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.
Thursday? Thursday! I don’t know about you, but this week flew by! Here is our Thursday menu!
Breakfast: Yogurt and Granola
Lunch: Five Cheese Mac and Cheese
Dinner: Oxtail Stew
Dessert: Fruit Sorbet
I think I mentioned it before, but I’m Caribbean (Dominican and Bahamian) so oxtail stew was a weekly thing at my house. We typically had it Sundays, but why not spice up your Thursday with something different? It’s delicious with yellow rice, beans and rice or just white rice. A real treat for your family! Enjoy!
- 12 ounces dried lima beans
- 4 pounds oxtails
- 2 large Vidalia onions, chopped
- 3 scallions, chopped
- 4 garlic cloves, smashed
- 1 bunch fresh thyme
- 2 tablespoons red pepper flakes
- 4 teaspoons hot paprika
- 2 bay leaves
- 2 tablespoons hot sauce
- 4 tablespoons gravy master
- 6 cups low-sodium beef broth
- 4 teaspoons tomato paste
- 2 tablespoons salt
- Right rice, recipe follows
- In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
- In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
- At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
Yield: 4 to 6 servings
Have a great meal!
I love Arroz con Pollo. It was my comfort food at home! It’s easy to make and this variation is just amazing! I hope you enjoy it!
Breakfast: Honey Fruit Salad
Lunch: Simple Sesame Noodles
Snack: Grapefruit and sugar
Dinner: Arroz Con Pollo
Dessert: Mixed Berry Salad
Arroz Con Pollo
- 1-3/4 cups uncooked instant rice
- 6 boneless skinless chicken breast halves (4 ounces each)
- Garlic salt and pepper to taste
- 1 can (14-1/2 ounces) chicken broth
- 1 cup picante sauce
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Spread the rice in a greased 13-in. x 9-in. baking dish.
- Sprinkle both sides of chicken with garlic salt and pepper
- place over rice.
- In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper
- pour over the chicken.
- Cover and bake at 350° for 55 minutes or until a meat thermometer reads 170°.
- Sprinkle with cheeses.
- Bake, uncovered, 5 minutes longer or until cheese is melted.
There! Delicious! I hope you and your family enjoy it!
I hope you all had a lovely holiday weekend. Now that we are back to business here is a lovely menu for Tuesday. I hope you like it!
Breakfast: Parmesan and Cheddar Cheese Grits
Lunch: Shrimp and Crab Salad
Snack: Grapes and Cheese
Dinner: Fried Round Steak
Dessert: Banana Fritters
I‘m a down south girl (many like to say Miami isn’t down South, but my parents raised me in a down South/ Caribbean home) so I love grits. It’s like a little piece of home every time! I love Shrimp and Crab salad. It’s nice and cold and I can also have it on a sandwich if I wanted to. Bread really brings out the flavor and gives it an extra texture.
- 2 pounds cooked medium shrimp, peeled and deveined
- 2 packages (8 ounces each) imitation crabmeat
- 4 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup sliced ripe olives
- 1/2 cup reduced-fat mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon seasoned salt
- Leaf lettuce
- In a large bowl, combine the first five ingredients.
- In a small bowl, combine the mayonnaise, horseradish and seasoned salt
- Mix well.
- Add to the shrimp mixture and stir well.
- Cover and refrigerate.
- Serve on a lettuce-lined plate
Shrimp and Crab Salad
We’re having guests today and I have a few meetings. This can be the perfect recipe for a larger crowd who loves Italian food. At the same time, it is a very easy meal that can be ready whenever you are ready.
Breakfast: Apricot – Wheat Germ Muffins
Lunch: Scallop Pasta
Snack2: Corn Fritters with Roasted Red Pepper
Dinner: Chicken Parmesan
Dessert: Snickerdoodle Ice Cream Sandwiches
As previously mentioned, today’s recipe is perfect for the larger group. Ideal when guests with kids are joining you for dinner. You cannot go wrong with Chicken Parmesan!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (for 10 guests):
- 10 skinless boneless chicken breast halves
- 2 eggs
- 1 cup all purpose flour
- 3 cups breadcrumbs
- 10 tablespoons olive oil
- 300 gr mozzarella
- 150 gr parmesan cheese
- 150 gr pecorino romano cheese
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh parsley
- salt & pepper to taste
For the sauce
- If you have time to make the sauce, 600 g ripe tomatoes
- If you don’t have time, then buy 2 cans (28-ounce) whole peeled tomatoes
- 1/4 cup olive oil
- 3 tablespoons fresh thyme
- 3/4 cup grated peeled carrots
- 1 3/4 cups onions
- 4 garlic cloves
- Start with the sauce by adding the onion, garlic and parsley in the blender and chopped it all together
- Take a saucepan and heat the olive oil, add the mix you just chopped and saute until the onions are golden for about 7 minutes. Then add the carrots and thyme for another 5 minutes.
- Add the tomatoes and leave it boiling for about 1 hour. Just remember to add the water gradually. Don’t ever let the sauce change the red color.
- In the meantime place the chicken breast between two sheets plastic wrap
- With a meat mallet, pound the breasts to 1/4-inch thickness andadd the salt and pepper
- Place the breadcrumbs on a flat plate
- Place the flour on another flat plate
- Whisk eggs to blend in a bowl
- Coat both sides of chicken with flour first, then the eggs and then the breadcrumbs.
- Preheat oven to 350 F. In the meantime, heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Take a saucepan and heat olive oil
- Add chicken breasts making sure you leave enough room between them. Cook until they turn brownish.
- Spread 1 cup sauce over bottom of a large baking dish
- Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Cover with mozzarella, parmesan and pecorino.
- Repeat step 14 with all the remaining chicken
- Bake until cheeses melt and chicken is cooked for about 30 minutes.
- Sprinkle with parsley, parmesan and marjoram when served
Today’s Menu (Sunday, November 28th 2010) right after the long Thanksgiving weekend, we have to take it easy and try to use as many left overs as possible. Here is the meal plan for the day:
Breakfast: Oatmeal with Fruit and Nuts
Snack1: Whole Grain Toast with Nutella
Lunch: Go Out Eat (you deserve it) My restaurant reviews coming soon
Snack2: Trail Mix
Dinner: Suppli al Telefono
Dessert: Brazo Gitano
Today’s recipe: Suppli al Telefono
This is nothing but rice balls stuffed with Mozzarella cheese. It’s super simple and easy to do and the kids love making them and eating them. Use whatever rice you might have in the fridge. However I’m starting the recipe from scratch just in case you don’t have any left over rice.
Prep Time: 10 minutes
Cook Time: 20 minutes (if you have rice left over) or 45 minutes if you are starting from scratch.
- 1 pound rice – (400 gr) – that will make 20 supplies
- 300 gr tomato sauce
- 2 spoons ground beef (already cooked)
- 200 gr mozzarella
- 33 oz broth
- 3 large eggs
- 80 gr parmigiano cheese
- 4 large spoons flour (see great coupon)
- 2 oz beer (yes beer)
- 1/2 cup white wine
- 50 gr onions
- 30 gr butter
- 2 cup of vegetable oil (see coupon)
- We’ll be making the typical rissotto. So first put the broth to boil. After boiling bring the fire level down.
- Add the oil, onions and rice in a large pot. Move it for about 2 minutes.
- When you can see the onions get some color, add the tomato sauce and the broth with a ladle (one spoon at a time)
- Add the broth every time the water level goes down. The water should never cover all the rice. The ideal risotto has the water and rice always at the same level until it’s finally cooked. Move it every 5 minutes for a total of 4 times. Every time you add broth, you should move it.
- Once the rice is cooked (by cooked I mean al dente), let the water dry a little. Usually until the wooden spoon can stand in the middle without falling to the side. Add the butter at that point, add an egg, the parmiggiano, move it well and let it cool off.
- While the rice gets cold, you need to prepare the pastela. So take a separate bowl and add 3 spoons of flower, the remaining egg, add the beer and some salt.
- On a flat plate, you need to add the breadcrumb
- When the rice is cold, take a spoon full of rice, give it the suppli shape, add a square of mozzarella, then deep it in the pastella and then on the breadcrumb.
- Repeat step #8 for every suppli and heat abundant vegetable oil in a frying pan.
So just remember the two secrets for this recipe. First to cook the risotto al dente. That way when you fry it there will be less risk to destroy the rice (into a pure). Second to use the pastella with the beer before you pass it by the breadcrumb. This will give it that nice crispy texture to make your guests feel in a trattoria romana.
October ’10 – Week 2 – Thursday Dinner/Entree
I discovered the secret to a killer cheesy shepherd’s pie, and the answer might surprise you. Save time and calories by using boxed potatoes au gratin instead of using a layer of mashed potatoes. The cheesy sauce cooks down into the meat and veggies, completely changing your perceptions of what a shepherd’s pie is supposed to be.
1 Package Potatoes Au Gratin
1 lb Ground Beef
1 Onion, diced
1 Clove Garlic, minced
Frozen Vegetables of choice (I usually use peas.)
Salt & Pepper to taste
Preheat oven to 375°.
Add a touch of olive oil to a med-large skillet and heat to med-high. Cook onions and garlic until translucent and tender. Remove from pan and set aside.
Cook beef in the same skillet until browned WELL. Drain off any fat before reincorporating the onion mixture and adding your veggies, worchestershire sauce, salt and pepper to taste.
Add contents of the skillet to a casserole dish. Prepare “sauce” for potatoes au gratin (cheese packet, water and milk,) omitting the butter component. Arrange potato slices across the top of the beef mixture in the casserole dish, then pour the cheese sauce overtop. Sauce will thicken and potatoes will cook as the casserole bakes.
Bake for 60 minutes, or until the top has browned and potatoes are cooked through.
October ’10 – Week 2 – Wednesday Dinner/Entree
My husband, perusing a crate of peppers, perfect for this recipe!
I love this time of year! Just as the summer farming season is winding down, farmer’s markets and roadside stands are burgeoning, overwhelmed by the bounty of the countryside. In my house, I’m obsessed with making the most of those gorgeous treasures while they last. This recipe is one of my own, and takes full advantage of the scope of every beautiful garden flavor before the cold weather grips the world.
What kid doesn’t love pizza? Want a sneaky way to get those veggies into them? (The answer is to cover them with cheese.) This recipe is easily adaptable to vegetarian families (the addition of meat is optional) and vegan ones (substitute soy cheeze for the dairy.) Your kids might turn their noses up at the lack of red sauce, but trust me, when they taste the subtle sweetness of the caramelized onions and reduced balsamic vinegar, they won’t miss a thing!
This recipe is also full of plenty of easy ‘steps’ your kids can help with. It’s so awesome to get kids helping in the kitchen, it gives them an excellent sense of nurturing and respect for where their food comes from. Plus, they’re more likely to open up when their hands are busy- use cooking together as a tool for communication and great conversation. It’s a beautiful way to form bonds that last a lifetime.
Another option for this recipe is to grill these pizzas instead of baking them. What a great way to get in another round of backyard grilling before it’s too late!
Various garden vegetables, trimmed and chopped into bite-sized pieces (we love asparagus, red peppers, tomatoes, zucchini and summer squash.)
1 1/2 Cups balsamic vinegar
1 Cup chopped onion (I prefer Vidalia or any other sweet onion for this recipe.)
Prepared pizza dough (simple recipe at the bottom of this post!)
16oz shredded Mozzarella cheese
Shredded Parmesan cheese
4oz Proscuitto, pulled apart into shreds
Several cloves of fresh Garlic, diced
Salt and pepper to taste
Preheat your oven to 350°.
Toss your veggies and diced garlic with the olive oil, salt and pepper to taste and spread on a baking sheet. Place in oven and allow to roast until slightly browned at the edges and tender.
While veggies are roasting, add a small amount of oil to a saute pan and cook onions low and slow until caramelized. Once medium brown and translucent, add vinegar and reduce sauce until thickened and sweet.
Allow balsamic sauce to cool while rolling out dough into two 12″ rounds. Spread balsamic sauce evenly over both crusts.
Once veggies have finished roasting, remove from oven. Adjust oven temperature to 400° and allow to calibrate.
Strew veggies over crusts. Top with mozzarella, proscuitto, and some parmesan.
Put pizzas in oven and allow to bake until crust is risen and browned, and cheese is bubbling.
Allow to cool for at least ten minutes before attempting to slice.
Simple Pizza Dough
(Makes enough for two 12″ pizzas.)
1T Active dry yeast
1 1/2 Cups warm water
3 1/2 Cups AP Flour
1T Olive oil
Combine yeast and warm water. Allow to sit until foamy. Add yeast mixture, oil and salt to flour. Knead until smooth, adding more water or flour as necessary. Place in an oiled bowl and cover with plastic wrap or a damp tea towel. Allow to rise for at least an hour or until doubled in size. Cut in half, knead and roll out into two 12″ pizza rounds.
October ’10 – Week 1 – Friday Dinner/Entree
I have become something of a genius at whipping up mock fast food to sate my husband’s sudden crises for drive-thru fare. These sandwiches are no exception, but instead of a heap of fries, we’re serving them up with BIG SALADS- but don’t let the name fool you.
“Big salads” are something my mother makes and they’re just what the name suggests. She fills a plate with whatever greens we happen to have on hand, and then anything else we happen to have on hand goes right on top. It’s pretty easy to invent interesting, sometimes cafe-quality salads with things you find in your fridge and pantry- from nuts, dried cranberries and shredded cheese to olives, beans, cold cuts and a little onion or tomato. Kids will have a blast designing and adding things to their plates, even making faces with vegetables. Whip up a vinaigrette from anything you happen to have around, the ingredients for my favorite are listed below.
2 Packages (or 1 lb) Deli Sliced Roast Beef
Freshly Cracked Black Pepper
8-12 Slices Cheddar Cheese
4-6 Kaiser Rolls
1/3 C Favorite Steak Sauce
Heat a medium nonstick skillet to med-high heat. Put slices of roast beef on the skillet and fry until they curl up and become ruffly and darkened. Push them aside as they finish cooking, and crack fresh black pepper over them. Once finished, you should have a heap of hot, tender beef. Toss with steak sauce and heap on a roll while still hot. Melt 1-2 slices of cheese over the steak before topping with the rest of the bun.
Ingredients for my Favorite Salad Dressing:
1/3 C Rice Wine or Red Wine Vinegar
1/2 C Olive Oil
2-3 T Honey
1 t Chipotle Powder*
Salt to taste
Whisk together and douse salad generously in deliciousness.
*If you don’t like spicy, opt to use brown mustard instead.
October ’10 – Week 1 – Tuesday Dinner
I have been known to spend a lot of money on Italian food, eating out at restaurants. Never again! Since I really learned how to cook, I’ve found it way easier to stay home and spend the same amount of money that I would have paid for my dinner alone, and make dinner enough for five people! These shells are no exception. You can feed an army with this pan of burgeoning, cheesy pasta. This recipe utilizes the leftover meatballs from last night’s dinner. (*Orange text highlights easy steps that kids can do.)
1 Package Large Pasta Shells
2 Eggs, beaten
1 32 oz tub Ricotta cheese
1 lb Shredded Mozzarella
8 oz Grated Parmesan
1 lb Meatballs, crushed
1 t Dried Oregano
1 t Dried Basil
Salt & Pepper to taste
1 Jar Pasta Sauce of choice (our family’s favorite is Newman’s Own Organic in Traditional Herb.)
Preheat oven to 350°. Bring a large pot of salted water to a boil. Add shells and cook until according to package directions, drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the parmesan, crushed up meatballs, salt and pepper and herbs until well combined. Stuff cooked shells with ricotta mixture and line up in a 9×13 inch baking dish.
In a medium bowl, stir together pasta sauce and reserved mozzarella and Parmesan. Pour over stuffed shells, covering them evenly.
Bake for 45 to 60 minutes, until edges are bubbly and browned.