Pasta with Salmon, Scallops and Shrimp in Light Cream Sauce

I like to serve this  delicious pasta dish featuring salmon, scallops and shrimp with crusty Italian bread!

• 1 lb. penne
• 2 tbs. olive oil
• 2 tbs. butter
• 6 garlic cloves
• 1 medium yellow onion
• 2 shallots
• 1 lb. piece of salmon
• 2 leeks
• 1/2 lb. of shrimp
• 1/2 lb. of scallops
• a handful of fresh parsley
• a handful of fresh green onions
• salt & pepper
• 1/4 tsp. red pepper flakes
• 2 tsp. pesto
• Fresh lemon
• 1/2 cup light cream

 Cook pasta as directed. While water is boiling prepare other ingredients.

Clean and wash the shrimps and scallops. Cover them with water and the juice of one lemon and let them rest. Remove the skin from the salmon and cut into chunks and set aside.

Chop up the onion, shallot, garlic, leek and parsley. Heat up the olive oil and butter on a heavy skillet. Add the shallots and onions. Add the garlic once the shallots and onions become translucent.

Cook the garlic for about 30 seconds and add the salmon. After a minute, add the leeks and half of the parsley and green onions. Cook them for another minute or so.

Drain the shrimp and scallops and add them to the salmon. Season everything with salt and pepper and add the oregano and red pepper flakes. Cook covered for about 5 minutes, until the shrimp turn pink all over and the seafood is cooked. Slowly pour and stir in the cream.

Add the cooked pasta and incorporate. Top each plate with a dollop of pesto and squeezed fresh lemon and serve.

Pink Grapefruit Habanero Jam

Saw something similar online and tweaked it to my own taste. Always happy to try a new flavor!

• 5 or 6 pink grapefruit

• 2 habanero peppers 
• 
4 cups sugar

• 1/3 cup cider vinegar
• 1/3 cup lemon juice

• 3 Tbsp pectin 

• 5 or 6 small 1/2 pint jars

Slice off the rind from the grapefruits and carefully remove the sections of fruit using a sharp knife. catching all of the juices over a bowl.  Be sure to remove all of the flesh. Squeeze the pulp to get all of the juice.  Discard any seeds.  You should have about 4 cups of fruit and juice.

Weigh out an equal amount of sugar. Finely mince the habanero peppers, taking the seeds out first. Add it to the fruit.

Put all of the ingredients in a heavy bottomed non-reactive pot and stir to combine. Heat to a boil.

Continue on a low boil, uncovered, for about an hour.  You don’t have to watch over it, just give it a stir now and then, scraping down the sides of the pot.  There will be more liquid to this jam than in most fruit jams, so it will take longer to cook down.

When the jam has reduced and thickened, the color will darken a bit and it will look translucent.  If your jam has been boiling the whole time, it should be done in an hour.  You can test it by spooning a small amount on a very cold plate.  If the jam thickens and gels, it’s done.

Ladle the hot jam into clean jars.  Quickly put the tops on and turn the jars upside down.  Let them cool this way.  This is a small batch refrigerator jam so it doesn’t require further processing.

Refrigerate the cooled jam.  The jam will thicken overnight.  The unopened jam should keep for at least a couple of months in the refrigerator.  

Chicken Lettuce Wraps

We love this recipe! It's definitely one of our go to meals since it's quick and easy to prepare. Did I mention that it's super delicious too!

• 1 large head iceberg or butter lettuce
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 tablespoons finely chopped fresh ginger
• 3 cloves garlic, minced
• 2 pounds ground chicken (not all breast meat)
• 5 tablespoons soy sauce
• 1/4 cup light or dark brown sugar
• 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes
• 1/2 teaspoon red pepper flakes
• 2 large scallions, white and green parts, finely sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped cashews or peanuts (optional)

Optional For Serving

• Siracha or your favorite Asian Sauce
• Finely shredded carrots
• Finely shredded red cabbage
• Lime wedges
• Cilantro sprigs

Rinse lettuce in cold water. Place the lettuce cups on a paper towel to dry, then chill until ready to serve. 

Begin by cooking the onions and ginger in oil until soft. Add the minced garlic and cook one minute more. Add the ground chicken and use a wooden spoon to break the meat apart. 

Add the soy sauce, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done. 

Finally, stir in the fresh cilantro, and nuts. 

Spoon into lettuce cups and serve with shredded carrots, shredded red cabbage, herbs and one of your favorite condiments. We like Korean BBQ sauce!

Grilled Pork Chops With Sauteed Vegetables

This is a very delicious and satisfying meal and surprisingly easy to make!

• 1 lb. thick pork chops (about 4)

• 3 tbsp. vegetable oil, plus extra for basting

• 3 oz. shallots, peeled and sliced

• 1 small piece of ginger, peeled and finely sliced
• 
2 lemongrass stalks, bruised

• 5 oz. chicken stock

• 3 oz. spinach, washed and chopped
 or use broccoli as subst.
• 3 oz. spring onion, cut into strips
• 
3 oz.  asparagus sliced

• 3 oz. tomatoes, peeled, seeded and sliced

• salt, to taste
• 
fried shallots, for garnishing



For the marinade


• 3 tbsp. lime juice

• 3 tbsp. vegetable oil

• 1 tsp. salt

• ½ tbsp. ground white pepper



Preheat oven to 400 degrees.


Prepare marinade by combining all ingredients.


Coat the chops in the marinade and set aside for 20 mins so flavours can penetrate the meat.


Grill chops in the oven until edges are browned, basting frequently with oil.


Grind shallots and ginger into a fine paste in a blender or food processor.


Heat 3 tbsp oil in heavy saucepan, Sauté paste and lemongrass stalks over low heat until fragrant. Add splashes of stock to prevent burning.


Add all vegetables into the pan and increase heat. Sauté the vegetables with 3 tbsp stock for 2 mins or until the vegetables are cooked.


Season to taste with salt, then pour over chops. Garnish with fried shallots and serve.



NOTE: You can also opt to grill the chops in a pan on the stove top until charred for a few minutes once you take them out of the oven.

Pasta and Broccoli with Basil Cream Sauce

An easy dish that looks like you slaved over! Serve with crusty Italian bread and a salad for a complete meal.

• 1 lb pasta
• 1 Pint of Heavy Cream
• 1 Clove of Garlic, minced
• 1/2 cup Lemon juice and some grated lemon rind
• 1 Head of Broccoli, trimmed and cut or broken into small florets
• 1 Healthy Handful of Fresh basil leaves coarsely chopped
• 1 Cup tomatoes, seeded and chopped
• Generous pinch of Kosher salt
• Generous pinch of Black Pepper
• 1 Cup of Freshly grated Parmesan cheese

Bring a pot of salted water to a boil and cook broccoli florets for 3 minutes until. Remove from the boiling water with a slotted spoon and rinse in a bowl of cold water to stop from cooking. Keep the broccoli water at a simmer so you can cook the pasta in the same water. 

Bring the cream to a gentle simmer in a small pan. Add the minced garlic, lemon juice, grated lemon rind and black pepper and stir as the cream thickens. Add the cheese and stir until its incorporated. 

Bring the pasta water back to a boil and cook the pasta as directed. Then drain the pasta water, reserving just a bit of the water at the bottom. Add the broccoli florets, tomatoes, chopped basil and the cream sauce. Stir everything together for another minute or two, so the pasta and vegetables are covered nicely with the sauce. 

Serve in  large bowls or plates with a bit more chopped basil for garnish and extra cheese.

Potato, Egg and Cheese Frittata

A frittata is like an omelet but instead of making the egg mixture and filling it, a frittata starts with the filling and the eggs are added on top. 

• 4 medium red potatoes, sliced thin with skins
• 2 scallions sliced thin
• ½ white onion, chopped
• Olive oil
• 6 eggs
• 2/3 cup milk
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. pepper
• 1 cup cheddar cheese, shredded

Be sure to use an oven safe sauté pan that has a metal handle.

Put the eggs, milk, scallions and spices in a mixing bowl. Whisk together until frothy. Set aside. 

Place chopped onion in 2 tablespoons olive oil and sauté until translucent. Add potato slices and sauté until potatoes are tender. 

Pour the egg mixture over the potatoes, cover and cook over medium heat until the eggs are almost set. Place under the broiler part of the oven for 2-3 minutes or until the top of the eggs are done. 

Sprinkle the top with cheese and return to oven until golden brown and bubbly. Cut into wedges and serve warm.

Sausage and Chick Peas in Lemon Sauce

Easy, easy, easy and delicious  delicious, delicious! This is very good served over crusty thick sliced bread, pasta or rice.

• 1 Lb. Italian sausage taken out of casing and browned
• 1/2 cup chopped onions
• 2 tablespoons live oil
• 1 bag baby spinach
• 1 cup water
• 1 can chick peas
• 3 tablespoons lemon juice
• 1 tablespoon flour
• salt and pepper to taste

Sauté the sausage until browned and set aside. Sauté onions and spinach in oil until soft. Add salt and pepper and water. Simmer for 10 minutes. Add drained chick peas and the sausage. Cook another 5 minutes.

In a small bowl add lemon juice and flour and beat until smooth. Gradually add hot liquid from the pan (you can add some hot water if you do not have enough liquid), stirring frequently. Pour back into sausage mixture and stir over low heat. Serve over rice or pasta.