Nothing screams Summer to me quite like a steaming pot of Low Country Boil. While the meal may have originated in Louisiana– it’s been embraced all over the South. You won’t have to look far to find a backyard with a picnic table lined with newspaper, a steaming pile of shrimp (or crawfish), Andoullie sausage liberally mixed with steamed corn on the cob and chunks of red potatoes spread out over top.
Deviled Eggs are a summertime staple whether it’s at a family picnic, neighborhood potluck, or at a backyard barbecue. Impress your guests with these Crab Stuffed Deviled Eggs. This spin studs the creamy yolk filling with lumps of crab meat and a hint of heat.
Do you love a good tuna melt? Then these stuffed tomatoes are for you. Ripe, juicy hollowed out tomatoes are stuffed with hearty tuna salad before being topped with spiced Havarti cheese. Just like the iconic open faced sandwich these are baked in the oven– roasting the tomatoes and baking their flavor right into the tuna while melting the cheese to form a golden brown crust on top. Embrace one of the quintessential fruits of the Summer weather and grab a bunch of bright, fresh tomatoes on your next grocery run. You won’t regret forgoing the bread an opting for these Tuna Melt Stuffed Tomatoes instead.
We’ve traded in our typical pot pie for an ultra creamy, extravagant version that still doesn’t break the grocery budget. Lump crab, cooked shrimp, creole seasoning, bacon– just to name a few of the flavors stuffed in this filling Seafood Pot Pie. Of course, it’s rounded out with a classic veggie medley of peas, carrots, and corn. It’s a savory meal tucked into every perfectly flaky crust-sandwiched juicy pot pie bite.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias
Salmon and broccoli are both super foods that energize the mind and body and provide them with key nutrients and minerals, essential for your health, which is one of the reasons we love pairing the two together. This Baked Teriyaki Salmon with A Sriracha Cream Drizzle does exactly that- combining good for you, oven-baked salmon fillets with a simple, homemade teriyaki marinade. This makes it perfect for anyone interested in controlling the ingredients going into their sauces, like lowering the sodium or using less sugar. A hint of spice from the sriracha cream drizzle offers a bright burst of bold flavor that pairs perfectly with the teriyaki sauce. Serve this classic fish over a bed of white rice with a generous side of steamed broccoli for a filling meal that’s low on calories but loaded with bold flavor and essential mind and body benefits.
This dish. The one that my husband calls, that one time, at that super nice Asian restaurant when I picked up my plate with every intention of licking it clean. Sluurrrrrp. No shame, none at all. Not an ounce. Well, just enough for me to regain my composure with my plate hovering in the air, mid-way to my mouth. #sorrynotsorry And you won’t be sorry either once you get a taste of this irresistible shrimp.
Grocery shopping. I’m convinced you either love it or hate it. It’s either a necessary, but shoot-me-now chore, or you relish the hunt for the best bargains each week and sticking to your list and get off on coming in below budget. I’m one of those who falls firmly into the love it category. That being said, we make the big trek to Costco, followed by every store with a circular in a 5 mile radius, once a month and it takes pretty much all day. And that’s exhausting, considering kids are dragging there heels after store # 1, whining the whole way, and begging for this that and the other. We’re all tired and cranky by the end, and cooking dinner is the last thing I want to do at the end of that day.
There’s a bit of recipe magic going on here. The flavors of the soy sauce, the sweetness of the honey, the spice from the Sriracha, the punch of fresh ginger, and the peppering of minced garlic meld to create a perfect marinade for the salmon. The flavors meld and each bite will transport you to your favorite seat, or corner booth in our case, and your favorite fine-dining restaurant.
Sweet & Spicy Honey Sriracha Salmon
1/4 cup reduced-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp Sriracha sauce (or more or less, to taste)
1 tbsp grated fresh ginger, or 1 scant tsp ginger powder
1 tbsp minced garlic
1 lb (skin-off) salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 tsp sesame oil
2 tbsp thinly sliced green onions, for garnish
1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
3. Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.
Who here loves a good taco? We sure do. Usually they’re filled with seasoned ground beef. We’ve even gone as far as filling them with shredded pork, carnita-style, sloppy joe filling, and chicken and ranch. All mmm-mmm good, totally tasty ideas.
When I first heard about fish tacos though, I was a bit skeptical. I just couldn’t picture it being nearly as good as anything we’d previously tried. I mean it’s fish, on a taco, right? That doesn’t even sound appealing.
But then it transformed into crisp beer-battered fish, like from our much loved fish and chips, topped with the perfect tex-mex coleslaw, and I knew we were headed in the best possible direction.
Crispy fish, crunchy slaw, all on a fresh warm corn tortilla. What’s not to love?
Beer-Battered Fish Tacos with Cilantro Slaw
For the Beer Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon paprika
1 teaspoon baking powder
1 cup beer
For the Fish:
2 lbs fresh or frozen firm flesh white fish fillets, such as cod or catfish, cut into bite size strips
3/4 cup all-purpose flour
salt and pepper
12 corn tortillas
For the Coleslaw Salad Topping:
4 cups prepackaged coleslaw mix, or 4 cups shredded cabbage and carrot
1/2 cup green onions, chopped
1/2 cup fresh cilantro, chopped
3 tbsp apple cider vinegar
2 tbsp vegetable oil
1 tsp sugar
1/2 tsp salt
For the Beer Batter:
1. In a bowl combine the flour, cornstarch, paprika and baking powder.
2. Add the beer and egg, and stir until the batter is evenly combined but still slightly lumpy.
For the Fish:
3. If using frozen fillets, Thaw out the fish. Pat the fillets dry using paper towels.
4. Sprinkle the fish with salt and pepper.
5. In a large skillet heat about 1-inch of oil, over medium heat.
6. Pour the other 3/4 cup of flour into a shallow dish or onto a plate. Working one peace at a time, put the fish pieces into the flour, turning to coat, and then shaking off any excess.
7. Dip the flour-coated fillets into the batter.
8. Fry the battered fish, about four pieces at a time, in the hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
9. Transfer the fried fish onto a layer of paper towels to drain.
10. Keep the fried fish warm in the oven, on warm, while frying remaining fish.
11. Place the cooked fish into/onto heated corn tortillas.
For the Cilantro Slaw:
12. Combine the cabbage mix, green onions, cilantro, vinegar, oil, sugar and salt in a bowl and toss to evenly coat/combine.
13. Cover and chill until ready to serve, or serve immediately topping each ‘taco’ with the preferred amount of slaw.
recipe adapted from Lady Behind The Curtain
Skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait. Served with homemade ‘chips’, this Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer.