Asian Roasted Shrimp and Salmon Foil Packets

A new test recipe that was a big hit at my house with both my husband and children.  It's light and healthy and easy to prepare.  The sauce is a broth like consistency which is just enough to lightly flavor the fish and vegetables.  It's so nice to make a recipe that uses very little oil but still tastes good. Frozen broccoli works perfectly for this dish.  I also love using the foil packets to cook in.  The steam makes the shrimp and salmon juicy and of course there is the added bonus of no clean up!

Ingredients:

1/2 lb of fresh med shrimp, uncooked, peeled, deveined
1/2 lb of fresh salmon, cut into 2 - 1/4 lb pieces
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave (or 2 tablespoons of honey)
1 teaspoon ground ginger
salt and pepper
1/2 lb frozen or fresh broccoli florets
2 teaspoons fresh chives, chopped
1 teaspoon black sesame seeds (optional)

Preparation:

Preheat oven to 400 degrees F.  In a small bowl mix together vinegar, soy sauce, sesame oil, agave and ginger.  Lightly season the salmon with salt and pepper and then add shrimp and salmon to the bowl with the marinade toss to combine and then let sit and marinate for 30 minutes.  Make two 2x2 pieces of foil place one piece of salmon and 8-10 shrimp and a handful of frozen broccoli florets on each piece of foil.  Sprinkle salmon and shrimp with chopped chives and black sesame seeds.  Fold up packets being sure to leave space at the top of the fish and fold ends in to tightly seal the packet.  Place packets in oven on a sheet pan and roast for 30 minutes.  Open packet carefully to allow steam to vent.  You can serve directly in the foil or transfer fish and veggies to a plate to serve.

Roasted Tilapia with Rosemary and Tomatoes

 We seem to alway have fresh herbs and heirloom tomatoes on hand in my house lately.  So here is another healthy fish recipe that is big on taste without feeling guilty.  My 8 year old daughter loved this so much that she requested that I make it 2 days in a row.  Of course I happily agreed, especially since I did not really love the pictures I took the first time.  Round 2, much better light!

Ingredients:

1 lb Tilapia filets (4 filets)
2 tablespoons of fresh rosemary, chopped
2 teaspoons fresh garlic, minced
1 tablespoon extra virgin olive oil
1 pint of cherry or grape tomatoes, halved (I prefer heirloom)
Juice from half a lemon
salt and pepper

Preparation:

Preheat oven to 400 degrees F.  In a small bowl combine chopped rosemary and the chopped garlic with olive oil and stir to combine.  Place halved tomatoes in a baking dish and spoon half of the rosemary, garlic, oil mixture over tomatoes and toss to coat.  Lightly season tilapia filets on both sides with salt and pepper and then add to baking dish and spoon remaining rosemary, garlic, oil mixture over the fish and spread evenly.  Squeeze the juice from half a lemon over fish and tomatoes.  Roast in oven for 25-30 minutes. 

Parmesan Crusted Pork Cutlets

A nice change from the typical chicken cutlets.  Pork really is the "other" white meat.  These cutlets are flavorful, crispy and juicy.  I like serving them with sauteed orzo with veggies.  If you would like a sauce to go with it, I would suggest a simple mustard sauce.

Ingredients:

2 eggs

2 tablespoons water

1 cup flavored bread crumbs

1/3 cup grated parmesan cheese

1/2 teaspoon dried basil

1 lb pork cutlets

salt and pepper

Preparation:

Preheat oven to 350 degrees F.  In a medium size bowl whisk together eggs and water.  In another bowl combine breadcrumbs, parmesan cheese and basil.  Season pork cutlets with salt and pepper and then dredge in egg mixture and then coat with parmesan bread crumbs.  Once all cutlets are seaoned and coated in egg and breadcrumbs heat oil in a large skillet on med/high heat.  pan fry cutlets until brown on each side about 3 minutes per side.  Remove from oil and place on paper towels to drain excess oil.  Place fried cutlets on a baking sheet and put in the oven for an additional 10 minutes just to ensure that the pork is thoroughly cooked.  Serve immediately.

Everyday Sisters Sharing Sundays #11

Well last weeks RED theme was such a success that we think we will keep with the color theme again this week!  It's so much fun to see how creative everyone is when they have to work within a color theme.  So for this week's recipes we would like to feature the color YELLOW!!    Please post recipes that contan yellow ingredients such as Corn, Lemons, Bananas, Summer Squash, Pineapple etc.  I'm so excited to see what everyone will link up this week. Now for those delicious RED recipes from last week, let's see whose recipes received the most views........

Strawberry Pie from Aunt Nubby's Kitchen


Fig and Watermelon Salad by Cook Lisa Cook


Best Pizza Sauce by The Kitchen Cookie


Lasagna Roll-Ups by Meg's Everyday Indulgence


Our Favorite Bolognese by Mostly Food and Crafts


Red Velvet Strawberry Shortcake Layer Cake by Piece.Love.Cooking


Here is an Everyday Sisters button for anyone interested!


Okay now onto those YELLOW recipes........

Orzo with Sauteed Onions and Broccoli

My kids love Orzo and they love Broccoli so this side dish works for everyone.  It's easy, flavorful and healthy.  It's also something that I can whip up for a quick side dish at anytime since you can use frozen broccoli, frozen onions and dried orzo.

Ingredients:

1/2 lb Orzo pasta

1/2 cup frozen chopped onions

1 - 16 oz bag of frozen broccoli

extra virgin olive oil

salt and pepper

Preparation:

Boil pasta according to package directions.  Meanwhile in a large skillet sautee onions in 2-3 tablespoons of olive oil until they become translucent sabout 5 minutes.  Add frozen broccoli and sautee with onions for another 5-7 minutes until tender.  Drain pasta and add to onions and broccoli, season with salt and pepper and stir until combined.  Transfer to serving bowl, serve hot.  

Everyday Sister's Sharing Sundays #10

This week theme for Sharing Sundays is not a type of food but a COLOR........................................RED!  We thought it would be fun to see how many recipes everyone could come up with that were RED.  So you can post any recipes that contain red items like Strawberries, Marinara Sauce, Red Peppers, Tomatoes, Raspberries, etc.  Maybe we can take the next several weeks and try to do all the colors of the rainbow?
Our Rules:
1.  Please become a follower of our blog.
2.  Please share a link back to your actual recipe post, not to your main blog page.
3.  Please link back to our blog so others can join in the fun.
4.  Leave us a comment about what recipe you are linking up.
5. Have fun!

Now let's see the featured MEXICAN recipes from last week

Chicken Tequito Enchiladas by Cooking with K


Chicken Quesadillas by The Kitchen Cookie


Fire Roasted Tomato and Chicken Tortilla Soup
by Cook Lisa Cook

Chili Con Queso by Jam Hands

Margarita Cake Ball Truffles by The Kitchen is my Playground

Frozen Pina Colada Pie by Carolynn's Recipe Box

Banana Almond Oatmeal Cookies

Banana recipe #4!  This is a really good one.  These cookies are totally delicous and easy to make.  They are very soft and cake like.  I was able to get them crispier by putting them in the toaster oven and toasting them for a few minutes after they completely cooled.  They were really yummy like that.  I also used slivered almonds instead of sliced almonds in the batter because that is what I had on hand but I think it would be better with the sliced almonds that way you don't get a big chunk of almond when you bite into the cookie.  I will definitely be making these again.

Ingredients:

2 over-ripe bananas
1/2 cup blanched almonds
1 stick butter (4 ounces), room temperature
3/4 cup granulated sugar
2 eggs
1 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup of quick cook oatmeal
1/2 cup sliced almonds (I used slivered because that's what I had)

Preparation:

Preheat oven to 375º.  In a food processor, pulse the blanched almonds with 1/2 cup sugar until almonds are finely ground.  Cream butter with remaining 1/4 cup sugar.  Then add the ground almonds.  Whip until thoroughly mixed.  Beat in eggs, then add mashed bananas.  Sift together the flour, baking powder, baking soda and salt.  Mix the dry ingredients into the batter.  When the flour has been completely incorporated, stir in the oatmeal and sliced almonds.

Using two tablespoons, drop the batter onto parchment lined baking sheets about 2 inches apart.  Bake for 6 to 8 minutes.  Remove from the oven and cool on wire racks.

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