The absolute best part of the Lenten Season is that the supermarkets are jam-packed with fish and seafood – and just about everything is on sale! It gives me a chance to stock up on all sorts of yummy things to keep in the freezer. (Yeah, I know fresh is best, but when you live on a budget sales are even better!)
Continue reading “New England Cod on Potato Shingles with Zapped Broccoli”
First off, this recipe came to me about four years ago from That Skinny Chick Can Bake; who adapted it from her friend over at Manu’s Menu. So I wanted to give credit where credit is due and thank you both for the superb inspiration. As always, I did a little tweaking of my own, and I hope you do the same. The original recipe was part of Manu’s Italian Christmas Menu. I mention this with good reason . . .
Continue reading “Filetti di Salmone Pacchi with Provence Mixed Green Salad”
If you aren’t familiar with Chermoula, it’s a condiment or marinade of sorts that hails from North Africa. It is a delicious blend of fresh herbs, rich spices and a kiss of lemon.
Continue reading “Pan-Roasted Halibut with African Chermoula”
The first time I read this recipe, I had my doubts. Alfredo sauce and Spaghetti sauce blended together – really? I like them both, although with cheese filled pastas and seafood filled pastas, I’ve always been partial to a light, creamy sauce such as an Alfredo over the robust, tomato-based Spaghetti sauce. It never occurred to me to marry the two together in one dish. Oh my stars, what a great combination!
How would you like to have dinner on the table in under ten minutes? Mind you, this doesn’t count for the time it takes to peel, devein and remove the tails from your shrimp. If you do that little chore in the morning or the night before, then cook to serve is under ten (count ’em 10) minutes.
Continue reading “Sizzling Chili-Garlic Shrimp on a Bed of Rice”Wow! This dish is awesome!!! A few years back, Shrimp Arrabbiata had been on the menu for a few months as a Friday Night dinner selection, but I kept putting it off. Every week, I’d put it on my meal planner for Friday only to take it off again BEFORE investing in fresh, plumb shrimp. That’s pretty much the way it had been. Time wasn’t the issue. This sumptuous dish cooks up quickly – as shrimp usually does. So why all the procrastinating?
Welcome to Rosemarie's Kitchen 