Sauteed Combo

While glancing through the Big Y's sales flyer last week the fresh New Jersey Zucchini and Summer Squash sure caught my attention!  In the summer one of our fave veggie dishes that goes so well with grilled fish is Sauteed Combo, so I purchased 3 small tender Zucchini and also 3 small yellow Summer Squash.  Fresh veggies are delicious!  This is a quick to make & yummy dish that does not need much attention.      

Sauteed Combo

Ingredients:
2-3 Tablespoons Olive Oil for Sauteing & Baking
3-4 small Zucchini &/or Summer Squash
1 Tomato
1/2 teaspoon dehydrated Parsley
Oregano, Basil & Garlic Powder - 2 shakes of each from the bottles in my Spice Rack


Method:

1. Wash veggies in cold running water.
2. Cut Zucchini & Summer Squash in slices.
3. Heat Olive Oil in Saute skillet, Medium heat.
4. Place Zucchini & Squash in skillet and saute.
5. Sprinkle Parsley on top.
6. Sprinkle on Oregano, Basil & Garlic Powder, as desired. 
7. Saute until tender, turning slices over - usually 20 - 25 minutes.
8. Cut tomato into chunks and add into skillet.
9. Heat until tomato is warm.

There are enough remaining veggies in my fridge to enjoy this, again, tomorrow evening.  Before we know it, our local produce will be available.  :) 

Enjoy!
Yummy!

       

Grilling the Haddock

Yes, our outdoor thermometer did read 68°F and the sun shined brightly today!  WooHoo!  Our outdoor grill did its thing with my hubby's guidance and Grilled Haddock tasted so good tonight!  In the spring this particular dinner is always anticipated.  Our local grocery store, Big Y, has a good fish department stocking the fresh "wild caught" Haddock.  We are very fortunate here in Western MA, because fresh fish is available to us. Today was meatless Thursday!

Grilled Haddock is easy to prep.  I have posted about this fave dinner before - the first time in July of 2008.  My family has always enjoyed eating many types of seafood and we all like the flavor of each variety.  I do not serve sauces over servings of fish, because they are not necessary.  Quite often they are loaded with calories.  We save the extra calories for dessert!  :)         

*A grilling basket or container (sprayed with PAM) is needed, because the fish can break apart while grilling. :) The steps are easy and quick.

Grilled Haddock

Ingredients:
Haddock Fillets
Olive Oil
Paprika
Thyme (optional - I use.)

Method:

1. On a large dish pour about 2 Tablespoons Olive Oil.
2. Sprinkle a little Paprika (& Thyme, optional) on top.
3. Rinse Haddock Fillets in cold running water and place on top of Olive Oil & Spices.
4. Turn Fillets over to coat other side.
5. Place Haddock Fillets in grilling container/basket that has been sprayed with PAM.
6. Grill Fillets on preheated grill.
7. A 1 lb. piece requires 5 - 7 minutes on each side, depending on thickness of Fillet.
8. Turn Fillets over one time during grilling process.
9. Enjoy! 

Tonight the 1 lb. of Haddock contained 2 Fillets.  

A Ziploc Freezer bag of Butternut Squash was located in our freezer then heated in the microwave. Corn was served along with the squash, so there was much color in our tasty meal. :)

Do you grill fish?

We enjoyed!
Yummy!

 

Roasted Yams & Carrots

With the hustle and bustle of getting ready for the holidays, tasty, nutritious, easy to prepare foods are necessary.  Orange colored Yams or Sweet Potatoes and Carrots can be roasted together very easily.  One evening this past week I had both of these veggies to use.  This was a two for one roasting event to be enjoyed along with Haddock Plan B!  Now that we are wearing our winter coats, Haddock Plan B has become Plan A!  No more grilling outdoors until warmer weather... 

Roasted Yams/Sweet Potatoes & Carrots

Preheat oven to 425°F. 
Line a large cookie pan (with edges) with foil and spray with PAM
Roasting Time:  30 - 35 Minutes

The Yams were prepared first, because I coated them only with Olive Oil (for sauteing & baking). 

After washing the two Yams, they were cut into 3/4" slices.
Place in a Gallon Sized Ziploc Freezer Bag containing 3 Tablespoons of Olive Oil.  
Place Yam slices on the outer edges of the large cookie pan.

Tongs work well to place the coated veggies on the baking pan. :)  No sticky fingers.

Carrots
Wash a 1 lb. bag of Baby Carrots in cold water.
Add 1/4 teaspoon Oregano, 1/4 teaspoon Basil, 1/4 teaspoon Garlic & 1/4 teaspoon Black Pepper  to the Ziploc Bag.
Mix together. 
Place Carrots into Ziploc Bag and coat with the Olive Oil & Herbs. 
Place the Carrots in the center of the cookie pan. 

Roast 30 - 35 Minutes at 425°F.
Prick with a fork to determine tenderness. 

Not only did my home have a wonderful aroma of herbs, but the heat coming from my oven was very welcome on a cold December day!  :)  Dinner was delicious! 

Enjoy!
Yummy!

     

Nice and easy!

Last week’s heat wave resulted in totally appreciating our A/C. Since keeping cool was the top priority, it was the perfect opportunity to thread a bobbin or two and start my Janome humming. Over the years I’ve always believed that one needs to be “in the mood” to sew, just in case a seam or two need to be ripped out. :) 

Grilled fish was the perfect choice for dinner and there were choices. “Wild caught” fresh Sockeye Salmon or “wild caught” fresh Swordfish were featured at my local grocery store, Big Y. Just the selection for dinner on a very hot evening!

Fruit salads at lunchtime tasted so good and still do this week! Yes, Banana slices were included along with the sweet red grapes and pieces of juicy cantaloupe. We devour much more fruit in the summer. Do you?

Summer is the time to take it easy! It is nice!

Sockeye Salmon Will Be Grilled Tonight!

It’s July! It’s hot and humid outside! It’s time for fresh "wild caught” Alaskan Grilled Sockeye Salmon for dinner! My local grocery store (Big Y) is featuring this delicious, healthy, colorful fish in the Seafood Dept. Last Friday at dinnertime we enjoyed this very tasty dinner and tonight will be a repeat. Yummy!

The preparation is so easy. Neither fancy sauces nor salty additions are needed to accent the taste of this scrumptious fish. A metal grilling basket or container is needed. It prevents the fillet from dropping down into the grill. :)

Grilled Sockeye Salmon

• Spray grilling basket (container) with PAM.
• Heat grill.

1. On a large dish pour about 2 TBS. Olive Oil.
2. Sprinkle a little Paprika on top.
3. Rinse a Salmon Fillet in running cold water, place on the Olive Oil/Paprika.
4. Turn the fish over to coat the skin side.
5. Place the Salmon Fillet in grilling basket on grill.
6. Half way through, turn over and grill the other side.
7. Enjoy!

• The amount of needed grilling time depends on the size of the piece of salmon and the grill.
• A 1 lb. piece requires 5 – 7 minutes on each side.

*** Note: With our grill we usually grill each side 7 minutes. The 1 lb. fillet is usually thick.

A microwaved “Baked Potato” and Sauteed Combo served along with Grilled Sockeye Salmon is a meal we enjoy often during the hot summer months. With the local Zucchini available at our roadside stands, it’s great to eat these colorful prepared fresh veggies.

This is another family favorite that I posted almost two years ago and we still enjoy this scrumptious dinner! I wait for our local grocery to have a special on this “Wild Caught” fish.

Do you/your family enjoy fish? Do you prepare it at home? Do you like Alaskan Sockeye Salmon?  It’s easy to prepare and tasty to eat!

Enjoy!
Yummy!

Easy Cheesy Noodles - A Side Dish for Grilled Haddock

The warm sun is shining and the grass is growing here in the Pioneer Valley. Our outdoor grill was used at dinnertime this weekend preparing easy tasty main dishes of grilled fish. Many of you have also been grilling haddock and swordfish. What better time to enjoy them than when our local grocery store offers special sales for the current week?

One very simple, yet tasty side dish for grilled fish is Easy Cheesy Noodles. It is a favorite from my childhood. However, now I use “No Yolks” Extra Broad Noodles. Egg noodles can be substituted. I cook half of the package of the dry noodles when preparing this dish.

This yummy fare is very easy to prepare!

1. Cook the noodles (desired amount) according to the package directions.
2. After draining the cooked noodles, place them in the cooking pot.
3. Add 2 TBS. Butter/Margarine, a dash of pepper and stir.
4. Then add about 8 oz. Cottage Cheese to the hot noodles.
5. Stir and then cover until serving.
6. Reheating quickly before serving may be needed.

The cottage cheese will be quickly heated and some may melt.

***For a special taste use Onion & Chive Low Fat Cottage Cheese!

This side dish is so good it became a family favorite years ago. Have you tried it?

Enjoy!
Yummy!
JG