Quick and Easy Paella

This recipe is from my sister-in-law.  I can't really take any credit for it.  Her mom used to make something similar when she was growing up.  Paella isn't typically kid-friendly fare.  But this simpler quick version is a little more kid-friendly.

I usually make this with one package of the frozen seafood blend (shrimp, scallops and calamari) at Trader Joe's.  It is such a good deal!  One of my kids in particular doesn't like the calamari in the mix but loves shrimp.  Next time I make it, I may make it with just shrimp to make for a happier meal time.  ;)

For the rice, I like Vigo Saffron Yellow Rice.  According to several sources it is gluten-free.  But if you are particularly sensitive, please verify.

Quick and Easy Paella

1 package yellow saffron rice
1 lb seafood mix (thawed if previously frozen)
1/2 T olive oil
1/2 T butter
salt and pepper, to taste
frozen peas

Thaw the seafood prior to beginning, if previously frozen.  Cook rice according to package directions.  Also, cook peas according to package directions.  Be careful to not overcook or they will be mushy.  While rice is cooking, heat oil and butter in a skillet.  Add seafood and saute until cooked through, season with salt and pepper.  Sometimes excess moisture will cook out of the seafood from being frozen, spoon out while cooking so the seafood maintains a nice texture.  To serve spoon rice onto a plate, top with seafood and sprinkle with peas.

Blackened Tilapia

I am so glad my kids will eat fish.  It cooks up pretty quick and is a great source of lean protein.  I looked up several recipes for blackened tilapia.  Blackened Tilapia on the blog Like Mother Like Daughter is the recipe I got the most inspiration from.  Enjoy!

Blackened Tilapia
Inspired by:  Blackened Tilapia on the blog Like Mother Like Daughter

2 T chili powder
2 T paprika
2 t black pepper
1 t onion powder
1 t garlic powder
1 t dried oregano
1 t dried thyme
1-2 t brown sugar
1 t salt
1 t cayenne (optional)
2 pounds of tilapia
olive oil to grease your skillet

Mix all the spices in a rimmed plate.  I like to use a glass pie plate.  Rinse and pat dry your thawed tilapia.  Press one side of the tilapia onto the spice mixture.  Turn over and press again until both sides have a thin coating of spice.  For best results, cover with plastic wrap and put into your fridge about a hour.  I have skipped this step and the fish still cooks up great.  Preheat 1 to 2 TBSP olive oil at a time in a large frying pan on medium high heat.  Place your tilapia in pan and fry 3-4 minutes on each side, or until fish is cooked throughout and flakes easily with a fork.

Crab Noodle

This recipe is my quick and easy rendition of one of my favorite Thai dishes, crab noodle.  It is also extremely allergy friendly!  It can be made egg-free, dairy-free and gluten-free!  Enjoy!

 

Crab Noodle 

1 16 oz can lump crabmeat
14 oz Thai rice stir fry noodles*
3 T olive oil
4 cloves garlic, minced
¼ yellow onion, thinly sliced into strips
1 bunch green onion, white portion thinly sliced
1/3 c reduced-sodium soy sauce*
Cilantro for garnish  

In a medium saucepan, bring 8 cups of water to a boil. Remove from heat and immerse noodles in the hot water. Let stand 8 to 10 minutes, stirring occasionally, until noodles are soft and tender. 

While noodles are soaking, preheat a large skillet and add oil.  Sauté yellow onion until tender and slightly translucent.  Add garlic, green onion and crab, sauté until heated through.    

Drain noodles well and immediately add to skillet and sprinkle with soy sauce.  Gently stir until noodles are evenly coated with soy sauce.  Sprinkle with chopped fresh cilantro. 
Serves 4

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce and double check the rice noodles to make sure no gluten has been added.

Grilled Cajun Orange Roughy

My goal is to post about eight recipes a month.  I am so not going to make it this month!  I have tried a couple of recipes that need some serious adjustments before they are ready to post.  Plus, it has just been a crazy busy month for us.  So, I hope to get a few more in this month before it ends!

Here is a surprisingly easy recipe for fish on the grill.  I got a great deal on orange roughy and found this delicious recipe here.  I doubled the garlic because we love garlic.  I also doubled the salt because I used a lower sodium seasoned salt in place of regular salt.  I used half of the paprika, simply because I ran out and didn't want to run to the store before dinner.  I reprinted the recipe below rather than simply linking to it to include our grilling instructions as the original recipe provided broiler instructions.  Enjoy!

Grilled Cajun Orange Roughy

This recipe was adapted from How to Grill Gluten-Free Cajun Orange Roughy by Danna Korn and Connie Sarros.

4 5 oz orange roughy filets

2 T butter or margarine*, melted

½ t garlic powder

1 t paprika

½ t cumin

¼ t seasoned salt

¼ t freshly ground black pepper

¼ t cayenne pepper

¼ t thyme

½ t oregano

1/8 t sugar

Preheat grill.  Rinse the filets and pat dry.  Combine the butter, garlic powder, paprika, cumin, salt, pepper, cayenne pepper, thyme, oregano, and sugar into a paste.  Spoon 1/4 of the mixture on top of each filet, spreading evenly over each piece.  Wrap filets in aluminum foil and cook over direct heat for about 7-8 minutes or until flakes easily with a fork.  For a Kamado style smoker and convection grill cook over direct heat of about 300^o. 

Serves 4

*For those allergic to dairy, make sure your margarine is dairy-free.

Note:  For the amount of cayenne pepper used, it was a little spicier than I expected.  While we loved this, some may need to adjust for a milder flavor.  The original recipe includes nutritional information here.