Category Archives: Seafood

Feb17

Tuna and Noodle Casserole

Posted on by
Standard

Tuna and Noodle Casserole

This makes a large casserole but if there are leftovers, they freeze quite well in individual containers.

  • 1 (16-oz.) package egg noodles, cooked al dente
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6-oz.) cans albacore tuna, drained
  •  2 (10 3/4-oz.) cans cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 soup can of milk
  • 1 cup crushed potato chips

Preheat oven to 400 degrees.  Lightly grease a 9″ x 13″ baking dish.

In large bowl, mix everything together except potato chips.  Pour into baking dish and top with crushed potato chips.  (Feel free to use canned onion rings instead or buttered bread crumbs.)

Bake for 20 to 25 minutes or until bubbly.  If chips start to get too brown, put a piece of foil over top until casserole is done.

Serves 8.

“Jesus opened the doors of salvation to all who will believe.”

Jan23

Capellini with Shrimp and Creamy Tomato Sauce

Posted on by
Standard

Capellini with Shrimp and Creamy Tomato Sauce

  • 3 tablespoons olive oil
  • 1 pound peeled large shrimp
  • 3 large garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-oz.) can diced tomatoes
  • 3/4 cup heavy cream
  • 1/2 teaspoon lemon juice
  • 1/2 pound capellini (angel hair pasta)

Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers; then cook shrimp and garlic with oregano, salt and pepper, turning once, until golden, about 2 minutes total.  Add tomatoes with juice, scraping up any brown bits from bottom of skillet.  Add cream and briskly simmer until sauce has thickened slightly, about 1 minute.  Stir in lemon juice.

Meanwhile, cook capellini in pot of boiling salted water until al dente.  Serve immediately with shrimp and sauce.

Serves 4.

“The work of Christ is sufficient for every sin.”

Filed under Pasta, Seafood | Comments Off on Capellini with Shrimp and Creamy Tomato Sauce
Jan19

Poached Salmon / Cucumber Sauce

Posted on by
Standard

Poached Salmon / Cucumber Sauce

This is a fantastic recipe from Julia Child.

  • Salt
  • Wine vinegar
  • 6 salmon steaks or fillets (6 to 8 oz. each)

Measure 3 inches of water into a wide saucepan.  Add 1 1/2 teaspoons of salt and 3 tablespoons wine vinegar for each quart of water, and bring to boil.  Slide in the fish.  Bring to just below the simmer, and maintain the water below the simmer throughout the cooking – that is, the water is shivering and almost but not quite bubbling.  (If the water actually boils the fish may break apart.)

Cook 8 minutes for salmon that is 1/2″ thick.  Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy.  It should still be juicy.  Fish that is resistant and flaky is overdone.

When removing fillets from the water, use a slotted spatula and blot on a paper towel before serving on a warm plate.  Serve with Cucumber Sauce.

Cucumber Sauce

  • 1 cucumber
  • 1/4 teaspoon salt, sugar, and wine vinegar
  • 1 cup sour cream
  • 2 to 3 tablespoons minced fresh dill or 2 to 3 teaspoons dill weed

Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon.  Cut the halves into quarters and the quarters into crosswise pieces 2 inches long.  Finally cut the quarters into matchstick julienne, stack the julienne, and cut into dice.

Toss the cucumber in a bowl with the salt, sugar, and vinegar.  Let stand 5 minutes or so, then fold in the sour cream.  Season carefully to taste, and fold in the dill.

Makes 6 servings.

“Compassion helps to heal the hurts of others.”

Filed under Sauces, Seafood | Comments Off on Poached Salmon / Cucumber Sauce
Jan11

Tuna Burgers

Posted on by
Standard

Tuna Burgers

I have been making this recipe for years.  It isn’t the normal “burger” you would think of, but more of a tuna sandwich on a bun.

  • 4 ounces shredded Cheddar cheese (or cubed American)
  • 2 hard boiled eggs, chopped
  • 1 (7-oz.) can tuna, drained & flaked
  • 2 tablespoons chopped sweet pickle
  • 1/2 cup mayonnaise
  • 8 hamburger buns

Combine all ingredients.  Split buns and fill with mixture.  Wrap buns in foil and place in a 250 degree oven for 20-25 minutes.

Update:  I am changing the oven temperature to 300 degrees as these were getting warm inside, but not hot.  Choose whichever way you like them.

Makes 8 sandwiches.

Note added 3/4/2005.  Because they have downsized the tuna can, I used two 7-oz. cans.

“Salvation is the miracle of a moment;  growth is the labor of a lifetime.”

 

Jan8

Overnight Tuna Casserole

Posted on by
Standard

overnighttunacasserole

Overnight Tuna Casserole

This may be the easiest tuna and pasta casserole you’ve ever made.  There’s no need to cook the macaroni… just mix, refrigerate overnight and microwave.  Serve with a tossed green salad.

  • 1 can (10 3/4-oz.) cream of celery soup, (or mushroom or chicken)
  • 1 soup can milk
  • 2 can (5-oz.) water-pack tuna, drained and flaked with a fork
  • 1 cup uncooked elbow macaroni
  • 1 cup frozen green peas
  • 1/2 cup minced onion or 2 tablespoons dried minced onion
  • 1 cup shredded Cheddar cheese (reserve 1/4 cup)

Whisk soup and milk in a 2-qt. microwave-safe bowl until well blended.  Stir in remaining ingredients except reserved 1/4 cup cheese.  Cover and refrigerate at least 12 hours or overnight.

Cover with lid or vented plastic wrap.  Microwave on high 15 to 17 minutes until bubbly.

Sprinkle with reserved cheese.  Let stand uncovered 5 to 7 minutes until cheese melts.

Make 4 servings.

“No Christian is anonymous to God.”

Dec16

Zesty Salmon Patties

Posted on by
Standard

 

Zesty Salmon Patties

I have made this recipe for years.  It goes perfect with creamed peas and potatoes.

  • 1 (14 3/4-oz) can salmon, drained, skin & bones removed
  • 1/2 cup bread crumbs
  • 1/4 cup minced onion
  • 1/4 cup mayonaise
  • 1 tablespoon prepared horseradish
  • 2 eggs, slightly beaten
  • 2 tablespoons butter

In large bowl, combine all ingredients except butter; mix well.  Form salmon mixture into four patties.  Melt butter in large skillet over medium heat.  Fry patties 6 – 8 minutes or until golden brown, turning once during cooking.

“Clothing ourselves with Jesus’ attitudes and actions shows His presence in our lives.”

Filed under Seafood | Comments Off on Zesty Salmon Patties
Dec4

Butter-Herbed Baked Fish

Posted on by
Standard

Butter-Herbed Baked Fish

Heavenly – absolutely melts in your mouth.

  • 1/2 cup butter
  • 2/3 cup finely crushed saltines
  • 1/2 teaspoon each: basil, oregano and salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup Parmesan cheese
  • 1 pound white fish fillets

Preheat oven to 350 degrees.  Melt butter.  Mix crumbs, herbs, and Parmesan cheese.  Dip fish in butter, then in crumbs.  Arrange in baking dish and bake 25 – 30 minutes.  Serves 3 – 4.

“God broke into human history to offer us the gift of salvation!”

Filed under Seafood | Comments Off on Butter-Herbed Baked Fish
Nov1

Quick Clam Chowder

Posted on by
Standard

easyclamchowder

Quick Clam Chowder

Very easy and delicious chowder!!

  • 4 (6.5-oz) cans minced clams
  • 3 (8-oz) bottles clam juice
  • 1 1/2 lbs. red potatoes, scrubbed and cut into 1/2-inch pieces
  • 2 bay leaves, opt.
  • 2 teaspoons minced fresh thyme
  • 6 slices bacon, chopped fine
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Drain clams through strainer set over medium bowl.  Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary).  Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat.  Reduce heat to low to maintain gentle simmer.

While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in flour and cook for 1 minute.

Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan.  Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes.  Season with salt and pepper.  Serve.

“He who does not love does not know God, for God is love.”