I have my daughter April cooking today with you. She’s a great cook and is going to share some recipes with you. It was a great meal and I am getting hungry thinking about it!
Hello Everybody, April, Jan’s daughter, here! I am guest blogging today to show you a meal that I cooked a few weeks ago that my mom photographed. Doesn’t that plate look delicious? Here’s the menu: Shrimp Scampi Pasta with mushrooms, Sesame Brown Sugar Honey Glazed Salmon, Tomato Avacado Salad, Steamed Carrots and fresh garlic bread. Let’s go step by step.
Ingredients for Tomato Avacado Salad:
one 10 oz. container grape or cherry tomatoes
1/3 cup mozzarella cheese, diced
Olive oil, for drizzling
Salt and pepper
Lemon juice to taste
I like to halve the tomatoes to release the juice. It kicks up the flavor.
Dice the avocado and cheese into small cubes.
Combine all ingredients and toss together with lemon juice, basil, salt, pepper, and olive oil.
The centerpiece of the meal, Shrimp Scampi Pasta!
1 bag of medium to large cooked frozen shrimp
1 small box baby portobella mushrooms
one to two whole heads of garlic
1 stick butter
lemon (for juice and lemon zest)
1/2 cup white wine
Remove the shells and tails from the shrimp if they aren’t already removed.
Cook egg noodles according to package instructions.
Melt butter in the skillet, add diced garlic and chives, cook until slightly browned. Add lemon juice and wine. Stir in mushrooms when they are fully cooked. Add shrimp last and simmer until warm and bubbly. Pour over egg noodles and stir well.
We love seafood in this family, and this meal is a prime example. Shrimp scampi AND salmon, just because that’s how we like it. This salmon has a really nice flavor.
4 premium salmon fillets
1 teaspoon fresh chives
1 tablespoon minced Garlic, fresh
2 tablespoons Balsamic Vinegar
1/4 cup Brown sugar
2 tablespoons Honey
2 tablespoons Sesame Oil
1 teaspoon powdered ginger
1 tablespoon lemon juice
Preheat oven to 400 F. Cook 20 minutes uncovered.
I love cooking with fresh herbs; I have a container herb garden including chives, rosemary, basil, and sage. Herbs add incredible flavor to dishes and fresh can’t be beat.
Start with a greased baking dish and thawed or fresh salmon fillets.
Dice that garlic. Can’t get enough of this fabulous plant!
Combine ingredients for glaze in a small bowl and mix well. Pour over the salmon and dot fillets with butter.
Baste the fillets with the glaze 2-3 times during cooking to get the perfect coating!
Add fresh steamed carrots and garlic bread…and you’ve got a healthy, extravagant, delicious, hearty yet fresh and lively menu. Enjoy!
Thanks April, she is a much better cook than me!