Categories
HEALTHY

Maine Lobster Stew

It was the summer of 1992 and I had just graduated high school when my best friend asked me to go to Maine with her. She wanted to visit a guy she liked who had recently moved. I wasn’t all that excited about it, to be honest. I knew we would have a great time together, but I was really only going along so she could see her crush. As it turns out, my dad had a business trip planned to Boston for later in the summer, so we all went there for a few days of sight-seeing and Red Sox baseball before my friend and I took the short bus trip up to Portland, Maine.

When we got there we met up with her friend who took us to his fraternity house where we would be staying for a few days. It was summer so most of the guys weren’t there, and that’s probably why my parents let me go!! It was pretty quiet so my friend and I were just sitting out front when all of the sudden this little red car came screaming down the street and into the driveway – windows down, music blaring, and a cute guy driving. I soon found out that his name was Jon and he had a strong Maine accent and used words like “wicked” and “pissah.” I was immediately smitten. And get this – not even 24 hours later I told my friend that this guy was the guy I was going to marry.

Fast forward almost 24 years and here we are… married almost 13 years with this adorable little five and a half year old who has so much energy, personality, will try anything, and has no fear. And as for my husband, he still has that awesome Maine accent.

So it should come as no surprise that my husband loves lobster. I love hearing his stories of having lobster races with his brother when they were kids before his mom would drop the lobsters into a pot of boiling water. Lobster was a part of life, not a luxury purchase, so to this day, he can’t believe how expensive lobsters can get down here in PA. He was so used to getting cheap, fresh lobster whenever he wanted.

Several times when my father-in-law would come for a visit, he would bring us cooked lobster meat packed in dry ice. We made things like lobster rolls, lobster omelets and pasta with lobster. But for years my husband talked about his desire to make lobster stew. One night we were talking about our Christmas dinner menu ideas and he immediately said he wanted to make lobster stew.

I quickly learned that lobster stew doesn’t have any meat or veggies – it is simply lobster meat in a warm cream base. But the way the stew base is created is what makes it so special. The word “stew” in lobster stew is more like a verb than a noun.

For weeks he researched recipes, analyzed them, pointed out what he liked and didn’t like, until he found the most authentic recipe that reminded him of the lobster stew he used to eat in Maine. Then came the search for the perfect Maine lobsters. He visited a few seafood stores before deciding on one and placing his order.

Maine Lobster Stew
Maine Lobster Stew

Ingredients

  • 5 each 1.5lb Maine lobsters
  • As needed, salt
  • 12 Tbsp butter (separated, 8 Tbsp and 4 Tbsp)
  • 1 cup medium or dry sherry
  • 6 cups milk
  • 2 cups heavy cream
  • 1 pinch cayenne
  • 1-2 pinches paprika
  • To taste, salt and freshly ground black pepper
  • 1/2 tsp lemon juice
  • 2 sprigs parsley, leaves only, cut into strips

Directions, Day 1

  1. Bring a very large pot of salted water to a boil
  2. Plunge the lobsters into the boiling water and boil until just cooked through, about 4 minutes. Transfer to a bowl of ice-water to prevent them from cooking any longer, keeping them submerged until completely cool.
  3. Drain the lobsters and separate the tails from the bodies, setting the bodies aside. Crack the shells and remove all of the meat from the tails and claws (keep the ripper claw meat whole for beautiful presentation!!). Chop the meat into large chunks (again, except that ripper claw); cover and store in the fridge until day 2.
  4. Melt 8 Tbsp butter in a large heavy bottomed pot (he used our Dutch Oven) over medium-high heat. Add the lobster bodies and tail shells and cook, stirring often, until the shells turn a deep red, 5-8 minutes.
  5. Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from the heat and set aside to cool. Once cool, cover and refrigerate overnight.

You can find complete recipes of this Maine Lobster Stew in maryellenscookingcreations.com

Categories
HEALTHY

Honey Garlic Shrimp

Honey Garlic Shrimp – easy skillet shrimp with honey garlic sauce with only 4 ingredients. The BEST honey garlic shrimp recipe ever!

If there is one ingredient that I cook the best, it’s probably shrimp. The reason is simple: I love shrimp and I can eat shrimp every day, so naturally, I tend to cook shrimp very well. This honey garlic shrimp is a perfect example. As simple as it sounds, this is probably one of the most delicious recipes I have made recently.

This honey garlic shrimp recipe is inspired by The Cooking Jar but I created my own recipe. If you have good quality shrimp, you don’t need a lot of ingredients. I used 4 ingredients for the glaze: honey, garlic, salt and cayenne pepper. Prep and cooking takes only 15 minutes in total.

You want to use a lot of garlic so every bite is bursting with the garlicky flavors. Cook it on a cast-iron skillet so all the garlicky and honey goodness stick to the bottom of the skillet. Scrap every brown bit left on the skillet as they are the best part. After I was done eating, I only wished that I had made more. Enjoy!

Ingredients:

  • 1 1/2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 3 dashes cayenne pepper
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 12 oz shrimp, shelled and deveined, tail on
  • 1 tablespoon salted butter
  • 1 teaspoon chopped parsley

Method:

  1. Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
  2. Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.

You can find complete recipes of this Honey Garlic Shrimp in rasamalaysia.com

Categories
HEALTHY

Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

Ingredients

  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying

Instructions

  1. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and pepper.
  2. Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
  3. Using a ¼-cup measuring cup per cake, transfer patties to griddle.

You can find complete recipes of this Salmon Cakes in healthyrecipesblogs.com

Categories
HEALTHY

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade.  The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.

We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.

The great thing about shrimp is that they are so easy to cook!  They grill up in just a matter of minutes.  The marinade on these shrimp is out of this world!  It has such a great blend of spices and flavor.

My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.

You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!

Ingredients

  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Sauce:

  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions:

  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

You can find complete recipes of this GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE in therecipecritic.com

Categories
HEALTHY

Salmon and Summer Veggies in Foil

You can never have too many salmon recipes, right? I could eat salmon every day, so now if only they could sell it for the same price as chicken. I have been trying to eat more fish lately, and salmon is definitely my favorite type of fish so it’s almost always my go to choice. I should expand my horizon and broaden my palate and cook with different types of fish like swordfish or tuna, but salmon is just my favorite so I don’t venture out much. Plus I’ve finally gotten my kids to love it.
This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes so why not make a dish that combines all of those? In the past I’ve always thought tomatoes and salmon were such a strange combo (who knows why), then I finally got over that and tried it and I totally love it, as long as things are seasoned right. This is like an Italian spin on salmon in foil and you are totally going to love it! My picky 4 year old couldn’t get enough of it!

Ingredients

  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini (13 oz) sliced into half moons
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 1 clove garlic, minced
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

Directions

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.

You can find complete recipes of this Salmon and Summer Veggies in Foil in cookingclassy.com

Categories
HEALTHY

Easy Coconut Shrimp

Hands down, this is the best coconut shrimp recipe I’ve tried! Look:
I know what you’re thinking. Who am I and what have I done with Sally? Shrimp on a baking blog. Have I lost my mind? The answer is yes. I’ve been all over the place this week! Popsicles, cheesecake, quiche, and shrimp. You can attribute my randomness to what my life is like at the moment. Packing, moving, wedding planning, friends visiting, bridal shower, cookbook signings, and 100 mile goals. Someone pass me a glass of wine. Or perhaps a coffee IV?
The only thing keeping me same at the moment is leftover chocolate chip zucchini bread.
While quite the random recipe, I must say that this coconut shrimp recipe is heaven sent. Yes yes, it really is. Golden, sweet, crispy, coconut encrusted shrimp.
I played around in the kitchen last week to test recipes for a 4th of July shindig. And after one taste of this homemade take-out favorite, I am sold. It is, by far, the best coconut shrimp I’ve ever had. And I’ve had my fair share!
My coconut shrimp recipe is unlike any others that I’ve tried before. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. Serve this coconut shrimp to guests this summer and I guarantee they will be the first thing to go.

Ingredients:

  • 1/3 cup all-purpose flour (or whole wheat) (measured correctly)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil

Directions:

  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

You can find complete recipes of this Easy Coconut Shrimp in sallysbakingaddiction.com

Categories
HEALTHY

Lobster Roll

When you’re craving for some sweet, succulent lobster meat coated with spicy mayo piled into a buttery toasted bun, here’s the recipe you need to make hassle-free lobster rolls at home.
I rarely make sandwich with seafood, but I always have a special spot for lobster roll ever since I had the best one in Boston.  There is something magical about the sweet and succulent lobster meat mixed with mayonnaise on a buttery roll.  Hmm, just the thought of  it is already making my mouth water.
Different Types of Lobster Roll
There are variations of this sandwich from different parts of New England. Some may or may not contain diced celery, scallion, mayonnaise, cayenne pepper, or lettuce. For this recipe, instead of making them with Japanese mayonnaise like I always use, I went with my favorite Spicy Mayonaizu from WAFU. If you can’t find WAFU’s spicy mayo near you, go ahead and substitute with my homemade Spicy Mayo recipe.

Ingredients

  • 10 oz (283 g) lobster tails with shell (5 oz per roll)
  • 4” (10 cm) celery
  • A few chives
  • 2-3 Tbsp. spicy mayo (Click for Recipe) or WAFU Spicy Mayonaizu
  • Salt
  • Freshly Ground Black Pepper
  • 2 New England style split-top hot dog buns*
  • 1 Tbsp. unsalted butter
  • 1 lemon (optional)

Instructions
Defrost the lobster tails

  1. Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).

Boil the lobster tails

  1. Fill a large pot with water and add 1 tsp. of salt for each quart of water. Bring the water to a rolling boil and add the lobster tails into the pot.
  2. Boil the tails for about 8 to 12 minutes until the shell is bright red color. Do not cover. Stir the lobsters half way through cooking. Remove the lobster tails from pot when done.
  3. Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.

You can find complete recipes of this Lobster Roll in justonecookbook.com

Categories
HEALTHY

Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus – the best way to cook salmon with just a few easy ingredients! Delicious, healthy dinner that is naturally gluten free!
Roasting garlic + parmesan on top of salmon and asparagus results in a nice flavorful crust:
Here is how easy it is to cook salmon: First, coat the salmon and the asparagus with olive oil, season with salt and pepper. Then, place the salmon and the asparagus on parchment paper lined baking sheet:

Ingredients

  • 3 – 4 salmon fillets
  • 1 pound asparagus (ends trimmed)
  • salt and pepper
  • 3 tablespoons olive oil, or more
  • 6 garlic cloves, minced
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it’s safe to use at 400 F).
  2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
  3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
  4. Bake at 400 F for 15-20 minutes.

You can find complete recipes of this Garlic Parmesan Crusted Salmon and Asparagus in juliasalbum.com

Categories
HEALTHY

AVOCADO TUNA SALAD (NO MAYO)

Are you ready for your new favorite lunch recipe?  This Avocado Tuna Salad is made with no mayo!
Do you know if you’re getting enough omega 3 fatty acids?  For me, the omega 3s available in plant foods, ALA, are much easier to get in my diet than the ones found primarily in some fish, EPA and DHA. Unfortunately, the ones that are harder for me to get are the ones I need more.
EPA helps control inflammation, DHA is vital for our nervous system, including brain function (and development in children), and both are important for our heart health. These omega 3 fatty acids are probably one of the most important nutrients we can feed our bodies, yet many of us aren’t getting enough.
I’ve been turning to this Avocado Tuna Salad for one way to help me get those essential fatty acids into my body. I took the traditional mayonnaise out and added avocado in its place. This isn’t a revolutionary recipe, but I’ve been eating it for lunch every week, so I thought I’d share.
It’s not that I don’t like mayo. I like it a lot, actually. It’s just difficult to find a mayonnaise with healthy oil. Most have soybean oil, which I mostly avoid, and even the healthier varieties are made with canola oil, another one I prefer to limit. Sure, I could make my own mayonnaise, but who has time for that? Not this mama.

INGREDIENTS

  • 1 (5 ounce) can wild albacore tuna
  • 1 small/medium avocado
  • 1 carrot, chopped
  • 1 celery stalked, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon smoked paprika

INSTRUCTIONS

  1. In a medium bowl, mash together the tuna and avocado.
  2. Add the remaining ingredients and mix well.

You can find complete recipes of this AVOCADO TUNA SALAD (NO MAYO) in happyhealthymama.com

Categories
HEALTHY

SALMON QUINOA CAKES

Moist and fall apart salmon cakes made with fresh roasted salmon and superfood – quinoa. This recipe is an easy way to transform leftover salmon into next day meal! Serve these warm or cold as a sandwich, main course or over a salad.
Salmon cakes or salmon patties are quite possibly the best way to give leftover salmon a second chance. It’s an absolutely different twist on leftovers that I look forward to eating every single time. These cakes are wonderfully easy to make.
Traditional salmon cakes are normally made with breadcrumbs, I basically replaced the breadcrumbs with cooked quinoa, for extra nutrition and texture. The base is just roasted salmon, quinoa, chopped green onions and parsley, mayo, Dijon, paprika, and an egg. All formed into a patty, which are then quickly sautéed in a skillet.
These cakes are slightly crispy on the outside and fall apart moist on the inside. Plus they are filling and are perfect over a simple salad or some roasted vegetables. Shape them into slightly larger patties, and you have some great salmon burgers ready to go. These cakes are also good the next day! Stuff them in a pita pocket with some crunchy lettuce and lunch is ready to go.
Secret to getting these moist and tender? Not overcooking the salmon (super, duper important). I made that mistake the first time I made these. You want the salmon just slightly undercooked. And don’t forget to add all the juices and oils from the pan into your mixture. It’s golden 🙂 Secondly – do not skimp out on the mayo! It adds the necessary fat to make these taste just perfect.

INGREDIENTS

  • 1 lb. fresh salmon, skin removed or cooked leftover salmon*
  • 1½ cups cooked quinoa, completely cooled
  • 1 green onion, sliced
  • ¼ cup chopped fresh parsley
  • ⅓ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • 2 tsp. fresh lemon juice
  • ½ tsp. paprika
  • olive oil
  • salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 425F.
  2. Rub salmon with olive oil and lightly season with salt and pepper. Place on a foil lined baking sheet and roast in the preheated oven for 10 minutes. You want the salmon just slightly undercooked. Flake with a fork and cool enough to handle.
  3. In a medium bowl, combine the flaked salmon, quinoa, green onion, parsley, mayonnaise, Dijon, egg, lemon juice, and paprika. Season with salt and pepper as needed.

You can find complete recipes of this SALMON QUINOA CAKES in littlebroken.com