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Mahi Mahi Fish Sticks
 Mahi Mahi Fish Sticks Growing up fish sticks were always one of my favorite dinners during the week. My mom would bake them and always serve them with french fries. I decided it was time for some grown up fish sticks and made these using Mahi Mahi. I got 22 pieces out of the pound package I had. I made homemade tartar sauce to go with it which is so easy to make. I use 1/2 cup real mayonnaise, 3 tablespoons sweet relish, the juice of 1/2 lemon, salt and lots of freshly ground pepper. You could also bake these if desired instead of frying. The time is going to depend on how big your pieces are but I would think 15 – 20 minutes at 400 degrees. I would spray them lightly with some cooking spray before putting in the oven and turning them over half way thru the cooking time. Mahi Mahi Fish Sticks Author: Mary Ellen Recipe type: Fish, Seafood Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4 1 lb. mahi mahi 2 cups panko or bread crumbs 1 1/2 cups flour 2 eggs 3 tablespoons water salt and pepper 1 teaspoon of any seasoning you like - I used Everyday seasoning by Trader Joe's which is a mixture of sea salt, garlic, peppers, pepper flakes and mustard seeds freshly ground as you need it. Oil Sea Salt 1 lb. mahi mahi 2 cups panko or bread crumbs 1 1/2 cups flour 2 eggs 3 tablespoons water salt and pepper 1 teaspoon of any seasoning you like - I used Everyday seasoning by Trader Joe's which is a mixture of sea salt, garlic, peppers, pepper flakes and mustard seeds freshly ground as you need it. Oil Sea Salt Cut the mahi mahi into finger size pieces. Place the flour and panko in dishes, separate of each other. Add the eggs and water to another dish. Pat the fish dry with a paper towel. Season the fish with salt, pepper and whatever spice you are using. Roll in the flour, then dip in the egg mixture and then the panko. Place on a cookie sheet while you do all of the fish. Refrigerate the fish for at least 20 minutes. Put a couple inches of oil in a pan. Fry fish pieces without crowding them for about 4 minutes at 350 degrees. Drain on a piece of paper towel. Sprinkle with a little sea salt if you have it. Notes Total time includes resting time in refrigerator. Cut the mahi mahi into finger size pieces. Place the flour and panko in dishes, separate of each other. Add the eggs and water to another dish. Pat the fish dry with a paper towel. Season the fish with salt, pepper and whatever spice you are using. Roll in the flour, then dip in the egg mixture and then the panko. Place on a cookie sheet while you do all of the fish. Refrigerate the fish for at least 20 minutes. Put a couple inches of oil in a pan. Fry fish pieces without crowding them for about 4 minutes at 350 degrees. Drain on a piece of paper towel. Sprinkle with a little sea salt if you have it. Notes Total time includes resting time in refrigerator. Maybe you’d like to try our recipe for? Sweet and Sour Shrimp Cod with Cilantro Vinaigrette Mexican Rice Cod with Zucchini Noodles, Tomatoes and Basil Pin It!
Seafood Stew
Slightly spicy seafood stew full of vegetables and lobster, shrimp and cod. I am officially on a path to eat healthier. That is the hardest thing for me about being a food blogger, all of the food you have around. It doesn’t help either that I am not cooking for a family so that the joy can be shared. I give a lot of it away but I’m going to start doing even more of that. Does that mean that I am going to stop making all of the sugary recipes that I make now, no way! Anything in moderation isn’t bad for you it’s when you don’t practice restraint that it can get you in trouble. For years I have made excuses, that ends now. This seafood stew is so healthy. There is no additional fat added to it. All of the vegetables were cooked in the tomato broth. For the seafood I used a mixture of lobster, shrimp and cod. You can use any mixture you want or pick just one type of seafood, you need about a pound total for this dish. Trader Joe’s sells a great package of mixed seafood in their freezer case. I cooked the broth for about 45 minutes and then added the seafood and removed it from the heat 5 minutes later so that the seafood wouldn’t toughen. Seafood Stew Author: Mary Ellen Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: Serves 4 1 lb. mixed seafood (I used lobster, shrimp and cod) 1 28 oz. can crushed tomatoes 1 28 oz. can water 4 - 6 cloves of garlic 1 1/2 cups celery 1 1/2 cups onions 1 1/2 cups carrots 1/4 cup chopped shallots 2 cups potatoes 1 teaspoon salt 1 teaspoon pepper 1 teaspoon basil 1 teaspoon Greek seasoning 1 teaspoon Sriracha sauce (optional) 1 lb. mixed seafood (I used lobster, shrimp and cod) 1 28 oz. can crushed tomatoes 1 28 oz. can water 4 - 6 cloves of garlic 1 1/2 cups celery 1 1/2 cups onions 1 1/2 cups carrots 1/4 cup chopped shallots 2 cups potatoes 1 teaspoon salt 1 teaspoon pepper 1 teaspoon basil 1 teaspoon Greek seasoning 1 teaspoon Sriracha sauce (optional) Add the chopped vegetables except potatoes to a large dutch oven. Add the tomatoes and water. Add the seasonings. Cook over medium low heat until vegetables are tender, about 20 - 25 minutes. Add the potatoes, cook until they are tender, about 15 minutes. Add the Sriracha sauce if using. Add the seafood, cook for about 5 minutes and remove from heat. Add the chopped vegetables except potatoes to a large dutch oven. Add the tomatoes and water. Add the seasonings. Cook over medium low heat until vegetables are tender, about 20 - 25 minutes. Add the potatoes, cook until they are tender, about 15 minutes. Add the Sriracha sauce if using. Add the seafood, cook for about 5 minutes and remove from heat. Maybe you’d like to try? Salmon Cakes with Roasted Potatoes Shrimp Creole Sweet and Sour Shrimp
Crispy Fish and Chips
Crispy Fish and Chips is made extra crispy by adding cornstarch to the batter. It lightens the batter up also. Crispy Fish and Chips I have been making this batter recipe for fish for a while now and I love how crispy it is. Adding cornstarch is the secret ingredient that makes it work. It also lightens the batter, I will have to try some vegetables with it next time I make it. I have a feeling this might just work for tempura if I switch up the water for sparkling water. I’ll let you know when I try it. I made my own fries for this dinner. When you fry the potatoes you want to do it in 2 stages. Fry them just until they start to almost brown the first time. Remove them from the pan to cool. When cool fry them a second time and you will have perfectly cooked French fries that stay crisp. I remember seeing them do this double fry method years ago as a teenager at Cedar Point. I always thought they had the best French fries ever! Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Crispy Fish and Chips Author: Mary Ellen Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 2 lbs. 1 1/4 cups all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 16 ounces water 1 teaspoon salt 1 teaspoon Everyday Seasoning from Trader Joe's (or your favorite seasoning- Old Bay or Lemon Pepper) oil (for frying) 1 1/4 cups all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 16 ounces water 1 teaspoon salt 1 teaspoon Everyday Seasoning from Trader Joe's (or your favorite seasoning- Old Bay or Lemon Pepper) oil (for frying) Put all of the ingredients except fish and oil in a mixing bowl. Combine together with a whisk until mixture is smooth. Let set for at least 15 minutes before using or make up ahead of time and refrigerate it. Preheat oil to 350 degrees. Put fish into batter and let excess drip off. Add pieces to hot oil. Cook until fish is brown and floats on top of the oil. Remove fish to paper towels to drain. Add salt if adding additional. Serve with tartar sauce or malt vinegar. Put all of the ingredients except fish and oil in a mixing bowl. Combine together with a whisk until mixture is smooth. Let set for at least 15 minutes before using or make up ahead of time and refrigerate it. Preheat oil to 350 degrees. Put fish into batter and let excess drip off. Add pieces to hot oil. Cook until fish is brown and floats on top of the oil. Remove fish to paper towels to drain. Add salt if adding additional. Serve with tartar sauce or malt vinegar.
Seafood Archives - Page 2 of 2 - Recipes Food and Cooking
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Mahi Mahi in Parchment
Mahi Mahi in Parchment topped with frozen vegetables and baked in parchment paper. Mahi Mahi in Parchment I love this technique for cooking fish, is stays so moist!. I served Sweet Potato Fries with this just because I love them. Roasting them in the oven is quick and easy! Mahi Mahi in Parchment Author: Mary Ellen 2 pieces of mahi mahi Green Giant Immunity Blend frozen vegetables - thawed salt and pepper 2 pieces of mahi mahi Green Giant Immunity Blend frozen vegetables - thawed salt and pepper Cut a large heart out of parchment paper. Place fish on the bottom half of heart. Top with half of the vegetables, salt and pepper. Start at the top of the heart and fold small pleats down the edge of heart to seal. Place on a baking sheet. Bake at 400 degreese for about 10 minutes or until fish is done. Cut an X in top to serve. WW points Serves 2 Cut a large heart out of parchment paper. Place fish on the bottom half of heart. Top with half of the vegetables, salt and pepper. Start at the top of the heart and fold small pleats down the edge of heart to seal. Place on a baking sheet. Bake at 400 degreese for about 10 minutes or until fish is done. Cut an X in top to serve. WW points Serves 2 Serving size: Serves 2 Sweet Potato Fries 2 large sweet potato(es), washed and patted dry 1 tsp olive oil 1/4 tsp table salt Preheat oven to 425 F. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more. Yields 4 wedges per serving. POINTS® Value: 2 Servings: 4 Dessert tonight was a WW Double Chocolate Muffin which to my surprise I really enjoyed. It was only 3 points also! I still have points left for the day and I am not hungry. Yeah! Seafood Stew Sweet and Sour Shrimp Shrimp Boil
Grilled Broccoli Marinated with Srirachi Sauce
Tender pieces of bite sized broccoli marinated in srirachi sauce and garlic roasted in a Kamado grill. Grilled Broccoli Marinated with Srirachi Sauce This dish is the perfect side dish and so easy to do on the grill. The broccoli is marinated in a garlic srirachi sauce and then grilled on the grill for about 20 minutes in a grill basket. If you have never roasted broccoli on the grill you are truly missing one of summers best flavors especially once it is marinated in this srirachi garlic sauce. It only has to marinate for an hour before grilling or longer if you have time. There is a heat level to this, kind of like a medium hot taco sauce. Add more srirachi if you want it hotter. As you can see from the pics I also had roasted corn and filet. They all were put on at the same time. The corn was soaked in water and I removed the silks before cooking. I turned them at the same time I flipped the broccoli. The filets were about 1 1/2 inches thick and they were also done at the same time but I moved them over off of the heat once I got the grill marks on them. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Grilled Broccoli Marinated with Srirachi Sauce Author: Mary Ellen Prep time: 1 hour 10 mins Cook time: 20 mins Total time: 1 hour 30 mins Serves: Serves 4 2 large heads broccoli 1/4 cup vegetable oil 3 tablespoons srirachi sauce 4 cloves garlic - minced salt and pepper 2 large heads broccoli 1/4 cup vegetable oil 3 tablespoons srirachi sauce 4 cloves garlic - minced salt and pepper Cut the broccoli up into bite size pieces. Add the oil, srirachi sauce, garlic, salt and pepper to a bowl. Add the broccoli and stir to coat. Marinate at least a hour. Stir a few times to coat the broccoli. Add the broccoli to a sprayed wire basket. Close the lid on the grill. Toss a couple of times while it is cooking. Mine took about 20 minutes to cook. Cut the broccoli up into bite size pieces. Add the oil, srirachi sauce, garlic, salt and pepper to a bowl. Add the broccoli and stir to coat. Marinate at least a hour. Stir a few times to coat the broccoli. Add the broccoli to a sprayed wire basket. Close the lid on the grill. Toss a couple of times while it is cooking. Mine took about 20 minutes to cook.
Athenian Tilipia
Tomatoes and artichokes seasoned with Greek Seasonings spice up this tilipia baked in parchment paper. Cooking for one or two can sometimes pose a challenge. The sauce with this fish is enough to make 4 servings but I intend to use it tomorrow with chicken so this sauce recipes works several ways. I went to Publix the other day and they were cooking up this dish to sample. I was surprised at how delicious it was. I don’t think I have ever bought canned artichokes. Using the canned artichokes makes this fast and easy! They had pan fried the tilipia in the sauce but I decided I wanted to cook it in parchment paper in the oven. Fish is so moist when cooked this way and while it was cooking I made a cucumber salad with Greek Dressing and feta cheese. So good! Here are the steps using the parchment paper. Athenian Tilipia Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 4 1 (14 oz.) can quartered artichokes 1 (14.5 oz) can petite diced tomatoes 4 fish filets (tilipia, mahi or even shrimp) 1 tablespoon olive oil 1/4 cup diced onion 2 garlic cloves - minced 1 teaspoon Greek Seasoning salt and pepper to taste 1/4 cup white wine (optional) 1 (14 oz.) can quartered artichokes 1 (14.5 oz) can petite diced tomatoes 4 fish filets (tilipia, mahi or even shrimp) 1 tablespoon olive oil 1/4 cup diced onion 2 garlic cloves - minced 1 teaspoon Greek Seasoning salt and pepper to taste 1/4 cup white wine (optional) Preheat oven to 400 degrees. Cut a large circle of parchment paper (about 12 inches, I fold in quarters and then cut a cirle). Pour oil in pan. Add onions and garlic. Saute for 2 minutes or until onions start to sweat. Add tomatoes, seasonings and wine. Cook for 5 minutes. Add well drained artichokes. Cook for another couple of minutes. Place fish on parchment circle. Top with 1/4 of the sauce mixture. Pour off additional water if there is any. Fold over parchment. Fold edges over to seal parchment together. Place on a baking sheet. Place in oven and bake for 15 minutes. Calories - 1/4 of recipe - 190 calories Fat 6 grams Carb 9 grams Protein 24 grams Adapted from Publix Preheat oven to 400 degrees. Cut a large circle of parchment paper (about 12 inches, I fold in quarters and then cut a cirle). Pour oil in pan. Add onions and garlic. Saute for 2 minutes or until onions start to sweat. Add tomatoes, seasonings and wine. Cook for 5 minutes. Add well drained artichokes. Cook for another couple of minutes. Place fish on parchment circle. Top with 1/4 of the sauce mixture. Pour off additional water if there is any. Fold over parchment. Fold edges over to seal parchment together. Place on a baking sheet. Place in oven and bake for 15 minutes. Calories - 1/4 of recipe - 190 calories Fat 6 grams Carb 9 grams Protein 24 grams Adapted from Publix Seafood Stew Crispy Fish and Chips Shrimp Salsa
Smoked Turkey Burritos
Shredded smoked turkey is seasoned up to make one delicious Smoked Turkey Burritos. I smoked a whole turkey the other day on my Kamado grill. For some reason at my house no one ever eats the legs and wings. I usually throw them into the pot when I make stock just so I don’t waste them. I decided today to turn them into a really tasty burrito filling. OMGosh these burritos were amazing. I will be doing this from now on whenever I have turkey legs or wings, smoked or not. I made the Mexican Rice I made a few weeks ago to go with it and some Refried Beans with no added fat. Instead of adding bacon fat to the beans, I cook them in chicken stock. It adds the additional flavor to make up for the lose of the bacon fat and the beans are so much better for you. To a lb. of beans I add 3 cups of chicken stock, an onion and 3 – 4 cloves of garlic. I don’t add salt until towards the end of the cooking time, salt can toughen the beans making them harder to get tender. I add mine after I mash the beans. Smoked Turkey Burritos Author: Mary Ellen Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: Serves 4 2 turkey legs - I used smoked 2 turkey wings - I used smoked water can of green chilis 1 1/2 cups medium salsa 4 garlic cloves - minced 3 tablespoons tomato paste 1 tablespoon jalapeno pepper - chopped finely salt and pepper 2 turkey legs - I used smoked 2 turkey wings - I used smoked water can of green chilis 1 1/2 cups medium salsa 4 garlic cloves - minced 3 tablespoons tomato paste 1 tablespoon jalapeno pepper - chopped finely salt and pepper Put wings and legs in a pan with just enough water to cover them. Bring to a boil and turn down to medium heat. Cover. When the turkey is falling off the bones remove from heat and let cool until you can handle it. Remove turkey from bones and put in a pan. Add the remaining ingredients. Cook for about 30 minutes until the vegetables are tender. Put wings and legs in a pan with just enough water to cover them. Bring to a boil and turn down to medium heat. Cover. When the turkey is falling off the bones remove from heat and let cool until you can handle it. Remove turkey from bones and put in a pan. Add the remaining ingredients. Cook for about 30 minutes until the vegetables are tender.
Ethnic Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Best Grilled Cheese Sandwich
Make a loaf of No Knead Bread to make the Best Grilled Cheese Sandwich ever! I made some No Knead Bread yesterday and decided to make a grilled cheese sandwich with it. OMG it is so good! From now on this may be the only bread I use when I want the best grilled cheese sandwich ever. No Knead Bread may be one of the easiest yeast breads you will ever make as long as you start it at least 18 hours before you need it. You literally just put all of the ingredients in a bowl and mix until it comes together, cover it and wait. Then you shape it into a loaf about 12 – 14 hours later, let it raise and bake. This makes a dense type of loaf, with airy bubbles throughout which of course brings us back to the cheese. Slice you bread and butter one side of each piece. I used swiss and sharp cheddar for this sandwich, about an equal amount. In order to get the cheese to melt cook the grill cheese over low heat and put a cover over the sandwich while it cooks. Best Grilled Cheese Sandwich Author: Mary Ellen Prep time: 10 mins Total time: 10 mins Serves: 1 loaf 3 cups all purpose flour 1 teaspoon salt 1/2 teaspoon yeast 1 1/2 cups water 3 cups all purpose flour 1 teaspoon salt 1/2 teaspoon yeast 1 1/2 cups water Mix the dry ingredients together in a large bowl, then add the water. The dough will be very sticky. If you need to add a little more water do so. over the bowl with saran-wrap and let sit for at least 12- 18 hours. Your dough will double in size. Remove the dough from the bowl and place on a floured surface to shape the dough into a ball. Spray a large pot that has a lid that can go in the oven. Place your loaf in the center of the pan. Cover and let raise until doubled. Preheat your oven to 450 degrees. Place pan with lid still on in oven. Bake for 30 minutes. Remove the lid and bake for another 15 minutes until loaf sounds hollow when tapped. Cool before slicing. Mix the dry ingredients together in a large bowl, then add the water. The dough will be very sticky. If you need to add a little more water do so. over the bowl with saran-wrap and let sit for at least 12- 18 hours. Your dough will double in size. Remove the dough from the bowl and place on a floured surface to shape the dough into a ball. Spray a large pot that has a lid that can go in the oven. Place your loaf in the center of the pan. Cover and let raise until doubled. Preheat your oven to 450 degrees. Place pan with lid still on in oven. Bake for 30 minutes. Remove the lid and bake for another 15 minutes until loaf sounds hollow when tapped. Cool before slicing.