Linguine and Clam Sauce

As you have noticed it by now, my most favorite dish is 'seafood', and of course Chicken...and more chicken ...not to advertise it, but that is the actual name on my PINTEREST board! Here, in S. Florida we get the freshest seafood from our local fish stores, and supermarkets, but better yet, just go to the docks where the boats return from their fishing trips every early evening and you could have the choice of the day, and have it scaled and cleaned ready to take home and prepare your way! As for the clams...well, it is always available all year round!

 I love, love shellfish, especially clams and  mussels, which are so easy to prepare. The main thing is not to overcook them. You can't miss overcooking them, because as soon as the shells open up they are ready, which take only a few minutes. The ones that are already open when you purchase it...make sure you toss them because they are bad! All you need is a few ingredients for this simple dish and the main 'star' is of course the clams. Linguine is so comforting to go with this dish there is no other way to serve it as far as I'm concerned!

The only ingredient I did not use which I always have plenty of...fresh, or in a jar which I prepare, is the Fresno red chile...I added them separately to my dish since young children and some adults in my family do not like it so spicy. Notice my 'treasured' serving bowl with the cute flowers?...this bowl is an 'antique'...going back to 1938, 'made in the USA'...purchase at my local favorite Goodwill store from a few years ago, You would have to pay ate least $30. at a real 'antique' shop, but I paid less than $5.00...what a great 'thrift find' from someone that cherished it for decades and now I gave it a 'good home'😊

I've been subscribing to Cooking Light magazine for years, and I also have several of their annual cookbooks. You can't go wrong with their recipes and they are light...light...light, which is what we are aiming for in cooking these days. Everyone is health conscious, for looking and feeling better. Longevity, and being healthy is what's important in our life which we can achieve by watching what we eat!

For the recipe: right here...Linguine and Clam Sauce

Linking to: Full Plate Thursday #376

Roasted Vegetables with Roasted Branzino

When you don't have much time to prepare a healthy and delicious dish for dinner, there's always fresh seafood available right here in S. Florida. Branzino is an Italian Sea Bass, very delicate and fairly small, but you have to make sure to have it properly filleted! Broiling, baking, poaching, and roasting is always a great option, just never...ever fry these babies or they will fall apart and the grease will absorb!

The Branzino is rather a little expensive, but it's so well worth it! The veggies only cost a mere couple dollars, purchasing them at our local produce market. $1.00 per each bag of tomatoes, onions, and the greens...which are baby dandelions, I think...never a label on the bag to let you know what it is😃

This is a perfect 30 minute meal, and guaranteed that your family will love it, that is if they like fish...this is the 'top of the line' fish!

Roasted Vegetables with Roasted Branzino
recipe by; Elisabeth

4 - 6 plum tomatoes sliced lengthwise into strips
1 med. onion sliced
2 - 3 garlic cloves sliced thin
1 bunch of greens, such as dandelions, escarole or kale
4 Tblsp extra virgin olive oil
1/2 cup of water
few leaves of fresh basil
salt and pepper to taste
3 pieces of Branzino (Sea Bass) filleted in half
and tail cut off

Preheat oven to 425 degrees F.
Just as in the photo, first line the bottom of a large broiling pan, or baking pan with a rim, with aluminum foil, dull side up. Drizzle 1 Tblsp of the oil on the foil, and line the pan in a row starting with the sliced tomatoes, sliced onions, sliced garlic, and the greens. Drizzle another Tblsp of the oil over the vegetables, and sprinkle the salt and pepper over them. Drizzle 1/4 of the water over the vegetables, and bake for the first 10 min without checking on it.

After the first 10 minutes check the vegetables, stir them gently and add the other 1/4 cup of water so they don't dry out! After the 20 minutes, gently push the vegetables to one side and line the fish pieces. Drizzle with the remaining 2 Tblsp of extra virgin olive oil, sprinkle the salt and pepper, and add the chiffonade slices of basil. Bake for exactly another 10 minutes, (not 1 min. over)
You can easily serve right out of the baking pan, over rice, or just plain, but don't forget to serve some nice crusty bread to mop of the pan juices...it's soo good!
Serves 4.

Linking to: Full Plate Thursday #375

Saigon-Style Scallops...from Weight Watchers

I'm back again on making some great dishes with Weight Watchers recipes. As you know...when I started my blog a little over 3yrs ago, I successfully shed 35 lbs. on the Weight Watchers plan in about 4 months...but have gained it back in the next year, so I went back on the Weight Watcher plan on-line last year. I did not reach my goal this last time, and was only able to lose 20 lbs...and now again, I'm giving it another try before joining WW again; for the third time.

I had at least 3 amazing hard cover WW cookbooks with notebook binders...removable pages, plus another recent one that I received from a friend as a gift last year. I got rid of the 3 books...they were 'thrift finds' any way, and I re-donated them; but I did keep the one called  Weight Watchers One Pot Cookbook which as awesome one-pot dishes that does not even seem like a typical WW recipes, they are mostly comfort meals which is perfect for this time of year...comfy/cozy meals. The scallops I made were made in a wok but can also be made in a large skillet!

If you like scallops, which can be so versatile; also, shrimp could be a wonderful replacement for this dish. I made very little alteration to this this...not overly concerned about the 'point system' at this time, but if you serve it over a bed of salad greens, you will stay within the ---5--- points that it has.

 

SAIGON-STYLE SCALLOPS

slight adaptation from; Weight Watchers

1	TBS CANOLA OIL
1	SHALLOT MINCED
1	TBS MINCED PEELED FRESH GINGER
2	GARLIC CLOVES MINCED
2	TBS PACKED BROWN SUGAR
1	TBS ASIAN FISH SAUCE
2	TSP GRANULATED SUGAR
¼	TSP RED PEPPER FLAKES
3	TBS WATER
1	POUND SEA SCALLOPS
3	SCALLIONS, THINLY SLICED
6	CUPS LIGHTLY PACKED BABY GREENS

Directions

HEAT OIL IN MEDIUM DUTCH OVEN OVER MEDIUM HIGH HEAT. ADD SHALLOT, GINGER, AND GARLIC, COOK, STIRRING CONSTANTLY UNTIL FRAGRANT, ABOUT 1 MINUTE.

ADD BROWN SUGAR, FISH SAUCE, GRANULATED SUGAR, AND PEPPER FLAKES, SIMMER 1 MINUTE. CONTINUE TO COOK UNTIL MIXTURE BEGINS TO THICKEN; STIR IN WATER AND COOK, STIRRING FREQUENTLY, UNTIL SAUCE IS THICKENED, ABOUT 2 MINUTES.

ADD SCALLOPS AND COOK, STIRRING FREQUENTLY UNTIL JUST OPAQUE IN CENTER, ABOUT 3 MINUTES. WITH SLOTTED SPOON, TRANSFER SCALLOPS TO MEDIUM BOWL. ADD SCALLIONS TO SAUCE AND BRING TO BOIL. BOIL UNTIL SLIGHTLY THICKENED, ABOUT 3 MINUTES, POUR OVER SCALLOPS. DIVIDE SALAD GREENS EVENLY AMONG 4 PLATES, TOP EVENLY WITH SCALLOPS AND SAUCE .

 
These are the ingredients I used. In addition to the fish sauce, I added 2 Tbsp. Teriyaki sauce and a few drops of Tabasco sauce, and mixed the ingredients in a little bowl and added them in the process called for the sauces, and spices.











Make sure you have your shallots, garlic, fresh ginger, and scallion minced up in advance, and have it ready. The cooking time is very little. You can also add a sliced chilli pepper or two for color, and flavor.









For the scallops if they are wet...dry them with paper towel, do not let them be soaking in its liquid, or any liquid; otherwise you will have a difficult time searing them. I seared the scallops first, before adding the other ingredients. (Removed them from the pan)...added them back in when I poured the sauce ingredients over them and cooked them for an additional minute or two!





I used a wok to make this easy and packed with Asian flavors dish, but you can use a large skillet if you don't have a wok.

You can serve this amazing scallop dish over Jasmine rice, or a bed of delicate Mesculin greens...either way, you will love it...if you love scallops. Shrimp and cut into cubes of boneless breast of chicken is also a good replacement. The sauce alone is so divine! xo

A little update about Mushi...she is resting comfortably; has her own little pillows, and blanket...and she has come out of her hiding from my 'printer desk', closet, and you name it; whatever little hiding spot she could find. Had a little talk with her, and she has been snoozing on my lap while I'm on the computer, or watching TV.



 

Creole Shrimp and Rice...my way!

Living in sunny South Florida gives us the advantage of obtaining the freshest seafood every day...available, 365 days a year. You can even buy it from fishermen coming back from the fishing boats...not cheap, but affordable and oh, so amazing and fresh!

I love shrimp, especially the pink Key West shrimp. I saw the CREOLE SHRIMP AND RICE  recipe in June, 2013 issue of Cooking Light magazine and I was impressed by it, but adding the 1 cup of milk to make the Creole Sauce was not my 'cup of tea', so I adapted the recipe changing it to the 'ruby red' spicy sauce, and serving it with Jasmine rice!

I discovered this beautiful bag of little treasures...fresh San Marzano mini tomatoes...grown in Texas, so sweet, crunchy and yummy; you can eat it just like 'candy' but I used it in my sauce, along with the Red Gold tomatoes... that I still had left over from my promotion pack. No need for extra spices, although I used the same recipe as the one from Cooking Light, and added 1 can of the Chili Ready diced tomato.

We all have a way of dealing with 'stress' a different way. Most people eat for comfort...or shop for comfort...be a 'hoarder' of accumulated unnecessary things; as for me, I also shop, but I do the 'thrift shopping' and only for items that I really could use in my kitchen or around the house.

As for eating...I substitute it for 'food shopping'! My cupboards are slightly overflowing with just about every staple item needed for cooking or baking; my fridge is full with fruits, vegetables, dairy products, breads and rolls in the freezer. Food shopping brings me comfort, but it can be costly if all the perishable items are not used up in time.

I'm not the type of person to complain about my physical health...aches, and pains, or even keeping a doctor's appointment; rather cancelling and re-scheduling, instead. To get to the point, I've been neglecting my every 3 months dermatology check ups...after over a year, I finally visited the dermatologist office to check for dangerous moles or spots sprouting up. Since the last couple months I had at least half a dozen suspicious moles and spots...some cancerous, removed from my back, chest, and arm, and now I am dealing with two more that are a little more complex.

So, if you did not hear from me for over a week...posting, commenting, its not because I'm on vacation its just LIFE HAPPENS...every day is a 'challenge' of some sorts.

I had a dangerous skin cancer (Basal Carcinoma) surgically removed from the middle of my forehead this morning...three consecutive sessions...digging, scraping, carving; now its stitched up, and I'm not feeling my best, and next month I will have to have another one surgically removed.

Here's some helpful information about skin cancer...from the SKIN CANCER FOUNDATION

When you don't hear from me, and I'm not blogging...or on Facebook...something's up.
I also forgot to mention that, Pinterest has been a great comfort for me for the last week, just pinning...pinning...and marveling at all the amazing and beautiful things. Also, I've been 'downsizing' and getting rid of things. I hauled more clothes, books...mostly cookbooks, and small pieces of furniture, to donate...you would think that I'm moving!

Have a wonderful week, ahead! xo

Linking to:Thursday Favorite Things @ Katherines Corner
                  Full Plate Thursday @ Miz Helen's Country Cottage

 

For the 'Love of Foods' in Italy

I did not take a lot of photos of 'foods' ...simply, because the second week when I met up with my daughter. I was the official 'food photographer'...I became the 'annoying paparazzi, and tried to limit my food photos~

nothing like a casual morning walk to the local outdoor market...the freshest fruits and vegetables
grown locally!

Another fruit and vegetable stand at the outdoor market!

This is the local supermarket which is in a mall, and has other great shops as well.

You can try, and win this car while you're vacationing there!

These little mini pull baskets were very convenient!

Awesome seafood section...although I was asked not to take any photos...as in Whole Foods in the U.S. ...so, my store photos ended in the seafood isle; sad to say!

Just look at these lovely fish...all saying "hello"

Wow! Just look at the size of this octopus!

Outside the mall...all cloudy, and later in the afternoon...pouring rain. You can see the mountains in the background!

 

The first day for lunch I just opted for the baked fish and mixed salad...(no pasta for me)

Hard to resist a fresh homemade focaccia...right out of the oven.

Homemade olives from their farm in Calabria...just can't stop eating this, sooo incredibly good!

preparation for the next lunch...fresh farm grown arugula pesto for pasta!

Lots of freshly grated ParmigianaReggiana cheese

See what I mean?...you can't just eat salad? You go to Italy to eat pasta, pizza, and gelato!

...and don't skip dessert. Homemade crostata (tart) filled with homemade apricot jam...yumm!

After a great lunch a 'walk to the playground-park'...reading my novel. Park was empty, kids still in school!

Thank you for all your good wishes for speedy recovery!

Have a wonderful weekend, everyone! xo

Tilapia 3 ways-and I'm a Winner!

I've been on the tilapia fish kick lately, simply because it's a simple white fish, delicate and takes practically no time to prepare, and also very affordable at your local supermarket's fresh fish department. Also, in order to eat fresh spinach, I like to pair it with the tilapia, or just have the salad separately. Such an easy, comforting dish that not only tastes delicious, but it's healthy, and definitely works when you are trying to lose weight, or just want to eat light.
My friend invited me over for dinner, and for some reason, I love to use this friendly and happy platter she has...love the "inscription"...Life is what you make it!...yes, my friends, it's so true! If you decide to take charge of your life, you have to decide which direction to take.

You can't always be worrying about tomorrow...can't use the quote from the old song..."Let's forget about DOMANI=tomorrow...tomorrow may never come". That thought scares me, it really does. I do want tomorrow to come, and many tomorrows after that. Do take care of yourself, your health, exercise, eat right, and remember. Life is GOOD, it really is, what you make it. (Now, if you can figure out what the bottom line says, let me know, somehow I never paid attention to it.) It is a nice platter though!

This is the same salad...I call it Greek style, with feta cheese, crumbled, sliced scallions, garlic croutons, olives, chopped roasted red peppers, over fresh baby spinach...drizzled with extra virgin olive oil, and balsamic vinegar.
I seasoned it with freshly ground sea salt, and fresh ground mixed peppers. The tilapia was halfway baked, and last five minutes topped with a crumbled feta cheese, and topped with a slice of fresh tomato.

This particular tilapia was marinated in a balsamic/dijon mustard/mayonnaise/olive oil mixture, and cooked in a preheated grill pan, over baby spinach, sauteed onion, w/sliced portabello mushrooms, sprinkled with toasted pine nuts, and crumbled blue cheese. Drizzle with the same dressing.

Tilapia #3, made same way as #2, only difference is, different dressing, and served with chunks of the fish, topped with the dressing made with white balsamic vinegar, red onions, and extra virgin olive oil mixed in food processor.


Greek Style Baked Tilapia

2-4 pieces of Tilapia fish, or other white fish
4 Tablespoon extra virgin olive oil, and 1 more Tbsp. for drizzle
juice of 1 lemon, and 1 lime
1 block of Feta cheese crumbled
Fresh sliced tomatoes
sea salt, and freshly ground pepper to taste

Place fish pieces on a large platter, and squeeze the juices of the lemon, and/or lime generously, all over the pieces.
Drizzle with 2 Tablespoon of the olive oil, sprinkle with the salt, and pepper, and marinate it for about 30 minutes, but not longer. In a preheated 400 degrees aluminum foil lined oven, drizzle with the remaining 2 Tablespoon olive oil, and place the fish pieces with the marinade. Bake for 7 minutes, and after that, top with slice of tomatoes, and half portion of the feta cheese, crumbling it. Bake for an additional 5 minutes, till the tomatoes get slightly softened.
Serve over rice, couscous, or spinach salad, as I presented it. Light, and delicious!


I have a huge announcement...I hit the Jackpot...no, not the Lottery, you know that's an almost impossibility, but the next best, is the CSN giveaway.
Chef Dennis, from More than a Mount Full was hosting a CSN giveaway last week, and as usual, I simply commented on his fabulous blog, as I always have, no rules, no..."follow my blog, facebook, twitter, etc." but just a comment which he truly deserves, and the best of it.
I have never witnessed a $100.00 giveaway from CSN Stores, but "lo, and behold" Chef Dennis had it, and guess what! I'm the Winner! I am beyond thrilled, excited, and oh, so, very happy!
Thank you, Chef Dennis...  and thank you CSN!

I did, decided on my order...#1, I selected a Pastry mat, Tuscan Stone style, which I will give to my daughter Lora, because she loves to bake.
2nd....I chose the Circulon 12 " Stir Fry pan, for me, because I donated 3 of my own stir-fry pans, including an electric one, to Goodwill, and now, I realized I don't have a stir-fry pan.
3rd....I chose a Bath Rug set, which is so beautiful, and it will be perfect for my little bath room.
I actually went over $15.00, but hey, it's worth it...I could have went over another $100.00, but there's a limit, I am so very very happy!
I will take a picture of my choices, when I receive them...so start following, and visit Chef Dennis blog, and all the other blogs, if you haven't, and make friends. You'll be glad, you did!

Thanksgiving Turkey, and other Goodies

Hi friends... Thanksgiving is over, but the show is not, or should I call it "show and tell?" Anyway, here's the scoop. My son-in-law, the executive chef, and his best friend/neighbor/Vet had this brilliant idea to have 4 families, and 2 sets of grandparents come together, and everyone making something. This was the first Thanksgiving to have all these families, and children eat together under one roof. It was quite an adventure, but lots of great food, and desserts, and lots of fun. (Glad I wasn't hosting it)...anyway, we had two, 20lb. turkeys, this was mine that I made to bring along, with all the trimmings. For that matter, getting up at 6 AM and have the turkey in the oven by 7...luckily all the other thing were done the day before. For that matter, I could've had it in my little condo, but how do I fit 20 adults, and 10 children in? I surely would have the "condo commandos" on patrol and be not only reported, but be "blacklisted"

So, bare with me, while I show off my "dressed bird" at both angles. Got this yummy tender Butterball turkey at Costco a couple days before, and all the other good stuff, including a huge bag of fresh cranberries. Can't beat Costco, that's for sure!

Here's the backside of my beautiful "broad breasted" turkey. It was so tender, melt in your mouth white meat, that my electric knife just would not work slicing it, because it was so moist, and tender, any knife for that matter worked. The stuffing was made from Pepperidge Farm Herb seasoned, from 3, 16ozs. bags...(4 in a huge box) plus half of a huge bag of Nonni's brand of foccacia parmesan croutons. Just simple sauteed mushroom, onions, and celery, and about 1/4 cup of my pecan pesto mixed in their for more flavor. Stuffed the bird, and made a casserole of it on the side. Yumm!

This amazing sweet potato casserole was made by a family friend...it was incredible with orange zest, orange juice, fresh ginger, thyme, and shallots. Sorry don't have the recipe, just know the ingredients that she used.

This was another contribution of mine...spiced lemony brussel sprouts, from this month's edition of Every Day Food from Martha Stewart. Loved the roasting of the sprouts, and the curry spiced flavor. Turned out delish!

My best ever, yet...Vanilla Maple Cranberry sauce, adapted from Ris Lacoste, former executive chef, from a restaurant, in Georgetown, Washington DC. Will include recipe for this, my adapted, and the original, where it calls for Cassis liqueur, which I did not have.(that means I would literally have to have a bar for all the needed liqueurs that recipe calls for)

If you didn't think the turkey, ham, and seafood pasta wasn't enough for the main course, what about this huge dish of steamed clams, and mussels?...honestly, that was "overkill" and way over the "top" because I ended up with about half the portion of this enormous seafood platter, to make seafood chowder with...when? now...or maybe not! Tomorrow I have Cookbook Sunday to feature something from yet, another "thrift find" book. This steamed seafood platter was made by no other than, Chef Fabrizio...my son-in-law.

Can't end a wonderful Thanksgiving without my daughter Lora's homemade pumpkin pie, with the flakiest homemade crust. Simply, divine!

This, I tell you...is pure "heaven"...chocolate espresso pecan pie, and of course, with homemade crust, lovingly made by Lora. I managed to sneak an extra piece to take home, and share with a friend, the next day. Refrigerated is even better, because you get all that gooey chocolaty goodness and a nice mild flavor of the espresso coffee (not instant powdered) but a small amount of the real strong double shot. Yumm!