Category — Fish Recipes

I want to share with you today another recipe that I came across in Simple and Delicious Magazine.  If you have not bought a copy of this magazine yet, I’m telling you . . . you really need to get one.  Fast.  I haven’t found any duds.  And, with most of the stuff I’ve made, I’ve made very few changes.  They have a lifelong subscriber right here.  [Angie Pangie is not receiving any compensation for telling you this.  And I think that stinks.  Nah, I'm just kidding, folks.]   Seriously though, I just want to pass on to you how excited I am to have found a great resource for recipes.  Of course, if you stick around here long enough, you won’t need to buy the magazine, because I’m going to keep on making this awesome stuff, and then I’m going to keep on telling you all about it.

So, my BFF, Deb, is in Indiana and has been since Easter (the day she returned my lemon extract).  Her Mom is real bad sick and she’s down there taking care of her.  I miss Deb like nobody’s business.  I’m actually getting all misty just thinking about it . . . lord I hate early menopause. 

Well, anyhow, Deb is from Southern Indiana, and she has a twang when she talks.  She says things like “Darlin’” and “Y’all” and she means it.  She is all the time making me uncomfortable, because she does things that make people take notice.  Like complimenting complete strangers on random things; for instance saying to the guy at the movie theater, “Your eyes are beautiful!  You should be an eye glasses model!”  Or, sometimes she’ll just bust out and say something like “Dang it!  My butt itches!” and I just want to keel over dead, cuz it’s embarrassing.  And, sometimes, she’ll touch my straw just to screw with me.  But, a while back I realized something .  .  .  Deb is the most genuine, straight shooting, loving person you’ll ever meet.   She’s the epitome of “Keeping it Real.”  And I love her because she makes me uncomfortable.  And HOLY CRYING I miss her!

Right, so I’m not telling you all of this so as to get you to feel bad for me and my lonesome and menopausal self, but to tell you that I’ve been cooking (whenever I can) for her Hubby and daughter (who are still here in Michigan).  Her Hubby adores shrimp.  And as far as he’s concerned, the spicier the better.  So, when I came across this Confetti Pasta with Shrimp recipe, I knew he’d be happy.  So, I made it and gave half to BFF’s Hub (and we ate the other half!).  And, I was right, he loved it (and so did we!).  So, you should make some, and when you do I want you to think of one random compliment and give it to someone.  For Deb and for her Mom.

P.S.  If you pray, or something like that, Deb and her Mom could really use the prayers.  Oh and send me chocolate, cuz that always makes me feel better.  I don’t need any prayers.  I’m good.  Really.  I’m fine.  Good grief, o.k., I’ve got a tissue now.  Here’s the recipe, y’all. 

 Confetti Pasta with Shrimp
Adapted from Simple and Delicious Magazine
Serves 8

1 (16 ounce) package thin spaghetti, angel hair, or pasta of your choice
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 small white onion, chopped
3 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon crushed red pepper (or more, to taste)
1/8 teaspoon ground black pepper
1/4 cup olive oil
1 pound (size 50-55) frozen shrimp, peeled, tail removed, deveined
1/2 cup shredded Parmesan cheese

Start out by thawing your shrimp (if frozen) under cold water in a colander.  Once they are cold, but not frozen you can begin to peel and devein the shrimp.  To devein simply use a small paring knife to make a tiny slit down the inside of the curve, along the black line.

Use your knife to pull out the vein and discard.  It’s yucky!  Once you have peeled and prepared all the shrimp, give them a good rinse and set them aside.

Cook pasta according to package directions.
Meanwhile, in a large (5 quart, approximately) pan, sauté the peppers, onion, garlic, salt, oregano, crushed red pepper, and black pepper in olive oil until vegetables are tender.  We like stuff a little on the spicy side, so I add closer to 3/4 teaspoon of crushed red pepper.  You can adjust it to your own taste, or leave it out if you’re wimpy (don’t worry, I was like that for many years, but thanks to Prilosec, I’m livin’ it up now)!

Add the shrimp; cook and stir until shrimp are hot, slightly firm, and pink.

Drain pasta; toss with shrimp mixture.  Sprinkle with Parmesan cheese.

You all remember Popeye, right?

“I had all I can stand.  I can’t stands no more!”

No. More. Fish.  I can’t stands no more!  Except for one small problem.  I said I would make one fish recipe a week during lent.  And I just counted, and there are 10 days of Lent left.  Crap. 

I’m really trying.  Fish is o.k., I just don’t want to eat it once a week, ya know?  Thank goodness I’m not Catholic.  I just couldn’t deal.  I guess I don’t have the wherewithal.  (I’ve always wanted a reason to type that word:  wherewithal.  Strange word, don’t you think?)

Well, anyhow, since I promised I would make one fish recipe a week, I’m going to follow through.  That’s right.  You can count on me.  I’m trustworthy, honest, and sick to death of fish.  So, I’m going to cheat a bit and make King Crab Puffs.

 That’s not really cheating.  It’s crab, which is seafood, and it’s the same thing as far as the food pyramid is concerned.  Of course, I’m pretty sure chicken, beef, and fish are all the same thing on the food pyramid.  But, let’s not think about that.  Let’s think about cheesy, delectable King Crab Puffs.  Hot from the oven . . . Mmmm.

These are super simple.  They would make a great appetizer, or you can use them like I did and serve them along with soup and salad (we’re having potato soup with our puffs).  And, in a pinch, they count as a fish recipe for Lent. 

It’s kind of interesting how I found this recipe, you see, my Mother in Law is one of the kindest ladies I know.  If your kid is selling something, you really need to seek her out, because you’re pretty much guaranteed a sale.  This is how she ends up with a dozen magazine subscriptions - she buys one from every kid that’s selling magazines.  Recently she brought over her latest stack (she gives them to me, I told you, she’s kind) and it included a publication I’ve never purchased before, Simple and Delicious Magazine.  So far, I’m really impressed with this magazine.  It has good recipes for everyday food that my family will like.  I was able to pull 30-some recipes from one issue that I knew I would be willing to try.  That’s a lot for one magazine, folks!  Anyhow, that’s where this recipe comes from, along with many others recipes I’ll be cooking in upcoming months.  Well, on with it then . . .

King Crab Puffs
Adapted from: Simple and Delicious Magazine

(can be doubled)  As written makes about 2 dozen.
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 large green onion, chopped
1/4 cup shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 cup water
1/4 cup butter, cubed
1/8 teaspoon kosher salt
1/2 cup all purpose flour
2 eggs

Preheat oven to 400F degrees.  Line baking sheets with parchment paper.
In small bowl combine crab, green onion, cheese, Worcestershire sauce, and mustard.  Set aside.

In a large saucepan, bring water, butter, and salt to a boil.
Add flour all at once and stir until a smooth ball forms.  Remove from heat and let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.  Stir in crab mixture.

Drop by teaspoonfuls on baking sheets, about 2 inches apart.  Bake for 20-25 minutes, or until golden brown. 

Remove to wire racks, serve warm.

Hi.

I’m not Angie.

But you probably guessed that from the title of this post.

My name is Bob.  Angie Pangie is my better half.  I’m posting here today because Angie Pangie has come down with the flu that seems to be going around.  She just got up out of bed a few minutes ago, walked out here in half a daze, and said, “Do you know where the camera is?  I have to fish the blog of the Friday recipe now.”

“Angie,” I said.  “Go back to bed.  I got this.  It’s all good.”

She didn’t argue.

Mistake!

As if the title wasn’t bad enough today.

Boy will she be pissed when she wakes up from her stupor.

I can see it now.

———

Now, I don’t know jack about cooking.  I make a mean hamburger helper, and I’m passable with the grill.  But anything she posts here?  Please.  I have no frickin’ clue. 

But I sure do love to eat it.

Anyways, let’s see what I can do with “fishing the blog of the Friday recipe,” shall we?

This week’s Lenten fish recipe was totally awesome.  We had our friends John and Sophia, as well as our friend Phil over last Friday.  This is what Angie made:

 Here it is again:

It was the best dang salmon I’ve ever had.  No foolin’.

Now, I think that I’ve found the recipe for this thing.  There’s a magazine here on the counter with an advertisement for McCormick spices.  In the ad is a recipe called “Paprika Roasted Salmon” with a bunch of notes scrawled on it.  Says it’s from the McCormick Gourmet Collection Recipes.  Let me see if I can make sense of it.  Maybe tomorrow, when Angie is feeling better, she can correct my inevitable mistakes.

Stuff you use:

1/2 cup OJ
3 tbsp olive oil
3 tsp thyme leaves, divided
2 lbs salmon fillets
1 tbsp brown sugar
1 tbsp paprika
1 tsp cinnamon
1 tsp grated orange zest
1/2 tsp kosher salt

How to do it:

To make the marinade, in a small bowl combine Orange Juice, 2 tbsp olive oil, 2 tsp thyme.

Place Salmon in a large glass dish;  cover with the marinade.  Cover dish and refrigerate for at least 30 minutes, up to 4 hours.

In a small bowl mix brown sugar, paprika, cinnamon, orange zest, remaining 1 tsp thyme, and kosher salt. 

Remove salmon from marinade;  discard extra marinade.  Place salmon in a lined baking pan.  Rub top of salmon evenly with paprika mixture.

Roast salmon in 400 degree oven 10-15 minutes, or until flakes with a fork.

Finally, get a Babs to make some cornbread to go with your fish:

Finally, serve it up to me so’s I can eat it!

The END