– Seafood/Fish – Page 7

Fine Cooking Fridays: Broiled Scallops with Parmesan Crust

Posted on November 1, 2013October 22, 2013 by Northerly Nosh

Broiled Scallops with Parmesan Crust

Serves 6

2 Pounds fresh Sea Scallops
2 Tablespoons butter
2 Tablespoons olive oil
1/2 cup seasoned bread crumbs
2 Tablespoons Parmesan cheese
1 teaspon parsley, finely chopped
1/4 teaspoon paprika
1/4 teaspoon pepper

Prep Day: Pat sea scallops dry with a paper towel and place in a plastic bag that seals. Melt butter in the microwave oven. Add olive oil to the container with the melted butter and combine. Pour butter mixture over scallops. Seal bag tightly and turn to coat scallops with butter. Set scallops aside. Add the remaining ingredients to an empty plastic bag, seal and shake to combine breading mixture. Lift scallops coated with butter into the breading bag. Seal bag tightly and turn until scallops are coated with breading.

Freeze in a single layer in a tin coated with cooking spray, cover and wrap with plastic wrap.

Serve Day: Thaw. Place scallops on a baking sheet . Broil scallops for 10 minutes with the rack near the top of the oven. Serve over rice or buttered noodles.

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

Meal Swap: October 2013 Recipes for Friday Am’s Swap

Posted on October 15, 2013October 16, 2013 by Northerly Nosh

October 2013 Menu for Friday Am’s Swap

Chicken Parmesan – Lindsey M.

6 Chicken Breasts
Jar of Spaghetti Sauce
noodles
1/3 cup of grated Parmesan Cheese
2 cups Mozzarella Cheese

Prep Day Directions: Measure and package cheese and Chicken. Label and freeze.

Serve Day Directions: Remove cheeses from freezer bag. Thaw chicken and cheeses. Place spaghetti sauce and parmesan cheese in 9×13 dish. Mix. Cut Chicken pieces in half and add to pan. Bake at 350 for 30 minutes. Sprinkle mozzarella on top of chicken and bake for 5 more minutes. Serve over noodles.

Asian Turkey Meatballs and Rice – Gretchen

Meatballs: 1 lb ground turkey 1 egg 1/4 cup of fresh cilantro, chopped  2 tbsp scallion, finely chopped
1 tbsp ginger, minced 1 clove of garlic, minced
1/4 cup of panko crumbs 1 tbsp soy sauce 2 tsp sesame oil Sea salt and freshly cracked pepper, to taste

Dipping Sauce:
4 tbsp soy sauce 2 tbsp water 2 tbsp lime juice 2 tsp sesame oil 1/4-1/2 tsp honey, to taste 1 scallion, chopped

Prep Day Directions: Combine the soy sauce, lime juice, water,sesame oil, green onion, and honey together in a dish. Whisk until well combined; set aside. Preheat the oven to 500 degrees. Coat a baking dish with cooking spray. Combine the ground turkey, egg, green onion, cilantro, ginger, garlic, panko, soy sauce, sesame oil, sea salt and freshly cracked pepper, to taste together in a large bowl. Gently mix the ingredients until well combined. Shape mixture into balls, then place into the baking dish. Place the meatballs into the oven and bake until cooked through, about 15 minutes.

Serve Day Directions: Prepare rice. Reheat meatballs until heated through, either in microwave or in oven. Serve with rice and dipping sauce.

Baked Herb Fish Fillets – Carrie L.

1cup of Italian flavored bread crumbs, either ready made or your own version
1/2 cup grated parmesan or romano cheese
1 teaspoon of garlic powder or a minced garlic clove
1/2 teaspoon of salt
2-3 pounds of frozen fish

Prep Day Directions: Freeze fish fillets. Combine bread crumbs, parm cheese, garlic powder and salt in 1 qt bag, attach to fish pack and freeze.

Serve Day Directions: To serve, thaw fish and bread crumb mixture. Lightly beat one egg white and dip fillets in it. Put fillets one at a time in bread crumb mixture; make sure each is coated. Remove and arrange fillets in baking dish. Bake in preheated 375 degree oven for about 15 minutes (until fish flakes easily).

Meatball Sandwich Casserole – Vanessa

1 bag (14 to 16oz.) frozen meatballs
garlic, onion powder, salt and pepper for extra flavor to your taste
1 regular sized jar of marinara sauce or your favorite red sauce
2 c four Italian cheese blend, shredded
1 loaf of frozen garlic bread, sliced (I like the Alexia brand)
Prep Day: Package up and label the ingredients for freezing.

Serve Day: Thaw. Preheat oven to 400. Place entire bag of meatballs in pot with sauce (You can also add garlic, onion powder, salt and pepper for extra flavor if you would like) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot.

Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices need to be standing up.

Once meatballs heated through remove from heat. Place meatballs in the center of a 9×13 baking dish, layer Italian blend cheeses over meatballs.

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! A side salad goes nicely with this quick meal.

Vegetable Lasagna – Jessica

Recipe to come…

Ham and Swiss Crepes – Carolyn

1/2 cup flour
pinch of salt
3 eggs
3/4 milk
2 tbsp melted butter
2 cups shredded swiss cheese
1/2 pound thinly slice Black Forest Ham

Prep Day Directions: For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, and milk and whisk to combine. Stir in the melted butter.

Preheat a 10-inch non-stick skillet over medium low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side. Flip over. Place crepes in freezer bag and bag ham and cheese as well.

Serve Day Directions: Thaw. Place some cheese and ham on top of crepes. Season with a little salt and pepper, then fold the crepe over and cook on skillet until the cheese starts to melt.

Pork Eggs Rolls – Lindsay L.

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving

Prep Day: In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

HOW TO ROLL AN EGG ROLL –

Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cuppork mixture in center of each.

Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.

Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.

Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Flash freeze, package up till ready to use.

Serve Day: To Fry – In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

To Bake – If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Notes to Swappers –

November 2013 Menu Rotation:

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

Please email me your two recipes to be voted. Also don’t forget to submit your completed to the blog. Need all recipes Monday before the swap. Thanks for cooperation!

Next Swap is on 11/15 @ 11:30am in the first free church gym (51st and Chicago ave.).

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

Meal Swap: Friday Group’s Sept. 2013 Menu & Recipes

Posted on September 21, 2013September 23, 2013 by Northerly Nosh

Sept. 2013

Fish/Seafood:

Fish Tacos – Lindsey M.

1 1/2 lbs. tilapia
1 egg, whisked
1 cup panko
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. kosher salt
Pinch of cayenne pepper
1 tbsp. canola oil
10 tortillas
1 lime
Mango Salsa

Prep Day: Rinse the tilapia fillets and dry them with paper towels. Slice them into 2″ long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. In a Ziploc bag, mix panko, paprika, thyme, oregano, pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake. Once the fish is coated in panko, freeze.

Serve Day: Thaw fish pieces, and tortillas. Spread the pieces onto a foil-lined sheet pan. Bake in the oven @ 425 for 12 to 15 minutes until the panko is golden brown. Meanwhile, heat your tortillas on a pan or skillet on med-hi, heating both sides until slightly hardened. Serve with lime and salsa (provided) and any of your other favorite taco ingredients.

Lemon Horseradish Fish Cakes – Gretchen

Makes 16 cakes

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Prep Day: STEP 1 Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.

STEP 2 In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each.

Serve Day: Take cakes out of bag and thaw flat. Gently dredge cakes in crumbs, pressing to help adhere. In a large skillet over medium-high, heat 1 tablespoon oil. Place cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Serve with tartar sauce, if desired.

Poultry:

Bacon Wrapped Sage Chicken Tenders – Vanessa

Fresh sage leaves
Bacon slices
Chicken tenders
Olive oil (you provide)

Prep Day: Place a sage leaf on each chicken tender, then wrap each with a bacon slice. Freeze.

(Note to Swappers: sorry…Due to my schedule and not being able to get the chicken tenders in enough time. I wasn’t able wrap the tenders. You will need to do them.)

Serve Day: Thaw. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

Creamy Italian Chicken – Simone

Recipe to Come…

Beef:

Beef Stroganoff – Carolyn

2 T. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 T. parsley
1 3/4 lb. boneless beef round steak cut into strips
1 can cream of mushroom soup
1/2 cup water
1/2 evelope dried onion soup mix
Jar of mushroom pieces drained
1/2 cup of sour cream
egg noodles

Prep Day Directions: Combine spices, meat, soup, water and soup mix. Place in freezer bag and freeze. Place mushrooms, sour cream and noodles in seperate bag.

Serve Day Directions: Thaw ingredients and place in slow cooker. Cook on low for 6-7 hours. (Check meat at 6 hour mark.) Stir in mushrooms and sour cream. Cover and cook on high 10-15 minutes or until heated through. Serve with noodles.

Meatless or Your Choice:

Waffles and Breakfast Sausage – Carrie

Serve Day Directions:

I would suggest warming them up in either a toaster oven or the oven at 400 for maybe 5 minutes (or obviously until they’re warm). Sausage should be heated in a skillet over medium heat for approx 8 min, flipping half way.

Lasagna Roll Ups – Lindsay L.

1 lb. lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
¼ cup grated parmesan
1 lg. egg
10 oz. frozen spinach
2½ cups marinara sauce
to taste salt and pepper
as needed non-stick spray

Prep Day: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.

While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.

When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. freeze.

Serve Day: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Pork:

Thai Pork with Peanut Sauce and Jasmine Rice – Heather T.

2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1-2 sliced red/colored peppers
¼ cup creamy peanut butter (you provide)
¼ cup dry roasted peanuts
½ cup green onions, thinly sliced
2 pkg. Trader Joe’s rice

Prep Day Directions: Place tenderloin, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into a gallon size freezer bag. Label and store in freezer until ready to use. Peanut butter, peanuts, and green onions should only be used on cooking day.

Serve Day Directions: Let slow cooker freezer kit thaw 24 hours in the refrigerator. It might still be a little frozen but that is fine. Dump the whole kit into the slow cooker and follow the steps. *I did not include the 1/2 cup of peanut butter needed. (I assumed everyone has this on hand. You will need to add this at step 2 of instructions. Also green onions don’t freeze very week so I gavel those seperately with the peanuts.)

Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 ½ – 7 hours. Pork should be tender but not falling apart (unless that is the consistency you like) The original recipe called for a cooking time of 8-9 hours on low but that would have been way to long for my slow cooker – the pork would have been completely dried out. Know your slow cooker and keep an eye on it around 6 1/2 hours.

Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut butter to the sauce. Stir until it dissolves into the sauce. Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over brown jasmine rice. Sprinkle with peanuts and green onions. To cook Trader Joes rice, microwave 3 minutes, EACH bag seperately.

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