Tomato Fish Chowder

The wonderful combination of spices, vegetables and seafood makes this fish chowder a must-have dinner!
Ingredients:
11/2 tbs firm white fish, cod, or tilapia, cut into 2 inch chunks
1 tbs butter and oil
1/2 cup chopped onions
1 clove garlic
2 button sliced mushrooms
1/2 cup diced celery
1/2 cup carrots
1/2 cup green pepper
1 1/2 cup Yukon potatoes, peeled and diced
1 can (14.5 oz) stewed tomatoes
2 cups chicken stock
One- 6 oz of clam juice
1 bay leaf
1 tsp Old Bay® seasoning
1 tbs Worcestershire sauce
Salt and pepper to taste
Garnish with fresh chopped parsley

Directions:
In a large pan, heat butter and oil. Add onions, garlic, celery, carrots and cook for 5 minutes. Add mushrooms, potatoes and green pepper. Season with Old Bay® seasoning, salt and pepper. Cook for a few minutes. Add canned stewed tomatoes, clam juice, chicken stock, bay leaf and Worcestershire sauce. Bring to boil and simmer until potatoes are tender. Add fish and bring back to boil. Simmer for 5 minutes. Ladle chowder into serving bowl and sprinkle with chopped parsley.

Cauliflower Curry

This meatless curry will satisfy a vegan’s diet; The spicy complex of curry mix, ginger-garlic, and chili paste is incredible.
Ingredients:
Marinade
1 medium onion, roughly chopped
1 inch ginger, chopped
2 cloves garlic
1/4 cup nonfat yogurt

1 small cauliflower, divided into florets
Oil for deep-frying
Curry sauce
2 tbs butter
cup chopped sweet onions
2 tbs tomato paste
1/4 cup coconut cream
1 tbs lemon juice
1 tsp chili powder
1 tbs curry mix (homemade or store-bought)

Directions:
To make the marinade, place all the ingredients in a food processor and mix until smooth. Place the marinade into a bowl and add cauliflower. Toss to coat completely and leave for 30 minutes.
Put the oil in a deep saucepan and heat to almost hot (about 315°). Cook the cauliflower in batches for a few minutes or until golden brown all over. Remove and drain on paper towels.
Heat the butter in a large nonstick pan over medium heat. Add onion and cook until fragrant (about 4 minutes). Add tomato paste, chili powder, and curry mix powder. Cook this mixture for 4 minutes. Add coconut cream and 1 cup of water or vegetable broth. Bring to boil and add the cauliflower. Cook for 5 to 8 minutes. Season to taste with salt and black pepper. Serve over rice.

Yogurt-Horseradish Baked Salmon

I love to prepare this lovely, tangy, creamy texture dish because it really brings out the best of salmon or any kind of fish.
Ingredients:
Two 7 oz salmon
1/2 cup nonfat yogurt
2 tsp prepared horseradish
2 tsp mustard
1 tbs lemon juice
1/4 cup chopped sweet onions
1 tsp minced garlic
1 tbs fresh chopped parsley
1 tsp salt
1/4 tsp black pepper

Directions:
In a small bowl, mix all the ingredients together except the fish
For easy cleanup, line the baking pan with tin foil. Spray cooking oil into the prepared baking pan. Place fish onto the pan and pour the yogurt mixture over the fish. Marinate fish for 30 minutes. Bake in a preheated oven set to 375° for 15 to 20 minutes or until the fish flake easily with a fork.

Sweet Potatoes Souffle

This side dish is so good that one can enjoy it as a breakfast or even as a dessert.
Ingredients:
1 cup mashed sweet potatoes
2 eggs
1 cup skim milk
1/4cup chia seeds gel
4 oz apple sauce
1/4 cup maple syrup
1 tsp cinnamon
1 tsp vanilla
2 tbs soft butter
Topping:
1/2 cup flaked coconut
1/4 cup flour
2 tbs brown sugar
1/4 cup tbs flour
1/4 cup butter, softened

Directions:

Spread soft butter onto the bottom and up the sides of an 8" x 4" baking dish.

In a magic bullets machine, combine the first eight ingredients until blended.

Pour the potatoes mixture into the prepared baking dish.

Mix the topping mixture together and pour on top of the potatoes.

Bake in preheat oven set to 375° for 40 minutes or until the top is golden brown.

Oven-Bake Barbecue Chicken

This recipe is wonderful for busy moms because it requires just a few ingredients to prepare. Having a homemade or good store-bought BBQ sauce on hand for the chicken and mashed potatoes or corn for side dishes definitely satisfies hungry mouths.
Ingredients:
2 chicken breasts or legs*
1/2 tsp salt
1/4 tsp black pepper
2 tbs olive oil
1/4 cup thinly sliced onions
1 cup homemade BBQ sauce

Directions:
For easy cleanup, cut a large piece of foil. Spray with some oil and line the baking pan with the foil.

Wash and pat dry the chicken breasts.

 Sprinkle with salt and pepper. Place chicken into the prepared baking pan.

Top with sliced onions and pour the BBQ sauce on top.

Preheat oven to 400 °. Cover chicken with foil and bake for 15 minutes.

 Remove foil and turn oven to broil for 7 minutes or until the top is golden brown.

*If using legs with skin and bone intact, then sear the legs on both sides before putting into the oven.

Crab Cakes

I love to make these small delicious cakes when crab is in season; otherwise, it is little pricey. However, I think it is worth it because crab cakes are nutritious and effortless to prepare. This meal can be turned into a delicate meal for two on Valentine's day and your date will forever be yours.
Ingredients:
1 large Blue crab (about 1 lb.), steamed, shelled and picked

1/3 cup saltine crackers
1 egg
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp mustard
2 green onions, chopped
1 shallot, finely minced
1 tsp salt
2 cloves garlic, minced
1/4 tsp paprika
1/4 tsp black pepper
1/4 cup mayonnaise
1 cup panko breadcrumbs for dusting
1/4 cup oil for frying

Directions:
I like to make this cake with live crab but ready-made crab meat from the grocer will be fine (choose the blue crab with large chunks).
In a large bowl, gently mix all the ingredients together except for the oil and panko.

 Shape into patties and role in panko breadcrumbs.

Refrigerate the patties for 1 hour.
In a large nonstick sauté pan over medium heat, add oil. Heat oil until hot and then gently place crab cakes into the hot oil in batches.

Cook each side of the crab cakes for 4 or 5 minutes or until golden. Carefully flip the crab cakes.

Remove from the pan and serve warm with your preferred sauce, like cocktail or tartar sauce, or just eat as is.

Sweet Potato-Dried Fruit Buns

Potato bread is one of my favorite breads because it can be served with dinner, is good for sandwiches, and is as simple to make as French toast. Potato bread has a rich, soft texture and a thin, crisp crust. I tweak potato bread recipes by using sweet potatoes, adding chia seeds gel and dried fruit to give this bread a natural sweet taste and good health benefits.
Ingredients:
1/2 cup skim milk
1 egg
1 cup mashed sweet potatoes*
2 tbs sugar
1 tsp salt
3 tbs chia seeds gel
1 tbs soft butter
3 cups bread flour
2 tsp active dry yeast
1/2 cup dried fruit, your choice (raisins, plums, or dates)
2 tbs soft butter
Egg wash: 1 egg beaten with 1 tsp water

Directions:

Add all the ingredients in the order listed above up to the dried fruit into a bread machine. Select the dough setting and press start. Add the dried fruit at the last minute of the bread machine cycle so the dried fruit will still hold their shape. When the cycle is done normally the first rise is finished. Remove dough from the machine and place dough onto a lightly floured work surface.

Spread 1 tbs of soft butter on the bottom of a 13" x 9" baking dish.

Roll dough into a long log (about 18 inches long).

 Cut dough into 12 pieces.

 Lightly sprinkle dough with flour if it is too sticky to handle. Shape each piece into a smooth ball by first stretching each one out a couple of times.

Place smooth balls 2 inch apart on the prepared baking dish. Top each ball with the rest of the soft butter.

 Cover with a clean kitchen cloth and let rise until almost double in size (about 1 to 1 1/2 hours or place in the refrigerator to rise slowly overnight.

Gently brush risen dough with egg wash.

Bake in preheated oven set to 375° for 20 minutes or until lightly golden. Remove from the oven and let cool on the wire rack

*To make mashed potatoes for this recipe, peel and quarter a medium sweet potato. Boil quartered potato in water until tender. Drain and mash potato with a folk until smooth. Cool to room temperature before using.
The Chia seed gel contribute to the crunchiness of the buns