Boston Clam Chowder

I love My Kitchen Cafe. Seriously, she knows how to cook.  I have made this chowder twice since I found it on her site.  It is really tasty! Enjoy!

(serves 6-8)

1 cup chopped onion

1 cup chopped celery

2 cups diced, peeled potatoes (I use Yukon Gold or Red potatoes)

3/4 cup butter

3/4 cup flour

1 quart half-and-half

2 (6.5-oz.) cans minced clams

1 1/2 teaspoons salt

1 1/2 tablespoons red wine vinegar

Pepper to taste



Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.

Ginger Glazed Mahi Mahi

Oooh, this is good!!!  Somewhat sweet with a hint of the balsamic vinegar...delicious!

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar (I used 1 1/2 tablespoons)
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

from all recipes

Quick and Easy Fish Tacos!

6-8 frozen crispy fish fillets
2 ripe Avocados, peeled, pitted and chopped
3/4 cup salsa
1 lemon, juiced
3/4 cup low-fat sour cream
1/3 cup canned enchilada sauce
6-8 taco shells
1 package angel slaw (or cabbage)
2 cups shredded cheddar cheese

Bake fish according to package directions

Meanwhile, combine avocados, salsa and lemon juice in a small mixing bowl; set aside.  Stir together sour cream and enchilada sauce in a small mixing bowl; set aside

To assemble tacos, place fish fillet in taco shell, then top with angel slaw, avocado mixture, sour cream mixture, and cheese.

Enjoy!!!

salmon....

INGREDIENTS:

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

DIRECTIONS:

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Fish Tacos....

Fish Tacos
From For the Love of Cooking

Fish Marinade:
2-3 fillets of halibut, cod or tilapia
Zest of one lime
1 tbsp fresh cilantro, chopped
1 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.

Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky.

Cilantro and Lime Cole Slaw Salad:

2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
1/2 - 1 lime, juiced
1 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Sour Cream Sauce:

1/2 cup sour cream
1-2 tsp of your favorite hot sauce
Stir until combined thoroughly.

Other Ingredients:

Corn or Flour tortillas
Cotija cheese, grated
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole & sour cream sauce. Enjoy.


***I made these tonight and love them. It seems that most fish taco recipes have fried fish, these were nice and light because they weren't fried. The only thing I would change next time is to only use 1/2 of a lime juiced for the coleslaw, I used a whole one this time and it was too much.

Penne a la Betsy!

I LOVE the Pioneer Woman website. She is so funny and has the most beautiful pictures of her and her "little punks". On the website, is a section for photography, recipes, and 'confessions of a Pioneer woman'. Its awesome and all of her recipes look so delicious, plus she does step by step photos of cooking her recipes. I made this recipe tonight and it was a hit. On a scale of 1-10, Cameron gave it an 8...which is good in my books.

• 1 pound of extra large shrimp. It should already be peeled and deveined.


• butter


• olive oil


• 1 small onion (diced)


• 2 cloves minced garlic


• 8 oz can of tomato sauce


• 1 cup heavy whipping cream


• 1/2 cup low sodium chicken broth


• parsley


• basil


• salt


• pepper


• 3/4 lb. penne pasta

Rincse shrimp under cool water. Heat about a tablespoon of butter and olive oil in a skillet. Add the raw shrimp and cook for a couple of minutes. Remove and let cool.

Cook penne. While penne is cooking. Heat 2 tablespoons butter in skillet. Add 2 tablespoons olive oil. Add garlic and onion and begin cooking stirring occasionally.

Take the cooked shrimp and pull off their tails and cut into bite sized pieces. Set aside.

Add chicken broth to garlic mixture. Then add tomato sauce and stir well. Now add heavy cream.

Add shrimp, 1 tablespoon parsley and 1 tablespoon basil to mixture. Stir well. Add cooked noodles, mix and Enjoy!!!

****the pioneer woman used fresh herbs, I used dry and it was still delicious.

****I bought pre cooked frozen shrimp so I skipped the first step and just thawed my shrimp.