I know I've said this before....

I really need to cut back on my pasta intake...but I can't help it...I LOVE it! How could you not???? There are so many things you can do with it, it's ridiculous! Linguine with Clam Sauce being one of them and also happens to be a favorite of mine! I have made it once or twice before, each a little different and I must say...this was my best yet. It is SO simple and delicious. This version is actually quite light, no butter or heavy cream! Although I did eat a nice chunk of bread and butter with it...oh well, ya win some ya lose some!

Also, I did pretty good with the "trying to cook just for two" thing...this is enough for 2 hearty portions with some pasta leftover for lunch...we destroyed the clams! They were SO good and would make an impressive appetizer prepared this way as well!!!!

Linguine with Fresh Clams

12-18 littleneck clams, scrubbed

1/2 pound fresh chopped clams

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 yellow onion, sliced

1/3 cup dry white wine

1 cup chicken stock

juice from 1/2 lemon

1 tablespoon dried oregano

1 tablespoon crushed red pepper flakes

1/4 cup fresh parsley, roughly chopped plus more for garnishing

salt & pepper, to taste

1/2 lb linguine, cooked al dente

fresh cheese for grating

• Heat olive oil in medium skillet over high heat. Add the garlic & onion, cook until translucent. Approx 8 minutes.
• Add the wine, chicken stock, lemon juice, oregano, crushed red pepper flakes, parsley, salt & pepper. Bring to boil, turn down heat and add the chopped clams. Simmer for about 5 minutes.
• Next, add the clams, cover and steam for approx 8 minutes or until the clams open. Transfer to bowl and discard any clams that do not open.
• Finally, toss the linguine with the sauce right in the pan, serve into bowls and top with the whole clams.
• Garnish with freshly grated cheese and parsley.

Printable Recipe!!!

Don't forget the fresh bread & fresh grated cheese!

There's no more left?!?!?!?! May need to up the clam quantity next time!

Enjoy!!!

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I did it...

FINALLY!!!! 

I managed to make a FABULOSO meal without going to the store...I was so proud...because we all know if I had gone to the store...I would have walked out with over $100 worth of shiat I didn't need! 

I introduce you to...

Lemon Pepper Shrimp & Penne Alfredo

1 box whole grain penne, cooked according to directions

5 tablespoons unsalted butter

3 1/2 cups whole milk

1/2 cup flour

2 teaspoons pepper

2 teaspoons garlic salt

2 tablespoons lemon pepper seasoning

2 fresh basil leaves, roughly chopped

2 cups shredded Italian cheese blend

2 tablespoons olive oil

3/4 pound large shrimp(approx 18-20) peeled, deveined and tails removed

• Coat shrimp with 1 tablespoon olive oil, season with 1 1/2 tablespoons of the lemon pepper and mix together. Set aside in the fridge.
• Heat butter in a medium sized sauce pan over medium heat until melted. Stir in the flour, whisking constantly to make a roux.
• Slowly stir in the milk and cook for 10 minutes. DO NOT LET IT COME TO A BOIL.
• Next, add the pepper, garlic salt, the remaining lemon pepper and fresh basil. Let cook down for about 20 minutes or until it has reached your desired thickness and stir in the cheese. Remove from heat and set aside.
• Heat 1 tablespoon olive oil in a medium saute pan. Add the shrimp and cook for 5 minutes or until the shrimp has turn pink and opaque.
• Toss the sauce with the noodles, top with the shrimp and finish off with some freshly grated parmesan.

This is enough to serve 4-6. And yes, it was just Matt & I last night...I do NOT know how to cook for just 2. SERIOUSLY...need to get on that train...

Printable Recipe!!!

Delish!!!

Well folks, I hope you have a fabuloso weekend! I'm off to DC tomorrow to see my brother, eat at some delish food and hopefully catch up with some friends!

Foodie post upon my return!!!

xo

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Pan Seared Tuna Tuesday!!!

Tuna is quite possibly the EASIEST/QUICKEST fish to make in my book. Maybe it's because we only eat it raw or sear it for about 60 seconds on each side but hey whatever works...right?

I often serve pan seared tuna as appetizer by just seasoning it generously with Tony Chachere's, seared and sliced...but I remember preparing it this way over the summer and it was REALLY REALLY good. We only have a small hand full of sushi place around here and good tuna is hard to come by. Luckily Martin's generally always has it fresh in their seafood department and when they dont' they have "fresh" frozen in their seafood's freezer. So I usually always buy it when I go, so it has sort of become a staple in my freezer.

Last night I made a mixed greens salad with fried wontons and a ginger dressing to go with it...I was experimenting with the dressing and think I may have actually came up with something AMAZING! It was seriously...the.best.dressing.EVER! I was trying to recreate what they serve with the salads at Japanese Steakhouses and that I did. Maybe even a little better ;) 

Pan Seared Tuna 

adapted from : Simply Recipes

2 sashimi grade tuna steaks

1 bunch green onions, roughly chopped

2 tablespoons low sodium soy sauce

1 tablespoon ginger paste or fresh grated

juice from 1/2 of a lime

In a small bowl mix the soy, ginger, lime and green onions. 

Place the tuna steaks in a zip lock or plastic container with a lid. 

Pour the mixture over the tuna steaks and make sure all sides are coated.

Seal and put in the fridge for 1 hour. Flipping over half way through.

Heat a medium non stick pan over high heat and spray with cooking spray. You want to make sure the pan is nice and HOT.

Place the tuna steaks on the hot pan and cook for 60 seconds, turn over and cook for an additional 60 seconds. 

Remove from pan and serve.

NOTE: THIS RECIPE IS FOR RARE. ADJUST COOKING TIME IF YOU PREFER OTHERWISE.

Printable Recipe!

Ginger Soy Dressing

1/4 cup low sodium soy sauce

1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 tablespoon minced garlic

1 tablespoon ginger paste

Whisk all ingredients together and serve with you favorite salad. 

I used mixed greens, green onions and topped it off with some crispy fried wontons! DELISH!!!

Printable Recipe!!!

READY TO SERVE!!!

And in honor of National Margarita Day...

I had a Martini!!!

Cheers!

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Grilled Rack of Lamb with a side of Lobster Mac

Oh Valentine's Day...a special day for some, a hallmark holiday to others...

But to me...it's just an excuse to kick it up a notch in the kitchen...and that I did. Or shall I say "we" did, Matt gets the credit for the grilling part.

This doesn't need much of an introduction because it speaks for itself...so here we go!

For some reason...blogger is NOT cooperating with me today!!! So please click the link below to view the recipe!!! 

Grilled Rack of Lamb with Rosemary, Thyme & Garlic

Lobster Mac

Adapted from : The Girly Girl Cooks

1/2 lb cavatappi pasta, cooked al dente
3 tablespoons butter
1/2 yellow onion, minced
1 tablespoon minced Garlic
Salt & Pepper to taste
2 tablespoons tomato paste
2-1/2 tbsp Flour
1/4 cup white wine

2 cups heavy cream
1/2 teaspoon paprika
1 teaspoon cayenne pepper
1 bay leaf
1 cup shredded gruyere cheese
meat from one lobster tail

1/2 cup shredded chedder, for sprinkling
1/2 cup panko bread crumbs
2 tablespoons dried parsley

Preheat oven to 350 degrees.

In a sauce pot, melt butter over med heat, add the onions, garlic, salt & pepper. Cook until tender.

Add the tomato paste and flower, stirring constantly to brown the roux. Approx 2-3 minutes.

Add the wine and reduce for 1 minute and then add the heavy cream, whisking constantly to remove any clumps.

Add the paprika, cayenne pepper and bay leaf and cook over medium heat for approx 2 minutes. Reduce heat and simmer until desired thickness.

Stir in the gruyere then the lobster meat. 

In a baking dish, pour the sauce over the pasta, top with the shredded cheddar, bread crumbs and parsley.

Bake uncovered for 30 minutes or until the tops is brown and the sides are bubbly.

Printable Recipe!

I guess I forgot to take pix of the steps after this and before that...SORRY!!!

DELICIOUSNESS!!!

If this doesn't make you're mouth water...then check out Eccentric Kitchen's Facebook page to see a clip of the Lobster Mac sizzling and I'm sure that will!!!

Have a DELICIOUS day!!!

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Crabalicious!!!

Since I didn't get a chance to dedicate a blog on Super Bowl party foods, I thought I would share a recipe for  one of my ABSOLUTE favorite appetizers, crabbies. These were always a staple in our freezer growing up and now they are one in mine.

I asked my a dear friend of mine what he would say to describe crabbies and this is what he came up with...

A delicious and toasty crab treat that is quick and easy to prepare...

and that they are!

***I often double or even triple this recipe, therefore you have plenty on hand in the freezer***

Crabbies

1 stick butter, softened

1 jar Kraft old english cheese

1 can white crab meat, drained

2 teaspoons garlic powder

1 teaspoon seasoned salt

1 package english muffins

1. In a bowl, mix the butter, cheese, crab meat, garlic powder, and seasoned salt.
2. Separate the muffins and top each half with a spoon full of the crab mixture and spread.
3. Put the finished muffins on a cookie sheet and put in freezer for 1 hour. 
4. Remove from freezer and slice muffins into quarters. Store in freezer bags until ready to use! 

When ready to serve, preheat oven to 400 degrees, cook 10 minutes and then broil until the muffins are browned and cheese is bubbly!

I thought I would stick with the crab theme and share this recipe for stuffed shells. The rich cream sauce gives it such an amazing flavor. If you are looking to impress your loved one this Valentine's Day, this is the way to go!

Crab stuffed shells with spinach cream sauce

16 oz crab claw meat

1 box shells for stuffing

1 egg white

2 cups part skim ricotta cheese

1 cup low fat cottage cheese

2 cups parmesan, grated or shredded

1 cup asiago, grated or shredded

1 cup shredded mozzarella, for sprinkling

1 tablespoon dried basil

1 teaspoon garlic salt

1 bunch/bag fresh spinach

4 cups heavy cream

4 tablespoons butter

3 tablespoons minced garlic

1/3 cup olive oil

For the sauce:

1.       Heat olive oil in skillet over medium heat. Cook until wilted. Chop and set aside.

2.       In a saucepan, melt the butter with the garlic and then add heavy cream. Add desired amount of salt/pepper. I like a lot of pepper. Simmer over med/low heat until desired consistency, add the spinach, asiago and 1 cup of the parmesan. Cook until the sauce thickens about 5 minutes. DO NOT LET SAUCE BOIL.

For the shells :

1.       Preheat oven to 350 degrees.

2.       Cook noodles according to directions. DO NOT OVERCOOK. Rinse with cool water and set aside.

3.       In a bowl, mix crab, ricotta, cottage cheese, 1 cup parmesan, basil, garlic salt, egg white and salt/pepper to taste.

4.       Spoon into shells, arrange in baking dish, top with sauce. Bake for 20 minutes, top with shredded mozzarella and continue baking until brown and bubbly.

DELISH!!!

I hope everyone has a FABULOUS weekend!!!!!!! 

Cheers!

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