Sunday, October 4, 2009

Fish Stew

I know....I stew probably makes you want to say "ewwww" but PLEASE try it! This is a quick, easy, and oh so yummy meal. I already had most of the ingredients in my pantry. A benefit of being married to the seafood specialist at Publix is fresh seafood. We enjoyed the fish stew tonight with shrimp and halibut. I want to try it with mussells if Publix ever gets them in fresh.
This recipe is from Simply Recipes. I have included the original recipe, my changes are in blue. I served it tonight with a great garlic and rosemary sourdough bread from Whole Foods. Tomorrow I am going to serve the leftovers over rice. A salad would be great with this but Jay doesn't eat salad.

Simply Recipe's Dad's Fish Stew Recipe

Preparation time: 25 minutes.


  • 6 Tbsp olive oil
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped 1 tbsp dried parsley
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato) 1 can diced tomatoes
  • 2 tsp of tomato paste. 1 and a half small cans of tomato paste
  • 8 oz of clam juice
  • 2/3 cup dry white wine
  • 2 cups chicken stock
  • 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces I used 1lb halibut and almost 1lb shrimp
  • Touch of dry oregano, thyme, pepper, red pepper flakes, dried basil
  • Salt


1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, dry white wine, chicken stock, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Serves 4.

Without the chicken stock it is really thick and only fills about 1/3 of the pot. With the chicken stock it thins it out some but adds great flavor and fills about 1/2 of the pot. This is a 30 minute or less meal!

Monday, September 7, 2009

Oven Fried Green Tomatoes

I LOVE this recipe. I have always enjoyed fried green tomatoes and recently came across this healthier version in Paula Deen's magazine. This is found in the September/October issue.

Oven "Fried" Green Tomatoes
1/2 cup yellow cornmeal
1/2 cup panko (Japanese bread crumbs)
1 tsp Creole Seasoning (I didn't have any at the house so I used salt, pepper, garlic powder, and cayenne)
1 egg white
2 green tomatoes sliced into 1/2 inch slices

Preheat oven to 375. Line a rimmed baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
In a shallow dish, combine cornmeal, panko, and seasonings.
In a separate shallow dish, lightly beat egg white.
Dip each slice of tomato in the beaten egg white; dredge in cornmeal mixture to coat. Place on prepared baking sheet. Spray each tomato with nonstick cooking spray. Bake for 15 to 20 minutes or until lightly browned. Turn tomato slices and spray the other side with nonstick cooking spray. Bake for an additional 15 to 20 minutes or until lightly browned.

I was amazed at how crispy these were. From 2 tomatoes I was able to make enough slices to feed 4 adults.

Sunday, March 22, 2009

Poppyseed Chicken

My husband and I have made a challenge for ourselves this week. We are refusing to buy any groceries and instead only cook what we have available in the freezer, refrigerator and pantry. Other than I realizing that I was using the last of the rice tonight (I had plans to make fried rice later in the week), I think it won't be a problem. Tonight I made poppyseed chicken. This is one of those staple casserole that every good southern girl can make. Quick, easy, and filling, it is a great casserole to share. I like to serve it over rice but it would be good just as it is. If you know my husband, you know that he doesn't eat many vegetables, I decided to add a can of mixed veggies in with the casserole to try to get him to eat more veggies. This would be a good option for picky eaters. I have used fresh chicken that I boil or bake instead of canned chicken but since the nature of our challenge, I used what I had available. The canned chicken worked very well in the dish.

Poppyseed Chicken Casserole

2 sleeves of Ritz crackers, finely crushed
1 stick of butter

2 cans of white meat chicken, well drained

1 can low sodium cream of chicken soup

1 can low sodium cream of celery soup

1 can mixed vegetables, drained
House Seasoning (salt, pepper, garlic powder)

Heat oven to 350*. In a medium microwave safe bowl, melt the 1 stick of butter. Carefully remove the bowl from the microwave and add in the 2 sleeves of crushed Ritz crackers. Stir the mixture until all of the crackers are covered with the butter. Spread half of the mixture in the bottom of a oven safe casserole dish (I used a 9x13 pyrex dish).

In a large bowl empty the two cans of well drained chicken. Use a fork to shred the chicken. Mix in the cream of chicken soup, cream of celery soup, and the can of mixed vegetables. Gently stir to coat the veggies and chicken with the soup mixture. Season to taste with salt, pepper, and garlic powder. Carefully spread the chicken mixture over the crackers. Sprinkle the remaining cracker mixture over the casserole. Bake at 350* for 30 minutes or until bubbly. Serve over rice.

Sunday, March 1, 2009

Creamy Italian Chicken

This is a great recipe for a busy day. Pop it in the crockpot in the morning and 6-8 hours later it is ready. We enjoyed it tonight over brown rice, but you could also serve it over pasta.

Creamy Italian Chicken

1 pound skinless chicken tenders
1/4 cup melted butter
80z cream cheese with chives (I used Philidelphia onion and chive 1/3 fat Light Onion and Chive)
1 small can low sodium cream of mushroom soup
1 packet of dry Italian dressing mix
1 packet dry onion soup mix
1/2 cup water
salt and pepper to taste

In a medium bowl, mix butter, cream cheese, soup, onion soup mix, Italian dressing mix, and water. Stir until well blended. Put 1/3 of the mixture into your crockpot. Layer chicken half of the chicken into the crockpot. Put another 1/3 of the soup mixture onto the chicken and layer the second half of the chicken. Top the chicken with the remaining soup mix. Cover and cook on low for 6-8 hours. Stir well before serving. Makes 4-6 servings.

Chicken and Dumplings with Mushrooms

Chicken and Dumplings with Mushrooms
1 32oz Low Sodium, Fat Free Chicken Stock

1 small can of Low Sodium Cream of Mushroom Soup (If you don't like mushrooms, use cream of chicken soup)

1 Can of Pillsbury Flakey Layer Biscuits (10 count--I used the homestyle)

1/3 a cup of Flour

2 Cups of Water

2-3 Boneless, Skinless Chicken Breasts

Salt and Pepper to Taste
A dash of Garlic Powder

In a large saucepan, heat the chicken stock and water until boiling. Once boiling, add the chicken in and let poach for about 5-6 minutes (until the chicken is white and firm--don't over cook!). Remove the chicken and bring the liquid back to a boil. Once boiling, wisk in the cream of mushroom soup. Let the liquid return to a boil, once boiling turn the heat down to medium.
Open your can of biscuits and separate each biscuit into 2-3 layers. Tear each layer into 4 pieces. Dip the pieces in flour and then add them to the liquid. After all of the biscuits have been added, let it simmer for 10 minutes. Gently stir often. At this point, you can season the broth with salt, pepper, and garlic powder. While the liquid is simmering, chop the cooked chicken into bite sized pieces. Return the chicken to the liquid and turn the heat to low. Simmer on low for atleast 5 minutes before serving. Enjoy!

Chocolate Bliss Cake

Chocolate Bliss Cake

1 box of Devil's Food Cake Mix
1 small box of instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 cup chocolate chips (optional)

Preheat oven to 350* and grease a bundt pan (**see note at the end).
Mix all of the ingredients on low until blended. Beat on medium for 2 minutes. Pour mixture into bundt pan and tap the pan on the counter lightly to release any air bubbles.
Bake at 350* for 50-60 minutes or until cake is done.
Let cool in the pan for 5 minutes. Then flip the cake onto a cooling rack (leave the bundt pan still on the cake). After about 5 minutes, remove the pan and allow the cake to completely cool on the cooling rack. Enjoy!

**I used my Pampered Chef Stoneware Fluted Pan and had no problems. When I have used a regular bundt pan with this recipe, I only fill the pan 3/4 of the way full. In the past, when I have used all of the cake batter, it has over flowed in my oven.