An excellent variation of the original lasagna. If you love seafood, you'll love this lasagna!
Prep:30m Cook:40m Servings:8
Ingredients
1 green onion, finely chopped
2 tbsp vegetable oil
2 tbsp plus ½ cup butter, divided
½ cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and de-veined
1 package (8 ounces) imitation crabmeat, chopped
¼ tsp white pepper, divided
½ cup all purpose flour
1 ½ cups milk
½ tsp salt
1 cup whipping cream
½ cup grated parmesan cheese, divided
9 lasagna noodles, cooked and drained
Directions
In a large skillet, sauté onion in oil and 2 tbsp butter until tender.
Stir in broth and clam juice; bring to a boil.
Add the scallops, shrimp, crab and 1/8 tsp pepper; return to a boil
Reduce heat; simmer, uncovered, for 4 – 5 minutes or until shrimp turn pink and scallops are firm and opaque.
Drain, reserving cooking liquid; set aside seafood mixture.
In a saucepan, melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan.
Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cream and ¼ cup parmesan cheese. Stir ¾ cup white sauce into the seafood mixture.
Spread ½ cup white sauce in a greased 13x9x2 inch baking dish. Top with 3 noodles; spread with half of the seafood mixture and 1 ¼ cups sauce.
Repeat layers.
Top with remaining noodles, sauce and parmesan.
Bake, uncovered, at 350 for 35 – 40 minutes or until golden brown.
Let stand for 15 minutes before cutting.
Friday, November 23, 2007
Seafood Fettuccine Recipe
This is a special treat, you can add your fave seafood, or make as below. We just love this at my house.
Prep:10m Cook:25m Servings:6
Ingredients
1 Box Fettuccine Pasta
2 Jars of Ragu Cheesy Parmesan and Mozzarella
1/2 Cups of Romano Cheese
1/2 Cups of Assago Cheese
1 Bag of Peeled and Tail off Jumbo Shrimp
1 Package of Lobster Chunks (immitation will work)
1 Package of Crab Chunks (immitation will work)
2 Tsp of Old Bay Seasoning
1 Tsp of Cavender's Greek Seasoning
1 Tsp Parsley
1 Tblsp of Extra Virgin Olive Oil
Directions
In a large skillet heat olive oil to medium high. Add shrimp and cook till bright pink. Add herbs, lobster and crab meat and heat well.
Bring pasta to boil for 12 minutes, drain.
Mix cheeses.
Pour both jars of sauce into skillet, continue to heat untill pasta is done.
In serving bowl add sauce mix and pasta. Top each serving with cheese.
Prep:10m Cook:25m Servings:6
Ingredients
1 Box Fettuccine Pasta
2 Jars of Ragu Cheesy Parmesan and Mozzarella
1/2 Cups of Romano Cheese
1/2 Cups of Assago Cheese
1 Bag of Peeled and Tail off Jumbo Shrimp
1 Package of Lobster Chunks (immitation will work)
1 Package of Crab Chunks (immitation will work)
2 Tsp of Old Bay Seasoning
1 Tsp of Cavender's Greek Seasoning
1 Tsp Parsley
1 Tblsp of Extra Virgin Olive Oil
Directions
In a large skillet heat olive oil to medium high. Add shrimp and cook till bright pink. Add herbs, lobster and crab meat and heat well.
Bring pasta to boil for 12 minutes, drain.
Mix cheeses.
Pour both jars of sauce into skillet, continue to heat untill pasta is done.
In serving bowl add sauce mix and pasta. Top each serving with cheese.
Seafood Pasta Recipe
We absolutely love seafood. This is our favourite.
Prep:20m Cook:20m Servings:6
Ingredients
White sauce:
250 g margarine
250 cake flour
2 litre milk
salt and pepper to taste
250 ml sour cream
500 g uncooked pasta of your choice
10 ml olive oil
salt to taste
12 prawns
500 g mussel meat
300 g mussel, halves
500 g crap sticks
250 g salmon
paprika
Directions
Melt margarine and add flour till crimb stage.
Slowly add heated milk while beating to prevent lumps.
Add salt pepper and sour cream.
Mix well.
Cook pasta in salt water with olive oil.
Mix mussels,salmon and crab with white sauce
Put the pasta into a casserole.
Pour mixture over.
Cover and bake for 20 minutes at 180 degrees.
Garnish with mussels, prawns, spring onion and paprika.
Prep:20m Cook:20m Servings:6
Ingredients
White sauce:
250 g margarine
250 cake flour
2 litre milk
salt and pepper to taste
250 ml sour cream
500 g uncooked pasta of your choice
10 ml olive oil
salt to taste
12 prawns
500 g mussel meat
300 g mussel, halves
500 g crap sticks
250 g salmon
paprika
Directions
Melt margarine and add flour till crimb stage.
Slowly add heated milk while beating to prevent lumps.
Add salt pepper and sour cream.
Mix well.
Cook pasta in salt water with olive oil.
Mix mussels,salmon and crab with white sauce
Put the pasta into a casserole.
Pour mixture over.
Cover and bake for 20 minutes at 180 degrees.
Garnish with mussels, prawns, spring onion and paprika.
Chicken Lollipop Recipe
This Chicken Lollipops recipe uses chinese cheese, aka fermented red beancurd with a final touch of panko breading. This classic appetizer with a twist will be a welcomed guest to any party, I guarantee :)
Prep:10m Cook:10m Servings:3
Ingredients
5 chicken drumettes
1 tsp minced ginger
1 cube fermented red beancurd, mashed ( optional, all-purpose cajun seasoning is great too )
1 egg white
1 egg yolk
shaoxing wine ( OR other chinese cooking wine )
ground black pepper
salt and sugar to taste
cornflour
panko breadcrumbs
Directions
With a knife, pull and scrape the meat off the top to the bottom of the chicken drumette.
Marinate the chicken with minced ginger, mashed fermented red beancurd, egg white, black pepper, salt and sugar.
Set the chicken in the refrigerator and let it marinate for about 10 minutes.
Dip the chicken drumettes into the cornflour, then dip them into the egg yolk wash, and continue the same with the breadcrumbs.
( TIP : Quick chill in the freezer while the oil is heating up on the frying wok, to prevent breadcrumbs from falling off into the oil while frying )
Deep fry the chicken drumettes on medium-high heat until golden brown.
Prep:10m Cook:10m Servings:3
Ingredients
5 chicken drumettes
1 tsp minced ginger
1 cube fermented red beancurd, mashed ( optional, all-purpose cajun seasoning is great too )
1 egg white
1 egg yolk
shaoxing wine ( OR other chinese cooking wine )
ground black pepper
salt and sugar to taste
cornflour
panko breadcrumbs
Directions
With a knife, pull and scrape the meat off the top to the bottom of the chicken drumette.
Marinate the chicken with minced ginger, mashed fermented red beancurd, egg white, black pepper, salt and sugar.
Set the chicken in the refrigerator and let it marinate for about 10 minutes.
Dip the chicken drumettes into the cornflour, then dip them into the egg yolk wash, and continue the same with the breadcrumbs.
( TIP : Quick chill in the freezer while the oil is heating up on the frying wok, to prevent breadcrumbs from falling off into the oil while frying )
Deep fry the chicken drumettes on medium-high heat until golden brown.
Chicken Curry Recipe
A spicy curry that's fun to make and delicious to eat.
Prep:30m Cook:30m Servings:4
Ingredients
1 lb Chicken breast (boneless, skinless)
1 onion
1 garlic clove
1 8 oz can of coconut milk
1 tbsp red curry paste
Salt & Pepper to Taste
1/2 tsp fish oil
1/8 - 1/4 cup brown sugar
optional: 5 Clementine oranges OR 1 diced pineapple
Directions
Cut chicken into cubes and cook over heat.
Once chicken is mostly cooked, Cut up the onion and the garlic and add.
Add salt & pepper to taste.
Cook until onion is translucent, not brown.
Add coconut milk and curry paste
Bring to simmer
Add fish oil.
Slowly add in sugar, stirring to dissolve.
Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil.
Simmer for about 2 or 3 minutes.
Add in your orange slices or pineapple to taste and let cook an additional minute or so.
Prep:30m Cook:30m Servings:4
Ingredients
1 lb Chicken breast (boneless, skinless)
1 onion
1 garlic clove
1 8 oz can of coconut milk
1 tbsp red curry paste
Salt & Pepper to Taste
1/2 tsp fish oil
1/8 - 1/4 cup brown sugar
optional: 5 Clementine oranges OR 1 diced pineapple
Directions
Cut chicken into cubes and cook over heat.
Once chicken is mostly cooked, Cut up the onion and the garlic and add.
Add salt & pepper to taste.
Cook until onion is translucent, not brown.
Add coconut milk and curry paste
Bring to simmer
Add fish oil.
Slowly add in sugar, stirring to dissolve.
Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil.
Simmer for about 2 or 3 minutes.
Add in your orange slices or pineapple to taste and let cook an additional minute or so.
Chicken Salad Recipe
This is perfect for a sunny afternoon!
Prep:20m Cook:20m Servings:5
Ingredients
2 c. of diced cooked chicken
2 cored and chopped red apples
2/3 c. of sliced celery
1/2 c. of chopped walnuts
2/3 c. of mayonnaise
2 tbsp. of lemon juice
1/2 tsp. of salt
1/4 tsp. of ground pepper
Directions
First take a bowl and add the chicken, apples and celery.
Now you can toss the mixture.
Put a lid on and chill.
Finally sprinkle with walnuts.
Serve.
Prep:20m Cook:20m Servings:5
Ingredients
2 c. of diced cooked chicken
2 cored and chopped red apples
2/3 c. of sliced celery
1/2 c. of chopped walnuts
2/3 c. of mayonnaise
2 tbsp. of lemon juice
1/2 tsp. of salt
1/4 tsp. of ground pepper
Directions
First take a bowl and add the chicken, apples and celery.
Now you can toss the mixture.
Put a lid on and chill.
Finally sprinkle with walnuts.
Serve.
Chicken Wings Recipe
These are awesome!
Prep:120m Cook:180m Servings:6
Ingredients
3 lbs chicken wings (use the plumpest chicken wings you can find)
1/2 c. of margarine or butter
1 c. of soy sauce
1 c. of brown sugar
3/4 c. of water
1/2 tsp.of dry mustard
3/4 tsp. of garlic powder (optional)
Directions
First arrange wings in small baking pan.
Then heat the butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt.
Cool.
Then pour over wings and marinate for approx. 2 hours, turning once or twice.
Then bake in same pan at 375F for approx. 1-1/4 to 1-1/2 hours, turning once twice.
Note:check on the chicken.
Drain.
Serve.
Prep:120m Cook:180m Servings:6
Ingredients
3 lbs chicken wings (use the plumpest chicken wings you can find)
1/2 c. of margarine or butter
1 c. of soy sauce
1 c. of brown sugar
3/4 c. of water
1/2 tsp.of dry mustard
3/4 tsp. of garlic powder (optional)
Directions
First arrange wings in small baking pan.
Then heat the butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt.
Cool.
Then pour over wings and marinate for approx. 2 hours, turning once or twice.
Then bake in same pan at 375F for approx. 1-1/4 to 1-1/2 hours, turning once twice.
Note:check on the chicken.
Drain.
Serve.
Chicken Pate Recipe
This is awesome!
Prep:15m Cook:10m Servings:6
Ingredients
1 1/2 c. of cooked and minced chicken breasts
8 oz of softened neufchatel cheese
3 tbsp.of chopped onions
2 tbsp.of mayonnaise
2 tbsp.of dry sherry
1/4 tsp. of hot sauce
1 dash of paprika
1/8 tsp. of ground nutmeg
Directions
First you can combine chicken (chopped), the Neufchatel, onion, sherry, mayonnaise, lemon juice, your favorite hot sauce, and nutmeg in a blender; process until creamy.
Now this needs to transfer mixture to a 2 c. mold coated with cooking spray (Pam).
This will cover, and chill at least 8 hours..
Now you can unmold mixture onto a serving plate.
Then sprinkle with paprika.
Garnish: parsley sprigs.
I would serve with Melba toast rounds.
Prep:15m Cook:10m Servings:6
Ingredients
1 1/2 c. of cooked and minced chicken breasts
8 oz of softened neufchatel cheese
3 tbsp.of chopped onions
2 tbsp.of mayonnaise
2 tbsp.of dry sherry
1/4 tsp. of hot sauce
1 dash of paprika
1/8 tsp. of ground nutmeg
Directions
First you can combine chicken (chopped), the Neufchatel, onion, sherry, mayonnaise, lemon juice, your favorite hot sauce, and nutmeg in a blender; process until creamy.
Now this needs to transfer mixture to a 2 c. mold coated with cooking spray (Pam).
This will cover, and chill at least 8 hours..
Now you can unmold mixture onto a serving plate.
Then sprinkle with paprika.
Garnish: parsley sprigs.
I would serve with Melba toast rounds.
Mini Chicken Pie Recipe
Mini version of chicken strudel calls itself chicken pie
Prep:15m Cook:20m Servings:3
Ingredients
Same as chicken strudel
Puff pastry sheet
Chicken strudel filling (refer chicken strudel)
Directions
Cut round sections off pastry sheet
Line on muffin pan
Add filling
Top with pastry sheet on each muffin cup to cover filling, then seal
Bake in preheated oven 350-400F for 20-25mins
Prep:15m Cook:20m Servings:3
Ingredients
Same as chicken strudel
Puff pastry sheet
Chicken strudel filling (refer chicken strudel)
Directions
Cut round sections off pastry sheet
Line on muffin pan
Add filling
Top with pastry sheet on each muffin cup to cover filling, then seal
Bake in preheated oven 350-400F for 20-25mins
Cheesy Grilled Lobster Tails Recipe
I think my SHGM friend will like this one....;-) Enjoy
Prep:20m Cook:30m Servings:4
Ingredients
4 medium fresh or frozen rock lobster tails (5 ounces each)
3 tablespoons margarine or butter
3 to 4 green onions, sliced (1/2 cup)
1 clove garlic, minced
1-1/2 cups soft bread crumbs (2 slices)
3/4 cup shredded creamy havarti cheese (3 ounces)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter, melted
Directions
1. Thaw lobster tails, if frozen.
2. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly.
3. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails.
4. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.
Prep:20m Cook:30m Servings:4
Ingredients
4 medium fresh or frozen rock lobster tails (5 ounces each)
3 tablespoons margarine or butter
3 to 4 green onions, sliced (1/2 cup)
1 clove garlic, minced
1-1/2 cups soft bread crumbs (2 slices)
3/4 cup shredded creamy havarti cheese (3 ounces)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter, melted
Directions
1. Thaw lobster tails, if frozen.
2. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly.
3. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails.
4. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.
Red Lobster Parrot Bay Coconut Shrimp Recipe
Red Lobster makes the best coconut shrimp. The best part of this dish is the delightful Pina Colada Dipping sauce that goes with it. (Don't forget to look for that recipe that I have posted as well) taken from copykat.com
Prep:15m Cook:5m Servings:4
Ingredients
1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Flakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable Oil for deep frying
Directions
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside.
Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.
Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture.
Second coating place back into Pina Colada mix, then again into coconut, and bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown
remove from fryer and drain.
Prep:15m Cook:5m Servings:4
Ingredients
1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Flakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable Oil for deep frying
Directions
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside.
Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside.
Place 1/2 cup corn starch in a separate bowl.
Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.
Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture.
Second coating place back into Pina Colada mix, then again into coconut, and bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown
remove from fryer and drain.
Vegetarian Pie Recipe
Great way to use up leftover rice! My husband needs his meat but I sometimes prefer to go without, and this pie packs in the flavours! I eat it with a salad, while I serve it to hubby as a side dish to his beef...
Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste
Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.
Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste
Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.
Sunday, November 4, 2007
Lemon Seafood Risotto Recipe
What a great contrast to the everyday risotto. Wonderfully creamy, and full of taste. A lovelyt spring or summer dish for all to enjoy.
Servings:6
Ingredients
1/2 pound medium shrimp, peeled and veins removed
1/2 pound bay scallops
1 cup Arborio rice
1 large leek, washed and sliced thin
1 cup fresh snow peas, trimmed and cut in half, crosswise
1 medium red bell pepper, finely chopped
2 cups chicken broth (low sodium), separated
3 tbsp Parmesan cheese, grated
2 garlic cloves, finely diced
2 tsp dried basil
2 tbsp olive oil
2 tbsp lemon juice
ground black pepper (to taste)
Directions
Over medium-low heat, in a large, heavy-bottomed saucepan, heat olive oil and cook the leek and garlic until softened, around 5 minutes. Add in the rice, and cook for an additional 5 minutes, stirring often.
Over high heat, stir in 1 1/2 cups of the chicken broth, and bring to a boil, stirring occasionally. Lower the heat to medium-low, and cook uncovered for 5 minutes, continuing to stir. Stir in the remaining broth and wine, then increase your heat to medium, and cook for another 5 minutes, stirring continuously.
Add in the scallops, shrimp, peas, and red pepper and cook, stirring constantly, until the left over liquid is nearly absorbed, and the seafood has cooked, (this will take about 5 minutes). When the rice has just become tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Servings:6
Ingredients
1/2 pound medium shrimp, peeled and veins removed
1/2 pound bay scallops
1 cup Arborio rice
1 large leek, washed and sliced thin
1 cup fresh snow peas, trimmed and cut in half, crosswise
1 medium red bell pepper, finely chopped
2 cups chicken broth (low sodium), separated
3 tbsp Parmesan cheese, grated
2 garlic cloves, finely diced
2 tsp dried basil
2 tbsp olive oil
2 tbsp lemon juice
ground black pepper (to taste)
Directions
Over medium-low heat, in a large, heavy-bottomed saucepan, heat olive oil and cook the leek and garlic until softened, around 5 minutes. Add in the rice, and cook for an additional 5 minutes, stirring often.
Over high heat, stir in 1 1/2 cups of the chicken broth, and bring to a boil, stirring occasionally. Lower the heat to medium-low, and cook uncovered for 5 minutes, continuing to stir. Stir in the remaining broth and wine, then increase your heat to medium, and cook for another 5 minutes, stirring continuously.
Add in the scallops, shrimp, peas, and red pepper and cook, stirring constantly, until the left over liquid is nearly absorbed, and the seafood has cooked, (this will take about 5 minutes). When the rice has just become tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Seafood Ceviche Recipe
My fiance is from Mexico and absolutely loves ceviche. One day I decided to tackle it on my own and came up with a great recipe for it. Not bad for never having made it before in my life.
Prep:15m Cook:120m Servings:6
Ingredients
1 16 oz. bag of a seafood medley, thawed if frozen
1 medium tomato, diced
1 medium onion, diced
1/4 cup chopped cilantro (more or less to your liking)
4 medium limes
2 tbsp lemon juice
1 tsp. salt
1/2 tbsp. chili powder (or to your liking)
fresh ground black pepper
Directions
In a large glass bowl, mix in seafood, tomato, onion and cilantro.
Cut limes in half and squeeze the juice into the mixture. Add any pulp as well.
Mix in the lemon juice, chili powder and salt.
Add black pepper to your liking. I ground about a teaspoon or so.
Stir well.
Cover with plastic wrap and refridgerate for at least 2 hours. Sometimes I let it sit overnight.
Serve with tortilla chips or on a tostada. I use whole wheat tortilla. It is a nice flavor with the ceviche.
Prep:15m Cook:120m Servings:6
Ingredients
1 16 oz. bag of a seafood medley, thawed if frozen
1 medium tomato, diced
1 medium onion, diced
1/4 cup chopped cilantro (more or less to your liking)
4 medium limes
2 tbsp lemon juice
1 tsp. salt
1/2 tbsp. chili powder (or to your liking)
fresh ground black pepper
Directions
In a large glass bowl, mix in seafood, tomato, onion and cilantro.
Cut limes in half and squeeze the juice into the mixture. Add any pulp as well.
Mix in the lemon juice, chili powder and salt.
Add black pepper to your liking. I ground about a teaspoon or so.
Stir well.
Cover with plastic wrap and refridgerate for at least 2 hours. Sometimes I let it sit overnight.
Serve with tortilla chips or on a tostada. I use whole wheat tortilla. It is a nice flavor with the ceviche.
Chicken Covered In Cream Of Chicken Recipe
this dish gives chicken a whole new meaning. Goes absolutely wonderfully with a loaded baked potato and good old fashioned green beans
Prep:78m Cook:70m Servings:2-3
Ingredients
1 small clove of garlic (finely chopped)
1/2 cup of onion (chopped)
1/2 cup of green pepper (chopped)
2 tbsp. of butter
salt/pepper (optional)
tsp. of italian seasoning (optional)
2-3 boneless/skinless chicken breasts
season chicken with:
salt/pepper (optional)
2-3 tsp. of garlic powder (optional) (depends on how many breasts u decide to cook)
2-3 tsp. of chicken seasoning (optional) (depends on how many breasts u decide to cook)
2 tbsp extra virgin olive oil
1 cup of white minute rice
1 cup of water
can of cream of chicken soup
Directions
preparation instructions: finely chop the garlic clove, the onion, and the green pepper....put 2 tbsp. of butter into the pan, let melt, when butter has melted, add the chopped ingredients, the salt/pepper, and the italian seasoning, sautee' on low heat...cook until soft
put the chicken breasts in a seperate pan with the 2 tbsp. of extra virgin olive oil....let cook on med/high heat for about 10-15 minutes...turning the chicken over frequently to keep from burning ..add salt/pepper, 2-3 tsp. of garlic powder, and 2-3 tsp. of chicken seasoning,then turn the heat down to medium and cook chicken until done..
when the chicken is almost done bring 1 cup of water to a boil in different pot...while boiling add the 1 cup of rice....take the rice off the stove and let sit for 5 minutes
while rice is still sitting...add the sautee'd vegetables to the rice and stir them in
then add 1 can of cream of chicken soup to the chicken breasts and cook until hot
place the chicken over the rice and pour the cream of chicken soup (whatever is left in the pan) over top the rice and serve
Prep:78m Cook:70m Servings:2-3
Ingredients
1 small clove of garlic (finely chopped)
1/2 cup of onion (chopped)
1/2 cup of green pepper (chopped)
2 tbsp. of butter
salt/pepper (optional)
tsp. of italian seasoning (optional)
2-3 boneless/skinless chicken breasts
season chicken with:
salt/pepper (optional)
2-3 tsp. of garlic powder (optional) (depends on how many breasts u decide to cook)
2-3 tsp. of chicken seasoning (optional) (depends on how many breasts u decide to cook)
2 tbsp extra virgin olive oil
1 cup of white minute rice
1 cup of water
can of cream of chicken soup
Directions
preparation instructions: finely chop the garlic clove, the onion, and the green pepper....put 2 tbsp. of butter into the pan, let melt, when butter has melted, add the chopped ingredients, the salt/pepper, and the italian seasoning, sautee' on low heat...cook until soft
put the chicken breasts in a seperate pan with the 2 tbsp. of extra virgin olive oil....let cook on med/high heat for about 10-15 minutes...turning the chicken over frequently to keep from burning ..add salt/pepper, 2-3 tsp. of garlic powder, and 2-3 tsp. of chicken seasoning,then turn the heat down to medium and cook chicken until done..
when the chicken is almost done bring 1 cup of water to a boil in different pot...while boiling add the 1 cup of rice....take the rice off the stove and let sit for 5 minutes
while rice is still sitting...add the sautee'd vegetables to the rice and stir them in
then add 1 can of cream of chicken soup to the chicken breasts and cook until hot
place the chicken over the rice and pour the cream of chicken soup (whatever is left in the pan) over top the rice and serve
One Pot Chicken With Rice Recipe Recipe
This is the Famous Chicken Recipe that made me famous. It is simple, quick, and it tastes like whatever spices and flavorings you decide to add this time.
Prep:5m Cook:20m Servings:4
Ingredients
1 can clear chicken broth
1 can (chicken broth can) water
1 can frozen or canned whole kernel corn
1 can (chicken broth can) diced chicken breast
1 can (chicken broth can) long grain white rice
Spices and Seasonings to taste
Directions
Heat chicken broth, water and corn to near boiling.
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.
Stir and season to taste with salt, curry, ginger, garlic or whatever
Prep:5m Cook:20m Servings:4
Ingredients
1 can clear chicken broth
1 can (chicken broth can) water
1 can frozen or canned whole kernel corn
1 can (chicken broth can) diced chicken breast
1 can (chicken broth can) long grain white rice
Spices and Seasonings to taste
Directions
Heat chicken broth, water and corn to near boiling.
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.
Stir and season to taste with salt, curry, ginger, garlic or whatever
Achari Chicken Curry Tangy Indian Chicken Recipe
This recipe is easy, full of flavour...and has no store-bought mixes. I avoid these mixes because they have preservatives and additives. See the note at the bottom of the recipe in case you cant find the seeds!
Prep:15m Cook:60m Servings:8
Ingredients
Chicken - 1 (700-800gms), cut into pieces
Onions - 3 / sliced fine
Tomatoes - 3 / chopped fine
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Yogurt (curd) - 3 tbsp/thick
Kalonji - 1 tsp (Nigella seeds)
Methi dana - 1/2 tsp (Fenugreek seeds)
Whole Zeera - 1 tsp (Cumin Seeds)
Saunf - 1 tsp (Fennel seeds)
Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
Red Chilli Powder - 1/2 tsp
Haldi - 1/2 tsp (Turmeric Powder)
Green chilies - 2-3/ to taste
Lemon Juice - of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish
Directions
Slit the green chilies and soak them in thelemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
Add ginger-garlic paste and haldi...roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve with naan roti or basmati rice, and a veggie side-dish.
Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
Prep:15m Cook:60m Servings:8
Ingredients
Chicken - 1 (700-800gms), cut into pieces
Onions - 3 / sliced fine
Tomatoes - 3 / chopped fine
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Yogurt (curd) - 3 tbsp/thick
Kalonji - 1 tsp (Nigella seeds)
Methi dana - 1/2 tsp (Fenugreek seeds)
Whole Zeera - 1 tsp (Cumin Seeds)
Saunf - 1 tsp (Fennel seeds)
Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
Red Chilli Powder - 1/2 tsp
Haldi - 1/2 tsp (Turmeric Powder)
Green chilies - 2-3/ to taste
Lemon Juice - of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish
Directions
Slit the green chilies and soak them in thelemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
Add ginger-garlic paste and haldi...roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve with naan roti or basmati rice, and a veggie side-dish.
Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
Chicken Chasey Breaded Chicken Lasagna With Mozzerella Cheese Recipe
A slight spin on chicken parmesan. Easy to make, fun for kids to participate in and will fill you up. Many alterations can be made to suit your mood.
Prep:60m Cook:60m Servings:4
Ingredients
4 Chicken breasts -- Beaten flat with pounder
2 Whole Eggs or Egg Whites
1 C Bread crumbs --Italian herb crumbs may be used for extra flavor
1/2 C Finely grated Parmesan Cheese --extra for topping
1 Can Spaghetti sauce (your brand/flavor preference) I always like to have spare sauce and buy two just in case
3-4 large Mozzerella balls packaged in water --drained and sliced thin
Garlic salt and pepper to taste
1Package spaghetti noodles- your preference although regular pasta noodles work best. Angelhair okay
Olive oil
Food snobs may sub organic ingredients for all and use Ezekiel pasta noodles instead.
Directions
Preheat oven to 350
Set up three plates side-by-side. One bowl, one deep plate and one flat plate layered with paper towl sheets.
In the 1st bowl beat eggs/ egg whites
In the 2nd deep dish, mix bread crumbs with parmesan cheese
The third bowl is for the finished chicken.
Pound all chicken breasts with a pounder until as thin as possible without them falling apart. A helpful hint is to lay a piece of saran-wrap over the chicken to prevent the pounder from sticking to the chicken.
Dip the breasts individually into one dish at a time, first covering the chicken completely in eggs. Dip immediately into dish two and cover completely with bread crumbs and parmesan cheese, and then set chicken aside. Chicken is ready to fry.
Heat small amount of oive oil in pan and fry chicken breasts until a slight golden brown. Be careful not to burn the crust. Chicken is done when inside is white.
When chicken is done, place in dish three, wrapping each breast in paper towl to soak up any excess oil. Set Chicken aside.
Layer the bottom of a 9" lasagna dish.
Layer one : 1/2 can spaghetti sauce. (rest will be used for dressing)
Layer two : Prepared chicken breasts spaced side-by side
Layer three: Mozzerella cheese slices on top of chicken
Place in oven for approx. 30 min or until all cheese is melted. garlic salt may be added for extra flavor directly over chicken.
During this time, cook pasta according to directions on box and drain.
To serve:
Dish out pasta onto plates and top them with chicken lasagna out of the oven. Salt, parmesan cheese and pepper to taste
Prep:60m Cook:60m Servings:4
Ingredients
4 Chicken breasts -- Beaten flat with pounder
2 Whole Eggs or Egg Whites
1 C Bread crumbs --Italian herb crumbs may be used for extra flavor
1/2 C Finely grated Parmesan Cheese --extra for topping
1 Can Spaghetti sauce (your brand/flavor preference) I always like to have spare sauce and buy two just in case
3-4 large Mozzerella balls packaged in water --drained and sliced thin
Garlic salt and pepper to taste
1Package spaghetti noodles- your preference although regular pasta noodles work best. Angelhair okay
Olive oil
Food snobs may sub organic ingredients for all and use Ezekiel pasta noodles instead.
Directions
Preheat oven to 350
Set up three plates side-by-side. One bowl, one deep plate and one flat plate layered with paper towl sheets.
In the 1st bowl beat eggs/ egg whites
In the 2nd deep dish, mix bread crumbs with parmesan cheese
The third bowl is for the finished chicken.
Pound all chicken breasts with a pounder until as thin as possible without them falling apart. A helpful hint is to lay a piece of saran-wrap over the chicken to prevent the pounder from sticking to the chicken.
Dip the breasts individually into one dish at a time, first covering the chicken completely in eggs. Dip immediately into dish two and cover completely with bread crumbs and parmesan cheese, and then set chicken aside. Chicken is ready to fry.
Heat small amount of oive oil in pan and fry chicken breasts until a slight golden brown. Be careful not to burn the crust. Chicken is done when inside is white.
When chicken is done, place in dish three, wrapping each breast in paper towl to soak up any excess oil. Set Chicken aside.
Layer the bottom of a 9" lasagna dish.
Layer one : 1/2 can spaghetti sauce. (rest will be used for dressing)
Layer two : Prepared chicken breasts spaced side-by side
Layer three: Mozzerella cheese slices on top of chicken
Place in oven for approx. 30 min or until all cheese is melted. garlic salt may be added for extra flavor directly over chicken.
During this time, cook pasta according to directions on box and drain.
To serve:
Dish out pasta onto plates and top them with chicken lasagna out of the oven. Salt, parmesan cheese and pepper to taste
Southern Dinner-on-the-grounds Fried Chicken And Chicken Gravy Recipe
This is the old southern chicken that people living in the country made. It was a staple at church dinner-on-the grounds gatherings. They didn't waste oil deep frying and used skillets of cast iron, which retains heat. Pair with mashed potatoes and don't trhow that grease away. It's going to become chicken gravy. Slice some tomatoes and pass the biscuits and butterbeans.... More
Prep:10m Cook:40m Servings:4
Ingredients
1 chicken, cutup
Oil, your choice
2 cups Flour + 1 tsp Salt +1 tsp Black Pepper , mixed
Additional salt and pepper for chicken
Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives.
Chicken gravy
1/4 cup hot chicken grease
1/4 cup flour
2 cups milk, warmed
Directions
Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
Generously salt and pepper chicken
dredge and coat chicken in seasoned four
Place in hot oil, do not crowd
Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
Drain on brown paper bag or paper towels.
Serve with mashed potatoes and chicken gravy.
Chicken Gravy
Drain hot grease leaving 1/4 cup.
Stir in 1/4 cup flour using wooden spoon
cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.
Prep:10m Cook:40m Servings:4
Ingredients
1 chicken, cutup
Oil, your choice
2 cups Flour + 1 tsp Salt +1 tsp Black Pepper , mixed
Additional salt and pepper for chicken
Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives.
Chicken gravy
1/4 cup hot chicken grease
1/4 cup flour
2 cups milk, warmed
Directions
Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
Generously salt and pepper chicken
dredge and coat chicken in seasoned four
Place in hot oil, do not crowd
Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
Drain on brown paper bag or paper towels.
Serve with mashed potatoes and chicken gravy.
Chicken Gravy
Drain hot grease leaving 1/4 cup.
Stir in 1/4 cup flour using wooden spoon
cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.
Yeah Buddy Good Lobster Recipe
These are really great fro a party and can just as easely be turned into a main course....with pasta
Prep:15m Cook:15m Servings:2
Ingredients
2 pounds cooked lobster meat
1/3 cup cider vinegar
2/3 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/3 cup pickled jalapeno slices
2 teaspoons salt
4 each bell peppers
2 medium Spanish onions
8-10 cilantro leaves
1 head Romaine lettuce, wash & dry
Directions
Combine the first six ingredients in a glass bowl.
Remove seeds from bell peppers. Cut peppers and onions into 1-inch cubes; toss with other ingredients in bowl. Cover and let marinate in the refrigerator 24 hours.
Before serving, thread the pieces of lobster, bell pepper and onion alternately onto skewers. Serve chilled immediately on a bed of crisp greens and garnish with a few sprigs of cilantro as a tasty appetizer. This also becomes an elegant main course when served over pasta or salad.
Prep:15m Cook:15m Servings:2
Ingredients
2 pounds cooked lobster meat
1/3 cup cider vinegar
2/3 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/3 cup pickled jalapeno slices
2 teaspoons salt
4 each bell peppers
2 medium Spanish onions
8-10 cilantro leaves
1 head Romaine lettuce, wash & dry
Directions
Combine the first six ingredients in a glass bowl.
Remove seeds from bell peppers. Cut peppers and onions into 1-inch cubes; toss with other ingredients in bowl. Cover and let marinate in the refrigerator 24 hours.
Before serving, thread the pieces of lobster, bell pepper and onion alternately onto skewers. Serve chilled immediately on a bed of crisp greens and garnish with a few sprigs of cilantro as a tasty appetizer. This also becomes an elegant main course when served over pasta or salad.
Saturday, November 3, 2007
Vegetarian Green Chili Recipe
Yummy. Good as a side or as a main dish. Very tasty and very comforting. Good for vegetarians and non-vegetarians alike. Enjoy.
Prep:15m Cook:45m Servings:8
Ingredients
1 white onion chopped
4 garlic cloves minced
1 tablespoon olive oil
6 cups vegetable stock
12 roasted, peeled chopped green chilies
2 tablespoons flour or cornstarch
1 teaspoon salt
2 teaspoons freshly ground black pepper
Directions
Sauté onion and garlic in olive oil then add chilies and stock.
Stir in salt and pepper.
Dissolve flour in hot water and add to mixture stirring to prevent lumps.
Simmer for 45 minutes.
Prep:15m Cook:45m Servings:8
Ingredients
1 white onion chopped
4 garlic cloves minced
1 tablespoon olive oil
6 cups vegetable stock
12 roasted, peeled chopped green chilies
2 tablespoons flour or cornstarch
1 teaspoon salt
2 teaspoons freshly ground black pepper
Directions
Sauté onion and garlic in olive oil then add chilies and stock.
Stir in salt and pepper.
Dissolve flour in hot water and add to mixture stirring to prevent lumps.
Simmer for 45 minutes.
Vegetarian Peanut Pasta Recipe
Lovely pasta sauce, with a little kick. It is very nice with chicken as well.
Prep:10m Cook:20m Servings:4
Ingredients
1/4 cup reduced-fat peanut butter -- plus 2 tablespoons
1/4 cup water -- plus 1 1/2 tablespoons
3 tablespoons brown sugar
3 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
1/2 teaspoon crushed red pepper -- or to taste
8 ounces spaghetti -- uncooked
10 ounces fresh snow peas -- trimmed
1 large carrot -- shredded
Directions
Combine first 6 ingredients in a small saucepan. Cook over medium heat until mixture
begins to boil, stirring often. Remove from heat and set sauce aside.
While sauce cooks, cook pasta according to directions, omitting salt and fat;
add snow peas to pasta the last 3 minutes of cooking time.
Drain and place in a large serving bowl. Add carrots and sauce, tossing to coat.
Prep:10m Cook:20m Servings:4
Ingredients
1/4 cup reduced-fat peanut butter -- plus 2 tablespoons
1/4 cup water -- plus 1 1/2 tablespoons
3 tablespoons brown sugar
3 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
1/2 teaspoon crushed red pepper -- or to taste
8 ounces spaghetti -- uncooked
10 ounces fresh snow peas -- trimmed
1 large carrot -- shredded
Directions
Combine first 6 ingredients in a small saucepan. Cook over medium heat until mixture
begins to boil, stirring often. Remove from heat and set sauce aside.
While sauce cooks, cook pasta according to directions, omitting salt and fat;
add snow peas to pasta the last 3 minutes of cooking time.
Drain and place in a large serving bowl. Add carrots and sauce, tossing to coat.
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