Fresh, simple and affordable! Cooking, baking and grilling even fresh caught fish right off the boat recipes! My blog is all about simplicity at its best, my friends! Love food, love life, enjoys! Off the Hook on the Plate with a French Canadian Style!
Monday, January 30, 2012
Tuesday, January 10, 2012
January Offshore Gulf Fishing Trip
You know the days go by so fast in this fast paste life and so every chance I get to spend quality time with my husband is very important to me. And boy to have a good time fishing together! Yet another weekend of fun and fresh catch!
Saturday, January 7, 2012
Maple Dijon Oven Glazed Salmon
Prep: 5 minutes cook: 7 minutes serves: 4
4 salmon portions
Sea Salt & Pepper
1 tablespoon fresh lemon juice
2 tablespoon Dijon mustard
2 tablespoon maple syrup
1 tablespoon olive oil
Season fish with salt and pepper
In a small bowl mix lemon juice, mustard and syrup together and set aside.
Use an oven proof frying pan or cast iron pan and place it in the oven and set oven on broil and leave it for 15 minutes to make it really hot.
Remove pan from oven and drizzle the oil and add filets in pan on stove top and cook 3 minutes use a heat proof spatula and flip and glaze the top and return to oven for 4 more minutes. Glaze will become a golden color do not overcook. Serve over spinach salad and Asian dressing or vinaigrette.
4 salmon portions
Sea Salt & Pepper
1 tablespoon fresh lemon juice
2 tablespoon Dijon mustard
2 tablespoon maple syrup
1 tablespoon olive oil
Season fish with salt and pepper
In a small bowl mix lemon juice, mustard and syrup together and set aside.
Use an oven proof frying pan or cast iron pan and place it in the oven and set oven on broil and leave it for 15 minutes to make it really hot.
Remove pan from oven and drizzle the oil and add filets in pan on stove top and cook 3 minutes use a heat proof spatula and flip and glaze the top and return to oven for 4 more minutes. Glaze will become a golden color do not overcook. Serve over spinach salad and Asian dressing or vinaigrette.
Monday, January 2, 2012
Chicken& Broccoli Stir-fry
Start the new year with light dishes like this one!
Prep: 5 minutes Cook 9 minutes. Serve 4
3 tablespoon canola oil
3 boneless chicken thighs (sliced long ways ½ inch thick)
1 medium carrots sliced julienne (in 2 inches long pieces)
2 cups of fresh broccoli florets
1 garlic clove finely chopped
½ teaspoon fresh finely chopped ginger
¼ cup chicken broth
1/ 4 cup Chinese brown sauce
2 green onions diced small
On stove top in a wok or sauté pan add oil and heat on medium high heat until very hot add chicken and stir fry 4 minutes add carrots and broccoli and stir fry an additional 3 minutes add garlic ginger chicken broth and Chinese brown sauce stir fry additional 3 minutes. Toss in green onions. Serve over steam rice.
Prep: 5 minutes Cook 9 minutes. Serve 4
3 tablespoon canola oil
3 boneless chicken thighs (sliced long ways ½ inch thick)
1 medium carrots sliced julienne (in 2 inches long pieces)
2 cups of fresh broccoli florets
1 garlic clove finely chopped
½ teaspoon fresh finely chopped ginger
¼ cup chicken broth
1/ 4 cup Chinese brown sauce
2 green onions diced small
On stove top in a wok or sauté pan add oil and heat on medium high heat until very hot add chicken and stir fry 4 minutes add carrots and broccoli and stir fry an additional 3 minutes add garlic ginger chicken broth and Chinese brown sauce stir fry additional 3 minutes. Toss in green onions. Serve over steam rice.
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