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Archive for the ‘MX Fish & Game’ Category

Lemony Salmon with Creamy Cucumber-Fennel Salad

by Miss Savvy on May 3rd, 2013 1 Comment

Tired of dry salmon fillets? Prepping your salmon in the Marinade Express helps to add moisture to your salmon in just 10 minutes. The result is a juicy, scrumptious, nutritious piece of salmon that will melt in your mouth. The salmon is slowly baked with a lemon and thyme that melts into the layers of the salmon distributing flavor throughout the fish. The creamy cucumber-fennel salad accompanies the salmon perfectly. The sweet crunch of the fennel and the refreshing cucumbers complement each other, topped with a creamy, tangy Greek yogurt sauce. This meal has all of the health benefits of protein, Omega 3′s, calcium, and veggies.                                                                                                                                                            Lemony Salmon 
Adapted from Epicurious.com . Prep time: 20 minutes. Cook time: 12-15 minutes. Servings: 4 

Ingredients:  
MX seasoning mix: either Lemon Pepper or Unflavored
1 1/2 tablespoons grapeseed oil, divided
4   6 to 8 ounce boneless salmon fillets
1 tablespoon dried or fresh chopped thyme
zest of 1 lemon
salt and pepper to taste
4 lemon wedges, for serving 

Directions:

  • Prep the salmon in the Marinade Express using your choice of the Lemon Pepper or Unflavored MX seasoning for 10 minutes.
  • Remove from the appliance and pat dry. 
  • Preheat oven to 275 degrees F.
  • Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down on baking sheet.
  • In a small bowl mix remaining oil, thyme, and lemon zest. Spread mixture over the salmon fillets. Season with salt and pepper. 
  • Bake salmon until opaque in center and flaky. About 12-15 minutes. Serve with lemon wedges.

Creamy Cucumber-Fennel Salad
Adapted from Real Simple

Ingredients:
MX seasoning: Unflavored for Produce
1/2 cup plain Greek yogurt
1 tablespoon apple cider vinegar 
1 fennel bulb, cored and thinly sliced 
2 tablespoons chopped fennel leaves
1 seedless cucumber (or regular cucumber with seeds removed), thinly sliced 
1/4 teaspoon salt to taste
1/4 teaspoon pepper 

Directions:

  • Use a cucumber that has previously been prepped in the Marinade Express using the Unflavored MX seasoning for produce.
  • Whisk together yogurt, vinegar, salt, pepper in a large bowl. Add fennel, fennel leaves, and cucumber. Toss to coat.
  • Serve salmon with creamy cucumber-fennel salad. Enjoy!

 

 

 

 

Quinoa Tuna Salad (gluten-free)

by Miss Savvy on April 24th, 2013 1 Comment

Quinoa has become popular to use as a replacement for rice or other grains because it adds a nutty flavor and is packed with protein and whole grains, and it is gluten-free. I have found it to be delicious in soups and to be a hearty side dish with any meat. It is versatile and pairs well with anything. One surprisingly good food combination is with tuna salad. The quinoa adds a crunchy texture to the tuna. I love that this salad calls for olive oil and lemon juice as its dressing instead of mayonnaise, making it a lighter twist on traditional tuna salad. This salad is a quick, satisfying, balanced meal that is refreshing during the spring and summer.                                                                                                                                       Quinoa Tuna Salad  
Adapted from Hyvee Seasons Magazine
Prep time: 15 minutes; serves 4                                                                                                                                                                                                                                            
Ingredients: 

MX seasoning, (unflavored for Veggies), to wash spinach
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
3 dashes black pepper
1 1/2 cups cooled, cooked white quinoa
2 5oz cans of chunk light tuna, drained
2.25oz can sliced black olives
1 can diced tomatoes, drained
1 sliced green onion
2 cups spinach
fresh parsley for garnish (optional)

 Directions:

  1. Follow cooking directions for quinoa. 1 cup of dried quinoa makes 2-3 cups. Add rinsed quinoa to 2 cups of water. Generally, you need 2 cups of water per every 1 cup of dried quinoa. Bring the water to a boil, reduce to a simmer. Simmer for about 15 minutes, or until all of the water is absorbed by the quinoa. Season to taste and allow to cool.
  2. In the meantime prep the spinach in the Marinade Express, using the unflavored seasoning for Veggies. Set the timer on the Marinade Express for 2 minutes; that’s all it takes! Using the Marinade Express kills up to 99.5% of bacteria and helps to eliminate pesticides. Remove the spinach from the Marinade Express, use a salad spinner to dry or pat with kitchen towels. Set aside.
  3. In a medium bowl, stir olive oil, fresh lemon juice, salt, and pepper. Add the can of drained tuna, drained olives, drained can of tomatoes,  green onion, and cooled cooked quinoa. Stir together.
  4. The salad can be made  ahead of time. Mix all ingredients except for spinach, cover and refrigerate. Gently stir in the washed, dried spinach just before serving and garnish with parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

Curried Cod in Cantaloupe Cups

by Food Fancier on February 24th, 2013 No Comments

This is a nice low-fat, tasty dish to remind us of summer during the dreariness of yet another snowstorm!

Ingredients for 2 servings:

8 oz. cod prepped in The Marinade ExpressTM then broiled
1 cup non-fat Greek yogurt
1 tablespoon lemon-flavored extra virgin olive oil
2 teaspoons curry powder
salt and pepper to taste
1/2 cup celery, diced
1/2 cup red pepper, diced and divided
1/2 cantaloupe, cut into 2 pieces
1/4 cup fresh Thai basil leaves, or sweet basil, for garnish

Directions:

1. Prep the cod in The Marinade ExpressTM using either the unflavored MX marinade or a flavor of your choice, such as Sesame Ginger. The Marinade ExpressTM process will remove impurities from the fish, including the tripolyphosphate usually used to retain moisture in the fish when it is commercially caught.
2. Broil the cod, remembering that it will cook about 20 % faster than normal if it was prepped in The Marinade ExpressTM. Cool and dice in large chunks.
3. Combine the yogurt, oil, curry powder, and salt and pepper. Stir in the celery and half the red pepper. Fold in the cod.
4. Spoon the mixture over the two cantaloupe cups, and garnish with the remaining red pepper and the fresh basil leaves.

Enjoy!
 

 

 

Venison With No Gamey Taste–Substitute it for Ground Beef!

by Wild Eats on November 30th, 2012 No Comments

 

Our grandchildren love our meatloaf made from venison that we prep in The Marinade ExpressTM  and then grind. The MX Marinades flush out the chemicals that cause the undesirable gamey taste in wild game, so we have served some of our recipes to people and they thought they were eating ground beef.  We use the ground venison in recipes  for Three Bean & Hamburger Casserole, Chili, Tacos, Sloppy Joes; pretty much any recipe that calls for ground beef. We tumble a venison roast about 40- 60 minutes in the Marinade Express TM, using an appropriate MX Marinade flavor, or a combination of flavors. Garlic Butter is always a favorite flavor, and sometimes when we will be making Chili we mix the Fajitas and BBQ marinade flavors. The fun part is experimenting to find delicious, new taste sensations.

 

We have a grinder attachment for our Kitchen Aid appliance, but an old-fashioned manual meat grinder also works. Raw meat can even be ground in a food processor using the steel cutting blade. 

 

To substitute ground venison in Miss Savvy’s Cheeseburger Pie pictured above, follow the link: 

http://savvysavoriesandsuch.blogspot.com/2012/02/cheeseburger-pie-untraditional.html 

Since we are recommending prepping the venison in The Marinade ExpressTM before grinding it, you would start with direction # 2 if converting this recipe.

Appliance Removes Mercury From Fish – Janesville Gazette Article

by Featured Article on October 12th, 2012 2 Comments

Study: Local man’s invention removes mercury from fish

By STAN MILAM ( Contact )   Tuesday, May 8, 2012

JANESVILLE — Dawn Schattschneider credits the Marinade Express for the health of her family, including her husband, Mark, and their 3-year-old son, Owen.

“We received it as a wedding present,” she said. “When Owen was born, we used it for all his baby food. He never ate processed baby food, and he has been remarkably healthy without all the colds and ear infections many kids get.”

The Marinade Express is a countertop vacuum tumbler developed by Ned Thornton of Janesville. The machine is used to remove contaminants from and add flavoring to food.

Thornton’s idea of removing contaminants began with industrial applications.

“The first units were much larger and were used by food processors and some larger restaurants,” Thornton said. “We expanded that idea to an affordable home model that can be used by families on a daily basis.”

Thornton and his wife, Maureen, own Lyco Sales, the Janesville company responsible for developing the Marinade Express. They have arranged for its manufacture on a limited basis…

Read Full Article

Crispy Oven Fish Fry With Mushy Peas

by Miss Savvy on September 10th, 2012 1 Comment

It is rare to find me in front of the TV, especially alone. If I watch TV it is usually a worthwhile movie, shared  with someone as a way to relax. The few times I do watch TV alone it is always on the Food Network channel. I feel I learn something from every episode that I can apply to my cooking. Rachel Ray, 30 Minute Meals is one of my favorite shows. This particular time I caught her cooking Crispy Oven Fish Fry with Mushy Peas and knew I had to try it immediately. Rachael Ray originally used Cod but I had recently bought Tilapia because it was on sale. This was a perfect way to use it. I have to admit, I was a little leery to try the Mushy Peas, but let me tell you they were wonderfully refreshing and savory, the perfect vegetable to go with the Crispy Fish. Paul was also skeptical to try this recipe because he has never liked fish. He kept an open mind and fell in love with the dish. Of course I prepped my Tilapia in the Marinade Express which helped to remove any fishy taste as well as the phosphates in which it was previously soaked (as commercial fish is, to keep it moist on the boat.) Rachael’s recipe for the light, yet flavorful breadcrumb batter is to die for. The smell of it cooking in the oven permeated throughout the whole house making my roommates curious and jealous of our dinner. This dish is a wonderful way to get your kids (of all ages) to eat peas and fish, plus it is figure-friendly and easy to make. You can’t beat it!  

 

 

 

Crispy Oven Fish Fry with Mushy Peas:

Adapted from 30 Minute Meals, Rachael Ray 

 

Ingredients:                                                                                                                                                                                                                         

 Havana Mojo Marinade by Marinade Express
1 1/2 to 2 pounds Tilapia or Cod
5 tablespoons butter
3 cups Panko bread crumbs
1 tablespoon seafood seasoning (such as Old Bay)
1 tablespoon granulated onion powder
1 tablespoon granulated garlic powder 
Zest of 1 lemon or lime
2 tablespoons dried thyme leaves
2 tablespoons finely chopped green onions
2 large egg whites, beaten until frothy
1 cup packed fresh mint
1 cup flat-leaf parsley leaves (I used dried)
3 cups freshly shelled peas or frozen peas, defrosted and dried
1 tablespoon olive oil
2 large shallots, finely chopped
2 cups chicken stock
Pepper and salt to taste
Malt vinegar (optional) 

 Directions:

1) Prep the Tilapia in the Marinade Express using Havana Mojo Marinade for 7-8 minutes.
3)Preheat oven to 400 degrees; arrange a baking rack over the top of a baking sheet.
4) Melt 4 tablespoons butter over low heat in a small pot. Put bread crumbs in a shallow dish, douse with the melted butter, stir to combine. Season with seafood seasoning, onion powder, garlic powder, zest, thyme, and green onion. Toss ingredients together well.
5) Clean and pat the fish dry, season with salt to taste. Coat the fish in egg whites, then gently press the fish into bread crumbs to coat evenly. Arrange on baking rack. Place the fish on the center rack of the oven. Cook for about 15-20 minutes, or until the fish is flaky. (Remember that food prepped in the Marinade Express cooks faster than usual by about 20 %, so expect it to be done in 15-16 minutes rather than 20).
6) While the fish is cooking add parsley and mint to a food processor, pulse to finely chop, then scrape into a bowl and set aside. Using the same food processor,  add the peas and pulse until very finely chopped.
7) In a medium saucepan, heat 1 tablespoon of olive oil and the remaining butter over medium heat. Add the shallots and saute for 5 minutes. Add the chicken stock and peas, bringing to it to a bubble over medium-high heat. Cook the fresh peas for 10 minutes. If using frozen peas cook for 6 to 7 minutes. When most of the liquid has evaporated, season with salt and pepper and stir in the mint and parsley. Remove from heat.
8) Spoon mushy peas onto each plate, then place a piece of crispy fish on top. Top with malt vinegar as desired. Serve immediately!

Shrimp Tacos With Greek Yogurt Salsa

by Miss Savvy on August 29th, 2012 1 Comment

I love shrimp tacos, a summer twist on a traditional Mexican dish. There are so many wonderful recipes for shrimp tacos that I can’t wait to try. For my first experience of making them, I wanted to keep it simple. I actually adapted this recipe from a fish taco recipe that used Tilapia. I created a Greek Yogurt Salsa for the topping. By now you know my love for Greek yogurt as a healthy substitute for sour cream and other ingredients. It was the perfect experiment. The Greek Yogurt Salsa was surprisingly creamy and added a unique flavor. It is very versatile; I think black beans and/or corn would add another dimension of flavors to the yogurt sauce. Be creative with this one!

Processing the shrimp in the Marinade Express makes a noticeable difference with shrimp and fish. It helps to eliminate of the “fishy” smell and taste. Santa Fe Salsa MX seasoning highlights the flavors for these tacos with cilantro, tomatoes, peppers, and more. It is one of my favorite flavors to work with.

 

Shrimp Tacos With Greek Yogurt Salsa

Shrimp Tacos Adapted from My Recipes.com

Ingredients:

For Tacos:
  • MX Seasoning: Santa Fe Salsa   
  • Mexican shredded cheese mix (or cheddar)
  • 1 pound fresh shrimp
  • 1/2 white onion, cut into strips
  • 3 to 4 mini sweet bell peppers cut into strips (any colors you prefer)
  • 8 six inch flour or corn tortillas
  • 1 small jalapeño thinly sliced (optional)
  • salt and pepper to taste

For Greek Yogurt Salsa:

  • 1 cup plain Greek yogurt
  • 1 teaspoon Cajun Seasoning
  • 1/3 cup salsa
  • 3 tablespoons fresh cilantro, minced
  • zest of 1 lime
  • salt and pepper to taste
Directions:
 
1) Peel shrimp, removing legs and tails. Process the shrimp in the Marinade Express for 7-8 minutes.
2) While the shrimp is being processed in the Marinade Express cut up the onion, peppers, and cilantro.
3) In a large sauté pan that has been greased sauté strips of onion and peppers. Cook over medium heat, stirring frequently.
4) Add shrimp after the onion and peppers have cooked for 3 to 4 minutes. Keep a close eye on the shrimp; don’t overcook or they will become rubbery. Remember that proteins prepped in the Marinade Express usually cook faster. Cook them just until they turn a whitish-pink color.
5) In a small mixing bowl add Greek yogurt, Cajun seasoning, salsa, cilantro, lime zest, salt and pepper. Mix thoroughly.
6) To assemble the taco add cheese, followed by shrimp and pepper mix, then top with Greek Yogurt Salsa. Garnish with thin slices of jalapeño, if desired, and cilantro. Enjoy!

Improving Appetizer and Salad Shrimp

by Food Fancier on July 20th, 2012 No Comments

Many times we think food tastes fine–until we have a chance to compare it to the same food handled differently. Recently I had 5 of my friends do a shrimp taste-test. First they tasted defrosted “ready to use”  shrimp for salad.  Next they tasted shrimp from the same bag that had been prepped in The Marinade Express using the unflavored MX marinade. By  comparing the two samples of shrimp, all were able to detect that the first seemed “limper”, “oilier,” “fishier,”  ”less firm,”  and “slimy.” All but one noticed improved taste in the second sample, which the 4 others agreed can be described as “fresher and cleaner.”

The Marinade Express process improves the taste and texture of the shrimp by flushing out impurities while infusing antioxidant-rich juiciness. The ingredients label on the package read: “Farm-raised cooked shrimp, salt, sodium tripolyphosphate.”  That last ingredient, a phosphate, is added to fish and shrimp on the boat to keep it from drying out. Although allowed by the FDA as a safe additive/preservative, many people are sensitive to it and suffer GI-tract distress. The clear Marinade Express drum allows you to watch that foamy stuff  being flushed out, and it’s amazing! A common reaction is, “I’ll never eat fish/seafood again without first using The Marinade Express!”

The Marinade Express process also removed the salt that had been added to the shrimp, which is a bonus for all who are watching their sodium intake. (For additional info on this topic, see the Health and Wellness page on this website).

The technique: 1). Use both divider ribs and the unflavored or flavored MX Marinade of your choice, depending on your menu plans. (See the flavored marinades especially recommended for seafood listed under “Buy Marinades” at left on this web page). 2). Follow directions for filling the drum and drawing the vacuum. 3). Rotate for 1- 2 minutes, then 4). open, rinse the drum and shrimp thoroughly (use a colander) to get rid of all that foamy phosphate. 5). Smell and taste a rinsed shrimp; you may choose to repeat the vacuum tumbling process a second time, as directed above. (For the taste test described, we chose to repeat the process, and thoroughly rinsed the phosphate off the shrimp a second time.) If you do a second process, add some ice cubes to the water in the drum to help improve the texture by making the shrimp “crisper”. 6). Drain the shrimp in a colander, then lay out on paper towels and pat dry, gently pressing to remove any excess antioxidant-rich moisture the Marinade Express process added.  (Determine this step by taste; you want “crisp”, but not” soggy”).  

The finish: Serve, enjoy, and know that you are eating healthier! Expect compliments on how especially good your shrimp dish was; those compliments are the norm when using The Marinade Express.

 

 

 

Recipe for Venison Loin Steaks

by Wild Eats on January 25th, 2012 1 Comment

Even your wife and kids will like venison prepared this way, because the Marinade Express eliminates the gamey taste. It will also shorten the cooking time by about 30 %, so take care not to overcook.  Our family enjoys these steaks with Yukon Gold potatoes, fresh steamed broccoli, and homemade rolls.  Serves approximately 5-6.  

1. Slice a 3 lb. venison loin roast into 3/4 ” thick steaks.
2. Using the Marinade Express and the MX Garlic Butter Marinade, vacuum tumble the steaks for 30-40 minutes.
3.Remove from tumbler and pat the steaks dry.
4. Coat steaks with your favorite breading. (Our favorite is Italian bread crumbs from JCB; but flour seasoned with salt and pepper is also good).
5. Grill over a hot fire or pan fry over medium-high heat in a heavy skillet lightly greased with oil, about four minutes per side, or until steaks reach 145 degrees.

 Remove from heat and serve. Enjoy these healthy, low-fat venison steaks!

 

Great BBQ/Grill Marinade Flavors

by Grillmaster on December 5th, 2011 8 Comments

If you’re a backyard barbeque grill enthusiast, we’ve got over 20 exciting marinade seasoning mixes to spice up your next 20 grilled meals! MX Marinade Mixes are packed in convenient, easy to use, single size cups. MX Mixes are all very low in salt and are all-natural.

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