Perfect Salmon

Brittany shared this delicious recipe on how to get perfect salmon every time!

• drizzle salmon filet with olive oil
• spinkle with salt and pepper
• put it in a cold oven, then turn on the heat to 400 degrees
• 25 minutes later, the salmon is absolutely perfect

Tender, moist, flaky, a no-fail method! Excellent for impressing dinner guests.

Sheet Pan Shrimp Boil

Melissa says, "I made this for Father's Day for the first time and we have made it twice since then. My whole family loves this."

Recipe found here.
 
Ingredients

• 1 pound baby Dutch yellow potatoes 
• 3 ears corn, each cut crosswise into 6 pieces 
• 1/4 cup unsalted butter, melted 
• 4 cloves garlic, minced 
• 1 tablespoon Old Bay Seasoning 
• 1 pound medium shrimp, peeled and deveined 
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter, garlic and Old Bay Seasoning.

Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.

Coconut Curry Shrimp and Rice

Oh, yummy! This meal from The Pioneer Woman was amazing!!  I was a little wary of the curry, as I am not a fan of super strong curry flavor, but the curry blended beautifully with the coconut, lime and honey flavors, and it was the perfect mix of deliciousness.  Click HERE for full pictures and instructions.

• 2 Tablespoons Butter
• 1-1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
• 2 Tablespoons Honey, More To Taste
• 1/4 teaspoon Kosher Salt (more To Taste)
• 1 whole Lime, Juiced
• Hot Sauce, Optional
• 12 whole Basil Leaves, Chopped, Plus More For Garnish
• 2 cups Basmati Rice--cooked According To Package Directions

Preparation Instructions

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Dressed-up Tuna Casserole

I really like tuna casserole.

Is that weird to you?  Like the way I think Gerald's love of meatloaf is weird?

Anyway, I found a more dressed-up version of this creamy comfort food over at Our Best Bites, and I LOVE it.  My family ate it too!  Well, except Blake.  Who doesn't eat anything but mandarin oranges and Ritz crackers these days, it seems.  Boo.

Anyway, here is the fabulous recipe for anyone else who also enjoys a dinner of tuna noodle cheesiness for dinner now and then.  And if tuna is what turns you off here, you can substitute chicken.  



Tuna Noodle Casserole Recipe by Our Best Bites

Ingredients:

• 8 ounces medium shell pasta, cooked al dente according to package directions 
• 4 tablespoons butter, divided 
• 1 medium stalk celery, thinly sliced or diced 
• ¼ cup diced onion 
• 8 ounces mushrooms, sliced or diced 
• olive oil, as needed 
• 4 tbs flour 
• 1 14.5 ounce can chicken broth (just under 2 cups), warmed 
• 1 cup milk, warmed 
• ¼ teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• ⅛ teaspoon dill 
• 2 tsp fresh lemon juice, more if desired (I desired - I squeezed the whole lemon in) 
• 2 tablespoons fresh minced parsley 
• 1 cup freshly grated Parmesan cheese, divided 
• 5 oz can tuna, packed in water, more if desired 

Topping:

• 1/4 cup Ritz cracker crumbs mixed with about 
• 1/2 tablespoon melted butter

 or

• 1/4-1/2 cup broken up potato chips (I recommend kettle style) 

Instructions:

Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired.

Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top. Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken. Serves about 6

Melissa's Crab Salad

1 bag of spiral Noodles
1 pkg imitation crab
4 boiled eggs
dill pickles
onion
mayo
sour cream
milk
salt & pepper

Boil the noodles and eggs. When they are done mix with chopped crab, pickles, onion, and eggs. For the dressing (I just make up the amount) it’s mayo, half the amount of sour cream than mayo. Add milk to thin it a little. Add salt & pepper to taste. Refrigerate.

Grilled Salmon

A quick, yummy, healthy summer meal!

4 salmon fillets
season all
salt
pepper
lemon juice
garlic salt
dill
tin foil

Make large rectangles of aluminum foil and center a filet in each one. Sprinkle with season all, lemon juice, garlic, salt, pepper and dill. Fold foil tightly and grill salmon for 10 minutes over medium heat in the pouch. (You know it is done when it looks opaque.) Serve with boiled red potatoes!

Alfredo Salmon and Noodles

This is another great salmon recipe.

3 c. uncooked wide egg noodles (6 oz.)
1 box (9 oz.) frozed chopped broccoli
1/2 c. Alfredo pasta sauce
1 (6 oz.) can skinless boneless pink salmon, drained and flaked
1/8 tsp. pepper

Cook noodles as directed on package, adding broccoli for the last 4 to 5 minutes of cooking. Drain and return to saucepan. Stir in remaining ingredients. Cook over low heat 4 to 6 minutes, stirring occasionally, until hot.

Shrimp and Artichoke Fettucine

Our friends moved and gave us some frozen shrimp from their freezer. We tried this recipe with the shrimp and LOVED it - everyone gobbled it up! The recipe calls for fresh shrimp, but we used frozen that we thawed according to the bag directions.

From the Essential Mormon Celebrations cookbook by Julie Badger Jensen

8 oz. fettuccine

2 slices bacon, chopped

1/4 c. chopped onion

1 c. whipping cream

8 oz. artichoke hearts (found in glass bottles in the grocery aisles)

1/2 c. crushed tomatoes

1 tsp. dried basil leaves

1/2 tsp. salt

1/2 tsp. pepper

1/2 pound large fresh shrimp

1/2 c. freshly grated Parmesan cheese

Cook fettuccine according to package directions; drain well and set aside. In a large skillet, cook bacon until cooked through, but not crisp. Add onion and saute for about 2 minutes. Stir in whipping cream, artichoke hearts, tomatoes, dried basil, salt and pepper. Heat to a boil, reduce heat, and simmer until artichokes are tender and sauce is thick, about 10 to 15 minutes. Stir in shrimp to artichoke mixture. Heat until warmed through and serve over cooked pasta. Top with parmesan cheese. Makes 4 servings.

Mom's Clam Chowder

2 cans minced clams
2 c. peeled diced potatoes
1 c. onion, chopped
1 c. chopped celery
2 c. milk
1 tsp. salt
dash of pepper
1 c. evaporated milk
3/4 c. margarine
1/2 to 3/4 c. flour
2 cans cream of celery soup

Drain clams and set aside the juice. Put potatoes, onions and celery in a saucepan. Add clam juice and enough water to cover everything. Put the lid on and simmer vegetables over medium heat until tender. In another pan melt margarine. Slowly stir in flour, salt, and pepper. Gradually add milk and stir until it thickens. Add evaporated milk and soup. Stir. If mixture is too thick, add more milk until it is the desired consistency. Pour water off vegetables and add sauce. Put in the clams. Stir well and eat. I love this served in bread bowls! Such a great comfort food.

Tuna Casserole

2 c. cooked drained noodles
1/2 c. evaporated milk
1 can cream of mushroom soup
1 (7 oz.) can tuna
1/4 lb. grated cheese
1 T. grated onion
1 (10 oz.) pkg. frozen peas
1/2 c. broken potato chips

Mix all ingredients (except chips) in a 3 pt. casserole dish. Top with chips. Bake at 425 degrees for 15 minutes or until bubbly hot.