Salmon Croquettes

We love salmon croquettes at our house and I usually have a small can of salmon in my pantry.  I use the 7.5 oz can. I have used some of my favorite recipes and combined it to make it my own.  Hope you enjoy it as much as we do.




Printable Recipe:
https://sites.google.com/site/whatscookingsherry/salmon-croquettes

Ingredients:
1 small can (7.5 oz) of salmon ( open the can and remove the bones that are down the middle)
1 Tablespoon diced onion
zest of 1/2 lemon
1 egg
1/4 cup  wheat germ + extra for coating the cakes.
Method:
Open the can of salmon and remove the bones that are in the salmon.  Add zest of 1/2 lemon, egg, onion, and wheat germ.
Add about 2/3 cup of wheat germ to a pan and coat each side of the cake with wheat germ.  This is a weight-watchers recipe and I really like it just as well as using the panco bread crumbs.  I cook the cakes in a 400 degree oven for about 15 minutes and then turn them over and cook another 5 min.

Roasted Asparagus
Cut the hard end off the asparagus and coat with extra virgin olive oil.  Use your hands to make sure each asparagus is coated.  Salt and pepper each asparagus. Put in a broiler pan and bake 15 minutes at 400 degrees.  Sometimes, I like to bundle about 5 asparagus together and wrap 1/2 slice of bacon around them.

Baked white fish with onions, peppers, olives, and feta

Jud and I enjoy trying talapia many different ways. This is a new way that I will definitely try again.  I think this would also be good with thin chicken breasts. Great sauce.




Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/baked-white-fish-with-italian-sauce
Ingredients:
2-3 medium-sized tilapia filets
(for best results, use fish that is uniformly thick)
1/2 tablespoon olive oil
1/2 cup very finely diced red pepper
1/4 cup very finely diced red onion
1/4 cup very finely diced green olives
1/3 cup crumbled feta
1-2 tablespoons mayonnaise or light mayonnaise (she does not use fat-free)
Preheat oven to 425 degrees F. Spray a small glass or ceramic casserole dish with nonstick spray.

Heat olive oil in a nonstick frying pan and saute red pepper and onion about 3 minutes. Add olives and saute about 2 minutes more. Turn off heat.

Put fish in casserole dish and season with salt and pepper. Spread a small amount of mayonnaise evenly over the surface of each piece of fish. Stir feta into red pepper/onion/olive mixture and spread that over the top of the fish. (Pile it on so all the mixture is used. It dosn't matter if some falls off while it's cooking.)

Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-15 minutes. The mayonnaise and the topping will keep the fish moist. Serve hot.

Crab Cakes with Herbed Aioli

We love crab cakes and these were really good.  I baked them in the oven instead of frying them like the recipe calls you to do.  It was a mistake. The second day, I fried one that I had left-over and it was much better.  I used wheat germ instead of the panko breadcrumbs and really liked it. I had a weight-watchers recipe that used them. Much healther option.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/crab-cakes-with-herbed-aioli
Ingredients: Aioli Sauce
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, smashed with the back of your knife with a little salt
Crab Cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon fresh chopped chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
zest of 1 lemon
1 teaspoon worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray
Preheat oven to 350 degrees
Prepare aioli by combining first 5 ingredients in a small bowl; set aside
Prepare crab cakes by combining bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into equal portions into a 1" patty. Heat oil in a large ovenproof skillet coated with cooking spray over medium-hjigh heat. Add patties; cook 2 minutes. Carefully turn patties over. Place the pan in the oven; bake at 350 degrees for 6 minutes. Top with aioli sauce and enjoy.

Coconut Shrimp Curry

I like this, but there are too many great foods to make again something that is just o.k.  This is from Cook with Aloha cookbook




Ingredients:
1 medium onion, chopped
1/4 cup butter
1 1/2 Tablespoons curry powder
1 1/2 teaspoons brown sugar
2 cloves garlic, minced

1 small piece fresh ginger, minced
1 cup chicken broth
2 cups coconut milk
1 1/2 teaspoons salt
2 cup cooked shrimp
Saute' onion in butter over medium heat. Stir in flour, curry powder, sugar, garlic, and ginger. Cover and simmer for 1 houron very low heat. Blend in broth and coconut milk, stirring until smooth. Cover and simmer for another hour. Caution! The sauce should not boil. Add salt and cooked shrim. Heat thoroughly and serve.
Good, but not a home run. I would probably give it a single.

Crispy Oven Fish Fry with Mushy Peas

We really like this method of cooking fish. It made for a really crispy fish. I used tapalia instead of cod because that is what I had in the freezer, and it was wonderful. I can't imagine the cod being any better. I halved this recipe. FoodNetwork's Rachel Ray






Printable Recipe:https://sites.google.com/site/whatscookingattheedwards/crispy-fish-with-mushy-peas


Ingredients:
5 T. butter
3 cups panko crumbs
1 T. seafood seasoning (old bay)
1 T. granulated onion
1 T. granulated garlic
1 lemon or lime, zested
2T. freshly chopped thyme leaves
2 teaspoons chopped chives
1 1/2 pounds cod, cut from the thickest part of fillets shaped into 8 rectangular batons
salt
2 extra-large egg wites, beaten to frothy
1 cup flat-leaf parsley
1 cup packed fresh mint
3 cups freshly shelled peas or frozen and defrosted peas, patted dry (this is what I used)
1 T. extra-virgin olive oil
2 large shallots, finely chopped
2 cups chicken stock
Freshly ground black pepper
Malt vinegar
Directions: Heat oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet. Melt 4 Tablespoons butter over low heat in small pot. Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine. Season with seafood seasoning, granulated onion and garlic, citrus zest, thyme, and chives. Clean and pat the fish dry, then season with salt, to taste. Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack. Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 25-30 minutes. Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside. Return the base to the processor, do not rince the base. Add the peas and pulse until very finely chopped. I do not have a food processor, so I used a blender. A food processor would have been much better. In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, and the remaining butter over medium heat. Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat. Cook the peas for about 15 minutes, about 10 minutes into the process, add the salt and pepper and the parsley and mint. Remove from the heat when the liquid has evaporated.
Spoon pools of mushy peas onto each dinner plate and top with crispy fish. Douse the fish with lots of malt vinegar and enjoy! I didn't have malt vinegar and we enjoyed it w/o. It was great.

Poblano Stuffed with Chorizo, Shrimp and Rice

I made these tonight and decided to make extra to share with Stacy and her family when the baby comes. Can't wait to welcome another baby into our family.  Made a salad to go with it and called it a meal.  Great dish. I made two with bell peppers and the rest with poblano peppers.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/poblano-stuffed-with-chorizo-shrimp-and-rice

Ingredients:

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red and 1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2 inch pieces
3/4 cup cheddar, shredded
3/4 cup Jack cheese, shredded
Directions:
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
Preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove the ribs and seeds. I cut mine in 1/2 because I like less pepper and more filling. I would also suggest to salt the pepper before stuffing. I felt like the filling was fine because the chorizo was salty, but the pepper needed a little salt and this would be the best time to salt it.
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Papillote of Striped Bass with Herbs and Quick Aioli

I had Anthony for a couple of days and knew I would be tired tonight so I took out some talapia to thaw and used this recipe. It calls for Striped Bass, but I used talapia.  I forgot to take a picture, but you can go to foodnetwork.com and type in this title and it should come up with a picture. We really liked this dish and thought the sauce would be good on veg.  It is submitted by Alex Guarnaschilli of Food Network.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/papillole-of-stripped-bass-with-aioli-sauce

Ingredients:
1 medium Idaho baker potato, washed and dried
8 Tablespoons extra- virgin olive oil
4 (8oz) pieces striped bass, pin bones removed, skin-on -My talapia did not have skin
kosher salt and freshly ground black pepper
2 Tablespoons chopped flat-leaf parsley
2 Tablespoons fresh dill fronds
1 lemon, cut into thin slices and seeds discarded
2 cloves garlic, peeled and minced
2 egg yolks
1/2 cup extra-virgin olive oil
1/2 teaspoon granulated sugar
2 limes, juiced
Arrange 2 shelves in the oven at a fair distance from each other. The foil-enveloped fish will need some room to puff and expand as it cooks. Better to rearrange the oven racks while the oven is not yet hot. Preheat oven to 400 degrees

Bake the potato until tender, about 45 minutes to 1 hour.  Since I knew I was going to be at mini-town with Anthony all day and then taking him home, I used the microwave and cooked the potato before I left home this morning.
Spread about a 2 foot sheet of foil on a flat surface with 1/2 of it hanging off the counter in front of you. Put the fish, skin side down, horizontally, onto the foil near the end of the counter leaving about 1 1/2 inches of foil on both sides. Season the flesh side of the fish with salt and pepper, to taste, and sprinkle with some dill, parsley and a few lemon slices. Drizzle about 2 tablespoons olive oil on top of the fish. Fold the foil back over the fish and fold in the sides of the foil twice. Leaving some air in the package, roll the top of the foil down twice gathering the top to make a window. Leaving about 6-8 inches between the fish and the top. It should look like a small package, with all the sides sealed. There should be enough room left around the fish to allow for the steam to build up as it cooks, creating an inflated envelope around the fish. Repeat with the remaining 3 pieces of fish.  Just so you know, if you do it wrong and it doesn't puff-up, it will still taste wonderful. I was almost out of foil and didn't have enough foil.

Put the garlic cloves in the bowl of a food processor and pulse until the garlic is finely chopped. Add the egg yolks and pulse to blend. When the potato is completely cooked and still warm, put it on a flat surface and split it open lengthwise. Use a tablespoon to scoop out the flesh, totaling about 3-4 tablespoons, and add it to the processor. Pulse to combine. With the processor running, slowly add the 1/2 cup of olive oil, through the opening at the top, in a steady stream. Add the sugar and lime juice and pulse to incorporate. Season, to taste, with salt and pepper. Cooks note:  If the mixture is too thick, add a little cold water to loosen the texture. Transfer the mixture to a serving bowl, cover and refrigerate.

Using 2 baking sheets, put 2 of the foil envelopes on each sheet and add a little water to the bottom of the sheet pan. This water will create additional steam in the oven as the fish cooks. Put the baking sheets on 2 shelves of the oven and bake., undisturbed, until the envelopes begin to puff, about 12-15 minutes. Remove from the oven and immediately transfer to 4 dinner plates. To serve, break open the foil and drizzle with the aioli.
Raw egg warning: Food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Shrimp and Rice

I'm not sure where I got this recipe because it is in an old recipe book that I made out of a three-ring binder when I got   married. My sister-in-law, Laurie, gave me the book and I  filled it with my own recipes.                                                                                                              

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/shrimp-and-rice

Ingredients:
1 pound shrimp
1 teaspoon worcestershire
2 Tablespoons flour
1 teaspoon paprika
1/4 cup butter
1/2 teaspoon each of salt and pepper
1/2 cup chopped celery
1/4 cup minced onion
1/3 cup chopped bell pepper
4 slices of cooked bacon - crumbled
2 cups of cooked rice ( I used 1 1/2 cups water to 3/4 cup uncooked rice and had a little extra)
Clean and devein shrimp. Sprinkle worcestershire sauce over the shrimp. Roll in mixture of flour and paprika. Melt butter and add celery, bell pepper, and onion. Saute' 5 minutes. Add shrimp. Increase the heat and cook 5 more min. Shrimp should be pink, but firm.  Add cooked rice, crumbled bacon, salt, and pepper.

Bouchons Au Thon

Jud always wants to know what's for dinner. He saw the book open to this page and said," I think I'm underdressed for this meal."  It sounds impressive, but it is actually much like my tuna casserole w/o the noodles. The recipe comes from Molly Wizenberg's "A Homemade Life"
Ingredients:
one - 6 oz can tuna packed in water, drained well
1 cup lightly packed finely shredded Gruyere
1/3 cup creme fraiche
3 Tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow onion
2 Tablespoons finely chopped italian parsley
1/4 teaspoon salt
Directions:
Set an oven rack to the middle position, and preheat the oven to 325 degrees F
Grease 8 cups of a standard-sized muffin tin, and set aside.  Put the tuna in a medium bowl, and use a fork, mashing to break it up into small pieces. There should be no chunks larger than a dime. Add the remaining ingredients and stir well with the fork, mashing a bit as you go, until the mixture is thoroughly combined. It will be a soft orange-pink color.  Divide the mixture evenly among the 8 prepared muffin cups. Bake for 20-25 minutes, or until the bouchons look set on top and around the edges. Transfer the tin to a rack, and let cool for 5 minutes. Carefully run a small, thin knife around the edge of each bouchon to make sure it isn't stuck, then carefully remove them from the tin. They will collapse a bit as they cool. Serve warm or at room temperature.  Jud liked this dish better than I did, but then again he likes tuna casserole better than I do.

Halibut Fillets

Even though this recipe calls for halibut, I think any firm white-fish would work well. When my halibut supply from a friend runs-out, I will probably use tilapia. This recipe came from the Express News 4-18-10

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/halibut-filets

Ingredients:
1/4 cup flour
2 1/4 teaspoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon white pepper (I just used black pepper-I don't mind the black flakes in my flour)
pinch of garlic powder
2 Alaskan halibut fillets (My fillets are so big that I only needed one for 4 servings--
                                          the reason for recipes for halibut---I will miss my supply when gone)
1 stick salted butter--I always use unsalted butter---I can always add salt-- I also only used 1/2
                                    stick because I was cooking for 2 and didn't want the extra calories
2 ounces walnuts, chopped- I had pecans so that is what I used and I didn't measure
Balsamic glaze (store bought optional) I didn't find the recipe in the paper for balsamic glaze
                                                                   so I just used a splash of balsamic vinegar.
parsley, to garnish
lemon halves, to garnish
Dirrections:
Heat oven to 300 degrees. Combine flour, cornstarch, salt, white pepper and garlic powder in large bowl.  Dip fish fillets in flour mixture, shake off excess. The fillets should be lightly dusted.
Heat butter in nonstick pan over medium flame. Place fish in pan. Cook on stove until fillet is light brown on all sides.  Using a spatula, carefully turn fish to last side and place in oven for approximately 10 minutes. My fillets were so thick that I had to brown 4 sides.  While fish finishes cooking in oven, make sauce. Heat 1 stick (I used 1/2 stick) butter in a separate skillet over moderately high heat until it begins to foam.  Butter should be a light brown color at this point, and should stay warm from residual heat.
(You may also choose to not use the nuts and you will have just made brown butter, a classic accompaaniment for any number of plain cooked seafood dishes.)  If you choose to use the nuts ( I highly reccommend this) add them when you pull butter off the heat.  Remove pan with fish from oven, lift fish and tilt pan at an angle to drain excess oil. Place on hot plate for serving. If necessary give butter a few moments of heat, pour sauce with walnuts over fish. Add a few drops of balsamic glaze, if desired. Garnish with parsley and lemon half and serve.  Great dish!

Date Night Trout Almandine

This has to be one of our all-time favorite fish recipes. We have it often.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/date-night-trout-almondine
Ingredients:
2 Tablespoons sliced almonds
3 Tablespoons butter, divided use
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 boneless, skinless trout fillets ( I use tilapia)
1/4 cup fresh parsley leaves
1/4 cup dry white wine
1 Tablespoon plus 1 teaspoon fresh lemon juice
   Toast almonds in oven or on top of stove for 4-5 minutes. Remove the almonds and set aside until the fish is done.
   Meanwhile, begin heating 1 Tablespoon of the butter and the vegetable oil over medium heat in a 12-inch nonstick skillet. Salt, pepper, and flour the fish. Shake off the excess flour.  Add the fillets to the skillet.
   Cook the fillets until they are golden brown brown on one side, 4-5 minutes. While the fish cooks, chop parsley leaves until finely chopped and set aside. Turn the fish and cook until the fillets are brown on the second side, about 4 minutes more. They should flake easily with a fork. Remove each fillet to a serving plate.
   Add the wine to the skillet, scraping the bottom to remove any brown bits. Add the lemon juice. Add the remaining 2 tabelspoons butter to the skillet, cut it into 2 pieces and swirl the butter in the skillet just until it melts. Remove the skillet from the heat.
   To serve, drizzle the butter mixture evenly over the fillets. Scatter 1 Tablespoon toasted almonds and some parsley over each fillet. Serve at once.

Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

I always hear on cooking shows to go to the grocery store and see what is fresh that day. I happend to be at the grocery to buy milk and bread and saw crab meat for $4.99 for 1 lb. of crab meat already picked from the bones.  I couldn't resist.   Cooking Light 2010
Ingredients for Crab Cakes:
1/4 cup finely chopped red onion
2 Tablespoons chopped fresh parsley
3 Tablespoons light mayonnaise
2 teaspoons dijon mustard
3/4 teaspoon old bay seasoning
1/2 teaspoon worcestershire sauce
2 egg whites, lightly beaten (I used one egg)
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cup panco breadcrumbs, divided 3/4 cup each
1 Tablespoon olive oil, divided
1 used the zest of one lemon because I love the flavor it adds in any seafood I cook
Cooking spray.
Vegetables:
21 baby carrots
5 small red potatoes, quartered
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 oz. haricots verts (green beans) , trimmed
Sauce:
2/3 cup fat-free, less-sodium chicken broth (I had some homemade)
3 Tablespoons chopped shallots
2 Tablespoons white wine vinegar
2 1/2 Tablespoons butter
1. To prepare crab cakes, combine first 7 ingredeients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko, add lemon zest if you desire; cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape into a 3/4 inch-thick patty. Place remaining 3/4 cup of panko in a shallo0w dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko. I did not dredge in panko. It seemed substantial enough w/o it and I wanted to save my calories for dessert and I like having more crab meat than filling.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden brown. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 4509 degrees
5. To prepare vegetables, leave root and 1 inch stem on carrots; scrub with a brush. combine carrots, potatoes, and shallots in a small roasing pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450 degrees for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender. I didn't have green beans, so I just used the potatoes, carrots, and shallots.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 min.); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

Sauteed Halibut with Lemon-Pesto Butter

Can't wait to try this recipe. It looks wonderful. It comes from cooking light
Ingredients:
3 Tablespoons butter, softened
1 Tablespoon refrigerated pesto
1 1/2 teaspoons finely chopped fresh basil
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon rind
1 (6oz) skinless halibut fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking Spray
1. Combine first 5 ingredients in a small bowl, stirring until well blended.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray. Add fillets to pan; saute 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Serve fish with the butter mixture. I made my own pesto because I like to use it for various dishes I make.