Posts by admin:
- Alaska Pollock Burrito Bowl
- Alaska Cod Reuben
- Alaska Halibut Enchiladas Salsa Verde
- Alaska Sole Sliders
- Thyme-Crusted Alaska Sablefish
- Alaska Seafood Facebook: https://www.facebook.com/alaskaseafood
- Alaska Seafood Twitter: https://twitter.com/Alaska_Seafood
- Alaska Seafood Instagram: https://www.instagram.com/alaskaseafood/
- Alaska Seafood Pinterest: https://www.pinterest.com/alaskaseafood/
- 2 Meyer lemons, juiced
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon dill
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 24-ounces Alaska halibut, sliced in 4-ounce pieces
- 2 Tablespoons olive oil
- 1 can white beans, drained reserving 1 Tbsp liquid
- 1 Tbsp tahini
- 1 garlic clove
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 roasted red peppers from jar
- 2 1/2 pound beef roast, cut in half
- season roast with 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons Himalayan salt
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 bottle Cucina Antica Tomato Basil cooking sauce
- 1/2 cup water
- 1 1/3 cup baby carrots, chopped
- 1 1/2 teaspoons orange zest
- 1 Tablespoon honey
- 2 knobs fresh turmeric. (about 2 inches), peeled
- – if not available use 1 teaspoon turmeric powder
- 1- inch x 1-inch ginger knob, peeled and chopped in 4s
- -use 1 1/2 teaspoons ginger powder
- 1/2 teaspoon ground cinnamon
- 10 -ounces Milkadamia unsweetened macadamia milk or other nut milk
- 1 teaspoon Rainbow Light Buffered Vitamin C powder ( optional)
- 10 -ounces distilled water
- 2 Tablespoons raw honey like Wedderspoon Raw Manuka Honey
- (if drinking cold at it to blender. If bringing milk tea to a boil, add the honey at the very last minute to keep potency).
- 2 cups Krusteaz Protein Complete Pancake Buttermilk mix
- 1 1/2 cups water
- 2 Tablespoons oil
- 1 egg
- 1 Tablespoon Trader Joe’s Everything-But-The-Bagel Seasoning
- 8 eggs
- 8 bacon slices
- 1 large tomato, sliced
- 2/3 cup shredded cheddar cheese
- 1/4 cup Light Mayonnaise
- 1/2 Tablespoon Sriracha
- 1 Tablespoon Ketchup
Citrus Herb Alaska Halibut with Red Pepper Hummus
March 19th, 2018
I enjoy creating different meals for my family on a daily basis. As much as I try to stick to the same meals on particular days, like Taco Tuesday, I rarely ever do because I like variety. This year I have been focusing on different ways of serving fish to my kids and my husband and thankfully, the response has been well received. I have been very intentional not to make kid-specific meals but to create meals that my whole family will enjoy like my Citrus Herb Alaska Halibut with Red Pepper Hummus.
When I decided I wanted to include a lot more fish in our eating lifestyle I knew it was important for me to incorporate wild-caught whitefish such as Alaska halibut, sablefish (black cod), sole, Alaska pollock and cod. I found that the whitefish varieties were heartier and flavorful especially when it came to marinating and grilling.
I quickly learned that Alaska’s cold and pristine waters lead to the high-quality seafood that I consistently found in either the frozen section or at my local fish market. It is pretty incredible that Alaska’s wild fisheries contribute 60% of all seafood harvested in the United States! Knowing where my food comes from makes a huge impact on how I prepare and present.
I have to admit that I have never cooked with Alaska halibut but I was excited to create a simple dish that our family could enjoy. Sometimes I get my kids to help in the kitchen but when it comes to raw food, I have them help with chopping or blending, like adding the ingredients in a food processor.
I marinated the Alaska halibut in a homemade marinade consisting of Meyer lemons, garlic, salt, pepper, oregano, parsley, cumin, and onion powder for about 30 minutes. Since there five people in our family, I prepared about 4 ounces of Alaska halibut. While the fish marinated, I prepared the red pepper hummus.
My girls love hummus so I love pairing two delicious proteins to make for a satisfying meal, especially when it comes to Mediterranean food. Once the Alaska halibut finished marinating, I removed and grilled on a pan with olive oil. The fish cooked very quickly but even so I used a meat thermometer to make sure I did not overcook.
Once the internal temperature reached 145 degrees Fahrenheit, I removed to a separate plate and cooked the remaining fish. Each fish portion took about 5-7 minutes total on medium heat. My oven was on a low setting in order to keep the fish warm. In the same pan where I grilled the fish, I added cubed zucchini, orange peppers, red onions, mushrooms and sautéed the veggies with a little more olive oil for about 10 minutes.
I added about 1/4 cup of hummus to each plate and placed 4 ounces of grilled Alaska halibut on top of the hummus. Since we lead a low-carb lifestyle, my husband and I ate the fish with a side of sautéed vegetables but I added roasted potatoes to the girls plates.
The response was unanimous. All three girls loved their meal especially my husband. Fish is definitely something we are making more around here and I love hearing the response and seeing clean plates! I like being adventurous even if it means creating something my kids might not eat but it really depends on the palate I am consistently creating by sharing all kinds of foods with my kids.
Having trouble finding Alaska whitefish? These varieties are sold fresh and frozen year-round making it possible for all home cooks to have a wide-range of seafood possibilities and healthful options.
Visit www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, cooking techniques and tips, and to learn why it is important to #AskForAlaska at the seafood counter and in restaurants. Here are a few recipes for inspiration:
Check out Alaska Seafood on social media for more information, ideas, and inspiration:
Citrus Herb Alaska Halibut with Red Pepper Hummus
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients (6 servings)
For Alaska halibut marinade
For Grilling
Red Pepper Hummus
Instructions
For marinade
Place lemon juice with herbs and spices. Mix well. Place Alaska halibut in a glass dish, 9×9, and pour marinade over fish. Place in fridge for 30 minutes.
After 15 minutes, flip fish over and finish marinating. Prepare hummus.
In a food processor, add all hummus ingredients and blend well until smooth. Adjust salt to taste.
Preheat oven to 200 degrees Fahrenheit.
Heat a non-stick pan with 1 Tablespoon olive oil on medium heat. Remove fish from marinade and add 2-3 pieces at a time and cook 4 minutes on each side. Use a meat thermometer to check temperature. It should read 145 degrees Fahrenheit when ready.
After fish is cooked, place the cooked fish in the oven to keep warm while cooking the rest of the fish.
To plate each dish, add 1/4 cup of hummus on each plate and add 4-ounces fish on top of hummus. Serve with sauteed vegetable medley.
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Instant Pot South American Meat Sauce
March 12th, 2018I have been enjoying my Instant Pot but am saddened I have not been sharing my recipes as much because life happens. It took a snow storm and some inspiration to get this recipe to you.
Where does my inspiration come from? Sometimes it comes from memories. Other times I am inspired by feelings or what ingredients I have on hand. This time around I was inspired by my desire to recreate my Chilean grandmother’s recipe for Tallarines Rojos or Red Spaghetti.
My grandmother would use pappardelle pasta and this meat sauce with cubed carrots mixed with crushed tomatoes, chopped beef roast with an essence of orange. It was intoxicating. The problem ended up being that my grandmother never wrote anything down. She just wanted me to learn by watching.
Here I am a home cook with a passion for cooking and I get a chance to create and develop recipes.
I am a brand ambassador for Cucina Antica, a company that has developed cooking sauces, pasta sauces, salad dressings and condiments that are Non-GMO verified, gluten-free, free of sugar and preservatives.
I started with the Tomato Basil Cooking Sauce that uses imported San Marzano tomatoes making it a premium and gourmet sauce ready to be used. I loved having a bottled sauce that did not have added sugars because it is hard finding a sauce without extra unnecessary ingredients living a clean eating lifestyle.
I made a lovely Chilean Meat Sauce using a pot roast because I am always looking for new ideas for a pot roast. While my grandmother chopped her beef I decided to shred my after cooking it in the Instant Pot. After 60 minutes in the Instant Pot with a 3-pound beef roast, Cucina Antica Tomato Basil Cooking Sauce, carrots, and spices, I had my lovely meat sauce. I served it on top of Carba-Nada Egg Fettucine Noodles which are ideal for a low-carb lifestyle.
Want to learn about Cucina Antica? I received their sauces to experience and create. Chef Neil makes the products through an artisanal production method that allows consumers to cook the sauces without losing any flavor.
Check out their social media pages:
https://www.facebook.com/CucinaAnticaFoods/
https://twitter.com/CucinaAntica
https://www.instagram.com/cucinaantica/
Instant Pot South American Meat Sauce
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients (8-10 servings)
roast
Add to Instant Pot
Instructions
Heat Instant Pot on the Saute function. Add 1 Tablespoon olive oil.
Pat roast dry and rub seasonings over each half.
Sear the meat in the pot for 2 minutes on each side.
Add the sliced onions and garlic then add 1 Tbsp Balsamic vinegar.
Add remaining ingredients.
Turn off Instant Pot and seal pot with venting knob in correct position. Set on manual for 50 minutes and allow to naturally release. Shred beef and mix well within the sauce.
Serve over noodles and garnish with chopped parsley and Parmesan.
Disclaimer: There are affiliate links in this post.
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Immune-Boosting Turmeric Milk Tea
March 7th, 2018I am a Southern girl, through and through. I always said I wanted to live somewhere else other than Texas and here I am 3 moves later in Pennsylvania. While in Texas, I dealt with humidity, high heat temperatures, and no seasons at all other than a prolonged summer. HA! Well, I will tell you first hand that you really cannot have it all.
I have experienced cold winters with massive amounts of snow. I have experienced SEASONS while in Michigan and Pennsylvania, and I will never imagine that people are all the same across this country because every state has their quirks. Yes, people thought I owned a horse just because I was from Texas but I digress.
I always suffered from sinus infections while in Texas but as soon as I found out I was lactose intolerant, I stopped drinking milk and suddenly my sinus infections decreased because pollen seemed to affect them too. Once I married and moved to Michigan, I dealt with different allergies.
Then came Pennsylvania. I started dealing with upper respiratory infections. They were really bad and one year, because I left untreated, it developed into bronchitis. What was I doing wrong? I finally got to meet an internal medicine doctor and the diagnosis was simply allergies. Really bad allergies. I then started to take Flonase and over the counter meds. I totally dislike being medicated for something tat I simply think has a solution so two years in a row I succumbed myself to nasal corticosteroids and over-the-counter meds. I disliked it.
I finally did my own research and realized I could solve my allergy issues naturally. While I am not a medical professional, I am a certified and registered pharmacy technician, and while I love knowing about meds, I like educating myself about all things, even natural medicine.
I started investigating the cause of allergies and come to found out that it really is all focused on the way we eat. The amount of high processed and sugary foods that are consumed are one of the reasons that allergies seem to plague this country. Don’t take MY word for it. Read about it yourself. I started my journey ONE year ago, January 2017, when I decided I was going to rid my lifestyle of processed sugar and processed foods and solely consume whole foods.
Was it easy. NO. But once I was on a swing of things I noticed that my allergies became better, especially after detoxifying and eating clean foods, like fruits, vegetables, healthy carbohydrates and lean proteins.
For years, when I started getting a cold I would make a tea consisting of fresh lemon juice, fresh ginger, fresh turmeric, cayenne pepper, raw honey and hot water. It was amazing how quickly it helped a sore throat or an oncoming cold.
Everyone knows how trendy turmeric lattes have been, but it is something that has been around for a long time that other cultures have been enjoying. For a good reason! I decided to create my own concoction that I could regularly consume that would help me not get sick and it proved wonders!
I have access to fresh ginger and fresh turmeric root so I added 1-2 knobs of turmeric with 2 knobs of ginger to a blender and added a nut milk, raw honey, and cinnamon and either drank fresh or I warmed up in a saucepan. I have consuming this tea for about 8 months and I have to say that I think it has helped my allergies a lot!
Every time I feel lethargic, or that my immune system is lowered, I make myself a batch of this milk tea and I am back to normal with no cold in site. I have recommended to friends and while it has been positive, be careful because turmeric STAINS! 🙂
While the ginger is potent, I sometimes decrease the ginger in order for my girls to drink it. Anytime I hear the sniffles, I make a batch and serve over ice.
While I would like this recipe to be vegan, the honey is necessary to contribute to the health benefits. Now while I generally use unsweetened almond milk, I had the opportunity to try Milkadamia milk made from macadamia nuts. I love new products and these are definitely unique when it comes to nut milks. I received the Unsweetened and Original version even though there are 4 options. I let my girls have the Original version because it has 6 grams of cane sugar but the Unsweetened was great with 1 gram of protein and very clean ingredients.
I liked how creamy Milkadamia ended up tasting. It is gluten-free, Non-GMO verified, vegan, and of course, dairy-free. The milk is made from raw macadamia nuts, grown in Australia. Interestingly enough, this milk is Carrageenan free which is a big plus when it comes to boxed nut milks. I loved this milk in coffee too! What a nice change.
I also have been enjoying Wedderspoon Manuka honey KFactor 16+ which is raw, unpasteurized and Non-Gmo verified. The KFactor is a goverment-approved rating through New Zealand guaranteeing a high pollen count. I have used this in tea, dosing my girls once they start the sniffles and in the Turmeric Milk Tea recipe.
Immune-Boosting Turmeric Milk Tea
Prep Time: 5 minutes
Keywords: blender heat raw beverage gluten-free soy-free vegetarian vegetarian recipes on recipage ginger root turmeric macadamia milk winter spring in-season fall
Ingredients (4 servings)
Instructions
Blend all ingredients in a high powered blender until smooth. If using the fresh roots there will be the blended root which I personally like but you can use a sieve and drink afterwards.
You can divide into 4 servings and serve over ice or heat in a saucepan for a hot milk tea. If you heat the milk tea, leave out the honey and add the honey at the end of a quick boil.
The honey has healthy properties that can be destroyed with heat.
disclaimer: I received mentioned products to test and review. Links included might contain affiliate links that help support this website. I am not a medical professional but an avid lover of health. I have read about turmeric and ginger and its doses. Every person’s body is different and responds differently. My herbal doses are based on articles like Earth Clinic.
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DotDotSmile: Fun Dresses for Girls
March 5th, 2018
Fun Dresses for girls. When I found out I was having my first daughter, I was excited. I always thought I would have boys because most of the kids I used to babysit were boys! I was being trained to take care of boys. I remember babysitting one little girl and I was that perhaps I was not prepared to be a girl mom. HA! What a funny thing we create in our minds.
Here I am, a mother of THREE girls and I would not change it for the world. God is wonderful and he knows what would be best for me. I have had such fun dressing my girls so when I got to meet Erica from DotDotSmile, an MLM company, I knew I needed to know more about these fun girly dresses.
DotDotSmile is a fashionable, affordable and durable kids clothing line with a pattern to suit every child’s personality. The company has been around since 2013 but just started having independent merchandisers back in February. The company is quickly growing and prides itself on positivity, uplifting others and providing the children of our future the confidence to rule the world! If you go to the site, you will see pictures of the dresses but if you want more information you will have to find an independent merchandiser like Erica Anne.
When I chose the dresses, I based the choices on the girls’ personalities. When they received and tried them, they were so excited! Here is what they thought:
The dresses are a mixture of a soft polyester / spandex mix and are stretchy. While there are different styles of dresses, I chose the Empire and Ballerina style because of the print availability. The girls loved their dresses. Even during the winter season, the girls have worn them at home and had fashion shows twirling their way down our home.
Here are what the dresses cost. Not only does DotDotSmile provide dresses but they also sell graphic tees, leggings, and kick shorts. Erica Anne gets inventory every week and shares the new prints with styles so make sure you go on her Facebook page.
Here are a few different styles they offer:
The dresses are famous for their full skirts to create the perfect twirl. 4 current styles, Tank, Classic Cap, Ballerina (3/4 sleeve with criss-cross in the back) and the empire ( low scoop back, flutter sleeve and empire waist). There is a Fancy collection that launched in November 2017 and they will be available size 6/12-8/10 in classic cap and ballerina.
I definitely know the girls will enjoy these dresses a whole lot better once the weather gets warm. I look forward choosing a few more prints because I love dressing my girls. After a few washes the dresses still look just as new. Make sure to check Erica Anne’s Facebook page or if you are thinking of becoming a merchandiser.
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Loaded Breakfast Waffle Sandwich
February 23rd, 2018
Breakfast is one of my favorite meals of the day. It also determines what kind of day I will have. I am sure you know what I mean. Sometimes I like breakfast all day long which is why I like making breakfast for dinner too! These Loaded Breakfast Waffle Sandwiches include everything you would want for a hearty breakfast. My kids loved them as well so you cannot go wrong.
I have been recently enjoying making easy and quick breakfast meals thanks to Krusteaz. They have three different prepared mixes for making buttermilk pancakes, waffles, and even protein-packed pancakes. I had a chance to play around with each mix to see which one I liked the best, but it was really hard! I definitely like the Protein Pancake Mix because anything high protein is a winner for my family.
On one morning I made these Banana Walnut Pancakes with the Krusteaz Buttermilk Pancake Mix and they were a hit. It took only 3 minutes to mix up the batter and 12-15 minutes to cook all the pancakes.
I am not one to have just pancakes for breakfast because I have to have the side of protein whether that means adding some bacon and eggs on the side. I notice that my family needs the additional protein for the amount of energy they burn. When it comes to meal planning, I really just like making breakfast for dinner because I KNOW that my girls will eat it with no problems.
My girls are not stingy eaters but there are some evenings where they just do not eat much dinner and then I feel frustrated knowing I spent all that time making something they did not even eat. When it comes to “brinner” or breakfast for dinner, I can easily ask my toddler girls what they would enjoy and bacon and pancakes will always be in some of their requests.
When I was planning my meal I decided to change up the breakfast for waffles since the girls usually enjoy pancakes all the time. I made a huge batch of them in the morning in order to save time in the evening. I made the mix a little more savory with adding The-Everything-But-The-Bagel Seasoning from Trader Joe’s and 1/4 teaspoon of salt. Even though I had the Krusteaz Belgian Waffle Mix with me I preferred to use the Krusteaz Protein Complete Buttermilk Mix.
In the evening I prepared a big batch of bacon in the oven and then made a fruit salad while I waited. The last thing I did was fry the eggs because my family prefer their eggs this way. I made Loaded Breakfast Waffle Sandwiches for my husband and I to make something different but I placed everything separately on my girls plates because they tend to not eat something assembled.
Go figure. These girls saw mommy and daddy’s plates and they wanted the same sandwich. They each took their waffles and made their own sandwiches. Breakfast for dinner was a success! The waffles were a hit and easy to make. With a big batch in the fridge to reheat, I am sure someone is bound to request for waffles in the morning.
What is your favorite to make? Waffles or Pancakes?
Krusteaz Loaded Breakfast Waffle Sandwich
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (4 sandwiches)
For Waffles
For Sandwich
For Drizzle
Instructions
For Waffles
Mix all ingredients in a medium bowl and set aside. Heat a griddle and spray with olive oil spray. Pour about 1/3 cup into each griddle section and cook for about 3-5 minutes. Repeat until batter is completed making 6-8 waffles.
For Drizzle
Mix ingredients together and set aside.
For Sandwich
Cook bacon for 12-17 minutes in the oven at 375F. Set aside. Fry eggs 2 at a time on a medium non-stick pan on medium heat. Cook until over easy about 5 minutes between both sides. Sprinkle 2 Tablespoons of cheese over the two eggs and allow to melt. Set aside on a plate and cook remaining eggs.
Assembly
Take 1 waffle and layer with 2 eggs. Add 2 slices of bacon and then 2 tomato slices. Drizzle with sauce, about 2 teaspoons worth. Top with another waffle and cut in half and enjoy. Repeat with remaining ingredients.
