Baked Salmon With Tomato Shrimp Salad

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Ingredients:

4   1/4 lb. pieces of salmon

3 vine tomatoes (cut into small pieces)

1/2 lb. uncooked small shrimp (tails removed)

1/4 cup red onion (sliced)

1 tbsp. fresh basil (chopped)

sea salt and black pepper

olive oil

white balsamic vinegar

Directions:

Preheat oven to 375 degrees.

1. In a baking pan, coat the bottom of the pan with 2 tbsp. of olive oil.

2. Sprinkle sea salt and black pepper on pieces of salmon.

3. Bake in oven for about 18-20 minutes.

4. Meanwhile in a skillet, put 1 tbsp. of olive oil.

5. Cook shrimp for about 4-5 minutes.

6. In a bowl, put shrimp, tomatoes, red onion and basil. Sprinkle with a little sea salt.

7. Add 2 tbsp. of olive oil and 2 tbsp. of white balsamic vinegar. Mix well.

8. Serve salmon with side of shrimp and tomatoes.

Baked Flounder Topped With Sautéed Arugula and Avocado

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Ingredients:

4 large slices of flounder

1 lb. fresh arugula

2 ripe avocados (sliced)

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

1. In a large baking pan. put 2 tbsp. of olive oil. Put flounder in pan and sprinkle with sea salt and black pepper. Bake for about 15 minutes. (until soft and flaky)

2. In a large skillet, put 2 tbsp. of olive  and garlic. Brown garlic for a minute and then add arugula.

3. When arugula becomes soft, add avocado. Sprinkle with a pinch of sea salt. Mix.

4. Put sautéed  arugula and avocado on top of  baked flounder. (see photo)

Serve hot.

Shrimp and Pasta Salad

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Ingredients:

1 lb. pasta shells (cooked to desired taste)

1/2 lb. small shrimp (tails removed)

1/2 cup sundried tomatoes in oil (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

1 tbsp. fresh parsley (chopped)

1 tbsp. olive oil

Grated parmesan cheese

Directions:

1. Boil shrimp and let cool.

2. Cook pasta to desired consistency. (Drain well.)

3. In a large bowl, put pasta, cooked shrimp and sundered tomatoes.

4. Sprinkle with sea salt and black pepper. Mix well.

5. Refrigerate for at least 2 hours.

6. Put a tbsp. of olive oil, parsley and about 1/4 cup of grated parmesan cheese.

Mix well and serve.

 

Blueberry Cookies

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Ingredients:

1 cup light brown sugar (packed)

1 cup of butter (softened)

1/2 cup white sugar

2 large eggs

1 tsp. vanilla

1 1/4 cups flour

1/2 tsp. baking soda

1/4 tsp. nutmeg

1 1/2 tsp. cinnamon

1 1/2 cups dried blueberries

Directions:

Preheat oven to 350 degrees.

1. Cream butter with brown and white sugar. Add eggs and vanilla and mix some more.

2. In a separate bowl, put flour, cinnamon, baking soda and nutmeg. Mix well.

3. Add flour mixture to butter mixture. Mix well.

4. Add in dried blueberries and mix again.

5. On a baking sheet (with parchment paper) drop a large tablespoon of batter.

6. Bake for about 10 – 12 minutes.

Let cool on a wire rack.  (They tend to crumble.)

*I usually double the recipe.

Scrambled Eggs and Lox With Watercress Vinaigrette

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Ingredients:

8 eggs (beaten)

1 lb. Nova Scotia lox or smoked salmon lox (sliced thin)

4 English Muffins

1 lb. watercress (rinsed and drained)

vinaigrette dressing

3 tbs. butter

sea salt and black pepper

Directions

1. In a skillet, put butter. Add eggs and scramble to the consistency you like.

2. Mix watercress with vinaigrette dressing.

3. Sprinkle sea salt and black pepper on eggs.

Serve eggs with English muffin and sliced lox. (See photo.)

 

Goat Cheese Chicken With Whipped Sweet Potatoes and Marinated Carrots

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Ingredients:

8 chicken cutlets

2 cups bread crumbs

2 eggs beaten

1 cup goat cheese

olive oil

8 sweet potatoes (baked until soft)

1/4 cup heavy cream

2 tbsp. butter (softened)

4 cups of chopped carrots

1/2 cup Greek salad dressing

sea salt

Directions:

1. Dip  chicken cutlets in egg and then bread crumbs.

2. In a skillet, put 3 tbsp. of olive oil.  Fry cutlets on each side for about 3 minutes each. (set to the side)

3. In a pot of water, boil carrots until tender. Drain well.

4. In a skillet, put carrots and greek dressing. Cook on a low heat for 5 minutes.

5. Using the cooked sweet potatoes, scoop out the center and put in a bowl.  Add butter and heavy cream. Sprinkle with sea salt and beat with a mixer until cream. (keep warm in oven)

6. In a preheated oven of 350 degrees, put cooked cutlets in a baking dish. Put goat cheese on top of cutlets. Bake in oven for about 5-7 minutes until goat cheese is soft.

 

Grilled Cod Over Eggplant Rice

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Ingredients:

4    (1/4 lb. pieces of fresh cod)

2 cups of cooked rice (white, brown, or wild)

2 eggplants (peeled and chopped into mini cubes)

1 large onion (diced)

1 can (8 oz.) tomato paste

olive oil

sea salt

black pepper

dry parsley

Directions:

Preheat oven to 350 degrees.

1. In a large skillet, put 3 tbsp. of olive oil. Add eggplant and onion. Sprinkle with a little sea salt and black pepper. (You made need another tbsp. of olive oil while cooking.)

2. Cook until tender.  Add tomato paste and mix well. Cook for an additional 3 minutes. Set to the side.

3. In a deep baking dish, coat the bottom with a tbsp. of olive oil. Sprinkle with sea salt, black pepper and dry parsley.

4. Bake in oven for about 12-15 minutes. (until fish is flaky)

5. On individual dishes, put a serving of rice. Put a serving of eggplant on top and top with a piece of cod.

Serve hot.

 

 

 

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