Seafood
This has been my go to fish recipe for a while now. I used haddock but cod or any white fish will work well. I also used gluten free crackers but regular ritz crackers are perfect for this. I served this with a lemon dill aioli from Stonewall Kitchen if you have not tried this product yet it’s very good the lemon really comes through along with the dill. For sides I served roasted asparagus and mashed potatoes.
NOTE-If you have any leftovers the beat way to re-heat fish is to place the fish on a baking sheet and place in a COLD oven. Set the oven temperature to 350 degrees. When the the bell dings to tell you the oven is heated to temperature remove the baking sheet and enjoy!
INGREDIENTS
4 Haddock fillets about 2 pounds
35 ritz crackers or gluten free crackers
1/4 cup Parmesan cheese, grated
2 Tablespoons melted butter, I used Earth’s Balance
1 teaspoon lemon juice
Pinch of salt
Pinch of pepper
DIRECTIONS
Pre -heat the oven to 350 degrees.
Place cod in a greased baking dish .
Add the crackers in a zip lock bag and break into crumbs. Add the melted butter, lemon juice, salt and pepper into the bag with the crackers and mix to combine.
Evenly spoon the mixture over the top of the haddock. Bake for approximately 25 minutes or until the fish flakes apart.
Serve warm.
Enjoy!
Anne
Robby asked me to make clam chowder not long ago, sounds easy enough right? Well……easier said than done when it really needed to be dairy free as well. Although he can have some dairy most soups include much more than he can have. Needless to say Pinterest came to the rescue. Robby and my Dad really enjoyed this dish BUT although Jim liked it he did not care for all the veggies in the soup. Jim just wanted the clams and potatoes but this can easily be adjusted to Jim’s liking too! I enjoyed this dish as it’s made in the slow cooker, so simple!
INGREDIENTS
1 1/4 cups vegetable broth
3 lbs. red potatoes, peeled and chopped into 1 inch pieces
2 cups carrots, peeled and chopped into 1 inch pieces
2 cups celery , peeled and chopped into 1 inch pieces
8 ounces clam juice
2 cans 6.5 ounce minced clams
10 ounces whole clams, drained
2 bay leaves
Salt and pepper to taste
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons parsley
2 Tablespoons dry thyme
4 Tablespoons Earth Balance butter
1 cup vidalia onion, chopped
3 Tablespoons gluten free flour for thickening
14.5 ounce can of unsweetened coconut cream
DIRECTIONS
Turn slow cooker on high. Add the vegetable broth, clam juice, diced potatoes, diced carrots and celery into the slow cooker. Add salt, pepper, garlic powder, onion powder, bay leaves, thyme and parsley. Stir to mix. Cover the slow cooker and cook on high for 2 hours.
In a large skillet melt the butter in the pan add the chopped onions and cook for a couple minutes on medium high. Whisk in the gluten free flour and stir for a couple minutes. Slowly add the coconut cream and cook until the mixture is thick and well incorporated. Pour the coconut cream mixture into the slow cooker. Add the whole and minced clams and gently stir. Set the crockpot to warm. It’s ready to eat when vegetables are fork tender.
Serve warm with a dash of hot sauce if desired.
Enjoy!
Anne
If you like really spicy flavors this recipe is for you, to my non spicy loving friends I don’t recommend this dish for you. This dish is spicy enough to make you sweat! It’s super simple to make you can make it with or without shrimp. Jim enjoyed it with the shrimp!
INGREDIENTS
1/2 pound of spaghetti
3 Tablespoons of prepared chili crisp (I purchased it online)
1 1/2 cups freshly grated Pecorino Romano
2 Tablespoons unsalted butter
Pinch of salt
Desired amount of shrimp peeled and deveined with tails off.
1 Tablespoon of olive oil
1/2 cup reserved pasta water
DIRECTIONS
Bring water to a boil and cook spaghetti until desired consistency, we prefer ours on the firmer side.
Meanwhile heat a sauté pan over medium heat add the oil and the shrimp and cook until the shrimp are pink. Remove the shrimp and add the chili crisp into the same pan and cook for just a minute stirring continuously.
Drain the pasta reserving a 1/2 cup of pasta water. add your shrimp, chili crisp and 1/2 cup of pasta water, butter and cheese stir constantly and vigorously to incorporate all of the ingredients and to keep them from clipping together.
Serve warm,
Enjoy!
Anne
Say Hello to Samantha everyone! Samantha is the beautiful daughter of our dear friends Rick and Ann Marie. You may remember Rick and Ann Marie from an earlier post I wrote about Brunch at the Bedford Village Inn.
Rick and Ann Marie along with all three of their kids, Samantha, Nick and Shaun rented a beach home in Wells, Maine a couple weeks ago. Jim and I crashed their vacation for a couple of days as we were staying about a mile away in our motorhome.
While spending a little bit of time with Samantha last summer, I learned that she loves being in the kitchen and learning new recipes. She was telling me that she had been learning to make spring rolls and crab Rangoon’s from one of her friends Mom. When I said I love crab Rangoon’s but have never made them, That’s when we started planning a day and Sam would be teaching me how to make some of the things she had been learning! Needless to say I was thrilled to be in the kitchen with Samantha and another one of her friends Ashley!
Samantha and Ashley were terrific in the kitchen together, they worked tirelessly chopping, rolling and pinching making these delicious dishes together! I was right there next to them learning, watching and laughing with them in the kitchen! The first dish the girls made were the spring rolls. They used cucumbers, carrots, Asian slaw mix, cooked shrimp, cooked shredded pork (found in Asian markets) and some of them had cooked teriyaki noodles in them for a fun twist. They mixed and matched the filling ingredients and rolled them in rice paper wrappers that were softened in warm water.
The girls were free spirits in the kitchen, adding whatever they wanted using however much they wanted, no measurements were used! The spring rolls were terrific and having each one made a little different made an exciting bite!
One of the things Samantha did that I thought was brilliant was to buy a ring of shrimp cocktail and use how ever many of the shrimp she needed and her family could still enjoy the shrimp ring and cocktail sauce at another meal! All of the work was done for her by doing this, no peeling ,deveining or cooking the shrimp it was all done!
Next up we made the Crab Rangoon’s! This dish just like the last there was no measuring involved but I’ll give an approximate amounts! We made easily 4 dozen Rangoon’s, you can half the recipe but feeding this group we definitely needed that many! Samantha used wonton wrappers, 2 blocks of softened cream cheese and about 3/4 to a cup of onion, celery and imitation crab meat(diced).
One of the biggest tips I took away from Samantha was after she diced the celery she put it in a dish towel and squeezed as much of the liquid out of it she could, I was amazed at how much really came out! I think that may have been Sam’s workout for the day as she get every last drop out of the celery she could! Once the diced, onion, celery and imitation crab were well incorporated into the softened cream cheese it was time to make the Rangoon’s! This is where many hands come in handy! Sam showed each of us how to pinch the filled wontons together just right but she also joked that when her brothers help they make them in all kinds of weird shapes!
While Samantha, Ashley , myself and even Jim made the Rangoon’s Sam’s Mother Ann Marie heated about 3-4 inches of oil (peanut oil or vegetable oil work well) in a large pot, the oil should be heated to just under 350 degrees. These can also be baked or air fried!
As we made them Ann Marie fried them in Batches just until the crab Rangoon’s turned golden brown on the edges.
While the Rangoon’s were frying up Samantha and Ashley made the dipping sauce. Again no measurements, Sam did this all by sight and taste! Hoisin sauce and about 2 dollops of Peanut butter mixed well!
Everything that Samantha and Ashley made was phenomenal! Everyone was quick to get to the table and just like that dinner was devoured and loved by all!
A HUGE Thank You to Samantha , Rick, Ann Marie, Shaun, Nick and Ashley for letting us crash your vacation and make some delicious food!
This is a dish that Robby our son made several months ago but for some reason it did not make the blog back then and when we got home from out NY trip Robby asked me to make it again as it’s so good. Well, long story short neither one of us could find the recipe! After some serious searching Robby found the recipe and needless to say I’m getting it posted ASAP as this recipe is a keeper. It’s so full of flavor and you can change up the veggies to what’s fresh in your garden or market! We ALL loved this dish. I served it over rice.
INGREDIENTS
1 Tablespoon coconut oil
1 pound uncooked shrimp. Peeled, deveined with the tails removed. (Thawed, if bought frozen)
1 can full fat coconut milk
3 garlic cloves, minced
1 teaspoon ginger, minced
1/2 cup fresh cilantro
1 lime
1 Visalia onion, or white onion, chopped
2-3 veggies of your choice, I used broccoli, carrots and yellow squash
2 teaspoons tamari
2 Tablespoon green curry paste
1 teaspoon sriracha
Pinch of salt
Pinch of pepper
Rice for serving, I used jasmine rice.
DIRECTIONS
Prep all of your veggies first as this dish comes together quick.
Mince garlic and ginger.
Prep shrimp, thaw if needed, cut tails off.
Chop onion and veggies to bite size piece’s.
Chop cilantro.
Set them all aside and turn a large non stick skillet onto medium heat and add a heaping Tablespoon of coconut oil into the pan
Add chopped onion to the pan coating it with the oil, when the onion is soft add 1/2 the amount of ginger and garlic and stir. Add a pinch of salt and pepper and continue to cook for a few minutes stirring often.
Add your chopped veggies to the pan and stir well. Cook 5 minutes or until veggies are softened.
Add the can of coconut milk and stir well. Add the curry paste and stir well again. Add the sriracha and 1 teaspoon of the tamari, add juice from 1/2 the lime, stir. Turn heat to low and simmer 5-7 minutes. Add the cilantro near the end of the simmering.
While the sauce is simmering, heat 1 Tablespoon coconut oil into a large non stick pan on medium heat. Add the shrimp when the oil is hot. Add a pinch of salt and pepper, add the remaining ginger and garlic. Sauté until the shrimp turn pink. Add the remaining Tamari and the juice of the other half of the lime.
When the shrimp are pink and everything is mixed add this to the pan with your veggies and stir to combine.
Serve warm over rice.
Enjoy!
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