Category: lunch


Shrimp Scallop Tomato Linguine_0023 120dpi @ 10 

I have been craving seafood like crazy lately.  Prices have been through the roof and fresh shellfish is not so easy to find in Southern Ontario, so, in this dish, I had to use a bagged combination of frozen bay scallops and shrimp.  If you are lucky enough to have access to fresh, by all means, use it!

 

Ingredients:

1/2 lb linguine

1 lb bag frozen shrimp and scallop mix (or 1/2 lb each of fresh, cleaned)

2 beefsteak tomatoes, cubed (seeds in)

1/2 red onion thinly sliced

3 cloves garlic, minced

1/4 cup white wine

1 tbspn olive oil

salt and pepper to taste

1 handful fresh basil, torn

1-2 tbspn grana padono, grated (or to taste) (Parmesan will also work)

 

Method:

Get a large pot of salted water boiling and cook linguine according to box directions.

Meanwhile, heat oil in a large skillet over med high heat.  Add onions and salt and cook until softened.  Add tomatoes, garlic and pepper, cook for about 3 minutes.  Add wine and reduce by half.  Then add the shellfish and continue cooking over medium heat until they are cooked through.  Roughly 5 minutes.  Add basil and check seasoning, adjust as needed.  

Drain the pasta and stir it into the skillet.  Plate and top with the grated cheese.

 

This is a great dish when you want something fresh and super quick.

Serves 2.

Ready in 15 minutes.

 

 

 

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Buffalo Chicken Caesar Salad

ImageIf you’re anything like me, you have a tough time thinking of new and creative things do with chicken.  While thinking of what to make for dinner, I found myself staring blankly at a couple of chicken breasts thawing on the counter.  How on earth am I going to make these exciting and new?  I had  been thinking about also making a Caesar salad to accompany whatever entree I prepared and suddenly I thought of buffalo wings, minus the wing.  The two dishes have always been favorites of mine back in my pub crawling days, so why not combine them into a light, easy meal?   I’m so glad I did!  There is not a leftover in sight tonight.

Recipe:

Dressing:
  • ½ cup olive oil (extra virgin)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 3 garlic cloves, minced
  • ¼ cup fresh grated parmigiana reggiano (Parmesan cheese)
  • 1½ tbsp anchovy paste (optional, but adds a more authentic taste)
  • 2 tbsp fresh lemon juice
  • 2 tsp Worcestershire sauce
Instructions
  1. In a glass bowl whisk together all the ingredients except the olive oil, until smooth and creamy.

2. Slowly drizzle the olive oil, while whisking. Do not pour the oil too quickly, but instead make sure that it has emulsified           into the rest of the ingredients before pouring in more. Continue to drizzle and whisk until all the oil has been added.

Buffalo Sauce:
1/4 your favorite hot sauce (I used Frank’s Red Hot)
2 tblspn melted butter
Instructions:  Mix together the sauce and butter and keep warm over low heat.
Salad Instructions:  Season 2 chicken breasts with salt and pepper and cook in a 350 f oven until cooked through.  You can also use the bbq here, which will add a nice smokey flavor.  While the chicken is cooking prepare the dressing and buffalo sauce as above.  Set aside.  When the chicken is cooked allow it to rest for at least 10 minutes.  (this keeps your chicken nice and juicy).  Slice it lengthwise and cut into chunks.  Toss the chicken in the buffalo sauce.
Tear up 1 large head of romaine lettuce and wash and dry it well.  Pour just enough dressing on to dress it but not drown it.  (The remaining dressing will keep in the fridge up to a week.)  Top the salad with croutons, bacon bits (homemade if you can) and the buffalo chicken.
Serve and enjoy!
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