I was excited to grill veggies. I mean we have grilled corn but that is about it. I had thought about doing the Spicy Grilled Corn but just thought it wouldn’t go with the salmon. I knew the veggies would be beautiful with it and the garlic balsamic reduction? OhhhEmmmGeeeee soooo good!! I love the flavor of balsamic anyway but when you reduce a good balsamic? Heaven! I am really starting to get adventurous with other flavored vinegar, just dabbling a bit here and there. Hopefully I will come up with a knock out soon!
I was sooooo excited to find this recipe! Halibut is one of my all time faves PLUS it was on sale (thank goodness) this week, so my pound and a half didn’t cost me an arm and a leg.
The first time I made this soup was back when I had my blog “Rachael Ray and Bobbi Renee”. I was new to the whole blogging thing and got so carried away with how good the food came out I forgot to take a picture. I also forgot to completely read the recipe so when I got ready to make the soup WHOOPS not all the ingredients were there. I used to do that a lot. Luckily I have gotten much better.
This soup could be made with cod just as easily, and much cheaper, but I do love halibut so much and again it was on sale so I have no guilt about it.
I can’t say enough about how awesome this soup is!! With the andouille sausage and poblano pepper it gives you just enough heat to make it tasty but not blow the top of your head off. Oh and don’t forget the crusty bread to mop up all of that yummy broth!!!
OK I know that is a mouthful (and a tasty one at that, trust me) but really it is just fancy talk for cod cooked in parchment paper with a truck load of vegetables and a yummy herb salad on top of it all. But I figured that wouldn’t fit as a title so I went with the foo foo wording.
I was really excited to cook fish again because it gave me the opportunity to use some of my O Olive Oils. Remember I won the O Olive Oil and eRecipecards.com recipe challenge a while back? Well they sent me some of the olive oils I won and they have been staring at me from my counter saying “use me, use me!!” I didn’t marinade in the oil, which afterward I thought “dangit why didn’t I marinade?” but I did give the veggies and fish a good dousing of their Myer Lemon Olive Oil. I can’t say enough about their oils. The crush process they go through just gives the oils a fresh clean flavor. You can actually taste the fresh fruit in them sooooo yummy!!
I also got to break out the new Cuisinart food processor Kevin bought me for Christmas. He was disappointed because he thought he bought the one with the wide feed tube, but I am happy with it. I can chop the bigger stuff if needed. It sure made quick work of my zucchini I can tell you that!
But enough about my toys and gadgets. Lets talk about the food. I have to admit, this recipe looks a lot harder than it really is. The hardest part is slicing all the veg (unless you have a food processor…or a sous chef hehe). Once you get the fish in that paper the oven does all of the work. No worrying that you have overcooked the fish or wondering if you should flip it over yet. Bing, bam, boom, fish done. Top it with the herb salad and you have a wonderfully healthy and tasty meal that the family, at least my family, will gobble up in no time flat! We had 2 pounds of fish for 4 people and I only eat small portions because of my surgery. So I will say that between the 3 of them they consumed 1 3/4 pounds of fish in mere minutes!
Even if you aren’t a big vegetable person (this has eggplant which I know some people will say eeewwww to right off the bat) the veggies are sliced so thin and they cook in the oilive oil, butter, and white wine which gives them an amazing flavor. A great way to get your vegetables without having to eat plain boring ones.
Oh, little side note, my parchment paper was not wide enough to wrap completely around the fish so I topped it with another sheet and folded up the sides. I even secured them with paper clips just to make sure it stayed sealed so all of the yummy steam and juices properly cooked the fish and veggies.
I know the dish looks a bit “rustic” but it is oohhhh sooooo yummy!!
I have been promising to post some of my “healthified” recipes but making excuses for my red meat lovers in the house. Well two things happened, my son started dating a sweet girl that HATES red meat and well, I just decided to put my foot down. OK so I did it quietly but put it down nonetheless.
I was really excited to switch this recipe up. This is one that I have been making for a few years now. It is the love child of an Emeril recipe mixed with a Giada one. Now adding the turkey sausage has made it even better!
Kevin was a huge help in prepping this because I am such a procrastinator. I have never actually written this recipe down. I just go off the two recipes I mentioned above and I know what I use and don’t use and how I tweak it here and there. He wanted to help me cook but I had to write everything out as we went along. So bless his heart he again was my awesome sous chef and prepped just about everything while I pulled my hair out trying to write everything down so it would make sense to someone to other than myself. Most people would not get my short hand, sometimes it confuses me!
Stuffed peppers were one of those things that, when I first set out to make them, my kids said, “Eeeewwww”. I also wasn’t happy with just the typical ground beef with rice recipe with marinara sauce. I knew I wanted the kids to try it (Seth loves it now, Jessi just eats the stuffing and leaves a poor little discarded pepper shell), plus I wanted to add some punch to the ingredients. Psssst I also added extra veggies but don’t tell the kids!
This recipe is such an easy one. But it looks so fancy it will make you look like a professional chef. I mean just the sound of it. Fish en Papillote. Really it is just the French way to say “wrapped in parchment”. But it sounds much more romantic in French right? This is a perfect date night meal. The fish and veggies all cook together in their little parchment paper envelopes, it makes for a beautiful presentation. Just add some wine, candles, and WALA it’s a date!
I have made this recipe in different versions with different fish several times. I love the fact that the fish steams with the vegetables in one neat little package with whatever you chose to include. I used thyme as my herb, but you could do this with salmon and use dill, or chives, or tarragon they are all so good! You can also mix the vegetables up using asparagus, summer squash, etc..Then when you are done….clean up is easy peasy lemon squeezy!
You can use foil instead of parchment paper but you will have to leave out anything acidic such as lemon, wine, etc… they will react with the metal of the foil and make the meal taste awful. Parchment is supper easy once you get the hang of folding it into the “envelope” and pssstttttt don’t tell, but I cheat a bit by using a paper clip to seal the very end. Just make sure to use your hot pad holder to remove that hot clip when you take the fish out of the oven!