Fish Cakes with Cilantro-Lime Dip

You can use any kind of fish for this recipe, depending on what you like: crab, tuna, etc. I chose tilapia because a) I have a ton of it in my freezer, and b) it’s an extremely versatile and light fish, perfect for all kinds of dishes.  There really is no wrong way to make a fish cake, they are so easy. This recipe uses panko but you could substitute stuffing mix (and even bake it) for a heartier bite. This recipe makes one dozen 2-inch cakes.

6 tilapia filets

1/4 cup chicken broth

EVOO for cooking (about 1/2 cup, divided)

1/2 onion, minced

small jalapeno pepper, minced

1 T dijon mustard

1 egg, slightly beaten

1 tsp dill weed

1/2 tsp salt

1/4 tsp pepper

1 cup panko, or other bread crumbs

Cilantro Lime Dip

1/4 cup fresh cilantro, chopped

1/2 cup sour cream

juice of 1/2 lime (about 1 T+)

dash chili powder

pinch of salt

1. Heat a skillet over medium-high heat with about 1 T EVOO and saute the onion  and jalapeno for about 4 minutes. Add the tilapia and break it down as it cooks, similar to browning ground beef. Remove from skillet and allow it to cool slightly.

2. Wipe out skillet and reheat with the rest of the EVOO.

3. In a large mixing bowl, combine the fish with the rest of the ingredients. Stir to mix together well. Make 2-inch patties.

4. Cook fish cakes in oil for about 3 minutes per side, until golden brown. Drain on paper towel

5. Make the dip by combining all of the dip ingredients well. Chill if possible. Serve with fish cakes.

May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking

Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Skewers

Chipotle Steak Burritos

Tuscan White Bean Soup

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

Crock Pot Short Rib Tacos with Queso

Chopped Thai Chicken Salad

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Breakfast Enchiladas

Quinoa Cakes

Slow Cooker Macaroni & Cheese

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Lemon Cake with Raspberries and Yogurt Frosting

Poached Salmon with Sour Cream Dill Dressing

This poached salmon recipe has been sorely neglected. Once a staple in our house, it was replaced by the BBQ Salmon, and even more recently the Dijon Dill Salmon, and so I haven’t prepared salmon this way in years.

But this is good. Like really, really good. If you like salmon. And the dressing is heavenly. It makes everything better. In fact, this dressing is great on a variety of things including raw veggies and baked potatoes. It’s a thick dressing, but it melts easily and mixes in well with chunks of juicy veggies like tomatoes. But you absolutely have to try it on your salmon. Promise.

Poached Salmon

3 lb filet of salmon*

EVOO

2-3 stalks celery

1 medium onion, sliced

1 T capers

1 T lemon juice

2 T dill weed

salt & pepper

1. Preheat oven to 350* and cut a large piece of heavy-duty foil (about twice the size of your baking dish.

2. Wash and dry your salmon. *I use individual filets without skin and make one per person.

3. Wash your celery and cut into large chunks, including leaves. Slice onion. Arrange celery and onion on the bottom of the baking dish (on top of the center of the foil), leaving a few extra pieces for the top.

4. Place the salmon on top of the veggies (skin side down). Sprinkle liberally with EVOO over each piece (about 2 tsp each) then a bit of lemon juice and salt and pepper. *Fresh lemon slices are wonderful on this dish but if you don’t have any bottle lemon juice will work.

5. Sprinkle the dill and the capers over it all and then put any extra onions and celery pieces on top.

6. Fold the foil over and seal the top and the sides, creating a pillow. Bake for about 30 minutes. *Salmon will be tender and moist.

Sour Cream & Dill Dressing

2/3 cup mayonnaise

1/3 cup sour cream

1 tsp dill weed

2 T minced onion

1/4 tsp garlic powder

1 T lemon juice

1/4 tsp white pepper

1. Combine everything and taste. Add salt & pepper as needed.

2. Refrigerate at least an hour. Makes 1 cup.

Smoked Salmon & Creme Fraiche Bruschetta

Here is an easy appetizer to put together for those impromptu drop-ins or just for an evening of nibbling something light out on the back porch as you enjoy a spring evening. I used a thin lox-like salmon for this but next time I will try a hot smoked salmon that is flaky. I think it will add a lot more texture and flavor.

Smoked Salmon Bruschetta

10 oz. smoked salmon (no skin)

7-8 oz. creme fraiche OR *sour cream/cream cheese mixture

1 T dill

1 cornichon, finely diced (or 1 tsp capers)

juice of 1/2 lemon

black pepper

1 baguette, cut into 1/2 inch slices

1/2 cup EVOO

1. In a large bowl place the cut up (or flaked) salmon and mix with the creme fraiche. *In place of creme fraiche you can combine 2 oz cream cheese with 2 T sour cream.

2. Mix in the dill and chopped capers. I am not super fond of capers so 1 tsp was enough for me, however if you really like them then you could easily add another tsp, or more to taste.

3. Add the lemon juice and season with the pepper.

4. Drizzle the baguette slices with the EVOO and either broil or lightly fry in a saute pan until slightly browned.

5. Spoon a heaping teaspoon of salmon mixture onto each toast and serve.

April Menu ~ 2013

Spring has officially arrived and with it comes some great eating. It’s almost time to pull out the grill and make some awesome Balsamic Grilled Chicken (I’ve been craving that!) or make a Caprese Pasta Salad or some Black Bean Taquitos.

Hot Hamburger Plate (Number One’s birthday) and Caramel Cake

Oven Baked Tacos with Crock Pot Pinto Beans and Pico de Gallo

Balsamic Grilled Chicken with Pesto Parmesan Green Beans and Oven Roasted Potatoes

Cheeseburger Salad

Black Bean Taquitos with Salad and Mexican Rice

Caprese Pasta Salad

Romano-Crusted Chicken with Skillet Veggies and Cheesy Pesto Bread

Pan-Seared Tuna Steaks with Lima Bean Butter 

 Homemade Mac ‘n Cheese

Taco Cornbread Pizza

Chicken and Rice Pilaf with Roasted Asparagus

~ Recipes I am working on this month ~

Chili Lime Chicken Fiesta Salad with Chili Lime Ranch

Poor Man’s Mongolian Beef

Wonton Taco Cups

Amazing Cashew Chicken

Poached Salmon with Sour Cream & Dill Dressing 

Beer Battered Fish & Chips

Chicken Asadero Chimichanga

Artichoke Crusted Chicken

Eggplant Pizza

Buffalo Chicken Quinoa Salad

Asian Chicken Pizza with Peanut Sauce

Crock Pot Chipotle Chicken Tacos

~ Sides ~

Smoked Salmon & Creme Fraiche Bruschetta

Macaroni Salad

Spinach Squares

Cheesy Stuffed Zucchini with Ragu

Asparagus Feta Tart

Crispy Parmesan Baked Potaotes

Arancini w/ Marinara

Homemade French Bread

~ Desserts ~

A Little Bit of Everything Cookie Bars

Raspberry Coconut Squares

30 Minute Mini-Cini Buns

Margarita Cupcakes

Creamy Lobster Risotto with Green Peas

This is a very rich and filling meal. I love risotto any way, but the lobster gives it a bit of an elegant twist that makes it suitable for a main course even for guests. Make sure you serve it with a light salad and some crusty bread (or my Cheesy Pesto Bread!)

Lobster Risotto

1 cup Arborio rice

1/2 onion, chopped

4 cups chicken broth, divided

1/2 cup white wine

2 (6 oz) lobster tails, frozen is fine

1 cup frozen green peas

2 T EVOO

4 oz. cream cheese

1/2 cup parmesan cheese, divided

salt & pepper

1. Heat EVOO in skillet over medium heat and saute onion for about 3 minutes.  Put dry rice in skillet and saute/toast for an additional 2 or 3 minutes.  Pour in wine and simmer until absorbed.

2. In a sauce pot bring 1 cup broth to a soft boil and throw the lobster tails in. Cover and allow to steam about 4 minutes, or until shells turn bright red. *If using frozen lobster it may take a few extra  minutes, but don’t worry if you see they are not completely cooked through when you shell them. You can get to that later.

3. Start putting broth into your rice 1/2 cup at a time while keeping the liquid at a gentle simmer. Stir frequently and allow broth to absorb. Salt & pepper a bit. Continue adding broth 1/2 cup at a time.

4. Shell the lobster meat and cut into small pieces. Any bits not cooked through  can go back into the sauce pot broth for a minute or two.

5. If the rice isn’t cooked enough (it should be slightly al dente) you can add some of the broth from the sauce pot. Your rice should have about 3 1/2 cups of broth in it, plus the 1/2 cup wine.

6. Stir in the cream cheese, 1/4 cup parmesan, the lobster, and the peas. Allow everything to combine and heat through thoroughly.

7. Salt & Pepper again if needed, and serve with a sprinkle of the reserved parmesan on top.

Easter Brunch & Dinner Ideas

Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

No Yeast Cinnamon Rolls

Quiche Lorraine

Blueberry Bake

Roasted Potato Frittata

Poached Eggs with Hollandaise Sauce

Strawberry-Peach Pancakes

Chicken Salad with Grapes & Pecans

Sweet Cherry Caprese Salad

Wild Rice & Corn Muffins

Chicken in Cream

Lemon Chicken Piccata

Dijon Dill Salmon

Auntie Mary’s Meatballs (Porcupine Balls)

Apricot & Tequila Glazed Turkey

Maple Mustard Chicken

Parmesan Pesto Green Beans

Creamy Skillet Veggies

Carrot Mash Bake

Cheesy Rice Fritters

Butternut Squash Macaroni & Cheese

Brown Sugar Butternut Squash Tart

Luscious Tropical Dream Cake

Chocolate-Chocolate Chip Zucchini Bread

Apple Pie Bars

March Menu ~ 2013

Well, it’s that time again. If you’re one of the few who haven’t yet done the “New Years Diet” then you may be thinking along those lines about now. For me it’s not so much “diet” as “cleanse” and by that I mean a cleansing of the pantry, budget, and body. This month will feature a few fattening yummy favorites (for the boys, of course) but I am focusing mostly on healthier recipes. Along with the links to previous posts there are many new recipes I’ll be working on this month, so stay tuned.

Crispy Cheddar Chicken

Dijon Dill Salmon with Grain Mix

Pasta and Lentil Soup

Spinach Tomato Feta Fritatta

Orange Sesame Chicken with Brown Rice

Black Bean Soup

Ultimate Baked Beans

Oven Baked Tacos

Black Bean Risotto

Potato and Leek Soup

Vegetable Ragu with Grilled Fish

Butternut Cake

No Yeast Cinnamon Rolls

St. Patty’s Day Cupcakes

Recipes I am working on this month:

Mexican Stew

Peasant Soup

Slow Cooker Coq au Vin

Seared Beef Fillet with Red Wine Mushroom Sauce

Black Bean & Chicken Oven Fried Chimichangas

Creamy Lobster Risotto with Green Peas

Appetizers and Sides:

Antipasto Skewers

Rosemary Grilled Cheese Sandwiches

Cheesy Pesto Bread

Smoked Salmon Bruchetta

Desserts:

Pineapple Galette

Plum Crumble

White Chocolate Strawberry Pie

Carrot Cake Roulade

Tuna Steaks with Lima Bean Butter

I’ve been waiting quite some time to share this recipe with you. The pan-seared tuna steaks are awesome, but the real star here is the lima bean butter. A bit heavy on the calorie side, but well worth it when paired with an otherwise very healthy meal of fish and steamed veggies.

I bought the tuna steaks from Trader Joe’s, and if you’ve never purchased their frozen fish before then I suggest you give it a try. Their pieces are usually about 1-inch thick, large portions, and extremely well priced. One package with two large pieces was enough to feed my family of four. Plus let’s not forget the great quality.

Tuna with Lima Bean Butter

Tuna Steaks*

salt & pepper

1 T EVOO

1 cup lima beans

1 cup butter

1 handful fresh parsley

1-2 garlic cloves, minced

*The tuna steaks should be about 1-inch thick. Make sure each piece weighs at least 6 oz. This is a standard serving size for each person. You can customize your pieces from here.

Heat EVOO in a skillet over medium-high heat. Salt and pepper both sides and place into hot skillet. Sear for about 4 minutes before turning over. You will actually be able to see the heat climbing up the side of the fish. Turn only once.

A properly seared piece of fish will be slightly browned on the outside and have  a  layer of pink in the middle. It should be tender and easy to cut and chew.

For the butter: cook your lima beans in water or broth. When done, place into a food processor along with the butter (you may need to melt it first but do not add it in very hot) garlic, and parsley. Blend until well combined. Butter will be thick.

Serve over fish.

Gluten Free February Menu ~ 2013

It’s here! I hope you’re ready for some awesome GF recipes because I have been researching and collecting for weeks. As I mentioned before, I am going to take this week by week so that I don’t get overwhelemed. What that means is I will prepare a GF meal every evening for family dinner and I am personally going to attempt to eat as GF as possible every day, and while I will try to feed my family GF as much as possible I realize that we’re just not there yet, so I am not going to fixate over that. First thing’s first. I have about three weeks worth of meal ideas plus a few extras  but by the middle of the month I should have a better grasp of what I’m doing and some more recipes to share.

In addition to my semi-regular menu plan of Meatless Mondays, Mexican Wednesdays, and Friday Pizza Nights, I am adding Crock Pot Sundays. Thursdays are still fish recipes, and that just leaves Tuesdays and Saturdays for everything else. I hope you enjoy this menu plan, and as always I will come back and add links once the recipe has been posted.

Cheeseburger Salad

Lentil and Pasta Soup (substitute GF pasta)

 Black Bean Soup

BBQ Salmon

Garlic Tilapia

TexMex Polenta Pizza

Brown Rice Macaroni and Cheese

Stew Beef with Brown Rice

Turkey Ragu with Polenta

Baked Tacos with Crock Pot Pinto Beans

Tuna Steaks with Lima Bean Butter

Crock Pot Teriyaki Chicken

Black Bean Risotto

Roasted Potato Frittata

Mexican Stew with Ground Turkey

Brown Rice Pasta with Ground Turkey Bolognese

Mini Polenta Pizzas

Quinoa-Crusted Chicken

~*~ EXTRAS ~*~

Bacon & Egg Puffs

Breakfast Burrito

Blueberry Muffins

Chocolate Chip Cookies

Sweet Potato Cornbread

Sweet Corn Risotto