Butternut Squash Pesto & Shrimp w/Spaghetti Squash

Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

1 large Spaghetti Squash,  halved
Nonstick Cooking Spray
1 small Butternut Squash
2 c fresh basil leaves
1/2 c Parmesan Cheese
2 Garlic Cloves
2 c Olive Oil
Sea Salt
Black Pepper
1 c Pine Nuts
3 Tbsp Butter
1 1/2 lb Shrimp,  8-10 count per lb, peeled & devined
1 Tbsp Old Bay Seasoning

Preheat conventional oven to 375°
Place Spaghetti Squash in a large baking dish, pulp side down & spray with cooking spray.
Wrap dish with aluminum foil and bake for 45 minutes.
Remove from oven & set aside.
Cover bottom of a cookie sheet with parchment paper
Spray Butternut Squash with cooking spray.
Sprinkle Butternut Squash with Salt & Pepper.
Bake for 25-30 minutes or until tender.
Remove from oven and set aside.

For Pesto:
Place basil & garlic in food processor and process until basil forms a paste.
Add cheese, Salt & Pepper and pulse a few times.
Gradually pour in 1 cup olive oil while processing until mixed thoroughly.
Scrape down processor bowl and add cooked Butternut Squash and Pine Nuts
Begin to process while gradually adding remaining Olive Oil.
Add additional Olive Oil if needed
Set pesto aside.

For Shrimp:

Place heavy skillet over medium heat.
Melt butter in skillet.
Toss shrimp in Old Bay Seasoning
Add shrimp to skillet in a single layer.
Flip shrimp once,  cooking until pink.

Toss Spaghetti Squash with pesto.
Divide between 4 large bowls.
Add an equal number of shrimp to each bowl.
Garnish with lemon wedges and ENJOY!

Mini Crab Cake Clubs

This past Saturday the girls and I rented a boat for the evening.  Everyone was to bring hors d' oeuvres for 7 to 8. These mini clubs were a well received addition to the party.

Yield: 14 mini clubs
Prep Time: 1 hour
Cook Time: 20 minutes

INGREDIENTS

For Crab Cake:
1 Egg
2 Tbsp Mayonnaise
1 Tsp Worcestershire
1 Tsp Dijon Mustard
1/2 Tsp Old Bay Seaoning
1/2 Cup Bread Crumbs
1/2 Cup Green Onions
1 lb Lump Crab Meat
10 to 14 slices of bacon
14 mini Kaiser Rolls or Croissants( if mini Kaiser Rolls aren't available,  use regular ones and use a 3 inch  biscuit cutter to make minis)
14 Plum Tomato Slices
14 Pieces of Butter Lettuce
14 lemon wedges

For Aioli:
1 Tsp Kosher Salt
1 Garlic Clove
1/2 Cup Mayo
1/4 Tsp Smoked Paprika
2 dashes Ground Cumin
White Pepper to taste

In a medium bowl, whisk the first 5 ingredients
Fold in crab, green onions and breadcrumbs
Cover bowl and refrigerate for at least a half hour

Using a mortar & pestal, grind the kosher salt and garlic until it forms a paste.
In a small bowl, whisk mayo, garlic paste and seasonings.
Cover and refrigerate aioli for up to a week.

Cook bacon in a large skillet, over medium heat as per package directions.
While bacon cooks, remove crab mixture from the refrigerator and form into 14, 1/4 cup pattys.
Remove bacon from pan and drain on paper towels.
Cook crab cakes in bacon fat or olive oil, about 2 minutes on each side or until golden brown. 

To assemble Clubs:

Cut kaiser rolls in half
Layer each side with aioli, a slice of lettuce, a tomato slice, a crab cake and a piece of bacon.
Place a decorative pick through the top of sandwich and garnish with a lemon wedge.

ENJOY!

Egg White Muffin

I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.

 

Serves: 6

• Prep Time: 5 minutes
• Cook Time: 20 Minutes

 

Things Needed: Muffin Pan or Mini Cake Pans

Ingredients:

• Nonstick Cooking Spray
• 12 Egg Whites ( I use egg beaters egg whites for the convenience)
• 6 thin slices Whole Mozzerella
• 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
• Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
• 6 Whole Grain English Muffins

• Preheat oven conventional oven to 375 degrees
• Spray muffin pan wiith cooking spray.
• In a medium bowl, mix egg whites and seasonings
• Spoon egg whites into pan
• Bake for 15 minutes or until egg whites are firm to touch
• Remove from oven and let cool for a few minutes
• Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
• Serve and Enjoy

OR

Store for later. These sandwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.

 

 

Egg White English Muffin

I have been busier than ever this year. So much so that while I'm creating menus and preparing meals for my awesome patrons, I often forget to prepare meals for myself. When I ask myself out loud, "What am I gonna eat today," my friends and family are always shocked. They think that someone who cooks as much as me always has something to eat. But my taste buds are funny acting. They usually are not in the mood for what my clients order. Here lies my dilemma. How do I keep up with work and catering, AND manage to stay out of restaurants everyday? I'm at the age where I am a lot more health conscious (at least most of the time) and I want to maintain a healthy and balanced diet. So I decided that I will pick 1 day per week to batch cook/prep some healthy, portable, dishes that reheat well.

 

 

 

 

 

Serves: 6

• Prep Time: 5 minutes
• Cook Time: 20 Minutes

 

Things Needed: Muffin Pan or Mini Cake Pans

Ingredients:

• Nonstick Cooking Spray
• 12 Egg Whites ( I use egg beaters egg whites for the convenience)
• 6 thin slices Whole Mozzerella
• 1/2 Tsp of each: Garlic Powder, Tumeric, Black Pepper & Chili Powder
• Vegetables of your choice (Spinach, Red Bell Pepper, Portabella Mushrooms, etc), optional
• 6 Whole Grain English Muffins

• Preheat oven conventional oven to 375 degrees
• Spray muffin pan wiith cooking spray.
• In a medium bowl, mix egg whites and seasonings
• Spoon egg whites into pan
• Bake for 15 minutes or until egg whites are firm to touch
• Remove from oven and let cool for a few minutes
• Remove eggs from pan and place on the bottom halves of muffins. Then add cheese and other ingredients of your choice and top with 2nd half of muffin.
• Serve and Enjoy

OR

Store for later. These sandiwiches freeze very well and can be thawed and reheated in about 3 to 4 minutes in a microwave.

 

 

Lamb Hash

I was undecided about what I would make for dinner tonight.  I really wanted an omelet.  So I cut some peppers and onions and then realized that I was out of eggs.  Then I thought I would make lamb and roasted tomatoes but I had already ground up all of my lamb for burgers. So Lamb Hash it is!

Serves: 1 (Double recipe as needed)

Olive Oil
2 small Red Potatoes
1/2 Tsp Tumeric
1/2 Tsp Garlic Powder
Salt & Pepper to taste
I/3 lb Ground Lamb
1/4 Onion, Diced
1/4 Poblano Pepper, diced
1/2 Red Bell Pepper
4 Baby Portabellas, quartered

Heat oil over medium heat

Add potatoes and seasonings and stir to coat.

When potatoes are tender, add lamb and vegetables, stirring occasionally.

When lamb is cooked to desired doneness, remove pan from heat and serve.

Enjoy!