Jan 5, 2016

Blackened Shrimp Alfredo

Categories:

By D K

INGREDIENTS:
1-[16 oz]package linguine pasta
1- tablespoon olive oil
1 1/2 medium shrimp peeled and deveined, tail off
2 tablespoons blackening seasoning
1 [15 oz] jar alfredo sauce
step 1–prepare pasta following package instructions
step 1—heat olive oil in large sauté pan on med heat. season shrimp with blackening seasoning and cook 4-5 min or till pink and opaque. reduce heat to low add sauce and cook 2–3 min till thoroughly heated serve over pasta
wild shrimp come pink white brown and are sweeter than farmed shrimp.

Lemon Pepper Pasta

Categories:

by Sandy

Ingredients:
1 lb spaghetti
2 tsp olive oil
3 tsp lemon juice [to taste]
1 tsp basil
ground black pepper

preparation
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 min drain.
in a small bowl combine olive oil lemon juice , basil and black pepper . mix well and toss with the pasta serve hot or cold

Cheesy Sour Cream Noodles

Categories:

By Walter

Ingredients:
vegetable oil spray
4 oz dried yolk free noodles [2 cups]
3/4 cup nonfat or light sour cream
1/2 cup fat-free or low fat dry-curd cottage cheese
1/4 cup fat free milk
1 medium clove garlic minced or 1/2 tsp. bottled minced garlic
1/2 tsp very low sodium or low sodium Worcestershire sauce
2 tbsp. grated parmesan cheese

preparation
preheat oven to 350 degrees. spray a 1 quart casserole dish with vegetable oil spray
prepare noodles using package directions .omitting salt and oil drain well
meanwhile in a large bowl combine noodles with remaining ingredients except parmesan. stirring well. stir in noodles. spoon in casserole dish.
bake for 15 minutes sprinkle with parmesan bake for 5 minutes. enjoy

GROUPER WITH HERBED LEMON BUTTER

Categories:

By John

BROILED GROUPER WITH HERBED LEMON BUTTER.
THIS IS THE RECIPE FOR OCTOBER .FIRST YOU WILL NEED A PRETTY GOOD DAY OF FISHING .TO COME UP WITH 8 GROUPER FILLETS. BUT THAT IS NOT A PROBLEM IF YOU GOT YOUR BAIT AT BAIT N WAIT TACKLE.
NEXT STOP BY A SUPER TARGET AND PICK UP
BUTTER ALL YOU WILL NEED IS 1/4 CUP MELTED
LEMON JUICE BUT ALL YOU WILL NEED IS 2 TSP
NEXT 2 TPS CHOP PARSLEY
AND 1/4 TSP SALT.
FOIL TO LINE THE BROILER PAN .
NOW YOUR BACK HOME PLACE THE FILLETS ON WELL GREASED RACK.
COMBINE REMAINING INGREDIENTS ;BASTE WITH MIXTURE . BROIL 4 INCHES FROM HEAT ALLOWING 10 MIN PER INCH OF THICKNESS OR UNTIL GROUPER FLAKES EASILY.WHEN TESTED WITH FORK .DO NOT TURN . BASTE SEVERAL TIMES DURING BROILING.

ONE RED ONION

Categories:

By Bait N Wait Tackle

This onion recipe is a real treat
The name is easy. As. It is to make
One red onion
You will need
1\4 cup bread crumbs flavor is your choice
1/2 tsp garlic powder
1/4 tsp paprika
1 egg white. Beaten slightly
Cut the red onion 3/4 of the way down as many times as possible combine crumbs ‘garlic, paprika and egg white .drizzle this over the onion ,spray with olive oil if desired ‘now bake at 375;for 40 to 50 min .

Now for the dipping sauce
3 tbsp cottage cheese put in blender til smooth
1 tbsp. Mayonaise
1/8 tsp horseradish
1/4 tsp cayenne pepper
Salt and pepper
Mix and serve with onion
This recipe is the best when it is Miller Time. 🙂

SHRIMP SCAMPI

Categories:

By Dakota

Shrimp scampi
The ingredients. You will. Need. Are.
1 tsp reduced -calorie margarine. Melted
1 tsp. Vegetabe oil
1 clove garlic
1/4 tsp pelpper
1/2 lb. Large fresh shrimp uncooked cleaned and. Deveined
1 tbsp. Fresh parsley. Chopped

Preparation
Combine. Margarine oil. Garlic. And pepper. In a. Shallow heatproof. Casserole. Dixxsh
Add shrimp. And toss llightly. To coat .
Spread. Shrimp in. A. Single. Layer
Broil. Shrimp. 4 inches from heat for 3 to. 4. Min turn. Shrimp. And broil. An additional. 3 to 4 min or untill. Lightly brown.
Sprinkle. With parseley and enjoy.

TUNA TOSTADAS

Categories:

By Bob

TUNA TOSTADAS
48-1/2-INCH FAT FREE FLOUR TORTILLIAS
9 1/4 OZ CAN TUNA WATER PK [DRAINED]
3/4 CUP FAT FREE DAIRY SOUR CREAM
4 OZ CAN CHOPPED GREEN CHILLIES [DRAINED]
2 CUPS SHREDDED LETTUCE
1 MEDIUM TOMATO CHOPPED
2 TBSPS THINLY SLICED PITTED RIPE OLIVES
1/2 CUP REDUCED FAT SHREDDED CHEDDAR CHEESE

PLACE TORTILLAS ON AN EXTRA LARGE BAKING SHEET.BAKE IN A 400 DEGREE OVEN FOR 6 TO 8 MIN.OR UNTILL CRISP AND LIGHTLY BROWNED .COMBINE TUNA,SOUR CREAM,AND CHILIES MIX WELL.
FOR EACH SERVING SPREAD SOME OF THE TUNA MIXTURE ON A CRISP TORILLA.TOP WITH LETTUCE TOMATO OLIVES AND CHEESE.

PAN SEARED FISH WITH CAPERS

Categories:

By Nancy

PAN SEARED FRESH FISH WITH CAPERS/WINE SAUCE
TO SERVE:PLACE FISH WITH CAPERS/WINE SAUCE OVER COUSCOUS

YOU WILL NEED TWO THINGS [1] A GOOD DAY OF FISHING
[2] 4 1/2 INCH THICK FISH FILETS ABOUT 6 OZ EACH
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1-TABLESPOON OLIVE OIL
2 LARGE SHALLOTS,PEELED AND FINELY CHOPPED
3-TABLESPOONS TINY CAPERS
2-TABLESPOONS PITTED AND CHOPPED CALAMATA OLIVES
1/5 OF DRY WHITE WINE WHICH ONLY A 1/4 CUP IS NEEDED FOR THIS RECIPE
THE REST IS A BOUNS FOR YOU.
NOW COMES THE WORK,SEASON FISH WITH SALT/PEPPER.HEAT OLIVE OIL IN A HEAVY SKILLET ON MEDIUM HEAT FOR ONE MINUTE.ADD FISH COOK 3 TO 4 MIN
NOW ADD SHALLOTS TO PAN WITH FISH AND COOK FOR A MINUTE.ADD CAPERS OLIVE AND 1/4
CUP OF WHITE WINE.COVER PAN REDUCE HEAT COOK FOR 2 TO 3 MIN REMOVE FROM HEAT AND SERVE IMMEDIATELY ON A BED OF SAUTEED SPINACH.SPOON PAN SAUCE OVER TOP OF FISH DRIZZLE WITH A LITTLE SUN DRIED TOMATO AND BASIL VINAIGRETTE.
ANOTHER GOOD DINER

LOW CHOLESTEROL FISH

Categories:

By Mike

NEED A LOW CHOLESTEROL RECIPE
WELL THIS ONE IS OUT OF THE WORLD YOU WILL NEED

4 FRESH FILLETS. THE ONES YOU HAVE CAUGHT [THAT ALWAYS MAKES FOR A GOOD STORY AT THE TABLE ]
2 TBSP GRATED ONION
1 TBSP FINELY CHOPPED CELERY
4 TBSP OIL
4 SLICES TOAST,CUBED
1 TBSP CHOPPED PARSLEY
JUICE OF ONE LEMON
GRATED RIND OF 1/2 LEMON
1 TSP SALT
PEPPER AND DASH NUTMEG
WHILE THE OVEN IS PREHEATNG TO 375 DEGREES
SAUTE ONION & CELERY IN OIL.
MIX IN REMAINING INGREDIENTS.
PLACE 2 FILLETS ON THE BOTTOM OF AN OILED BAKING DISH.
SPREAD DRESSING OVER FISH AND TOP WITH REMAINING FILLETS.
DUST WITH PAPRIKA,DOT WITH BUTTER AND BAKE FOR 40 MIN.

TEXAS CAVIAR

Categories:

By Cary

SOME SAY THINGS ARE BETTER IN TEXAS
WELL TRY THIS AND YOU TELL ME IF YOU AGREE
TEXAS CAVIAR
YOU WILL NEED 1-15 OZ CAN BLACK BEANS,RINSED AND DRAINED
1-15 OZ CAN BLACK-EYED PEAS,RINSED AND DRAINED
1-10 OZ PACKAGE FROZEN CORN KERNELS,THAWED
2 TOMATOES,SEEDED AND CHOPPED
1 BELL PEPPER,CHOPPED
1/2 CUP CHOPPED CILANTRO
6 GREEN ONIONS,THINLY SLICED THE GREEN PARTS TOO
1/2 CUP CHUNKY SALSA [TO YOUR TASTE]
1 TO 2 TABLESPOONS LIME JUICE
1 TABLEESPOON OLIVE OIL
1TEASPOON GROUND CUMIN
1/2 TO 1 TEASPOON SALT
CORN CHIPS
NOW FOR THE HARD PART
COMBINE ALL INGREDIENTS IN A BOWL.COVER AND CHILL 2 HOURS FOR FLAVORS TO BLEND SERVE WITHCORN CHIPS.