Tag: mozzarella cheese

Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.


I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

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Chipotle Dipping Sauce

Author Amye Melton

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle peppers with adobo sauce seeds removed and chopped
  • 1 lime juiced
  • pinch salt

Instructions

  • Which all ingredients together in a small bowl. Serve.
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Fish Cakes

Servings 4
Author Amye Melton

Ingredients

  • 3/4 pound white fish (I used snapper)
  • 1/2 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1/4 cup chopped green onions optional
  • 1/4 cup chopped fresh parsley optional
  • Chipotle Dipping Sauce optional, for serving

Instructions

  • Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
  • Add remaining ingredients and pulse a few times to combine.
  • Using a large scoop, scoop out mixture and form into cakes, using your hands.
  • Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
  • While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
  • Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
  • Drain on a paper-towel lined pan.
  • Serve plain for with Chipotle Dipping Sauce.

Pizza Pot Pie

Pizza Pot Pie

Today as I sit down to share a recipe with you, I struggle for words. As we are living in uncertain times, chatting about recipes seems so trivial. It appears that the health scare escalates daily. For the time being, life, as we know it, has changed.

Even during this time, I am choosing to live without fear. I am concerned and taking precautions, but I am electing to look at this time as a gift. First, I have my mother here with us. I didn’t even give my mother a choice. I told her to pack, and I went to get her ten days ago. I am blessed to spend this time with my 80-year-old mother. Greg has stopped traveling for work. It’s been nice to have him around the house. Wes and Ashley live down the hill, and they are both at home. We have eaten together as a family more than we have since he married and moved out. I wish Savannah were here, but she is staying safe in her Atlanta apartment.

Even in this uncertain time, we still have to eat. Here is a recipe that can be customized to your taste or simply with what you have on hand. I always have marinara sauce in the cupboard and ground beef or deer meat in the freezer. If you do not have crescent rolls, you could top with a canned biscuit, frozen puff pastry, pie crust dough.  Get creative!

 

Pizza Pot Pie
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Pizza Pot Pie

Course Main Course
Author Amye Melton

Ingredients

  • 1 medium green bell pepper
  • 4 ounces fresh mushrooms, chopped
  • 1 tablespoon cooking oil
  • 1/2 pound ground beef or Italian sausage
  • 12 ounces marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon dried basil
  • 8 ounce can Crescent Roll Dough Sheet
  • 1 large egg beaten

Instructions

  • Preheat oven to 375℉.
  • Spray four 8-ounce custard cups with nonstick cooking spray. Place cups on a sheet pan and set aside.
  • Slice bell pepper into 4 rounds. Chop remaining bell pepper.
  • Heat oil in skillet. Add meat and brown, stirring ofter to break up. When browned, removed from pan with a slotted spoon onto a paper-towel lined pan.
  • Add the chopped bell pepper to the pan and saute until the pepper starts to soften. Add mushrooms and saute a few more minutes.
  • In a medium bowl, add meat, bell pepper and mushrooms, marinara sauce, cheese, and basil. Mix well.
  • Divide evenly among the cups. (about 3/4 cup)
  • On a lightly floured surface, cut the dough into four 4 1/2-inch rounds. Top each ramekin with a dough circl. Gently press dough around edges. Brush the top of dough with beaten egg.
  • Top with a bell pepper ring.
  • Bake for 15 to 18 minutes, until lightsly browned and heated through.
  • Serve warm.

Buffalo Chicken Flatbread

buffalo chicken flatbread

 

When the kids were younger, I hated it when Greg worked late or had to go out of town. That meant that I had to get the kids fed, bathed, make sure homework was completed. Plus do everything else involved with raising kids while he was having dinner at a nice restaurant without a care in the world. That is the way it played out in my mind anyway. In reality, he has worked hard for years to provide for the kids and me. I’m sure; in fact, I know there were plenty of times he felt unappreciated because, from my point of view back then, I was doing IT ALL! Looking back, it took both of us (plus one) doing everything we did to accomplish what we have!  I did, however, gain much respect during those days for military spouses and single parents!

Now, with the kids grown and Greg still traveling occasionally, I sometimes enjoy dinner alone. I can sit in his recliner, NOT watching ESPN or his recorded television shows, and make myself a leisurely meal with little to no mess!

Flatbreads are one of my new “go-to” quick meals. I love the versatility, and I have not tried one yet that I did not like. This Buffalo Chicken Flatbread is fantastic! This is a Weight Watchers recipe with 7 Smart Points. I love buffalo shrimp and think it would be an excellent substitute for the chicken in this dish. Adjust the hot sauce to your taste and enjoy!

Buffalo Chicken Flatbread
 
Author:
Serves: 1
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Ingredients
  • 1 Flatout Light Original flatbread
  • ¼ c. shredded part-skim mozzarella cheese
  • 3 oz. cooked shredded chicken breast
  • 4 tbsp. hot sauce, or to taste
  • ¼ c. shredded carrots
  • ¼ c. thinly sliced celery
  • ¼ c. reduced fat crumbled blue cheese
  • 1 tbsp. chopped fresh cilantro
Instructions
  1. Preheat oven to 375℉.
  2. Place flatbread on baking sheet; bake 2 minutes. Meanwhile, in a small bowl, combine chicken with 2 - 3 tbsp. hot sauce.
  3. Sprinkle flatbread with mozzarella cheese; top with chicken. Sprinkle with carrot and celery; crumble blue cheese over top and drizzle with more hot sauce (optional). Bake until heated through and cheese is melted, 4 - 5 minutes. Remove from oven; sprinkle with cilantro.
Notes
1 serving = 7 Weight Watchers Smart Points

 

Low-Carb Deconstructed Pizza Casserole

 

Deconstructed-Pizza

My family has been keeping me on my toes lately requesting low-carb meals. Low-carb diets can become so boring to me. I enjoy cooking, and I like to keep things exciting. Recently, I made my week’s menu using new low-carb recipes. We had a not so good Mexican dish, some soggy zucchini boats, and a chicken dish that we hope never to see again! However, I feel that it was successful because my family found three recipes that we will make again and again. This low-carb deconstructed pizza from Kayln’s Kitchen was fabulous. It’s a super easy recipe that makes me wonder why I never thought of doing this before.

I suggest that if you prefer to use a slightly larger dish, say a 9 x 13-inch, use a little more cheese than the recipe suggests. This will make your casserole gooey and delicious. Top your casserole any way you like. We had two deconstructed pizzas for my family topped differently and they were both great. Other than using a fork, and not your hands to eat, you will never miss the crust.

 

Low-Carb Deconstructed Pizza Casserole
 
Author:
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Ingredients
  • 1 lb. Italian Sausage
  • Extra-virgin olive oil
  • 1 (14.5-oz.) can diced tomatoes
  • 8 to 12-oz. fresh mushrooms, cut into thick slices, optional
  • ½ tsp. dried oregano
  • salt & freshly ground pepper, to taste
  • 1½ c. grated Mozzarella cheese
  • Topping suggestions: Pepperoni, Green Peppers, Onions, Canadian Bacon, Pineapple, Jalapeno Peppers, Banana Peppers
Instructions
  1. Preheat oven to 400° F. Spray a 8 x 11-inch casserole dish with non-stick cooking spray, set aside.
  2. Pour the diced tomatoes into a colander, rinse with cold water. Let tomatoes drain well, then spread them out on paper towels to dry completely, blotting with another paper towel, if needed.
  3. Using a skillet, brown the sausage in a little extra-virgin olive oil, breaking it apart as it cooks. Drain on paper-towel lined plate.
  4. Add a little more extra-virgin olive oil to the skillet and saute the mushrooms until all the liquid is released and the mushrooms are starting to brown.
  5. Layer the cooked and drained sausage in the bottom of the prepared casserole dish. Top with the dried tomatoes. Layer the mushrooms over the tomatoes and then sprinkle the ingredients with oregano, salt, and pepper.
  6. Sprinkle the cheese over the entire casserole and add topping of your choice. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.