Garlic Shrimp and Spinach Pizza – The Secret Recipe Club

It’s the third Monday of the month and you know what that means…Secret Recipe Club reveals!!! I’m excited to share this month’s recipe with you! It comes from Sara who blogs at Cook with Sara. I feel like our styles of cooking are very similar, both perfect for sharing with our families and we both found our love of cooking from our relatives. I had a hard time picking out a recipe this month, since I was looking for sometime to make for dinner and tried to avoid desserts. So after spending hours looking through recipes, I decided on Sara’s recipe for Garlicky Shrimp and Spinach Pizza.

The pizza was really good and different. I made it for Ross and I on Friday night for dinner since I knew the kids would turn their noses up at it. Neither one like shrimp, so it wasn’t even worth the fight in getting them to try it. We’re still having dinner issues with Cooper – he now doesn’t like any of his favorites, mac & cheese, chicken nuggets – so I’m at a loss where to go from here. I used a different recipe for the crust – I made a whole wheat crust with a little Italian seasoning mixed in. I’ll just be sharing the sauce and toppings part of the recipe, so you can use whatever type of dough you prefer. Sara used a bread machine to make hers and incorporated mozzarella cheese and other seasonings.

Garlic Shrimp & Spinach Pizza | Join Us, Pull up a Chair

1 Tbsp butter
4 1/2 tsp flour
1 /4 tsp ground mustard
1/8 tsp smoked paprika
1/8 tsp salt
1 cup milk
1/4 cup shredded Parmesan cheese
1 Tbsp minced garlic

1 Tbsp olive oil
1 cup sliced mushrooms
4 cups fresh baby spinach
1 Tbsp minced garlic
8 oz cooked shrimp (I used frozen Canadian cold water shrimp – just thawed and drained)
1 1/2 cups mozzarella cheese, shredded

Preheat your oven to 425 degrees. Once ready, roll out your dough to the desired size of your pizza. Bake on a pizza stone for 10 to 12 minutes. Remove from oven until ready to top.

While the crust is baking, prepare the sauce. Melt the tablespoon of butter in a small saucepan. Add in the flour, mustard, pepper and salt. Stir well and cook until it starts to bubble. Add in the milk and minced garlic. Continuously stir until the sauce becomes thick. Remove from the heat and add in the Parmesan cheese. Stir until the cheese has melted and pour over the pre-baked crust.

In a medium pan, warm the olive oil over medium heat and then saute the sliced mushrooms and garlic for 2 minutes. Add the baby spinach and cook until the spinach has wilted. Place the toppings over the sauce and then add the shrimp and top with the shredded mozzarella. Bake for an additional 10 to 12 minutes until the cheese has melted.

Check out all the other great recipes in this month’s reveal in the link below!

New England Style Fish Cakes

I’ve made a couple different varieties of fish cakes before – salmon, cod and tilapia – but this time I wanted to try a New England style cake using haddock. I had bought two fillets of haddock a couple weeks ago while at Costco and needed to use it up because it was taking too much space in my freezer. I decided against just broiling it, knowing my kids would turn their noses up. I knew if I could get them to eat it by making it into a cake and then pan-frying it. 

This recipe was easy to make, it’s a little longer than I would usually spend on dinner during the week but I’m currently off a couple days before starting my new job on Monday, so I had some extra time. My kids both gobbled it up and my husband raved about it. Success! I prefer cocktail sauce with my fish cakes, while my husband likes tartar sauce – they’re both great regardless of which on you prefer! 
1.5 pounds haddock fillets, skin removed
1 1/2 – 2 cups breadcrumbs (I used a mix of Italian style and plain panko)
1/4 cup fresh parsley, finely chopped
2 eggs
3/4 Tbsp dried basil
1/2 tsp smoked paprika
salt and fresh ground pepper to taste
Chop the fish into two inch chunks and pulse in a food processor until the fish is broken down into smaller pieces. Transfer the pureed fish into a bowl and add the remaining ingredients. Mix until combined. 
In the bottom of a Dutch oven, heat about a tablespoon of canola oil over medium-high heat. While the oil is heating, use a ice cream scoop to make small fish cakes. Flatten slightly before carefully placing in the hot pan. Allow to cakes to cook on one side for 5 minutes and then flip over to cook for an additional five minutes. Once cooked, removed from the pan and place on a paper-towel lined plate. Repeat with the remaining mixture and add additional oil if necessary. 
Adapted from: Tasty Kitchen

Grilled Salmon with Avocado Salsa

Today is my little guy’s second birthday! I can’t believe how quickly the last year went by…really, wasn’t he just born a couple months ago? We’re having a little family party tomorrow night – just grilling burgers and dogs and we’ll do something fun over the weekend.

I know lately I’ve been posting a lot of sweet treats and I was thinking about it and realized it’s because we’ve been grilling several times a week and I haven’t been making new recipes. I’m trying to change that in the next couple of weeks and with our garden doing really well, I’m planning to have new sides and salad recipes to share.

This recipe was super simple and had amazing flavor. I was a little heavy-handed with my limes, they were extra juicy,  but otherwise this avocado salsa was amazing! The spice mix used to marinate the salmon was perfect.

2 lbs wild Alaskan salmon, cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp black pepper
dash of cayenne pepper

2 small avocados, cubed
1/2 small red onion, sliced
juice of 2 limes
1-2 Tbsp finely chopped cilantro
salt to taste

Mix together the dried spices in a small bowl. Run the salmon with the olive oil and then sprinkle and rub in the spice mix. Place the seasoned salmon in the refrigerator and marinate for at least 30 minutes.

Preheat your grill. I used a grill pan since we were out of propane. Once the grill is ready, grill the salmon to your desired doneness. While the salmon is being grilled, make the salsa. Combine all the ingredients and refrigerate until ready to be used.

Top the grilled salmon with the salsa and enjoy!

Source: The Cookie Rookie

Quick Risotto with Shrimp, Corn and Edamame

Who else is glad this winter is over? Whew, it felt like it would never end! Storm after storm and bitter cold. I’m just glad all the snow is melted, the birds are chirping and the grass is getting green again! With this winter, I haven’t been cooking new recipes like I had previously done, but I’m trying to get back into a good groove and hoping with the access to fresh veggies soon, it will be easier!

I loved this recipe! I’m a fan of risotto but my husband could leave it. I was hoping this recipe would change his mind, and I think it did! The original recipe says it serves 4, but I found it was more closer to 6-7 servings. Neither of my kids like it, but that was fine since I enjoyed it for lunch. The risotto is made with instant brown rice and was so easy to make! The addition of cream cheese made it super creamy without a lot of extra calories (especially great since I gained a little weight over the winter).

1 Tbsp EVOO
1 bunch of scallions, sliced – green and white parts separated
2 cups instant brown rice
1 cup dry white wine
2 cups reduced-sodium chicken stock
1 lb peeled and deveined raw shrimp
1 cup frozen edamame, shelled
1 cup frozen corn, thawed
4 oz reduced-fat cream cheese, cut into small pieces
1/2 cup finely shredded Parmesan cheese
1/4 tsp ground pepper

In a large skillet, heat the oil over medium heat. Add in the white part of the scallion and rice, stirring constantly for 1 minute. Add in the wine and cook until the majority of the wine has evaporated. Add the chicken stock and return to a boil. Reduce the heat, cover and simmer for 5 minutes.

Place the raw shrimp on the rice and cover. Cook for 5-7 minutes until they’re completely cooked through. Stir in the frozen edamame, thawed corn and the pieces of cream cheese. Mix until completely incorporated. Continue cooking uncovered, stirring occasionally until the majority of the liquid is evaporated.

Remove from heat and stir in the Parmesan cheese and season with fresh ground pepper. Divide into portions and top with the reserved scallion greens.

Source: Eating Well Magazine

Shrimp and Veggie Ramen

I love ramen noodles, I know they’re so bad for you…but I still enjoy them every once in awhile. Plus they’re my go-to meal when I’m feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I’m thinking next time I’ll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they’re soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai

Tilapia Burgers

We’re trying to eat more fish and what better way to incorporate fish into our diets, then to make it into a burger! I bought a big pack of tilapia at BJs and frozen it into smaller portions so it’s quick and easy to grab a pack, put it in the fridge to thaw and then the dinner possibilities are endless.

We all enjoyed the burgers and they were great served with a bun and a side of salsa.

1 1/2 lbs frozen and thawed tilapia (or fresh)
2/3 cup panko breadcrumbs
1 large egg + 1 egg white, lightly beaten
2 Tbsp dijon mustard
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1 tsp onion powder

Using a food processor, pulse the tilapia until it is chopped. Remove the chopped tilapia and place into a medium sized bowl. Add the egg/egg white, panko, garlic, mustard and spices. Mix until combined.

Form the mixture into patties and place on a plate. Cover with plastic wrap and place into the refrigerator for at least 30 minutes to let the patties chill.

Heat a skillet over medium heat and add olive oil to the pan. Cook the patties on each side until golden brown, approximately 3-4 minutes per side. Place on a paper towel lined plate when cooked. Repeat until all the patties have been cooked.

Serve with salsa or on a whole wheat hamburger bun.

Source: How Sweet Eats

Panko-Crusted Salmon

We’re big fans of salmon or as I call it for Madeline “pink fish.” She gobbled this up and even asked to take it for school the next day. I wonder what all her classmates thought!

I have to rave about my favorite place to buy wild caught salmon – Wild for Salmon. It’s a local couple who goes sockeye salmon fishing every year in Alaska. They sell at our local farmers market several times a year and I always make sure to stock up. Their smoked salmon spread is to die for! I also love their feta-dill salmon burgers. They’re perfect for a quick meal on busy weeknights!

So back to the recipe. I bought a 2 lb filet from Steve at the last market and used half of it for this recipe and then just baked the other half. I loved the combination of mustard and panko!

2/3 cup panko
2 tsp dried parsley
1 tsp grated lemon zest
fresh ground pepper
2 Tbsp olive oil
salmon fillet(s), skin on
2 Tbsp dijon mustard
2 Tbsp vegetable oil

Preheat oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets skin side down. Generously brush the top of the fillets with mustard and then season generously with salt and pepper. Press the panko mixture thickly on top.

Heat the vegetable oil over medium heat in an oven safe pan. Once the oil is hot, add the salmon fillets, skin side down and sear for 3 to 4 minutes to brown the skin. Take care not to move or turn over the fillets.

Transfer the pan to the hot oven for 5 to 7 minutes or until the salmon is almost cooked through and the panko is browned. Remove from the oven and cover with aluminum foil. Allow the fillets to rest for 5 to 10 minutes.

Source: Barefoot Contessa How Easy is That? Cookbook by Ina Garten

Cod Cakes

Cod cakes have been on my “to make” list for months and I’m mad that I waited so long! These cakes were delicious and the use of mayonaise as a binder rather than an egg was perfect. They were tangy and didn’t need any tarter or cocktail sauce. I’ll definitely be doubling the recipe I make them again. They’ll freeze up perfectly and can be cooked straight from the freezer – no need to thaw!

2 Tbsp olive oil
1 small onion, minced
2 cups flaked cooked cod (I seasoned mine with salt & pepper and baked in the oven)
1/3 cup toasted bread crumbs
1/4 cup chopped fresh parsley
3 Tbsp mayo
1 tsp smoked paprika
1/4 tsp salt

In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally until golden brown.

Transfer the onion into a bowl and add the cod, bread crumbs, parsley, mayo, paprika and salt. Form into 4 patties. Cover and chill for 1 hour. If you’re freezing the cakes, package them individually into freezer-safe bags and place into the freezer after chilling.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cod cakes and cook until golden brown and cooked through approximately 4 minutes on each side. Serve with a lemon wedge if desired.

Source: The Rodale Whole Foods Cookbook

Cajun Shrimp and Rice

Ok, I didn’t fall off the face of the Earth last week. I was just swamped with work and didn’t get time to blog about our meals. I’m also trying to empty out of our freezer to get ready for my next shopping trip to BJ’s warehouse.

I made this last week and it was very good. I eliminated the cajun seasoning but used some Old Bay I had in the spice cabinet. I don’t do much cajun cooking, but this was a quick one pot dinner.

1 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
3 cloves garlic, minced
2 tsp cajun seasoning
1 lb large shrimp, peeled and deveined
kosher salt and fresh ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
2 cups cooked rice
3 Tbsp fresh parsley, chopped

Heat the butter, olive oil and garlic in a large non-stick skillet over medium0high heat until fragrant. Add the cajun seasoning and shrimp. Cook until shrimp begin to curl and then season with salt and pepper.

Add the tomatoes and scallions and cook, continually stirring. Add the rice and 1/4 cup water. Continue to cook until the rice is warmed through and the shrimp are fully cooked, approximately 3 more minutes. Stir in the parsley and serve.

Source: Food Network Magazine – Great Easy Meals Cookbook

Stir-Fry Tilapia with Asparagus

I haven’t made fish lately and last week tilapia was on sale. Since I meal plan and plan all my meals around what is on sale, this worked out great and wasn’t very expensive. It was tasty and we all really enjoyed it.

3/4 lb tilapia, cut into chunks
3 Tbps light olive oil
1 piece shallot, finely chopped
1 tsp crushed red pepper
2 garlic cloves, chopped
3/4 lb asparagus, cut into bite sized pieces
salt and pepper to taste

Season tilapia chunks with salt and pepper. In a large skillet over medium-high heat, warm olive oil. Once oil is warm, add fish and fry until golden brown. Remove fish from pan and set aside.

In the same oil, add the shallot and fry until tender. Add crushed red pepper and garlic and cook until fragrant. Add the asparagus pieces, season with salt and pepper and stir-fry until done.

Add the fish and combine to blend flavors. Serve over brown rice.

Recipe from Tasty Kitchen