Main dishes

Whitefish Florentine

Published on by carol lou

For this recipe I took the basics from my favorite spinach artichoke dip and topped it with a mild whitefish.  Oh my, what a wonderful combination.  You can even make this ahead, up to six hours before serving, cover and refrigerate until ready to bake.  I served this with focaccia bread and roasted carrots- need I tell you there were no leftovers?  A truly wonderful combination. 

whitefish florentine

 

Whitefish Florentine
Serves 2
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Ingredients
  1. 2 mild whitefish fillets - Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, or Pacific rockfish
  2. 12 oz. frozen chopped spinach, cooked and pressed dry
  3. 1/4 cup mayonnaise
  4. 1/4 cup sour cream
  5. 1/4 cup grated parmesan cheese
  6. 1 14 oz. can quartered artichoke hearts, drained (optional)
  7. Additional grated parmesan for the top
  8. Fresh lemon juice
  9. Freshly grated pepper
Instructions
  1. Cook and press dry the spinach. In a medium mixing bowl combine spinach, mayonnaise, sour cream, artichokes and 1/4 cup parmesan cheese. Mix well and put in a casserole dish. Top with fish fillet. Brush fish with lemon juice, pepper and top with additional cheese. Bake 350 - 20 - 25 minutes until fish flakes easily. I like to broil the fish for the last few minutes for a golden brown crust.
Notes
  1. You can easily double or triple this recipe. Bake as directed,
A Passion for Entertaining https://apassionforentertaining.com/

Shrimp Wraps

Published on by carol lou

I have a few “go to” recipes that are quick and easy to prepare.  This recipe is one of those that is always a favorite and ready to serve in a very little time.  Toss aside that carryout menu – time to make these wonderful shrimp wraps.  Excellent with a chilled Riesling.

shrimp wraps

 

Shrimp Wraps
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Ingredients
  1. 12 small flour tortillas
  2. 6 tablespoons canola oil
  3. 1 pound shrimp, shelled and deveined
  4. 3 large eggs, beaten
  5. Salt and pepper, to taste
  6. 2 tablespoons fresh ginger, minced
  7. 1 clove of garlic, minced
  8. 3 oz. assorted sliced mushrooms
  9. 8 oz. packaged coleslaw mix
  10. Hoisin sauce - 2 tablespoons for shrimp and extra for serving
Instructions
  1. Wrap tortillas in foil and warm in 200 degree oven.
  2. In a wok or skillet, over medium high heat, heat 1 tablespoon oil. When hot, add shrimp and stir fry until cooked, approx. 2 minutes. Remove the shrimp to a platter. Heat 2 additional tablespoons of oil, add eggs and salt and pepper, cook until and stir until large curds form. Scrap the eggs on to the platter with the shrimp. Add 2 tablespoons of oil to the wok, add garlic, ginger and mushrooms, stir until lightly browned, approx. 4 minutes. Add the remaining tablespoon of oil and add the coleslaw mix. Stir until wilted but still crunchy. This will take about 4 minutes. Return the shrimp and egg to the wok, add the 2 tablespoons of hoisin sauce. Stir fry until combined. Serve on warm tortillas with additional hoisin sauce.
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Chicken Tostadas

Published on by carol lou

This recipe is a quick to prepare recipe that is a great weeknight meal.  Have leftover chicken in your refrigerator?  If so, this recipe is perfect or use a grocery store rotisserie cooked chicken.  I prefer using corn tortillas, however, if you prefer flour tortillas they would be equally delicious.  This is a recipe that takes under 30 minutes and will become a family favorite!

chicken tostadas

Chicken Tostadas
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 clove garlic, minced
  3. 2 chicken breasts, cooked and shredded (or equivalent amount of cooked chicken)
  4. 1 4 oz.can diced green chilies
  5. 1/2 cup sour cream
  6. Corn or flour tortillas
  7. Additional oil for frying tortillas
  8. Lettuce, shredded
  9. Cheddar cheese, shredded
  10. Chopped tomatoes
  11. Avocado dressing
Instructions
  1. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add garlic and cook until tender (do not brown). Add chicken, green chilies and sour cream, stir well. Cover and cook over medium low heat until hot, stir frequently. While the chicken is heating in a 10 inch skillet fill with 1/4 inch vegetable oil. Heat over medium heat. When hot, fry tortillas, one at a time, until each side is golden, remove and drain on a plate lined with paper towels.
  2. To serve, top each tortilla with chicken, top with lettuce, cheese, and tomato. Spoon dressing over the top.
Notes
  1. Avocado Dressing
  2. In a small bowl combine the following ingredients. Cover and refrigerate until serving.
  3. 3 tablespoons canola oil
  4. 2 tablespoons apple cider vinegar
  5. 2 teaspoons minced pickled jalapeño peppers
  6. 1/2 teaspoon sugar
  7. 1/2 teaspoon salt
  8. 1 avocado, chopped
  9. 1 tomato, chopped
A Passion for Entertaining https://apassionforentertaining.com/

Hawaiian Food Truck Garlic Shrimp

Published on by carol lou

We just returned from a wonderful  trip to Oahu.  Since my husband was born on Oahu and spent many years on the island it is one of our favorite destinations.  How can you visit the north shore of Oahu without stopping and eating at the numerous food trucks?  Garlic shrimp is one of my favorites and on this trip we had a terrific taste sensation at the Cameron Food Truck.  This shrimp was in a delectable sauce with sticky rice.  The first thing I wanted to recreate when I got home was this delicious shrimp recipe.  After I made my version, we agreed this is a close as we will get to the original.

shrimp truck

Here I am with my dear friend Claudia, in front of the truck in Haleiwa, HI

styro shrimp

Delicious food truck plate, love the orchid garnish

creamy garlic shrimp

My version of Creamy Garlic Shrimp

Creamy Garlic Shrimp
Serves 4
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Ingredients
  1. 1 tablespoon olive oil
  2. 4 tablespoons butter
  3. 4 cloves garlic, peeled and thinly sliced
  4. 1/2 yellow onion, finely diced
  5. 1 small tomato, finely diced
  6. 1/4 - 1/2 teaspoon crushed red pepper flakes
  7. 1 pound shrimp, peeled and deveined
  8. Salt and pepper, to taste
  9. 1/2-3/4 cup heavy cream
  10. Hot cooked rice
Instructions
  1. In a large skillet, melt butter and olive oil. Add onion and garlic, cook over medium-low heat, stirring frequently for 10 minutes. Add the diced tomato and red pepper flakes, continue to cook another 5 minutes over medium-low heat, stir frequently. Increase heat to medium-high, add shrimp. Stir and cook just until shrimp is cooked and pink, stir in cream. Salt and pepper, to taste. Reduce heat to medium and cook until hot and creamy. Serve over rice.
A Passion for Entertaining https://apassionforentertaining.com/

 

Chicken Breasts with Spinach and Mushrooms

Published on by carol lou

This is the most elegant meal but also the perfect meal for a weeknight dinner.  The chicken is baked on a bed of spinach and mushrooms and topped with a lemon cream sauce with a touch of nutmeg.  Easy to prepare and absolutely divine.  This is a must try for those times when you need one more recipe for chicken.

chicken with mushrooms and spinach

Chicken Breasts with Mushrooms and Spinach
Serves 4
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Ingredients
  1. 4 boneless skinless chicken breast halves
  2. Salt and pepper, to taste
  3. 1 pound baby spinach
  4. 1 stick unsalted butter, divided
  5. 8 ounces mushrooms, sliced
  6. 1/2 red onion, thinly sliced
  7. 1/3 cup white wine
  8. 1/8 teaspoon grated nutmeg
  9. Sauce
  10. 2 tablespoons butter
  11. 2 tablespoons flour
  12. 1 1/4 cup chicken broth
  13. 1/2 cup heavy cream
  14. 1/8 teaspoon ground nutmeg
  15. 2 tablespoons freshly squeezed lemon juice
  16. Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Sprinkle chicken breast with salt and pepper. In a dutch oven, heat 1/4 cup butter over medium heat. Add chicken and cook each side until lightly golden brown. Remove from pan. Add the additional 1/4 cup butter and add onion and mushrooms. Cook, stirring frequently, for 3 minutes, add white wine and deglaze the pan scraping up all of the browned bits from the bottom of the pan. Stir in the spinach and cook until wilted. Top spinach with chicken. Cover and place in the preheated oven. Bake for 20 - 25 minutes. Remove from oven. To serve, place a layer of spinach and mushrooms on the plate, top with chicken and ladle sauce over.
Notes
  1. Sauce
  2. Melt butter in a saucepan over medium heat. Add flour and stir with a whisk until smooth. Cook for 4 minutes. Slowly add broth, bring to a boil and stir until thickened. Add cream and nutmeg. Stir in lemon juice and salt and pepper, to taste. Cook until heated through.
A Passion for Entertaining https://apassionforentertaining.com/

Corned Beef with Rye Whiskey Sauce

Published on by carol lou

I have to admit, every March I have a yearning for Corned Beef.  It must be the draw of St. Patrick’s Day and celebrating Irish traditions.  Even though I don’t have an ounce of Irish in me, I love a traditional Irish dinner.  This one is a bit different, instead of purchasing a brined brisket, I brine my own.  Easy to do, it takes seven days in the refrigerator.  The brine is comprised of spices and salt.  Then simply rinse the beef and boil the beef for three hours, then roast and baste with the most delicious whiskey sauce.  Perfect to serve with boiled potatoes, carrots and cabbage.  I also used my favorite local Rye Whiskey from Catoctin Creek Distillery in Virginia.  It is so good you will want to make again and again! 

corned beef

Corned Beef with Rye Whiskey Sauce
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Ingredients
  1. This recipe must be started seven days prior to serving.
  2. 1 cup salt
  3. 1/4 cup sugar
  4. 8 cups water
  5. 2 bay leaves
  6. 4 peppercorns
  7. 1 clove garlic, crushed
  8. 1 tablespoon pickling spice
  9. 1 4 pound beef brisket
  10. The following are used when cooking the brisket
  11. 2 bays leaves
  12. 4 peppercorns
  13. 2 cloves garlic, crushed
Instructions
  1. In a 2 gallon zip bag combine salt, water, 2 bays leaves, peppercorns, garlic and pickling spices. Stir to combine, add beef. Zip bag closed. I always double bag my brisket. Refrigerate for seven days, turning over each day.
  2. After seven days, remove brisket from brine and rinse thoroughly under cold water. Put in a large stockpot and cover with water. Add the remaining 2 bay leaves, 4 peppercorns and garlic. Heat to boiling. Reduce heat, cover and cook for 3 hours or until tender. Remove brisket from water and place on a rack in a roasting pan. Bake at 400 degrees for 30 minutes, fat side up. Baste every 7 - 10 minutes with sauce. Slice thinly and serve with remaining sauce.
Notes
  1. Rye Whiskey Sauce
  2. 3/4 cup rye whiskey
  3. 1 1/2 cups brown sugar
  4. 3 tablespoons Dijon mustard
  5. 3/4 cup apple juice
  6. Mix until smooth
A Passion for Entertaining https://apassionforentertaining.com/

Pasta Frittata

Published on by carol lou

This is a delicious way to use leftover pasta combined any sort of meats or vegetables.  I even love to make this even when I do not have leftover pasta, I cook the pasta and this time I added fresh tomatoes, mushrooms, spinach and Italian sausage.  The combination of pasta, cheese, vegetables and meat all cooked until it is enveloped in a golden crust.  Crusty and delicious on the outside, warm and gooey on the inside, a real taste treat.  Serve with a side of marinara sauce, if desired. 

Pasta Frittata

Pasta Frittata
Serves 4
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Ingredients
  1. 1/2 pound thin spaghetti, cooked
  2. 1/3 cup grated parmesan cheese
  3. 1/3 cup grated mozzarella cheese
  4. 1 tablespoon olive oil
  5. 1/2 pound spinach, cooked and squeezed dry
  6. 3 eggs, slightly beaten
  7. Salt and pepper, to taste
  8. Any assortment of meats and vegetables - diced fresh tomato, cooked Italian sausage, mushrooms, diced red, yellow or green peppers, diced onion, diced pepperoni or your preferred assortment
Instructions
  1. Mix together all ingredients except the olive oil. Heat a large heavy 10 inch skillet over medium high heat, add oil. When hot, add the pasta mixture spreading it evenly in the pan and pressing the top to make a flat surface. Cook over medium heat for approximately 5 minutes or until golden brown. Invert frittata onto a plate, then slip it back into the skillet to brown on the other side. Cook until the other side is golden brown, approx. 2 - 3 minutes. Top with additional cheese, if desired. Cut into wedges to serve.
A Passion for Entertaining https://apassionforentertaining.com/

 

Asian Inspired Baby Back Ribs

Published on by carol lou

I have my basic BBQ rib recipe that I always use when preparing ribs.  This time, I wanted to serve ribs along with an Asian soup and wanted the ribs to complement the soup.  After a few trials, I think this recipe is perfect.  I seasoned the ribs with salt, pepper, and five spice powder.  Then combined hoisin, rice wine, sriracha, dry sherry, soy sauce and onion for the sauce.  I cooked the sauce for approximately 40 minutes until it became a thick sauce.  I precooked the ribs in advance and refrigerated them.   Then I brought them to room temperature and broiled the ribs. Perfect for a make ahead meal.  These ribs are truly finger-licking good!

asian ribsp

Asian Inspired Baby Back Ribs
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Ingredients
  1. 3 - 4 racks, baby back ribs
  2. Salt, pepper, five spice powder
  3. 1 small onion, diced
  4. 1 clove garlic, minced
  5. 1 tablespoon butter
  6. 2/3 cup hoisin sauce
  7. 1/3 cup rice wine
  8. 3 tablespoons soy sauce
  9. 1 cup beef broth
  10. 3 tablespoons sriracha
  11. 1 teaspoon dry sherry
  12. 1 tablespoon apple cider vinegar
  13. Salt and pepper, to taste
Instructions
  1. Preheat oven to 250 degrees. On 2 large rimmed baking sheets, sprinkle salt, pepper and five spice powder over the ribs. Cover the ribs with foil and roast for about 3 hours until the meat is tender but not falling off of the bones. Pour off any liquid on the baking sheets.
  2. While the ribs are baking, in a saucepan, melt the butter. Add onion and garlic and cook over medium heat until the onion is transparent t. Add the remaining ingredients and bring to a boil. Simmer over low heat, stirring occasionally until thickened, about 30 - 45 minutes.
  3. Preheat broiler and position rack about 10 inches from the heat. Brush ribs liberally with the sauce and broil for about 10 minutes, turning and brushing with additional sauce. Broil until brown and crispy. Transfer ribs to a large board and let rest for 5 minutes. Cut between the bones and arrange on a serving platter. Serve with any extra sauce.
Notes
  1. You can roast the ribs up to two days in advance. Cool and refrigerate. Return to room temperature and broil as directed.
A Passion for Entertaining https://apassionforentertaining.com/

Salmon Primavera

Published on by carol lou

Time to turn our thoughts to spring. Primavera refers to a pasta dish make with spring vegetables.  This recipe also includes poached salmon.  A great combination that will remind us that spring is around the corner.

salmon primavera

 

Salmon Primavera
Serves 6
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Ingredients
  1. 1 cup chicken broth
  2. 1/2 cup white wine
  3. 1/2 onion, cut into quarters
  4. 2 stalks of celery, cut in half
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 pound salmon fillets
  8. 1 pound fresh asparagus, cut into 1 inch pieces
  9. 1 small zucchini, coarsely grated
  10. 1/2 pound mushrooms, sliced
  11. 2 cloves garlic, minced
  12. 1 bunch of green onions, thinly sliced
  13. 2 tablespoons butter
  14. 3 tablespoons flour
  15. 1 cup warm milk
  16. 1 teaspoon fresh basil, minced
  17. 1/4 cup freshly grated parmesan cheese
  18. Juice and zest of 1 lemon
  19. 1 cup frozen peas
  20. 1 tomato, diced
  21. 12 oz. penne pasta, cooked al dente
Instructions
  1. Bring stock, wine, onion, celery, salt and pepper to a boil in a large saucepan. Add salmon, cover the surface with parchment paper and reduce heat. Cook until salmon is opaque and flakes easily with a fork. This will take approximately 5 - 10 minutes depending on thickness of salmon. Remove salmon to a plate. Reserved cooking liquid and discard onion and celery. Cool salmon slightly, remove skin and cut into bite size pieces
  2. Steam asparagus until crisp tender, approximately 3 minutes. Immediately rinse in cold water and set aside. Saute mushrooms, garlic and green onions in butter until liquid is reduced. Sprinkle with flour and cook for 2 minutes. Add milk and reserved poaching liquid. Stir until sauce thickens. Add basil, cheese, lemon juice and zest. Stir in peas, zucchini, tomato, salmon, asparagus and zucchini. Heat thoroughly, pour over cooked pasta. Top with additional grated parmesan cheese.
A Passion for Entertaining https://apassionforentertaining.com/

Shrimp with Vermouth and Sriracha

Published on by carol lou

After reading the title, you must think I have gone crazy with this flavor fusionl.  You cannot believe this wonderful combination, vermouth is a fortified wine flavored with various botanicals typically used in many cocktails and sriracha is a spicy sauce made with red chilies and garlic typically used in Vietnamese and Thai recipes.  Combine these with lemon, olive oil and almonds and you have a shrimp dish that is so good you will want every last drop of the sauce.  I served this with rice but this would be equally good with pasta or just with crusty bread to dip in this wonderful sauce.  I always season lightly with hot sauce for a mild taste but add more sriracha if you like a spicier dish. You can even serve the sriracha along side for those that like to add a lot of “heat”.

shrimp with vermounth and

 

Shrimp with Vermouth and Sriracha
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Ingredients
  1. 1 pound raw shrimp, peeled and deceived
  2. 1/4 cup olive oil
  3. 1/4 cup lemon juice
  4. 3 tablespoons butter
  5. 1 clove garlic, cut in half
  6. 1/2 cup blanched almonds
  7. 2 dashes sriracha, or to taste
  8. 2 tablespoons dry Vermouth
  9. 2 tablespoons fresh Italian parsley, minced
Instructions
  1. Marinate shrimp in olive oil and lemon juice for 2 hours. Remove shrimp, reserved marinade. Saute shrimp in butter and garlic until the shrimp just turns pink. Remove shrimp and set aside. Remove garlic. Add almonds and reserved marinade. Add sriracha and vermouth. Let simmer 3 - 4 minutes, add shrimp and parsley, heat through. Serve with rice, pasta or crusty bread
  2. Serves 3 - 4
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