Zoodles with Scallops and Bacon

I love scallops, but rarely make them at home. My former coworkers would always know what I was going to order when there were scallops on the menu. Ha! I’m not sure why I don’t make them at home, but now that I have this recipe, I’ll be making them more often.

My husband and I both loved the zoodles, the lemony sauce and the crispy bacon. I used bay scallops, but I bet this would be delicious with sea scallops. Maybe next time! I also need to work on my searing technique. I think my scallops were a not dry enough – make sure you press out the water.

Zoodles with Scallops and Bacon | Join Us, Pull up a Chair

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Hoisin-Glazed Salmon Noodle Bowls

I’m always looking for quick recipes to make during the week and this recipe was prepped and cooked within 30 minutes. We’re big fans of salmon and I love stopping at this specialty seafood store across the street from one of our offices. Everything I’ve bought from them is so fresh and everything tastes amazing.

My kids gobbled this up – yes even my picky 3-year-old! He’s currently asking me to make it for dinner tomorrow night because he’s “helping” me blog about it. This was the first time I’ve made rice vermicelli and I need to work on my technique. All the noodles stuck together, so I’m thinking I need to try them again. They tasted great though! Plus you can’t go wrong with anything glazed with hoisin!

Hoisin Glazed Salmon Noodle Bowls | Join Us, Pull up a Chair

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Spinach, Tomato & Shrimp in Garlic Butter Sauce

It’s been quiet around here and we’ve really enjoyed getting a chance to relax. This week is Thanksgiving and I’m so thankful to have a few days to recharge and get ready for a busy holiday season. We have some fun activities coming up and planning to take full advantage of all the amazing events that our community holds from Santa to train rides and everything in between.

I bought a pack of gorgeous heirloom tomatoes at Costco recently and knew I had to make something with them! When I was working on my weekly menu, I came across this recipe on Pinterest. It looked amazing and would be a perfect way to highlight those tomatoes. It’s a quick and easy meal to make for busy weeknights too!

Spinach, Tomato & Shrimp in a Garlic Butter Sauce | Join Us, Pull up a Chair
1 lb uncooked shrimp, shelled and deveined
pint of grape heirloom tomatoes, halved
16 oz package baby spinach
3-4 Tbsp butter
5 garlic cloves, minced
1 Tbsp paprika
1 Tbsp olive oil
1/4 small lemon
10 oz fettuccine or thin pasta
1/2 cup Parmesan cheese, grated
fresh ground pepper
salt

In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Add the shrimp and half of the minced garlic. Season with the paprika and salt and saute for 1 minute or until the cooked side of shrimp is pink. Flip the shrimp over and cook for an additional minute or two. Transfer the shrimp to a plate. Add in another tablespoon of oil if needed and saute the spinach, tomatoes and remaining garlic until cooked. Remove from heat and add in the shrimp.

While the shrimp is cooking, start cooking your pasta according to the package. When the pasta is cooked to your likeness, add it directly to the skillet with the cooked shrimp. Place an additional 1 to 2 tablespoons of butter on top and a squeeze the lemon over the pasta. Add a little pasta water if you need to thin out the sauce. Place the skillet back on the stove to make sure the shrimp are fully cooked and the entire dish is heated through.

Source: Julia’s Album

Truly Tropical Shrimp with Sweet & Spicy Dipping Sauce

When you think of granola, I bet you’re thinking it’s a great for breakfast or a snack. Well, how about using it to make a crust for shrimp!?!? I know, as crazy as it sounds but it was oh so good! I’m a participant in the First Annual Golden Girl Granola Blogger Recipe Challenge and came up with this recipe for shrimp using their Truly Tropical granola.

First, the granola is amazing! It’s packed with delicious ingredients like dried mango, coconut and cashews….just the perfect amount of sweetness too. I had a hard time not eating the entire bag when I sampled it before deciding on how I was going to use it in a recipe.

The shrimp came out great and really reminded us all of coconut shrimp but much more crunchy and sweeter. I served it with a sweet and spicy dipping sauce and cole slaw. My eight-year old daughter loved them and keep sneaking a few more after dinner.

Truly Tropical Shrimp Featuring Golden Girl Granola | Join Us, Pull up a Chair
1 lb raw shrimp, cleaned with shells removed
1 cup Truly Tropical granola, roughly chopped
2 Tbsp white whole wheat flour
1 egg, beaten
salt

Dipping sauce:
1/2 cup apricot preserves
1 Tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

Prepare your dipping station. Flour in a small bowl, egg in a small bowl and the roughly chopped granola in another bowl. Season the shrimp with the salt. Dip the shrimp in the flour and shake off any excess. Dip into the egg and then into the granola. Evenly coat the shrimp with the granola and place on the prepared baking sheet. Continue the process until all your shrimp are coated. Lightly spray the tops with the non-stick cooking spray. Bake for 8 to 10 minutes or until the granola is crispy and the shrimp are cooked through. I had small shrimp so mine were one in 8 minutes. You’ll need to keep an eye on them so the sugars in the dried fruit don’t burn.

To make the dipping sauce, mix together the apricot preserves, rice wine vinegar and red pepper flakes. Enjoy!

Golden Girl Granola is a family based business in MA that takes pride in their granola by using only the finest ingredients and stirring each batch of granola by hand. Check out all the other flavors of granola!

Disclaimer: “I participated in the Golden Girl Granola Blogger Recipe Challenge. I received a product samples to use in my recipes. The views expressed here are entirely my own.”

Cilantro-Lime Salmon

My garden is loving all this rain we’ve been having lately. It’s growing like crazy! We’re going to be eating cucumbers and squash every day soon. I’m looking forward to making my famous cucumber salad and grilling zucchini. My herbs are out of control too. I’ll be making pesto tonight with the basil, but I struggled to find a recipe to use a lot of the cilantro I picked. I found this recipe and it was perfect since I have a bunch of limes in the fridge and picked up two fillets of Cooper River salmon. Cooper River salmon is amazing! If you haven’t tried it yet, you must!

This recipe was so simple, but delicious. It was refreshing and a great way to eat salmon on a hot summer day! I served it with Mad Hatter salad…there were no complaints for dinner!

Cilantro Lime Salmon | Join Us, Pull up a Chair

4, 6 to 8 oz salmon fillets
1/2 cup cilantro, finely chopped
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
2 Tbsp fresh lime juice
zest from half a lime

In a small bowl, mix together the cilantro, oil, lime juice, zest, garlic and salt. Reserve two tablespoons and pour the remaining over the salmon fillets to marinade. Cover and let stand for 10 minutes at room temperature.

While your salmon is marinating, preheat your oven to broil. Spray a boiler rack with non-stick cooking spray and place your marinated salmon on the rack. Divide one tablespoon of the reserved marinate over the four fillets.

Broil for 4 minutes from the heat for 7 to 8 minutes or until the fish is done to your likeness. Remove from the oven and brush with the remaining tablespoon of marinade. Serve and enjoy!

Source: One Perfect Bite

Garlic Shrimp and Spinach Pizza – The Secret Recipe Club

It’s the third Monday of the month and you know what that means…Secret Recipe Club reveals!!! I’m excited to share this month’s recipe with you! It comes from Sara who blogs at Cook with Sara. I feel like our styles of cooking are very similar, both perfect for sharing with our families and we both found our love of cooking from our relatives. I had a hard time picking out a recipe this month, since I was looking for sometime to make for dinner and tried to avoid desserts. So after spending hours looking through recipes, I decided on Sara’s recipe for Garlicky Shrimp and Spinach Pizza.

The pizza was really good and different. I made it for Ross and I on Friday night for dinner since I knew the kids would turn their noses up at it. Neither one like shrimp, so it wasn’t even worth the fight in getting them to try it. We’re still having dinner issues with Cooper – he now doesn’t like any of his favorites, mac & cheese, chicken nuggets – so I’m at a loss where to go from here. I used a different recipe for the crust – I made a whole wheat crust with a little Italian seasoning mixed in. I’ll just be sharing the sauce and toppings part of the recipe, so you can use whatever type of dough you prefer. Sara used a bread machine to make hers and incorporated mozzarella cheese and other seasonings.

Garlic Shrimp & Spinach Pizza | Join Us, Pull up a Chair

Sauce:
1 Tbsp butter
4 1/2 tsp flour
1 /4 tsp ground mustard
1/8 tsp smoked paprika
1/8 tsp salt
1 cup milk
1/4 cup shredded Parmesan cheese
1 Tbsp minced garlic

Topping:
1 Tbsp olive oil
1 cup sliced mushrooms
4 cups fresh baby spinach
1 Tbsp minced garlic
8 oz cooked shrimp (I used frozen Canadian cold water shrimp – just thawed and drained)
1 1/2 cups mozzarella cheese, shredded

Preheat your oven to 425 degrees. Once ready, roll out your dough to the desired size of your pizza. Bake on a pizza stone for 10 to 12 minutes. Remove from oven until ready to top.

While the crust is baking, prepare the sauce. Melt the tablespoon of butter in a small saucepan. Add in the flour, mustard, pepper and salt. Stir well and cook until it starts to bubble. Add in the milk and minced garlic. Continuously stir until the sauce becomes thick. Remove from the heat and add in the Parmesan cheese. Stir until the cheese has melted and pour over the pre-baked crust.

In a medium pan, warm the olive oil over medium heat and then saute the sliced mushrooms and garlic for 2 minutes. Add the baby spinach and cook until the spinach has wilted. Place the toppings over the sauce and then add the shrimp and top with the shredded mozzarella. Bake for an additional 10 to 12 minutes until the cheese has melted.

Check out all the other great recipes in this month’s reveal in the link below!

New England Style Fish Cakes

I’ve made a couple different varieties of fish cakes before – salmon, cod and tilapia – but this time I wanted to try a New England style cake using haddock. I had bought two fillets of haddock a couple weeks ago while at Costco and needed to use it up because it was taking too much space in my freezer. I decided against just broiling it, knowing my kids would turn their noses up. I knew if I could get them to eat it by making it into a cake and then pan-frying it. 

This recipe was easy to make, it’s a little longer than I would usually spend on dinner during the week but I’m currently off a couple days before starting my new job on Monday, so I had some extra time. My kids both gobbled it up and my husband raved about it. Success! I prefer cocktail sauce with my fish cakes, while my husband likes tartar sauce – they’re both great regardless of which on you prefer! 
1.5 pounds haddock fillets, skin removed
1 1/2 – 2 cups breadcrumbs (I used a mix of Italian style and plain panko)
1/4 cup fresh parsley, finely chopped
2 eggs
3/4 Tbsp dried basil
1/2 tsp smoked paprika
salt and fresh ground pepper to taste
Chop the fish into two inch chunks and pulse in a food processor until the fish is broken down into smaller pieces. Transfer the pureed fish into a bowl and add the remaining ingredients. Mix until combined. 
In the bottom of a Dutch oven, heat about a tablespoon of canola oil over medium-high heat. While the oil is heating, use a ice cream scoop to make small fish cakes. Flatten slightly before carefully placing in the hot pan. Allow to cakes to cook on one side for 5 minutes and then flip over to cook for an additional five minutes. Once cooked, removed from the pan and place on a paper-towel lined plate. Repeat with the remaining mixture and add additional oil if necessary. 
Adapted from: Tasty Kitchen

Grilled Salmon with Avocado Salsa

Today is my little guy’s second birthday! I can’t believe how quickly the last year went by…really, wasn’t he just born a couple months ago? We’re having a little family party tomorrow night – just grilling burgers and dogs and we’ll do something fun over the weekend.

I know lately I’ve been posting a lot of sweet treats and I was thinking about it and realized it’s because we’ve been grilling several times a week and I haven’t been making new recipes. I’m trying to change that in the next couple of weeks and with our garden doing really well, I’m planning to have new sides and salad recipes to share.

This recipe was super simple and had amazing flavor. I was a little heavy-handed with my limes, they were extra juicy,  but otherwise this avocado salsa was amazing! The spice mix used to marinate the salmon was perfect.

2 lbs wild Alaskan salmon, cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp black pepper
dash of cayenne pepper

Salsa
2 small avocados, cubed
1/2 small red onion, sliced
juice of 2 limes
1-2 Tbsp finely chopped cilantro
salt to taste

Mix together the dried spices in a small bowl. Run the salmon with the olive oil and then sprinkle and rub in the spice mix. Place the seasoned salmon in the refrigerator and marinate for at least 30 minutes.

Preheat your grill. I used a grill pan since we were out of propane. Once the grill is ready, grill the salmon to your desired doneness. While the salmon is being grilled, make the salsa. Combine all the ingredients and refrigerate until ready to be used.

Top the grilled salmon with the salsa and enjoy!

Source: The Cookie Rookie

Quick Risotto with Shrimp, Corn and Edamame

Who else is glad this winter is over? Whew, it felt like it would never end! Storm after storm and bitter cold. I’m just glad all the snow is melted, the birds are chirping and the grass is getting green again! With this winter, I haven’t been cooking new recipes like I had previously done, but I’m trying to get back into a good groove and hoping with the access to fresh veggies soon, it will be easier!

I loved this recipe! I’m a fan of risotto but my husband could leave it. I was hoping this recipe would change his mind, and I think it did! The original recipe says it serves 4, but I found it was more closer to 6-7 servings. Neither of my kids like it, but that was fine since I enjoyed it for lunch. The risotto is made with instant brown rice and was so easy to make! The addition of cream cheese made it super creamy without a lot of extra calories (especially great since I gained a little weight over the winter).

1 Tbsp EVOO
1 bunch of scallions, sliced – green and white parts separated
2 cups instant brown rice
1 cup dry white wine
2 cups reduced-sodium chicken stock
1 lb peeled and deveined raw shrimp
1 cup frozen edamame, shelled
1 cup frozen corn, thawed
4 oz reduced-fat cream cheese, cut into small pieces
1/2 cup finely shredded Parmesan cheese
1/4 tsp ground pepper

In a large skillet, heat the oil over medium heat. Add in the white part of the scallion and rice, stirring constantly for 1 minute. Add in the wine and cook until the majority of the wine has evaporated. Add the chicken stock and return to a boil. Reduce the heat, cover and simmer for 5 minutes.

Place the raw shrimp on the rice and cover. Cook for 5-7 minutes until they’re completely cooked through. Stir in the frozen edamame, thawed corn and the pieces of cream cheese. Mix until completely incorporated. Continue cooking uncovered, stirring occasionally until the majority of the liquid is evaporated.

Remove from heat and stir in the Parmesan cheese and season with fresh ground pepper. Divide into portions and top with the reserved scallion greens.

Source: Eating Well Magazine

Shrimp and Veggie Ramen

I love ramen noodles, I know they’re so bad for you…but I still enjoy them every once in awhile. Plus they’re my go-to meal when I’m feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I’m thinking next time I’ll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they’re soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai