We are fully back into the swing of things with school. The kids enjoyed their drama and sports classes on Tuesday, today starts our piano lessons and Erik’s Aikido, which he is looking forward to so much, one thing he doesn’t like to give up in Summer, but mommy likes the little break. We just keep motoring along, and as I think this September may be our busiest month I can ever remember , I am sure October will be here before we know it. Quick meals are key when you have a lot going on, like this one simple, easy and a seafood dish the whole family enjoyed. Yes even me!
Recipe from Betty Crocker Quick and Easy
- 8 oz uncooked vermicelli
- 1 Tbsp olive oil
- 2 cloves garlic
- 1/2 cup sliced red onion
- 1 medium zucchini , sliced
- 1 medium yellow summer squash, sliced ( my grocery store didn’t have any so I used 2 zucchini)
- 1/4 tsp salt
- 1 lb, shrimp, tails removed
- 1 cup marinara sauce
- 1/2 tsp dried basil leaves
1. Start a large pot of water boiling to cook your pasta, cook to your desired tenderness,.
2. While pasta is cooking, saute onion and garlic in oil in large skillet until tender. Add remaining vegetables and salt, cook additional 2-3 minutes until tender. Set aside vegetables.
3. Add shrimp to skillet and cook 1-2 minutes until just pink. Return vegetables to pan and mix with shrimp.
4. While cooking vegetables and shrimp place marinara sauce in small sauce pan and heat.
5. Divide pasta between your serving bowls and toss each with about 2 Tbsp of marinara sauce. Top with Shrimp and Vegetables plus additional marinara sauce.
6. Eat and enjoy!
Another month, another fish. This one was pretty good. I served it with tartar sauce and I love that, so definitely an edible seafood, plus all the people in the house that actually like seafood, really liked this recipe. Their opinions are probably more accurate for seafood recipes. So enjoy if you like seafood, and if you are like me and don’t, this one is not that bad!
Recipe found at Allrecipes.com
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 egg whites
- 1 pound tilapia fillets
- 1/4 cup dried bread crumbs
- 1/4 cup cornmeal
- 1/2 teaspoon dried basil, crushed
1. Get out three bowls. In first bowl mix together flour, salt and pepper. Second bowl, beat the egg whites until frothy. Third bowl mix together the bread crumbs, cornmeal and basil.
2. Dip the fish in each bowl in order. Place in a lightly greased 13×9 inch pan.
3. Bake at 450 degrees until fish flakes easily with fork (about 10-15 minutes).
Okay the thing about seafood is that I don’t really like it. I can eat it. I don’t even gag, but I wouldn’t say I like it. Now, I am a mother who likes to expose my children to all types of foods. They are not those kids that survive on hot dogs, bananas and KD alone. If we are eating it they are eating it. So once a month I force myself to cook seafood to enrich my children’s lives. Now this recipe I LIKED! Not kidding, I actually enjoyed eating. It was not that last thing left on my plate while I tried to sneak it into the garbage before my kids could see. And my kids liked it too. They even had seconds, not of the rice, not of the carrots, but of the fish. Amazing. So here it is. I got the recipe from Allrecipes.com too. I surf on that site a lot!
Original recipe by Bonnie Baumgardner at Allrecipes- Dilled sole with Almonds
Dilled Sole with Almonds
- 1/4 cup and 2 tablespoons cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 6 (6 ounce) fillets sole, flounder or other whitefish fillets
- 1/4 cup and 2 tablespoons butter or margarine, divided
- 3/4 teaspoon dill weed
- 1/2 cup and 1 tablespoon slivered almonds
- Lemon slices
1. Mix first ingredients together on large plate.
2. Melt 1/4 cup butter in large fry-pan, add dill. ( Save the remaining butter for the almonds)
3. Coat both sides of sole with cornmeal mixture and fry for about 2 minutes on each side over medium heat. (Until fidh flakes easily with fork.
4. Remove from pan and keep warm.
5. Melt remaining butter and toast almonds in butter for about four minutes , or until a nice light brown and fragrant.
6. Eat and enjoy.