Good morning, friends!
Last night I got together with the lovely ladies of Wine and Recipe Club. We met at Nicole’s house, so she picked the theme: seafood. While I loved this idea, it also meant no desserts. Fortunately, Nicole’s center piece of tulips had pink Peeps and jelly beans around the bottom. Yes, we ate her center piece. It looked something like this:
After scolding us, she scrounged up a few boxes of Girl Scout cookies. Sweet tooth satisfied.
The dishes last night were all very good. I made something new because I rarely make seafood for a few reasons: 1) Brody doesn’t like shrimp, which is the cheapest and most accessible seafood, 2) Wisconsin isn’t known for quality seafood, and 3) The places that have quality seafood are both 30 minutes away from our house.
I made Jenna’s Shrimp and Goat Cheese Quesadillas. They didn’t have a ton of ingredients, and it seemed like a practical recipe a busy wife/mom/person could make for a quick meal. They turned out delicious, especially topped with a little guacamole.
Instead of sharing only one recipe, I am going to spoil you with two (mainly because one is really short :)).
Creamy Crab and Red Pepper Dip
– 2 green onions, thinly sliced
– 1 tub (8 oz.) cream cheese
– 1 can (6 oz.) lump crabmeat, drained
– 1/2 cup shredded sharp cheddar cheese
– 1 small red onion, finely chopped
– 1 tbsp. Dijon mustard
Mix and chill for one hour. Serve with crackers or veggies.
This was such a yummy appetizer and so easy to make! Jena said she has made this often over the years, and I can see why. I don’t know if she used neufchâtel (1/3 less fat cream cheese) or the full fat stuff, but you probably could healthify it by even subbing in a little no fat cream cheese. We dug into the crab dip with reduced-fat Wheat Thins. Jena said you need a sturdy cracker because the dip is thicker, so Ritz crackers don’t work well. I helped myself to two servings, thankyouverymuchIcaneatwhateverIwantbecauseIranfifteenmiles.
The final dish of the night was made by Laura (who just got back from Brazil). She has also been making this dish for a while now, so it is tried and true.
– 9 strips lasagna noodles
– 2 tbsp. olive oil
– 2 tbsp. butter
– 1 shallot, chopped
– 1/2 cup dry white wine
– 1 8 oz. bottle clam juice
– 1 lb. scallops
– 1 lb. shrimp
– 1/2 lb. crab meat
– 6 tbsp. butter
– 6 tbsp. flour
– 3 cup reserved seafood juices and milk
– 1/2 tsp. salt
– 1/2 cup whipping cream
*Heat oven to 350 degrees.
1) Heat oil and butter and sauté shallot. Stir in white wine and clam juice and simmer for 5 minutes.
2) Stir in seafood, pepper, and nutmeg. Cook for 3 – 5 minutes, turning seafood gently in juices.
3) Drain seafood and reserve liquid for sauce.
4) To prepare sauce, melt the butter and add flour to create a roux. Slowly add reserved seafood juices and milk, stirring until bubbly and thick. Add salt and whipping cream. You can add additional nutmeg, pepper, or parmesan cheese if desired.
5) Stir 3/4 cup sauce into chopped seafood.
6) Grease a 9×13 dish. Coat bottom with 1/2 cup seafood. Top with layer of noodles. Spoon half of remaining seafood over noodles. Add 1/3 cup sauce. Repeat once, and then add third layer of noodles. Cover with remaining sauce. Sprinkle with parmesan cheese.
7) Bake 350 degrees for 35 – 40 minutes.
Rich, creamy, seafood-y goodness. I need a reason (and people who like seafood) to make this. Any volunteers? You must live in the Madison area and supply the dessert. We could have dinner and then go see The Hunger Games (again).
My seafood/wine-filled self didn’t walk in the door until 12:15am. I had considered doing hot yoga at The Studio at 10:30am, but I don’t think the wine would feel good exiting my body in the steamy room. Plus, I could only sleep until 7am. I do have a three mile run scheduled, and maybe, for once, I will actually do a recovery run. We’ll see…
Enjoy your Sunday!
Do you like or eat seafood? Please share favorite recipes.
Do you have workout scheduled for today? What are you doing?