Crispy Halibut

This is our favorite way to eat halibut. My mother, who does not like fish at all, is always happy to come to Sunday Dinner when I serve crispy halibut. This is so simple I can hardly call it a recipe--but I had to share it! We have over 50 pounds of halibut in the freezer so this dish will appear often.
Serve it with Homemade Tarter Sauce and a lemon wedge. It is simply delicious.

Crispy Halibut
1 pound halibut--sliced 1/2 inch thick
1/2 cup Panko crumbs
1/2 cup cornmeal
salt and pepper
1 egg, beaten
2 tablespoons water
vegetable oil
Mix together panko crumbs, cornmeal, salt and pepper. Put in a shallow dish. Mix together egg and water, put in a shallow dish. Dip halibut slices into egg mixture then into Panko mixture. Heat about 1/4 inch oil in a large skillet to 350 degrees. Gently place breaded halibut into hot oil. Cook about 2 minutes on each side. Put cooked halibut on a plate lined with paper towels. Serve with lemon juice and tarter sauce.
Printable Recipe

Tartar Sauce

I don't often devote an entire blog post to a sauce--but this is just too delicious not to share. It makes up in a minute with ingredients found in your fridge. We have a freezer full of halibut--I can't imagine eating halibut without this yummy sauce.

Tartar Sauce
1 cup mayonnaise (for a lighter version use 2/3 cup mayo and 1/3 cup plain Greek Yogurt)
1/4 cup chopped dill pickles, I like Famous Dave's Spicy Pickle Chips
2 tablespoons chopped parsley
2 teaspoons lemon juice
1 tablespoon finely diced onion
1 tablespoon diced pimento (if desired)
Mix together and refrigerate. Delicious on halibut, fish tacos, fish sticks.
Printable Recipe

Panko Crusted Salmon--30 Minute Meal

 

 

Hubby spent a wonderful week in Alaska on my brothers fishing boat. He came home with 150 pounds of seafood! This Panko Crusted Salmon is amazing. It is quick--yes a true 30 minute meal. Heating the oven to 425 takes a few minutes so plan ahead. This is what I call 'fast food'. If you don't have a freezer full of salmon check out the frozen salmon at Costco, it is consistently good.

Panko Crusted Salmon from Pink Parsley
2/3 cup panko crumbs
2 Tbsp minced fresh parsley
2 tsp grated lemon zest
kosher salt
freshly ground black pepper
olive oil
4 (6-8 oz) salmon fillets, skin on
3 Tbsp Dijon mustard
lemon wedges

Preheat the oven to 425.

In a small bowl combine the panko, parsley, lemon zest, 1/2 tsp salt, 1/2 tsp pepper, and 2 Tbsp olive oil. Stir until the crumbs are evenly coated and set aside.

Place the salmon filets skin side down on a board.  Brush with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each filet.

Heat 1 Tbsp of oil in an oven proof skillet over medium high heat. Wait for the oil to be very hot, and then gently add the salmon filets, skin side down and sear for 3-4 minutes, without turning.

Transfer the pan to the oven for 5-7 minutes until the salmon is almost cooked through and the panko has browned. You may need to turn the broiler on for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil.  Allow to rest for 5-10 minutes.  Serve with lemon wedges.
Printable Recipe

Low an Slow Cooked Salmon

I live in land locked Utah where fresh sea food usually isn't that fresh. But, I happen to have brothers that venture to Alaska each summer to fish. They bring back fresh salmon, halibut and shrimp and they are nice enough to share. Here is my latest attempt to cook salmon.
I have a delicious Teryiaki Salmon recipe that I make often but as a true foodie I am always looking for something better/different/new. And I found it! This recipe cooks salmon at a low heat for a longer period of time, it stays moist and delicious. Give it a try, it just may become you new favorite way to cook salmon.

Low an Slow Cooked Salmon
12 ounces of salmon that has been out of the refrigerator for 30 minutes--this makes 2 servings
Sliced orange and lemon
Zest of one lemon
1 shallot, chopped
2 tablespoons chopped parsley
2 tablespoons chopped basil, cilantro or other fresh herb
1 teaspoon dried dill--I recommend Pampered Chef's All Purpose Dill Mix
1 tablespoon olive oil
Sea salt
Mix herbs, zest, shallot and dill together, add oil and form a thick paste. Cover a baking pan with foil. Layer orange and lemon slices on pan--about the size of the fish you are using. Figure 6 ounces per person. This recipe was created using a 12 ounce piece of salmon. Put the salmon on the fruit slices. Cover the top of the salmon with the herb mixture. Sprinkle with sea salt.
Bake in a heated 250 degree oven--put a round cake pan half full of water on the rack just lower than you salmon. Bake the salmon at 250 for about 30 minutes. My salmon piece was very thick--I needed the full 30 minutes and then a few. Fish is done when it flakes easily with a fork.
I served this salmon with some delicious Coconut Lime Rice and some steamed spinach. It was perfect!
Printable Recipe
I read several recipes on this method of cooking The Kitchn had some great helps as did Steamy Kitchen. Oh please don't judge this wonderful dish by this poor photo--it is delicious!

Hoisin Noodle Dish--with Shrimp

This dish was amazing--so amazing that I made it twice in a week. The leftovers are also delicious, a plus when there are just two. With a little advance prep this dish comes together quickly. Make the sauce early in the day--it keeps several days in the fridge. Prep your veggies, put them on a pretty plate and refrigerate.
When it is time to eat soak the rice noodles for 8 minutes and cook the shrimp for 3 minutes. That's really all there is to it. I'm sure it would be good with pork or chicken. We love that it is a gluten free dish.
Try it and prepare to be amazed.

Hoisin Noodle Dish--with Shrimp
1/2 cup soy sauce or Tamari (it is gluten free)
1/3 cup water
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 cloves garlic, pressed
1/2 teaspoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter
6 ounces thin rice noodles
3/4-1 pound shrimp, peeled and deveined
Grated carrots (I use a julienne peeler)
Chopped green onions
Chopped peanuts
Chopped cilantro
Chopped red pepper
Combine first 10 ingredients and whisk together--refrigerate. Prepare garnishes, Prepare the rice noodles according to package directions or pour boiling water over noodles let sit for about 8 minutes. Drain noodles.
Heat a large non stick skillet over medium heat. Pat the shrimp dry and season on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce. Shrimp cooks in about 3-4 minutes, flipping once. Stay focused on this task--overcooked shrimp is not so good. Scoop the sauce and shrimp onto a plate and set aside.
Drain the noodles and add them to the hot skillet with most of the rest of the sauce--save some sauce for drizzling. Cook 3-4 minutes until the noodles have soaked up most o the sauce and become more tender.
Add the shrimp and heat through.
Serve the noodles and shrimp--put out your plate of veggie garnishes. Let each person add their own toppings. Add extra sauce if needed.
Printable Recipe
Inspired by Mel's Kitchen Cafe--a place I go very often if I need a new tasty recipe

Creamed Tuna on Cheese Biscuits

It's often dangerous to ask hubby what his favorite meal is. He loves my cooking but would often choose something quite simple like Beefy Macaroni  Skillet or his all time favorite, Creamed Tuna on Cheese Biscuits. We had this as a child--it was inexpensive to make and Mom always had the ingredients in the pantry. She made homemade bread so that is what we had the Creamed Tuna on. My Dad had a name for it that always caused laughs (I have 5 brothers). In an effort to keep this blog G rated I won't say his name but I'm sure you can guess it!
Actually served on these yummy Cheese Biscuits it was pretty tasty. It is a 30 minute meal and most certainly comfort food.
Greg's favorite meal
3 tablespoons flour
3 tablespoons of butter
2 cups of milk
1 can albacore tuna drained and flaked
Make a rue with the flour and butter, boil for one minute. Add milk and stir rapidly with a whisk to remove all lumps. You should have a smooth sauce. Add tuna, salt and pepper to taste. Serve over Green Onion and Cheese Biscuits. Your hubby will love you forever. This meal has childhood memories.
[Printable Recipe]

 One Year Ago.......Pistachio Cherry Ice Box Cookie SRC
Two Years Ago......Beefy Macaroni Skillet--Greg's Favorite Meal
Three Years Ago....Make Ahead Pasta Sauce
Four Years Ago......Crustless Ham and Artichoke Quiche
 This is a yummy list of dishes--try one today.

The Ultimate Fish Taco

I've decided I like the word Ultimate--maybe this year's quest will be to find the Ultimate_____fill in the blank. Can we talk about Fish Tacos for a minute? Hubby spent a week in Alaska having the fishing trip of a lifetime with my brothers. It really is a win/win trip, he has fun and brings me home a big cooler full of very fresh shrimp, salmon and halibut. I have salmon figured out  but seem to struggle with the perfect halibut/shrimp taco.
Now I have made some excellent delicious attempts but something was missing. Enter Rachel Ray and her famous 30 Minute Meals. I happened upon a Light and Latin segment, she was making fish tacos etc. Well, I watched the show and tried the recipes out immediately. 30 minutes--no--but delicious--yes!!
The halibut had a yummy rub and was quickly broiled and flaked. The Tomatillo Sauce really made the taco. The meal was finished off by an amazing Mexican Rice. Rice is important to me in Mexican cooking because I don't love beans. Rice is my filler of choice.
So today I will share the Halibut and Tomatillo Sauce. Tomorrow we will chat about Mexican Rice. These components along with some angel shredded cabbage and corn tortillas will provide The Ultimate Fish Taco!

Grilled Halibut
1 lime zest and juice
2 tablespoons oil
1 tablespoon Old Bay Seasoning
1 teaspoon chili powder
4 (6 to 8 ounce) Halibut fillets
In a small bowl mix together the lime zest and juice, oil, Old Bay and chili powder. Rub it on both sides of the halibut. Let sit for 15-20 minutes. Grill or broil halibut for 3-4 minutes per side until it easily flakes with a fork. Flake fish with a fork and set aside.

Tomatillo Sauce
1 tablespoon oil
small red onion diced
1 jalapeno chopped
2 cloves garlic--pressed
8-10 peeled, rinsed, coarsely chopped tomatillos
salt and pepper
1 teaspoon cumin
1 lemon, zest and juice
1 heaping tablespoon honey
1 small ripe avocado
Heat oil in a pan on medium high heat, add onion, jalapeno and garlic. Saute 3-4 minutes until just beginning to soften. Add tomitillos, salt and pepper and cumin. Cool for 6-7 minutes until soft. Carefully add hot ingredients to a food processor--I'm sure an immersion blender would work too. Add lemon zest, juice, honey and avocado. Process till smooth. Reserve. It is delicious on fish and shrimp tacos and it works well with chips too. It is just yummy.

Pasta Salad with a Story

My blog started out as a place to journal my favorite recipes--my kids were leaving home for missions, college and marriage. It wasn't long till they got hungry, it happens you know. So I would field  several cooking questions each week or day as needed. Now I was happy to do this, I love chatting with my kids as they turned into awesome adults. 

Along came my blog--a place to journal family favorite recipes and some new recipes along the way. I occasionally put in a few family photos because my kids and grand kids are just so darn cute.

Then I thought, as long as I'm writing why not tell a few stories along the way. Food stories, family stories etc. That's the fun thing about a blog--it's yours to do as you please.

So the Pasta Salad Story:

In 1970 a new store moved to the small town of Pleasant Grove, that of itself was big news. Story Pharmacy moved to Main Street just a few doors south of Rexall Drug (it had been the only drug store in Pleasant Grove for about 100 years).

Story Pharmacy was run by the pharmacist Mr. Story. Mrs. Story ran the soda fountain I loved the soda fountain, they made a mean 'wild hourse' drink. But my favorite item on the menu was the pasta salad. It was served to go in a small plastic cup, it came with a slice of buttered toast cut in triangles. I really don't know why one would serve toast with pasta salad--but they did.

One must understand that the only kind of pasta served at my house (remember there are 5 brothers) was drenched in red sauce and had plenty of meat balls along side. So to be able to buy a cup of delicious pasta salad full of crunchy veggies, small shrimp, certainly from a can and a light sauce was delightful. As soon as I could drive in 1971 I often visited Story Pharmacy, just for their pasta salad. That is one great memory.

So when Candise made a pasta salad for a family party, I ate some in a cup and was taken right back to Story's sitting on the orange upholstered stools wishing I had a triangle of toast!

 So please enjoy Pasta Salad with a Story--served with a toast triangle if desired.

16 ounces small pasta, small shells, ditalini

1/2 cup roasted red pepper,chopped

1/2 cup black olives, chopped

1/2 cup chopped sweet/spicy pickles I used Famous Dave's

1/2 cup chopped green onion--whites and greens

1/2 cup chopped celery

1/2 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 cup milk to thin dressing

pickle juice to thin and add flavor
Garnish with 1/2 cup chopped parsley

Cook pasta in boiling salted water till done--don't overcook. Rinse in cold water till pasta is cool. Add the chopped veggies. Make the sauce by mixing the mayo, vinegar, sugar, salt and pepper. Thin to pourable consistency by adding milk and pickle juice. Pour dressing over salad and stir. If more dressing is needed just take a couple of tablespoons of mayo and thin down with pickle juice. Stir all ingredients together. Chill.

Before serving add small cooked shrimp and diced tomatoes. This makes a big salad--plenty to share.

The Pampered Chef Chopper is made for salads like this. Sometime I like a fine dice--this salad isn't that time. Chop things, no need to clean the chopper between. The chopper makes this salad a quick meal. Quick is good.

This recipe was inspired by Pioneer Woman

Cocunut Shrimp Curry

We do love curry and will often order out just curry at a favorite Thai restaurant. As my daughters and I became more familiar with Thai ingredients we decided to try a few Thai dishes at home. Curry was an easy place to start. My daughter sent me some small cans of red curry paste. Now even though the cans are small they contained way more than the recipe called for. I measured the paste in 1 teaspoon amounts and put each teaspoon on a piece of parchment paper. These were quick frozen and put in a labeled, freezer baggie. Now we get many uses of one can of curry paste. We tried this dish with chicken--it was not bad but we will stick to shrimp in the future.

Curry Ingredients
1 pound shrimp
2 tsp soy sauce
2 Tbsp canola oil (split and used at different times in the recipe)
1 cup chopped red pepper
1 cup chopped zucchini
1 cup snow peas, strings removed, chopped into 1 inch pieces
1 cup bean sprouts
2 carrots, cut with a Julienne cutter
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
(when preparing ingredients mix the 1 tsp oil, garlic, and ginger in a small bowl - when it comes time to add it to the pan you'll pat yourself on the back for making it so easy!)

Coconut Curry Sauce
1 can coconut milk, not light
2 Tbsp fish sauce
2-3 tsp red curry paste
2 tsp brown sugar
2 tsp cornstarch

Combine the sauce ingredients in a medium bowl, set aside.

Make sure the shrimp are peeled, deveined, and thawed if previously frozen.  Toss the shrimp with soy sauce.  Heat 2 tsp oil in a skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally until curled and lightly brown, about 2 minutes.  Do NOT overcook. Transfer the shrimp to a clean bowl.

Add 1 Tbsp of oil to the pan and heat until shimmering.  Add bell pepper and cook until crisp tender, about 2 minutes.  Stir in zucchini and snow peas and cook one more minute.  Clear the center of the pan and add the oil, garlic, ginger mixture.  Cook, mashing into the pan with a spatula, until fragrant, about 30 seconds.  Stir in cooked shrimp, bean sprouts and julienne carrots.  Quickly whisk sauce ingredients to recombine and add to pan.  Bring to a simmer.  Cook until the sauce thickens, about 1-2 minutes.  Serve immediately. Over a big bowl of rice. May accompany with Naan,
This recipe was inspired by one we saw on Mel's Kitchen Cafe

Tuna Rice Comfort Casserole

Why make Tuna Rice Comfort Casserole?

• inexpensive
• quick
• ingredients are always in the storage room
• the kids liked
• uses leftovers ex. rice, cheese, olives, onion, rice krispies, almonds
• it says comfort   

Tuna Rice Comfort Casserole

½ cup chopped onion
2 Tablespoon butter
1½ cups cooked rice
1 can Cream of Mushroom Soup
1 can tuna, drained or cooked/canned chicken
1 cup shredded cheese
¼ cup sliced olives
1 ½ cup rice krispies
¼ cup sliced almonds
Sauté onion in 1 tablespoon butter, combine with soup, rice, tuna, cheese and olives. Pour in greased baker. Melt 1 tablespoon butter, mix with cereal and almonds. Sprinkle on top of casserole.
Bake uncovered at 325 degrees for 25 minutes.

Summer Veggie Saute for Two

This was a quick tasty meal for two using veggies from our very small garden. It is easy to alter depending on what veggies you like and have. I added some sauteed shrimp for a yummy light summer supper.

Summer Veggie Saute for Two
2 cups sliced veggies--zucchini, summer squash, carrots, red pepper, etc.
1/2 cup sliced onion
1 clove garlic, pressed
1 tomato, diced
1/4 teaspoon salt
1/8 teaspoon oregano
ground pepper to taste
1/2 cup mozzarella cheese shredded
fresh basil
cooked shrimp
Saute sliced veggies, onion and garlic in 1 tablespoon olive oil until crisp tender, about 5 minutes. Add seasonings and tomato. Top with shredded cheese and basil, cover and remove from heat. Top with cooked shrimp and a splash of fresh lemon juice and serve.

Linked to Cast Party Wednesday

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Stir-Fried Sesame Shrimp

Our 22 year old sat down to dinner tonight, he looked at this yummy shrimp stir-fry and said, "I'm so glad I was born to this family." That my friends is why I cook!

This recipe was adapted from a recipe in America's Test Kitchen, The Best Simple Recipes Cookbook. More than 200 flavorful, foolproof recipes that cook in 30 minutes or less. I like this cookbook because it tells me why things work and what products to use. It is a cooking class in a book. I now know the difference between fish sauce and oyster sauce. I know what Asian chili-garlic sauce is and how much heat is in each kind. I know how to toast sesame seeds and why toasted sesame oil is added as a cooking oil and a flavoring. So much to learn. If you read cookbooks like novels America's Test Kitchen Cookbooks can't be beat.
This simple stir-fry was excellent, asparagus is at its peak so make it soon. Cooking time is minimal but as with all stir fry recipes the success is in the preparation. Read the recipe carefully and have ingredients measured and ready to go. It was yummy--we will make it again soon.

Stir-Fried Sesame Shrimp
3 scallions, white parts minced, green parts sliced thin
2 teaspoons Asian chili-garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil, divided
1 tablespoon vegetable oil
1/2 pound large shrimp, peeled and deveined
1 pound asparagus, trimmed and cut in 1 1/2 inch pieces
1/2 cup water
1/4 cup oyster sauce
1 tablespoon sesame seeds, toasted

Combine scallion whites, chili-garlic sauce, ginger and 1 teaspoon toasted sesame oil in a small bowl. Heat vegetable oil in a large non-stick skillet over high heat until just smoking. Add shrimp and cook until just opaque, about 1 minute. Clear center of skillet, add scallion mixture, and cook, mashing mixture into pan until fragrant, about 30 seconds. Stir mixture into shrimp. Transfer to bowl.
Reduce heat to medium. Add asparagus and water to empty skillet. Cover and cook for 3 minutes. Uncover and simmer until just tender about 2 minutes. Add shrimp mixture and oyster sauce and cook until sauce is thickened and shrimp are cooked through, about 1 minute. Stir in sesame seeds and remaining sesame oil. Sprinkle with scallion greens. Serve with white rice.

Halibut with French Fried Onions

My brother owns a boat in Alaska, he goes up a couple of weeks each year to do some fishing. He kindly shares fresh halibut, salmon and shrimp with us.  Here is an easy, tasty way to cook halibut. Last September Greg spent a week on Larry's boat, he is still talking about the great time he had. Larry cooked this recipe on the boat with halibut that was caught minutes before. It is delicious, even in Utah!

Halibut with French Fried Onions

Marinate the following for 30 minutes, turning once:
2 pounds Halibut
1/2 cup bottled French Salad Dressing
2T lemon juice
Remove from marinade and place in well greased baking dish.
Crush and mix together:
1 small can French Fried Onions
1/4 cup grated Parmesan cheese
Sprinkle over top of fish. Bake at 350 till fish flakes easily 20-25 minutes (don't overcook)
Serve with chopped fresh parsley and lemon wedges.

Shrimp Quesadilla

I love it when dinner works! I had all the right ingredients, recipes came together quickly and everything tasted delicious. This was a 5 star meal.

My Mom's sweet friend Gloria gave me a stack of magazines. I have plenty of down time so browsing thru a cooking magazine is always a treat. I saw a recipe in a Rachel Ray magazine that looked interesting. I made a few changes--I really didn't want to go to the store. We enjoyed one yummy meal.

Shrimp and Corn Quesadillas

1 diced shallot
1 tablespoon olive oil
8 ounces large shrimp, peeled and deveined
salt and pepper
juice from 1/2 lime

2 tablespoons cilantro, chopped

2 large flour tortillas, uncooked kind
1 cup shredded mozzarella cheese
1/2 cup frozen corn--I used some leftover corn on the cob
1/2 avocado, chopped
Saute shallot in olive oil for a few minutes over medium heat. Add shrimp and season with salt and pepper, cook until just opaque, 2 to 3 minutes. Let shrimp cool slightly then coarsely chop; toss with lime juice and cilantro.
Heat tortilla in hot pan till brown, turn add shrimp, cheese and corn to half of the tortilla, when brown fold over. Repeat with second tortilla. Cut in half and serve with avocado, mango salsa and cilantro lime rice.
This is one excellent meal!

Teryiaki Salmon and Orzo Pasta

Most of the recipes I share on my blog are family favorites or recipes I have found from other great cooks and modified to suit our tastes. I'm excited to say this recipe is pretty much an original! We ate something similar at Macaroni Grill. We couldn't afford it as often as we wanted to eat it. So Jill and I went to work! After each attempt we would write the recipe down and decided what corrections were needed. I think we have it! With a few minutes of prep work this really comes together in 30 miutes. I do love 30-minute meals.

                                      Teriyaki Salmon and Orzo Pasta

Make a marinade with;
1/2 cup brown sugar
1/2 cup soy sauce
1 garlic clove, crushed
1/2 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
Pour a little over half of the marinade on two salmon fillets. Warm the remainder of the marinade and set aside. Let fillets marinate about 20-30 minutes. Pour a little olive oil on a small foil lined pan, gently place marinated fillets on pan. Broil 3 minutes on each side.

Orzo Pasta

Boil salted water and cook 1/3 cup Orzo pasta as directed  on package. Drain.
Saute 1/3 cup diced red pepper in a little olive oil till soft, add a clove of pressed garlic, cook for 30 seconds. Add some fresh grated ginger, cooked pasta and 1/2 package baby spinach, slightly chopped. Cook and stir till spinach wilts, season to taste. Serve with broiled salmon. Drizzle reserved marinade over all. Serve with a lemon wedge and a few steamed aspargus spears.
Fresh salmon from Alaska is the best. Hubby spent a week in the wilds of Alaska so I could have the best for this recipe. He is so kind. In a pinch the salmon fillets from Costco are consistently good.