PARSLY HERB NOODLES / LINGUINI & CLAMS

PARSLEY HERB NOODLES OR LINGUINI & CLAMS
1/2 cup butter
1/4 cup olive oil
1 pound linguini, cooked and drained well
4-6 cloves minced garlic
(2) 7 1/2 ounce cans minced clams, drained well, but retaining juice*
8 ounce bottle clam juice, added to the above juice to make 2 cups
1 bunch green onions, sliced
1/2 cup minced fresh parsley
salt & pepper to taste

  • Heat butter and oil together.
  • Add green onions and garlic cooking until golden and fragrant.
  • Add 2 cups clam juice* and simmer uncovered 10 minutes.
  • Add clams, parsley, salt and pepper. Heat through.
  • Toss with the linguini.
  • Serve with fresh grated Parmesan Cheese.

*If making plain parsley herb noodles substitute 1 1/2 cups chicken broth for clam juice.


LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMPI
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

  • Heat oil over medium high heat.
  • Add shrimp and brown on both sides.
  • Add garlic and pepper flakes, cooking until fragrant.
  • Remove shrimp to drain on paper towels.
  • Add butter and melt.
  • Add wine and bring to a simmer, cooking 5 minutes or until thickened.
  • Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
  • Toss with prepared pasta.
  • Serve immediately.

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.  
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

BAKED WHITE FISH

2 teaspoons peanut OR avocado oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400 degrees F.
  • Spray baking dish well with PURE.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

SNAPPER WRAPPERS

SNAPPER PATRICK from PAT’S FISHERMAN’S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.

SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I’ll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I’ll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

  • Preheat oven to 400˚.
  • Pick crabmeat, removing any bits of shell.
  • Cut snapper fillets in half lengthwise.
  • Top each fillet with about 1/3 cup crabmeat.
  • Roll up fillets and secure with wooden toothpicks.
  • Blend together the salt, garlic powder and red pepper.
  • Combine melted butter and water in the bottom of your baking dish, blending well.
  • Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
  • Arrange roll ups in baking dish.
  • Sprinkle roll ups with remaining seasoning mixture.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Plate roll ups. 
  • Spoon pan drippings over roll ups before serving.
  • Serve with lemon wedges.

BAKED SNAPPER

We’ve being been trying to eat more fish. The problem is that so many recipes are rather bland so I have made it my personal mission to spice things up.

BAKED SNAPPER

1 fillet per person

salt

white pepper

sweet paprika

1 bunch green onions, chopped

3 tablespoons white wine

3 tablespoons champagne dressing

lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.  
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMP
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

  • Heat oil over medium high heat.
  • Add shrimp and brown on both sides.
  • Add garlic and pepper flakes, cooking until fragrant.
  • Remove shrimp to drain on paper towels.
  • Add butter and melt.
  • Add wine and bring to a simmer, cooking 5 minutes or until thickened.
  • Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
  • Toss with prepared pasta.
  • Serve immediately.

LEMONS to LEMONADE, MY NEW MANTRA FOREVER AS I TRAVEL DOWN LIFE’S CRAZY ROAD

Life's crazy roadMany of you know that despite my normally always positive outlook on life I have not always been the healthiest of people. Years and years ago I began a life style change that would make today’s college student cringe when I was diagnosed with Systemic Lupus during college. I gave up processed food, fast food, drinking and excessive sweets. It worked! I was able to get off most medications, started feeling better and was able to live life to a fuller extent.

I followed a stringent preventative schedule, got well woman exams, took my vitamins, followed a healthy diet and yet several years later was diagnosed with Ovarian Cancer. Miracle of all miracles and a volleyball sized tumor later, my wonderful surgeon got all of the cancer and I began to breathe AND live again as I recovered from surgery.

During the surgery they discovered a Hiatal Hernia, but let it be since the cancer was more important. It was a long surgery with a 10 inch scar to remind me everyday how blessed I am to still be among the living. It was also a long recovery with a multitude of side affects along the way.

As I got stronger and began to live again, the Hiatal Hernia reared its ugly head and made me more and more miserable. The pain and side affects increased day by day and eventually led to a new surgery last June. This surgery was a Nissen Fundoplication that ended in stomach reconstruction when they needed to remove several inches of shredded esophagus and build a new valve. It also left me on a liquid diet for several months. Even after that I have been slowly adding food by food to test my ability to tolerate and digest certain foods – kind of like teaching a baby to eat one food at a time. Recovering from yet another surgery left me fighting for my strength and energy. Water Aerobics and walking became my daily friend and life saver.

The first side affect that is really making life difficult is searing pain. Until recently I was seriously afraid the cancer was back. But after a recent CT scan I’m told there is no sign of recurring metastatic disease. Yet they did manage to find a few other things! DAMN it’s always something. FLD for one. What is FLD aka Non-alcoholic Fatty Liver Disease? Well it’s something I shouldn’t have given how well I eat! But, yet I have it. I will be going for a Cardiac CT scan in the near future to determine if my life is about to change yet again by adding a dreaded lifetime drug to maintain the FLD.

Then comes the second of the side affects that bothers even more, my vision. After the first surgery one of the doctors mentioned that changes in my vision might happen and recommended not changing to contacts right away. Unfortunately I did begin to see changes and my sight was getting worse, blurry and distorted close up. I recently met with a new eye doctor and was told I have a macular hole. Between the eye doctor, my primary and my new oncologist we all agree on one thing – there is NO good reason that these things are happening to me – I eat well, drink plenty of fluids, get plenty of exercise and rest.

So here we go for more drastic changes. ALL my adult life my mantra has been about turning lemons into lemonade and some days I find it difficult to understand how it is even possible that the pitcher of lemonade is still half full and able to replenish itself. I do realize I would do whatever was necessary to stay healthy and be able to care for my family. I’ve been given a list of supplements to add to my diet, to eat even more fish, fruit, leafy greens and told to wear sunglasses ALL the time. The rest I’m choosing to do as I continue to deal with adding foods to my diet and dealing with new conditions that can’t be eliminated, but CAN BE controlled.

Being removed from my diet on a regular basis is bread in general, red meat as a whole, fast food (what little I eat) and ALL processed food!  Now you might notice on future menus red meat recipes, but that’s okay as I won’t force hubby to adapt to my new ways all the time.

PERMANENT MENU REVISIONS

menu planning 2013Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
MONDAY 2/25 CHEERIOS, BANANA & YOGURT TUNA & ORANGE LEMON GLAZED RED SNAPPER, BROCCOLINI, 4 OUNCES GREEN GODESS & SALAD
TUESDAY 2/26 OATMEAL, BANANA & YOGURT TOMATOES, CUCUMBERS & SNAP PEAS

PINK LEMON CHICKEN, BROCCOLINI 4 OUNCES GREEN GODESS & SALAD
WEDNESDAY 2/27 CHEERIOS, BANANA & YOGURT TUNA & ORANGE AVOCADO SALAD, 4 OUNCES GREEN GODESS & ROAST CHICKEN
THURSDAY 2/28 OATMEAL, BANANA & YOGURT TOMATOES, CUCUMBERS & SNAP PEAS CRAB SALAD, TOMATOES, 4 OUNCES GREEN GODESS & SNAP PEAS
FRIDAY 3/1 OATMEAL, BANANA & YOGURT CRAB SALAD ROCKFISH COD, SPINACH SALAD, 4 OUNCES GREEN GODESS & FRUIT SALAD

SATURDAY 3/2 CHEERIOS, BANANA & YOGURT TUNA & ORANGE BAKED WHITE FISH, BROCCOLINI, TOMATO SLICES & SNAP PEAS
SUNDAY 3/3 SCRAMBLED EGGS PROTEIN DRINK MAHI MAHI IN ORANGE SAUCE, 4 OUNCES GREEN GODESS, BROCCOLINI & SALAD

LEMON TUNA NOODLE CASSEROLE

Lemon Tuna Noodle Casserole

I like to use a flat baking dish so that there is more crunchy topping per serving.

LEMON TUNA NOODLE CASSEROLE 8 servings

1 package wide egg noodles

4 tablespoons unsalted butter

1 large bunch green onions, sliced

3 cloves garlic, minced

1/4 cup AP flour

3 cups whole milk

4 cups shredded swiss cheese

Juice of 1 lemon

1/2 teaspoon salt

2 large cans oil packed tuna, drained and flaked

1 can sweet peas, drained well

TOPPING

1 cup Panko crumbs

3 tablespoons butter, melted

1 teaspoon garlic paste

  • Preheat oven to 375 degrees.
  • Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
  • Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
  • Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
  • Bring to a boil over medium high heat, stirring frequently.
  • Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
  • Remove from heat and whisk in cheese, lemon juice and salt.
  • Fold in tuna, peas and egg noodles.
  • Pour into a greased baking dish.
  • Combine melted butter, garlic and Panko crumbs.
  • Spread evenly on top of tuna mixture.
  • Bake 30 minutes or until golden and bubbly.
  • Let stand 5 minutes before serving.

KRAB & PEA FRITTERS

KRAB & PEA FRITTERS
1 cup sour cream
1 small bunch green onions, whites and greens, finely minced and divided
2 large eggs
3/4 cup whole milk*
12 ounces krab, minced
1 cup frozen peas
1 1/4 cups flour
2 teaspoons baking powder
Sea Salt
red pepper
Frank’s Hot sauce
Juice of 1 lemon
1/4 teaspoon white pepper
1 1/2 cups vegetable oil

*I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.

  • In a medium bowl mix together the sour cream and half the green onions.  
  • Add in lemon juice, salt, pepper and hot sauce to taste.
  • Set aside.
  • In a large bowl whisk the eggs until frothy.
  • Whisk in the milk.
  • Add the flour, baking soda, salt and pepper to taste, blending until combined well.
  • Fold in the krab, the other half of green onions and peas until well blended.
  • Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
  • Add the batter to the oil 1 heaping tablespoon at a time.
  • Cook the fritters in batches, 2-3 minutes per side.  Use a slotted spoon to turn them.  Be sure not to crowd the pan.
  •  Transfer fritters to paper towels to drain.
  • Serve hot with sour cream.