Air Fryer Crab Cakes

 

We love crab cakes at our house and are always looking for a recipe that is easy and delicious.  I have been enjoying the air fryer a great deal lately and we found this recipe on EatingWell.  This came out fantastic.  They looked a bit well done, but they were nice a moist inside.  We served them with a caesar salad.  This is going to be a regular in our house.  

Ingredients (makes 4 crab cakes)

• 1 large egg
• 1 tbsp Butter (unsalted if available), melted 
• 1/2 tsp Basil, dried
• 1/2 tsp Tarragon, dried
• 1 tsp Worcestershire sauce 
• 1/2 tsp Lemon juice
• 1/2 tsp Paprika
• 1/2 tsp Garlic salt
• 1/2 tsp Onion powder
• 2 tbsp Sour cream
• 8 oz. Lump crabmeat (fresh if possible), drained
• 1/2 Red bell pepper, finely chopped.
• 1/4 cup Panko breadcrumbs
• Cooking spray

Directions

1. Preheat a larger air fryer to 390°F. 
2. Whisk eggs, butter, basil, tarragon, Worcestershire, lemon juice, paprika, garlic salt, onion powder,  and sour cream together in a large bowl. Add crabmeat, bell pepper, and panko and stir gently.
3. With clean hands, shape the mixture evenly into 3 or 4 crab cakes (around 1/3 cup each). Generously coat the fry basket with cooking spray. Add 3 crab cakes to the basket; coat the top of the crab cakes with cooking spray. Cook until deeply browned and crispy on both sides, 14 to 16 minutes.  

Enjoy with Salad or shredded lettuce.

Panko & Pecan Crusted Mahi Mahi

 

We have been getting Hello Fresh meal kits since 2020 upon the recommendation of my son. At first, I was not crazy about the idea, but I tried it and really liked it. We started during the pandemic when we were not going out to eat. It provided a much needed diversity to our menu and after long days at work, it was nice to have everything you needed (for the most part) to prep a delicious meal. I also learned a great deal of recipes and new ways to prepare items that really improved my cooking skills. One entree we tried was Pecan-Crusted Trout that I adapted into this recipe. I also changed how I cooked it - opting for an air fryer method. This came out perfectly and it will be a regular addition to our menu planning!

Pictured above with a salad (but you have figured that out already).


Ingredients (Two Servings)

2 tsp Dijon mustard
2 tsp Honey
1 tbsp Mayonnaise (olive oil is preferable)
2 tbsp butter
2-3 tbsp pecans, crushed (may use walnuts or other nuts)
3-4 tbsp Panko bread crumbs
1/2 tsp Thyme (dried)
1/4 tsp Kosher salt
1/4 tsp Black pepper
2 Mahi mahi fillets (or other white fish such as cod).
Cooking spray

Directions

1. In a small bowl, mix together dijon mustard, honey and mayonnaise. Set aside.
2. In a microwave safe bowl, melt the butter and let it cool slightly.
3. Add pecans, panko bread crumbs, thyme, Kosher salt and black pepper to the butter. Mix until well combined.
4. Pat dry the Mahi mahi fillets with paper towels. Season to taste with Kosher salt and black pepper
5. Add a thin layer of the mustard mix to each fillet, and coat the top evenly.
6. Evenly divide the pecan and panko topping and cover each fillet. Press firmly to adhere to the fish.
7. Preheat the air fryer to 400°.
8. When it is preheated, spray the tray with cooking spray and place the fillets (carefully) on the cooking tray. Cook for 11-12 minutes.
9. Remove and let cool slightly before serving.

NOTE: Alternative recipe for the oven - 450° at 10-12 minutes

Enjoy!

Honey Nut Shrimp with Green Beans

 

It seems like I played with this recipe years ago.  But it was only earlier in 2020, so that sounds about right.  I saw this recipe for Honey Walnut Shrimp from EatingWell and played with it.  I liked how it came out and I expect that we will be making it again and again as a simple, but elegant dinner.  This is great served with rice or noddles or just by itself.  If you are serving it with rice, it can feed four.  Without rice, it becomes two nice sized portions (with maybe a bit left over for lunch down the road).

Ingredients (serves 3-4):

2 tbsp Water
2 tbsp Brown sugar
1/2 to 2/3 cup Walnuts or pecans, coarsely chopped
1 lbs Shrimp (large size, peeled and deveined)
1 tsp Honey

1/2 tsp Chinese five-spice blend

1/2 tsp Sesame oil
3 tbsp Olive oil, divided

8 oz Green beans, trimmed
1 tbsp Mayonnaise
1 tbsp Lemon juice

1 tbsp Soy sauce
1/2 tsp Black pepper, ground

1/4 tsp Kosher salt
½ cup sliced scallions

Directions

1. Bring water and brown sugar to a simmer in a large nonstick skillet over medium heat; cook until the sugar is completely dissolved, about 2-3 minutes. 
2. Stir in walnuts or pecans; cook, stirring often, until the sugar is golden and caramelized, about 2-3 minutes. 
3. Spread the walnuts evenly on a parchment paper-lined plate. Wipe out the pan.
4. Add 1 tbsp Olive oil and heat for a around 30 seconds.  Add the green beans and saute for around 3-4 minutes.  Remove and add to the shrimp mixture. 
5. Stir shrimp, honey, Chinese five-spice blend, sesame oil, and 1 tablespoon oil together in a bowl. Return the skillet to medium-high heat. Add the shrimp mixture; cook, stirring occasionally, until the shrimp are well browned and cooked through, about 4-5 minutes. Remove from heat. 
6. In a separate bowl, Combine mayonnaise, lemon juice, soy sauce, pepper, salt and the remaining 1 tablespoon oil in a small bowl and wisk until blended, add to the shrimp mixture in the pan, stirring to coat. 
7. Sprinkle with the caramelized walnuts and scallions. If desired, serve with rice.

Grilled Salmon Kabobs

We wanted to try something different and I think we really hit the jackpot! We have tried cooking Salmon and it is never quite as good as we get when we are out. Since that is not happening that much these days, I wanted to find a recipe that gave us a great restaurant quality way to cook Salmon. This is it! The recipe is from UmmBinat's Soy Glazed Salmon Kabobs that I saw on Food.com. I tweaked the glaze a bit and cooked it with two thick salmon fillets. We will definitely be doing this again and will try with some other firm fish (maybe tuna or swordfish). Adjust the cooking time if the fillets are thin. Ours were around 1" thick at the biggest.

Ingredients (Serves 2)
Two Salmon fillets (with skin), around 3/4 pounds
3 tbsp Brown sugar
2 tbsp Dijon mustard
2 tbsp Soy sauce
2 tsp Rice vinegar

Directions

1. Cut salmon into one inch cubes, trying to keep them as consistent as possible.

2. Thread the salmon onto two metal or wood skewers and place on a plate.

3. In a bowl, combine the brown sugar, Dijon mustard, soy sauce and rice vinegar to make the glaze.  Wisk until well blended.  

4. Brush the glaze over the fish, reserving a small amount.

5. Grill or broil over high heat for 7-9 minutes, turning them at the mid-way point.  Use the reserved glaze to brush the fish after it is turned.  Fish should flake easily with a fork when done.

Enjoy!  

Easy Shrimp Boil

I have longed for going back to Door County, Wisconsin, where I could get a classic fish boil.  I have not had one of those in almost 30 years, but it seems like something that I have to get on.  So when I saw a recipe for a Weeknight Ship Boil from Eating Well, I thought that this was something I had to try.  I played with it a bit and really liked the way it came out.  I think I will be making this again in the near future!

Ingredients (Serves 3-4)
5 quarts Water
1/3 cup Seasoning mix (Morton's Nature's Seasons or McCormick's Old Bay)
1 tsp Celery seed
4 tbsp Lemon juice
8-10 Baby red skinned potatoes
1 cup Carrots (baby cut or sliced into one inch pieces)
1 lbs Shrimp, peeled & raw (21-25 per pound)
5-7 oz Chicken or turkey cooked sausage (kielbasa or andouille works well), cut into 1-inch pieces
2 Ears corn, husked and broken in half
Melted butter for serving (optional)

Directions
1. Combine water, seasoning mix, celery seed, and lemon juice in a large pot. Bring to a boil. Add potatoes and cook for 15 minutes.
2. Add carrots and cook an additional 10 minutes.
3. Add shrimp, sausage, and corn to the pot and cook (stirring occasionally) for around 6-7 minutes.
4. Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among the 3 or 4 serving bowls. Drizzle each portion with around 2 tablespoons of the cooking liquid.

Enjoy!  Serve with butter, if desired.

New England Style Lobster Rolls

Well this was fun!  I tweaked the recipe for New England Lobster Rolls from A Family Feast site.

This came out so well - we can hardly believe it.  I had been inspired to do this for some time.  Pam loves, loves, loves these.  But it was not until I saw that you can buy frozen lobster meat at Meijer that I decided to give it a try.  I might do this again with lobster tails - but we will definitely do this again!  From the Family Feast site: "If you are using live lobsters that you will cook yourself, the yield is about 25%. So for four pounds of live lobsters, you will end up with one pound of cooked meat (give or take a few ounces depending on the size of the lobsters."

Ingredients (for two large Lobster Rolls)
8 oz Lobster meat, loosely chopped into bite sized chunks
3 tbsp Olive oil mayonnaise (adjust as desired)
1 tsp Lemon juice
¼ cup Celery, sliced thinly
1 tsp Parsley, dried
1/2 tsp Celery seeds
Kosher salt and black pepper to taste.
Rolls (you can use Italian or French bread or split-top hot dog rolls)

Directions
1. Place the cooked lobster meat in large bowl.
2. Add mayonnaise, lemon juice, celery, parsley, celery seeds, Kosher salt and black pepper. Mix thoroughly.
3. Cover the bowl and refrigerate for around an hour.
4. After the hour, divide the lobster salad on the rolls.  You can add lettuce on the lobster roll if you prefer.

Enjoy!

Flounder and Sauteed Mushrooms

This is a new dish that I developed from a variation of one of our favorites, sauteed mushrooms (as inspired by Agostino's Ristorante Italiano (or Agostino's By The Sea) in Capistrano Beach, California.  We want to eat more fish, and it dawned on me that this was a good way to do it.  The fish came out very tender and flavorful.  I believe that you can use virtually white fish here, say tilapia or whitefish (you may want to adjust the cooking time for thickness).  We had flounder.  Even though it was a bit freezer burned - but it came out great!  As a kid growing up in New Jersey, flounder was our everyday fish.  Things are definitely not that way in the Midwest.

I do not have the calories figured out - or even estimated, but I have to figure this is a pretty good meal for a low-calorie dining plan.  While you can serve this beautifully with a baguette, having a green vegetable to go with this would also be great.  It is a very nice way to prepare fish that is very different that what we normally do at home.  And it came out great.

Ingredients (serves 2)
2 tbsp Olive oil
1 tbsp Butter
2 oz can Anchovies (with most of the oil drained)
2 cloves (or tsp) Chopped garlic
1 Shallot (small), chopped
1 tbsp Parsley, dried
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
16 oz White mushrooms, stems trimmed and larger ones halved
1/2 cup Chicken or vegetable broth
1/2 cup Sherry or cooking sherry
2 Flounder fillets (or other thinner white fish such as haddock or tilapia)

Directions
1. Heat oil and butter over medium-high heat for 1-2 minutes (or until the butter is melted).
2. Add anchovies, garlic, shallot, parsley Kosher salt and black pepper.  Saute for 2-3 minutes, breaking up the anchovies.
3. Add mushrooms and saute until they are blended with the anchovies-garlic mixture.
4. Add the broth and sherry.  Saute for 5-7 minutes.
5. Using a slotted spoon, remove the mushrooms from the pan (leaving as much liquid as possible in the pan).  Put a piece of foil over the mushrooms to keep warm in a serving bowl.
6. Place the flounder in the pan.  Cover and cook for 5-6 minutes.
7. Lower the heat to medium and add the mushrooms back to the pan.  Cook uncovered for around 2-3 minutes.

Enjoy!

Spring Pasta

Every so often, I come across a recipe that I really love.  I was thinking of an easy recipe to make on Friday night.  The impetus for cooking this was the ingredients that I have at home  - basically shrimp, asparagus and mushrooms.  I added a few of my favorites, including anchovies and it was a perfect dinner!  I loved the way this turned out.  This is based on the recipe for Asparagus, Shrimp and Mushroom Pasta from Sarah Walker Caron. This looks like a great site and I will go back there again. I love the idea of cooking the shrimp and veggies in the oven for a pasta dish. Will definitely play with this again. This is a winner!

Ingredients (Serves 4-5)

• 13-15 oz box, Pasta (reserve 1/2 cup of pasta water)
• 1 lb Shrimp (large 15-25 count per pound), peeled
• 1 lb Asparagus, cut into 2" slices (top only is fine)
• 12 oz Mushrooms, sliced thick
• 4 tsp Garlic, chopped (or 4 cloves)
• 1/2 tsp Oregano (dried)
• 1/2 tsp Kosher salt
• 1/4 tsp Basil (dried)
• 1/4 tsp Black pepper cloves garlic, crushed
• 2 tbsp Olive oil (and oil spray)
• 2oz can Anchovies (much of the oil drained and coarsely chopped)
• 1 tsp Lemon juice
• Shredded Parmesan cheese, to taste

Directions

1. Preheat the oven to 400 degrees.
2. Cook pasta as directed.
3. Spray a jelly roll sheet or lipped baking sheet with with a light coating of olive oil.
4. Add the shrimp to the pan and top with cut asparagus and mushrooms.  Add garlic, oregano, Kosher salt, basil, black pepper and olive oil.  Lightly stir to combine.
5. Put baking sheet in oven for 10 minutes. Add chopped anchovies and stir gently. Return to the oven and bake for an additional 7-9 minutes
6. Combine the cooked pasta with the veggies and shrimp.  Add 1 tsp lemon juice and toss well to combine. You can add the pasta water (if desired - the mushrooms can generate a lot of liquid) and toss again.
7. Sprinkle Parmesan cheese on the pasta and serve.

Enjoy!

Coconut Shrimp with Apricot Sauce

After the holidays, we did an inventory of the baking ingredients that we had in the house. Not sure how it happened, but we had an extra bag of shredded coconut. So this all got me thinking about something I had long wanted to try - coconut shrimp.  So when you get this at a restaurant, you will normally have something that is deep fried.  So I was really excited when I found a recipe for coconut shrimp from my favorite magazine and cooking site - Eating Well.  I also had a jar of apricot preserves for the longest time - so I wanted to find a sauce that would use this as a base.  This is not really super healthy, but you do not have a ton with the shrimp.  What you see in the picture is a double batch of sauce.  I did find a great recipe to be the inspiration for the sauce from the Simply, Sweet and Savory blog.

This was, simply put, fantastic!  Now while it would go well as an appetizer, it was practically our meal on Oscar night.  I will definitely be making this again as it was fantastic.  I love the idea that this is just as delicious as what I get in restaurants, but a bit healthier.

Ingredients (six portions for appetizers or 3-4 portions for main entree)

Apricot Sauce:

1/2 cup Apricot preserves
1 tsp (or cloves) Garlic, minced
2 tsp Soy sauce
1 tsp Brown sugar
2 tbsp Water

Coconut Shrimp:

1/3 cup all-purpose flour
1 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Garlic powder
2 large eggs
1 1/4 cups Unsweetened shredded coconut
1/2 tsp kosher salt
1 lbs Shrimp (raw - 21-25 count per pound)

Directions

1. Preheat oven to 450°F.  Place parchment paper on a baking sheet or coat with cooking spray. 

2. Combine all sauce ingredients (apricot preserves, garlic, soy sauce, brown sugar and water) in a medium saucepan over medium heat. Bring to a boil and then lower heat to simmer for 12-15 minutes.

3. In one dish, whisk flour, paprika, cinnamon, and garlic powder. In a second dish, beat eggs. In a third dish, combine coconut and kosher salt.

4. Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail. Holding the shrimp by the tail, dredge the shrimp in the flour mixture.  Then dip the shrimp in the egg and then coat with coconut. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.

5. Bake the shrimp until the coating starts to brown, 10 to 12 minutes. 

Enjoy!

Asian Shrimp Lettuce Wraps

Made this great dish tonight as part of our lower-carb diet.  I have always wanted to try some lettuce wraps and I found this recipe from Busch's Market in the Ann Arbor area. They have wonderful recipe cards (and they used to have them online also - but on the new website the links appear to be broken).  Anyway, I love the way this turned out. It takes a little time to get everything prepped, but once you get going, the food cooks very quickly.  You can have it over rice or with regular tortillas.  The filling tastes great and I love it with the lettuce wraps!

Ingredients (serves 2-3)

1 tbsp Lime juice
1/4 tsp Cornstarch
2 tsp Sesame oil
2 tsp Garlic, minced
1 pound 41-50 count peeled and deveined
8 oz White mushrooms, stems trimmed, then quartered.
2 tbsp Soy sauce
1 can (8 oz.) Water chestnuts, cut into strips
2 tbsp Hoisin sauce
2 tsp Rice vinegar
12 Boston or iceberg lettuce leaves

Directions

1. In small bowl, whisk together lime juice and cornstarch. Set aside.

2. In large skillet, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds. Add shrimp and cook 2 minutes. Add mushrooms and soy sauce, then cook for 3 more minutes, stirring occasionally.

3. Stir lime juice mixture into skillet and cook 30 seconds.

4, Stir in water chestnuts, hoisin sauce and rice vinegar. Cook for about 1 minute until sauce is bubbling. Then remove from heat.

5. Spoon the shrimp mixture into the lettuce leaves.

Enjoy!

Mahi Mahi with Broccoli and Mushrooms

Been a while since I added a recipe - with the start of the school year, we are going to try to cook more at home.  This is a great new one that I kinda made from scratch.  I was going to make shrimp tonight...but alas, no shrimp.  So I looked through the freezer and found some mahi mahi fillets.  I think this would work for any white fish.  We served it without a starch - but there were enough veggies to fill us up!  

Ingredients (serves 2-3)

1 tsp Kosher salt

1 tsp Parsley (dried)

½ tsp Black Pepper

½ tsp Oregano

½ tsp Basil (dried)

¼ tsp Garlic powder

4 cups Broccoli florets (from 3-4 crowns)

8 oz Mushrooms, stems removed and larger ones sliced in half

2 tbsp Olive oil

Olive oil spray

2 Mahi Mahi fillets (or other white fish)

10 Kalamata olives, cut in half

Directions

1. Preheat oven to 400 degrees
2. In a small bowl, mix Kosher salt, parsley, black pepper, oregano, basil and garlic powder.  
3. In a large bowl, place broccoli florets and mushrooms.  Add 2 tbsp olive oil and all but 1 rounded tsp of the spice mixture.  Mix thoroughly. Lightly coat a rimmed baking sheet or pan. Add the broccoli mixture to the pan. Place in the oven and cook for 13 minutes.
4. Push the broccoli and mushrooms to the side of the pan and spray the middle of the pan lightly with olive oil spray.  Place the fillets and olives in the middle of the pan.  Sprinkle the fish with the remainder of the spice mixture.  Cook for 15 more minutes.

Enjoy!

Crab-Stuffed Tilapia with Roasted Vegetables

We have been making tilapia (a nice white fish) a regular on our weekly menus these past few months.  I wanted to play with this a bit and decided that I needed to try a stuffed tilapia.  This recipe really came from two different inspirations.  First, I adapted the tilapia recipe from Crabmeat Stuffed Tilapia (at Food.com).  Second, I adapted just the vegetables from my Roasted Vegetables with Tilapia.  This is going to be very welcome in the mix for fish recipes in our house.  This came out amazing!  If you want the fish a bit more moist, melt 1 tbsp of butter and pour it over the fish before you bake.  The vegetables are not photographed - but they are the same as with the original dish.

Ingredients (Serves 2-3):

Roasted Vegetables:
12 Fingerling potatoes, cut in half
12 Baby-cut carrots, cut in half lengthwise
1 tbsp plus 1 tsp Olive oil, divided
1/2 tsp Kosher salt, divided
1/2 tsp Black pepper, divided
12 Kalamata olives, pitted
2 tsp Garlic, chopped (or cloves)
2 crowns Broccoli, trimmed with small amount of stems

Crab-Stuffed Tilapia:
1 tbsp Butter
1 tbsp Olive oil
1 Onion (small), finely chopped
1 Celery rib (small), finely chopped
2 tsp Garlic, chopped (or cloves)
1 tbsp Parsley, dried
1⁄4 cup Breadcrumbs
6 oz can Crab meat, drained
1 tbsp Lemon juice
1/4 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
3 Tilapia fillets
1/2 tsp Paprika

Vegetables Directions:
1. Heat oven to 400° F.
2. In a mixing bowl, add potatoes, carrots, 1 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Stir thoroughly. Arrange in a single layer on a large rimmed baking sheet.  Roast for 15 minutes
3. While the potatoes are cooking, use the same mixing bowl then add olives, garlic, broccoli, 1 tsp olive oil and 1/4 tsp each of kosher salt and black pepper. Mix thoroughly. When the 15 minutes of roasting (above) are complete, add the olive mix to the pan and stir thoroughly.  Cook for 20 or 22 additional minutes.

Crab-Stuffed Tilapia Directions:
1. Heat oven to 400° F.
2. Heat 1 tbsp of butter and olive oil over medium heat.  Add onion, celery & garlic; saute until tender (5-7 minutes).  Remove from heat and place in a mixing bowl.
3. Add parsley, breadcrumbs, crab meat, lemon juice, Kosher salt and black pepper to the onion mixture.  Mix thoroughly.
4. Spray casserole or oven pan with cooking spray.
5. Spread the mixture over the connected section of the tilapia fillets and fold over the ends over the stuffing.  Place leftover stuffing on top of the folded fillets & sprinkle with paprika.  NOTE: if you want the fish a bit more moist, melt 1 tbsp of butter and pour it over the fish before you bake.
6. Bake for 20 to 22 minutes.

Combined Timing:
1. Heat oven to 400° F.
2. Prepare the Tilapia stuffing & prepare the fish.
3. Place Vegetables in a pan in the oven (potatoes and carrots).
4. After 15 minutes, add other vegetables to that pan (as directed).  Also, put the fish in the oven.
5. Both will be done in 20-22 minutes.

Enjoy!

Spinach and Shrimp Pasta

This is a variation of my Celebration Pasta - which is a great way to get greens with our pasta. We were looking for a lighter dish and one with a bit less greens. While the more greens - the better from a health standpoint - we had less than we wanted when we started cooking. I love cooking with spinach and made a few tweaks when I only have half as much fresh spinach in the house. So this variation was born. It made five-six portions and reheated wonderfully at work for lunches. I also used a high protein penne - which made the dish a bit better.  This is a great new recipe and hits the spot when we want a pasta dish.

Ingredients (Serves 4-6)

1 box Pasta (14 oz) - I like penne or rigatoni

2 tbsp Olive oil, divided
3 tsp Garlic, chopped (or 3 cloves)

1 small Onion, cut into thin strips
3/4 lbs Shrimp, medium (25-40 count)
1/4 tsp Kosher salt

1/4 tsp Black pepper

1/4 tsp Oregano (dried)

8 oz. Mushrooms, stems removed and caps cut in half

12 Kalamata olives

4-6 pieces Sun-dried tomatoes, cut into thin strips

3/4 cup Vegetable or Chicken broth

4-5 oz Baby spinach
1 bunch Basil, fresh - cut into strips
1 tbsp Parmesan cheese, shredded

Directions

1. Cook pasta as directed.
2. Heat 1 tbsp olive oil over medium high heat in a big pan.  Add the onion and garlic, saute for 2 minutes.
3. Add shrimp, Kosher salt, black pepper and oregano and saute for 4-5 minutes (until they are pink).  Remove from pan and leave covered under foil to keep warm.
4. Add remaining 1 tbsp olive oil. Add mushrooms, kalamata olives and sun-dried tomatoes.  Saute for 3-4 minutes.
5. Add broth and cook for 1 minute.
6. Add spinach and basil. Mix the greens into the heat for 2 minutes until they wilt.
7. Add the shrimp mixture back into the pan.  Add Parmesan cheese and mix for around 1 minute.

Enjoy!

Salmon Teriyaki with Broccoli Slaw

This is a great new adaption of a recipe that we used the first time in January.  We are trying to do more with bigger vegetable portions and fewer starch.  We also discovered that we love broccoli slaw - it is a great and easy way to get more veggies in a meal.  This recipe is adapted from my recipe for Chicken with Sesame Broccoli Slaw.  And it is a great new dish for salmon - so that is good news.  I love the way that this turned out and will definitely make it again.

Ingredients (Serves 3)

8 tbsp Soy sauce (lower-sodium if available)
3 tbsp Mirin
1 tbsp plus 1 tsp Ginger, minced
1 tbsp plus 1 tsp Garlic, minced
3 tsp Brown sugar
2 tbsp Olive oil, divided
3 (4-ounce) Salmon fillets (skinless - or remove skin)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
8 oz White mushrooms, sliced
1 Red bell pepper, seeded and sliced thinly
1 Green bell pepper, seeded and sliced thinly
1 (12-oz) bag Broccoli slaw mix
1 tsp Sesame seeds

Directions

1. Combine soy sauce, mirin, ginger, garlic, and brown sugar in a mixing bowl.  Stir with a whisk.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.  Season the salmon with kosher salt and pepper.  Add salmon to pan and pour one tbsp of soy sauce mixture atop each fillet.  Cook 3 minutes.  Flip the fillet, adding another tbsp of soy sauce mixture atop each fillet and cook for an additional 3 minutes.  Remove from pan and place under foil to keep warm.
3. Add remaining 1 tbsp olive oil to the pan.  Add mushrooms and bell peppers to pan; stir-fry 3 minutes. Add broccoli cole slaw to pan; stir-fry 2 minutes. Add remaining soy sauce mixture to the pan and cook for 1-2 minutes.
4. Serve a large portion of vegetables with one salmon fillet. Sprinkle sesame seeds over dish before serving.

Enjoy!

Roasted Vegetables with Tilapia

I continue to play with different tilapia recipes at home and this is a new one that factors in the desire for more veggies and less filler.  It also wanted to make a dish with less fat - and I think I came up with a good mix.  This is a lovely dish with a great taste that we will definitely make again.  The best part might be the way that the broccoli tasted.  We are so used to sauteed or stir-fried broccoli - but this new way to cook it made for a great meal.  I also loved the spice mixture on the fish, which is a nice way to serve it up.  All in all, a great dinner!  The fact that it has less oil in it just makes it a great part of our rotation.

Ingredients (Serves 2):

12 Fingerling potatoes, cut in half
12 Baby-cut carrots, cut in half lengthwise
1 tbsp plus 1 tsp Olive oil, divided
3/4 tsp Kosher salt, divided
3/4 tsp Black pepper, divided
12 Kalamata olives, pitted
2 tsp Garlic, chopped (or cloves)
2 crowns Broccoli, trimmed with small amount of stems
2 skinless Tilapia fillets (about 4 oz each)
1/4 tsp Oregano
1/4 tsp Garlic powder
Add additional oil or olive oil spray if needed

Directions:
1. Heat oven to 400° F.
2. In a mixing bowl, add potatoes, carrots, 1 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Stir thoroughly. Arrange in a single layer on a large rimmed baking sheet.  Roast for 15 minutes
3. While the potatoes are cooking, use the same mixing bowl then add olives, garlic, broccoli, 1 tsp olive oil and 1/4 tsp each of kosher salt and black pepper. Mix thoroughly. When the 15 minutes of roasting (above) are complete, add the olive mix to the pan and stir thoroughly.  Cook for 7 additional minutes.
4. In a small bowl, combine oregano, garlic powder, and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Move the vegetables to the outside of the baking sheet.  Place the tilapia fillets in the center. Season the fish with the spice mixture.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Spectacular Spectacular Shrimp

This is another variation on my recipe for Celebration Pasta.  Just the other week, we started cooking with broccoli slaw (see Chicken with Sesame Broccoli Slaw) and loved it.  Broccoli slaw is shredded broccoli stalks, carrots and red cabbage - and it is very easy to cook with.  It also can be a noodle substitute - which is why I wanted to cook with it.  So it is great as a noodle-like dish without any of the carbs.  So we ended up with a dish that we can eat pretty much as much as we want.  I loved the way it turned out and will be playing with this more and more.  Just part of the healthier dining we are hoping to turn to this year.

Ingredients (serves 4)

2 tbsp Olive oil
1 tbsp Butter
1 Onion (small), cut into thin strips
3 tsp Garlic, chopped (or 3 cloves)
1 lbs Shrimp, peeled and deveined
8-10 Grape tomatoes, halved (4 oz)
4-6 pieces of Sun-dried tomatoes - cut into thin strips
5-7 Basil leaves, thinly sliced (about a half bunch)
10-12 Kalamata olives, sliced in half
8 oz Mushrooms, stems removed and cut in half
1/4 tsp Kosher salt
1/4 tsp Black pepper
pinch of Red pepper (to taste)
12 oz Broccoli slaw
1 tbsp Lemon juice
5 oz Baby spinach

Directions

1. Heat olive oil and butter in a large non-stick skillet over medium-high heat.  Add onion and garlic to the pan and saute for 4-5 minutes.
2. Add the shrimp, grape tomatoes, sun-dried tomatoes, basil, olives, mushrooms, Kosher salt,  black pepper and red pepper (if using) to the pan.  Saute for 4 minutes.
3. Add broccoli slaw and mix thoroughly.  Saute for 2 minutes.
4. Add lemon juice and spinach to the pan.  Sir frequently for around 2 minutes, until spinach is wilted.  

Enjoy!

Crab Cakes

This recipe was adapted from Emalee Chapman's Fresh 15-minute meals. The original recipe was for crab cakes. This is an easy recipe and it makes a great dish.

Ingredients (makes 8 small crab cakes - serves 3-4)
2 6 oz can Crabmeat, drained
2 tsp lemon juice
1 egg
1/2 cup Breadcrumbs
Kosher salt and pepper to taste
1/4 tsp Celery seed
1 tbsp flour
3 tbsp Olive oil (add more if needed)

Directions
1. Drain the crab meat and place in mixing bowl.  Add lemon or lime juice and eggs. Mix until well blended
2. Add breadcrumbs, salt and pepper (to taste) and celery seeds.  Mix to combine.
3. Form small patties (around 1 1/2 to 2" round). Sprinkle patties with flour on both sides.
4. Heat oil over medium-high heat. Cook 4 patties at a time. Cook approximately 3-4 minutes on the first side, and then 2-3 minutes on the other side.  Use more oil if needed.

Drain over paper towel and enjoy!

Roasted Tilapia with Potatoes and Carrots

I have been playing with different Tilapia recipes at home.  I decided to go this route when I looked at what I could make without buying anything new.  I wanted to try something a bit different - and we love the way that the carrots taste when cooked.  This is a variation - but the carrots really give it a great taste.

Ingredients (Serves 4):
1 1/2 lbs Red-skinned potatoes, quartered
3/4 lbs Carrots, baby-cut, larger ones sliced in half lengthwise
1 lemon, thickly sliced
1 tsp Thyme leaves, dried
1/2 tsp Dill weed
3 tbsp Olive oil
1/2 tsp Kosher salt (or to taste), divided
1/2 tsp Black pepper (or to taste), divided
1/2 cup Kalamata olives, pitted
4 Skinless tilapia fillets (about 1 lbs)
1/2 tsp Paprika


Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, carrots, lemon, thyme, 1/2 tsp dill weed, 3 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives with the potato mixture and move to the outside of the pan. Place the tilapia fillets in the center. Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Autumn Salmon

This is a variation on my recipe for Roasted Tilapia Mediterranean that has been a regular in the family for a while.  I wanted to try this with carrots and I also wanted to come up with some new ways to cook salmon.  So smash them both together - and I have Autumn Salmon.   I loved the way this came out and will definitely make it again.

Ingredients (Serves 3-4):
12 oz Baby potatoes or fingerling potatoes, halved
8 oz Baby carrots
1/2 tsp Tarragon leaves, dried
1 tsp Dill weed, dried (divided)
2 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste, divided)
1/2 tsp Black pepper (or to taste, divided)
1 cup Kalamata olives, pitted
8 oz Green beans, trimmed
3-4 Skinless salmon fillets (about 1 lbs)

Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, carrots, 2 tablespoons olive oil, tarragon, 1/2 tsp dill weed, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.  Roast for 18-20 minutes, stirring after 10 minutes.
3. Increase the oven to 425° F.
4. Then toss the olives and green beans with the potato & carrot mixture.  Move the vegetables to the outside of the pan. Place the salmon fillets in the opening.  Lightly spray the salmon with olive oil and then season the fish with the dill weed and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 15-16 minutes.

Enjoy!

Tuna Skewers with Salsa Verde

This was a fun new recipe that we tried a little while back.  I adapted this from Food & Wine's recipe for Swordfish Skewers with Salsa Verde.  This was from Chef Chad Colby.  I had tuna and wanted to try it.  I made the mistake of using the metal skewers - and they did not work perfectly on the grill pan.  I will use wood skewers next time.  I loved the way this turned out.  It is a nice healthy and tasty meal and one that we will make over and over again - for sure!

Ingredients (serves 3-4)
1 cup Parsley leaves
3 tbsp Garlic, chopped (or 10-12 cloves)
Kosher salt, pinch (to taste)
Black pepper, pinch (to taste)
1/2 cup extra-virgin olive oil
3 Tuna steaks, cut into 1 1/2-inch pieces (just over a pound)
1 medium zucchini, very thinly sliced lengthwise on a mandolin to 1/8" thick)

Directions
1. In a food processor, pulse the parsley, garlic, kosher salt, black pepper and olive oil to a thick puree.
2. Onto each of 3-4 skewers, alternately thread a piece of fish, and a slice of zucchini (folded over as show in the picture).  Repeat until all the fish and zucchini are on the skewers.  Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
3. Light a grill or preheat a grill pan. Grill the skewers over moderate heat until the fish is lightly browned and cooked through.  Cook around 5 minutes on the first side and then around 4 minutes on the other side. Add remaining parsley sauce from the plate when you turn the fish over on the pan.

Enjoy!