I tried to get my 2 year old to eat fish, in the form of tacos. He loved it, but he loved the salsa I made for it even more!
1 large peach (or nectarine or mango, but I like peaches), chopped
1/4 red bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1 Tbsp lime juice
1 tsp salt
Cilantro & jalapeno finely chopped to taste.
We like cilantro, and we like spicy so I used a 1 medium jalapeno and 1/3 of a bunch of cilantro. This hit the spot... I don't know that I'll ever eat fish again without this salsa!
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Tuesday, September 23, 2008
Friday, March 14, 2008
Crab Rangoon
1 8 oz package cream cheese, softened
1 (6 oz) can crab meat, drained and flaked
2 green onions (including tops) thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp soy sauce
1 (48 count) package won-ton wrappers
Non stick vegetable oil spray
In a medium bowl, combine all ingredients except won-ton skins and spray coating; mix until well blended. (To prevent won-ton skins from drying out, prepare one or two Rangoon at a time).
Place 1 tsp filling in the center of each won-ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Lightly spray baking sheet with vegetable coating. Arrange Rangoon's on sheet and lightly spray to coat.
Bake at 425 for 12-15 minutes, or until golden brown.
These can also be deep-fried.
1 (6 oz) can crab meat, drained and flaked
2 green onions (including tops) thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp soy sauce
1 (48 count) package won-ton wrappers
Non stick vegetable oil spray
In a medium bowl, combine all ingredients except won-ton skins and spray coating; mix until well blended. (To prevent won-ton skins from drying out, prepare one or two Rangoon at a time).
Place 1 tsp filling in the center of each won-ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Lightly spray baking sheet with vegetable coating. Arrange Rangoon's on sheet and lightly spray to coat.
Bake at 425 for 12-15 minutes, or until golden brown.
These can also be deep-fried.
Friday, March 7, 2008
Clam Chowder
¼ cup margarine or butter
¼ cup flour
4-5 medium potatoes, peeled & diced
1 bottle clam juice
1 can clams
½ cup carrots, shredded or diced
½ cup celery, chopped
½ cup onion, chopped
1 quart heavy whipping cream
Bacon, cooked & crumbled to taste
In large saucepan, cook potatoes in water at a medium simmer for 5-8 minutes. Drain, reserving water.
In same saucepan, melt butter & cook carrots, celery, & onion until onion slightly transparent. Add flour creating a rue, and cook slowly for a few minutes.
Add clams & bacon. Slowly incorporate clam juice & cream, allowing stew to thicken.
Add in potatoes and any reserved water to desired consistency.
Cook at low simmer until potatoes have cooked through entirely.
Serve with crackers, crumbled bacon, and cheese to taste.
¼ cup flour
4-5 medium potatoes, peeled & diced
1 bottle clam juice
1 can clams
½ cup carrots, shredded or diced
½ cup celery, chopped
½ cup onion, chopped
1 quart heavy whipping cream
Bacon, cooked & crumbled to taste
In large saucepan, cook potatoes in water at a medium simmer for 5-8 minutes. Drain, reserving water.
In same saucepan, melt butter & cook carrots, celery, & onion until onion slightly transparent. Add flour creating a rue, and cook slowly for a few minutes.
Add clams & bacon. Slowly incorporate clam juice & cream, allowing stew to thicken.
Add in potatoes and any reserved water to desired consistency.
Cook at low simmer until potatoes have cooked through entirely.
Serve with crackers, crumbled bacon, and cheese to taste.
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