A lot of times I find recipes that I want to make and as I am reading the ingredients I either don't like them or I do not have them handy. I had printed a recipe for a shrimp enchilada bake and realized that it had green salsa and green enchilada sauce in it. I don't like any kind of green Mexican sauce so I improvised! Also I didn't have a ton of shrimp and I had some leftover chicken so I just combined the two. This meal was really good and I realized I am obsessed with refried beans with melted cheese!!!
2 cups of cooked shrimp/chicken
1 can corn
2 cups salsa divided
1 can refried beans
6-9 corn or four tortillas
Shredded cheese
Mix chicken/shrimp, corn and 1 cup of salsa (or enchilada sauce) in a microwavable container. Microwave on high for two minutes. In a small casserole dish spread a thin layer of salsa on the bottom of the dish. Layer tortillas over the salsa. Spread refried beans over the tortilla and then spread some of the chicken/shrimp mixture over the beans. Keep layering as desired. On top of the last layer of tortillas spread refried beans and salsa. Bake for 20 minutes at 350 degrees and five minutes before it is done spread cheese on the very top of the "lasagna". We ate ours with guacamole.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Thursday, July 14, 2011
Wednesday, May 18, 2011
Spinach and Shrimp Quesadillas
This was super easy.
Ingredients:
Frozen shrimp
1 package of frozen spinach
Cheese of your choice (I used mozzarella)
Any seasonings you would like to add (I used Parmesan cheese, salt, pepper)
Thaw the shrimp and the spinach according to the package directions. Heat the shrimp and the spinach together in a skillet and season as desired. Layer shrimp mixture and cheese on a tortilla and heat in a quesadilla maker or on a frying pan on medium heat until cheese is melted.
Monday, April 11, 2011
Easy Shrimp Scampi
This recipe is from www.mccormick.com. It was really easy and not too rich. I actually used 1/2 lb of shrimp and had it over pasta and it was the perfect amount of sauce. I added broccoli too.
1/4 cup (1/2 stick) butter
1 pound shrimp, peeled and deveined
1 green onion, finely chopped
2 teaspoons minced garlic or 1 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 teaspoon pepper
2 tablespoons white wine or 1 tablespoon lemon juice
1. Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice.
2. Serve over cooked orzo, pasta or rice, if desired
1 pound shrimp, peeled and deveined
1 green onion, finely chopped
2 teaspoons minced garlic or 1 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 teaspoon pepper
2 tablespoons white wine or 1 tablespoon lemon juice
2. Serve over cooked orzo, pasta or rice, if desired
Wednesday, February 9, 2011
Tequila Lime Shrimp Quesadillas
I made up this recipe myself...go ME!!! I am trying to use up things we have in the house before we move on to the next place the Marine Corps moves us. On a side note, we have the perfect picture that we got for a wedding gift that was handed down to us by another Marine family. It says " HOME is where the Marine Corps moves you!" Soooo true!
I flipped open the quesadilla so you could see what I put inside.
1 can of corn, drained
1 can of beans, drained and rinsed ( I would normally use black beans but we had kidney beans so I used those)
1 lb of frozen, cooked, detailed shrimp; thawed
1/4 cup lime juice
1 shot of tequila
salt
pepper
Corn tortillas
Shredded cheese
salsa
sour cream
Thaw the shrimp by running water over it. Place shrimp in a bowl and season with salt and pepper to taste. Add lime juice and tequila, stir and marinade for 20 minutes. Pour shrimp and marinade into a skillet. Add corn and beans to the skillet. Cook over medium heat until heated through. Drain off juice. If you have a quesadilla maker (thank you Nicole) then heat it up; if not heat another skillet. Place one tortilla on the quesdilla maker (or skillet), top with cheese, shrimp mixture, cheese then a second tortilla. Heat for several minutes until cheese is melted. If using a skillet, flip the quesadilla to heat on each side. Remove quesadilla to a plate and top with sour cream and salsa. If you have guac add that too but we were out! Enjoy!!!
Sunday, January 30, 2011
Fish Tacos with Feta
I know at first this may sound gross but I was in Texas with Fly Boy's family and we went to this place called Fuzzy Taco (or something like that) and I ordered the Fish Tacos...and they had feta on them. At first I thought that was gross but I love feta so I tried it and I loved it. I adapted a recipe I found at http://www.pinkofperfection.com/
since we don't have fresh fish here in middle America. It was yummy and Fly Boy loved them too (he even ate them with feta!)
4 frozen tilapia fillets (I used the garlic and butter Gorton's Fisherman brand)
1 can of chopped green chilies
3 tablespoons lime juice
Guacamole or sliced avocado
sour cream
cilantro
salsa
lettuce
Feta
6 inch flour tortillas
Cook the tilapia fillets as directed on the package but add the can of green chilies and lime juice over top of them while they bake.
When the fish was completely cooked I scraped off the chilies because Fly Boy has issues with chopped anything mixed with "meats". If your Fly Boy doesn't have issues leave the chilies on. I also drained off the excess juice.
Break up the fillets into bit sized pieces.
Heat tortillas in the oven for 5 minutes.
Create your taco with the desired toppings and enjoy!!
For those of you who can find fresh fish and that have husbands that will eat things like tomatoes etc here is the recipe I adapted : http://www.pinkofperfection.com/2009/06/taco-tuesday-fish-tacos/
since we don't have fresh fish here in middle America. It was yummy and Fly Boy loved them too (he even ate them with feta!)
4 frozen tilapia fillets (I used the garlic and butter Gorton's Fisherman brand)
1 can of chopped green chilies
3 tablespoons lime juice
Guacamole or sliced avocado
sour cream
cilantro
salsa
lettuce
Feta
6 inch flour tortillas
Cook the tilapia fillets as directed on the package but add the can of green chilies and lime juice over top of them while they bake.
When the fish was completely cooked I scraped off the chilies because Fly Boy has issues with chopped anything mixed with "meats". If your Fly Boy doesn't have issues leave the chilies on. I also drained off the excess juice.
Break up the fillets into bit sized pieces.
Heat tortillas in the oven for 5 minutes.
Create your taco with the desired toppings and enjoy!!
For those of you who can find fresh fish and that have husbands that will eat things like tomatoes etc here is the recipe I adapted : http://www.pinkofperfection.com/2009/06/taco-tuesday-fish-tacos/
Sunday, January 23, 2011
Brown Sugar Glazed Salmon
Ok, my husband and I have a salmon problem...we just cannot get enough!!! I found YET another amazing glaze for the salmon from Taste of Home.
1 Tbsp brown sugar
2 tsp butter
1 tsp honey
1 Tbsp olive oil
1 Tbsp Dijon Mustard
1 Tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
2 lbs salmon
Cook the sugar, butter and honey in a sauce pan over medium heat. Remove from heat and whisk in oil, mustard, soy sauce, salt and pepper. Cool five min. Brush over salmon in a foil lined baking dish. Bake at 350 degrees for 20 minutes.
Don't worry if you make too much glaze...I doubled the recipe before I realized I had wayyyyy less salmon for even one recipe of glaze but it still came out amazing!!!
Tuesday, January 18, 2011
Spicy Shrimp Pasta
Easy. Yummy. Quick. I will give you the long way and the short way. The recipe is from Better Homes and Gardens.
My quick way:
12 oz cooked, peeled, de-tailed shrimp
Pasta of your choice (Enough for 3 big servings)
2 cups of fresh broccoli
Half of an 8oz jar of Sun Dried Tomatoes
Crushed red pepper to taste
Basil
Cook pasta as directed. Thaw shrimp by running water over it in a colander. Steam fresh broccoli. (I use a Pampered Chef Micro cooker). Pour 1/4 cup of the oil out of the sun dried tomatoes. In a skillet heat the shrimp in the oil. Season with crushed red pepper and add sundried tomatoes. I drained the oil after the shrimp cooked because I did not want the meal really greasy. Add broccoli and season with fresh or dried basil. Mix the shrimp, broccoli, tomato mixture with the cooked and drained pasta.
The long way from Better Homes and Gardens:
8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4
My quick way:
12 oz cooked, peeled, de-tailed shrimp
Pasta of your choice (Enough for 3 big servings)
2 cups of fresh broccoli
Half of an 8oz jar of Sun Dried Tomatoes
Crushed red pepper to taste
Basil
Cook pasta as directed. Thaw shrimp by running water over it in a colander. Steam fresh broccoli. (I use a Pampered Chef Micro cooker). Pour 1/4 cup of the oil out of the sun dried tomatoes. In a skillet heat the shrimp in the oil. Season with crushed red pepper and add sundried tomatoes. I drained the oil after the shrimp cooked because I did not want the meal really greasy. Add broccoli and season with fresh or dried basil. Mix the shrimp, broccoli, tomato mixture with the cooked and drained pasta.
The long way from Better Homes and Gardens:
8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4
Thursday, November 18, 2010
Dijon Salmon
Dijon Salmon
Ok I am not trying to toot my own horn here but this dinner came out AmAzIng!!!! It is too cold to grill and let's face it, my husband is not home yet from work so I looked up salmon recipes online. I had salmon with Dijon at a place here in O-K-L-A-H-O-M-A and it was yummy so I thought I'd try my own....and here it is!!!
And here is the recipe (from http://www.allrecipes.com/)
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs or cracker crumbs
4 teaspoons chopped fresh parsley or dry
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs and parsley.
3.Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4.Bake salmon 15-20 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Ok I am not trying to toot my own horn here but this dinner came out AmAzIng!!!! It is too cold to grill and let's face it, my husband is not home yet from work so I looked up salmon recipes online. I had salmon with Dijon at a place here in O-K-L-A-H-O-M-A and it was yummy so I thought I'd try my own....and here it is!!!
And here is the recipe (from http://www.allrecipes.com/)
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs or cracker crumbs
4 teaspoons chopped fresh parsley or dry
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs and parsley.
3.Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4.Bake salmon 15-20 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Wednesday, September 1, 2010
Salmon Delight Burger
Salmon Delight Burger
from Rachel Ray
Here is the original recipe:
1/2 cup plain yogurt
2 tablespoons chopped fresh mint
Salt
1 cucumber, peeled and sliced
1 pound salmon fillet, skinned
3 large eggs, 2 hard-boiled and sliced
1/4 cup vegetable oil
4 brioche rolls, split and toasted
1 bunch baby spinach (about 2 cups)
Directions:
1.In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.
2.Meanwhile, slice the salmon lengthwise into ¼-inch-wide strips, cut in half crosswise, then cut into ¼-inch pieces. In a medium bowl, beat the raw egg with ½ teaspoon salt. Stir in the salmon.
3.In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.
4.Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.
This is what I did:
Instead of mint yogurt I took some sour cream, added garlic powder and a few squirts of ranch dressing and mixed that together. I could not find mint or a small plain yogurt at the commissary nor are those things we would use again. For the salmon I cut it up and added minced garlic, Worcestershire sauce and some soy sauce, plus salt and pepper. I ate it over a salad and had some rice. It turned out pretty well but I think next time I will add more Worcestershire sauce and soy sauce to give the salmon more flavor. My suggestion is to flavor the mixture however you would normally fix your salmon. I also dropped some raw salmon down between the counter and stove that Nate had to fish out (hahaha) later! It wasn't the smoothest attempt at dinner ever but it turned out fairly well. (Note: I would only suggest seasoning the salmon differently than the recipe if you are NOT using the mint yogurt. Otherwise it might taste weird!)
from Rachel Ray
Here is the original recipe:
1/2 cup plain yogurt
2 tablespoons chopped fresh mint
Salt
1 cucumber, peeled and sliced
1 pound salmon fillet, skinned
3 large eggs, 2 hard-boiled and sliced
1/4 cup vegetable oil
4 brioche rolls, split and toasted
1 bunch baby spinach (about 2 cups)
Directions:
1.In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.
2.Meanwhile, slice the salmon lengthwise into ¼-inch-wide strips, cut in half crosswise, then cut into ¼-inch pieces. In a medium bowl, beat the raw egg with ½ teaspoon salt. Stir in the salmon.
3.In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.
4.Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.
This is what I did:
Instead of mint yogurt I took some sour cream, added garlic powder and a few squirts of ranch dressing and mixed that together. I could not find mint or a small plain yogurt at the commissary nor are those things we would use again. For the salmon I cut it up and added minced garlic, Worcestershire sauce and some soy sauce, plus salt and pepper. I ate it over a salad and had some rice. It turned out pretty well but I think next time I will add more Worcestershire sauce and soy sauce to give the salmon more flavor. My suggestion is to flavor the mixture however you would normally fix your salmon. I also dropped some raw salmon down between the counter and stove that Nate had to fish out (hahaha) later! It wasn't the smoothest attempt at dinner ever but it turned out fairly well. (Note: I would only suggest seasoning the salmon differently than the recipe if you are NOT using the mint yogurt. Otherwise it might taste weird!)
Monday, August 16, 2010
Shrimp Fajitas and Corn and Black Bean Salad
Nicole's Suggestion
Shrimp Fajitas
med onion
red pepper
yellow pepper
shrimp
salt
pepper
garlic powder
olive oil
Slice the peppers and onion and season with salt, pepper and garlic powder in a skillet. Sprinkle with olive oil. Put it on low heat to begin cooking. De-tail pre cooked shrimp and add to the pepper and onion mixture for the last five minutes. Serve on tortillas with sour cream and cheese.
Corn and Black Bean Salad
3 ears of corn
1 cup of chopped plum tomatoes
15oz can of black beans, drained and rinsed
Basil
Salt
Pepper
Garlic
Olive Oil
Juice from one lemon
Cook corn and cut off cob. Mix corn, tomatoes and beans in a bowl. Squeeze lemon over and mix. Season with salt, pepper, basil, olive oil and garlic to taste. Recipe is from Clarissa!!
Shrimp Fajitas
med onion
red pepper
yellow pepper
shrimp
salt
pepper
garlic powder
olive oil
Slice the peppers and onion and season with salt, pepper and garlic powder in a skillet. Sprinkle with olive oil. Put it on low heat to begin cooking. De-tail pre cooked shrimp and add to the pepper and onion mixture for the last five minutes. Serve on tortillas with sour cream and cheese.
Corn and Black Bean Salad
3 ears of corn
1 cup of chopped plum tomatoes
15oz can of black beans, drained and rinsed
Basil
Salt
Pepper
Garlic
Olive Oil
Juice from one lemon
Cook corn and cut off cob. Mix corn, tomatoes and beans in a bowl. Squeeze lemon over and mix. Season with salt, pepper, basil, olive oil and garlic to taste. Recipe is from Clarissa!!
Wednesday, August 11, 2010
Salmon and Deep Dish Cheesebuger Pizza
*Nate's Salmon*
Equal parts butter and soy sauce
A bit of worchestershire sauce
Garlic Powder
Salmon
Melt butter and mix with soy sauce, worchestershire sauce and garlic powder. Place salmon scales down on tin foil. Pour some of sauce over salmon close tin foil. Grill on scale side, flip, peel off scales, pour remaining sauce on the salmon then grill on other side until done.
We usually eat it with rice and broccoli.
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*Deep Dish Cheeseburger Pizza*
Refigerated pizza dough
1 lb ground beef
med chopped/minced onion
pepper
2 small tomatoes
1/2 cup ketchup
1/4 cup mustard
tbsp worchestershire sauce
cheese
Press dough into a 9 inch round cake pan. Cook dough at 400 degrees for 10 min. While the crust is cooking, brown the ground beef, minced onion and pepper until cooked. Mix in mustard, worchestershire sauce and ketchup after mixture is cooked. When dough is done pour in beef mixture and top with sliced tomato and cheese. Cook for another ten minutes.
Equal parts butter and soy sauce
A bit of worchestershire sauce
Garlic Powder
Salmon
Melt butter and mix with soy sauce, worchestershire sauce and garlic powder. Place salmon scales down on tin foil. Pour some of sauce over salmon close tin foil. Grill on scale side, flip, peel off scales, pour remaining sauce on the salmon then grill on other side until done.
We usually eat it with rice and broccoli.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Deep Dish Cheeseburger Pizza*
Refigerated pizza dough
1 lb ground beef
med chopped/minced onion
pepper
2 small tomatoes
1/2 cup ketchup
1/4 cup mustard
tbsp worchestershire sauce
cheese
Press dough into a 9 inch round cake pan. Cook dough at 400 degrees for 10 min. While the crust is cooking, brown the ground beef, minced onion and pepper until cooked. Mix in mustard, worchestershire sauce and ketchup after mixture is cooked. When dough is done pour in beef mixture and top with sliced tomato and cheese. Cook for another ten minutes.
Monday, August 9, 2010
Chicken Casserole, Ranch Chicken, Tuna Casserole, Mexican Chicken Mix
*Aunt Maggie's Chicken Casserole*
1lb or so of cooked chicken diced or shredded
1 can of cream of mushroom soup
1 med container of sour cream
Stuffing
Mix chicken, sour cream and soup together...you want to use equal amounts of soup and sour cream. Put in a casserole dish and top with dried stuffing ( I wet it a little bit and then put it on). Cook at 350 degrees for 15 min or until hot (I am still figuring out my oven temp!)
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*Frozen Lasagna ( I cheated when mom and dad were here!)*
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*Random Mexican Chicken Mix*
1lb cooked chicken
1/2 jar salsa
1 can of corn
1 can of black beans
Mix together and heat in a pot. Serve over rice or salad mix. Top with sour cream and/or cheese!
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*We Were out of Food Tuna Casserole*
1/2 a box of pasta of your choice
1 or 2 cans of Tuna
1 can of cream of mushroom soup
1/2 cup of milk
garlic powder to taste
peas
cracker crumbs
cheese of your liking
Cook pasta as directed. Mix in tuna, soup and peas, milk and garlic powder. Place in a casserole dish and top with cheese and cracker crumbs. Bake at 350 degrees for 15 minutes.
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*Ranch Chicken*
1 lb boneless skinless chicken breasts
1 packet of powdered ranch dressing mix
Wash chicken and place it in a gallon sized bag. Dump in powered ranch mix and shake it, rub it, dance with it etc. Cook in a skillet with some EVOO (Rachel Ray!)
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1lb or so of cooked chicken diced or shredded
1 can of cream of mushroom soup
1 med container of sour cream
Stuffing
Mix chicken, sour cream and soup together...you want to use equal amounts of soup and sour cream. Put in a casserole dish and top with dried stuffing ( I wet it a little bit and then put it on). Cook at 350 degrees for 15 min or until hot (I am still figuring out my oven temp!)
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*Frozen Lasagna ( I cheated when mom and dad were here!)*
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Random Mexican Chicken Mix*
1lb cooked chicken
1/2 jar salsa
1 can of corn
1 can of black beans
Mix together and heat in a pot. Serve over rice or salad mix. Top with sour cream and/or cheese!
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*We Were out of Food Tuna Casserole*
1/2 a box of pasta of your choice
1 or 2 cans of Tuna
1 can of cream of mushroom soup
1/2 cup of milk
garlic powder to taste
peas
cracker crumbs
cheese of your liking
Cook pasta as directed. Mix in tuna, soup and peas, milk and garlic powder. Place in a casserole dish and top with cheese and cracker crumbs. Bake at 350 degrees for 15 minutes.
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*Ranch Chicken*
1 lb boneless skinless chicken breasts
1 packet of powdered ranch dressing mix
Wash chicken and place it in a gallon sized bag. Dump in powered ranch mix and shake it, rub it, dance with it etc. Cook in a skillet with some EVOO (Rachel Ray!)
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