Tag Archives: Fish and Seafood

Sweet N Crunchy Rice Salad

Sweet N Crunchy Rice Salad
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
 
Ingredients
  • 3 cups cooked brown rice
  • ¾ cup dried cranberries
  • 1 mango, diced
  • ½ cup raspberry vinaigrette
  • ¼ cup chopped fresh parsley
  • 1 cup chopped pecans, lightly toasted
Instructions
  1. In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
  2. Chill.
  3. When ready to serve, toast pecans over low heat until slightly warm.
  4. Sprinkle over rice dish.

 

Creole Dirty Rice

Creole Dirty Rice
 
Author:
Recipe type: Main
Cuisine: French
Serves: 4
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
  2. Remove pieces with slotted spoon.
  3. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
  4. Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
  5. Stir in rice and serve.

 

Tangy Dressed Tuna Rice Salad

Tangy Dressed Tuna Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • 2 cans (5 oz ea) white tuna packed in water, drained well
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Classic Shrimp Ceviche

Classic Shrimp Ceviche
 
Author:
 
Ingredients
  • ½ lb tiny cooked shrimp (coarse chopped if you wish)
  • 1 cup finely diced cucumber
  • ½ cup finely diced ripe avocado
  • ½ cup finely diced Roma tomatoes
  • ¼ cup finely diced red onion
  • ¼ cup fresh squeezed lime juice
  • 2 Tbsp Franks Red Hot sweet chili sauce, or similar
  • 1 jalapeno chili, seeded and minced
Instructions
  1. Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
  2. Serve room temperature or chilled.
  3. Serve over greens.

 

Citrus Wild Brown Rice Salad

 

Citrus Wild Brown Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 1 Tbsp olive oil
  • ½ Tbsp white rice vinegar
  • ½ Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • ½ cup cooked brown rice, chilled
  • ½ cup cooked wild rice, chilled
  • 2 green onions, chopped
  • 1 celery stalk, chopped fine
  • ½ red bell pepper, chopped fine
  • 1 orange, segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds, toasted
  • mixed greens for serving, optional
Instructions
  1. In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  2. Add all remaining ingredients and toss to coat evenly with dressing.
  3. Server over mixed greens.

 

Bacon And Egg Fried Rice

Bacon And Egg Fried Rice
 
Author:
Recipe type: Rice
Cuisine: Asian
Serves: 4
 
Ingredients
  • 4 slices bacon, diced
  • 4 eggs, beaten slightly
  • 4 cups COOKED rice
  • 3 tsp soy sauce
  • 3 green onions, chopped
  • ½ cup frozen peas
Instructions
  1. Fry bacon in skillet until crisp.
  2. Cut bacon in to pieces and set aside.
  3. In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
  4. Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.

 

Skillet Cilantro Shrimp Verde

Skillet Cilantro Shrimp Verde
 
Author:
Recipe type: Main
Cuisine: Mexican
 
Ingredients
  • ¼ cup butter
  • 2 Tbsp olive oil
  • 1 to 2 lbs fresh, cleaned shrimp
  • 2 cups salsa verde
  • 1 cup fresh cilantro, chopped fine
  • fresh lemon juice
  • brown rice optional
Instructions
  1. In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
  2. Cook just 1 minute, stirring.
  3. Add the salsa verde and stir to combine.
  4. Reduce heat to low and cook until shrimp is firm and turns pink.
  5. Remove from heat. Add cilantro.
  6. Server over brown rice.

 

Black Eyed Pea And Corn Salad

Black Eyed Pea And Corn Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 2 - 15 oz cans black eyed peas
  • 1 - 15 oz corn
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste
  • 8 oz cooked brown rice, chilled
  • 2 stalks celery, diced fine
  • 2 green onions, diced fine
  • 1 small red bell pepper, diced fine
Instructions
  1. Drain black eyed peas and the corn through a colander; set aside.
  2. In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
  3. Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
  4. Toss to mix all ingredients.
  5. Add the black eyed peas and corn.
  6. Toss to mix all ingredients.
  7. Serve chilled.

 

Albacore Asian Stir Fry

Albacore Asian Stir Fry
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 4
 
Ingredients
  • 2 - 5 oz . cans white albacore tuna, packed in water
  • peanut oil
  • 1 small sweet onion, cut into thin strips
  • 2 garlic cloves, minced
  • 1 - 16 oz bag frozen stir-fry vegetables
  • 2 Tbsp soy sauce
  • 1 lemon, juiced
  • hot cooked brown rice for serving
Instructions
  1. Drain Tuna.
  2. Heat oil in a skillet until very hot.
  3. Add the onion and garlic and stirring quickly for approximately.
  4. Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
  5. Cook on a high of heat as possible, but do not burn.
  6. When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
  7. Remove from the heat, and stir gingerly to combine.
  8. Serve over hot cooked brown rice.