Tuesday, April 22, 2008

Some yummy things I've made recently

Skillet Shrimp Scampi with Fettuccine
Recipe courtesy Family Circle Magazine

3/4 pound fettuccine pasta
1/2 pound green beans, trimmed and halved crosswise
3 tablespoons vegetable oil
1 large sweet red pepper, halved, cored, seeded and cut lengthwise into thin strips
1 small onion, cut lengthwise in 1/2 and thinly sliced crosswise
4 cloves garlic, thinly sliced
1 1/2 pounds medium-size shrimp, shelled and deveined
2/3 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth
2 tablespoons cornstarch
1/2 cup chopped fresh parsley leaves
1/4 cup grated Parmesan

Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.

Meanwhile, heat the oil in a large skillet over medium heat. Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes. Stir in the shrimp; saute 2 minutes. Add the wine, salt, black pepper and red pepper flakes. Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more. Be careful not to overcook the shrimp.

Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth. Stir the cornstarch mixture into the skillet. Bring to boiling; cook for 1 minute. Stir in the parsley.

Drain the pasta and green beans in a colander; turn the pasta into a large bowl. Add the shrimp mixture; toss until well combined. Sprinkle with the grated Parmesan. Serve immediately.
Recipe SummaryDifficulty: Easy Prep Time: 25 minutes Cook Time: 20 minutes Yield: 6 servings

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Glazed Salmon and Vegetable Medley
Yield: 4

Children's salmon and glaze:
2 x 4 oz Atlantic salmon fillets (2)
1 tbsp unsalted butter, melted (15ml)
2 tbsp maple syrup (30ml)
2 tbsp soy sauce (30ml)

Adults' salmon and glaze:
2 x 6 oz Atlantic salmon fillets (2)
1 tbsp unsalted butter, melted (15ml)
1 tsp each grated lemon zest and juice (5ml each)
1 tsp maple syrup (5ml)
1 tsp finely chopped fresh dill (5ml)

Vegetable Medley:
1 tbsp extra virgin olive oil (15ml)
2 cups sugar snap peas, strings removed (500ml)
1 cup green or yellow zucchini, cut into half-moons (250ml)
1 red pepper, thinly sliced (1)
1/4 cup sliced Vidalia onion (50ml)
2 tbsp finely chopped fresh mint (10ml)
salt and freshly ground pepper

Combine children’s glaze ingredients together and pour over their salmon fillets. Combine the adult’s glaze ingredients together, reserving the dill, and pour over the remaining salmon. Set aside for 30 minutes.

Preheat oven to 450 F. Arrange fish fillets in 2 small, lightly greased baking pans and sprinkle lightly with salt & pepper. Bake for about 12-14 minutes, or until salmon is lightly browned on top and flakes easily with a fork.

During the last 5 minutes of cooking the salmon, prepare vegetable medley. Heat olive oil in a large nonstick skillet over medium-high heat. Add vegetables and sauté for 5 minutes, or until crisp-tender. Stir in mint and season to taste with salt and pepper. Sprinkle adult’s salmon with reserved dill, and serve fish with vegetables.

Tip: Asparagus spears or green beans could be substituted for the snap peas. Rice or orzo would make a nice accompaniment to the fish.

Even my 2 fish despising kids ate this without a groan. La Diva actually asked me to make it again some day as she really enjoyed it. She is the worst of my fish haters. I loved the adult glaze the best but the Hero enjoyed both of them. I served couscous as a side.


  1. Totally going to try the shrimp Scampi with Fettucini.

  2. They both sound wonderful! Do you think the salmon would do okay on the grill?

  3. Those sound delicious!

    Czamama, I have done a similar salmon on the grill. If you wipe the grill well with oil( when it's cold) and make sure it is roaring hot before you put the fish on you have a better chance of the fish not sticking!

  4. MMMMmmmmm, these sound delish!