Orange Dipping Sauce (for Coconut Shrimp & Spring Rolls)

 

1/2 c orange marmalade

1/4 c honey

1/4 c dijon mustard

4 drops hot pepper sauce (such as Tabasco)

Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

All Recipes

Crab Salad

 

1 pound imitation crab

1 shallot minced (or sub red onion)

1/2 c mayonnaise

1/2 c celery minced

1/2 tsp paprika

1/2 tsp dill

1/4 tsp salt

1/4 tsp black pepper

1.  In a large bowl, add all the ingredients together gently, stirring until well coated.  

2.  Refrigerate for 1 hour before serving.  

Recipe Source:

Dinner Then Dessert

Grilled Chili-Lime Fish Tacos

A delicious chili-lime fish taco with a sour cream slaw, sweet mango, and avocado.  It really was extremely good!   I deleted the ingredients below that would add heat since I was feeding this to little ones. I also used corn tortillas from Costco, as they are so much better than anything you can find in the local grocery store.  The leftover tortillas freeze well.  I also prepped the marinade and let the fish marinade all day in the fridge before grilling.  I doubled the recipe below for my family of two adults, 3 kids and we had leftovers. 

 

 

Ingredients

• 1 pound tilapia
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• 2 garlic cloves, finely minced
• 1 tablespoon chili powder (I didn't add this)
• 1 teaspoon cumin
• 1/4 teaspoon red cayenne pepper (I didn't add this)
• salt and freshly ground black pepper, to season

 

 

• For slaw
• 2 cups shredded red or napa cabbage
• 2 tablespoons fresh chopped cilantro
• 1/4 cup low fat sour cream
• 1 tablespoon fresh lime juice
• salt and pepper, to taste
• 1 ripe mango, diced
• 1 avocado, diced
• 8 small corn tortillas
• avocado and extra cilantro, to garnish

 

 

Instructions

1. Preheat grill to medium-high heat. Place fish in large ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinade for 20 minutes.
2. Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
3. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.
4. Grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if desired. Makes 8 tacos total; 2 tacos each.

Photo and Recipe Source: Ambitious Kitchen

Maple Pecan Crusted Salmon

 

 

This recipe is divine.  My kids wouldn't touch it, but my husband said it was "AMAZING."  And that's saying something because he doesn't throw around food compliments.  I served it with brown rice and a spinach salad.  Thank you to the recipe source Mel's Kitchen Café for making my day! 

 

Maple Pecan Crusted Salmon

 

Ingredients

• 2 to 2 1/2 pounds salmon fillets
• 2 tablespoons butter
• 1/3 cup pure maple syrup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 cup pecans (I will use more pecans next time)
• Salt for sprinkling
• Fresh lemon wedges for serving

Directions

1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
6. Sprinkle the salmon with a pinch of salt.
7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
8. Serve immediately with fresh lemon wedges.

Tuna Casserole

Tuna Casserole

one 12 oz package egg noodles (I used whole wheat)

1/4 C onion, chopped

2 c shredded cheese (I used half cheddar, half mozzarella)

1 C frozen peas

2 cans tuna, drained

1 can cream of mushroom soup

Milk that fills the soup can

1/3 C sour cream (an estimate)

crushed potato chips or french fried onions (optional)

1. Cook egg noodles to package directions. Drain. Return to pot.
2.  Saute onion and celery in butter until tender.  

3. Add all ingredients (except optional topping) in pot and mix.  Place mixture in a 9x13 inch baking dish. Sprinkle chips or french fried onions over top if desired. Bake 425 degrees for 15-20 minutes (uncovered) until hot and bubbly.

Photo Source: Pinch My Salt

Baked Snapper with Tropical Salsa

I found this recipe about 5 years ago and made it for the first time the other night. Ya know how you have a huge stack of recipes you've never made? Well, I'm trying to go through what I have and hoping to find some hidden jewels. I was pleasantly surprised! Even the husband really liked it...and thats sayin somethin! Its very healthy and the flavor was great. The only substitution I made was I used tilapia instead of snapper. I'm usually a lazy cook and I don't want ANYTHING to do with the prep work of fish. Instead I bought a bag of frozen tilapia. To make matters more convienent, the fish was individually packaged so all I had to do was thaw it in the bags, then cut the bags open. The tropical salsa on top was great too! It made it so the fish didn't need any other seasonings added. Resist the urge to salt! Oh, how tempted I was but I'm glad I resisted. Oh, and it was FAST! Loved that part too!

Baked Snapper & Tropical Salsa

Prep Time: 10 minutes

Total Time: 25 minutes

Serves: 4 servings

Ingredients:

1 C chunky salsa (I used Pace)

1 can (8 oz) pineapple tidbits, drained

1 medium ripe mango, peeled, pitted and chopped

6 C torn spinach leaves, washed, well dried

4 red snapper fillets (4 oz each)

1. Mix salsa, pineapple and mango.

2. Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2-4 TBS of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.

3. Bake at 450 degrees for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

I served this with seasoned rice. Delish!

Tuna Gravy on Toast

So, I know what you are thinking. "What??!! Tuna Gravy on Toast?? Weird." Trust me, I thought it was so weird too.....until I actually tried it. It is so good! Simple, but good :) And I stole the picture above from the site I got this recipe from. My tuna gravy is darker because I use whole wheat flour in it and also whole wheat bread, but you get the idea.

This is something I've also picked up on the first few years I was married: There are a few meals I've learned that my husband LOVES. Those meals include grilled cheese with tomato soup along with this tuna creation. I've learned that the meals he loves are the ones his mom used to make for him....which generally are pretty simple-so I'm thrilled about this :) I first had this dish at my in-laws for breakfast, but we had it for dinner. So, I don't know what you should serve it as but it was yummy as both.

Tuna Gravy On Toast

Source:

http://ldylvbgr.blogspot.com/2007/12/moms-tuna-gravy-on-toast.html

*Note: I halve the following recipe and it works out perfect for 2 people, plus some leftovers.


4 cans tuna, drained
1/2 Cup butter
4 Cups milk
1/2 Cup flour (I use whole wheat flour)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder


Melt butter in large skillet, gradually add flour, cook 1 minute, wisk in milk and seasoning. When thickened, add tuna. Serve over broken toast.

Butterflied Coconut Shrimp

Coconut Butterflied Shrimp

INGREDIENTS:

1 lb large shrimp, shelled with tails intact
1 extra large egg
6 TBS milk
1 TBS brown sugar
½ C all purpose flour
½ tsp salt
4 oz (1 1/3 C) unsweetened shredded coconut
vegetable oil for frying

DIRECTIONS:

1. Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water.
2. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes.
3. Spread coconut in a thin layer on baking sheet. Hold one shrimp by the tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp.
4. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set.
5. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. OR If available, use a deep fryer; it is much easier.
6. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating deep golden brown, about 2 minutes.
7. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve as a hot appetizer.


Coconut Shrimp Dipping Sauce
(Note: I am looking for another dipping sauce recipe.  This one is still good, just not "The One").
Mix Together:
½ C orange marmalade
¼ C Dijon mustard
¼ C honey
shredded ginger
optional: few drops hot pepper sauce


Recipe Source: My SIL Heather, not sure where she got the recipe.
Photo Source: Forkful of Comfort