• Fish Po’Boys

    September 17, 2009 Author: Rachel
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    These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together.  I used frozen breaded fish…my kiddos love this!

    The spicy tartar sauce makes this dish.

    This recipe is adapted from Great Food Fast.

    Ingredients:

    • Frozen breaded fish fillets
    • 1/2 c. mayo
    • 3 TBSP chili sauce
    • 2 TBSP chopped parsley or cilantro
    • 2 TBSP grainy mustard
    • 2 TBSP chopped pickles
    • hot sauce or crushed red pepper to taste
    • Baguettes
    • Lettuce and Tomato for serving

    Directions:

    1. Cook fish as directed.
    2. Combine mayo through hot sauce in a bowl.
    3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.

    Fish Po’Boys:

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  • Tzatziki aka Grecian Sauce

    September 1, 2009 Author: Rachel
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    A good tzatziki makes any kebab sandwich or schwarma sandwich even more delicious.  I first had tzatziki at Albasha (when we lived in Baton Rouge), except at Albasha it’s called Grecian Sauce.  Whatever you want to call it, it’s worth making.

    We made chicken kebabs and served the chicken in a pita with some chopped tomatoes and onion then topped it with the sauce.
    We had some sauce leftover and made fish the next night….and oh was this sauce d’lish on fish!!!

    Ingredients:

    • 8 oz. plain Greek yogurt
    • 1/2 of an English cucumber, shredded and strained
    • 2 cloves garlic, minced
    • 1 TBSP chopped fresh dill (or more if you like)
    • 1TBSP chopped fresh mint (or more if you like)
    • 1 TBSP lemon juice
    • salt & pepper to taste

    Directions:

    1. Mix everything in a bowl.
    2. Serve.

    Tzatziki aka Grecian Sauce:

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  • Mango Jicama Salsa

    July 2, 2009 Author: Rachel
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    I’m always will to try a great new salsa to top chicken tacos or fish tacos.  This salsa is so summery and refreshing, and it went great as a topper for fish tacos.

    I saw a recipe for jicama salad in the March 2009 issue of Cooking Light, which was the initial inspiration of my mango jicama salsa.
    Ingredients:

    • 1/2 c. jicama, julienne-cut
    • 2-3 mangos, sliced or cubed
    • 1/2 of a small red onion, sliced
    • 1/2 of a red, orange, or yellow bell pepper, sliced
    • 1 to 2 jalapenos, chopped
    • 1 lime, juiced
    • 1 tsp. sugar (more or less depending on how ripe the mangos are)
    • 1/4 tsp. salt
    • 1/4 c. cilantro, chopped

    Directions:

    1. Combine all ingredients in a bowl.  Taste and adjust seasoning if necessary.
    2. Top your tacos, and enjoy.

    Mango Jicama Salsa:

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  • Honey-Ginger Salmon

    February 3, 2009 Author: Rachel
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    This salmon dish is so easy and so tasty.  It’s great for entertaining too.  The dish has been approved by our family (even the kiddos) and every guest we’ve served it to.  This recipe is adapted from the October 2008 issue of Southern Living.
    Ingredients:

    • 1/3 c. orange juice
    • 1/3 c. honey
    • 1/4 c. soy sauce
    • 1 TBSP minced garlic
    • 1/4 c. minced fresh ginger
    • 1 lb. salmon
    • Hot rice

    Directions:

    1. Marinade: in a saucepan, cook orange juice through ginger over medium heat, for 1 minute; let cool slightly.  Reserve 2/3 c. marinade.  Pour remaining 1/3 c of marinade in a zip top bag and add salmon to the bag.  Refrigerate and marinate the salmon for 15 minutes.
    2. Meanwhile preheat oven to 375.  After salmon has marinated for 15 minutes, discard the marinade and bake salmon for about 20 minutes, or until done.
    3. While salmon is cooking, cook the reserved 2/3 c. marinade over medium heat for 10 minutes, or until sauce is thick and syrupy.
    4. Serve salmon over hot rice and drizzle with the cooked sauce.

    Honey-Ginger Salmon:

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  • Blackened Chicken with Creamy Garlic Alfredo Sauce

    November 11, 2008 Author: Rachel
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    I found this recipe at Fashionably Foodie, and it sounded d’lish. While I took our youngest to Hobby Lobby, -s prepared this amazing dinner. It was so tasty! We will definitely make this one again

    Ingredients:

    Blackened Chicken or Salmon

    • 4 TBSP paprika
    • 1/4 tsp cayenne
    • 1 tsp. salt
    • 2 tsp. onion powder
    • 2 tsp .garlic powder
    • 1 tsp. oregano
    • 1/2 tsp. thyme
    • 1/2 tsp. pepper
    • 1/4 tsp. cumin
    • 1/4 c. butter
    • 4 chicken breasts or salmon fillets

    Directions:

    1. Mix dry spices on a plate.
    2. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to medium-high to high. If using chicken, pound chicken in between two sheets of plastic wrap, then pat dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, or until done, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!

    Creamy Garlic Alfredo Sauce

    • 1/4 c. butter
    • 1 TBSP flour
    • 1 c. milk
    • 3 cloves garlic, minced
    • 1 1/2 c. fresh parmesan, grated
    • 1/4 tsp. pepper
    • 1/2 tsp. paprika
    • 1/4 tsp. cayenne
    • 1 lb. hot pasta
    • chopped parsley or cilantro to garnish

    Directions:

    1. Melt butter in a saucepan over medium heat; use a whisk and stir in flour and cook for 30 seconds; add milk and garlic. bring to a boil (barely, just at the edges of the pan,) and stir in parmesan; whisk until melted. Sauce will thicken as it cools.

    Blackened Chicken with Creamy Garlic Alfredo Sauce:

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  • Salmon Sandwiches

    May 18, 2008 Author: Rachel
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    I found this recipe at Taste and Tell, and she got it from Barefoot Contessa Parties cookbook. It’s more about the sauce than the fish, and the sauce tasted delicious!

    Ingredients:

    • 1/2 c. mayonnaise
    • 1/8 c.sour cream
    • 1/2 tsp white wine vinegar
    • 6 fresh basil leaves
    • 1/2 c. chopped dill
    • 3/4 TBSP chopped scallions, white and green parts
    • 1/8 tsp. kosher salt
    • 1/8 tsp. black pepper
    • 1 1/2 tsp. capers, drained
    • Salmon, grilled, baked or broiled
    • Greens
    • Rolls

    Directions:

    1. Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers, pulse two or three times.
    2. Prepare salmon as you like. Spread the sauce on the roll, top with salmon and greens.

    Salmon Sandwiches:

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  • Lettuce Wraps

    April 15, 2008 Author: Rachel
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    I saw a recipe for lettuce wraps on the Picky Palate food blog. Since I love the lettuce wraps at PF Changs, I thought I’d give it a try. I originally was going to use ground turkey, but we had a meals worth of salmon left over from the previous night, and even though I’m usually not one for leftover fish, this was an excellent use for the leftovers, and it tasted wonderful. You could also use roasted chicken or tofu in place of the fish or you can use ground turkey. This meal comes together so quickly, especially if you use leftover meat, so it’s perfect for busy night.  Here’s my version of lettuce wraps.

    Ingredients:

    • 2 tsp. sesame oil
    • 4 garlic cloves, minced
    • 1 inch piece of ginger, minced
    • 1 onion, chopped
    • Optional: ground turkey
    • 16 oz. bag of broccoli cole slaw (shredded broccoli, carrots, and cabbage)
    • 1 c. mushrooms, sliced
    • 1 can of water chestnuts, roughly chopped
    • 3/4 c. Yoshida’s Original Gourmet Sweet and Savory Sauce
    • Leftover fish, chicken, or tofu
    • Iceberg lettuce leaves, cut in half
    • Steamed white or brown rice
    • Crunchy Chow Mein Noodles

    Directions:

    1. Heat sesame oil over medium high heat in a nonstick skillet. Add garlic and ginger, and saute for about 2 minutes; then add the onions, and cook for 2 more minutes. If using ground turkey add at this time and cook until thoroughly cooked.
    2. Add the broccoli slaw, mushrooms, water chestnuts, and saute for another minute or two; then and Yoshida’s, and cook for another 5 to 7 minutes, or until everything is heated through and the veggies reach desired doneness.
    3. Assemble: Take a lettuce leaf, add some rice, then your leftover meat/tofu, then your veggie mixture, and top with crunchy chow mein noodles.

    Lettuce Wraps:

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  • Asian Salmon with Chow Mein

    April 13, 2008 Author: Rachel
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    Our oldest requested Chinese food for dinner. Never having this request before from him, I was excited at the opportunity to try something new and expand both kiddos’ palates. When I was younger my dad used Yoshida’s cooking sauce for stir frys and to marinate meat, so when I saw Yoshida’s at Sam’s I picked up a bottle. The dinner turned out really well. The fish was excellent and the chow mein was really good too. I chose to bake the salmon, but you could easily broil or grill it. This meal, including marinating time was quick and easy and from start to finish only took 45 minutes. In a time crunch you could skip the marinating, but just be sure to baste the fish with the sauce.

    Ingredients:

    • 1 lb. salmon
    • 1 c. Yoshida’s, divided
    • 12 oz. chow mein noodles or spaghetti
    • 2 tsp. olive oil
    • 3 garlic cloves, minced
    • 1 inch piece of ginger, minced
    • 16 oz. Broccoli cole slaw (mix of shredded broccoli, carrots, and cabbage)
    • 1 c. mushrooms, sliced

    Directions:

    1. Salmon: Marinate salmon in 1/2 c. Yoshida’s for 30 minutes. Preheat oven to 350, remove salmon from marinade, place on a baking sheet and bake for 15 minutes, or until done.
    2. Chow Mein: cook noodles according to directions. Heat olive oil in a nonstick skillet over medium high heat. Add garlic and ginger, cook for 1 minute. Add broccoli slaw, and cook for another minute. Add the mushrooms, cook for another minute, then add the remaining 1/2 c. of Yoshida’s, then add the cooked noodles. Toss to coat.

    Asian Salmon with Chow Mein:

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  • Fish with Jalapeno Cream

    March 24, 2008 Author: Rachel
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    This recipe comes from Rick Bayless’s Salsas that Cook cookbook. The premise of the cookbook is a core set of salsa recipes that are used throughout the cookbook in varies other recipes. The jalapeno cream uses the roasted jalapeno-tomato salsa with fresh cilantro. The salsa was very good–good enough to keep in our arsenal of salsas, so that says something! I liked the addition of the cream for the sauce on the fish, but -s thought the cream took away from the roasted distinct flavor of the salsa. He would’ve preferred the fresh salsa over the fish. We’ll definitely make the salsa recipe again, but probably not the jalapeno cream.

    Ingredients for Roasted Jalapeno-Tomato Salsa with fresh Cilantro:

    • 10 medium plum tomatoes
    • 2 jalapenos, stemmed
    • 1/2 small white onion, sliced 1/4 inch thick
    • 4 garlic cloves, peeled
    • 1/3 c. cilantro, chopped
    • 1 tsp. salt
    • 1 1/2 tsp. cider vinegar
    • Fish
    • Hot rice

    Directions:

    1. Broil the tomatoes and jalapenos whole until darkly roasted on all sides, about 15 minutes. Set aside and cool.
    2. Turn oven to 425, and combine the onion and garlic, and roast until onions are browned and wilted and garlic is soft and browned in spots, about 15 minutes.
    3. In a food processor, pulse the jalapenos, onion, and garlic until moderately finely chopped, scraping everything down with a spatula as needed. Scoop into a big bowl. Then add the tomatoes to the food processor, and coarsely puree the tomatoes, and add to the bowl. Add cilantro, salt, and vinegar.
    4. Bake fish in the oven at 350 until done.

    Jalapeno Cream Ingredients:

    • 1 1/2 c. Roasted Jalapeno – Tomato Salsa
    • 1/2 c. cream

    Directions:

    1. Add salsa to a saucepan and cook until salsa boils, add the cream and heat through.
    2. Ladle sauce over fish and rice.

    Roasted Jalapeno – Tomato Salsa:

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    Jalapeno Cream:

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  • Turkey Meatballs

    March 21, 2008 Author: Rachel
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    My family loves meatballs, and since this recipe uses ground turkey instead of ground beef, it’s definitely a healthier alternative. My kiddos devour turkey meatballs just as they do beef meatballs. Over many times making and honing this recipe, I’ve found that the longer the sauce simmers, the thicker, the richer, and the yummier the sauce gets, so if you have the time, simmer away.

    Ingredients:

    • 1 TBSP olive oil
    • 4 garlic cloves, minced
    • 1 28 oz can of crushed tomatoes
    • 1 28 oz can of tomato puree
    • 2 tsp. Italian seasoning, divided
    • 1/4 tsp. dried thyme
    • salt and pepper to taste
    • sugar–amount will definitely depend on how sweet your canned tomatoes are and how sweet you like your sauce. Taste sauce, season, taste again, repeat…
    • 1 lb. ground turkey
    • 1 egg
    • 1/2 c. Italian seasoned bread crumbs
    • 1/2 c. pecorino romano cheese
    • 1 lb. pasta

    Directions:

    1. Sauce: in a large nonstick skillet, heat olive oil over medium high heat, add garlic and cook for 1 minute; stir in 1 tsp. Italian seasoning, thyme and tomatoes. Season with salt, pepper and sugar. Bring to a boil; reduce heat cover and simmer for at least 25 minutes….longer if you can.
    2. Meatballs: in a large bowl, combine ground turkey, egg, bread crumbs, cheese and remaining 1 tsp. of Italian seasoning. Form 1 1/2 inch meatballs.
    3. Add meatballs to sauce, spooning sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
    4. Meanwhile while meatballs are cooking, cook pasta.

    Turkey Meatballs:

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