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Lynsey Lou's

Enjoying Life One Bite at a Time!

Seafood

Brazilian Shrimp Soup

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I love Google reader, it helps me keep up on all of the blogs I love to follow as well as keep track of recipes I want to make down the road.  The other day I was going through all of the updates on my reader when I came across this soup on Kelsey’s blog.  Just the picture of her soup made me drool.  Number one, it looked delicious, and number two I love anything involving shrimp.  This recipe moved to the top of my list and it went on the menu for the following week. 

I love soup.  It’s the perfect meal, no matter what time of year.  I am always searching for different types of soups and when I find a recipe I want to try I work it into our menu.  We are huge fans of seafood, especially shrimp, so when I saw this recipe I knew immediately we would love it.  This was fairly simple to put together and quick enough for a weeknight meal.  This meal is a bit out of the norm as far as what I normally cook, so it was a welcomed change. 

It’s delicious and full of so much flavor.  The tomato base had so much flavor on it’s own; the the onions, garlic and peppers not only enhanced the flavor but acted as a natural thickener.  The coconut milk not only added a creamy texture but added a muted tropical flavor to the soup.  The cilantro added a brightness to the soup as well as sublte earthiness; plus you just can’t go wrong with cilantro (I love it!).  All of these flavors combined made for one delicious pot of soup.  This was delicious not only the first time but even better as leftovers, since the flavors had time to meld together.  I can’t wait to have this soup again!   

Brazilian Shrimp Soup

Ingredients:

2 Tbsp olive oil
1 Yellow onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, minced
3/4 Cup long-grain rice
1/2 Tsp red pepper flakes
1 3/4 Tsp salt
1 (14.5 oz.) Can crushed tomatoes
5 Cup water
1 Cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, peeled and cut in half horizontally
1/4 Tsp black pepper, plus more to taste
1 Tbsp freshly squeezed lemon juice
1/2 Cup cilantro, chopped

Directions:

In a large Dutch oven (or stockpot) heat olive oil over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

Add rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes, or until the rice is almost tender.

Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer until shrimp is just cooked through, three to five minutes.

Stir in the pepper, lemon juice and cilantro. Serve immediately.

Recipe Source: Kelsey’s “Apple a day”, originally from Savory, Spicy, Sweet

Pan Fried Tilapia Over Angel Hair Pasta With Jalapeno Cream Sauce

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One of our favorite things from Carinos is their jalapeno garlic tilapia, so I decided to recreate this dish for our meal one weekend.  Spencer and I have always enjoyed preparing our meals together; it’s just a way for us to spend some quality time together and hang out.  Since our little man came along our time together in the kitchen has all but faded away; not that we would trade any of what we have now but it is nice to be able to spend some time together and do things that you previously enjoyed.  We waited until Tucker went to bed and then we opened a bottle of wine and got to cooking!  We had so much fun talking, spending time together and just haning out, it’s been a while since we’ve had time to just enjoy each other and it was incredible.  It was a wonderful night and a great way to make a weekend night special, even though we stayed home.

We love the fish and pasta that is topped with the jalapeno sauce; the sauce has a good kick to it but not so much to where you are sweating by the end of the meal.  It’s a rather light dish, even with the pasta and pan fried fish, and it leaves you full and satisfied but not feeling heavy when you’re finished.  Paired with a glass of white wine and some homemade garlic bread, and you’ve got a meal to please anyone.

Pan Fried Tilapia, Angel Hair Pasta with Jalapeno Cream Sauce

Ingredients:

For the pasta-

1/2 pound angel hair pasta

For the Tilapia-

2 Tilapia filets
1/8 Cup flour
2 Tbsp olive oil

For the jalapeno oil-

2 Tbsp olive oil
1 Tbsp jalapenos, chopped

For the jalapeno cream sauce-

1 1/2 Tbsp jalapenos, chopped
2 Tbsp butter
1/4 Tsp olive oil (I used the remaining oil and drippings from the Tilapia)
1 Clove garlic, minced
1 1/2 Tbsp jalapeno juice (use more or less depending on your spice preference)
1/2 Cup chicken broth/stock

For accent (if desired)
2-3 Tbsp tomato, seeded and diced.

Directions:

For the pasta-

Cook according to package directions.

For the Tilapia-

Preheat a oil in a skillet over low-medium heat.

Place flour, salt and pepper in a dish and mix together.  Roll the tilapia in flour mixture, then shake to remove any excess flour. 

Reduce the heat to low and place the fish filets in the preheated skillet and cook until golden brown, about 3-4 minutes per side depending on the thickness of the filet.

For the jalapeno oil-

Meanwhile, place the oil and jalapenos in a small skillet or saucepan over low heat and let simmer for 5 minutes, stirring occasionally.

For the jalapeno cream sauce-

Place the butter in a saucepan over low-medium heat and melt.  Then add the garlic and saute for 1 minute.  Add the jalapeno juice, oil, and broth and bring to a simmer.  Simmer until sauce has thickened, about 5 minutes.  Reduce heat, add jalapenos and leave over heat for 1 minute. 

Toss the pasta with the jalapeno oil.  Place the desired amount of pasta on each plate.  Place the Tilapia filets on the beds of pasta and spoon the desired amount of cream sauce over the filets.  Sprinkle with diced tomatoes and freshly grated parmesan cheese, if desired.

Recipe source: A Lynsey original, inspired by Carinos Jalapeno Garlic Tilapia

Beer Battered Fish

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Fish and chips is a classic English pub meal that has made it’s way across the pond to achieve the same popularity in the states.  I love fried fish, and beer battered fish is just that much better.  I love the airy batter that covers the fish; it is breaded just a little more than the typical fried fish but it’s not too much bread and the flavor; the flavor of beer battered fish is just incredible.  The texture and consistency of the batter is like no other and can only be achieved with the carbination from the beer, or soda water, and it is absolutely fabulous. 

I had always wondered how the airy battered was achieved and when I saw Anne Burrell making fish and chips on an episode of “Secrets of a Restaurant Chef ” I was glued to the t.v. because I knew she would reveal this secret.  I’m sure it’s not a secret to a lot of people but for some reason I wasn’t sure how this was done and I was so excited to learn how to make this batter at home.  This recipe immediately went on my menu for the next week.  I was so excited to finally know how to make this for myself and couldn’t wait to try it out.  For supper one night it was like being in an English Pub; we had beer battered fish, chips, red cabbage slaw, and home made tartar sauce and it was all wonderful.  I was so pleased with how the fish turned out and I’m so excited to try other recipes using this beer batter.  If you’ve never attempted to make beer battered fish now is the time to try, it’s super easy  and a pretty fast process and the end result is incredible.   

Beer Battered Fish

Ingredients:

2 Pound haddock filets
3 Quarts peanut or vegetable oil, for frying
2 Cups all-purpose flour
2 Teaspoons seafood seasoning (recommended: Old Bay)
1 Teaspoon baking soda
Kosher salt
1 Bottle cold beer

Directions:

Preheat the oven to 300 degrees F and heat the cooking oil to 375 degrees F.  Place a cooling rack on top of a baking sheet and set aside.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil has reached the correct temperature, dip the fish fillets in the batter and coat generously.

When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil.  This will eliminate the fish sinking and sticking to the bottom. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish half way through the cooking time.

When the fish are done, remove from the oil and immediately place on paper towels to blot the excess oil. Arrange the fish on prepared baking sheet and place in the preheated oven until ready to serve.  Work in batches and be sure not to crowd the oil.

Tartar Sauce

Ingredients:

3 Egg yolks
1/4 Cup malt vinegar
1 1/2 Cups peanut or vegetable oil
2 Shallots, finely diced
3/4 Cup finely chopped cornichons
1/2 Cup whole-grain mustard
1 Teaspoon celery salt
Pinch cayenne pepper
Kosher salt

Directions:

In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, a drop at a time, until the mixture starts to come together and looks thick and silky. When the mixture looks like it has come together and is beginning to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. 

Transfer the sauce to a sealed container and refrigerate until ready to serve.

Recipe Source: Anne Burrell, Secrets of a Restaurant Chef

Linguini with Clam Sauce

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I am constantly looking for new recipes to incorporate into my weekly menu to keep things interesting and to avoid eating the same things over and over again.  Some recipes I come across are complex with multiple steps and many ingredients while others are simple, quick and with few ingredients.  I love all types of recipes but for the crazy week nights I love having simple recipes that are quick, easy and delicous and that aren’t fast food.

Before I made this, I had never had linguini with clam sauce and I honestly couldn’t tell you why.  I can tell you one thing, I’m so glad I came across this recipe and decided to make it.  It was delicious and filling as well as something different from any of the other meals I’ve cooked lately.  This is definitely a perfect week night meal; it doesn’t take long to make at all, add a green salad and garlic bread and you’ve got a perfect and filling meal.  If you haven’t had linguini with clam sauce I urge you to try this recipe, you won’t be disappointed and if you’ve never made it then this is the perfect recipe to try!
Linguini with Clam Sauce

Ingredients:

1 Pound, linguini
2 Tablespoons extra-virgin olive oil
2 Tablespoons butter
3 Cloves garlic, minced
2 (6.5oz) cans clams, drained with juice reserved
1/2 Cup heavy cream
Pinch crushed red pepper
Salt and pepper to taste
1/8 Cup fresh, chopped parsley
Freshly grated parmesan cheese, for topping

Directions:

Bring a large pot of water to a boil and season with salt.  Add the pasta and cook until al dente.

Meanwhile, heat the olive oil and buter in a large saute pan over medium-low heat.  Add the garlic and cook for 1-2 minutes.  Add the pepper flakes and cook for another 30 seconds.    Add the 2-3 tablespoons of the reserved clam juices and cream and raise heat to high and let simmer for about 1 minute or until sauce is reduced slightly.  Add the clams, season with salt and pepper, and let simmer another 1-2 minutes, until sauce has reached desired consistency. 

If sauce is too thick add a little more clam juice.

Portion pasta in bowls or plates and spoon sauce over the pasta. Top with parmesan cheese and parsley, if desired.  Serve immediatley.

Recipe source:  slightly adapted from Food Network Kitchens

Cumin-Seared Scallop Tacos

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Kelsey Nixon of “Kelsey’s Essentials” is one of my new favorite cooks.  Most of you may know her from “The Next Food Network Star“, she was on season 4 and she actually made it to the top 4.  I absolutely loved her on NFNS and I had hoped she would win the title of NFNS and have her own show, well that didn’t happen.  When she was cut I was so sad, I really enjoyed her and her spin on recipes as well as her cheery personality and thought she would have made a wonderful host.  Not too long after her dismisal from NFNS, Kelsey got her own show which premeired in 2010 Cooking Channel and I could not be happier.  She has so many helpful tips and the recipes that she prepares look so delicious and very do-able for the homecook.  Since I discovered her show it is now on my DVR list so I am sure to never miss an episode!  Each show has a theme and she prepares recips that correspond with that theme…how nifty is that?

One of the first shows I saw of her was an episode that featured recipes using cast iron skillets.  During this particular show everything she made looked and sounded absolutely delicious, and of course, it was made using a cast iron skillet.  When I saw her make cumin-seared scallop tacos with mango salsa, tomatillo guacomole and cilantro-lime rice I edited my weekly menu right them to ensure I could make them as soon as possible.  I knew if they were anywhere near as good as they looked they would be amazing.  Boy was I right, these were out of this world!  My mouth is watering now just thinking about them.  I loved everything about these tacos.  The spice of the cumin followed by the sweetness from the mangos and the rich butteriness of the guacomole paired so well together and made the best flavor combinations.  Individually the tomatillo guacomole, mango salso and cilantro-lime rice are delicious and would make great sides to go with any meal but they compliment each other so well and make the perfect flavor combination.  I can’t get this on our menu enough; just thinking about it makes me want to go home and make some…I think they just may be on the menu next week!  This is the perfect meal for a fresh spring or summer supper; enjoy them while sitting on the porch and enjoying the nice weather.

Cumin-Seared Scallop Tacos

Ingredients:

For the cilantro-lime rice-

1/2 Cup rice
5 Sprigs fresh cilantro
1 Cup chicken broth
Juice of 1 lime

For the tomatillo guacomole-

6-8 Tomatillos husked and roughly chopped (about 8 ounces)
3/4 Cup freshly chopped cilantro leaves
1 Avocado, halved, peeled and chopped
1/2 Onion, coarsely chopped
1/2 Jalapeno, coarsely chopped with seeds
2 Garlic cloves, smashed and quarted
Juice of 1 lime
1 Teaspoon ground cumin
1 Teaspoon salt

For the mango salsa-

1/2 Cup diced mango
1/2 Cup diced tomatoes
2 Tablespoons minced onion
2 Tablepoons chopped cilantro
2 Teaspoons minced Serrano chile pepper
Zest and juice of 1 lime

For the scallops-

1 1/4 Pounds large sea scallops (about 8)
1/4 Teaspoon salt
1/4 Teaspoon cumin
1-2 Tablespoons unsalted butter
8 (6 inch) corn tortillas

Directions:

First prepare the tomatillo guacomole and mango salsa. 

For the tomatillo guacomole-

Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

For the salsa-

Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Cover and set aside to let flavors combine.

For the rice-

In a small saucepan over high heat, bring the rice, cilantro, broth, rice, and lime juice to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.

For the scallops-

Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel. Season both sides scallops with salt and cumin.

In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and half.

To assemble-

To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 2 seared and halved scallops, then top with mango salsa. Repeat with remaining ingredients.

Recipe source: Kelsey Nixon, Kelsey’s Essentials

Gulf Shrimp and Grits

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Growing up in the south I had some truly southern meals growing up, and continue to cook them now, but there are a few dishes that I have recently learned about that are said to be “true southern food” that I have never heard of.  While I have had grits, shrimp of all varieties, waffles, and fried chicken I have never had the combination of shrimp and grits or waffles and fried chicken and I must say the first time I heard of these food combinations I was a little taken aback.  When I think of grits and waffles I think of breakfast, and while I do eat breakfast foods on a regular basis I typically don’t put shrimp in that category and most of the time I don’t put chicken in that category…unless we are talking about Chic-fil-a’s chicken biscuit…we all make exceptions!  One of the shows I was watching that featured shrimp and grits said that it was a southerners meal and that if you had never had shrimp and grits then you weren’t a true southerner; well I guess I wasn’t a true southerner until about a month ago when I decided to make this meal.  Let me tell ya, I have been missing out, this was soooo good and the combination of all the flavors just melded so well together.  The cheesiness of the grits, the sweetness of the shrimp, and the smokey and salty flavor of the bacon were truly sublime.

I got this recipe from Food Network after I watched “Throwdown” with Bobby Flay.  Can I just say I love watching that show!  The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn’t matter if it’s a traditional wedding cake or an Asian breakfast dish he’s game for whatever is thrown his way.  I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best.  Enough rambling; when I saw this episode of “Throwdown” it made me really want to try this dish for my self.  This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor’s recipe…so stay tuned to see which one I like better!

If you’ve never tried shrimp and grits I strongly urge you to go make some…now!  I promise you won’t be disappointed.

Bar Americain’s Gulf Shrimp and Grits

Ingredients:

For the grits-

4-5 Cups shrimp stock

Salt

Fresh ground black pepper

1 Cup yellow stone ground cornmeal

1 Cup white cheddar, grated

3 Green onions, thinly sliced (for garnish)

For the shrimp-

1/2 Pound thick, double smoked cut bacon, cut into lardons

2 Tablespoons pure olive oil

20 Large shrimp, shelled and deveined

3 Cloves garlic, finely chopped

Salt and fresh ground black pepper

Directions:

For the grits-

Bring 4 cups of shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.  Slowly whisk in the grits and let stock return to a boil.  Reduce the heat to medium and continue cooking until the grits are soft and have lost most of their gritty texture, whisking every few mintues for about 15-20 minutes.  If the mixture becomes too thick add the remaining stock and continue cooking until it’s completely absorbed. 

Add the cheese and whisk until melted and smooth.  Season, to taste, with salt and fresh ground black pepper.

For the Shrimp-

Place the bacon lardons in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered.  Remove bacon, with a slotted spoon, and place on a paper towel lined plate.

Remove all but 2 tablespoons of the bacon fat from the pan and return to medium heat.  Add the olive oil and increase the heat to high.  Season shrimp with salt and pepper and add to the pan along with the garlic.  Saute until golden brown on both sides, and until cooked through, 1 to 2 minutes per side.  Remove the shrimp with a slotted spoon to a plate.  Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp.  Drizzle with some of the reserved bacon garlic oil and sprinkle with some green onions and bacon.

Recipe Source: Food Network, Bobby Flay

Clean Eating Brie and Crab Pizza

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 Today is National Clean Eating Day.  I didn’t really know about clean eating until I read some information provided on Loves To Eat food blog, and I’m still learning about what it actually is the benefits of it.  She has some great information on her blog and tons of helpful links about clean eating, so head on over and educate yourself!

When I saw this recipe on the Loves To Eat blog I knew I HAD to make it.  I was literally drooling while I was reading the recipe and looking at the picture!  We love pizza at our house and I’m always up for trying new and different toppings on my pizzas.  When I told Spencer about this pizza he didn’t know what to think at first, but he said he was willing to try it, he’s usually not too fond of fruit on his pizza.  When we tried the pizza Spencer liked it, but shocked me by saying that he would have actually liked more pineapples so the next time I make this I will add quite a few more pineapple chunks.

This pizza was absolutely delicious!  It was unlike any other pizza I’ve ever had and I just LOVED it.  The crust was perfect; the inside was soft and bready and the outside had a nice crunch.  The pesto was out of this world, I LOVE cilantro so I could eat this stuff by itself.  The toppings were rich and oh so good the sweetness of the pineapple paired perfectly with the salty, richness of the pesto and cheese and the crab topped things off perfectly.  

To me, this was the perfect way to experience clean eating.  There is no sacrifice in taste but it’s food you can feel good about!  I can’t wait to try some other “clean foods”.

Brie and Crab Pizza

Ingredients:

1 recipe for clean pizza dough

For the pizza-

4 Ounces fresh crabmeat, cooked and coarsly chopped
1/2 Medium red onion, thinly sliced
1 Medium pinapple, diced or cubed (use about 1 cup)
3 Ounces brie cheese, sliced thick and chilled
For the cilantro pesto-
2 Cups cilantro leaves
2 Tablespoons unsalted almonds
3 Tablespoons water
2 Tablespoons olive oil
1 Tablespoon low-fat Parmesan cheese
1 Clove garlic, minced
Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven to 475 F.

Place pizza stone (if using one) in oven to get warm.

For the pesto-

In a food processor, fitted with the standard blade, add cilantro, almonds, oil, parmesan cheese, and garlic and puree.  Season with salt and pepper and transfer to a resealable container.

***Can be stored in the refrigerator for up to 5 days.

For the pizza-

Divide the dough in half.  Place one ball of the dough on a flat surface lined with parchment paper.  Roll the dough to the desired size and thickness and spread 2 tablespoons of the cilantro pest over the pizza.  Top the pizza with crab, onion, and pineapple, making sure it’s evenly distributed.

Remove the pizza stone from the oven and transfer the pizza (along with the parchment paper) to the stone and place in the oven.  Cook the pizza for 7 to 8 minutes or until golden brown and the toppings are tender.  Remove from oven and top with the brie cheese and return to oven for about a minute or until the cheese is melted.

Remove from ove and slice immediately.  Enjoy!

**Ours cooked about 10 minutes to cook and then another 2 minutes for the cheese to melt.

Recipe Source: Loves To Eat

Seared Tuna with Green Beans, Lemon, and Wasabi

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A refreshing and delicious recipe and…my first giveaway!!!

 In March, Rocco Dispirito released his new cookbook,Now Eat This.  In this cookbook he has a compilation of 150 popular dishes that have been revamped to make them healthier without sacrificing any of the taste.  I saw him demo a couple of the recipes on a few talk shows before the book was released and everything looked so good, I was so excited about the release of this cookbook and I couldn’t wait to get it and try some of these recipes myself.  For my birthday, one of my wonderful friends was nice enough to get this for me and I was absolutely extactic, I couldn’t wait to get home and make something!

I have a quite a few recipes bookmarked and I can’t wait to try them and share them with you.  If they are all as great as this dish then look out, because your taste buds are in for a wonderful ride!  I believe this tuna is a spin on Outback’s Seared Ahi Tuna appetizer, it’s packed with all of the taste but not the fat and calories.  Outback’s dish is sooo good and I couldn’t wait to try this to see how it compared.  I absolutely loved this tuna and the wasabi green beans were the perfect side.  Next time I cook this, I will cook the tuna a little less so it will be more like Outback version.  I accidentally left it over the heat a little too long but it was still oh so good, so I can only imagine how good it will be when I have it at the desired wellness.

Seared Tuna with Green Beans, Lemon, and Wasabi

Ingredients:

4 Sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 Ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 Garlic clove, minced
2 Tablespoons wasabi paste
4 Scallions (white and green part), sliced thin on the biased/diagonal
3 Tablespoons black sesame seeds (I used white)

Directions:

Bring a large pot of salted water to a boil.

Preheat a grill or grill pan over high heat.

Season the tuna with salt and pepper, to taste, and spray them lightly with the vegetable oil.  When the grill is hot, add the tuna and cook for 1 1/2 minutes per side (for medium-rare).  Trasnfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

Meanwhile, cook the haricots verts (or green beans) in the boiling water until they are tender, about 3 minutes and then drain.

In a medium bowl, whisk together the lemon juice, zest, garlic and wasabi paste.  Add the haricots verts (green beans) and scallions and sesame seeds.  Toss to coat, adding salt and pepper to taste.

Thinly slice the tuna.  To serve, fan tuna on a plate and pile a mound of the dressed haricots verts (green beans) on top or to the side of each portion of tuna.

Recipe Source: Now Eat This by Rocco Dispirito

Now on to the giveaway!

I was, and still am, so excited about this cookbook and all it has to offer that I wanted to provide an opportunity for one of my readers to have a copy as well!  To enter for a chance to win a copy of this fabulous cookbook please leave a comment stating what your favorite appetizer is (can be homemade or from a restaurant)…if it’s homemade feel free to leave the recipe or link!  Please leave your email address as well so I know how to contact the winner!

1 entry per person please!  If you would like an additional entry you can sign up to follow my blog, once you do leave another comment stating you are now following and if you already follow leave a comment telling me so.  Also, recieve another chance to win by following me on facebook!  Go to my Facebook page and “like” me and then leave a comment saying you did so!

Entries will be accepted now through midnight on October 8th!  The winner will be randomly chosen by Random.org.  US mailing addresses only, please.

Thank you and good luck!

Salmon with Brown Sugar and Mustard Glaze

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Lately I have felt like I was in a cooking rut; I feel like I cook the same things all the time and have just been getting bored with our meals.  I made a deal with myself, I decided that I would try to start incorporating at least one new dish every week whether it be a recipe from one of my cook books, something from the blogs I read or something that I found from a site on the internet.  I just decided that it was time to jazz things up a little bit and incorporate new recipes into our weekly meals.  It seems like I tend to stick with chicken and beef just becaue it’s easy and I always have both on hand but there are so many other good varieties of meats out there that I don’t even utilize.  I have decided to step out of my comfort zone and to get away from the same old things.

In my attempt to get out of my rut and to introduce new recipes into our weekly routines I decided to make a salmon dish.  I actually had some salmon at the house that was just waiting to be eaten so I when I came across this recipe by Bobby Flay I knew it would be the perfect dish to serve.  Since the glaze had a lot of flavor I decided to keep the sides simple by serving it on brown rice along with a side salad.  It was delicious and so filling, but it wasn’t heavy at all.  This was a great, lighter meal and one that is great for week nights.

Salmon with Brown Sugar and Mustard Glaze

Ingredients:

3 Tablespoons brown sugar
1 Tablespoon honey
2 Tablespoons butter
1/4 Cup dijon mustard
2 Tablespoons soy sauce
2 Tablespoons olive oi
1 Tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 Salmon fillets, 6 ounces each

Directions:

Place a small sauce pan over medium-high heat and add the butter, brown sugar, and honey.  Keep on heat until ingredients are melted together.  Once ingredients are melted, remove from heat and add the mustard, soy sauce, olive oil and ginger and whisk together.  Let cool.

Preheat grill to medium heat.

Brush salmon with vegetable oil, then season salt and pepper to taste.  Place the salmon skin side down on the grill.  Coat the flesh of the salmon fillets with brown sugar and mustard glaze.  Grill for 6 to 8 minutes, for medium doneness, turning once after 5 to 6 minutes.

Recipe Source: Bobby Flay, Food Network

Lemon Pasta with Roasted Shrimp

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I have always loved shrimp.  There are many ways to prepare it and I’ve never had them prepared a way I didn’t like them.  I think my favorite type of shrimp is boiled shrimp, but after having roasted shrimp I think I now have two favorites.  There wasn’t a whole lot added to the roasted shrimp; just olive oil, salt and pepper but it had tons of flavor and tasted amazing.  I’m so glad this recipe didn’t have a heavy sauce to overpower or cover up the flavor of the shrimp, it’s definitely the star of this dish.  All the ingredients accented the flavor of the shrimp and complimented each other so well. 

This lemon pasta with roasted shrimp was incredible!  I saw this on Barefoot Contessa and I knew I had to make this.  Although it’s a quick meal it’s one that is very elegant and can be served for a special occasion; but it can also be made during the week just to change up your routine and to have something a little different.  You really don’t need much to go with this meal; it was perfect for us with fresh garlic knots and a salad.    

Lemon Pasta with Roasted Shrimp

Ingredients:

2 Pounds shrimp, peeled and deveined

Olive oil

Kosher salt and fresh ground pepper

1 Pound angel hair pasta

4 Tbsp unsalted butter, melted

2 Lemons, zested and juiced

Directions:

Preheat oven to 400 degrees.

Place the shrimp on a sheet pan, drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Toss the shrimp until they are well coated, spread them on the pan in a single layer and roast for 6-8 minutes, just until they’re pink and cooked through.

Fill a large pot with water and season well with salt and bring to boil.  Once the water reaches a boil drizzle in some olive oil and add the angel hair pasta.  Cook the pasta for about 3 minutes, until it’s al dente.  Drain the pasta and reserve 1/2 cup of the liquid.  Quickly toss the pasta in the melted butter, 1/4 cup olive oil, lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and the reserved water.  Add the shrimp and serve while hot. 

 

Recipe Source: Barefoot Contessa 

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