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.

Farfalle with Prawns and Walnut Cream Sauce

 Farfalle with Prawns and Walnut Cream Sauce

Ingredients:

10-12 cherry tomatoes, quartered

1-2 shallots, depending on size

1 lb. prawn, or jumbo shrimp (deveined and tailed)

3/4 cup heavy cream

Brandy, a couple shots worth

2 tbspn Balsamic vinegar

fresh parsley

Handful of walnut halves, rough chopped

Farfalle pasta ( 1 box)

Directions:
Heat up a pot of water for the pasta

Cook the shallot(s) in some olive oil and some butter until soft, Then add brandy and cook for a few minutes. 

Add the cream and balsamic vinegar and cook for a few more minutes, then take off the heat.

Cook the pasta to al dente and drain

Sprinkle the fresh parsley onto to the sauce and gently blend in

Spoon the sauce on to the pasta

Serve and enjoy

Old Bay Shrimp Quesadillas

Old Bay Shrimp Quesadillas

Ingredients:

8 large flour tortillas

3 cups shedded Monterey Jack Cheese (or similar)

2 cups chopped baby spinach

2 tbsp. butter

1 tsp. old bay seasoning

2 cloves diced garlic

1-1/2 lb. large shrimp, cleaned, deveined, tails removed, rough chopped

2 cups guacamole

1 medium tomato, chopped

1/4 cup cilantro, chopped

Directions:

1. Preheat oven to 400 F. and prep two sheet pans with parchment paper. Place two tortillas on each sheet      pan.

2. In a medium bowl, combine two cups of the cheese and spinach. Set aside.

3. In a large skillet over medium heat melt the butter, add the shrimp, old bay, and garlic. Saute      until          the shrimp are cooked through and pink.

4. Add a handful of cheese/spinach mixture to each tortilla. Divide shrimp evenly over the four                        mixtures. Top with the remaining cheese/spinach, then more cheese.

5. At this point, you can either top each with the guac, cilantro, and tomato, or top with the the other              tortillas and then top with the condiments after baking for ten minutes. I like adding them before. 

6. After baking for the ten minutes, remove and serve immediately. Will feed six people. 

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Ingredients:

2 - 9” pie crusts, or make your own (recipe below, need to be made ahead)

1-2 tablespoons olive oil

2 – boneless skinless chicken breasts, pounded thin

2 – tablespoons minced fresh rosemary

2 – tablespoons fresh parsley

Salt and black pepper to taste

2/3 cup chicken broth

1/3 cup butter

1 clove garlic, minced

1/3 medium onion, diced

½ teaspoon salt

¼ teaspoon ground black pepper

1/3 cup all-purpose flour

1-3/4 cups chicken broth

2/3 cup milk

1 (8 ounce) package frozen  mixed vegetables, thawed

aluminum foil

Directions:

1. Pre-heat oven to 425 F.

2. Lightly grease pie plate with butter

3. Place one pie crust in the pie plate

4. Heat oil in a 12” skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to skillet and sauté until golden brown, 2-4 minutes per side.

5. Reduce heat to medium-low and add 2/3 cups chicken broth. Simmer, careful not to overcook, just until chicken juices run clear, about 10-15 minutes. Transfer chicken to a plate. Reserve pan drippings.

6. Melt butter in the skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about a minute. Add onion, salt and pepper until onion is translucent. Whisk in flour until mixture thickens.

7. Add 1-3/4 cups chicken broth and milk, 1 cup at a time, whisking constantly. Remove from heat once mixture begins to thicken again.

8. Cut chicken into bite size pieces and mix with thawed vegetables and broth mixture. Pour into pie crust. Place top crust on and pinch the two together using a fork or your fingers. Trim off excess dough.

9. Place pot pie in oven for 3-40 minutes. Let stand at least 15 minutes before cutting and serving.

Crust(s):

Ingredients:

1. 1-1/4 cups all-purpose flour

2. ¼ teaspoon salt

3. ½ cup butter (one stick), chilled and diced

4. ¼ cup ice water

Directions:

1. In a large bowl, combine flour and salt. Cut in butter until      

mixture resembles course crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least ½ hour.

2. Roll dough out to about 11” diameter. Place crust in plate.

3. Make the top crust the same way and have ready. 

Sweet Potato Gnocchi with Sage & Garlic Butter

Sweet Potato Gnocchi with Sage and Garlic Butter

Ingredients:

2 - 3 large sweet potatoes (depending on size)

1 egg, beaten

2 cups all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

6 leaves fresh sage, or more to taste

1 -2 garlic cloves diced

Directions:

1. Peel and microwave sweet potatoes for 12 minutes on high

2. Mash sweet potatoes in a large bowl (or use a ricer, it's easier!). Let cool, at least 15 minutes. Add the gg and mix with a fork. Mix in all-purpose flour gradually using a spoon. Knead together as dough becomes tougher. Wrap the dough in plastic wrap and refrigerate for at least 1/2 hour.

3. Dust your work surface with flour. Place your dough on the surface, cut into 8 pieces.

4. Take one piece, roll it out into a sausage about 1/2" diameter. Cut into 1/2" sections. Roll across a fork or gnocchi board to roll up into their final shape. Repeat with the remaining parts of dough.

5. Bring a large pot of water to boil. Cook the gnocchi until they float in the boiling water, about 4 minutes.

6.   Combine the olive oil, butter, sage, and garlic in a sauce pan over medium-low heat. Cook and stir until butter is melted and flavors are combined. Add the gnocchi.

7. Serve in bowls or plates. Top with Parmesan to taste.

Cold Peanut Noodles

Sheet Pan Shrimp Boil

Mexican Street Corn

Mexican Street Corn

Ingredients

4-6 ears sweet corn husks pulled back and silks removed

 2 tablespoons cold butter
1 teaspoon chili powder
1/4 cup mayonnaise

1/2 cup chopped fresh cilantro
2 ounces crumbled cotija cheese smoked paprika to taste
1 lime cut into wedges

Instructions

1. Preheat grill to medium-high.


2. Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)


3. Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.

4. Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.

5. Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.

Avocado Toast with Roasted Tomatoes

Avocado Toast with Roasted Tomatoes

Ingredients:

3 roma tomatoes

 Italian seasoning

extra virgin olive oil

sea salt   

2 ripe avocados


juice from 1 lime


4 slices whole-grain bread or bread of your choice

flat leaf parsley for garnish


balsamic glaze (make ahead, recipe below)


red pepper flakes (optional)

Mozzarella cheese (optional)

Directions:

1.    Pre-heat oven to 375 degrees and line a shallow pan with parchment paper. 


2.    Slice tomatoes and place on baking pan. 


3.    Sprinkle with the italian seasoning, sea salt and drizzle with a bit of olive oil. 


4.    Roast the tomatoes 15 to 20 minutes.

5.     While the tomatoes are roasting, cut avocados in half, remove pit, and scoop the flesh into a medium bowl.

6.    
Add the lime juice and mash the avocados with the back of a fork until the desired texture is reached.

7.    
Toast the bread in a toaster or in the oven.

8.    If you use mozzarella, put it on the toast at this point and melt in the mic. 20-30 secs.)

9.     
Spread the avocado mash over the toast, place slices of tomato over the avocado mash, drizzle with balsamic glaze and garnish with flat leaf parsley and red pepper flakes.

10. 
Serve immediately. 


* Balsamic Glaze: In a small pot, mix 1 cup balsamic vinegar with ¼ cup brown sugar, heat to simmer then on low until it thickens (about 15-20 mins).

Apple Stuffed Pork Chops

Apple Stuffed Pork Chops

Ingredients:

¼ cup chopped onions

¼ cup butter

3 cups fresh bread crumbs

2 cups chopped apples

¼ cup chopped celery

1 teaspoon thyme (optional)

1 teaspoon rosemary (optional)

½ cup beef broth or stock

¼ teaspoon salt

6 (1-1¼ inch) thick pork chops (I prefer boneless)

salt and pepper to taste

1 tablespoon vegetable oil

Directions:

1.     Preheat oven to 350 F.

2.     In a large skillet sauté onion in butter until tender. Remove from heat to a large bowl. Add the bread crumbs, apples, celery, beef stock, thyme, rosemary, and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste.

3.     In Skillet, heat oil to medium high and brown chops on both sides. Place the browned chops in a lightly greased 9 x 13 inch baking dish. Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove cover and bake for another 20-30 minutes, until juices run clear.

4.     Remove from oven and let set for at least 5 minutes.

·      You can add 1/4 cup or so of raisins for a little more sweetness.

·      Stale bread or even hot dog/hamburger buns can be used for the bread.

Pasta with Pistachios Tomatoes and Mint

Pasta with Pistachios, Tomatoes, and Mint

Ingredients

12 ounces short pasta

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil, plus more to serve

1 pint cherry tomatoes, halved

1/2 cup shelled roasted pistachios, finely chopped

1 tablespoon grated lemon zest

2 tablespoons roughly chopped fresh mint

Grated Parmesan or pecorino Romano cheese, to serve

Cook the Pasta

In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al denté. Reserve about 2 cups of the cooking water, then drain the pasta.

Cook the Sauce

¼ cup extra-virgin olive oil

1-pint cherry tomatoes, halved

½ cup shelled pistachios, finely chopped, kosher salt, and ground pepper.

In a 12” skillet over medium heat, combine the oil and the tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4-6 minutes.

Stir in ½ the pistachios, 1½ cups of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.

Toss the Pasta with the Sauce

1 Tablespoon grated Lemon Zest

2 Tablespoon Roughly Chopped Fresh Mint

Grated Parmesan or Pecorino Romano cheese to serve

Add the Pasta and Lemon Zest, then cook, stirring frequently, until the pasta is al denté and has absorbed most of the liquid but is still quite saucy, 2-4 minutes.

Off heat, stir in the mint, then taste and season with salt and pepper. If the pasta is dry, add more cooking water, 1 tablespoon at a time. Transfer to a serving bowl, then sprinkle with the remaining pistachios and drizzle with additional oil. Serve with cheese

Campanelle Pasta with Sweet Corn Tomatoes and Basil

Campanelle Pasta with Sweet Corn Tomatoes and Basil

Ingredients:

1 Pint Grape or Cherry Tomatoes

Kosher Salt and Ground Black Pepper

4 Ears Corn, Husked

4 Tablespoons (1/2 stick) Salted Butter, Divided

2 Medium Shallots, Minced

1 Habanero Chili, Stemmed, Seeded, and Minced

12 Ounces Campanelle, or other Short Pasta

1 Cup Chopped Fresh Basil

Directions:

1.    In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside. Set a box grater in a large bowl or pie plate. Using the grater’s large holes, grate the corn down to the cobs.

2.    In a large pot, bring 2 ½ quarts water to a boil. Add the corn cobs and 1 tablespoon salt, reduce to medium and cook, covered, for 10 minutes. Using tongs, remove and discard the cobs, then remove the pot from the heat.

3.    In a 12-inch non-stick skillet over medium, melt 2 tablespoons butter. Add the grated corn, shallots, chili, and one teaspoon salt. Cook, stirring, until the shallots have softened, about 5 minutes. Stir in 1 ½ cups cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened ( a spatula should leave a brief trail when drawn through the mixture), 10-15 minutes.

4.    Meanwhile, return the remaining corn-infused water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet and cook over medium heat, stirring constantly, until the pasta is coated and the sauce is creamy, about two minutes; if needed, add the reserved cooking water, 2 tablespoons at a time to reach proper consistency.

5.    Off heat, add the remaining 2 tablespoons butter, the tomatoes with their juices, and the basil, then toss until the butter has melted. Taste and season with salt and pepper.

** Don’t be afraid of the habanero pepper. It does add a little heat (removing the seeds removes much of the burn), but it’s mostly here to add fruity notes to complement the corn, tomatoes, and basil.

Perfect Popovers

Perfect Popovers

Ingredients:

4 large eggs, warmed in a cup of hot water before cracking

1 ½ cups milk, lukewarm

½ to ¾ teaspoon salt

1 ½ cups King Arthur Unbleached All-Purpose Flour (no substitutes!)

3 Tablespoons melted butter

Directions:

1.    Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.

2.    Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. (Want to use a popover pan? See "tips," below.) Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

3.    Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

4.    Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK. OR, if you're using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

5.    Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.

6.    Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

7.    Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.

8.    If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.

Mozzarella and Eggplant Patties

 Mozzarella and Eggplant Patties

Ingredients:

Makes about 8 medium size patties1 large eggplant (or 2 medium), peeled and diced

2 tablespoons olive oil, divided

1 small onion (or 2 scallions), diced

1 garlic clove, minced

1 cup grated mozzarella cheese

1 egg

4 tablespoons (1/4 cup) grated Parmesan

2 tablespoons chopped fresh parsley

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

1 cup  breadcrumbs

Directions:

Heat 1 tablespoon of olive oil in a large (preferable non-stick) skillet over medium-high heat, add onion and salt and saute’ for 5 minutes until translucent. Add garlic and saute’ for 1 further minute, until fragrant.
Finally add eggplant cubes and saute’ – stirring every now and then – until browned and soft, about 10 to 12 minutes.
Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this).
Add cheese, parsley, egg, black pepper and stir until well combined.
Add breadcrumbs ¼ cup at a time and mix with your hands until it reaches a firm consistency and will hold up as patties.
Transfer mixture to the refrigerator for 20 minutes to allow the breadcrumbs to suck up some of the moisture.
Take the bowl out of the refrigerator and with dampened hands form 8 medium size patties.
Heat the remaining tablespoon of olive oil in the same skillet you used before over medium-high heat.
When sizzling, add patties (I did 4 at a time) and cook for about 4 minutes on each side until browned.
Serve warm with some marinara sauce on the side, or eat them plain. Either way they’re delicious.