We had a great family day in Easter. The whole gang was here. On the menu:

  • Leg of Lamb Stuffed with Spinach, Goat Cheese and Pine Nuts
  • Sugarcane Glazed Ham with Bartlett Pears and Granny Smith Apples
  • Crown Roast of Pork
  • Cindy’s Awesome (not) Low Calorie Scalloped Potatoes
  • Creamy Peas with Pancetta
  • Honey Glazed Carrots
  • Deb’s Pineapple Delight
  • Emerils Banana Cream Pie with Caramel, Chocolate Sauce and Shaved Chocolate

Here are some pictures

  • 1 1/4 cups water
  • 1 cup uncooked couscous
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon butter, melted
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Bring water to a boil in a small saucepan.

Stir in couscous; cover.

Remove from heat; let stand 5 minutes.

Stir in parsley, butter, garlic, lemon juice, kosher salt, and pepper.

Moroccan Swordfish

Ingredients

  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon chopped fresh mint
  • 1 1/2 teaspoons capers, drained
  • 1/4 teaspoon bottled minced garlic
  • Dash of salt
  • Dash of freshly ground black pepper
  • Fish:
  • 1 I teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
  • Cooking spray
  • Mint sprigs (optional)

Instructions

  1. To prepare sauce, combine the first 6 ingredients in a small bowl.
  2. Step 2
  3. To prepare fish, heat a nonstick grill pan over medium-high heat.
  4. Combine paprika and next 6 ingredients (through red pepper); sprinkle over both sides of fish. Lightly coat both sides of fish with cooking spray; add fish to pan.
  5. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  6. Serve with the sauce.
  7. Garnish with mint sprigs, if desired.
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http://havingfun.org/2019/02/845/

Haddock Provençale Christmas eve

Ingredients

  • 1 1⁄2 lbs haddock fillets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, crushed
  • 1⁄2lemon, juice of
  • 1 tablespoon parmesan cheese
  • 3 tablespoons breadcrumbs

Instructions

  1. IPreheat oven to 350. Lightly grease/spray a large shallow baking dish.
  2. In a small sauce pan, melt butter and add oil to heat through.
  3. Add garlic and saute until soft - do not burn.
  4. Add lemon juice and bring to a boil, turn down heat to low.
  5. While the sauce is cooking, mix the bread crumbs and cheese together.
  6. Place fish in 9x13 baking pan skin side (if you got it with skin) down.
  7. Sprinkle the bread crumb mixture over the fillets.
  8. Drizzle with the garlic butter.
  9. Bake for approximately 15m on 350 degrees.
  10. Broil for an additional 5 minutes or until browned on top.
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http://havingfun.org/2019/02/haddock-provencale/

Seafood Fra Diavolo

Seafood Fra Diavolo

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoon minced garlic (4 large cloves)
  • 2 to 3 teaspoons crushed red pepper
  • 2 cup white wine
  • 4 cups Red Sauce or Fra Diavlo Sauce, recipes follow
  • 4 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
  • 1 pound bay scallops
  • 1 pound peeled and deveined shrimp
  • 10 little necks
  • 4 tablespoons freshly chopped parsley leaves
  • Red Sauce:
  • Four 35-ounce San Marzano plum tomatoes in juice
  • 6 tablespoons olive oil
  • 4 bay leaves
  • 12 large cloves) garlic, peeled and finely chopped
  • 2 large vidalia onions (about 12 ounces), cut in 1/4-inch dice
  • 4 medium carrots (about 8 ounces), cut in 1/4-inch dice
  • 3 teaspoons dried oregano
  • 2 cans tomato paste
  • 2 teaspoon kosher or sea salt
  • 2 teaspoon freshly ground black pepper
  • Fra Diavolo Sauce:
  • 4 tablespoons olive oil
  • 4 large cloves garlic, chopped (about 1/4 cup)
  • 2 teaspoons crushed red pepper
  • Red Sauce, recipe above
  • 2 8-ounce bottle clam juice
  • Kosher or sea salt

Instructions

  1. Directions
  2. Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  3. Steam the little necks in water for about 4 minutes
  4. Add the mussels, little necks and shrimp replace the lid. Cook over high heat 3- 5 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  5. Cut the scallops in half and add them and cook for two minutes
  6. Remove the pot from the heat and transfer the seafood gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the seafood, dust with parsley and serve over pasta immediately.
  7. Red Sauce:
  8. Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  9. In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  10. Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce on low for about 1 1/2 hours, stirring occasionally so it doesn't stick.
  11. Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  12. This sauce will keep 10 days in a well-sealed container in the refrigerator.
  13. Variation: Fra Diavolo Sauce:
  14. Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  15. Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  16. Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
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http://havingfun.org/2017/11/seafood-fra-diavolo-2/

Souvlaki Chicken

Souvlaki Chicken

Ingredients

  • Marinade
  • 1.5lb / 750g chicken thigh fillets (or breast), cut into 1"/2.5cm pieces
  • 2 tbsp olive oil
  • ¼ cup lemon juice
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • ½ - ¾ tsp salt
  • Black pepper
  • To Cook / Serve
  • 1 tbsp olive oil
  • Flatbreads / wraps / pita bread
  • Lettuce
  • Tomato slices
  • Tzatziki
  • 2 Lebanese cucumbers (to make about ½ cup grated cucumber after squeezing out juice)
  • 1¼ cups / 300g plain Greek yoghurt
  • 2 tsp white wine vinegar (or red wine or apple cider vinegar)
  • 1 tbsp lemon juice
  • ½ garlic clove, minced
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • ½ tsp salt
  • Black pepper

Instructions

  1. Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
  2. Thread chicken onto 8 skewers.
  3. Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
  4. Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
  5. Tzatziki
  6. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  7. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
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http://havingfun.org/2017/08/souvlaki-chicken-with-tzatziki/

Hometeam BBQ Chicken Wings

Hometeam BBQ Chicken Wings

Ingredients

  • INGREDIENTS:
  • Brined Chicken Wings
  • 1 gallon water
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 1 bunch thyme
  • 3 tablespoons crushed red pepper
  • 24 large chicken wings
  • Dry Rub
  • ½ cup ground chile powder
  • 2 tablespoons ginger
  • 2 tablespoons dry mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons cayenne powder
  • 2 tablespoons coarsley ground black pepper
  • 2 tablespoons kosher salt
  • Smoked Chicken Wings
  • Red oak
  • Alabama White Sauce
  • 2 cups Duke's mayonnaise
  • ⅔ cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. For the Brined Chicken Wings:
  2. In a large pot, bring water to a simmer and turn off heat. Add all ingredients and whisk until dissolved. Refrigerate until fully chilled. In refrigerator, submerge chicken wings in brine for 4 hours.
  3. For the Dry Rub:
  4. In a mixing bowl, combine all ingredients and stir till combined.
  5. Smoked Chicken Wings:
  6. Prepare a smoker with red oak and heat to 225°F. Remove Brined Chicken Wings from liquid and pat dry. Add chicken wings to a large mixing bowl and evenly distribute all but 4 tablespoons of Dry Rub. Smoke chicken 2 hours and 30 minutes.
  7. For the Alabama White Sauce:
  8. In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and cayenne. Chill.
  9. To Assemble and Serve:
  10. In a deep fryer, heat peanut oil to 350°F. Fry Smoked Chicken Wings 4 to 6 minutes, until crispy and just caramelized. Remove from fryer, shake off excess oil, and rest 30 seconds. In a mixing bowl, toss together wings and reserved Dry Rub. Serve with ramekin of Alabama White Sauce.
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http://havingfun.org/2017/08/hometeam-bbq-chicken-wings/

Debs Roasted Cauliflower

Ingredients

  • 2 heads Cauliflower, Separates
  • 1/3 cup Olive Oil
  • 1 tbsp thyme
  • 1 tsp kosher salt
  • 4 cloves garlic chopped

Instructions

  1. Arrange cauliflower in a single layer in a glass baking dish
  2. Combine all other ingredients and stir well
  3. Pour mixture evenly over cauliflower
  4. Bake at 450 degree for 40 minutes
  5. Turn off over, cover with foil and let rest until cool.
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http://havingfun.org/2017/04/debs-roasted-cauliflower/