Scallops with Spinach Salad

scallops

Yet again my girl  Jenny from Dinner, A Love Story  has been a true inspiration for an amazing dinner!! Jack was with his cousins tonight so I thought I would make the Hubs and I a special dinner. I whipped into Dockside Seafood and saw these beautiful scallops! I remembered reading about a scallop dish with a bacon and corn hash and that was where I began!!

I had 2 ears of silver queen corn in my fridge along with some fresh spinach, grape tomatoes, Vidalia onions and of course BACON!

8 large scallops, rinsed and dried

2 slices bacon, cooked set to side (drippings used to cook in)

1/2 Vidalia onion, chopped

2 ears of corn, cut off the ear

2 handfuls, (about 1/2 pint) grape tomatoes

1 large handful fresh spinach

juice of one lemon

big splash (1/4 cup or so) white wine

So here is where I got crafty! I grabbed my iron skillet and fried up 2 pieces of bacon. Set the bacon aside and added a pat of butter, seared the big ole scallops on all sides about 2 mins on each side as these were large scallops. While they were searing I cut the corn off the ears, diced 1/2 of onion, cut tomatoes in half. Remove scallops from skillet cover with foil. Add corn and onion, sauté about 3 mins add tomatoes and splash of white wine and lemon juice, swirl around and get all the yummy goodness from the pan add spinach allow to wilt about 2 mins add scallops back to pan and then serve up, no joke 20 minute meal. Delish!!

Ta ta for now- Bird

Preppy Salmon

This is one of my most favorite salmon dishes ever! I have refered to it as Pink & Green “preppy” salmon! It is super easy yet delish enough to have at a dinner party! I do not care for the skin of fish, so I always ask my fish guy to remove the skin for me! This time I had bacon in the fridge, I crisped it up and crumbled it on top! YUM and I seared the salmon in the bacon drippings, to die… made the bright green “sauce” from stemed peas, pat of butter, splash of half & half and a little s&p. It is so good. Did I mention that?

Salmon
bacon or proscuitto, crisp and reserve drippings to sear salmon in
frozen peas, steamed and blitzed in a food processor or blender
butter, pat
half & half, splash
s & p

Sear salmon in drippings, apx 7 mins on each side depending on thickness. Top with yummy pea “sauce” and crumbled bacon. ENJOY

Perfectly Pink & Green {salmon}

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My pops went by Dockside Seafood Market and called to tell me how amazing everything looked, so today I had to pop in and boy was he right! I love fresh seafood. Tonight I went with some beautiful organic salmon that was just perfectly pink!

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I made a quick marinade of:

1 TB each:

molasses

soy sauce

spicy mustard

1 to 2 dashes of:

cinnamon & cumin

juice from 1 lemon

Sear salmon apx 7 mins on each side, depending on thickness. In a tish of olive oil.

While salmon is cooking zap or boil some baby peas (I am currently in love with the Green Giant simply steam) toss peas with a pat of butter and a splash of cream/ half & half/ milk whatever you have on hand and toss them in a blender or processor or mash and spoon over top of salmon. YUM

xoxo, Mama Bird

Southern Shrimp Curry

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This is a STELLAR dish, if I do say so myself! DELISH! It is so easy and will appear to those who are lucky enough to eat it that you spent hours slaving away in the kitchen! oozes love.
1 lb shrimp peeled and deveined
sprinkle shrimp with salt & pepper and the juice from 1/2 lemon; sit in fridge until ready to use
1/2 onion, chopped fine
1 T olive oil
1/2 to 1 cup salsa
1 can butter beans, corn & tomato mix (Margret Holmes makes a great succotash combo that I used)
2 t curry powder (I use 1 tsp Madras & 1 tsp Dean & Deluca)
1/4 c white wine (opt)
1/4 c chicken broth (or 1/2 c if you prefer not to use wine)
1/2 can lite coconut milk
Soften onions in olive oil; add salsa & bean mix, wine & broth cook on low while preparing rice or risotto to pair with. Add shrimp; cook until nice and pink, stir in coconut milk. Serve with rice or risotto. YUM!!
Toodles, Mama Bird

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Whatcha Got Cooking Wednesday? Greek Shrimp Scampi Recipe Link-up

WGCW

Shrimp is one of our favorites! It is so easy to prepare and as I have been craving a particular Shrimp Pasta dish that is a little time consuming and really high in calories. SO, I thought I would introduce you to it’s younger & skinnier version!! This is a super quick and easy dish that would be perfect for the inaugural WGCW! It works wonderfully for a quick dinner or is elegant enough to do for a dinner party. It doubles great. I hope you all enjoy!!

1 tsp olive oil
2 Tb minced garlic
1/4 cup fresh parsley
1 small sweet onion, diced
28oz can whole tomatoes, chopped
1 cup white wine
1 cup salsa
1 lb shrimp, peeled and deveined
4 oz crumbled feta
1/2 cup black olives
fresh lemon juice from 1/2 lemon
pepper & salt to taste
1 small box angel hair pasta, cooked al’dente you can use whole wheat pasta or a combo of the two

Heat oil in skillet, sauté onion and garlic until onion softens then add juice from tomatoes, and wine bring to boil;

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add tomatoes, salsa and half the parsley; reduce heat, simmer apx 10 mins, add shrimp cook until just cooked through 3-5 mins.

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Pour into pan (or if using oven safe skillet) top with cheese & black olives. Bake at 425 for 10-12 mins until cheese begins to bubble.
 
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Sprinkle with remaining parsley, pepper & lemon juice.
Serve over pasta with a big salad and crusty bread as the sauce is SO good for dipping!!!

P4190037Doesn’t it look wonderful?
Whatcha Got Cooking Wednesday is a NEW recipe link-up (my 1st ever!) SO pardon me if I make some mistakes! PLEASE share your creations with Mama Bird’s Nest!
This week: ANYTHING GOES
I ask that you please grab the WGCW button at the top left of my blog, link it to your post and leave me a comment, I will pop by for a taste! I am so excited to meet new friend and get some great recipes!! I can’t wait to see what you have cooking!!

Amazing Vanilla Crusted Grouper

P2231885STAR STUDDED/ SPECTAULAR / Award Winning (not really, but I bet it could), Impress your friends & family, this is an Amazingly easy and YUMMY recipe. I know you will die when I tell you what to did but I promise, it is DELISH. Just trust me on this.

P2231880 Start with a piece of fresh Grouper and put a few scoops of vanilla ice cream on it. Allow to marinate 20mins or up to a few hours.

Then remove fish from cream and dredge in Italian bread crumbs.

P2231882Pan sear in 1 Tb each of olive oil & butter. Apx 3-7 mins on each side then slide in the oven for apx 15-20mins until fish is flakey.

This is one of the best pieces of grouper I have ever had! AMAZING!!! It will IMPRESS!

How do you like to prepare fish?

me

Thai Shrimp Stew

This is a fantastic dish! It looks so gourmet and it is SO EASY to make!! It will impress your friends and family! Perfect for a Date Night or a Dinner Party!
Thanks to my girlfriend Katie who makes a very similar dish with a few differences in spices.
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 sweet bell pepper, finely chopped
1 1/2 tablespoons olive oil
2 teaspoons curry
5 tablespoons coarsely chopped fresh cilantro
1 can  lite coconut milk (shake well)
Serve with cooked white rice
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add curry, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn’t “cook” in the lemon juice) Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.Serve over rice.When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it.

Shrimp Sunday

As I mentioned in my previous post I have been out of town on Saturday and upon returning I thought it would be nice to cook J a nice dinner. I scanned the freezer and saw a huge bag of frozen shrimp and that was the start to tonight’s meal! I then checked the empty pantry and my ole stand bys were not going to work as I was out of important ingredients. I saw Uncle Ben’s Broccoli Rice au gratin and on from that it went!! It was really good and only took me about 15mins to prepare!
1 lb shrimp, peeled & deveined
1/2 sweet onion, chopped
1 stalk celery, sliced thin
1 Tb butter
1 Tb evoo
1/2 tsp thyme, dill & celery salt
s & p to taste
2 Tb Worcestershire sauce
1 box broccoli rice au gratin (I used Uncle Ben’s)
1 9 0z pkg frozen broccoli & cheese
1 can cream of mushroom soup
1/2 to 1 cup bread crumbs (I use Pepperidge Farm Herb Dressing)
Saute onion & celery in butter/oil mix until tender; add shrimp & spices. Cook until shrimp are just done. Stir in soup, rice & broccoli. Pour in greased casserole dish top with bread crumbs. Bake 35mins at 350.