Herbed Crusted Tilapia was a game changer for me. Fish is good for you and our diets should include fish at least once a week. I know that. The thing is, all of my life I’ve lived on one end or the other of the Great Plains and now live smack in the middle. That’s where animals roam – Angus and Hereford cattle, Yorkshires and Berkshires (pigs and yes, Mr. Buffet’s “live” stock, too), even chickens, turkeys and ostrich, buffalo and deer. But fish . . . Fish came as breaded sticks in plastic bags. Or in a box frozen into a solid chunk that had to be defrosted, then the slick stuff was dunked in egg and crushed crackers. And ended up tasting pretty much like the already breaded and bagged fish. Nothing to write home about. Herbed Crusted Tilapia is freshly crispy, with a ... [Read More]
Fish
Salmon Patties with Creamy Dill Sauce
Salmon patties are a favorite way to take advantage of excellent nutritional value offered by salmon, especially Omega 3 and protein. While fresh salmon is available in many areas only on a seasonal basis, canned salmon is available all year round and also wins over fresh or frozen cost wise. Removing the bones from canned salmon is an option, however leaving them in will add calcium and up the Omega 3 fattty acids available. The canning process softens the bones which makes them edible. It is also not necessary to drain canned salmon – just mix all the ingredients together. Make patties in your left hand (if you’re righthanded). Just scoop salmon mixture into the slightly cupped hand and shape with spoon. Add more salmon mixture as needed to make patty uniform depth. Gently ... [Read More]
Smoked Salmon Quiche
Deep Dish Smoked Salmon Quiche with Dill. I could almost smell the smoked salmon when I found this recipe in a Quick and Easy Paula Deen’s magazine. So when I saw smoked salmon on sale the deal was sealed. I picked up the salmon and carton of half and half and planned to make it for dinner the next night. Life got in the way. Like two weeks worth. Tonight was the night I could make this quiche that has been on my mind. Except – well, I’ll tell you what I did and what Paula said I shoulda done. She wanted me to roll two pie crusts from a package of refrigerated pie crusts together. We are on carb watch. One pie crust is enough. I prebaked it, but pricked it with a fork instead of using her pie weight or dried beans, neither of which I had. I didn’t have the Fontina cheese she ... [Read More]
