“Is this chicken, what I have, or is this fish? I know it’s tuna, but it… it says ‘Chicken of the Sea’.” Tuna Salad

This recipe inspired by www.cooks.com and Jessica Simpson.

The Goods
2 (5 oz) cans of SCD tuna
6 boiled and chopped eggs
4 Tbs. mustard
4 Tbs. SCD yogurt
1 chopped Bubbies Dill Pickle
dash of cayenne pepper
dash of dill
salt and pepper to taste

The Gettin’
1. Open and drain the water from the canned tuna.
2. Chop the boiled eggs and pickle.
3. Add the all ingredients to a bowl and mix.
4. Eat plan, make lettuce wraps with tuna and tomato, and spread on SCD sandwich bread.

The Take
Well done, nice and tasty.  I will be excited to try another tuna recipe soon. If you have the boiled eggs already, this is quick and good.  If you don’t have boiled eggs ready, it takes a bit of time to make them and let them cool (to hastened the speed put them in the freezer).  Nice cool main dish.

Total Time: 10- 15 minutes (not including boiling the eggs)
Prep–  10-15 minutes (not including boiling the eggs)

Yield: 4 servings

Level: Easy

Shrimpy Shrimp

This recipe graciously inspired by Grechinlin.

The Goods
25-30 pieces of large shrimp cooked, peeled, deveined
1 medium white onion
2 shallots
3 heads garlic
1 Tbsp. parsley
7 springs of chives
2 Tbsp. butter
1 Tbsp. olive oil
2 shakes paprika

The Gettin’
1. If frozen, thaw the shrimp under running water.
2. Add olive oil and butter in a small skillet, until melted.
3. Finely dice onion, shallot, garlic, parsley, and chives.
4. Add onion and shallot to skillet, let those cook until soft.
5. Add garlic and cook for a couple more minutes.
6. Add the shrimp, chives, paprika, and parsley, and let cook through.

The Take
So we had one problem when we made this…  It was good, but we felt like the shrimp themselves needed more flavor.  Perhaps instead of precooked/frozen, next time we’ll try fresh.  The sauce was good and the shrimp were good, but we wanted more integration!

Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 hours

Yield: 2 servings

Level: Easy

Honey, Mustard Sauce is lovin’ on that Tilapia.

This recipe graciously inspired by the back of a package whose brand I have forgotten, oh yeah.

[Insert delicious picture here!]
[Please forgive us recipe thieves
for indulging in the dish before
taking any photos… ok seriously,
we were dying you guys! Trust
us, you have got to try it!!!!!!!]

The Goods
4 tilapia filets
2 Tbsp. butter
1 1/2 Tbsp. honey
2 Tbsp. Mustard
2 tsp. finely chopped parsley
salt and pepper to taste

*optional- 1/4 chopped pecans, lemon wedges and parsley for garnish*

The Gettin’
1. Preheat oven to 450 degrees.
2. Place tilapia in a lightly greased baking pan.
3. Sprinkle with salt and pepper.
4. In small skillet or microwave-safe bowl, melt butter and honey together.
5. Stir in mustard to butter and honey mix and brush on fish.
6. Sprinkle parsley (and if desired pecans) evenly over fish.
7.Bake 8-10 minutes or until fish flakes easily when tested with a fork.

The Take
Simple and satisfaction characterize this meal.  You know when you get home and you really wish you didn’t have to make anything AND you’re so hungry that the thought of waiting a second seems earth shattering?  Sometimes the best recipes come on the package itself, and well, credit is due to a package from Tom Thumb. When you don’t want to labor, but you want a sweet meal- Honey Mustard Tilapia.

Total Time:  23-25 minutes
Prep –  15 minutes
Cook–  8-10 minutes

Yield: 4 servings

Level: Easy

Crab Legs with Garlic Butter Sauce


This recipe graciously stolen from allrecipes.com.

The Goods
1 pound Snow Crab clusters or legs, thawed if necessary
1/4 cup butter
1 clove garlic, minced
1 1/2 tsp. dried parsley
1 tsp. fresh parsley
1/8 tsp. salt
1/4 tsp. fresh-ground black pepper

The Gettin’
1. Cut a slit, length-wise, into the shell of each piece of crab (some packages are pre-cut, for convenience).
2. Melt the butter in a large skillet over medium heat and cook the garlic in the butter until translucent.
3. Stir in parsley, salt, and pepper.  Continue to heat mixture until bubbling.
4. Add the crab legs, toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
5. Sprinkle fresh parsley and serve steamy.

The Take
Tasty, but a little work getting the meat out of the shell!

Total Time: 20 minutes
Prep – 5 minutes
Cook– 15 minutes

Yield:  6 servings

Level: Easy (Though admittedly, I burned the sauce. – Lauren)

Steamed Mussels

This recipe stolen graciously from allrecipes.com.


*Note: These are amazing.*

The Goods
2 Tbsp. butter
1/4 cup shallots, minced
3/4 cup dry white wine
3 lbs. mussels, cleaned and debearded
1/2 cup chopped fresh parsley
ground black pepper to taste

The Gettin’
1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 7 minutes.
3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

The Take:
These are good, but they require a bit of prep!  Letting the mussels sit in some water before you begin for 20-30 minutes lets them expel dirt or sand.  Don’t use any mussels that aren’t closed to begin with – they’re probably dead!  You can check by sharply tapping the mussel – if it closes, it’s still alive and safe to cook.  Any mussels that don’t open after steaming should be thrown away.

Total Time: 52 minutes
Prep – 45 minutes
Cook– 7 minutes

Yield: 4 servings

Level: Intermediate

Lobster Tail, We Fancy

This recipe stolen graciously from Giada.


The Goods
1 cup water
4  lobster tails
salt and pepper
melted butter, for serving (you can clarify it if you want to be fancy)
nimble pinkie fingers

The Gettin’
1.  Add the water to a large pot and bring to a boil.
2. Rinse the lobster.
3. Open the lobster tail in butterfly form (fancy!)
4. Salt and pepper, to taste.
5. Place the lobster tail in the pot to steam (we used a steamer basket) and cover.
6. Steam cook for 8 minutes (it turns a beautiful red!)
7. Serve with hot melted butter, raise pinkies high and enjoy. 😉

The Take:
Lobster tails seem intimidating, but they weren’t hard at all!  And they were oh so tasty, despite looking a dull brown and unappetizing when we bought them from the local supermarket.  The trickiest part was the butterflying, but even a mistake still tastes good!

Total Time:  23 minutes
Prep – Realistically for Newbies like Recipe Thieves: 15 minutes
Cook– 8 minutes

Yield: 4 servings

Level: Intermediate