Category Archives: FISH & SEAFOOD

Cooking Klatche for Busy Moms & Wives!

Shrimp a la Fredo  I will be starting a Cooking Klatch with neighbors who are busy Moms & Wives.  They are interested in quick, easy and nutritious meals that are “home-cooked” but easy and quick.  Piece of cake! I am so excited to get started.  The recipes, tricks & tips and hopefully some videos (squee!) will be posted here for anyone to access.

We’re going to start with wine…er, I mean a list of healthy pantry items to have on hand all the time to enable you to “cook-on-the-fly,” if you need to.

Example: friend calls and says she needs a quick dinner idea.  My first question is:

What do you have on hand for

1. protein

2. starch

3. fresh or frozen veggies?

Once we get those nailed down we can move on to getting the meal put together.

Let’s go with a real-life scenario-

Protein: she had frozen pre-cooked shrimp on hand she wanted to use.

Starch: she had whole wheat pasta (perfect!)

Pantry: Veggie and Chicken broth/stock, a jar of Pesto.

Fridge: Laughing Cow cheese wedges, fresh peppers, 1/2 medium red onion, fresh mushrooms, and fresh pre-washed bagged spinach.

Freezer: broccoli florets.

Question: Do you want a creamy sauce or a tomato based sauce ? (She decided she would like a creamy sauce.)

Finished product: Shrimp ala Fredo with whole wheat pasta.

Process:

Put your water for pasta on to boil FIRST!

We then moved on to making our mise en place with our veggies by cutting the red, green & yellow peppers into thin strips and cleaned and sliced the fresh mushrooms.  We diced the red onion.

Sauce: We put our diced onions and mushrooms in a skillet to saute with some olive oil.  Approximately 5 minutes, once the onions were translucent we added the broth, about 3 cups.  We added the Laughing Cow wedges (about 6), this we had to work on with a whisk because the Laughing Cow wedges will not break down or “melt”  easily and 1/4 prepared pesto (or to taste)  dried Italian seasonings (to taste) salt & pepper (again to taste).

We made a slurry of water & cornstarch (about a tsp of cornstarch to a Tbl of water/broth).  We added the slurry to the sauce stirring constantly and reduced the heat to a very low simmer for about 2 minutes.

The water for the pasta was boiling, so we put the pasta in, boiled for about 8 minutes, added the peppers and frozen broccoli to that boiled for another minute or so, just to thaw the broccoli and make the peppers crunchy tender.

We drained all of that and ran the pre-cooked shrimp under cool water to thaw. Added the shrimp to the sauce.

Plating/Serving: she decided she wanted to serve the entree individually, so we put a hand full of fresh spinach on the plate a serving size of the pasta veggie mixture and sauced it with the Shrimp ala Fredo Sauce. Voila, dinner in less than 30 minutes!

Her family loved the dish, she was happy they were happy which in turn made me happy!

Smiles!

Chef Kelly

Supper Sammies & a great dessert!

Here are two recipes that I wanted to share with everyone.

You can easily “make your own” fish sticks with fresh fish cut and breaded with bread crumbs, cracker crumbs or 

potato flakes….

RIVERSTONE FISH PO BOY’S

Category: FISH AND SEAFOOD

This is a recipe that I developed for a restaurant I worked at. They are one of the big sellers and so easy to make at home! 

Serves 6 

24 frozen fish sticks(not the minced ones,I use grouper) or breaded frozen shrimp or clam strips 
6 sub buns-we like the soft ones but use your favorite 
butter to grill buns -optional 
Remoulade Sauce 
3/4 cups mayonnaise 
1/2 cup chili sauce or cocktail sauce 
1/2 tsp onion powder 
1/2 tsp garlic powder-not salt 
1 red bell pepper-diced finely 
2 Tablespoons chopped parsley 
for spicier add cayenne pepper to taste 
1 medium tomato chopped 
1 1/2 cups lettuce shredded 

Directions: 
Bake fish or shrimp or clam strips according to package directions. 
Meanwhile in a small bowl mix the mayonnaise, chili sauce, 1/2 tsp onion & garlic powder,bell pepper and parsley. set aside 
Spread butter on both sides of the sub buns and grill or toast under the broiler until golden brown. 
To assemble: 
Take the sub buns and divide fish between the 6 buns. 
Put lettuce and tomatoes on top of fish and drizzle with sauce. 
We have also used Ranch dressing to season the sauce. 
Kids love these! 

 

FRUIT PIE IN A CLOUD

Category: DESSERTS

I had this for the first time and it was wonderful. The recipe was given to me from an old friend. 
Serves 12 
Ingredients: 
6 egg whites 
2 cups of granulated sugar 
2 teaspoons vanilla 
1 1/2 teaspoons cream of tartar 
2 cups finely crushed Ritz Crackers 
2 can of Cherry, Apple or Blueberry pie filling. 
OR 4 cups your favorite pudding filling cooked or instant 
1(16oz.)tub of non-dairy whipped topping or 
4 cups of sweetened whipped cream 
1/2 cup chopped pecans are optional 

Directions: 
Preheat oven to 350 degrees 
Crust: 
Beat the egg whites with the cream of tartar until they are frothy, begin to add the sugar continue to whip the egg whites until they are glossy and hold firm peaks. Fold in the finely crushed Ritz crackers. 
Spread into a 9×13″ cake pan and bake for approximately 25 minutes or until lightly browned. It will be very puffy and will fall as it cools. 

CREAM PUDDING PIE IN A CLOUD: 
Spread the 4 cups of pudding into the “crust” 
Spread the whipped topping over the pudding. 
Sprinkle with nuts or candy sprinkles-optional 

FRUIT PIE IN A CLOUD: 
Spread the whipped topping in the crust. 
Carefully spread your choice of fruit pie filling over whipped topping. 
Sprinkle with nuts. 

CHEESECAKE PIE IN A CLOUD: 
Spread a tub of cheesecake filling into the crust. 
Spread the whipped topping over the cheesecake filling. 
Sprinkle with nuts or candies.