Steamy Kitchen Recipes | RSS Feed Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 Fish with Citrus Caper Sauce Mon, 16 May 2011 14:56:45 +0000 When it comes to fish, simple is best. This Fish with Citrus Caper Sauce Recipe only takes 10 minutes to cook, start to finish. I've used a combination of orange and lemon, capers, white wine and then finished it with a bit of butter.

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We planted a few citrus trees in our backyard 7 years ago, but shhhh….don’t tell anyone in my neighborhood watch program because technically us homeowners in this lovely planned community are not allowed to plant anything that’s not on THE LIST OF APPROVED GREENERY and citrus trees are not on the list. Which means I have contraband kumquat limes, illegal lemons, hot calamansi and bootleg kaffir.

The trees are in my backyard, hidden from the road and everytime I go out in the backyard to tend to the trees, I feel like a naughty girl. Yes, all it takes is a few citrus trees to make me feel like a rebel. I feel so easy and cheap.

So it’s been 7 years of careful tending, trimming, showering of love and of course, hiding with without a single fruit from year 1 to 6. I’ve heard  that with fruit trees, it takes a few seasons for the plant to get settled in and bear fruit, so I’ve been extremely patient, each season daydreaming of next season’s lemonade.

Finally, last year my calamansi bore fruit (woohoo!) and this year all of the trees are popping out fruit so fast I liken it to watching popcorn explode. pop! pop! POP! Citrus galore!

But now we’re moving and I can’t take the trees with me :-( though I’ve tried to reason to my husband that digging out the 20-foot tall kaffir lime tree and dragging it to our new home would be a fun adventure. NOT.

When we move, I’ll have to start all over again. But in the meantime, I’ll enjoy the fruits of my patience and lovely trees while I can.

This recipe is dedicated to my friend Joe Yonan, food editor of the Washington Post. Joe recently came out with his book called Serve Yourself, Nightly Adventures in Cooking for One.

I don’t normally cook for just myself as I have an entire pack of hungry mouths to feed every night. But since we both work from home and Scott doesn’t eat seafood, sometimes lunch is a simple fish fillet for one (Scott makes a PBJ for himself).

What I love about Joe’s book is that recipes sound like they come from a restaurant menu, but the ingredients and instructions are so unfussy and simple that it’s totally do-able for a party of one.

The recipes are also easily scalable so that you could feed 2 (fancy date!) or 4 (dinner party!) – we’ve made the Catfish Tacos with Chipotle Slaw for the family and it was a big hit.

This Fish with Citrus Caper Sauce recipe isn’t in his book, it’s just something I threw together for a quiet lunch with me, myself and I.  Since most of my readers are cooking for more than one person, I’ve written the recipe out for both serving one (in the body of this post with photos) and four people (in the printable recipe).

How to Cook Fish with Citrus Caper Sauce

Text below is recipe for one serving (see printable recipe at bottom for four servings)

You’ll need:

1 fish fillet (or 1/3 pound shrimp), patted very dry
salt and pepper
2 teaspoons olive oil
1/2 orange (slice 1/4 of the orange into thin slices, the rest will be used for juice)
1/2 lemon (slice 1/4 of the lemon into thin slices, the rest will be used for juice)
1 teaspoon capers (drained)
2 tablespoons white wine
2 teaspoons butter

Season the fish on both sides with salt and pepper. Add olive oil to a hot skillet* and sear the fish fillet on one side.

*I like using a wok when cooking. It gives me the flexibility to cook for one or 8 people – look at all the available surface for cooking!

When you begin to see the color change from opaque to white creep up to halfway up the sides of the fillet, flip the fish over.

Add in the wine, orange/lemon slices, capers and the butter. Squeeze the remaining orange and lemon juice into the pan. Season sauce with a bit more salt and pepper if you’d like. When the sauce begins to bubble, turn heat to medium-low and cook until the fish is cooked through, about 1-2 minutes.

Throw in the fresh parsley and you’re done.

10 minute meal for party of 1.


Fish with Citrus Caper Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes

When it comes to fish, simple is best. This fish recipe only takes 10 minutes to cook, start to finish. I've used a combination of orange and lemon, capers, white wine and then finished it with a bit of butter.


4 fish fillets of your choice, patted very dry
salt and pepper
1 tablespoon olive oil
1 orange
1 lemon
1 tablespoon capers (drained)
1/2 cup white wine
2 tablespoons butter


1. Cut the orange in half. Juice one half of the orange and slice the other half into thin half-moon slices. Repeat with the lemon.

2. Season the fish on both sides with salt and pepper. Heat a large skillet over medium heat. Swirl in the olive oil. When hot, add the fish fillets. Once the cooked edge has reach almost halfway up the fillet, flip the fish.

3. Add in the wine, orange juice, lemon juice, orange/lemon slices, capers and the butter. Season the sauce with a bit of salt and pepper. When the liquid begins bubbling, turn the heat to medium-low, cover and cook until the fish is cooked through, about 1-2 minutes depending on the thickness of your fillet. Serve immediately.




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Greek Style Mac ‘n Cheese Mon, 28 Mar 2011 17:55:26 +0000 Recipe for Greek Style Mac and Cheese, loaded with olives, feta cheese, sundried tomatoes and spinach.

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Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!!

This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.




Greek Style Mac and Cheese

by Angie McGowan, Eclectic Recipes

I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. I have been following Steamy Kitchen ever since I started blogging, and have picked  up many tips and tricks not only about food and cooking, but also about photography, blogging and all the other aspects of social media. Jaden is such a huge inspiration to me, and always there when I need a bit of advice in this much to complicated world of food blogging.

So I guess your wondering who I am.  My name is Angie and I have been blogging for about 2 years now. My blog is Eclectic Recipes, and I am also a daily contributor to Babble’s Family Kitchen. I grew up in rural north Florida, which is very southern and much more like rural Alabama or Georgia than south Florida. I grew up eating very southern foods. We raised catfish, chickens, goats, pigs and cattle (although not all at the same time). We had pecan trees, fruit trees and a prized persimmon tree. We had a huge garden with just about everything, and what we didn’t grow, we would get at local u-pick type farms.

I currently live in Orlando, Florida with my husband and three year old son, Julien. Although we don’t have any space for a garden yet, I try to plant as many herbs as I can in containers. I can’t wait until we have a good-sized yard where I have room for at least a small garden. When I’m not in the kitchen, I enjoy crafts, movie night with my family, and outdoor family activities like hiking, boating and skiing.

My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I like to experiment with using different cheeses, adding different vegetables, bits of ham or chicken, and even sometimes tuna. This is my Greek style mac and cheese. I used feta and  creamy havarti with dill to make the cheese sauce.

I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. I also added some good pitted kalamata olives, a few capers, a bit of sun-dried tomatoes and lots of fresh spinach. This made the perfect quick fix vegetarian meal, and since it’s mac and cheese, it will even satisfy your little picky eaters.  I served this as a main dish, but you could add some grilled chicken and a small Greek salad if you’d like.


Greek Style Mac and Cheese

Servings: 6 Prep Time: Cook Time:

by Angie McGowan


1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 - 12 ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs


1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.

2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.

3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.

3. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.


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