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

Fresh Caprese Quinoa Salad

Guess where I found this awesome, fresh, filling and healthy recipe????? If you guessed Pinterest you are correct!I love finding inspiration from Pinterest, it’s the best thing out there on the www in my opinion. This was so super easy, the only trick to this recipe is to cook the Quinoa correctly. I didn’t pay attention the first time around cooking Quinoa and it ended up being a little too hard because it’s very important to cook it on low once you’ve worked up a rolling boil.  Once your Quinoa cools for about an hour to an hour and a half you are ready to toss these fresh ingredients together and enjoy a deliciously healthy meal. I ate this as a snack before dinner last night and it kept me from eating about 4 chicken ranch tacos (more on that in the next post). Here is where you can find this easy peasy recipe.

Nana’s Stuffed Peppers

My Mother showed me how to make these today. So easy. So delicious. So close to my heart. My Nana used to make these all the time, I love that we have these special meals to put together and remember her by.

With only three, yes you heard me right THREE ingredients…

Peppers stuffed with a mixture of eggplant, eggs and cheese. YUM.

Recipe

2 eggplant

3 green peppers

6 eggs

2 sticks of cheese (you can mix it up however you like here, we used monterey jack and sharp cheddar.

Directions

Cut peppers in half. Pour enough vegetable oil on your baking pan to generously cover, oil the bottoms of the peppers by rolling them in the pan. Peel eggplant and slice into 1/2 pieces and steam until soft. In a bowl beat eggs until combined. In a separate bowl shred cheese. Once eggplant is done, drain and let sit in strainer for a few minutes to drain juice then mash. Combine eggplant, egg and cheese and beat on low until combined. Spoon mixture into peppers and cook for 1-1 1/2 hours on 350 until top browns .  ENJOY!

Buffalo Chicken BLAT Wraps

I found this recipe from the Iowa Girl Eats blog and I’m so happy I did. See I have a love affair with anything buffalo and this healthy dish hits the spot. Not the typical BLT this also adds some Avacado…I urge you all to try this out if you’re also a buffalo flavor fan! You can find her recipe HERE.

Strawberry Stuffed French Toast = TRUE LOVE.

I made this amazing breakfast recipe for my love the weekend before Valentine’s Day and boy were they beautiful to photograph, hearty and delicious! Next time I would make them a little thinner, they were so thick I could barely get one down! My husband loved them and what’s great about this recipe is you can substitute and change up the filling. Blueberries, bananas, cherries…oh I’m starting to get hungry again just thinking of the variations!