Category: Seafood

Anchovy Butter

Just when you thought butter couldn’t get any better, there’s anchovy butter. It’s an umami-rich secret ingredient that transforms simply cooked meat and veggies into an amazing meal. Don’t worry, anchovy butter won’t make your food taste fishy. Rather, it gives everything it touches a subtle, savory flavor boost. Meat tastes meatier. Veggies taste bolder.

A batch of anchovy butter can be kept in the fridge (or freezer) and sliced as needed. Melt it over steak and roasted and raw vegetables. Use it to sauté just about anything. When you have anchovy butter in the fridge, elevating a meal from good to great is so much easier. Don’t worry about fancy sauces or seasonings – just come home, throw your steak on the grill and your veggies in a pan. Then smother it all in luscious anchovy butter. It doesn’t get much easier, or much tastier, than that.

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Paleo Spinach & Artichoke Crab Dip

This a guest post from Kim and Amanda of PaleoSchmaleo.

Kim and I were gifted with a glorious bottle of pre-made paleo approved (REAL FOOD) mayo from Primal Kitchen. I say glorious, and I don’t use that term lightly, mostly because of the word pre-made AND also the fact that it’s all clean ingredients! SCORE! Let me share a little something with you…as much as I enjoy cooking, I am not above a pre-made or chopped shortcut on occasion, especially during a busy workday. As long as it’s ingredient list passes my inspection of course, I’m in even if it costs a little extra money. I figure sometimes, the money is worth the time I’ll be saving.

In other-words; yes, the juice is worth the squeeze.

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Fish Tacos with Primal Mayo

Primal Mayo has arrived, a delicious and healthful Primal and Paleo approved mayonnaise that’s made from real food ingredients and tastes like real mayonnaise. Finally, mayonnaise can once again be a convenient condiment that’s always in your fridge, rather than something you have to whisk together by hand every time!

Even if you’re not someone who regularly craves mayonnaise, a jar of Primal Mayo in your fridge makes it really easy to whip up all sorts of delicious salad dressings, sauces and dips. In this recipe, Primal Mayo is quickly transformed into zesty lime dressing and smoky chipotle sauce. Both the slaw and the sauce bring a ton of flavor to simple fish tacos.

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Coconut Shrimp Cakes & Pineapple Salsa

This is a recipe from Primal Blueprint Publishing’s popular cookbook Primal Cravings: Your Favorite Foods Made Paleo. The 125 recipes in Primal Cravings are all are low-sugar, grain-free, gluten-free, and industrial oil-free. What’s more, unlike typical substitute recipes in many other paleo cookbooks, these new and original grain-free baking methods have almost exclusively eliminated the need for the typical expensive agents like almond flour and other nut flours and nut butters.

This week we’re bringing you another tropically infused recipe to warm your winter weather blues!

If crab cakes and coconut shrimp had a love child, I’d imagine it would be something like this. The Keatley’s have put a clever spin on the two classics and taken it a step further by pairing it with a lively Pineapple Salsa.

Perfectly sweet and savory, this recipe is sure to please Primal and non-Primal fans alike. And at around 25 minutes from prep to finish, you’ll have an impressive appetizer or light dinner that’s full of flavor but doesn’t have you spending a lot of time in the kitchen.

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Salmon & Mustard Greens with Warm Vinaigrette

Mustard greens are usually paired with bacon, or fatty pork of some kind, and there’s no argument here that it’s not a delicious combination. But the pungent mustard flavor in these dark, leafy greens is also a fine side with fatty salmon –
especially when the two are brought together with a bright honey-mustard vinaigrette.

The honey mustard vinaigrette is used two ways here, as a topping for the salmon before it cooks and as a warm sauce when the dish is served (you’ll also have a little leftover to use on a salad later in the week). This slightly sweet, tangy vinaigrette will go well with any dark leafy green so it’s a great one to whip up when your CSA box is over-stuffed with kale, mustard greens, spinach or the like. Since dark green leafy vegetables are considered one of the most nutrient-dense foods available, it’s a shame to let them wilt away in your refrigerator.

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Oven Baked Chowder

Meals like this oven-baked chowder are exactly the type of recipes that instantly become keepers. Why? The chowder is deeply flavorful and the fish and veggies cook perfectly every time, with little assistance from you. Plus, it’s a one-pot meal that serves up both protein and veggies and leaves behind only a few dirty dishes.

Change the recipe up seasonally with different vegetables, or stick with this tried and true combination of parsnips, carrots and bell pepper. Using different types of fish is an option, too; sea bass and halibut are always delicious, and wild salmon, of course, is never a bad choice for its abundant omega-3s.

Is this traditional chowder? No, but it’s just as good (or maybe even better).

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