1/2 shallot diced (one whole shallot you will use other half in dressing)
2 cups Brussel sprouts halved
Salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1 tsp thyme
1 tsp dried rosemary
4 basil leaves chopped (fresh)
1 handful parsley
1/2 shallot diced
Put everything for dressing in food processor and blend until smooth. Taste and if you need to adjust flavor do so accordingly.
In cast iron pan drizzle with olive oil and heat. Add halved Brussels 2 cups and drizzle with olive oil then add salt char one side of Brussels and then move to side of pan leaving center open to set fish skin side down. Then add cherry tomatoes (about a cup). Pour half the dressing over top of fish and place cast iron pan into oven heated at 425 for 7-10 minutes. While that is cooking make zoodles, then place into pan and heat with a little olive oil and salt to taste.
When you remove skillet from oven remove some of the “greens” from top of fish and mix with veggies in pan.
To assemble place zoodles into bottom of plate then add salmon on top and then place veggies around. Garnish with fresh basil leaves and slice of lemon. The flavors are so fresh! Enjoy!
First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!
To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!
First make a Roux melt butter and add flour, slowly mix in milk until smooth. In a pan sauté garlic, onions and mushrooms in olive oil until tender. Add to milk roux and then add 3 pinch’s cayenne pepper, 1 tsp smoked paprika and salt/pepper to taste. I like mine spicy so I add a little more cayenne pepper. Once bubbling add mozzarella and remove from heat. In separate pan place shrimp and add smoked paprika, cayenne pepper, garlic salt and pepper. Cook until shrimp are cooked and remove from heat. Cook pasta as directed and when draining reserve 1 cup starchy water. Pour into sauce before serving and mix, then pour over noddles and mix well let sit a few minutes to thicken and coat noodles. To serve place pasta in bowl then place shrimp on top. Serve with fresh chopped parsley and Lemon wedge.
In a large pot bring 8 cups of water to a boil. Add 8 tbsp old bay seasoning. add potatoes and chopped sweet onion, boil until potatoes start to soften then add the shrimp and crab legs and boil another 5-6 minutes. Break each eat of corn in half and add boil another 4 minutes or until corn is cooked. Drain liquid and dump into large pan or newspapers on table. I like to top with butter and mix around! Then let people grab and enjoy! One pot easy quick dinner!!!
First on sheet pan place tin foil and add veggies drizzle with olive oil and sprinkle garlic salt to taste, mix and set pan aside. In a frying pan add olive oil and heat until sizzling. Salt and pepper the salmon and place meat side down into pan sear for 3-4 minutes. Flip salmon and sear skin side for another 3 minutes. Then place salmon on tin foil drizzle with 2 tbsp lemon juice and add minced garlic. Place onto sheet pan with veggies. Bake in preheated oven at 375 for 15 minutes until veggies start to brown and cherry tomatoes began to burst. Remove and serve. Can serve with cous cous for a healthy carb! Enjoy
Olive oil, salt/pepper, Brown sugar, Lemon, soy sauce, minced garlic. (Makes sauce for salmon)
Veggies I used: Brussels sprouts, sweet potatoes, cherry tomatoes, garlic, sweet peppers, carrots) to flavor fresh thyme, dried oregano and basil)
Two boxes herbed cous cous I picked up at Aldis.
First you will need to rinse salmon and dry. Place on pan lined with tin foil (this makes for easy clean up) salt and pepper the salmon and drizzle olive oil over top. Splash with soy sauce, lemon juice and sprinkle brown sugar about a tblsp and also minced garlic about two cloves. Put into a pre heated oven at 375 degrees. Bake for about 12 minutes and add more of seasonings. Bake 5-7 more minutes until salmon is cooked through to temp. Remove and set aside.
For veggies chop and place onto sheet pan sprinkle with salt/ pepper and olive oil. Place into oven on lower rack while cooking salmon. Once salmon is done move veggies to top middle rack and finish roasting until veggies are tender about 20 minutes total.
In saucepan follow directions and cook cous cous.
To plate place cous cous first then top with salmon serve with side of roasted veggies and garlic bread! Enjoy! 🤤
One bag mixed sea food (I get at Walmart in freezer section)
Bag of frozen clams
White wine (I like Chardonnay)
Garlic cloves 4-6
1 white onion
One stick butter
Chicken or vegetable stock
First you will need to thaw and dry your seafood. Set aside
In a nonstick pan add 3/4 stick butter and sauté garlic and half white onion until translucent. Then add 1 cup white wine with one cup broth of your choice. Let simmer and reduce by half. Add bag of sea food and let simmer for 5-7 minutes in sauce. You can add a splash if heavy cream if you want to add a little creaminess. I like a little heat also so I added a tap of cayenne pepper. Lastly i add the cooked bag of clams and let warm in sauce. I boiled my pasta as directed drained and set aside. I then took a pan and added the remainder of butter to pan and added one cloves garlic, half white onion cherry tomatoes and asparagus let sauté until tomatoes start to pop and asparagus is tender. To plate add pasta to bowl and top with sauce and seafood then add veggies. I like to top with fresh grated Parmesan cheese, hot peppers and fresh parsley, serve with a side of crusty bread and enjoy! 😉