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Telly's Food

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Shrimp 3-Ways

January 9th 2012 04:02

Happy New Year!!! Sorry its been so long. Here is my shrimp 3-ways, from left to right Indian, Mediterranean and American BBQ. Let me know if you want the recipe to any of them.

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Baked Wild Salmon w/ Israeli Couscous Pilaf and Baked Broccoflower Cauliflower Mix

August 15th 2011 01:37

Found some very fresh wild salmon with deep dark orange flesh at the fish market this morning so in order not to ruin the flavor of the salmon I baked it with a simple rosemary gremolata and served it with a couscous pilaf. Not getting enough vegetables in your diet? Don't worry this recipe has 4 different ones spread throughout it. Once all the prep work is done this recipe is ready to eat in about 25 minutes.

This recipe serves two

Baked Salmon
2 - 4oz wild salmon fillets
2 TBS - chopped fresh rosemary
2 TBS - chopped fresh parsley
1/4 tsp - salt
1/4 tsp - black pepper
Zest of 1 lemon
1/2 tsp olive oil

Israeli Couscous Pilaf
1 cup - Israeli couscous
1 - garlic clove chopped finely
1/4 cup chopped onion
8-10 sprigs of fresh thyme
1 tsp -salt
1 TBS - blended oil or canola oil
1/2 cup - frozen peas
1 - yellow squash cut into rounds then quartered
1/4 cup - Parmesan cheese
1 3/4 cups - chicken stock
1/4 cup -dry white wine

Baked Broccoflower Cauliflower Mix
1 - head Broccoflower
1/4 - head cauliflower
2 TBS - olive oil
Salt and pepper to taste

Preheat your oven to 375 degrees

Finely chop the rosemary and parsley. Combine with the lemon zest, salt, pepper, and oil. once combined generously spread over the top of each salmon fillet. Place on a baking sheet and set aside. Don't place in fridge as you want it at room temperature when you cook it.

In a sauce pan heat the oil over medium-low heat. When hot add the onion, thyme, and salt and saute for 2-3 minutes. Next add the garlic and saute for 1 minute. Next add the couscous and toast for 1-2 minutes. Simultaneously combine the chicken stock and wine and heat in the microwave for 1 minute on high. When warm add it to the pot and bring to a boil then reduce to a simmer. Cook the couscous covered for 12-15 minutes then uncover for the last 5 minutes. When done take off the heat and stir in the peas, squash and Parmesan. Cover and set aside. The couscous will need about 5 minutes to heat the vegetables.

Break down both the Broccoflower and Cauliflower into medium size florets. Lightly coat with oil, salt and pepper. Spread out on a baking sheet and place in the oven for 20 minutes. At the 10 minute mark flip the vegetables so they brown on both sides. When there are 6 minutes left place the salmon in the oven. The salmon should be just cooked through when done. Depending on your thickness yours may take longer.

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Homemade Chicken Nuggets

August 11th 2011 01:58

Why waste your money on manufactured chicken nuggets for your you and your kids when for approximately $5 you can make 2 dozen fresh homemade nuggets where you personally control the ingredients. A 10-piece chicken nugget at your local fast food restaurant has almost 500 cal and 30 grams of fat plus all those ingredients you can't pronounce. Here is what's in mine:

Ingredients:
1 - Pkg boneless skinless chicken thighs
1/2 cup - grated Parmesan cheese
1 - egg
1/4 cup - fresh parsley
1/4 cup - fresh chives
Juice and zest of 1 lemon
1 TBS - Dijon mustard
2 tsp - Worcestershire sauce
2 tsp - Soy sauce
1 tsp - black pepper
1 tsp - salt

Breading:
3 - eggs, beaten
2 - cups panko bread crumbs
1 - cup all purpose flour

Place all the nugget ingredients in a food processor and process till smooth or about 1-2 minutes depending on the power of your food processor. The texture will appear semi smooth and on the wet side.

In 3-separate bowls place the flour, egg, and panko. Take approximately 2-3 TBS of the chicken mixture and form into a nugget. Coat with the flour, then egg wash, then the panko. Place on a parchment lined baking sheet. The nugget will feel very flimsy, but once your freeze it all will be good. Continue the process until all the mixture is gone. Place the baking sheet in the freezer for 2-4 hrs till frozen. Once frozen store nuggets in a freezer bag until ready to use.

You have several options when it comes to cooking these nuggets. You can bake, broil, pan fry or deep fry. Personally I always bake them to keep the calories down. Pre heat your oven to 350, place a frozen nugget on a baking sheet and cook for 15 min. Flip the nugget and cook for another 15 min. If the nuggets are not brown place them under the broiler for a couple minutes till brown.

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Greek Pizza

July 8th 2011 19:17

Just about anything you can think of can become a pizza! So today I made one version of a Greek pizza complete with lamb, red pepper, red onion, feta and yogurt sauce. Enjoy!!

Ingredients:
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Greek Tostada

July 3rd 2011 18:01

A twist on a Latin American dish made with the flavors of Greece and the Mediterranean. I chose to stick with tortillas as opposed to pita because I think pita makes the dish too bready and takes away from the other flavors.

Ingredients
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Mac-n-Cheese

May 16th 2011 01:49

Packed with 2lbs of cheesy goodness my mac-n-cheese isn't for the calorie conscious. This dish requires 1 mixing bowl and a baking dish making clean-up quick and easy.

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No-Meat Balls

May 9th 2011 00:19

Having spent the better part of a month not eating meat has made me get creative when it comes to creating dinner options. I decided I wanted to tackle the classic spaghetti and meatballs minus the pasta and meat. What I came up with are these vegetable balls served over spaghetti squash. These pillow soft meatball substitutes are light, refreshing, and packed with flavor.

Ingredients:
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Butternut Squash and Chickpea Curry

April 25th 2011 00:41

Butternut Squash and Chickpea curry is a hearty filling vegetarian meal. The butternut squash gives the curry a slight sweetness which pairs well against the spicy flavor profile. Serve over lemon infused rice and the citrus notes of the lemon brighten the entire dish.

Ingredients:
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Stuffed Peppers

April 7th 2011 02:49

Bell Peppers are a versatile and tasty vegetable eaten raw or cooked no matter what color you choose. The green pepper has a little bite to it while the red, yellow, and orange pepper tend to be more on the sweet side. You can stuff them with all sorts of different things. Mine are stuffed with a combination of turkey, brown rice, corn and herbs.

Ingredients:
6 - medium bell peppers or 4 large (color up to you

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Sweet Potato Croquette

April 1st 2011 02:25

These sweet potato croquettes are crunchy on the outside, soft on the inside and packed with flavor. Try them with my grilled salmon, your favorite fried chicken, or just with a side salad. You won't be disappointed.