Sunday, April 12, 2015

Linguine and Clams!! Best, ever!

Linguine and Clams! Best, ever! :)
My family LOVE, LOVE, LOVES this linguine and clams recipe!! It is a keeper, and we make it often, as it is so easy to make!! No chopping, just throw it together! Hardest thing to do is cook the noodles, and open cans!!  Try not to get a hand cramp!! :) 

1 pound linguine pasta, cooked al dente
5 cans clams- I do 3 chopped, 1 minced, and 1 whole baby~ do not drain, we use their juice!
Fresh, whole clams in their shells- about 1 pound, rinsed and picked through
1 tsp dried basil
1 tsp dried oregano
2 Tbsp fresh parsley-optional, but nice addition!
6 oz. chopped spinach, thawed
1 heaping Tbsp minced garlic
3 Tbsp olive oil
1/4 cup white wine, or sherry (I love the sherry taste, so mostly do sherry, sometimes I mix in both!)
2 bay leaves
8 shakes- about 1/4 tsp red pepper flakes, or to your desired spiciness~ we like a little heat, but not too much for this recipe
2 Tbsp butter
3 Tbsp milk, mixed with 2 tsp flour-mix well-add toward end of cooking up sauce
2 Tbsp parmesan cheese, from shake bottle, into sauce
Salt, and pepper- to taste
YUMMY!  My family loves to add some spinach to the dish! It's a great addition, but is also great without it!
In the olive oil, sauté garlic and bay leaves, just til garlic is a bit brown~ do not overcook, or garlic becomes bitter!!  In this pic, I'm cooking up a double batch, so have more bay leaves in the pan.
Put all the juices from the cans you 'slaved over' to open, into the pan, but leave clams in the cans, for now.  Add all other spices.  Simmer a few minutes.
Here are your cans of clams waiting to be the 'star' of the dish!  In the sink,  I have whole clams I have rinsed well, and checked to be sure all clams are alive, and discard any that look like they are not. They will close if alive, stay open when you tap them, if not.
Add thawed spinach, butter, and milk mixed with the flour, stir well.
Add the whole clams in their shells, and cook for 5-10 minutes on medium, until they open~ NOW, we want them open.  If any do not, throw them away.  After that, turn down heat to simmer again, and you can put in the parmesan cheese, and the cans of clams!  Let them warm, by cooking them a few minutes. Check for saltiness.  Adjust as needed.
Mix sauce with the AL DENTE linguine you cooked up following package directions!  Put into a serving bowl! * TIP OF THE CENTURY for cooking up linguine, that is infamous for sticking together~ before you put it in the boiling water, spray the noodles, all over, with PAM cooking spray! You can thank me, later!! ;) 
We make this recipe so often, it has it's own special bowl! :) Serve immediately so it's nice and hot!! 
2 of my boys getting ready to dig in!  One being very patient, hanging out by the microwave, thinking me amusing, taking all these pictures! :)  Don't forget to serve this with parmesan cheese to sprinkle over the top!! YUM!!  ENJOY!!

Thursday, March 5, 2015

Thai Soup~ Tom Kha with Shrimp and Snow Crab Legs!

Tom Kha with Shrimp and Snow Crab Legs!
My family LOVES Tom Kha soup!!  We especially love it with shrimp and snow crab legs in it!!  Trust me, this is such a great tasting soup!! Get slurpin' and crackin'!!! 
8 cups good quality chicken stock
3 cans thick coconut milk, 4 if not very thick
3 Tbsp red curry paste
2 Tbsp Thai seasoning- (lemon grass, ginger, cilantro, chili pepper blend)
2-3 Tbsp brown sugar- to taste
1/4 to 1/2 bunch cilantro, chopped
1/2 small yellow onion-sliced thinly into strips
roughly 4 Oz. fish sauce-added in slowly,  to taste
.25 oz. basil, Thai basil if you can get it, chopped
1 bunch scallions- chopped small
3 Roma tomatoes- cut in 8ths
Juice of 3 large limes
2 cans straw mushrooms- drained and rinsed
1 serrano pepper cut into small rings
2 Tbsp grated fresh ginger
1/2 tsp red pepper flakes, or more, to taste
30-40 count large raw shrimp-peeled and deveined
2 clusters precooked, thawed snow crab legs
SERVE WITH COOKED RICE NOODLES!! Can find those in the Asian section of your grocery store, same with the Thai Seasoning blend! *Keep some cilantro, and scallions aside, to top soup off when serving!  That bright green really POPS!!!
Peel and devein the shrimp.  These little guys are going to be GOOD!!
Add all ingredients to soup, but not the shrimp or crab til the soup is simmering, and all the flavors are just right. When all flavors are just right, add the the seafood, and cook til the shrimp is orange in color and cooked through, and crab is warmed up!  Do not over cook or seafood will get hard!! *note: if soup is not salty enough, add more fish sauce- if it is not sweet enough, add more brown sugar- if it is not spicy enough, add more pepper flakes- if it seems to need more lime juice, add more!  Make it your own!! :)

We serve this soup with Thai rice noodles, cooked beforehand, and lots of napkins!!  (can't really see the noodles in this pic, but they are in there!) You are going to get 'dirty' eating this with all the crab you'll be cracking!  SO WORTH IT, THOUGH!!  It's amazing!! <3  Hope you LOVE it, too!!


Monday, January 12, 2015

Baked Salmon with Pesto, Parmesan Crust and Capers!

My hubby and I love fish, especially salmon! My boys usually like fish, but prefer chicken and steak! This recipe for salmon, though, they love and scarf down!  It is so yummy, yet very easy to make!!

Baked Salmon with a pesto, Parmesan Crust and Capers!
1 whole salmon fillet- any size you like~ this one was 2.25 pounds
Pesto- to coat
Parmesan-to coat
Capers- as many as you'd like! :)


Put salmon fillet, skin side down on a cookie sheet, cover entire top of fillet with pesto, parmesan, and capers! Bake in a 350 degree oven for about 20-25 minutes, depending on size. We like our salmon to be opaque, so we watch closely near the end of cooking time. If you like your fish more cooked add time on, but the salmon could get real dry fast, so watch it! :)

Baked up, and put onto a serving platter!  Dinner is done!

It's really moist!! YUM!!

This is how we love it!!  Flaky and decadent!!  Wasn't that an easy weekday dinner?!!  Yea!! :)

Thursday, November 20, 2014

French Onion Beef Dip Sandwiches!

French Onion Beef Dip Sandwiches
2 large onions, cut in half, then sliced in 1/2 rounds
5 cups beef broth
3 to 4 pound chuck roast, cut into 3 or 4 big pieces
1/2 cup soy sauce
1/4 cup cooking sherry
1 package of Lipton Onion Soup Mix
1/2 stick of butter (to sauté onions in prior to putting them into Crock Pot)
1 Tbsp minced garlic
1 tsp black pepper

*Serve on toasted Hoagie buns, with swiss cheese slices that are melted!  Makes about 8 sandwiches, so have enough buns and cheese for 8!* 




In skillet, saute onion in butter til soft. Add them to Crock Pot.  Put chuck roast, cut into 3 or 4 big pieces, over the onions.  Mix all other ingredients into a bowl and stir well, then pour it over the roast.  Cook on high for about 3 to 3 1/2 hours.  Your house is going to smell AMAZING, I promise!! The boys kept coming into the kitchen to ask when it would be done, because it smelled so darn good! :)  After the 3 to 3 1/2 hours pull out pieces of roast and shred it with a fork and knife, then put it back into crock pot.
After beef is all shredded,  cut your hoagie bun in half, but not all the way through. Put 2 pieces of sliced swiss cheese over each of them and place on cookie sheet. 

Broil on high for about 2 minutes, til cheese is melted and bread is nicely toasted!  Watch them!
Ready to start loading up with the beef and onions!! 

Smoking hot, flavorful, juicy goodness of a sandwich!!  Serve with a bowl of the sauce to dip in, that you will just about want to drink! :) Tastes like french onion soup!! It's so amazing!!  We eat these with good old Lay's potato chips, and they taste great together!!  ENJOY!!!



Sunday, May 25, 2014

Grilled Artichokes with Remoulade Sauce!

Went to my cool, fun neighbor Judy's party and she made these awesome grilled artichokes using Houston Restaurant's recipe!  Fell in LOVE!!  These are so addicting, but of course, as usual, I put a twist on the recipe just for fun! Love to try new ingredients in recipes! :)  Thanks, Judy for finding this recipe, and opening my eyes to new, fun foods that I had not tried!! (had boiled artichokes, but never grilled, too~ my new favorite way!!!)  How could I have missed this one?!! LOL!!  LOVE the charred, grilled taste on these guys!!!

Grilled Artichokes with Remoulade Sauce! (or easy hollandaise!)

Cut tops off of 2 large artichokes with serrated knife, then clip all the other tips with kitchen scissors so there are no more 'spikes'!  Next, cut them in half~
Take a spoon and use it to scoop out all of the 'fuzzies' that we can not eat!   They come out really easily! Put lemon juice on flesh to stop it from coloring! 
Put them into ice cold lemon water til you are ready to boil them~ When water is boiling add artichokes and boil them for 15 minutes on high heat. 

Mix up 1/2 cup olive oil,  4-6 minced garlic cloves, 1 tsp salt, 1 tsp ground black pepper,  1 Tbsp fresh thyme,  1Tbsp fresh rosemary-chopped fine~  if you use dried herbs, switch to 1 tsp each!  When artichokes are done boiling, take a basting brush and brush artichokes, liberally, with the garlic herb oil! 

Put these onto a grill over high heat, uncovered!  Will need about 5 minutes a side, and sometimes I leave it on for longer, as I love the charred flavor, and I want more! The more charred, the better! ;)

Looking good!  Almost ready to eat! 

These are a great appetizer for parties!  Serve with a Remoulade sauce or an easy hollandaise sauce!  For hollandaise, simply mix up about a 1/2 cup of mayo,  a bit of yellow mustard (about a tsp), and  1Tbsp lemon juice!  So easy!  For remoulade sauce mix up 1 cup mayo, 1 1/2 green sweet relish, 2 minced garlic cloves, 2 tsp capers, 1 tsp dijon mustard, 2 tsp lemon juice, 1/2 tsp red pepper flakes, 1/2 tsp worcestershire sauce, salt and pepper to taste.  Have an empty bowl ready for the eaten, discarded leaves!!  :) YUMMY, these are so great!!!  Low carb, too!! :)  

Sunday, March 16, 2014

Spicy Fish Stew!!!



This is a great, flavorful fish stew, unlike all flavors of others I have tasted! So YUMMY, yet healthy for you!  My sister, Jill, found the basic recipe, and she and I knocked it up a few taste-buds!  I am a multi-level flavor junkie~ So is my sister, and we both enjoy making a good recipe, GREAT!  My boys, who usually are not too fond of fish, love this dish!  They love the flavor, and the spiciness!  IF you do not like too much spice, cut the jalapenos by half! We Texans LOVE the heat, though!! :)  We usually serve this over cooked Quinoa, but it would taste great with any rice or grain~ so good!! 

SPICY FISH STEW!

4 pounds frozen tilapia filets
1 large onion, cut in half, then thin strips (I cut those strips in half, again)
2 1/2 Tbsp minced garlic
4-5 Tbsps olive oil
1  14 oz. can petite diced tomatoes
12 oz can sliced jalapenos in 'escabeche'~ which has carrots and onion in it- drained, cut up a bit more (found in the Mexican food section of grocery store) 
1/4 cup seasoned rice wine vinegar
1/4 cup white wine vinegar, or apple cider vinegar
1/4 cup cooking sherry
1 tsp cinnamon
1 tsp basil
1 tsp chili powder
1 tsp paprika
2-3 tsp brown sugar
5 bay leaves
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1 tsp black pepper


Spicy Fish Stew, served with cooked Quinoa!  SO GOOD!
Just wanted you to see the jalapenos~ there are a few good brands! 
Saute garlic a bit, in olive oil on low heat~ do not let get brown or overcook~ 
Add onions and bay leaves.  Don't cook anymore, til filets and sauce are added~
Put frozen tilapia filets over onions and bay leaves, over lapping each other~ 
Add tomatoes, jalapenos, and all other flavorings and spices into a big measuring bowl and stir well~
Pour all the spiced up sauce over the tilapias filets~ 
Cover, and cook on low for 30 minutes, stirring from time to time~
Stir it all up, several times during cooking time, which will break up pieces of tilapia, which is what you want!   Further into cooking, push pieces that look uncooked, down more~
All cooked up, and ready to be served into bowls over the quinoa, or rice!   Serve with crusty bread too!! YUM, and healthy, too!! 

Tuesday, February 25, 2014

Beef Florentine Skillet Rice!

Here's a good, quick weekday dinner that goes far, using good ol' Rice A Roni!!!  My boys just scarf it down!  I make this when I am in a hurry and the boys want tasty food now!!  :)  This makes a lot, so if you have a smaller family, cut this in half, and use a regular size box of Rice a Roni!

BEEF FLORENTINE SKILLET RICE

1 pound lean ground beef
8 oz. sliced baby bella mushrooms
8 oz. frozen chopped spinach, thawed and drained
1 box family size Beef flavored Rice a roni (13.6 oz)~ made to package instructions, but cut water by 1/2- 3/4 cup so it's not mushy!
2 tsp soy sauce
2 tsp worcestershire sauce
1 tsp black pepper
1 tsp salt- or to taste
1/2 tsp red pepper flakes
2 tsp sugar
2 Tbsp butter

Saute mushrooms in butter til golden, take out and set aside.  In same skillet brown the ground beef, then drain any grease.  Add the spinach, and spices.  Return the mushrooms to pan.
Make up Rice a Roni in different pot according to normal directions, but cut some water.
After rice is done cooking, add it to skillet with beef mixture, and stir well!  Dinner is ready!  Great served with a cold salad!  Love good, easy recipes, as we are always so busy!!  Aren't we all??!! :)