Quesadillas

 

Last night was a very simple dinner as it was just me home at dinner time.  Quesadillas.

I like onions on mine, but we obviously have no fresh onions right now so freeze dried it is!  I chose green onions, although you could use minced dried onions as well.
Lastly - the cheese. 
Not only do we keep blocks of cheese in the deep freezer, but when they are opened, I always use my vacuum food sealer to seal them tight for storage in the refrigerator.  This means our cheese lasts and doesn't get moldy or go bad!   So I had a food sealed 1/4 block of cheddar and a bit of Queso Fresco in the refrigerator which I used and then promptly resealed the rest of the cheddar again - which if we don't care to use it, will still be perfect a month or two from now (although we love cheese so it will probably be used this weekend as I cook with it all the time).

 

 

Tilapia Florentine (a Spinach, cheese white sauce): LOTS of options for fish, shrimp, chicken or even pasta

  

I was trying to think of what I wanted to make for dinner tonight, and clicked into my photo files on the laptop.  I saw this one (Tilapia Florentine) and thought it sounded good for tonight but I then realized I don't think I ever posted this one to the recipe collection site.  It's time I did!

Although I usually use tilapia for this one, I've made it with chicken and I've made it meat and poultry free and served it with pasta (you can use low carb pasta or even spiral cut zucchini).  The way I make it most of the time is to serve the florentine sauce over quickly added shrimp to the pan (and I use the optional lemon pepper for sure when I make the shrimp version).

Basically it's just your basic alfredo or white sauce, with cream cheese added and then served with almost any chicken, seafood, fish or pasta.  With pasta I also sometimes sprinkle the top with crumbled bacon or once in a while, some grated smoked Gouda cheese.

The amounts are approximate as you can add more or less of almost any ingredient to this one.  If making for pasta or shrimp you obviously don't bake it.   Just pour the sauce over your cooked shrimp or pasta; or you can throw the shrimp into the pan with the sauce and simmer for about 6 minutes or so until the shrimp is cooked through.  Chicken can also be cooked ahead if you wish and just warmed through with the sauce.  So many options.

Tilapia Florentine (a Spinach, cheese white sauce)

5-6 tilapia fillets (or as many as you wish)
3 T butter
2 green onions, sliced
1 c heavy cream
2-3 ounces cream cheese
1/2 c Parmesan cheese
salt
fresh cracked black pepper
handful of fresh spinach (about a cup)
Options:  use a bit of lemon pepper or a tiny bit of thyme if you wish

Rinse and pat dry your tilapia.  Sprinkle with a bit of salt and fresh black pepper.  Melt the butter in a pan and add the green onions.  Cook for about 2 minutes until soft.  Add the cream and cream cheese, stirring until it melts and is smooth and thick.  Add the Parmesan, salt and pepper.  You can add a pinch of thyme if you wish, or a tiny dash of lemon pepper.

Turn off the heat, throw in the spinach and stir briefly.  Lay the tilapia in a greased or oiled baking pan (I like to use pans lined with foil for easy clean up).   Pour the sauce over all.  Bake about 25 minutes at 400 or until the fish is done all the way through.

 

 

 

 

 

 

 

 

Salmon and Zucchini Sheet Pan Dinner

 

When I use my regular un-marinated salmon our go-to seasoning is indubitably lemon pepper!  A simple drizzle of olive oil brushed on, with lemon pepper and perhaps a light sprinkle of salt.  When it comes out of the oven, I dot it with real butter and let it melt, resulting in our favorite way to season salmon.  

Typically we like to grill our salmon (same seasoning) but when I want an easy-peasy, quick dinner I make it into a sheet pan dinner.  Surround the salmon with sliced zucchini and yellow squash, also drizzled with olive oil or avocado oil, and sprinkle with fresh cracked black pepper and salt, or a little of the lemon pepper as well.

Into the oven at 375 for about 20-25 minutes until the salmon is done and turning golden.  That's it! How easy is this?

Either use marinated salmon or plain that you season yourself. Place on a greased/oiled/or parchment covered pan.  I always use foil for easy clean up.

 Into the oven with you!

 

 

 

Homemade Keto Mozzarella Sticks and Breaded, Fried Shrimp

When I was looking through previous posts on my site, I saw this one listed and thought for sure it was posted last year (2020) - perhaps even in the Fall.  When I looked at the date, I couldn't believe it.  I posted this in July of 2019!  That is almost TWO YEARS AGO.

I suppose it's just another 2020 thing... the year that messed up all sense of time.  But either way, I'm posting again because they are THAT good and it deserves to be reposted.

I've posted the recipe for mozzarella sticks before but the reason I'm posting again is two-fold.  The first, because I've mentioned in the past that it's awesome to make a double batch so you can put on in the freezer for later and second, that you could use the breading for other items like chicken or shrimp.  I buy the peeled with tail on style personally.   Just make them the same way you make the mozzarella sticks.  Serve with your favorite sugar free condiments or as low sugar (like 1 gram) as you can find or make yourself.


Low Carb Mozzarella Sticks


2 eggs, beaten
1 c almond flour
scant 1 c powdered Parmesan cheese

optional:  1/2 c wheat resistant starch 75
optional:  1/2 c ground pork rinds

(If you don't use the wheat resistant starch 75 or pork rinds just use more Parmesan or almond flour)
Approximately 20 sticks string cheese
2-3 T Italian Seasoning
1 t garlic salt

Cut the string cheese in half.
Lightly beat the eggs and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.
When you want to make them, heat about 2 inches of oil in a pan and fry the sticks for 1-2 minutes. Do not crowd the pan.  Remove them with a slotted spoon and drain on paper towels.  You can salt them if you wish for more salt.  Serve hot with low or no sugar marinara sauce or ketchup. 



The shrimp I breaded last month and put into the deep freeze for 'another day'.  Here they are right out of the freezer and waiting to jump into the pan of hot grease.

Made a double batch of mozzarella sticks last month and popped them into the freezer.  Here they are still frozen.

 Mmmm my dinner is waiting for me.... but I remembered to take a picture this time.

Snapped a photo quickly on my cellphone so I could hurry and EAT them while they were hot.  Oh so good.

Keto Low Carb Fried Shrimp and Fried Mozzarella Sticks

I've posted the recipe for mozzarella sticks before (just a month ago!) but the reason I'm posting again is two-fold.  The first, because I've mentioned in the past that it's awesome to make a double batch so you can put on in the freezer for later and second, that you could use the breading for other items like chicken or shrimp.

This post is because I grabbed both the mozzarella sticks and shrimp that I made in June, made them for dinner this week AND remembered to actually take pictures.  You all know taking pictures is not my strong point!  Ha.

So here is the recipe again...  for the mozzarella sticks.  Remember the two optional ingredients are totally optional.  If you don't have them, don't sweat it, you don't need them.  Sometimes I add it, sometimes I don't. 

Use it on shrimp as well.  I buy the peeled with tail on style personally.   Just make them the same way you make the mozzarella sticks.  Serve with your favorite sugar free condiments or as low sugar (like 1 gram) as you can find or make yourself.


Low Carb Mozzarella Sticks


2 eggs, beaten
1 c almond flour
scant 1 c powdered Parmesan cheese
optional:  1/2 c wheat resistant starch 75
optional:  1/2 c ground pork rinds
(If you don't use the wheat resistant starch 75 or pork rinds just use more Parmesan or almond flour)
Approximately 20 sticks string cheese
2-3 T Italian Seasoning
1 t garlic salt

Cut the string cheese in half.
Lightly beat the eggs and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.
When you want to make them, heat about 2 inches of oil in a pan and fry the sticks for 1-2 minutes. Do not crowd the pan.  Remove them with a slotted spoon and drain on paper towels.  You can salt them if you wish for more salt.  Serve hot with low or no sugar marinara sauce or ketchup. 



The shrimp I breaded last month and put into the deep freeze for 'another day'.  Here they are right out of the freezer and waiting to jump into the pan of hot grease.

Made a double batch of mozzarella sticks last month and popped them into the freezer.  Here they are still frozen.

 Mmmm my dinner is waiting for me.... but I remembered to take a picture this time.

Snapped a photo quickly on my cellphone so I could hurry and EAT them while they were hot.  Oh so good.

Six salmon recipes previously posted on An American Housewife since 2006

Six salmon recipes previously posted on An American Housewife since 2006

Salmon Loaf

1/4 c fresh onion, chopped fine
1 t dried dill weed
1 T butter
1 slightly beaten egg
1/4 - 1/3 c milk or cream
1 c soft bread crumbs
Leftover salmon to equal about 2 cups  (*can use 2 cans of salmon - clean the skin and bones off and discard)

In a microwaveable bowl place the onion, dill and pepper with the pat of butter. Microwave about 2-3 minutes until the onion is tender. Combine the egg, bread crumbs, milk and butter/onion mixture. Add the salmon, breaking it apart as you add it. Mix with your hands for best blending. Shape into a loaf and place in a bread loaf pan (6X3") that has been greased or sprayed. Bake at 350 for 40 minutes. Broil for a few minutes to crisp up the top if you prefer a slight crust on your salmon loaf.

OPTIONAL:  Top with a white sauce to which you've added a peas and/or some cheese.

Simple White Sauce

2 T butter
1 T flour
1/2 t salt
1/8 t white pepper
1/8 t paprika
3/4 c milk
1 T lemon juice
1/2 c frozen pea's - thawed

Microwave the butter until melted; add the flour and seasonings, then the milk and lemon juice. Microwave 4-5 minutes, stirring after each minute. Add 1/2 cup peas. Stir and serve over salmon. 

Using the recipe for a salmon loaf, you can adapt it to make salmon patties; and can make a low carb version by playing with the recipe a bit.

For a low carb Salmon Cake I use;

1 can salmon
diced celery
diced onion
butter
1 egg
lemon
pepper
salt

Saute' the onion and celery in the butter until soft.  Add it to a mixing bowl with the salmon and an egg.  Mix it up and add seasonings to taste.  Pan fry in butter/olive oil until golden brown on both sides and done in the middle.

Salmon Salad

2/3 cup Nakano Seasoned Rice Vinegar (Roasted Garlic or Original)
2 cloves garlic, crushed
1 teaspoon salt
1 1/2 teaspoons dried dill weed, divided
4 salmon fillets, about 5 ounces each
3 tablespoons extra virgin olive oil
16 asparagus spears
2 medium tomatoes, diced
1 tablespoon capers Hearts of Romaine lettuce

Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; stir well. Place salmon fillets in a shallow non metallic container. Add 4 tablespoons dill vinaigrette; marinate 30 to 60 minutes. Drain salmon and discard marinade. Grill or saute salmon, starting with the skin side down, until cooked as desired. Cover and set aside.

Add olive oil to remaining vinaigrette. Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons vinaigrette over asparagus. Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2 teaspoon dill weed.

To serve, arrange lettuce leaves and 4 asparagus spears on each serving plate. Remove skin from salmon and place one fillet on each plate. Spoon a generous ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with remaining dill vinaigrette, as desired. Salmon may be served hot, room temperature or cold. Serves 4
 
 

Salmon Dip for Crackers

1 lb can salmon
8 oz. pkg. cream cheese, softened
1 T lemon juice
1 t  grated onion
1 t  prepared horseradish
1/4 t  liquid smoke 

1/2 c finely chopped pecans
3 T snipped/minced fresh parsley

Drain and flake salmon. Remove skin and bones.  Combine salmon w/ cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill several hours or overnight. Shape salmon mixture into a ball and roll in nut mixture. Chill again, and serve w/ assorted crackers. 

Crab Stuffed Salmon with Shrimp

4 salmon fillets or patties 
6 oz. real crab meat
1 T onion, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
5 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning
4 large raw shrimp, cleaned

Preheat oven to 375. Sprinkle each filet or patty lightly with salt and pepper. Saute' the onions, parsley and celery in 5 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and egg. Mix and season to taste with lemon garlic seasoning. Spoon a walnut sized mound onto the top of each salmon patty.  Bake 20 minutes, top with a large shrimp, return to the oven to bake an additional 7-10 minutes or until your fish is done.

Crab Stuffed Flounder or fish of your choice

6 fish filets  (sole, flounder, tilapia)
1/2 lb. real crab meat
1 T onion, diced fine
1T red pepper, diced fine (*optional)
1 T chopped fresh parsley
1 T celery, chopped fine
6 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning


Preheat oven to 375. Sprinkle each fillet with salt and pepper. Coil each fillet into a buttered muffin tin. Saute the onions, parsley and celery in 3 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and the egg. Mix and season to taste. Spoon into the center of each fish fillet. Brush with the remaining 3 tablespoons of butter. Bake 20-30 minutes or until your fish is done.

(Comment from me:  Wow, this one is from 2008 - over 11 years ago already! This one isn't low carb, obviously!  But you could use low carb bread and leave out the crackers completely.)
 
Crab Stuffed Salmon
*this is my own recipe for crab cakes but it can be used as a stuffing for salmon

4 pieces soft bread grated or ground in a food processor
1/3 c mayonnaise
1 egg
2 green onions, diced with greens
2 T parsley, dried
2 T lemon juice
1 T Old Bay Seasoning
1 t mustard
1 lb. crab meat
4 oz. cream cheese
saltine crackers - approximately 2 handfuls crushed in your fingers until fine

Fresh salmon
Lemon Pepper Seasoning


Mix the stuffing ingredients. Add enough crackers so the stuffing is not too dry, but moist enough to hold its shape when scooped up with an ice cream scoop or large serving spoon.

Place the salmon pieces on a greased piece of parchment on a baking sheet or an oiled baking sheet. You can make as many or few as you like but this stuffing recipe will make approximately 10. I made 6 stuffed salmon servings and made the rest into crab cakes by flattening the scoop and frying in a bit of oil on the stove top until golden.

Sprinkle lemon pepper seasoning on each of the salmon pieces and top with a large ice cream scoop of stuffing on each. Bake at 400 degree's until the fish is done (I baked mine about 15 minutes) and then placed under the broiler for 2 minutes to crisp and brown the top of the stuffing.

Quick and Oh So Easy Stuffed Salmon - Salmon with Crab Cake Stuffing

I'm not sure if I've posted this one before or not, but I was glancing through my photos, saw these, and ironically, I'm making the same thing tonight so I decided it would be a great (and fast) fly-by post for An American Housewife today. 

Although I often make this for our own family, tonight I'm making it for a larger crowd because it's SO fast and SO easy but SO good.  It's like a more time consuming stuffed salmon, but using store bought items from Sam's Club, I whip this up in 5 minutes, put it in the oven and forget about it for 45-60 minutes and then... it's done and looks and tastes fabulous.

Tonight I am not sure how many people we'll be serving, as many guests are traveling in today from out of state to stay with us all weekend... but I'm guessing it will be about 9, as well as my husband and I.  For the rest of the weekend I'll be cooking for an average estimate of about 20+.  We won't ever know as we have some relatives staying with us and a lot more at hotels - but our home is "OPEN" to everyone all weekend. 

This afternoon, in the midst of the craziness, I'm simply going to throw this together, add some broccoli and some riced cauliflower, and serve a meal that looks like it took much longer than it did.



Easy Crab "Stuffed" Salmon

Salmon - fresh, skin on or off doesn't matter but skin on is cheaper and you can always peel it off later
Frozen Crab Cakes
Seasonings:  salt, pepper, butter, lemon pepper, Old Bay, etc. 


Cut the fresh salmon into portions if you didn't buy it already cut.  Lay them on a greased baking sheet or pan.  I foil line all my pans for easy clean up, that's the only reason you see foil in most of my photos. 

Place one frozen or thawed crab cake on each portion of salmon.  It takes longer to cook if they are still frozen, so I prefer thawed, but sometimes I make this at the last second and have to take them straight from the freezer.

Sprinkle with seasonings you like.  I like salt and pepper with some lemon pepper or Old Bay.

Dot with butter for flavor but if you don't like to use real butter, you can skip it.

Bake at 375 for about 45-60 minutes or until the crabcakes are done and golden brown and the salmon is done and starting to brown on the edges.  Serve with whatever vegetables or side dishes you prefer.

I have also grilled this instead of baking in the oven.  I use foil on the grill rack, grease well, and lay the salmon on.  Grill over medium until done.  The skin usually sticks to the foil so it makes it easy to peel right off as I'm transferring the portions to the plates.

Homemade Almond Macrons - Great for Spring and for Easter Dessert Buffets

Originally posted in March of 2015, I always start to crave these in the Spring. 

A little crisp, light meringue bite with a bit of filling in the center.  They freeze beautifully - and thaw quickly, not losing any of their taste or texture.


Almond Macarons  

1 c confectioner's (powdered) sugar
3/4 c fine, good quality almond flour
2 egg whites, room temperature
pinch of cream of tartar
1/4 c superfine granulated sugar
optional: 1/4 - 1/2 t extract flavor of your choice (or leave plain and flavor the filling)
optional: 1-2 drops food color

Mix the confectioner's sugar and almond flour very well either by pulsing in a food processor until combined or using an electric stick blender or electric whisk, etc. This time around (see photo) I just poured them through a wire strainer and pressed on the little lumps to quickly and easily make sure it was very fine.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add a drop or two of food color if you are using it, a drop or two of flavor extracts if you are using them, and the superfine white sugar. Increase speed to high, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip if you have one, or if not, leave the round 1/2 inch opening of the bag or the white plastic piece you would normally put a tip on, and pipe rounds 1 inch apart on parchment-lined baking sheets. Drag the pastry tip to the side of rounds rather than forming peaks.

Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

Option one: Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Option two: If you bake a constant 300 or 325 without adjusting the temperatures, it takes about 17 minutes to bake crisp. I tested both ways and found both to work for me.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

****NOTES****

I never use 'fresh' eggs for anything as I've found eggs that are 1-2 weeks old work best in almost all recipes and are the 'secret' to perfect hard boiled eggs every time.

I just pressed the almond flour and confectioner's sugar through the wire strainer to make it 'fine' with no lumps.

Added a bit of green food color to this batch!

An action shot - the mixer was running

I didn't do them in perfect circles and didn't worry about the point as it's just for our little family this time

Homemade Creamy Chicken and Mushroom Soup

So today I whipped up a pot of oh-so-yummy soup.  I love homemade mushroom soups but my husband likes something a little more substantial.  Adding chicken to it works perfectly.  Now, if we weren't following a low-carb way of eating I'd make a chicken and wild rice soup with mushrooms - oh my word, how I love that - but rice is a huge, carby no-no right now.  Since grains are off the list too, that means no flour to thicken our soup so my version in the photo above isn't as 'creamy' as readers who get to use 1/2 cup flour to thicken theirs.  I used some xanthan gum but not much as I have digestive issues with it in amounts more than about a teaspoon per recipe so I meant to grab a low-carb thickener but I grabbed the resistant wheat starch container instead - which added fiber (cool!) but isn't a thickener so mine isn't that creamy but we are totally fine with that.

This is a recipe that you can add almost any leftover cooked chicken that you have!  Grilled, roasted, seasoned? Ok. As a matter of fact I grabbed out some of my homemade chicken sausages and just used those - cooking and browning it in the pan before I removed it to saute' the mushrooms, celery and onions.  If you don't have leftover cooked chicken, just grab a couple chicken breasts and cook them up.  *IF YOU WANT TO MAKE THIS DURING LENT JUST LEAVE THE CHICKEN OUT COMPLETELY and oh my goodness it's good.  I prefer it chicken-less but like I said above, The Husband likes some protein at dinner to make it more filling.

Chicken and Mushroom Soup

1 large container sliced mushrooms (or you can use 2 of the small square containers)
1/2 c chopped/sliced green onions
2/3 c chopped celery
1 c butter
Broth: I used 1 cup leftover chicken broth from a roasted chicken and 4 cups beef broth from boullion
1 t black pepper
1 t salt
1/2 t thyme
1 1/2 t lemon juice
1/4 t sauce of choice
3 c half and half or cream
1/2 - 2/3 c flour mixed in 1 cup cool water to thicken OR 2 t xanthan gum OR thickener of your choice
2 c cooked chicken of whatever you have
*optional 1 c sour cream which makes it even richer and thicker and adds a tang (I didn't use this time)


If you need to cook your chicken, do that.  Then saute' the mushrooms, green onions and celery in the stick of real butter. When soft, add the seasonings and the broth.  If you are using flour, cornstarch, etc. use it now and whisk til thickened over medium high.  Turn it down to medium, add the cream or half and half slowly while stirring - don't let it boil once the cream is added.  Add the chicken.  If you want to add sour cream you can.  Serve.





I used my chicken sausage - removed from the casings and browned in the pan.

Fresh green onions... I love.

Cooking the mushrooms, celery and onions...

Adding the cream slowly.

The best batter for homemade batter fried fish, shrimp, oysters, octopus, calamari and chicken strips

Seafood and Chicken Strip Batter
You can double this too if you want/need to


1 cup flour
1 1/2 t baking powder
2 t salt
1/2 t onion powder
4 t yellow mustard
1 egg
1 c sparkling water
Seafood or chicken, etc. you want to batter and fry

Mix the dry ingredients in a bowl.  Beat the egg in a separate bowl but only until just blended; don't over beat.  Pour the carbonated water into the egg, stir briefly and add to the dry ingredients.  Mix or whisk quickly just till blended; again, don't over beat.

Dip pieces of seafood of your choice or pieces of chicken into the batter and fry in hot oil until golden brown - be sure to turn a couple times so they cook evenly and don't crowd the pan.  Drain on paper towels.  Serve hot.



I had some mixed seafood in the freezer so I just thawed that and used it.  Oysters are my favorite!

The dry ingredients in one bowl

Sparkling water mixed with the eggs

Just mix until blended; don't over beat

Shrimp, oysters, chicken pieces... it's up to you!  Have your oil hot and ready to go