Seafood Pesto Linguine

On a recent trip to Florida, one of the boys ordered Seafood Pesto Pasta at a seafood house and immediately asked me to cook it at home.  He forgot about this, but I didn’t, because anytime I have an excuse to serve the kids seafood, I will take it!  This recipe includes a pesto recipe, but a jar of store bought pesto will work fine.  The key to this recipe is the seafood sauce and how amazingly well it mixes with the pesto.

Prep: 25 min. Cook: 15 min.
Serves 8

Ingredients

Pesto

  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 cup loosely packed fresh basil leaves
  • 1 cup loosely packed fresh oregano leaves
  • 2 tablespoons minced fresh parsley
  • 2 tbsp garlic cloves, divided

Pasta and Seafood

  • 16 ounces uncooked linguine
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound fresh sea scallops

Directions

  1. Skip to step 3 if using store bought pesto.  If making own pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor.
  2. Cover and process until smooth; set aside.
  3. Mince 2 tbsp  garlic.
  4. Cook pasta according to package directions.
  5. Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and 1 tbsp olive oil until tender.
  6. Add the shrimp, broth, lemon juice and cayenne; saute for 2 minutes.
  7. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque.
  8. Drain pasta; toss with pesto.
  9. Top with undrained seafood mixture, stir in if desired.

Citrus Marinated Shark Skewers

We caught some shark while deep sea fishing in Florida and it was one of the first dishes the boys asked me to prepare.  Obviously, I’ve never prepared shark before, so it was off to search a recipe out.  I decided on kabobs/skewers because I was very concerned about overcooking or undercooking the fillets if we tried to do them like a steak.  A great tip that certainly seemed to help was to soak the shark in milk or buttermilk the night before you cook it.  The reasons are somewhat unpleasant so I won’t discuss them.  But follow that tip for sure!

Ingredients

  • 1 pound fresh Mako shark steaks (about 3/4-inch thick)
  • 1/2 cup orange juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon lemon juice
  • 1 tbsp garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • dash Paprika
  • Grilling vegetables to taste (carrot, onion, squash, potato, peppers)

Directions

  1. Combine all the marinade ingredients together in a medium size glass bowl and stir to mix evenly.
  2. Place the Mako shark steaks in the marinade so that they are completely covered.
  3. Place the bowl of shark and marinade in the refrigerator and allow to marinate for 1 hour (turn once).
  4. Remove steaks from the marinade, and cut into 1 to 1 1/2 inch cubes
  5. Weave cubes onto bamboo or metal skewers, alternating shark cube with vegetables.
  6. Spray both sides of skewer with cooking oil, and place on a hot grill.
  7. Grill for 5 or 6 minutes and then turn. Grill for an additional 5 or 6 minutes or until shark chunks are flaky.

Tips:
Remember to soak the shark fillets or steaks in milk or buttermilk overnight before using!!

Peanut Butter Chocolate Chip Cookies

An easy and delicious cookie.  The peanut butter is noticeable but not too strong.  Makes about 25 cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup chunky or smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 375°.
  2. Cream the butter, peanut butter and sugars until light.
  3. Add the egg and mix until fluffy.
  4. Blend the flour, baking powder, soda and salt together well.
  5. Add these dry ingredients to the butter mixture.
  6. Add the chocolate chips.
  7. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.
  8. Bake for 10-12 minutes at 375°.

Roasted Cod with Moroccan Seasonings

I am not a big fish fan, but my current diet program calls for a lot of fish.  And I know its good for me, so I’ll give it my best shot.  But here is the challenge, cooking fish in a tasty manner using all fresh ingredients – no canned products, no store bough sauces.  Sure I can grill it and sprinkle lemon over it.  Boring.  This recipe was a hit,  The cod cooked up just right, the seasonings mixed well, and the result was a delicious dinner.

When I roasted the fish, I also placed some asparagus spears brushed with olive oil and salt in the pan and had them on the side.  It worked well.

Ingredients

  • 1 – 1 1/4 lb cod filets
  • salt
  • 1/4 cup lightly packed cilantro leaves
  • 1 tbs olive oil
  • 1/3 whole tomato
  • 1 tbs fresh lemon juice
  • 2 tsp minced garlic (about 3 cloves)
  • 1 tsp white vinegar
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • 1/8 tsp ground red or cayenne pepper

Directions

  1. Preheat oven to 400°
  2. Season cod with salt to taste, let stand in refrigerator for 10+ minutes
  3. Combine all other ingredients in food process and process until consistency of a paste
  4. Line a 9×13 baking dish with foil, spray with olive oil spray.  Place code in dish, and spread the seasoning paste over the fish
  5. Bake 15 – 20 minutes or until fish is cooked through.

Crock Pot Vegetarian Lentil Soup

This is a really easy recipe that is cribbed from about.com (See original).  The original recipe, I am sure comes out fine, but I wanted to get away from any cans and make this a pure fresh veggie soup.  It ended up great.  Remember the finished soup will need to be salted to taste.  We have such a wide variance in salt taste in the house, that I use a minimal amount and then let everyone adjust.

This soup is hearty and keeps well in the refrigerator where the flavors continue to blend.   I cooked it overnight and then took a bowl to the office for lunch.  Left the soup on the warm setting in the crock pot all day, so the kids ate it as they came home.  By dinner, it was still just as good.

 

Ingredients:

  • 2 cups lentils
  • 8 cups water
  • 1 onion, diced
  • 3 stalks celery, sliced
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • dash red pepper flakes
  • 1/2 tsp oregano
  • 2 cups diced tomatoes

Directions:

  1. Pre-soak the lentils in water for at least 2 hours, preferably overnight Drain, discarding soak water.
  2. Stir together lentils with all ingredients in a crock pot. Cook on low heat in the crockpot for 10 – 12 hours.