Shrimp Scampi with Linguine

Helllllloooooooo…..

What’s up guys? It’s been forever, I know. This holiday season was a crazy one! I believe I mentioned it, but my boyfriend and I moved over the holiday… so much hard work, packing, moving boxes and furniture, and then cleaning. I am so thankful all that is over! The last time I moved, it was out of my parent’s house and so this is the first real move I’ve ever done. I just can’t believe how much stuff one can accumulate in 6.5 years.  Anyway, that is over now so hopefully, fingers crossed, I can now commence regular blogging. I miss it so much!

I thought I’d come back with one of my favorite recipes to share. I first made this shrimp scampi years ago, and have made it probably a dozen or so times since, which is a lot for me since I am forever wanting to try new recipes, rather than repeat them. I have yet to try an Ina Garten recipe that I haven’t liked, and this is one of my favorites of hers. I really must try some more of her recipes- but first I need to locate my cookbooks!

Shrimp Scampi

Shrimp Scampi with Linguine

Serves 4

Ingredients:

3/4 lb linguine

3 Tbsp unsalted butter

2 1/2 Tbsp olive oil

3-4 cloves garlic, minced

1.5 lb large shrimp, peeled and deveined

1 1/2 tsp kosher salt, plus more for salting pasta water

1/4 tsp freshly ground black pepper

1/3 cup fresh parsley, chopped

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1/8 tsp crushed red pepper flakes

Directions:

1. Bring a large pot of salted water to a boil, and cook pasta according to directions.

2. While pasta is cooking, place a large skillet over medium-low to medium heat and add the butter and olive oil. When the butter is melted, add the garlic and saute about 1 minute. Add the shrimp, salt and pepper. Cook about 5 minutes, until the shrimp are cooked through.

3. Remove from the heat, and add the lemon zest, lemon juice, parsley and red pepper flakes. Stir to combine. When the pasta is done, drain and add to the shrimp mixture. Toss to coat.

Source: barely adapted from Ina Garten via foodnetwork.com

Poached Eggs over Avocado and Smoked Salmon

Happy Thursday friends! I hope that the week is treating everyone well! This week has gone by pretty quickly in my opinion, so that’s always a good thing. Another great thing about this week was seeing the first snow flakes of the season! If you’ve been reading this blog a while, or know me, you know I love snow, and I was so excited to see a pretty snow shower when I woke up for work earlier this week. It didn’t stick, so my boyfriend has nothing to complain about yet, haha.

Another thing he had no complaints about- this meal! He loved it so much that he requested it be regularly added to our meal plan. I have no problems with that as this was simple, healthy, delicious, and super quick to make. Smoked salmon is one of my favorite things, and it made for such a great addition to a salad. Usually I have smoked salmon on bagels with cream cheese, but this was a new and extremely delicious way to indulge in it! Yum!

Poached Eggs over Avocado and Smoked Salmon

Poached Eggs over Avocado and Smoked Salmon

Serves 4

Ingredients

1 Tbsp white vinegar

4 oz baby spinach

1 lemon (Meyer or regular)

8 oz smoked salmon

1 Hass avocado, thinly sliced

4-8 large eggs

Coarse salt and freshly ground black pepper

Directions:

1. Fill up a shallow pot with about 3-inches of water. Add vinegar. Place over high heat and bring to a boil. Lower to a simmer.

2. Put about 1 oz (1 cup)  baby spinach on each plate. Squeeze a bit of lemon juice on top and season with salt and pepper. Place 2 oz of smoked salmon on top of greens, and top with 1/4 of the sliced avocado on each plate. Squeeze a bit more lemon juice on top.

3. To poach eggs: Break an egg into a small bowl. Slip gently into the simmering water, and use a spoon to try to keep the egg whites close together. Do the same with the remaining eggs. You may need to do this in 2 batches, if using 8 eggs instead of 4. When eggs are in the water, turn off heat, cover and cook 3-4 minutes. Remove eggs with a slotted spoon, letting water drain off. Add 1 or 2 poached eggs to each plate. Sprinkle with salt and pepper.

Source: slightly adapted from Absolutely Avocados via Cookin’ Canuck

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Some of my favorite memories of my childhood took place on Cape Cod where my family and I vacationed for more than a decade of my life. We always rented a house, called “The Manor House” with my mom’s family- my grandparents, her brothers and their families, and of course my mom, dad and my brothers. The house we stayed on was located on a small bay- Lewis Bay- in West Yarmouth. We spent a week there every summer playing on the beach, digging for clams on what we dubbed “clam island”, catching sea squirts, going on whale watches, having an annual lobster night (my favorite!!!), going to our favorite pottery place (Scargo) and doing many, many other exciting things. In addition to our lobster night, one of the things I remember eating on Cape Cod was swordfish. I don’t remember having it many other times I my life other than on Cape Cod. When I saw that it was on sale at Whole Foods this weekend I just knew I had to buy some. I found a super simple recipe for it on Epicurious, and it turned out fantastic…. And it brought back those wonderful memories of Cape Cod. I should definitely cook swordfish more often!

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Serves 4

Ingredients:

1/4 cup (1/2 stick) butter, at room temperature

2 tsp fresh parsley, chopped

1 garlic clove, minced

1/2 tsp freshly ground mixed peppercorns, plus more for sprinkling

1/2 tsp grated lemon zest, packed

1 Tbsp olive oil

4 1-inch thick swordfish fillets (about 6-oz each)

Directions:

1. Preheat oven to 400 degrees.

2. In a small bowl mix together the butter, parsley, garlic, 1/2 tsp ground peppercorns, and lemon zest. Season to taste with salt. Set aside.

3. Place a large heavy (ovenproof) skillet over medium-high heat, and add oil. Season swordfish on both sides with salt, and ground mixed peppercorns. Place in skillet, and cook about 3 minutes, until browned. Flip over, and transfer to oven. Cook 10 minutes longer, or until cooked through.

4. Remove swordfish to a plate, and place skillet back over medium-high heat. Add butter mixture and cook until melted and bubbling, scraping up the fond (the brown bits) on the bottom of the pan. Pour over swordfish and serve.

Source: Epicurious.com

Crab Cakes

Hello everyone! Long time no see!!!! I’m so happy to be back, and I’m really hoping to be back on here regularly from now on. I have many excuses for my absense… sickness, bridal shower planning… but I really do miss this space here. I have been cooking of course- despite how busy I’ve been I would never be able to stay away from my kitchen (except during my horrible flu/cold that I had). I still haven’t finished sharing my vacation recipes. Shame on me!!! This was probably the best thing i cooked on vacation. Blue crabs are in abundance down in the Chincoteague area, and while we didn’t catch our own this year, we did buy a bunch of local crabs. The first night we just ate them as is- steamed, and then we made crab cakes and a crab frittata with the leftovers. I love that we had an abundance of crab… this is the only place I’ve ever been able to say that. At first I was going to just make veggie-filled crab cakes. My aunt Annmarie and I made the best crab and veggie cakes one year when we were vacationing on Cape Cod, and these were my attempt to make something similar. I REALLY need to get that recipe! My dad however, likes the simple crab-only crab cakes. So I decided to make both…. and then I threw some jalapenos and Old Bay into a few too. I have to say my favorite were the veggie-filled crab cakes with the inclusion of the jalapeno and Old Bay seasoning. So much flavor!!!!

Simple Crab Cakes

Makes about 8-10 small crab cakes

Ingredients:

1 lb lump crab

1/2 cup cracker crumbs (I used Trader Joe’s Mulitgrain crackers- you could use those, ritz, or a similar type of crackers)

1 egg

2-4 Tbsp Mayonnaise

2 tsp Dijon mustard

1/2 Jalapeno pepper, seeds and ribs removed, finely diced (optional)

1 tsp Old Bay Seasoning (optional)

Salt and pepper

2 Tbsp canola oil, more if needed (or other higher heat oil)

Directions:

1. In a large bowl, whisk together the egg, mayonnaise(start with the smaller amount) and Dijon. Add the crab meat, cracker crumbs, jalapeno and Old Bay (if using) and season with salt and pepper, and gently mix together.

2. Carefully form your crab cakes. If they are having a hard time staying together you can add more mayo as needed. It helps if you wet your hands slightly. Place on a plate, and refrigerate for at least half an hour (this will help them firm up).

3. Place a large skillet over medium heat. Add a tablespoon of canola oil. When hot, add your crab cakes, making sure not to crowd the pan. You will have to fry them in 2 or 3 batches. Cook 4-5 minutes per side, until browned. Add additional oil to pan as needed between batches.

Source: Original recipe, but inspired by many recipes around the web

Vegetable Filled Crab Cakes

Makes about 10-12 small crab cakes

Ingredients:

1/4 red pepper, finely diced

1/4 green pepper, finely diced

1/4 summer squash, grated

1/4 red onion, finely diced)

1 Tbsp olive oil or butter

1 lb lump crab meat

1/2 cup cracker crumbs, crushed (I used Trader Joe’s Mulitgrain crackers- you could use those, ritz, or a similar type of crackers)

1 egg

2-4 Tbsp Mayonnaise

2 tsp Dijon mustard

1/2 Jalapeno pepper, seeds and ribs removed, finely diced (optional)

1 tsp Old Bay Seasoning (optional)

Salt and pepper

2 Tbsp canola oil, more if needed (or other higher heat oil)

Directions:

1. Place a medium skillet over medium heat. Add olive oil or butter. When hot, add the bell peppers, summer squash and red onion. Season with salt and pepper to taste, and saute until softened, about 5-10 minutes, stirring occasionally. Set aside to cool.

2. In a large bowl, whisk together the egg, mayonnaise(start with the smaller amount) and Dijon. Add the crab meat, cracker crumbs, jalapeno and Old Bay (if using), sauteed vegetables and season with salt and pepper, and gently mix together.

3. Carefully form your crab cakes. If they are having a hard time staying together you can add more mayo as needed. It helps if you wet your hands slightly. Place on a plate, and refrigerate for at least half an hour (this will help them firm up).

4. Place a large skillet over medium heat. Add a tablespoon of canola oil. When hot, add your crab cakes, making sure not to crowd the pan. You will have to fry them in 2 or 3 batches. Cook 4-5 minutes per side, until browned. Add additional oil to pan as needed between batches.

Source: Original recipe, but inspired by many recipes around the web, and my Aunt Annmarie’s Crab Cakes

Pan-Seared Cod with Mushrooms

Happy happy Friday everyone! I am so glad it’s the weekend, and this weekend is super-special because it if my boyfriend Ron’s birthday! He is turning the big 3-1.  Now he can officially say he’s in his 30’s. He doesn’t care at all- it seems to me that guys just don’t care as much about their age as women do. We are going to have a low-key birthday, as he’s not a big party person. I told him that I would cook him whatever he wanted, and so far the menu that he has chosen includes wings, quesadillas and pizza! I fully expect to gain about 50 pounds this weekend 🙂 This dinner was the opposite of pizza and wings! Although it is somewhat rich due to the butter and olive oil, the fish and mushrooms are so good for you that I think it evens out. I loved the combination of the buttery-lemony sauce with the mild flaky cod and earthy mushrooms! Mushrooms are one of my favorite foods, so that combined with the seafood made this dish a winner in my book… and even though I didn’t have the proper spatula to flip my fish and it ended up breaking up a but, I still think this dish was really pretty and impressive looking… and it only used one skillet, and you all know how I feel about that!

Pan-Seared Cod with Mushrooms

Pan-Seared Cod with Mushrooms

Serves 2

Ingredients:

3 Tbsp olive oil

1 lb mushrooms (I used a combination of shiitake, oyster and cremini)

Kosher salt and freshly ground black pepper

Pinch of dried red chile flakes

2 skinless fillets of cod, about 1 lb (You can substitute other firm white fish such as snapper or hake)

1 cup low-sodium vegetable broth

2 Tbsp cold butter

2 Tbsp freshly squeezed lemon juice (from about 1 lemon)

Fresh cilantro, parsley or chives (for garnish)

Lemon wedges, for serving (optional)

Directions:

1. Place a large (12-inch) skillet over medium-high heat, and add 2 Tbsp olive oil. Add the mushrooms, salt, peppers, and a pinch of red chili flakes, and cook until the liquid is evaporated and the mushrooms are browned, about 5-8 minutes, stirring occasionally. Remove the mushrooms to a warmed serving dish.

2. Season fish with salt and pepper. Wipe down the skillet, and add remaining oil. Place again over medium-high heat. When oil is shimmering add the fish. Cook about 3 minutes on first side without moving. Flip carefully, and cook until fish is done, about 2 more minutes. Remove to the serving dish with the mushrooms.

3. Place the skillet back on the heat, increasing the heat to high. Add the vegetable broth and cook about 2 minutes, until it is reduced by half. Remove from the heat, and stir in the butter and lemon juice. Season to taste with salt and pepper. Pour the sauce over the fish and mushrooms. Garnish with cilantro, parsley or chives if desired, and serve with lemon wedges if you’d like.

Source: Serious Eats

Parmesan Pesto Tilapia

I told you I’d be back later with a recipe 🙂 This is a great one for summer. Just a few ingredients (including those delicious summer tomatoes that should be showing up soon), a short amount of time under the broiler, and you have a really yummy dinner! This is also a great way to use up some of the basil you have growing in your garden by making it into pesto! I can’t wait until I have enough basil in my garden to make pesto. It’s getting there, and I’m just keeping my fingers crossed that the woodchucks and bunnies don’t get to it first… They’ve so far been staying away from most of my vegetables/herbs (fingers crossed), and just going after one of my pots of parsley, one jalapeno plant (leaving the other 5 alone?), and my flowers… I’m thinking of planting some distracting plants that they can eat in hopes that that’ll satisfy them!

Parmesan Pesto Tilapia

Parmesan Pesto Tilapia

Serves 4

Ingredients:

4 (6-oz) tilapia filets

1/2 cup parmesan cheese, grated

1/4 cup pesto (storebought or homemade)

1 cup tomatoes, chopped

Salt and pepper

Ingredients:

1. Preheat broiler. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Season tilapia with salt and pepper, and place on the baking sheet. Top each filet with 2 Tbsp of Parmesan cheese. Broil for 9-11 minutes until fish is cooked through.

2. Remove from oven, top each piece with 1 Tbsp of pesto, and chopped tomatoes.

Source: Pinch of Yum

Sauteed Cajun Shrimp

Happy happy Friday! I’m always excited for the weekend… I’m especially excited about not having to set my alarm at night, and being able to stay up late and read or watch “Are You Afraid of the Dark?” if I want to… two things that are on my agenda for the weekend. My best friend is also coming over tomorrow for another installation of our Horror D’ouevres, and I’m really excited for that too 🙂 Can you believe that this weekend also signals the end of June? I certainly can’t! This week also brings the 4th of July, and while I don’t have any plans to watch fireworks, I’m still looking forward to the holiday, and a day off of work. As a kid, we always used to go visit my family out in Missouri for a week in the summer, and we were always there for the 4th. The laws there are not as strict regarding fireworks there as there are in Connecticut, and so it was always our tradition to buy a bunch of fireworks, and take turns setting them off in my Grandparent’s backyard. It was so much fun to actually set off our own fireworks, rather than just watch them…. although a good fireworks show can be fun as well.

This recipe comes from one of my favorite series of cookbooks, the Everyday Food series. The magazine (which unfortunately is now defunct), was one of my favorite food magazines, and I am still mourning the loss of it. The recipes were simple, but excellent, and were perfect for quick and delicious weeknight meals, which are the type of meal I am most drawn to, as that is the type of meal I cook most frequently. This meal fits the bill perfectly. Just a few ingredients,  super quick and simple, but still so flavorful, and not boring at all. I used turkey kielbasa in this dish to make it healthier, but I think that andouille sausage (pork, turkey or chicken) would be even tastier, if you can find it.

Sauteed Cajun Shrimp

Sauteed Cajun Shrimp

Serves 4

Ingredients:

1 Tbsp olive oil, divided

1 small onion, finely chopped

1 can (14.5 oz) low-sodium chicken broth

1 cup long-grain white rice

Coarse salt and freshly ground black pepper

2 red bell peppers, ribs and seeds removed, sliced lengthwise into thin strips

8 oz precooked andouille or kielbasa sausage (I used turkey kielbasa), halved lengthwise, and thinly sliced crosswise

1 lb large shrimp, peeled and deveined

Directions:

1. Heat 1 1/2 tsp of oil in a medium saucepan, over medium heat. Add the onion, and cook about 3-5 minutes, until softened, stirring occasionally. Add the chicken broth, increase heat to high, and bring to a boil. Add the rice, season with salt and pepper. Reduce heat to low, cover, and cook for 20 minutes, until liquid is absorbed and rice is tender.

2. Meanwhile, place a large nonstick skillet over medium heat, and add remaining 1 1/2 tsp of oil. Add the bell peppers, and cook about 4-6 minutes, stirring occasionally, until the peppers are crisp-tender. Add the sausage and shrimp, and cook about 3-5 minutes, stirring occasionally, until the shrimp is cooked through, and the sausage is heated. Season to taste with salt and pepper.

3. Serve shrimp and sausage mixture over the rice.

Source: Everyday Food: Light