(NAPSI)-One way to savor the flavor of seaside vacations is to throw a beach party at home and serve up some satisfying seafood. Decorating is a breeze with tiki torches and candles. Spread out beach towels and add colorful pails and beach balls. Encourage guests to get in the shoreline mood by wearing casual seaside attire.
As for the food, SeaPak makes serving great seafood easy. Dish up SeaPak’s Popcorn Shrimp with ketchup to the children, and spoil the adults in the crowd with SeaPak’s Shrimp Scampi or Jumbo Butterfly Shrimp served with a variety of dipping sauces. Visit SeaPak.com for nearly 100 tasty recipes, such as Island Quesadillas with Lime Sour Cream:
SeaPak Island Quesadillas with Lime Sour Cream
Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 4 servings
1 package (12 oz) SeaPak® Shrimp Scampi-Butter and Garlic, frozen
4 pineapple rounds (fresh or canned in juice), about 1” thick
8 (fajita-size) flour tortillas, regular or whole wheat
2 cups Monterey Jack cheese or Mexican cheese blend, shredded
¾ cup roasted red peppers, chopped
¼ cup scallions, chopped
Cooking spray
½ cup sour cream
2 Tbsp. chopped fresh cilantro
1 tsp. lime zest, finely grated
¼ tsp. garlic powder
PREHEAT oven to 400°. Coat a large baking sheet with cooking spray.
COAT a large skillet with cooking spray and set over medium-high heat to preheat. Place pineapple rounds on hot pan and cook 2 minutes per side, until golden brown. Remove from pan and set aside. Add shrimp to hot pan and cook according to package directions. Lift shrimp from butter sauce (discard butter sauce if desired) and cut shrimp and pineapple into ½” pieces.
ARRANGE four tortillas on prepared baking sheet. Top tortillas with cheese (1/2 cup each), shrimp, pineapple, roasted red peppers and scallions. Place second tortilla on top and spray the surface with cooking spray. Cover quesadillas with foil and bake 5 minutes. Uncover and bake 5 to 7 more minutes, until cheese melts and tortillas are golden brown. Meanwhile, in a small bowl, combine sour cream, cilantro, lime zest and garlic. Mix well.
SLICE quesadillas into wedges and serve with lime sour cream on the side.
Delicious seafood is a favorite indulgence on many vacations. Why not make it the centerpiece of your next beach party at home?
Friday, July 18, 2008
Bringing The Beach Home
Tuesday, July 8, 2008
Affordable, Portable Tuna Hooks Nutrition Into Your Diet
(NAPSI)-Families on the go looking for a quick, affordable and nutrient-packed meal are hooked on tuna.
No longer restricted to casseroles or plain sandwiches, canned tuna can make a great warm-weather meal, whether it’s part of a traditional tuna salad, eaten as a spread or even over pasta for a light and delicious lunch.
Nutrient Packed
The versatile seafood is also high in protein, low in calories and loaded with omega-3s--a series of fatty acids linked to benefits in brain power, heart health, disease prevention and improved energy and movement.
Additionally, omega-3s have been found to help improve cognitive and motor skill development in fetuses and young children, and scientists say they may reduce preterm labor and postpartum depression.
Add to that high levels of selenium--an essential mineral that acts as a powerful antioxidant--and doses of B vitamins such as niacin, B-12 and B-6, and you can see why tuna is a favorite of nutritionists, chefs and families alike.
Americans eat very little seafood--only 17 lbs. a year versus the 39 lbs. recommended by many health experts. Women especially, and this includes pregnant women, are encouraged to eat more fish, a minimum of 12 ounces per week, and they can do so without worry.
While virtually all seafood has trace levels of naturally occurring mercury, canned or pouched light tuna tests well below the FDA’s very conservative safety limit. There are only four ocean fish that pregnant women and women who are postpartum are asked to avoid: tilefish, king mackerel, swordfish and shark.
Affordable and Fast
Tuna’s convenient packaging options also make it a quick way to get your two servings of fish per week, as suggested by the American Heart Association and the USDA. Its affordability makes tuna an easy item to incorporate into your diet on any budget.
You can find tuna in individual serving cups, pouches and ready-to-serve flavors such as lemon-pepper or Thai.
The pouches can be especially good for picnics or other outdoor get-togethers, and the individual cans can be great for camp, work or anywhere else you might need to grab a quick bite on the go. Insulated lunch boxes, bags and small coolers add to its portability.
Delicious Dishes
You can even use tuna in a variety of wonderful dishes, ranging from whole wheat penne with tuna and roasted vegetables to tuna, chilled green beans and roasted pepper salad.
Other recipes include a niçoise sandwich, savory tuna spread and even creamed tuna and vegetables à la king.
The following recipe is simple and very portable:
Tuna Roll-Up
4 servings
1 1-lb. can of light tuna or
2 6-oz. cans
1 8-oz. cream cheese at room temperature
2 tsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 Tbsp. grated onion
4 White or wheat soft burrito-size shells or wraps
Mix ingredients in bowl with fork.
Spread mixture with a knife over a white or wheat flour tortilla, leaving ¼ edge uncovered.
Add shredded lettuce, tomato and chopped cucumber to taste.
Start with one end of the wrap and roll it until plump and round. Wrap in aluminum foil.
Cut in half and refrigerate until ready to eat or store in a cool insulated lunch box for convenience.
You can find this recipe and others, along with tips and facts, at www.tunafacts.com.
Fabulous Fish--Canned tuna is affordable, versatile and packed with protein and omega-3s.
Monday, January 21, 2008
Norwegian Crab Bisque - Great Clam Chowder substitute!
I'm not sure which one of my food-loving fellow contributors left the review of Campbell's Chunky Healthy Request Clam Chowder, but I'm glad you did. I saw it on the shelf and had contemplated trying it. I'll stick to what I know is good thank you very much!
Here's a recipe you might want to try when you're craving clam chowder or fish for that matter. This is a great soup, healthy and fairly low cal. I'm sure you'll be able to make a few modifications to cut back on the calories even further! I substitute clams from the can for the crab for a great tasting clam chowder.
*I use the shredded kind in bags as I don't care for large pieces of carrots
** I usually leave these out as a few in my family don't like peas. I like having veggies in it though so I might put some brocoli on occasion. I tried spinach and loved it, but I was the lonely owner of a whole pot of bique as no one else would try it.
***I prefer not to use the imitation crab as it has a distinctive flavor and it has sugar in it. I have substituted clams, shrimp, and/or boneless fish. You need to simmer long enough to make sure the seafood is cooked if you use fresh, something you don't need to worry about with imitation crab. I usually just use frozen cooked shrimp or canned clams so I don't have to worry. However, the flavor is SO much better with fresh. Sometimes I'll precook the fish in the microwave to save a minute or two. I have also made this with scallops, real crab, shrimp and clams all together, for a great seafood gumbo.
The recipe is from "Light-Hearted Seafood - Tasty, Quick, Healthy" by Janis Harsila, R.D. and Evie Hansen. It's from way back in 1989 and was published by the National Seafood Educators, P.O. Box 60006, Richmond Beach, WA 98160 (206-546-6430 is the phone number listed, but who knows if it's still good). I'd suggest doing an Internet search if you're intersted in trying to find a copy.
It's a great little book if you love seafood like I do!
Judy
