Broiled Scallops

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For such a simple dish, these scallops are really delicious.  And easy.

The recipe called for the tiny bay scallops but I had bought the large sea scallops so I just doubled the butter ~ not the other ingredients ~ and added broiling time.  I served them with wild rice and fresh bread.

Broiled Scallops 1

Broiled Scallops 2

Broiled Scallops

1 1/2 lbs bay scallops ~ I used sea scallops
1 tbsp garlic salt
2 tbsps butter, melted ~ I used 4 tbsps butter, melted
2 tbsps lemon juice

Heat broiler ~ mine can heat to hi or low so I used hi.

Rinse and dry scallops and place in a shallow baking dish. Sprinkle with garlic salt, melted butter, and lemon juice.

Broil 6 to 8 minutes or until scallops turn golden. I broiled mine for 20 minutes since they were quite large.

Remove from the broiler and serve with extra butter if desired. I just spooned butter from the dish over the scallops and the rice.

Makes 3-4 servings.

Adapted from Allrecipes

Broiled Scallops 3

Happy Cooking!

My signature

Homemade Tartar Sauce

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We love fish sandwiches and have them once a week.  One day while the fish was in the oven I discovered I didn’t have any tartar sauce so instead of running to the store, I made my own.   I have not purchased tartar sauce since.  This recipe tastes so fresh and it uses ingredients you probably have in your refrigerator already.  I usually make it at the last minute and I have never made the whole recipe ~ I usually make half or a third.

Homemade Tartar Sauce

VIEW PRINTABLE RECIPE HERE!

1 cup mayonnaise
2 tsps sweet pickle relish
1 tsp prepared yellow mustard
1 tsp fresh lemon juice

Stir all ingredients together in a small bowl and refrigerate covered until needed.

Happy Cooking!

Spicy Shrimp

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This shrimp recipe is wonderful ~ and that is saying something coming form me because I am not a big fan of spicy.  It is NOT that spicy, in fact Mr. Meat Eater did not even come close to breaking a sweat which is how he gauges how spicy something is.  You can always cut down on the amount of red pepper flakes if you want.  It’s a very easy recipe which everyone knows I love.

Spicy Shrimp

4 tbsps water
2 tbsps ketchup
1 tbsp soy sauce
2 tsps cornstarch
1 tsp honey
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
I pound large shrimp, cleaned, deveined and tails removed

Mix together the water, ketchup, soy sauce, cornstarch, honey, red pepper flakes, and ground ginger in a small bowl and set aside.

Heat vegetable oil in a lskillet over medium-high heat and stir in the green onions and garlic and cook for about 30 seconds. Stir in the shrimp and stir them around to coat with the oil. Cook until shrimp are pink and cooked through ~ just a few minutes. Stir in the sauce and stir until sauce is thickened and bubbly.

Serve over rice.

Makes 4 servings.

Happy Cooking!

Shrimp Alfredo

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This recipe is really easy ~ easy enough to make on a weeknight if you feel like it.

Shrimp Alfredo

12 ounces pasta ~ use your favorite
1/4 cup butter
2 tbsps extra virgin olive oil
1 onion diced
2 cloves garlic, minced
1 red bell pepper, diced
2 large portobello mushrooms, gills and stems removed and diced
1 pound large shrimp
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Parmesan
1/2 cup cream
1 tsp cayenne pepper
salt and pepper to taste
1/4 cup chopped fresh parsley

Cook pasta according to package directions; drain; set aside.

While the pasta is cooking, melt butter together with the olive oil in a large pan over medium heat. Stir in onion and cook about 2 minutes. Stir in garlic, red bell pepper, and mushrooms and cook until soft, about 2 more minutes.

Stir in the shrimp and cook until firm and pink. Pour in Alfredo sauce, Parmesan, and cream. Bring to a simmer, stirring constantly, until thickened, about 5 minutes. Season with cayenne, salt and pepper.

Stir in pasta and serve sprinkled with parsley.

Makes 6 servings.

Happy Cooking!

Deely’s Seafood Salad and New Directions

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Well, it looks like meal planning is the most asked for feature so that’s the direction I will take.  I am working on some meal planning tips, how I meal plan, etc., so look for those in the near future.  I will try to incorporate some of the other things asked for as well.

I also thought that I would start posting about making everyday foods like bagels, tortillas, pitas, and my success or failure at it. I am also trying to go more towards fresh foods but there are some things that I’ll never stop using so I am going to try to find healthier alternatives.  I hope you all will stick with me!

Any other ideas, please shoot them my way!

We had a BBQ for DH’s co-workers and some family friends a couple of weekends ago and one of the salads I made was this very delicious seafood salad.    Deely from Food.com (formerly Recipezaar) suggested it to me and it was a HUGE hit at the BBQ.  I took her advice and used fresh shrimp and crab and I would suggest that you do the same.  It’s a very easy salad to make and I know that I’ll be making it over and over.

Deely’s Shrimp and Crab Pasta Salad

Deely’s Shrimp and Crab Pasta Salad

2 (6 ounce) cans shrimp (drained) or 1 cup fresh shrimp, chopped (I used medium size)
1 (6 ounce) cans crab (drained) or 1 cup fresh crab, picked through
1 tablespoon lemon juice
1 (8 ounce) cans sliced water chestnuts (drained)
3 cups pasta shells uncooked (cooked)
1/2 cup onions chopped
1 1/2 cups mayonnaise
salt and pepper

Mix seafood and lemon juice and then combine all ingredients.

Refrigerate over night.

Makes 8-10 servings.

Happy Cooking!

A PSA and Creamy Shrimp Pasta

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TODAY’S PSA:

Don’t try and break up a dog fight or this could happen to YOU!    It looks so much better than it did on Friday!  I’m really wondering where all those wrinkles came from, LOL.

Today's Advice

This is so quick and easy to make and it tastes like you have been cooking all day.  It is NOT spicy at all so if you like spice, add more Cajun seasoning or even some hot sauce. I think the whole wheat pasta would taste great in this dish.

Shrimp Pasta

Creamy Shrimp Pasta

1 cup water
1 (14 ounce) can fat free, low sodium chicken broth
6 ounces uncooked linguine
1 lb. raw medium shrimp, pelled and deveined
1 1/2 tbsps butter
1 (8 ounce) pkg sliced baby portabella mushrooms
1 large red bell pepper, cut into strips
2 tsps flour
1 tsp Cajun seasoning
1/4 tsp salt
2/3 cup fat free half and half
1/4 cup chopped fresh Italian parsley

Combine the water and broth in a large pot and bring to a boil. Break pasta in half and add to pan. Return to boil and simmer for 8 minutes. Add raw shrimp to the pan, cover, and continue simmering for 3 minutes or until shrimp are cooked through. Drain and set aside.

Melt butter in large skillet over medium heat. Add mushrooms and red pepper to pan and saute for about 4 minutes. Add flour, seasoning and salt to pan and saute for an additional 30 seconds. Stir in half and half and cook 1 minute or until thickened, stirring constantly. Remove from heat. Add pasta/shrimp mixture and parsley to pan; toss together and serve.

Makes 4 servings

Happy Cooking!

My Signature

More Grilled Shrimp!

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Shrimp is one of my favorite foods to grill ~ it’s quick and easy and always tastes good.

More Grilled Shrimp

More Grilled Shrimp

1 large clove garlic, minced
1 tbsp sea salt
1/2 tsp cayenne pepper
1 tsp paprika
2 tbsps olive oil
2 tsps lemon juice
2 lbs large shrimp, cleaned, deveined, tails on or off
lemon for garnish

Mix the first six ingredients in a ziplock bag and add the shrimp. Let it sit in the fridge for an hour or so.

Skewer the ran shrimp and grill about 2 to 3 minutes per side or until the shrimp turns pink. Do not overcook or it will become rubbery.

Transfer skewers to a servings dish and garnish with lemon wedges and serve.

Makes 6 servings.

Happy Cooking!

My Signature

Fresh Clams for Those Who Hate to Cook Clams (like ME!)

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Well, I think I’m back!!    The past couple of days I have FINALLY felt more like myself.  Geez, who’d have thought getting rid of my gall bladder would send me into a metabolic nightmare?  Crazy!!!!!  I wish I had never had it removed.

On with the recipes….some of these were things that I made over the past couple of months and just getting around to posting.

I am NOT a clam lover by any means but DH and DD are so I decided to make them.  In fact, I don’t eat them at all.

This is a super easy way to cook them and, according to DH and DD, very tasty.  There’s very little fuss ~ which is good because I don’t even like looking at them, LOL!

Steamed Clams CW

Clams for Those Who Hate to Cook Clams

1 pound fresh clams
White wine
Minced garlic
Butter

Scrub the clams with a stiff brush. Throw away any clams that are not shut tight.

Melt about 2-3 tbsps. butter in a large skillet. Add a couple of cloves of minced garlic.

Add clams (do not crowd ~ you may have to do this more than once) and swoosh around so the shells are buttery/garlickly.

Add about 1/3 cup white wine to the pan and cover with a lid. Let steam for about 4 minutes.

Remove the lid and take out the opened clams. If there are a few that have not opened, I just toss them since there is a good chance they are bad ~ I don’t take chances with seafood. Do not overcook or they will become like shoe leather ~ or so I’m told.

I serve with extra garlic butter.

Happy Cooking!

My Signature

Shrimp and Orzo

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Shrimp is on sale in my area almost every week making it cheaper to eat shrimp than chicken sometimes.  As long as it’s on sale, we have it about once a week or so.  Because of that, I have loads of shrimp recipes.

This particular recipe I found on epicurious and found it to be a really nice and different way of making shrimp scampi.  It also meets my easy criteria.

Shrimp & orzo CW

Shrimp and Orzo

3/4 cup orzo
4 tbsp butter, divided
2 tbsps olive oil
2 garlic cloves, minced
1 pound raw shrimp, peeled, deveined, tails removed
1 bunch of green onions, sliced thinly
1/3 cup of dry white wine

Cook orzo to al dente according to package directions.

While orzo is cooking, melt 2 tbsps of the butter with the olive oil in a large skillet over medium-high heat. Add minced garlic to pan and saute for 10 to 15 seconds. Add shrimp and saute for about 2 minutes. Add green onions and continue sauteeing until shrimp are pink and just about cooked through, about 1 minute or so. Add the wine and cook until wine boils, about 1 minute. Mix in remaining 2 tbsps butter and season with salt and pepper.

Drain the orzo and put into a serving dish. Pour shrimp mixture over the top and serve.

Makes 4 servings.

Shrimp & orzo CW 2

Happy Cooking!

My Signature

Grilled Spicy Shrimp

9 Comments

Tomorrow I finally go in for my surgery.  I can’t wait to be rid of this constant pain.  As long as they can do it laproscopically (is that even a word?), I’ll be home in the afternoon.  If not, I’ll be home in a day or two.  I’ll be back here as soon as I can!

These shrimp really are not all that spicy ~ more flavorful than anything.  If you like your food spicy, I would increase the spices.  I did not make the salsa part of this but I will include the recipe for it.

Shrimp CW

Grilled Spicy Shrimp

Salsa:
3/4 cup of your favorite salsa
1 tbsp honey
1/2 tsp cumin
1/2 tsp chili powder

Shrimp:
1/2 tsp chili powder
1 1/2 lbs large shrimp, tails removed
1 tbsp butter, melted
1/2 tsp seasoned salt

Make a foil tray for the shrimp by cutting a large sheet of non-stick aluminum foil. Fold up the sides and corners to create a pan.

To make the salsa, mix all the salsa ingredients and set aside.

Toss the shrimp with the 1/2 tsp chili powder, butter, and seasoned salt on the foil tray.

Heat grill and place tray on grill over medium heat. Cover grill. Cook 8 to 10 minutes, stirring occasionally (carefully so as not to put holes in the tray). When shrimp turn pick, they are done.

Serve shrimp with the salsa.

Makes 4 servings.

Happy Cooking!

My Signature