Best Shrimp and Scallop Pasta Recipe

Shrimp and Scallop Pasta Recipe – This came out great. I added my own personal touches to this dish. I didn't add salt or sugar. It's a little time consuming but I made enough for a weeks worth of lunch.

Easy Shrimp and Scallop Pasta Recipe

SERVING: 4    

Preparation time                   Cook time

10 Minutes                             20 Minutes

Ingredients

• Kosher salt
• 1 pound linguine
• 12 jumbo shrimp, peeled and deveined
• 12 large sea scallops, tough foot muscles removed
• Freshly ground pepper
• 3 1/2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
• 1/2 cup dry white wine
• 1/4 cup torn fresh basil
• 2 tablespoons chopped fresh parsley

Directions

1.      Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

2.      Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.

3.      Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.

4.      Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

And that’s all for today’s recipe about Easy Shrimp and Scallop Pasta Recipe.

Source: Today Recipes

Homemade Food Recipe

Homemade Food Recipe  ~ First things first: What is Food Recipe?

Food Recipe a blog that share a lot about easy to make recipes, from food to drinks. We also share tips for kitchen daily cookers — meaning we’ve got everything you want to eat, plus endless ways to watch it. Intrigued? 

The non-aubergine portion was lifted from a French-Tunisian family friend, who made it for the Frenchman and me when she came to stay. (She served it with herb-rubbed, falling-off-the-bone chicken thighs. You can too.) It was a luxury to be cooked for, and to be taken care of so well through food. Pine nuts browned sumptuously in butter! The lemon-tinged warmth of sumac and za’atar! Cumin, harissa, and cinnamon, too. It’s actually a perfect inauguration to fall.

I asked for the recipe, and scribbled down the offhand recounting of a cook who has fashioned a dish so often, measurements are not longer consciously considered. I searched google for corroboration of spice quantities, and rice to meat ratios, but quickly realized no consensus: this dish is made, in various forms, across the Levant. Sometimes with lamb, or beef, or chicken. Often it includes peas and carrots, and other spices; almonds too. This rice and meat mixture–helpfully called “mixed rice”–is used judiciously in recipes across the region, frequently to stuff vegetables, wine or cabbage leaves.

What this recipe is not: the quintessential version of Ouzi, which anyway goes by other names and spelling variations. What it is: very tasty. A recipe filtered through this cook’s interpretation of a French-Tunisian-living-in-Cairo’s version of her Palestinian mother-in-law’s cooking, made with ingredients she found in my kitchen, in Jersey City, NJ. That sentence was exhausting, but the point is: make this for someone you care about.

Oh, and always save room for dessert — our Donut of the Day features the hot topics you need to know about, slathered in sweet frosting. Come and visit us now for some reviews of recipes and even more Food Recipe updates on the daily!

Easy Thin Boneless Pork Chop Recipe

Easy Thin Boneless Pork Chop Recipe - Found this recipe after finding thick cut pork chops. My husband is super picky when it comes to this cut of meat, and was very reluctant when I suggested it as a meal. I found this way of cooking them and thought, what the hey, it's Ree Drummond and all her food always looks delicious.
I'm soooo glad I followed this very simple, quick recipe!!! The chops came out so flavorful and moist! I did most of the cooking in the sauté pan and finished in the oven! I can't wait to do these again. And my husband was looking for seconds!! Very successful and delicious recipe!!

Easy Thin Boneless Pork Chop Recipe

SERVING: 8

Preparation time                   Cook time

10 Minutes                             30 Minutes

Ingredients

• 1 pound tomatillos, husks removed
• ½ cup chopped onion (1 medium)
• 1 fresh jalapeno or serrano chile pepper, halved and seeded*
• 2 cloves garlic, smashed and peeled
• 1/3 cup fresh cilantro leaves
• 3 tablespoons pepitas, toasted
• 1 teaspoon honey
• ¼ teaspoon salt
• 4 ounces boneless pork loin chops
• Salt and ground black pepper
• 1 tablespoon olive oil
• ¼ cup crumbled fresh cheese (1 ounce)

Directions

1. In a covered large saucepan cook tomatillos, onion, jalapeno, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain.
2. In a blender combine the tomatillo mixture, cilantro, pepitas, honey, and the 1/4 teaspoon salt. Cover and blend until smooth.
3. Trim excess fat from pork chops. Sprinkle chops with additional salt and pepper. In a large skillet cook chops in hot oil over medium-high heat about 5 minutes or until browned, turning once.
4. Add 1 1/2 cups of the tomatillo mixture to skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or until chops are slightly pink in the centers (145 degrees F).
5. Let stand for 3 minutes before serving. Sprinkle with queso fresco to serve.

Tip: Because Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with Chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Easy Homemade No Boil Lasagna Recipe

Easy Homemade No Boil Lasagna Recipe

Easy Homemade No Boil Lasagna Recipe – This recipe came out good! I used the no boil noodles and I added onion, Italian season, garlic powder and ground beef to the sauce. I didnt use ricotta cheese and added 14oz of mozerell and cheddar cheese instead.. Just not a ricotta girl. it was totally easy to make..things are sharp!
SERVING: 8
Preparation time              Cook time                    Ready in
30 Minutes                           1 Hour                  1 Hour 30 Minutes

Ingredients

·         1 1/2 Lb H‑E‑B Natural Ground Beef

·         3 cup(s) Hill Country Fare Traditional Pasta Sauce

·         1/2 Tsp H‑E‑B Oregano

·         1/2 Tsp McCormick Basil Leaves

·         1 3/4 cup(s) water

·         2 cup(s) H‑E‑B Ricotta Cheese

·         2 cup(s) H‑E‑B Fat Free Shredded Mozzarella Cheese

·         1/2 cup(s) H‑E‑B Parmesan Cheese, grated

·         2 H‑E‑B Large Grade AA Eggs

·         1/3 cup(s) Italian parsley, snipped

·         1 Tsp kosher salt

·         1/2 Tsp H‑E‑B Black Pepper

·         6 Oz H‑E‑B No Boil Lasagna

Directions

1.      Preheat oven to 350°F.

2.      In large saucepan, cook meat until pink is gone.

3.      Drain, add sauce, oregano, basil and water and bring to a boil. Set aside.

4.      In a bowl, mix together ricotta, half of the mozzarella, Parmesan, eggs, parsley, salt and pepper.

5.      Spread 1 cup sauce over bottom of 13 x 9 x 2 inch baking dish.

6.      Arrange 3 uncooked lasagna noodles lengthwise over sauce.

7.      Spread one-half cheese filling over lasagna, then 1 cup sauce.

8.      Repeat layers of lasagna, cheese filling and sauce.

9.      Place last 3 pieces of lasagna, remaining sauce and mozzarella on top.

10.  Cover tightly with foil.

11.  Bake 45 minutes. Uncover then bake for an additional 15 minutes.

12.  Remove from oven and wait 10 minutes before cutting

Tip

I have been using this recipe for years. It is so simple becuase you don't have to boil the noodles. The Lasagna comes out perfect. Try it you will really like it.

Easy Mozzarella Stuffed Meatballs Recipe

Easy Mozzarella Stuffed Meatballs Recipe – These are amazing! I had to skip the Parmesan as I didn't have any on hand, but it turned out delicious anyway. I also only had 1/2 cup plain breadcrumbs left, so I added 1/4 cup Italian seasoned breadcrumbs. My kids gobbled them up. Easy Mozzarella Stuffed Meatballs Recipe were also very fast and easy to make, and I only had three out of 26 that oozed some cheese, and only very little. These will be a regular dish for us, perfect for busy nights when I need to make something quick and easy that doesn't require a bunch of ingredients.

SERVING: 6

Preparation time                   Cook time

25 Minutes                             40 Minutes

Ingredients

• 1 and ½ pounds ground beef (85-90% lean)
• ⅓ cup breadcrumbs
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 1 egg
• 2 tablespoons water
• 6 ounces mozzarella cheese, cut into ½ inch cubes
• 3 cups marinara sauce (homemade or store bought), warmed
• 2 tablespoons chopped fresh parsley
• cooking spray

Directions

1. Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
2. Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.
3. Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.
4. Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done – do not overcook or the cheese filling may start to spill out.
5. Place the meatballs on a plate and pour the marinara sauce over the top, Sprinkle with parsley and serve immediately.

And that’s all for today’s recipe about Easy Mozzarella Stuffed Meatballs Recipe, please leave some comment and let us know if you already make it at home.

Italian Meatloaf Recipe Mozzarella

Easy Italian Meatloaf Recipe Mozzarella – This is excellent meatloaf! Truly the best I've ever had! I did add chopped and sauteed onions, garlic and leeks. I left the foil off as suggested by other posts, and it was done in an hour. Instead of putting my Italian Meatloaf Recipe Mozzarella in a loaf pan, I form it on a cookie sheet. Makes it much easier to cut into slices and remove. My family didn't think the herbs were overpowering as others said. I even used Italian seasoned bread crumbs. This is no ordinary meatloaf, it's superb! Enjoy!

SERVING: 6-8

Preparation time                   Cook time

20 Minutes                             50 Minutes

Ingredients

• 1 egg
• 1 cup seasoned dry bread crumb
• 1 teaspoon minced garlic
• 1⁄2 cup of your favorite pasta sauce, homemade or in the jar
• 1 cup chopped onion
• 1⁄4 cup chopped fresh basil
• 3⁄4 lb lean ground beef
• 1⁄2 lb hot Italian sausage
• 1 cup cubed mozzarella cheese, in about 1/4 inch pieces
• additional pasta sauce, for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the egg, breadcrumbs (I whir herbed dry stuffing mix in my food processor to make these), garlic, and 1/2 cup pasta sauce until well-mixed.
3. Add remaining ingredients (except the garnish), and mix together well (I do the whole thing in my sturdy KitchenAid mixer, which works quite well).
4. Put into a large loaf pan, top/garnish with additional pasta sauce (I like a*lot* of sauce and so use about a half-cup, but three or four tablespoons would do, too), and bake at 350 degrees F for 1 hour.
5. Serve with rice, spaghetti, or scalloped potatoes.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

And that’s all for today’s recipe about Easy Italian Meatloaf Recipe Mozzarella, please leave some comment and let us know if you already make it at home.