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April 22,  2013
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Recipe Index for December 2012
Recipe for January 2013
Recipes for February 2013
Recipes for March 2013




Fish and Seafood Recipes


Fish Filets with Bacon Salsa

8 - 16 oz. catfish, dolphin, orange roughy, salmon, tilapia, etc.
3/4 to 1 c. diced tomato or mango, or combination
1/4 to 1/2 c. minced banana, cubanelle, or other mild pepper
1/4 to 1/2 c. minced onion
2 stems snipped parsley
4 slices partlly pre-cooked bacon, 2 of them diced
Salt & coarse pepper
Plain olive oil

Line a pan with oiled foil. Salt & pepper fish on both sides. Lay on foil skin side down. Toss everything else except the whole bacon slices together with a tiny drizzle of oil; pile on filets & lay the whole slices of bacon on top in an X. Bake at 450º for 16 - 20 minutes, or till fish flakes to a fork when pierced. Serves 2 well; can multiply.
Marilyn in FL
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Garden Gadgets
Trellis Netting
Flexible, Heavy-Duty Nylon Trellis Netting has multiple uses in your yard or garden! Keeps produce off the ground to prevent rotting, maximizes garden space and gives climbing plants room to grow. Reach-through mesh makes it easy to tend to vegetables, tomatoes, flowers and vines. Strong 60 pound strength nylon is 5 x 15 feet. Produce healthier, more plentiful harvests...reap rewards earlier, too.

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Garden Scooter ends stooping and bending to do ground work. Maneuvers in the garden and indoors! Sturdy 4-wheel cart has molded plastic seat and wide plastic wheels. Tool tray below makes down-low planting and pruning easy! Supports up to 250 pounds. Assembly required.

More for Sharon, Mo.

Fish Baked in Chopped Garlic Tomato

2 (3 to 6 oz.) white fish filets, any you like, both mild & stronger flavored fish come out well

1-1/2 T. plain olive oil
Salt & pepper
1 large or 2 good-sized roma tomatoes, chopped
1 T. minced garlic
Snipped parsley, &/OR chives OR culantro OR basil OR tarragon OR oregano OR thyme, just use fresh

Snip herb(s) & set aside. Salt & pepper fish on both sides & put on a sprayed foil- covered pan. Mix tomato, garlic, & oil & spoon evenly over fish. Bake till just cooked through, about 15 minutes. Sprinkle with your chosen herb(s) & serve. Easy to increase.
More tomorrow maybe. Do you like ones baked in a sauce?
Mariyn in FL
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For Sharon, Mo.

Timgad Seasoned Filets
from a SanFrancisco restaurant serving North African food

2 catfish filets, about 6 oz. and 1/2" thick
1 large or 2 small jalapeno chilies, chopped
3/4 to 1 small poblano chili, chopped
4 stems culantro, chopped
4 large stems mint, chocolate is especially good, chopped
1/4 tsp. curry powder
2 T. olive oil
1 tsp. garlic
1/8 tsp. cumin
1/4 tsp. caraway seeds

MIx chilies & herbs; cover & chill till ready to cook. Mix oil, garlic, cumin, & seeds; cover & chill till ready to cook. Ten minutes before putting into oven, re-mix oil & pour over fish in a sealable bag; turn to coat & let sit for 10 minutes. Also add curry to chilies & herbs; toss with a fork & set aside.

Reserving any oil still in the bag, place filets on sprayed foil & pile curry mixture on their tops, using it all & covering them completely; drizzle with the remaining oil mixture, & bake at 425º for about 15 minutes. Powerful flavor, most unusual, but good.
Marilyn in FL
 
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Here are more cat fish recipes for Sharon. We eat a lot of fish, as we all enjoy fishing.
Robbie IN

Spicy Blackened Catfish

2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar- I omit this
1/2 teaspoon salt- I omit this
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well.

In a large skillet saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in
the fat, saute the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.
Robbie IN
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Ranchero Catfish

4 Catfish Fillets (4.6 oz. each)
1 cup finely crushed tortilla chips
2 teaspoons chili powder
1/2 teaspoon salt- I omit this
1/2 teaspoon ground black pepper
3 Tablespoons lime juice
1 Tablespoon vegetable oil- I use olive oil
1 cup of your favorite salsa
1/4 cup fresh cilantro, minced

Preheat the oven to 450°F. Lightly oil a baking sheet. Cut fillets in half. Mix crushed tortilla chips, chili powder, salt and pepper in a shallow dish.

Mix lime juice and oil in another shallow dish. Dip Catfish in the lime mixture, then immediately dredge in the seasoned tortilla crumbs to coat. Place

on prepared baking sheet. Sprinkle Catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and golden or when fish flakes easily

when tested with a fork. Warm salsa in a small saucepan over low heat. Arrange Catfish on serving plates and spoon 1/4 cup (or to taste) of salsa over

top of each serving. Sprinkle with fresh cilantro and serve. Serves four.
Robbie IN
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Apricot BBQ Shrimp Skewers

1 lb of large raw shrimp, peeled and deveined
4 skewers (if wood skewers, soak in a pan of water for 30 minutes first)
1/3 cup apricot preserves
1/3 cup favorite BBQ sauce
1/4 tsp crushed red pepper flakes
4 strips of turkey bacon, cut in half lengthwise
Cooked couscous for serving

In a bowl, mix together the preserves, BBQ sauce, and crushed red pepper. Set aside.
Turn on the ovens broiler and set the rack 4-5 inches from the top of the oven. Thread the shrimp on the skewers and wrap with strips of turkey bacon. Set on a rack over a baking sheet
Brush the shrimp with the BBQ sauce mixture and place under the broiler for 5-6 minutes. Then turn the shrimp over, brush with more sauce, and cook under the broiler for 5-6 more minutes until shrimp are cooked through.
Serve on a bed of hot cooked couscous.
Bren in North Louisiana
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Coconut Shrimp with Piña Colada Dipping Sauce

Piña Colada Dipping Sauce:
1/2 cup Sour Creamcup
1/4 Piña Colada mix (liquid)
1/4 cup crushed Pineapple (canned)
2 tablespoons granulated Sugar

Shrimp:
1/2 Lbs Shrimp, peeled and deveined
1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Parrot Bay coconut rum
1 cup Panko (Japanese bread crumbs)
1/2 cup shredded coconut

Prepare piña colada dipping sauce by combining all the ingredients. Cover and let it chill out in the fridge.

Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar and salt. Stir milk and rum into flour mixture. Let this batter stand for 5 minutes. While the batter rests, combine Panko bread crumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before you start the battering. Leave the tail intact.

To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Fry the shrimp for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towel to drain.

Serve shrimp with pina colada dipping sauce on the side. Duck Sauce or Sweet and Sour Sauce works well too.
Bill, Alb
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Print Free Grocery Coupons
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Seafood Fancies

2 (8 oz.) cans Pillsbury refrigerated quick butter flake dinner rolls
7 1/2 oz. can crab meat, rinsed
2 1/2 oz. can tiny shrimp, rinsed and drained
4 oz. (1 c.) shredded Swiss cheese
1 tbsp. chopped onions
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained and sliced

Combine all ingredients. Separate each roll into quarters and top with mix. Bake in heated 400 degree oven for 15 to 20 minutes. Serve warm.
Bren in North Louisiana
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Cooking Appliances for Two

1.5 Qt Mini Slow Cooker
Mini Slow Cooker Cooks Meals for One or Two. Crock is Easy to Lift and Clean. Convenient 1-1/2 qt. crock makes soups, stews, casseroles, sauces. Stoneware crock lifts out to wash. Cool-touch knobs and handles prevent burns. Set to low, high or auto-defrost to thaw frozen foods. Tempered glass lid lets you check foods; UL listed. Measures 8"H, 7" diameter.


Compact Electric Skillet 
A 6 inch electric skillet is made for smaller servings! Cook eggs for two, fry hashbrowns, pork chops or juicy burgers in a 6" x 6" small electric skillet. The nonstick finish on this compact electric skillet makes cleanup easy while a clear lid lets you see the cooking progress! Our mini electric skillet features adjustable temperature control settings; ETL listed.


Recipes for One or Two (Includes small crockpot recipes.


In the 4/14 newsletter Maria requested salmon casserole recipes that use cream of celery soup and do not use eggs. Perhaps this is what she remembers from childhood. You could certainly add cooked vegetables, such as peas, asparagus or broccoli, if you desire.
Robbie IN

Salmon Casserole

3 tbsp. butter or olive oil
1/2 c. chopped onion
1/4 c. green pepper
4 oz. noodles, cooked (3 c. uncooked)
1 can cream of celery or cream of mushroom soup
1 (8 oz.) can salmon
1/4 c. sour cream
1/4 c. grated cheese

Melt butter; add onions and pepper. Cook until onion is tender, but not brown. Combine with noodles, soup, sour cream and drained salmon. Sprinkle with grated cheese. Pour into 10x6x2 inch baking dish and bake in 400 degree oven for 15 minutes.
Robbie IN
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


Did you Know?
The bold black text are links (to recipes or other pages.)


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Fun Gadgets

Inflatable Serving Bar
Our inflatable serving bar keeps party food and beverages cold! You can use this inflatable buffet cooler to serve a chilled bar or buffet in minutes, indoors or out. Just inflate to 54 1/2"L x 26 3/8"W x 5"D and add ice to chill serving bowls, drinks, and more; then drain easily through bottom valve and deflate for compact storage. Plastic. Wipe clean.


Single Microwave Egg Boiler
Microwave egg boiler cooks soft- to hard-boiled in minutes. Simply poke egg with included piercing pin, fill boiler base with water and microwave! For use in microwaves 1000 watts or less. Aluminum and plastic. Top-rack dishwasher safe. 2-1/2"W x 4"H.

NancysKItchen Facebook Page 
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Judy in Alaska the recipe was for the 7 oz. can of almond paste regarding the Marzipan Cake.I buy mine at the bluk store and just measure out a cup.Sorry I didn't put that in the ecipe.
Dee in Canada


The request for spaghetti sauce that appeared recently in your wondrous newsletter coincided with my own experiments with a microwave version to run on my food blog. After just a few trials, I have one that at least I like as well anything in a jar, and yet doesn't take all that much more time than opening a jar.

This is actually a preview for the Landers as it won't appear on my http://www.vegasdiningflashes.com/
until next Thursday.

PDQ Pasta Sauce
Makes about 4 cups

1 c water
3 t beef bouillon
2 T butter
12-oz can tomato paste
1 c vegetable juice
1/2 T Italian seasoning, plus extra 1 t each oregano & basil
3-4 garlic cloves, mashed to a paste with 1/4 t salt
1 t ea honey & red wine vinegar
fresh ground pepper to taste {I used about a dozen grinds}

Microwave the water in a 4-cup glass measure till very hot, a minute to a minute and a half, then carefully add bouillon and butter {if it’s still bubbling ferociously it could splash} until all is dissolved. Then whisk in tomato paste until the mixture is smooth.

Add the remaining ingredients and whisk gently until all is incorporated then for about 30 sec with as much enthusiasm as possible without sending it over the edge. Return to the microwave, cover and cook for 2 min, stir, then continue cooking until hot, about another 2-3 miinutes. Stir and serve immediately over hot pasta. Some chopped parsley on top makes it pretty.

Barbara Las Vegas
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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