Who Is Anastasia?

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New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.

JEWELS OF MY SOUL

JEWELS OF MY SOUL
My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

July 7, 2013

Easy Seafood Supper

The other evening, I had seafood on my mind, but I wanted something more than a frozen cod "tail" sandwich or a flimsy piece of tilapia ... I wanted something wonderful, and decadent and tasty as all get out.

Since I am now focused on budget friendly, healthier alternatives, I came up with a marvelous meal that you can literally throw together in a few minutes. This dish makes a fabulous presentation and tastes as if you have your own private chef on hand.

It's so easy, it's like a SEAFOOD DUMP CAKE! ... Well, kind of ...


Start with a 9x13" baking dish. I prefer to line mine with foil for easy cleanup. Cut a piece of foil a little more than double the width of the dish (so you will only need one piece - use 1/2 to line the pan, and let the rest over hang ...)

I used an inexpensive (99 cents) box of red beans and rice -- Dump the contents into the bottom of the baking dish (dry), making sure all of the seasonings, rice, beans, etc. are evenly distributed.

Lay 3 (or however many you like) swordfish fillets on top of the rice mixture. I used 3 because that's what was in the package - on sale - Any firm, mild fish will do; that's up to your taste and budget.

Lightly season the fish with Old Bay® Seasoning - not too heavy; remember, the boxed rice is already seasoned.

Slice a small onion and place on top of the fish.

Take a package (less than $3.00 in most stores) of frozen Mussels in the sauce of your choice that has been thawed. Dump the Mussels, sauce and all, on top of the fish. Spread it out nicely. I used a blend from Aldi's that was garlic and tomato.

Add one can of diced tomatoes, plus 1/4 can water. I used one that had garlic, onion and pepper added.

Drizzle with some olive oil.

Don't mix or blend, stir or toss anything - just let everything trickle down on it's own. Cover everything with the foil that was left hanging out. You're going to bake this in a 350F oven for about 40 minutes - Everything will steam together, and it will be fabulous!

4 comments:

  1. NICE looking summer fare! Glad you're back writing.

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  2. Well if I was a seafood person, I'd be all over this...but since I'm not, I think I might do a rendition using smoked or andoui sausage & add a little ham broth to make up for the sauce from the mussels.

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  3. This is what you were born to do....

    ReplyDelete

I would love to hear from you regarding this post. Please feel free to leave your comments. All the best, Anastasia a/k/a Stacey

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips