I hope you had a lovely 4th of July Holiday filled with fun, water and fireworks! Today we will be having Seafood Pasta! Full of different textures and tastes, Seafood pasta is surely a light summer dish that everyone can love!
Breakfast: Nuttella, Toast and Fruit
Lunch: Meatball Parmesan Sub
Snack: Kid Friendly Sushi
Dinner: Seafood Pasta
Dessert: Apple Crisp
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- A pinch or 2 crushed red pepper flakes
- 1/2 cup dry sherry
- 1/2 cup chicken stock or seafood stock
- 1 (15-ounce) can crushed tomatoes
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
- In a large saucepan boil water for the pasta.
- When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente.
- Heat a large skillet over medium heat with olive oil, 3 turns of the pan.
- Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
- Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
- If using raw seafood, season with lemon zest, salt, and pepper.
- Raise the heat
- Add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes.
10. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
11. Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley,
12. Adjust seasoning and serve.
Happy fourth of July! I hope you’re enjoying your day of Family fun! Here is today’s menu.
Breakfast: Fruit and Granola
Lunch: Seafood Salad
Dinner: Pulled Barbecue Chicken Sandwich
Dessert: White Cake with Berry Toppings
Seafood Salad is a perfect dish for a beach day. Just make sure to keep it in a well chilled cooler! Its a nice cool down treat and easy to handle with the kids running in and out of the house, pool or water at the beach.
- 1 tablespoon butter
- 1 pound fresh shrimp, peeled and deveined
- 1 pound crabmeat
- 1 (8 ounce) package seashell pasta
- 2 strips celery, sliced
- 1 red bell pepper, chopped
- 1 green onion, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup slivered, toasted almonds
- 1 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Old Bay Seasoning TM
- In a large skillet, melt the butter over medium heat and saute shrimp until pink.
- Add crabmeat and cook one more minute or until heated through. Set aside.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente;
- Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature.
- Stir in pasta, celery, bell pepper and green onion.
- Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice.
- Season with parsley, and old bay seasoning.
- Toss to mix thoroughly.
- Refrigerate for 2 hours before serving.
Hello Everyone! Here is another tasty salad to enjoy for lunch. It’s a cool treat as the summer gets a little hotter. I hope you like it!
Breakfast: Orange Sticky Buns
Lunch: Cherry Tomato salad
Snack: Whole Grain Toast with Apple Butter
Dinner: Mozzarella Chicken
Dessert: Dessert Pizzas
Cherry Tomato Salad
- 40 cherry tomatoes, halved
- 1 cup pitted and sliced green olives
- 1 (6 ounce) can black olives, drained and sliced
- 2 green onions, minced
- 3 ounces pine nuts
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon dried oregano
- salt and pepper to taste
- In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
- Stir into tomato mixture.
- In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano.
- Season to taste with salt and pepper.
- Pour over salad, and gently stir to coat.
- Chill for 1 hour.
Happy Tuesday, everyone! I hope you had a great evening. Today’s recipe is Guava cake! I love guava and cheese pastelitos from my local bakery back home in Miami. It’s a huge Cuban treat to have with breakfast or even for a snack. I was homesick and intrigued when I came upon this recipe and it was quite a treat! I hope you enjoy it as much as I do.
Breakfast: Fab Fruit Salad
Lunch: Spaghetti with Artichoke
Snack: Graham Crackers
Dinner: Ropa Vieja
Dessert: Guava Cake
Guava is a tropical fruit. The word Guava means “pomegranate” in Latin. Guava tastes sweet and gives off a scent less faint than a lemon rind but still pleasant. It is considered a super fruit due to it being rich in dietary fiber. it typically grows in tropic climates (like Florida).
Apple Guava Fruit
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 cup guava pulp
- 1/2 cup guava nectar
- 3 cups cake flour
- 1 teaspoon ground nutmeg
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour one 13×9 inch pan.
- Sift together flour, nutmeg, soda, cinnamon, and cloves.
- In another bowl, mix together guava pulp and juice.
- In another bowl, cream together butter and sugar.
- Add eggs, one at a time.
- Add flour mixture and guava mixture alternately to creamed mixture.
- Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Hi everyone and happy Monday. Today’s menu will be featuring Asparagus and Carrot Noodles which is an absolutely delicious recipe!
Breakfast: Fruit Smoothie
Lunch: Asparagus and Carrot Noodles
Snack: Mango Slices
Dinner: Chicken Stuffing Casserole
Dessert: Vanilla Cake
Yum! Yum! Enjoy!
- Bring water to boil for pasta.
- Prepare sesame dressing in a small bowl,
- Whisk together tahini, oil, vinegar, 2 tbsp water, honey, crushed red pepper and salt; set aside.
- Add spaghetti to boiling water and cook according to package.
- Add two inches of water to another saucepan and fit with a steamer basket.
- Bring water to boil
- Add asparagus to basket
- Steam until tender, about 2 minutes.
- In a large bowl,
- Add asparagus, carrots and scallions.
- Add spaghetti and sesame dressing;
- Toss to combine.
- Sprinkle mixture with sesame seeds.
- Serve warm or chilled.
I hope you enjoy it! Have a great day!
Happy Saturday everyone! Here is today’s menu
Breakfast: Fluffy Pancakes
Lunch: Chinese Chicken Salad
Snack: Sweet Potato Potstickers
Dinner: Vaca Frita
Dessert: Pumpkin Pie
Chinese Chicken Salad is my absolute fave salad! It has a lot of really unique tastes blending together to create a really lovely. I hope you enjoy it!
- 4 tablespoons low-sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted
- Preheat oven to 350 degrees F.
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
- Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes.
- Remove from oven,
- cool completely
- cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
- In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce.
- Pour dressing over salad and toss to combine.
10. Divide among bowls and top each serving with 2 teaspoons toasted almonds
Happy Friday! As the Rain continues to fall in the Capital District, I hope this fun salad will help bring some pep into your day. It combines a number of delicious flavors that really pleases the palate. Plus it’s pretty healthy! I hope you enjoy it.
Breakfast: Mint and Cilantro Melon Salad
Lunch: Bartlett Pear Salad
Snack: Crispy Fried Tofu
Dinner: Cuban Paella
Dessert: Chocolate Peanut Butter Pie
1 (10-oz.) package washed and ready-to-eat fresh spinach
2 to 3 large, ripe California Bartlett pears, cored, quartered and sliced
1 avocado, peeled and diced
3 to 4 strips bacon, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup fresh mushrooms, optional
1/2 cup olive oil
2 tbsp. seasoned rice vinegar
1 to 2 tsp. Dijon mustard, to taste
1 clove garlic, crushed
1/4 tsp. salt
- Combine spinach, pears, avocado, bacon, pine nuts, cranberries and mushrooms in salad bowl.
- In a small bowl, whisk all dressing ingredients and drizzle over salad.
- Toss before serving.
Short and sweet. Enjoy!
Breakfast: Strawberry Melon Salad
Lunch: Cuban Lentil Soup
Snack: Baked Sweet Potato Chips
Dinner: Buttermilk Ranch Chicken Breast
Dessert: Peanut Butter Cookies
Happy Wednesday my fellow food lovers! Today’s feature recipe is soup! I love soup and I enjoy soup all year round. Here is a yummy Cuban Lentil Soup for your enjoyment!
Cuban Lentil Soup, also known as sopa de lentejas, is delicious! One thing I really love is having a few spoonfuls and then adding lime to the soup. It completely changes the flavor. Being from the Caribbean, I’m used to it being hot all the time, so soup is something we enjoy year round. I hope you like it as much as I do.
1 cup lentils (rinsed)
1 tbsp vinegar
1 medium onion (chopped)
3 garlic cloves (minced)
6 cups water
1 pack Goya beef bouillon
1 celery stalk (chopped)
2 tomatoes (quartered)
1 potato (peeled, diced)
3 basil leaves
1/2 tspn oregano
1/4 cup white wine
1 bay leaf
1 tspn cumin
1 tspn salt
1/2 tspn pepper
- Over low heat, pour the water and add the lentils in a large sauce pan.
- Bring to a boil
- Reduce heat to low
- Cover and simmer for 15 mins.
- Add vinegar, onion, garlic, beef bouillon, celery, tomatoes, potato, bay leaf, cumin, basil and oregano.
- Stir ingredients well
- Bring to a boil
- Reduce the heat to medium
- Cover and simmer for 45 mins.
- Remove the bay leaf and discard.
- Add salt and pepper and wine and stir well.
- Cook an additional 5 mins.
- The soup should be somewhat thick and not very watery, and the potatoes tender.
- To thicken, let stand for several mins.
- Serve on soup bowls and enjoy!
I typically enjoy the soup with a side of rice, but it’s hearty enough to enjoy by itself!
Happy Monday! My apologies for the late post, it seems that our website disappeared over the weekend! But, we are back and ready for business! Today’s recipe is a slow cooker recipe. It’s a great investment if you have errands throughout the day and will be in and out of the house.
Breakfast: Boiled Egg and Toast
Lunch: Rigatoni Filetto
Snack: Caramelized Onion and Apple Mini-Tarts
Dinner: Maple Flavored Barbecue Chicken
Dessert: Cheesecake with Lime-Poached Pears
One thing I love you about slow cookers is the fact that you can start something in the morning or early afternoon, run your errands and have a delicious dinner ready for you when you return! Happy cooking.
Maple Flavored Chicken
1 c. ketchup
1/2 c. maple flavored syrup
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 boneless, skinned chicken breasts
- Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done.
- Remove meat, shred and return to sauce.
- Place on buns for sandwiches or serve over hot rice. Serves 4 to 6.
Enjoy your meal!
Happy Father’s Day! I hope you have all taken the time to honor the important men in your life. Today we will be having Curried Coconut Shrimp, a yummy treat to enjoy by the pool or on the patio.
Breakfast: Pumpkin Bread
Lunch: Curried Coconut Shrimp
Snack: Yogurt and Graham Crackers
Dinner: Honey Baked Ham
Dessert: Fruit with Sorbet
Curried Coconut Shrimp
- 1 cup shredded, sweetened coconut flakes
- 1/2 cup panko bread crumbs
- 2 tablespoons curry powder
- 1 1/2 teaspoons kosher salt
- 2 egg whites
- 1 pound shrimp, peeled and deveined
- Lime wedges, for garnish
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl.
- Mix coconut with bread crumbs, curry powder, and salt, and set aside.
- Beat egg whites until slightly foamy.
- Dip shrimp in egg whites and coat with coconut mixture.
- Repeat to form a double coating.
- Place shrimp on rack placed within a sheet pan and bake for 10 minutes.
- Garnish with lime wedges and serve.
Enjoy with a pina colada or a nice cool lemonade. Have a wonderful Father’s day!
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