Blue Moon Glazed Responsible Choice Shrimp

All you need:

  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp Sriracha
  • 1/2 fresh lemon, juiced
  • 8 oz Responsible Choice raw shrimp, peeled and deveined

All you do:

  1. Sautee the garlic in olive oil until fragrant, about 2 minutes. Add beer and let it simmer until alcohol is burned out, also about 2 minutes.
  2. Add honey, Sriracha and lemon juice and let simmer to thicken about 2 to 3 minutes.
  3. When you notice the sauce thickening add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa and enjoy.

Note: If the sauce is not thick enough when the shrimp is cooked, remove the shrimp into a separate bowl, and reduce the liquid thick enough to coat the back side of a spoon.

Moroccan-Style Cod, Chickpea & Kale Stew with Toasted Almond & Date Gremolata

Serves 4.

All you need:

Gremolata

  • ¾ cup sliced almonds, toasted
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped mint
  • zest of half a lemon
  • juice of a lemon
  • ½ cup chopped dried dates
  • 1 tbsp olive oil
  • salt and pepper, to taste

Stew

  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, small dice
  • 4 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • ½ tbsp brown sugar
  • 1 large sweet potato, peeled and chopped
  • 1 (10 oz) bag frozen green and yellow whole beans and baby carrots (separate carrots from green beans)
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 ½ quarts vegetable broth
  • 1 ½ pounds cod, cut into 1-inch cubes
  • 1 yellow pepper, chopped
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • sea salt and black pepper, to taste
  • 3 cups rough chopped fresh kale, tough ribs removed

All you do:

  1. Place gremolata ingredients, almonds, cilantro, mint, lemon zest and juice, dates and olive oil, in a bowl; lightly stir to combine and season with salt and pepper to taste; set aside.
  2. Heat the olive oil in a large soup pot over medium heat.
  3. Add the leeks and cook until softened.
  4. Add garlic, ginger, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
  5. Add brown sugar, sweet potatoes and carrots; season to taste with salt and pepper. Add tomatoes and vegetable broth and stir.
  6. Bring the soup to a simmer and cook until potatoes and carrots are tender, 10 to 12 minutes.
  7. Add cubed cod, yellow pepper, chickpeas and green and yellow beans and simmer until all are tender, 5 to 7 minutes.
  8. Add the kale to the pot, slowly stir to avoid breaking the cod and cook for 1 minute or until just wilted. Season with salt and pepper and serve topped with almond and date gremolata.

Responsible Choice Shrimp Toast

All you need:

  • ½ pound salted butter
  • 1 loaf sliced white bread
  • 1 bunch green onions
  • 1 can water chestnuts
  • 1 pound Responsible Choice cooked shrimp, peeled and deveined
  • 1 tbsp creole seasoning
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 to 1½ cups sesame oil, divided
  • Toasted sesame seeds, for garnish

All you do:

  1. Preheat oven to 350 degrees. Melt butter and brush butter both sides of each slice of bread. Place on a baking sheet. Toast until golden brown; cool.
  2. Coarsely chop green onions. Drain and rinse water chestnuts. Pulse onions and water chestnuts in a food processor until chopped very fine.
  3. Place shrimp in food processor, and puree, scraping the sides of the bowl 2 or 3 times. Transfer to a bowl.
  4. Stir in creole seasoning, soy sauce, rice vinegar and 2 tablespoons sesame oil.
  5. Divide shrimp mixture evenly among the slices of toast and spread evenly on top.
  6. Heat sesame oil in a nonstick skillet over medium heat. Place the toast, shrimp side down, and cook until golden brown. If desired, slice into pieces and garnish with toasted sesame seeds.

Spicy Quinoa Crab Cakes

Thanksgiving is all about tradition, but sometimes it’s fun to mix it up with a little spice. Adding seafood will surprise your guest with a show-stopping starter. Spicy Quinoa Crab Cakes are delicious and wake up the palette.

All you need:

Seasoning:

  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp sugar

Crab Cakes:

  • 2 cups water
  • ¼ cup uncooked quinoa
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp Egg Beaters
  • 8 oz Responsible Choice crab meat
  • ½ cup whole-wheat breadcrumbs
  • 1 clove garlic, minced
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced celery
  • ¼ cup diced green onions

All you do:

  1. Line a plate with waxed paper; set aside.
  2. Combine salt, black pepper, paprika, cayenne pepper and sugar; set aside.
  3. Combine water and quinoa in a saucepan; bring to a boil. Reduce heat and simmer about 20 minutes. Drain to remove excess water. Cool.
  4. Combine yogurt, mayonnaise, mustard and Egg Beaters. Stir in 1 1/2 teaspoons of seasoning mix.
  5. Place crab, quinoa, breadcrumbs, garlic, red pepper, celery and green onion in bowl. Add yogurt mixture and stir gently. Form into 2-ounce patties and place on prepared plate. Refrigerate for 10 minutes.
  6. Heat broiler to HIGH. Spray a baking sheet with nonstick canola oil cooking spray.
  7. Sprinkle remaining 1/2 teaspoon seasoning on the tops of the crab cakes. Spray the tops of the crab cakes with nonstick canola oil cooking spray.
  8. Bake for 3 to 5 minutes or until browned. Flip crab cakes over and cook another 3 to 5 minutes until browned and internal temperature reaches 165 degrees.

Cornbread Andouille and Oyster Stuffing

I grew up in New Orleans where the winter is the perfect time to enjoy oysters, and Thanksgiving is the perfect time for oyster stuffing to go along with the turkey. This recipe is my favorite – and the best I have ever eaten.

All you need:

  • 6 to 8 cups diced cornbread (one 8-inch-square pan)
  • 1 pound andouille sausage, cut into quarters lengthwise then into slices 1/2 inch or smaller
  • 4 tbsp butter
  • 2 cups chopped onion (roughly 2 medium)
  • 1 1/2 cups chopped celery (4 ribs)
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 bunches green onions, chopped, divided
  • 1 1/4 pounds Responsible Choice oysters
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 3 1/2 cups chicken stock, divided
  • Salt and pepper, to taste
  • 1/2 cup chopped fresh Italian parsley

All you do:

  1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside.
  2. In a large bowl, crumble the cornbread.
  3. In a large skillet, brown sausage. Add to bowl with cornbread.
  4. Using the same skillet, melt butter over medium to medium-high heat. Add onion, celery, bell peppers and half of the green onions cook until wilted, 3 to 4 minutes. Stir in oysters, garlic, thyme and sage; cook for 5 minutes. Transfer to bowl with cornbread.
  5. Bring chicken stock to a boil. Carefully pour about 3 cups over the cornbread mixture. Stir well until cornbread is moistened; the consistency should be moist not soggy. Add additional broth if the stuffing is dry.
  6. Season with salt and pepper. Stir in the parsley and rest of the green onions. Transfer to prepared dish; pat down to form an even layer. Cover with foil.
  7. Bake 15 minutes, remove foil and bake another 15 minutes or until golden brown.

Blackened Fish Tacos with Cabbage Slaw

This is a 3-part recipe, and although it looks complex it is really easy to do. Use any fresh or thawed Responsible Choice white fish; I suggest tilapia, cod, mahi mahi or catfish.

All you need:

  • 3 cups shredded cabbage or slaw mix
  • Bolthouse Farms Mango Chipotle, Southwest Chipotle or Salsa Ranch
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup lime juice
  • 2 tsp chili powder
  • ½ of a jalapeno pepper, chopped fine
  • ½ cup fresh chopped cilantro
  • 3 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • Responsible Choice white fish, such as tilapia, cod, mahi mahi or catfish
  • Canola oil, as needed
  • Corn or flour tortillas

All you do:

  1. To make the Cabbage Slaw, combine shredded cabbage or slaw mix with dressing in a large bowl. Cover and refrigerate until ready to use.
  2. To make Baja Sauce, combine sour cream, mayonnaise, lime juice, 2 teaspoons chili powder, jalapeno and cilantro in a small bowl. Cover and refrigerate until ready to use.
  3. To make Blackening Seasoning, whisk together paprika, garlic powder, white pepper, onion powder, cumin, oregano, salt, black pepper, cayenne pepper and 1/2 teaspoon chili powder in a large bowl.
  4. Rub the fish with the blackening seasoning.
  5. Heat oil in a large skillet over medium-high heat. Cook fish, in batches if necessary, about 3 minutes on each side or until it flakes easily with a fork. Flake fish into large chunks.
  6. Fill corn or flour tortillas about half full with fish, top each with about 1 teaspoon of Baja sauce and some Cabbage Slaw.

Responsible Choice Salmon Cajun Burgers

Serves 4.

All you need:

  • 1 pound Responsible Choice skinless salmon fillets, cut into 2-inch cubes
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh cilantro
  • 1 tsp blackening seasoning
  • ½ cup breadcrumbs
  • Hy-Vee Bakery hamburger buns, split
  • Avocado slices, tomato slices, red onion slices or other desired toppings, for serving

All you do:

  1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackening seasoning and breadcrumbs until salmon is finely chopped. Form into four patties.
  2. Grill over medium-high heat or cook in a skillet over medium-high heat for 5 to 7 minutes on each side or until internal temperature reaches 165 degrees.
  3. Serve patties on a bun with toppings of your choice, such as slices of avocado slices, tomato and red onion.

Copper River Salmon with Tomato-Cucumber Relish

Serves 2.

All you need:

  • 2 Roma tomatoes, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 small onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp capers
  • 1 tsp balsamic vinegar
  • 1/4 tsp Worcestershire sauce
  • 2 (4 oz each) Copper River salmon filets

All you do:

  1. Combine tomatoes, cucumber, onion, lemon juice, garlic, thyme, capers, balsamic vinegar and Worcestershire sauce in a bowl and refrigerate for 30 minutes.
  2. Meanwhile, grill or roast Copper River salmon as desired.
  3. Divide the salmon between 2 plates and serve with Tomato-Cucumber Relish.

Grilled Red Snapper with Fresh Avocado, Tomato And Corn Salsa

Serves 4.

All you need:

  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp paprika
  • ¾ tsp salt
  • 4 red snapper fillets, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, diced
  • ½ cup fresh or frozen sweet corn
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash of hot sauce or cayenne pepper
  • salt and pepper, to taste

All you do:

  1. Prepare grill for medium-high heat grilling.
  2. Combine cumin, cayenne, paprika and salt. Season fish with spice mixture and place flesh side down on a well-oiled grill. Grill 4 to 5 minutes per side or until fish flakes easily.
  3. Meanwhile in a bowl, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce; season with salt and pepper.
  4. Serve warm fish with chilled salsa on top.

Responsible Choice Salmon with Hoisin Glaze

I enjoy using our famous Copper River Salmon filets for this recipe, and pairing it with a quick vegetable stir-fry. This glaze is versatile, so you may cook the fish to your preference.

All you need:

  • 3 tbsp rice vinegar
  • ¼ tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tsp minced ginger
  • 3 green onions, thinly sliced
  • ½ cup chicken broth
  • 1 tsp corn starch
  • ¼ tsp sriracha hot sauce
  • Responsible Choice salmon filets

All you do:

  1. Mix rice vinegar, sesame oil, hoisin sauce, ginger and green onions in a bowl.
  2. In a small saucepan, bring chicken broth to a simmer; whisk in hoisin sauce mixture and bring to a boil.
  3. Whisk in corn starch and continue to whisk until it starts to thicken. Add sriracha and cool.
  4. Serve over cooked Responsible Choice salmon.
  5. To bake salmon, bake salmon at 350 degrees for 15 to 20 minutes or until the internal temperature is 145 degrees. To grill salmon, season the salmon with salt and pepper and brush with olive oil. Sear the salmon, flesh side down, over high heat and flip over onto the medium-heat side of the grill to finish cooking. Figure about six minutes per inch of filet or until the internal temperature reaches 145 degrees.