October is:

National Apple Month

~ Apple Recipes
~ Old Fashioned Apple Cakes
~ Apple Almond Tart
~ Granny Smith Apple Pie
~ Apple Crisp

National Apple Jack Month

~ Apple Jack Recipe
~ Apple Jack Pound Cake
~ Apple Jack Cocktail Recipe
~ Apple Jack Brandy Recipes

National Caramel Month

~ Caramel Sauce Recipe
~ Caramel Apples
~ Caramel Apple Cookies
~ Caramel Banana Cream Pie
~ Homemade Caramel Corn

National Chili Month

~ Turkey Chili in the Slow Cooker
~ Beef Chili
~ Vegetarian Chili
~ Healthy Chili (video)
~ Ten Tips for Cooking the Best Pot of Chili

National Cookie Month

~ How to Make Perfect Cookies
~ Cookie Tips and Hints
~ Vegetarian Cookies
~ Gluten-free Cookies
~ Decorating Halloween Cookies

National Dessert Month

~ Dessert Tips and Terms
~ Dessert Tips
~ Vegetarian Dessert Index
~ Gluten-Free Dessert Recipes
~ Healthy Desserts

National Popcorn Poppin’ Month

~ Healthy Popcorn Collection
~ Gourmet Popcorn Recipes
~ Perfect Popcorn from Alton Brown
~ Homemade Microwave Popcorn
~ Popcorn Toppings

National Pork Month

~ Pork Chop Casserole
~ Pork Recipes
~ Slow Cooker Pork Recipes
~ Healthy Pork Recipes and Tips
~ Healthy Pork Chops Recipes

National Seafood Month

~ Seafood and Fish Recipes
~ Seafood Allergies
~ Top Seafood Recipes
~ Homemade Fish Tacos
~ Seafood Tips

[image: flickr]

Post from: Blisstree

October Is…

Pan-Fried Salmon With Spinach (Image © Dexie J Wharton)

INGERDIENTS:
salmon fillets
1 pack of Salmon King Seasoning from Aromatica Organics
1 lime
olive oil
a bag of fresh spinach
salt & pepper
garlic powder

Drizzle a little bit of olive oil on both sides of the salmon fillets. Squeeze the lemon juice on them as well. Sprinkle the salmon king seasoning on both sides of the fish. Let it sit for about 5 minutes.

Heat up olive oil in a frying pan. Pan fry the salmon fillets, skin-side down first. About 8-10 minutes on each sides. Transfer the pan-fried salmon onto a plate. Cover wiht foil to keep them warm then set aside.

Using the same pan, dump the bag of fresh spinach into the pan. Season with garlic powder, salt and pepper. Stir and just cook until wilted.

Serve the salmon fillets with spinach on top and french bread with butter on the side.

It’s fast and easy, healthy and delicious for the entire family that did not come from a drive-thru.

Post from: Blisstree

Pan Fried Salmon W/ Spinach

Now, truth be told, I’m actually not a big fan of seafood. I didn’t grow up with it as a regular dish at home and never really seemed to develop a taste for it otherwise. I’m still experimenting and exploring, though, and haven’t written it off! What are your favorite seafood dishes?

~ Grilled Cuttlefish from Nyonya Food

~ Greek Salad with Char-Grilled Salmon at Living Tastefully

~ Lobster Salad at Rue le Sel

~ Fishball Soup from Yours Deliciously

~ Sautéed Squid Concassé at Guilty Kitchen

~ Smoked Salmon Blinis from JBug’s Kitchen Antics

~ Poached Salmon with Corn and White-Wine Butter Sauce at Pink Parsley

~ Petrale Sole with a Beurre Blanc Sauce from Thibeault’s Table

~ Chinese Stir-fried Shrimp with Snow Peas at Use Real Butter

~ Bloody Mary Tomato Salad with Shrimp from Food o’ del Mundo

~ Spicy Salmon, Philly, and Shrimp Tempura tutorial at Soupbelly

~ Asian Noodles With Shrimp from Jessica’s Dinner Party

~ Tuna Salad Roll at Feasts and Fotos

~ Stir-Fried Salmon with Caramelized Lemon from Passion 4 Eating

~ Seafood Casserole at Never Enough Thyme

~ Salmon with Sour Cream and Dill Sauce from Dreaming of Winter

~ Creamy Shrimp and Bacon Linguini at The Life and Loves of Grumpy’s Honeybunch

~ BBQ Mackerel with lemon and Smoked Sea Salt from The Good Mood Food Blog

~ Salt and Pepper Shrimp at Ravenous Couple

~ Warm Cured Trout with Deconstructed Bernaise from Spork and Foon

~ Spicy Ahi Poke on Wonton Chips at The Bite Me Kitchen

[image: flickr]

Post from: Blisstree

Weekend Foodie Links: Seafood

Butter & Garlic Cuttlefish and Squid (Image © Dexie Wharton)

INGREDIENTS :
1 pack of cuttlefish, thawed and sliced in rings
1 pack of squid, thawed and sliced in rings
3 spoonfuls of butter
4 sprigs of scallions, chopped finely
salt and pepper
2 tbsp of water

Melt butter in a pan. Saute garlic for a minute. Add the rings of cuttlefish and squid. Cook for about 10 to 15 minutes. Add the water in between and make sure to stir occasionally. Season with salt and pepper. Stir in the scallions in the end.

Serve with white rice. If you want to add veggies to make it a complete seafood stir-fry, add broccoli florets or green beans. I need the vegetables for tomorrow’s birthday dinner so I made this dish sans veggies.

Post from: Blisstree

Butter & Garlic Cuttlefish and Squid

Honey-Mustard Panko Breaded Fried Tilapia (Image © Dexie Wharton)

INGREDIENTS:
6 pack of Tilapia fillets, thawed (a bag is $6 at Wal-Mart Supercenter)
3/4 cup of spicy brown mustard
1/3 cup of honey
a tbsp of vinegar
half a bag of Panko breadcrumbs (find at Asian stores)
salt & pepper
oil for frying

Heat up oil in a frying pan.

Slice the fish in the middle so that should give you 12 pieces of fish fillets.

Combine the mustard and honey. Add the tbsp of vinegar just to thin out the mustard and honey a bit.

In another bowl, season the Panko breadcrumbs with salt and pepper.

Drench both sides of the fillets with the honey-mustard combo. Coat each fillets with the breadcrumbs. Fry them in the oil until golden brown. Do this in batches.

They didn’t turn out as “pretty” as I would’ve wanted them but the flavors were definitely there. They look like fried plantains but trust me, they are fish . I served them with rice and green with cherry tomatoes salad.

Post from: Blisstree

Honey-Mustard Panko Breaded Fried Tilapia

Buttered-Garlic Shrimp & Broccoli (Image © Dexie Wharton

INGREDIENTS :
1 pack of shrimp, thawed and shelled
5 cloves of garlic, chopped finely
3 spoonfuls of butter
broccoli florets
salt and pepper
red pepper flakes (optional)
2 tbsp of water

Melt butter in a non stick pan. Sauté the shrimp for a minute or so. Add the chopped garlic. Stir and let that cook together. Season with salt, pepper and a sprinkle of red pepper flakes. Add the water, and broccoli. Stir, then cook for 2-3 minutes. Try to retain the broccoli’s crunch and color.

Serve with rice or couscous.

Post from: Blisstree

Buttered-Garlic Shrimp & Broccoli

The last time I cooked mahi-mahi, I gave in to my Husband’s request of baking the fish. This time around, I decided to just pan-fry the mahi-mahi steaks. I marinated it in a simple olive oil based marinade first of course.

Pan-Fried Mahi-Mahi (Image © Dexie Wharton)

INGREDIENTS :
2 mahi-mahi steaks
1/4 cup olive oil
juice of 1 wedge of lime
sprinkle of garlic powder
sprinkle of ginger powder
sprinkle of dried parsley
sprinkle of red pepper flakes
salt and pepper
butter for pan-frying

Combine the olive oil, garlic powder, ginger powder, lime juice, dried parsley, red pepper flakes, salt and pepper. Which everything together. Pour over the mahi-mahi steaks. Coat each sides of the fish. Marinate for 10-15 minutes or so.

Melt butter in non-stick pan. Fry the fish, skin side first. About 8-10 minutes on each sides.

Serve the fish with Uncle Ben’s Wile Rice and sauteed spinach.

Post from: Blisstree

Pan-Fried Mahi-Mahi Steaks

Spicy Cuttlefish Stir-fry (Image © Dexie Wharton)

INGREDIENTS :
1 pack of cuttlefish, thawed, and sliced in rings
1 medium onion, chopped finely
3 cloves garlic, chopped finely
tsp Worcestershire sauce
1 tbsp of chili garlic sauce
salt & pepper
a few pieces of green beans
5 button mushrooms, sliced thinly
1/4 cup of water
oil for sautéing

Heat oil in a pan. Sauté garlic and onion. Add the cuttlefish. Stir, then cover. Let it cook for about 5 minutes.

Sprinkle salt and pepper, then add Worcestershire sauce, and chili garlic sauce. Stir in the green beans and water. Cover and let the whole thing cook for another 5 minutes.

Add the sliced mushroom. Stir and cook for about 2-3 minutes, just long enough to cook the mushrooms.

Serve with white rice.

Post from: Blisstree

Spicy Cuttlefish Stir-Fry

Baked Mahi-Mahi (© Dexie Wharton)

INGREDIENTS :
mahi-mahi fillet
2 tbsp sesame oil (use olive oil if you prefer)
juice of 1 lemon wedge
1 tsp garlic powder
1 tsp Italian seasoning
pinch of salt
pinch of black pepper

Preheat the oven to 365°

In a small bowl, combine sesame oil. lemon juice, garlic powder, Italian seasoning, salt and black pepper. Rub the mixture on both sides of the mahi-mahi.

Place the fish in a pan. Put it in the oven and bake for 20 to 25 minutes.

Post from: Blisstree

Baked Mahi-Mahi

Bacon-Wrapped BBQ Shrimp Kabobs

INGREDIENTS :
10 slices OSCAR MAYER Fully Cooked Bacon, cut in half
20 uncooked large shrimp (about 1 lb.), peeled, deveined
2 zucchini, trimmed, cut into 10 slices each
2 yellow peppers, cut into 10 pieces each
1 cup BULL’S-EYE Original Barbecue Sauce

HEAT grill to medium heat. Wrap 1 bacon piece around each shrimp. Thread 2 each shrimp, zucchini slices and pepper pieces alternately on 10 skewers.

GRILL 3 to 4 min on each side or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

I am looking forward to making this. I think it’ll be a great addition to meat kabobs during summer parties as well.

(Image/Source : Kraft Foods)

Post from: Blisstree

Bacon-Wrapped BBQ Shrimp Kabobs