Salmon & White Bean Dip

I made this dip for a birthday picnic! Everyone loved it and I will definitely make it again!  It was a light fish flavor w tons of punch!  Would also make a great snack for anyone on a diet!

14oz can of pink salmon
15oz can white beans
2 ribs of celery
1/2 medium onion
2 tbsp white balsamic vinager
2 tbsp lemon juice
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh minced dill
3 tbsp olive oil

In a medium bowl, flake the salmon with a fork until large pieces are broken up. Add beans, celery and onion and mix to combine.

In a small bowl, combine vinegar, juice, garlic, salt, pepper and dill. Whisk in olive oil to make a thick, homogenized dressing.

Add the dressing to the salmon mixture and fold to thoroughly coat each part of the mixture. Refrigerate and serve cold, alone or with crackers.

Enjoy!  Dani :)

Triple Meat Kabobs

We dont grill out as often as we'd like but on a nice cool afternoon, its QUITE a nice treat :)  This marinade is great, because it works on ANY meat, even seafood!!

1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer (optional)

Enjoy! Dani :)

Shrimp Kabobs

Jay is a HUUGE fan of shrimp and these never disappoint!!  Very light and super flavorful!!

2/3 cup vegetable oil
3 limes, juiced
2 tablespoons vinegar
1 tablespoon sugar

Mix all together and marinate at least 30 minutes.  The longer, the better.  Grill and Serve.

Tomato & Veggie Pasta with Baked Salmon

I am always coming up with some sort of new pasta recipe. 
You can do so much with it!  Add anything you want and it's always good. 
This is one of my faves though.

Ingredients:
1 lb whole wheat pasta
2 T. olive oil
1/2 onion chopped
3 cloves garlic minced
1 red bell pepper
1 tsp. basil, dried
1 tsp. garlic powder
1 c. broccoli chopped
1 can crushed tomatoes
Parmesian cheese, optional

Cook the noodles as directed. Heat the olive oil and add the onion, garlic and pepper.  Saute about 5 minutes and add the rest of the ingredients.  Cook on low for about 10 minutes.  Add the cooked pasta to the mixture, toss and top with parm.

For the salmon:  Add your favorite cajon seasoning to the top of the salmon, place on a baking sheet and bake at 420 deg for 20 min.

Enjoy!!
Brittney

Shrimp Scampi over Linguine

Yummy! Garlicy, buttery, shrimpy goodness!

Ingredients:
3/4 lb. linguine (I used whole wheat)
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves minced garlic
1/2 onion diced
1 lb. large shrimp, peeled and deveined
2 tomatoes diced
1½ tsp. kosher salt
¼ tsp. pepper
3-4 tbsp. chopped flat leaf parsley
Zest of ½ a lemon
¼ cup freshly squeezed lemon juice
¼ tsp. red pepper flakes
Freshly grated parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to the package directions.

Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat. Add the garlic and onion and sauté for 2-3 minute, just until fragrant. Add the shrimp and tomatoes to the pan in an even layer and season with the salt and pepper. As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly. As soon as the shrimp is pink and opaque, remove the pan from the heat. Stir in the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.

As soon as the pasta is cooked and drained, return to the pot. Add the sauce/shrimp to the pot, and toss to combine. Serve immediately in warmed bowls and top with parmesan cheese.

Enjoy!
Brittney

Broiled Tilapia Parmesan

SO I bought a HUGE Case of Tilapia a while back at Sams because it was onsale for like $20!  Since I have so much I try to make it about once a week but sometimes have trouble finding new ways to make it that dont taste the same.... I had been wanting to try this recipe and it did NOT disappoint!

Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook.
 
Enjoy!!!  Dani :)

Baked Tilapia with veggies

Ingredients:

4 pieces of Tilapia

2 cloves garlic chopped

1 lemon sliced

fresh veggies (I used green beans, but could use asparagus or whatever you like)

4tsp. butter

salt

Lay the fish on a large piece of foil.  Sprinkle with salt and then spread 1/4 of the garlic on top. Top with a slice of lemon and the fresh veggies. Fold the sides in and seal tightly.  Bake at 375 for about 25 minutes, or until the fish is flakey.

Enjoy!

Brittney

Ceviche!

This is my all-time favorite meal, and it happens to be really healthy! 

Even Madi, my 2 year old, LOVES it!

Ingredients:

4 med. tomatoes

1 lrg. cucumber

1/2 onion

1 bunch cilantro

1 jalapeno (depends how hot you want it)

2 lemons juiced

1 lime juiced

1 lb cooked shrimp

1 cup Clamato

Garlic powder

Tostada shells

Chop all the veggies and shrimp and place in a larger bowl. (Onion and jalapeno should be chopped really finely.) Squeeze the lemon and lime juice over the veggies.  Add the Clamato and a little garlic powder. Mix and let sit in fridge for at least 30 minutes.  Serve on tostada shells.

Enjoy!

Brittney

Tilapia w. Lemon Butter Sauce & Angel Hair Fresca

This is another recipe I got from the apron meals...not expecting much WOW but was VERY surprised!!  It was awesome!  The fish is very light and the lemon is JUST enough to really pack a punch without being too overpowering!  A win for everyone!

Ingredients:
4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5–6 sprigs fresh Italian parsley (I used dry)
juice of 1 lemon
1 1/2 pounds tilapia fillets  (could also use chicken)
3 tablespoons butter, divided
1/4 cup white wine

Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop parsley coarsely, leaves only, and measure (2 tablespoons). Slice lemon in half. Set both aside.

Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat.
Place 1 tablespoon butter in pan and swirl to coat. Add fish and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.
Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.

Angel Hair Fresca

Ingredients:
8 ounces angel hair pasta (1/2 box)
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto  (Classico makes the cheapest)

Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.

Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally.
Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

Enjoy, Dani  :)

Kung Pao Shrimp

Tony and I were craving this and I wanted to try to make some Chinese food myself, so I tried this recipe and we were NOT disappointed!  I did use regular white wine vinager instead of black, because it's such a small amount I didn't think it would matter.

Ingredients:

1lb big shrimps or prawns (peeled and deveined)
1/4 cup roasted peanuts
10 mini dried red chilies (use half if your dried chilies are regular or longer size)
1/4 onion (quartered)
1/2 green bell pepper
3 stalks scallions (use only the white part)
2 cloves garlic (finely chopped)
2 1/2 tablespoons oil

Kung Pao Sauce:
2 tablespoons soy sauce
2 tablespoons sweet soy sauce (Kecap Manis)
1/2 teaspoon starch
4 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon black vinegar
1/2 teaspoon sugar

Method:
Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok (or frying pan) and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring.

When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot. Serve over white rice.

Enjoy!!
Brittney

Brazilian Shrimp Soup

I made this AMAZING Brazilian Shrimp Soup that I saw here..  I was soo pleased and Jason LOOVED it!! It's called a 'soup' but its more like a gumbo consistency, it's definitely thicker.   I even took a little out before I added the Shrimp so the NON SEAFOOD eaters could still have some and I added chicken to theirs.  It was EQUALLY delicious!   Awesome for a cool afternoon or even like a Luau or Island Party!  Enjoy!!

Ingredients:
2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.

Enjoy, Dani