Pumpkin Curry

Happy Monday everyone!  Are you enjoying your Fall so far?  The trees are so beautiful here in Tennessee.  All the fall colors take my breath away!  I think Autumn just might be my favorite time of the year, although, I may claim that with every season:)  Something about this time of year puts me in the mood for pumpkin!  Some of my very favorites are these pumpkin pancakes, this pumpkin bread, these amazing pumpkin spice rolls and now this curry!  I have rarely used pumpkin for anytihng but sweet baking, but I am realizing that it fantastic in savory dishes too!  My sister Brittany made this dish for me when I went to visit her last fall. She used a rotisierre chicken instead of the shrimp and it was amazing that way too!  I fell in love and made it several times for my family when I got home.  I am not sure how we forgot to share this little gem here, but now you have it!  I know that some of you may be a little reluctant to add pumpkin to curry, but trust me it works...beautifully!  YUM!  The perfect Fall dinner!  Hope you enjoy!

My weekly menu is up today here.

Pumpkin Curry

Author: Melanie

Ingredients

• 2 TB olive oil


• 1 c sliced onion


• 1 TB minced ginger


• 1 TB garlic


• 1 plum tomato, chopped


• 1 15-ounce can pumpkin purée


• 2 c vegetable or chicken broth


• 1 c unsweetened coconut milk


• 1  1/2 tsp curry powder


• 1/8 tsp cayenne pepper


• 1c butternut squash, roasted and diced


• 1 pound shrimp, peeled and deveined OR 2 cups diced rotieserre chicken


• 1 1/2 tsp fresh lime juice


• Steamed rice


• Cilantro


• Lime zest

Instructions

1. Heat olive oil in a large saucepan over medium heat.


2. Add onion and  ginger; sauté until soft, about 8 minutes.


3. Add garlic; cook for 1 minute.


4. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.


5. Add vegetable or chicken broth, coconut milk, curry powder, and cayenne pepper;


6. simmer for 20 minutes.


7. Add butternut squash, shrimp, and lime juice.


8. Simmer until shrimp are cooked ( or chicken, if using) and squash is warm.


9. Serve with steamed rice. Top with cilantro and lime zest, if desired.

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Recipe Source: Bon Appetit

Honey Lime Shrimp

Well hello again!  We have been slacking off around here, I am afraid!  We were having so  much fun at our big family reunion in Utah that no one took time to post!   I am slowly documenting our fun on my other site Melandboys that you are welcome to visit:)  I am trying to get back to life at home and just posted my weekly menu again here.  I have made this recipe a couple of times with great results, but the night I took the picture I had doubled the recipe and it was too much liquid.  Therefore,  I didn't really get the caramelizing effect that I loved before, darn it!   It was still yummy as pictured but I learned that you should keep them in separate batches or just add extra shrimp to the original marinade.  Either way this is fantastic recipe!  Quick , easy and DELICIOUS!  Perfect for summer!

Honey Lime Shrimp

Author: Melanie

Serves 2--(*if you want more, add more shrimp but not more marinade--or keep the batches separate)

Ingredients

• 1/2 pound large shrimp, peeled and deveined


• 1/4 cup olive oil


• 2 T honey


• juice of one small lime, or half a large lime (2-3 T)


• zest of one small lime, or half a large lime


• 2 cloves garlic, smashed


• 1/2 tsp kosher salt


• 1/4 tsp black pepper


• 1/4 tsp red pepper flakes


• cilantro and lime wedges for garnish

Instructions

1. In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.


2. Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.


3. When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)


4. Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, sprinkle with fresh cilantro and serve immediately!

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Recipe Source: slightly adapted from The Dough will Rise

Loaded Clam Chowder for the Crockpot

I spent last weekend visiting my sister Brittany in Seattle.  We had such a wonderful time together hanging out just like old times when we lived a couple minutes from each other.  She showed me all over the Seattle area --I loved it.  One of our first stops was Pikes Farmers Market ( I posted lots of pictures on Melandboys).  Have you been there?  Wow--it was amazing!! There we had that BEST clam chowder ever, I am not kidding!  Now that I am home and missing her so much I decided to make clam chowder in honor of my Seattle  trip.  Now, granted this recipe is not as good as the award winning chowder we had in Seattle made with fresh pacific seafood, but it is pretty darn good  if I do say so myself:)  I still absolutely love my Mom's Famous Clam Chowder found here, but this crockpot version is a perfect option when you want to come home to some warm soup on a busy day.  My husband and boys,  who are not huge seafood fans love this soup.  It is loaded with a few types of meat ( clams, chicken, ham) and potatoes all in a wonderful creamy base.  This chowder really hits the spot and it couldn't be easier.  YUM!

Loaded Clam Chowder for the Crockpot
submitted by Melanie

1/2 lb ham, cubed
2 c chopped onion
2 c diced celery
2 c diced potatoes
2 c diced chicken (uncooked)
4 c chicken broth
2 5oz cans chopped clams with juice
1/2 tsp salt
1/4 tsp pepper
4 c milk
3/4 cup flour
4 c shredded cheddar or Jack cheese
1/2 c whipping cream
2 TB fresh parsley

Combine everything in crockpot, except milk, flour, cheese, whipping cream and parsley.  Cover and cook on low for 6-8 hours or high 3-4 hours.    Whisk flour into milk and stir into soup along with shredded cheese and whipping cream.  Cook for one more hour on high.  Sprinkle on parsley, stir and serve.

Brazilian Shrimp Soup

I think my mouth actually watered when I spotted this intriguing soup on Pintrest!  I couldn't wait to make it and let me tell you, I was not disappointed!  Oh my, this unique soup had me coming back for more and more!  I enjoyed a bowlful with my family at dinner and for my lunch a few days in a row after!  The coconut milk gives it a richness (even though I used the light variety) that is irresistible!  I have since learned that the traditional Brazilian Shrimp soup has okra in it.  I am definitely going to add them next time with the onion, pepper and garlic.  Since okra is a popular vegetable here in the South,  I have decided to learn how to use it more.   If anyone has a favorite way to prepare Okra-will you let me know?  I would love that.

Hope you are having a great weekend!  We are currently on a Fall Break holiday in Orlando:)  We plan on enjoying the beach, Disney World, golfing and the pool...but first we will be watching General Conference-for our church.  You don't have to be a member to watch it.  This conference can be watched at the link provided and is always  so uplifting and inspiring.

Have a wonderful weekend friends!

Brazilian Shrimp Soup
submitted by Melanie~The Sisters Cafe

2 tablespoons cooking oil
1 onion, chopped
1  bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:
1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Recipe Source:  Food and Wine Magazine via Pintrest

Fiery Fish Tacos with Crunchy Corn Salsa

I love this recipe for a billion reasons but let me just share a few!  First of all, fish tacos are just yummy.  Especially with tilapia - I mild, delicious fish that even those that don't love seafood often enjoy.  Secondly, it's a light, colorful meal that is just a pleasure to dig into on a beautiful summer evening.  Thirdly, even though they are called "fiery" fish tacos, you can adjust the heat so that every single person at the table is happy!  If you have those that can't handle the heat, start with mildly seasoned tilapia and give them spicy sour cream to add to their tacos to up the spice factor. Fourth (yes the list goes on!), the salsa is so so good! The jicama is the secret ingredient - it has a clean, fresh taste with a hint of sweetness that is perfect paired with the spicy fish and it gives the tacos a delightful crunch!  Also, this recipe is delicious with flour tortillas or corn.  In fact, I would suggest using flour tortillas if you have little ones since corn tortillas have the frustrating tendency to fall apart!   Hope you enjoy - my family certainly does!

Fiery Fish Tacos with Crunchy Corn Salsa
submitted by Brittany ~ The Sisters Cafe

1 cup frozen corn, thawed (or cut cooked corn from 1 cob)
1/2 cup red onion, chopped
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, chopped
1/2 cup cilantro, chopped
juice from 1 lime

6  fillets tilapia (approx. 1.5 lbs)
Cajun seasoning, to taste
2 Tb olive oil

corn tortillas
sour cream

In a bowl, mix together corn, red onion, jicama, red pepper, cilantro, and lime juice.  Set aside.  Sprinkle each tilapia fillet with desired amount of Cajun seasoning.  (Sprinkle both sides liberally if you like it very spicy. Otherwise just sprinkle lightly or only on one side of fillet.)  Sprinkle fillets with sea salt.  Heat olive oil in pan over medium heat.  Cook fish for 3 minutes per side.  For each fiery taco, place half a fillet in a warmed corn tortilla and top with sour cream and crunchy corn salsa.  Serves 6 (2 tacos each).

*For spicy sour cream:  Start with 1/2 cup sour cream and stir in 1/4 tsp cayenne pepper, a squeeze of lime juice and 1-2 tsp minced cilantro.  Give it a taste and add more heat if you like!

Shrimp and Grits

Have you ever had Shrimp and Grits? I never had.  In fact, growing up out West, I didn't really even know what grits were.  I am sure you can get them there, but I had never noticed them in the grocery store or on a menu.  When I moved to the Tennessee I noticed them EVERYWHERE.  Here in the South, people love grits and you will find this dish in some form on most Southern menus.  I am a HUGE shrimp fan, and so of course I had to try it.  Let me tell....Shrimp and Grits are sooo good!  I loved this dish and order it often.  When we were on our annual South Carolina trip for Fall break this year I met a fellow 'foodie' on the beach at Edisto Island.  She informed me that the best grits in the south were local ones and sold at a little farmers market on the Island.  Of course I had to stop by on our home and pick some up as a souvenir:)

I of course set out to find a really good Shrimp and Grits recipe.  I settled on a recipe from the cookbook 'Simply Suppers' by Jennifer Chandler.

This cookbook is a collection of mouthwatering meals--that are easy and comforting.This recipe is based off one from the executive Chef and owner of The Grove Gill in Memphis Tennessee.  People say his shrimp and grits are the absolute best.  I have to admit that they are pretty darn good!  This recipe comes together quickly and tastes great.  The perfect way to enjoy a little taste of the South!

And if you could use a little "pick me up" click here

Shrimp and Grits
submitted by Melanie~The Sisters Cafe

1 pound large shrimp, peeled and deveined
2 tsp Cajun seasonings
2 Tb olive oil
2 cloves garlic, minced
1/4 cup finely diced Tasso ham**
1/4 cup dry white wine (or cooking wine)
2 Tb finely chopped fresh flat leaf parsley
1/2 cup chicken stock

**Tasso ham is a spicy, peppery smoked pork often used in Cajun cooking.  If you cannot find it, you can substitute cooked bacon.
4 cups Creamy Stone Ground Grits, warm--Recipe follows--make grits first

2 Tb butter
salt and pepper to taste
2 Tb finely sliced scallions

Place shrimp in a large mixing bowl and toss with the Cajun seasonings.  In a large saucepan over medium heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.  Add the shrimp, garlic, and ham, and cook, stirring occasionally until the shrimp are lightly browned, about 3-4 minutes.  Add the wine and parsley.  Cook until the liquid is reduced in volume by half, about 2 minutes.  Add the stock and over high heat, bring the mixture to a boil.  Remove from the heat.

Portion warm grits into the serving bowls and using tongs, place equal portions of shrimp over the grits.

Return the sauce to the stovetop and over high heat, bring to a boil.  Reduce heat to medium and cook until reduced in volume by half, about 2 minutes.  Remove from the heat and whisk in the butter until melted and well incorporated.  Season with salt and pepper to taste.  Spoon the sauce over the shrimp and grits, and garnish with scallions.  Serve immediately.

Serves 4

Creamy Stone Ground Grits

2 cups chicken stock
2 cups milk
1 cup stone-ground grits
kosher salt and freshly ground pepper

In a large saucepot combine the chicken stock and milk.  Over medium-high heat, bring the mixture to a boil.  Whisk in the grits and season with slat and pepper to taste.  Reduce the heat to low, cover and cook, whisking often, until the liquid is absorbed, about 35-40 minutes.  Adjust seasonings as needed.  Serve hot.  Makes 4 cups

*variations: stir in a cup of shredded sharp cheddar cheese--yum!

Garlic Orange Shrimp

This is a busy time of year.  A good time of year for quick and easy dinners so you can spend your time on Christmas festivities!  This shrimp recipe came from a good friend of mine, Karla Weisenburger.  She is also an amazing cook and if you live in northern Utah Valley, I would highly recommend you check out her dinner catering website: Homemade with Love.  (Perfect for nights when you don't want to cook, but still want comfort food!)  This shrimp is simple, delicious, and comes together quick.  It is kind of spicy, so I would start with only a dash of cayenne or leave it out altogether if you don't like a little fire in your food.  I usually make my orange juice from concentrate, so when I don't have any made up I just grab a spoonful from the can in the freezer and mix it with water for the recipe.  I made the juice super concentrated once, and I liked how the orangey flavor came through a little more.  Either way this shrimp is a winner for a quick dinner!

Garlic Orange Shrimp
Submitted by Mindy ~ The Sisters Cafe

14 oz Shrimp ( I use large raw, deveined frozen prawns)
2-4 garlic cloves, minced
1/2 teaspoon ground cayenne pepper
3/4 cup orange juice
3 tablespoons butter
1 teaspoon Old Bay seasoning

Peel shrimp and defrost.  Mince garlic and add to orange juice.  Add other spices.  Melt 2 tablespoons of butter on medium high in frying pan.  Add shrimp and cook until pink.  Remove shrimp from pan and add orange juice mixture.  Add final tablespoon of butter.  Cook mixture down (approximately 5 minutes).  Add shrimp back and cook 30-60 seconds (overcooking shrimp makes them chewy).  Great served over Jasmine or Calrose rice.

Shrimp Scampi

I love shrimp scampi.  It is one of my favorites.  I originally used a wordy, fancy recipe, but I soon condensed it into an easy, quick, but delicious version that I use exclusively now.  The ingredients and instructions are simple and to the point, and I can whip this up in a flash.  I hope you enjoy!

Shrimp Scampi - the easy way
submitted by Erin  ~  The Sisters Cafe

1/2 lb linguine
1 T. butter
4 cloves garlic
¾ lb shrimp
1 tsp Kosher salt
A few grinds of pepper
1 T. dried parsley flakes
½ lemon, zested
¼ c. lemon juice
1/8 tsp red pepper flakes
Parmesan cheese

Cook linguine, following instructions on the package.
Meanwhile, melt butter in large skillet and add the garlic.  Sauté for 1 minute, being careful not to burn it.  Add shrimp, salt, and pepper and sauté until the shrimp just turns pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice and red pepper flakes.  Toss with the linguine and serve with parmesan cheese.

Salmon with Feta and Capers

This recipe is from my friend Stephanie - a wonderful cook, especially of seafood!  She came up with this recipe on her own and has been making it for years. She hosted a delicious dinner party (that I was lucky enough to attend) and served this dish... I was hooked!  It doesn't have specific amounts for several reasons... first of all, it depends on how much salmon you are cooking.  Secondly, you have the freedom to add more of one ingredient that you love, and less of something you're not sure about. But let me tell you her tips:  Use lots and lots of feta cheese and capers!  I thought I did but when I was eating it I was wishing it had even more capers!  So don't be shy.  If you have never bought or cooked with capers before don't be scared either. They are delicious and mild.  Enjoy and let me know what you think! I'm excited to hear what you all have to say about this fantastic recipe. 

Btw, I forgot to mention that I decided to use myWestern Sizzle  Trout Seasoning instead of Lemon Pepper and it was wonderful. So if you have a fish seasoning (especially with a citrus flair) that you love, use it!

Salmon with Feta and Capers
submitted by Brittany ~ The Sisters Cafe

one salmon filet
olive oil
1/2 large lemon
lemon pepper seasoning
fresh chopped garlic
feta cheese, crumbled
capers

Rinse salmon filet and pat dry with paper towels.  Place in tinfoil lined 9x13 inch baking dish skin side down.  Drizzle lightly with olive oil.  Squeeze 1/2 lemon over fish.  Sprinkle liberally with lemon pepper seasoning.  Next chop some fresh garlic and sprinkle across the salmon.  Take feta cheese and sprinkle on top.  Spoon out capers with a fork so most of the vinegar will drain and sprinkle across the fish. Use a lot of feta and capers - more that you think! This is the best part.  Lastly, lightly drizzle with olive oil again.  Your salmon should look something like this:

Bake in preheated oven at 375 degrees F for 15 minutes or until salmon flakes when pierced with fork. For the last 3-5 minutes place under the broiler to brown the cheese.  Do NOT overcook salmon - it will be dry and nasty.  Keep a close eye on it!  Cooking time can vary depending on the thickness of your filet.  It should be just barely done.

Creamy Jambalaya Pasta

I am excited to introduce ya'll to a sweet new cookbook I had the pleasure of reviewing, entitled 'My Southern Food' It is described as "A Celebration of the Flavors of the South" and I would have to agree! The back reads " Every culture has its own unique flavor profile woven into the fabric of its history and traditions." Being a southern girl now I am excited to explore this with you! The first recipe I made was for a Mardi Gras party I recently hosted. This Creamy Jambalaya Pasta was a hit! It was really good and surprisingly easy to make. Another recipe we have tried and LOVED from this cookbook was New Orleans Egg Scramble. It is delicious combination of scrambled eggs with cream cheese and chives...seriously yum! I thought it would be a fitting breakfast for my boys the morning they left for New Orleans to cheer on our beloved BYU Cougars. We surprised the boys with the Sweet 16 trip and they were so excited! And thanks to a Melandboys reader who read my post and sent a link to the Doug Wright Show, my boys were thrilled to be interviewd on air! Thanks Miss MaryAnn:)

And now for the GIVEAWAY... This sweet cookbook is chock full of delicious down-home recipes, beautiful pictures and lots of fun Southern charm.

I loved it and I am happy to offer 3 of our readers a copy of 'My Southern Food' so that you too can enjoy a little taste of the South wherever you live! To enter please leave a comment on this post answering this question...

What is a traditional food from your neck of the woods?

Winners will be anounced on Saturday morning along with that delicious New Orleans eggs recipe!

*For an extra entry become a Sisters Cafe follower and let us know in the comments.

GIVEAWAY IS CLOSED NOW

Creamy Jambalaya Pasta

submitted by Melanie ~ The Sisters Cafe

from My Southern Food cookbook

7 cups chicken broth , divided

1 16-oz package rottini pasta (I used a different pasta)

1/4 tsp salt

1/4 tsp pepper

3 Tb olive oil

2 cups chunked chicken breast (bite sized chunks)

2 cups sliced link sausage (smoked, kielbasa, or andouille)

2 tsp minced garlic

1 medium onion, chopped

1 large green bell pepper, chopped

1/2 cup finely chopped celery

2 tsp liquid smoke

4 Tb Worcestershire sauce

2 Tb Cajun seasonings

2 (10oz) cans sliced tomatoes with green chilies, drained

2 cups uncooked shrimp, washed, peeled, and deveined with tails removed

1 1/2 cups heavy cream

In a large pot bring the chicken broth to a boil. Add the pasta, salt, and pepper and cook the pasta in the broth as if it were water. Cook for 7 to 10 minutes on a high boil, until the pasta is just tender. Drain, reserving the broth for later in the recipe.

In a large skillet heat the oil and sauté the chicken, sausage, garlic, onion, green pepper, and celery for 10 to 15 minutes. Add the liquid smoke, Worcestershire sauce, and Cajun seasoning as the mixture cooks, stirring periodically to ensure even cooking. When the chicken is done, the onion is clear and the vegetables are tender, combine all the ingredients, including the pasta, in the original large pot and place over medium heat. Add the tomatoes, blending well. When the tomatoes are hot, add 1 cup of the reserved chicken broth and the shrimp, blending. Cover and allow to simmer for 5 minutes.

In the last 3 minutes of cooking, stir in the cream. Serve immediately, while everything is warm. Reserve any leftover chicken broth for another recipe.

*Disclosure of Material Connection: I received this book free from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions’ 16 CFR, Part 255:"Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Clam Chowder

Well, today is the first day of December!  It is snowing outside here in Michigan (the first snow fall of the winter). It just seems like the perfect day for gathering with the family around the kitchen table for a warm and comforting dinner of Clam Chowder!  We have all our Christmas decorations up, and Carols playing on the computer - this is such a wonderful and happy time of year!

To all of you, Happy Holidays!

Be sure to check out all of our Christmas recipes. You can search for something specific using the search function on the right sidebar. Or you can click on the Christmas label in the list on the right sidebar if you want to browse through the Christmas recipes. (Try the Candy and Caramel labels as well.)

Also, I will be posting my recipe for homemade Bread Bowls on Saturday. :)
Enjoy our Mom's fabulous recipe for Clam Chowder!

Mom’s Delicious Clam Chowder

Submitted by Erin   ~   The Sisters Cafe

Printable recipe here

1 c. chopped onion

1 c. chopped celery

2 c. diced potatoes

¾ c. butter

¾ c. flour

1 qt. half-and-half (sometimes I use whole milk, to make it healthier)

2 (6.5-oz) cans minced clams

1 ½ tsp salt

1 ½ Tb red wine vinegar

pepper to taste

Drain clams and reserve liquid.  Pour liquid over prepared vegetables.  Add water to barely cover the vegetables.  Simmer over medium heat until vegetables are almost tender (this won't take too long).  In a saucepan, melt butter and add flour, making a roux with a whisk.  Stir while adding cream.  Cook and stir until smooth, without boiling.  Add the roux to the vegetables and add clams, salt, vinegar, and pepper.   Serve in warm bread bowls.

Makes 8 servings.

Grilled Pesto Shrimp and Summer Veggie Salad

This was one of my favorite dinners of the summer!  So healthy and a 10/10 on the delicious scale.  All those fresh garden veggies on the grill were heaven in combination with two of my favorite things... shrimp and pesto.  Just thinking about it makes me want to fire up the grill and make it for lunch right now.  What is better, this is super fast if you have your pesto prepared ahead.  I grow my own basil every year and make a big batch of pesto at the end of every summer now.  Unfortunately, the pesto in my freezer never seems to make it to summer.  So I had to make a small, fresh batch for this dinner.  Even so, it was still a pretty quick dinner.  To boot, my husband who is NOT a veggie/salad fan ate almost his whole plate full (granted he ate twice as many shrimp on his salad as I have pictured).  :)  Now that has got to be amazing, right?!

Grilled Pesto Shrimp and Veggie Salad
Submitted by Mindy ~ The Sisters Cafe

1 yellow (or red) and 1 orange bell pepper, seeded and cut into large pieces
1 red onion, chopped into large segments
1 yellow summer squash, sliced
1 zucchini, sliced
Olive oil
Kosher salt and freshly ground pepper
Either use previously prepared pesto (which I usually do) or make a small batch of fresh pesto*
1 lb. uncooked shrimp, peeled and deveined
Spinach
Tomato wedges
Crumbled feta cheese

*Small batch of fresh pesto:
2 tbsp. pine nuts
2 tbsp. walnuts
2 cloves garlic, unpeeled
1 cup packed fresh basil leaves
3 1/2 tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. freshly grated Parmesan cheese

Directions:
Heat grill to medium-high heat.  Oil the grates to prevent food from sticking.

To prepare the veggies for grilling, combine the bell peppers, red onion, squash and zucchini in a large bowl and toss.  Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly.  Set aside.

To make the pesto, combine the pine nuts, walnuts, garlic in the bowl of a food processor.  Process 30 seconds.  Add basil leaves, olive oil, salt, and pepper and process until smooth.  Add parmesan cheese and process 1 minute.    Set aside.

Thread the shrimp onto skewers for the grill.  Once the skewers are assembled, use the back of a spoon or a pastry brush to smother the pesto onto both sides of the shrimp.  Set aside.

Transfer the veggies to a grill basket and cook on the grill until they are crisp-tender, about 10-15 minutes (depending on the heat of your grill).  Remove the grill basket from the heat and place the shrimp skewers on the grill in a single layer.  Assemble the salads while the shrimp cook by tossing the grilled veggies on top of a bed of spinach.

Allow the shrimp to cook just until cooked through, about 3-5 minutes (depending on the heat of your grill), turning once during cooking.  Remove the shrimp from the skewers and place them on top of the salads.  Top with fresh tomato wedges and crumbled feta cheese.  Serve immediately.

Adapted from Annie's Eats

Spicy Shrimp Quesadilla

When we were in Cancun, Mexico a few years ago I had the most amazing Shrimp Quesadillas. They were so good, that I have been craving them ever since:) My boys and I love to make them for a quick and wonderful dinner. They are simple and easy but oh so good! Once again this is hardly a recipe..so simple...my kind of cooking in the summer! Make one or many--just increase your ingredients to your liking. These are best served with fresh guacamole.

I am back to posting my weekly Menus here.

Spicy Shrimp Quesadillas

submitted by Melanie ~ www.thesisterscafe.com

Uncooked shelled and deviened shrimp

crushed red pepper

garlic clove

salt and pepper

grated cheese of choice (we like the mexican blend)

Tortillas

Pull the tail shell of the shrimp and put in a bowl. Sprinkle on crushed red pepper flakes, a crushed garlic clove, and salt and pepper. Stir and let sit while your pan heats up. Saute the shrimp until light pink (around 5-10 minutes depending on size). Once cooked set aside.

Heat a large griddle or pan. Lightly butter your tortillas and lay it down in the hot pan. Sprinkle with grated cheese and 5-6 shrimp. Sprinkle with more cheese and another lightly buttered tortilla. Cook for a few minutes until golden brown and then turn and do the same for the other side. Enjoy with salsa and guacamole!

Thai Coconut Curry Shrimp

I have had several emails requesting Weight Watcher recipes. Even though I am not on WW, I am always looking for healthy recipes for my family. I came across this recipe and thought it sounded really good, so I put it on my weekly menu (posted here). I was not disappointed, it was fantastic! The recipe came together quickly and with ease. In fact my 11 year old helped me with making dinner that night. It turned out very spicy which my older boys LOVED. They are always trying to prove their manliness with eating hot stuff. It is pretty funny. Anyway, if you do not want the heat, cut down on the red curry paste. Personally, I loved the spicy sauce over the jasmine rice, but it was a bit too hot for my little ones. I think next time I will try to decrease the curry paste by half, but either way this recipe is definitely a keeper! MMMMMmmm!!

Thai Coconut Curry Shrimp
submitted by Melanie ~ www.thesisterscafe.com
Printable recipe here

Recipe source: Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Points: 3 pts
Calories: 146.1 • Fat: 6.1g • Protein: 19 g • Carb: 2.6 g • Fiber: 0.4 g

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy! (One cup of jasmine rice is 4 points)

Grilled Shrimp Kabobs

One night I had Brittany over and we made these Kabobs. I loved them--but I have to admit the zucchini was a bit crunchy. Since the shrimp doesn't take very long to cook, we had to take them off before the zucchini was done. Next time, I will slice the zucchini thinner or use a bell pepper (as the recipe suggests) instead.

Grilled Shrimp Kabobs

submitted by Melanie (Allrecipes)

INGREDIENTS
1 cup Italian salad dressing, divided
2 pounds jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1 1/2 inch pieces (I used Zucchini)
16 cherry tomatoes

I added fresh parsley too

DIRECTIONS
In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

Broiled Tilapia Parmesan

Oh, Tilapia!  I love it!  I know I must have had Tilapia several times over the years, but I truly discovered it about two years ago.  And now I crave it.... just writing about it makes me want to go make some more! While Tilapia is wonderful simply sprinkled with your favorite seasonings and baked, this recipe takes Tilapia to another level. The parmesan topping is beautiful, and it makes this already amazing fish absolutely irresistible.  A great recipe for a special dinner.  Thanks to Karen Peterson (Erin's friend), who provided me with this recipe.

Broiled Tilapia Parmesan
Submitted by Mindy ~ The Sisters Cafe

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 T mayonnaise

2 T fresh lemon juice

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2 lbs tilapia fillets

Preheat broiler.  Grease broiling pan or line with foil.  In a small bowl, mix together Parmesan cheese, butter, mayonnaise, and lemon juice.  Season the cheese mixture with basil, pepper, onion powder, and celery salt.  Mix well and set aside. Arrange fillets in a single layer on prepared pan.  Broil a few inches form the heat for 2-3 minutes.  Flip fillets over and broil for a couple more minutes.  Remove from oven and cover with Parmesan cheese mixture.  Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork.  Do not overcook the fish.  Serve immediately.

Shrimp Scampi

I love Shrimp Scampi; I always have.  I had a bad cold last week, and this was the first thing I made once I started to feel better.  It hit the spot!  A warning: even though this is delicious, it is not good for your waist line.  :)

Shrimp Scampi

Submitted by Mindy

3-4 cloves garlic, minced

1/4 cup butter, cubed

1/4 cup olive oil

1 lb uncooked medium shrimp, peeled and deveined

1/4 cup lemon juice

1/4 tsp. dried oregano

1/2 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1/4 cup minced fresh parsley

1/2 tsp pepper

hot cooked angel hair pasta

In a 12-in. ovenproof skillet, saute garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink.  Sprinkle with Parmesan cheese, bread crumbs and parsley.  Broil 6 inches from the heat for 2-3 minutes or until topping is golden brown.  Serve over pasta.  (I do think this is still good without breadcrumbs and using dry parsley.  Also, I use frozen shrimp most of the time.)

Asian Grilled Salmon

This is a Barefoot Contessa recipe--so thank you Ina! I made this last night and it was just as delicious as ever! All my boys gobbled it up and even asked for seconds! The leftovers are great served chilled over mixed greens with your favorite vinaigrette! That will be my lunch today--much better than PB &J with the kids! The only problem with this recipe is that you have to grill it for the full effect...and it is a little chilly for that right now! By the way, I grill my salmon on tinfoil. Hope you all enjoy!

Asian Grilled Salmon (Barefoot Contessa)

submitted by Melanie

1 side of fresh salmon, boned, but skin on-cut into 6 servings
(about 3 pounds) * I use frozen wild salmon from Costco—individually wrapped-skin on

For the marinade:
2 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
6 Tablespoons Olive Oil
½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.

Asian Grilled Tuna Steaks

This is one of my very favorite ways to prepare fish. I’ve used frozen tilapia fillets many times with success, but using the tuna steaks it calls for is even way better. I use frozen tuna steaks and let them defrost in the refrigerator for a day before marinating them. I got the recipe from a friend, Alana, a long time ago and have enjoyed it ever since. This is oh-so-good! It goes without saying that the fresh ginger is a must. Try this out and let me know what you think!

Asian Grilled Tuna Steaks
submitted by Erin

2 lb tuna steaks, ¾ - 1 inch thick

Marinade:
½ c. canola oil (or vegetable oil)
½ c. soy sauce
2 T. brown sugar
2 tsp sesame oil
2 tsp grated gingerroot
2 cloves garlic, pressed

2 tsp sesame seeds, toasted (optional)

If tuna steaks are large, you may cut into smaller servings pieces. Make marinade by mixing oil, soy sauce, brown sugar, sesame oil, gingerroot, and garlic in shallow glass dish, plastic dish, or resealable plastic food bag. Add tuna; turn to coat with marinade. Cover and refrigerate, turning at least once. Marinate for at least 2 hours but no more than 4 hours. (I’ve marinated it for much longer, and it’s still fine.) Heat coals or gas grill. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat for 10-15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard marinade. Sprinkle tuna with sesame seeds.

Fish with Summer Squash

We had this for dinner tonight and it was GREAT! Very simple, healthy and delicious! The picture is not the best, I was in a hurry to eat! It really was so good--give it a try! It is a great way to use all that beautiful, plentiful summer garden bounty!

Fish with Summer Squash

submitted by Melanie

1/2 large red onion, chopped

2-3 Tablespoons extra virgin Olive Oil

1 tsp lemon zest

1 cup chunked zuchini

1 cup chunked yellow squash

1-2 garlic cloves-chopped or pressed

2 tilapia fillets (or other white mild fish)

salt and pepper to taste (I used Johnny's seasoning salt)

cherry tomatoes--to garnish--optional

1. Preheat oven to 400. Place onion, lemon zest and olive oil in a oven safe baking dish(I used stoneware). Toss and spread evenly. Roast, stirring occasionally, for about 15 minutes or until onion is tender. Remove the baking dish from the oven. Stir in the zuchini, squash, and garlic. Roast for 10 minutes. Remove from the oven.

2. Push the vegtables to one side. Add the fish, arranging evenly on bottom. Spoon vegetables on top. Roast unitl fish flakes easily with a fork (8-10 minutes for thin fillets, 12-15 for thicker ones)

3. When done, sprinkle with seasoning and some chopped cherry tomatoes. enjoy!