Shrimp Scampi w/ Bay Scallops

I found this recipe on the Foodnetwork site.. Its from Melissa D'Arabian, called Lemony Shrimp Scampi.

Heres what you need.

6 garlic cloves, minced or grated ( you can use more garlic, I usually do)

2 lemons, zested and juiced (if you want more lemon juice you can use concentrate)

5 tbsp olive oil (I never use this much, and I also use cooking spray)

1 tsp crushed red pepper flakes (if you want is spicier use more, but be careful it heats up quickly)

Kosher salt and fresh ground black pepper (to taste)

3/4 lb shrimp, peeled, devined and butterflied. (keep the shells to use for a stock)

1/4-1/2 lb bay scallops (optional, I added these)

1/4 onion

1/2 to 1 celery stick (optional this is my addition)

1 shallot, chopped (optional, I added this)

2 tbsp butter

one small bunch of parsley leaves chopped

linguini (her recipe calls for 3/4 lbs, but I say use what you need)

Ok lets cook:

In a bowl combine the garlic, red pepper flakes, salt, pepper, zest/ juice of one lemon, as well as olive oil (I usually only use about 3 tbsp but you can use all 5 if you want) and shrimp , and bay scallops stir together and set aside.

To make the shrimp stock:

Combine shrimp shells, onion, and celery (celery is optional) Cover in water bring to a boil and reduce by half. Strain liquid and set aside. Discard the shells, onion, and celery.

Heat a skillet on high heat, add shrimp and bay scallops, cook until done and remove from pan. Add shallots (if your using them) let them cook for a short period and then add the rest of the shrimp marinade. let cook for a couple of minutes then add 1 cup of your shrimp stock as well as 1/2 cup of the water you cooked your pasta in. Let it reduce by half then add remaining lemon juice and zest. (wait to add any extra lemon juice until you taste it. Add butter and parsley, let it all combine then add shrimp, bay scallops and pasta and toss together... Serve immediately.

On a side note...if you want to change this up a bit you can also add some capers to your lemon sauce just make sure you rinse them.

Chili Lime Shrimp w/ veggies

This is a quick, easy and healthy recipe that I got from Cookinglight.com, the shrimp part is from them, the veggies and the toasted sesame seeds I added.

Ok the basic recipe is like this...

1-1 1/2 lbs shrimp, peeled and deveined

1 tsp chili poweder

3/4 cup chopped green onion

2 tbsp fresh lime juice

2 tbsp butter (or margarine...whatever you have)

1/2 tsp salt (optional)

What I added:

1 tsp chili powder (for the sauteed veggies)

1/2 tsp chipotle chili powder ( 1/2 tsp for each the shrimp and the veggies)

2 tbsp lime juice

2 tbsp butter

2-3 cups snow peas

2 cups bean spouts

2 baby bok choy (chopped)

toasted sesame seeds (you can toast your own Ill tell you how at the bottom of the page)

Ok lets cook:

First if you bought whole shrimp you need to peel and devein them.

Ok heat a skillet over medium heat with about a tbsp olive oil, or use cooking spray and add green onions. once you hear them cooking add your shrimp and chili powder (use only 1 tsp of the chili powder and 1/4 tsp chipotle chili powder if your going to use it.) cook shrimp about 4 minutes or until done. (if your only going to cook the shrimp and not the veggies skip to the part where you make the sauce, if your going to cook the veggies keep reading)

Remove shrimp from pan and add a bit more oil or cooking spray to pan. Then add your bean sprouts, bok choy, and snap peas. Stir almost constantly at first, then just on occasion. Add the rest of the chili powder and chipotle chili powder. Once veggies are done add shrimp back to pan and let them all heat together for a couple of minutes. Remove contents to a bowl and place skillet back on stove.

For Lime Sauce:

Add butter and lime juice to skillet and stir together.. once combined remove from burner.

Plate your shrimp and veggies. Add lime juice and serve.

If your toasting sesame seeds keep reading...

use a little skillet and turn a burner on low to medium low. Place desired amount of seeds in skillet and let sit... stir every now and then until you see a light brown color coming to the seeds then remove and garnish your plates with them...

Lastly, this meal can be served over rice, and you can garnish with extra green onions if you so choose.

Spicy Shrim...m m good

Made some good Spicy Shrimp Pasta.

Got the recipe from cookinglight.com, on their website its called Shrimp Arrabbiata.

The ingredients list:

6 ounces Linguini (if you want to make it healthier use whole wheat or whole grain, I dont like those pastas so I use the Ronzoni with the added nutrients)

2 tbsp ollive oil

1 - 1 1/2 lbs shrimp, peeled and deveined (use can use frozen too, just make sure to thaw before cooking)

1/2 cup chopped onion (yellow or white)

1/2 tsp dried basil

1/2 tsp red pepper flakes

2 tsp minced garlic (use can use the stuff in the glass jar)

2 tbsp tomato paste

1 14.5 ounce can of diced tomatoes ( I use a 25 ounce whole tomatoes, and crush them myself, I dont use the whole can but I do like more tomatoes and juice on stand by just in case)

2 tbsp fresh chopped parsley

Heres What I add

1 Shallot chopped fine
Chives (fresh or freeze dried)
extra onion
extra garlic

So to start cooking I suppose

Make sure you start your pasta cooking soon, this recipe comes together quickly

Heat one TBSP olive oil in your skilled and add shrimp, cooking for about 2 minutes each side till done. Then remove from pan.

Add other TBSP olive oil to pan and then add your onion (and shallot if you like) and let sweat for a couple of minutes. Then add your garlic, let that sweat for a couple of minutes, then add the crushed red pepper and dried basil ( you can add more red pepper if you want some more spice but be careful the heat will creep up on you) Then add your tomato paste, stir in well and let the raw flavor cook off for a minute or so then add your diced tomatoes and juice. Bring to a boil (add chives now if your going to use them) and let the sauce reduce by half (about 5 minutes) stir often. After the sauce has reduced add shrimp back in and heat through (about 3 minutes)

Serve over your pasta and enjoy!

Braised Pork and Mashed Potatoes

So what smells so good today in my kitchen??

Well i have a busy evening a head of me so Im doing prep and walk away meal...

Braised Pork with mashed potatoes

So the braised pork came from Melissa D'Arabian from foodnetwork...

You take 2 pounds of pork shoulder (i use a natural pork roast, its got less fat and I use only about a pound and a halfish)
2 bay leaves
1 medium onion
2 carrots (her recipe calls for one but i like carrots so I use 2)
3 celery stalks ( again hers calls for 2 but I use 3)
2 cloves garlic ( I use more because I love garlic)
2 tbsps tomato paste
1 cup red wine
1 1/2 cups beef stock or broth ( you can use veggie stock too)
1 bunch parsley stems (bind together with butchers twine or a regular old rubber band, I use the ones that come on scallons)

Ok so you can either preheat your oven to 325 or set your slow cooker to cook for 3-4 hours ( Melissa's recipe calls for you to use the oven, but I use the slow cooker when I am going to be leaving the house during the cooking time)

Cut your pork into large chunks and add to hot skillet, that you have already heated some olive oil in (use skillet if your going to use your slow cooker to finish the meal, use a dutch oven if your going to use the oven to finish your meal) brown the meat on both sides and remove. After you remove the pork add your cut up your celery, onion, and carrots.

After cooking your veggies for 5-7 minutes add garlic and cook for about another 2 minutes.
Then add tomato paste and cook for about 2 minutes to cook out the raw flavor.
After that add flower and also cook down for about 2 minutes to cook out the raw flavor.
Then add a cup of red wine, let reduce by half.
Once sauce has reduced by half, add pork back to slow cooking and stir sauce on top (add pork back to pan if your going to use your dutch oven to finish your meal)
Once you have added your pork, then stir in your beef stock (veggie if you prefer), add parsley stems and bay leaves.

If you are using your slow cooking cover and walk away. If your using your oven place lid on top and put in oven. Your meal will be done in approx 3 hours or when pork is fork tender.


MASHED POTATOES

Everyone loves good mashed potatoes, but using all that cream and butter can be not so good for you. Instead I will use Yukon gold potatoes and when its time to mash I will use more of my veggie stock and I will use my butter or margarine sparingly. I also use chives to punch up the flavor as well..


Happy eating everyone!!

Balsamic Chicken, Portobello mushroom sammies

Well last night we had oven roasted balsamic chicken and portobello mushroom sandwiches.. The recipe was super simple but very yummy and very healthy...

So here goes

3 chicken breasts cut in to 1/2 inch slices (almost like chicken tenders)
1-2 portobello mushrooms (use more if you like mushrooms or if your a vegetarian and want to skip the chicken part)

2 tsps balsamic vinegar
2 tsps olive oil

2 tsps fresh tyme
2 tsps fresh rosemary
1 -2 tbsps fresh basil (if you like it, if not skip it)
salt and pepper to taste

Nice crusty bread (focaccia or ciabatta work best)
tomato slices
avacado ( i added this its awesome)
and any other toppings, although this will fill you up

preheat oven to 325 F
cover a cookie sheet in foil

After you have cut your chicken place in a bowl, with sliced muchrooms (make them a little thinner then the chicken)

put in Thyme, and Rosemary.

In second bowl mix balsamic vinegar and olive oil, then combine with chicken.

spread out evenly on your cookie sheet and try to make sure that nothing is touch, and put in oven for 15 minutes...flip over half way though.

Note: you may wan to sprinkle chicken with salt and pepper after you have spread it on the cookie sheet and again when you flip it.

When chicken is done, remove from oven and turn it to broil, then place bread in and toast (if you want its optional)

put your sandwich together and enjoy

If you need a side dish, some black bean, corn, tomato salsa is nice.

Enjoy!! happy eating!

PS, this recipe came from Eating Clean Magazine.

Crawfish Rolls

Well tonight I took an idea from Alton Browns show on Food Network and made Crawfish Rolls. Basically its his spin on a Lobster roll. I took his idea, but could not find the recipe so used good old Food Network to find a recipe for Lobster Rolls that I could change to my specifications. I used Elie Kreigers recipe. I really like how she cooks since she always changes recipes to make them healthier.

So here goes on how to do it.

2 to 2 1/2 cups of cooked crawfish (or she says lobster or shrimp)

1 TBSP lemon juice

1/2 cup plain Greek yogurt (use the fat free version)

3 TBSP mayo (you are prolly going to want miracle whip or cool whip, one of the brands that has that sweeter taste, real mayo just enhances the strong flavor of the yogurt and can be a bit harsh)

1 or 2 green onions sliced thinly

1 or 2 stalks of celery finely diced up

salt, pepper, and cayanne pepper to taste.

mix it all together, put on some yummy crusty rolls and enjoy!!