Shrimp Alfredo

The broken Lasagna noodles came from one New Years long ago when I scrambled together to make a 'special' meal from what I had on hand. The Alfredo sauce has changed from year to year, but the broken lasagna noodles have remained a tradition for many years now. As for the sauce for this dish, this is our newest and most favorite to date. And I do believe a new tradition. Enjoy

INGREDIENTS: serves 6-8
1 1/2lb shrimp tail off, deveined and rinsed
6 tablespoons butter
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound broken lasagna noodles
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
2 1/2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack
cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10+ minutes or until al dente; drain.
2. Meanwhile, melt 6 tablespoons butter and Italian Seasoning in the skillet. Saute onion, 4 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Then add rinsed shrimp and simmer until shrimp turns pink. Then stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Serve over cooked Lasagna noodles. Add red pepper flakes and a light dusting of Parmesan for added flavor.

Tomato-Garlic Shrimp Over Creamy Corn

Ingredients
3 ears fresh corn
1 small onion, finely chopped
2 medium tomatoes, coarsely chopped
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup sour cream
3 oz queso fresco (or ricotta) cheese
1 lb jumbo, peeled/deveined shrimp (tails off)
1/2 teaspoon roasted garlic/herb seasoning
2 tablespoons lemon herb finishing butter

Prep
Slice corn from cobs (3 cups).
Chop onion and tomatoes.
Steps
Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.
CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg; SODIUM 1190mg; CARB 21g; FIBER 3g; PROTEIN 27g; VIT A 30%; VIT C 25%; CALC 25%; IRON 8%

Source- Publix

Baked Salmon with Cajun Brown Sugar Citrus Rub

This was Amazing!! Just a note, the salmon I used did not have skin on. I'm not sure if this makes a big difference or not. So, make sure it is opaque when its finished baking.

1 Wild Alaskan, skin-on Salmon fillet, about 1-1/2 to 2 pounds
1/3 cup of light brown sugar
Zest of one lemon
1-1/2 teaspoons kosher salt
1/2 teaspoon of freshly cracked black pepper
1/2 teaspoon of Cajun or Creole seasoning or to taste, optional


Instructions


Mix together the brown sugar, lemon zest, salt, pepper, and Cajun seasoning. Line a baking sheet with foil and lay the salmon on top. Spread the brown sugar mixture evenly on top of the salmon and allow it to rest at room temperature for 20-30 min.

Next put it in a cold oven, then turned on the heat to 400 degrees. Twenty-five minutes later, the salmon will be absolutely perfect. Tender, moist, flaky. A no-fail method!

Source for Rub-http://www.deepsouthdish.com/2009/07/baked-salmon-with-brown-sugar-citrus.html?m=1

Source for cooking directions-http://thepioneerwoman.com/cooking/2011/07/pams-day-of-deliciousness/

Honey Lime Shrimp

Honey Lime Shrimp
serves 2- So I doubled the recipe to serve 4

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Source- http://thedoughwillriseagain.wordpress.com/2012/07/31/honey-lime-shrimp/

Ginger Glazed Mahi Mahi

Soft subtle music playing in the background while candle and crackling fire lights begin to dance across the dark places of the room. My honey and I relaxing back against some large fluffy pillows with a cottony cream table cloth sprawled across the floor. A perfectly prepared Mahi Mahi on crisp white plates in our laps and golden hues glistening through our bubbly drinks. This was the picture from this year’s Valentine’s candlelight picnic. A few years back I came across an article that suggested some alternatives to the typical Valentines dinner. I just loved the idea of having a romantic picnic at home with my sweetie. One of the benefits is that this is an extremely less expensive way to celebrate since there is no need for a sitter. Of course why wait for a holiday to have a candle and or fire light meal. Go ahead and add a little romance tonight. Enjoy!

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. Allrecipes

Shrimp Tortellini Marinara

I've been making this recipe for a few years now. My husband would prefer it if I didn't add the sliced cherry tomatoes, but I think they add fresh taste to this recipe and added health benefits so they will stay. Hey, he can always pick them out! One my favorite things about this recipe is how quickly it can be prepared. Make sure to use the white wine as it compliments this dish wonderfully. I've found that when I add a little wine to my pasta dishes the flavors are more in line with what you would find at a nice Italian restaurant. Enjoy!


Ingredients
1/2 pint cherry tomatoes or 2 med tomatoes
1 tablespoon extra-virgin olive oil
1 lb large peeled/deveined shrimp
19–20 oz refrigerated (or frozen) cheese tortellini
1 3/4 cups tomato pasta sauce (marinara)
1/2 cup white wine
4 oz fresh pre-sliced mushrooms
1 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep

• Bring water to boil for tortellini.
• Cut tomatoes into halves or quarters.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp; cook 1–2 minutes or just until shrimp turn pink and opaque.
2. Cook tortellini following package instructions.
3. Stir marinara sauce into shrimp, then stir in remaining ingredients (including tomatoes). Cook 1–2 more minutes or until thoroughly heated.
4. Drain tortellini; then stir into marinara sauce. Serve. (Makes 6 servings.)Publix Recipe

Shrimp Creole

One of the other trips our family made last fall was to visit our friends Josh and Krista in Mississippi. My husband and Josh have been good friends since they were children. This was our first opportunity to spend time together as families since their wedding the year before last. Well, I have to say, I was pleasantly surprised and completely delighted with Josh’s choice in a help mate. We hit it off swimmingly, but I really shouldn't have been that surprised; my husband’s friends so far have had excellent taste! Well during the time of our visit they lived in a home that was around a hundred years old with so much charm and detail if you'd blink I'm sure you’d miss something. The kitchen was irresistible with an old-fashioned stove and sink that had been remodel over 50 years ago. The floors were a dark rich wood stain and would creak as you’d glide your feet across them. The scent of this charming little house was a perfect match to my Great Grandmother Martha's home from decades ago. A little bit of musk mixed with the delicious scents coming from the kitchen. Oddly enough, that trip was just what my soul needed. While chatting up a storm in midst of preparing a meal I found myself leaning up against the old smooth edge of the counter with my fingers tips pressed up against it. I took a sideways glace and my eyes fell upon her organized stack of cookbooks. One caught my eye instantly! I vaguely recall asking about them and before I knew it was engrossed in a Ladies of a Southern Mississippi Church cookbook. Pages turning quickly but carefully and then my eyes fell upon this recipe. As if it had been calling for me, I knew it just had to be made. You see my thought was, a Church Lady Cookbook, plus lots of ingredients for a authentic local dish so close to New Orleans equals AMAZING. And you know what? It is!


Ingredients

1/4 c. flour
1/4 c. bacon grease
1-1/2 c. chopped onions
1 c. chopped celery, with leaves
1 c. chopped bell pepper
2 cloves garlic, minced
1 6-oz. can tomato paste
1 16-oz. can chopped tomatoes with liquid
1 8-oz. can tomato sauce
1 c. water
5 tsp. salt
1 tsp. pepper
1/2 tsp. red pepper
Tabasco sauce to taste
2-3 bay leaves
1 tsp. sugar
1 tsp. Worcestershire sauce
1 T. Lemon Juice
4 lb. peeled, deveined, raw shrimp
1/2 c. chopped fresh parsley
2-3 c. cooked rice

Directions

In a large, heavy roaster, make a dark brown roux of flour and bacon grease. Add onions, green onions, celery, bell pepper and garlic. Saute until soft (20-30 minutes). Add tomato paste and mix this well with vegetables. Add tomatoes, and tomato sauce, water, salt, pepper, red pepper, tabasco sauce, bay leaves, sugar, worcestershire sauce, and lemon juice. Simmer very slowly for one hour, covered, stirring occasionally. Add shrimp and cook until done, 5 - 10 minutes. This should sit awhile. It is much better made the day before. If made day before, reheat but do not boil. Simmer. Freezes well. Add parsley just before serving. Serve over rice. Serves 10

Low Country Seafood Boil and Cheddar Bay Biscuits

Ever have a recipe that lingers in your recipe box for far too long, nearly begging to be made? Well I had wanted to make this recipe for quite some time. The ingredients are rather expensive so not one of your everyday meals, if you’re thrifty like me. For years now anytime I would browse a southern coastal magazine I would find families and friends gathered, usually outside in glorious sunshine, around a low country seafood boil. I loved how easy it seemed and how relaxed everyone was in the photographs, paid models I presume... Anyway, last fall out on the Outer Banks of North Carolina, I made my first seafood boil. I recall thinking it was a perfect place to try it out with our friends, the Andersons. My thought was they are extremely loving and incredibly forgiving if it should be a flop. To our delight, it was a huge success! At that dinner table a promise was made that no matter near or far, when our families gather together in the future, we will definitely share many more seafood boils.

The photo above is from when I made the seafood boil for my husband’s family as our Christmas Eve dinner.

Original Recipe Yield 15 servings

Ingredients

I typically like to half this recipe for our family and the Andersons. At Christmas I made as a whole recipe since it was a big gathering.

• Old Bay Seasoning TM to taste
• 2 lemons
• cayenne pepper to taste
• whole cloves to taste
• bay leaves 3 or4 of them
• 5 pounds new potatoes
• 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
• 8 ears fresh corn, husks and silks removed
• 5 pounds whole crab, broken into pieces
• 4 pounds fresh shrimp, peeled and deveined
• newspapers

Melted butter and garlic salt for dipping

Directions

1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning, whole cloves, cayenne pepper to taste then add lemons, bay leaves and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
2. Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and enjoy! Allrecipes

Cheddar Bay Biscuits

Ingredients

• 4 cups baking mix
• 3 ounces Cheddar cheese, shredded
• 1 1/3 cups water
• dash of Old Bay Seasoning (1/8 tsp will work for a dash)
•  
• 1/2 cup melted salted butter
• 1/4 tsp Old Bay Seasoning
• 1 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the baking mix, cheese, Old Bay Seasoning, and water . Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
3. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
4. Combine the melted butter, garlic powder, onion powder, Old Bay Seasoning, and parsley. Brush over baked biscuits immediately upon removing from oven. Allrecipes

Cajun Seafood Pasta

A few years back my husband and I started a new tradition of having seafood on Christmas Eve. I have had a number of friends that were Italian and made the traditional Seven Seas dishes. After spending countless hours researching recipes I  could never find anything that attracted me enough to want to make it. So,  since neither myself or my husband are Italian I didn't feel the need to stay true to the traditional recipes. Instead we decided to have Lobster as our main course and try different sides or other dishes to go with it.  Our reason for lobster fell into two categories one it is a real treat and almost a delicacy for us and two it is always on sale around the holidays. So in search of something that would complement the lobster perfectly I found this recipe for Cajun Seafood Pasta. It has a little bit of a kick hence the name but I've halved the pepper from the original, but if you prefer less of a kick then go ahead and half it again. You can always add more pepper at the table.
 One sweet little fact I learned later after sharing with my Grandmother that my husband and I had started this new tradition was that she and my Grandfather used to make lobster together every New Years Day. I believe even up until the year he passed on. It brings me so much warmth and joy to know that even though this has become a newer tradition for my husband and me it is a tradition we have carried on during the holiday season from my Grandparents.

Ingredients

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound  of bay scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Seafood Lasagna

Ok so this is sinfully good yet not the most healthy. With that warning this recipe came from a long quest to find the recipe for my favorite dish on earth. Yes, you heard me right! I probably spent 2 weeks looking often for anything with the ingredients of that priceless Fettuccini with Lobster from Biaggi's Ristorante Italiano. If your ever given such a blessing as to be in one of the cities that has a location please go if not for yourself but for me.  I tell you the truth you won't regret it. Never the less I was very pleased with this Seafood Lasagna dish. It's perfect for any special occasion when you want to have unique dinner. This dish is ideal for dinner parties and or holidays. My personal preference and thought is that to really do this dish justice you should make the Alfredo sauce from scratch. Also, I should note that is was extremely difficult to keep my husband’s fingers out of the sauce! So much so that I had to give him a little cup full to dip his bread into.

Ingredients


1 (15 ounce) container ricotta cheese

2 eggs

2 cups shredded  White Cheddar cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 medium onion, minced

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

2 (16 ounce) jars Alfredo pasta sauce  ( If making form scratch us recipe below and double it)

16 no-boil lasagna noodles


2 pounds cooked and cubed Lobster meat, Crab and or Shrimp (if using Crab and Shrimp decreasing the amount to 1 1/2 pounds of seafood.

1 (10 ounce) package baby spinach leaves

Directions

1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

2.In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.

3.Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

4.Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving

ALFREDO SAUCE  Double it for Seafood Lasagna

Original Recipe Yield 4 servings


Ingredients

1/2 cup butter

1 (8 ounce) package cream cheese

1 tsp of  minced garlic

1 1/3 cups milk

4 ounces grated Parmesan cheese

1/4teaspoon ground white pepper

Directions

1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic , stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Shrimp Scampi Pasta

There is just something about this dish that makes me think of the times when the temp outside was hot and the sun was beaming down on me. The windows down  and radio cranked up driving along the Atlantic Ocean with the salty fragrance of the wind blowing my long blonde hair. I believe this is just one of the many joys of Summer. In any case if your desiring a seafood dish restaurant worthy, but just can't give up the air conditioning...haha this dish is more than perfect for you.





active time: 10 min
total time: 20 min


Ingredients


1/4 cup olive oil

1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)  ( I like to purchase the shrimp that the tails have been removed)

4 large garlic cloves, left unpeeled and forced through a garlic press

1/2 teaspoon dried hot red-pepper flakes

1/2 cup dry white wine

1 teaspoon salt

1/2 teaspoon black pepper

5 tablespoons unsalted butter

3/4 lb angel-hair pasta

1/2 cup chopped fresh flat-leaf parsley





Preparation

• Bring a 6- to 8-quart pot of salted water to a boil.

• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

• Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. makes 4 servings A Gourmet recipe

Tilipia and Mushroom Pilaf with Japanese Gingered Veggies

Well, let me start off with I went to the store today,but it's not what you think! I went to get some more herbs to plant in pots ( just so you know I won't even be able to use them for awhile). I thought it would be fun to get a few flowers and herbs with a little of all the money I saved this week!

Anyway, last nights meal really cracks me up! I think I'd better at least try to explain why Chili Tilapia sounded like an Asian main dish! Even though I really have know idea where that came from! Ok, come on now think out about it... it's a little funny. Even writing this I'm shaking my head. We had Tilapia that tasted as if it was south of the border with veggies that were from the Far East! To my defense I haven't had that kind of seasoned Tilapia in almost 2 years. All of this might have started after I reading a friends blog who had lots of great photos of their recent trip to China. Well, the fish was from Trader Joe's and was preseasoned . Most of the time I would rather add the seasons myself, but every once in awhile it's nice to have someone else do it. I consider this "Half a Takeout Night". Since I didn't season the fish I will only share that I think baking Tilapia at 375 covered with tinfoil for 10-20 min depending on the thickness  is ideal. Keep in mind though every oven is different and to check it after 8min every few min. A another really fantastic way to cook tilapia is in a skillet on your stove top.



Mushroom Pilaf


Ingredients

21/2 - 3 tsp butter
1/2 c. long grain rice
1/4 c. orzo pasta
1/2 fresh mushrooms ( I used frozen mushrooms. Yes, that's right frozen)!
1/2 c. chopped onion
1/4 chopped celery
1 1/2 c. chicken broth
2 Tbs fresh parsley ( I added a 2 tsp of dry parsley not equivalent but you can't go wrong with parsley)
1/4 tsp marjoram
1/4 tsp black pepper
1/2 c. chopped toasted hazelnuts ( I used a 2 Tbs of walnuts and through in 1/4 c of frozen corn)


Directions


1.Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
2.Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil until liquid is cut down to less than half, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and now you have 2 options pressed for time and there is still water crank up the heat and stir continuously or let stand for 5-10 minutes before serving. Fabulous with chicken and herbs!


Japanese Gingered Veggies


1-1 1/2 cups or a small skillet full of Japanese frozen veggies
a few splashes of soy sauce or start with 1-2 tsp
1/4 -1/2 tsp minced garlic

1/4 tsp ground ginger

I made this on the stove top but I'm sure the microwave would be fine if you needed to