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		<title>Fishing Life Today - Topics</title> 
		<link>http://www.fishinglifetoday.com/rss.xml</link> 
		<description>Fishing Life Today - Topics</description> 
		<pubDate>Fri, 30 Jul 2010 00:42:09 GMT</pubDate>
		<ttl>30</ttl>

		<item>
			<title>Salmon with Peanut Sauce</title> 
			<link>http://www.fishinglifetoday.com/topic/1044.html</link>
			<pubDate>Sat, 29 Nov 2008 16:37:28 GMT</pubDate> 
			<description>
			<![CDATA[ Salmon with Peanut Sauce

Ingredients:
4 salmon fillets
4 cups lightly packed baby greens
4 cups broccoli, cooked crisp tender
Sauce: 3 Tbsp SF peanut butter
3 tbsp chicken broth
2 tbsp mayo
1 tbsp soy sauce
1 tbsp sherry
1 1/2 tsp Asian hot chili garlic sauce
1/2 tsp gresh ginger
1 garlic clove
1 pkt Splenda 

Puree sauce ingredients in blender until smooth. Heat oven 300. Line pan with foil. Place fish skin side down and bake 17-18 min until fish flakes easily and center suntil...  ]]> 
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		<item>
			<title>Breaded Scrod with Basil Mustard Sauce</title> 
			<link>http://www.fishinglifetoday.com/topic/1043.html</link>
			<pubDate>Sat, 29 Nov 2008 16:29:05 GMT</pubDate> 
			<description>
			<![CDATA[ Breaded Scrod with Basil Mustard Sauce

Ingredients:
4-6 oz pieces scrod or flounder
lemon juice, salt &amp; pepper
4 slices Atkins bread garlic powder
1 tsp oregano 1/3 cup + 2 tsp olive oil
1 cup basil leaves
2 tsp Dijon mustard 

Preheat oven to 400. Put fillets in baking dish, brush with lemon juice and add salt &amp; pepper. Process bread, garlic and oregano in food processor until fine crumbs form. Add little olive oil. Evenly divide crumb mixture and pat over fish. Bake 12 min, ...  ]]> 
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			<title>Crab Cakes</title> 
			<link>http://www.fishinglifetoday.com/topic/1042.html</link>
			<pubDate>Sat, 29 Nov 2008 16:26:51 GMT</pubDate> 
			<description>
			<![CDATA[ Crab Cakes 

Ingredients:
12 oz crab meat
1 T pesto
1 egg
1 T heavy cream
1/2 cup crushed pork rinds
1 T mayo
Old Bay, dash cayenne 

Mix all ingredients. Form into 6-8 small patties and fry in butter on medium heat until golden brown and crispy. 
Serves 3  ]]> 
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			<title>Crab Stuffed Zucchini</title> 
			<link>http://www.fishinglifetoday.com/topic/1041.html</link>
			<pubDate>Sat, 29 Nov 2008 16:25:36 GMT</pubDate> 
			<description>
			<![CDATA[ Crab Stuffed Zucchini 

Ingredients:
2 medium zucchini
6 1/2 oz. can crabmeat
1 oz. cream cheese, softened
1/4 cup onion, chopped
1/2 med. tomato, seeded &amp; chopped
1/2 tsp lemon juice
1 tbsp mayonnaise
dash liquid smoke
1 cup mozzarella cheese, shredded (divided) 

Preheat oven to 350F. Discard ends of zucchini and cut in half lengthwise. Microwave 3 min. Scoop pulp of zucchini out, leaving shell. Chop pulp and mix with all ingredients, using only 1/2 cup mozzarella. Place zucch...  ]]> 
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			<title>Crabmeat Au Gratin</title> 
			<link>http://www.fishinglifetoday.com/topic/1040.html</link>
			<pubDate>Sat, 29 Nov 2008 16:23:46 GMT</pubDate> 
			<description>
			<![CDATA[ Crabmeat Au Gratin 

Ingredients:
1 T butter
1 T not/starch (or thickener)
salt &amp; pepper
1/2 cup heavy cream 
1/2 cup water
1 can crabmeat
1 t lemon juice 
1 cup shredded cheddar 
dash Worcestershire sauce
pinch paprika&nbsp; 

Preheat oven 375F. Melt butter in pan. Mix in not/starch and salt and pepper. Stir over low heat until well blended. Gradually stir in cream mixed with water. Cook, stirring until thick and smooth. Mix in cheese, Worcestershire and paprika. When melted, ...  ]]> 
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			<title>Salmon with Bacon, Tomato &amp; Caper Vinaigrette</title> 
			<link>http://www.fishinglifetoday.com/topic/1039.html</link>
			<pubDate>Sat, 29 Nov 2008 16:21:36 GMT</pubDate> 
			<description>
			<![CDATA[ Salmon with Bacon, Tomato &amp; Caper Vinaigrette 

Ingredients:
12 oz. salmon
4 slices bacon, cooked 
1 med. tomato, diced 
1 t capers 
2 t parsley 
1/2 t prepared horseradish
1 pkg Splenda 
salt, pepper, olive oil&nbsp; 

Brush salmon with olive oil, sprinkle with salt and pepper and broil for 12 minutes. In meantime, heat all ingredients except bacon. Remove salmon from oven, spoon sauce over and top with crumbled bacon. 
&nbsp;  ]]> 
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		<item>
			<title>Shrimp with Tomato Cream Sauce</title> 
			<link>http://www.fishinglifetoday.com/topic/1038.html</link>
			<pubDate>Sat, 29 Nov 2008 16:19:25 GMT</pubDate> 
			<description>
			<![CDATA[ Shrimp with Tomato Cream Sauce 

Ingredients:
12 oz shrimp, peeled, deveined, uncooked
1 t oregano
2 T butter
1 med chopped tomato (5.8)
1/2 c heavy cream (4.0)
1/2 cup cheddar cheese (2.4) 

Melt butter with garlic and oregano 1 min. Add shrimp and tomato and saut&eacute; few minutes just until shrimp is pink. Stir in cream, then shredded cheddar and heat until cheese melts. Serve over Faux Rice or Pasta Nearly. 
Serves 2  ]]> 
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		<item>
			<title>Crab Stuffed Sole</title> 
			<link>http://www.fishinglifetoday.com/topic/1037.html</link>
			<pubDate>Sat, 29 Nov 2008 16:16:50 GMT</pubDate> 
			<description>
			<![CDATA[ Crab Stuffed Sole&nbsp;&nbsp; 

Ingredients:
1 1/2 lb sole
6 oz can crab 
2 oz cream cheese
2 T mayo
1 t tabasco
1 T chives
1 egg 

Mix all ingredients. Lay fillets flat and top with generous amount of filling. Roll up fish and bake at 350 for 20-25 minutes. 

Serves 4 @ 1 carb 
I had extra filling that wouldn't fit on the fish, so I just spooned it into the baking dish, and cooked along with the fish. It was great, and could be used as a main dish by itself.  ]]> 
			</description>
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		<item>
			<title>Fish Florentine</title> 
			<link>http://www.fishinglifetoday.com/topic/1036.html</link>
			<pubDate>Sat, 29 Nov 2008 16:14:25 GMT</pubDate> 
			<description>
			<![CDATA[ Fish Florentine 

Ingredients:
1 1/2 lb fish fillets
10 oz pkg frozen spinach, thawed, WELL DRAINED
8 oz shredded cheddar
1/2 c crushed pork rinds (optional)
2 T lemon juice
2 T white wine
parsley, Old Bay, garlic powder, salt &amp; pepper 

Preheat oven 350F. Spread spinach over bottom of 8-9&quot; casserole dish. Arrange fillets over top. Sprinkle with lemon juice and white wine, and seasonings. Sprinkle with cheese, then pork rinds. Bake 30-40 min. 

Serves 4  ]]> 
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			<title>Broiled Salmon with Dijon Sauce</title> 
			<link>http://www.fishinglifetoday.com/topic/1035.html</link>
			<pubDate>Sat, 29 Nov 2008 16:10:45 GMT</pubDate> 
			<description>
			<![CDATA[ Broiled Salmon with Dijon Sauce&nbsp;&nbsp; 

Ingredients:
1/2 c mayo
2 T Dijon
3 T Parmesan
black pepper
12 oz. salmon filets

Heat broiler, and broil salmon for about 12 min. Mix other ingredients and spread over salmon. Put back under broiler for another 5 min, or until salmon done. (If you put the sauce on too early, it gets really brown). 
Serves 3  ]]> 
			</description>
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		<item>
			<title>Fishy Mounds I used flounder</title> 
			<link>http://www.fishinglifetoday.com/topic/1034.html</link>
			<pubDate>Sat, 29 Nov 2008 16:08:58 GMT</pubDate> 
			<description>
			<![CDATA[ Fishy Mounds I used flounder&nbsp; 

Ingredients:
12 oz fish fillets (Any Fish)
6 oz can crab
1/4 c grated zucchini
1 T onion powder
1 oz pork rinds, crushed
1 T mayo
1 T mustard
1/3 c heavy cream
1 T soy protein isolate
1 T Parmesan
cayenne pepper, paprika

Preheat oven 325. Spray LARGE muffin tin with non-stick spray. Line 6 cups with fish fillet (or several if fillets are real small). In bowl, mix crab, zucchini, onion powder and pork rinds. Add remaining ingredients. Divide mi...  ]]> 
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		<item>
			<title>Mustard Salmon</title> 
			<link>http://www.fishinglifetoday.com/topic/1033.html</link>
			<pubDate>Sat, 29 Nov 2008 16:05:53 GMT</pubDate> 
			<description>
			<![CDATA[ Mustard Salmon 

Ingredients:
1/3 cup SF pancake syrup
water
1 Tbsp Dijon
garlic powder
salt
4 salmon fillets 

Preheat broiler. Heat all topping ingredients and brush salmon. Broil 10 min, brushing with topping occasionally. Pour rest of topping on salmon and broil 2-5 min more. Serves 4  ]]> 
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			<title>Delicious Crab Jambalaya</title> 
			<link>http://www.fishinglifetoday.com/topic/1032.html</link>
			<pubDate>Sat, 29 Nov 2008 16:00:11 GMT</pubDate> 
			<description>
			<![CDATA[ Delicious Crab Jambalaya

Ingredients:
3/4 lb crab
1/2 cup bacon
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chpd
1 cup canned tomatoes
1 tbsp Worcestershire sauce
salt and pepper 

Fry bacon until brown. Add veggies and cook until tender. Add tomatoes and seasonings. Cover and simmer 10 min. to blend flavors. Add crab and heat. Can serve over Faux Rice. 
Serves 2  ]]> 
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		<item>
			<title>Szechwan Oriental Shrimp</title> 
			<link>http://www.fishinglifetoday.com/topic/1031.html</link>
			<pubDate>Sat, 29 Nov 2008 15:58:11 GMT</pubDate> 
			<description>
			<![CDATA[ Szechwan Oriental Shrimp

Ingredients:
12 oz. shrimp
1 Tbsp not/Starch (or 1/2 tsp guar gum)
1/2 cup salsa
1/4 cup sugar free cinnamon syrup
2 tbsp soy sauce
2 tbsp Dijon mustard
2 tbsp peanut butter
1/4 tsp ginger
1/2 cup sliced mushrooms
1 cup snow peas 

Cook snow peas in microwave. Mix all ingredients except shrimp and mushrooms in a bowl. Saut&eacute; shrimp in little oil in pan and add mushrooms. When shrimp just about done, stir in sauce and stir to heat. 
Serves 2  ]]> 
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		<item>
			<title>Shrimp Curry</title> 
			<link>http://www.fishinglifetoday.com/topic/1030.html</link>
			<pubDate>Sat, 29 Nov 2008 15:55:51 GMT</pubDate> 
			<description>
			<![CDATA[ Shrimp Curry 

Ingredients:
1 lb shrimp
1 T olive oil
1 T curry powder
1/2 cup onion, chopped
1 tomato, chopped
1/4 cup water 

Saut&eacute; onions in a little oil, sprinkle with curry powder. Stir in tomato and saut&eacute; few minutes. Add shrimp, stir to coat evenly. When shrimp is done (few minutes), pour in water and stir. 
Serves 2  ]]> 
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			<title>Shrimp Scampi</title> 
			<link>http://www.fishinglifetoday.com/topic/1029.html</link>
			<pubDate>Sat, 29 Nov 2008 15:49:21 GMT</pubDate> 
			<description>
			<![CDATA[ Shrimp Scampi

Ingredients:
14 oz shrimp (raw, peeled)
4 T butter 
4 T oil
3 garlic cloves
splash lemon juice

Melt butter, add oil and garlic and saut&eacute; 1 min. Add splash of lemon juice. Add shrimp and cook until pink (only takes a few minutes). Spoon shrimp and sauce over Faux Rice. 
Serves 2  ]]> 
			</description>
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		<item>
			<title>Baked Salmon</title> 
			<link>http://www.fishinglifetoday.com/topic/1028.html</link>
			<pubDate>Sat, 29 Nov 2008 15:47:37 GMT</pubDate> 
			<description>
			<![CDATA[ Baked Salmon 

12 oz salmon
1/4 cup mayonnaise
2 T unsw. ketchup (2)
6 pieces sun-dried tomatoes (6.6)
4 strips bacon, cooked, cut in 1&quot; pieces 
1/4 cup chopped onion 

Mix mayo and ketchup to make Russian Dressing. Heat tomatoes in water in microwave for few minutes to plump. Spray casserole dish with Pam. Lay salmon pieces in and cover with dressing. Cut up tomatoes and lay on top; sprinkle with chopped onion. Bake at 400 for 20-25 min. Put under broiler for just a few minutes to...  ]]> 
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			<title>Seafood Crepes with Creamy Cheese Sauce</title> 
			<link>http://www.fishinglifetoday.com/topic/1027.html</link>
			<pubDate>Sat, 29 Nov 2008 15:45:03 GMT</pubDate> 
			<description>
			<![CDATA[ Seafood Crepes with Creamy Cheese Sauce&nbsp;&nbsp; 

Crepes: 4 eggs 
4 T heavy cream 
dash salt and pepper

Filling:
1 6 oz can crab
1 can sm shrimp
2 T butter
1/4 c cream 
1 t Dijon 
1/4 c chicken broth

Sauce:
4 oz cheddar 
1/4 c heavy cream 
1 t Dijon 
dash nutmeg, salt, pepper

Crepes: Blend crepe ingredients. Heat a good small non-stick pan and melt some butter. Ladle about 1/4 cup of mixture and tip pan quickly to make thin, even coating. Allow to cook until starts to ...  ]]> 
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			<title>Flounder Picatta</title> 
			<link>http://www.fishinglifetoday.com/topic/1026.html</link>
			<pubDate>Sat, 29 Nov 2008 15:42:17 GMT</pubDate> 
			<description>
			<![CDATA[ Flounder Picatta 

Ingredients:
1/2 t salt, 1/4 t pepper
2 lbs flounder 
4 T butter 
2 T oil 
2 T lemon juice 
1/2 t grated lemon zest (optional)
1 T dried parsley 
1 T capers chopped
protein powder, soy isolate or baking mix 

Combine protein powder, salt and pepper in bowl. Dredge fish to coat both sides. Melt 2 T butter with oil in skillet. Add fish and cook, turning once, until browned outside and cooked through (5-7 min.) Remove to platter and keep warm. Add remaining butter to...  ]]> 
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			<title>Kona Snapper or flounder</title> 
			<link>http://www.fishinglifetoday.com/topic/1025.html</link>
			<pubDate>Sat, 29 Nov 2008 15:38:38 GMT</pubDate> 
			<description>
			<![CDATA[ Kona Snapper or flounder

Ingredients:
12 oz snapper fillet (or flounder)
2 T Parmesan cheese
1 T butter
6 T salsa
2 oz Monterey jack cheese, shredded
1 oz cheddar cheese, shredded
salt and pepper to taste
chopped parsley (optional)

Preheat oven 350F. Lightly coat the fish with Parmesan and saut&eacute; in butter for about 1 min on each side to seal juices. Place fish in lightly greased casserole and top with salsa. Sprinkle cheddar on the center of the fish and jack cheese on the e...  ]]> 
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