We continue our seafood-a-thon into week two with swordfish and tuna.
Swordfish
Our next seafood meal was Swordfish Puttanesca using our go-to recipe which
we hadn’t had in a few years and just as before it was delicious and a hit with the three of us - Cindy raved about it, even the leftovers. I served it over small shell pasta.
As mentioned in the last post, Bev is gone so Cindy and I are having our twice/year seafood-a-thon and it began with the Greek Salmon in the previous post. We had 1½ lbs. of fish left over and she turned them into Salmon patties using the recipe from “Natasha’s Kitchen” while we had mid-March snow showers when a cold front went through.
So, it’s that time again when Bev and Pat head off to Sint Maarten ( Caribbean Island) for a couple of weeks at Pat's timeshare and Cindy and I are dog sitting and eating fish and first up was Greek Salmon using our go-to recipe. And while thinking about what to have with it, the same day up pops the recipe for Best Italian Salad Recipe (Restaurant-Style) from the “Ask Chef Dennis” blog. I did the salmon and Cindy made the salad and followed the recipe as written but used Great Northern Beans and omitted the pepperoncini.
I got this recipe for Crab and Shrimp Casserole on Facebook some time ago and I’ve been waiting for an opportunity to make it which finally came about. It was just printed on Facebook without a link to another site.
When I saw the recipe for Ultimate Chicken And Dumplings on the “Serious Eats” blog, I knew I wanted to make it. But after making the best chicken noodle soup we’ve ever had, I decided to use it for the broth then just substitute the dumplings for the noodles. I won’t reprint the broth or baked chicken recipe here but it can be found by clicking on the above link. The one difference is that I removed the veggies from the broth. For the dumplings, I doubled the ingredient amounts. Sorry about the less than great pics.
