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Appetizers/ Entree/ Fish/Seafood

Crab Cakes with Red Pepper Yogurt Sauce

Great use of leftover crab meat.

My son and his family were here recently and he made a wonderful Grilled Redfish on Half shell with Crab Macque Choux (corn) and a Carrot Habanero Burre Blanc Sauce. It was delicious and even though I could not begin to top his dish (see below) I did have 1/2 pound of crabmeat leftover from his Macque Choux .

So, one night we had some friends over and I decided to make a tuna tartare appetizer (recipe coming soon) we had tried at the Harvest Grill in Meridian, Mississippi when on our way to a family wedding in Alabama. And I wanted to come up with a crab dish to use that left over crab. I debated over either a crab spread (hot or cold) or crab salad but when I found this crab cake recipe I decided to try it because it used some avocado on the plate as a resting place for the crab cake and a red pepper sauce smeared on the plate. Visually, it just jumped off the page and I think I actually had all the ingredients to make it.

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Entree/ Fish/Seafood

Shrimp Taco Wraps

You don’t need any tortillas for this taco.

I’m always looking for something new to try on friends. Wednesday night is my “girl’s night out” night. Sometimes we do “movie night” (my favorite), sometimes we go out to eat at a local restaurant or occasionally we do dinner and one of our houses.

I love fish tacos and I know I’ve been doing a lot of shrimp recipes lately but I couldn’t resist trying out a recipe for shrimp tacos using lettuce leaves in place of the tortillas; so is it a taco or lettuce wrap or a little bit of both? Doesn’t that mean you can eat twice as much since that lettuce has almost zero calories. I like doing anything with shrimp because as long as there is a bag in your freezer you can come up with something yummy on a moments notice. I have 15 shrimp recipes in my “entree” section here and 14 recipes for appetizers (hot and cold). So, that goes to show you, there’s a lot you can do with that curved little crustacean.

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Appetizers/ Entree/ Fish/Seafood/ HotApp

Sugar Cane Skewered Shrimp with Bacon and Pineapple

I finally found some sugar cane and wanted to use it.

I’ve always wanted to make something on a sugar cane skewer and now I have. And now that I have I may just save it for drink skewers. This recipe would have been much faster using ordinary wooden skewers. That said, don’t worry about looking for sugar cane, just get out those long pics.

Many years ago before using the internet, I use to look up newspaper food pages (usually on a Wednesday or Thursday) to see what foods were popular (I guess now we would say “trending”) in that area. The Courier-Journal in Louisville’s food pages can still be accessed. If you have time, try typing in some of your favorite city’s newspapers. The Citizen-Times in Asheville offers a 30 day free look. The Post and Courier from Charleston has free access to their recipes. If you want to see what’s happening on the other side of the US (from me anyway) Napa Valley Register offers free access too.

I just read an article about what was the favorite foods from each state. Results were crazy. In almost all states, by far, the winning type of food was pizza. Of course, Texas had Mexican food winning out as did Colorado and California. Hawaii’s favorite food was bakery items.

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Entree/ Fish/Seafood


My pan overfloweth!

If you are tired of doing BBQ for the 4th of July, why not try a big pan of paella.

My first experience with paella was many years ago in Mexico. After checking into our all-inclusive resort we had a cocktail in hand before even making it to our room. We settled in for a few days of sun, beach and beautiful water. This resort was where I first tasted a white vegetable soup that took me years of searching to come with something similar to what I ate for breakfast, lunch and dinner while in Mexico

One day while we were on the beach, the chef prepared a paella. It wasn’t any ordinary pan of paella either. The fire for cooking this was a big oil drum with flames blazing from the top. The pan was maybe 5′ across and that they perched on top of the flaming barrel. They proceeded to cook the ingredients, and at the end adding in the green peas. As we sat in our chairs on the beach enjoying cocktails that were delivered before we even asked for them, we were salivating at the aroma coming from this gigantic pan and as they slowly picked up the pan to move it to the table to start serving all of us beach goers, THEY DROPPED IT and spilled paella all over the sand. So, we had to wait a little while to taste it since they had to start over from scratch. When we were finally served the dish of paella, it was delicious.

Years later we had some paella in Spain which was just ok (picture below); I thought it was too mushy. Then my son make it here one year for our Spainish feast we did after Thanksgiving and I was just his sous chef. So, I thought it was about time for me to try it on my own.

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Entree/ Fish/Seafood

Spicy Sesame Tuna Bowl

Not everything served in a bowl is soup.

A bowl serves a good purpose when you’re serving a food that you don’t want to chase all over the plate. I love pasta in a bowl because the rim of the bowl gives you a way to pin down your squirmy pasta pieces. Breakfast in a bowl makes sense too because you have layers of your favorite breakfast items all stacked up.

Now, I guess everything mingled in a bowl isn’t for everyone. I remember one of my kid’s friends not liking anything touching on a plate and all the food had to have its own space. I’m guilty of putting beans or peas in a small bowl on my plate because I don’t want all the juice running around the other foods and getting them soggy.

One Friday night we went to Bonefish Grill and as always I checked out their menu before going and I knew exactly what I was going to order because it looked so pretty in the picture I knew I would be making it because my mouth was watering just looking at the picture.

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Entree/ Fish/Seafood/ Pasta

Shrimp and Crab Stuffed Pasta Shells

Stuffed shells perfect for summer get together.

Do you cook more shrimp in the summer or are you like me and cook it year round when you get them on sale. This dish would be great with some lobster thrown in to the mix.

I love shrimp in just about any recipe. I’ve pickled them, corn dogged them, skewered them, coconut fried them, Bang Banged them, and like Bubba Gump I could go on and on listing the ways I like shrimp.

This recipe just happens to have crab meat in it along with the shrimp. After making this dish I decided that maybe the next time around instead of stuffing the shells this would be great just mixed in with a penne or rigatoni pasta; saves some time stuffing and the taste is going to be just the same.

Sour cream was supposed to go in this dish but my carton container something other than that when I opened it and I was in luck since grandson Thomas had just been for a visit and left behind a carton of plain yogurt. I like the yogurt and would probably use that the next time instead of the sour cream.

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Entree/ Fish/Seafood

Fiesta Catfish with Guacamole

I had to convince my husband to try this combination.

Sometime back in May with Cinco de Mayo behind us I was thinking about Mexican flavors and how they would fit into a catfish recipe.

Growing up the only way we ate catfish was fried. In my opinion, that is the best way to eat catfish. Although, lately I have been coating it and baking it in the oven and I have to say it is almost as good as deep-fried. Still crunchy like fried but not nearly as many calories since it isn’t swimming in oil.

My first thoughts were to put in some Mexican seasonings like cumin and chili powder then I got carried away and added some garlic powder, cayenne and paprika. Very tasty. There were also a few avocados lying around just waiting to be made into some good guacamole so after it’s made and the fish is done I added some to the tops of the crunchy, out of the oven catfish filets along with a sliver of tomato.

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Entree/ Fish/Seafood

Red Snapper with Citrus Gremolata

One fish that didn’t get away.

I’ve always loved fishing but not too much into baiting that hook. I remember as a kid my dad taking us fishing and we would always have him to bait the hook. Now, I don’t mind putting a minnow on the hook; after all, that is just a baby fish. But, I never wanted to put a squirmy worm or a hopping cricket on the hook. I remember my dad sometimes trying bread balls or even a piece of bologna to try to catch some kind of fish, and he usually caught something.

A couple of Februarys in the last several years I have gone fishing with my husband and one of his friends at River Ridge Fish Camp in Texas. The fish we are looking for were white bass (not my favorite) BUT we would catch our 25 limit each in less than two hours. Now, that was fun fishing. I wasn’t along on the Alaska fishing trip my husband went on but did get to eat the 75 lbs. of silver salmon, king salmon and halibut he brought home.

Several weekends ago we decided to take a road trip down to Port Aransas and on every menu there was some kind of red snapper listed and when we returned home I hopped on over to the store and bought some; $22/lb., ouch, (this week it was $16/lb.). While at Port A I had a Mahi Mahi with a butter sauce and it got me to thinking about making a gremolata and using it on red snapper.

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Entree/ Fish/Seafood/ Pasta

Red Chard, Shrimp and Artichoke Stir-fry

Beautiful and so easy and something red for Valentine’s Day.

These days when I’m trying to make things move a little slower I’m doing a stir-fry. Now does that make sense. A slow day but with a quick fast dish at the end of the day.

I’ve always got some shrimp in my freezer. In fact, when the x-large goes on sale here, I will buy 2-3 bags and put in my freezer for last-minute dishes like this or a quick shrimp cocktail. So, I can have a slow and relaxing day doing whatever I want and wait until the last-minute and do a quick dinner to feed the hungry.

I’ve been busy trying to catch up on all these new movies that I’ve missed out for the last few weeks, getting back into craft circle and trying to come up with a couple of projects I would like to make for the year, and still working on getting the outdoor kitchen finished up. I bought a cool copper vessel type sink to use but still have not had the granite cut or picked out a faucet to match the sink. Gotta get this done because before you know it we are going to want to be outside again.

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Entree/ Fish/Seafood

Asian Salmon with Avocado, Orange and Cucumber Salsa

This salsa good with any kind of fish.

Back in the summer (can you believe that is behind us now) we had friends over for dinner and we grilled salmon. I feel like “I” need to start cooking more because seems like my husband is always cooking the main course on one of the grills. My contributions recently have been the sides and desserts.

When it comes to “outdoor” cooking he’s been doing it for years, but three years ago when I had knees replaced, he started cooking inside and for a few weeks made me breakfast in bed, lunch and dinner. I’m feeling like he’s passing me in the culinary department so I need to step up my game to compete with him.

So, the night of the dinner party, he grilled the salmon which we sprinkled with Strawberry’s BBQ seasoning (doesn’t taste like bbq though) and I made a salsa with orange, avocado and cucumber along with some basmati rice with green onions and lemon. I love citrus salsas with fish and they are great with fish tacos too.

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Entree/ Fish/Seafood

Grilled Salmon Tacos with Schirarch Cream

 Believe it or not this recipe started out to be Cherry Kuchen Bars for Valentines Day.

Have you ever been in a maze and wondered if you would ever get out? I’ve always wanted to try to walk through a maze but it would be my luck I would get lost and as short as I am would not be able to jump up so someone would see me. Laying down a trail of popcorn would be an option to help find my way out but then I’ve got this thing about popcorn and might not actually drop any on the ground to mark my path; I might be lost but at least I would not be hungry.

Sometimes I feel like I’m in a maze when I look around on the internet. An example would be how I found this recipe. I started out reading a foodblogging site on different ways to make your blog better. From that site, I clicked on a link, was taken to another link, I looked around there, found a lemon bar recipe which had my mouth-watering. Then I wanted to see where she got the recipe so I clicked on her link which took me to Dear Crissy’s website where she posted her version of Cherry Kuchen bars which is a recipe her mom clipped from Better Homes and Gardens Xmas issue. Whewwww….. I’m tired just thinking of all that clicking and my fingers are beginning to get sore.

Lucky for me I had the “back” button on the computer so I could work my way back through the maze of sites to the original post I was looking at. I’ve learned if I get to a site I like, I’d better bookmark it because I’m probably not going to find it again. But, guess what happened, on my way “backing” out of the maze I had gotten myself in, I came back to one of the original sites WillowBird Baking and her Salmon Tacos popped up. Now, they sounded a lot more interesting than a cherry bar.

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Entree/ Fish/Seafood

Lemon Spaghetti with Shrimp

I love the look of this pasta blend…..

Isn’t everyone looking for quick recipes now that summer is here (may not be summer where you live but to me May in Texas is summer). Who has time to cook anyway? (Honestly, I still enjoy it.) I’m probably the only person that looks for hard recipe with lots of ingredients. This isn’t one of those and you can do it with or without the carrots and zucchini. If you want all pasta go for it.

I love Giada De Liuentiis’ shows on Food Network and when I saw this recipe in my old issue of Food and Wine I knew I was going to have to try it with a different twist for the pasta part of this dish. I would love to be part of that Italian family when they get together for their meals and it’s always so interesting to hear about her family stories. And this dish deserves a four finger kiss and a big “mama mia”. (Don’t know what that means but I picture them doing this when they like something.)

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