The Cooking Channel: My Fishy Memories & Cooking Halibut For The First Time

I’ve been venturing into the deep by trying new fish.  Whenever I think of eating fish I always reminisce of going fishing with my grandma, aunt and cousins. 

Those were the good ole days.  We’d wake up before day, drive hours away and stay all day. My grandma and aunt would fish while my cousins and I would explore the land.  We were also allowed to fish if we wanted too. 

When we would get home I’d remember my grandma, cracking the fish upside the head and gutting it open.  That was what you called good eating.

Funny thing is, many of the fish I hear of today, I never heard of as a child.  I remember catfish, red snapper, perch, buffalo and that’s about it. I’m just hearing of tilapia within the last few years.  We ate salmon, but that was salmon croquettes.  Never do I remember a fillet salmon.

Growing up on fish I’ve always loved eating it and cooking it.  So, as of late, I’ve been on a fishscapade, on a mission to try different fish.

This weekend I picked up some Halibut from Costco.

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Pricey!  One of these ran $15.00 and up. Some packs were $30 bucks!  Feeding a family of 5, I needed to make sure they were large enough to cut in pieces.

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That’s what I did. I cut one into 3 pieces and the other into 2.

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Since this was my first time I kept it simple by seasoning it with lemon pepper, old bay seasoning and Himalayan salt.

Oiled my skillet with some extra virgin olive oil and seared them.

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Awesome!!! Awesome fish!  The taste puts me in the mind of Tilapia with the thickness and texture of salmon. 

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What I did notice was that the pieces of Halibut that were thicker and slightly larger were the most expensive.  Since the texture of the fish is thick, it’s not necessary to get such thick pieces.  The sizes I picked up were perfect.

I’m happy to add Halibut to our menu.  Have you taste Halibut?

 

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Salmon Tacos w/MexAmerica Tortillas(Product Review)

A couple weeks ago I received some taco shells from MexAmerica Foods
to review.  I was sent 1 pack of 15 oz Flour Tortillas, 16 oz 100 % Whole Wheat With Honey Tortillas & 10 oz corn Tortillas.

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Within the past couple weeks we’ve had our regular turkey tacos & veggie wraps.  I used the leftovers for my husband’s lunch using the 16 oz Whole Wheat With Honey Tortillas and he said the guys at work were eyeing his food.  The Whole Wheat With Honey Tortilla shells are very large and a great proportion for a man’s meal.

Since we eat tacos often in my house I also wanted to do something a bit different.  I decided on Salmon tacos using the 15 oz. flour shells.

MexAmerica Taco Shells on eye

Here’s a quick tip and as brilliant as I am I can’t take any credit.  My Mom showed me this little trick when she was over one day and I’ve been cooking my shells like this ever since.

Tip: Put taco shells directly on the gas stove burner on a medium fire, cook for approximately 15 seconds and flip over. Continue flipping if necessary to get the desired look of your shells.

First, season your salmon with the seasonings you prefer, lightly oil skillet with olive oil and cook.

salmon cooking in olive oil

salmon done

After salmon is done cut salmon into small pieces and begin to prepare your taco.

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If you choose to use the avocado cut it up as well.

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Layer salmon, romaine lettuce, shredded cheese, avocado and Greek yogurt.  If you’re a hot sauce person make sure you add that too.  The MexAmerica Tortilla shells were delicious!  My family and I enjoyed trying them out.

What’s your favorite type of taco?

 

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Stuffed Acorn Squash Recipe

 

 

Every now and then I try to introduce a new dish, fruit or vegetable into our diet and meals. If you’re anything like me sometimes I can get stuck cooking the same dishes over and over and over again.

While at the grocery store last week I came across some acorn squash. Never had it and never thought I will, but I thought I’d give it a try. Now, I had no clue what I was going to do with it until I read the sticker on it.  The sticker shared a couple ways to prepare it.

1. Microwave it for 5-6 minutes per pound. Slice it in half, remove seeds and and add Brown sugar.
2. Put sausage in it and can’t remember the other ingredients.

So, I decided to take my stuffed bell pepper approach:

Ingredients:
1. Acorn Squash (2 qty or the amount needed to serve each family member 1/2 of the squash)
2. Goya Rice (any flavor you’d like or any rice that you prefer)
3. Turkey Bratwurst Sausages (3qty)
4. Spinach
5. Shredded Cheese
6. Ricotta Cheese
7. Feta Cheese (not necessary)
8. 2 eggs (or more depending on how many squash you have to prepare)
9. Jar of Spaghetti Sauce

Directions:
Cook rice according to directions.  Cook bratwurst, rinse acorn squash, poke holes throughout squash and place in microwave 5-6 minutes per pound.

Preparing squash:

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After removing from microwave

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Cut in half and remove seeds

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After seeds have been removed rinse before stuffing.

Preparing Bratwurst:

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Place bratwurst in skillet and cook

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When they’re done cut 3 bratwurst up in small pieces and try not to eat them 🙂

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Prepare stuffing mix:

Pour cooked rice in bowl (approximately 1/3 of cooked rice if you used a box and use the rest to serve on the side.)

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Pour in bratwurst

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Next, pour in spinach and stir (heat from rice will begin to pre-cook spinach.

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Pour in shredded cheese

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Add ricotta cheese and 2 eggs and stir contents.

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Now time to stuff our squash

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Next add toppings by starting with spaghetti sauce. I used the extra to coat the bottom of my cookware and it can be used for more topping when serving.

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This is when I add the feta cheese and this is optional.

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Last we’re going to top it with shredded cheese and place it in the oven on 350 for approximately 45 minutes.

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Ta daaaaa!!!!

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Kid tested, mama approved.

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The entire family loved it, even my 5yr old.  The inside of the acorn squash taste like potato and while cooking it in the microwave it smelled like sweet potato.  I’m so glad I tried it and this will forever be a recipe I make in my house along with adding different varieties of stuffing. Let your creativity run wild when you make this recipe.

Since the holiday is coming up and if you’re hosting, this would be a great appetizer by slicing the portions into watermelon slices. Appropriate for this holiday season.

Enjoy

 

Recipe: Stuffed Acorn Squash

Ingredients

  1. Acorn Squash (2 qty or the amount needed to serve each family member 1/2 of the squash)
  2. Goya Rice (any flavor you’d like or any rice that you prefer)
  3. Turkey Bratwurst Sausages (3qty)
  4. Spinach
  5. Shredded Cheese
  6. Ricotta Cheese
  7. Feta Cheese (not necessary)
  8.  2 eggs (or more depending on how many squash you have to prepare)
  9. Jar of Spaghetti Sauce

Directions

  1. Cook rice according to directions. Cook bratwurst, rinse acorn squash, poke holes throughout squash and place in microwave 5-6 minutes per pound.
  2. Preparing Squash:
  3. After removing from microwave, Cut in half and remove seeds, After seeds have been removed rinse before stuffing.
  4. Preparing Bratwurst:
  5. Place bratwurst in skillet and cook. When they’re done cut the 3 bratwurst up in small pieces and try not to eat them.
  6. Prepare stuffing mix:
  7. Pour cooked rice in bowl (approximately 1/3 of cooked rice if you used a box and use the rest to serve on the side.)
  8. Pour in bratwurst
  9. Next, pour in spinach and stir (heat from rice will begin to pre-cook spinach.
  10. Pour in shredded cheese
  11. Add ricotta cheese and 2 eggs and stir contents.
  12. Now time to stuff our squash:
  13. Next add toppings by starting with spaghetti sauce. I used the extra to coat the bottom of my cookware and it can be used for more topping when serving.
  14. This is when I add the feta cheese and this is optional.
  15. Last we’re going to top it with shredded cheese and place it in the oven on 350 for approximately 45 minutes.

Preparation time:

Cooking time: 45 minute(s)

Number of servings (yield): 4

Copyright © Help! Mama Remote…
Recipe by Nicole Phillips

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Ain’t Nothing Like Your Mama’s Cooking!

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How could a mom not throw down in the kitchen when their starving child is home? “This is a goldmine, ” she says as she stands in the middle of the kitchen floor, mesmerized as though this will be her last meal. Today I cooked Salmon, Fettuccine w/Alfredo Sauce(Using leftover taco meat from the day before yesterday. A mama has to use all of her resources) & Spring Salad. Cooking Tip: Use all of your resources. Let’s try to incorporate leftovers that we may have in the fridge into a new meal. This helps eliminate wasting food and adds extra flavor to your dish.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel:Stuffed Jalapeno Poppers

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My husband seems to love planting rows & rows of Jalapeno Peppers. Usually I’ll freeze those suckers and call it a day, but this year I decided to make use of the harvest, Stuffed Jalapeno Peppers. Normally I pick up the frozen boxes from the grocery store. They’re filled with what I assume to be a cream cheese filling, but with my family being the meat and potatoes type I wanted to add some ground turkey to the filling too. This is how I did it. Sorry, I don’t have accurate measurements, but what cook actually does that unless you’re baking, right?

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First, pick your Jalapenos from the garden or pick some up from the store. In this batch we have 14 peppers.

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Split peppers down the center and remove seeds. If, you want some kick leave a few in.

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Cook some ground turkey and season well with your favorite seasonings. Your only going to need about 1 cup of meat. Take advantage of using the other portion of meat for something else. This day I made catfish, spaghetti and coleslaw for dinner and the excess ground turkey was used for the spaghetti.

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Now take your cooked ground turkey and mix it with a couple tbl spoons of cream cheese.

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This is what they’ll look like. Prepare the batter

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Mix 3 eggs in a bowl and season.

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Mix equal parts flour & yellow cornmeal in another bowl and season. Cook Pour vegetable oil in skillet and allow it to get good and hot. Tip*** Test to see if oil is hot enough by taking a sprinkle of flour mixture and sprinkling it in the hot oil. If it sizzles well it’s hot enough.*** Prepare Jalapeno Peppers for Cooking 1. Take stuffed pepper dip in egg mixture, next in flour mixture, back to egg mixture and once again to flour mixture. Repeat this process to all the peppers before placing them in oil. 2. Place them in oil and allow them to brown on each side. (3 – 4 minutes tops) when they float they’re done.

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3. Remove peppers from skillet and place on a paper towel to allow oil to drain off. Serve with some sauce and it’s all good!

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FYI I used the Taco Bell Sauce with ours.

Enjoy

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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