Best Fish & Chips

Not Only is this Best Fish & Chip recipe delicious, it’s an easy recipe for New England’s favorite dish fish and chips. You don’t have to be from New England for this recipe to become one of your favorites too!

I was always on the look out for a fish and chip recipe like the one we used to get at the local tavern where we lived, in up state New York.

Well friends, I think I found it. Not only is it quick and simple, the batter is prefect. It might just be better than the one I remember in my youth, in up state New York.

In my old recipes I used a non alcoholic beer batter, in this recipe using milk, the crust was light and crispy, not doughy as  the beer batter, what really got me excited

the crust stayed on the fish!!!

A few tips To get the Best Fish  & Chips

When making the Best Fish & chips i use  vegetable oil and be sure the oil is at the right temperature before dropping in the fish. If the oil is not hot enough, you end up with a soggy crust.If the oil is too hot, you end up with a burnt crust and under cooked fish. I added  cayenne pepper for a subtle kick, if you want more of a kick add 1 tablespoon of Tabasco sauce to the batter, it will watch up your taste buds.

The tartar sauce recipe comes together quickly. to me it taste better if  it’s refrigerated for a few hours. you can make it the night before.

I made fish sandwiches, with fish I had left over, spread the tartar sauce on a bricole bun, layered it with the fish, topped it with coleslaw

and let me tell you it was delicious, as good as the day before…….ENJOY!!!

Ingredients

1. 1 quart frying oil
2. 4 russets potatoes
3. 11/2 Lbs. Cod
4. 1 cup flour
5. 1 teas. baking power
6. 1 cup milk
7. 1 teas. cayenne pepper

Salt and pepper to taste

Instruction

1.Peel and cut potatoes into sticks place in ice water

2.Heat oil to 350 degrees

3.Add baking powder and cayenne pepper to flour

4.Whisk egg and milk together

5.Add  flour mixture slowly

6.Fry potatoes in hot oil until golden drain on paper towels Salt to taste

7.Salt and pepper fish

8.Dip cod fillet in batter fry until golden

9.Return  potatoes to oil to crisp

Serve with tartar sauce and lemon wedges …….Enjoy!!!!

Tartar sauce

1 cup mayonnaise

2 Tablespoon chopped sweet pickle

1 Tablespoon yellow mustard

1/3 cup lemon juice

salt and pepper

Instructions

mix all ingredients

Serve with fish and chips ……………ENJOY!!!!

Easy Shrimp Fettuccine

What could be more prefect for a quick  light dinner  than a meal that comes together in 30 minutes and a family favorite?

I like quick recipes for family dinners that doesn’t have me running to the store for ingredients only used in one or two recipes.

This Easy Shrimp Fettuccine recipe is one of my favorites, not only does it have a lot of my favorite flavors it’s super easy.

It’s similar to the old classic shrimp fettuccine in marinara, using fresh garden tomatoes as the main sauce ingredient,  for a fresh light Summer meal, that’s prefect any day of the week.

A few Tips When Making Easy Shrimp Fettuccine

When cooking the pasta for this Easy Shrimp Fettuccine salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used Fettuccine , you can use any  shape pasta or flavor pasta you like, and don’t forget to save the pasta water, an important step that’s easy to forget. It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the fish, if your sauteing the shrimp

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and please don’t forget to tag me on Instagram…….

Ingredients

• 1 Lbs. Fettuccine
• I Lbs large shrimp cleaned
• 1 lb garden tomatoes
• 2 cups chopped spinach
• 1 cup reserved pasta water
• 1 cup cream
• 1 cup parmesan cheese
• 2 Tbls. olive oil
• 2 Tbls chopped garlic
• 1/2 chopped onion
•  1/2 cup each Italian parsley and basil
• Salt and pepper to taste
• Instruction
• 1.  Cook pasta according to package directions saving 2 cups of the water before draining
• 2. Meanwhile in a large  saute pan on medium high heat salt and saute the shrimp until pink remove and set aside
• 3.  Add the onion and garlic saute until tender and just beginning to brown
• 4. Add the tomatoes saute until tomatoes are blistered and soft
• 5. Add  the heavy cream and reserved pasta water simmer until thickens about 15 minutes add spinach and herbs last 5 minutes
• 6. Return shrimp to pan just to heat through
• Toss cooked Buctani in sauce Top with additional  parmesan and ENJOY!!!

Cod And Tomatoes

Who doesn’t like one pan cooking? I love, love one pan cooking. not only are there less pots and pans to clean up, It’s quicker. This off the boat fresh Ling Cod with blistered garden tomatoes recipe comes together using one pan, is quick and delicious. First you brown the fish then remove it while you make the fresh tomato sauce, it’s that simple to have a restaurant quality meal at home.

If you have the right pots and pans not only is one pan cooking easier, everything you make cook is easier. here is a link to a starter pot and pan set.

A few Options When Making Cod And Tomatoes

I used Ling cod. If you don’t like cod use another firm fish. I’ve made it with red snapper and halibut both delicious. The capers add a bit of tang which I like paired with fish dishes that also use tomatoes.

If you don’t like the idea of frying the tomatoes, spread them on a cookie sheet, drizzle with olive oil, garlic, salt and pepper and roast on a high 400 degree oven until blistered, and adding them back to the pan along with the fish.

When Which ever method you prefer this recipe is sure to become a family favorite and crowd pleaser.

If you make this Cod And Tomato recipe please leave me a comment and please tag me on Instagram. I love hearing from you It’s my favorite  part.

It’s a prefect meal when you’re looking to incorporate more fish into your weekly meal plan, and it’s decant enough for Saturday night dinner with friends

Ingredients

• 1 Lbs. Cod
• 1/2 cup flour
• Salt and pepper to taste
• I Lbs cherry tomatoes cut in half
• 1 cup chopped spinach
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1/2 cup capers
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter

Instruction

1. Salt and pepper fish
2. Coat with flour shaking off excess
3. Heat oil and butter  add onion and garlic saute until opaque
4. Add tomatoes fry until blistered add herbs push to one side of pan
5. Add Cod brown on both sides remove from skillet
6. Add heavy whipping cream and chicken stock
7. Simmer until thickens about 10 minutes
8. Add  spinach and capers
9. Return fish to pan
10. Simmer 5 minutes more

Creamy Shrimp Salad

Say good bye to flavorless salad and say hello to this Creamy Shrimp Salad. It’s perfect for last minute dinner, lunch or a quick side for those summer barbecues. Full of fresh Summer flavors makes this salad a family favorite and a great bring along to potlucks and celebrations.

This recipe is really easy and using just a few ingredients. The only wait time is in marinating the shrimp, or else this delicious salad could be ready in the time it takes to cut the ingredients that go into it.

In restaurants or home kitchens if your properly  prepped and ready to cook it makes cooking less stressful. We know for instance,  were going to use onions and garlic in most recipes so chop more than you need for future use.

Things To Know About Creamy Shrimp Salad

This Creamy Shrimp Salad is one of those salads who’s flavors improve after a few hours in the fridge. It’s also a salad that travels well, making it a prefect bring along to potlucks, but remember to keep it cold.

It’s also the prefect dinner when the temperatures are rising and you want something light and refreshing. I don’t know about you, but for me the Summer heat can take away appetite for heavy, rich food.

One more thing, cut the radishes and cucumbers as thin as possible and put them in cold water in the fridge the night before, drain well before adding them to the yogurt, for extra crisp>

this is a great Summer recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!!

Ingredients

• 1 lb. cooked deveined small shrimp thawed
• Juice from 2 lemons
• 1 cup plain Greek yogurt
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1 bunch fresh dill chopped
• 1 cup each sliced thin cucumber and radishes
• 1/2 red onion chopped
• 2 heads romaine lettuce washed and cut in large pieces
• Salt and pepper to taste

Instructions

1. In a bowl mix  the garlic, lemon juice, olive oil, salt,pepper and 1/2 bunch of the dill divide in halt

2. In a separate bowl marinate the shrimp  with half the resevered marinate set aside

3. Add the yogurt to the remaining marinate

4. Toss the lettuce, cucumbers, radishes and red onion with the yogurt dressing

5. Add The marinated shrimp ……..ENJOY!!!!

Shrimp Broccoli Penne

This Shrimp Broccoli Penne can be on your table in less then thirty minutes, and it’s perfect for last minute dinner or when unexpected company is coming.

I have made a lot of pasta dishes in my life,  in the restaurants  and in my home kitchen, this is definitely up there in my favorites list, it’s healthy and easy to make.

This recipe takes as long to cook as it takes to boil the pasta, The cheesy sauce is a restaurant quality Mac N Cheese. The key to making this not your average cheesy pasta is using three different kinds of cheese and adding broccoli, spinach and jumbo shrimp.

Make It Your Own

Like most of my recipes this Shrimp Broccoli Penne is customizable to fit your lifestyle and taste. If you don’t like shrimp you can use chicken, if using chicken leave  the chicken in the pan to simmer along with the sauce. I used whole milk for a creamer sauce, you don’t have to, low fat works. I don’t recommend  using nonfat. You can also change up the broccoli and spinach or leave it out and add something else, like mushrooms.

My family likes penne rigata pasta so that’s what I used in this recipe. plus I like the way the cheesy sauce hangs on to  lines in the pasta. (Penne rigata is penne shaped pasta with lines).

Use whatever short shape you like. It’s also a good idea to get in the habit of reserving a cup or two of pasta water. Pasta water is the magic ingredient to change the consistency of your pasta sauce, without adding more milk or cream.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing for you!!!!

Ingredients

• 1 lb. Penne pasta
• 1 cup each shredded sharp cheddar, Parmesan, and  mozzarella
• 1/3 cup flour
• 2 cups milk
• 1/3 stick of butter
• 2 Tablespoons olive oil
• 1 lbs large shrimp
• 2 cups chopped broccoli florets
• 2 cups chopped spinach
• 1 cup each shredded mozzarella, parmesan, and sharp cheddar
• 1/2 cup chopped onion
• 2 Tb’s. chopped garlic
• 1 Tablespoon each Italian parsley and thyme
• 1 tsp nutmeg
• salt and pepper to taste

Instructions

1. Cook pasta according to package directions
2. In a saute pan heat the oil and butter
3. Salt and Saute the shrimp just until cooked through  3 to 5 minutes remove
4. Add chopped onions and garlic saute until tender and just beginning to brown
5. Whisk flour, milk, nutmeg  salt and pepper together until smooth
6. Add to saute pan
7. Add cheese simmer for 10 minutes
8. Add broccoli and spinach
9. Simmer 10 more minutes or until sauce is thicken
10. Return shrimp to sauce heat through
11. Add drained pasta toss to blend

Seared Scallop Fettuccine

If you  love scallops your going to love this Seared Scallop Fettuccine. This decant meal is for sea food lovers but even non lovers like it.

The scallops are tender, sweet and packed with delicate flavor,and easy to prepare.Scallops are  a highly  prized shell fish for their delicate texture and taste. when cooked properly they are sweet and tender and turn a weeknight meal into a celebration.

Whether using large sea scallops or the small bay scallops, just a few on a plate, turns a meal into a special occasion.

This is a prefect dinner when your craving Italian but want easy too. Scallops, bacon and pasta tossed in a light creamy sauce full of Italian flavors. It’s a restaurant quality recipe made easy for the home cook.

Perfectly Seared Scallops

In this Seared Scallop Fettuccine the scallops are perfectly seared for my taste. Here’s how to get perfectly seared scallops. Start by patting the scallops dry with paper towels.

Next salt and pepper the scallops, meanwhile in a large saute pan bring the olive oil and butter to medium high heat. Saute the scallops being sure they are not crowded in the pan three minutes on each side turning once.

The combination of butter and olive oil produce a seared crust without burning the delicate scallops. Not crowding the pan also helps the scallops to sear and not be colorless.

In this recipe I used large 16 – 20 scallops sea scallops you can use the smaller bay scallops and your also not tried down to using fettuccine, use any long shape pasta you like.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram. I love hearing from you !!!!

Ingredients

• 1 lbs Fettuccine
• I Lbs large scallops
• 2 cups spinach chopped
• 4 slices bacon
• 1 cup parmesan cheese
• 1 cup heavy whipping cream
• 1 cup reserved pasta water
• 1 cup chicken stock
• 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

Instruction

1. Cook Fettuccine according to package directions
2.  Heat oil and butter add cubed bacon fry until crispy remove set aside
3.  Add onion and garlic saute until tender and just beginning to brown
4. Pat scallops dry and salt and pepper according to taste
5. Sear scallops turning once to brown both sides
6. Remove scallops Add heavy whipping cream, chicken stock, resevered pasta water and parmesan cheese
7. Simmer until thickens about 10 minutes
8. Add  spinach  simmer 10 minutes longer
9. Return scallops and bacon  to pan just to heat through
10. Toss cooked fettuccine in sauce adjust salt and pepper to your taste
11. Top with additional parmesan……. Enjoy!!!!!

Balsamic BBQ Sauce

This Balsamic BBQ Sauce is the best barbecue sauce that is both sweet and tangy is ready in 15 minutes and made from scratch.

BBQ sauce is one of those foods that differ from state to state you have Kansas City style, Memphis style, Texas style and many between. Everyone has their personal favorite. I like them all.

Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have  on hand,is ready in 15 minutes. and comes out prefect every time.

Storing Balsamic BBQ Sauce

When you make this Balsamic BBQ sauce as a made-ahead meal prep allow it to cool, then pour it onto mason jars. Seal it tight with a tight fitting lid and store it in the refrigerator to use for quick and easy meals throughout the week.

It’s the prefect sauce to use for pulled pork or chicken and keeps fresh in you fridge up to 2 weeks.

When you make this BBQ sauce please leave me a comment, let me know in what recipe you used it, and don’t forget to tag me on Instagram with your creations I love hearing from you!!!

Ingredients

• 2 cups ketchup
• 1 cup water
• 1 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 2 Tablespoons hot sauce
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Mix all ingredients in a medium size sauce pan
2. simmer covered 15 minutes over low heat or until sauce thickens stirring occasionally

Jumbo Shrimp Linguine

This Jumbo Shrimp Linguine recipe is one that’s sure to impress family and friends. It comes together quickly, in less than 30 minutes, is decant enough for Saturday night dinner with friends, and easy enough for family dinners any night of the week.

Jumbo shrimp in a creamy sauce with spinach, garlic, and sun dried tomatoes produce the most delicious sauce prefect for the linguine I used in this recipe.  This is one of best pasta dish to add to your weekly pasta night. We need this pasta right now, a very simple, delicious recipe, one your whole family will love.

With everything going on in the world and everyone’s lives being affected in some way, there is still so much joy and comfort in cooking.

And I’m really wanting to share comforting recipe inspirations with you that uses minimal ingredients and delivers big flavors.

Lets Talk Shrimp

In this Jumbo Shrimp linguine recipe I used frozen jumbo shrimp. It’s preferable to buy shrimp frozen as fresh is rare, most are sold in five- pound blocks or they come individually frozen.

I recommend opting for the for the second. Individually frozen shrimp tend to show less damage during freezing. They also make it easy to thaw out only the shrimp you need for a single meal.

Of course you can buy smaller qualities that a have been previously frozen but you have to use them within one to two days. I prefer buying the five pound frozen individual ones, and taking out what I need for what Am making, also buying in larger quantities usually means less expensive.

Something else there are ways of describing shrimp size such as jumbo, large or medium in this recipe I used Jumbo which means there are 16-20 shrimp per pound. The smaller the shrimp the more per pound, if all possible buy jumbo with the shells on.

Only defrost what you need,  you can defrost them two ways overnight in the fridge or for quick defrost in a bowl of cold water. Shrimp will keep fresh in the fridge for 2 to three days and frozen up to 4 months.

Shell and devien the shrimp just before cooking, keeping the shell on retains flavor. Most importantly shrimp cook quickly overcook them and you end up with dried out shrimp.

One more thing if you ever wondered what the difference is between Shrimp and Prawns there really isn’t any except size, this jumbo shrimp can be classified as prawns.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!

Ingredients

1 lb linguine

1 lb large shrimp cleaned

1 Lbs bag spinach chopped

4 oz, sun dried tomatoes chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

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

Instruction

1. Cook pasta according to package direction  reserving 2 cups of the water

2. Heat oil and butter  add onion and garlic saute until tender and just beginning to brown

3. Add heavy whipping cream, chicken stock, and 1 cup reserved pasta water and parmesan cheese

4. Simmer until thickens about 10 minutes

5. Add  spinach and sun dried tomatoes simmer 15 minutes longer add shrimp last 5 minutes

6.Toss cooked Linguine in sauce

7.Top with additional parmesan……. Enjoy!!!!!

Tomato Halibut Piccata

This Tomato Halibut Piccate is from the restaurant menu. Don’t let that intimidate you, you can make it in your home kitchen in less than 30 minutes, in one pan.

I try to incorporate fish in my family meals once or twice a week,  halibut is one of my favorite white fish, it is firm, yet flaky with a hearty, tender texture. And if you’re not big on the taste of fish, you will appreciate the mild flavor of Halibut.

Whether you’re trying to add more fish to your diet or just looking for a bright and quick summer dinner that will deliver on flavor and nutrition, this one pan halibut recipe with tomatoes, lemon and capers is the order.

Halibut and tomatoes tossed in a piccata sauce with lots of lemon, olive oil, capers and fresh herbs, make this fish dinner a prefect nutritious  family meal any night of the week, and it’s a restaurant quality meal prefect for Saturday night dinner with friends.

Halibut

Halibut is a firm white fish, with a mild flavor, making it prefect for the bold lemony, caper sauce in this Tomato Halibut Picatta recipe. but it can be a bit pricey.

If possible buy your halibut at a market that sells fresh of the boat seafood.Typically, one pound of halibut will yield two very generous portions. Buy the thick end of the halibut fillet and to make it easier on yourself, skinless.

Always buy the freshest fish available. Fresh seafood should not have any smell except the salty smell of the ocean.

This is a delicious restaurant quality dinner you can make in your kitchen to show off what a great home chef you are.

If you make this recipe please leave me a comment, and don’t forget to tag me on Instagram with your creations. Hearing your you is my favorite part!!!

Ingredients

• 1 lb. fresh halibut fillet ( 2 pieces)
• 1 cup grape tomatoes quartered
• 1 Tablespoon chopped garlic
• 1/4 cup chopped onion
• 1/2 cup capers
• 1 cup chicken stock
• 1/2 cup fresh lemon juice
• 2 Tablespoon each chopped basil, Italian parsley and lemon zest
• 1 tablespoon olive oil and 2 tablespoons of butter
• Salt and pepper to taste

Instructions

1.  Salt and pepper the halibut
2. In a large saute pan bring the butter and olive oil to medium heat
3. Sear the fish 3 to 5 minutes per side remove and set aside
4. Add tomatoes, onions and garlic saute until tender and beginning to brown
5. Add rest of ingredients simmer 10 minutes
6. Return Halibut to the pan heat through
7. Plate pour tomato caper sauce over, sprinkle with additional basil and Italian parsley

Scallop Orzo Risotto

When it comes to Pasta, Summer is all about lighter ingredients, vibrant color and just picked freshness.

You’ll find all those flavors in this delicious  Scallops Orzo Risotto  with seared scallops. The beginning of June always makes me crave Pasta salads.

I know that pasta salads are normally a side dish, but add some protein and you have a complete satisfy dinner your whole family will love.

Pasta is my favorite go to when am stuck for a meal idea, it’s so versatile you can keep it simple for easy, quick weeknight family dinners or dress it up for Saturday night dinner with friends.

This toasted,  Scallop Orzo Risotto can be served hot, cold or at room temperature, making it an easy hands free meal, that  can be prepped ahead of time. You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

That’s all it takes, adding  seared scallops to this  cold pasta recipe, to make a meal that is cause for celebration. and it can  made ahead of time in less than 30 minutes,but your family and friends will think it took hours

How to Make Scallop Orzo Risotto

Start by  searing the scallops then after removing the scallops toast the orzo in the same pan the scallops were sauteed in. If it needs more oil add 1 tablespoon of oil and 1 tablespoon of butter. Stir the orzo to brown it evenly,

then add all the liquid ingredients, cover the pan and cook the orzo until bite tender, fluff with a fork and refrigerate for a few hours. Mean while make the raw( crudo) sauce dip the scallops in the sauce remove, then mix in the cold orzo pasta.

Plate by laying the scallops over the Orzo, sprinkle with lemon zest, and Italian parsley.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram. Hearing for you guys is my favorite part,

Ingredients

• 1/2 Lbs. orzo pasta
• 1/2 Lbs large scallops
• 8 0z. chopped spinach
• 1 pint cherry tomatoes
• 1 cup parmesan cheese
• 1 cup chicken stock
• 1/3 cup fresh lemon juice
• 2 Tablespoons lemon zest
• 1 cup  reserved pasta water
• 2 tablespoons each butter and olive oil
• 3 Tablespoon chopped garlic
• 1/2 yellow onion chopped
• Salt and pepper to taste

• Instructions

1. Salt, pepper and pat scallops dry
2. In a large saute pan on medium heat the butter and olive oil
3. Saute the scallops until golden brown 3 minutes per side Remove set aside
4. In the same saute pan add the garlic and onion cook until tender and just beginning to brown
5. Add the orzo  and brown stirring
6. Add the chicken stock and reserved pasta water
7. Simmer covered 10 minutes
8. Cool completely
9.  In a bowl mix the   spinach, tomatoes  Italian parsley,  lemon zest, lemon juice, and parmesan cheese
10. Toss cooled orzo with the dressing mixture
11. Top with seared scallops
12. Sprinkle with additional Parmesan and Italian parsley