The Inspired Plate – Seafood two ways.

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

Greek Quesadillas

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 🙂

enjoy!

Here’s the recipe:

Ingredients

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

olive oil

dried oregano

roasted red pepper

10″ whole wheat tortillas

Directions

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

Caprese Sandwich…my new favorite!

I’ve been eating a good amount of mozzarella and tomatoes as of late, it could be a problem. Really though, I made this sandwich three times last week.  You know me, the easier the better and who ever paired tomatoes, basil and mozzarella is my hero. I used a roasted Garlic  Italian bread and buttered both sides first and put in the toaster for a bit to make the bread nice and crispy. I added the tomatoes, mozzarella and basil and toasted it again. Viola!

Sausage & Pepper Salad

This meal speaks for itself…three ingredients: Spicy Sausage cooked in EVOO, Red and Yellow Peppers. That’s it! It was tasty 🙂 Oh the red wine in the background is something I need to rave about. I am not a red wine drinker, if at all I stick with whites but a friend brought this over a couple weekends ago and I went to three different liquor stores seeking it out. Flip Flop makes it and it’s called Headshrinker.  Lovely name right? It’s very sweet but that’s how I likes it and I love this sweet red.

 

 

Hawaiian Salad

I can’t take credit for this recipe, my Grandmother used to make it frequently (along with many others I’m sure) and when my Mom mentioned she made it I jumped for joy.  I haven’t had this since sweet salad for years and it brings back so many nice memories of my Grandmother and family gatherings during the hot summer months. This simple salad contains mandarin oranges, pineapple, mini marshmallows and shredded coconut. It’s perfect when chilled out of the refrigerator on a hot humid day!

Food Magazine Inpsiration – The Inspired Plate

I recently joined an amazing group called The Inspired Plate, a wonderful group of female photographers from around the country that hold monthly food photography challenges. I’m so excited to be apart of this and share everything I’m learning each month. This month was to shoot an inspired magazine cover photo. I choose Strawberries as my recipe base and originally as of this morning this was supposed to be a tart BUT I realize I’m not a great tart baker and my first tart bombed because I cooked it too long and the tart pan I bought was a little bigger than what the recipe called…details matter people! 😉 Anyway, I improvised and ground the tart shell in a food processor and made it into a Tart in a Jar! Perfect for summer and tonight’s dessert with family 🙂 Hope you like my inspired magazine cover, I loved designing the cover and well I’m very happy with how well it all came together.

Now head on over to  Kay Pickens | Columbia MO Food Photographer  http://kaypickens.com/food-magazine-inspiration/and check out her magazine inspired cover!

Enchiladas with a twist.

I put a spin on a traditional enchilada recipe I found online. Here is goes!

Boil 3 chicken breasts in water until cooked through.

Cut chicken into bite size pieces and toss into skillet on medium heat.

Cover chicken with Taco seasoning packet and mix up…do not add any water.

Cook chicken in Taco seasoning for about 10 minutes stirring throughout.

Mix 8 ounces or Ranch dressing and 8 ounces of Sour Cream. Reserve 1/2.

Transfer chicken to a bowl and mix with Ranch dressing and Sour Cream.

Preheat oven to 375

Grease pan shallow baking pan.

Take 8 inch Whole Wheat Tortillas and assemble as follows:

Spoon about a tablespoon of reserved Ranch  and Sour Cream mixture onto tortilla.

Spoon chicken mixture into center strip of tortilla.

Spoon salsa to taste and sprinkle with Mexican shredded cheese to taste (I smother).

Roll up Tortilla and place in pan seam side down.

Cover with Red Enchilada sauce & smother with cheese to taste.

Bake uncovered for 20-25 minutes

Chicken Enchilada Casserole

I saw this recipe over at the Iowa Girl Eats blog and it was so good! I love the recipes she cooks, they are simple, healthy and delicious. This is one of those meals when you just throw it all together, stick in the oven and enjoy! You can find the recipe here.

Quinoa Stuffed Peppers

We’re trying to eat healthier in our home and I’ve started introducing Quinoa to our dinners. Quinoa is a great alternative to Rice, in my opinion. Here is the definition described from Wikipedia: Quinoa (play /ˈknwɑː/ or /kɨˈn.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.

It’s very good for you and well I seem to like it so far! Last week I showed you a family recipe of Stuffed Peppers with eggplant, egg and cheese. This is much different but loaded with so much flavor. I hope you enjoy the photos I took capturing the phases of the pepper in this recipe. Click HERE for the recipe! I substituted the red for the green peppers and black beans for the kidney beans…just as delicious! I also ended up with a ton of stuffing left over for more peppers this week 🙂