Week 54, Recipe 4: Baked Crumb-Coated Fish

NOTES

• Thaw frozen fish in fridge during the day so it will be thawed by the time you're ready to cook in the evening.
• Premix the crumbs (except the cheese) to have ready.
• While you've got the oven on for the fish, roast up some veggies - asparagus tossed with olive oil, salt and pepper is a good choice this time of year. It will cook at the same temp (425) for about 10-15 minutes (stirring once halfway through) or until crisp-tender.

INGREDIENTS

• 1/4 c. all-purpose flour
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 eggs
• 1 tsp water
• 1 c. panko bread crumbs
• 1/4 c. shredded Parmesan cheese
• 6 tsp ranch salad dressing mix (powdered kind)
• 4 cod or other white fish fillets (about 4 oz each)

DIRECTIONS
1. In a shallow bowl, combine the flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, and ranch dressing mix.
2. Season fillets with salt and pepper. Dip first in flour mixture, then egg mixture then coat with crumb mixture.
3. Bake on a greased baking sheet at 425 degrees for 15-20 minutes or until fish flakes easily with a fork, turning once.

Week 52, Recipe 2: Fish Tacos with Avocado Salsa

Photo by Taste of Home

NOTES:

• Modified from Taste of Home
• I cut out the tomato that was in the original recipe.
• Seems like a lot of ingredients but the prep was fairly quick. It cooks in just 10 minutes!
• Double if you want. Leftovers probably aren't great but 1 lb of fish hardly made enough tacos for two adults and one 2 1/2 year old.

INGREDIENTS

• 1/4 cup lemon juice (or lime)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 pound cod, halibut or tilapia fillets
• SAUCE (for drizzling over tacos):
•  2 medium ripe avocados, divided (some is for the salsa)
• 1/2 cup sour cream
• 2 tbsp reduced-fat mayonnaise
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley flakes
• Dash cayenne pepper
• SALSA (for topping tacos):
• 1 small red onion, chopped
• 4 1/2 teaspoons chopped seeded jalapeno pepper
• 1 tablespoon minced fresh cilantro
• 1 1/2 teaspoons lime juice
• 1 garlic clove, minced
• 1/8 teaspoon salt (plus more, to taste)
• Corn or flour tortillas (I prefer corn)
• 2 cups shredded or finely sliced cabbage

DIRECTIONS

1. In a large resealable plastic bag, combine the lemon or lime juice, oil and garlic. Add fish; seal bag and turn to coat. Refrigerate for 30 minutes.

2. For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

3. Drain fish and discard marinade. Broil fish 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Slice or cut fish into smaller pieces. 

4. Place hot fish on the center of each tortilla. Top each with cabbage, sauce and salsa.

Week 44, Recipe 5: Curried Scallops and Rice

NOTES

• Make the rice the night/morning before you eat for a 10 minute dinner prep! It was NOT spicy.
• This had lots of flavor and was really delicious.
• Scallops have a very light flavor - like lobster or crab. Cut them up if you need to once cooked if your kids shy away from seafood.

INGREDIENTS

Rice -

• 1/2 c. chopped green onions, divided
• 2 garlic cloves, minced
• 1/4 c. butter
• 1 1/2 c. uncooked rice
• 1 tsp curry powder
• 3 c. chicken broth
• 1/2 tsp salt

Scallops -

• 2 tbsp butter
• 1 1/2 lb sea scallops
• Red pepper, cut into strips (or save time and use a frozen package of pepper strips)
• 1/4 c. fresh minced parsley

DIRECTIONS
1. For rice, saute 1/4 cu. onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. Add broth and salt and bring to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed (according to your rice package's instructions - probably 20-40 minutes).
2. Season scallops with salt and pepper. In a large skillet, saute scallops in 2 tbsp butter until firm and opaque. remove and keep warm. In the same skillet, saute pepper until tender. Stir in the rice and scallops, parsley and salt and pepper to taste.

Week 43, Recipe 2: Easy Homemade Pasta Alfredo with Shrimp

NOTES

• This recipe comes together very quickly and was really tasty.

INGREDIENTS

• 16 oz of noodles - fettuccine or linguine of choice. I had some frozen spinach noodles that I needed to use and they worked great.
• 5 tbsp butter, divided
• 2 cloves garlic, minced (optional)
• 1 tbsp flour
• 2 c. whipping cream
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 c. finely grated Parmesan cheese
• Shrimp - precooked or raw

DIRECTIONS
1. Cook noodles according to package directions.
2. Meanwhile, heat 2 tbsp butter in a frying pan over medium heat. Dry shrimp with paper towels and season with salt and pepper. Cook in butter until pink, turning once (about 4-5 minutes for precooked, 7-10 minutes for raw). Add garlic if using during the last 30 seconds of cooking.
3. In a saucepan, melt remaining butter. Add flour and whisk to mix. Add cream, salt, and pepper and bring to a slow boil then reduce heat. Boil gently for 3-5 minutes until mixture begins to thicken slightly, stirring often.
4. Remove Alfredo sauce from heat and stir in Parmesan. Drain noodles and add to hot Alfredo sauce along with shrimp. Toss to coat. If desired, sprinkle with additional Parmesan.

Week 42, Recipe 3: Easy Baked Fish with Peppered Corn Salad and Herbed Roasted Potatoes

NOTES

• I've got lots of fresh herbs in my garden so I'm always looking for good ways to use them! If you don't have fresh herbs, check your local farmers market. You can usually get a small bunch for .50 cents or $1.
• Recipe modified from Cooking Light
• Kids like this baked fish because it's crispy. Give them a little mayo dipping sauce to seal the deal.
• See the previous two posts for the salad and potato recipe.

INGREDIENTS (for Easy Baked Fish)

• 1 1/2 lbs white fish such as cod, haddock, or grouper
• 1 tbsp fresh lime juice
• 1 tbsp mayo
• 1/4 tsp onion powder
• 1/4 tsp ground black pepper
• 1/2 c. bread crumbs (I used Panko style)
• 1 1/2 tbsp melted butter
• 2 tbsp chopped fresh parsley (optional but tasty)

DIRECTIONS
1. Preheat oven to 425.
2. Pat fish dry and place on a foil lined baking sheet coated with cooking spray.
3. Combine lime juice, mayo, onion powder, and pepper in a small bowl then spread over fish. Sprinkle with breadcrumbs and drizzle with butter.
4. Bake at 425 for 15-20 minutes or until fish flakes easily when tested with a fork. I turned my broiler on just for the last minute so the breadcrumbs browned up nicely. Sprinkle fish with fresh parsley.
5. Serve with Peppered Corn Salad and Herbed Roasted Potatoes.

Week 41, Recipe 2: Cajun Grilled Shrimp & Scallops

Photo by Taste of Home (forgot to take one of my own!)

NOTES

• The original recipe is from Taste of Home but I modified it significantly by using my own cajun seasoning. If you prefer not to mix up your own, use: 3 tsp store-bought cajun seasning, 1 1/2 tsp hot pepper sauce, 3/4 tsp garlic powder, and 3/4 tsp onion powder instead. If you make my homemade seasoning, you'll have extras. Store in an airtight container or small ziplock and label.
• I have never cooked sea scallops before so I only bought 6 just in case I didn't like them. Turns out they are delicious and I will be cooking them again! They have a delicate flavor, like crab. Even my almost 2-year-old liked them.
• If you don't have metal skewers, use wooden ones but be sure to soak them in water at least 15 minutes before threading shrimp and scallops onto them.

INGREDIENTS

• 3/4 c. butter, cubed
• About 1/2 pound shrimp (uncooked or cooked but with tails on)
• 10-16 sea scallops
• Homemade cajun seasoning (or replace with seasonings listed in NOTES):
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 tsp white pepper
• 2 tsp black pepper
• 1 tsp thyme
• 1 tsp oregano
• pinch of cayenne pepper
• 1/2 tsp salt

DIRECTIONS

1. Melt the butter in the microwave and stir in 4 tsp of the homemade cajun season (or all of the seasonings listed in the NOTES).

2. Set aside 1/2 c. of the butter mixture for serving and cover with foil to keep warm.

3. Coat a grill rack with cooking spray before starting the grill. Peel and devein shrimp if necessary, leaving the tails on.

4. On four metal or soaked wooden skewers, alternately thread shrimp and scallops (I used precooked shrimp so I threaded the shrimp separate from the scallops because I thought they would cook faster which they did).

5. Baste on both sides with butter mixture and grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture.

6. Serve with the reserved butter for dipping.



Week 40, Recipe 1: Southwest Shrimp & Avocado Salads with Lime Vinaigrette

NOTES

• This was really, really good. One I'll make a lot this spring & summer.
• I modified the original recipe so much I'm calling it my own now
• The following recipe makes 2 fairly large salads, adjust as necessary for your family.
• If you have kids and are worried they won't eat the salads and/or shrimp, make brown rice (+ 1 tbsp butter) or a flavored couscous and frozen mixed veggies for them. Chop up some shrimp into small pieces and add along with the cooked frozen veggies to the rice or couscous.

INGREDIENTS

Salads -

• Approximately 1/2 lb shrimp, thawed if previously frozen
• 1 garlic clove, minced
• 1 tsp chili powder
• 1/4 tsp salt
• 1/2 tsp ground cumin
• Lettuce - either bagged salad or a mix of fresh red or green leaf lettuce
• 1 c. frozen corn, cooked
• 1 c. frozen peas, cooked
• 1 tomato, sliced
• 1 ripe avocado, sliced thin
• Chopped red onion to taste

Vinaigrette -

• 5 tbsp olive oil
• 1 tbsp vinegar
• 1/4 c. fresh lime juice
• Several tbsp freshly minced cilantro
• 1 tsp sugar
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp pepper 

DIRECTIONS
1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in a little oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. In a large bowl combine the lettuce and other salad ingredients.
4. Drizzle the vinaigrette over the salads.

Week 40: Recipe 5: Smoked Salmon Egg Salad on Croissants

Photo by Taste of Home

NOTES

• I made this sandwiches on Sunday morning for a nice after church picnic - they were good! We even had enough leftovers to make two sandwiches for Monday lunches.
• The original recipe is from Taste of Home. The only changes to the recipe below that I would make for next time is to try adding a tbsp of finely chopped capers and a tsp or two of dijon or spicy mustard.
• I only used 1/2 of the smoked salmon fillet I bought so we ate the rest on crackers with cream cheese - yum!

INGREDIENTS

• 6 hard-cooked eggs, chopped
• 4 ounces smoked salmon, chopped (I bought pepper seasoned smoked salmon)
• 3/4 cup mayonnaise
• 1 teaspoon dill
• 1 teaspoon lemon juice
• 1/4 tsp salt, more to taste
• 1/4 tsp pepper, more to taste
• Fresh baby spinach
• Croissants

DIRECTIONS
1. In a large bowl, combine the first seven ingredients (plus additions - see NOTES above). Chill for at least an hour if possible.
2. Place egg salad mixture on the bottom of each croissant; top with spinach leaves and replace croissant tops.

Week 38, Recipe 3: Shrimp & Snow Pea Stir-Fry

Photo from Cooking Light by Randy Mayor; Bob Gager

NOTES

• This recipe came together very quickly and had lots of flavor.
• Recipe modified from Cooking Light, November 2004

INGREDIENTS

• 1 tsp sesame oil
• 1 tbsp freshly grated ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp sugar
• 2 cloves garlic, minced
• 1 small red bed pepper, cut into 1 1/2-inch pieces
• 1 small red onion, cut into 8 wedges
• 1 c. snow peas, trimmed (usually found in the fresh veggies in a package)
• 1 1/2 lbs peeled and deveined shrimp
• 2 tbsp sesame seeds, toasted (to toast, place in a hot, dry skillet for 3-5 minutes or until lightly toasted, stirring several times)
• Hot cooked rice

DIRECTIONS

1. Heat oil in a large nonstick skillet over medium high heat.

2. Combine the ginger through the garlic and stir with a whisk. Set aside.

3. Add the bell pepper and onion to the skillet and stir-fry 2 minutes or until crisp-tender. Add snow peas and shrimp. Stir-fry 3 minutes or until shrimp are done.

4. Add the sauce mixture and cook 1 minutes. Sprinkle with sesame seeds and serve over hot rice.

Week 37, Recipe 5: Basil Shrimp with Feta & Orzo

Cooking Light photo

NOTES

• Recipe from Cooking Light, March 2000
• This is a really yummy way to make a one dish seafood meal.

INGREDIENTS

• 1 regular-size foil oven bag or 2 large sheets of regular foil
• Cooking spray
• 1/2 - 1 c. (depending on family size) uncooked orzo (rice-shaped pasta)
• 2 teaspoons olive oil, divided
• 1 cup diced tomato
• 3/4 cup sliced green onions
• 1/2 cup (2 ounces) crumbled feta cheese
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 pound large shrimp, peeled and deveined
• 1/4 cup chopped fresh basil

DIRECTIONS

1. Preheat oven to 450°.

2. Coat inside of oven bag with cooking spray or one large sheet of foil. Place the bag/sheet on a large shallow baking pan.
3. Cook the pasta in boiling water 5 minutes then drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (through pepper). Place the orzo mixture in prepared oven bag or on sheet of foil.
4. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal or place second sheet of foil on top of first and seal sides together tightly.
5. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Recipe 5, Week 2: Garlicky Stir-Fried Shrimp & Veggies

NOTES
• Buy the large frozen bags of peeled and deveined shrimp. The shrimp behind the meat counter is usually more expensive and not any fresher (it's been thawed and put on ice for display). The bags are cheaper and can last for several meals.

INGREDIENTSSauce - whisk together and set aside (through red pepper flakes):
• 3 tbsp chicken broth or water
• 3 tbsp dry sherry (I used white cooking wine and it worked well)
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/8 tsp red pepper flakes

For stir-fry:
• 3 garlic cloves, minced
• 1 bunch green onions, diced
• 1 tbsp grated ginger
• 3 tbsp vegetable or canola oil
• 1 lb shrimp
• 1/8 tsp sugar
• salt and pepper to taste
• 3 tbsp vegetable or canola oil
• 2 carrots, peeled and 1/8 in thick
• 1 c. fresh mushrooms, sliced
• 2 c. broccoli florets
• cooked rice, quinoa, or rice noodles (I estimate usually about 1 cup rice per two people. Quinoa cooking instructions: bring 2 c. water to a boil, add 1 c. quinoa, cover, and simmer on low 15 min. Remove from heat and let sit 5 minutes before fluffing with a fork).

Directions
1. Mix the garlic, onions, ginger and 1 tbsp if vegetable or canola oil together. Pat shrimp dry with paper towels, then season with sugar, 1/8 tsp salt and 1/8 tsp pepper.
2. Heat 1 tbsp of vegetable or canola oil in a large skillet or wok and add shrimp. Cook on both sides until pink, about 2 minutes. Transfer to a bowl and cover with foil.
3. And remaining tbsp of oil to skillet and return to med-high heat until shimmering. Add carrots and broccoli and cook & stir for 3 minutes. Add mushrooms and stir for 2 min more or until veggies are crisp-tender.
4. Clear center of pan and add garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula until fragrant for about 30 sec. Stir the garlic mixture into the veggies. Return shrimp to the skillet.
5. Re-whisk the sauce to recombine then add to skillet. Toss until all ingredients are well coated with sauce. Season with salt and pepper to taste. Serve over cooked rice, quinoa, or rice noodles.