Celebrating our Anniversary

Charlie and I celebrated our 11th anniversary this week. He decided to make for the first time fresh tuna and what better night to do so than on our anniversary? Having never prepared it before he randomly picked a recipe as he often does but then added his own twist to what he was in the mood for and of course it was really good. We had no idea how filling it would be so if you're thinking tuna is too expensive like I did, well a little goes a long way!

While Savannah is out of town visiting her grandparents she asked what we had for dinner on our anniversary and when I told her "tuna fish" you could tell she scrunched up her nose, pictured a can of smelly tuna, and was like, "What?" So I explained to her that it was fresh tuna like how daddy makes fresh salmon. She said, "Oh. Did you and daddy catch the tuna fish?" I laughed and told her that no, we didn't. That we bought it from the store. She asked this question with much credit to the fact that she and daddy have been out fishing a lot lately and naturally she thought it was something we had caught while out fishing. We will have to show her how big a tuna really is and where they live for her to get the real picture I think. Kids are so cute. I just love them.

Speaking of fresh tuna we went to Island Sushi buffet last night to continue celebrating our anniversary. It is one of newest favorite sushi bars. We like that it is quality ingredients - including real crab - not that fake stuff and the atmosphere is a lot of fun. You literally sit around a bar where there are chefs in the middle preparing all sorts of rolls as well as any roll you request. The owner is super friendly and enjoys conversing with you as you dine.

Now I know what you are thinking when it comes to a "buffet" and don't get me wrong, we had our doubts at first as well. Anyway besides being all you can eat and getting any roll you want for one price the sushi comes around to you on tiny little boats that float on water in a stream around in a circle. It is really a fun way to try all sorts of sushi made fresh in front of you. Oh and one thing to mention, don't get a Wisconsin bratwurst sausage roll. Sure it is fun to entertain the idea being in Wisconsin and all, but take it from me, it is not a sushi experience you'll want to try any time soon.

Broiled Halibut with Lemon and Herbs

Weight Watchers Recipe

Ratings (99)

4 PointsPlus Value

Prep time: 5 min

Cook time: 12 min

Serves: 4

A simple, flavorful preparation that works well with almost any fish and any fresh herb.

Ingredients

	1 pound(s) uncooked halibut fillet(s)
	1/4 tsp table salt
	1/8 tsp black pepper
	2 tsp unsalted butter
	1 medium lemon(s), half for juice and half for garnish
	2 Tbsp fresh parsley, or basil, fresh, minced

Instructions

Preheat broiler to high. Place halibut on a rimmed baking pan; rub all over with salt and pepper. Place little pieces of butter all over fish; broil until fish turns opaque in center, about 10 to 12 minutes.
Immediately remove fish from oven and set on a serving plate; drizzle with freshly squeezed lemon juice. Sprinkle with parsley or basil and garnish with lemon wedges. Yields about 4 ounces fish per serving.

Notes

You can use 1 1/2 teaspoons fresh, minced thyme instead of the parsley or basil if you prefer.

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Bacon Wrapped Shrimp and Scallops

Ever find a recipe you like and don't want to lose? I have had this one on the shelf for almost 4 years now and have been meaning to get it posted in this blog before it comes up missing! From Foodnetwork.com's Rachel Ray:

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
toothpicks
3 scallions, very thinly sliced on an angle

Preheat oven to 425 degrees

Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snugly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.

Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.

Arrange cooked seafood on platter and sprinkle with chopped scallions.

Lola's Clam Chowder

This recipe I learned from a dear friend named Lauri. I called her Lola...she is a VERYgood cook. She made this for me one day when I was down with my foot surgery. I often watched her cook a lot and took some of it home with me! I miss her but she and her family is happy and prosperous in Montana now.

Lola's Clam Chowder

1/2 pound bacon slices, cut into 1/2" pieces
1 stick butter (real butter - not that margarine crap)
3 - 4 stalks of celery, chopped
1/3 white onion, minced
7 medium potatoes, peeled & diced (use less or more depending on how you like)
1 quart of heavy whipping cream
1 quart of milk
3 small cans clams, chopped style (keep the juice)
Bon Appettit, salt, pepper to taste.
1/3 cup corn starch
1/2 cup cold milk

Brown the bacon pieces over medium heat in a large dutch oven until thoroughly heated through. Leave drippings in pan and added the celery, onion, and butter. Cook until celery and onion are just barely starting to get soft. Add cream, milk, potatoes, clam juice from cans, and seasoning. (set clams aside) Simmer on low heat stirring often about 30 minutes or until the potatoes are the consistency you like. Add 1/3 cup cornstarch mixed with 1/2 cup cold milk to thicken. Turn heat off, let sit for 15-20 minutes and stir often to cool and to break up the film that will cover the top that has cooled. Throw in the clams and serve with home made sour dough or other type of bread.

(My  husband gives me the credit for this recipe as he tells the kids he loves "my" clam chowder. I hate to have to remind him that I didn't make it up at all. He apparently is still in denial that he married someone who can't really cook but can follow directions easily.)

Food for Thought...

Obviously food is on my mind a lot. So much so that one of my Facebook friends made the observation that my stomach leads my thinking. I guess I must post a lot either about food that is on my mind or that I am hungry.

Since it is a lot on my mind, and I will admit it is - especially at work when I am limited to what I have brought to eat - that is why I decided to start posting "Food for Thought" entries on this blog. What better way to bring up the subject of food?

Why do I save recipes in a file that I want to try but then never do? I know why. Because so many times I have tried a recipe, it didn't turn out the way I thought it would and was highly disappointed. I still think it ought to be a goal of mine to try at least one recipe per month. I had a supervisor at work that once did this. She made it a big production though -inviting friends and family, having drinks and dessert to go with it. Now that is too risky for me. For my husband, that is a different story. He has the knack for compiling seasonings and flavors.

This past week he made salmon with a balsamic vinegar marinade (I don't remember all the ingredients) and grilled avocados. To go with this he had seasoned red potatoes and fresh broccoli served w/cheese. Was the yum. Savannah loves salmon and asked for seconds! Of course he does not remember the ingredients as he just whipped this together one night, so unfortunately to ask me for the recipe? Well I'm afraid you had to be there.

South of the Border Shrimp and Pasta

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
2-3 cloves garlic, minced
2 green bell peppers, chopped
2 cans (15 oz) tomatoes
4 oz sliced jalapenos (adjust per taste)
2 teaspoons chili powder
1 lb large shrimp, cooked and peeled
8 oz small pasta shells, cooked and drained

Directions:

Heat olive oil in large skillet; add onion garlic and bell peppers. Sauté until onion is translucent. Stir in tomato sauce, jalapenos and chili powder. Bring to a simmer then reduce heat and let simmer 15 to 20 minutes. Stir in the cooked shrimp and pasta and continue to cook until heated through. Top each individual serving with a dollop of fat-free sour cream slices of avocado and sliced black olives.

Makes: 6 servings

Nutrition Information:
Calories 340; Fat 5g; Sat Fat 0.5g; Cholesterol 175mg; Sodium 430mg; Carbohydrate 38g; Fiber 5g; Protein 35g;
DV: Vitamin C 80%; Vitamin A 35%; Calcium 10%; Iron 20%;

Baked Salmon with Tomatoes, Spinach and Mushrooms

Ingredients:
4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup sun-dried tomato salad dressing
Directions:
Heat oven to 375 degrees Fahrenheit. Place fish fillets, skin sides down in 13 x 9 inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over fish.

Makes: 4 servings

Nutrition Information:
Calories 190; Fat 7g; Sat Fat 1g; Cholesterol 60mg; Sodium 320mg; Carbohydrate 5g; Fiber 1g; Protein 24g;
DV: Vitamin C 10% Vitamin A 25%; Calcium 4%; Iron 10%

Salmon Noodle Casserole

2 sprays cooking spray
6 oz uncooked whole-wheat pasta, elbow macaroni or penne
1 cup onion, chopped
1/2 cup sweet red pepper, chopped (plus some rings for garnish if desired)
1/2 cup green pepper, chopped
1 cup fat-free skim milk
2 large eggs
2 Tbsp chives, fresh, minced
1/4 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
6 oz canned salmon, picked over for bones

Instructions
1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
2. Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
3. Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
4. Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.