Tuesday, June 14, 2011

Seafood shells with garlic cream sauce


24 medium pasta shells, cooked according to package directions and drained.


1 1/2 cups mayonnaise
2/3 cup shredded parmesan cheese
2/3 cup shredded swiss cheese
2-3 tsp. worchestershire sauce
1/4 - 1/2 tsp. hot sauce (depending on how spicy you like it
1 4oz can tiny shrimp, drained
4 oz. crab meat (I use the imitation), finely minced


3 tbsp. butter
1 1/2 tbsp. minced garlic
1/2 tsp. worchestershire sauce
1/4 cup flour
1 cup heavy cream
1/2 cup shredded parmesan cheese
1/4 cup water
salt & pepper to taste

Preheat oven to 350 degrees. In large bowl combine filling ingredients and mix well. Gently fill each pasta shell with a heaping tablespoon of filling and place in a casserole dish.

In medium saucepan, melt butter, add garlic and cook for 2-3 minutes, stirring often so butter and garlic does not burn. Add worchestershire sauce and cook an additional 2 minutes. Add flour and combine well. Cook, stirring constantly for 3-5 minutes. Gradually add heavy cream, whisking into flour mixture so there are no lumps. Cook over medium low heat, stirring often, til sauce thickens. Use water to thin slightly if sauce becomes too thick.

Pour sauce over stuffed pasta shells and bake @ 350 for 30 minutes.

Serves 6

Saturday, May 28, 2011

Grilled salmon and zucchini wraps

I had some leftover honey teriyaki marinated salmon, part of a zucchini, and some flour tortillas left from a Mexican night. Not wanting to waste good fresh salmon, I came up with this tasty lunch special!

Ingredients for 4 wraps:

1 zucchini, cut in long strips
4-6 oz. salmon fillet (mine was marinated but it doesn't have to be)
1/2 cup mayonnaise
2 tbsp. dill weed
1 tsp. garlic powder
4 12" flour tortillas

Heat a grill pan on the stove til very hot, spray with cooking spray, and place zucchini strips and salmon fillet on pan. Grill approx. 3-4 minutes per side, til salmon is just done and zucchini has nice grill marks on both sides. Remove from heat and set aside.

In small bowl combine mayonnaise, dill weed, and garlic powder.

Warm tortillas in microwave, or on grill pan.

When salmon has cooled just slightly, gently flake with a fork.

To assemble:

Spread a small amount of dill mayo in the center of each wrap. Add 1/4 of the flaked salmon, a few strips of grilled zucchini, and some fresh arugula. Top with a bit more dill mayo, fold in ends and wrap up!

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