Salsa-Roasted Salmon

I love fish and salmon is easy and very yummy. Try this low-calorie, quick and easy to make recipe.

                                  ---Cook Because You Can

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Here is another great low-calorie tailgaiting or party appetizer. These little bites of goodness will put a smile on your face!! 
                                              ---Cook Because You Can

Salmon Salad Sandwich

I love salad sandwiches! I usually make tuna, egg, ham or chicken salad, but sometimes I am in the mood for salmon. Here is a great low-calorie lunch or snack. I added additional spices to mine and gave it a twist!

                                          ---Cook Because You Can
                              

Shrimp Gumbo

I am at the beach this week and I made this delicious gumbo! It is simple and extra yummy!
                               --- Cook Because You Can

Whole Grain Spaghetti with Tilapia

This recipe was shared by Angela Brooks from Perry, GA. Thanks so much---looks very healthy and yummy!
                ------Cook Because You Can

Salmon with Pepita-Lime Butter

Fresh lime juice, chili powder and pepitas (hulled pumpkin seeds) give this salmon Mexican flair. Serve with wild rice and steamed vegetables.
                                                         --- Cook Because You Can

Creamy Garlic Pasta with Shrimp & Vegetables

This Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper is fresh, satisfying. Serve with a simple salad of sliced cucumbers and tomato tossed with lemon juice and olive oil.

                                           ---Cook Because You Can
 

Linguine with Bacon and Clams

Here is a perfect Valentines dinner to make at home. Not only is this recipe "healthy", but bacon and clams are natural aphrodisiacs. 
                                         ---Cook Because You Can!

Crab Stuffed Twice Baked Potatoes





Thank you Kelly Avery from Sacramento, CA for this great Super Bowl recipe! Kelly's recipe won first place on Emeril Live a year ago as best appetizer. Wow!! Enjoy and Cook Because You Can.
                               ---Michael Thompson 

Seared Sea Bass with Garlic Sauce and Black Rice

This is one of my favorites! If you have never cooked black rice, this is a real treat. 
          ---Michael Thompson CBYC creator

1  (1-pound) sea bass fillet (about 2 inches thick)

2  teaspoons  vegetable oil

1/4  cup  water

1/4  cup  dry vermouth

1/4  teaspoon  salt

1/4  teaspoon  pepper

4  garlic cloves, minced

2  tablespoons  chopped fresh parsley

Start boiling water and cook black according to box recommendations. The rice will have to cook for about 20 minutes, so go ahead and get it started.
 
Cut fish into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened.

Plate fish on top of mounded black rice and pour the vermouth mixture over fish; sprinkle with parsley. Serve with lemon.

Cook Because You Can March 2010

Smokey Shrimp and Grits

3/4      cup quick-cooking grits
Salt and freshly ground black pepper
2         ounces sharp white cheddar cheese, shredded (3/4)
1 1/2   cup baby spinach, coarsely chopped
1/4      cup snipped chives
1/4      cup canola oil
2         large garlic cloves, thinly sliced
1         pound shelled and deveined medium shrimp
1/2      teaspoon hot paprika
1/4      cup dry white wine


In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until grits are thick and porridge-like, about 7 minutes. Season with salt and pepper and stir in cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.

In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

Spoon the grits into bowls, top with the shrimp and sauce; serve.

Food and Wine Magazine September 2010

Chile-Honey Glazed Salmon

1     pound tomatillos, husked
1     red onion, coarsely chopped
8     garlic cloves, 2 chopped
2     large jalapenos, stemmed
1/4  cup canola oil, plus more for brushing
salt and pepper
1/4  cup lime juice
1/4  cup chopped cilantro
1/4  cup honey
1     canned chipoltle in adobe, chopped
1     tsp ground cumin
1    19 oz can black beans with their liquid
1 1/2  tsp ancho powder
1 1 /2 tsp Dijon mustard
4    8oz salmon fillets with skin
sour cream for serving


Preheat the oven to 375 degrees. Spread the tomatillos on a roast in pan along with the half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 tbsp of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.

Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tbsp of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.

In a medium saucepan, heat another 2 tbsp of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the bean mixture to the blender and puree until smooth. Season the sauce with salt.

Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 tbsp on honey with the ancho chile powder and mustard and season with salt. Brush the salmon with the oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining sides just until lightly charred. 3 minutes longer. Brush the salmon with the chile-honey glazed and grill skin side up until lightly caramelized, 2 minutes.

Spoon the tomatillo salsa on plates and top with salmon. Garnish with sour cream, cilantro sprigs and serve with black bean sauce.


Food and Wine Magazine May 2010