Oregano Shrimp

Oregano Shrimp


INGREDIENTS:

1-1/2 pounds fresh large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh oregano
1/2 cup (1 stick) unsalted butter, melted
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1 pound angel hair pasta, cooked al dente


TO PREPARE:

Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 to 15 minutes, or until hot and bubbly. Serve over angel hair pasta.

Spaghetti Casserole

Spaghetti Casserole



INGREDIENTS:


1/4 cup bacon drippings
1 pound ground beef
1 large onion, minced
1 green pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon salt
Dash cayenne pepper
2 cans tomato sauce
2 cups cooked spaghetti
1 large can mushrooms
3/4 cup sharp cheese, grated


TO PREPARE:


Melt 1/2 the above amount of bacon drippings in a skillet and brown ground beef in it. Remove to a bowl. Add remaining bacon drippings and saute onion, green pepper, celery and garlic until onion is slightly browned. Add bay leaf, thyme, seasonings, tomato sauce, and browned meat, and simmer slowly for 1 to 1-1/2 hours. A little water may be added if sauce becomes too thick. Stir occasionally to prevent scorching. Meanwhile, cook spaghetti in boiling, salted water, until tender. Drain. When meant and sauce are done, combine with spaghetti and mushrooms in a casserole, and top with the grated cheese. Cover and bake in oven at 350 degrees for 30 minutes. Remove cover for the last 10 minutes of baking to brown slightly.

Chicken and Pesto Pasta

Chicken and Pesto Pasta


INGREDIENTS FOR THE PESTO:

1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
4 cloves of garlic
1/2 cup grated Romano cheese
1/2 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1/2 cup olive oil


NOTE: To toast pine nuts, spread the nuts on a baking sheet or a microwave-safe dish. Toast at 350 degrees for 6 to 8 minutes or microwave on High for 1-1/2 minutes or until light brown. Watch the nuts carefully to prevent overbrowning.


INGREDIENTS FOR THE CHICKEN SAUCE AND PASTA:

2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese


TO PREPARE THE PESTO:

* Process the basil, parsley, garlic, Romano cheese and pine nuts in a food processor fitted with a steel blade until finely minced.

* Add the lemon juice and olive oil gradually, processing constantly until smooth.


TO PREPARE THE CHICKEN SAUCE AND PASTA:

* Cut the chicken into bite-size pieces; rinse and pat dry. Season with paprika and cayenne. Sauté in half the olive oil in a large skillet until cooked through; remove with a slotted spoon.

* Heat the remaining olive oil in the same skillet. Add the green onions and garlic. Sauté until tender. Add the mushrooms. Sauté for 5 minutes or until tender

Swordfish Serenade

Swordfish Serenade



INGREDIENTS:

1 tablespoon lemon peel, grated
1/3 cup freshly-squeezed lemon juice
1/4 cup dry white wine
3 tablespoons safflower oil
2 tablespoons light soy sauce
1/4 teaspoon freshly-ground black pepper
1/4 cup green onions, minced
1 tablespoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 pounds firm fish, such as swordfish, tuna or shark


TO PREPARE:

In a large bowl, combine lemon peel and lemon juice. Whisk in wine, oil and soy sauce. Add black pepper, green onions, ginger and garlic and mix well. Set aside.

Place fish in a glass or non-reactive dish and cover with marinade. Let marinate for 1 hour.

Remove fish from marinade. Pour marinade into a small saucepan over high heat and bring to a vigorous boil. Remove from heat.

Prepare a charcoal fire and grill fish over medium heat, brushing marinade over fish as it cooks.

If using an oven, preheat to 550 degrees, and broil fish on highest rack for about 8 to 12 minutes, turning fish once and basting with marinade.

Place fish on heated plates and drizzle with remaining marinade. Serve immediately.

Creamy Artichoke and Mushroom Penne

Creamy Artichoke and Mushroom Penne


INGREDIENTS:

3 tablespoons unsalted butter
1/4 cup minced onion
1 clove garlic, crushed
8 ounces fresh mushrooms, sliced
1 cup artichoke hearts, chopped
1 cup heavy whipping cream
2 tablespoons capers, rinsed and drained
salt
freshly ground pepper
12 ounces penne paste, cooked al dente
1 ounce Parmesan cheese, freshly grated (1/4/ cup)
2 tablespoons chopped fresh parsley

TO PREPARE:

Melt butter in a large skillet over medium-high heat. Add onion and garlic. Sauté until tender, but not brown. Add mushrooms. Sauté 5 minutes. Stir in artichokes, heating thoroughly, about 2 to 3 minutes. Place artichoke mixture in a bowl and set aside. Return skillet to heat and add cream. Boil until cream is reduced to one half. Add artichoke mixture and capers to cream. Stir until combined. Season with salt and pepper. Toss warm sauce with pasta. Gently stir in Parmesan and parsley. Serve immediately.

Baked Red Snapper or Bass

Baked Red Snapper or Bass


INGREDIENTS:

1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or 1 No. 2 can
4 slices bacon


TO PREPARE:

Melt the butter and sauté the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.

Pecan-Crusted Grouper

Pecan-Crusted Grouper


INGREDIENTS:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

TO PREPARE:

* Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.

* Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.

* Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Sauté the fish on 1 side until brown. Turn the fish.

* Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.

* Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.

Calico Quiche

Calico Quiche


INGREDIENTS:

1 (9-inch) pie shell, homemade or frozen
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter (1/2 cube)
1/2 cup onion, coarsely chopped
1 tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 tablespoon parsley, chopped


TO PREPARE:

Preheat oven to 350 degrees.

In a pie shell, layer chopped peppers, cheeses and chicken.

In a saute pan, melt butter and saute onions until soft. Whisk in flour thoroughly. Stir in half and half and simmer until thickened, about 3 to 5 minutes. Let cool.

In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir into sauteed onion mixture.

Pour filling into pie crust. Bake 35 to 40 minutes or until set.