Fish Fajitas aka Using What You’ve Got

Sometimes, towards the end of the week food supplies can start to dwindle in the fridge.

Remember the pan roasted cod I cooked up recently?  Well in the back of my mind I always knew I wanted to make fish tacos with the leftovers.  Although cod is a mild fish, it is fairly firm and would hold up well in the tacos.

However, when I finally went to make the tacos about a day later, I realized what I had in my fridge was best suited for a different mexican favorite – fajitas!

What I loved most about this dish (besides the ease & quick prep time, obviously) is the refreshing lemon flavor the cod gives these fajitas.  If you aren’t using leftover cod, I definitely encourage you to marinade the fish first in a similar lemon mixture, lightly pan roast it and then continue on with the rest of this recipe.

Fish Fajitas

3 ounces leftover Pan Roasted Cod, sliced into 1/2 inch strips

1/3 red bell pepper, sliced thinly

1/3 yellow onion, sliced thinly

1 small clove garlic, minced

1 tsp cumin

1 tsp cayenne

Pinch salt & pepper

Splash water (or stock or white wine)

Shredded cheddar cheese (or pepper jack, monterey etc)

Handful chopped spinach (optional)

Olive Oil

Whole wheat tortilla

In a skillet over medium high heat, warm the olive oil for about 1 minute.  Add in the onion and cook for about 2 minutes before adding the red pepper and garlic.  Sprinkle with a pinch of salt and pepper.  Cook for about 8 minutes and then add the cayenne and cumin.  Stir to combine before adding the water to deglaze the pan.  Add in the cod and cover with onion, pepper mixture. Cover the pan and cook 1-2 minutes until the fish is cooked through.

That’s it! You’re done!  All you need to do now is assemble your fajita and enjoy – oh and cover with hot sauce of course 😉


Orzo Casserole

Simply put, this dish is quick, delicious and leaves you with plenty of leftovers.  It’s also versatile to make, you can use whatever vegetables or cheese you have on hand.  Try adding black olives or sun dried tomatoes.  And the beauty of it all is that, if you want, you can make it ahead of time.  Either pre-assemble and keep covered in the fridge or freezer until ready for the oven or fully cook when you have some down time.  Cut into portions and freeze for later use.

Orzo Casserole

1 cup orzo
3/4 cups sliced mushrooms
2 cups frozen spinach (or about 4-5 cups fresh spinach, steamed)
2 large cloves of garlic, minced
2 tsp olive oil
1 cup Weeknight Marinara Sauce
2 1/2 tsp goat cheese (or 1/4 cup crumbled feta)

Cook orzo according to package directions (about 7 minutes) until al dente.  Drain and drizzle with olive oil.

In same saucepan you cooked pasta in (less dishes rule!) heat remaining olive oil over medium heat.  Add garlic and mushrooms and saute 3 minutes.  Add spinach and season with salt and pepper.  Cook for 5-7 minutes. Let cool for 3-5 minutes.

In a lightly greased baking dish spread out 3 tablespoons of the orzo into an inch thick layer.  Add 3 tablespoons of sauce evenly over the orzo.  Spoon on the spinach and mushroom mixture (about 1 cup).    Crumble on 1 tsp goat cheese.  Repeat with remaining orzo, sauce, spinach and goat cheese.

In a preheated 400 degree oven, cook the casserole for 15 – 20 minutes.  Let sit for 5 minutes before serving.

Maryland in NYC Crab Cakes

The original plan for last night’s dinner was to make pizza but someone decided to treat me to a homemade meal instead.

And who wouldn’t love simple crab cakes, quinoa & sauteed spinach.  Delicious, healthy and easy, last night’s cook knows what I like!

Using canned crabmeat makes these cakes a more affordable version for during the week but if you have fresh crabmeat, that works too.

Crab Cakes

(makes 4 medium crab cakes)
6 oz. can white or lump crabmeat, drained and broken up with a fork
3/4 cup finely diced celery
1/2 cup diced onion
1/2 cup breadcrumbs
1 egg, beaten
1 tsp ground mustard
1/2 tsp paprika
1/8 tsp salt
2 tsp olive oil
1/2 tbsp butter

Combine first 8 ingredients in a medium sized bowl.  Divide mixture into four portions and form into inch thick patties. Place a skillet (non stick or cast iron work well) over medium heat with olive oil and half of the butter.  Once the pan is hot & the butter has melted, place crab cakes in the skillet.  Cook on first side about 5-8 minutes or until lightly browned.  Add remaining butter to the skillet and flip over the cakes.  Cook another 7 minutes or until heated through.

Serve with your choice of dipping sauces.  Hot sauce or cocktail sauce are our favorites!


Quinoa is a great food to add to your weekly menus.  It is quick cooking and has a whole host of nutritional benefits.  Although many think of it is as a grain, quinoa is more closely related to beets and spinach.  Because quinoa is a complete protein and it contains all nine essential amino acids it is believed to improve stamina & endurance.  Other benefits include cardiovascular health, migraine & cancer prevention.

Cook according to the package instructions and feel free to add a bit of olive oil & salt to the cooking water.  Once cooked, chopped tomatoes make a great addition to the dish.

My compliments to the chef! 🙂

Weeknight Tomato Sauce & Raviolis

Don’t be fooled by the name of this sauce.  While it’s certainly possible to whip up during the week, it’s best when made ahead of time.  Refrigerate or freeze the sauce  and use it when you need it most.  Having this on hand makes weeknight dinners super fast while keeping all of the flavor you want.

Weeknight Marinara

Continue reading