Tuna Mac and Cheese

You know those Tuna Mac box mixes that you find in the grocery store?  They are really easy to make, and T and his roommates nearly lived off of them during college.  They could whip up quite a fancy meal when they wanted to, but box mixes were a convenient (and cheap) way to feed four hungry boys.

This recipe was an attempt to recreate that Tuna Macaroni and Cheese, but with a little more flair.  We were surprised at how well our venture turned out and how quick the from-scratch version came together.  30-40 minutes and we had dinner on the table.  Not a whole lot longer than the box mix!  It’s just as easy and (in my opinion) tastes better because you get to use real cheese.  And the flavor is variable depending on what cheese you have on hand.

New England Seafood Chowder

My mom is from New England, so chowders were a huge part of my childhood. I’ve never attempted to make one myself until now, but I’ve recently had quite a craving for a good chowder, so I figured I’d give it a try. This recipe is my own creation, adapted from a number of family recipes and my mom’s variations.

New England Seafood Chowder

This recipe is very adaptable; adjust the types and quantities of seafood and seasonings to your own taste.

Serves: 4-5

• 1 medium onion, diced
• 2 large celery ribs, diced
• 2 garlic cloves, crushed
• 1 tsp oil
• 2 c (3 medium) potatoes, cubed
• 1/2 c boiling water
• 2 c milk
• 1 12oz can evaporated milk
• 1 10 oz can of clams, chopped (Do not drain!)
• 1 c imitation crab meat, cubed
• 1 c white fish (fresh or frozen), cubed
• 1 tsp salt
• 1/8 tsp pepper
• Dash of paprika
• 1 Tbsp fresh parsley, chopped
• 1 tsp fresh thyme

#1.  Sauté onion, celery and garlic with oil in the bottom of a large saucepan or soup pot pot until soft.

#2.  Add uncooked potatoes and boiling water. Cover and simmer 10 minutes.

#3.  Add remaining ingredients and heat through. (The mixture should simmer, but never boil or the milk will curdle.)

#4.  Serve and enjoy!

(If you have the time, allow the finished chowder to set, off of the heat for about an hour to let the flavors mingle. 10 minutes before serving place back on heat and bring to a simmer to re-heat the chowder.)

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I’m sending this recipe to My Baking Addiction and GoodLife Eats‘ Holiday Recipe Exchange. This week’s exchange is sponsored by Pacific Natural Foods. Check out the links and come join the fun!

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I’m also sending this recipe to SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.  Come join the fun!

Cajun Lime Stuffed Trout

Cajun Lime Stuffed Trout

Serves: 2

Ingredients

• 1 c soft bread crumbs
• 1/4 c red onion, small diced
• 2 Tbsp lime juice
• 1 Tbsp olive oil
• Cajun seasoning
• Chinese five spice
• Paprika
• Garlic
• Chili Powder
• 2 fresh 8 0z fillets of Rainbow Trout (It’s so worth the trip to the fish market to have fresh fillets for this dish.)
• Wild rice (for serving)

Directions

1. Mix all ingredients (minus the fish) in a large mixing bowl to create the stuffing. Your mixture will not be incredibly moist. Add the spices a little at a time to your taste. (Once again, I will try to get better with actually measuring my spices. Sorry to all of you who this frustrates.)

2. Open fish on an aluminum foil covered cookie sheet. Place the stuffing between the halves. Brush the skin with olive oil and sprinkle lightly with garlic, salt and pepper.

3. Bake fish 15-20 minutes at 400°. Until the fish becomes flaky when pricked with a fork.

4. Serve over wild rice.