Yummy Recipe Thursday! (Alaskan Cod and Shrimp with Tomatoes)

Hello again friends and food lovers. This week we’re doing a Yummy Recipe Thursday since yesterday was such a crazy day. So I was just noticing the other day that it’s been over a year since I’ve posted any sort of seafood recipe here on the blog so that’s what we’re doing today. I don’t make a lot of seafood dishes at home because my wife isn’t a fan but the recipe I have for you today is perfect for those picky eaters that may not care for fish and/or shrimp. This recipe is super easy to make and really you can use any kind of fish if you don’t happen to have Cod on hand or want to use something a little cheaper. As I mentioned in last week’s recipe, Del Monte makes Diced Tomatoes with Basil, Garlic, and Oregano but if you can’t find that just use regular diced tomatoes and add about a teaspoon or two of dried Italian seasoning to the tomatoes when you add them to the pan. That’s about all there is to say about this recipe. A super simple, super easy, super delicious dish. Give this a try next time you’re entertaining guests and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Alaskan Cod and Shrimp with Tomatoes

• 2 Tbsp Butter
• 6 cloves Garlic, minced
• 1 (14.5 oz) can Diced Tomatoes with Italian Seasoning
• 1 lb Alaskan Cod
• 1/2 lb Large Shrimp, peeled and deveined
• Salt and Pepper, to taste
• 2 tsp Dried Italian Seasoning, or to taste
• 1/2 cup Grated Parmesan Cheese

1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic to the pan and cook until the garlic is light golden brown in color; add the diced tomatoes and stir well.
3. Nestle the cod into the tomato mixture and season with salt and pepper; cover the skillet and simmer for about 3 minutes.
4. Flip the cod over then add the shrimp to the pan; season again with salt and pepper and add the dried Italian seasoning; re-cover and cook for about another 3 minutes.
5. Remove the cover and add the Parmesan cheese; continue to cook, UNCOVERED, until the juice evaporates slightly and the fish and shrimp and cooked through, about another 2 to 3 minutes.
6. Serve as-is or over a bed of angel hair pasta.

Yummy Recipe Wednesday! (Unstuffed Cabbage Rolls)

Hello again friends and food lovers. Welcome to the first Yummy Recipe Wednesday of 2016. I hope everyone had wonderful and safe holidays. I know there are a lot of you that made losing weight your New Year’s resolution so I figured I would bring you a somewhat healthy recipe today. A couple of years ago I shared a recipe here for Golumpki, aka Cabbage Rolls, which is basically ground beef, rice, onion, and seasoning wrapped in cabbage leaves. Well today I bring you a recipe that gives you the same basic flavors without the work involved in making the actual rolls. I actually prefer this method over making the actual rolls myself due to the ease but I still like to make the rolls when I’m cooking for guests. The recipe is pretty straight forward. I believe Hunts makes Tomato Sauce with Basil, Garlic, and Oregano and Del Monte makes Diced Tomatoes with Basil, Garlic, and Oregano. However, if you can’t find either of those in your store just add your own Basil and Oregano and taste as you go until it’s to your liking. That’s about all there is to say about this one. Give it a try for yourself next time you’re in the mood for some cabbage, I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Unstuffed Cabbage Rolls

• 1 lb Lean Ground Beef
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 Medium Head Cabbage, roughly chopped
• 1 (10.75 oz) can Condensed Tomato Soup
• 1 (8 oz) can Tomato Sauce with Italian Seasonings
• 2 (14.5 oz) cans Diced Tomatoes with Italian Seasonings
• 8 oz Water
• Salt and Pepper to taste
• 1/2 cup sour cream

1. Heat a large skillet, or dutch oven, over medium-high heat; add the ground beef, diced onion, and minced garlic to the hot skillet and cook until browned and crumbled, about 5 to 7 minutes, then drain and discard the grease.
2. Stir in the chopped cabbage, tomato soup, tomato sauce, diced tomatoes, water, salt, and pepper; cover and simmer until the cabbage is tender, stirring occasionally, about 30 minutes to 1 hour depending on how tender you like your cabbage.
3. Stir in the sour cream just before serving and serve over cooked rice.