Eating Well

Wednesday, July 1, 2015

Homemade Baked Fish Fingers

Ingredients:

1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
½ tsp paprika
1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
1 tbsp butter, melted
½ tsp dried parsley
1 egg

Instructions: Preheat oven to 450 degrees Fahrenheit.

Beat the egg in a small shallow dish. In a separate shallow dish, combine bread crumbs, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.

Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).

Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.

Sunday, June 28, 2015

Lemon-Garlic Glazed Corn on the Cob

July/August 2010

 

Ingredients

    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, minced
    • 4 ears corn, husked
    • 1/3 cup water
    • 2 tablespoons lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper

Preparation

  1. Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

Thursday, May 21, 2015

Grilled Shrimp Tortillas



Shrimp Tortilla Wraps 

Ingredients 


    • 4 flour tortillas
    •  ½ cup red bell peppers, chopped
    • 1 cup red onion, sliced 
    • 1 can (8.5 oz) pineapple chunks, drain but reserve 
    • 1 tbsp juice 
    • 1 package of fajita seasoning 
    • ½ lb grilled shrimp 
    • 1 tsp vegetable oil


Instructions: 

In a skillet, heat the vegetable oil over medium heat. Add the onion and bell pepper and saute until almost done. Stir in the pineapple chunks and 1 tbsp pineapple juice, seasoning and shrimp. Stir until heated through.

Divide the shrimp mixture on the tortillas, roll up and serve immediately while still warm.

Tuesday, May 19, 2015

Grilled Shrimp Skewers over White Bean Salad

It's Memorial Day Weekend!... Let grilling season begin.

 

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

 

Ingredients

    • 1 teaspoon finely grated lemon zest
    • 1/3 cup lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons packed fresh oregano, minced
    • 2 tablespoons packed fresh sage, minced
    • 2 tablespoons minced fresh chives
    • 1 teaspoon freshly ground pepper
    • 1/2 teaspoon salt
    • 2 15-ounce cans cannellini beans, rinsed
    • 12 cherry tomatoes, quartered
    • 1 cup finely diced celery
    • 24 raw shrimp (21-25 per pound; see Note), peeled and deveined


Preparation

  1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
  2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
  4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. 
  •  Equipment: Six 8- to 10-inch skewers
  • Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


Eating Well. Magazine July/August 2010

Sunday, May 17, 2015

Cousin Peanut's Pink Stuff.

This recipe is fun.. I love that it's called Pink Stuff.  Great to take to a pot luck or picnic.








    • 1 can Eagle Brand Sweetened Condensed Milk
    • 1 can crushed pineapple
    • 1 can cherry pie filling
    • 1 small container of Cool Whip
    • 2 cups of mini marshmallows
    • 1 cup chopped pecans

Mix together and chill.

Enjoy.