Shrimp and Cod Cakes… Easy Dinner and Delicious Too!

Growing up we had fish sticks or fish cakes for Friday dinner. Unfortunately they were always out of a box… no disrespect to the Mrs. Paul’s or the Gorton’s companies, it’s just I want a homemade and healthy version of my childhood classic, which is what inspired me to make this dish. These are can be impressive appetizers or an easy weeknight dinner.

If you are making this dish for a dinner party or family celebration you can make it ahead of time and just pop it into a preheated oven when you are ready. Express Your Love Through Your Food!

Ingredients

CAKES:

¼ Cup Mayonnaise

8 Jumbo raw shelled and Deveined Shrimp

6 Ounces of Raw Cod

1 Cup Panko Plain Breadcrumbs

2 Large Eggs

3 Tablespoons of finely chopped onions (1/2 small onion)

1 Large clove of garlic finely chopped

1/2 Teaspoon anchovy paste

1 Teaspoon finely grated lemon zest

3 Tablespoons chopped parsley

1 Teaspoon of fresh thyme leaves roughly chopped

1 Teaspoon of fresh oregano leaves roughly chopped

¼ Teaspoon of fresh dill

½ Teaspoon salt

¼ Teaspoon pepper

COOKING:

3 Tablespoons of flour for dredging

½ Vegetable oil for frying

Lemon wedges for serving

DIPPING SAUCE:

¼ Cup of tartar sauce

3 Tablespoons of olive oil

Juice of ½ lemon

Pinch of salt

Fresh ground pepper to taste

1 Teaspoon chopped parsley

1 Teaspoon ketchup

Instructions

Preheat oven to 350F degrees

In Food Processor — Cut Cod into 4-6 pieces, add to bowl, add shrimp whole, add mayonnaise, breadcrumbs, eggs, onions, garlic, anchovy paste, oregano, lemon zest, parsley, thyme and dill. Add salt and pepper. Pulse 15-20 times until the mixture is combined but still slightly chunky.

Place flour in a bowl and coat your hands. Take ¼ cup of mixture and form into patties. Coating with flour as needed. Mixture will make 6 patties. Place on a plate and let rest for 10 minutes.

In a large skillet moderate high heat vegetable oil until shimmering. Cook one side until golden brown, carefully flip and brown other side. Remove from pan and place on baking sheet or oven proof pan. Bake for 15 minutes.

Serve hot with lemon wedges and your favorite side dishes. I served with sautéed green beans.

These Shrimp and Cod Cakes freeze very well!

Express You Love Through Your Food!!! Enjoy! #myinspiredrecipes #shrimpcakes #shrimpcod #bakedfishcakes #easydinner

Easy and Delicious Zucchini Soup... Healthy and Delicious!

This delicious and simple Zucchini soup takes advantage of the summer bounty of zucchini. As every gardener knows one, two or more zucchini plants produce an over abundance of this versatile vegetable. Just a few ingredients this soup is so easy and fast to make. It can be served hot or cold. Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!

INGREDIENTS

2 pounds Zucchini rough chopped

1 Large Onion rough chopped

¼ Cup Extra Virgin Olive Oil

4 Cloves Garlic Sliced

1 Tsp Salt

1/2 Tsp Pepper

2 Knorr Chicken Bouillon or 4 cups Chicken Stock

4 Cups Water (if using bouillon)

FOR SERVING

Serve with heaping dollop of Whole Greek Yogurt or Sour Cream

Sprinkle with Fresh Parsley

INSTRUCTIONS

Heat olive oil in a stock pot until shimmering and add chopped onion, salt and pepper. Sauté on medium high until onions are beginning to become transparent. Do not burn or brown. Add sliced garlic and sauté for a few minutes until garlic is fragrant. Add two bouillon cubes and chopped zucchini. Sauté for 3 minutes to melt bouillon and zucchini. Stir in 4 cups of water or chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until zucchini and onions are soft, 15- 20 minutes. Taste and adjust salt and pepper to your liking. With an immersion blender, blend until smooth and serve. Serve with a dollop of sour cream or Greek yogurt.

Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!

#soup #zucchinisoup #simpledelicioussoup #zucchini #heartydinnersoup

Greek-Style Red Lentil Tomato Soup... Healthy and Delicious!

This delicious Greek-style creamy red lentil soup is surely a taste to please your palette. Mediterranean red lentils, combined with pancetta, tomato paste, onions, garlic, and sweet carrots in a bright tomato based broth. Wonderful spices such as cumin, oregano (fresh and dried), red pepper and rosemary. Finished with a squeeze of lemon juice and sprinkled with fresh parsley and salty feta, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!

INGREDIENTS

3 Tbs. extra virgin olive oil

¼ cup minced pancetta

2 Tbs. tomato paste

1 large onion, chopped

3 garlic cloves, minced

2 carrots, chopped

1 Tbs. fresh oregano

2 tsp dry oregano

1 tsp cumin

1 tsp fresh rosemary

Pinch red pepper flakes

4 dry bay leaves

1 can San Marzano peeled tomatoes

8 cups beef broth

2 ½ cups red lentils, rinsed and drained

Salt

Pepper

Zest of 1 lemon

Juice of 2 lemons

Fresh parsley for garnish

Crumbled feta cheese to serve

INSTRUCTIONS

Heat 3 tablespoon olive oil until shimmering but not smoking. Add pancetta and tomato paste, sauté for two minutes. Add onions, carrots and garlic. Sauté for 4 to 5 minutes, stirring regularly. Add spices and bay leaves. Cook until fragrant, keep stirring so spices don't burn.

Add canned tomatoes (break up whole tomatoes by squeezing with your hands), broth and lentils. Season with salt and pepper. Bring to a boil, then lower heat to simmer for one hour, until lentils are fully cooked.

Turn off the heat and remove bay leaves. Using an immersion blender puree the soup until you reach a creamy consistency. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.

Transfer soup to warm serving bowls and top with more parsley, extra virgin olive oil and feta cheese. Serve with your favorite crusty bread! Express Your Love Through Food!!! ENJOY!

#soup #lentilsoup #simpledelicioussoup #tomatosoup #lentiltomatosoup #heartydinnersoup