Tilapia Francese

Here's a nice, light, weeknight meal to make after all the heavy eating of Thanksgiving! Takes almost no time at all and I would recommend serving with mashed potatoes or rice pilaf along with a green veggie.

Tilapia Francese

Shrimp Fajita Pasta

An easy and tasty weeknight dinner. I recommend making the fajita seasoning shown on the recipe - quick, easy, and less sodium than the store-bought brands. Substitute chicken if you're not a seafood fan!

Shrimp Fajita Pasta

Lemony Salmon with Cherry Tomato Couscous

Grilled or sauteed salmon is one of my favorite dishes, and this one was very tasty! There are a lot of steps designed to give more flavor to the dish, but if you are crunched for time, you can easily skip the tomatoes marinating and just add them right to the couscous.

Lemony Salmon with Cherry Tomato Couscous

Pasta with Shrimp, Tomatoes, and Arugula

I saw this on one of Giada's shows and thought it would be good over pasta instead of served on bruschetta. This was really very good, and easy enough for a weeknight meal. One batch of the topping covers half a pound of pasta very nicely.

Other changes I made include omitting the tarragon (don't like the flavor), using a can of drained diced tomatoes instead of the Romas, and substituting the new Philadelphia Cooking Creme for the mascarpone cheese.

Pasta with Shrimp, Tomatoes, and Arugula

Lemon and Crab Linguini with Feta

As I type this the sun is peeking out from behind the clouds and we have survived the hurricane/tropical storm here on the East coast. Hopefully everyone else has as well and doesn't have too much drying out to do!

This recipe caught my eye because I had some extra feta in the fridge. This uses imiation crab meat, which I enjoy, but if you really have a problem with it, the pasta would be delicious with some fresh crab as well. I really recommend using fresh herbs to garnish at the end because the dried ones I used didn't really do the trick. Fresh lemon is also a must; and the end result is a light, delicious pasta!

Here's the recipe from Simply Satisfying:

Lemon and Crab Linguini with Feta

Penne with Grilled Summer Squash, Sweeet Corn, and Shrimp

I think it's pretty obvious that we love pasta in our house. This recipe from a recent issue of Everyday with Rachael Ray used delicious summer vegetables and one of my favorites - ricotta cheese. I made it into a main meal by adding some shrimp to the mix. Chuck and I both agreed that this dish needed more flavor. The original recipe did not call for cooking the tomatoes, but my version below suggests sauteeing them a little with the garlic to add a little more depth.

Penne with Grilled Summer Squah, Sweet Corn, and Shrimp
adapted from Everyday with Rachael Ray
makes about 3 servings

1/2 pound penne pasta
1/2 pound large shrimp, peeled and deveined
2 yellow summer squash (just under a pound), halved crosswise and then cut into 3 thick slabs
3 tablespoons olive oil
salt and pepper
1 tomato, chopped
3/4 cup corn kernels (1 ear or use frozen)
1/2 of a 15-ounce contained ricotta cheese
1 clove garlic, grated
1 teaspoon chopped thyme

Preheat a grill to medium-high or a grill pan on the stove over medium-high heat.

Cook pasta in a large pot of salted, boiling water according to package directions. During last 3 minutes of cooking, add shrimp. Drain pasta and shrimp, reserving 1/2 cup of the cooking water.

Brush the squash pieces with 2 tablespoons olive oil and season with salt. Grill, turning once, until charred, about 10 minutes. Cool slightly, then coarsely chop and put in large bowl.

In small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, cook until fragrant, then add chopped tomatoes and cook until slightly softened, 3-4 minutes. Add to squash, along with ricotta cheese and thyme. Add the pasta and stir in some cooking water if needed.

Season to taste with salt and pepper. Serve immediately with Parmesan cheese, if desired.

Salmon with Brown Sugar and Mustard Glaze

I love finding new, easy ways of making fish. Basically anything that calls for broiling the fish and then adding a topping is simple and usually delicious. This one did not disappoint - the mustard and brown sugar played nicely off of each other and paired well with the salmon.

I adjusted the amounts to feed just Chuck and myself, since fish doesn't save well, so that is reflected below. The original recipe also calls for lemon wedges and watercress to serve alongside but I didn't need to get that fancy on a weeknight. :)

Salmon with Brown Sugar and Mustard Glaze

amounts adapted from Everyday Food

Makes 2 servings

1/2 tablespoon extra-virgin olive oil

1 small shallot, minced

2 tablespoons red wine vinegar

2 tablespoons whole-grain mustard

2 tablespoons packed brown sugar

kosher salt and coarse ground black pepper

2 (roughly 8-ounce) salmon filets, skin removed

Heat broiler to high, with rack in top position. Line a rimmed baking sheet with non-stick foil.

In a small saucepan or skillet, heat olive oil over medium-high. Add shallot and cook, stirring often, until softened, about 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined. Season with salt and pepper and remove from heat.

Place filets on prepared baking sheet and season with salt and pepper. Transfer 1/4 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness. Brush remaining glaze over filets and serve immediately.

Oven-Fried Shrimp with Aioli

I think I've talked before about how great the recipe section on Williams-Sonoma's website is. It is full of great, classic recipes that always deliver. When I am in need of a dish to either inspire me or to complement a menu I am already working on, I turn there first.

This recipe from there was simple and easy to put together. I almost always use frozen shrimp I buy at the grocery store for any weeknight dish; but since this recipe was so straight forward and I was going to be serving it to friends, I ordered some nice pink Brazilian shrimp from the butcher.

I was able to prepare this slightly in advance, coating the shrimp with panko and then storing them in the fridge until I was ready to bake them right before serving. The aioli is delicious - just don't go overboard on the mayonaise so that you can taste the garlic and lemon in it. Link below!

Oven-Fried Shrimp with Aioli

Tilapia with Lemon Pesto and Oven-Roasted Tomatoes

I've been making this recipe for a few years and for some reason have never blogged it. I swear I did but then in looking through my blog recently for it, couldn't locate it (although I have been known to post things twice!). And since I started making it pre-blog I had no idea where it came from. Thankfully, Proceed with Caution just posted it and linked me back to Elly Says Opa, who came up with this great dish.

The lemon in the pesto adds a brightness to the fish, and the smashed garlic cloves give a delicious flavor to the roasted tomatoes. I like to serve this with rice pilaf and roasted asparagus. Happy Spring!

Tilapia with Lemon Pesto and Oven-Roasted Tomatoes

Sweet Lemon and Soy-Glazed Salmon

Salmon is such an easy fish to prepare, the only reason I don't make it more often is because I wait until it's on sale at the supermarket. This recipe on Dinners for a Year and Beyond caught my eye because of the short list of ingredients. This is quick and easy enough for a weeknight meal and delicious enough to serve to company.


I followed the recipe as directed, except if you are making the full recipe I would suggest a little more sauce. I made two 6-ounce filets and halved all the other ingredients and had just enough sauce to flavor both filets. Serve with rice and roasted vegetables if you wish!

Sweet Lemon and Soy-Glazed Salmon

Slow Cooker Jambalaya

Chuck loves to make jambalaya so when I asked him if he wanted to make dinner one night I knew this would be on his list of options. He did some recipe searching online and found one that could go into the slow cooker. This was very tasty with all the different proteins and had a good flavor, especially served over rice.

He didn't change anything from the original recipe (and I love that it's called Colleen's Slow Cooker Jambalaya!) except for the ingredient amounts. Although we must eat a lot because he portioned it out for 6 people and it would be a stretch if that amount fed 4 in our household. Also, the cayenne pepper makes it REALLY spicy, so if you don't like spice, tone that down or omit it completely. Enjoy!

Slow Cooker Jambalaya

Over-the-Border Shrimp Enchiladas

There are a few commercials out that advertise a lot of ideas for using cream cheese. Being a dairy addict myself, a lot of these look delicious! This first one I tried was really good - and nice and easy for a weeknight. The cumin and green chilies add a nice southwestern flair to these and of course the two kinds of cheeses make it nice and creamy.

I made the entire recipe and froze half of the enchiladas for another meal. If you do this, freeze the enchiladas before adding the salsa and shredded cheese, then just defrost, place in a baking dish and cover with the cheese and salsa before baking.

I served this with sauteed corn and salsa and roasted zucchini. And for some reason, I can't find the actual recipe on the website so I typed it again here for you:

Over-the-Border Shrimp Enchiladas

from spreadphilly.com

Makes 8 enchiladas

1 medium onion, chopped

2 tablespoons olive oil

3/4 pound medium shrimp, peeled and deveined (I used large shrimp and cut each one into 3 pieces)

1 can (4-ounces) chopped green chilies, drained

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

1 package (8-ounces) cream cheese, cubed

8 flour tortillas (8 inches), warmed

1 1/2 cups chunky salsa

1 1/2 cups shredded Monterey Jack cheeese

Preheat oven to 350 degrees F.

Heat oil in a large skillet. Add onion and saute until tender, about 5 minutes. Add the shrimp, green chilies, chili powder, salt, cumin, and black pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture in the center of each tortilla. Roll up and place seam-side down in a greases 13x9 baking dish. Pour salsa over top of tortillas and sprinkle with shredded cheese.

Bake, uncovered, for 20-25 minutes or until heated through.

Summer Shrimp Rolls

As the heat starts to make it's permanent appearance here for summer; I often turn to sandwiches and salads for dinner. Dishes that don't require me to turn on the oven, are often served chilled, and can be made in advance. This recipe fits all those categories and was very tasty!

I enjoyed it because it took minimal prep (I used jarred pesto) and used fresh ingredients, a lot of which I had in my refrigerator and pantry already. It calls for a pound of shrimp for 4 sandwiches, but if you want to save a little and bulk up the other ingredients instead, it tastes just as good. As you can see, I used hoagie rolls instead of hot dog buns for a more substantial sandwich and still got 3+ servings. I served this with black beans and rice and a green salad.

As you can see, I have this listed under "salads" in the tags too since the original recipe suggests serving it over mixed greens for an even lighter meal. I didn't make any other changes so I will link you directly to Everyday with Rachael Ray:

Summer Shrimp Rolls

Pasta Salad with Shrimp and Olives

This dish complemented the Nicoise Salad quite nicely. And the Lemon-Mustard Vinaigrette we made for the Nicoise would have been delicious on here as well. A lot of the ingredients in both salads were the same, so we chose to eliminate some from each so that there weren't too many repeats.

As you can see, we used rotini instead of linguine that the recipe suggested. Since this salad is made to be served at room temperature, I thought the shape of rotini or even campanelle or something similar was a better choice. Otherwise we didn't make any more changes. Next time, I would probably add a little more olive oil to the pasta, especially if you make it in advance, but all in all this was delicious!

Pasta Salad with Shrimp and Olives
from Bon Appetit's Tastes of the World
Makes about 6 servings

3/4 pound chopped tomatoes
1 red bell pepper, chopped
1/4 pound feta, crumbled
1/2 cup extra virgin olive oil
1/2 cup chopped pitted black olives
1/4 cup fresh lemon juice
2 tablespoons dry white wine
1 tablespoon dried thyme (or less to taste)
6 green onions, chopped
3 large garlic cloves, chopped
1 pound linguine (or pasta of choice), cooked
1 pound cooked shrimp

Mix first 10 ingredients in large bowl. Add pasta and shrimp and toss. Season with salt and pepper.

Can be prepared several hours ahead of time and chilled. Bring to room temperature and serve.

Peanut Noodles with Shrimp and Veggies

I love getting Pad Thai out at restaurants but have never tried any sort of peanut noodle dish at home. Admittedly, this one isn't very authentic, but it was quick to throw together and tasted good! The original recipe calls for shredded chicken but I had some shrimp to use up so I opted for that instead.

I would also recommend being a little stingy with the cooking water. I added the full cup the recipe calls for and my sauce was a little runny for my taste - I would have rather it coat the noodles a bit more. So just add a little bit at a time until it gets to the consistency you want.

You can cook the shrimp either by sauteeing them for a few minutes in a skillet or throwing them into the pasta the last 3 minutes of cooking.

Peanut Noodles with Shrimp and Veggies
slightly adapted from Stephanie Cooks
Makes about 4 servings

about 18 large shrimp, cooked (or more if you prefer)
1/2 cup smooth peanut butter
2 tablespoons soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce (you can find this in the Asian section of the supermarket)
8 ounces whole-wheat angel hair
1 (12-ounce) bag frozen Steam Fresh Asian Medley vegetables
red pepper flakes (optional)

Bring a large pot of water to boil. Add the pasta and cook according to package directions, saving one cup of cooking water before draining.

Microwave the frozen vegetables according to package directions.

Whisk the peanut butter, soy sauce, garlic, and chile-garlic sauce together in a large bowl (it will be very sticky). Pour in the cooking water from the pasta and whisk until smooth.

Toss all together to coat. Garnish with red pepper flakes if desired. Serve warm or chilled.

Seared Scallops over Wilted Spinach

This recipe was the catalyst for the entire Duet Birthday Dinner. My mom really wanted us to make it, so Meg and I created the rest of the menu around it. It turned out really well and I loved the texture of the scallops over the wilted spinach. Special thanks to Carrie for taking charge of it!!

We left out a few things from the original recipe, namely finely ground walnuts since my dad is allergic, and mushrooms since they were going into the pasta. Everyone enjoyed this and I look forward to actually making this myself one day soon!

My apologies for the poor quality and the lack of pictures for the next couple of posts. Dinner needed to be served!

Seared Scallops over Wilted Spinach
adapted from Traditional Home, October 2009 issue
Makes 6-8 side dish servings

20 sea scallops (about 2 pounds)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2-3 tablespoons olive oil
1/4 cup unsalted butter
1 cup chopped shallots
1/2 cup dry white wine
8 ounces fresh baby spinach
shaved Parmesan cheese for garnish

Preheat oven to 275 degrees F.

Pat scallops dry with paper towels, sprinkle with salt and pepper. Place flour in a medium bowl and add scallops a few at a time; tossing to coat.

Heat 2 tablespoons olive oil in large skillet. Add half the scallops and saute without moving them until browned, about 3 minutes. Turn scallops and cook about 2 minutes more. Remove from skillet and place on a a heat-proof platter, keep warm in oven. Repeat with the rest of the scallops, adding more oil if necessary. Bake for 5 to 8 more minutes, or until scallops are opaque.

Melt butter in same skillet. Add shallots and cook 4 to 5 minutes until tender, stirring. Remove skillet from heat. Add wine; return to heat and bring to boil. Reduce heat and boil gently for 2 minutes, stirring to loosen brown bits.

Gradually add spinach to skillet, tossing to wilt before adding more. Season to taste with salt and pepper.

Transfer spinach to a serving plate; top with scallops and garnish with Parmesan cheese. Serve immediately.

Greek Shrimp and Asparagus Risotto

As you may know, I love to make and eat risotto, but sometimes it's a little tough during the week to find the time to make what can sometimes be a labor-intensive dish. When I really think about it though, the time spent standing there stirring the rice and broth around pretty much equals any other sort of nice meal I would make anyway, so I should really make it more often (or at least until I have a crying infant needing my attention)!

This one did not disappoint. Even Chuck, who is not wild about feta, enjoyed this because there were a lot of other flavors in there - the shrimp, asparagus, dill, and lemon. Everything combined to make a satisfying meal.

I didn't change anything about the original recipe except to use all chicken broth instead of water for some of it. I halved the recipe for Chuck and I and we ate it all in one sitting!

Here's the link:

Greek Shrimp and Asparagus Risotto

Garlic Lemon Shrimp and Orzo with Broccoli

Since I love pasta and orzo is my current summer obsession, this dish looked delicious and easy enough to throw together on a weeknight. I love the lemony, garlicky sauce with a hint of butter along with the shrimp and bright green pieces of broccoli. This will definitely be made again in the Cooking This and That household!

Garlic Lemon Shrimp and Orzo with Broccoli
slightly adapted from Dinners for a Year and Beyond
Makes 2-3 servings

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and coarse ground black pepper, to taste
scant tablespoon butter
about 1 pound of large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated

Bring a medium saucepan of water to a boil, add orzo and cook until al dente, 8-9 minutes. During last 2 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli, set aside.

In large saute pan, heat olive oil over medium-high heat. Add onions and cook until soft and translucent, about 5-6 minutes. Add garlic and cook for another minute.

Add lemon juice, zest, and wine/broth to saute pan. Bring to boil and then reduce heat; simmer for 2-3 minutes. Season with salt and pepper. Stir in butter and stir until melted.

Add shrimp to saute pan, cook until pink and cooked through, 4-5 minutes. Add orzo and broccoli, parsley, and Parmesan cheese to shrimp mixture; toss gently to combine. Serve immediately.

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

I found this recipe last summer pre-blog and fell in love with it. Like, loved it so much that I have been WAITing for the perfect warm weather occasion to make it again. Memorial Day happened to be perfect for it and I made enough on purpose so that I could eat it (sans shrimp) the rest of the week for lunch!

If you like, you can make the orzo salad beforehand, chill, and just bring it to room temperature before grilling the shrimp and serving. And the original amounts will give you WAY more than 4 servings, especially if you are serving it as a side dish.

I didn't really change anything from the original recipe, except for leaving out the green onions, so I will just link you to it here on the Food Network. Get ready to enjoy a delicious, summery pasta salad complete with a perfect mustard-dill and feta flavor!

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

Baked Orzo with Shrimp, Tomato Sauce, and Feta

This is a very tasty little weeknight dinner to whip up in less than a half hour (plus cooking time). Even Chuck, who doesn't like feta, enjoyed this, because the feta melts while baking so his whole "texture" thing doesn't apply here. That makes me very happy since I LOVE feta! It accents a very nice shrimp and tomato mixture highlighted by the onions, garlic and different herbs and spices that are added.

Changes I have made from the original recipe include reducing the amounts so I didn't make too much for us, as well as omitting the Kalamata olives since Chuck doesn't like those either (I really need to work on his tastebuds, huh?). But it's all there in the link - enjoy!

Baked Orzo with Shrimp, Tomato Sauce, and Feta

amounts adapted from Gourmet Magazine

Makes 4 servings

1/2 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
pinch of dried hot red pepper flakes (or more to your taste!)
1 tablespoon olive oil
1/4 cup dry white wine or chicken broth
1/2 can (28- to 32-oz) crushed tomatoes
1/2 teaspoon salt
3/4 pound large shrimp (about 18), shelled and deveined
8 ounces orzo

kosher salt and coarse ground black pepper, to taste
1/2 pound feta, patted dry and crumbled (1 1/2 cups)

Preheat oven to 425 degrees F. Coat an 8 x 8 baking dish with cooking spray or olive oil.

Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add onion, garlic, oregano, and red pepper flakes and cook until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Meanwhile, bring a medium pot of salted water to a boil. Add orzo and cook until al dente, about 8 minutes. Reserve 1/4 cup cooking water, then drain orzo VERY carefully (a fine-mesh sieve helps). Return orzo to pot and toss with remaining 1/2 tablespoon oil.

Add orzo into sauce with shrimp and mix gently. Add reserved cooking water as needed (I only use about 2 tablespoons). Season with salt and pepper if necessary.

Spoon half of pasta into prepared baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.