This month’s challenge was Seafood two ways; raw and cooked. Well this is a perfect challenge when you live in a coastal state and I had an idea immediately to work with Scallops. Then I saw their price tag: $14.99/lb! Now here me out, I would normally pay that if 1. I wasn’t cooking to feed a grown man who loves his seafood and my teenage godson and 2. this other idea didn’t come to mind when I came across Maine Mussels for only ONE DOLLAR PER POUND. I came up with a combination of a white wine, lemon and garlic dish. I added some tomatoes and parsley and it all came together so well!
The raw seafood I chose was a nice New England Lobster roll grilled on a buttered roll ( Mussels just aren’t that photogenic when they’re closed). Yes the Lobster is technically not raw because it’s cooked and then chilled but I’m sure the talented food photographers in our group will let this slide 😉 Please follow along and check out Tiffany Dahle http://www.peanutblossom.com/develop/2012/06/quick-and-spicy-shrimp.html
This dish was very simple to make and really only consisted of layers of goodness; quartered tortilla wraps, black beans, roasted red pepper, cheese, cumin, more cheese, corn and green enchilada sauce. I think we’ll be taking a break with the Mexican dishes as of late we’re getting pretty tired of the tortilla wraps. If you have some Mexican recipes to suggest that don’t require these I would love to hear them!
Ok so technically this does not fall into Mexican…as far as I’m concerned 😉 This was sooo good! A great alternative for a meatless dinner with fresh veggies. I must admit, I forgot the black olives. I love olives too, my husband didn’t mind though since he hates them! I’m known to forget an ingredient every time I make something and since we live across the street from a supermarket you would think that it would be easy to just pop over and pick up what I forgot but as I was already there TWICE today I said screw it. This dish was still amazing without the olives but I will make it again complete with every ingredient 🙂
Here’s the recipe:
2 roasted vine ripe tomatoes
2 cups chopped baby spinach
1/3 chopped red onion
1 cup of shredded mozzarella cheese
1/3 cup feta cheese
1 small can of sliced black olives
roasted red pepper
10″ whole wheat tortillas
Lightly brush one side of tortilla
turn tortilla over and place chopped spinach, red onion, roasted red pepper and roasted tomato and top with shredded cheese, feta and sprinkle oregano. Fold in half and place in frying pan on medium heat. cook until side has browned and turn over until cheese is melted (only a couple minutes each side should be enough). Viola!
I found this recipe here.
Brush one si