30 Rachael Ray Recipes in 30 days: Avocado Tuna Bacon Salad

To celebrate the start of fall this year and to create a new challenge I am going to cook & blog 30 new (to me) Rachael Ray recipes over the next 30 days. I have been a long time fan of Rachael Ray's recipes so I am only going to focus on things I haven't made, fit the lovely fall season, and is football worthy food Trust me when I say I have stacks of her magazines and printed recipes from many different shows that are years old. I promise to find the good ones to share with you. Cooking magazine stacks....... does anyone else know what I am talking about here? 

I picked Racheal Ray, despite many of the good celebrity chefs, because I love her creativity. She does focus a little on meatless meals, cooking with veggies, and makes family friendly stuff. Making family friendly, family approachable meals is so important to me because I am not one of those parents that cooks up frozen kid meals while I make something else for myself. While, I let my hubby and son get away with a few things like commercialized cereal at breakfast, or an occasional handful of sugar covered/yogurt covered pretzels at lunch, in our house, at dinner everyone eats the same thing. Some things are harder than others because of my son's small hands... like a huge open faced sandwich is a difficult maneuver. But its been that way since we adopted our little guy and it works. If you don't cook for your whole family at dinner time, it might be worth considering that this could be a fun new experience for you. Not because it would save you time and money by not having to cook two separate meals, but to create new family experiences together. 

Please come on this fun trip over the next 30 days. Check back everyday and see if you might find something good to eat too. 

Anyways... to start off this fun challenge and if you need another reason to cook bacon here is my version of an avocado tuna bacon salad with homemade bacon mayo. The mayo, which has been adapted to fit into this beautiful tuna salad, originally was a make ahead meal for buttermilk fried chicken coleslaw sandwiches. The sandwich was good. I would probably make it again, but the clear winner of that dinner was this mayo. It was unforgettable!! Please click on the title above to see the original recipe.

Note: anything with bacon should have an explanation point

my salad... forgot to put the bacon before the picture... got distracted by the avocado... ooops! 

When you add this little condiment to your tuna, you are able to create a tuna salad that is so elevated, it lands in another stratosphere. Additionally you can use this condiment on sandwiches with the same results. No more boring tuna and no more boring lunch time sandwiches. 

Ingredients for one salad 
(double as needed): 

2 cups of romaine lettuce, cleaned and chopped
1 roma tomato, sliced
1/2 sliced avocado
1/2- 1 full cucumber chopped (depending how much you like cucumber) 
1 green onion, sliced green & white parts
1 can of tuna, drained
1/4-1/2 cup of mayo
2 Tbs of secret sauce (recipe below)
2 pieces of bacon, pan fried to a crisp and chopped into pieces

Directions for salad:

1. Cut up all washed veggies into a bowl or plate.

2. Combine the tuna, mayo and secret sauce in a small bowl.

3. Taste the tuna and add salt and pepper if needed. 

4. Top the fresh veggies with the tuna for a large adult salad

5. Garnish the salad with the silky buttery avocado and crunchy salty bacon chunks

Ingredients for secret sauce  

(makes approx 1- 1& 1/2 cups)
The sauce is good for 1 week covered and kept cold. 

2 slices of bacon, pan fried in 1 tsp olive oil, drippings kept

1 tsp grainy country dijon mustard

1 Tbs lemon juice

2 egg yolks 

2 tsp rice wine vinegar

1/2 cup olive oil

1/2 tsp salt

1/2 tsp taco seasoning store bought or click here for a recipe

Directions for sauce: 

1. Separate your eggs yolks.

2. Fry up your bacon. Keep the drippings. 

3. Cut the bacon into small pieces after cooled on a paper towel. 

4. Whisk everything together except the oil, bacon, and drippings. 

5. Slowly drizzle in the olive oil while still whisking. Add in the bacon drippings and the bacon chunks. 

6. Set aside covered. It will thicken up within 5-10 minutes. It will be a thick spreadable mayo like sauce after cooling in the fridge.

There it is. Most incredible tuna salad ever! 

Many more recipes to come all inspired by Rachael Ray. 

from my kitchen to yours

Zucchini Salmon Fried Rice with Cabbage

Recently I made a delish and super easy weekday salmon dinner and cooked extra food on purpose to make this salmon fried rice recipe. When I say weekday that usually means you can pull it out and start serving it in 30 minutes or less. Please don't misunderstand me. I love cooking for my family, but I was excited to try fried rice with fish for the time, and maybe a little too excited to have half of the dinner already made waiting in the fridge for a second meal.

So this is the second part of the two for one. Cook once and eat a whole different meal with the leftovers. As fall is starting and busy schedules pick up I know some that might appreciate this - I just appreciate it because my son is in the middle of this crazy growing spurt so it seems like he is always hungry. Another benefit of cooking this fast food look alike at home, is the additional fresh veggies. This is a great way to use up those last, end of the summer zucchini, cabbage, and peas.  

I heart fried rice. But its greasy and expensive these days to treat my whole family to the fast food that comes in the cute, square, white cardboard boxes. Occasionally like once or twice a year I will make it at home. It is easy and pretty fast. But with fish? I was skeptical about making this with salmon but it so worked. Fish, even salmon with a stronger taste is a natural fit in fried rice. Tasted so good! I so can't wait to try it with other fish as well.... so tasty and so much better for you than some of the greasier fast food options out there. This will be my go to when I am craving that sort of salty fried rice fast food. If you weren't sure before, now you know, I am definitely one of those gals that crave salt way more than sweet things. I have a special place for chocolate or carmel or cinnamon rolls, but cheese, tuna, pretzels, and all things salty come first. Any one else know what I am talking about here? Trust me - You aren't going to get fresh cabbage and zucchini out of a fast food restaurant fried rice container. You have to try this one. 

The other surprise at least for me, was the addition of cilantro. I was like this isn't Mexican food.... but it adds a freshness that really makes this salty yummy fast food look alike come alive. Don't omit it. You will miss out. If you love fried rice do try this. Salmon is good for you :) 

The Recipe

adapted from Real Simple magazine using leftovers from:

 Brown Sugar Balsamic Glazed Salmon 

with Green Beans & Shallots 

Serves 4 adult size portions (1-2 cups each)

Cooking time is approx 18-20 minutes

The leftovers that I used were: 

3 cups leftover cooked white rice

1 cup of garlicky green beans 

Two 6-7oz pieces of cooked salmon, broken up in to large pieces

Additional ingredients to complete the recipe are:

1-2 Tbs of oil

2 Tbs of finely chopped fresh ginger (or grated if you have some stored in your freezer - it lasts forever in your freezer)

1/4 -1/2 of a head of green cabbage, thinly sliced (about 2-3 cups)

1&1/2 cup of shredded zucchini, drained thoroughly*

1 cup of frozen peas

2 Tbs of rice vinegar

1/2 Tbs of soy sauce or to taste

1/4- 1/2 Tbs of salt or to your tasting (I did 1/2 Tbs)

1/4 tsp black pepper

2 handfuls of cilantro (1 cup loosely packed), chopped

1 egg

2 egg whites**

*I will have another great zucchini recipe for you next time so buy 2 or 3 small ones or 1 large one at the store or farmers market. 

**I will have a use for that egg yolk with another recipe so store it in the fridge covered for breakfast or for an amazing sandwich spread that will blow your socks off. 

How to put the fried rice together

1. Grab your largest nonstick skillet or a wok if you have one

2. Heat half of the oil over medium high heat and saute the rice, zucchini, and ginger together for 5 minutes so the everything is warm and softened. Stir often. 

3. Add the cabbage and cook until it begins to softened - 3 minutes. Keep stirring, tossing, moving the food around over the medium high heat. 

4. Add in the green beans, peas, pepper, and remaining oil as needed. Saute for about 4 minutes until peas are warm. Carefully add the salmon don't crush it into tiny pieces. 

5. Add the vinegar, and pepper. Taste and add the salt as needed. Taste again and add the soy sauce as needed. You can always add more salt but you can't take it out once its there. Keep stirring.

6. Cook up the egg. I used a separate pan just to make sure it was scrambled and cooked all the way through. Then add it to the skillet. 

7. Turn off the heat. Add in the cilantro and toss everything together so it looks like the picture. 

8. Eat & enjoy your healthier fish-ified fried rice. Try saying that ten times fast :) 

From my kitchen to yours!

Brown Sugar Balsamic Glazed Salmon with Green Beans & Shallots

Dinner tonight was easy, healthy and fast. I had to share it with you. It tasted so amazing I drew some hearts on the picture. The cooking time was only 20 minutes with a husband on the phone, and my 4 yr old trying to get me to read his pooh book to him again for the fortieth or fifthieth time. Not kidding. It was so good I wish I was kid and could lick my plate... or no one was around so I could lick my plate. 

Being brought up in Washington State you can imagine how many times I have had salmon.... dozens. If I close my eyes I can still taste the way my mom used to make it with onion, butter, and fresh sliced lemons. Good times. The richness of the fish really paired wonderfully with the green beans and the balsamic brown sugar glaze. I am excited for you to try it. 

The glazed salmon was sweet, tangy and buttery. The fresh green beans sauteed with fresh garlic and shallots were a nice change to my normal hurry up dinner routine with just boiling a frozen veg and took about the same amount of time. It took longer to peel the garlic, and get the shallot sliced super thin than anything else. Go figure right. This definitely is a company, elegant type dish, with amazing flavors that i didn't think was even possible for this amount of time. 

Save the leftovers for another dish Zucchini Salmon Fried Rice with Cabbage. See it by clicking on the its title. Both recipes have been adapted from a magazine called Real Simple. 

The Recipe: Brown Sugar Balsamic Glazed Salmon with 

Green Beans & Shallots

Serves 2-3* or  Serves 5-6 if aren't planning on making the yummy zucchini salmon fried rice, previously mentioned

Cooking time approx 18-25 minutes

Ingredients

2 cups of long grain white rice

2 Tbs olive oil + 1 tsp (divided)

1 1/2lb. of green beans, fresh, trimmed

2 shallots, peeled, sliced thin

4 cloves of garlic, fresh, peeled, slightly smashed & sliced thin

1/4 tsp salt

1/4 tsp pepper

1 tsp dried parsley

1 tsp salt (for rice)

1/3 cup brown sugar

2 tsp balsamic vinegar

Four  6/7oz pieces of skinless salmon fillets

Directions

1. Cook rice as directed on the bag or if you don't have any directions the usual 1 to 2 cup water/rice ratio usually works for me. Bring it to a boil, reduce heat to low, cover and cook for 12-15 minutes. Stir the rice once and add the 1 tsp salt and parsley. Then don't open the lid until at least the 12 minute mark so it doesn't let the steam out. Turn burner off when its finished. 

2. Preheat your oven to broil. 

3. Mix the 1 tsp olive oil, balsamic vinegar and the brown sugar together to form a very thick mixture. Set it aside. 

4. Put the fish on a foil lined baking sheet. Broil them for 5 minutes as soon as the oven is hot. 

5. While fish and rice are cooking, heat the remaining olive oil and saute the shallots and garlic for 2 minutes (don't let yours get overcooked like mine when trying to a kiddo from off the kitchen floor). After two minutes the aromatics should be softened and you can add in the trimmed green beans. 

6. Saute the green beans for 4 minutes until they are tender crisp. When this time is up add 1/2 cup of water to the pan and cover and cook over medium low simmering heat until all the water is gone (approx another 3-4 minutes). Then this is done. 

7. When the fish has been cooking for 5 minutes, pull it out carefully. Spread the brown sugar mixture across the top. It will start to melt as you do this and might run off the sides thats okay. Sugar melts/ lifquidifes when it is heated AND this fish will be hot. Put it back in the oven for 4-6 minutes. Use a spoon or baster to baste the fish half half way through the second cooking time. Fish should be opaque, but the top should be browned in spots (like stuff gets when its broiled), and flake easily with a fork. 

Then it is done. Pull it out and let it rest. 

8. Serve the salmon and rice with the green beans. See the note below for instructions on saving the leftovers for the previously mentioned delish fried rice recipe. Enjoy!

If making the second meal/make ahead meal:

1. Cut half of the cooked green beans into 1-2 inch pieces.

2. Put the pieces in a lidded container and into the fridge. 

3. Put 2 of the fillets in a large container with a lid. Store in the fridge. 

4.Put half the rice approx 2 1/2-3 cups of rice in a covered container and into the fridge once it is cooled. 

There. Dinner in 20 minutes or less! 

from my happy kitchen to yours! 

Walnut Pesto Tuna Pasta Salad: Perfect Labor Day Salad

Labor is coming... just a couple more days. This particular holiday doesn't hold the same splash of impact as when I was a kid. It makes me miss being hauled to family functions, sometimes camping or swimming outside, or going to my grandma's house, playing games with cousins, aunts, and uncles, and OF COURSE eating way too much really good food. It was heightened particularly because it was the last big fun thing before the the start of school the following week.

As an adult, married, with a kid, the holiday's meaning has adapted to mean a quiet relaxed gathering with friends or without friends, watching sports, eating grilled comfort foods, going for a nice walk, and just enjoying the day off. I must say the going for the walk part was a lot easier in California Haha. Here in Southern Arizona its pretty warm for long walks, although the weather is slowly cooling. Finally. Happily cooling down.

Speaking of good food.....

I have to tell you about this walnut parmesan pesto tuna pasta salad! Its absolutely yummy and perfect for labor picnics, family gatherings, and bbq's. It has no mayo and can be made in about 9-17 minutes depending on your altitude (how long it takes to boil water at your house). The hardest part is waiting for the water to boil. You boil pasta, drain pasta, soak pasta in cold water to stop the cooking, chop veggies, open a can of tuna, drop stuff into a bowl, and combine. Ta Dahh you are done. You can even do the pesto the day before and save yourself like 3 minutes. My four year old even commented wow dinner was fast tonight mom. Yup fast enough I felt like I could heat up some bread in the oven to make the salad into a full meal :)

Note: As most foods if you can keep it in the cooler, in the shade until its time to eat you can add an hr or two to the food's shelf life. Although, its not really a good idea to gamble with your families stomachs, unless you have that devious streak running through your head about someone always pinching your cheeks and calling you little so and so, just remember nothing can hang out in the heat for hours and hours and still taste good. Error on staying safe. Anything served outside and let sit outside should be tossed at the end of the day. With this pasta salad with yummy cheesy, nutty pesto dressing I am not sure you will have that problem.

Pesto Tuna Pasta Salad (Mayo Free) 

Adapted from Everyday & Racheal Ray Magazine

Makes 3-4 meal size portions or 6-8 side portions 

Step 1: Make pesto

In a food processor blend together 1/2 cup of chopped or whole walnuts or pieces (whatever is cheaper), 1oz of good parmesan cheese grated already or in slices, 1 handful of basil (1/8 cup- 1/4cup), 1 cup of fresh parsley (half of a bunch rinsed well and roughly chopped), 1/2 tsp lemon juice, and a large drizzle of olive oil 1/4 cup - 1/2 cup. Blend it together for maybe a minute until its smooth to your liking. Taste it, add salt and pepper to your liking. Most of the time I only need 1/4 tsp salt & 1/4-1/8 tsp pepper because of the nuts and cheese. Set aside or refrigerate it for when you need it. Can be made in advance.

Step 2:  Pasta

Boil your pasta as per directions on the box. I boiled 4 oz which is someplace inbetween 1/4 and 1/2 of a regular sized box. I always go 1 minute under the directions on the box for al dente just incase it takes me a minute to get to the stove. You never know with a 4 yr old around ;)  As soon as the timer goes pour the pasta into a strainer and run COLD water over it to stop cooking. Another method is to have a strainer resting in a large bowl of cold water and ice. Whatever method you do - just do it so your pasta doesn't get mushy. You want it to absorb all those yummy pesto flavors and it won't if it keeps cooking and gets overcooked. I used whole grain rotini because I like the spiral shape and the whole grain for the kiddo. It also helps with the whole eating fiber thing that we are all supposed to be doing.

Step 3: Vegetables & Tuna

In a large bowl combine 1 stalk of celery, 12 grape tomatoes washed & halved, 1 can of tuna regular sized (6 oz) drained, 2 green onions sliced thin (if you have kitchen scissors this is really quick and easy), 1 red pepper finely chopped, and some salt and pepper to taste.

Note: the recipe didn't call for capers but capers always taste awesome with tuna.  I used all red grape tomatoes but for a stunning presentation spend an extra dollar fifty and buy two colors. It will make your salad pop with life.

Step 4: Toss & Eat or Refrigerate for later

Toss the tuna and veggies with the cooled pasta. Coat everything with that delish pesto you previous made.

List of ingredients for shopping: 

1/2 cup of chopped or whole walnuts or pieces
1oz of good parmesan cheese grated already or in slices
1 handful of basil (1/8 cup - 1/4cup)
1 cup of fresh parsley (half of a bunch rinsed well and roughly chopped)
1/2 tsp lemon juice
olive oil 1/4 cup - 1/2 cup
1/4 tsp salt & 1/4-1/8 tsp pepper  (or to taste)
1 stalk of celery
half of package or 12 grape tomatoes, washed and halved
6oz regular can of tuna, drained
1 red pepper
2 green onions or scallions, whites and green parts finely chopped
4-5 oz of whole grain pasta (depending how heavy you want the pasta to be) I went lighter with 4oz
capers (optional)

Stay safe & have a good Labor Day! If you are swimming with kiddos please be extra careful. Be in the water with them, leave your phone, and apply sunscreen all day long.... yeah the mom in me had to say that.  

From my kitchen to yours! 

Grilled Fish Taco Bowls

Hi. Happy summer time greetings you ya. Hopefully you are staying a bit cooler than we are in southern Az. Its a bit cooler today at 100 degrees but I am guessing its due the recent wind/ thunder/ lightening/dust storms and cloud cover.  I am just thankful to have a.c.,  yummy food, and my family around.

I want to introduce to you the best thing I have made in the last 6 months. Serious. The picture of the recipe when I first saw it made me instantly start to drool. Thankfully this colorful dish is as easy on the eyes as it is on the scale otherwise I would be in deep trouble (laugh). A wonderful cook/chef/blogger Lindsay came up with this one. You can find the original and many other tempting tasty things on her website Pinch of Yum. You should definitely check out her desserts.

I did adapt it a bit to keep the carbs at a minimum and to degrade the heat level that she was playing with to not overwhelm my kiddo. When I am scouring my cookbooks and magazines and pintrest for new recipes I have a list in my head that I usual go through to determine if its something I should try. THIS colorful flavorful fish dish hit every single thing on my list with a resounding 'Yes'. I hope you eat and enjoy this yummy, easy, grilled fish meal as much as we did. See my list to see if it fits your family.

4 yr old boy friendly check

budget friendly check

 (rice, seasonings, tilipia, & frozen & fresh veg - no fancy ingredients here)

Nutritious check 

(none or only 1 processed food involved - rice okay 2 if you count the old bay)

Easy cook time: check 

(30 minutes or less total)

Summer time friendly check

(grab your grill or bbq)

Make ahead check

(can make the seasoning rub and put it over the fish and refrigerate it a few hrs in advance)

 Not fried nor breaded check 

Grilled Fish Taco Bowls

serves 3

adapted from: Pinch of Yum

Ingredients:
1/2 Tbs chili powder
1/2 Tbs ground cumin
1/4 tsp salt
1/4 tsp old bay seasoning (lol threw threw this in here just trying to use it up)
1/2 Tbs smoked paprika
1/4 tsp herbes de provence   (surprising - herb blend goes well with Mexican flavors)
4-5 tilapia filets (or other white mild fish) 1 or 2 per person (we did 5 - see picture below)
1/2 Tbs minced garlic
1 cup of frozen corn**
1/2 red onion, finely chopped**
1 red pepper, diced**
1 cup of white rice*
2 cups of water
1 tsp of salt (for the rice)
fresh cilantro, chopped avocado, shredded cheese, sour cream, salsa (optional)

*I really liked that the original recipe called for brown rice... love the more natural, nuttier flavor that brown rice gives in addition to a bit more nutrients. I just didn't have it on hand. Brown rice does take longer though so do that first if you are using it.

**If you are bbqing outside see the note below about optional grilling the veg outside instead of chopping it and sauting it on the stove in step 6. 

Directions:
1. Combine the first 6 seasonings in a flat bowl. This is your rub. I can't wait to try it on other stuff...  onion powder, mexican oregano, or garlic powder would probably be good in it as well.

2. Dunk, dredge, and/or cover all the fish with the seasonings - rubbing it on both sides of each fillet... This was a fun activity for my 4 yr old. I am pretty sure he enjoyed it because it was messy. If my hands weren't covered with chili powder at the time I would've gotten a super cute picture.  Set this aside - let the flavors mingle.

3. Start your rice. Make rice... in a small pot add water, rice, and salt. Bring it to a boil. Reduce the heat to low and cover 15-20 minutes. When it looks like it is done. Turn off the heat. Let it sit there with the lid on until everything else is ready.

4. Chop up any sort of toppings that sound good... basically anything that would be good on a fish taco, burrito, or nachos would be very well suited for this dish. Be creative and add as much heat as you dare.

5. Heat up your bbq or grill pan and start grilling the fish. I used an inside grill pan since it was 105 the day I made this. I used cooking spray to help but a good tip I learned is that if you leave fish alone it will become unsuck when it is done. Moving fish before its done = mess. Just don't. So don't try to flip it more than once and let it cook all the way through - should only take a few minutes on each side (3-5 minutes).  Once they start to flake easily and are completely white remove them and let them cool.

6. While the fish is cooking, heat the oil in a small skillet and saute the red pepper, corn, and red onion for 3 minutes over very high heat. You want the edges to start to char and get a nice smokiness to them.

**If you are bbqing you could also grill the veggies outside without having to chop and saute in the house.

First do the corn. On one piece of corn, pull the silks and outside green corn stalk down but not off the cob completely. Then rub oil (1/2-1 tsp) and a couple shakes of salt and pepper on the kernels. Last pull the layers back up to the top to protect the corn. And throw it on the grill - indirect heat is best for 15-25 minutes.

Second grill the veggies: Put some oil (1-2 tsp on each veg), sprinkle of each salt and pepper over the red pepper, and red onion cut in large chunks. Separate the different layers of onion but not so it will fall down through the grill or bbq. On an outside grill over medium heat it should take anywhere from 8-15 minutes. Watch it and turn it as it starts to get those lovely charred black edges. If you do this... chop and remove seeds after the food cools a bit to not burn fingers. Remove the corn from the cob and do a quick saute with the garlic. You have added an amazing layer of smokiness that only summer time bbqing can do... brownie points.

7. Add the minced garlic to the pan with the red onion and red pepper. Reduce heat to medium low and let it cook for another 3-5 minutes to soften everything and not burn the garlic.

8. Dish up and eat. We layered everything in bowls...  Rice, veggies, fish, toppings.
Eat with a fork, spoon or dip chips into it and scoop it up on chips. This would also be awesome in a pita pocket bread,  or in a tortilla.

Seriously. Try it. Its perfect for summer. Perfect for summer produce. Totally going to veg it up next time with some fresh zucchini or delicate yellow summer squash sauteed in with the corn. You know me... always trying to sneak another vegetable in.

Enjoy!

From my kitchen to yours

Happy Eating. 

Jerk Fish with Pineapple Rice

Beautiful. Simply elegant. Easy to make. Easy to eat. 

I reluctantly admit, I had been sitting on this recipe for awhile before trying it. Wow! It had some heat, which you should expect with anything with the words "jerk" in them, but it was mild. My 3 yr old even enjoyed it, which for him usually heat/spiciness is a prect.  It had enough sweetness to cut the heat, but not take it away. It was done in 20 minutes and had only 5 steps. My 3 yr old even enjoyed it, which for him usually heat/spiciness is a problem. 

I cannot wait to do this one again, in the warmer months. It will be a wonderful addition to recipes that can be done on the outside on the grill/bbq. Trust me in Arizona during the summer the last thing you want is a heated kitchen when its 110+ outside. Besides grilled pineapple is the best!  It gets a deeper orange caramelized golden color and texture. Grilled pineapple makes a great dessert. 

This recipe is from a Rachael Ray magazine Feb 2008.  

1 1/2 cup of rice
2 Tbs unsalted butter
4 pieces of tilipia
Sliced pineapple (2 slices per person)
1 cup frozen corn, defrosted (original recipe had peas - use what you have)
1 lime, cut into wedges
1/4 tsp Jamaican jerk seasoning blend per fish per side 
1 Tbs oil
1/4 tsp or 1 cube chicken bullion flavor
1/4 cup of pineapple juice (from the can with the sliced pineapple)
2 1/2 cups water (original recipe called for 1/2 a cup of unsweetened coconut milk - will be doing next time just subbed water for it this time) 
1/4 tsp salt

1. Combine the rice, salt, butter, pineapple juice, chicken bullion flavor, and water.  Bring to a boil and then reduce to a low simmer, undisturbed & covered, for 15 minutes. 

2.  Coat and rub the seasoning into each side of the fish fillets. 

3. Heat the oil in a large skillet and cook the fish for approx 6-8 minutes (3 or 4 minutes each side until golden). Fish cooks fast. Watch it carefully. 

4. Remove the fish when cooked and set aside, put the sliced pineapple in the skillet until golden approx 2 or 3 minutes over med low heat. 

5. Chop some of the pineapple up and mix it with the rice. Serve the rest of the pineapple on top of the fish. Combine the defrosted corn with the rice and garnish with the lime wedges. 

Super flavorful. Super easy. 

Time may be against you in the kitchen but with this 20 minute meal you will win every time! 

From my kitchen yours

Cornmeal Crusted Fish Sandwiches with Lime Butter

Here fishy, fishy, fishy. My hubby used to have a hat that said that. It was lost in one our moves while we were in the navy. Speaking of fish though, I have a fun fish sandwich recipe for you to try. Fish, white fish, in specific has been a part of our weekly rotation for over a month now. It is a nice change. I had gotten out of the habit since moving away from the coast of Southern California almost a year ago now. It was so much easier when it was local, and warm all the time (hahaha). You don't realize what you have, until its gone. Oh well. At least I have this crunchy, flavorful sandwich to console me. The real great thing about this dish is that you can make in approx 15 minutes - a weeknight happy meal. This is something you can throw together instead of doing a drive thru, that after having a few bites, you realize has messed up your order, or really just doesn't taste all that great. This healthier than drive thru twist will make your taste buds rejoice. Personally I thought this was brilliant. I love compound butters. I suspect this lime butter would be awesome over grilled corn in the summer time. 

This recipe is from a cooking light magazine and the original can be found here. 

Serving size: 1 Sandwich. Recipe makes 4 servings. 

The recipe: 

3 Tb yellow cornmeal

1 tsp chili powder

1 tsp ground cumin

1 tsp salt

1/2 tsp ground coriander

1/8 tsp ground red pepper

1/2 tsp smoked sweet paprika

1/4 tsp heaping chipotle chile powder

4 (4-6 oz each) tilapia fillets

cooking spray or foil and butter (whatever your go to is for non stick)

2 Tbs butter, softened

1/2 tsp lime juice

1/2 tsp grated lime peel

toppings for the sandwich: cheese, tomato, lettuce

bread: 4 french bread rolls

1. Preheat the broiler

2. Combine all the seasonings and cornmeal in a shallow dish

3. Pat the fish dry and then coat each one in the seasoned cornmeal

4. Use the cooking spray to prevent sticking on a broiler pan or baking sheet. I used foil, and a cooling rack over a baking sheet to help the air circulate and create that crunchy crust. 

5. Broil for approx 10 minutes for until the fish flakes easily with a fork

6. While the fish is cooking, set the table, whip up a side dish such as a salad or fresh fruit, or grapes (like the picture in the magazine), and combine the butter, lime peel, and lime juice in a small bowl. If you have more time this would be great with fries, onion rings, or sweet potato fries.

7. Serve the fish sandwiches with the rolls and let each person top their french bread buns with the lime butter. 

8. Serve immediately and enjoy

In conclusion, here is a good easy fun recipe for weeknights when you look at the clock and wonder if it is better to eat out or attempt to eat at home. no reservations or fast food restaurants are needed when you can do dinner in 15 minutes!! 

Even though the 15 minute promise seems a bit fishy, 

that i am telling a tall tale or a fish story, do try it. 

 From my kitchen to yours

Vegetable Tuna Casserole

Don't let the first word in this recipe throw you off. This is absolutely delish! Visually its awesome because the variety of veggies gives great color. Taste wise it is super creamy and lingers in your mouth nicely. But its not boring. There is the usual texture due to the panko topping of breadcrumbs, but then further into the dish with the non mushy peas. I hate mushy peas. Growing up my parents relied heavily on canned vegetables stuff they smartly did themselves (which were good) and store bough (not so good) like canned peas. army green. mushy. yuck. You guys know what I am talking about right? Please tell me I am not alone on this werid canned vegetable rabbit trail. 

Anyways, back to this yummy make ahead casserole, it is also seasonally versatile. I have used many different vegetables in it over the last couple years based on what looks good at the grocery store, whats in season, or whats on sale. I made this ahead of time one night I knew I was going to be working, and had my husband throw it in the oven to finish it off. It was super easy to make ahead, but there is no canned products except for the tuna. Everything is fresh and preservative free. You can really taste the difference between using cream of whatever and using a fresh milk/cheesy base with ingredients you probably have already. Try it! 

My mouth is watering thinking about it again. We just had it last week. I should eat breakfast. Sad. (My husband just laughed at me because I rolled my eyes at myself) I shouldn't be hungry for dinner at 8am! LOL oh well. It is one of my favorite things. Its like healthy comfort eating. Although, since I am constantly trying new recipes, we don't eat it often.

Makes 4-6 servings

Ingredients:

1 stalk of celery
approx 4oz of extra wide pasta noodles (half of a bag)
1 Tbs salt (for pasta water)
2 Tbs butter, unsalted
1/2 red pepper, finely diced
1/2 or one full medium onion (depending on how much you like onion)
1/2 tsp salt
1/2 tsp pepper
1 tsp dried parsley flakes
1/4 tsp dried celery flakes
1 tsp minced garlic or 1 clove finely chopped
1 can of tuna (5oz), drained
3 Tbs butter, unsalted
1/4 cup of all purpose flour
2 cups of milk, 1%
3 Tbs panko breadcrumbs 
1 cup frozen peas (keep frozen until needed in directions)
1 cup shredded cheddar cheese (although have used half mozzarella and half cheddar and that was also good)

Directions:

1. Cook approx 1/3 of 12oz bag of extra wide noodles in a large pot with 1 Tbs salt according to directions on bag - one minute shy of al dente. Drain. Set aside. They will continue cooking later in the oven. 

2. Chop the veggies (red pepper, onion, and celery). Heat a skillet to medium with the 2 Tbs of butter. Saute the veggies in the melted butter for approx 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, celery flakes, and parsley flakes to season them. (Add any additional veggies in your veggie drawer that need to be used up). 

3. To the skillet add in 1tsp of minced garlic or 1 clove finely chopped and cook for another 4 minutes. Add in the frozen peas and tuna and stir until heated another 2 minutes.

4. While you are waiting to add stuff to the skillet make the milk sauce. Its easy. I will show you! (pppssst this is a great way to make homemade mac & cheese) Grab a small pot or sauce pan and melt 3 Tbs butter on medium but stay close don't wander off.  

5. Once the butter is fully absolutely melted, add in the flour. Let the flour cook out for a approx 1 minute. It should be yellowish looking and clumping and bubbling. Slowly pour in the milk. Continue to whisk or stir until the mixture begins to thicken. You are looking for the thickness of buttermilk. So if you dip a spoon in it, it should cling and coat the spoon, not run off. (see picture above) This takes only a couple minutes but its important to stay close. One moment it will be runny and the other super thick. The moment you see its thick enough remove it from all heat. Once it accidently gets too thick you can't really fix it. Trust me. Just stand by the stove and stir. 

5. Pour the milk sauce over the noodles and veg in the skillet. If your skillet is oven proof, keep everything in there. If you need to use a baking dish, butter it, and then transfer the ingredients over. Sprinkle the top with the breadcrumbs and cheese. If you are making this ahead for later in the week, Stop here. Cover and refrig the dish for up to 3 days or so. 

6. If you are making this the night of... bake at 375 for 25 minutes. Top should be golden and bubbling. Your house should smell amazing. 

So when I got home that night from work I had two full guys and this leftover (see picture below). I was shocked. This dish usually feeds 4 people at least and 3/4s of it was gone. Guys just eat and eat when the gals aren't around! Hahaha! But you can see how nice and green the peas stayed and didn't turn into the mushy canned peas mess. 

Enjoy
From my kitchen to yours! 

Oven Baked Cod & Sweet Potato Chowder - Creamy & Delicious

It's the season of Christmas trees, hot cocoa, movies, Christmas cards, Christmas pictures, presents, family, waiting in lines, trying to find the perfect gifts, Christmas cookies (yum), and my personal favorite Christmas carols. It is not the best season to get sick. I mean how can a sick person sing Christmas carols... ugh its hard. I should know I have been sick for 2 whole weeks now.You start off strong and by the end of the first verse you are hacking up a lung or holding the coughing at bay as your eyes tear up. Did mention I hate being sick? Welll. I do. I hate it. Its miserable. One of the bright spots over the last few days, however, has been warm comforting soup. So here is my newest soup adventure.... and unlike other soups it starts in the oven. I know it doesn't look like much in the picture above... but it made my throat feel so good. I suspect after a cold day of playing in snow or Christmas caroling it would warm you right up too. 

This was the first time I made this but it was super easy. The original recipe can be found here  but I like my way a bit better. Hahaha. No really I love using fall/winter veg like sweet potatoes. In the spring new red potatoes would be delightful with this cod. The flavor was nice too. The nutmeg and cloves are completely in the background but as a fall/winter soup these specific spices really make the chowder special along side the sweet tender sweet potatoes. Prep time was approx 5 minutes. Cooking time was approx 50 minutes but totally hands off. 

Chowder serves 4 comfortably. 

Ingredients:
12 oz or two very large cod fillets, cubed
3 cups of cubed sweet potatoes, peeled (1 large one)
1 cup hot water
1 cup chicken broth
1 cup good white wine
1&1/2 cup large onion, diced
1& 1/2 cup celery & leaves, diced
1/8-1/16 tsp (a pinch) of ground nutmeg
1/8-1/16 tsp (a pinch) of ground cloves
1/4 cup  (1/2 stick) of cold butter, cubed
3/4 tsp dried dill
3 small bay leaves or 1 large one
1 1/2 tsp salt
1/2 tsp pepper
1 tsp garlic minced
1/2 cup milk, 1% or whatever you have on hand
1/2 cup half and half
1 Tbs all purpose flour
3 Tbs water
1 Tbs dried parsley flakes
1/2 cup frozen peas (keep these in the freezer until you are ready to serve)

Directions: 

1. Combine the ingredients above except milk, half and half, flour, water, and parsley into a large flat baking dish or a pot that is oven & stove safe.  I used 11" x 7" baking dish. A dutch oven would be perfect here. 

2. Preheat the oven to 375 degrees

3. Cover baking dish with foil or a lid and bake for 45 minutes

4. Transfer the baking dish to the stove.... I dumped the soup into a pot. 

5. Combine the Tbs of water and flour together in a cup or bowl and set aside to thicken the soup later.  

6.Add the rest of the ingredients to the chowder and heat through - approx 5 minutes. Add in the flour/water mixture and stir for another 2 minutes. It should start to thicken up pretty quickly. Taste for seasonings.... add more salt or pepper as needed. 

7. A second before you start serving add the peas to the pot. The timing here is important.  The peas bring a bright green grass color to the soup, a freshness in the middle of winter. They also cool the soup down faster (which is great if you have kiddos).  Last, by doing it right before you serve the peas don't get mushy, they hold their shape and their color better. 

8. Serve with crusty bread, rolls, biscuits or crackers. Curl up with a good movie and get comfy cozy (very technical term) with this delicious soup. If you have a sore throat like me.... this should soothe it for awhile at least :) 


To good health and peace wherever you are
From my kitchen to yours!