Shakin & Bakin Foodie Blog

I love seafood and one of the ways that I enjoy it is in a good, homemade pasta salad. When it comes to seafood, I'm all about the lobster, crab and shrimp. During the summertime I like to make pasta salads for my family to enjoy. In addition, they're the perfect dish to take-along to potlucks and backyard barbecues.

Today's guest post recipe is courtesy of Pasta Fits and it will make approximately 4 servings and will take about 45 minutes to make.

Warm Lobster and Pasta Salad Recipe

2 1 ½ lb. lobsters
4 oz. medium shells
1 Tbsp. white wine vinegar
1 tsp. grainy Dijon mustard
1 clove garlic grated
3 Tbsp. extra virgin olive oil
1 cup/4 oz. cherry tomatoes halved
1 cup/4 oz./1 ea. endive roughly chopped
¼ cup/¼ oz. shredded basil

Bring 2 large pots of salted water to a boil. In one, place the lobsters and cook 10 minutes. Plunge lobsters into a bowl of ice water to stop the cooking.

In the other pot, cook the shells according to package directions. Drain and reserve.

While these are cooking, make the vinaigrette. Whisk the vinegar, mustard, and garlic together. Slowly whisk in the olive oil. Reserve.

Remove the meat from the lobster. Crack the claws and knuckles and extract the meat. Remove the cartilaginous piece in the claw. Pull the tail of the body of the lobster. Place it on its side and press on it to crack the interior of the shell. It should then be easy to pull it apart and extract the meat. Take all the meat and roughly chop it into bite-sized pieces. Reserve lobster meat. You should have about 8 oz.

Heat a large sauté pan over low heat. Add the vinaigrette, cherry tomatoes and endive. Toss to coat and warm through. Add the lobster meat and pasta. Toss to combine. Taste and adjust seasoning with salt and pepper. Sprinkle in the basil. Divide between 4 bowls.

How many of you enjoy eating fish and seafood? I know I do, especially seafood! I'm fortunate that we live 3 hours from the coast and we can get fresh seafood every day of the week. On top of that, we enjoy making and serving various seafood dishes during the holiday season too, especially on New Year's Eve and New Year's Day.

Today we're sharing with you a guest post recipe from Executive Chef Angel Leon. Since it would take some time to prepare, I would recommend it as a weekend meal. I would probably serve some cheesy tomato garlic bread to go right along with it. YUMMY! Here's the recipe for you to enjoy.

Seaspice Shrimp Linguine Recipe

5 Jumbo shrimp peeled and deveined
6 oz fresh linguine
2 garlic cloves sliced thin
1 shallot sliced thin
1 oz chopped chives
1 oz Parmesan cheese grated
Zest of 1/2 lemon
Juice of 1/2 lemon
1 plum tomato peeled and diced
Tiny pinch crushed red pepper
3 oz white wine
2 oz olive oil
3 oz shrimp or chicken stock
3 oz butter
1 sauce pot with salted boiling water
Salt and pepper to taste

Add 1 oz oil to pan and sear shrimp on both sides and remove from pan. Add 1 oz olive oil, garlic, shallot, tomato, red pepper, and lemon zest. Lightly sauté until translucent. Deglaze with white wine and let reduce by half. Add stockade and let reduce by half. Add salt and pepper. Drop pasta in water for 3 minutes (11 if using dry pasta). Add butter then shrimp back to the sauce. Add pasta, lemon juice, and cheese. Twirling pasta in the bowl, add any excess shrimp and sauce. Garnish with Chives, fresh squeeze of lemon juice, and salmon roe.

Over the past year we've been trying to eat healthier and incorporate more fish and seafood into our diets. A few weeks ago I made the Honey Dijon Salmon Recipe for dinner one night and my entire family devoured it. What's really great about this recipe is that you ONLY need a few simple ingredients to make it. Once you have it prepared, you can serve it alongside your favorite veggie side dishes.

Honey Dijon Salmon Recipe

2-3 salmon fillets (depending on size)
1/4 cup butter, melted
3 Tbsp. Dijon mustard
1 1/2 Tbsp. Manuka honey
1/4 cup Italian seasoned bread crumbs
2 tsp. parsley
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 350 degrees F.

Place butter into a bowl. Microwave on high for 10-15 seconds to melt it. Remove. Stir in the Dijon mustard, Manuka honey, parsley, oregano, salt and ground black pepper until combined.

Place Italian seasoned bread crumbs into a small bowl.

Brush both sides of salmon fillets with the mustard & honey sauce. Place fillets into a baking dish and spoon the remaining sauce on top. Sprinkle bread crumbs on top of the sauce, covering the top half.

Place baking dish in a preheated 350 degree oven. Bake for 14-16 minutes or until done. Your baking time will depend on the thickness of your salmon fillets. Once done, remove from oven and serve immediately.

There's nothing like a fresh plate of seafood with just the right amount of seasonings and delicious sides. However, you need to know how to choose the best seafood Plano TX restaurants offer if you want to get this kind of meal. First, determine what your budget is as some seafood restaurants can be expensive, especially if they offer a buffet. A fish market is an option if you don't have a lot of money to work with but still want fresh flavors. Some of the markets will cook a few pieces of fish for you if they have time, but most will at least prepare the fish in the proper manner so that you can take it home and fix it yourself.

If there is a large group going to the restaurant together, then a buffet would probably be the best option. You could also find a restaurant that offers a buy and fry option. The seafood is brought to your table with a pan or a grill plate, and either you or the server will cook the food. This is an option if you're looking for a way to get seafood cooked the way you want it to taste. Restaurants that have more of a casual setting are usually the ones that are the least expensive. That doesn't mean that you should look for a restaurant that appears run down on the outside and inside. The atmosphere should be welcoming and offer details that let you know that you're in a seafood restaurant.

Consider visiting a water-front restaurant if you want the freshest food possible. You can usually get a few more varieties of seafood by visiting a restaurant closer to the coast, such as crab legs, calamari, and oysters in the shell. You can also enjoy the cool breeze coming from the ocean while you're enjoying your meal. Look for restaurants that cater to the needs that you have for your group or for yourself and someone special. A smaller environment might be better suited for a romantic dinner while a larger restaurant with fun decorations might be reserved for families.

Miami based Chef Adrianne Calvo, author of #Maximum Flavor Social, shares a recipe inspired by a recent culinary discovery. In a recent visit to the South, Calvo enjoyed her first crawfish boil, a Louisiana staple bursting with spicy flavors. A classic crawfish boil has crawfish, red potatoes, corn, and Andouille sausage. Calvo, who in 2005 coined the catch phrase, Maximum Flavor , gave the Cajun classic a global makeover by replacing the red potatoes with Peruvian purple potatoes, adding a burst of citrus with an Italian inspired Lemon Aioli, and then replaced the crawfish with shrimp for availability. And it does not stop there. Speaking of Maximum Flavor, Calvo was enthused after encountering those bold flavors and thought it be great to add another layer- a layer that can only be attained by grilling. Check out Chef Adrianne's recipe for her " 'Grilled' Shrimp Boil + Lemon Aioli". This recipe makes 12 servings.

Grilled Cajun Shrimp Boil and Lemon Aioli Recipe

water
1 cup garlic salt
8 medium onions, quartered
10 lemons, halved
6 heads of garlic, halved horizontally
1 (4 1/2-pound) bag Louisiana crawfish, shrimp, and crab boil (seasoning)
3 pounds small purple potatoes
8 ears of corn, shucked and cut into 4 pieces
5 pounds large shrimp, cleaned and deveined
3 lbs andouille sausage, sliced 1/2 inch thick
wooden skewers
1/2 cup lemon juice
1/4 cup lemon zest
1 tablespoon honey
1 cup mayonnaise
1 cup butter
1 tablespoon Cajun seasoning

Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil 12-15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Return the water to a boil, add the shrimp and sausage, and bring back to a boil once more. Immediately turn off the heat and allow the shrimp to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain. While the shrimp and sausage are soaking up the flavor, make the lemon aioli by whisking together in a bowl lemon juice, lemon zest, honey , and mayonnaise. Set aside for serving. Fire up the grill to high heat. Skewer sausage first, then corn, followed by the potato, and finally the shrimp. Melt butter together with Cajun seasoning and slather onto skewers. Place skewers on the grill for 2-3 minutes. Enjoy.

Chef Adrianne Calvo: Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit: Chefadriannes.com

Love seafood but looking for something a little unconventional and different to try? If so, you'll love our guest post recipe today, courtesy of Chef Ken Oringer. We love oysters and all types of different seafood here at our home and I bet this dish is pretty darn good! Check out the recipe below.

Oyster Escabeche with Winter Lager Recipe

50 each oyster
1 cup champagne vinegar
1 cup grape seed oil
2 T green peppercorns
2 T Sam Adams Winter Lager
1 T salt
1/4 cup of brunoise shallots
5 ea garlic

Directions: Clean oyster and add shallots, micro planed garlic and salt. Bring to a boil, champagne vinegar, grape seed oil, green peppercorns and beer. Strain hot liquid over the oysters. Chill in bowl in fridge. Reserve shells. When ready to serve, place oyster with a little liquid. Serve oyster on plate with crushed ice and lemon wedges.

When it comes to busy weeknight dinners I'm always looking for recipes that take me less than 45 minutes to make. Let's face it, we're all busy these days and I just don't have an hour or two during the weekdays to spend in my kitchen!

A few weeks ago I came across this recipe which I'm featuring today from GOYA and it's delicious! You only need a handful of ingredients to make it and in less than 40 minutes you'll have a hot dinner onto the table. The recipe calls for halibut, but we've also used salmon fillets at times too. Here's the recipe. Thanks GOYA!

Grilled Herb-Rubbed Halibut Recipe

4 boneless, skinless halibut fillets (4 oz. each)
1 Tbsp. GOYA Sazonador Total, divided
1 Tbsp. GOYA Lemon Juice
1 tsp. Dijon Mustard
2 Tbsp. GOYA Extra Virgin Olive Oil

Using paper towels, pat halibut dry. Coat completely with the 1 1/2 tsp. Sazonador Total, pressing to adhere on fish. Transfer fish to platter, cover and refrigerate for at least 15 minutes, or up to 1 hour.

Meanwhile, in a small mixing bowl whisk together remaining Sazonador Total, lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking constantly, until well combined.

Heat grill to medium-high heat. Using a pastry brush, brush halibut with olive oil mixture. Cook halibut, flipping and brushing with the glaze, until golden brown and just opaque in center (about 4-6 minutes per side). Serve immediately.

Love tacos but bored with the traditional taco? If so, check out this delicious recipe from our great friends over at IMUSA. It looks absolutely delicious and I can't wait to make it.

Polenta-Crusted Fish Tacos with Slaw Recipe

2 to 3 pieces of tilapia
¾ cups polenta (or fine cornmeal)
1 teaspoon paprika
olive oil
salt
cilantro and sliced radishes for garnish
4 to 6 corn tortillas
1 tablespoon mayonnaise
2 tablespoons sour cream
1 teaspoon chipotle hot sauce, like Tabasco
1 teaspoonlime juice
1 pinch of salt
1 cup cabbage
1 mango, ripened but hard

1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.

2. Mix paprika and polenta together in a shallow bowl.

3. Season tilapia strips with salt and press into polenta, making sure it's completely covered. Discard excess polenta.

4. Heat 1-2 Tblsp. of olive oil in your IMUSA non-stick sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.

5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.

6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.

We love seafood here at our home and eat some type of seafood at least once a week. Most of the time we enjoy it as our main dish but every once in awhile we will enjoy it as an appetizer like in this very easy-to-make recipe for a Layered Seafood Dip which utilizes canned shrimp and crab meat. If you want to use fresh seafood, you'll need to steam your seafood properly, let it cool and refrigerate it for 1-2 hours before making this recipe.

Once the recipe has been prepared, you'll need to refrigerate your shrimp and crab meat dip for at least 4 hours before serving. With that said, we think it tastes better refrigerating it overnight to allow all of the flavors to infuse. You'll want to serve it with Tostitos, Taco Chips, tortilla chips or with your favorite artisan crackers or bread.
Shrimp and Crab Meat Dip Recipe

1 (8 ounce) pkg. cream cheese, softened
1 (16 ounce) container of sour cream
2 cans of tiny shrimp
1 can white crab meat
1 envelope Ranch dressing mix
1 bottle of cocktail sauce

Mix cream cheese and sour cream together in a large bowl. Add in the Ranch dressing mix, stir until blended. Place bowl in freezer for 10 minutes. Remove from freezer and spread mixture into a serving dish (we use a rectangular glass baking dish). Pour cocktail sauce evenly over mixture. Drain crabmeat and shrimp, mix them together in a small bowl. Spread the seafood mixture over the cocktail sauce. Cover your container and refrigerate for several hours before serving. It's delicious!

I am one of those people who love tuna fish and eat it at least once a week. With that said, I have to have the tuna mixed up in a variety of different recipes so that I don't get bored with it. Tuna sandwiches, cold pasta salads, hot tuna casseroles and more...are all on my menu with it comes to tuna!

Today I am sharing with all of you this very easy recipe to make a cold pasta salad.

Tuna Pasta Salad Recipe

1 pouch or can of Albacore tuna, liquid drained
12 oz. cooked and drained pasta
1/8 cup finely chopped sweet onion
1 1/8 cup frozen peas, drained and thawed
1 1/2 cups reduced-fat mayonnaise
1/2 teaspoon dill pickle juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon parsley

In a large bowl gently toss together all of the ingredients listed above. You may need to increase the amount of mayonnaise that you use...depending on the type of pasta used and how much mayonnaise that pasta soaks up. Every time I make this recipe, I have to adjust it.

Once everything is combined, cover the bowl and place it into the refrigerator for 3-4 hours to allow all flavors to fuse together. When you are ready to serve, stir everything completely and then serve.

I enjoy eating tuna and I am a huge fan of pasta salads. So, it only seems natural that these two ingredients come together into a delicious summertime recipe. One of the things I like about this particular recipe is that it's easy-to-prepare and doesn't use ingredients that I've never heard of. Sweet & Spice, this pasta salad is everything nice!

Today's guest recipe is courtesy of Hungry Girl. You can visit their site to learn more about them and to print off additional recipes.

Hungry Girl's Sweet & Spicy Tuna Pasta Salad Recipe

2 (2.6 oz.) Pouches - Tuna Creations® Sweet & Spicy, flaked
4 oz. (about 1- 1⁄4 cups) uncooked high-fiber penne pasta
One 12 oz. bag (about 4 cups) broccoli coleslaw
2 cups chopped red and yellow bell peppers
1⁄2 cup chopped red onion
1 cup chopped jicama
1⁄4 cup seasoned rice vinegar
2 tsp. extra-virgin olive oil
1⁄8 tsp. red pepper flakes

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, rinse with cold water and transfer to a large bowl. In a large microwave-safe bowl, combine broccoli slaw with 1⁄4 cup water. Cover and microwave for 4-5 minutes, until softened. Alternatively, steam your slaw by microwaving it right in the bag, if the package says it can be done. Drain excess liquid. Add bell peppers, onion, jicama and flaked tuna. In a medium bowl, whisk vinegar, oil and red pepper flakes. Add to the large bowl, and mix well. Enjoy immediately or cover and chill!

Image Courtesy of FreeImages.com

Seafood is a big part of many people’s diets around the world. While individuals in the United States don’t eat quite as much as people in the Mediterranean and parts of Europe, you won’t find many grocery stores or markets that don’t stock it.

However, buying seafood isn’t always quite as easy as simply going to the store and picking something out. In fact, what your average grocery store is selling may not be worth buying at all.

Use these tips to help you find and buy the best possible seafood for you and anyone sitting down at your table for a meal.

Buy Local

Not every bit of seafood that you can buy comes from anywhere near your home. Sometimes you’ll be shopping at the grocery store and the fish that you can purchase might have been shipped thousands of miles before it was put out for you.

One of the best things you can do though is focus on buying seafood that is local to your area and caught nearby. That’s going to mean better, fresher fish and seafood. It’s also less likely to have been frozen, which is ideal.

Look for Fresh Fish

Buying local is one way to make sure you’re getting something that hasn’t been on ice for a long time and isn’t of reduced quality already. There’s more to it than just buying local though, especially since many areas simply don’t produce seafood of their own, much the same way some areas don’t produce tomatoes, apples or carrots.

What you should look for is fish that is fresh and somewhat local. Perhaps it came from a neighboring state, or maybe it was brought into the store for sale the same day. Fresh fish will taste better and you’ll have more time to keep it in the refrigerator before you cook it.

Consider Frozen

Some areas simply don’t have a lot of access to fresh fish. If you live in one of those areas, buying fish that might have been sitting around for some time before you buy it isn’t your best bet.

That’s when flash frozen fish that was caught and properly preserved is better tasting and better for you. Your fishmonger should be able to help you locate that fish, and many grocery stores sell it on their shelves.

You might even find flash frozen fish in the freezer section of a larger grocery store or market.

Click here to learn more about seafood and what you should or should not buy.

Today I am sharing with all of you a guest recipe from Hungry Girl. You can visit their site to learn more about them and to grab additional recipes. I love that this particular recipe only requires a handful of ingredients and it is ready to enjoy within a few minutes.

Hungry Girl's Too-Good Tuna 'n Apple Slaw Recipe

1 (2.6 oz.) Pouch - Albacore White Tuna in Water
2 cups dry broccoli coleslaw
1⁄3 cup chopped apple (about 1⁄2 apple)
2 Tbsp. low-fat sesame ginger dressing

In a medium bowl, mix coleslaw, apple and tuna. Top with dressing and toss to coat. Enjoy!

Did you know 1 in 133 Americans are diagnosed with Celiac Disease according to Celiac Central, leaving those with gluten intolerance in an on-going battle to find truly gluten free options for breakfast, lunch, dinner and everything in between!

Artisan Bistro offers a range of passionately-crafted, globally-inspired breakfasts, burritos, bowls, entrées and more made by artisan chefs, all crafted with a savory blend of 70 percent or more organic ingredients and sustainable proteins. Check out some of the products below that the company has to offer.

Seafood Bowls - the first entrée frozen food line in North America to earn Marine Stewardship Council ecolabel certification for sustainable, wild-caught seafood that touts wild-caught Alaskan salmon and cod, and wild pink shrimp. Available in 4 flavors.

Burritos - Featuring a savory blend of high-quality sustainable proteins, organic vegetables, grains and spices all wrapped in a one-of-a-kind organic gluten-free tortilla, for an elevated south-of-the-border lunch, dinner or snack. Available in 4 flavors.

Beyond Breakfast - Available in three vegetarian options and two varieties with all-natural turkey, these satisfying entrées blend the flavors of hearty breakfast favorites and can be enjoyed for breakfast, as a light lunch or a nutritious snack. Available in 4 flavors.

Recently we were sent three items from Artisan Bistro to try out for all of you. I am admitting up front, I don't personally have a problem with gluten being in my diet but my husband has developed a gluten intolerance over the past few years. We are contributing it to the aging process since he never had a problem until he was in his late 40's.

Last week for lunch I made him the Artisan Bistro New England-Style Cod Bowl for lunch. You can make this in your microwave oven which takes approximately 5-6 minutes or in your conventional oven which takes 35-40 minutes. I chose to make it in my microwave oven and followed the package instructions.
The Artisan Bistro New England-Style Cod Bowl is made with wild-caught cod (fish), organic potatoes, organic corn and organic celery. It's a one-serving bowl and each serving contains 16 grams of protein and 180 calories which makes it great for those who are watching their weight.

My husband was really impressed with this cod bowl and gobbled it down in rapid fashion. He couldn't believe that this was a prepared frozen meal and came out of our microwave oven. He has already added more of these to our grocery shopping list.

A few days later we made the 2 burritos that were sent to us for the review and prepared both of them using our microwave oven. My husband enjoyed the Chicken Tinga & Chipotle Burrito and I enjoyed the Beef Jack Cheese & Ancho Chili Burrito.

These burritos were delicious and had the perfect combination of flavors. What we also enjoyed abotu them is that they weren't hard & crunchy or soggy. Most of the time when you buy frozen burritos they either come out too crunchy or too soggy. The texture with both of these was spot-on perfect!

We will definitely be buying more of the Artisan Bistro products the next time we do our grocery shopping. You can learn more about the company and all of the different products that they make by visiting their site online.

Disclaimer: Shelly H. has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ.

Wild Planet Foods, the leading provider of sustainable seafood sent me some of their fish and seafood products to review for all of you.

Fish and Seafood is an excellent source of Omega 3 which is really important in a healthy diet. One great source of Omega 3 is the Wild Planet's Wild Albacore Tuna which contains 1,384mg Omega 3 per serving. Yes, you read that right!

Hubby and I are both trying to eat healthier and increase the Omega 3 in our diets so we were pretty excited to receive these products to try out for you. I received Wild Albacore Tuna in the pouch, a can of Wild Saradines, a can of Anchovies, a can of Sockeye Salmon and Wild Albacore Tuna in a can.
One afternoon for lunch I decided to whip up a quick batch of homemade salmon cakes. One of the things I noticed right away about their canned salmon was that it was full of chunky bones like most of the other brands that I've used in the past. I like to fry my salmon cakes in a combination of olive oil, butter, salt and pepper over low heat until done. These salmon cakes were delicious and they were quickly eaten up for lunch that day.
The very next day I used the can of Wild Albacore Tuna and whipped us up some quick tuna melt sandwiches. We mix up the flaked tuna with a little bit of mayo, chopped onion, salt and black pepper and the fry it in a frying pan like a grilled cheese sandwich. I like mine with a thinly sliced tomato but hubby enjoys his plain. These sandwiches were equally as delicious!
Later that day I whipped up a quick tuna pasta salad so that we could enjoy it the next day. I will publish my recipe for that later next week. I used the pouch of Wild Albacore Tuna in my pasta salad and LOVED that it was in a pouch with no fluid that I had to drain away. I think these pouches are perfect for camping & traveling so I will be picking up a few of those next week when we head out on our camping trip.

I still have the anchovies and sardines to sample but I am sure they are just as great as the 3 products that we just tried. I will update this post when I get to those later this month.

All of the Wild Planet Foods products that we got to review were delicious! We were very impressed with their quality, flavor, texture and ease-of-use. We will definitely be buying this products in the future.

You an learn more about Wild Planet Foods by visiting their web site and you can find some tasty recipes while you are there. Enjoy!

Disclaimer: Shelly H. received complimentary products as featured in this review. Regardless, her opinion about them is 100% honest and unbiased. No monetary compensation was received. Your opinions & thoughts may differ.

Here in my home...we love fish and seafood! Every week we try to eat a minimum of 3 servings of fish or seafood so that we can have healthy diets. With that said, we are particular on the fish products that we consume.

First...I am going to give you an easy recipe to make homemade tuna fish salad and then I am going to share some information with you on Safe Catch Albacore Tuna.

Easy Tuna Fish Salad Sandwich Recipe

1 can Safe Catch Albacore Tuna in Water
2 Hard-Boiled Eggs
1/4 cup Reduced-Fat Mayonnaise
1/4 tsp. Yellow Mustard
2 tbsp. Finely Diced Sweet Onion
1 tsp. Dill Pickle Juice
1/8 tsp. Ground Black Pepper
1/2 tsp. Salt
Lettuce and Tomato
2 Slices Italian Bread

Drain water from tuna. Shred tuna with a fork and place into a small mixing bowl. Dice and chop hard-boiled eggs and add to the mixture. Stir in the reduced-fat mayonnaise, yellow mustard, diced sweet onion, dill pickle juice, ground black pepper and salt. Stir until all ingredients are combined.

Layer a few leafs of lettuce and some thinly sliced red tomato on your bread. Spoon tuna salad over the top in an even layer. Top with bread. Serve immediately.
About Safe Catch Tuna: According to the USDA, the amount of red meat that Americans eat on a daily basis has been dropping over the last several decades while white meat consumption of poultry has risen. Health concerns about high levels of cholesterol and fat in red meat is cited as a reason that popularity has dropped off. Not all red proteins are bad for your health though. One of the leanest, with high protein and Omega 3¹s, red meats is tuna. A 2-ounce serving of canned tuna from Safe Catch has 60 calories, a mere 0.5 grams of fat, no saturated or trans fat, 20 mg of cholesterol, 14 grams of protein, 300 mg of potassium, 50% of the daily value of niacin, 30% of vitamin B6, 20% of vitamin B12 and 40% of selenium. Safe Catch has also created a special cooking process for its tuna that seals in five times more Omega 3¹s than other tuna brands. As an added bonus, Safe Catch tests every fish it uses for mercury so you never have to worry about eating tuna that isn¹t pure.

Safe Catch Wild Albacore Tuna retails between $4.00 and $5.00 a can. We received a complimentary can of the Safe Catch Wild Albacore Tuna to review and used it in the recipe printed above. We thought it had a wonderful taste and texture. It wasn't overly fishy at all and we really loved it! You can learn more by visiting Safe Catch online.

Disclosure: We received a free can of Safe Catch Wild Albacore for this review. No monetary compensation was received. Our words, thoughts and opinions are 100% our own.

For many families, a good tuna and rice casserole is a go-to recipe for those busy weeknights when you don't want to spend an hour in the kitchen preparing a full-blown family meal. Some of these recipes although easy-to-prepare can be huge time-suckers. This particular recipe from Minute Rice is quick and super easy!!!

If you are not a fan of peas...you can substitute with 1 package (10 oz.) of frozen chopped spinach, thawed and squeezed dry for the peas if desired. Furthermore, since we are NOT huge tuna eaters here, we only use 1 can of tuna when we make this recipe instead of the called-for 2 cans. In addition, I use 1/2 cup of shredded cheddar cheese mixed with a 1/2 cup of shredded colby jack cheese because that is what we personally prefer. You can also add some fine dried bread crumbs to the top of the casserole during the last 4-5 minutes of baking time.

Cheesy Tuna Noodle Casserole Recipe

1 can condensed cream of mushroom soup
2 cups milk
1 cup frozen peas
2 cups Minute White rice, uncooked
2 cans tuna fish, drained and flaked
1 cup cheddar cheese, shredded

Preheat oven to 375 degrees. Mix soup, milk and peas in a medium saucepan. Bring to boil on medium-high heat, stirring occasionally. Add Minute White rice and tuna; mix lightly. Spoon into 2-quart casserole dish; sprinkle with cheese.

Bake for 20 minutes or until heated through.

One of my favorite cuisines happens to be Mexican food. On top of that, I love all kinds of different seafood. This recipe for Zone Manhattan’s Lobster, Pea and Pablano Enchilada looks like the perfect marriage of both!

Recipe is courtesy of Zone Manhattan.

Zone Manhattan’s Lobster, Pea and Pablano Enchilada
Serves 12

Lobster - 1 ¼ lb.
Crepes -12
Pea Tendrils
Veggies for Filing- onions, Peas, Lime Juice and Zest, cilantro, Roasted Pablano
Cooked Black Beans - ½ lb
Green Squash - 1 c. Diced Small
Snow Peas - ½ c. Sliced Small
Grilled White Corn Cut off cobb
Chayote- ½ c Small dice
Baby Pepper- 1cs Sliced Round and Roast
Monterey Jack cheese - ½ pc.
Roasted Tomatillo and Green Pea Salsa
Tomatillo- 5 ea Dice and Roast
Lime- 1 Juice and Zest and Cilantro
Avocado- ½ Diced
Whole Wheat Crepes

Cook Lobster for 15 min in boiling water, cool and remove meat and dice. Sauté Veggies for filling until cooked, then cool. Mix Lobster and Veggies, add Juice and Zest of ½ a lime. This and cheese is your filling for the enchilada. Trim Crepe and Roll Enchilada. These can be made in advance and heated for 1 ½ min in a micro with Cheese and Salsa on top. Whole Wheat Crepe as Tortilla, Roll and Warm in Micro for 1 ½ min. Season Black Beans with Cilantro, Toasted Cumin and Lime Juice and Zest. Add Orange Grape Tomatoes, Diced Vegetables and roasted Corn. Mix. This can be made in advance and heated for 1 ½ min in a micro after warming sprinkle over Pea Tendrils.

No need to visit the Big Easy to celebrate Mardi Gras. Ocean Catering’s Chef Shane is bringing a taste of Nola to you in honor of Fat Tuesday. I know I am a little late with publishing this guest post recipe but still wanted to get it onto the blog for all of you to enjoy. It looks delicious!!!

New Orleans Style Gumbo Recipe

1 lb. smoked, pulled chicken meat (about 1 fat chicken)
Salt and pepper
1/4 cup vegetable oil
1 pound smoked, Andouille sausage, cut into 1/4-inch dice
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
2 tablespoons Cajun Seasoning
2 teaspoons Gumbo File
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef stock (can be made from soup base)
1 (14-ounce can) stewed tomatoes with juice
2 cups sliced okra
4 green onions, sliced, white and green part
1 lb small shrimp, peeled & deveined
1/2 lb steamed crawfish tails
1/2 lb steamed crab meat ( I like to use the “Special” but you can substitute whichever you like)

Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. This is roux. Let the roux cool. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes.

Add Worcestershire sauce, Cajun seasoning, Gumbo File, salt and pepper, to taste and a 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups beef stock, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp, crawfish and crab meat. Simmer 10 more minutes and then add chopped parsley. Serve over white rice.

Have you all heard the news? Gorton's has a brand new line of Smart & Crunchy Fish Sticks and Fillets. They've reinvented their iconic Fish Stick, to create the Fish Stick 2.0. The new Smart & Crunchy Fish Sticks and Fillets are made from 100% Alaska Pollock and are never fried, so they have 50% less fat than Gorton’s regular breaded Fish Sticks and Fillets. And, thanks to a seasoned panko crumb, they have the same great taste and crunch you and your family have come to love from Gorton's. All new Smart & Crunchy Fish Sticks offer a mealtime solution that you can feel great about serving and your family will truly enjoy.

Gorton's is spreading the news with their all new Smart & Crunchy Tour across America. Check out the #GortonsTour stops on their website, smartandcrunchy.com and while you are there, check out their delicious recipes too!
Recently we were sent a Gorton's Pack so that we could do a review for all of you. We received some free product coupons, an adult apron, a child's apron and an adorable plush fish stick toy which my little grand daughter quickly snagged up!
We headed to the grocery store and picked up a box of the Gorton's Crunchy Butterfly Shrimp and a large bag of the Gorton's Battered Fish Fillets. Our local grocery store didn't have the new Smart & Crunchy products in yet...so this is why I selected these particular two products to review for all of you.

One of the things I love about the Gorton's Fish & Seafood products is the simple fact that you can make them straight out of the box, no additional ingredients are needed and in less than 30 minutes lunch or dinner is on the table. If you like to get creative, you can use their products in a wide variety of recipes and you can grab those recipes directly from the Gorton's web site.
Since the princess is taking swimming lessons after school during the week we need to have quick & easy dinners during the week. I decided to make the Crunchy Butterfly Shrimp and the Battered Fish Fillets for dinner the other night and they were a big hit! I served some Harvard beets, french fries and fresh garden salads right along with the fish & seafood products and it was a dinner that my entire family enjoyed!
We simply opened up the packages and placed the shrimps and fish fillets in a glass baking dish and baked them in our oven at 425 degrees for 15 minutes or less. (baking time depends on the product). They came out of the oven perfectly browned and were crunchy. There was nothing soggy about them at all and they had a very nice flavor and texture.

Next week we are going to try out the Gorton's Fish Tacos recipe that you can find on their web site. They look totally delicious!!! Plus, visit the Gorton's site for some printable money-saving coupons that you can take to your local store!

Sweepstakes: Enter the Gorton's Smart & Crunchy Sweepstakes for a chance to win 1 in 4 ultimate family vacations! See their website for additional information and to enter the Sweepstakes.
Giveaway: One lucky winner is going to win two full-value product coupons, an adult-size apron, a child-size apron and a Smarty Crunchman plush toy. (note: photo shows multiple coupons but you will ONLY receive (2) in your prize package. Thank you Gorton's!

Giveaway Details: This giveaway is open to residents of the USA ONLY who are age 18 and over. Please read the Terms of Service and Disclaimer Policy before entering. You must be a PUBLIC FOLLOWER of this Blog to have your entries count in my giveaways. (Follow via Google Friend Connect) All non-blog followers will have their entries disqualified after the giveaway closes. This giveaway will close on April 17th, 2015 at midnight EST time.




Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.