Category Archives: Fish


The Mavens Monthly Cooking Club

The Mavens Monthly Cooking Club

Fresh spices make food nicest~

We are scheduling our second official Mavens Monthly Cooking Club.

Last month we made home made pierogies and home made pasta dough.

Everything turned out num-nums! 🙂

What the menu is shaping up to be is a round the world culinary “bite”. The menu so far (subject to change with input from the other Mavens) is:

Beef Fajitas (this will either be a fresh/refrigerator dish or crock pot)

Chicken Stir-Fry (fresh/refrigerator dish)

Marinated or rubbed Salmon Filet

Cannelloni’s-Ricotta, spinach & ground chicken or turkey)- we make our own pasta dough for this and our noodles.

Mary’s Famous Pot Pies-this is a bottom crusted pot pie with panko crumbs on top-that approach cuts down on calories we also add chicken with lots of veggies. Drizzle some butter or olive oil on top and voila!

Sheppard’s Pie-Vegetables, ground beef and a mushroom gravy topped with fresh mashed potatoes.

Chicken Poppers

Daubes of Beef Roast

Pork Tenderloin Paprikash

Pork Scallopini

Cheesy Chicken Bundles

Chicken Parmesan

Apricot Glazed Chicken

Baked Broccoli Medley

Hash Brown Casserole

Roasted Cauliflower

California Quiche

We will also be making assorted blanched veggies and sides.

Recipes and shopping lists will be available and sent out via email.

Please feel free to post pictures.  We hope to share our photos here from cook day.

For those of you who are interested in forming a club, please feel free to email me.  We are in the Charleston Area, however, I am available for consultation on how to set up your club and will help with menu planning, shopping tips, and shopping lists.

I have had many inquiries into this process and I am always happy to share the positives of the practice with people. Here are just a few:

Home made food, with ingredients that you have chosen yourself. You know exactly what is in what you are feeding your family.

Time savings-We all have had a lessening of quality of life because we are all just so doggone busy. This is a way to make better use of your limited time resource.

Dinner with the family as often as possible with as little preparation time as possible. We have crock pot dinners, ready made to heat and serve dinners, all the convenience of carry-out with none of the negatives.

Money savings-we use organic meats and still save money by making our meals in bulk and with the help of friends and neighbors.

Social time with friends. We make meal preparation easy and fun!

Please contact me for more information.

The Chef.



Orange Roughy

I am an absolute HUGE fan of Orange Roughy.

Cooking lesson: Orange Roughy is a mild, semi firm flesh fish that is flash frozen on the boat. What does that mean for you? Buy it at your fav. mega mart in bags and you will have “fresh” roughy. It means that it was frozen fresh and not gostled from boat to processor to store. It went from the sea to the processor to frozen state in a matter of a few hours.

It can be successfully sauted, fried, baked, broiled or poached. It can be delicate, not as delicate as flounder, but it’s not a fish that can be roughed up-no pun intended!

HINT: Do not buy “thawed” roughy at your market unless they can assure you it is indeed “fresh”-never frozen. most likely it has been frozen, thawed and displayed for you in their deli case. IF you must buy that fish-which I advise against, you will need to use it immediately…

Let’s get cookin! This is a recipe for 2 servings.

Parmesan Orange Roughy

1/3 cup whole-wheat breadcrumbs or Potato Flakes
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon paprika

2 orange roughy fillets

2 tablespoons skim milk
2 tablespoons tartar sauce

Kosher salt and fresh ground pepper to taste.


Preheat oven to 450°F.

1.Mix first 4 ingredients in a shallow pan.

2.Dip fillets into milk, then coat them with crumb mixture.

3.Place fillets on a lightly  oiledbaking sheet.

Bake about 8 minutes, or until coating is browned and  crispy and
fish flakes easily with a fork.

Serve with tartar sauce & Lemon Rice.

Lemon Rice

1/2 cup baby basmati rice

1 1/2 cups water

1 Tbl. unsalted butter

1 Tbl. Greek seasoning

2 Tbl. lemon juice-from 1 fresh lemon or bottled

1 chicken boullion

Kosher Salt & Fresh ground Pepper to taste

OPTIONAL NOTE: for creamy rice add 3 Tbl cream or half & half when rice is done cooking

1. Boil water

2. Add rice and all the other ingredients EXCEPT cream.

3. Cover and cook on LOW until almost all the moisture is absorbed. Let sit for 5 minutes and add cream to it.

Serve with Orange Roughy and a Salad.


2- Orange Roughy Fillets- I got mine at a store called Aldi’s that has wonderful quality with great prices! IT came in a bag with 6 fillets and that means I got 3 meals out of it!

Breadcrumbs or Potato Flakes



Parmesan cheese

Skim milk

Basmati Rice

Chicken boullion

cream or half & half

unsalted butter

1 fresh lemon or bottled lemon juice

Tartar Sauce-optional

MAKE AHEAD: Triple recipe and bread all fish at once, package into 2 serving sizes and wrap well in plastic wrap & foil, lace in zip loc bag, label and freeze for future dinner use or unexpected company!