Shrimp Alfredo

For the Sauce:

2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta

2 fresh diced tomato

6 -8 whole garlic cloves

1 shallot, diced

1 pint heavy cream

1 cup dry white wine

olive oil

5 -7 leaves fresh basil

1 cup parmesan cheese, finely shaved

For the coating for the shrimp:

milk

2 tablespoons parmesan cheese, finely shaved

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

14 teaspoon paprika

Directions:

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour,  cheese, salt, pepper, paprika). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside to keep warm.

Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.

In a separate pot, bring water to simmer. (for pasta later).

Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining  Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.

Bring pasta pot to a boil and add angel hair and cook.

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Lemon Fish with Stuffed Mushrooms

Ingredients

Four pieces of tilapia
Two lemons
Salt and Pepper to taste

Eight small button/white mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated provolone
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

Two large Portobello mushrooms
Corn Salsa (it holds up better than tomato based salsa to grilling)
1/2 cup grated pepper jack cheese

Technique

Slice the lemon and place one slice on each filet, salt and pepper to your taste.  Grill fish for 7-10 min until moist but not slimy anymore.

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Stir the bread crumbs, garlic, parsley, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.   Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom.  Top with shredded cheese Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Or grill for about 10 minutes until cheese bubbles.
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Place Portobello mushrooms top side down and fill with salsa and sprinkle on cheese.  Grill for 10 minutes until cheese bubbles.  Buon appetito!!


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Scallops and Greens

Ingredients

1 lb large scallops, patted dry
1 container spring mix letuce
2 tbs butter
Salt
Pepper

Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1/4 cup Dijon mustard
1/4 cup whole milk or cream
2 cloves garlic, chopped
1 tbs Italian spices

Technique

In a saucepan melt the butter, meanwhile salt and lightly pepper the scallops on both sides.  Add the scallops to the pan once all the butter is melted.  Brown for 2-3 min each side.

While the scallops are browning whisk all the ingredients for the dressing and spoon over the lettuce mix.  Remove scallops from pan and place ontop of lettuce.  Serve with your favorite wine.  May I suggest a dry Riesling.
Buon appetito!


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Not Your BoxedTuna Cassarole

I heartily dislike crunchy things on top of my casseroles or macaroni and cheese.... 

Ingredients

1 package shell noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese (extra for topping)
2 (6 ounce) cans tuna, drained
2 heads broccoli, chopped

 

Technique

Preheat oven to 350 degrees.  Coat a casserole dish with cooking spray.
Boil noodles according to package directions or until al dente.
In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and stir until the sauce thickens.  Add cheese to mixture, and stir until cheese is melted and mixture is well blended. Stir in tuna, broccoli, and noodles. Spread evenly in prepared dish.
Bake in preheated oven for 30 minutes.

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Super Simple Salmon

There's almost nothing better than a homemade meal, even a simple one like this. Since Brendan and I welcomed Clare, there has been very little cooking going on in our house, but we occasionally find a long enough period of time to pull this quick dinner together.

Serves:2

Ingredients:

2 5 oz. Salmon filets

1/2 red onion sliced

1/2 lemon sliced

2 sprigs of rosemary

olive oil

salt and pepper

How:

Heat the oven to 425 and line a baking sheet with foil. Place the salmon filets on the foil along with the red onion. Drizzle all in olive oil and season with salt and pepper. Sprinkle rosemary leaves on top of fish and onions. Bake for 20 minutes or until cooked through.

Serve with lemon slices to squeeze over fish before eating.

Enjoy!

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Salmon and Couscous with Dipping Sauce

Ingredients

Salmon Fillets
Olive Oil
Salt and Pepper
1/2 cup Sour Cream
1 tsp Lime Juice
2 Cloves Garlic, chopped
1 tsp Dill


Technique

Place salmon skin side down and drizzle with olive oil salt and pepper and bake in the oven for 20 min at 350*. Combine sour cream, lime juice, garlic and dill in a small bowl. Make the couscous according to box directions. Serve! Buon appetito!



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Fish with Cilantro Sauce and Rice

Ingredients

5-6 tilapia fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 tablespoon lime juice

Technique

Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.

Spread some olive oil in a saute pan and wait for it to heat up. Add fish and cook 2 minutes on each side. Season with salt and pepper. Put fish onto plate and spread sauce over fish.

I served mine with rice. Buon appetito!





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Easiest Salmon Ever!

This is the easiest salmon I've ever made. Brendan and I are both big fans and with the Omega 3's, it's good for the baby, too!

Ingredients:

6 oz. salmon fillets, one for each person you're serving

garlic salt

white cooking wine

store bought (or homemade if you're up to it) pesto

How:

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and place fillets on it. Sprinkle each fillet with a little garlic salt and then pour a tiny amount of white wine over each. Next, spread a thin layer of the pesto over each fillet. Bake in the oven for 10-15 minutes or until fish flakes and is done.

I like to turn the broiler on for the last two minutes to really get the pesto to crust up.
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