Pan Seared Cod in White Wine Tomato Basil Sauce

Take Me Back Casserole

CRAB AND SHRIMP BISQUE

 CRAB AND SHRIMP BISQUE

INGREDIENTS:

4 tablespoons softened butter

1/2 cup chopped celery

2 chopped green onions (scallions)

1-1/2 cups heavy cream

2 cups whole milk

3-1/2 tablespoons flour

1-1/2 teaspoons tomato paste

8 ounces shrimp, cut up to desired sized

8 ounces lump crab meat

1-1/2 teaspoons old bay seasoning

salt and pepper to taste

PREPARATION:

1. In a saucepan bring the butter to a simmer over medium heat. Add the green onions and celery and cook them until they start to soften. Stir in the flour and sauté the mixture for another minute

2. Warm the milk in the microwave before pouring into the pot. Whisk to blend fully until all lumps are gone.

3. Combine the heavy cream, tomato paste,Old Bay Seasoning, salt and pepper in a medium size mixing bowl using a whisk. Add the mix to the sauce pan.

4. Bring to a simmer and continue cooking until the bisque reaches the desired consistency. Mix in the crab meat and shrimp, then continue cooking until everything is hot throughout. Serve with a sprinkling of fresh chopped parsley. 

Keto Bang-Bang Shrimp

 Keto Bang-Bang Shrimp

Ingredients:

Keto "Breaded" Shrimp

1 lb. Jumbo (21-25 ct.) Shrimp, tails off

1/2 cup Almond flour

1/2 cup grated parmesan cheese

2 tsp Garlic Powder

1/2 tsp black pepper

2 tbsp Avocado oil

2 eggs 

Bang Bang Sauce

1/3 cup mayonnaise

2 tbsp Sriracha

1 tbsp Coconut Aminos or Soy Sauce

1 tsp garlic powder

1/4 tsp black pepper

Instructions:

Prepare your Shrimp Station:

Dry the shrimp with paper towels, in a medium bowl. 

Combine almond flour, parmesan cheese, garlic powder, and black pepper in another bowl.

In a third bowl add the eggs and beat them.

Bread the shrim, dipping in the egg first, then the flour/cheese mixture.

In a large skillet, add the 2 tbsp oil and bring to medium high heat. Fry the shrimp 1-2 minutes each side until pink through. .Set on a paper towel.

Assemble the Bang Bang Sauce

In a bowl, combine the mayonnaise, sriracha, coconut aminos (or soy), garlic powder, and black pepper. Stir until evenly combined.

Combine the Shrimp and Sauce to taste. Serve over rice, a green salad, or lettuce wraps. Enjoy!!

 

Grilled Lemon Herb Chicken Avocado Orzo Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad

Ingredients:

Dressing:

1/3 cup olive oil

3 tbsp honey

3 tbsp grainy dijon mustard

juice of one lemon

2 tbsp white balsamic vinegar

1/2 cup mixed herbs, chopped (rosemary, oregano, basil)

1 small shallot, grated (or finely diced)

2 colves, garlic, grated

Salad: 

3/4 pound boneless, skinless, chicken tenderloins

1 bell pepper, quartered and seeded

1 pound dry orzo pasta

1 cup cubed cheddar cheese

1/4 cup crumbled bleu cheese

2 cups shredded red leaf lettuce

1 cup cherry tomatoes, halved

6 slices cooked bacon, crumbled

1 avocado, sliced

Directions:

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the chicken with 1/3 of the dressing. Let sit at least ten minutes. Grill the chicken until cooked through, about 10-12 minutes. At the same time, grill the bell pepper until slightly charred, then chop. Cut the chicken into 1/2" cubes.

3. Bring a large pot of salted water to a boil. Cook the orzo to al dente. Drain. Add the hot orzo, cheddar cheese, bleu cheese, and 1/3 of the dressing. Toss to combine. Add the chicken, bell pepper, lettuce, tomatoes, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with fresh cracked pepper and salt to taste. Serve warm or cold. We preferred warm.

 

Air Fryer Crispy Shrimp Tacos

 

Cheesy Eggplant Caprese Gnocchi Skillet

Cheesy Eggplant CapreseGnocchi Skillet

Ingredients:

• 16 oz. pkg. Gnocchi (freezer section)
• 1tbsp olive oil
• 1/2 large onion or 1 small onion, chopped
• 1 tsp kosher salt
• 1 lb eggplant, diced (2 medium size)
• 2-3 cloves garlic, diced
• 5 oz fresh baby spinach
• 1 tbsp tomato paste
• 20 oz can San Marzano Style crushed tomatoes
• 6 leaves fresh basil
• 6 oz small mozzarella balls

Directions:

1. Bring water to a boil, cook gnocchi according to package directions and drain.
2. Meanwhile, set a large non-stick skillet over medium heat and add the oil.
3. When the oil is warm, add the onion, eggplant and salt to the pan and sauté for about 3 minutes, or until it begins to soften. Then add the garlic and cook until fragrant, another 1-2 minutes.
4. Gradually add the spinach, stirring until it wilts. Once it's all in the pan, sauté for 1-2 minutes, or until it cooks down.
5. Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
6. Pour in the can of tomatoes and decrease the heat to medium.
7. Cover the pan and cook for 5-6 minutes, or until the eggplant is tender.
8. Add the cooked gnocchi, place the mozzarella on top. Cover the pan and cook 3-5 minutes, or until the mozzarella iis melty.
9. Garnish with torn fresh basil and serve.