Seafood Bake

   Lately I've been on a big seafood kick. For me, that usually means lots of shellfish. As far as I'm concerned, you just can't go wrong with shrimp and crab.

  The only problem is they can be quite fiddly, without a big payoff. Peeling shrimp and picking tiny bits of crab out of their shells...not the easy throw-together meal I was thinking of. But then I decided a casserole might be just the thing. Nothing too difficult, nothing too fiddly. Just something that is quick to assemble but still with a big payoff. 

 To make things easy, I used already peeled and deveined shrimp, and imitation crab. The rest of the ingredients were just regular items that you might already have in your pantry. 

 The whole thing came together in a matter of minutes, and guess what? It was DELICIOUS! 

I took inspiration from a recipe on a blog called Food52 but I didn't do it exactly as they had written it. (shocker, I know haha) I'm SO please with how it turned out!

 Now, I will say it does have lots of butter in it which makes it very rich, but you can scale it back and lighten it up a little, if you like. It's your kitchen, you do you! 

Hope you like it! 

 

 

 

1 stick butter, divided
2 ribs celery, finely diced
1 red bell pepper, finely diced
1 small onion, finely diced
1 (10oz) can condensed cream of celery soup
1/2 cup sour cream
Salt and pepper to taste
Old Bay Seasoning to taste
1 lb raw shrimp, peeled, deveined, tails removed
1 lb lump or imitation crab meat
1 sleeve butter crackers, crushed

 

 

Heat oven to 350F. Spray a 9x13 casserole dish. Set aside. 
Melt 4 tbs of butter in a skillet. Add celery, peppers, and onions. Saute until they begin to soften. Meanwhile, in a large mixing bowl, stir together the soup, sour cream, and spices. Add the sautéed veggies. Gently stir in the shrimp and crab. Pour into prepared casserole dish. Cover with foil. Bake for 45 minutes. In a small bowl, melt the remaining butter and stir together with the crushed crackers. Remove casserole from oven, remove cover. Sprinkle the casserole with the buttered cracker crumbs. Place back into the oven, uncovered, for an additional 10-15 minutes, or until the crackers are golden brown. Serve with rice or rice pilaf and/or a nice crisp tossed salad.


 

Tips:
Wanna add other types of seafood? Go for it! I think scallops would be a great addition, and definitely lobster, if you’re feeling a little bougie!  I would even add small chunks of cod. By the same token, feel free to omit anything you don’t like. Not a fan of crab? Just use shrimp! Not a fan of shrimp? Just use crab!
,

Shrimp Étouffée

 

 For years and years, I’ve kept a to-do list of classic dishes I want to try, and that brings us to this recipe. Finally! This is my version of shrimp étouffée! Now, you may ask “what is shrimp étouffée?” 

 Well, roughly translated, it means “smothered shrimp.” It’s a classic Louisiana dish, rich and saucy and spicy, tomato based, typically served over rice. Very often made with crawfish, but shrimp are easier to find, so here we are. 
 When I first started my search for a recipe that was classic and authentic, I immediately learned that it needed to start with a roux, (pronounced RUE) which is a mixture of fat and flour that is cooked until it’s light brown and nutty. It also includes the so called “holy trinity” of aromatics, which is celery, onions, and bell peppers. It came together in no time and was SO flavorful, I can’t even tell you. Of course, I served it over rice and it was AMAZING. I kept thinking “why did it take me so long to try this?’ I also thought this would be an impressive dish to serve guests because it tastes as fancy as it sounds. LOVE IT. 
 Of course, there are a million versions, all authentic in their own right, but this is mine. If you like a spicy seafood stew, you need to give this one a try!!

 

 

 
1/4 cup vegetable oil
1/4 cup all purpose flour
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 or 5 ribs of celery, chopped
1 15oz can diced tomatoes
2 cups chicken or seafood stock
2 large cloves garlic, finely minced
1/2 tsp EACH: salt, dried thyme leaves, dried oregano, smoked paprika, Old Bay seasoning
Pinch of crushed red pepper flakes
Pinch of cayenne pepper
A few shakes of Tabasco sauce
1 lb fresh or frozen shrimp, shelled, deveined, tails removed

 

In a large sauce pan, add the flour and oil over medium heat. Using a whisk, stir constantly for about 5 minutes or until it turns the color of peanut butter. Now add your chopped onions, peppers, and celery. Switch to a rubber spatula or wooden spoon, and continue to stir and sauté until the vegetables begin to soften. Now add the tomatoes, stock, and garlic, then add the remaining ingredients, except the shrimp. Let it simmer for about 10 minutes. (Now would be a good time to start cooking your rice.) After about 10 minutes, taste the sauce and adjust seasonings, if needed. Add the shrimp and give everything a good stir. Continue to simmer until the shrimp are just cooked through. About 3 or 4 minutes, depending on their size. (Don't overcook!) Serve immediately over cooked rice. Garnish with a little chopped fresh parsley or scallions, if desired. 


 

 

Tips:
Although this recipe has some wiggle room when it comes to the spices, the one thing you don’t want to skip is the roux. You can use butter instead of oil, but either way, just let it cook until it’s a nutty brown, somewhere around the color of peanut butter. You can go a little darker, closer to the color of a tarnished penny, but I wouldn’t go any darker than that. You definitely don’t want it to burn. Just as when making home made caramel, it can go from golden to burnt very quickly. So keep an eye on it. Also it's best to have your chopped veggies ready before you start. Btw, I added lots of extra celery, WHY? because I like it!
When simmering your sauce, if it starts to get too thick, just add a little water or some more stock. 
As for the spice levels, it’s meant to have some degree of heat, but you do you. I like just a little warm heat, but if you'd like it to burn your face off, who am I to stop you? Also, I included all three.. the crushed red, the cayenne, and the Tabasco, because I think they all hit differently. Use as much or as little as you want, or completely omit them. Up to you!
Oh.. one other thing… instead of using this list of seasonings, you can just use about a tbs of a Cajun seasoning blend, but I didn’t see the need to buy it since I already had all the individual seasonings on hand.

Crab and Corn Chowder

 

 

 

 Every summer, all I want to eat is fresh Jersey produce. And if I’m not eating that, all I want to eat is seafood. So I figured, why not make both?
This recipe pairs fresh sweet Jersey corn with luxurious lump crab meat. It's a match made in culinary heaven! It's also rich and decadent but still light at the same time. It works perfectly as a first course as well as a main dish. Serve it with a crisp leafy salad, or better yet, some warm crusty bread. 
It just doesn't get any better! 




5 strips of bacon, cut into lardons
1 small onion, finely diced
3 ribs of celery, finely diced
1 red bell pepper, finely diced
3 Yukon Gold potatoes, peeled and diced
1/2 cup dry white wine
4 cups any kind of stock (chicken, seafood, vegetable, etc)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp Old Bay Seasoning, or more to taste
3 cups corn, preferably fresh, about 3-4 ears)
1 pint half and half or heavy cream, plus more to taste
1 lb imitation or fresh lump crab meat
Chopped chives or green onions, for garnish


In a large pot, cook the bacon lardons over medium heat. When the fat is begins to render, add the onions, celery, peppers, and potatoes. Stir and cook until the vegetables begin to soften, about 5 minutes. Now add the wine, stock, salt, pepper, and Old Bay Seasoning. Bring it to a boil, then reduce it to a low simmer. Continue to simmer for about 10-15 minutes, or until the potatoes are tender. Add the corn, give it a good stir, and continue to simmer for another 5 minutes. Now add the half and half and crab meat. Gently stir and bring it back up to heat. Taste and adjust seasoning, if needed. Garnish with chopped chives or green onions, if desired. Serve with saltines, oyster crackers, or warm crusty bread. 

Tips:
This recipe is perfectly adaptable to fit whatever ingredients you have on hand. The ingredients and amounts are just guidelines. For the bacon, any kind will work. Thick, thin, pancetta, guanciale, anything. For the aromatics, any kind of onions, any color bell pepper, any kind of starchy potato. And feel free to add as much as you like. Do you like a lot of potatoes? Add a lot of potatoes! Same goes for the stock. What kind do you have? Chicken stock? Perfect. Shrimp or seafood stock? Great. I made a stock from the fresh corn cobs and it was fabulous. You could even use bouillon. You do you! For the dairy, I used half and half because I think it’s the sweet spot between milk and heavy cream. If you only have heavy cream, go for it! If you want to use regular milk, I’d add a little melted butter, just to keep it nice and rich and velvety. 
For the crab, I'm fine with using imitation. I usually don’t mention specific brands, but in this case, my favorite is Gadre Surimi Style Snow Legs. But if you feel compelled to use fresh lump crab, all the better! Just be VERY gentle when stirring it into the soup so you can keep all those gorgeous lumps intact! Wanna add other seafood like shrimp or lobster? Why not?! 

Btw, not only is this a great chowder, but it's also fabulous as a pasta sauce. Just leave out the potatoes, and toss it with your favorite cooked pasta! Oooo.. that sounds kind of fabulous, actually. 

I think I need to make another batch!

Fresh Cod with Tomatoes and Thyme

 

   Now that the weather is warmer, I tend to crave lighter fresher meals. You know, maybe something with fresh herbs (that I now having growing in pots on my patio) or maybe seafood or fresh produce. So I decided to do some browsing, and I found this recipe on a site called BBC Good Food. It looked so light and easy, I thought "ok, this one looks like it has potential", so I went with it. 

Well, lemme just tell you.. as my Dad used to say "Holy jump up and sit back down!" This is absolutely one of the most delicious recipes I've made in quite a long time. I loved it so much that the day after I made it, I went back to the store to buy more fish so I could make it again. I'm not even kidding when I tell you I couldn't stop eating it. And it was right then and there that I decided to feature this recipe in my menu for my next dinner party. 

 Not only is it absolutely delish, but it's also a snap to throw together. It's literally the perfect summer meal because it's ready in less than 30 minutes, and you don't even need to turn on the oven. Side note, I think this might also be the perfect meal to make for someone who's a little unsure when it comes to eating a fillet of fish. Buy it fresh the day you'll be serving it, and there's nothing "fishy" about it!

  And if you think buying fresh fish fillets is too expensive, just remember it's still cheaper than ordering a large pizza! I really REALLY hope you'll give this one a try!!!

 

 

 

 

 

1 tbs olive oil

1 onion, chopped

15oz can crushed tomatoes

1 heaped tbs brown sugar

A few sprigs fresh thyme, leaves stripped

1 tbs soy sauce

4 cod fillets, or another white flaky fish, such as pollock

 

 

 

Heat oil in a large frying pan, add onion, then saute for 5-8 mins until lightly browned. Stir in tomatoes, brown sugar,  soy sauce, and the leaves from a few sprigs of thyme. Bring to a boil, then reduce the heat to simmer.  Simmer for 5 mins, then nestle the cod fillets down into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes, or your favorite rice.

 

 

 

Tips:

Ok, full disclosure, I've made this recipe easily a half dozen times, and I never ever measure anything. I'm sure the amounts are close, but seriously, they're just guidelines. I just add a splash of this and a big pinch of that. It always works. Also, I never bother to strip the leaves from the sprigs of thyme. I just throw the entire sprigs in. And then when it's done, I just take them out. Simple!

And speaking of adding a splash, Try this little addition........before you add the fillets into the sauce, add a splash of white wine to the sauce and give it a good stir. It's FABULOUS. Just a few glugs is all you need. I like to add a few glugs of wine when I cook rice too. It just elevates the flavor! Of course, it's not needed, but I love it. 

I keep saying I'm gonna try this recipe with chicken, but it never seems to happen. One of these days! 

Btw, I did make it for my next dinner party, and there was literally nothing left! Swoosh! Gone. I guess everyone liked it!!

Cioppino Linguini

 

 Have you ever heard of a dish called Cioppino? It’s seafood stew from San Francisco that was originally meant to use up the extra sea critters that were accidentally caught in fishermens’ nets. From what I understand, it was originally served as a stew, but I’ve also seen it served as a soup along with some hearty crusty bread. Well, I thought, what if we make it into a thicker sauce and pour it over linguini??? That’s gotta be nothing but fabulous, right?? Now all I needed was an occasion to cook up all this wonderful seafood.
  AHA! I know.. I’l cook it for my gang of friends! Since we’re now all safe and healthy, and we can FINALLY have group get togethers, and since most of them have not seen my new house, this was the perfect time to try out my Cioppino idea. I made it an entire seafood night!  
Mini salmon cakes (which were a HUGE hit) and crab dip were my appetizers, and this linguini was the main course. I used a Tasty recipe as a base, and then just tweaked it ever so slightly…Served with a nice salad, and then followed up with carrot cupcakes and lemon trifle for dessert. I’m pretty sure no one was hungry by the time they left! And everyone LOVED the pasta.
 So whether you serve it as a stew, a soup, or poured over linguini, this is the dish you need to serve to the seafood lovers in your life. Definitely good enough for your next celebration meal!




2 large carrots, peeled
2 ribs celery
1 bulb fennel
1 large leek, rinsed well
1 onion
1 red bell pepper
1 green bell pepper
6 or 7 cloves garlic
1 tbs EACH dried oregano, basil, thyme leaves
2 bay leaves
1 6oz can tomato paste
1 bottle clam juice
3 cups white wine, divided
2 28oz cans crushed tomatoes (with water to rinse out cans)
A couple big pinches of salt
1-2 tsp (or more) crushed red pepper flakes
A dozen little neck clams
1/2 lb mussels
1/2 lb shrimp
1/2 lb large scallops
1 lb cod fillet


 Finely mince first 8 ingredients. (It's easiest to pulse everything in a food professor until almost pureed). Add a few tbs olive oil to a large pot over medium heat. Place minced aromatics in pot. Stir well. Let them cook for a good 10-15 minutes, stirring often, until they begin to soften.
Add oregano, basil, thyme, bay leaves, and tomato paste.
Continue to cook and stir for another 5 minutes.
Add clam juice, 2 cups white wine, and the canned tomatoes. Swirl each can about half full with water, add to the pot.
Add a big pinch salt and a tsp or two crushed red pepper flakes.
Bring the sauce up to a boil, then reduce the heat to a simmer. After it simmers for about a half hour, it's ready for the seafood, but you can let it go longer. (I let mine go for at least an hour). You can even go up to this point a day in advance. While your sauce is simmering, prepare your seafood.
Remove shells and devein shrimp. Keep cold. Set aside.
Scrub mussels and clams. Discard the ones with broken shells. If you see one that is open, give it a little tap tap with your finger. If it doesn't close, discard it.
If the mussels have a beard, just pull it off. Now soak the clams and mussels in a bowl of ice cold salty water. Let sit for 15 minutes. Do this two more times.
Keep ice cold.
Cut the cod into bite size pieces.
Now it's time to add the seafood to the sauce.
Shrimp and pieces of cod can be added directly to the sauce.
In a large skillet, place a little olive oil over high heat. Place scallops in hot pan. Sear on each side. Set aside. Add a little butter to the pan. Add the clams and mussels and a cup of white wine. Cover. Let stem for a good 10 minutes. Remove cover and dump the clams and mussels along with wine and butter into sauce. Fish out the bay leaves. Stir it all together. Let it simmer until all the seafood is cooked in the sauce. Taste to adjust seasoning.
Boil linguini to desired doneness.
Place in giant pasta bowl, pour sauce over all. Top with a little chopped parsley, if desired. Serve with lots of hearty crusty bread.


Tips:
I chose these kinds of seafood because they’re the ones I like best. Choose which ones you like! I’ve seen recipes where people add salmon, even squid. You do you! I bet a big ol’ crab leg or two would be heavenly. If you want to add more seafood than the amounts I've listed, go for it!
I found that adding about 1 tsp crushed red pepper flakes brings just the right burn to the dish… but if you want  it to be really spicy, feel free to add more.
I you’d rather have it as a soup or stew, just use an immersion blender to blend the sauce smooth before adding the seafood, and then skip the linguini. Frankly, I love all the chunky bits in the sauce, so I just left it as it was!

Gulf Shrimp Jambalaya

When I first made this dish a few years ago, my thought was to save it and post it for Mardi Gras. But it seems that every year, some circumstance comes along and I wind up posting something else, or I just don’t have my act together in time.
 So, since I’ve been in a seafood mood lately anyway, I decided to post it now, because who cares if it’s not Mardi Gras, right? It’s just too delicious to wait any longer! And if you’re looking for something hearty and flavorful and seafood, then this one is for you. The recipe is from Chef Anne Burrell, and it’s everything you want in a jambalaya. It’s VERY easy to make too, so you should give this a try, even if you’re a novice cook. You’ll be thrilled that you did and I guarantee it won’t be the last time you make it! Thanx Chef Anne!


2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 tsp cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish


For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.


Tips:
Usually, this is where I would talk about how I would tweak the recipe, or change it in some way. But this time, I’ll tell you not to change a thing! This recipe's absolutely perfect as it is! Follow it exactly as written, and you’ll be a hit every time!

Joey's Garlic Butter Shrimp Scampi

 This is one of my favorite things, like ever in life, so it kind of amazes me that I somehow never posted a recipe for it. UNTIL NOW!! You can call it garlic butter shrimp, you can call it shrimp scampi, I call it both! It's basically shrimp in a fabulous butter and garlic sauce, usually (but not necessarily) with white wine and it sounds A LOT more swanky and fancy than it actually is. It only takes a few minutes to prepare and it's sure to impress. An added bonus is that it just happens to be like WAY low in carbs, in case you happen to be making low carb choices.
 There are many versions of it out there, and this one is my slightly tweaked version of a recipe I found on a blog called Damn Delicious. As always, I love to take other peoples' recipes and turn them into my own. I encourage you to do the same! Then again, if you happen to love my version just as it is, I won't mind it at all if you make it as written! Hope you like it!




8 tablespoons (1 stick) unsalted butter
2 pounds large shrimp, peeled, deveined, tails removed
Kosher salt
Crushed red peppers flakes
5 cloves garlic,sliced
1/2 cup shrimp stock*
1/2 cup white wine
Juice of 1/2 lemon
Chopped fresh parsley leaves or green onions


*To make shrimp stock:
Add shrimp shells and tails to a small pot, add water until just covered. Bring it to a boil, then reduce the heat to simmer for about 10-15 minutes. Pour through a sieve to remove shells. That's all there is to it!


Melt a couple tablespoons butter in a large skillet. Add shrimp to pan, all in one layer. (work in batches, if you need to). Season shrimp with a pinch of salt and a few shakes of crushed red pepper. Cook shrimp, stirring occasionally, until they just barely turn pink. Don't overcook! Remove shrimp from pan and set aside. Add garlic to skillet. Saute for just a minute, then add shrimp stock, wine, and lemon juice. Bring to a boil, then reduce heat to simmer until the sauce reduces by about half. Add remaining butter a little at a time, stirring until it's melted and the sauce is rich and glossy. Add the shrimp back to the pan. Stir to coat with sauce. Top with chopped parsley or green onion.  Serve with warm crusty bread or pour it over your choice of long pasta.



Tips:
If you're using salted butter, don't add salt until the very end. Then taste it and adjust the seasoning.
I only did a few shakes of crushed red pepper, but if you like a spicier hit, go right ahead and add as much as you like!
I like big honkin' pieces of garlic, so I like to just slice it instead of mince it. This also makes it easier to push the garlic aside of you just want to flavor the sauce but don't want to bite into it. But really, they turn so mild and sweet, I never push them aside!
For a little extra texture and a slightly thicker sauce, you can dredge the shrimp in a little bit of flour before you saute them in the pan. Just make sure you pat away as much of the flour as you can. You just want a tiny coating of flour. Then saute as directed.
If you don't have wine and you don't feel like making the shrimp stock, just use an equal amount of chicken broth. It will still be fabulous!

Shrimp and Grits Bake

 Have you ever had grits? In case you're not familiar, grits is a sort of porridge made from boiling coarse corn meal. It's kind of like polenta, and it originated in Southern US. It's very often served as a savory breakfast food, alongside eggs and bacon or ham. In addition to being a breakfast staple in the South, it's also classically paired with shrimp and served for dinner.
 Admittedly, I did not grow up in a grits household. Yes, we had oatmeal, or cream of wheat, but never grits. It wasn't until I began cooking and searching for regional dishes from around the country that I discovered grits. As soon as I saw that they go well with shrimp, I was all in. (Frankly I never met a shrimp dish I didn't like.)
 So when I was looking for a brunchy sort of dish that could also be served as a dinner, I figured well, how about a shrimp and grits casserole? A quick google search and I discovered this recipe from Betty Crocker, and it was exactly was I was looking for.
 Side note..... I did see many other recipes that include lots of spicy cajun and creole seasonings and smoked andouille sausage, etc, but that wasn't what I was going for. I mean, I'm sure they're great and all, but I wanted to be able to taste the shrimp instead of covering it up with all those spicy bold flavors.
 So there you have it. It's really easy to put together and it doesn't take very long at all. And since the shrimp cooks right in the casserole, the flavor REALLY comes through. If you're looking for something different for your next brunch, or even just for a simple seafood dinner, give this one a try. If you're not sure if you'd like grits, I think this one will definitely convince you!!




olive oil
1 red bell pepper, chopped
1 small onion, chopped
3 ribs celery, chopped
1 3/4 cups whole milk
1 cup chicken broth
1 cup uncooked quick cooking grits
1/2 tsp salt
1/4 tsp black pepper
1 (5.2oz) container Boursin cheese with garlic and herbs
1 lb uncooked shrimp, peeled, deveined, and tails removed
2 eggs, beaten
1 tbs flat leaf parsley, chopped
2 tsp fresh thyme leaves, removed from sprigs, chopped



Heat oven to 375°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In a large skillet, heat oil over medium-high heat. Cook chopped vegetables in oil 5 minutes, stirring occasionally, until tender. In a large heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish. Bake uncovered 25 minutes or until set.




Tips:
For me, the key is the fresh thyme. It adds the most perfect savory note to the shrimp.
Want to add other seafood? Go for it! I think adding lumps of crab meat would be FABULOUS.
Btw, if you can't find the Boursin cheese, just use any favorite herb flavored whipped cream cheese spread. It really adds tons of flavor and creaminess!
Speaking of creaminess, I think next time I may add a little extra milk or cream. The grits really absorbed a lot of the liquid and that little extra bit of cream would be just the thing!

Joey's Spicy Shrimp and Linguini

 Right off the bat, I should probably say that I don't often go the spicy route with my cooking. I mean, yes, of course, I like lots of spices, but just not very much HEAT. Very often, I'll taste something and think "that's too hot." And someone else will say "I can't even taste any heat!" Hmm... Maybe I'm a Supertaster? (Yes, that's a real thing) Or maybe I just don't like really hot food. But every so often.... actually not very often at all....  once in a blue moon... I'll try something with a little extra heat. And that would be today!
 I was thinking of doing a shrimp and pasta something. Awesome. Love it. My first thought was to do something with lots of butter and garlic, but then I decided that it would be too similar to Shrimp Maureen, which is already a perfect dish and needs no tweaking. So I opted for a tomato sauce, still with lots of garlic, and maybe a few pinches of crushed red pepper flakes, which is usually my go-to when it comes to adding heat. I kept it pretty simple with just a few basic ingredients, and then I cooked the shrimp right in the sauce. It was SO GOOD! I was so pleased with it, I even pushed the heat a little further than I normally would. Absolutely delicious! The shrimp flavors the tomato sauce, and it's zesty and garlicky and was just exactly what I was craving. It was ready in less than 30 minutes too! So you could easily throw this together for a Friday night quiet dinner after a long day of work, or save it for the next time you want to impress someone. It's that easy and elegant!
 So if you're all about hot and spicy, try adding this to your repertoire. It's really tasty and I know you love it! Enjoy!




4 tbs butter
1/2 medium onion, minced
3 or 4 cloves garlic, sliced
1 29 oz can crushed tomatoes
1 14 oz can tomato sauce
1 tsp dried basil
Salt to taste
Crushed red pepper flakes to taste
2-3 tbs grated Parmesan cheese
1 lb linguini or other long pasta
1 lb large shrimp, peeled and deveined, tails removed
Fresh parsley, for garnish and a pop of freshness


 In a large pan or sauce pot, melt butter over medium heat. Saute onions until they begin to soften. Add garlic and continue to gently saute, making sure not to brown them too much. Add crushed tomatoes, tomato sauce, basil, salt, pepper flakes, and grated cheese. Bring to a boil, then reduce heat to low. Let it simmer for about 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add linguini and cook according to package direction to desired doneness.
Add the cleaned shrimp to the sauce. Simmer for another 5-10 minutes or until shrimp are cooked through. Toss the linguini with the sauce. Top with more grated cheese and chopped fresh parsley.



Tips:
One of the best things about this dish is that you can tailor it to your own tastes. Make it as spicy as you like! I just did a few pinches of red pepper flakes, but if you like it really spicy, add as much as you want! Add more butter and garlic. Add more onions! Are you making a big batch? Double everything! I also added more than just a pound of shrimp. More is more!!
Whenever you boil pasta, be sure to add enough salt to the water. You want it to be as salty as the ocean!

Baked Cod in Cream Sauce

 As I was looking for some delectable seafood ideas, I happened upon this recipe from a website called Favorite Family Recipes. It looked easy and flavorful, so I figured I'd give it a try. O.M.G., can I just tell you how fabulous it is? It's rich without being too heavy, it's easy to throw together, and it's ready in no time. Even the cooking novice can make this with great success!
 The sauce is basically an Alfredo sauce, so you know you can pour it over anything... but who would have ever thought of baking fish fillets in it? It's sheer genius! I wish I had thought of it!
 When I was growing up, basically the only way I wanted to eat fresh fish was breaded and fried. I think this is now my go-to recipe. Oh, and if you're someone who doesn't eat fish because it's too "fishy", fear not! This recipe is the one for you to try!

3 tbs. butter 

3 tbs. cornstarch  

2 c. whipping cream (or half and half) 

1 c. milk  

3 tbs Parmesan cheese, grated 

kosher salt to taste  

black pepper to taste

4 - 6 cod fillets 

1 tsp. kosher salt or to taste  

4 tbs. butter melted 

2 cloves garlic minced  

1/2 c. breadcrumbs seasoned

 

 

Preheat oven to 400ºF.
First, make the cream sauce:
Melt butter in a medium sized sauce pan over medium heat. Slowly add the cornstarch and stir for about 1 minute. While whisking constantly, slowly add whipping cream and milk until well combined. Stir in Parmesan cheese. Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy. Season with salt and pepper, to taste. Set aside.
  Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt. Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture. Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top. Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible. Bake for 25-30 minutes or until the cream sauce starts bubbling. When the sauce starts bubbling up, place the dish under the broiler for about 3-5 minutes or until the fillets start to turn golden brown. Serve with potatoes, buttered noodles, or rice and any steamed veggies.

Tips:
The sauce recipe makes quite a lot, definitely more than you need for 4-6 fillets. You could either cut the recipe in half, or pour the delicious sauce over your potatoes, noodles, or steamed veggies.

Tuna Sloppy Joes

 OK, I know there are already one or two of you out there who are crinkling your noses at the thought of a tuna Sloppy Joe. And to that I say Don't knock it 'til you've tried it!
 Seriously, though, why???? I literally asked 5 people if the idea of a tuna Sloppy Joe sounded good or gross. ALL FIVE said things like "ew" or "yuck" or my favorite: "you're gonna need to convince me." Ok, this is me convincing you!
 For those of you who may not know, a Sloppy Joe is a sandwich, usually served on a bun, usually made of ground meat in a slightly sweet tomato based sauce. So why doesn't anyone want to swap out the beef for some tuna? Is it the tomato sauce? Well, no, because it's very common to add tuna to a tomato sauce for pasta. So it beats me why my panel of judges gave this idea an immediate thumbs down. I thought it sounded pretty great, to be quite honest! In fact, I found several different recipes for it, so CLEARLY I'm not the only one! My only dilemma was which recipe to try!
 It came down to two ideas: Make the sauce from scratch, or just open a can Sloppy Joe sauce. Well, of course I tried BOTH, because I needed to see which one was better!! Usually, with beef Sloppy Joes, I would just open up a can of Manwich sauce and call it a day, but I wanted to try the scratch recipe to see if it was as good or even better.
 The recipe below is from Clover Leaf Seafood, which is based in Ontario Canada. It has several ingredients in it, all very easy. You mince a few aromatics, simmer the sauce, add tuna, and there it is. And guess what? It was DELISH! It's everything you want in a Sloppy Joe, only without the meat, and it's a great alternative to your usual Friday night fish sandwich.
And then I tried the Manwich sauce. Very similar, but slightly different, and also quite delicious! So as far as which one is better, I think it's a solid TIE for the win. I guess it depends what you have in your cupboard. Do you have a can of Manwich? Easy and fast. Do you have the other ingredients? Go for the scratch recipe. Either way, you'll have a yummy saucy sammy that is everything a Sloppy Joe should be. You should give it a try!!

1 tbs vegetable oil

1 small onion, very finely chopped

1 cup grated carrot

1 small red pepper, very finely chopped

1 can condensed tomato soup

1 tbs balsamic vinegar

2 tsp EACH dry mustard powder and chili powder

1 tsp EACH Worcestershire sauce and honey

2 12oz cans tuna in water, drained 

Heat the oil in a skillet set over medium heat. Add the onion, carrot, and red pepper. Cook, stirring occasionally, for 5 minutes or until softened. Stir in the soup, vinegar, mustard powder, chili powder, Worcestershire sauce, and honey. Bring to a boil. Simmer, stirring often, for 8 minutes or until thickened. Stir in the tuna and cook, stirring occasionally, for 2 to 3 minutes or until heated through. Spoon the tuna mixture over toasted buns; top with cheese and green onion, (optional.)

Tips:
Even with the Manwich sauce, I still sauteed some onions and peppers and then added them to the canned sauce with the tuna. It just makes it better!

The original recipe called for one soup can of water, I suppose that is to give it time to simmer while reducing the sauce. I omitted the water just to save time!

One Pot Clam Bake

  Here's a dish that I've been wanting to share for quite a long time! I was going to post it last summer (since this is clearly a summer dish), but I had quite a lot going on at that time and before I knew it, the season got away from me. Luckily I was able to get my act together in time to post it this year!
 Ok so lets get  to it! The first time I made this was once upon a long long time ago... like, literally decades ago... and it was SO delicious! But when I went to do it again, I swear I could not remember what recipe I used. All I knew was that it had clams, potatoes, and corn on the cob... and that the sauce had white wine, butter, and garlic.  Sounds good, right? But I had no clue what I did or where I got it. So I did some googling, and finally decided that THIS recipe came closest to what I remembered doing that one time all those years ago. It's from Martha Stewart's Everyday Food, and it's absolutely delish! Not only that, it's really super easy to do. Wait, it's not even super easy... it's STUPID EASY to do. I'm not even kidding. You literally just keep adding things to the pot, and in less than a half hour, boom, dinner's ready! Make it for friends and you'll impress the hell out of everyone. (No one needs to know how easy it was!) Serve it with the rest of the bottle of white wine, (or 2 or 3 bottles LOL) and it's a "summer by the shore" party! Oh, and don't forget the crusty bread for dipping into the sauce. That's key! I'm definitely putting this one on my summer menu and I think you should too! This one's a keeper!

1 1/4 cups dry white wine 

6 cloves garlic, peeled  

2 large shallots, quartered and peeled (root end left intact) 

1 1/2 pounds small red potatoes  

1/2 tsp Red-pepper flakes (optional) 

6 ears corn, shucked and halved  

5 dozen clams, cleaned*

2 lemons, quartered 

1 pound shell-on extra-jumbo shrimp (16 to 20)  

4 tablespoons unsalted butter 

1/2 cup chopped fresh parsley  

2 tablespoons chopped fresh oregano leaves 



  In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
 With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth into a bowl and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.



*Joey's tips for cleaning clams:
First, inspect the clams and remove any that have broken shells. If any are slightly open, give them a little tap. If they don't close immediately, then toss them too. Now place all of the clams in a large bowl of cold water. Let them sit for about a half hour. This will encourage the clams to expel any sand. I've heard that sprinkling a little corn meal into the water will help to facilitate that process. When they're finished soaking, you want to lift them out of the water with your hands or tongs. Don't just dump them out into a strainer because then all of the sand that is at the bottom of the bowl will just pour back on top of the clams again. I usually give them a good scrub with a brush as I'm removing them from the bowl. Rinse the bowl of any sand or grit, and then place the clams back in the bowl for one more final rinse. Now you're ready to proceed with the recipe!



Tips:
I always prefer using fresh herbs over dried, but you can use dried oregano if you don't have fresh. Just use about a teaspoon, since dried is much stronger than fresh. But definitely do NOT use dried parsley. It just doesn't compare to fresh.
I think maybe the next time I make this, I'll pull back a little on the lemon and oregano, and add a little more butter.  Just sayin!
If you like it a little spicy, add more crushed red pepper flakes! You do you!
Also, I used peeled and deveined shrimp, but just left the tails on so you have a little handle to pick them up. I just found it to be easier and more preferable!

Mussels Marinara

 Have you ever cooked mussels? I know they might seem a little daunting, but seriously, let me just say that they are REALLY easy to do! They're inexpensive, readily available, and you'll impress the hell out of everyone. They're amazingly quick too!
 To be quite honest, I never had an occasion to make them, but then when we decided to do a seafood theme for my friend Jim's birthday, I figured why not?! And OMG let me just tell you how delicious they are!! Actually, since I'm being honest here, for me it's all about the sauce. I could literally bypass all the actual mussels and dive into a vat of that sauce with a loaf of crusty Italian bread. It's SO amazingly flavorful.
 So if you've never given mussels a try, I urge you to take a leap and give it a shot. I think you'll be pleasantly surprised! They're elegant enough to serve for any holiday (my family has them every year on Christmas) and they're just as perfect for a casual Sunday dinner with friends. This recipe is from Robert Irvine (you know, the Restaurant Impossible guy) and it's absolutely delish.
Give it a try! And don't forget the crusty Italian bread for dipping!!

3 tablespoons light oil or olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
Salt and pepper
4 pounds fresh mussels, de-bearded, scrubbed and rinsed
Pasta, as an accompaniment or crusty bread for dipping
1 tablespoon fresh chopped basil leaves

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)

You can mound some pasta in the center of the plate surrounded by the mussels or have some crusty bread handy for dipping into the sauce.

Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

Tips:

I added a pinch or two or crushed red pepper flakes, just because I wanted just a little spicy poke.  

If I were going to serve them with pasta, I think I'd probably serve them with regular spaghetti or maybe angel hair pasta.

If you don't have fresh herbs, you can use dried. Just use half as much of each kind.. Fresh herbs bring so much more to the party, though, if you can manage getting some. Just sayin!

Joey's Parmesan Tuna Cakes

 There are some things I like to buy in bulk, and canned tuna is one of them. It's always a good thing to have when you want a quick lunch. Mix it up with a little mayo, some chopped celery, and maybe a bit of onion, serve it on some fresh greens with a slice of tomato,  and boom, lunch is served. But as much as I love regular straight up tuna salad, sometimes I get bored with the same old tuna recipe. So I decided to come up with something a little more interesting. As I usually do, I took a quick survey of what ingredients I happened to have on hand, and then ran with it. This was the result! I figured this would be a win for anyone who might be choosing to do meatless Mondays, or meatless Fridays, or for those of us who do better without so many carbs. And they're delish!
 Full disclosure, I really had no idea what I was doing when I was throwing things into the bowl. I know crab cakes usually have bread crumbs in them or on them (which is why they get all lovely and browned and crisp on the outside when you fry them). I didn't want to do bread crumbs, so I tested a couple with a coating of cheese on the outside hoping to acheive the same result, but I found that you don't even need it! They browned beautifully just from the cheese that was already in the mixture.
 So I hope you'll give this one a try. Feel free to tweak it to suit your own tastes, and be sure to let me know if you discover any yummy new variations. I love to hear about it!
Ok then great then thanx then!!


2 (5oz cans) white Albacore tuna in water, well drained
2 eggs
1 tbs Dijon or brown mustard
1/2 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup celery, finely minced
1/2 cup bell pepper, finely minced
1/4 cup onion, finely minced
black pepper to taste


Simply stir all ingredients together until everything is well combined and the tuna is well incorporated. Let the mixture stand for a good 5-10 minutes. Heat up your skillet with a little oil or melted butter. (I like to use a cast iron skillet). Scoop up some of the mixture by half cupfuls and place in the skillet to form patties. Let them brown for a few minutes and then flip to do the same thing on the other side. Serve immediately or keep in a warm oven until ready to serve.

Tips:
Be sure to let the mixture sit for a few minutes before going to the skillet because the cheese will work like bread crumbs to bind and tighten everything up a bit.
 Serve with tartar sauce or cocktail sauce, just as you would serve crab cakes. I like them with a bit of mayonnaise mixed with horse radish or horse radish sauce. You could also serve them on a bun as tuna burgers with a slice of tomato and some fresh lettuce.
This recipe makes 4 or 5 large patties, but you can easily make them smaller for sliders.
 There's no need to add salt because the cheese is salty enough. Just sayin!
You can also use canned salmon instead of tuna, and you can also stretch the recipe if you need to. Just add another can!

New England Clam Chowder

 This is one of those recipes that I thought I posted long ago, and then when I went looking for it, I thought, wait....did I ever post that??? Nope, I didn't! So here it is now. It's not complicated, it's creamy and comforting, and it's ready in about a half hour. Yes, yes, I'm sure there are much more sophisticated recipes that involve fresh clams, etc, but this one works just fine for me. It's the perfect thing for a crisp autumn night. Serve it with buttered fresh bakery rolls and you're good to go. You don't even need anything else, except maybe a crisp salad. SO delicious and warm and flavorful, and easy enough for the cooking novice.
You should try it!

4 slices super thick bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

4 tablespoons butter

2 (10 ounce) cans minced clams

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1 cup of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil. Tip: If you'd like it to be very thick, just let some of the water evaporate before you add the half and half. You could also add a little bit of heavy cream.

Steamed Clams in White Wine Sauce

Now that the weather is becoming cooler, you'd think I'd be looking forward to lots of hearty soups and stews, but frankly, I'm just not quite ready to let go of summer just yet. So, I decided to do a pot of steamers. It was JUST the thing for a sunny breezy Sunday afternoon.
 It's ready in a snap, it's super easy, and OMG it's SO delicious! Be sure to serve it with some nice warm crusty bread for sopping up the rich flavorful broth. It's heaven in a bowl! And your friends will think you went to a LOT of trouble when they taste this one. So, give it a try, and have a taste of summer no matter how cold it is outside!

4 tbs butter
4 larges cloves fresh garlic, minced
2 shallots (or one small onion), finely minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
 2-3 tbs fresh parsley, chopped
1 or 2 pinches crushed red pepper flakes (optional)
1 small lemon cut into wedges (optional)

Melt butter in a medium pot over medium-low heat. Add shallots and garlic and cook for 2-3 minutes until shallots are soft and garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add parsley and pepper flakes (if using) and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side.

Tips:
-Before you start, make sure you really clean the clams. Since the shells will be cooking right in the broth, you really need to scrub each one on all sides with a scrub brush under cold running water. Yes, I know it's a little tedious, but it's SO worth it! And seriously, it's better than having sand in your bowl. Also, if any of the clams are open, give them a little tap with your finger. If they don't close right up, that means game over and you need to discard them.
-Btw, the ingredient amounts are just guidelines. If you like more butter, go for it. If you like tons of garlic, have at it. If you'd like a little less onion, no worries. It's whatever you like!
-And remember to always use a wine that you would drink, and never ever use anything labeled "cooking wine".  It's basically laden with sodium and food coloring and is not very good, especially in a dish where wine is one of the main components of the recipe.

Fish Pie

Years and years ago, I saw an episode of the Two Fat Ladies where they made a fish pie. I thought it looked absolutely DELISH, but I just never got around to making one. So when I decided to do a series of British foods to celebrate the London Olympics, I knew the fish pie had to be included. I didn't even realize how hugely popular it is. It's basically British comfort food at its best! And I'm told that the best way to serve it is with bread and butter so you can sop up all the yummy sauce. SO good! If you like a rich creamy seafood sauce, you'll like this! Try it!

1 cup fish stock*
1 cup milk
1/2 cup white wine (optional)
1 lb firm white fish such as cod or coley, cut into pieces
1 bay leaf
3 cups mashed potatoes
4 tbs butter
1 medium leek, washed and sliced (can substitute onions)
1 tbs chopped parsley
Salt and pepper
Bread crumbs or grated Parmesan cheese


Heat the oven to 350F.
Pour the fish stock, milk, and wine into a large saucepan and bring to a gentle simmer. Add the fish pieces and bay leaf and poach for 5 minutes. Remove the fish pieces with a slotted spoon and keep to one side. Reserve the liqueur.
Melt the butter in a medium sized saucepan over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft.
Add the flour and stir well with a wooden spoon. Pour the fish liqueur into the pan and stir again, raise the temperature and cook for 3 minutes until the sauce is slightly thickened. Turn the heat off. Remove the bay leaf. Add the fish, chopped parsley and season with salt and pepper. Leave to one side.
Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potatoes.

Put the dish onto a baking sheet and cook for 20 minutes. Sprinkle with bread crumbs or grated cheese and bake for another 10 minutes or until bubbly. Serve immediately.

Tips:
 Since fish stock is sometimes hard to find, (and is a big P. I. T. A. to make), you can easily substitute half clam juice and half vegetable stock, both of which are readily available at your local supermarket.
 I used cod, but you can also use any non-oily fleshy fish. You could also use several different kinds of fish. Some people prefer to add some variety of smoked fish for extra savory flavor, such as smoked haddock. Adding shrimp or other seafood is also very common. There's really no right or wrong. It's whatever you like and whatever is fresh and available!
You can load it up with any kind of veggies too, if you like. Spinach, peas, carrots, really anything would work. Spinach and peas would cook right in the casserole, but I'd just suggest briefly blanching carrots or broccoli first before adding them to make sure they're fully cooked by the time you take it out of the oven. Another option would be to serve the veggies on the side.

Stewed Vegetables with Baked Tilapia

Whenever my schedule begins to get crazy, I find myself making less healthy food choices. I'm sure many people can relate, am I right? Come on.... you all know what I'm talking about. It's easier to just order a quick take out something instead of cooking a nutritious meal, right? Cheese steak? Egg rolls? Onion rings? Burgers and fries? Pizza? Yes, I've had my fair share of "pick up a pizza on the way home" nights, but sooner or later, it starts to get old.  Don't get me wrong. Believe me when I tell you I love anything deep fried and I've never met a pizza I didn't like. But after a while, I begin to crave fresh produce and crispy green salads, and NO pizza or NO deep fried anything.
  So, recently, I found myself at the grocery store, once again tired of all the heavy and craving the more healthy. I decided to buy a bunch of fresh veggies and go from there. I wanted something that was low in fat, and very hearty. I chose the freshest rainbow assortment of veggies I could find, added some fresh herbs and aromatics and I was on my way to a delicious stew. Oh, and instead of adding chicken or beef to it, I decided to serve it along with some baked tilapia. The two seemed to be the perfect pair, so I went with it. The tilapia is really just a blank canvas for the vegetables, so I just seasoned it with salt and pepper, then baked it.
 So there you have it. The final dish was SO yummy, it was TOTALLY what I was craving. I'm so pleased with how it turned out!!! If you're a vegetarian or looking for a meatless dish or even if you're just a fan of fresh vegetables, then you MUST give this recipe a try!


olive oil
1 medium onion
4 large cloves garlic
2 small zucchini
2 small yellow squash
1 lb bag baby carrots
2 parsnips
1 lb fresh green beans
1 lb snow peas
1 28 oz can sliced stewed tomatoes
1 cup vegetable stock
handful fresh basil
handful fresh parsley
2 or 3 springs fresh thyme
kosher salt
freshly ground black pepper
2 tbs tomato paste

Heat oven to 350F.
Place a large heavy pot on the stove top and add a few glugs of olive oil. Roughly chop the onion and add it to the pot. Let it saute over medium heat for a bit, then add the chopped garlic. Roughly chop the remaining veggies into large chunks and add them to the pot. In a small bowl, stir together the canned tomatoes, vegetable stock, chopped herbs, and salt and pepper. Pour over the pot of vegetables. Place a lid on top and place the whole pot in the oven. Let it cook for a good hour. In the meantime, Place tilapia fillets in a baking dish. Spray with olive oil cooking spray. Season with salt and pepper. Set aside.
 When the veggies are tender, remove pot from oven and use a slotted spoon to remove the veggies to a large bowl, leaving the broth behind. Add tomato paste and cook over low heat until thickened, about 10 minutes. Meanwhile, place the pan of tilapia in the oven. Remove when it's cooked through. (baking time will vary depending on the thickness of the fillets).
  Serve vegetables with tilapia and pour the sauce over the top.


Tips:
Clearly, the vegetables can be changed to suit your own tastes. If you love carrots, add a lot of carrots. If you're not feeling the green beans, omit them entirely. If you want to add mushrooms, go ahead and add mushrooms. It's best to just go to your produce market and see what looks good.
Substitute any kind of fish you like. If you're not in the mood for fish, you can do the same with boneless chicken breasts. Just slice them thinly.
When making the sauce, if it's too thick, add a little more vegetable stock. If it's too thin, add a little more tomato paste, then adjust the seasoning if necessary.
You can use chicken stock or even just plain water if you don't have any vegetable stock.
You could also serve the veggies and sauce over a bed of rice or pasta.

Shrimp and Cheese Plate

This recipe is an oldie but a goodie. It's super easy to make and it's always a big hit. I'm sure there are probably many versions of it floating around, but this is my favorite. Our good friend (and practically family member), Roz, got this recipe from her cousin Susan, and she was kind enough to make for us at our last big get together. Needless to say, everyone loved it! It's also really convenient because you can make it in advance, and just keep it chilled until the big game, or the big party, or the big movie night, or whatever big event you and your guests will be celebrating! If you've never tried it, you simply must!!! Thanx Roz! And thanx Susan!!


1 lg. and 1 small pkg. cream cheese (8 oz and 3 oz)

2 tsp. Worcestershire sauce

1 tsp. lemon juice

1/4 cup mayo

1/2 small onion, grated or finely minced

1 dash garlic

1 small can shrimp

1 bottle of chili sauce

Using a mixer, blend all ingredients except shrimp and chili sauce. Spread evenly in shallow dish. Pour chili sauce on top.  Drain and soak the shrimp in ice water.  Drain and place on top.  Garnish with fresh parsley, if desired. Serve with your favorite crackers.

Tips:

If you plan to make it in advance, blend and plate the cheese mixture but don't top it with the chili sauce and shrimp until you're ready to serve it. It'll stay fresher.

You can easily substitute lump crab meat for the shrimp. Just be sure there are no shells.

EF's Seafood and Chicken Paella

Whenever I'm watching any of my favorite cooking shows, there's always one recipe that makes me want to stop what I'm doing and take a trip to the grocery store. Seriously, it's not uncommon for me to see something and immediately decide that that's what's for dinner that night. Have you ever done that? Such was the case with this recipe. I was watching an episode of Everyday Food, and this dish looked so simple and delicious, I wanted to drop everything and go. It was clearly one of those "How can this not be good?" recipes. Not only is it extremely flavorful, but it's also really simple to make. You just keep adding things to the pan! Easy, right? Serve this the next time you want to impress someone. They'll think you're a gourmet chef!
Seriously.

4 1/2 cups low-sodium chicken broth

1/2 teaspoon crushed saffron (optional)

1 teaspoon smoked paprika or sweet paprika

1 tablespoon extra-virgin olive oil

4 skin-on, bone-in chicken thighs (about 1 pound total)

coarse salt and ground pepper

6 ounces dried chorizo sausage, sliced 1/4 inch thick

1/2 medium onion, diced small

3 garlic cloves, minced

2 large tomatoes, chopped

1 1/2 cups Arborio rice

12 mussels, scrubbed

1/2 pound medium shell-on shrimp, deveined

Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
In a large oven proof skillet (at least 12 inches wide) or paella pan, heat oil over medium heat. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently.
Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes.
Let paella stand 10 minutes before serving.