Sweet Cooking

Posts Tagged ‘Seafood’

Asian Rice with Shrimp and Snow Peas

In Just Good Food, Miscellaneous on October 21, 2011 at 4:36 pm

The babe and I have been on a world tour. Four days after we came home from California, we went to Alabama. It was wonderful to see family and friends. And it was fantastic to see Auburn beat Florida! However, all the traveling has meant not much cooking.

But I did manage to bust this dish out for dinner recently.

You can find the recipe here. It’s simple and tasty. Not the most exciting dish, but if you like Asian flavors it’s worth a try. It makes great leftovers too. Have a great weekend everyone!


Panko Crusted Salmon

In Just Good Food on September 30, 2011 at 4:16 pm

The meatballs are done. Now we’re back to more crusted food. One of my friends recommended this recipe to me. It’s from Ina Garten, and she is basically flawless. All of her recipes seem to turn out great. This one is no exception.

Start by making the panko crust.

Coat the salmon with a little dijon and then rub the crust on. When I'm doing crusted food, I always really make sure the crust is adhering well. Really press it on there.

Cook and serve with a green salad or vegetables of your choice. I did a weird saute of sugar snap peas and mushrooms.

Next post will be a cookie!!!! It’s been so long, and I promise that this one is worth the wait. Have a great weekend everyone!

Cajun Style Peel and Eat Shrimp

In Just Good Food, Miscellaneous on September 6, 2011 at 7:46 pm

This is a great recipe. I doubt you’ll find any true Southerner who doesn’t like this one. I know some people don’t like to peel shrimp and get their hands all dirty. Boo hoo. Believe me, there are some diapers that are a lot worse than shrimp peels. Just suck it up and get in there. No reason to let a little shrimp peel stand in your way of a delicious dinner. Put a roll of paper towels on the table and peel your little heart out.

Here are the ingredients. Please note I used fresh thyme instead of dried thyme. I also used fake garlic instead of real garlic (which was what was on hand - gasp).

Mix all that up with the shrimp.


Bake in individual foil packets. Soooooo easy!

Serve this dish with a loaf of bread (the juices are great for dipping), a green salad and some cold beers. This is a spicy dish….you might want to scale back on the red pepper and tabasco if you are spice averse. Enjoy!

Parmesan Crusted Flounder

In Just Good Food on August 24, 2011 at 4:10 pm

This blog entry is going to be quick – just like the recipe! I have been making this flounder for several years. It’s tasty, incredibly easy and not a lot of clean up. Follow the recipe from Cooking Light.

Start by making this mixture of mayo, green onions and parmesan cheese. Then spread it all over the flounder.

Then make this mixture of breadcrumbs (I used whole wheat) and dried herbs.

Sprinkle the coated fish with the breadcrumbs and herbs then bake at 400 degrees until flaky.

I like to broil the fish at the very end to get the topping nice and crispy.

I serve this flounder with sauteed spinach and wild rice, but it would be great with almost anything. Enjoy!

Fish Tacos with Yogurt Lime Sauce

In Just Good Food on August 14, 2011 at 7:13 pm

I am a big fan of taco night. It’s easy and you can get pretty creative with tacos. Let’s be honest, almost anything is good when covered in salsa and wrapped in a tortilla. My tacos were based on this recipe from Cooking Light.

This is sea bass. Whole Foods was out of halibut. I think halibut would have been better.

Check this out! When you spend $30 at the Whole Foods seafood counter, you get this free bag.

I made the lime yogurt sauce early in the day and then put everything else together just before eating. I purchased a smokey corn and tomato chutney at Whole Foods and used it as a base for a little salsa. I added cilantro, lime juice and some diced jalapeno. The salsa actually turned out well. I liked the yogurt-lime sauce too, but if I had to pick one I’d choose the salsa. This is a nice week night meal….it comes together quickly, not too much clean up, and if you want a side, open a can of black beans or make some fiesta rice. Then you’ve got a real dinner! I just left it at the tacos because I had dried spit up in my hair and all down my left sleeve. Considering that, I thought the tacos were quite the accomplishment.

We spent the weekend in Westhampton Beach, and the sunset on Friday was just beautiful. The babe was sleeping, the dog was chasing tennis balls and Dan and I were grilling tuna steaks. Actually, Dan was grilling. I have no clue how to operate our grill.

The perfect start to a great weekend!

However, it rained ALL day on Sunday and this family of deer was in the backyard all weekend.

I think baby deer are really cute. I never saw Bambi because my mother said it would be too upsetting. I have a vague understanding of the storyline. Now that I have a baby, I don't think I'll ever see it.

Does anyone know a humane way to get rid of deer? We’ve installed a deer fence and sprayed some disgusting smelling stuff in our yard, but the deer still come. I wouldn’t mind (because they are so cute) but they do eat the hydrangeas and almost everything else. I would love some good advice!

Quick Shrimp Pad Thai

In Just Good Food on October 4, 2010 at 8:39 pm

I have been craving Thai food lately. I love the flavors – lime, peanut, chilies. I have never been to Thailand, but it’s on my list of places to visit. I would love to try the authentic cuisine.

This is my go to dinner for a Thai fix. It's super easy, and while not totally authentic, it is a good "at home" version of Pad Thai.

So, follow the recipe and in a few steps you’ll have a quick Pad Thai:

1. Prep

Chop everything first. It’s not a lot…garlic, peanuts, cilantro and lime wedges. Then peel and devein the shrimp while you boil some water.

2. Make the sauce

Mix together the teriyaki sauce, peanut butter, sriracha and hot water. The recipe calls for 1/4 teaspoon of sriracha. I use 1/2 teaspoon because we like things a little spicy.

Sriracha is a sweet, tangy paste made with sun-ripened chile peppers, garlic, vinegar, sugar and salt. Sriracha is thicker and not quite as hot as Louisiana-style hot sauces like Tabasco.

3. Almost done

Boil the pasta. I used whole wheat spaghetti. While the pasta is doing its thing get your garlic and shrimp going. Add the teriyaki sauce mixture and then the snow peas. Finally stir in the pasta.

4. Plate and garnish

Top everything off with some chopped peanuts and fresh cilantro.


Soy Citrus Scallops

In Just Good Food on August 19, 2010 at 7:43 am

I’ve really been into Asian flavors lately. Especially at dinner. Dan and I had this last night.

Scallops marinated in soy sauce, orange juice, rice vinegar and chili sauce served over soba noodles.

Yummy! This is an easy dish to prepare. Follow this Cooking Light recipe. I pretty much did everything by the book here.

While the scallops are marinating (8 minutes), boil the soba noodles.

The scallops cook at med-high heat for one minute on each side.

I diced the green onions while Dan took care of cooking the scallops. He really enjoys timing things in the kitchen. Isn’t that weird? I hate timing stuff. Anyway, we had some delicious sugar snap peas on the side. The recipe is included in the link to the scallop recipe above. I didn’t use radishes because I didn’t have any at home.

I could eat a million of these.

This is a really easy dish for a weeknight dinner. The recipe claims that it comes together in 20 minutes. Let’s be honest, nothing comes together in 20 minutes. I would realistically double that. But still, it’s a quick dinner that is different and healthy!

Shrimp, Mango and Avocado Salad

In Just Good Food, Miscellaneous on August 4, 2010 at 7:54 am

When my husband has work dinners, I take the opportunity to make something that I enjoy but that he would never eat. Tofu, breakfast for dinner, cheese and crackers, etc. I think this shrimp, mango and avocado salad falls into that category. If I made this for us, Dan would definitely ask “what else do you have?” or “that’s it?”. He has a very ravenous healthy appetite.

I found this salad to be delicious and filling yet healthy. I actually ate it for dinner and lunch the next day. You can find the recipe in the August issue of Bon Appétit. I’m loving this issue by the way! Great recipes for zucchini!

Slice one mango.

And one avocado.

Then cook a few shrimp (Chance was oddly intrigued by the shrimp).

Once you’ve got all the key ingredients slice and cooked, make the dressing. I really love this dressing. It’s made with sweet chili sauce, rice vinegar and fresh ginger. You can buy the chili sauce at the grocery in the Asian aisle. Just whisk the 3 ingredients together, and voila! Dressing is done.

The recipe says to start with butter lettuce and layer on the shrimp, avocado and mango. I used arugula because I had some. I think butter lettuce would have been better. I also topped my salad with a few grinds of crushed red pepper and some fresh chives.

Isn't it pretty? This is an appetizer portion. For a full meal I used 5 shrimp and more mango and avocado. Enjoy!

An Appetizer to Impress

In Just Good Food on July 15, 2010 at 4:24 pm

There is a lot to consider when making appetizers:

1. Size matters – one bite. Two bites max.

2. No mess. No fussy or drippy sauces.

3. No utensils. It’s finger food.

Prosciutto-Wrapped Scallops with Romesco Sauce meets all of the above requirements. The perfect appetizer!

I followed the instructions in the recipe. I made the romesco sauce first. This is a great sauce to have in your repertoire. It’s tasty and can be used as a sauce for roasted veggies or as a sandwich spread.

Romesco sauce is white wine, sun-dried tomatoes, garlic, roasted red peppers, almonds and a little olive oil.

Next I wrapped the scallops. The recipe instructs you to halve the scallops horizontally. I did not do this because I thought my scallops were already a little small.

I used pancetta instead of prosciutto because I had some on hand. I think prosciutto would have been better.

You put the scallops in the oven and broil them for a few minutes on each side until the scallop and prosciutto are cooked. Remove from the oven and top with romesco sauce and a few thyme leaves.

Easy. Delicious. Impressive.

Clamming in Westhampton Beach!

In Just Good Food, Lunch on June 28, 2010 at 2:40 pm

My friend, Melissa, grew up vacationing in Westhampton Beach, NY. I asked her if she ever went clamming as a kid. She lit up and said that she still loves to go clamming. So…on Sunday, she generously drove us out to a clamming spot and taught us what to do. It’s a ton of fun!

Basically, you stand in the water and do “the twist” while digging your heels down into the sand. The idea is to get your feet a few inches into the floor of the bay. If you feel something hard, it’s a clam! Once you feel the clam, you go down into the water and pick it up. If it’s closed, it’s a keeper!


We clammed for maybe an hour and got almost 70 clams! We threw some back because we felt they were too big. Large clams are best used for chowder…for a clam bake, you really want smaller clams.

I won the award for finding the smallest clam.

We first soaked all of the clams in ice cold water to remove the sand. Then we put some of them on the grill and heated them up just until they opened. Once opened, we added a mixture of butter, garlic, shallots, breadcrumbs and bacon to each clam shell. Then we broiled them in the oven for a minute until browned on top! Delicious!

The clams were awesome!

Just out of the broiler.

For some of the smaller clams, I made a white wine, butter and lemon sauce with fresh parsley and lemon juice. I steamed the clams in the sauce until they opened up. We served these with a crusty baguette. The sauce was so tasty and perfect with a fresh piece of warm bread.

It took a while for everything to come together, and it made a giant mess, but I loved our first clamming expedition and clam bake!