Grilled Shrimp and Butter Rice

 

 

So simple and not flashy but oh so good.  

Tonight I went to the freezer and spied a bag of large shrimp.  Yes, shrimp sounds fine.  Thawed under water and rinsed, I decided to season with some olive oil, fresh cracked black pepper, ground coriander and garlic salt.  

While I let that sit and marinate for a bit, I started some rice in a saucepan on the stove.  1 cup rice to 2 cups water - (I used about 1 3/4 c rice and scooped in a quick 3 3/4 ish of water);  bring to a boil, reduce and simmer 15-20 minutes.  Because we are usually low-carb, and keto, having rice is a nice treat - a change of pace.  We are trying to 'use up' everything in the pantry and freezers, so we have been eating foods that we normally don't have.

While it simmered I grilled the shrimp, which only takes a few minutes for each side.  (I threaded them on metal skewers.)

When the shrimp was done, I removed them from the skewers, and added about 1/2 c butter to the rice, along with a heavy dose of garlic salt. 

This simple meal was so good!  Simple, filling and oh-so yum.

Food Storage: Shrimp and Pasta Alfredo

The other night with dinner I served the last bag of mixed vegetables from the freezer - and we had leftovers, which I mentally added to this recipe as I was planning it. 

 

Into a pan of water on the stove, cook whatever amount of pasta you want.

Into a pan on the stove:

Oil/butter and shrimp with about a tablespoon fresh minced garlic or a teaspoon of powdered garlic.
Cook about 3 minutes until they are all turning pink.
Add the leftover (or pre-cooked) veggies of choice.  Broccoli is especially good in this one.
Add the Alfredo Sauce.
I added a bit of dried parsley too.
When warmed through, turn off heat.

Pour drained pasta into a serving dish.  Top with the Alfredo Sauce mixture.  Salt and Pepper to your own taste.  If desired, top with a bit of smoked Gouda, or some crumbled bacon.

 

The Best Homemade Batter for Fish, Shrimp and Chicken (repost)

I posted this on my site in 2008.  I reposted in 2017 but here it is 2023 and I'm popping it up here again because I want to move it 'to the front' so I can find it quickly later this week when I make it again; and because it's THAT good. 

Here is something 'new' I did in 2022 with this recipe though - I made a big batch of these, precooked them, cooled them and then sealed them up tight with my food sealer, 2 to a package.  I popped them into the deep freezer and every single time I grabbed a package out for a meal I smiled.  I love these; loved how easy they were to reheat and crisp up for a new meal and I didn't have to deal with frying or grease. 

My stash of food sealed, frozen fish are gone now, as of last week and I'll be making more soon.  My all-time favorite fish batter ever. 

 

 

 

Originally posted in 2008 - Reposted for 2017 and then again, now in 2023.

If you were to ask me what my favorite type of food is, it would be seafood.  It doesn't matter if it's crab, lobster, shrimp, fish, oysters, mussels or anything in between.  Seafood in some form, three times a week would be about perfect for me.  And this fried fish batter?  One of my favorites. 

This is a recipe I originally posted back in 2008 but a lot of you might not have been a reader back then.  It is not only so very good, but you can use cod fillets, which are very affordable!

Home Fried Fish

1 c self rising flour
5 t prepared mustard
2 t sugar
2 t salt
1 egg
1 c water
1/2 t onion powder
2 lbs. fresh or frozen/thawed Cod filets or chicken strips, etc.

Mix everything but the fish/chicken.  Heat a container of oil 2-3 inches deep to about 350-400 degree's.  Dip each filet into the batter and quickly place in the hot oil.  Cook until golden brown, about 5 minutes.  Drain on paper towels. 

 

 

 

 

 

 

Copycat Recipe for Long John's Silver Style Fish Fillet (been making this one almost exclusively since 2008 since it's my favorite)

 

If you follow me on Instagram you know I had a hard craving for Long John's Silver style fish and finally gave into it and made it this weekend. 

This is something I would happily make in a regular rotation because I love it so much but I don't for many reasons.  1)  We don't usually eat wheat flour (we are primarily low carb) 2) Frying foods in grease really smells up the house for a couple days and 3) Mr. Husband isn't a fan of fish except in fish tacos or shellfish like crab.

Substitutions:  I had taken tilapia out of the deep freezer to thaw, not quite sure what I'd be making with it.  But the thought of Long John's Silver fish was taking over my brain so I decided on the spur-of-the-moment to make it using the tilapia.  I also don't have sparkling water or club soda on hand right now, but I did have a 12 oz. can of lemon flavored hard seltzer left from our beach vacation in July so I whipped up a quick batter.  I didn't use self-rising flour this time, so I just used regular flour with the addition of some baking soda and baking powder.  I added paprika for a bit of color and used the batter for chunks of chicken for my husband.

I've been making this LJS copy-cat since 2008 in one way or another - always playing with the ingredients a little based on what I have on hand and what I feel like.  I've posted these in 2008 and 2018 which I'll include below as well.  

2008

 

Batter for Fried Fish, Chicken, Shrimp and more!

1 c self rising flour
5 t prepared mustard
2 t sugar
2 t salt
1 egg
1 c water
1/2 t onion powder
2 lbs. fresh or frozen/thawed Cod filets or chicken strips, etc.

Mix everything but the fish/chicken. Heat a container of oil (3-4 cups) to about 350-400 degree's. Dip each filet into the batter and quickly place in the hot oil. Cook until golden brown, about 5 minutes. Drain on paper towels.
 

 

2018

 

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.

 

 

 

2022

 

Long John Silver's Style Fish

Approximately 2 lb. cod or other fish, or chicken chunks
2 c flour
1/4 c corn starch
2 t sugar
3 t salt
1/2 t baking soda
1/2 t baking powder
4 t mustard
1 t onion powder
1 t paprika
1/4 t fresh ground black pepper

2 eggs
12-16 oz. plain sparkling water, club soda, lemon flavored hard seltzer, etc.

Cut fish into wedges 7"X2" largest or whatever size you wish.  Blend the dry ingredients and add the liquid and eggs just before frying.  Heat oil to about 375 degrees (water sizzles when droplets are dropped).  Dip each fillet into the batter, coating generously and drop into the hot oil.  Fry each piece until golden brown (about 4-5 minutes).  Drain on paper towels or wire rack over paper towels.

*I packaged leftovers in food sealer bags, 2 to a bag, and sealed them to put in the deep freezer.  I was craving them again while typing this post so I literally left this browser open, took out a package and microwaved them to reheat and ate them sitting here at my desk while I finished the post!  The optimal way to reheat would be to crisp them in the oven by baking, or even in a skillet to crisp up again but believe me, I did not care.  They were delicious anyway and yes, I ate 2 more pieces just before typing this!

 

2018 I did a variety of seafood bites

 

 _____________________________________________

 

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 Tuna Pot Pie - Adapting my normal recipe to a low carb version using keto flour

 

This isn't a staged photo, although it IS kind of pretty. I used my cellphone to take a picture literally right before I ate it because I realized I better take a photo for my blog.

When I was craving (CRAVING) Tuna Pot Pie but had to keep to low carb.....  I adapted my original Tuna Pot Pie recipe. 

 

Cream Base for Keto Tuna Pot Pie

2 T butter
1 t onion powder
1/2 t garlic powder
1-2 c celery, chopped
1/2 t celery salt
1/4 t Old Bay Seasoning
1 1/2 t xanthan
1 1/2 c water
1/2 c cream
1/2 t lemon juice
pepper to taste

In saucepan, melt butter.  Add the onion, garlic, xanthan and celery salt.  Whisk quickly.  Slowly add the 1 1/2 cups water - whisk faster and quick until smooth.  Add the celery, bring to brief boil and reduce to simmer.  Simmer about 20 minutes.  

Either quickly strain the mixture through a wire sieve and press it with the back of a spoon to get all the yummy celery flavor out that you can, (into another saucepan on the stove) or if you have time, pulse the mixture in a blender or with a stick blender to puree.

Add the cream and lemon juice, pepper to taste (white or black). 
Add:

2 cans drained tuna
1/3 c frozen peas

If it's too thick or too strong flavored, add 1/2 cup more cream to thin.  Pour into a greased casserole dish of choice.  Make the topping.

Biscuit Topping:

2 c King Arthur Keto Flour
1 T baking powder
1/2 t salt
1 T sweetener of choice (like Lakanto classic)
1/4 c (half a stick) of cold butter
3/4 heavy cream plus more if needed (up to another 1/4 c)

Mix the dry.  Cut in the butter until crumbly.  Stir in the cream.  When it comes together to form a dough, remove and pat out to the shape of your pot pie dish you'll be using.  Score into about 10 pieces, and transfer the biscuit dough to the casserole, topping the tuna filling.  (Or scoop or cut into 6-10 biscuits and lay them on top to fill the top.)

Bake at 425 for 25 minutes.  Remove and let cool about 5 minutes to set up a bit before serving.

*Little side note*   I only used 1/3 c peas total for the whole recipe because of the carbs and sugar.  If you use 1/2 cup frozen peas, it will be about 11 carbs and 3.7 g sugar for the whole recipe;  now divide that by the number of servings - which depends on how you divide it.  It could be 6, it could be 10.  So on average, the peas in this recipe are going to be 1 carb and almost zero sugar as you are only eating a few little peas per serving.  But leaving the peas out completely isn't an option because, hello?  Tuna Pot Pie must have peas!  Ha ha.

 

 

Recipe for The Spice Sachet for A Crab Boil and the Garlic Butter Sauce too!

Originally posted:  2014

A normal "crab boil' or 'crawfish' boil is typically going to have a bunch of other 'stuff' added to it, like broken corn on the cob and sausage...  neither of which we want.  We just want the seafood, so that's what I make but you can add the traditional corn and sausage.  Without extra ingredients, this comes together super fast too!

I serve this with wild long grain rice and garlic toast (to sop up the garlicky goodness) but serve it with whatever you like.

ALSO:  this meal was just my husband and I so we only used the crawfish and mussels (in the photo above).  I am making this next week when we have family here for the holidays and birthdays.  I will be cooking for about 8 adults so I'm going to double the recipe for the sauce below AND we are using a mixture of;  Crab legs, mussels, crawfish, large shrimp and possibly little baby potatoes.  I'm serving crab cakes on the side as well as garlic toast and long grain wild rice and oyster bisque.

The seasoning is fine for about 5 lbs. of seafood - double if you need more.  The sauce was for 2-3 people - double if you need more.

1 sachet of herbs for the boil
Seafood:  crab legs, mussels, crawfish, shrimp
sauce:

• 2 sticks butter
• 3 T minced garlic
• 1 T Garlic & Herb Old Bay seasoning
• 1 T lemon pepper
• 1 T cayenne pepper
• 1 T paprika
• 1 T chicken bouillon

Melt the butter in a saucepan.  Add the garlic and cook about 3 minutes until soft - do not burn or brown.  Add the seasonings and simmer for about 5-10 minutes while the seafood cooks.  Drain the seafood, pour into your bowl or serving container and pour the sauce over all and toss.

Spice Sachet for the Crab Boil

2 T dill seed
4 bay leaves
1 T crushed, dried red pepper
4 T mustard seeds
3 T coriander seeds
1 t Cloves, ground
1 T ground Allspice

Combine in cheesecloth, tie up with string and add to your big pot of water for boiling seafood, along with 1/2 a lemon.  Discard after seafood is done (seafood cooks fast so about 7-10 minutes depending what kind of seafood you are using).

The seasonings

Gather up in a cheesecloth

I don't have kitchen twine so I just used thick thread

From my Instagram Story: Tilapia Florentine

I've made this more than a few times in the past year, and I make it the same... and different... every time.  It's just a basic white sauce/alfredo sauce with spinach; poured over tilapia and baked in the oven.  

I thought I had posted this before, but a quick search doesn't reveal it, so maybe I haven't.  However, I do have photos in my files from 3 different times I've made it - so the post will have pictures from different days - which means different pans and even different kinds of tilapia.  Sometimes I use fresh tilapia, other times I've used Parmesan crusted tilapia from the frozen food section of Sam's Club.   

This last time, I had used frozen spinach straight from the freezer that I had simply thrown the entire plastic container of fresh spinach into the deep freeze when it was needing to be used up but I was going out of town.  I just tossed the container into the freezer, took out 2 handfuls to use today and was quite happy to see it worked perfectly!  I didn't know if it would have been too watery, as 'frozen' spinach containers are... nope!  So apparently if you have a large container of fresh spinach leaves, it works to just put the whole container in the deep freezer and pull it out later to use in cooked dishes. 

Note:  Use fresh or frozen tilapia, parmesan encrusted tilapia, catfish or any kind of white fish that you like!  Also feel free to use fresh or frozen spinach.  Also - the amounts are approximate as you are just making a simple sauce.  Use more or less garlic or onion depending on what you like.  If you don't want to use green onions, I suppose some onion powder would work just fine too.  Maybe a 1/2 teaspoon-ish?

Tilapia Florentine

2-3 T butter

1-3 green onions

1-2 t fresh minced garlic

2-3 oz. cream cheese

1 c heavy cream

salt and pepper

thyme

1/2 c Parmesan

1-2 handfuls fresh spinach leaves, or a small box of frozen spinach, thawed and drained

Tilapia - fresh, frozen or even Parmesan Crusted/Seasoned - 3-5 pieces

Melt the butter in a saucepan, add the green onion and garlic.  Add the cream cheese and stir, press and heat until it's melting.  Add the cream cheese, season with salt and pepper and about a 1/2 teaspoon thyme.  Add the Parmesan, stir until smooth and add the spinach. 

Lay the fish in a greased baking dish or casserole dish.  Pour the sauce over and bake at 400-425 ish for about 20 minutes.  

 

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 Easy Low Carb - Spiralized Zucchini with White Clam Sauce

This is hardly a 'recipe' but yet, it is a great brainstorm/hack for a quick and easy dinner.  

 
White Clam Sauce over Spiralized Zucchini 'Pasta'

1 can Progresso Clam Sauce (or similar - look for 4 carb, 0 or less than 1 g sugar)
1/2 jar Bertolli Alfredo Sauce (or similar - this one has 2 carb, 0 sugar)
3 medium zucchini

Mix the clam sauce with the half jar (or use the whole jar for a creamier sauce or more sauce if you need to feed another person or two).  Spiralize your zucchini.  Warm the sauces either in the microwave or a pan on the stove.  Boil a pan of water, add the zucchini and cook just 2 minutes or so until the zucchini loses the 'crunch' but isn't soft and mushy.  Drain well, press a little bit as it holds a lot of water.  I sometimes use paper towels to absorb a bit.  Place in a serving bowl, top with the sauce.


* I serve it with the low carb, keto almond flour biscuits - my 'go to' for any biscuit need right now, recipe here:  BISCUITS

This photo was from my personal SnapChat story to my friends/family

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.