Category Archives: Seafood

Blackened Fish Fillets

Can you believe school is starting already? It’s crazy how quickly life passes by and how much quicker it goes with children.

He’s quite the little boy now, not so much a baby anymore. :( But he’s still beyond adorable. Clearly I am a bit biased towards my child. :)


I love summer as there are countless opportunities for our family to partake in but by the time we accomplish these tasks, summer has flown by and we are scurrying around for last minute opportunities before the weather takes a turn for the worse.

Today was a perfect example. We took advantage of the great weather and went hiking at Forest park and went to brunch at a delicious crepe and coffee house.

Enjoying the weather, family time and good conversations- now that is what life is all about.


And of course We have to love fall for the simple fact that football begins. Are any of you football fans? College? NFL or both? I prefer NFL but we do get our college share in as we do love watching Oregon play. Go Ducks.

Whose more enveloped in the TV watching?


So even though our fabulous weather will be leaving quickly, I will continue to embrace my son still being young, innocent and a mama’s boy. Being able to avoid the hustle and bustle of last minute school shopping, fashionable clothes drama with your teenager trying to fight their way to the top of the popularity chart and worrying about their group of friends. Our biggest battle will be my creativity on outdoor adventures to keep my son busy, that’s a battle worth fighting right now. But I do believe when we reach the stage of teenage drama, I hope and pray we will have it a bit easier as boys are not as difficult as teenage girls. I’ve been there, done that….Haha my poor parents.

So with that in mind… let’s talk fish. :)


  • 3 fillets, White fish
  • 2 tbsp Butter
  • 1 tsp Garlic salt
  • 1/2 tsp Onion Powder
  • 2 tsp Smoked Paprika
  • 1/4 cup Half & Half
  • Dash of Italian seasoning for garnish (optional)

In a medium skillet, melt butter. Once melted add garlic salt, onion onion powder and smoked paprika. Stir constantly. Once slightly thickened, add half & half to mixture and continue to stir until sauce begins to bubble. Add fish and sear on each side for approximately 3-4 minutes on medium high heat.

blackened fish

Served with sauteed mushrooms and quinoa salad.

Fish Tacos

Today was an absolutely beautiful day filled with church, relaxation and good eats. My husband and I had some great conversations while enjoying the sun. Typically we spend every weekend busy with chores or out traveling around. Today we sat and had great conversations with some yummy iced coffee and delicious food.

Fish tacos were not on the menu for tonight’s dinner, but as the night progressed it simply turned into that as we both decided we had been talking about fish tacos for awhile.

They were so incredible, we were thankful we succumbed to the desire. After eating dinner we went on a nice long walk through the forest as it’s basically in our backyard. Quiet and peaceful was the remainder of our day topped off with a Cherry Turnover from my Aunt’s berry store in Salem. Woo-hoo!


  • 4 fillets of Mahi (any kind works great)
  • ¼ tsp chili powder
  • ¼ tsp chipotle seasoning
  • ½ tsp garlic salt
  • ¼ tsp sea salt
  • 2 tbsp garlic butter, melted


  • Grilled Corn
  • Kidney Beans
  • Cheese
  • Rice
  • Tomato
  • Avocado
  • Ranch

In a small bowl mix together chili powder, chipotle, garlic and sea salt together. Sprinkle over fish.


Grill the fish on the BBQ and while cooking, baste the fish with melted garlic butter.


Once cooked, allow to cool and shred fish.

IMG_5675 IMG_5684

Toast tortillas on the grill.


Grill the corn on the barbecue with garlic butter and salt.


Once tortillas are cooked, serve warm with all the toppings you enjoy.


Assemble with cheese, rice, beans, tomatoes, corn, ranch and avocado.


So delicious! Yummy!


Hope you enjoy as much as we did! :)

Shrimp & Mushroom Cream Sauce

WHATS FOR DINNER TONIGHT??? Shrimp and mushrooms in a tomato bisque cream sauce. Oh-My-Goodness!!!!

This 30 minute meal is filled with sweet, spicy and everything nice. It’s beyond incredible that I can’t even begin to explain the awesomeness of this recipe. Something about the slightly tender mushrooms, perfect shrimp and the flavors of the sauce combined gives this dish something to rant and rave about.

This is in my favorites section as I personally rate this meal a 5 star! No words can describe this meal until tasted on your lips.


  • 1 onion
  • 1 tbsp sugar
  • 1 lb mushrooms, sliced
  • 1 tbsp minced garlic
  • 1-16 oz can diced tomatoes with juice
  • 1 palm-full fresh basil, chopped
  • ½ cup sour cream
  • ¼ cup cream cheese
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp Sriracha sauce
  • 1 lb shrimp, deveined and peeled
  • Rice or Pasta

Chop onions and begin to cook on med-low heat with 1 tsp sugar and EVOO to start caramelize the onions.


Once onions begin to cook and start to caramelize, add in mushrooms, minced garlic, tomatoes and basil.


Once mushrooms are tender, add in raw shrimp and turn heat to low. Allow the shrimp to cook slowly until fully pink.


Turn off heat and add in sour cream and cream cheese.


Meanwhile, in a separate bowl, combine soy sauce, rice vinegar, brown sugar and sriracha sauce. Pour into skillet.


Give it a good stir.


Serve over rice….


Or pasta.

IMG_5076This meal has by far the best flavor known to man! :) It’s so scrumptious. I literally can’t get enough of this meal!


Backyard BBQ Mahi

This backyard BBQ Mahi adds a little taste of sweet and spicy. We love Mahi in our household especially because we buy it from Costco with individually wrapped fillets.

I’m all about healthy, quick and easy clean up. :)


  • 4 Mahi Fillets
  • 4 tbsp butter
  • 1 tbsp Backyard BBQ seasoning
  • 1 tsp paprika
  • Dash of garlic salt

On a foil lined broiler pan, place fillets with seasoning sprinkled evenly amongst the four fillets. Place 1 tbsp butter on each fillet.


Bake at 375 degrees and cook for 8-10 minutes or until flaky.

Serve with rice and vegetables.

Sausage and Rice

This thirty minute meal contains sausage, rice and shrimp. It’s almost too simple and I believe that this is why Cooper devours this meal and eats leftovers until it’s officially gone.

It’s a rarity in our house to find meals Cooper not only loves, but will eat again the next day. Makes life less complicated in one area at least. :)


  • 1 Turkey Sausage (Johnsonville or alike)
  • 1 medium Red Pepper
  • 1 Medium Orange Pepper
  • 3 cups shrimp, tail off and devained
  • 4 cups Jasmine Rice, cooked
  • 5 TBSP butter
  • Garlic Salt

In a small skillet add sausage and 1 tbsp butter. Heat through.


In a separate skillet add shrimp and 2 Tbsp butter and garlic salt.


Cook until fully pink making sure not to over cook.




Once heated through set aside. Leave juice in skillet and saute vegetables in remaining juice.


I add rice and 2 TBSP butter to rice maker for additional flavor. I love my rice maker.


Pour sausage, vegetables and shrimp over rice. How easy is that?

Grilled Mahi and Corn on the Cob


Grilled Mahi and Corn on the Cob. Easy, delicious, healthy and most of all…..easy clean up.

I’ve become quite the grill master lately and have really enjoyed it. Makes your food taste great and is easier than I had expected.

This is a meal the whole family with love, as you can see, my little boy loves it as well. :)


  • 4 Mahi fillets
  • 4 Corn on the cob, shucked
  • 1 White or Yellow Onion, sliced
  • Dill
  • Garlic Salt
  • Salt & Pepper
  • EVOO
  • Butter

As you can see I didn’t give exact measurements for the seasoning. I prefer to do seasoning to desired preference. Also, depending on the size of the fillet you may want a little more or a little less. :)

For easy clean up I wrap each corn and fillet individually in foil to allow for the flavors to seep in and stay concentrated.

Sprinkle corn with salt, pepper and garlic salt. Top with a chunk of butter and sprinkle with EVOO.


Fold foil up in somewhat of a dome. This will give easy access to check and see if the corn is done without losing all your juices.



Slice onion and sprinkle seasoning on top of Mahi. Lay onion on top and drizzle with EVOO and chunks of butter. Fold up into a dome.


Grill corn first as it will take significantly longer. Once corn is half way grilled begin cooking the fish for 5-8 minutes (depending on size) making sure not to overcook. You will want the fish to be flaky, this means it is done and not over cooked or under cooked.


Once done, open up and enjoy the aroma and enjoy this luscious, healthy meal.


Cooper LOVED this meal and LOVES seafood. He ate a whole corn on the cob by himself and shared the fish with me.


Cooper being a big boy using adults silverware and feeding himself. :)

IMG_4114Makes for great leftovers if you can make it last that long. :)


Polenta with Shrimp and Kale Pesto

Oh- my mouth is watering just thinking about these incredible polenta shrimp bites with pesto. I made these last night and couldn’t get over how incredible they were. This is the PERFECT appetizer or pair this with a delicious smoothie for a great healthy dinner.

My husband prefers this with no avocado but I loved it with the avocado stuffed on top with the shrimp. I thought it was a perfect blend of flavors.


  • 12 large shrimp, peeled and deveined
  • 1 tube polenta (any flavor) cut into 12 rounds
  • 1 avocado, sliced


  • 2 cups chopped kale or spinach
  • ½ cup fresh basil
  • ½ cup fresh parsley
  • ¼ cup pecans
  • 1 tbsp minced garlic
  • ¼ cup parmesan cheese
  • ¼ cup EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic salt

Preheat oven to 400 degrees. Line a broiler pan with foil and lay cut polenta evenly throughout pan. Drizzle with EVOO, salt, pepper and garlic salt.


Bake for 15 minutes. After 15 minutes turn the oven to broil and broil until lightly crispy (3-5 minutes) keep an eye on it to make sure it doesn’t burn.


For the Shrimp- Once the polenta is cooked, transfer to a plate and keep the broiler pan lined with the same foil. Lay shrimp evenly on foil and drizzle with EVOO, salt, and garlic salt.


Bake at 400 for 5-10 minutes or until fully pink.


Meanwhile, to make the pesto add all ingredients for the pesto into a food processor.



Puree until well blended (add more oil if needed).


To assemble- spoon pesto atop polenta.


Lay shrimp with avocado stuffed in the middle of the shrimp. If you want to add a little extra touch sprinkle with sea salt and add chopped chives.


If you serve this for a gathering, you will be a big hit!

Prepare to be WOWWED!

Shrimp and Chicken Fajitas

I made these for dinner in a pinch not really wanting to make dinner as I have been thoroughly exhausted lately. So much so, that I honestly hate to even mention it. It’s pretty ridiculous how tired I’ve been and how long it’s lasted. I know emotionally and physically I am worn out, but when pushes comes to shove and I have to have coffee all day long and that still doesn’t accomplish my tired soul, I’m not sure what to do. We went on vacation for three days to San Francisco and returning home was a quick reality check on how quickly vacation is over. Once you return home, vacation has left 100%.

Paying for the fact that I left my son at home without us for three days brought him to be cranky with me for the entire day. Thinking he would be so excited to see us, he was thankful we were home and than instantly gave me an attitude that would make me never want to leave him behind again if this is what happens. It was a rude awakening to wake up yesterday morning with no downtime before he woke up. My husband rushed to retrieve him from his crib as he wanted to see him before work. Not thinking this through and the reality that I would be left with this earlier riser was clearly not a priority to my husband.

My gracious parents were here tending to his every need while we were gone. Thankful for them and their amazing help, they took off pretty quickly to return home. In the meantime I had volunteered to help out a gal with her two kids three days a week and today was the official start day; the day I got home from vacation. Oh how quickly my vacation was taken from me. My cranky child along with two more little rug rats kept me from accomplishing ANYTHING all day long. Children are exhausting and if anyone tells you otherwise, than they don’t have any.

In the midst of the chaos dinner quickly approached but with nothing to serve… I literally wracked my brain for anything and everything. After traveling I did not want something unhealthy as eating out three meals a day becomes tiring very quickly so I resorted to Fajitas.


  • 2 chicken breasts, cooked
  • ½ lb shrimp, tail off
  • 1 large red pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 2 tbsp. fresh chopped cilantro
  • 1/4 cup lime juice
  • 2 tbsp. evoo
  • blue cheese dressing, for topping (optional)
  • Sriracha sauce, for topping (optional)
  • 4 flour tortillas

Cook chicken to desired taste. In a large sauce pan add EVOO, peppers, onions and garlic. Begin to sauté for 3-4 minutes on medium heat.

Add cumin, salt, paprika, and lime juice. Mix well and add raw shrimp. Cook until shrimp is fully pink.

Add cooked chicken and cilantro. Heat through!

 Scoop into a flour tortilla and eat as is, or add dressing, sour cream and/or hot sauce. :)



Seafood Alfredo

After our lovely Costco Trip I made a yummy seafood pasta dish for dinner the following night. Boy was it AMAZING! My husband absolutely couldn’t stop talking about it. He loved the white sauce and acted as if I have never made this dish before. I was grateful for his happiness but was beyond concerned why he thought it tasted so much better than previously. (I am choosing to believe it’s because our family has been deprived of good food since I refused to shop until our Costco trip)

So here is the delicious recipe my husband can’t stop talking about:


  • 1 lb mushrooms, sliced
  • ½ lb asparagus, chopped
  • ½ lb tofu (omit if you do not prefer)
  • 1 lb large shrimp
  • 1 tsp garlic salt
  • 2 tsp parsley
  • 2 tsp Italian seasoning
  • 1 lb linguine pasta
  • Cream sauce ingredients click on recipe below

For cream Sauce:

  • Click here for recipe

De-tail the shrimp and cut tofu. Set shrimp aside.


In a large saucepan add mushrooms, asparagus and tofu. Begin cooking on medium heat.

Once they begin to cook, add seasoning and shrimp. Cook until no longer pink.

Remove from heat and add creamy sauce.

Meanwhile cook pasta according to package instructions and toss all together.

Serve with garlic bread and Caesar salad.

Hickory Smoked Mahi

This meal has become one of my favorite meals to date. The delicious flavors wrapped in the sweet crunch of bacon- awe Yes bacon completes this meal. The homemade smoked hickory rub gave the mahi the greatest flavor. Beyond healthy in an unexpected way. Most the time I feel “healthy” meals are not satisfying to my soul, well this my friend accomplishes those feelings.

I buy my fish from Costco as they have very good products with no added hormones and so on and so forth. I had two pieces remaining for last nights dinner and sought out to make it the last best meal. Mission accomplished… this meal was fabulous and the best part of all was it was so simply!


  • Mahi
  • Bacon, uncooked
  • 1 tsp cinnamon
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp garlic salt
  • 1 tsp Caribbean jerk
  • Salt and pepper
  • Cauliflower
  • ¼ cup shredded cheese, for topping

Cut Mahi into serving size if not already done. Pat dry.

In a small bowl combine cinnamon, coriander, paprika, garlic salt, Caribbean jerk and salt and pepper.

Dip Mahi into seasoning- coating every side.

Take bacon and wrap around the fish, I used 4 pieces per serving as we are bacon lovers.

Place on a broiling pan. This helps to catch the bacon grease.

Bake at 400 degree for 20-25 minutes or until flaky.


Serve with fresh garden salad and steamed cauliflower topped with cheese.