Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2 tsp. canola oil 1 pkg. (14 oz.) smoked turkey sausage, cut into 1/2 inch slices 2 cartons (32 oz. each) reduced-sodium chicken broth 4 c. water 1 can (12 oz.) light beer or 1 1/2 c. additional reduced-sodium chicken broth 1/4 c. seafood seasoning 5 bay leaves 4 medium eats sweet corn, cut into 2 inch pieces 1 lb. fingerling potatoes 1 medium red onion, quartered 2 lbs. cooked snow crab legs Pepper, to taste Directions: In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender. Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.
Ingredients: 2 cod fillets (4-6 oz. each) 2 Tbsp. butter, melted 1/8 tsp. lemon pepper seasoning Directions: Place cod on a wire rack on top of a baking sheet (can use an aluminum foil-lined baking sheet instead if you do not have a wire rack). Brush with melted butter and sprinkle with lemon pepper seasoning. Place in a 400 degree oven and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
Ingredients: 1 lb. fresh French green beans,trimmed and cut in half 1/2 c. water 3 c. cooked long-grain brown rice 3/4 c. shredded Parmesan cheese 1/2 c. drained oil-packed sun-dried tomatoes, finely chopped 1/3 c. zesty Italian dressing Zest and juice from 1 lemon 1 Tbsp. Dijon mustard 1 lb. uncooked deveined peeled large shrimp Directions: Heat grill to medium-high heat. Place beans in a large microwaveable bowl. Add water. Microwave on high for 5 minutes, stirring after 3 minutes; drain. Return to bowl. Add rice, cheese and tomatoes; mix lightly. Whisk dressing, lemon zest, lemon juice and mustard until blended. Reserve 2 Tbsp. dressing mixture. Add remaining to bean mixture; mix lightly. Spoon into 6 large sheets of heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing. Fold foil to make 6 packets. Grill 10-12 minutes or until shrimp turn pink and rice mixture is heated through. Cut slits in foil to release steam before opening packets.
Ingredients: 1/2 lb. spaghetti, uncooked 4 c. small broccoli florets 1/2 c. house Italian dressing 1 lb. uncooked deveined peeled large shrimp 2 garlic cloves, minced 1/4 c. grated Parmesan cheese Directions: Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 minutes. Meanwhile, heat dressing in a large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3-4 minutes or until shrimp turn pink. Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.
Ingredients: 1 Tbsp. olive oil 1 1/2 tsp. brown sugar 1 1/2 tsp. lemon juice 1 garlic clove, thinly sliced 1/2 tsp. paprika 1/2 tsp. Italian seasoning 1/2 tsp. dried basil 1/4 tsp. pepper 1 lb. uncooked large shrimp, peeled and deveined Directions: In a large resealable plastic bag, combine the first 8 ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours. Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 inches from heat 3-4 minutes on each side or until shrimp turn pink.
Ingredients: 1/4 c. balsamic vinegar 1/4 c. water 1 1/2 Tbsp. fresh lemon juice 4 tsp. packed light brown sugar 4 (6 oz. each) center cut salmon fillets 2 tsp. vegetable oil Directions: Stir together vinegar, water, lemon juice and brown sugar. Pay salmon dry and season with salt and pepper. Heat oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3-4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 c., about 2 minutes. Spoon glaze over salmon.
Ingredients: 1 1/2 lb. uncooked prawns Salt and pepper Olive oil SAUCE: 1 small head garlic, top trimmed off 1 c. chopped fresh cilantro leaves Juice of 1 lime 1 Tbsp. dry white wine 3 Tbsp. olive oil 2 Tbsp. chili sauce (or 1 Tbsp. dry chili flakes) Directions: Preheat oven to 400 degrees. Peel, de-vein and rinse the prawns or your choice of shrimp. Pat dry and season with salt and pepper. Place the prawns in the fridge until ready to grill. Trim the top of the garlic head off, but leave the garlic intact. Drizzle generously with olive oil. Roast the garlic in the 400 degree oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possibly. Now, prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilantro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside. When ready, lightly oil and heat a cast-iron grill or griddle to medium-high. Dress the prawns with a little olive oil and grill for 3-4 minutes on each side. You want to achieve some char, but be careful not to overcook the prawns. Remove the prawns from the grill to a bowl and coat well with the roasted garlic and cilantro sauce. Transfer to a serving platter. Alternatively, transfer the grilled prawns to a serving platter and simply add the roasted garlic-cilantro sauce on the side. Serve with pasta or rice and a green salad for dinner or as a simple party appetizer.
Ingredients: 1 pkg. (9 oz.) refrigerated cheese tortellini 1 c. frozen peas 3 Tbsp. olive oil, divided 1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined 2 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. dried thyme 1/4 tsp. pepper Directions: Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking. Meanwhile, in a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink. Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.
Ingredients: 3 Tbsp. minced fresh parsley 2 Tbsp. lemon juice 1 Tbsp. grated lemon peel 1 Tbsp. olive oil 2 garlic cloves, minced 1/4 tsp. salt 1/8 tsp. pepper 4 cod fillets (6 oz. each) 2 green onions, chopped Directions: Preheat oven to 400 degrees. In a small bowl, mix the first 7 ingredients. Place cod in an ungreased 11x7 baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.
Ingredients: 1 c. uncooked penne pasta 1 garlic clove, minced 2 Tbsp, butter 2 Tbsp. all-purpose flour 1 c. chicken broth 1/3 c. evaporated milk 1/2 lb. cooked medium shrimp, peeled and deveined 1/3 c. shredded Parmesan cheese 1 Tbsp. minced fresh parsley 3/4 tsp. seafood seasoning Directions: Cook pasta according to package directions. Meanwhile, in a small saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, cheese, parsley and seafood seasoning; heat through. Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately.
Ingredients: 1 can (28 oz.) diced tomatoes, undrained 1 c. reduced-sodium chicken broth 1 large green pepper, chopped 1 medium onion, chopped 2 celery ribs, sliced 1/2 c. white wine or additional reduced-sodium chicken broth 4 garlic cloves, minced 2 tsp. Cajun seasoning 2 tsp. dried parsley flakes 1 tsp. dried basil 1 tsp. dried oregano 3/4 tsp. salt 1/2-1 tsp. cayenne pepper 2 lbs. boneless skinless chicken thighs, cut into 1 inch pieces 1 pkg. (12 oz.) fully cooked andouille or other spicy chicken sausage links 2 lbs. uncooked medium shrimp, peeled and deveined 8 c. hot cooked brown rice Directions: In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6 quart slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice.
Ingredients: 48 large unpeeled shrimp (about 2 lbs.) 1/2 c. fresh lemon juice 1/2 c. dry white wine 2 Tbsp. bottled minced garlic (about 12 cloves) 2 Tbsp. steak sauce 2 tsp. coarsely ground black pepper Cooking spray Directions: Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once. Prepare grill. Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12 inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.
Ingredients: 1 lemon 1 1/4 lb. skinless salmon fillet, cut into 1 inch cubes 1 egg 2 green onions, trimmed and cut up 2 Tbsp. fresh oregano leaves 1/2 slice white sandwich bread 1/2 c. plain Greek yogurt 1/2 c. chopped seedless cucumber 4 ciabatta buns, split and toasted Directions: Soak cedar grilling plank in water at least 1 hour before grilling; drain. Finely shred peel from lemon; juice lemon to get 1 tsp. Set aside. In a food processor combine salmon, egg, green onions, oregano, bread, half the lemon peel, 1/2 tsp. salt and 1/8 tsp. cracked black pepper. Pulse 5 times or until mixture holds together, scraping sides as needed. Shape into four 3/4 inch thick patties. Cover; chill 30 minutes. In a small bowl stir together yogurt, cucumber, remaining lemon peel, lemon juice, 1/4 tsp. salt and 1/8 tsp. cracked black pepper. Cover; chill. For charcoal grill, arrange medium-hot coals around edge of grill. Place plank on grill rack directly over coals 5 minutes or until plank smokes and crackles; remove. Arrange patties on plank; place in center of grill rack. Cover; grill 10-12 minutes or until an instant-read thermometer reads 160 degrees. (For gas grill, preheat; reduce heat to medium. Adjust for indirect cooking. Place plank on grill rack over heat 5 minutes or until plank smokes and crackles; remove. Arrange patties on plank. Place plank over unlit side of grill; grill as above.) Serve salmon on buns with lettuce leaves and yogurt mixture.
Ingredients: 2 (6 oz.) beef tenderloin steaks (1-1 1/2 inch thick) 1/4 tsp. salt 1/4 tsp. black pepper 4 Tbsp. butter, divided 1 clove garlic, minced 4 raw, colossal shrimp, peeled and deveined, tails on 2 Tbsp. heavy cream 1 tsp. chopped fresh parsley Directions: Sprinkle steaks with salt and pepper. In a large skilelt over medium heat, melt 2 Tbsp. butter. Add steaks and cook 7-9 minutes on each side, or to desired doneness. Meanwhile, in another large skillet over medium heat, melt remaining butter. Add garlic and shrimp and cook 2-4 minutes or until pink in color, turning once. Stir in cream and parsley and cook just until hot. Serve sauce and shrimp over steaks. http://www.mrfood.com/Beef/Simple-Surf-n-Turf
Ingredients: 1 stick butter 1 lemon, sliced Fresh shrimp, deveined 1 pkg. Italian seasoning Directions: Melt butter in a pan. Put on a baking sheet and layer the lemon slices over the butter. Place the shrimp in the button then sprinkle with the seasoning. Put in the oven at 350 degrees for 15 minutes.
Ingredients: 1/4 c. olive oil 1/4 c. dry white wine 6 garlic, minced 2 tsp. finely shredded lemon peel 1/2 tsp. salt 1/2 tsp. crushed red pepper 2 lbs. fresh or frozen extra-jumbo shrimp in shells (32-40) 2 Tbsp. fresh parsley Lemon wedges Directions: For marinade, in a small bowl combine olive oil, wine, garlic, lemon peel, salt and crushed red pepper. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl. Pour marinade over shrimp. Seal bag' turn to coat shrimp. Marinade in the refrigerator for 1 hour. Preheat broiler. Remove shrimp from marinade, reserving marinade. Arrange shrimp on the unheated rack of the broiler pan. Broil 4-5 inches from the heat for 2 minutes. Turn shrimp over and brush with reserved marinade; discard any remaining marinade. Broil for 2-4 minutes more or until shrimp are opaque. Mound shrimp on a serving platter; sprinkle with parsley. Serve with lemon wedges.
Ingredients: Tortillas- 6 egg whites or about 3/4 c. 3 1/2 Tbsp. coconut flour 4 Tbsp. almond milk 1/2 tsp. sea salt 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/4 tsp. garlic salt Fish- 1 lb. fresh cod, bones and skins removed 1/4 c. lime juice 1 tsp. salt 1 tsp. cumin 1 Tbsp. chili powder 1 c. shredded reduced fat coconut plus 1 tsp. sea salt 1 egg, beaten Toppings- Pico de gallo Avocado cream Shreddded cabbage Fresh cilantro Fresh lime wedges Directions: Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours. Preheat the oven to 350 degrees. Mix all of the tortilla ingredients in a small bowl. Let the batter sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter. Heat a cast iron or non-stick skillet over medium high heat and spray with olive oil or melted butter. Pour the batter into the pan in a circular motion, making the tortilla about the size of a pancake. Give the pan a little turn with your wrist a few times to help the batter spread out evenly and into a thin layer. Keeping the tortillas thin and small helps to make sure the egg taste doesn't overpower the tacos. Let the tortillas cook on the first side for about a minute until it starts to firm up. There wont be air bubbles like when you are cooking a pancake. Loosen the sides with a spatula then slide it under and flip the tortilla over. If you cant get your spatula under, try cooking it just a little longer. Cook on the second side for 30 seconds, then remove and set aside on a plate. Continue cooking the remaining batter, spraying the pan in between. Remove the fish from the marinade, and slice it into pieces 4 inches long and about 1 inch wide. Toss the pieces in the egg first, then coat with the coconut and salt. Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute to crisp up the breading. Assemble each taco with a piece of first, pico de gallo, avocado cream, cabbage and cilantro. Serve with fresh lime wedges.
Ingredients: 2 Tbsp. minced fresh cilantro 2 Tbsp. olive oil 1 Tbsp. minced fresh chives 1 garlic clove, minced 1 lb. uncooked medium shrimp, peeled and deveined DIPPING SAUCE: 1 c. fresh cilantro leaves 1 c. fat-free mayonnaise 1 jalapeno pepper, seeded 1 garlic clove, peeled 1 Tbsp. white vinegar 1 tsp. sugar Dash cayenne pepper Directions: In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour. In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving. Thread shrimp onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.
Ingredients: 1 pkg. (12 oz.) frozen shrimp, thawed 1/2 c. fat-free reduced-sodium chicken broth 1 clove garlic, minced 1 tsp. chili powder 1/2 tsp. salt 1/2 tsp. dried oregano 1 c. frozen peas, thawed 1/2 c. diced tomatoes 2 c. cooked long-grain white rice Directions: Combine shrimp, broth, garlic, chili powder, salt and oregano in a 4 1/2 qt. slow cooker. Cover; cook on low for 2 hours. Add peas and tomatoes. Cover; cook on low 5 minutes. Stir in rice. Cover; cook on low 5 minutes longer or until rice is heated through.
Ingredients: 2 medium lemons 4 salmon fillets (6 oz. each) SAUCE: 1 1/2 tsp. cornstarch 1/2 c. water 1/3 c. lemon juice 4 tsp. butter 3 lemon slices, quartered 1 Tbsp. snipped fresh dill 1/4 tsp. salt 1/8 tsp. dried chervil Dash cayenne pepper Directions: Trim both ends from each lemon; cut lemons into thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon and lemon slices, covered, over high heat or broil 3-4 inches from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned. For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices.
