Easy Mediterranean-Style Roasted Cod

Mediterranean- Style Roasted Cod

The holidays are over and this is when I usually start craving lighter and healthier foods. I'm on a mediterranean flavor kick which is full of fresh seafood, whole grains, fruits, vegetables and lots of garlic, lemon and fresh herbs. This savory, fresh fish recipe is a great way to kickstart my mediterranean diet. This dish is so delicious, that's what happens when you have fresh and favorable ingredients that can stand on their own come together.


Serves 2 or more depending on the size of fish

Ingredients

• 2 pieces of cod (scrod, or any white fish)
• Olive oil
• Course salt
• Pepper
• 1/2 lemon, sliced
• 1 cup of cherry tomatoes, cut in half
• 1 clove of fresh garlic, chopped
• 1 handful of fresh spinach, sliced thin 
• 1/4 cup of black olives, pitted and sliced
• 1 TBLS of capers 

Directions

Preheat oven to 375 degrees

1. Drizzle olive oil on top and bottom of fish making sure to coat well. Season the top of the fish generously with salt and pepper.
2. Place all other ingredients on top of fish and squeeze some extra lemon on top. 
3. Roast in the oven, uncovered, for 25-30 minutes.

A deep baking dish to capture all the healthy juices.

Place all the fresh ingredients on top.

Out of the oven with all the lemony juices. 

Delicious over couscous or brown rice!

Baked Coconut Shrimp with Spicy Asian Orange Sauce

Baked Coconut Shrimp with Spicy Orange Sauce

This is a really fast and healthy way to make coconut shrimp. Baking the shrimp instead of frying saves loads of calories without sacrificing taste or that little crunchy bite we all love about coconut shrimp. Using cornstarch helps the coating to adhere much better to the shrimp rather than using flour. Best of all, they can be made ahead of time and than popped into the oven when you are ready to bake.

Linguini with Clam Sauce

Linguini with Clam Sauce

It was one of those nights, what am I going to make for dinner? There has been a can of whole baby clams steering at me for a while now and there you have it, Linquini with Clam Sauce. This recipe is easy, fast and very delicious and gives an extra boost of flavor from the red pepper flakes and squeeze of lemon. If you are looking for a really wet sauce to dunk your bread, just double the olive oil and clam broth.  

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

I did it ....I jumped on the quinoa bandwagon!! I was so inspired by a recipe I had seen on Food Blogga  and I used this recipe as a way to introduce myself to the quinoa (KEEN-wa).  Quinoa has a nutty flavor and is a really nice light and fluffy alternative to long grain rice. It's considered a "superfood", high in protein, gluten free, and it cooks rather quickly. I'm sure it has many other superpowers but what really matters is that this simple recipe is super delicious!!!  

Maple Syrup Salmon, it's a keeper!

A delicious, simple and quick recipe submitted for Julie's "I Do" Cook Book. A perfect recipe for a newbie bride just starting to explore in the kitchen. My very favorite cousin, who let's just say isn't fond of spending too much time in the kitchen, and happens to be celebrating a birthday today, pulled this little gem out of her hat! Who knew?!?! This salmon recipe is absolutely delicious and it's as easy as it gets. The sweetness from the maple syrup combined with the slightly salty soy is a perfect combination. It reminds me of teriyaki salmon but with a delicious maple flavor. The fish is moist and melts in your mouth like butter. This one is a keeper!

Ingredients

• 1/4 cup maple syrup
• 2 Tbsp soy sauce (I use reduced sodium Tamari)
• 1 clove garlic, minced
• 1/4 tsp garlic salt
• 1/8 tsp black pepper
• 1 pound salmon 

Serves 2-4

Directions

Preheat the oven to 400 degrees.

1. In a small bowl, mix all ingredients accept for salmon.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover and marinate for 20-30 minutes.
3. Bake salmon uncovered for 15 minutes and broil for an additional 2-3 minutes to crisp the top. 

Happy Birthday Cuz!

Pasta Primavera with Roasted Garlic Shrimp

Pasta Primavera with Garlic Shrimp

This is my version of Pasta Primavera. I like to use firm, crisp vegetables, such as broccoli, carrots, and corn because they hold their shape but you can add any kind of vegetables like bell peppers, peas, onions, tomato, or cauliflower all work well in any combination.  

Hot Crab Dip

Classic Hot Crab Dip

This is an old classic appetizer that is rich and absolutely delicious. Perfect for a game day or a holiday party.   Everyone loves this hot crab dip, it will be the first to go at your next party. I can't describe how good this is, you just have to try it!

Ingredients 

• 2 cans drained crabmeat or 1 fresh container of crab from the fishmonger
• 2 dashes hot pepper sauce
• 1 lb cream cheese (2 8ounce packages)
• 1 teaspoon Worcestershire Sauce
• ½ cup mayonnaise
• ½ cup shredded cheddar cheese Slivered almonds (optional)
• paprika and parsley for added color (optional)

Preheat the oven to 350 degrees.

1. Mix all ingredients together except almonds and cheddar.

2. Place in baking dish and sprinkle top with cheddar cheese or almonds and bake for 30 minutes or until bubbly and almonds brown.

3. Serve with pita chips, crackers. or blue corn chips.

Lump or claw meat makes the difference. You can find this from the fishmonger. 

Ready for the cheddar if you desire.  

Add paprika and parsley for added color.

Pan Seared Sea Scallops with Sweet Corn Ragu

Pan seared large sea scallops with creamy corn.

This has become my favorite summer dish this year. It's on the menu at Burton's Grill in Hingham, MA and I have to order this every time we go. When I find a dish that I absolutely love, that's what I do, I order it every time. These sea scallops have made my list. After talking to the Chef on how to prepare this, I think I got pretty darn close to the original. It wasn't really hard to master because it has just a few fresh ingredients. It's actually very simple to prepare and I guarantee it will be a show stopper if you make this for guests. This is great as a main course or served as an appetizer, just like at Burton's. It's absolutely delicious. 

Serves 2-3 as a main course or serves 4 as an appetizer

Ingredients

• 1 pound fresh sea scallops (approximately 10 large)
• 2-3 large ears fresh sweet corn 
• 1/2 red bell pepper, chopped
• 2 Tbsp butter
• 1/2 jalapeno pepper (or more!), minced
• 2 slices of bacon, chopped
• 1/4 cup heavy cream
• Sea salt and fresh ground black pepper to taste
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Directions

1. In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
2. In a large saute pan, melt the butter and add the bacon, peppers and jalepeno. Saute for 1-2 minutes over medium heat. Than add the corn and season with salt and pepper.
3. Sauté the corn for 2-3 minutes and add the cream, continue to sauté until the cream is absorbed and the corn is tender. Keep the corn on a low heat while you prepare the scallops. 
4. Place scallops onto a dry work surface and pat dry, season with salt and black pepper. Over medium-high flame, heat a sauté pan with Tbsp of butter. When the pan is very hot, add scallops to pan. Cook until golden in color, turn and cook other side until golden. Cook about 2 minutes on each side, being careful not to overcook the scallops. 
5. Scallops do not take long too cook. These scallops were quite large and took 2 minutes, adjust the time down if they are smaller. Do not over crowd the pan and be sure the pan is very hot. 
6. To serve, divide the corn ragu equally onto dishes and place scallops on top. I also like to serve on one big platter as an appetizer.

Use a large bowl or sheet pan to catch the kernels.  

The cream is absorbed when you can separate with a spatula.

Sautéd corn with jalapeno, red pepper and a hint of bacon.

Don't over crowd the pan. 

Succulent pan seared scallops over fresh summer corn. 

Cafe Salad with Gorgonzola and Spicy Grilled Shrimp

Cafe salad with mustard vinaigrette topped with Gorgonzola and spicy grilled shrimp.  

Once you make homemade salad dressing, you will never want to have bottled dressing again. It takes all of 2 minutes and it's so worth it. I bet you already have the ingredients on hand like I do. Honestly, it's so easy to make and it tastes so much better. I whisk all the ingredients together in the same bowl that I toss the salad in.  When I make this for a dinner party, I'll make the dressing ahead and place the lettuces on top until I am ready to toss and serve.

Mustard Vinaigrette 

• 1/2 tsp of minced garlic or 1 clove
• 1 Tbsp Balsamic vinegar
• 1 tsp of Dijon mustard
• Splash of soy sauce (Tamari soy is my favorite)
• salt and pepper

• 1 Tbsp extra virgin olive oil

Mix all ingredients in a large bowl and than slowly add olive oil while whisking briskly. Add approximately 4 cups of mixed greens or two large handfuls on top and toss.

Toss salad with:
1/4 cup (or more!) of Gorgonzola cheese, broken into pieces
Purple onion, sliced
Tomato slices
Grilled shrimp with spicy seasoning


Tip: Skip the Gorgonzola crumbles and buy a nice wedge instead, it will make all the difference.

Enjoy!

Grilled Swordfish with salsa di Giovanna

Grilled Swordfish with salsa di Giovanna.

Sounds fancy huh....
Giovanna sauce is really just a vinaigrette, but in addition to the olive oil, lemon juice, salt and pepper and garlic, I added fresh cilantro from the garden to give it a real fresh taste. This makes a wonderful sauce to drizzle over grilled fish, especially a thick swordfish steak.  Serve with my Grilled Corn on The Cob and you have a delicious meal. 



Ingredients

• 1/2 cup olive oil
• 3 Tbsp chopped fresh cilantro leaves 
• 3 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 (6-8 ounce) swordfish steaks 
• mayonnaise 

1. Mix oil, cilantro and garlic in a medium sized bowl. Whisk in the lemon juice, salt and pepper to taste into the oil mixture. 

• 2. Prepare the swordfish for the hot grill: season the fish with salt and pepper and brush a coating of mayonnaise on both sides. This seals in the fish and you wont' know it's there after it's done. This is a restaurant trick. Grill the fish on a medium high heat for about 3-4 minutes on each side depending on the thickness.  
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• 3. When the fish is done, move to a platter and drizzle the sauce over the fish and serve the rest of the sauce on the side. 

My version of salsa di Giovanna made with cilantro. 

Grilled Swordfish with salsa di Giovanna.

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• Enjoy!
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Easy Eggs Benedict with Quick Hollandaise Sauce

Easy Eggs Benedict with Quick Hollandaise Sauce.

I can poach an egg! It feels like the biggest accomplishment when you make a perfect poached egg. The secret is using vinegar in the poaching liquid, this helps to keep the egg together. This is one time that I cheat a little and use a package of Knorr Hollandaise Sauce. It's very good and if you add a little squeeze of fresh lemon into the sauce, nobody will know the difference. I had left over lobster from the night before and added some on top to make this dish extra special.

Ingredients:

• 2 English muffins, halved horizontally
• 4 slices Canadian bacon
• 4 whole eggs for poaching 
• 2 tablespoons distilled white vinegar
• Knorr Hollandaise Sauce
• Cooked lobster or crab for topping
• Fresh squeezed lemon to taste

1. Prepare Hollandaise sauce according to package and keep nice and warm, string occasionally. In a small skillet, over low heat, cook Canadian bacon 2 to 3 minutes per side. 
    
2. In a large skillet, bring water and white vinegar to a low boil. If using a non-stick pan, 1 inch of water is fine or use 3 inches of water if you are not using a non-stick so that the eggs don't stick to the bottom of the pan. Crack eggs one at a time and gently drop each into boiling water.  Cook 4 to 5 minutes, or until eggs are firm on the outside.
    
3. Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top eggs with warm Hollandaise sauce and top with lobster if you desire. 

Tip: If making a large batch of poached eggs, use an extra egg as a "test" egg. I like my eggs very runny. 

Baked Scrod with Crabmeat Stuffing

Baked Scrod with Crabmeat Stuffing

Fresh fish stuffed with a luscious crabmeat stuffing. An old time favorite if you love fish! It's so easy and fast to prepare. The stuffing is moist, rich and delicious with surprise bites of sweet crab meat. Once the stuffing is assembled, it's rolled securely in the fish. 

Ingredients

• 1.5 pounds of fresh scrod, flounder or any white fish  
• 2 cups of fresh bread crumbs
• 1 small onion, minced
• 8 ounces of fresh crab meat
• 1/2 fresh squeezed lemon
• 1/4 cup of mayo 
• salt and pepper to taste
• paprika 
• parsley
• olive oil spray

Preheat the oven to 400 degrees.

1. Mix all these ingredients together and roll up in fish fillets, divide it among two to four good-sized pieces. 
2. Sprinkle paprika and parsley over each piece and spray with olive oil to seal the fish. 
3. Bake for 30 minutes.  

Ready for the oven.

Steamed Clams with Beer

It's summertime! 4 pounds of  Steamers are here.

or "Steamers" as we New Englanders call them! A great starter dish or as the only dish. Nothing speaks summer to me more than a big bucket of steamers with delicious broth and drawn butter to dip the clams in. This has to be one of the easiest, quickest and best tasting dishes you can make! The secret ingredient is using a bottle of beer as part of the liquid to steam the clams. It makes the most delicious broth and you can't help but want to sip every last drop. Use any kind of beer, you can't go wrong.

If you are having steamers as an appetizer, figure 1 pound (or more!)  per person

Ingredients

• 4 pounds of steamers
• 1 bottle or can of beer
• 1-2 cups of water 
• butter for dipping
• lemon to taste

Directions
1. Place the steamers in a large colander and run cold water, shaking them to release any sand that may be trapped. When the water runs clear, you know they are cleaned.

2. In a large pot (with a built in strainer if you have one, otherwise any large pot with a lid will do), add the beer and enough water to come just to the bottom of the double pot strainer or 2 inches up the side of the single pot (usually about 1-2 cups of water).

3. Place the steamers in the pot and cover. Cook on a medium high heat until the liquid comes to a boil and cook for 10 minutes until the clams all open up and are not transparent. It doesn't take long once they open up.

4. Serve with a bowl of the clam broth and melted butter.

Steamed clams are ready in about 10 minutes.

Steamed Clams!

Clam broth and butter.

Steamed Clams!

Enjoy!

Baked Haddock with Spinach and Tomatoes

It seems that Friday night has become fish night at my house. Probably because that's the day I go shopping. You can probably tell by now that I love fresh fish and who doesn't. Many people are afraid to make fish at home but I think it's the easiest kind of cooking to do. I like making a dinner that I can incorporate a vegetable all in one. It makes a pretty presentation and it always seems to be so much more flavorful when you cook everything together this way. This is a light dish but the hint of garlic, olive oil and wine give great flavor and make a nice broth. 

Serves 4

Ingredients

• 2 pounds of haddock or cod  
• 2 plum tomatoes, thinly sliced
• 1 package of fresh baby spinach 
• 5 Tbsp grated Parmesan cheese 
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup white wine
• 2+ Tbsp extra virgin olive oil
• 1 Tbsp minced garlic  
• 1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper, parsley
• 2 Tbsp butter (optional)

Preheat the oven to 400 degrees.

1. In a large fry pan, saute spinach in olive oil. Add minced garlic and saute until just wilted.  
2. In a baking dish, add spinach and than a layer of sliced tomatoes. Top with fish and add more sliced tomatoes. Sprinkle generously with the bread crumbs and than all the seasonings over the top. End with sprinkling the grated cheese on top. 
3. Pour wine on the bottom of the baking dish, dot with butter and drizzle more olive oil over the bread crumbs. 
4. Bake for about 25 minutes until tomatoes are soft, bread crumbs are browned and haddock is tender. 

Baked Haddock with Crumb Topping

This is a traditional New England classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Parmesan adds a great flavor and you wouldn't even be able to guess that it's there........it just doesn't get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, soooo delicious. This recipe is the secret combination of how it's done in the restaurants.....In New England that is. Enjoy!

The crumb topping mixture makes about 4 cups and keeps for a couple of weeks in the refrigerator. You may easily cut the recipe in half if you desire. 

Ingredients

• 1 pound haddock or cod fillets (serves 2) 
• 3 cups fresh (soft) bread crumbs, ground
• 1 sleeve of Ritz crackers, crushed
• ¼ cup Parmesan cheese, grated
• 2 Tbsp garlic powder
• ¼ cup fresh chopped flat leaf parsley
• 3 Tbsp extra virgin olive oil
• 3 Tbsp butter, drawn

Directions:
Preheat the oven to 425 degrees. 

1. Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs. 

2. Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.

3. Place two tablespoons of water around the bottom of the fish. 

4. Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable. 

I find that a good handful is the perfect amount for each piece of fish.  

Baked Haddock ready for the oven.

Hint: The key is to cook on a high heat and add a little bit of water around the fish to keep the fish moist and from sticking.  

Lighter New England Clam Chowder

Mmmmm.......clam chowder!

Nothing warms up a cold day like a rich creamy bowl of clam chowder. A touch of dill gives this traditional chowder a fabulous twist. You can easily purchase fresh chopped clams from the fishmonger to save time. One reason I like to make chowder at home, besides the fact that it's so quick and easy, is that I can choose the ingredients. Inspired by two of my favorite chowders: Legal Sea Foods and flavors from The Black Pearl restaurant in Newport, RI., my lighter version doesn't sacrifice a drop of creamy consistency or rich clam flavor. You won't miss the heavy cream, butter or bacon fat in this recipe! Absolutely delicious!

Ingredients

• 4 cups clam juice
• 1 lb potatoes, peeled and chopped
• 2 cups fresh clams and juices, chopped
• 2 cups onions, chopped  
• 3 Tbsp flour
• 2 Tbsp butter
• 1 quart fat free half-and-half (or half-and-half) 
• Salt and pepper
• Dash Worcestershire sauce
• 2 Tbsp dried dill (the secret ingredient!)

Fresh clams already cooked, chopped and in their own clam juice. 

I like to cut the onions and potatoes on the smaller size and not too much bigger than the clams.

Directions

1. In a large pot, slowly cook the onions in the butter until soft but not browned, stir frequently.
2. Add the flour and stir for about 3 minutes, add clam broth and use a whisk to remove any lumps while it thickens and bring the liquid to a boil. 
3. Add the potatoes, lower the heat, and simmer the potatoes until tender for about 15 minutes. 
4. Stir in the clams, cream, salt, pepper, dill, and Worcestershire sauce. 
5. Let the chowder sit for 30 minutes over a low heat. 
6. Chowder is ready to serve but it's even better over the next couple of days!

Tip: If you want your chowder even thicker, make a quick roux and add it to the chowder. Melt 3 Tbsp of butter in a small saute pan and add 3 Tbsp of flour and stir on medium heat for about 3 minutes until slightly colored.