Granny B's Tuna Casserole

This is the creamiest tuna casserole I've ever had. The celery adds a little crunch that is nice too.


6 oz medium egg noodles
6.5 oz canned tuna drained
1/2 c mayo
1 c celery finely chopped
1/3 c onion finely chopped
10 1/2 oz can cream of chicken
1/2 c milk
1 c cheese (whatever kind you like)
Optional: 1/2 c slivered almonds

Cook noodles according to package directions. Add all other ingredients to drained noodles and stir to combine. You can heat through and serve from stove top, or bake at 425 degrees for 20 minutes.

Crunchy Oven Baked Fish Sticks

Ok Ok...When I think if a "fish stick" it kind of makes me cringe on the inside. I just think of a soggy, stinky piece of fish like substance. These fish sticks however where a hit with the hubby and the kids! Something about using Panko bread crumbs really makes a difference. I don't think I'll go back to regular breadcrumbs again. Crunchy Oven Baked Fish Sticks are from The Dinner Dairies by Betsy Block, adapted from a KidSafe Seafood website recipe by Sara Moulton

1 pound tilapia, cod, or any white fish fillet
1 cup all purpose flour
1 tsp salt
1 tsp garlic powder
2 tsp paprika
2 cups panko bread crumbs
1 cup low-fat milk
dipping sauce (recipe follows)


Preheat oven to 425 F.
Spray a cooking sheet with cooking spray.

Combine flour, salt, garlic powder, and paprika in a shallow bowl and mix well. Put milk in a second shallow bowl, and panko crumbs in a third.

Cut the fillets into strips or fingers, then rinse them under cold water. Dry with a paper towel and dip each piece in the flour mixture to coat on all sides, shaking off the excess. Next, dip the pieces in the milk, and then in the breadcrumbs, coating well.
Arrange fish on a greased cooking sheet in a single layer. Bake on the middle shelf of oven for 20 to 25 minutes, turning them halfway through. Season with salt and serve with dipping sauce.


Dipping Sauce
Makes about ½ cup
¼ cup fat free mayonnaise
¼ cup ketchup
2 Tbs finely chopped dill pickle
1 tsp pickle juice
½ tsp fresh lemon juice


Combine all ingredients in a bowl and stir until smooth. Add salt to taste

I keep forgetting to take pictures of these recipies! Oh well, next time, for now you will just have to trust me...this is a keeper.

Lazy Man's Cioppino

Serves 4

1 lb. Rock Cod (or any white fish)
1 1/2 pounds crab meat, cooked
4 large oysters
8 scallops
8 prawns, shelled and deveined
tomato sauce, below
french bread

Tomato Sauce for Four

1/2 medium onion, chopped
1 small garlic clove, chopped
1 pinch oregano
1 bay leaf
1 pinch sage
2 no. 2 1/2 cans solid pack tomatoes
1 tablespoons tomato paste
1/4 cup water
salt and pepper to taste
1 teaspoon sugar

Saute onion and garlic in olive oil until soft. Add spices and cook awhile longer. Add tomatoes, tomato paste, water, salt and pepper and simmer for one hour. Strain before using.

Notes: This is an easy version of the classic fisherman's stew of San Francisco. Simply cook all the fish in the sauce for about 5 minutes and serve in bowls with plenty of french bread. The sauce you can make ahead of time.

Asian Salmon with Oven Roasted Sweet Potatoes

My sister in law shared this recipe, and I just tried it the other night! It was super yummy!

1 & 3/4 lb. fresh or frozen salmon fillet, skinned (we used 4 Costco frozen fillets, they are so yummy)
2 lbs. sweet potatoes (4 medium)
1 T. cooking oil
2 T. toasted sesame oil
1/3 C. bottled teriyaki sauce
2 cloves garlic, minced
2 T. peach or apricot preserves
2 T. orange juice
2 t. fresh grated ginger
1 t. Dijon mustard
1/4 t. pepper
1/4 c. sliced green onion
1 T. toasted sesame seeds

Thaw fish. Rinse & pat dry with paper towels.

Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes.

Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce.

Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes.

Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

From the Sea

Aunt Julie's Famous Salmon Steak Kyoto
Scallops Florentine
Farfalle with Smoked Salmon
Asian Salmon with Oven Roasted Sweet Potatoes
Lazy Man's Cioppino
Crunchy Fish Sticks

Aunt Julies Famous Salmon Steak Kyoto

This is a regular favorite at the Burton household, it’s a little more work that just salt and pepper on your salmon, but trust me, it’s worth it!

4 Salmon steaks (2lbs)
1/3 c soy sauce
¼ c orange juice
2 T cooking oil
2T tomato sauce
1 t lemon juice
½ t prepared mustard
1 T prepared green onion and top minced
1 clove garlic
½ t minced ginger root

For marinade, combine all ingred. And pour mixture over salmon in a shallow, glass baking dish. Refrigerate, covered 30-60 minutes. Drain salmon and reserve marinade.

Place salmon in center of lightly greased cooking grate. Cook on moderate heat until fish is tender and flakes with a fork 10-20 minutes. Turn salmon once and brush with marinade halfway through cooking time. YUMMY!