Pan Fried Paprika Pangasius

I have been feeling fishy lately, so I have been enjoying a lot of simple and fast fish dishes. This recipe comes from the Cooking Thin with Chef Kathleen cookbook.












This is a simple recipe, not a lot to prep so lets get started.




Gather all your ingredients. Yes, my milk comes from a box. I never have milk in the house.




Add all of these fabulous flavors into a plastic bag with the flour. I think this entry is officially brought to you by the letter F!




In the bag...




In a separate container combine lemon juice, parsley and chives. I was out of capers, doh!




Send the fish swimming in the milk




Then to the powder room to be covered with the delicious coating.




Get your pan going with some olive oil.




Get it browning and then when it is cooked, get it out of that pan, we have a sauce to make!




Add in the lemon juice with the herbs and give it a stir. Plate your fish and drizzle the sauce over it.




I love this picture because it shows that every cook, no matter the experience, goofs and messes up sometimes. I tore off a nice chunk of the coating of the fish and decided to take the picture right on the goof up. It is OK if your food doesn't look perfect, as long as it tastes good, and this meal tastes GREAT!

German Potato Salad

A large part of my family is German but I have never had German potato salad so I thought I would give it a try.




This recipe serves one! First thing you gotta do is get the potatoes in a pan of water and put it on high. Then we gather our ingredients.




2 yellow potatoes or red potatoes will work for this.




Slice them up, but not too thin, you don't want chips.




Dice up some onion, or use what you have already diced as I did. I tend to dice an onion on Sunday to use throughout the week.




Beef Broth




Celery Seed. This is one of my favorite spices.




Cider vinegar.








I pre-measure everything so it is ready to add once I start cooking.




After all of this prep your potatoes should be done.




drain the potatoes and set them aside.




Believe it or not only one burner of my stove works well, so I have to spread stuff out and it often takes longer to cook meals. If you have two working burners you can start your bacon while you are prepping.




Once the bacon is cooked, remove it and throw in your onions. Once those have softened it is time to add the flour.




Stir the flour amongst the onions. This will act as a thickener after you add the liquid.




Add in the broth and stir until it thickens.




Grab your bacon and potatoes and get those in the pan with the rest of your ingredients.




Give it all a stir to combine and you are ready to eat!




The Germans really know how to make a great salad. You want to serve this warm so it may not be the perfect summer salad, but fall is just around the corner!




I served it with a nice hot dog and it was the perfect lunch. The hubby tasted this and said that if it was just totally covered in bacon it would be a lot better. Ah well, at least he tasted it!

Sesame Seared Albacore Tuna

This meal is so incredibly easy but ends up looking very fancy and tasting AMAZING. You can see the Recipe on Allrecipes and adjust to the number of servings you want. The following is for one serving.

INGREDIENTS (Nutrition)

* 1 tablespoon soy sauce
* 3/4 teaspoon mirin (Japanese sweet wine)
* 3/4 teaspoon honey
* 1-1/2 teaspoons sesame oil
* 3/4 teaspoon rice wine vinegar
* 1 (6 ounce) tuna steaks
* 2 tablespoons sesame seeds
* wasabi paste
* 3/4 teaspoon olive oil

DIRECTIONS

1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.




These are your sauce ingredients. Sesame Oil, Honey, Mirin and Soy Sauce. (somehow the rice wine vinegar was not in time for the photo, he will try to be more punctual next time!)




Sprinkle some sesame seeds on a plate.




Stir together the sauce. I opted against wasabi with my sauce. I do like wasabi, but I really wanted to taste the fish and not feel a lot of heat.




Get a pan going over high heat with some oil.




Drop the tuna on the sesame seeds and coat both sides.

Pop it in the pan for about 30 seconds on each side. The pan needs to be HOT!! If you are not a fan of raw fish you can leave it on a bit longer, but don't burn the sesame seeds!!




I served it with some frozen peas and carrots I heated in a pan with a little butter and salt.




The tuna was perfectly cooked, the toasted sesame seeds were delicious and the dipping sauce was one of my favorite sauces I have ever made.

Tuna with Lemon Caper Butter

I love seafood and really should post it more on here. To remedy that, I am going to share a couple of Tuna dishes that I adored.

The recipe can be found here. I based my meal on this but didn't follow it exactly. Read over the recipe and then grab your ingredients. I served this over some wheat spaghetti, so if you'd like to do that as well, get some water boiling. I made extra of the sauce so I'd have enough for the pasta also.

INGREDIENTS:

* 4 tablespoons butter
* 1 small clove garlic, finely minced
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest
* 2 teaspoon capers, drained and rinsed, chopped
* 1 teaspoon fresh chopped parsley
* olive oil
* 4 tuna steaks
* salt and pepper

PREPARATION:
Heat broiler. Oil the rack of a broiler pan and place in the oven.

In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.

Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.
Serves 4.




Not a lot goes into this but a lot of flavor comes out.




These little guys are one of the main reasons for the flavor burst.




This is another wonderful flavor combination.




Zesting your lemons really adds a lot of flavor to your food. It also smells amazing. Zest it right into the pan with the butter.




Yum, add the lemon juice as well. Get the butter melted.




Chop up your capers. Your water should be boiling so toss in your spaghetti if you chose to serve with noodles.




Add the capers to the butter and lemon and get it just melted and then get it off the heat.




Season your tuna steak with some salt and pepper. You can broil as the recipe suggests or you can pan sear. I love me some pan seared tuna, so that is the route I chose.




Fry it quickly on each side, as much as you prefer. I like it raw in the middle.




Toss the pasta with some of the sauce and reserve some for the fish. Serve it all up and pour the remaining sauce over the tuna.




This is fast and SO good. I love tuna and this really lets you taste the fish but adds in a great complexity.

Hoisin Glazed Salmon

I have another salmon recipe that is SO easy, you have to make it! 4 ingredients, a few minutes to cook, and you are ready to eat! Preheat your broiler and then gather your ingredients.








Your ingredients for the glaze are orange juice, hoisin sauce and honey.




Mix that all together.




grab some salmon fillets.




cover the salmon in the glaze and broil for about 10 minutes.




I served it with some instant mashed potatoes and it was delicious. I love the citrus hints in the glaze and this is so incredibly easy!

Salmon with a Ginger Pineapple Salsa from the Taste Of Home Cookbook

I love salmon and I am really surprised at how few times I have posted it on here. I also love fruit salsas, so this is a wonderful recipe for me. This calls for pineapple but can also be done with mango and peaches.

This recipe comes from the Taste of Home cookbook.









Preheat your oven and lets gather up our ingredients.




I didn't have pineapple tidbits, so I used crushed pineapple.




Reserve the juice from the can.




If you are thinking, tomato with pineapple?? Trust me, it works and is delicious.




I also had an avocado and decided to throw that in as well.




You also need some fresh ginger. I love the smell of fresh ginger.




Dice up some jalapeno.




And a little bit of green onion.




I added just a little garlic also. You can use as much or as little garlic as you think you'd like. This was perfect for me but I love garlic if you are new to my blog. You want the garlic minced.




You also need some honey, crushed red peppers, sesame oil, and some cider vinegar.




Put all of that together in a bowl and toss it gently. Put the salsa in the fridge to get the flavors really combined.




Season your salmon and pop it in the oven for a few minutes. When it is done plate it up with your salsa.








The salsa is light and refreshing but has a little kick to it. I served this with a boneless pork chop the next day and it was wonderful.

Basque Style Chicken

This was a great dish to use up some random leftovers I had in my fridge. I hate to waste food so I always try to find something to do with that last half of a red pepper and those few olives swimming around.








This recipe is simple but full of flavor. Lets gather up our ingredients!




I served the chicken over some brown rice. Sorry for the blurry shots in this post, still not 100% with this new camera.




I had some diced onion already in the fridge.




Canned tomatoes, every cooks best friend.




I used a 'little' garlic. I so love my garlic.




Some olives leftover from the Tuna Puttanesca. I gave those a quick chop.




I chopped up some red pepper as well.




Get the chicken browned in some oil. The chicken was from a grill pack and had some citrus seasoning on it already so that is why it is a little orange. Once it is browned remove it to a dutch oven and set it aside.




Add in the garlic and let it cook for a minute.




stir in the onions and the peppers and let those cook for just a couple of minutes while stirring.




Finally add in the tomatoes and olives and let those cook for just a couple of more minutes.




Pour the veggies over the chicken in a dutch oven or heavy pot and get the heat going on low. Put the lid on and simmer for about a half an hour.




See you soon chicken!




When your chicken is almost done get your rice down on a plate. Scoop out a chicken thigh and some of the sauce and you are ready to eat!




Simple, delicious and ready in no time.

Tuna Puttanesca with Penne from Everyday with Rachael Ray

I love Tuna with pasta. I think it comes from my childhood love of tuna noodle casserole. This is a bit more grown up but just as easy.









Start boiling some water and lets grab our ingredients!




You need some fabulous garlic.




Capers




Kalamata Olives




Tomatoes, Tuna and crushed red pepper.




I am using some Penne pasta, but you can use bowtie or whatever you like.




Give the garlic a rough chop




do the same to the capers




fish out some olives and give them some chop action also.




Get the tuna in a skillet with the garlic and the red peppers.




Add in the olives and the capers.




drop in the tomatoes and parsley and give it a stir, let it simmer for 5 minutes.




Get your pasta out of the water and into the pan with your sauce. Give it a stir and you are ready to serve!




This has so many awesome flavors going on. This is one of those meals that tastes like it cooked for hours when it actually only took a few minutes.

Thanks again for dropping by my blog and for leaving comments and sending emails. I appreciate each and every one of them! Thanks to those who have given me the thumbs up on Stumble Upon, you guys are great!!!

Pork Sausage Pasta Soup

I got some pork sausage in a grill pack and stuck it in my freezer. I had some leftover canned tomatoes so this was a perfect recipe. This is a 2 serving adjustment of the original recipe.

INGREDIENTS

* 5 ounces turkey Italian sausage links
* 1/4 medium green pepper, cut into 1-inch strips
* 1 tablespoon and 1-3/4 teaspoons chopped onion
* 1/4 garlic clove, minced
* 1 cup and 3 tablespoons water
* 1/4 (28 ounce) can diced tomatoes, undrained
* 1/2 teaspoon sugar
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon chicken bouillon granules
* 1/4 teaspoon salt
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 1/2 cup uncooked bow tie pasta


1. Remove casings from sausage; cut links into 1/2-in. pieces. In a Dutch oven or soup kettle, cook sausage over medium heat for 5-7 minutes or until no longer pink. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. In the drippings, saute green pepper, onion and garlic for 4-5 minutes or until tender.
2. Add the water, tomatoes, sugar, Worcestershire sauce, bouillon, salt, basil, thyme and sausage. Bring to a boil; add pasta. Reduce heat; simmer, uncovered, for 18-22 minutes or until pasta is tender.





Dice up some onion.




Chop up some red pepper.




Mince up some delicious garlic.




Remove the pork from the casings and cut it into little bite sized pieces.




Cook it up in your dutch oven. While it is cooking grab your other ingredients.




Tomatoes, stock and worcestershire sauce.




Whatever pasta you want to use is fine. I had half a bag of these so that is what I used!




The pork browns up pretty quick. Get it out of the pan and set aside.




Throw in your pepper, onions and garlic. Once those have cooked, add in your remaining ingredients, don't forget the sausage!




Let it simmer for about 20 minutes and you are ready to eat, so simple and so good!









This would be a great winter meal but cooked up pretty fast so it didn't heat up my kitchen too badly. It was very tasty and satisfying, but most things with pork are!

Have a great weekend!

Korean Style Bulgogi

If you are sick of tofu and are asking Where's the Beef?? well it is right here and it is phenomenal! This Korean beef dish is delicious and so easy to make. Step one is preheat your grill or your broiler.









Now we will gather our ingredients...




You need some cornstarch for thickening. One thing about using cornstarch as a thickener that I may not have mentioned and just assumed folks knew is, you want to mix it with a liquid before adding it to your sauce. If you just add it in as a powder you end up with clumps of corn starch that do not combine nicely. If you mix it with water or stock first and create what is sometimes called a slurry, it incorporates into the sauce perfectly. Another tip is to only add it when the sauce is boiling.




Here are the ingredients for your sauce. The guy on the far left is called Sambal Oelek and I believe that roughly translates to F#$%ing Spicy. It is just chiles, so its a nice clean spicy flavor with no extra anything. And again, for my wimpy mouth, it is HOT! The rest of the lineup is Sesame Oil, Soy Sauce, Garlic, Ginger, Rice Vinegar and some sesame seeds.




You also need some brown sugar.




Toast yup your sesame seeds. Keep an eye on them because they will toast up FAST!




As soon as they begin to brown and you can smell the fragrance of the toasty goodness, get them off the heat.




Peel up some ginger and get it grated into a pan...








Smash up some garlic, peel it and get it minced and into the same pan.








Add in the brown sugar and then its time to add the wet stuff.




Get everything in there and give it a stir to combine.




keep on whisking while it heats up, when it is boiling add in your slurry.




When it is thickened, pop on the lid and let it hang out.




It is time for the beef! I had some beef usually packaged as 'stir fry beef' to use for this. This is as easy as it gets, just hit with some salt and pepper and grill it up.




It takes just a few minutes when the beef is cut so thin and small.




Toss it around in the sauce and you are ready to plate!!




You can serve this over rice or veggies or with a nice salad. You will want to make a lot of this because it is great reheated the next day in a stir fry. The heat of the sambal with the sweetness of the brown sugar and rice vinegar make for an amazing sauce that you will be craving shortly after you finish the last bite.

Crispy Orange Vegetables with Tofu

I see from the comments people are still pretty set in their ways about tofu. I swear folks, it is GOOD. This recipe is one of the best tofu recipes I have made myself.









The first thing you want to do is get some water boiling to cook your spaghetti.




I am using the controversial whole wheat noodles that the pasta purists frown on.




I also did not have any celery so I used some yummy canned baby corn. The hubby had never seen such a thing and thought they were totally cute. Not cute enough to eat though.




chop up some broccoli




Peel an orange. I just used my regular vegetable peeler for this. You want to try to avoid peeling off the white part as that is bitter, just get the orange part.




You want to make a mix of corn starch and stock to thicken your sauce.




Chop up some green onion. I know this looks like a LOT but some was donated to the hubby's tacos.




chop up some red pepper.




grab your favorite soy sauce.




And some TOFU! I pressed this the same way we did in the
last tofu recipe. I cubed it up the same also, and poured on the soy sauce.




gently stir it around so the tofu is covered lightly in the sauce.




by now your pasta water should be boiling and you are ready to get cooking!




drop the orange peel in a wok with some oil and get it moving around.




drop in the tofu and the veggies and get to stirring.




keep it moving til the veggies are cooked to your liking.




drop in the stock and corn starch mixture and keep on stirring, the sauce is going to thicken noticeably. Get your noodles out of the water and plate them up after draining them.




Once the stock is reduced serve everything on top of your noodles.




This was even better than the last recipe I made. Having the tofu hang out in the soy sauce really made a difference. I hope you enjoyed these 2 tofu recipes, I will be back with some BEEF this week. Have a great one...