– Seafood/Fish – Page 6

Fine Cooking Fridays: Salmon Stuffed With Herb Cream Cheese

Posted on November 22, 2013November 18, 2013 by Northerly Nosh

Salmon Stuffed With Herb Cream Cheese

Servings: 6

6 (4 oz.) Salmon fillet, 1-inch by 1 -inch thick

FILLING
4 ounces cream cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, chopped
1 tablespoon basil, fresh, chopped, lightly packed
1 tablespoon green onion, chopped (or minced), packed
salt, as needed
black pepper, fresh ground, as needed
1/2 cup butter, unsalted, cut into very thin slices (1 stick cut lengthwise)
12 lemon slices, 1/8-inch thick
parsley, chopped (as needed)

Prep Day: Mix up filling ingredients. Set aside. Rinse the salmon with cold water and pat dry. Place slits in the sides of the salmon fillets. Stuff fillets with equal amounts of filling. Season the fillets lightly with some salt and black pepper. Place in freezer and oven proof container. Place the thin slabs of butter over the salmon, covering the top as best as possible. Top each butter-covered fillet with 2 overlapping lemon slices, pressing into the butter to help adhere. Sprinkle with parsley or whatever herbs you want. Cover with foil then the lid. Label and freeze.

Serve Day: Thaw in the refrigerator the day before preparing. Bake uncovered at 350 for 18-20 minutes or until just done. Do Not Overcook!

- 2013 Swap Recipes, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: November ’13 Menu & Recipes for Friday’s Exchange

Posted on November 14, 2013November 14, 2013 by Northerly Nosh

Friday Am’s November 2013 Menu and Recipes

Seafood/Fish:

Carolyn T. – Pesto Crusted Tilapia

Adapted from food.com

24 ounces tilapia fillets
4 tablespoons pesto
3 tablespoons Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
grated ground black pepper

Prep Day: Prepare pesto, cheese and breadcrumb portions for fish to be frozen.

Serve Day Directions: Preheat oven to 375 degrees. Cover a baking sheet with foil and coat with non-stick cooking spray. Place fish fillets on baking sheet and sprinkle with black pepper. No salt is needed as pesto and parmesan cheese are both pretty salty. In a small bowl, combine pesto, breadcrumbs, and parmesan cheese (hands or a fork will do). Divide the topping evenly over the fish fillets, spreading with your fingers and pressing into the fish. Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes. If the middle of the fillet flakes with a fork and is completely opaque, it’s time to dig in! Serve with steamed broccoli and brown rice pilaf for a healthy dinner.

Poultry:

Carrie L. – Savory Crescent Chicken Squares

4.5 oz. soft cream cheese
4.5 T melted butter
3 cups cubed cooked chicken (or 2 cans of chicken)
1/2 t salt
1/4 t pepper
3 T milk
1.5 T green onion
2 1/4 T peppers
2 (8 oz. pkg.) crescent rolls Cheddar cheese

Prep Day Directions: Blend cream cheese and butter. Add next 6 ingredients, mix well. Freeze

Serve Day Directions: Thaw chicken picture overnight. Preheat oven to 350. Make 6 rectangles out of the crescent rolls, pushing perforation closed Spoon 1/2 cup meat mixture on each square, add cheese and pull corners together at center. Twist slightly and seal edges. Bake for 20-25 minutes until rolls are golden brown

Heather T. – Crockpot BBQ Pineapple Chicken

3 lb bag of Frozen Chicken Breast
20 oz can of Pineapple (sliced or chunks – drained – cut to bite size)
18 oz bottle of BBQ Sauce (I use Sweet Baby Ray’s – use your favorite)
*1 tsp of Crushed Red Pepper (optional – see tip below)

Note: I halved this recipe for 6 servings

Prep Day Directions: Place chicken, BBQ sauce and pineapple in ziplock. Freeze.

Serve Day Directions: If you have thawed the chicken it should take around 5 hours on low. You can also place the contents in frozen. Adjust cooking time and temperature according to how fast/slow your crock-pot cooks and if you are using frozen or thawed chicken. If you prefer a little spice, add 1/4-1/2t red pepper flakes. Shred. Fill half of tortillas with chicken mixture and sprinkle cheese over it. Fold over other half and brown on stove top. Done when cheese is melted. Serve with sour cream, or what ever toppings you prefer.

Beef:

Gretchen P. – Slow-Cooked Asian Beef and Broccoli

2 lbs beef chunks/steak strips
¼ C. low-sodium soy sauce
½ C. hoison sauce
6 T ketchup
6 T honey
2 t Chinese 5 spice powder
3 tsp garlic powder
1 bag frozen chopped broccoli

Prep Day Directions: Place first 7 ingredients in large zipper bag and shake to mix. Place in fridge or lay flat to freeze.

Serve Day Directions: Place ingredients into slow cooker and cook on low 6-7 hours. Add broccoli last 30-45 minutes of cook time. Serve over rice.

Lindsey M. – Parmesan Meatloaf

2 large eggs
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp. dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Prep Day: In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and mix well with hands. Form 1 in thick loaf and place in an aluminum 9×13” baking pan. Lay a sheet saran wrap over meat. Pour remaining 2 cups marinara and shredded mozzarella into 2 separate Ziploc bags. Place both bags gently on top of wrapped meat. Double wrap pan it with foil and label.

Serve Day: Thaw completely. REMOVE LID AND TAKE OUT PLASTIC BAGS AND SARAN WRAP BEFORE BAKING. Preheat oven to 375. Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes. Cut the meatloaf into eight squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Not Participating This Month: Lindsay L., Keri G., Vanessa, and Jessica

Note to Swappers: Will not be swapping in December!

January Menu Rotation:

Seafood/Fish – Jessica and Keri
Poultry – Carolyn and Lindsay L.
Beef – Heather T. and Carrie L.
Meatless or Your Choice – Lindsey M. and Gretchen
Pork – Vanessa

Please email me your two January recipes to be voted on by December 31st! Thanks for your cooperation. Our next swap is Friday Jan 17th, 2014.

- Seafood/Fish

Fine Cooking Fridays: Seafood Spaghettini with Sun-dried Tomatoes

Posted on November 8, 2013October 22, 2013 by Northerly Nosh

Seafood Spaghettini with Sun-dried Tomatoes

Servings: 4

12 ounces spaghettini
6 tablespoons olive oil, (divided use)
1 stick butter, unsalted
2 large cloves garlic, minced
2/3 pound shrimp, medium, raw (peeled & deveined)
2/3 pound sea scallop
2 cup clam juice, bottled
1/2 cup sun-dried tomato in oil, diced
1/2 cup parsley, minced lemon peel, julienne (from 1 lemon)
1/2 teaspoon salt, (or more to taste), black pepper, fresh ground, to taste

Prep Day: Place the pasta in a large pot of salted water. Cook until the pasta is just done, stirring occasionally to prevent sticking. (Cook tender but still firm to the bite.) Drain the pasta and place in an ice bath to stop the cooking. When the pasta is cooled completely, drain again. Toss the pasta in a large bowl with 1 tablespoon of the olive oil. Set aside in the refrigerator.

In a large heavy skillet over medium-low heat, melt the butter with the remaining olive oil. Add the garlic and sauté until tender (about 3 minutes). Increase the heat to medium-high. When the pan is hot add the shrimp and scallops. Turn the seafood gently with tongs as needed to promote even cooking. As each shrimp and scallop finishes cooking, remove it with tongs to a bowl. (Remove each piece of seafood when it is “just done.” Be careful not to overcook.)

After the seafood has been removed from the skillet, add the clam juice and the cooked pasta. Add any liquid that has accumulated in the seafood bowl. Cook the pasta until the mixture has heated through and a good portion of the liquid has been absorbed (about 2-3 minutes.) Leave the pasta wet not dry. Add the sun-dried tomatoes, parsley and lemon peel.

Cool and freeze in a microwavable large container.

Serve Day: Thaw in the refrigerator overnight. Heat in the microwave using medium power for 2-4 minutes or until hot throughout. Stir occasionally for a more even heating. Be careful not to overheat or the seafood will become tough.

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