Creamy Seafood Alfredo

Photo Credit: angsarap.net

Ingredients: 

• 250g Fettuccine
• 200g shrimp, peeled and deveined
• 200g fleshy white fish, cubed
• 2 pcs squid tubes, sliced
• 100 ml cream
• 150 ml seafood stock
• 1/3 cup grated parmesan + more for garnishing
• 5 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp chopped parsley
• olive oil
• sea salt

Directions:

1. Cook pasta according to instructions, drain then toss in the butter. Set aside.
2. In a large skillet heat olive oil then pan fry fish pieces. Once brown on all sides remove then set aside.
3. Add squid and shrimp then pan fry for 2 minutes. Remove from skillet then set aside.
4. Now add seafood stock, cream, parmesan and a dash of sea salt simmer until sauce is reduced and thickens. Toss in pasta, parsley and all of the seafood.
5. Serve with generous amount of grated parmesan.

Italian Chicken Spaghetti Recipe

Photo Credit: m.goodplace4you.eu

Ingredients: 

• 4 boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese, divided
• 3 Tablespoons Italian seasoning
• 2 Tablespoons garlic powder
• 6 ounces angel hair pasta, cooked
• 26 ounce jar spaghetti sauce, heated

Directions:

1. In a broiler pan, place chicken breasts and sprinkle with half of the cheese, Italian seasoning and garlic powder.
2. Boil for 5 to 10 minutes; turn chicken breasts and spread with remaining cheese, Italian seasoning and garlic powder.
3. Boil for an additional 5 to 10 minutes or until done.
4. Serve chicken over top of pasta and pour sauce over everything.  Makes 4 servings.

Original Recipe: m.goodplace4you.eu

4 boneless, skinless chicken breasts
¼ cup grated Parmesan cheese, divided3 Tablespoons Italian seasoning
2 Tablespoons garlic powder
6 ounces angel hair pasta, cooked
26 ounce jar spaghetti sauce, heated - See more at: http://m.goodplace4you.eu/italian-chicken-with-pasta/#sthash.VmOcovfO.dpuf

Grilled Shrimp Salad with Raspberry Vinaigrette

Photo Credit: simpleanddelicious.com

Ingredients: 

• 1 cup fresh snow peas, trimmed
• 1 pound (about 21-30) large shrimp, peeled, deveined
• 1 tbsp Butter
• 1/2 teaspoon lemon pepper seasoning
• lettuce of choice
• 1 cup sliced fresh mushrooms
• 1 can  mandarin oranges, drained
• 1/2 cup fat free raspberry vinaigrette dressing

Directions:

1. Grill the shrimps in a grill or oven. 
2. Add snow peas to boiling water; cook 1 to 2 minutes or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.
3. Place shrimp in another medium bowl. Sprinkle with seasoning.
4. Drain snow peas; place in large bowl. add lettuce, mushrooms, oranges and dressing; toss lightly. 
5. Top salad with shrimp.

Original Recipe: simpleanddelicious.com

Ham and Egg Casserole Recipe

Photo Credit: birdsofafeather.ca

Ingredients: 

 

• 1 dozen eggs
• 1-2 cans chopped tomatoes, drained
• 1 lb. grated Velveeta cheese
• 1 cup sour cream
• 1 green pepper, diced
• 3/4 lb. diced ham
• 1/4 cup oleo, melted
• Salt & pepper

Directions:

 

1. Blend eggs and all other ingredients together. 
2. Bake in 9x13 pan for 1 hour at 350 degrees until done in the center. 
3. Can be made the evening before.

Original Recipe: birdsofafeather.ca

Grilled Lobster Tails Recipe

Photo Credit: sandalslifestyle

Ingredients: 

• 6 (4-to-6 oz) fresh lobster tails (make sure they are fully thawed if previously frozen)
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1 tablespoon fresh dill
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

Directions:

1. Split the lobster’s tails in half lengthwise and press the flesh open. 
2. Add the ingredients to a mixing bowl and stir. 
3. Brush the oil sauce onto the flesh side of the lobster tail. 
4. Pre-heat the grill to medium-high temperature. 
5. Place tails on the grill flesh side down and cook for seven minutes. Four minutes on the flesh side and three minutes on the shell side. Do not over cook. 
6. Remove the tails from the heat and serve immediately.
   
   
   Note: As an option, garnish with fresh lemon slice and serve with grilled asparagus.  Grilled fresh lobster tails; outdoor entertaining at its best.

French Toast Recipe

Photo Credit: sweets-n-spices

Ingredients: 

 

• 4 slices bread any kind of regular bread slices (I prefer thick slices that are a day old...slightly hard)
• 2 tbsp. butter, melted
• 2 eggs
• 2 tbsp. milk or more adjusting consistency
• 1 tbsp. honey or sugar (optional)
• salt and pepper to taste (you can omit the pepper if you want them un-spiced)

Directions:

 

1. Whisk the eggs with butter, milk, honey/sugar, salt and pepper.
2. Then dip the slices one at a time on both sides, Coat it well both the sides.. but don't dip them too long because they might fall apart if they get too soggy.
3. Place on a lightly buttered frying pan and cook on each side on low heat until the color is nice and golden and the center is firm. Serve with honey, powdered sugar, fruits, syrup or just enjoy them plain!
4. Serve right away, now there still warm.

Original Recipe: sweets-n-spices

Quick Cobb Salad Recipe

Photo Credit: moms.mylifetime.com

Ingredients: 

• 3 eggs, hard-cooked
• 8 slices bacon
• 1 head romaine lettuce, leaves separated and torn into bite-sized pieces
• 4 cups chopped cooked turkey or chicken meat
• 2 avocados, pitted, peeled, and cubed
• 2 tomatoes, chopped
• 4 oz Roquefort or other blue cheese, crumbled, plus 1 oz
• 2 cups chopped stemmed watercress
• 2 Tbsp minced fresh flat-leaf parsley
• 2 Tbsp minced fresh chives
• 1⁄4 cup red wine vinegar
• 1 tsp Worcestershire sauce
• 1⁄2 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground pepper
• 1⁄3 cup extra-virgin olive oil

Directions:

1. Cut the hard-cooked eggs into bite-sized pieces and set aside.
   
2. In a frying pan, fry the bacon over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
    
3. On a platter or individual plates, arrange the romaine, eggs, turkey, avocados, tomatoes, and the 4 oz crumbled cheese. Top with the bacon and watercress. Mix together the parsley and chives and sprinkle over the salad.
    
4. In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, 1 ⁄4 tsp salt, and 1⁄2 tsp pepper. Using a fork, mash in the 1 oz cheese. Add the oil in a thin stream, whisking until smooth.
    
5. Pour some of the dressing over the salad and serve, passing the remaining dressing at the table.

Note: Serves 4-6

Original Recipe: moms.mylifetime.com

Irish Soda Bread

Ingredients: 

• 3¼ cup flour
• ¼ cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ⅓ teaspoon salt
• ½ cup butter softened
• ½ cup raisins
• 1⅓ cup buttermilk

Directions:

1. Combine dry ingredients.
2. Cut in butter until coarse crumbs.
3. Stir in raisins and buttermilk mixing until just moistened.
4. Shape into ball and knead 10 times.
5. Place on greased sheet, cut ½ inch deep cross on top of bread.
6. Bake 350 degrees for 45 minutes to an hour.
7. Cool before slicing

Note: good as snack, breakfast or lunch, place a bit of butter and warm it up in the microwave

Zucchini Cakes Recipe

Ingredients: 

• 1 large zucchini, grated
• 1 large egg
• 1 c. panko bread crumbs
• Salt and pepper to taste
• 1 tbsp. Adobo spices
• ½ c. Parmesan cheese, grated

Directions:

1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. 
2. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. 
3. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Note: Makes about 12 cakes.

Creamy Pineapple Recipe

Ingredients:

• Large can of crushed pineapple and juice (I used chunk, since I didn’t have any crushed pineapple)
• Vanilla pudding mix – large box
• Whipped topping – 8 ounces

Directions:

1. Mix all of the ingredients together, including the juice in the can of pineapple. You can also add some coconut if you’d like. Chill. Enjoy!