless I get some stocking stuffers for St Nicholas Day or the like).  What are your plans for New Years?  I like making the Church New Year in a special way. This year I am going to make my mom's recipe for Cioppino - seafood stew - along with some good crusty garlic bread to sop us the sauce.  MMM...my mouth is watering already.

Cioppino
Mom

2 T Olive Oil
1 1/2 cups chopped onion
1 cup chopped green pepper
1 T minced garlic
3 (14oz) can Italian Style Tomatoes, diced or chunks
2 cups chicken broth
1 t dried basil
2 T tomato paste
1 1/2 t dried oregano
1 1/2 t dried thyme
1/2 t dried red pepper flakes
1/4 t black pepper
1 bay leaf
1 pound halibut, cut into 1/2-in pieces
12oz shrimp
12oz scallops (I like using the little ones)
1 can clams (with juice)

Saute onions, garlic and bell pepper in hot oil over medium heat in a large soup pot. Add tomatoes (do NOT  drain), broth, basil, tomato paste, oregano, thyme, pepper flakes, pepper and bay leaf.  Bring to a boil.  Reduce heat and simmer (covered) for about an hour.  Stir in seafood and bring to a gentle boil.  Reduce heat and simmer for about 4-5 minutes.  Remove bay leaf.  Serve in bowls.