Boil water and cook needles until aldente. In a large skillet add the olive oil and the minced onions and garlic, let sauté until soft and fragrant. Then add in the clam juice, white wine, stick of butter cut into chunks and chicken stock. Bring to a simmer and let reduce for 8- 10 minutes. Then add in the seafood and let cook until shrimp is pink and sea food is tender about 4 minutes. (Thaw seafood before adding in) Then add in the cooked pasta. Squeeze the lemon in and stir. Add a few dashes if hot sauce and a pinch of cayenne pepper for a little kick. Sprinkle with fresh chopped parsley and enjoy!!
1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
1 box couscous
In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2 tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest. Enjoy!
4 6-8 oz Cod Fillets can get frozen at Walmart
4 -6 tblsp almond flour
salt and pepper
2 garlic cloves minced
1 lb asparagus ends trimmed and chopped in thirds
1 cup uncooked orzo
2 3/4 cup chicken broth
1 tbsp lemon juice
I tbsp chopped fresh dill
In a cast iron skillet heat olive oil over medium heat. Season cod all over with salt, pepper then sprinkle the almond flour evenly all over fillets. When oil is hot add cod and sear until golden brown about 3 minutes per side. Remove cod to plate lined with paper bowl to soak up any extra oil and so it doesn’t become soggy. Using same skillet sear butter and lemon sliced until the lemons are golden about 1 minutes per side. Add lemons to cod plate. Again with same skillet cook the garlic, asparagus and orzo until the galrilc is translucent and the orzo is toasted about 3 minutes. Then add in chicken stock and lemon juice and turn heat to high and bring to a boil. Cook stirring until orzo is al dente about 10 minutes. Place the cod and lemons back into skillet and cook until everything is warmed about 1 minute. Then remove to serving platter and sprinkle with fresh dill and enjoy! Serve with side salad!
1 1/2 lbs large raw tail on shrimp peeled and deveined
2 tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy!
3 medium zucchinis
3 tbsp lime juice
2 tbsp rice vinegar
1 12 tsp honey
2 skin on salmon fillets
1 firm ripe mango peeled and cu into thin stripes
1 medium cucumber, peeled into ribbons
4 scallions chopped
3 tbsp toasted sesame seeds
In a small bowl whisk together the sesame oil, conaola oil, lime zest , lime juice, vinegar, honey and 1tsp salt.
Season salmon with salt and pepper. Place salmon skin side up on baking sheet and broil in oven until the salmon 6 minutes. Leave broiler on but place on low broil. Let salmon oil and then peel kin off and arrange it on a backing sheet. Broil the salmon skins until crisped and browned. 2-3 minuets. Add noodles to a skillet and drizzle with a little olive oil. Sauce until they start to soften. Then in a large bowl add spiraled noodles mango, cucumbers, scallions, Chile, and dressing and toss gently. Place salmon on top with skin crackles. Sprinkle with sesame seeds and enjoy!
1/2 Salmon or 4-6 fillets
1/2 cup Pomegranate Juice
3 tbsp soy sauce
2 garlic cloves minced
1 lb brussels halved
1 cup brown rice cooked
2 tbsp butter
2 tbsp olive oil
1/2 tsp garlic salt
First heat oven to 400 degrees. Get rice cooking on the stove right away this will take the longest, unless you have a pressure cooker, do it in there! Then in bowl mix everything together and add in salmon fillets. Cover and let marinade for 15-30 minutes. Remove and place salmon onto a foil lined baking sheet add the halved Brussels around the salmon and drizzle them with olive oil and sprinkle with salt and pepper. Place into oven for 10 minutes.
Place marinade into a sauce pan and bring to a boil. Boil for 3-5 minutes until sauce beans to thicken. Remove from heat.
At the 10 minute mark pour half the sauce over the salmon and return to oven for another 7 minutes until the salmon is completely cooked and the Brussels are softened and chard just a little. Once rice is cooked add in 2 tbsp butter, 1 tbsp olive oil and 1/2 tsp garlic salt and mix well. To serve place rice on plate and top with salmon and drizzle with remaining sauce. Serve with a side salad and the brussles.
In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!
Add seasoning to shrimp and toss well. Then in pot heat olive oil and cook shrimp for 3-5 minutes stirring. Then add in water and crushed tomatoes. Add in everything else and bring to a boil. Let boil for 10-15 minutes to soften veggies and let flavors meld together. Remove from heat and top with cilantro. Can add crushed red peppers for more heat!