Tuesday, June 29, 2010

Foil Packet Fish with Corn Relish

So after the Hot Wings blog I figured you needed a healthier blog. I made a recipe that I found in my new Food Network Magazine. My mom bought me a subscription and I am in LOVE with it, thank you Mom! I didn't have all the ingredients that the recipe called for, so I improvised and I think this recipe is better. It had soo much flavor! Jeffrey has been eating the salsa that I make him like crazy, so if you go the extra step and use the homemade salsa for this dish, you will have a yummy snack in your refrigerator.

Foil Packet Fish with Corn Relish
2 fillets of white fish, (I usually use Tilapia, but last time Costco was out of it so I bought Mahi Mahi and it was just as good)
2 Corn stalks (is that what you call Corn?? Or is it Corn on the Cobs...?)
1/2 Large Tomato
1 tsp minced garlic
2 tsp Vegetable Oil
1/4 cup salsa (click here for my homemade recipe, you can use store bought but get one that is smooth, not chunky)
Salt and pepper
Ground coriander (not pictured)
2 Tb fresh parsley (not pictured)
Cut corn off stalks.
Chop 1/2 tomato
Mix corn, tomato, salsa, parsley, salt and pepper
Pull out about 1 foot of foil. Pour 1 tsp of oil on the foil and then place fish on top on it.
Put half of the corn relish around the fish fillet. Spoon 1/2 tsp of garlic on fish filet, then sprinkle coriander over fish. Fold foil into a packet around fish.
Put fish packets in a baking pan and cook on 400 for 16 minutes. You can kinda see how I folded up the packet on the left.
Set the foil directly on the plate for quick clean up. I served with tortilla chips.
This dish could be assembled the night before then put directly in the oven when you get home from work. Jeffrey loved it, he even ate all the leftovers.

Sunday, June 27, 2010

Hot Wings!

I LOVE hot wings. Wing Stop happens to be my guilty pleasure. My favorite flavors are Original Hot, Lemon Pepper and Garlic Parmesan. I also LOVE their fries with the sugar sprinkled on them...yum! Since I do not allow myself to go out to eat these days, I have tried to master the art of wings. But since Jeffrey doesn't like me to make fried food, I have had a hard time getting the crispy skin that they are known for. The other night I was watching Good Eats on the Food Network and Alton Brown was demonstrating how to make chicken wings without frying them. I tried it out and it worked! These wings were a little time consuming, but so worth it in the end!

Hot Wings
Package of chicken wings. This 20 pack was the smallest I could find. Now remember that makes 40 pieces and we ate almost all of them!!
1/4 cup-1/2 cup Franks Red Hot (depending on your spice level)
1/2 stick of butter
Warning there are graphic images of raw chicken on the next few pictures, if this makes you feel sick you should top reading and just take a trip to Wing Stop! First cut the "drummy" from the wing, it is like cutting at the elbow of the Chicken. Use your kitchen scissors, they can handle it.
Then cut the wing tip off of the wing.
Now you have a drummy and a wing. Do this for all the wings. It is really not very hard, maybe you want gloves if you don't like to touch raw chicken...
This is the secret part. Fill a pot with 1 inch of water then insert the steamer basket and cook the wings covered for 10 mins. I used 2 separate steamers and had to do 2 batches for all the wings. According to Alton Brown, this process partially cooks the wings so that they will have less cooking time in the oven (allowing us to use a higher temp to get the crispy skin) and it takes some of the fat off of the skin so that they will not produce a lot of smoke when cooking at a high temp.
Strain the wings and dry thoroughly with paper towels.
Put on a baking pan lined with paper towels and topped with a baking rack.
Once all the wings have been steamed, dried and placed on the rack, allow them to chill in the refrigerator for 30 minutes. 
Bake in the oven on 425 for 20 minutes, then remove and turn each wing over. Return to the oven for another 20 mins.
Make sauce for wings by melting the butter then mixing with Franks Red Hot. If you use another brand of hot sauce like Tabasco or Louisiana you may want to add some garlic, but Frank's already has garlic in it.
Remove wings from oven and immediately mix in a large bowl with the sauce.
Serve with blue cheese or ranch dressing and celery. I bought reduced fat blue cheese dressing and it was gross, I should have known better! These wings were so good they didn't even need the dressing!

Update! I made these wings again the other night, they are addicting! I also made a lemon pepper wing that was really yummy.

Lemon Pepper Wings:
2 Tb Lemon Juice
1 Tb Vegetable Oil
1/2 tsp lemon pepper
1/8 tsp ground black pepper
Pinch Granulated Garlic
1/8 tsp salt

Stir together the ingredients from above. Toss wings straight out of the oven in the lemon pepper sauce.

Saturday, June 26, 2010

Shrimp and Cheesy Grits and Marinaded Squash

Jeffrey has been working hard! The past few nights he has been working late and I have been bored! I decided to go to the movie this afternoon and see Toy Story 3. I had never been to the movie on my own, but it was kinda fun. I walked to the Egyptian themed Vista Theater down the street from our apartment. Toy Story 3 was soo cute, I would see it over again.

I had never made grits, but they were yummy. The instant grits were fast and easy. This recipe is heavy, but it is really, really good!!

Shrimp and Cheesy Grits
1 pd raw shrimp
2 Tb flour
2 1/2 slices bacon
1/2 packages sliced mushrooms
3 garlic cloves
3 Tb lemon juice
1/4 cut chopped green onions
2 1/2 tsp Franks Red Hot
1 1/2 tsp salt
2 Tb butter
2 1/2 cups milk
1 cup instant grits
1 cup grated white cheddar cheese

Warm milk, 1 Tb of butter, 1/2 tsp red hot, 1 tsp salt and 1 garlic clove pressed in a pot until it begins to boil.
Turn heat off the heat and stir the grits in. You may need more grits, the ones I bought were separated in individual packages so I lost count, I think it was a cup.
Dice the bacon.
Chop the onions and mushrooms.
Cook bacon in skillet. Then remove the bacon and set aside for later.
Cook mushrooms in the bacon grease until they begin to release their juices.
Grate your cheese.
Add cheese, to grits and stir until melted.
Dredge shrimp with flour.
Add shrimp to skillet and cook until pink on both sides.
Add 2 cloves of minced garlic and saute for one minute.
Add lemon juice, green onions, 2 tsp hot sauce and 1 tsp salt to pan. Mix and turn off the heat.
Serve shrimp mix over grits.

Here is another squash recipe for Candy!
Marinaded Grilled Squash
1 Tb white wine vinegar
2 Tb lemon juice
1/2 Tb minced garlic
1 tsp dried thyme
Salt and freshly ground black pepper
3 Tb extra-virgin olive oil
2 zucchini
2 yellow squash
Whisk vinegar, lemon, garlic, thyme, salt, pepper and olive oil in a bowl.
Slice zucchini and squash diagonally.
Put squash in a gallon bag and add the marinade. Let sit for at least 3 hours in the refrigerator before cooking.
Grill outside if you are so lucky, or on your grill pan if you are not.
Serve immediately. I made WAY too much for just Jeffrey and I....good thing it was yummy.