Potato Chip Salmon With Spinach Cheddar Sauce

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This was one of those “not sure what to make for dinner” nights, and I had a bag of seasoned pepper potato chips in the pantry and leftover spinach dip in the fridge and decided to play with my food. It turned out better than expected! I think not only is this good for salmon, but it would work well with boneless, skinless chicken breasts!

  • 1 1/4 lb salmon fillet, skinned and cut into 4 strips
  • 1 egg, beaten
  • 1/4 tsp water
  • 2 1/2 cups seasoned waffle potato chips, crushed
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 4 tbsp spinach dip
  • 3/4 cup shredded cheddar
  • 1/2 tsp white pepper
  • 1/4 tsp salt

Preheat oven to 400 degrees.

Combine beaten egg and water in a mixing bowl and pour breadcrumbs onto a plate. Dip each piece of salmon, one at a time, first in egg mixture, then coat with crushed potato chips. Place salmon on a greased baking sheet and bake for 18 minutes, or until salmon is firm and flakes easily with a fork. While fish bakes, prepare the sauce.

To make the sauce, melt the butter in a sauce pan, then whisk in the flour. Cook and stir continuously for 1 minute, then slowly whisk in the milk. Whisk constantly until sauce is thickened, then remove from heat. Stir in the spinach dip, cheese, white pepper and salt.

To serve, spoon about 3 heaping tablespoons of the spinach sauce on to a plate then place a piece of salmon on top. Drizzle the top of the salmon with an extra spoonful of sauce. Serve with a salad and a twice baked potato. Yum!

Blackened Mahi Over Mashed Potatoes With Mushroom Wine Sauce

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So many fish dishes, so little time! I had planned on adding a bunch of fish dishes for Lent, but I’m such a painfully slow typist, I’m afraid they won’t make it on here before Easter! But I think Fish on Friday is a good idea all year round anyway!

This is my tribute to The Metro Diner’s Wednesday lunch special. It’s two of my favorite things all rolled into one dish, fish and mashed potatoes! I cheated and used prepared, refrigerated mashed potatoes in this, but you can always use homemade, or substitute red beans and rice if you don’t care for the potatoes. Serve it with a salad and you’re good to go!

For the mahi:

  • 4 6oz portions mahi mahi *
  • 4 tbsp blackening spice (I used Emeril’s Essence)
  • 1 tsp dried thyme
  • 2 tbsp butter
  • 2 tbsp olive oil

For the sauce:

  • 4 tbsp butter
  • 1 half medium onion, chopped
  • 8 oz mushrooms, sliced
  • 1 clove garlic, minced
  • 4 tbsp flour
  • 3 tbsp white wine
  • 1 1/2 cup vegetable broth
  • 1/2 tsp blackening spice
  • 1/4 tsp pepper
  • dash cayenne (Optional)
  • Mashed potatoes or red beans and rice for serving

Preheat oven to 400 degrees.

Remove the mahi portions from the fridge and pat dry. Sprinkle the top of each piece evenly with 1 tbsp blackening spice and 1/4 tsp thyme.

Melt butter and olive oil in a skillet over medium-high heat. When skillet is hot, place mahi in the skillet , seasoned side down, and sear 5 minutes. Remove mahi to a foil lined baking sheet (seasoned side up) that’s been sprayed with light coating of cooking spray. Place in preheated oven for 15 minutes while preparing the sauce.

In a medium sauce pan, melt butter then add onion and garlic. Cook and stir for 5 minutes, then stir in mushrooms. Cook for 7 minutes or until mushrooms are soft. Stir in flour, and cook for 1 minute before stirring in the wine. Cook and stir for 1 minute more, then slowly stir in the vegetable broth. Season with the blackening spice, thyme, pepper, and cayenne, if desired.

Place a portion of fish over 1/2 to 3/4 cup of mashed potatoes or red beans and rice, and pour 1/2 cup of mushroom sauce over top!

*If mahi isn’t available, tilapia or swai is a good substitute.

 

Spinach And Sausage Stuffed Shells

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Who can deny such a delicious classic? I had been craving some tomato-ey and cheesy comfort food and decided to throw some bulk Italian sausage and a box of drained frozen spinach in to make a complete meal and not have to worry about side dishes. I love shell pasta! It’s great with just cheese, or just beef, or just about any combo you can think of!

  • 1 12oz box, large shell noodles, cooked according to package directions
  • 1 lb bulk mild Italian sausage
  • 2 tbsp olive oil
  • 1 10 oz package frozen spinach, thawed and drained
  • 1 15oz container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 4 tbsp shredded parmesan cheese
  • 2 tsp garlic powder
  • 1 tsp salt
  • 2 tsp pepper
  • 1 24oz jar pasta sauce

Preheat oven to 350 degrees.

Heat olive oil in a skillet over medium heat. Add sausage, and break into small pieces with a spoon. When sausage is cooked through and no longer pink, remove to a large mixing bowl.

In the same mixing bowl, add spinach and next 6 ingredients and mix well.

Pour half of the pasta sauce in the bottom of a 13 x 9 baking dish. Discard any torn pasta shells and fill each one with a heaping tablespoon of the cheese mixture.

Pour remaining sauce by the spoonful over the stuffed shells. Sprinkle with additional parmesan cheese, and cover with foil.

Bake shells for 35 minutes. Enjoy!

Caribbean Salmon With Pigeon Pea Succotash And Mango Bacon Cream Sauce

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This is the reason I carry a piece of paper in my pocket at work! I came up with this plantain chip crusted salmon after learning salmon was going on sale. I knew I wanted to use mangos with it, in a sauce or salsa, but figured out I wanted to try a mango bacon cream sauce after watching an episode of “Chopped” that very night. The pigeon pea succotash was inspired by a co-worker who first introduced me pigeon peas and rice. This is a really great, easy dish, and looks great too! 

For the salmon:

  • 4  6oz. salmon fillets, skinned
  • 6 oz. plantain chips, crushed (Sold in bags like potato chips)
  • 2 eggs, beaten
For the succotash:
  • 1 tbsp canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 15oz. can pigeon peas, drained
  • 1 15oz. can black beans, drained
  • 1 11oz. can crispy corn, drained
  • 1 jarred roasted red pepper, chopped
  • 1 tbsp lemon juice
For the cream sauce:
  • 1 mango, peeled and chopped
  • 4 slices cooked bacon
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup cream

Preheat oven to 400 degrees.

Start with the salmon. Place crushed plantains in a bowl and beaten eggs in another. Dip salmon in eggs first, then crushed plantains, coating well on all sides. Place coated salmon on a greased baking sheet, and bake for 20 minutes. While salmon bakes, prepare succotash and cream sauce.

For the succotash, heat oil in a medium sauce pan, over medium heat and cook onion until soft. Add garlic and cook and stir for one minute more. Add remaining ingredients for succotash, cover, and cook over low heat, stirring occasionally, until serving.

To prepare the cream sauce, place mango and bacon in a food processor and pulse until well blended and smooth. In a sauce pan, melt butter over medium-low heat. Stir in flour, and cook, stirring continuously for 2 minutes. Slowly stir in cream, and cook and stir until thickened. Remove from heat and stir in mango and bacon mixture.

To serve, place a piece of salmon over 1/2 cup of succotash and pour a tablespoonful at a time of cream sauce around the salmon, about 4 tbsp total, (more or less to taste). Enjoy!

Chicken Cacciatore Over Polenta

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Boneless, skinless chicken thighs with tomatoes and mushrooms served over creamy polenta. This is so easy and inexpensive. The chicken cooks all day in the crock pot so there’s no fuss, and this uses prepared, store-bought polenta that you heat up just before serving. Dinner in no time flat!

I didn’t keep track of the seasoning when I was throwing everything together before work, so adjust to your preference!

  • 8 boneless, skinless chicken thighs, untrimmed
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 pound mushrooms, quartered
  • 4 cloves minced garlic
  • 1 28 oz can diced tomatoes, undrained
  • 1 15 oz can tomato sauce
  • 1/2 cup white wine
  • 2 tbsp oregano
  • 1 tbsp basil
  • 1/2 tbsp marjoram
  • 2 tsp salt
  • 1 24oz tube prepared store-bought polenta
  • 2 tbsp butter
  • 1/2 cup milk
  • 1 cup reserved sauce from chicken
  • 2 to 3 tbsp shredded Parmesan cheese

The night before, cut up your onions, peppers, and mushrooms, and place in ziplock baggies in the fridge.

In the morning, place onions and peppers in the bottom of the crock pot, then untrimmed chicken thighs, then mushrooms.

In a mixing bowl, combine diced tomatoes, tomato sauce, garlic, wine, oregano, basil, marjoram, and salt, mix well.  Pour over ingredients in crock pot and let cook for 8 hours on low.

At dinner time, place polenta in a medium sauce pan and break up with a fork. Heat over medium-low heat. Add butter and stir in milk and Parmesan cheese. Slowly stir in reserved cup of sauce from the chicken. *You may need more or less cooking liquid to get the polenta to your desired consistency.

To serve, place 1/4 of polenta on a plate, top with 2 chicken thighs, and desired amount of sauce. Great with a side salad and steamed green beans!

* If you don’t care for polenta, this can be served over pasta or rice!

Shrimp And Grits

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A Southern tradition. I’ve had several versions of this and have yet to find one I don’t like! This is my version, taking my favorite ingredients from the Shrimp and Grits I’ve had at restaurants and from recipes I found on the internet. Sometimes I surprise even myself and with this recipe, I did just that! It was so good, I can’t wait to make it again!

I used fresh local shrimp in this dish, and I’m a firm believer that you should always buy seafood from the U.S., not the farm-raised stuff from Thailand! Not only does it taste much better, but you’re helping out an industry that has been dwindling because of the bad economy and outrageous gas prices!

For the grits:
  • 1 cup quick cooking grits
  • 3 cups water
  • 4 oz roasted red peppers, chopped
  • 1 cup shredded colby-jack cheese
  • 8 oz bacon, chopped
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 lbs fresh 21/25 shrimp, peeled and deveined
  • 8 oz cooked Andouille sausage, chopped into half moons ( I used Johnsonville “New Orleans Brand”)
  • 2 tbsp white wine
  • 6 tbsp flour
  • 3 cups milk
  • 1 tbsp Cajun seasoning

Start the grits. Bring 3 cups of water to a boil, stir in grits, and cook on low for 5 minutes. Stir in cheese and roasted red peppers. Keep warm while preparing the gravy.

Place bacon in a stockpot and heat over medium heat until bacon is crisp. Remove bacon to a paper towel lined plate. Add onion, green pepper, and celery to the bacon grease. Cook veggies for about 10 minutes. Add the shrimp and the sausage. Cook until shrimp are firm and pink, then remove from the pot. Set aside and keep warm. Pour in wine then stir in the flour. Slowly stir in milk, then Cajun seasoning. Cook and stir continuously until thickened, then remove from heat. 

To plate, pour 1/4 of the grits on a plate, then 1/4 of the shrimp, then cover with gravy. Sprinkle with crumbled bacon. Repeat with remaining ingredients for 4 servings. Enjoy!

Pad Thai With Tofu

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My son and I have found a food addiction at Mama Fu’s Asian House (and if you haven’t eaten there, you don’t know what you’re missing!). I had no idea how to even begin making this, so with help of Alton Brown and the recipe on the back of the box of rice noodles, I came up with this recipe that I was lucky to even get one serving of since my son devoured the entire plate, minus my portion! Next time, I think I’ll make this with a half a pound of shrimp, or marinaded chicken and serve with some spring rolls to see if I can stretch it a little further!

  • 8 oz super firm tofu, cubed
  • 1 cup low sodium soy sauce
  • 1 tsp five spice powder
  • 1/2 tsp sesame oil
  • 8 oz package rice noodles
  • 1/2 cup carrots, cut into matchsticks or ribbons
  • 3 green onions, finely chopped
  • 2 cloves minced garlic
  • 1 cup bean sprouts
  • 2 eggs, lightly beaten
  • 2 tbsp canola oil
  • 3 tbsp lemon juice
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 1 tbsp rice vinegar
  • 1/4 tsp sriracha
  • crushed peanuts
  • lime wedges
  • 5 green onions, sliced an inch long

Prepare the tofu: Drain liquid from the tofu. Place in a colander, cover with foil or parchment paper. Place two cans ( I used 2 19 oz soup cans) on top of the tofu and allow to drain for 15 minutes to press out excess liquid. While tofu is draining, in a small mixing bowl combine soy sauce, five spice powder, and sesame oil. Pat tofu with paper towels, and place in the marinade. Let stand in the refrigerator for 30 minutes.

When tofu is done marinading, drain off marinade and set aside. Place rice noodles in a bowl of hot water, completely covering noodles and let stand for at least 10 minutes. While noodles soak, prepare the sauce. In another small mixing bowl, combine lemon juice, fish sauce, sugar, rice vinegar, and sriracha, set aside.

Heat a wok over high heat. While wok is heating up, gather all ingredients, as well as a bowl to place cooked tofu in, and a serving plate for the finished Pad Thai, and have them within reach of the stove, as you will need to work quickly to keep your Pad Thai from burning!

Add oil to the wok. While hot, add tofu, and cook and stir until tofu is slightly browned, about 2 minutes. Remove tofu from the wok and set aside. Next, add green onion, carrots, and garlic and cook, stirring continuously, about 5 minutes. Pour in eggs, and allow eggs to firm up before stirring, but don’t stir too soon, or you won’t have those nice chucks of scrambled egg in the Pad Thai. Then add sauce, rice noodles, and bean sprouts. Cook and stir about 2 minutes before returning tofu to the wok to reheat. Leave the Pad Thai on the stove just long enough to get the tofu stirred in, then remove to a serving dish. Serve with lime wedges, and top with sliced green onions and crushed peanuts. Enjoy!