Category Archives: Seafood

Apr20

The Best Tuna Salad (or Chicken Salad)

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The Best Tuna Salad (or Chicken Salad)

The name says it all. Delicious!!!!

  • 4 (5-oz) cans tuna packed in water, drained or 2 (10-oz.) cans chicken breast, drained
  • 1 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 tablespoons minced red onion
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

In a medium bowl, combine tuna or chicken, mayonnaise, celery, onion, relish, lemon juice, and garlic, salt and pepper.

Serve immediately or cover and chill until serving.

Makes 6 sandwiches (1/2 cup salad each).

“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”

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Jul30

Tuna Melt Sliders

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Tuna Melt Sliders

These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal.  I love making sliders of all kinds.  Change out the tuna salad for chicken salad and use whatever cheese you like.  Yummy!!!

  • 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
  • 2 (5-oz.) cans tuna, drained (I used albacore)
  • 1/2 cup mayonnaise
  • 1 teaspoon celery salt
  • 2 tablespoons shallot, finely diced
  • 1 tablespoon dill pickle, finely diced
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices Havarti cheese (enough to cover all the sliders)
  • 1 tablespoon butter, melted
  • 1/4 – 1/2 teaspoon celery seed

Preheat oven to 350 degrees.

In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.

Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.

Top the buns with the tuna mixture and the slices of Havarti cheese.

Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter.  Sprinkle with celery seed.

Cover the dish with foil and bake for 10 – 15 minutes.

Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.

Serve immediately.

Makes 12 to 15 sliders.

“Our greatest comfort in sorrow is to know that God is in control.”

Sep21

Salmon Loaf with Creamy Dill Sauce

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Salmon Loaf with Creamy Dill Sauce

I fixed this last night for supper and we felt like we were eating a gourmet meal.  Absolutely delicious!!  I just sauteed some asparagus to go along with it.  Perfect compliment to the salmon.

  • 1 (16-oz.) can salmon
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup milk
  • 1 cup coarsely crumbled soda crackers (12 crackers)
  • 3 eggs, separated
  • 2 tablespoons chopped parsley (or 2 teaspoons dried)
  • 1 tablespoon grated onion (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Grease a 9 x 5 x 3-inch loaf pan.  Line bottom and ends with aluminum foil, leaving a 1-inch overhang; grease foil.

Drain liquid from salmon into a medium-size saucepan; stir in butter and milk; heat until butter is melted.  Stir in crackers; let stand 5 minutes.

Flake salmon; remove bones and dark skin; fold into cracker mixture.  Beat eggs yolks in a small bowl until foamy; blend into salmon mixture along with parsley, onion, lemon juice, Worcestershire, salt and pepper.

Beat egg whites in a medium-size bowl until soft peaks form; fold into salmon mixture; pour into prepared pan.  Put filled loaf pan in a shallow baking pan, then place on oven shelf.  Pour boiling water into outer pan to a 1-inch depth.

Bake in a moderate oven (350 degrees) for 40 minutes, or until a thin-bladed knife inserted into the center comes out clean.

Remove pan from water to a wire rack.  Let stand 5 minutes.  Loosen loaf from pan; lift out with foil strips onto a warm serving platter; remove strips.  Keep warm while making sauce.  Serve with Creamy Dill Sauce.

Makes 6 servings.

Creamy Dill Sauce

Melt 2 tablespoons butter in a medium-size saucepan.  Stir in 2 tablespoons flour, 1 teaspoon dill weed, 1/2 teaspoon salt and 1/8 teaspoon pepper.  Cook, stirring constantly, 1 minute.  Stir in 1 1/2 cups milk slowly; continue cooking and stirring until sauce thickens and bubbles, 3 minutes.  Makes 1 1/2 cups.

“When God comes to call us home, may He find us serving Him.”

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Oct14

Shrimp Scampi Mac and Cheese

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Shrimp Scampi Mac and Cheese

This was soooo good!  I love shrimp scampi and I love mac and cheese.  This is just a little twist on the two.  You could definitely taste a little spice in it from the red pepper flakes, which I liked.  But if you don’t want any spice, leave out the red pepper flakes.

  • 6 tablespoons unsalted butter, divided
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 2 tablespoons chopped fresh parsley (I used 2 teaspoons dried.)
  • 1 pound medium pasta shells
  • 2 1/2 cups half and half
  • 8 oz. cream cheese, at room temperature
  • 8 oz. shredded Italian cheese blend (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 pound large shrimp, peeled, deveined and cut into 1-inch pieces
  • Finely grated zest of 1 lemon

Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown.  Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes.  Remove from the heat and stir in the parsley; set aside.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the package instructions.  Strain, reserving 1 cup of the pasta water.  Set aside.

Heat the half and half in a large saucepan over medium heat until it just comes to a simmer.  Continue simmering until the half and half is reduced to 2 cups, about 5 minutes.  Add the cream cheese and cook, stirring, until melted.  Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth.  Turn off the heat and keep warm.

Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat.  Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes.  Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes.  Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside.

Add the pasta and shrimp mixture to the cheese sauce and stir to combine.  Stir in some of the reserved pasta water to thin the sauce, if needed.  Season to taste with salt, if needed.  Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

Makes 4 – 6 servings.

“God is everywhere, is available every time, and listens always.”

 

 

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Sep23

Garlic Shrimp

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Garlic Shrimp

These shrimp are delicious!  A crusty Parmesan-breadcrumb topping is dusted over these big garlicky shrimp before serving.  Grill or toast some French bread for sopping up the aromatic juices.  Yum!

  • 2 dozen large fresh shrimp
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley (I used dried)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon pepper
  • 1/4 cup salted butter, melted
  • 1/4 to 1/2 cup breadcrumbs (I like the lesser amount)
  • 1/4 to 1/2  cup Parmesan cheese (I like the lesser amount)

Peel shrimp and devein.  Arrange in a 11 x 7 inch baking dish; pour oil over shrimp.  Combine parsley and next 3 ingredients; sprinkle over shrimp.  Cover and bake at 300 degrees for 15 minutes.

Turn shrimp over; drizzle with butter, and sprinkle with breadcrumbs and cheese.  Bake, uncovered, 5 to 10 more minutes.

Yield:  2 servings.

“God speaks through His Word when we take time to listen.”

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Sep10

Catfish Piccata with Browned Butter

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Catfish Piccata with Browned Butter

Who says you have to fry catfish?  It works beautifully in place of chicken.  Really yummy!

  • 6 tablespoons unsalted butter
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • Thinly sliced lemon
  • 1 tablespoon capers (I didn’t use)
  • 2 teaspoons chopped fresh parsley (I didn’t use)

In a medium enamel-coated cast-iron skillet, melt butter over medium heat.  Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.  Skim foam from butter.  Whisk in wine and lemon juice.  Pour into a small bowl.  Cover and set aside.

Sprinkle fish with salt and pepper.  Wipe pan, and add oil; heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes.  Turn fish; cook until fish is opaque and flakes easily, about 2 minutes.

Remove from heat.  Top with lemon slices, capers, and parsley.  Pour butter mixture over fish.

Serves 2.

“Followers of Christ have a brand-new identity.”

 

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Mar14

Seafood Lasagna

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seafoodlasagnaSeafood Lasagna

This is wonderfully rich and delicious!!

  • 1 green onion, finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1/2 cup chicken broth
  • 1 (8-oz.) bottle clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 (8-oz.) container lump crabmeat
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid; set seafood mixture aside.

In  a large saucepan, melt the remaining butter; stir in flour until smooth.  Combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and remaining pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the cream and 1/4 cup cheese.  Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish.  Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce.  Repeat layers.  Top with remaining noodles, sauce and cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.  Let stand for 15 minutes before cutting.

Makes 12 servings.

“We have committed The Golden Rule to memory; now let us commit it to life.”

 

Nov10

Salmon Loaf

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Salmon Loaf

I used red salmon for this but you can use pink if you like.  It makes delicious sandwiches if you have any leftover.  I might make a double recipe next time just for sandwiches later.

  • 1 (14.75 oz.) can salmon
  • 2 cups soft bread crumbs
  • 1/3 cup onion, finely minced
  • 1/4 cup milk
  • 2 eggs
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • Dash of pepper

Drain salmon, reserving 2 tablespoons liquid.  Combine all ingredients including 2 tablespoons liquid.  Place in a well-greased loaf pan or an 8-in baking pan.  Bake at 350 degrees for 45 minutes.

Makes 4 servings.

“God’s unchanging nature is our security during seasons of change.”

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Apr28

Pasta with Salmon Cream Sauce

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Pasta with Salmon Cream Sauce

Oh my goodness, this was so good!

  • 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
  • 1 stick unsalted butter
  • 1 cup frozen petite peas, thawed
  • 2 cups heavy cream
  • 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
  • Salt
  • 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried

Cook pasta al dente, according to directions on box.  Meanwhile, melt butter in skillet over medium heat.  Add peas and saute for 1 minute.  Add heavy cream, and reduce heat to low.  Add salmon, Parmesan cheese and salt to taste.  Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.

Drain pasta and place in a heated bowl.  Pour sauce over the pasta.  Add the parsley and gently toss to mix well.  Serve immediately.

Serves 4 to 6.

“Christ is the ultimate answer to life’s greatest questions.”

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Apr2

Hot Tuna Melts

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Hot Tuna Melts

This is like a hot tuna salad sandwich.  So yummy!!  I was making these for 6 people so I tripled the recipe.  They all got gobbled up!

  • 1/3 cup mayonnaise
  • 1/4 cup sliced pimiento-stuffed Spanish olives, drained
  • 3 hard-cooked eggs, chopped
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons finely chopped onion
  • 1 (5-oz.) can solid white tuna in spring water, drained and flaked
  • 2 English muffins, split and lightly toasted
  • 4 sharp Cheddar cheese slices

Preheat broiler with oven rack 5 1/2 inches from heat.  Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend.  Spoon on muffin halves; place on a baking sheet.

Broil 2 minutes.  (I left mine in for about 5 minutes.)  Top each with a cheese slice; broil 1 more minute or until cheese melts.

Makes 4 servings.  (I think it makes 2 servings.)

“Remembering Christ’s death gives us courage for today and hope for tomorrow.”