Best Ever Grilled Shrimp Kebabs

Shrimp are one of those foods that can be disgusting or divine in my opinion.  It all depends on how fresh they are and how they are prepared.  My best advice is to use the freshest shrimp you can find, use them the day you buy them, don't overcook them and eat them as soon as they come off the grill.  As soon as they are opaque they are done.  It only takes a few minutes.  Pull them off in time and you will have delicious, succulent bites rather than chewy gobs.

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1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon or 2 limes, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached

skewers

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, S&P. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Baja Style Fish Tacos

When my husband and I lived in Southern California we used to love to go to Rubios for fish tacos.  Since moving up north we've tried our best to recreate their tacos.  This isn't quite the same, but it's darned close.  We eat this about every couple of weeks because it is has the culinary trifecta- fast, easy and delicious!

1 box whole fish fillet fish sticks
corn tortillas
mayonnaise and plain yogurt in equal proportions
shredded cabbage
salsa fresca (don't use jarred salsa, it just won't be as good!)
limes

Prepare white sauce:  mix mayo and yogurt together in equal amounts to create the famous Rubios sauce.  The amounts will depend on how many mouths you're feeding.

Warm enough corn tortillas for your family in the oven or microwave following the directions on the package.  Most taquerias double up the tortillas to hold in all the saucy goodness.  If you're like me, you can just use a single to save on calories, but beware the taco blowout. :) 

Cook the fish in the oven following the manufacturers instructions.  If you're using small sticks you'll need about 3 per taco.  Bigger filets you can get away with 1 or 2 depending on how big they are.

Place fish in tortillas and top with cabbage, white sauce and salsa fresca.  Drizzle with lime juice and tapatio if you want a little more kick.  ¡Delicioso!

Northwest Salmon Chowder

It has been sooooo grey, cold and windy here!  The thing I miss most about the winter since we moved to Eastern Oregon from Portland is the green.  No matter the time of year it is lush and beautiful, even if it's constantly drizzling. 

Can't you just SMELL the green!

Here in the Eastern half of the state it is grey, the trees have no leaves, the sky is overcast.  It rains, but the rain only brings things to life in the spring.  For now we wait.  It's hard not to get down this time of year without even a dusting of snow to lift my spirits.  So, in the name of cold dreary winters in the Northwest, I bring you comfort food- Northwest Salmon Chowder. 

Now since I am on a single-income budget, fish is not something I tend to buy unless it comes in a can.  I  would suggest buying the little cans of salmon that look like tuna cans.  NOT the large ones, unless of course you want to spend half an hour picking out bits of bone, skin and gelatinous fat.  I made that mistake once and will never do it again!  The salmon in the tuna-sized containers is nice and clean, ready to throw into your soup pot.  If you want to use fresh salmon, by all means, do!  Just cut it into bite-sized pieces and add to the soup, being careful not to stir too hard and break up the pieces.
I like this with a nice crusty french bread from the bakery and oyster crackers. 

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1/2 c. each chopped celery, onion and green pepper
1 garlic clove
3 Tbsp. butter
14 oz. chicken broth
1 c. peeled and diced potatoes, raw
1 c. shredded carrots
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/4-3/4 tsp. dill weed
1 can creamed corn (14.75 oz.)
2 c. half-and-half
15 oz. canned salmon, or fresh cut into cubes

In a large pot saute the vegetables and garlic in butter until tender.  Don't overcook the garlic or it will become bitter.  Add the broth, potatoes, carrots and seasonings.  Bring to a boil.  Reduce heat, cover and simmer for about 40 min. until potatoes are tender.  Stir in the corn, half-and-half and salmon.  Simmer gently for 15 min. until heated through.  If using fresh fish, test for doneness before serving.