Crockpot Salmon with Carmelized Onions and Carrots

2 tablespoons olive oil


2 tablespoons butter

4 onions, coarsely chopped

1 (16 ounce) bag baby carrots

4 cloves garlic, minced

1-1/2 pound salmon filet

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dried dill weed

Preparation:

Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.

Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4

Thai Red Curry Shrimp with Ginger Garlic Green Beans

1 3/4 cups water


1 cup uncooked jasmine rice

2 teaspoons butter

1/4 teaspoon kosher salt

Cooking spray

1 1/4 pounds large shrimp, peeled and deveined

1 (14-ounce) can light coconut milk

1 tablespoon red curry paste

1 1/2 tablespoons fish sauce

4 teaspoons dark brown sugar

1 red bell pepper, seeded and thinly sliced

2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.



2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.



3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Broiled Tilapia

In a 9X13" pan drizzle 2T olive oil, place 6 tilapia fillets on top. Season the fillets with salt and pepper. Top with bread crumbs, Parmesean cheese and fresh parsely. Broil for 10 minutes and serve.

Shrimp Scampi with Artichokes

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
1 medium onion, diced
1 C large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts
1/2 bag of frozen broccoli
juice of 1 lemon
4 T chopped fresh oregano
sea salt and pepper to taste
Directions
Heat the oil in a large skillet over medium heat. Add garlic and onion and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, broccoli and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the oregano, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve. Serve with gluten free pasta.

Shrimp Piccatta

16 Tiger Prawns

1 1/2 tbsp flour

1/2 stick butter

1/4 cup olive oil1 dash of granulated garlic

1/4 cup minced Vidalia onion

1/4 lemon sliced, quartered

1/4 cup capers, drained

1 tbsp parsley, chopped

1 tbsp fresh basil, chopped

1 tbsp fresh oregano, chopped

juice of 1 lemon

1/2 cup white wine

1 cup shrimp stock or water

salt and pepper to taste seasoned

1 lb. cooked pasta

Take peelings from shrimp and place in 3 cups of water. Bring to a rolling boil, reduce to low and simmer 10-15 minutes. Strain and reserve 1 1/2 cups. In a large mixing bowl, season shrimp to taste with salt and pepper and sprinkle in flour. In a large skillet, combine butter and oil over medium-high heat. Add garlic and onions sautee for a few minutes until tender. A lemon and shrimp. Cook until pink and curled, approximately 2 minutes. Add capers, parsley, herbs, lemon juice and white wine. Bring to a simmer, reduce wine to 1/2 volume and add shrimp stock. Bring to a rolling boil and cook until slightly thickened. Season to taste using salt and pepper. When ready to serve, place hot pasta in the center of 4 serving dishes and top with the picatta sauce and 4 jumbo shrimp.

Chipotle Shrimp

This recipe is easy and delicious. I served the shrimp with jasmine rice and vegetables.

Crab salad Sandwich

1 package imitation crab meat
1/2 cup mayonnaise
1T dehydrated onion
1 teaspoon lemon juice
1/2 teaspoon OLD BAY® Seasoning
1 tablespoon butter, softened
hot dog buns

DIRECTIONS
In a medium bowl, flake the crab meat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
Melt the butter in a fry pan and toast each side of the hot dog buns. Serve.

No Ordinary Tuna Casserole

1 5 oz. package egg noodles

1 can of condensed cream of mushroom soup

1 5 oz. can of evaporated milk

1 6 oz. can of solid white tuna

1 C frozen peas

1/3 C finely chopped onion

1 C cheddar cheese with porter or regular cheddar cheese

salt and pepper to taste

1C fishy crackers

Preheat the oven to 350 degrees. Cook noodles according to package directions, drain. Stir in soup and remainder of ingredients, except crackers. Spoon into a lightly greased 8" square baking dish. Bake for 25 minutes. Top with fishy crackers and bake another 5 minutes or until thoroughly heated.

Red Lobster Maryland Crabcakes

I really liked these crab cakes. The only change i made was omitting the celery and i used celery salt in place of.

Ingredients:1/2 tsp. garlic minced 1 tbsp. onion minced 1 tbsp. celery diced 2 tbsp. mayonnaise 1 whole egg 1/8 tsp. salt 1/8 tsp. black pepper 1 tsp. Dijon mustard 1 tsp. Old Bay Seasoning 1/4 cup bread crumbs 1 pound lump crab meat 2 tbsp. oil for sauteing Maryland Crab Cakes Preparation:In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on your work surface. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs. Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round.Refrigerate. In a saute pan, melt 2 tbsp. of oil until hot. Gently slide in crabcakes 2 at a time. Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crabcakes another 5-8 minutes. Chef's Tip:While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.

This recipe is from :www.recipesecrets.net

Oven Fried Fish & Tartar Sauce

For the tartar sauce mix and blend: 1 C mayonnaise, 1 C sour cream, 4 T sweet pickle relish, 4 T dehydrated onion, 4 T fresh minced parsley and salt and pepper to taste. Refrigerate until you are ready to serve. For the fish: Preheat the oven to 500 degrees F . In a shallow dish combine 1/1/2 C finely crushed butter crackers, salt and pepper, a dash or so of granulated garlic, a dash of dried parsley, 1/2 C grated Parmesan cheese, 1 tsp. finely grated red pepper. In another shallow dish place 1 1/2 C flour and a third dish place 1 C buttermilk. Take a cookie cooling rack and wrap with foil, spray with cooking spray and place on a jelly roll pan. First dip fish in the flour, then buttermilk and last the crumb mixture. Place on the covered cookie sheet. Bake fish for 10 minutes or until the fish flakes easily and is cooked thoroughly.

Tuna Salad Clowns

Todays lunch.

Tuna Cones

3 small foil pouches tuna in water

1/2 C mayonnaise

4-5 large green olives , in brine

2T dill pickle relish

Mix above ingredients well and add salt and pepper to taste.
Fill 6 flat bottom ice cream cones with tuna mixture and enjoy.

The kids really enjoyed these!

Tuna Melt, Sweet Potato Fries, Garden Medley

Shrimp Grilled with Soy-Lime Marinade

2T dehydrates onion
1(2-inch) piece fresh ginger, peeled and minced
1 tsp. granulated garlic
1/2 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on

Place onions, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Place on grill for 2 minutes per side and serve.

Shrimp Cavatappi with Mushrooms and Spinach

1 lb. large shrimp cooked
3 cups sliced mushrooms
3 tablespoons pine nuts
6 cups fresh spinach leaves (only used about 4 cups)
6 cups cooked cavatappi
8 tablespoons butter
2 tablespoons fresh garlic, peeled but leeft whole
Lemon Butter Sauce:
1 medium onion, diced
3 garlic cloves
1 cup dry white wine
2 cup heavy cream
1 cup lemon juice (freshly squeezed) (only used about 1/4 a cup, per many reviews)
1 teaspoon white pepper
1 lb lightly-salted butter (cut into tablespoons)

Preheat oven to 350 degrees.
Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes.

For the Lemon Butter Sauce:
Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté onion and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.

In separate large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, and pine nuts. Sauté several minutes until the mushrooms are softened.Now add spinach and wilt.Stir in shrimp to warm through. Toss together the pasta sauce and veggie shrimp mix. Serve with grated pecorino cheese.

Orange & Thyme Grilled Shrimp

Serves 4
1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise
Directions
In a shallow dish, combine shrimp, 1 teaspoon zest, cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Spicy Asian shrimp on the Grill

1T sugar
3T lime juice
1T hot water
2 tsp. chili garlic sauce
1 1/2 tsp. fish sauce
1 T orange marmalade
2 tsp. sesame oil
24 large peeled and deveined shrimp
In a bowl combine: lime juice, water and sugar, stir to dissolve sugar. Now stir in chili garlic sauce, fish sauce, marmalade and oil. Stir well and set aside. Stir shrimp into marinade, cover and chill for at least 2 hours. Thread onto skewers and grill briefly on each side. Enjoy!

Cod with Olives and Potatoes

1 1/2 lb. cod
1 C dry white wine
4 T olive oil
salt and pepper to taste
1/2 lb. green and black Greek olives, pitted
Fresh herbs( I used tarragon, rosemary and thyme)
2-3 dashed granulated garlic
1lb. red potatoes, thinly sliced
Preheat oven to 375 degrees F. On a oiled jelly roll pan place potatoes and roast in the oven 45 minutes to 1 hour, checking and flipping often. In a 9"X13" casserole dish sprayed with cook spray, place cod. Pour the wine over the fish and drizzle with the olive oil. Season with salt and pepper. Scatter the olives, herbs and garlic over the top. Bake until the fish flakes easily 15-20 minutes, do not over bake.

Baked Stuffed Shrimp, Basmati Rice and Steamed Vegetables

For the shrimp:
1 C celery, grated
1C carrot, grated
1/2 C onion, grated
4 garlic cloves, minced
1 stick butter
24 large shrimp
2 rolls Ritz crackers, crushed
Start by melting the butter. Once completely liquified, add celery, onion, carrot, and garlic, sauteeing until translucent over medium heat. Turn burner off and add crackers. Peel, devein and butterfly shrimp and place them in a greased baking panaround the edges, place stuffing down the middle of the baking pan. Bake at 400 degrees F for 12 minutes.

Tuna Noodle Casserole

1 (12oz) package egg noodles, cooked and drained
2 (6oz.) cans tuna, drained
1C forzen peas
1 (4oz.) can mushrooms, drained
1 can condensed cream of mushroom soup
1/4 C grated Parmesean cheese
1 1/2 C milk
salt and pepper to taste
1/2 C crushed Ritz crackers
3T butter, melted
In a large bowl, combine noodles, tuna, peas and mushrooms. Combine soup,cheese, milk salt and pepper, pour over noodle mixture and miwx well. Pour into a greased 9X13 pan. Combine butter and crackers, sprinkle on top. Bake uncover for 45 minutes.