Category Archives: fish or seafood

Snow-day Sunday Shrimp Chowder


Yesterday was the first (real) snow fall of the year – and the perfect day for a chowder and warm biscuits.

   Shrimp Chowder
shrimp chowder 1 ingredients

  • 3TB margarine
  • 1/2 cup diced onion
  • 2 stalks celery diced
  • 2 carrots – diced
  • 400 g (about 4 small) white potatoes chopped into bite sized pieces
  • 2 cup shrimp or fish stock (chicken/veg stock will work too)
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper

 

shrimp chowder 1 seasoning

  • 1 tsp dried parsley
  • 1 1/2oz (3 TB) dry white wine
  • 1 cup milk (1%)
  • 1/2 LB raw shrimp  – peeled and tails off

In a sauce pan melt margarine.  Add onion, carrots and celery, and cook until onion is soft.  Add potatoes and stir. Add the shrimp stock and bring to a boil.  Simmer, covered  for 10 min, removing cover for last 5 min.  Add wine.  Lower heat and add milk. Add shrimp and cover – allow to heat until shrimp is cooked 3-5 min (shrimp will turn pink).  Serve with fresh tea biscuits. EnJoy.

 

shrimp chowder 2Like this recipe?  Let me know! comment, like this post and follow me on Facebook, Twitter and Instagram.

 

 

Aside

First call of order – Happy 2014! My apologies for my absence from the blogging world,  time just got away from me.  My New Years resolution?  Make time and it a priority to blog weekly! So onto the first post … Continue reading

Aside

Tonight it was raining out. It was also hot, sticky and – all caps- HUMID so neither cooking in the oven nor on the grill for any length of time was appealing.  And,  I was home alone for supper, and … Continue reading

Get Spicy with Spicy Remoulade & Spicy ‘Slaw


I’m starting this post out with an apology for the delay between posts – you know how it goes – sometimes life just gets away from you!  But have no fear I am back (do you hear and ominous voice in your head  saying “Be afraid – be very afraid”?) and ready to blog so lets get to it!

As some of my readers know I love southern food, one of the classic things I like about summer – southern food is Spicy Slaw (Coleslaw).  This recipe is my favorite – in fact my 7 year old and I had a argument about who was getting the last bit of slaw when we had it last!  My version features spicy version of classic Remoulade classic southern sauce) mixed  with shredded cabbage, carrots and onion, but also is great as a chip dip or dip for Fish Cakes, such as my Catfish Cakes.

We eat everything quite spicy, and this sauce is no exception, however you can play with the heat level by reducing the hot sauce added.  Pictured with the only Gluten Free Beer I have found that actually tastes like a lager and is GOOD!  (Thank you Bard’s!)

Spicy Slaw

spicy slaw served with fishcakes

  • Shredded Cabbage, Carrot s & Onion (or use broccoli slaw)
  • Remoulade Sauce

 

 

 

 

 

Remoulade Sauce

remoulade ingredients

  • 1/2 cup mayo
  • 1 tsp Horseradish (we use hot)
  • 1-2 tsp hot sauce (Franks or Louisiana Sauce)
  • 2 TB Creole Mustard
  • 1 tsp minced garlic
  • 1 – 2 TB (kosher is better) dill pickle juice (or vinegar)
  • 1-2 tsp Andy Roo’s Creole Seasonings

Now first off, if you look at my photo carefully (sorry was taken with my phone – seem to have misplaced my camera) I actually used Dijon mustard – on account of I was out of creole mustard (better place an order with Mississippi Queen Foods yikes!) but still wanted spicy slaw.   In any case, add all ingredients to a small bowl, and combine (I use a mini whisk) and refrigerate for a min of 30 min to let the flavours come together.  Add generously to the cabbage/carrots and serve.  P.S. this is awesome to dip your french fries into as well!

This will keep in the fridge for up to a week – but good luck making it last that long.   enJoy!

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10 TastyTips to a Tantalizing, Tasty (and less stressful) Holiday Meal


Ten Top Tasty Tips to create an awesome Turkey/Holiday Meal

  1. Plan Ahead.  If you can make mashed potatoes ahead of time – do so,  then keep them in the crock pot to stay hot until serving. Keep some potato water for the gravy thou! (Gramma G – that’s for you).
  2. Try adding a veggie casserole to the menu, so you just have to heat and serve rather than cook them up ahead of time. (see recipe for Broccoli and Cauliflower Casserole below).
  3. Be Aware.  Check if any guests have allergies or food intolerances.  If you have guests coming that are gluten intolerant then either use Gluten Free bread for stuffing, cook the stuffing(dressing) outside of the bird or use a rice or quinoa based stuffing.
  4. Serving crackers? Include some rice crackers (in a separate dish) for those that are Gluten Free.
  5. Tetra packs of chicken broth (sometimes used in addition to drippings for gravy) usually contain gluten and MSG, however there are some new ones available (in Canada anyway) that are gluten and MSG and preservative free. (I believe one is called Cooks Choice or Kitchen Basics).
  6. turkeyYou don’t need to baste a turkey unless you see it getting dry! I use butter, minced garlic and kosher or sea salt rubbed into skin and roast. Add a bit of water in the bottom of the pan. I don’t cover it at all.   Gorgeous bird.
  7. Remember that birds that are over 10 LB, will cook from the inside out as well.  So you need to adjust cooking time for that (see below).
  8. I have personally found that roasting birds at high heat (400 degrees) guarantees a moist bird, (count stuffing as 1 additional LB if stuffing the actual bird).  Calculate as follows:  15 min per LB up to first 10 LB, after that reduce cooking time to 7 min per LB (see #7).  Plus an additional 15 min.
  • Therefore for a 10 LB Bird = 15(min) *10(LB)=150 Min + 15=165 minutes (2 hr 45 min)
  • An 18 LB bird however is (15*10) + (8 *7min) + additional 15 min = 221 min. (3 hr 40 minutes).

Let the bird rest for 15-20 minutes after removing from oven to absorb juices…..

  1. Need a second meat? Try Maple Syrup Salmon! So easy – when you pull the bird out of the oven, drizzle salmon with maple syrup (buy local!!), and bake with turkey sits for 20 minutes.  Very yummy and how easy is that!!

Broccoli – Cauliflower Casserole

This is a fave with little and big kids alike! Also a great make ahead dish for holiday meals and potlucks.

Time saver tip – If you don’t want to make the white sauce from scratch – substitute in a can of cream of mushroom or cream of celery soup instead.

  • 1/2-1 head broccoli crowns – washed and trimmed to small bite sized pieces & cooked under tender
  • 1/2 – 1 head cauliflower – washed and trimmed to small-sized pieces & cooked until tender
  • 1 cup shredded cheese (your fave – we like old cheddar)
  • 1/2 cup diced onion (optional)
  • salt & pepper to taste

White Sauce (or substitute a can of condensed cream of mushroom, cheese or celery soup)

  • In a saucepan over med heat add:
  • about a 1/4 cup butter & melt
  • slowly add in about 1/4 c flour and stir
  • slowly pour in about 1 cup of milk stirring constantly
  • add: salt, pepper and mustard powder to taste. Cook, stirring until thickened (about 5 minutes.

Cook veggies. Saute onion until soft, with broccoli & cauliflower. While onion is sauteing, make  white sauce.  Drain veggies, put in bowl add spices, white sauce (or soup) and cheese to drained veggies & onions. Stir until combined.  Place in lasagna pan and (if you are making ahead – assemble to pan then stop until its time to serve) cover with tinfoil, and bake at 350 for about 30 minutes or until heated to 65 degrees C. enJOY

As always – I love reading your feedback and comments – let me know what you think and if you’ve tried any of my recipes or tips!  Follow me on Facebook (Joy In Your Kitchen) or Twitter (joyskitchen) or Pinterest (Joy Vogel-Lahti). Visit my biz website  Cheers!

 

 

 

Holy Fishcakes its Friday!… or Tues…Weds..Thurs..


Fishcake Friday … ok, so its not Friday but these are great to make ahead of time and freeze, and serve with a salad for a nice light supper, or make into smaller fishcakes and serve as app’s at your next get together (or movie night with the family!).    I started off using this recipe and morphed it to our tastes and what I had on hand.  The result was delish! Next time I would add a little Dijon Mustard as well.   If you don’t care for catfish or basa, you can pretty much substitute any mild fish, salmon, or crab meat into this recipe.  These were way easy to make and will now be a “go to” for easy peasy appy dinners!

Cajun Fishcakes

Ingredients

Boil potatoes in slightly salted water. While the potatoes are boiling, heat a deep frying pan to med high (heat it first before adding ingredients – this will allow your food to cook more evenly).

Add a bit of oil and the fish, cook for 3-4 min per side or until done.

Remove fish from pan, add to bowl, break up with fork.  Add bread crumbs, add seasonings.  Potatoes should be finished boiling – turn off burner, drain potatoes, put back into hot pan to burn off any excess water.  Mash potatoes, add milk (may need a little more),- this is where I would add  some Dijon Mustard next time – add egg to potatoes and stir until blended.

Add to fish mixture. Stir. Heat the fry pan again. Add a little bit of oil for frying. Form into balls and flatten a little, add to hot oil, fry for 2-3 min per side until golden brown. Drain or pat with paper towel.  You can also try spritzing the balls with oil, then broiling or baking (450) instead of frying.  We serve drizzled in remaining 1/2 lemon’s jucie, topped with slices of lemon (or try fancy’n it up with some lemon zest inside or on top of the cakes!), a big salad and homemade tartar sauce.  enJOY.

In-A-Minute Tartar Sauce

  • 1/4  cup mayo
  • 2-3 tsp green relish (hamburger relish)

Mix and let sit for 5 minutes. Serve with fish.

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Thankful to be Alive: Fish with Sweet & New Potato Fry(s)


 

Over the last week or so I have had 2 friends, and fellow business owners  experience two separate accidents that have left them either in the hospital or immobilized for a given period of time.  It really goes to show you how precious life is and how unpredictable it can be, how a misstep on the stairs or a bad decision can have undetermined consequences and can affect you and your loved ones for the rest of your life.  Its been a week or so of reflection for me – and I’m choosing to post today about the Little Things to be Thankful for,  because regardless of the “bigger is better” analogy so prevalent in our society today, sometimes all you need to look at is a whole lot of small things to truly appreciate what you have in life.

Big – Little Things to be Thankful for.

  1. I am thankful for the use of my legs and the ability to run after my kids and dogs (even if they are driving me crazy or I’m picking up doggie doo doo!)
  2. I am thankful for the love of my family, both kin and friends that are like family,  that I know would rally around to help out if something were to happen.
  3. I am thankful for this day, weather good or bad, thankful to be alive to experience it.
  4. I’m thankful for the ability to reach for and pick up that toy/paper/item that my kids have left on the floor for the millionth time.
  5. I’m thankful for the support I have in my life, friends, family, readership, customers, suppliers.
  6. Finally I am thankful to live here, a country that despite our high taxes, one that provides hospital care to all, with or without insurance.  

Thankful to be Alive:
Fish with Sweet & New Potato Fry(s)

We love sweet potato and new potato fries – well all accept the “fried” part.  These are my version pictured in medallions but we make “regular” shaped fries too  – oven baked but so, so good.  We are also huge fish fans here – yes, even the 4 and 6 year old.  In fact when I make fish – even after saying grace, no one starts eating until Mommy sits for dinner.  Otherwise the kids will have eaten all their fish and want mine before I even get a bite!   Interestingly enough, we ordered in traditional deep fried “Fish & Chips” one night – and the kids didn’t like the fish! I think its the only time we ever had left over fish!  We love sole, salmon, basa, catfish, pickerel, bass, shrimp, lobster, crab, scallops, etc. etc here.  Here’s our simple (but favorite) way of making sole, you can substitute any mild fish you like.

Fish:

1 LB sole (or as many fillets as you need), thawed if frozen.
Extra Virgin Olive Oil (or oil of choice)
S & P (salt and pepper)

“Fries”

2 large (5-7″) sweet potatoes – peeled
4-6 white potatoes washed and peeled (if desired) (if using new potatoes washed only)
Extra virgin olive oil
1 tsp salt
1 tsp sugar
cajun seasoning, cinnamon or seasoning of choice

Method:

Preheat oven to 425.  Cut up white potatoes into fries.  Soak in water mixed with sugar and salt.  (The sugar helps them to brown but does not affect taste), for about 15 minutes.  Meanwhile, cut up sweet potatoes into fries.  When white potatoes are finished soaking, drain and pat dry.  In a large freezer bag or bowl, add both types of potatoes, a bit more EVOO and the seasoning of choice (if using – we simply use a little black pepper and a dash of cinnamon some times).  Shake or massage in until well coated.  Pour potatoes  onto a (ungreased) cookie sheet (stoneware works really well for this).  Bake at 425 for about 45 minutes, flipping once during cooking time.   While fries are baking, pat the fish dry, and on a separate pan (we use one with sides to stop any liquid from spilling) add the fish, brush with EVOO and dash with S&P.  Add to oven on top rack in the   10 minutes of cooking  (time will vary depending on thickness of fish).  Remove fries from oven, and flip fish over – place back in oven on 450 or broil for 3 mins until crispy.  Plate fries, pull fish from oven, plate fish,  serve with steamed veggies, a salad or coleslaw!  enJOY!

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It’s Olive about the Grill


(Yup, you read that right – Olives on the grill… )

With this heat wave hitting us and everyone trying to stay cool I’ve been taking the cooking outside lately.  Here is a family favorite – get ready for grilling!

Shrimp, Olives & Tomato Skewers

Our entire family loves fish but the kids, love Love LOVE shrimp..and olives…and tomatoes.  I buy frozen easy peel raw shrimp and use the shells to make fish/shrimp stock to freeze for later.  If its in season, try picking up your tomatoes at your local farmers market – they are so much sweeter  – don’t forget your garlic too! There are endless possibilities of veggies to add to your skewers (mushrooms, peppers, onions, zucchini, asparagus, etc, try picking up some fresh basil and add a handful, chopped up in with tomato & EVOO mixture!)


Ingredients
(adjust quantities to suit)

  • garlic stuffed jumbo olives *
  • grape or cherry tomatoes
  •  raw med shrimp
  • minced garlic
  • lemon or lime juice
  • Extra Virgin Olive Oil (or Oil of choice try SafflowerEquipment: A grill (duh!), a flipper or tongs,  skewers (we have reusable metal ones, but you can use disposable wooden ones  tip:  if using wooden skewers, soak them in water for 10 min before using to stop them burning. 

Method

  1. Preheat grill (if things tend to stick, prior to turning on the grill, wipe grill with a paper towel saturated in a bit of oil. Then turn on grill).
  2. While grill is preheating, pour lemon/lime juice over shrimp, toss with garlic to taste (add chili flakes if you wish!).  Toss tomatoes in a touch of oil.  Place shrimp, tomatoes and olives alternately on skewers.
  3. Place on (400 degree) grill lid up for 1-2 mins, turn, shrimp will be cooked quickly, the olives & tomatoes will take longer, if you don’t want the shrimp to cook that much, omit shrimp from those skewers and put them on there own (zucchini or onion is nice with them or just on there own to cook).  The skin on the tomatoes will split when the tomatoes are cooked, and you will see the salt on the outside of the olives.
  4. Serve by themselves or with a side like rice or quinoa or make it a lighter for one of those really stinky hot days and serve skewers over a  spinach salad drizzled in an aged balsamic vinegar.
  5. enJOY.  Hope you love it like we do!

Love to hear your comments! Want to hear more of something? Let me know!

* we get our olives in a the large jars from Costco – I’m not sure where else carries them

Rice, Pickles & Fish Chowder


Is anyone out there Rice Challenged?   By this I mean – I can not cook rice on the stovetop. I have no idea why – its like a mental block.  We eat rice all the time so Thank Goodness for my rice cooker.

How did this happen?  I used to make rice on the stove top all the time – never had a problem wild rice, brown rice, basmati, jasmine – whatever!  I don’t understand how it is that I can make a 3 course  sit down dinner for  20 without batting an eyelash, but without my trusty rice steamer – plain ‘ol rice either crunchy or watery ?

The other thing I am totally challenged with is making pickles – don’t ask me – somewhere along the way I have lost my ability to make my own pickles so now I just steal  am given pickles by my Mother In Law.  (ya!) I figure if these are my two biggest challenges in the kitchen – no big deal – there are always ways to avoid them!  Hubby makes great rice!  My rice steamer and plenty of local pickle makers around for me to get my pickle fix on with!

Do you have any things that challenge you in the kitchen – that really shouldn’t?  Share!

My recipe today is our Dinner from last night – Fish Chowder – and o sooo good!

(sorry about the crappy picture quality – I can’t find my good camera) ahoy – ya ever been to sea Billy?…..Hearty Fish Chowder

Ingredients:
1/4 c butter
1/2 large Onion – chopped
1/2 each of a yellow and orange bell pepper – diced
4 dashes cayenne  pepper or Louisiana type hot sauce
3 cup fish stock
3TB (1.5oz) lemon juice
1 – 2 LB Basa Fillets
100 g shrimp (thats all I had add a LB if you have it!)
Any other seafood you want to add – scallops etc
3 cups white potatoes, peeled and cut into small pieces
2/3 cup chopped cooked bacon (or we use extra lean bacon style ham)

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

2 cup 1% milk
1 – 12 oz can (370 ml) evaporated milk
1 tsp sea salt
1tsp black pepper
1 cup frozen corn
Method:
Fish or Shrimp Stock:  
Peel shrimp – add tails and peels to a saucepan filled with water, 1 large green pepper quartered, tomato (optional), 1 onion quartered, about  1TB thyme, any fish bones or skin you may have or if you are not using shrimp in the recipe – open a can of salmon (packed in water) and pour the salmon water into the sauce pan and add 1/2 a can of salmon to your stock, Bring to a boil and simmer for an hour or longer. (Hint:  make extra and then freeze it in 1 cup sections – those mini snack bags hold a cup).

Method for Fish Chowder:   In a large stock pot – melt butter, add onions and peppers and cook until soft.  Add fish stock and bring to a boil, add potatoes and cook for 10 minutes. Add fish/seafood, bacon, and lemon juice, reduce heat and simmer for 10 minutes.  Add milk and evaporated milk, salt, pepper and hot sauce.  Simmer for a few minutes add frozen corn and simmer for 3-5 minutes. Serve with homemade cornbread muffins for a heart comfort food meal!  EnJOY

I love hearing your feedback – let me know what you think!

From my Kitchen to yours Happy & Healthy Eating

Joy