Jun 172013

Strawberry Salsa (1) ~ Simple Recipes Dot Me

Strawberry Salsa (2) ~ Simple Recipes Dot Me

I always like fruits in savory dishes…back in Brazil during festive time like Christmas and New Year we always have turkey or ham with fruits, therefore serving savory dishes with fruits always remind me of my childhood.

Strawberries are everywhere…and they are at its freshest season. After making all kind of drinks with strawberries and eating them fresh or topped with condensed milk, I decide to make this simple and easy strawberry salsa,  served with a simple flour coated hake and scallops. It was divide…so refreshing and so summery.


Strawberry Salsa

8oz fresh strawberry clean, hulled and cut in small pieces
2 tablespoons sweet onion, finely chopped
¼ cup fresh cilantro, finely chopped
Salt and pepper to taste
Fresh lemon juice to taste
Jalapeno to taste, (optional, if you like it spicy, I did not add…this time)


1 hake, filet
4 scallops, large

¼ cup all-purpose flour
Salt and pepper to taste
1 ½ tablespoon olive oil

Strawberry Salsa (3) ~ Simple Recipes Dot Me

Strawberry Salsa (4) ~ Simple Recipes Dot Me

Strawberry Salsa (5) ~ Simple Recipes Dot Me


Strawberry Salsa

Mix all the ingredients in a medium bowl and chill for 1 hour before serving.


In a deep plate, mix the flour with fresh ground pepper and salt. Coat the fish and or scallop with the flour mix.

In a fry pan add the olive oil and pan fry the fish filet and the scallops. Make sure that you have both sides of the fish filet browned and fully cooked. Sear the scallops both side to your likeness.

Remove from the heat and top with the fresh strawberry salsa.

Serve immediately.

Strawberry Salsa (6) ~ Simple Recipes Dot Me

Strawberry Salsa (7) ~ Simple Recipes Dot Me

If you enjoyed this simple recipe of strawberry salsa you might want to check on Strawberry Frozen Yogurt or Soft Cheesecake with Strawberry Sauce.

Curiosity Corner Jan 2013
Did you know that 1 cup of strawberries contains all the vitamin C that you need for the day? Moreover, strawberries contain a combination of antioxidant and anti-inflammatory nutrients, therefore many research support the benefit of strawberry in regards to prevention of cardiovascular disease, regulating blood sugar in type 2 diabetes and prevention of certain cancers.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

May 062013

Salt Brined Cod Fish (1) ~ Simple Recipes Dot Me

In Brazil, where I grew up it is very common to find “bacalhau”, which is a salted dried cod fish. So in order to mimic the saltiness of bacalhau, which needs to be soaked in water in order to remove the salt before cooking, I decided to “play” with fresh cod fish. Why not brine cod? So I brined the cod and then use it like some of the dishes that I used to make back in Brazil…it turned out delicious, moist and very flavorful. The potatoes are tender and loaded of flavor.


Approximately 1 lb cod fish
1 tablespoon rock salt
2 ½ to 3 cups of cold water

3 to 4 Roma tomatoes, sliced
1 large onion, sliced
3 to 4 potatoes, peeled and sliced,
¼ cup of olives, cut into half
Fresh ground pepper
2 to 3 tablespoon of olive oil

Salt Brined Cod Fish (2) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (3) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (4) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (5) ~ Simple Recipes Dot Me


Dissolve the salt in the cold water, cut the cod in approximately 1 ½ to 2 inch and place them in the salty water. Make sure that all the pieces of the cod fish are covered with the salty water. Cover the bowl and place in the refrigerator overnight.

Remove the cod fish from the salty water, rinse under cold water and drain thoroughly.

In a casserole pan place the olive oil, and alternate layers of potato, onion, olives, cod fish, and tomatoes, sprinkle in between layers fresh ground pepper to taste. Make as many layers as necessary until all the ingredients are used up.

Cover the pot and turn the heat to medium low. Cook for approximately 40 to 45 minutes. Uncover and cook under medium for another 5 minutes, until most of the liquid has been evaporated.

Serve hot.

Salt Brined Cod Fish (6) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (7) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (8) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Bacalhau or salted dried cod was produced in order to preserve the cod before the refrigeration was available. Moreover, the process of salting and drying like in many foods, makes the cod tastier.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Dec 102012

This is a very simple recipe for a great appetizer. Once you have the wonton cups ready, which can be baked days ahead and stored in an airtight container, the filling is almost infinite…sweet or savory, whatever is your preference. It is great filled with party cream and topped with fresh fruit or any creamy salad, like potato salad, chicken salad, hummus, you name it…

This time I made them with cream cheese filling,  topped with smoked salmon and decorated with capers. The trick here is to avoid the wonton cups from getting soggy, so I placed a layer of iceberg lettuce and then placed the other “wet” layers. This way there is none or very little contact of the “sauce”  with the wonton skin.

Anyway, I hope you try this recipe, it is pretty and tastes great. Again, it is perfect to serve as an appetizer at home or when going to a potluck party.


Wonton Cups

1 package of wonton wrappers (can be found in the refrigerator section, most of the Asian grocery)
Olive oil

Few iceberg lettuce leaves, cut into small piece to cover the wonton cups.

Smoked Salmon Filling

8 oz cream cheese
2 tablespoon horseradish sauce
Salt and pepper to taste
2 teaspoon dry dill
12 oz smoked salmon
Capers, drained




Wonton Cup

Preheat oven to 350 F.

Cut the wonton wrappers, into a circle, by removing mainly the four corners. I stack a few wonton wrappers together and cut all together with the scissor.

On a plate separate the wonton wrappers and brush lightly with the olive oil. Place another wonton wrapper on top of the brushed one and brush the top, place another wrapper on top of the brushed one and so on, until you have a stack. Separate the wonton wrapper and gently press over into the mini muffin tin.

Bake until the wonton wrappers are slightly golden brown, for approximately 7 minutes. Keep your eyes on the oven as it may burn easily. Remove from the oven and let cool on a wire rack.

Use immediately or store in an airtight container for a couple of days.

Smoked Salmon Filling

Cut the smoked salmon into small strips and roll them, like a little rose. Set them aside.

In a medium bowl, mix the cream cheese with the horseradish, dill, salt and pepper until creamy. If using a piping bag, place the cream cheese mix into a piping bag.

Assemble the Smoked Salmon Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Pipe the cream cheese mix into the cup, on top of the lettuce. If not using a piping bag, use two teaspoons to place the cream cheese mix.

Place a rolled piece of smoked salmon on top of the cream cheese mix, and add a couple of capers on it. Ready to serve.




Curiosity Corner Jan 2013
Did you know that wonton wrappers are used to make a type of dumpling called wonton, often found in Chinese cuisine?  Wontons wrappers are made of flour, egg, water and salt and compressed into a very thin square. In Chinese cuisine wonton dumpling are filled with ground pork, shrimp and seasoned with all kind of spices.

Thank you for stopping by Simple Recipes and have a great week!

Oct 152012

Okay, this is one of the dishes that I am almost embarrassed to share. It is so ridiculously easy and simple that it may insult you…but I could not leave behind because it is delicious and can be made in a few minutes. It is great with a side green salad. Please feel free to add more or less of the ginger, green onion and paprika according to your taste. The combination of caramelized green onion and ginger with the seafood is just perfect!


½ lb of large shrimp
½ lb of white fish cut into approximately 1 to 1 ½ in
Green onion finely chopped
Ginger finely chopped
Paprika to taste
Salt and pepper to taste
Cooking wine
Olive oil


Mix all the ingredients above, except for the olive oil. Let it set for 5 minutes.

In a wok or fry pan heat the olive oil in medium to high temperature.

Carefully layer the shrimps and the fish so they do not overlap.

Cook until one side is golden brown then turn one piece at the time and cook the other side. Do not overcook. Serve hot.

If you enjoy this simple recipe you might want to check on Shrimp with Cilantro and Lemon.

Yes, we just came back from a long vacation…still adjusting to the time and thought that it would be nice to share with you a glance of what we experienced 🙂

And yes, I will post more pictures as soon as I have all the thousands of pictures sorted…yes, thousands…but do not worry, I will not make you see them all 🙂

Curiosity Corner Jan 2013
Did you know that shrimp is low in fat and calorie but contains high amount of cholesterol?

Thank you for stopping by Simple Recipes and have a great week!

Aug 202012

I love scallops, but my husband does not, he claims that scallops are too fishy…oh well…more for me. This is a very tasty and simple recipe for scallops. I coated the scallops with cornstarch instead of all-purpose flour, therefore this recipe is gluten free. When I prepared the scallops I prepared some cod fish in the same manner, this way my husband could have his white fish and I could enjoy the scallops guilty free.


½ lb Scallops, I got the big ones from Costco
2 tablespoons of cornstarch + ½ tablespoon
1 small lemon
Fresh ground pepper
½ cup chicken broth
1½ to 2 tablespoons butter
2 to 3 teaspoons of capers, drained


In a small deep dish mix the 2 tablespoon of cornstarch with the zest of the lemon and the ground pepper.

Squeeze half of the lemon juice on the scallops and coat the scallops with the cornstarch mix. Pan fry in the butter until both side are golden brown, remove and set aside.

In the same pan add the chicken broth and let it boil. Reduce the heat and add the remaining lemon juice and the rest of the lemon (juiceless and naked), let it cook in low heat for a couple of minutes. Add the remaining cornstarch dissolved in 1 tablespoon of water mixing continuously until the sauce thicken. Add the capers and let it cook for another minute.

Remove the butter lemon sauce from the heat and cover the pan fried scallops. Serve hot.

If you enjoy this scallop recipe you might want to check on this Asian Inspired scallop recipe, Miso Marinated Scallops.

Curiosity Corner Jan 2013
Did you know that scallops contain cholesterol but are very low in saturated fat? Moreover, scallops are a great source of protein and contain vitamin B12, which is an important nutrient for the cardiovascular health.

Thank you for stopping by Simple Recipes and have a great week!

Apr 232012

Healthy and easy tilapia with fingerling potatoes

As we all know, fish is good for our health, therefore I’ve been trying to make more dishes using fish. Unfortunately my husband is not a fish person…I take this back, he just likes halibut and now that I introduced him to other fish,  he slowly, very slowly started to acquire the taste for it. Nevertheless, it is still a hard task for me, since one of the complaints is that they are too fishy…now, can you imagine fish smelling like meat or chicken? Then I sure would be very worried…

This is a very simple and yet fulfilling dish. It is totally gluten free and so tasty. We had a complete meal by combining 3 main ingredients: fish (protein), fingerling potatoes (carb) and spinach (veggie).


2 tilapia filet
2 cloves garlic finely chopped
1 tablespoon butter

12-16 fingerling potatoes
½ lb crimini mushroom, sliced
½ red onion, finely sliced
½ tablespoon dry parsley (or fresh if you have it handy)
½ tablespoon olive oil

1 bunch spinach
1 tablespoon olive oil

Salt and pepper to taste


In a medium pot, add water and a pinch of salt, let it boil and add the potatoes. Cook the potatoes for approximately 10 to 12 minutes or until the potatoes start to become slightly soft. Drain and place in a bowl. Add  the mushroom, onion, olive oil, parsley, salt and pepper to the potatoes. Toss gently and place in an oven safe tray. Place the potatoes with the mushroom in a 350F pre-heated oven for about 20 minutes.

In the meantime, prepare the tilapia and the spinach.

In a bowl pat dry the tilapia filet. Add garlic, salt and pepper to taste. Place the butter in a fry pan and add the tilapia. Pan fry both side evenly for approximately 5 minutes each side.

Sautée the spinach with olive oil, salt and pepper.

To assemble the plate, place the spinach in the center of the plate, layer the filet of tilapia gently on top of the spinach and place the fingerling potatoes around. Serve hot.

If you enjoy this healthy and simple tilapia recipe you might want to check on this Asian version of Steamed Tilapia or Tilapia with Fresh Basil from Simple Recipes.

Curiosity Corner Jan 2013
Did you know that fingerling potatoes are fully mature potato? Due to its small size it is often confused with new potatoes.

Thank you for stopping by Simple Recipes and have a great week!

Dec 122011

Crab cakes with panko

I am baaaack…and want to share with you a simple recipe for crab cakes and some of my vacation pictures.

I love crab cakes, every time when in restaurants that serve crab cakes I am ordering…so I decided to make myself. After searching for recipes throughout the internet I opted out to come out with my own version, which I must confess that I kind of mix and match what I thought I would like in my crab cake…and yes I used panko for the crust. After making these crab cakes I realized that they are so simple to make…

The good thing about making your own crab cakes, is that you can store them in the freezer and bake or pan fry anytime when you feel like having it. Just freeze on a flat tray until frozen so the cakes stay nicely shaped, then you can place them in a Ziploc bag.

When it is time to serve, just defrost for approximately half an hour (do not have to be totally defrosted) and you can either bake or pan fry with a little oil. I can guarantee you that you will not be able to tell that they were frozen. It is very good to have it handy in the freezer.


1 lb. crab meat in can
2 small potatoes, cooked and slightly mashed
1 red bell pepper, chopped
2 green onions finely chopped
1 egg
1 teaspoon dry parsley (I’d rather use fresh one, but did not have at the time)
1 tablespoon lemon juice
½ teaspoon lemon zest
1 teaspoon bay seasoning
Salt and pepper to taste.


Canola oil, spray


In a big bowl, add the crab meat, green onion, bell pepper, parsley, bay seasoning, salt and pepper and mix gently. Add to the crab mixture the lemon juice, lemon zest and the egg. Again very gently because I like my crab cakes with lumps of crab meat and not all smashed.

In a deep dish place the panko, make

Make small patties and coat with panko.

Spray the patties with the canola oil and bake in a 400F pre heated oven for approximately 20 minutes.

Serve hot.

I hope you enjoy this simple recipe for crab cakes and as I mention, great to have them in the freezer for an elegant appetizer of even as a meal with a side of salad.

Now the pictures…lots of pampering and relaxation. Can you guess where did we go?

and yes…those are my toes 🙂

If you still wondering where we were…it was Cancun, Mexico!


Thank you for stopping by Simple Recipes!