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.
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!
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 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!
Happy Sabrosa Saturday! Head over to twitter and post your favorite Hispanic recipes using the hashtag #sabrosasaturday. Share and learn with an amazing community of people who love cooking just like you!
Breakfast: Cereal with Milk
Lunch: Grilled Cheese and Tomato Soup
Snack: Fruit and String Cheese
Dinner: Ropa Vieja
Tonight’s Dinner is Ropa Vieja. Meaning “old clothes” in Spanish, Ropa Vieja is a delicious meal of shredded beef. Belos is the menu:
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker.
- Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
- Stir until well blended.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat and serve with tortillas or rice.
Have a wonderful Saturday and enjoy your delicious meals!
Breakfast: White Chocolate Chip Raspberry Waffles
Lunch: Rice Bake
Snack: Yogurt Covered Pretzels
Dinner: Black Bean and Salmon Tostada
Dessert: Apples and Honey with Cinnamon
I feel like I’ve been giving pretty complicated recipes this week, so I figure I’d make it nice and simple for this lovely Friday. Apples and honey with cinnamon is and honey is beyond delicious. An apple sweetened with honey is a great sweet treat the kids will love and it is low calorie too!
Apples and Honey with Cinnamon
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/3 cup honey
- 3/4 teaspoon ground cinnamon
- a few drops red food coloring, optional
- 1/2 cup raisins
- 6 apples
- In a large kettle or Dutch oven, combine the sugar, water, honey, cinnamon, food coloring, and raisins;
- Bring to a boil.
- Peel and core the apples;
- Add to the pan.
- Cover and simmer in the hot syrup until tender, about 20 minutes.
- Place apples in dish with sides,
- For serving, using a slotted spoon to spoon raisins in center of each apple.
- Pour syrup over all.
I hope you enjoy this tasty Friday night treat! Try adding ice cream or whipped cream for an extra sugar rush. Have a wonderful weekend and I’ll see you tomorrow!
This recipe comes straight from Alton Brown of the food network. I’m a huge fan of his and the recipe is absolutely delicious. He uses elements of science and how food works to create delicious meals. I hope you enjoy it as much as I do!
Breakfast: French Toast
Lunch: Cuban Avocado Salad
Snack: Celery and Peanut Butter
Dinner: Turkey Burgers
Dessert: Boston Cream Pie
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
- In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt.
- You may do this the night before.
- When ready to cook, pour custard mixture into a pie pan and set aside.
- Dip bread into mixture, allow to soak for 30 seconds on each side,
- Remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
- Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan.
- Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
- Remove from pan and place on rack in oven for 5 minutes.
- Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
Here you go! Enjoy!
Hi Everyone! Today we will be having Ginger Steak Salad. It really delicious! I absolutely love it and it’s a lot easier to make than you would think! I hope you enjoy it.
Breakfast: Make Ahead Muffins
Lunch: Ginger Steak Salad
Snack: Graham Crackers and Fruit
Dinner: Chicken Crunch
Dessert: Oreo Cheesecake Squares
Ginger Steak Salad
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Sherry
- 2 cloves Garlic, Minced
- 2 teaspoons Brown Sugar
- 1 whole Rib-eye, Strip, Or Sirloin Steak
- 2 Tablespoons Olive Oil
FOR SALAD DRESSING:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons White Sugar
- 1 Tablespoon Lime Juice
- 2 cloves Garlic, Finely Diced
- 1 Tablespoon Fresh Ginger, Minced
- ½ whole Jalapeno, Seeded And Diced
- 2 whole Green Onions
- 8 ounces Salad Greens
- Combine steak marinade ingredients in a Ziploc bag.
- Mix and place steak into bag.
- Marinate for 30 minutes to 2 hours.
- Combine salad dressing ingredients and slice green onion.
- When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet.
- Cook steak about 1 1/2 minutes per side, or until medium rare.
- Remove from skillet and keep on a plate, allowing to cool slightly.
- Toss salad greens in 3/4 of the salad dressing.
- Place steak on cutting board and slice thinly, then pour juices from the plate over the top.
10. Mound tossed salad on a platter, then place sliced steak on top of salad.
11. Pour remaining salad dressing over the top.
12. Sprinkle green onions over the salad
Apples are on my mind today and I must say I found such a yummy recipe mixing meat and sweet! Apple braised turkey thighs is a really great treat if you want to nix the dessert for one evening. Then again, the dessert today is quite delectable too!
Breakfast: Potato Pancakes
Lunch: Green Beans with Bacon
Snack: Apple Cake
Dinner: Apple Braised Turkey Thighs
Dessert: Crepe Suzette
Apple Braised Turkey Thighs
- 1 tablespoon extra-virgin olive oil
- 2 turkey thighs (about 2 pounds total)
- coarse salt and ground pepper
- 2 large shallots, thinly sliced
- 4 Cortland or Granny Smith apples, peeled, quartered, and cored
- 2 cups apple cider
- 14.5 ounces low-sodium chicken broth
- 2 teaspoons cider vinegar
- Preheat oven to 350 degrees.
- In a medium Dutch oven or heavy pot, heat oil over medium-high.
- Season turkey on both sides with salt and pepper and add to pot, skin side down.
- Cook until skin is golden and crisp, about 8 minutes.
- Transfer turkey to a plate and add shallots to pot.
- Cook until shallots soften, about 5 minutes.
- Add apples and cook until slightly softened, about 5 minutes.
- Return turkey, skin side up, to pot; add cider and broth.
- Bring to a boil, cover, then place pot in oven.
10. Cook 1 1/2 hours.
11. Uncover; cook 30 minutes more.
- Remove pot from oven and transfer turkey to a plate.
- Skim fat from cooking liquid and stir in vinegar.
- Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.
Voila! So yummy! A great treat with mashed potatoes or even mashed sweet potatoes! Enjoy.
apple braised turkey thighs
Potato and Bacon Omelet(te)
Happy Sunday everyone! As we wind down from the weekend and get ready for yet another lovely week I am happy to present to you the Sunday-funday menu!
Here is today’s menu
Breakfast: Potato and Bacon Omelet
Lunch: Egg Salad Sandwich
Snack: Fruit salad
Dinner: Easy Honey Ham
Dessert: Chocolate Peanut Butter Pie
Potato and Bacon Omelet
potato bacon omelet
- 3 bacon strips, diced
- 2 cups diced peeled potatoes
- 1 medium onion, chopped
- 3 eggs, lightly beaten
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- In a 9-in. nonstick skillet, cook bacon until crisp.
- Drain, reserving drippings.
- Set bacon aside.
- Cook potatoes and onion in drippings until tender, stirring occasionally.
- Add eggs, salt and pepper; mix gently.
- Cover and cook over medium heat until eggs, salt and pepper; mix gently.
- Cover and cook over medium heat until eggs are completely set.
- Sprinkle with cheese.
- Remove from the heat; cover and let stand until cheese is melted.
- Sprinkle with bacon.
- Carefully run a knife around edge of skillet to loosen.
- Transfer to a serving plate.
potato bacon omelet
And Voila! There you have a lovely Sunday meal! I hope you and your loved ones enjoy it. Bon Appétit!