PRE-STORY: I thought I'd share some of my personal middle of the week meals that I prepare. Most of the time I'm in a hurry, so I try to blend lots of flavors and healthy ingredients in 30 minutes or so.
DISH: Seafood
SOURCE/ADAPTED FROM: Personal Recipe
PREP TIME: ~10 minutes COOK TIME: 20 minutes
• 1 box Couscous - any flavor - you'll only need about 1/2 the box, save the rest for lunch
• Olive Oil
• 1/4 Red Onion, diced
• 1 clove Garlic, minced
• 1/2 bag Spinach, course stems removed
• 1/4 Cup Pine Nuts, slightly toasted
• 3/4 pound shrimp, peeled and deveined
• 1/2 Cup Fat-Free Herbed Feta Cheese
• 10 Cherry Tomatoes, halved
• 1/4 Cucumber, diced
• Coarse salt, pepper, dried oregano, Italian Seasoning, red hot peppers, any other seasoning you like
Prepare the couscous per package directions.
Heat a large skillet with olive oil (I used a bit of garlic flavored olive oil). Add onions, season with salt, and let them carmelize for about 5 minutes. Add garlic, cook for ~3 minutes. Add spinach and cook until wilted. Remove all ingredients from skillet and set aside.
Add some olive oil to skillet. Add shrimp, season with seasoning of choice, cook until pink 1/2 way through. Flip shrimp and add vegetables back to skillet. Cook ~2 minutes. Add pinenuts, cook 1 minute. Add couscous to skillet, mix all ingredients together. Top with feta, cook ~2 minutes.
Serve in bowls, topped with tomatoes and cucumbers.
SERVES / NUTRITIONAL INFORMATION:
Serves 2
Calories: I don't know but it seems relatively healthy.
RATING/DIFFICULTY:
3 Good but Needs Tweakin!!!
Easy Peasy
SERVED WITH:
It's a one-dish meal!
FINAL NOTES:
Play with the spices, add sun-dried tomatoes and olives and it's truly Greek. This will also work with chicken or pork. Very versatile and have I mentioned EASY!
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Tuesday, April 3, 2012
Sunday, June 19, 2011
Roasted Cod on Large Garlic Croutons
SOURCE/ADAPTED FROM: epicurious.com - Roasted Cod on Large Garlic Croutons
ACTIVE TIME: 15 min TOTAL TIME: 20 min
INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped
INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.
Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes. Grilled on oiled pan for the same time it says to cook.
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH: White Wine
FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!
ACTIVE TIME: 15 min TOTAL TIME: 20 min
INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped
INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.
Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes. Grilled on oiled pan for the same time it says to cook.
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH: White Wine
FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!
Sunday, April 24, 2011
Salmon & Vegetable Skewers over Brown Rice
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS:
2 Cups Brown Rice - I love the Minute Ready to Serve Brown Rice – 60 seconds, one serving done!
4 4oz Wild Caught Salmon Fillets (1 lb total), cubed – used 2 4oz fillets
1 White Onion, cut into square pieces, about ½ inch in diameter – used half
1 Zucchini, sliced into ¼ inch pieces
8 oz whole White Mushrooms
Olive Oil cooking spray
Juice 1 Lemon
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
EQUIPMENT:
Metal or wooden skewers 6 – 8 inches in length (if using wooden skewers soak them in water for 20 minutes prior to use).
INSTRUCTIONS:
Cook rice according to package directions. Set aside.
Preheat broiler to high. Thread salmon and vegetable onto separate skewers, filling 4 skewers of each (1 fillet of salmon per fish skewer and about ½ cup vegetables per veggie skewer). Mist salmon and vegetables with cooking spray, then brush with lemon juice and sprinkle with salt and pepper and parsley.
Broil skewers at least 2 – 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve, place 1 salmon skewer and 1 vegetable skewer over ½ cup rice.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 540; Fat 10 g (Saturated 1.5 g); Cholesterol 60 mg; Sodium 135 mg; Carbohydrate 79 g; Fiber 7 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Brown Rice
FINAL NOTES:
Really nothing special about this but very versatile. You can play with the herbs, just about anything would work. You can also play with the the vegetables – use bell peppers, potatoes, asparagus, etc.
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS:
2 Cups Brown Rice - I love the Minute Ready to Serve Brown Rice – 60 seconds, one serving done!
4 4oz Wild Caught Salmon Fillets (1 lb total), cubed – used 2 4oz fillets
1 White Onion, cut into square pieces, about ½ inch in diameter – used half
1 Zucchini, sliced into ¼ inch pieces
8 oz whole White Mushrooms
Olive Oil cooking spray
Juice 1 Lemon
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
EQUIPMENT:
Metal or wooden skewers 6 – 8 inches in length (if using wooden skewers soak them in water for 20 minutes prior to use).
INSTRUCTIONS:
Cook rice according to package directions. Set aside.
Preheat broiler to high. Thread salmon and vegetable onto separate skewers, filling 4 skewers of each (1 fillet of salmon per fish skewer and about ½ cup vegetables per veggie skewer). Mist salmon and vegetables with cooking spray, then brush with lemon juice and sprinkle with salt and pepper and parsley.
Broil skewers at least 2 – 4 inches from heat source for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve, place 1 salmon skewer and 1 vegetable skewer over ½ cup rice.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 540; Fat 10 g (Saturated 1.5 g); Cholesterol 60 mg; Sodium 135 mg; Carbohydrate 79 g; Fiber 7 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Brown Rice
FINAL NOTES:
Really nothing special about this but very versatile. You can play with the herbs, just about anything would work. You can also play with the the vegetables – use bell peppers, potatoes, asparagus, etc.
Tuna Nicoise Stovetop Casserole
PRE-STORY: This is an easy after work full of “good for you” ingredients. It wasn’t on my original list of things to make from this magazine but I don’t know how I missed it.
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS: 2 Cups couscous
8 small Red Potatoes cut in half
2 6oz pouches or cans unsalted water-packed tuna
½ lb Frozen Green Beans, thawed
½ Cup pitted Kalamata Olives, sliced – buy these pre-pitted from the salad bar
Juice and zest 1 Lemon – used the juice but I don’t have a zester so I used orange zest
1 Tbs Dijon Mustard
1 Tbsp White Onion, finely diced - you can buy these from the salad bar as well
1 Clove Garlic, minced
1 Tbsp Apple Cider Vinegar
2 tsp EVOO
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
Olive Oil cooking spray
INSTRUCTIONS:
Cook couscous according to package directions.
Over medium-high heat, bring a medium size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives, and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.
In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.
Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.
SERVES / NUTRITIONAL INFORMATION:
Serves 8
Original recipe Per serving: Calories 430; Fat 6 g (Saturated 1 g); Cholesterol 15 mg; Sodium 350 mg; Carbohydrate 70 g; Fiber 11 g; Protein 25 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Didn’t need to add anything – it was all in there!
FINAL NOTES: Another rarity – I barely changed the recipe and enjoyed it. The only change I made was adding a little chicken broth to the sauce because it was a little too vinegary/dijony for my taste. Heating it is not necessary – it would be good if served immediately.
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 30 min TOTAL TIME: 30 min
INGREDIENTS: 2 Cups couscous
8 small Red Potatoes cut in half
2 6oz pouches or cans unsalted water-packed tuna
½ lb Frozen Green Beans, thawed
½ Cup pitted Kalamata Olives, sliced – buy these pre-pitted from the salad bar
Juice and zest 1 Lemon – used the juice but I don’t have a zester so I used orange zest
1 Tbs Dijon Mustard
1 Tbsp White Onion, finely diced - you can buy these from the salad bar as well
1 Clove Garlic, minced
1 Tbsp Apple Cider Vinegar
2 tsp EVOO
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
Olive Oil cooking spray
INSTRUCTIONS:
Cook couscous according to package directions.
Over medium-high heat, bring a medium size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives, and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.
In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.
Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.
SERVES / NUTRITIONAL INFORMATION:
Serves 8
Original recipe Per serving: Calories 430; Fat 6 g (Saturated 1 g); Cholesterol 15 mg; Sodium 350 mg; Carbohydrate 70 g; Fiber 11 g; Protein 25 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Didn’t need to add anything – it was all in there!
FINAL NOTES: Another rarity – I barely changed the recipe and enjoyed it. The only change I made was adding a little chicken broth to the sauce because it was a little too vinegary/dijony for my taste. Heating it is not necessary – it would be good if served immediately.
Saturday, April 23, 2011
Broiled Tofu (Salmon) with Rosemary and Mushrooms
PRE-STORY: Finally catching up with my March cooking…it is the end of April and all. This recipe is for broiled tofu but getting Dude to eat tofu would be like me trying jiu-jitsu! Not gonna happen! So I made it with Grouper – my notes are at the end.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS:
¼ Cup Low Sodium Chicken or Vegetable Broth - Used Chicken
3 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
4 tsp Rosemary Leaves, chopped
2 Cloves Garlic, minced
¼ tsp Fine Sea Salt
¼ tsp Ground Black Pepper
1 lb Mushrooms (white, cremini, shiitake, or a combination), halved (stems removed from shiitakes) – I used white, shiitake, and portabello)
1 ½ pkg extra-firm tofu (14-16 oz per pkg), drained – used Grouper
Olive oil cooking spray
INSTRUCTIONS:
Preheat broiler. Arrange 1 rack 4 inches below heating element and another rack in bottom third of oven.
In a small bowl, whisk together broth, vinegar, Dijon, rosemary, garlic, salt and pepper. Set aside 3 Tbsp sauce. In a large bowl, toss mushrooms with remaining sauce. Arrange mushrooms on a large rimmed baking sheet and set aside.
Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally making 12 triangles. Coat a rimmed baking sheet and brush top of tofu with 1 ½ Tbsp reserved sauce.
Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1 ½ Tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.
Divide tofu amonth plates and top with mushrooms. Drizzle with juices from baking sheet and serve.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 180; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 230 mg; Carbohydrate 11 g; Fiber 3 g; Protein 4 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Near East Couscous with Olive Oil
FINAL NOTES:
I followed the recipe except I used Grouper. I should have cut the cooking time to 4 minutes per side. I would also cook the fish in the same pan as the mushrooms for extra moisture and cook it in the middle of the oven. I also found it a little too vinegary and added some extra chicken broth to tone it down.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS:
¼ Cup Low Sodium Chicken or Vegetable Broth - Used Chicken
3 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
4 tsp Rosemary Leaves, chopped
2 Cloves Garlic, minced
¼ tsp Fine Sea Salt
¼ tsp Ground Black Pepper
1 lb Mushrooms (white, cremini, shiitake, or a combination), halved (stems removed from shiitakes) – I used white, shiitake, and portabello)
1 ½ pkg extra-firm tofu (14-16 oz per pkg), drained – used Grouper
Olive oil cooking spray
INSTRUCTIONS:
Preheat broiler. Arrange 1 rack 4 inches below heating element and another rack in bottom third of oven.
In a small bowl, whisk together broth, vinegar, Dijon, rosemary, garlic, salt and pepper. Set aside 3 Tbsp sauce. In a large bowl, toss mushrooms with remaining sauce. Arrange mushrooms on a large rimmed baking sheet and set aside.
Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally making 12 triangles. Coat a rimmed baking sheet and brush top of tofu with 1 ½ Tbsp reserved sauce.
Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1 ½ Tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.
Divide tofu amonth plates and top with mushrooms. Drizzle with juices from baking sheet and serve.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 180; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 230 mg; Carbohydrate 11 g; Fiber 3 g; Protein 4 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Near East Couscous with Olive Oil
FINAL NOTES:
I followed the recipe except I used Grouper. I should have cut the cooking time to 4 minutes per side. I would also cook the fish in the same pan as the mushrooms for extra moisture and cook it in the middle of the oven. I also found it a little too vinegary and added some extra chicken broth to tone it down.
Tuesday, March 15, 2011
Shrimp and Grits
PRE-STORY: J and I were watching Throwdown on Food Network and he asked me to make Shrimp and Grits. Foodnetwork.com had both Bobby and the opponent (otherwise known as the winner) so I went with the Winner's (not to be confused with Charlie Sheen) recipe. As a warning - this in NOT diet food!
DISH: Seafood
SOURCE/ADAPTED FROM: foodnetwork.com Shrimp and Grits by Joe Barton
ACTIVE TIME: 20 min TOTAL TIME: 20 min
INGREDIENTS:
Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp - used 1 lb extra large easy peel shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) - all the reviews recommended 1 Tbs so that's what I did. PLENTY SPICY!
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper - skipped - I hate pepper!
• 1 clove garlic, minced
• 2 tablespoons Butter
Grits:
• 2 cups water - used 1 cup shrimp stock, 1/2 cup chicken broth, 1/2 cup water
• 2 chicken bouillon cubes (recommended: Knorr) - just used one since I used chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste - skipped
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete) - skipped
1 slice sugar-cured country ham - skipped, planned on using bacon but I forgot
DIRECTIONS:
First, peel and devein the shrimp. Put the shells in 1 Cup water and bring to a boil. Reduce to simmer until you are ready to make the grits. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, garlic, and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Let them sit for about 5 minutes.
Next, make your grits. In a medium saucepan, bring shrimp stock, chicken broth, water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste (or not), cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. This
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. Skipped this - if I had used bacon, I would have precooked it and crumbled it on top.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Not listed, but I'm SURE it's not good! Did you read how much butter and cream listed!
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Nothing else, planned on corn, but glad I didn't. Very filling!
FINAL NOTES:
Next time I make this, I'm going to try a healthier version with yogurt butter and skim milk (don't tell Dude). I'll let the cheese be the fat! This was spicy, but in a good way. Again, I only used 1 Tablespoon of Cajun seasoning, I can't imagine how much spicier it would have been with 2.
DISH: Seafood
SOURCE/ADAPTED FROM: foodnetwork.com Shrimp and Grits by Joe Barton
ACTIVE TIME: 20 min TOTAL TIME: 20 min
INGREDIENTS:
Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp - used 1 lb extra large easy peel shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) - all the reviews recommended 1 Tbs so that's what I did. PLENTY SPICY!
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper - skipped - I hate pepper!
• 1 clove garlic, minced
• 2 tablespoons Butter
Grits:
• 2 cups water - used 1 cup shrimp stock, 1/2 cup chicken broth, 1/2 cup water
• 2 chicken bouillon cubes (recommended: Knorr) - just used one since I used chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste - skipped
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete) - skipped
1 slice sugar-cured country ham - skipped, planned on using bacon but I forgot
DIRECTIONS:
First, peel and devein the shrimp. Put the shells in 1 Cup water and bring to a boil. Reduce to simmer until you are ready to make the grits. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, garlic, and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Let them sit for about 5 minutes.
Next, make your grits. In a medium saucepan, bring shrimp stock, chicken broth, water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste (or not), cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. This
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. Skipped this - if I had used bacon, I would have precooked it and crumbled it on top.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Not listed, but I'm SURE it's not good! Did you read how much butter and cream listed!
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Nothing else, planned on corn, but glad I didn't. Very filling!
FINAL NOTES:
Next time I make this, I'm going to try a healthier version with yogurt butter and skim milk (don't tell Dude). I'll let the cheese be the fat! This was spicy, but in a good way. Again, I only used 1 Tablespoon of Cajun seasoning, I can't imagine how much spicier it would have been with 2.
Tuesday, March 8, 2011
Pan-Seared Trout with Garlic Caper Herb Sauce
PRE-STORY: I just noticed in my notebook that I made this before the March challenge. Since this weekends culinary adventure included chicken tenders and mac-n-cheese I'm doing you a favor by dusting off the old notes.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS: Italics Font items are my adaptations
• 1 ½ C loosely packed flat-leaf parsley leaves
• 3 Green Onions, cut into 1 ½ inch pieces
• ¼ C capers, drained
• ¼ C nonfat plain Greek-style yogurt – more like ½ cup
• 3 Tbs Parmesan cheese, grated – a little more
• 1 Clove Garlic, Coarsely Chopped
• ½ tsp ground black pepper, divided (+sea salt and Italian Seasoning)
• 2 boneless whole trout (10-12 oz each), head and tail removed (only used 1 trout)
• Olive oil cooking spray
DIRECTIONS:
In the bowl of a food processor, combine parsley, onions, capers, yogurt, cheese, garlic and ¼ tsp pepper (added a tiny bit of sea salt) and process until smooth.
Sprinkle trout inside and out with remaining ¼ tsp pepper and additional seasoing. (Note: After seasoning, fold fish back into whole closed trout before cooking). Coat a large non-stick skillet with cooking spray (used olive oil since I don't have non-stick) and warm over medium high heat. Add 1 trout and cook until well browned and barely opaque, about 3 ½ minutes per side. Repeat with remaining trout.
Unfold each trout and cut in half lengthwise into 2 fillets. Serve trout fillets with sauce drizzled over top.
SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2) - because I didn't half the sauce I had enough to use on some chicken later in the week.
Original recipe Per serving: Calories 240; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 470 mg; Carbohydrate 4 g; Fiber 1 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Sauteed garlic spinach (my go-to vegetable).
FINAL NOTES:
This was tasty and very easy. The sauce was great on chicken later in the week (served with couscous) and I'm betting it would be good on steak as well.
DISH: Seafood
SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2
ACTIVE TIME: 20 min TOTAL TIME: 30 min
INGREDIENTS: Italics Font items are my adaptations
• 1 ½ C loosely packed flat-leaf parsley leaves
• 3 Green Onions, cut into 1 ½ inch pieces
• ¼ C capers, drained
• ¼ C nonfat plain Greek-style yogurt – more like ½ cup
• 3 Tbs Parmesan cheese, grated – a little more
• 1 Clove Garlic, Coarsely Chopped
• ½ tsp ground black pepper, divided (+sea salt and Italian Seasoning)
• 2 boneless whole trout (10-12 oz each), head and tail removed (only used 1 trout)
• Olive oil cooking spray
DIRECTIONS:
In the bowl of a food processor, combine parsley, onions, capers, yogurt, cheese, garlic and ¼ tsp pepper (added a tiny bit of sea salt) and process until smooth.
Sprinkle trout inside and out with remaining ¼ tsp pepper and additional seasoing. (Note: After seasoning, fold fish back into whole closed trout before cooking). Coat a large non-stick skillet with cooking spray (used olive oil since I don't have non-stick) and warm over medium high heat. Add 1 trout and cook until well browned and barely opaque, about 3 ½ minutes per side. Repeat with remaining trout.
Unfold each trout and cut in half lengthwise into 2 fillets. Serve trout fillets with sauce drizzled over top.
SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2) - because I didn't half the sauce I had enough to use on some chicken later in the week.
Original recipe Per serving: Calories 240; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 470 mg; Carbohydrate 4 g; Fiber 1 g; Protein 32 g
RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Easy Peasy
SERVED WITH:
Sauteed garlic spinach (my go-to vegetable).
FINAL NOTES:
This was tasty and very easy. The sauce was great on chicken later in the week (served with couscous) and I'm betting it would be good on steak as well.
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