Spinach Artichoke Grouper

Spinach Artichoke Grouper img_0424

Our dinner tonight.

My husband Steve is always looking for new food ideas for me to cook.  I get tired of it and sometimes I am just rude. Then along comes that really great meal and I think it is not so bad. Tonight he was reading Tide Magazine and handed me this recipe. It was Spinach Artichoke Flounder, I did not have flounder but I did have grouper thawed and ready to cook.

I went to my pantry and had a jar of artichoke hearts, I had frozen spinach instead of fresh, (no problem).  I had everything else I needed and so dinner was underway. I used 1/4 of the fat the recipe called for, I did not use the parmesan cheese, it was so good without it. Cut the flour in half, used only one portion of pasta. I cooked the pasta in the sauce instead of boiling the pasta and adding it to the dish. To make this work I used 1 1/2 cups of broth instead of 3/4 cup. Last I used half the cream cheese.

I wanted this dish to have great taste but not give me a heart attack.  Steve's quest for new foods gave us this awesome new plate.

Oil and Butter in medium Saucepan

Oil and Butter in medium Saucepan

Add Onion and Garlic

Add Onion and Garlic

Add Spinach, Tomato, Artichoke, and Pepper

Add Spinach, Tomato, Artichoke, and Pepper

Add Cream cheese

Add Cream cheese

Add broth, bring to boil and add pasta.

Add broth, bring to boil and add pasta.

Dry Fish

Dry Fish

Season fish

Season fish

Fry fish

Fry fish

Spinach Artichoke Grouper

Spinach Artichoke Grouper

Spinach Artichoke Grouper

Recipe By: Tide Magazine Serving Size: 2

Ingredients:

  • 1/2 Tbsp butter
  • 1/2 Tbsp extra virgine olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sweet onion, diced
  • 1/4 cup cream cheese
  • 1 1/2 cups chicken stock
  • 1 small jar artichoke hearts, drained and chopped
  • 1 cup spinach, frozen thawed
  • 1/2 cup tomato, diced
  • 1/2 tsp black pepper
  • salt, to taste
  • 1/4 cup parmesan cheese, grated (optional)
  • 1 ounce angle hair pasta
  • 2 4-5 ounces pieces grouper, prepped and dried
  • 1/2 tsp cajun seasoning
  • 1/8 cup all -purpose flour
  • extra vergine olive oil, for cooking

Directions:

1. For Spinach Artichoke Sauce Heat butter and oil in a large skillet on medium heat. Add garlic and onion and sauté about 5 minutes until vegetables are translucent.

2. Turn heat to medium, and stir. Add spinach, artichokes, tomatoes, and pepper. Taste add salt if needed.

3.Whisk cream cheese mixture. Then whisk the chicken stock into mixture. Bring to boil and add pasta. Reduce to low and simmer till sauce thickens and pasta cooks about 15 minutes.

4. For the Fish put flour and seasoning in zip lock and mix. Make sure fish is very dry, season fish with salt and pepper. Add to ziplock and shake.

5. In a skillet add enough oil to cover bottom not pool, just cover. Turn heat to medium high, when hot add fish. Let fish fry till golden then turn about 3 minutes a side.

6. To Serve Put spinach mixture into a bowl and top with fish, add cheese to top. We enjoyed ours without cheese.

Y Cook? This dinner is why we cook.

Prepping 🐟

Fish gets a bad rep.  If you prepare fish correctly it has a very nice clean taste.  So lets learn how to prep fish, and make it one of our go to meals.  Instead of "oh no not fish".  If you like fish and do not mind the fishy taste, this may be not necessary for you.  I cannot say fish will never be fishy, because it is fish, but there are different degrees of fishy.  Steve would never order fish and if he did he it was fried.  Now he orders it all the time, (grilled), and will ask for it for dinner.  It is such a healthy food and can be a very tasty addition to our menus.

Red Snapper

Snapper is a very nice flaky fish.  Today I have some Red Snapper and some Hog Fish, (In the Snapper family), that I will Prep.  First thing I do is remove the skin.  Even if it will come off on the grill.  Salmon is a great example of people leaving the skin on the fish. They say," it comes off on the grill".  Under the skin is dark meat, this is fatty and gives fish that taste most people do not enjoy.

You will need a sharp Filet Knife or a Utility Knife, cutting board, and a cloth. img_0293 Starting at the tip, work the knife between the skin and the meat. Holding the skin and pushing down on the skin with the knife, pull the skin out.  Checking to make sure you are not removing to much fish. This is tricky but after a couple times it becomes easy. img_0294 img_0295 This is how the skin should look with no meat.  This might not be how yours looks the first time but I promise you will get the hang of it.  It is really simple, and a sharp knife is necessary. img_0296 See that dark meat down the center, remove it by slicing a shallow V on each side. Shave the knife over the top removing any dark meat.  Then we will check for bones, turn the fish over, gently rub over the top. img_0297 Wash the fish.  The Red Snapper is the red looking fish, the Hog Fish is the white flaky fish. img_0299 Put in a pan of water and add a splash of lemon juice to the water. img_0300 Cover the top with ice and let stay on counter for 30 minutes no longer. This cold lemon water will help remove any blood from the fish. This will help removes that fishy taste. img_0301 Remove fish from water and dry the fish. When the fish is dried, place between more paper towels to dry more. img_0302 Place in refrigerator until ready to cook. If this is fresh fish and you want to freeze it, you can: vacuum seal, wrap in plastic wrap and then a freezer bag, or put in a freezer bag, remove all the air and seal.  Very important to keep the air off the surface the fish in the freezer. Tips for cooking:
  1. Always dry fish before cooking
  2. Season with favorite seasoning
  3. If using a marinade do not leave on long, fish will grab the flavor quickly.
  4. Put oil on after seasoning so you really season your fish and not the oil.
  5. If grilling swipe with a little mayo on both sides, It Will Not Stick.  Oil will not keep fish from sticking.  If you have a mayo hater no worries they will not know, it burns off.
Lets try enjoying this healthy addition to our diets. Enjoy, Y Cook?  

The Pot with Everything in it

My soup pot

My soup pot

When I was growing up my mom cooked "the pot with everything in it".  After we grew up we joked about this pot.  My mom never thought the jokes were very funny.  It was her job to feed 9 growing kids and a husband, on the money they had.  This was serious work and no food went to waste, the pot with everything in it was developed.  This pot was filled with leftovers and whatever she thought to throw into the pot.  On some nights it was tasty and other nights no so much.

Steve and I were visiting my parents one day, and the pot was on the stove cooking.  My baby brother, Joe, who is 6 years younger and was in high school, came running in from school.  He was a football player and always hungry.  He started scooping into the pot looking for something??????  Steve whispered in my ear, "what is he looking for?"  I did not need to explain because just at that moment, Joe scooped up a large piece of chicken. He said, "I knew it would be in here", looking at us with a big smile on his face.  "It was left over from yesterday's dinner", he said as he scooped it into his bowl.  This was a good night for the pot with everything in it.

As the weather gets colder and wet, eating out of the big pot is called comfort food: soup, chili, Stew, and Sauces. My big pot today is Soup, Thai Chicken Red Curry Coconut Soup. I chose this soup because it is easy, tasty with a little kick, good for you, and just out of peoples comfort zone.  I love turning people on to new flavors in their life.  We all complain about getting bored with the same old, same old.

  • This soup starts with Red Curry Paste 1/2 of a 4 ounce jar or all for a spicier soup ( I use the whole jar)and Coconut milk ( not light).IMG_0261
  • Chicken broth but I use 2 tsp. Chicken Base and 2 cups of water
IMG_0260
  • Precooked chicken, rotisserie chicken, leftover chicken, today I used 6 boneless chicken thighs  just salted, peppered and baked. The chicken should be shredded in good size chunks.
IMG_0258
  • You can juice a lime or use 1 Tbsp lime juice
IMG_0267
  • Thai Chicken Red Curry Coconut Soup
  • IMG_0272Serves 6
  • Prep time 15 minutes, Cook time 30 minutes
  • 2 cups Chicken, cooked and shredded
  • 1 15 ounce Coconut Milk
  • ¼ cup Thai Red Curry Paste or more to taste
  • ½ Lime, juiced, or 1Tbsp of lime juice
  • Ginger Squeese Or 2 Thin Slices Ginger, to taste
  • 2 Scallions, thinly sliced
  • 2 cups Chicken Broth
  • ¼ cup Cilentro, to taste
  • ¼ cup Roasted Peanuts
Directions: 1) Cook chicken in simmering water or used precooked chicken, set a side. 2) In a small pot combine coconut milk, curry paste, chicken broth, ginger, and lemongrass. 3) Set on low to med heat and simmer 15 minutes. 4) Remove ginger and lemongrass. 5) Add chicken, lime juice, and scallions, cook on low 5 minutes. 6) Ladle soup into bowls, top with cilantro and peanuts.

I crushed some of the nuts and left some whole

IMG_0266

You can add some noodles or rice to this soup. I added the vermicelli rice noodles. You do not need to cook then just addd to soup, add a little more broth if needed. Use about a serving for 2, this bag feeds 4 and I used 1/4 of the bag.

IMG_0269 Ginger squeeze is a product you can buy online, it is a great flavor to have on hand.IMG_0262 Thank you for reading and please comment on a soup you would like me to write a post about. Y Cook? because it's FUN!!!!!

11/1 and 11/3 Breakfast for the Holidays

Simple, easy, and fast breakfast ideas to help make the holidays easier. IMG_0174 Eggs, Bacon, potatoes, and Cheese in a nice package. French Toast muffins Sausage rolls and more Time:  Tuesday November 1st at 11:00 Thursday November 3rd at 6:30 Place: Salted Rim Designs Call 252-586-2437 or email peggy@saltedrimdesigns.com $30.00 per person

10/4 Pizza Party Night

Have a great pizza party. It's fun food made easy. Learn a about several different crusts. Help create the toppings and enjoy the bounty if you like. I have a quick crust that is ready in 30 minutes. Tuesday, October 4th at 11:00 am and again at 6:30 pm Call Salted Rim Designs for a reservation at 252-586-2437 Price is $30.00 per person
Fennel, Sausage, and Onion

Fennel, Sausage, and Onion

IMG_3229

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  • Spinach Artichoke Grouper
    Spinach Artichoke Grouper Our dinner tonight. My husband Steve is always looking for new food ideas for me to cook.  I get tired of it and sometimes I am just rude. Then along comes that really great meal and I think it is not so bad. Tonight he was reading Tide Magazine and handed me […]
  • Prepping 🐟
    Fish gets a bad rep.  If you prepare fish correctly it has a very nice clean taste.  So lets learn how to prep fish, and make it one of our go to meals.  Instead of "oh no not fish".  If you like fish and do not mind the fishy taste, this may be not necessary […]
  • The Pot with Everything in it
    When I was growing up my mom cooked "the pot with everything in it".  After we grew up we joked about this pot.  My mom never thought the jokes were very funny.  It was her job to feed 9 growing kids and a husband, on the money they had.  This was serious work and no […]
  • 11/1 and 11/3 Breakfast for the Holidays
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  • 10/4 Pizza Party Night
    Have a great pizza party. It's fun food made easy. Learn a about several different crusts. Help create the toppings and enjoy the bounty if you like. I have a quick crust that is ready in 30 minutes. Tuesday, October 4th at 11:00 am and again at 6:30 pm Call Salted Rim Designs for a […]
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