Category Archives: Pescetarian Dishes

Hatch Green Chile Relleno Casserole

I wanted to share what I made for our new neighborhood’s block party, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans (or 40.5 oz.) Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese (more or less to your liking 😉 )
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

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In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

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Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

035

 

I ran this recipe through my account on MyFitnessPal, and this is what came out:

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 284
% Daily Value *
Total Fat 20 g 31 %
Saturated Fat 10 g 51 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 159 mg 53 %
Sodium 917 mg 38 %
Potassium 78 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 4 g 14 %
Sugars 2 g
Protein 17 g 34 %
Vitamin A 14 %
Vitamin C 38 %
Calcium 40 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
WOW!

That’s not bad for a meatless dish.  I figured 9 servings can be had from a 9 X 13 inch pan, and I think that’s a generous serving.

This dish was gone in a hurry!  I didn’t know that there were so many folks here in the middle of the desert that didn’t eat meat, and did you see how low the carbs are?

Of course, you can change out the Hatch chiles for any sort you prefer, also the cheese.  I think that a Pepper Jack Cheese would be wonderful or even sharp Cheddar, MMM!

As always, a recipe is simply someone else’s idea, you take it and make it your own.

(**Note:this is a reblog from March 2016)

Enjoy!
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Guacamole Made With A Kick And Something Different Too

Are you ready for the big game tomorrow?  The Puppy Bowl XIV that is on Animal Planet.  😀

Our Green Grocer had absolutely gorgeous RIPE  Avocados on sale this past week, so I thought that a nice bowl of Guac would be appropriate for our game day snacking.  I’m sure you have your own recipe all set to go, but let me throw my hat into the arena.  😉

 

Auntie Doni’s Guacamole

2 Avocados, mashed

¼ tsp. Sea Salt

3 tsp. fresh Lime Juice

2 Tbsp. Litehouse® Guacamole Herb & Spice Blend

1/8 tsp. (more or less) Miners Mix Pepperhead’s Hot-Banero Seasoning & Rub

In a medium sized bowl, mash the Avo’s to your liking, I like mine on the chunky side.  Add the remaining ingredients and mix well.  Taste for seasoning, does it need more Hot-Banero?  Go for it!

Take a piece of plastic wrap, cover so that the plastic is touching the Guacamole, so as not to brown.  Refrigerate for at least an hour to allow everything to marry their flavors.

 

  

Can you see all of those Peppers in there and Spices in there?

Use the dipping utensil of your choice and …

ENJOY!

Homemade Cheese Raviolis

*Edit*

Originally this post was published back a year ago.  I had been looking through my recipe binder to make a batch of ravs and decided just to pull this up instead.

WHAT!?

I messed up on this recipe guys, big time!

Please note that the filling is missing EGGS!  I’ve rectified this and would like to re-post this with the correction added below.  This really is a wonderful dish that is time consuming, but well worth it, ask my husband 😀

 

One of my long time followers, Krystle, who also blogs at Pictures And Plane Tickets (please check out her blog) requested my recipe for Cheese Raviolis.

Ya know, I could have sworn that I’d posted this recipe previously, but I guess not, just mouth watering photographs of the end product… sorry, my bad.  So with no further ado, here we go.

Auntie’s Cheese Raviolis

Dough:

3 1/2 – 4 C. All Purpose Flour (or Semolina)

1 1/2 tsp. Table Salt

4 large Eggs, beaten

1 Tbsp. Olive Oil

Water

Filling:

1 lb. Ricotta Cheese (I get the Whole Milk, go for it I say 😉 )

1 C. Parmesan Cheese, grated (buy the best quality you can find)

3 large Eggs, beaten

1/4 C. Flat Leaf Italian Parsley, chopped

Salt & Pepper to taste

Now, let’s get to it.

For the dough:

In a food processor combine the dry ingredients; with the machine running add the Eggs and Oil. Pulse in enough Water for the dough to JUST come together, you don’t want it too wet or sticky but firm and smooth to the touch.  Turn the dough out to a large piece of plastic wrap, bringing all bits together into a ball; cover well and let it rest in the refrigerator for at least 1 hour, but no longer than 24 hours, it turns a funny looking grey, unappetizing color.

For the filling:

Combine all ingredients in a medium sized bowl.  Take a zip-top baggie, fill about half way (not too full as it makes it unyielding when it comes time to fill the raviolis).  Snip a smallish hole in one corner, this makes the filling process much easier; close up the bag and place in a small bowl to keep everything contained for now.

To assemble:

Divide the dough into about 12 pieces, being sure to keep the dough covered in the plastic so that it doesn’t dry out.  Dust your counter top with a small amount of flour, then with a rolling pin, flatten out 1 piece of dough into a rectangular shape, thin enough to go through a Pasta Sheet Roller on the first setting. Dust the dough lightly and run it through as many settings as you like, I go from #1 to #4 on my KitchenAid attachment.  Set aside and repeat a second sheet.  Using a Ravioli Mold makes life easy.  Place one sheet over the flour dusted mold, make the rounded indentations and fill by squeezing that baggie of goodness in to that spot, not too much though; very lightly moisten all edges of the form with your finger dipped in some water.  Place the second sheet over the top, starting from on end and gently pressing out any air.  With the rolling pin provided (or your own) seal and cut all edges well (you’ll see the metal edges come through), peel away the excess dough (save that under the plastic wrap) and turn the Raviolis out on to a floured sheet pan.

Repeat

I get anywhere from 6 to 7 dozen Raviolis with this recipe.  Allow the Raviolis to rest for at least 3 hours on the kitchen counter, uncovered.

To Cook:

Bring a large pot of water to a rolling boil, add the appropriate amount of salt and stir.  Gently drop your desired amount of Raviolis into the pot and cook for 5-7 minutes or to your preferred doneness.

Now that’s just one technique of assembly Raviolis, you could go without the mold and simply roll out the sheet of pasta, squirt on some filling, fold over the dough and cut as desired.  I have a hard time with that, they wind up exploding in the boiling process, not good eats.

I like to make a large batch of Raviolis and once dried, I pop the entire sheet pan into the freezer overnight, dust off the flour and place in a zip-top bag for later consumption… I mean 84 Raviolis are ALOT!!! 

*Added bonus – if you like, this dough makes wonderful fresh Fettuccine or Spaghetti or really any shape you like.  I do this with the leftover scrapes of from the Raviolis.  I gather them all up into a ball, sheet it out and cut as desired.  I roll the sheets up into a “cigar shape” and use my parring knife, unfurl each strand into that sheet pan of flour, toss to coat in the flour and allow to dry a bit.  You can freeze the fresh pasta for next Sunday’s Supper.

homemade pasta

ENJOY!

Trader Joe’s Smoked Rainbow Trout For Sunday Brunch

Since introducing my husband to Smoked Rainbow Trout awhile back, he’s hooked! (pardon the pun) 😀

So for this Sunday’s Brunch I made DH scrambled Eggs with Litehouse Salad Herb Blend, some diced Tomatoes from my patio pot garden, a toasted English Muffin and some of that Smoked Rainbow Trout.

For myself (for some reason, I’m allergic to Trout), I made as well a toasted English Muffin, topped with the same herb infused scrambled Eggs; then sprinkled on some shredded sharp White Cheddar Cheese and a final flourish of the herb blend, just because I like it.

YUM!

Clam Sauce Made With Canned Clams, Yup!

I love Clam Sauce, but not when it’s served with the Clams still in the shells, that’s just way too much work at the table for me.  So I had this tin of chopped Clams in the pantry for awhile now, I thought I was buying canned Tuna, oops.  What to do, what to do?

Clam Sauce Made With Canned Clams

(Serves One Diner)

1 6.5 oz. can Chopped Clams, drained & reserve the juice (try to leave the grit behind)

1 small (approx. 1 -1 ½ Tbsp.) Shallot, finely minced

1 tsp. Garlic, finely minced

1 Tbsp. Butter

1 Tbsp. Olive Oil

1 Tbsp. Dry White Wine (something you enjoy drinking, NOT Cooking Wine though)

1 Tbsp. Italian Parsley, rough chopped

Heat a pan over medium with the Olive Oil; sauté the Shallots and Garlic for about 1 minute, not long, you don’t want the Garlic to brown too much.  Add the Wine to deglaze the pan; stir in the Clams, Butter and ½ of the reserved Clam juice to start.  Simmer for about a minute or two til it starts to thicken; then add in the remaining Clam juice to a desired consistency (I used all of the juice), as well as the Parsley, combine well.

Serve over Pasta, Rice, Polenta or solo with some nice Bread to sop up all that goodness.  Top with grated Cheese and more chopped Parsley.

** Cook’s note: If you’d like your dish saucier, just increase the Butter, Wine and use some bottled Clam Juice.  I was good with this dish, though more sauce would have been nice for extra bread dipping 😉

I made Thick Spaghetti for DH’s Steamed Mussels and Clams for moi, MMM!

ENJOY!

Miners Mix Hot-Banero Spiced Cashews

I’m pretty sure I mentioned to the class that I received a very generous gift of assorted Seasonings and Rubs from the Ole’ Miner at Miners Mix.

The spiciest mix of the lot is this Pepperhead’s Hot-Banero; can you see that this one has Ghost Peppers in it?  My husband’s good buddy, Mister Dear Friend, is a true Pepperhead and LOVES everything muy caliente!  So I was sitting here tried to think of what else I could use this warm spice with/on … DING! 💡  Spiced Nuts!

So I gathered my ingredients and got to work.

 

Miners Mix Hot-Banero Spiced Cashews

1 tsp. Miners Mix Pepperhead’s Hot-banero Seasoning

½ Tbsp. pure Maple Syrup

1/8 tsp. Sea Salt

1 C. raw-unsalted and shelled Cashews

 

Pre-heat our oven to 325⁰.

In a medium sized bowl, combine until smooth, the first 3 ingredients.

Add the nuts and mix until all the nuts are evenly coated with the spice mixture.

Line a rimmed baking sheet with tin foil and spray with cooking spray.

Spread the nuts in a single layer on the pan and bake for about 15-20, or until the nuts are fragrant.

Cool and serve or package in a zip bag for later munchies.

HEH! Christmas is coming, would this make a great gift for any Pepperhead?

ENJOY!

Miners Mix Salmon Marinade

Not so long ago, the Ole’ Miner sent me a box filled with goodies.

Namely, Miners Mix Seasonings, Rubs, Marinades, Dips, Mixes and Spreads.  I was so excited to try them all, but there’s only so many hours and stomachs to feed in a day.

We had a lull in our Monsoon rains, so off to the grill I went for our evening repast.

I try to put some sort of fish on the table at least once a week, I know I know you really should eat fish more often, but finding decent seafood in the middle of the desert isn’t easy.

I had a small, 8 oz. frozen Salmon fillet (which is plenty for the two of us) defrosted and ready for some flavoring.  Miners Mix Salmon Marinade is surely enough for an entire side of fish, so I downsized the content to accommodate our need.  I figured the ratio of:

1 Tbsp. Miners Mix Salmon Marinade

2 tsp. Soy Sauce (Aloha brand please)

2 tsp. Rice Vinegar (that’s’ what I use for cooking, less acidic)

1 ½ Tbsp. Olive Oil

Mix all of the above well, reserve 1 Tablespoon for basting and marinate the fish in a zip top baggie for 10-15 minutes, no more.

 

I preheated my “Big Girl” Gas Grill to 500⁰, oiled the grates and cooked the fish on one side with the lid closed for about 3-4 minutes, just till I saw the underside of the flesh going white.  I gave the fillet a baste with that reserved marinade,  gently turned it over and basted again.

Cook covered for another 3-4 minutes until the fish reaches an internal temperature of 140⁰ on an instant read thermometer, place the fish on a plate and tent with tin foil for about 5 minutes, letting all of the juices redistribute.

While the fish was resting, I made up a Greek inspired salad, which included, chopped Romaine Lettuce, Cucumbers, Tomatoes, Sweet Bell Peppers, Sweet White Onions, Radishes, pitted Kalamata Olives and a crumble of Feta Cheese.

 

Dress this all to your liking in my homemade Salad Dressing; add some fresh Herbs from my Patio Pot Garden for added interest.  Plate the salad and top with more Cheese as well as our gorgeous, perfectly cooked and seasoned Salmon.

FANTASTIC!!

Mahalo, Thank You Ole’ Miner yet again