Seafood shells with garlic cream sauce

Ingredients:

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

Filling:

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

Sauce:

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

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
arugula
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!

Shrimp and Chicken Risotto

This risotto dish is creamy, a bit tangy, and oh sooo good!

1/2 cup cooked chicken

24 medium cooked shrimp

2 tbsp. butter

3 cloves garlic, finely chopped

1 small shallot, finely chopped

1 cup uncooked arborio rice

3 cups well seasoned chicken broth (note, if broth is not well seasoned, add a bit of Adobo seasoning)

1/4 cup sherry

1 tbsp. lemon zest

1/2 tsp. curry powder

juice of 1 lemon

1 oz. cream cheese

1/4 cup grated parmesan cheese

4-5 green onions, chopped

1. In small saucepan, heat chicken broth to simmering and keep on stove.

2. In large saucepan, melt 2 tbsp. butter, add garlic and shallot and saute for 1-2 minutes. Add rice and saute for additional 2-3 minutes. Add sherry and stir, cooking until sherry is absorbed.

3. Add 1/2 cup simmering chicken broth to rice and cook, stirring constantly, until liquid is absorbed.

4. Add the lemon zest, lemon juice, and curry powder and stir in completely.

5.Continue to add broth, 1/2 cup at a time, stirring constantly. Cook until the liquid is absorbed between additions. With the last addition, the rice should be tender on the outside and still just a bit firm inside. Continue to cook until most of last addition of broth is absorbed.

6. Add cream cheese and parmesan cheese and stir in until completely incorporated.

7. Add chicken, shrimp, and 1/2 of the green onion (mostly the white part here). Stir in and cook until warmed through.

8. Use the green part of the chopped green onions as garnish on top of each serving. Don't forget this step; the freshness of the green onion is really the crowning touch!