Category: Seafood

Garlic Seafood Pasta

Date Night, Pasta, Seafood

Evening kids! 2nd post of the day! Since the last time we talked, the family, including the dog, went on a nice hike at our local park. We came home and I started cooking this amazing dinner.

Earlier today we all went grocery shopping. I noticed some peeled and deveined shrimp were on sale, so I decided to make shrimp pasta tonight. Then I saw some nice clams and mussels and decided to add them to the mix. The girls were in an especially good mood and promised to try a bite of everything. Verdict? They both LOVED the clams!!  Katie loved the shrimp. Becca tried a bite after I promised I would never make her eat another bite of shrimp in her life if she tried it; she just shrugged her shoulders at it. She is just not a fan. They both ate the mussels, but BEGGED for more clams. Next pasta seafood…linguine and clams. Be on the lookout for it =)

Garlic Seafood Pasta

Ingredients

1 stick of butter
1/2 cup of olive oil
1/2 onion, chopped
3 cloves garlic, crushed and minced
1/2 cup white wine

Directions

Start a pot of salted boiling water.

Melt 1/2 a stick of butter and 1/4 cup of olive oil in a med/large sized dutch oven or heavy pot. Add in onions and cook down for about 5 minutes. Add in garlic and cook about 3 minutes.

Meanwhile, add in pasta to the boiling water.

Add the wine to your garlic and onions. Add the rest of your butter and olive oil. Mix well.

Add the clams to the garlic butter sauce; they should cook about 10 minutes total. 2 minutes later add your mussels; they should cook about 8 minutes total. In 2 more minutes, add your shrimp. They just need about 6 minutes to cook.

Just when your shrimp are turning pink, add in the pasta and a cup or so of starchy cooking water. Mix well and cook for another couple of minutes. When your pasta is perfect, you are ready to eat!
325

***do not eat any shellfish that has not opened***

***freeze the shells so you can make this…https://funfoodiefamily.com/2014/01/19/seafood-stock-2/

Crunchy Baked Shrimp and Simple Sauteed Squash

Seafood, Side dishes...veggies

Hello my sweet followers! Anyone out there? Hope you are all having a great day!

I started mine out by going to the local farmer’s market with my girls. We have a routine…first I get an iced coffee, we look at each stand, we get a few samples (Great Harvest Bread, honey, jelly, olive oil, peaches etc.) then the girls get a King of Pop’s Popsicle. Then we go back through the vendors and I pick out a few lovely gems. Today I bought 2 chicken fryers (only 4.50 for both!), 1 pound of Georgia Coast Shrimp, a loaf of challah bread (french toast in the am!), yellow squash, beets, an heirloom tomato, and some beautiful flowers for Lizzie.

Every week or so since she has passed, I buy some flowers and put them in a vase next to her urn on the mantle. 013

The heirloom tomato with a tiny bit of salt was devoured as soon as I got home. I should of taken a pic…it looked something like this DSCF1699a

I tried bitter melon for the first time today…not a fan. The lady told me she usually only sells that to Asian people because they like the bitter taste =)

Tonight I cooked up the shrimp in a new and delicious way. But first I had to clean them…peeling and deveining shrimp is not hard, but it can be kind of a dirty job. If this is not your thing, buy them from the grocery store already done. It is a pain, but since I got them fresh from the market, it had to be done for this recipe. Bonus- now I have all the shells and tails in the freezer for when I am ready to make seafood stock. https://funfoodiefamily.com/2014/01/19/seafood-stock-2/

Crunchy Baked Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons Old Bay seasoning
1 tablespoons each of onion powder and garlic powder
about 1 1/2- 2 cups panko bread crumbs (save a few for the top)
olive oil to coat
2 tablespoons Parmesan cheese
1/2 stick butter, cut in small pieces

Directions

So you know about homemade Shake and Bake? I have done it here before https://funfoodiefamily.com/2014/06/05/homemade-shake-and-bake/

Well, this is kind of like that. Add all your ingredients in a large zip top bag. Shake and mix together well. In a single layer, place the shrimp in a large oven safe dish, pan, or sheet tray (make sure to use non-stick spray or olive oil/butter). I used my large cast iron skillet. Add a few more breadcrumbs on top.
014

Cook at 350 for about 8 minutes. For the last 5 minutes or so, turn your oven on broil. When the topping starts to turn brown, take it out. 025

Serve with your favorite side dishes. We had some leftover couscous and alfredo pasta, so we each chose what we wanted. I also served a side of peas and some of that squash I got this morning at the Farmer’s market. Here is how I made it…

Simple Sauteed Squash

In a med. skillet, add thinly sliced squash to about 2 tablespoons of olive oil. Salt and pepper your squash. Cook until golden brown and tender, just under 10 minutes. YUM! 026

Fish Friday- Cod and Trout Cooked in Herb Butter

Seafood

Evening guys! Happy Friday! Today the girls and I had a fun day. We went to get our nails done, which was super fun and relaxing. Then we went to lunch and the grocery store. I went to The Fresh Market to see what kind of fish they had. I ended up buying 2 kinds; Rainbow trout and cod. I served with a side of couscous and broccoli.

Tonight I prepared them so simply. For the cod, I dredged both sides in flour. I melted half a stick of butter with rosemary, sage, and thyme. Then I put in the fish and cooked the first side for about 6 minutes. The I flipped it and cooked the other side for 3 minutes. ***COOKING TIME DEPENDS ON THE THICKNESS OF THE FISH. Thinner fillets will take less time.

009

With the trout, I dredged both sides in equal parts corn meal and flour. I melted half a stick of butter with rosemary, sage, and thyme. I cooked the trout skin side down for about 3-4 min or until browned and crisp. Then I carefully turned the fillet over and continued cooking until just cooked through, about 3 more
minutes.

010

Both turned out so good! Looking forward to heading to the farmer’s market in the morning… thinking of getting some fresh shrimp from the seafood guy for dinner tomorrow night!

Family Favorite- Beer Battered Cod

Seafood

Evening guys! So today was the day we have been preparing for all season. It was the Girls on the Run 5k. I was a little worried last night when it was raining and it was predicted to storm all day. I was equally worried when I heard the rain as I got ready and drove through the rain to the Georgia Tech campus, the BEAUTIFUL site for the run. Once we all got there, thankfully it was delayed 1 hour. After this time, the sky was cloudy but the rain had stopped. It was a great run! What a great inspiration to see young girls run and feel empowered to be themselves and achieve great things!

After the race, most of the coaches went to lunch at a local diner. If you are ever in Downtown Atlanta near Georgia Tech, you should go to OK Diner. It was pretty yummy. Everyone loved their food…hamburgers, chicken and waffles, eggs and grits, french toast and bacon, and a turkey club (mine- the best turkey club I have ever eaten; and the fries were legit…)

When I got home, I showered and immediately took a nap with my kitty, Pumpkin (16 years old, blind,and sick; please keep him in your thoughts and prayers). Then I read for a bit and piddled around the house before I went to the store to buy the ingredients for dinner.

Beer Battered Cod

Ingredients-

1 1/2 pounds of firm-fleshed white fish cut into “nuggets”, but you can make them in to strips, or whole pieces if you want. I used cod, but you can use any white fish you like.
Beer Batter-
Whisk the following in a medium mixing bowl:
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Old Bay seasoning
Whisk together slowly with 1 cup of brown beer. Refrigerate for 15 minutes.

Directions-

Heat some vegetable oil in a pan. While it is heating up, dredge your fish in some cornstarch and tap off any excess cornstarch. Dip in to the batter and put in oil. Don’t crowd the pan. When the batter is set on one side, turn the fish over and cook until golden brown and delicious.

I served with some Annie’s Mac and Cheese and green beans.
007008

Marinated Asian Tilapia with Soybeans and Couscous

Seafood

Hope everyone is well tonight! After work, I headed to the grocery store. I didn’t have a whole lot of time to shop this weekend, so I decided to go by myself after work. The last two weeks I have shopped BY MYSELF on a Friday afternoon and a Monday afternoon. Both were pretty awesome. Yes, the store is a bit crazy with last minute dinner shoppers, but no one is doing a week’s worth of shopping in one trip. Plus, I have no kids or bored hubby weighing me down. I can get in and out  and do what I need to do in less than 30 minutes. Since I went to the store tonight, I went ahead and planned on making fish. It would be the freshest and would cook pretty quick. I had an idea in my meal plan to cook a breaded fried fish of some sort, but as I was putting groceries away, I had a new thought… Marinated Asian Tilapia.

Pretty simple to make…

Ingredients

3-4 pieces of Tilapia (I bought 2 and that was decidedly not enough as of tonight…3-4 next time)

marinade of a mixture of equal parts (about 2-3 tablespoons of each) of any of the following- soy sauce, teriyaki sauce, fish sauce, oyster sauce, hoisin sauce, sesame oil, and rice wine vinegar, minced ginger, and pepper

1 cup flour

3 tablespoons peanut oil (or vegetable oil)

Directions

Marinate Fish for 10-20 minutes

Shake off excess liquid and coat in flour.

Cook on each side for 3-4 minutes. The thinner ends will be very tender and flaky.

I accidentally bought the Steam fresh bag of edamame instead of snap peas. Turns out the girls love them and are begging for them for a snack to take to school! No leftovers…hubby was the only one who didn’t eat them! I also served with a side of couscous. Only a bit of couscous left, so maybe something for lunch tomorrow… no pics of the soybeans and couscous. All inhaled before I could take a picture!

005