401-556-7011 recipes food blog
SOLE FRANCAISE
OH SO GOOD!
SOLE FRANCAISE
You are going to LOVE this recipe. It's light, fresh and absolutely delicious! Using simple and fresh ingredients you won't believe how easy this is to put together.
INGREDIENTS:
4 pieces of filet of sole
1-1/2 cups of all purpose flour
4 tablespoons butter
1/4 cup extra virgin olive oil
3 eggs
1/4 cup whole milk
1 bunch fresh parsley (chopped)
2 fresh lemons (1 for dish 1 for garnish)
Sea salt (to taste)
Cracked black pepper (to taste)
DIRECTIONS:
Start by washing the fish and drying it.
In a large bowl add the flour.
Season the flour to taste with sea salt and cracked black pepper.
Dredge the fish in the flour and make sure the fish is coated thoroughly.
Shake off the excess flour.
Set the fish aside.
Next, prepare the egg wash.
In a large bowl add the eggs and milk.
Season to taste with sea salt and cracked black pepper.
Add in a few tablespoons of the parsley.
Next squeeze in the juice of a 1/2 of fresh lemon.
Whisk well.
Next, add the olive oil and butter to a large fry pan.
When the butter is melted, dip the flour coated fish into the egg wash.
Make sure the fish is fully coated and gently add it into the pan.
Once the fish is golden brown, flip over and cook the other side until golden brown.
The fish should cook fairly quickly, a few minutes per side.
(The fish will be white and flakey)
Remove the fish from the pan.
Squeeze on some fresh lemon juice (to taste)
Garnish with fresh parsley.
ENJOY!
SOLE FRANCAISE
ALEXIA'S SPICY COD ITALIANO
MAKE THIS!!!
COD FISH RECIPE
ALEXIA'S FAMOUS SPICY COD ITALIANO
INGREDIENTS:
2-1/2 lbs fresh cod fish
1- 28 oz can of crushed tomatoes
1/2 cup extra virgin olive oil
2 teaspoons of capers (rinsed)
10 cloves of fresh minced garlic
1 fresh lemon
1 large can of black pitted olives
1 bunch chopped fresh parsley
1- 16 oz package of fresh campari tomatoes (cut into quarters)
Hot sauce (to taste)
Red chili flakes (to taste)
Cracked black pepper (to taste)
Garlic salt (to taste)
Garlic powder (to taste)
Cooking spray (to coat baking dish)
DIRECTIONS:
Start by washing your fish and patting it dry.
Get a nonstick baking dish and coat it with cooking spray.
Add your fish into the dish.
Next, season the fish to taste with cracked black pepper, garlic salt and garlic powder.
Next, add in the campari tomatoes.
Add in the olives and minced garlic.
Next, add in the capers
Sprinkle on the red chili flakes.
Next, pour on the crushed tomatoes.
Season to taste with cracked black pepper, garlic salt, garlic powder and a few dashes of Hot sauce.
Next, squeeze in the juice from 1/2 the lemon (save the other half for garnish).
Next, add in the parsley.
Now, drizzle with extra virgin olive oil.
Cover the dish with foil and pop into a preheated oven on 375 for one hour.
Remove the foil and continue to cook down for about 20 more minutes until some of the liquid is absorbed and the fish is slightly charred.
Remove from the oven and let it sit for about 5 minutes.
Plate it up and garnish with some fresh parsley and fresh lemon slices.
"LIKE" SHARE & ENJOY!!!
ALEXIA'S SPICY COD ITALIANO
PISTACHIO PESTO SALMON
U had me at Kitchen Food Blog - Your Ultimate Guide to Delicious Food!
PISTACHIO PESTO SALMON
INGREDIENTS:
3 pieces of salmon 6-8 oz each (thick cut)
1-2 fresh lemons
1/4 cup pistachio pesto sauce
(Pistachio Pesto Sauce Recipe Below)
1 bunch of fresh basil (julienned)
1/4 cup Extra virgin olive oil
1/2 cup shelled pistachios
Cracked black pepper (to taste)
Garlic powder (to taste)
Garlic salt (to taste)
DIRECTIONS:
Start by washing the salmon.
Dry the salmon using a paper towel.
Season to taste with garlic salt, garlic powder and cracked black pepper.
(I go heavy on the pepper).
Squeeze on some fresh lemon juice (I use about 1/2 of a lemon)
Drizzle on some extra virgin olive oil.
Next, get your cast iron pan screaming hot.
Add the salmon skin side down and cook for 6 minutes on high heat.
Next, move the salmon to a preheated 400 degree oven.
****BE CAREFUL OF THE HANDLE IT WILL BE HOT USE AN OVEN GLOVE OR DISH TOWEL!
Cook in the oven for 12 minutes.
Crank up the oven to broil and broil for 3 minutes until it develops a nice golden brown color.
Remove from the oven and top with some pesto and basil!
Garnish with fresh lemon slices. ENJOY!!!
PISTACHIO PESTO SAUCE RECIPE
You can make this Pesto in advance!
You can incorporate this wonderful pesto into so many dishes!!!!
A food processor work best for this dish
INGREDIENTS:
3 cups of fresh basil (packed tight)
1 cup of fresh parsley (packed tight)
3 cloves of fresh garlic
1/2 cup or so of extra virgin olive oil
1/2 cup grated Pecorino Romano cheese
1/4 cup grated parmesan
1 teaspoon salt
Cracked black pepper (to taste)
1/4 cup shelled Pistachios
DIRECTIONS:
Add the basil, parsley, garlic, pistachios and cheese into the food processor.
Next, add in the salt and pepper.
Start blending the ingredients and slowly add the olive oil until emulsified.
Set aside.
Store in an airtight container in the refrigerator for up to 7 days or freeze.
ENJOY!!!
PISTACHIO PESTO SALMON
SPICY RED CLAM ZUPPA
U had me at Kitchen: Italian American recipes
SPICY RED CLAM ZUPPA
INGREDIENTS:
20 Little Neck Clams
***** Wash the clams thoroughly prior to use.
*****Remove all the sand by soaking and scrubbing the outside shells well.
8 Tablespoons Extra Virgin Olive Oil
***6 to start the dish - 2 to do finish the dish
1/2 cup chopped Pancetta
1 medium thinly sliced Vidalia Onion (round sliced)
6 cloves fresh minced Garlic
1/2 cup White Wine (Pinot Grigio)
1- 28 oz can San Marzano Tomatoes (crushed)
1 cup fresh chopped Parsley
Cracked Black Pepper (to taste)
Garlic Salt (to taste)
Red Chili Flakes (to taste)
Tabasco Sauce (to taste)
DIRECTIONS:
In a deep saute pan add the Olive Oil.
Next, add in the pancetta until crispy and rendered down.
(Remove the pancetta and set aside)
****Do not remove the oil
Next, add in the onions saute until translucent.
Next, add in the garlic and saute until lightly golden.
Season to taste with cracked black pepper and chili flakes.
Reduce the heat and slowly add in the wine.
Next, add in the San Marzano Tomato
Season to taste with cracked black pepper and garlic salt.
Shake in some Tabasco sauce (to taste)
Simmer for about 15 minutes
Add in the clams.
Cover and continue to simmer.
When the clams open up they are done.
Top with fresh chopped parsley.
Drizzle with some good extra virgin olive oil to finish the dish.
Serve with grilled bread to dip into that yummy sauce.
ENJOY!
WHITE CLAM ZUPPA
Welcome to U had me at Kitchen Food Blog!
WHITE CLAM ZUPPA
INGREDIENTS:
20 Little Neck Clams
***** Wash the clams thoroughly prior to use.
*****Remove all the sand by soaking and scrubbing the outside shells well.
8 Tablespoons Extra Virgin Olive Oil
***6 to start the dish - 2 to do finish the dish
1 thinly sliced Shallot (round sliced)
6 cloves fresh minced Garlic
1/2 cup White Wine (Pinot Grigio)
1/4 cup Clam Juice
1 cup fresh chopped Parsley
1 cup Chicken Stock
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
DIRECTIONS:
In a deep saute pan add the Olive Oil.
Next, add in the shallots saute until translucent.
Next, add in the garlic and saute until lightly golden.
Season to taste with cracked black pepper and chili flakes.
Reduce the heat and slowly add in the wine.
Reduce the wine to half and slowly add the clam juice and chicken stock.
Lower the heat and simmer for about 10 minutes.
When the sauce is reduced by about half add in the clams.
Cover and continue to simmer.
When the clams open up they are done.
Top with fresh chopped parsley.
Drizzle with some good extra virgin olive oil to finish the dish.
Serve with grilled bread to dip into that yummy sauce.
ENJOY!
WHITE CLAM ZUPPA
SPAGHETTI & TUNA
"Now that's Italian"
SPAGHETTI & TUNA
You are going to absolutely love this recipe!
This is so good and easy to prepare
INGREDIENTS:
1 lb. Spaghetti
2 cans Italian tuna (tuno) in olive oil (drain the oil out)
1/4 cup extra virgin olive oil
8 cloves of thinly sliced fresh garlic
2-10 ounce pkg. grape tomatoes
4 tablespoons of rinsed capers
1/2 cup pitted castelvetrano olives cut in half
1 fresh lemon
Red chili flakes (to taste)
Sea salt (to taste)
Cracked Black pepper (to taste)
1/2 cup plain breadcrumbs (toasted)
1/4 cup pasta water
1/2 cup freshly grated Pecorino Romano Cheese
DIRECTIONS:
Start by adding the olive oil in a pan.
Next, add in the garlic and some red chili flakes (to taste).
Saute the garlic until golden brown.
Next, add in the grape tomatoes, capers and castelvetrano olives.
Season to taste with salt and pepper.
Cook down for a few minutes on medium heat until the tomatoes blister.
Add in the tuna and squeeze in some fresh lemon juice.
While the sauce is cooking, salt the water, bring to a boil and get your spaghetti going.
The sauce only takes about 5 minutes to cook.
When the spaghetti is al dente add it right into the sauce along with a few spoons of the starchy pasta eater.
Add on some sea salt to taste.
Mix well.
Drizzle with olive oil.
Top with lots of fresh parsley, pecorino romano cheese and toasted breadcrumbs.
****How to toast breadcrumbs::In a fry pan add some olive oil, add in the bread crumbs and toast
on medium to high heat. Keep moving the breadcrumbs around until they are lightly toasted.
Plate it up and ENJOY! MANGIARE!
SPAGHETTI & TUNA
SHRIMP FRA DIAVOLO
OH SO GOOD!
SHRIMP FRA DIAVOLO
INGREDIENTS:
1lb. Pastene Linguine
1- 28oz can of Pastene DOP San Marzano Tomatoes (Crush them up)
1 jar - Pastene Hot Crushed Peppers
1/2 cup Pastene Extra Virgin Olive Oil
20 - Fresh Large Shrimp
8-10 cloves of minced Garlic
1/2- large fresh Lemon
1 cup Pinot Grigio Wine
Sea Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
1/3 cup Reserved Pasta Water
1 cup grated Pecorino Romano Cheese
1/2 cup fresh chopped Parsley
DIRECTIONS:
Peel, wash and devein the shrimp.
Season the shrimp to taste with sea salt and cracked black pepper on both sides.
In a large skillet add a few tablespoons of Pastene extra virgin olive oil.
Pan sear the shrimp on both sides for a couple of minutes each until they turn pinkish in color.
Remove the shrimp and set aside. (The shrimp will not be fully cooked at this time, the shrimp will continue to cook in the sauce).
In the same pan add in the minced garlic and red chili flakes (to taste).
Saute the garlic until lightly golden brown.
Next, slowly pour in the San Marzano tomatoes.
Season to taste with sea salt and cracked black pepper.
Cook down for 5 minutes.
Next, slowly pour in the wine.
Cook out the wine for a few minutes on medium to high heat. (Keep Stirring).
**** Start the water for the Linguine - (Don't forget to salt the water for the pasta).
Reduce the heat on the sauce to low to simmer.
Add in 3 tablespoons of Pastene crushed red peppers.
After the sauce has been cooking for about 25-30 minutes add the shrimp into the sauce.
Squeeze the juice of 1/2 a lemon into the sauce.
Simmer on low for a few minutes.
When the water is at a rapid boil add in the Pastene Linguine. Cook until Al Dente.
When the pasta is Al Dente, drain and add into the sauce. (Don't forget to save 1/3 cup of the pasta water).
Stir well and slowly pour in the reserved pasta water.
Next, fold in about 1/2 of the grated Pecorino Romano cheese mix well.
Sprinkle on some fresh chopped parsley.
Plate up, add on some more grated cheese and parsley to taste and enjoy!
SHRIMP FRA DIAVOLO
ALEXIA'S SPAGHETTI & WHITE CLAM SAUCE
OH SO GOOD!!!
ALEXIA'S SPAGHETTI & WHITE CLAM SAUCE
"Now that's Italian"
INGREDIENTS:
1 lb. Spaghetti
1/2 cup Extra Virgin Olive Oil
1 finely minced Shallot
10 cloves fresh minced Garlic
16 fresh Littlenecks (washed very well)
2 cups freshly grated Pecorino Romano Cheese
3/4 lb. fresh chopped Clams in juice
Red chili flakes (to taste)
Cracked black Pepper (to taste)
Sea Salt (to taste)
Garlic Salt (to taste)
1 bunch fresh chopped Parsley
1 cup Pinot Grigio
4 tablespoons of salted Butter
DIRECTIONS:
***Because this sauce cooks quickly. Start to boil the water for the spaghetti when you begin the sauce. Remember to salt the pasta water. About the 1/2 way mark while making the sauce add in the spaghetti and cook until it's a perfect Al Dente.
Start by adding 6 tablespoons of Olive Oil into a large hot skillet.
Next, add in the shallots and start to sweat them down.
Next, add in the garlic and lightly saute until lightly golden.
Season to taste with garlic salt and cracked black pepper.
Add in some red chili flakes (to taste).
Next, add in the little necks.
Reduce the heat and pour in the wine slowly.
Cook it down for a couple of minutes to burn out the alcohol.
Add in the chopped clams and juice.
Mix well and cover with foil.
Simmer on medium/low until the little necks open up. (This is how you know it's done).
****If some of the little necks don't open, discard them.
Remove the foil cover and add in the butter and fresh chopped parsley.
Turn off the heat.
Next, add in the Al Dente pasta right from the pan using tongs so some of that starchy pasta water also makes it into the sauce. (The pasta water will enhance the texture and flavor).
Stir well and fold in about 1/2 of the grated Pecorino Romano Cheese.
Add some more fresh parsley and garnish with the rest of the olive oil and top with more grated pecorino romano cheese.
WaaaaaLaaaaaaaa!
"LIKE" SHARE & ENJOY!!!!
SPAGHETTI & WHITE CLAM SAUCE
BEST SHRIMP SCAMPI RECIPE
So GOOD!!
BEST SHRIMP SCAMPI RECIPE
You MUST make ALEXIA'S famous Shrimp Scampi it is so easy to prepare and insanely delicious!
INGREDIENTS:
1 lb. Spaghetti
1 - 1/2 lbs. of medium shrimp (washed, peeled and deveined - leave tail on)
3/4 stick of salted butter
8 cloves fresh minced garlic
1 cup white wine (pinot grigio preferred)
1 fresh lemon - cut in 1/2. (half will be used for juicing the other half for garnish)
1 bunch fresh chopped parsley
1/2 cup extra virgin olive oil
1/2 cup finely grated pecorino romano cheese
Garlic salt (to taste)
Sea salt (to taste)
Garlic powder (to taste)
Cracked black pepper (to taste)
DIRECTIONS: In a large skillet add 1/2 of the butter and olive oil amounts listed on the ingredient list.
Next, add in the garlic.
Saute until slightly golden brown.
Next, add in the shrimp.
Season the shrimp to taste with garlic salt, garlic powder and cracked black pepper.
Saute the shrimp on both sides until it is slightly pink. ***shrimp will not be fully cooked - will finish cooking in the sauce.
Remove the shrimp and set aside.
Start the water for the pasta. ***Salt the water and bring to a boil.
Add in the pasta and cook until it's Al Dente.
***Reserve a 1/3 cup of pasta water.
In the same pan add in the wine.
(This will deglaze the pan and bring up all the good stuff).
Squeeze the juice of a 1/2 of the lemon.
Season to taste with black pepper.
Let the alcohol cook out and reduce.
When the sauce is reduced add the shrimp back in along with the remainder of the butter.
When the pasta is done add it right into the sauce.
****Before mixing season the pasta season to taste with garlic salt, garlic powder and cracked black pepper.
Next, slowly add in the pasta water, the remainder of the olive oil and the remainder of the cheese.
Fold in the fresh chopped parsley.
Plate it up and garnish with lemon slices.
"LIKE" SHARE & ENJOY!!!!!!!!!
BEST SHRIMP SCAMPI RECIPE!!
Lemon Pesto Salmon
SO GOOD!
My husband bought me a new Cast Iron skillet for Christmas so I have been cooking up a lot of great dishes and having some fun with it. Last night I made a delicious Lemon Pesto Salmon and it was incredible! I would love to share my recipe with you! So here it is.......
INGREDIENTS:
- 3 pieces of salmon 6-8 oz each (thick cut).
- 1-2 fresh lemons.
- 1/4 cup pesto sauce.
- Fresh parsley.
- Extra virgin olive oil.
- Cracked black pepper.
- Garlic powder.
- Garlic salt.
Start by washing the salmon.
Dry the salmon using a paper towel.
Season to taste with garlic salt, garlic powder and cracked black pepper. (I go heavy on the pepper).
Squeeze on some fresh lemon juice,
Drizzle on some extra virgin olive oil.
Next, get your cast iron pan screaming hot.
Add the salmon skin side down and cook for 6 minutes on high heat.
Next, add some fresh lemon slices and move the salmon to a preheated 400 degree oven.
****BE CAREFUL OF THE HANDLE IT WILL BE HOT USE AN OVEN GLOVE OR DISH TOWEL!
Cook in the oven for 12 minutes.
Crank up the oven to broil and broil for 3 minutes until it develops a nice golden brown color.
Remove from the oven and top with some pesto and chopped fresh parsley!
I hope you LOVE my recipe!
Lemon Pesto Salmon
BEST SWORDFISH RECIPE
It's light, healthy and absolutely delicious!
BEST SWORDFISH RECIPE
Learn how to make this incredible and super easy grilled swordfish recipe! It's light, healthy and absolutely delicious! With 8 simple and fresh ingredients this swordfish is sure to please!
INGREDIENTS:
(yields 4 servings)
2 -1/2 lbs swordfish
1/4 cup extra virgin olive oil
8 cloves fresh minced garlic
1 bunch fresh chopped parsley
4 tablespoons of apple cider vinegar
1 fresh lemon
Garlic salt (to taste)
Cracked black pepper (to taste)
Wash the fish and dry well.
Season the fish to taste with garlic salt and pepper.
In a large bowl combine the olive oil, garlic, parsley, juice from the lemon
and the vinegar.
Next, spread the marinade all over one side of the fish.
Add some more garlic salt and pepper to taste.
Preheat the grill.
Add the fish marinade side down to the grill.
Spread on the rest of the marinade.
Cook about 8 minutes per side.
You are going to LOVE this swordfish!
Best Swordfish Recipe!
SPAGHETTI AND TUNA SAUCE
"Now that's Italian"
SPAGHETTI AND TUNA SAUCE
Recipe by: Alexia from "U had me at Kitchen" featuring fine products from The Pastene Company!
Here is a recipe very dear to Alexia's heart taught to her by her late Grandmother MAMA MARY who was one of her greatest influences on cooking and life. It was one of Mama's famous dishes! Mama Mary's Spaghetti and Tuna Sauce and as Mama called it "Tuna Gravy" was enjoyed at Lent, Christmas Eve and during many other fun family dinners shared at Mama and Papa's home. In the below recipe, Alexia puts her own modern twist on this classic Italian dish! This dish is made using simple and fresh ingredients and is absolutely delicious!
INGREDIENTS:
3 cans Pastene Tuna in oil
2- 28 oz cans Pastene San Marzano Tomatoes DOP (Crushed up)
1 lb Pastene Spaghetti
8 tablespoons Pastene Extra Virgin Olive Oil
***6 tablespoons will be used for the sauce and 2 used to finish the dish.
1/2 cup Pastene Grated Romano Cheese
1 1/2 tablespoons of Pastene minced Garlic.
1 Shallot (chopped small)
Red Chili Flakes (to taste)
Garlic Salt (to taste)
Sea Salt (to taste)
Cracked Black Pepper (to taste)
1/3 cup Fresh Chopped Parsley
DIRECTIONS:
To start, add the olive oil into a hot pan.
Next, add in the garlic and shallots.
Next, add in the red chili flakes.
Saute until the garlic and shallots are translucent.
Add in the tuna (Do not drain).
Season to taste with cracked black pepper.
Mix well.
Slowly add in your tomatoes.
Season to taste with garlic salt.
Stir well.
Reduce heat and simmer for 1 hour on low.
When the sauce is close to being done, start the pasta.
Salt your water (to taste) and bring to a rapid boil.
Add in your pasta and cook until Al Dente.
Next, start incorporating your pasta into your tuna sauce.
Add in about a 1/2 cup of the pasta water into the sauce.
Fold in the romano cheese.
Next, top with chopped parsley.
Plate it up, give your spaghetti a drizzle of olive oil and ENJOY!
SPAGHETTI AND TUNA SAUCE
ALEXIA'S LINGUINE AND RED CLAM SAUCE
"now that's italian"
ALEXIA'S LINGUINE AND RED CLAM SAUCE
INGREDIENTS:
1 lb. Spaghetti
16 Little Necks
1 cup White Wine
1/2 fresh Lemon
6 cloves fresh minced Garlic
1/2 cup Extra Virgin Olive Oil
1/2 lb. Chopped Clams with Juice
1/2 cup fresh chopped Parsley
4 cups crushed San Marzano Tomatoes
Sea Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
Optional - Grated Pecorino Romano Cheese (to taste)
MAKING THE SAUCE:
Start by adding your olive oil into your pan.
Next, add in the garlic and red chili flakes to taste.
Saute the garlic until golden brown,
Next, add in the san marzano tomatoes.
Reduce the heat to low.
Season to taste with sea salt and cracked black pepper.
Add in the wine.
Bring the heat up to high and burn the alcohol out of the sauce for a couple of minutes.
Reduce the heat to low and simmer for 20-25 minutes.
Start the water for your pasta.
Salt your water to taste and bring to a rapid boil.
Boil your pasta until extra al dente. (You will finish cooking your pasta in the sauce).
Drain and set aside. (drizzle with a little olive oil so it doesn't stick).
After the sauce has been cooking for 20-25 minutes add in your chopped clams and the juice.
Simmer on low for 5 minutes.
Next, add in the little necks and cover your pan.
After about 5-10 minutes check them, when the little necks open the sauce is done.
Turn off the heat and add in some fresh chopped parsley.
Next sprinkle in some grated pecorino romano cheese. (Optional).
Add your linguine right into the sauce and mix well.
Plate up and ENJOY!
ALEXIA'S LINGUINE AND RED CLAM SAUCE
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE!
You are going to LOve this dish!
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE!
This dish is made using simple and fresh ingredients and is so easy to prepare especially with the help of Grain Trust jasmine rice!
We hope you LOVE this recipe!
INGREDIENTS:
(yields 2 large dinner portion servings)
1 lb large shrimp
2-8oz pouches of Grain Trust jasmine rice
3/4 cups white wine
1 fresh lemon (1/2 for sauce 1/2 for garnish)
8 cloves fresh minced garlic
Hot sauce (to taste)
Extra virgin olive oil
1 teaspoon of red chili flakes
1 cup marinara sauce
1 lb sangria tomatoes
Sea salt (to taste)
Cracked black pepper (to taste)
1/4 cup fresh chopped parsley
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE:
To start, wash, peel and devein the shrimp.
Add the olive oil into the pan.
Next, add the garlic and red chili flakes.
Saute on low until slightly golden brown.
Add in the shrimp and par cook for a few minutes until slightly pink.
Remove the shrimp and set aside.
In the same pan add in the sangria tomatoes.
Season to taste with sea salt and cracked black pepper.
Add in the wine.
Simmer and reduce the alcohol out for a couple of minutes.
Next, add in the marinara sauce.
Reduce the heat and simmer on low for 25 minutes.
After cooking for 25 minutes the sangria tomatoes should have popped and the sauce should have thickened a bit.
Now it's time to add the shrimp back in.
Squeeze 1/2 of a lemon.
Next add in a few shakes of hot sauce.
Cook the shrimp in the sauce for a couple of minutes.
Remove from the heat and set aside.
Prepare your rice.
Follow the instructions on the box of Grain Trust jasmine rice.
When the rice is done add to a large bow and top with the spicy shrimp. Garnish with some fresh chopped parsley and lemon slices.
ENJOY!
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE!
Alexia's famous salmon
Alexia's Spectacular Salmon! This is so simple and so delicious!
Ingredients: (Based on 4 servings)
2 1/2 lbs Salmon
1 Fresh Lemon
4 Fresh Vine Ripe Tomatoes
Tabasco Sauce
Extra Virgin Olive Oil
Cooking Spray
Cracked Black Pepper
Garlic Powder
Garlic Salt
Dried Parsley
Red Pepper Flakes
You can either grill this dish or roast it in the oven!
Start with a beautiful piece of fresh Salmon, Alexia usually estimate for a little over 1/2 lb per person with some side dishes unless you are really hungry!
Wash the Salmon thoroughly and place it on foil double layer the foil so it will be able to hold the juices. Curl up the sides.
Spray the foil with cooking spray, and place Salmon skin side down.
Dry rub the salmon with tons of cracked Black Pepper, Garlic Powder, Garlic Salt, and Dried Parsley.
Slice the Tomatoes about 1/4 inch thick and layer all over the Salmon completely covering it.
Season the Tomatoes with Garlic Salt, Garlic Powder, Cracked Black Pepper, Red Chili flakes and drizzle with Tabasco Sauce. (Use as much or as little as you wish) Alexia likes it spicy!
Cut up the Lemon and squeeze the fresh Lemon juice all over the Tomatoes and Salmon. Alexia uses about 1/2 of the Lemon.
Drizzle with Olive Oil!
Grill or bake until the Tomatoes look roasted and the fish looks flaky. The Tomatoes should be charred.
TIP: If you do decide to roast in the oven place the foil on a cookie sheet. Alexia
cooks it @ 400, and at the very end broils it to get the tomatoes brown and crispy.
YOU ARE GOING TO LOVE THIS SALMON!!
ALEXIA'S SPECTACULAR SALMON! THIS IS SO SIMPLE AND SO DELICIOUS!
Alexia's Spicy Baked Scrod Italiano!
Alexia's Spicy Baked Scrod Italiano!
This is a healthy, simple, fresh and delicious seafood dish that explodes with flavor!! You must try it!
Ingredients:
2 1/2 lbs of scrod
1 can of ground peeled tomatoes (28 oz)
1 bunch of fresh parsley
5 cloves of fresh minced garlic
1 fresh lemon
2 cans of sliced black olives
8 campari tomatoes
Tabasco Sauce
Red Chili Flakes
Cracked Black Pepper
Garlic Salt
Garlic Powder
Cooking Spray
Extra Virgin Olive Oil
Start by washing your fish and patting it dry.
Get a Pyrex dish and spray it with cooking spray.
Add your fish into the dish.
Next, season your fish to taste with cracked black pepper, garlic salt and garlic powder.
Next, add in your kitchen ready tomatoes and campari tomatoes (cut your campari tomatoes into about 1/2 inch pieces).
Now add in your olives and fresh minced garlic.
Season to taste with cracked black pepper, garlic salt, garlic powder, red chili flakes and a few dashes of Tabasco sauce.
Next, squeeze in the juice from your lemon. (1/2 of a lemon should do save the other 1/2 to garnish your dish).
Next, sprinkle lots of fresh parsley on top.
Now, drizzle with some good extra virgin olive oil.
Cover your dish with foil and pop into a pre-heated oven on 375 for an hour and a half.
Remove the foil and continue to cook down for about 20 more minutes.
Remove from the oven and let it sit for about 5 minutes.
Plate it up and garnish with some fresh parsley and fresh lemon slices.
You are going to LOVE it!
ALEXIA'S SPICY COD ITALIANO
MAKE THIS!!! As seen on the Rhode Show!
COD FISH RECIPE
ALEXIA'S FAMOUS SPICY COD ITALIANO
INGREDIENTS:
2-1/2 lbs fresh cod fish
1- 28 oz can of crushed tomatoes
1/2 cup extra virgin olive oil
2 teaspoons of capers (rinsed)
10 cloves of fresh minced garlic
1 fresh lemon
1 large can of black pitted olives
1 bunch chopped fresh parsley
1- 16 oz package of fresh campari tomatoes (cut into quarters)
Hot sauce (to taste)
Red chili flakes (to taste)
Cracked black pepper (to taste)
Garlic salt (to taste)
Garlic powder (to taste)
Cooking spray (to coat baking dish)
DIRECTIONS:
Start by washing your fish and patting it dry.
Get a nonstick baking dish and coat it with cooking spray.
Add your fish into the dish.
Next, season the fish to taste with cracked black pepper, garlic salt and garlic powder.
Next, add in the campari tomatoes.
Add in the olives and minced garlic.
Next, add in the capers
Sprinkle on the red chili flakes.
Next, pour on the crushed tomatoes.
Season to taste with cracked black pepper, garlic salt, garlic powder and a few dashes of Hot sauce.
Next, squeeze in the juice from 1/2 the lemon (save the other half for garnish).
Next, add in the parsley.
Now, drizzle with extra virgin olive oil.
Cover the dish with foil and pop into a preheated oven on 375 for one hour.
Remove the foil and continue to cook down for about 20 more minutes until some of the liquid is absorbed and the fish is slightly charred.
Remove from the oven and let it sit for about 5 minutes.
Plate it up and garnish with some fresh parsley and fresh lemon slices.
"LIKE" SHARE & ENJOY!!!
ALEXIA'S SPICY COD ITALIANO