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Archive for the ‘Seafood’ Category

Mediterranean Tuna-Noodle Casserole

Today is Freeezer Food Friday.

I have never fancied myself Martha Stewart, but this recipe looks tasty.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

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Freezer Food Friday

 

 

Mediterranean Tuna-Noodle Casserole

Prep: 35 minutes Total: 55 minutes

Serves 8.

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

1.Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

2.Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

3.Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Shrimp Veracruz Style – crockpot

Shrimp Veracruz Style

From “Slow and Easy” by Natalie Haughton

Serves 4 to 5.

1 (14-1/2- oz.) can diced tomatoes
3 large plum tomatoes, diced and drained
1 small onion, chopped
1 (6-oz.) can pitted ripe olives, drained and coarsely chopped
3 tbls. drained capers
1 tsp. ground cumin
1 garlic clove, crushed through a press
1/4 tsp. freshly ground black pepper
Pinch of sugar
1 lb. shelled and deveined cooked jumbo or large shrimp
Cooked pasta or rice
1/4 cup crumbled feta cheese or queso fresco

1. In a 4-quart electric slow cooker, combine the canned tomatoes with their juices, plum tomatoes, onion, olives, capers, cumin, garlic and pepper. Mix well.

2. Cover and cook on Low heat for 4 to 5 hours.

3. Stir in a pinch of sugar. Add the shrimp, cover and cook on High for 35 to 45 minutes, or until hot throughout.

4. Serve on cooked rice or pasta with the feta cheese sprinkled on top.

Fresh White Wine Tilapia with Wilted Baby Spinach

Fresh White Wine Tilapia with Wilted Baby Spinach

• 2 fresh tilapia filets, about ¼ pound each.

• 2 cups fresh baby spinach

• 1 diced tomato

• 1 tbsp minced garlic

• 1/3 cup olive oil

• ¼ cup white cooking wine

Warm half of the olive oil in a large skillet. Cook tilapia filets over high heat for 2 minutes on each side. Remove fish from pan. Reduce heat, and add the white wine, tomato, garlic, and the rest of the olive oil. Let simmer for 6-7 minutes. Put fish back into the pan, and cook both sides evenly over medium heat. Place baby spinach on top of cooking tilapia. Remove dish from pan once spinach has slightly wilted and serve.

Paula Deen’s Hot Crab and Bacon Dip

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

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Please come back and join me for Freezer Food Friday
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Hot Crab and Bacon Dip

Makes 6 servings

1 pound bacon, cooked crisp and chopped
12 ounces cream cheese, cubed
½ cup mayonnaise
½ cup Parmesan Cheese, finely shredded
¼ cup chives, thinly sliced
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
½ teaspoon dry mustard
Dash hot sauce
1 pound crab meat (preferably jumbo lump)

In a medium sauté pan cook bacon until crisp. Drain on paper towel, chop and set aside. Coat the inside of the slow cooker with non-stick cooking spray. Put all remaining ingredients (except the chopped bacon) in the slow cooker.

Cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Stir in chopped bacon and sprinkle with additional chives or green onions. Serve warm with French bread.

Fisherman’s Catch Chowder – crockpot

Fisherman’s Catch Chowder

Servings: 4

1 1/2 pounds cod fillets, cubed
1 (16 ounce) can whole peeled tomatoes, mashed
1 (8 ounce) jar clam juice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1 teaspoon salt
3 tablespoons all-purpose flour
3 tablespoons butter, melted
1/3 cup light cream

1. In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.

2. One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Pasta Crab Casserole

Welcome to Freezer Food Friday.. please share you recipe for anything that can be made ahead and frozen for later use.  Link it below using Mr. Linky and post a comment. Let’s help make dinner time easier on us all.

Here is a pasta casserole  that recipe that makes one for dinner and one to be frozen for later use.  

freezer-food-friday

Pasta Crab Casserole

8 ounces uncooked spiral pasta
2 large onions, chopped
½ pound fresh mushrooms, sliced
½ cup chopped green pepper
2 garlic cloves, minced
½ cup butter
2 packages (8 ounces each) imitation crabmeat, chopped
½ cup sour cream
2 teaspoons salt
1 ½ teaspoon dried basil
1 ½ cup (6 ounces) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a skillet, sauté onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil.

Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 1 month. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).

 

Cod Chowder

I am sharing this favorite recipe for Favorite Ingredients Friday – Soup Edition!  This was really good! 

 

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I made this chowder a few weeks ago, and it was so good. I sent some of the leftovers to a friend who loves soup, and she is asking for the recipe, so here it is!

 

Cod Chowder

 

Yield: Makes 8 servings

 

  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 stalk celery, chopped
  • 4 cups chicken stock
  • 4 cups diced potatoes
  • 2 pounds cod, diced into 1/2-inch cubes
  • salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 cup clam juice
  • 12 ounces evaporated milk

 

Melt butter in a saucepan, and sauté onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings. Whisk flour into clam juice, then add to soup. Stir in evaporated milk.

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