8oz pack imitation crab
1/2 cup miracle whip
1 tbsp apple cider vinegar
1 tbsp lemon
1/2 tsp paprika
A good pinch of salt
3 tbsp fine chopped fresh parsley
4-5 radishes sliced then matchstick style
5-6 small sweet peppers sliced thin and chopped in 3rds
1/3 cup celery diced
A dash of tobasco sauce for heat
Pull apart the crab and chop into small flaky pieces, add mayo, vinegar and lemon. Stir then add seasonings. Chop all veggies and add to bowl mix well and that’s it! Serve on top of sliced green apples or with crackers or pita bread! Enjoy!
2- 10oz cans whole baby clams in clam juice
1 medium onion diced small
5 garlic cloves minced
1 stick butter
4 tbsp fresh parsley or 1 tbsp dried
1 cup white wine
2 cups chicken stock
8 oz jar of clam juice
Fresh grated Parmesan cheese for serving
Fresh Lemon for serving
1 tsp red peppers (more for serving)
Get water boiling for noodles or if doing zoodles “zoodle” them up!
Dice onions, mince garlic and chop parsley.
In a sauté pan add butter, garlic and onions. On medium heat simmer and stir until garlic and onions are soft. About 6 minutes. Then add wine, chicken stock and clams. Squeeze 1/2 lemon into sauce and bring to a boil. Then add parsley and red peppers. Let boil until it begins to reduce. About 5-7 minutes. Add in 1/4 cup fresh Parmesan cheese.
Cook and drain pasta and place into serving dish. Pour sauce all over top of noodles or zoodles. Garnish with fresh parsley, lemon wedges, fresh Parmesan and red peppers! Serve with crusty garlic bread to sip up all the yummy leftover sauce and side salad!
For the sauce:
3 heaping tbsp peanut butter creamy
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp chili sauce
2 tbsp water (a little less)
1 tsp fresh grated ginger
You can pretty much put any veggies you have on hand in these rolls. But this time I used.
Thin sliced red cabbage
Red peppers thin sliced
Vermicelli rice noodles
8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)
Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.
First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.
Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.
For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.
Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊
6oz smoked salmon flakes
8oz cream cheese
3 tbsp sour cream
1 tbsp horseradish sauce
1 tbsp lemon juice
3 tbsp fresh dill chopped
1 tsp garlic salt
2 1/2 tsp capers
Out all I gradients I to food processor and pulse until smooth if it’s to thick add a little milk to thin out as needed. Add salt or more dill to taste. Setviecwith crackers or bead. If you want a yummy bite of heat stuff jalapeños with his dip and bake until hot! Enjoy!
I cup thawed baby’s scallops
12-16 peeled uncooked shrimp
2 tbsp butter
1/2 cup feta cheese crumbles
1/3 cup diced red pepper
1/2 cup arugula
Red onions sliced
1 handful fresh basil (6-8 big leaves)
1/2 cup olive oil (for sauce) more for drizzling
1 tbsp lemon juice
1 garlic clove
1/2 tsp salt
1/2 tsp oregano dried
1/3 tsp basil dried
1/3 cup Parmesan cheese sliced
2 slices flat bread
First heat oven to 450 degrees. Place flat bread into pan and drizzle with olive oil and sprinkle with dried basil and oregano (a little garlic salt also if you would like) bake for about 5 minutes to help get a little crispy.
Make sure shrimp and scallops are thawed, drained and dried well. Then sprinkle seafood with garlic salt, basil, oregano and red pepper flakes (only if you like a little heat add pepper flakes) Then in a sauté pan heat butter and olive oil, pour in shrimp and scallops and cook until shrimp is nice and pink and scallops start to get a little browning on outside. Remove from heat and place into bowl.
For veggies chop some red onion and red peppers about 4 tbsp of each and add to sauté pan and let heat to bring out flavor.
For sauce in a food processor add 1/3 cup olive oil, handful of basil, 1 tbsp lemon juice, 1 garlic clove and a sprinkle of salt. Blend until smooth. Taste and season to liking.
To assemble take heated flat bread and then spoon on the sauce, add the sautéed veggies to top the. Top with a handle full of arugula, a handful of feta cheese then seafood. Then top with fresh sliced veggies, a few more pieces arugula and cheese. Place into oven for about 7 minutes until the bread is crispy, cheese is melted and veggies cooked. Remove and drizzle a few tbsp of basil dressing, top with fresh Parmesan and arugula and enjoy! For left overs wrap in tin foil and keep in fridge to re heat open tin foil bake at 400 until heated and enjoy all over again!
4- 4oz slices salmon
1 1/2 cup lump crab meat
1/2 diced yellow onion
1/3 cup diced celery
1/3 cup diced roasted red pepper (optional
1/3 cup mayo
1 tbsp lemon juice
1 tsp red pepper flakes
Salt and pepper
1/3 cup white wine
1 tsp lemon juice
2 tbsp butter
1 cup Arborio rice
1 cup white wine
1/2 cup diced onion
2 garlic cloves minced
2 cups chicken stock
For risotto I made in my pressure cooker. If you don’t have one follow direction for stove top direction on rice package. (But use the wine and chicken stock instead of water) on sauté mode of pressure cooked drizzle with olive oil and add in 1/2 cup diced onions and two cloves chopped garlic and sauté until tender. Then pour in chicken stock and white wine. Put lid on and set pressure cooker for 18 minutes. Cook. Add Parmesan cheese if you would like when serving along with fresh parsley for garnish.
In sauté pan sauté 1/2 diced onion, 1/3 cup celery, and 2 minced garlic cloves. Sauté in a little olive oil until tender then place into a mixing bowl. Pour in lump crab meat, 1/3 cup mayo, chopped roasted red peppers and season with salt, pepper and red pepper flakes if you want a little bite of heat. Add in a tsp lemon juice and mix. Take the salmon and lengthwise make a slit down center to stuff crab.
Salt and pepper top of salmon and then stiff the crab mix into center of each salmon roughly 1/3 cup of mix per each salmon piece. In the same sauté (makes sure oven safe) place the salmon strips stuffed with crab and began to cook for only a minute or so. Add 2 tbsp butter, 1 tsp lemon juice and 1/3 cup white wine and mix in pan. Then place salmon into preheated oven at 425 and bake for 15 minutes until salmon is cooked through and top vegans to brown. Squeeze fresh lemon over top and serve.
To plate place a spoonful of risotto in plate then place salmon on top, garnish with fresh parsley, red pepper flakes and a lemon wedge. enjoy!!
For sauce: 1/2 cup frozen blackberries 1/3 cup soy sauce, 1/3 cup dark brown sugar, 1/3 cup lime juice, 1 tsp red pepper flakes. 1 tsp fresh grated ginger
2- 4oz salmon fillets (one for each person if serving as a meal) you decide on size to slice them in. If doing as an appetizer cut into 2 inch cubes. Then sear, if you don’t cute prior when you go to cut it will fall apart and you won’t have nice cubes to top each sticky rice cube.
4 cups fresh kale (if serving dinner size portion 2 cups if serving as appetizer)
4 cloves chopped garlic
2 tbsp butter
1 1/2 cup sushi sticky rice (or brown rice)
Garlic salt to taste
Fresh blackberries for garnish
First cook your rice as directed. Planning for 1/2 cup of rice per person if doing a meal or a table soon of rice for an appetizer.
In a pot bring blackberries and all other ingredients “for sauce” to a boil and stir continuously. In a medium heat boil for about 4-6 minutes until sauce begins to reduce and you can see sauce thickening. Turn to low and let simmer another 4-5 minutes then remove from heat and let sit.
In a cast iron pan drizzle bottom with olive oil. Salt and pepper each salmon fillet well then drop flesh side down into pan and sear for about a minute and a half until a nice golden sear is appearing. Flip over and sear the skin side down for another 2 minutes until skin is nice and crispy. Remove from pan and set into plate. In same pan you cooked salmon add 2 tbsp butter and a little more olive oil. Drop garlic into hot pan and let began to soften about 30 seconds, then drop in fresh kale sprinkle with salt and cover. Let char for about 45 seconds on high heat, stir and let cook another 15-30 seconds then remove and set into plate, remove as much garlic with it as you can.
To assemble first put down a dollop of sauce then add rice. You will want to have a round or cylinder measuring cup to pack the rice to hold its mold. If doing a half cup use half cup measuring spoon (meal potion) If doing appetizer size use a tbsp measuring spoon. Once you have rice set onto serving plate sprinkle with a little garlic salt (not much) then top with kale and garlic then seared salmon and last a tbsp of sauce. Serve with either charred Brussels or broccoli! Enjoy!
Garlic heads (as many as you want to bake) 😉
1 tbsp olive oil (per garlic head)
2-3 thyme sprigs per garlic head
Salt for sprinkling
Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!
Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗
Check out my roasted hummus garlic recipe.
Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊
You’ll need: (makes 6 servings)
6-8 cod filets 4oz or so
4 zucchini’s sliced into ribbons with peeler
1- 12oz jar artichoke hearts quartered
1 cup cherry tomatoes sliced in half
6 radishes sliced then sliced lengthwise into thin strips (gives it a nice crunch)
1 sliced shallot
2 cup white wine
8 tbsp butter
3 tbsp fresh dill chopped (more for garnishing)
2 tbsp capers
1 tbsp red pepper flakes
Salt and pepper
First dry off each piece of cod then salt and pepper. Add 2 tbsp butter and 2 tbsp olive oil to sauté pan and heat. Then quickly drop fish in and brown both sides about 4 minutes on each side. (When fish is flaky it is done don’t over cook) Remove fish from pan and set in plate tented with foil to keep warm. In same pan add shallots and sauté until translucent about 2 minutes. Then add in white wine and remaining butter. Bring to a boil and let reduce a little (about 3 minutes boiling) then add in red pepper flakes and chopped dill. Let boil another minute then pour sauce into bowl. In same pan drizzle with olive oil and add 1 clove chopped garlic and sauté until soft then drop In artichokes and cherry tomatoes let heat and brown just a touch. Then add in zucchini ribbons and drizzle with oil, sprinkle salt and pepper and add capers. Give a square ride of 1/2 a lemon over veggies and sauté only about 30-45 seconds so zucchini doesn’t become mushy. Divid veggies evenly into each plate, then top with Cod, pour about 4-6 tbsp of sauce over fish and veggies. Top with fresh dill, sliced radishes and serve with small lemon wedge. Enjoy!!