Maple Syrup Salmon

I first stumbled upon this recipe a few years ago on a message board I frequent… And ever since I found it…….I make it very often!

Whenever we are with friends or family eating….I hear a lot of “Your kids eat that?”  or “How do you get your kids to eat…….” and honestly…..I find recipes that are “kid friendly”, and when they aren’t….I make my kids something different, but they have to try it!  Usually when Olivia tries something…she either likes it or LOVES it….but once in awhile she won’t, and usually it’s something I wouldn’t have eaten as a child either (so I can’t blame her)!   Ava will pretty much say “I don’t like this!”  but she eats it anyway!  🙂  NOT THIS RECIPE THOUGH….both of my girls LOVE this salmon recipe….and when you make you will know why!  It’s so simple, takes hardly any time….and the combo of maple syrup and soy sauce make for a very yummy glaze!  I hope you enjoy it as much as we do!

Maple Syrup Salmon

1/4 cup maple syrup 

2 tablespoons soy sauce 

1 clove garlic, minced 

1/4 teaspoon garlic salt 

1/8 teaspoon ground black pepper 

1 pound salmon (skin removed)

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In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. 

Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. 

Preheat oven to 400° F (200° C). 

Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork. 

ENJOY!

maplesyrupsalmon~gianna~
  

Parmesan Crusted Tilapia

Here is a blog entry from my old blog that deserves repeating!    Obviously it’s old (from 2011)

I have been dying to try Tilapia, it’s something I had never had before (GASP!) simply because I never found a recipe I liked!  Until I ventured over to my friend, Kelly’s website and found one that sounded really delicious!    My parents had just gotten home from a 14 day cruise (so jealous) and my Mom hadn’t done food shopping yet, so I invited them over for dinner.  I decided to pair the tilapia with Kelly’s Sundried Tomato Risotto and the Roasted Cauliflower.  And this meal did not disappoint!

As everyone knows I am always looking for recipes that my kids and husband will eat (I pretty much eat everything — well……..except bananas, tuna fish, chocolate, yellow mustard and of course I limit my red meat), and this was a hit!

Parmesan Crusted Tilapia

6 tilapia filets
6 sundried tomatoes
1/4 cup pine nuts
1 cup Parmesan cheese (grated)
2 TBSP dried basil

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Heat oven to broil

In a food processor add sundried tomatoes, pine nuts, cheese and basil and pulse until mixed well and very finely chopped.

Rinse fish and pat dry with paper towels.  Place on a baking sheet that has been sprayed generously with cooking spray.   Put under the broiler for 3 minutes and then remove.

 Flip filets over and sprinkle generously with the mixture…making sure you coat the whole thing.

Put back under the broiler for an additional 3-4 minutes.   KEEP THE OVEN DOOR OPEN and keep an eye on this…because it cooks very quickly.

ENJOY!!!

risotto

~gianna~

Blackened Shrimp Po Boy

I normally wouldn’t do back to back recipes (shrimp/shrimp)…..but this deserved to be posted RIGHT NOW.   We don’t eat shrimp back to back either!

So last week my best friend and I had one of our girl’s night dinners….just her and I!  We try to do it a few times a month because even though we talk on the phone multiple times a day…(normal, right?) when dodgeball isn’t in season we don’t see each other often enough!   Thankfully dodgeball starts again next week and I get to see her once a week for the next few months…..YAY!!!    Anyway……enough about her…let’s move on…..

We decided on a local restaurant that we’ve been to before, but really like the atmosphere!  For the locals…Urban Table in Morristown…..PLUGGIN IT!  It’s great food, great atmosphere, and the prices aren’t crazy!   We had already decided on what we were getting…..cheesesteak spring rolls and a grilled chicken chopped salad to share……ooooor so we thought!!!    The waiter came over and read the specials and he barely uttered the entire list when Nil (BFFs name) and I looked over at each other and just knew…..HE IS HOT!!!!  Nooo,.just kidding……..MEAL CHANGE!  We were forgoing the salad….natch….and ordering up the Blackened Shrimp Po Boy with the Cheesesteak Spring Rolls!   We deserved it after a 12 day plank challenge we had just about finished anyway!

The second our meal arrived…..and we laid eyes on the Po Boy……we just knew!  And (Po) Boy,  were we right!  It was one of the most delicious things I had eaten in a long time!  I was really upset we decided to share…I wanted it all to myself!!!    Especially knowing I couldn’t just go back another day for it….because it was a special!

Po Gianna!

The combo of blackened shrimp and the pretzel bread….YUM…add in some pickles and lettuce and tomato….YUMMMMMMY!

So I decide I would be making my own very soon…and here I am less than a week later…recreating this sandwich.  And I get the whole thing to myself!!!!!!   Love ya, Nil….but mine…all mine!  🙂    Super easy, Super delicious!!!  MUST.  TRY.  SOON!!!

 

Blackened Shrimp Po Boys on Pretzel Rolls

4 Sandwiches

Shrimp — cleaned, peeled & deveined — I made enough for each sandwich to have 6-7 medium shrimp

Blackened Redfish Magic Seasoning (or any similar seasoning)

1/2 Stick of Butter

Pretzel Rolls (you can use any rolls…but I promise if you can find these..DO IT!)

Shredded Lettuce

Sliced Pickles

Sliced Tomato

Light Mayo

*******************************************************************

Clean peel & devein shrimp.

Place in large ziplock with enough seasoning to coat all shrimp.

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Place in fridge for about 30 minutes – 1 hour.

Shred lettuce, slice pickles, slice tomato, prepare rolls (just scoop some of the inside of the roll out to make a nice hole).

Melt butter in large skillet.

Place shrimp in single layer and cook about 4 minutes, flip and cook another 3-4 minutes.  Remove from heat.

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Prepare your sandwich…….

Mayo on roll, shredded lettuce, tomato and pickles on one side…..mayo and shrimp on the other.

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Bring both sides together and ENJOY..I know you will!!!!!

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~gianna~

Honey Lime Shrimp

I stumbled upon this recipe on Pinterest when I was looking for a new shrimp recipe.  This one sounded perfect and something that I knew the whole family would enjoy!  We love shrimp in our house and cook it a lo,t so finding new recipes is always fun!   This recipe is a perfect combo of sweet and savory…with a bit of a kick.  Use the red pepper flakes to your liking.  My kids don’t love too much spice, so I didn’t use much….but if you like spice, add more!  I served it with rice and salad and it was amazing! The shrimp get a little crunch to them too, which makes the flavor almost explode in your mouth!  YUM!

Honey Lime Shrimp

1 pound large shrimp, peeled and deveined

1/2 cup olive oil

4 T honey

juice of one lime

zest of one small lime, or half a large lime

4 cloves garlic, smashed

1 tsp kosher salt

1/4 tsp black pepper

red pepper flakes

***********************************************************************

Combine all the  ingredients in a ziplock bag.

Add shrimp

Put in fridge and marinate for 30-60 minutes.  Toss in bag a few times to get them well coated.

Remove from fridge approx 10 minutes prior to cooking.

Heat a large skillet over medium-high heat.

Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.

Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately over rice!

Enjoy!

Image

~gianna~

Ginger, Scallion and Garlic Shrimp

Many years ago I was part of a recipe swap….I may have mentioned it before.  This recipe came to me during “Asian Week”.   I love cooking ethnic food with new flavors and taste!  As soon as I saw the recipe I was making I was so excited!  I knew it was something Joe would enjoy too.  I wasn’t sure about my girls because once I looked over the ingredients there was some “spice”!  The recipe came from Sara at A Taste of Home Cooking and it did not disappoint!  I will be adding this to our rotation.  It was super easy…..and unbelievably good!  The combo of flavors in this dish were literally mouth watering!  It has just the right amount of spice….and Olivia LOVED it, but Ava did not (hey — 1 of 2 isn’t too bad) and Joe and I both agreed it was something I’d make again…and SOON!

Sara recommended using white rice with it, but I prefer fried (and my waist proves it) with any of my Chinese food that I make or take out!  But I know it would be just as delicious with any kind of rice you choose!  THANK YOU, SARA!!

Ginger, Scallion and Garlic Shrimp

1 large egg white 

1 tablespoon cornstarch 

1-1/2 teaspoons sugar 

2 teaspoons salt 

1/2 teaspoon freshly ground pepper 

1-1/2 pounds large (26 to 30 count) shrimp, shelled and deveined 

6 garlic cloves, finely chopped (about 3 tablespoons) 

One 1-1/2-inch piece of ginger, scraped and finely chopped (about 1 tablespoon) 

1/2 teaspoon crushed red pepper flakes (optional) 

¼ cup canola or vegetable oil 

3 scallions, halved lengthwise, cut into 1-inch-pieces, dark green parts set aside 

Steamed rice, fried rice or soba noodles

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In a medium bowl, whisk the egg white with the cornstarch, sugar, salt and pepper until a paste forms.
Add the shrimp and toss to coat.
Set the shrimp aside to marinate for 10 minutes.
In a small bowl, combine the garlic, ginger and red pepper flakes; set aside. 

Heat a large, heavy skillet over high heat for 3 minutes.

Add the oil and swirl to coat the bottom of the skillet.
Add the shrimp and the white and light green scallion pieces and stir to coat with the oil.
Cook, stirring and scraping up any brown bits from the bottom of the skillet, until the shrimp are almost cooked through, about 2 minutes.
Add the garlic mixture and the dark green scallion pieces and cook, stirring, until the shrimp are cooked through, about 1 minute more.
Season to taste with salt and pepper.
Transfer the shrimp to a platter and serve with rice.
ENJOY!
Garlic Shrimp
~gianna~

Shrimp Fettuccini Alfredo

My beautiful, talented, amazing cousin, Rachele just had a brand new baby…… yesterday  (YAY!!!!)    So it’s only fitting I post about it now, since it came from her!  🙂  CONGRATS, MAMA!!!

I had been looking for a new shrimp recipe recently and my cousin  sent me this recipe for Shrimp Fettucini Alfredo.    I don’t think she had even tried it yet……when she first sent it to me, but I’m glad she did!!  My husband and I really enjoyed it, Ava only liked the shrimp part and Olivia didn’t like it at all.   So I guess you’ll have to make it for yourself and decide how you feel.   It was very simple, very filling, and very good too!

Shrimp Fettuccini Alfredo

1 box (12 oz) fettuccini (I used plain, but you can use spinach too)

1 TBSP olive oil

1 small red onion (halved and sliced)

2 cloves of garlic

1 pound shrimp (cleaned, thawed and deveined)

2/3 cup Garden Vegetable Cream Cheese

1/3 cup heavy cream

2 TBSP dill (chopped)

2 TBSP capers

2 TBSP lemon juice

Salt & Pepper to taste

******************************************

Cook pasta as package suggests — cook, drain and reserve 1/2 cup pasta water.

Heat oil in medium skillet over medium heat.

Add onion and garlic and cook for 5 minutes.

Stir in shrimp, cream cheese, dill, capers, lemon juice, salt and pepper.

Cooked 3-5 minutes or until shrimp are cooked.

Add pasta and reserved water to skillet.

Enjoy!

Image 26

~gianna~

Shrimp over Angel Hair

I cook shrimp a lot in my house because everyone loves it!  This recipe has been in my rotation for a long time.  When I say rotation I mean I make it every few months or more because I have so many other recipes that I make, but this one I know is a sure winner every time!  It’s another simple recipe and if you have shrimp on hand (I always have a bag or 2 of frozen uncooked shrimp in my freezer) it’s a great weeknight meal.  Add some garlic bread and a salad and you’re done!  Easy Peasy!

Shrimp Over Angel Hair

1/2-1 pound of angel hair pasta (cooked)

2 TBSP olive oil

3-4 cloves of garlic (minced)

2 ripe tomatoes (I use the small ones on the vine) — seeds removed and chopped

1/2 c water

chicken bullion cube

1 pound uncooked shrimp (cleaned and deveined)

basil

******************

Cook Pasta

In a pan on stove add oil and garlic and brown.

Add chopped tomatoes.

Add water, basil  and bullion cube and simmer for about 10 minutes.

Add shrimp and cook until they turn pink.

Serve over pasta.

**We put Old Bay on the finished dish  just to add a little more spice/flavor, but you don’t have to!

ENJOY!

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~gianna~

Lemon & Wine Salmon

Whenever I am asked, “Where did you learn to cook?”  My answer is simple……”My Nana and my Mom are 2 of the best cooks, EVER and they taught me everything I know!”  That’s 90% true….the other 10% comes from my love of cooking and other bloggers and friends who give me yummy recipes!  🙂

This recipe is one of my Nana’s recipes.   We eat a lot of fish in our house (mostly salmon, shrimp, scallops, tilapia), but salmon is one of our favorites.  My kids gobble it up, which makes it a great dinner choice for us!  This recipe is one of our favorites, and while I definitely do it’s justice, I’ve got nothing on Nana!

1 pound filet of salmon (skin removed)

Half a sick of butter

1/4c white cooking wine (or any white wine you use to cook with)

1 lemon

garlic powder

paprika

 

Preheat oven to 375°

Grease bottom of baking dish with butter.

Wash salmon and pat dry with paper towels.

Place salmon in baking dish.

Pour wine over salmon.

Squeeze lemon over salmon.

Sprinkle garlic powder and paprika.

Place in oven; uncovered for 20 minutes or until cooked through.

 

ENJOY!!

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~gianna~

Kung Pao Shrimp

Taking a little break from football foods today, in honor of Chinese New Year,  tomorrow!

I had originally gotten a Kung Pao Chicken recipe from Sing For Your Supper.    I have made a bunch of her dishes and they are always excellent!    I’m sure you’ll see me blog about her recipes in the future….but in the meantime, you should definitely check out her blog for yourself!

OK back to the recipe…..I used her chicken recipe, but just swapped the chicken with approx. 1 pound of large, deveined shrimp.
As usual I served it with fried rice (I like it much better than white rice) and my husband and I both enjoyed it very much!    The perfect combo of sweet, nutty and spicy.    This recipe is nice because you can adjust how much spice you want in your life and it’s still very good!  My little ones aren’t huge fans of spicy foods, so I cut back the red pepper flakes on this one, but it was still pretty PAOerful!  Ha Ha Ha!  Sorry I had to!  🙂

Kung Pao Shrimp

1lb uncooked, deveined, shell removed large shrimp.

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped

3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine shrimp and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add shrimp and stir fry approx.  5-7 minutes (or until pink and fully cooked).    Remove shrimp from wok.

Add onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return shrimp to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.  Place over white or fried rice.  

ENJOY!!!

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GONG HEY FAT CHOY!!!!

~gianna~

Fajitas

Fajitas are one of my favorite things in the world……I can’t even imagine anyone NOT liking them.  Cheese, peppers, sour cream, cheese, chicken, cheese, guacamole….CHEESE!!!!  And I  sometimes even use the full fat version of everything!!!!  Mmmmm….I love fajitas.

So while I have never met a chicken or shrimp fajita I didn’t like…I’ve also never met anyone who doesn’t like these fajitas….welllllll..except my sister-in-law, Ann…who slathered hers in ketchup when I made them for her and my brother in law!  I don’t think I ever made her fajitas again……and I probably never will!  🙂  Her loss!

These fajitas are so easy and so delicious, thanks to one special ingredient…the marinade!  It’s all in the marinade  and I’m not ashamed to admit it!  Someone perfected a perfect (in my opinion) fajita marinade and WOW it’s great!

marinade

When I make this I usually make extra so we have leftovers for lunch or another dinner.

So I don’t have many measurements and I sometimes substitute shrimp and it’s equally delicious!  I also love peppers and onions, so I go heavy on those!

Chicken Fajitas  (or shrimp)

Boneless, skinless chicken breasts (washed, trimmed and sliced into bite sized pieces)

OR

Uncooked shrimp (devined and shell removed)

World Harbors Fajita marinade (I usually use 1/4 – half a bottle)

Olive oil

Red bell peppers  (washed, cleaned and cut into slices)

Green peppers (washed, cleaned and cut into slices)

Vidalia onion (cut in half and then sliced)

Olive oil

Shredded Mexican Blend Cheese  (LOTS!)

Sour Cream

Guacamole or Avocado

Salsa

Clean and cut chicken.

In a large pan add chicken and Fajita marinade and toss and cook until it’s done.  Usually takes about 10 minutes.

Wash and slice peppers and onions into strips.

In another large frying pan add peppers, onions and olive oil.  Just enough for sauteing.   And cook those until done.  “Done” for the peppers and onions is however you like them.  I like mine cooked until still slightly crunchy. 

Heat tortilla shells (follow directions on bag)

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Fill (or stuff…like I do) your tortillas with all the yummy toppings, roll it up and ENJOY!!!!

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~gianna~

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