Posts Tagged ‘fish and seafood’

Shrimp Saute

January 12, 2010

Needed a quick meal last night and here it is.  And its easy peasy.

SHRIMP SAUTE

1/2 stick butter

1 pound of raw, deveined and peeled shrimp

1/2 chopped bell pepper

3 chopped green onions tops and all

3 minced garlic cloves

8 oz spaghetti

1/2 cup grated Parmesan cheese

Cook spaghetti noodles. Drain and keep warm.  Melt butter in a skillet.  Add shrimp, bell pepper, onions and garlic.  Cook until shrimp turns pink.  Cover spaghetti with shrimp and all.  Sprinkle with cheese.  Salt and pepper to taste.  Toss together and serve.

The longest thing is getting the water to boil for the spaghetti.  I thought about adding some mushrooms, but alas, none to be had in the fridge.

Happy New Year

January 1, 2010

Hope everyone had a safe and sane New Years.  I know we did.  In bed and snoring about 9 PM.  Of course when you have to get up at 4:30 AM, ya gotta do that.  Everybody on radio and TV talks about what a lousy decade it was.  Good things happened along with the really bad, so I guess it really wasn’t any worse than any other.  And it sure could have been alot worse.

Anyway…..jambalaya for dinner last nite.  Southerners eat black eyed peas on New Years for good luck….and I’m from southern Idaho.  That ought to work.  I adapted this from my favorite southerner, Paula Deen.  Some stuff I had and some I didn’t.

JAMBALAYA

1 cup long-grain rice

1/2 of a red onion, chopped

1 tablespoon dried parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

2 1/2 cups chicken broth

1 qt canned tomatoes

1 8 oz can of tomato sauce

3  smoked hot link sausages

1 lbs shrimp…I left the tails on

Throw everything, but the shrimp, in a big pot and simmer until rice is cooked and sauce is thick.  Add shrimp and cook until barely pink.

Now how easy was that.  And oh my….sooooo yummy….as you can tell by the almost empty pot.

Now for those New Years resolutions:

Eat healthier…yeah right.  Gonna make BrazenBites caramel cake today and cookies for lunch fixings.

Get more exercise….ahahahaha.  About all I exercise is my mouth and fingers.  That ain’t gonna happen.

I know….I know.  Remember to wind the cuckoo clock.  I do forget that some times…like yesterday.  It’s an 8 day clock, but it isn’t hung up far enough on the wall for the weights and chains to hang straight, so its about a 5 3/4 day clock.

Well, here’s to another New Year.  Hope y’all can stand my babbling for another one.

Moving Day

November 3, 2009

We didn’t move but its time to get some more storage.  My Honey would like his shop back so instead of moving my stuff to a storage unit, we moved the storage unit here.  MIL had a truck van that they had for storage but they weren’t using so we moved it over here.  Now it just needs shelves and I can move in.

IMG_1666Took the sides off the trailer and moved it ourselves.  Saved a bunch on a roll back from the wrecker service.

IMG_1668Dinner was wonderful tonite.  We had blackened talapia and black bean salad.  Wow…its a keeper.

Blackened Talapia

The rub:

  • 3 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 pinch garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon kosher salt, or to taste

Combine and rub on talapia.   Fry fish in oil in really hot pan for about 3 minutes a side, sprinkle with lemon juice and enjoy.  Wow…it is yummy.

IMG_1671Black Bean Salad

  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
  • 3 ears of corn, cooked and kernels removed
  • 1/4 cup diced red onion
  • 3/4 cup thinly sliced celery
  • 1 small diced yellow pepper
  • 3/4 cup picante sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1 minced garlic clove

Combine all and refrigerate for a couple of hours.

My Honey decided that chocolate cheese cake would top the meal off perfectly.  He had a piece, I didn’t.  More on that tomorrow.

Tag Team Easter Dinner

April 17, 2009

Easter Dinner really was a team effort.  Leon did the crab legs.  Thirteen pounds in a turkey fryer with Old Bay.  Now how could they have been any better???  Love Old Bay.  WyoNella fixed roasted potatoes…garlic, salt and pepper and olive oil.  Yummy.  I made the spinach/red onion/ mandarin orange salad with poppy seed dressing.  And I made steamers.

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TONI’S STEAMERS

5 lbs clams

2 cloves garlic minced

1 small onion chopped

2 Tbsp olive oil

1 stick butter

2 Tbsp chopped fresh tarragon

1.5 litter bottle of white wine

Cook garlic and onion in oil in large stock pot.  Add wine and bring to boil.  Add clams.  Cover and cook approx 10 min or until clams open.  Discard any that aren’t open.  Remove clams to large bowl.  Add butter and  tarragon to broth and heat until butter melted.  Pour over clams and enjoy with lots of crusty bread to dip in broth.

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And because it was spring…kinda…made a cucumber salad.  Recipe is from Randy.  Thank you….thank you…thank you.

SUNOMONO

1 thinly sliced English cucumber

1 cup white rice wine vinegar

1/2 cup water

4 Tbsp sugar

dash of salt

1/2-1 tsp wasabi powder

Combine dressing ingredients and add cukes.  Place in refrigerator and let flavors marry…blend…meld.

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It was a wonderful dinner and not much left.  Oh….and check out my Easter present.  I have never been much of an apron wearer, but got in the habit.  So WyoNella decided I needed my own to take home.

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Crab and Chocolate

March 7, 2009

Doesn’t get any better than that…does it.  So….I was reminded that I hadn’t posted this…so here goes. 

CRAB PASTA

1 lb medium shell pasta

12 mushrooms, sliced

2 ribs celery, sliced

1 small red onion, finely chopped

2 cloves garlic, minced

1/2 pint grape tomatoes

1 cup green peas

1 lb cup crab meat

hot sauce

1/2 cup dry white wine

1 cup chicken stock

1/2 cup cream

parsley, finely chopped

Cook pasta in salted boiling water.  In large pan cook mushrooms, celery, onion, garlic in 2 tbsp olive oil 4-5 minutes.  Add tomatoes and cook until skins break.  Stir in crab and peas until warmed through.  Add wine and hot sauce to taste.  Then salt and pepper to taste.  Add cream and parsley.  Drain pasta and add to sauce. 

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You may have to adjust the cream.  You know how pasta sucks up the sauce.

DEVILS FOOD WHITE OUT CAKE

I found the recipe from Stephanie at Confessions of a City Eater.  I’m sure its all over.  My neighbor girl, who had a sample, says it tastes like a Hostess Suzie Q.  I remember when I used to get the munchies for those.  Anyway, keeping the animals away, here ya go.

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And you can see why.

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Salmon, Slaw and Chips

March 3, 2009

Went to the grocery store for fresh salmon, but oh hell no…not today.  So…….

Salmon Burger

1  14.5 oz  can Alaska wild caught salmon..watchout for the bones

1  egg

1/2 c  panko bread crumbs

1  minced garlic clove

1/4 c  red and yellow peppers combined

1 tbls  soy sauce

Combine and form into patties.  I did the slider form.  And fry in olive oil until brown and crispy.   I put the burger on a toasted potato roll with a slice of roma tomato and a slice of red onion.  Sesame mayo on both sides of the roll.

Sesame Mayo

1 cup mayo

2 cloves minced garlic

1 tsp soy sauce

1/2 tsp sesame oil

Combine and chill until ready to use.

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Now bare in mind that My Honey already thinks the aliens have already taken me.  I am not slaw eater in any sense of the word.  Yuck…but I did find one that I liked.  And I will fix it again and eat it too.

Pepper Slaw

1/2 head cabbage sliced thin

1  green pepper sliced thin

1 yellow pepper sliced thin

1 red pepper sliced thin

Dressing:

     1/4 c white wine vinegar

     3 tbsp  sugar

     1 tbsp olive oil

Combine refridgerate and enjoy.  And, NO, Honey the aliens have not taken me.  It sure is colorful.

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I used my mandoline for the first time today.  I bought it and then have been about half afraid of the damn thing.  Being as coordinated as I am, I could see the loss of any of my digits.  Not a pretty picture.  But managed to get 2 large by huge Idaho russets sliced paper thin.  Pretty cool actually. 

Deep fry spuds at 325 – 350 and drain on paper towel.  Sprinkle with seasonings as soon as you take them out of the oil.

Garlic/Parmesan Tater Stuff

 2 tbsp grated parmesan cheese

1 tsp garlic salt

1 tsp parsley

1/2 tsp ground pepper

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They got crispy before they got brown, so next time I will slice them a little thicker.  But my tummy is full now and very happy.  Will have cake tomorrow.