The other day I looked in my freezer and I realized I had a single, white fish filet. I'm guessing it was Tilapia because that is what I normally buy. What was I going to do with 1 fish filet??? How did it even get in there??? I figured I probably needed to use it since I couldn't remember the last time I had bought Tilapia. So last night, we had Seafood Salad Melts for dinner. On Sunday, Andy had brought home a loaf of Rye bread from church. I cut it up into slices, piled on the seafood salad and melted cheese on top. It was a nice change from heavy, hearty meals. It was also very easy to prepare and clean up.
Seafood Salad Melts
Ingredients:
1 Pouch Tuna
1 Package Immitation Crab Meat (8oz)
1 Filet White Fish, cooked
1/4 to 1/2 Cup Mayonnaise
1 TBSP Creme Fraiche (use sour cream if you don't have this)
1 TBSP Honey Mustard Salad Dressing
1/2 Tsp Minced, Refrigerated Garlic
1/4 Tsp Onion Powder
Pinch Salt
Fresh Bread Slices (I used rye)
Butter
Cheese Slices (I used colby and swiss)
1. Preheat oven to 350 degrees.
2. Break up white fish into small pieces. In a mixing bowl, combine tuna, immitation crab meat, and white fish.
3. Add mayo, creme fraiche, honey mustard, garlic, onion powder and salt. Stir.
4. Cut bread into slices. Butter one side. Put in oven and melt butter.
5. When butter is melted, flip bread. Pile seafood salad on the other side, then top with slices of cheese. Put back into oven until cheese is melted.
This weekend, our good friends Mark and Danielle got married. They had a beautiful wedding and reception. We had a blast! Andy and I were lucky enough to get to go to the rehearsal dinner as well. It was at Casa Gallardo since Mark is from Texas. They served us a fabulous meal of margaritas, queso, chips and fajitas. There was so much food to eat and leftover. At the end of the meal, my lovely husband had all the leftover fajita fixings and tortillas boxed up for What's for Leftovers? Lukily we were with great friends, they just laughed at us as we left with our three boxes. Tonight we used the leftovers to make Gigantic Nachos. They were a perfect way to top off our fiesta filled weekend!
Gigantic Nachos
Ingredients:
6 Small Flour Tortillas
1 Can Refried Beans
4 Packets Taco Bell Sauce
2 Cups Fajita Meat and Veggies
3/4 Cup Shredded Cheese
Salsa (optional)
Sour Cream (optional)
1. Preheat your oven to 350 degrees.
2. Warm up refried beans in a small pot. Mix in the four packets of Taco Bell Sauce.
3. Chop up fajita meat and veggies into bite-sized pieces. Warm these up in a separate frying pan.
4. Cut each flour tortilla into 4 triangles. Heat a thin layer of oil in a large frying pan. Fry tortilla chips in pan until golden brown on both sides. Lay on a paper towel to drain off excess oil.
5. Spray a large baking sheet with Pam. Apply a thin layer of refried beans to each tortilla triangle. Put on baking sheet in a single layer.
6. Add a layer of fajita fixings and shredded cheese to each triangle.
7. Put in the oven and bake at 350 degrees for 10 minutes. Cheese should be melted when finished. Top off with sour cream and salsa and enjoy.
You're probably asking yourself who has leftover blue cheese, well we do. And like so many other things in my life, it was given to me. My mom works as a secretary at a rectory. One of the priests had a party and served a cheese tray. The priest gave my mom all of the leftover cheeses, who in turn gave it to us. I've been meaning to use it and tonight was the night. We're having chilidogs with the leftover chili from last night, so I made coleslaw to go with it. While I initially set out to make Blue Cheese Coleslaw, it turned more into Blue Cheese/Ranch Cole Slaw when my little helper, Charlie, dumped half of the bottle of Ranch into the slaw when my back was turned. I've taken some of the ranch out of my recipe so it won't be so Ranchy (is that a word?).
Blue Cheese Cole Slaw
Ingredients
1/2 Cup Mayo
1/2 Cup Ranch
1/4 Cup Parmesean Cheese
1/3 Cup Blue Cheese
1/4 Cup Honey
3 Splashes White Wine Vinegar
1/8 tsp Celery Powder
1/8 Cup Blue Cheese Salad Dressing
Pinch of Salt
16 oz Bag of Cole Slaw Mix or 16 oz of Chopped up Cabbage
1/2 Cup of Bacon
1/4 Cup of Sunflower Seeds
Mix together the first 9 ingredients in a large bowl until creamy. Slowly pour cabbage into bowl, mixing as you go along. If your cole slaw is too dry, add a bit of milk until it reaches the consistency you like (I didn't have to do this because we have a ton of ranch mixed into ours! You might not have to do it either.). When finished, add bacon and mix in. Finally, sprinkle sunflower seeds on top for an extra crunchy treat.
