oven baked Mediterranean cod dinner

This oven baked Mediterranean cod dinner is a flavorful and healthy option.  It really is the best baked cod. The fish is cooked with potatoes and tomato in a rich wine sauce. This complete cod dinner is ready in less than thirty minutes, is made in one pan and the fish comes out perfectly tender with a golden flaky exterior while the inside remains moist and flavorful.  The seasonings enhances the natural taste, and the fish practically falls apart at the touch of a fork.

Tips for making this oven baked Mediterranean cod dinner

1. Season generously. Mediterranean flavors thrive on bold seasonings. Use plenty of a good quality olive oil, and a mixture of fresh and dry  herbs. Be sure to season the fish generously fish can be bland and needs to be seasoned well.
2. Don’t overcook the fish. Cod  can dry out easily if overbaked. that’s why we cook the potatoes and tomatoes first before adding the fish.
3. Add different vegetables. Mediterranean dishes often incorporate vegetables roasting them alongside the cod. I used potatoes and tomatoes. You can add zucchini or broccoli. Roasting them with the fish allows them to absorb the same flavors, creating a delicious and healthy  well-flavored dish. If you make this oven-baked Mediterranean cod dinner please leave me a comment on your experience with this fish recipe. I love hearing from you. IT’s my favorite part!!! And helps others. Thanks!!!

Ingredients

• 1 1/2 lb.  Alaskan cod
• 2 tsp. each onion+ garlic + paprika powder
• 3 medium peeled and thinly sliced potatoes
• 1 Tbsp. thyme and 1 Tbsp. rosemary
• 2 Tbsp. minced garlic
• 1 cup white wine
• 2 cups cherry tomatoes
• 1 cup pitted kalamata olives
• 1/2 cup capers
• salt and pepper to taste

Instructions

1. Start by cutting the fish in equal parts salt and pepper to taste
2.  Peel the potatoes and slice lay on an oven poof pan add the tomatoes, olives, capers and white wine drizzle with the olive oil sprinkle with the thyme, garlic and rosemary. Salt and pepper to taste. bake  in a preheated 375-degree oven for 15 minutes or until potatoes are tender and the tomatoes blistered
3.  salt and pepper the fish Combine the onion, garlic and paprika and rub on the fish fillets
4.  Place the fish on top of the potatoes and tomatoes and bake for 10 t0 15 minutes longer. ENJOY!!!

Spicy lobster spaghetti

This spicy lobster spaghetti is a delicious spicy seafood pasta dish with chunks of lobster  meat in a s[icy tomato sauce, Not only is this  pasta recipe delicious it takes 30 minutes to make but your family and friends will think it took a lot longer.

This restaurant quality lobster pasta is fancy enough for Saturday dinner with friends and easy enough for week night family meals. I love that this recipe uses few ingredients you probably already have on hand, with the exception of the lobster.

Variations for this  spicy lobster spaghetti

First, and like most of my recipes that involve pasta you can substitute the shape to fit your taste. I do have a preference I like a long pasta in this recipe, either spaghetti or bucatini .

Second, you can adjust your level of heat. If you like spice add more chili flakes or less depending on your taste. You can also use Calabrian chili peppers a type of chili pepper that are grown in the Calabria region of Southern Italian. They are a staple in Southern Italy cuisine and are known for their unique flavor and intense heat.

And lastly, I used two frozen lobster tails that I defrosted before cooking. You can use more than two or this spicy lobster spaghetti recipes works well with large shrimp too.

If you make this easy pasta recipe please leave me a comment. I love hearing from you . it’s my favorite part!!

Ingredients

• 1/2 Lb. spaghetti
• 2 lobster tails
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 2 Tbsp. minced garlic
• 2 Tbsp. hot pepper flakes
• 4 cups chopped tomatoes
• 2 cups marinara sauce
• 1 cup white wine
• 1 cup pasta water
• 1/2 cup chopped Italian parsley
• fresh basil

Instructions

1. Start by splitting the lobster tails open
2. In a saute pan over medium high heat add the olive oil and butter, then add the minced garlic and the pepper flakes. saute until the garlic is soft and the pepper flakes fragrant. Add the chopped tomatoes, marinara sauce and wine simmer until the fresh tomatoes soften and sauce thickens About 15 minutes.
3. Add the split lobster tail to the sauce and simmer until  the lobster is opaque and cooked through about 5 to 7 minutes. Then remove. Cool before removing the lobster meat from the shell , Cut into medium pieces.
4. Cook the  spaghetti inel dente in boiling salted water, add a cup of pasta water to the sauce, simmer for a few minutes ten return the cut lobster to the pan, just to heat through. Add the parsley and basil, toss in the spaghetti. ENJOY!!!!

 Creamy lemon Shrimp Bucatini

I know, I post a lot of pasta recipes. But pasta is so versatile you can  make a lot of pasta dishes without repeating the same one twice for awhile, besides who doesn’t like pasta?

In this  creamy,  lemon shrimp bucatini recipe large shrimp are covered in a light cream sauce full of Italian flavors, then tossed with bucatini pasta, for a delicious meal everyone loves.

That’s not even the best part, the best part,  it’s a super easy shrimp and pasta recipe, that comes together in less then 30 minutes. Making this pasta recipe prefect for busy week night family meals. and it’s fancy enough for Saturday dinner with friends, to show off what a good home chef you are.

3 tips for success with this creamy lemon Shrimp bucatini recipe

The first tip for success when you make this lemon cream sauce shrimp bucatini is to use good quality large shrimp, and to be sure not to over cook them.

Second, it really doesn’t matter what shape pasta you use in this recipe. What matters is not to overcook it. A good rule of thumb is to undercook it by a few minutes. You can ruin a good pasta dish just by overcooking the pasta.

And third don’t underestimate the importance of the reserved pasta water. Pasta water is a magical ingredient the binds sauces together. Not only does pasta water add flavor it thickens the sauce. I always save more than the recipe calls for in case the sauce is to thick.

Lastly  please leave me a note, let me know how this recipe worked out for you. I love hearing from you!!!!

Ingredients

• 1 Lb. Bucatini pasta
• 1 Lb. cleaned deveined large shrimp
• 1 cup reserved pasta water
• 1 cup white wine or chicken stock
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 cups chopped spinach
• Juice from 2 lemons
• 2 Tbls, butter
• 2 Tbls. olive oil
• 2 Tbls. chopped garlic
• 1/2 small chopped onion
• 2 Tbls. chopped Italian parsley
• salt and pepper to taste

Instructions

1. Cook bucatini according to package directions reserving 1 cup of the water before draining.
2.  Meanwhile salt and pepper the shrimp according to your taste.
3.  In a large saute pan over medium heat saute the shrimp in the butter and olive oil 2 to 3 minutes per side remove and set aside.
4. In the same pan saute the garlic and onion until tender and just beginning to brown.
5. Deglaze the pan with the chicken stock scraping up the browned bits simmer for 2 to 3 minutes.
6. Add the cream, lemon juice and reserved pasta water, simmer until sauce thickens about 15 minutes, add the spinach and parmesan cheese last 5 minutes.
7. Return shrimp to sauce just to heat through.
8. Toss pasta with lemon cream shrimp sauce sprinkle with Italian parsley and ENJOY!!!!

Shrimp fra diavolo recipe

Shrimp fra diavolo recipe is a delicious Italian dish made with large juicy shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine and Italian herbs.

This spicy shrimp recipe is ready in 20 minutes, making it an easy weeknight. But also fancy enough for date night or Saturday dinners with friends.

 About this Shrimp Fra diavolo recipe

Unlike regular spaghetti sauce , fra  Diavolo sauce is spicy. How spicy depends on your taste. It’s also thicker and more concentrated. And although its loaded with flavor the ingredients are simple.

Unlike Arrabiata sauce , which is also spicy, fra Diavolo sauce never includes basil or capers, and is usually paired with shrimp.

I like to serve this with crusty Italian bread to sop up all the delicious sauce, or pasta for a complete satisfying meal.

Shop the recipe

large shrimp

dried oregano

extra virgin olive

Ingredients

• 1 Lbs. large shrimp peeled and deveined (16-20)
• salt and pepper to taste
• 2 tsp. red chili flakes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped garlic
• 1 Calabrese red chili pepper sliced
• 1 cup white wine
• 3 cups cherry tomatoes
• 2 cups marinara sauce
• 1 Tbsp. dried or fresh oregano
• 1/2 cup chopped Italian parsley

Instructions

1. Clean the shrimp wash and pat dry season with salt, pepper and the 2 tsp. red pepper flakes
2. Over medium high heat add 2 Tbsp. of the olive oil. Add the seasoned shrimp and saute for 1 minute remove. Don’t overcook. The shrimp finishes cooking in the sauce.
3. In the same pan add the remaining oil heat until shimmering . reduce the heat  to medium add the onions,  garlic ,  and the Calabrese chili saute until soft and translucent.
4.  Add the cherry tomatoes saute for 5 minutes before deglazing the pan with the white wine. Wait until  the wine is completely evaporated before adding the marinara sauce and the oregano
5. Simmer  the sauce for 15 minutes. use a potato masher to mash the tomatoes. Return the shrimp to the sauce  just to heat through add the Italian parsley.  ENJOY!!!

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Arrabbiate Spicy shrimp Linguine

You need dinner easy and quick?  Here you go, easy Italian dinner on your table  in 30 minutes.  This linguine arrabbiate with shrimp is spicy and delicious.

Arrabbiate means angry in Italian, although am not sure why, because there’s nothing angry about this classic Italian pasta dish, in fact it will make you and your family happy.

It’s a delicious versatile pasta recipe you can customize to fit your lifestyle and taste.

A few ideas on this Arrabbiate shrimp pasta dish

This restaurant inspired spicy  shrimp linguine recipe works well with chicken if you don’t like shrimp, or tofu if you want to go the vegetarian route.

Also in this easy pasta dish the size of the pasta or shape doesn’t matter. If your gluten free use gluten free pasta.

If your family doesn’t like spicy no problem, add less hot pepper flakes or more if you want extra heat.

One thing, be sure to use a deep enough stock pot to allow the pasta to move freely when cooking, and a deep enough saute pan for the sauce.

A like this covered  6 quart stock pot and this covered saute pan

I used my homemade real easy marinara sauce, you can use store bought if you want.

If you make this recipe please  leave me a comment and don’t forget to tag me on Instagram….That’s my favorite part!!!!

Ingredients

• 1 Lb.  linguine
• 1 Lb. large  cleaned shrimp
• 4 cups store bought or homemade marinara sauce
• 2 cups chopped spinach
• 1 cup chicken stock or white white
• 1 cup reserved pasta water
• 2 Tablespoon crushed hot pepper flakes
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 2 Tbs. each chopped Italian parsley  and  basil
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste
• Instruction
• Cook pasta according to package directions reserving 1 cup of the pasta water
• Mean while salt, pepper the shrimp
• Heat oil and butter to medium heatSaute shrimp until golden about 3 minutes per side
• Remove shrimp set aside
• Saute onion and garlic until tender and just beginning to brown, in same pan adding more oil if needed
• Add hot pepper flakes to pan saute 5 minutes to release the flavor
• De glaze pan with chicken stock or white wine
• Add marinara sauce and reserved pasta water
• Simmer until sauce thickens about 15 minutes add the spinach last 5 minutes
• Return shrimp to saute pan add the fresh basil simmer only to heat the shrimp
• Drain pasta toss in sauce
• Top with  parmesan and chopped Italian parsley…….ENJOY!!!!

Marry me shrimp with orzo

Marry me shrimp with orzo is a delicious dish featuring succulent shrimp with creamy orzo. The shrimp are seasoned than sauteed to perfection with rich flavor.

Orzo a small rice – shaped pasta is cooked until tender with sundried tomatoes and spinach. Then the shrimp is mixed in creating a delicious meal . It’s a satisfying and comforting meal that’s both elegant and easy to prepare!!!

A FEW TIPS FOR Success when making Marry me shrimp with orzo

Use large shrimp they are labeled 16 -20 shrimp meaning there are 16 to 20 shrimp per pound  season the shrimp generously with the seasonings. Most fish cook quickly shrimp is one of them.

Don’t over cook the shrimp leave them a little under cooked to finish when they are return to the pan to heat through. T

Ingredients

• 2 lbs. large shrimp
• 2  tablespoon extra virgin olive oil
• salt and pepper to taste
• 1 Tablespoon powder garlic
• 1 Tablespoon paprika
• 2 tablespoon butter
• 1/3 cup minced shallots
• 2 tablespoon minced garlic
• 3 cups orzo
• 3 cups chicken stock
• 1 cup chopped sundried tomatoes
• 1 cup grated parmesan cheese
• 3 cups chopped spinach

Instructions

1. Clean your shrimp
2. In a bowl season your shrimp with the olive oil. garlic and paprika. salt and pepper to taste.
3. In a saute pan over medium high heat saute the shrimp until  almost cooked through about 5 minutes, remove
4. In the same pan add the butter, add the shallots and garlic. Sautee until soft and fragrant. Add the orzo, sundried tomatoes,  chicken stock, and the cream.
5. Simmer until orzo is el dente Add the graded parmesan and spinach and simmer 2 to 3 minutes longer. Return the shrimp back to the pan , just to heat through. ENJOY!!!

Petrale sole pomodoro

I love fish and try to have it at least two times a week. This Petrale sole pomodoro recipe is easy, delicious and quick, it can be on your table in less than 30 minutes. You will feel good too about serving your family  and friends a healthy meal.

This petrale sole is an impressive meal. Family and friends  will think it took a lot longer to prepare. This fish recipe is fancy enough for Saturday night dinners with friend and easy enough for busy weeknight family meals!!!!

What to know about this Petrale sole pomodoro recipe

Petrale sole is considerate to be the most flavorful and desirable of the Pacific Flounders.  They have a mild, delicately nutty, sweet flavor with small firm flakes. It is one of my favorite of fishes.

Petrale sole can be pricey and not available all year round. The good news is that this recipe works well with any white fish that fits your taste and budget.

About the frying oil I use a  canola and olive oil blend. And  for the sauteing always extra virgin olive oil this becomes a part of the sauce and its important to use good quality extra virgin olive oil.

Also important in these saucy recipes is to use the right size pan to hold all the ingredients. Here is a link to my favorite deep saute pan.

If you make this easy Petrale sole pomodoro recipe please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 lbs. petrale sole
• 1 cup frying oil
• 2 Tablespoons olive oil
• 1 medium chopped onion
• 1 Tablespoons minced garlic
• 3 cups thinly sliced potatoes
• 1 cup white wine or chicken stock
• 2 cups chopped tomatoes
• 1 cup marinara sauce
• 1 Tablespoon chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Salt and pepper the fish and dust lightly with flour

2, Bring the1 cup of oil to medium heat fry the petrale sole fish just until golden and crispy about 3 minutes per side. remove and drain on paper towels

3. clean the pan and add 2 tablespoons of olive oil saute the onion , garlic and potatoes until tender and just beginning to brown. Add the tomatoes saute for 5 minutes, then add the marinara sauce and lemon juice simmer 10 minutes longer.

4. Add the Italian parsley return fish to sauce just to heat through.

5. Plate by first lining the plate with the potatoes then the petrale sole sprinkle with Italian parsley serve with lemon slices. ENJOY!!!

seared scallop creamy orzo

Just in time for valentine day this restaurant quality seared scallop and creamy orzo is sure to impress your loved ones!!!

This recipe combines the succulence of large perfectly seared scallops with the comforting texture of orzo, creating a taste that  elevates this seared scallop creamy orzo to the next level!!!

Three tips for success when making seared scallop creamy orzo

To a achieve a prefect sear on the scallops when making this seared scallop creamy orzo be sure to pat the scallops dry with paper towels. And don’t crowd the pan, the scallops should not be touching each other. I used a mixture of butter and extra virgin olive oil. I find this combination for seared the scallops works best it produces a beautiful golden  sear without the burn. Also I prefer to use a stainless saute pan. In my experience in produces a better sear on the scallops than a non stick pan,

Elevate the orzo by cooking it in a mixture of cream and broth infusing it with rich flavor and  a velvety, creamy texture.

Complement the sweetness of scallops with a hint of lemon in the orzo and finish with a sprinkle of fresh chopped Italian parsley.

Lastly be sure to tag me on Instagram if you make this. I love hearing from you. It’s my favorite part!!!

Ingredients

• 16 to 20 scallops
• 1/2 stick of butter
• 2 tablespoon extra virgin olive oil
• 2 teaspoon minced garlic
• 4 tablespoon chopped onion
• 2 cups orzo
• 3 cups chicken stock
• 1 cup water
• 2 cups heavy cream
• 3 cups chopped spinach
• 1 cup grated parmesan cheese
• salt, pepper and paprika

Instructions

1. Start by pulling the mussel off the side of the scallops. Pat dry with paper towels. then seasoning the scallops with salt. pepper and the paprika.
2. In a pan over medium high heat add the butter and the olive oil be sure the pan is hot before adding the scallops
3. Sear the scallops three minutes per side . basting the scallops with the butter while cooking.  remove and set aside
4. In the same pan add the garlic and onion saute until soft  and fragrant.
5. Add the chicken stock, water, cream and the orzo. simmer covered for 10 minutes. Add the spinach and simmer 2 to 3 minutes longer
6. Add the grated parmesan cheese.
7. Plate the orzo add the scallops on top and enjoy!!!!

Caesar Shrimp Pasta Salad

This is an easy restaurant quality, 20 minute Caesar Shrimp pasta salad recipe that will become a Summertime classic in your kitchen!

Juicy quick- sautéed shrimp marinated in my  classic delicious five star Caesar dressing, then tossed with rigatoni pasta and romaine lettuce.

When your looking for a quick lunch or a light dinner this is the pasta salad to make. It’s a light and satisfying meal that can be made ahead of time making it prefect for busy weekday meals.  The large shrimp make this pasta salad recipe impressive enough for Saturday night side dish with friends.

Variations for this Caesar shrimp pasta salad

In this Caesar Shrimp pasta salad I used rigatoni shape pasta. But any shape pasta works in this recipe, even gluten free or whole wheat. What ever pasta you choose be sure not to over cook it .

Stop the cooking process by running cold water over the pasta. This whole recipe is customizable from the pasta shape to what kind of lettuce you use.

If you don’t like shrimp,  chicken is delicious in this pasta salad recipe too!!

The one thing I wouldn’t change in this recipe is the dressing,

the Caesar dressing makes this pasta salad burst with vibrant color and fresh Summer flavors.

This pasta salad is prefect for the warmer weather as a plain delicious side dish or add the shrimp or chicken and you have a prefect dinner.

If you make this please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite thing.

DO NOT PUT IMAGES IN THIS TEXT BLOCK!

Ingredients

• 1/2 Lb. rigatoni pasta
• 2  heads romaine lettuce
• 1 lb. large shrimp
• 1/2 cup grated parmesan cheese
• 1 cup my 5 star Caesar dressing
• 1 cup reserved pasta water
• 1 Tbs. butter
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 1 cup of the water
2. Meanwhile toss the shrimp in 1/2 cup of the Caesar dressing
3. In a saute pan melt the butter and add the shrimp Sauté 3 to 4 minutes set aside
4.  Wash the romaine lettuce tear into medium size pieces
5. In a large bowl toss the cooled rigatoni pasta and lettuce with the remaining Caesar dressing
6. Mix in the parmesan cheese and shrimp
7. Adjust seasonings ENJOY

Creamy Salmon Pasta Recipe

Hi Foodie friends,

I am so happy to see life slowly returning to a new normal.  So much so that am celebrating with this delicious restaurant quality  Creamy salmon pasta recipe. This  salmon pasta recipe  doesn’t take a lot of salmon, which can be pricey if your on a budget to feed a family of four.

Succulent salmon, sundried tomatoes and spinach in a creamy parmesan sauce full of Italian flavors. And the best part it’s a quick recipe that comes together in less than 30 minutes. Making this  a great  recipe for those busy night, when commitments are long and time is short, or fancy enough for special meals with friends.

How to Make Creamy Salmon pasta

This creamy salmon pasta recipe starts by cooking the pasta according to package direction. Then drain the pasta reserving two cups of the magical pasta water.

YES, pasta water is magical when added to pasta sauces, it’s natural starch thickens the sauce and adds flavor eliminating the need for added creams. Salt and pepper the salmon then cut it into cubes.

Brown the salmon then remove it from the pan to prevent overcooking, set it aside while making the sauce.

Put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 15 minutes. Add the spinach, lemon juice and parmesan cheese  last 5 minutes. Return salmon, and pasta to saute pan heat through, sprinkle with additional parmesan, parsley and thyme….ENJOY

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part. If you like salmon, you may want to try my Citrus Salmon

Ingredients

• 1 Lbs. penne

• 1 Lbs. Salmon fillet

• 4 oz. sun dried tomatoes

• 2 cups chopped spinach

• 1 cup parmesan cheese

• 1 cup heavy whipping cream

• 1 cup chicken stock 1 cup reserved pasta water

• Juice of one lemon
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste
• Instructions
• Cook pasta according to package directions resevering 1 cup of the pasta water
• Heat oil and butter  add onion and garlic saute until tender and just beginning to brown
• Salt and pepper salmon cut into large cubes
• Add salmon  saute on high heat till almost cooked trough about 3 minutes per side
• Remove salmon
• Add the heavy whipping cream, chicken stock, reserved pasta water and parmesan cheese
• Simmer until sauce  thickens about 15  minutes
• Add herbs and lemon juice
• Add the  spinach and sun dried tomatoes simmer 5 minutes longer
• Toss cooked penne in sauce
• Top with additional parmesan……. Enjoy!!