Today, I’m happy to have Angie from EclecticRecipes.com here to share her recipe for Black Bean Salmon Croquettes. Angie is a fellow Central Florida Blogger. We’ve had the opportunity to hangout at our annual Central Florida Bake Sale for the past few years. Angie cooks up some stellar recipes. I encourage you to visit her blog after your done reading her recipe she is sharing today! 

 Black Bean Salmon Croquettes

I am so happy and honored to be guest posting for Katie today while she’s taking a little time off to be with her new baby. I am over the moon happy for Katie and her husband! Babies are the best, and the smell of their little heads, you can’t beat that!

My name is Angie and I blog over at EclecticRecipes.com. I like to cook food that my whole family will love, with an eclectic flare. We love to explore new flavor combinations like this Peperoni Pizza Quiche and this Thai Chicken and Cabbage Noodles.

I wanted to share one of my favorite go-to weeknight meals that I’ve been enjoying since I was a kid, salmon croquettes. Over the years, I’ve changed my mom’s salmon croquette recipe several times. This recipe is one of my latest re-inventions to make croquettes a little healthier. I added black beans and lots of flavorful spices to make these have a bit of a Tex-Mex flare.

Black Bean Salmon Croquettes

To make these I start with fresh salmon that has been pulsed in the food processor. Then I add black beans that I first partially mash with a potato masher. Then I add my onion, garlic, egg and spices in a large bowl. After forming the patties, I roll them in bread crumbs and then shallow fry them in vegetable oil.

To go with these, I made an avocado salsa with corn and tomato. I serve the croquettes topped with the salsa along side a fresh salad garnished with lime wedges.

Black Bean Salmon Croquettes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Black Bean Salmon Croquettes

Ingredients

    For the Croquettes:
  • 1/2 lb filet fresh salmon, pulsed in food processor or chopped fine
  • 1- 15 oz can back beans, rinsed and drained, and partially mashed with a potato masher
  • 1/4 cup finely chopped onion
  • 1 clove garlic, grated or chopped very fine
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup additional bread crumbs for coating
  • For the avocado salsa:
  • 1 hass avocado
  • 1/2 cup chopped tomato
  • 2 tablespoons roughly chopped cilantro
  • the juice of one lime
  • 1/4 cup chopped onion
  • 1/2 cup corn kernels

Directions

  1. Preheat oven to 450°. Combine salmon, black beans, onion, garlic, egg, breadcrumbs and spices in a large bowl. Make 1/4-cup sized patties and coat each patty in additional bread crumbs.
  2. Bake croquettes for 15- 20 minutes, or until internal temperature reaches 145°.
  3. While croquettes are cooking, combine all ingredients for salsa. Serve croquettes with salsa and fresh lime slices.
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Mexican Corn & Grape Tomato Skillet with Grouper from KatiesCucina.com

Looking for a fresh fish dish? This is the summer fish dish for you, and best of all it’s one skillet cooking! My brother in-law has been spear fishing weekly over the past month. Each time he goes fishing he needs help cleaning the fish once he gets back, so my husband helps out and in return his payment is fish! Not a bad trade off for a one hour job! I’m happy to report that our freezer is pretty stocked with fish. This girl is definitely not complaining. I’m actually trying to persuade my husband to take a day off of work next week for mini lobster season! Hopefully, I won’t have to twist his arm too much longer for him to realize he needs to bring us home lobster (and lots of it). But, back to this dish. After getting our weekly fill of fish I started dreaming up a one skillet fish dish–everything all in one! Of course, I’m obsessed with Mexican food, so that was a given it was going to have to have Mexican flavors in it. That’s when I created this Mexican Corn & Grape Tomato Skillet with Grouper. I used fresh corn that  is in season along with a pint of grape tomatoes, sauteed them with spices, removed them from the skillets and cooked the beautiful fillets of grouper!

Mexican Corn & Grape Tomato Skillet with Grouper from KatiesCucina.com

How could you go wrong with a dish like this? Light for summer and full of flavor. I did have leftover rice in the refrigerator and I served the corn/tomato mixture over rice and then place a fillet of grouper on the dish. I had very little rice and it was just as good. I had never sauteed fresh corn before, so it was a nice treat and experiment all at once! Don’t be alarmed by the long ingredient list, it’s mainly spices. This Mexican Corn & Grape Tomato Skillet with Grouper utilizes local and in season produce as well as fish–making it the perfect summer dinner!


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Click Here for: Shrimp and Veggie Lo Mein Recipe from KatiesCucina.com #Recipe #Chinese #HomeTakeOut

Do you love home takeout? I do! I love takeout in general, but sometimes we don’t want to spend the money on eating out so I turn to my home-takeout method. About two months ago I stumbled across a recipe for Shrimp and Veggie Lo Mein. Ironically, although I’m not a big fan of lo mein at the local takeout joints I am head over heals for this Shrimp and Veggie Lo Mein I make at home. So much so that I have made this over a handful of times over the past two months!

Click Here for: Shrimp and Veggie Lo Mein Recipe from KatiesCucina.com #Recipe #Chinese #HomeTakeOut

I would like to thank my mom for my love of Chinese food. Growing up I would beg for Chinese food for breakfast; back then I would eat chicken and broccoli with white rice. If my mom would have allowed it I would have consumed it for breakfast, lunch, and dinner, and then repeated the same meals over and over again until my little heart was content. Chinese food brings me comfort and I think that might be why I find myself yearning for it when I’m sick. Of course I love homemade chicken noodle soup, but the next best thing in my book is wonton soup and vegetable fried rice. I also love to make my Asian chicken and rice soup, too when I’m sick or on a cold winters day. But since winter has long escaped from sunny Florida I’ll take this Shrimp and Veggie Lo Mein. It’s comforting, light, and best of all you can add as many vegetables and proteins to this simplistic Asian dish.

Click Here for: Shrimp and Veggie Lo Mein Recipe from KatiesCucina.com #Recipe #Chinese #HomeTakeOut

Adapted from Rachael Ray, April 2013

Shrimp

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6

Shrimp

Ingredients

  • 2 tbsp vegetable oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, finely chopped
  • 8 oz. Thin Spaghetti
  • 2 cups, shredded cabbage (1 bag)
  • 1 red bell pepper, thinly sliced lengthwise
  • 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • 1/3 lb. snowpeas, trimmed and Julianne sliced
  • 1/2 cup matchstick carrots
  • 1/4 cup plus 2 tbsp soy sauce
  • 3 tbsp dry sherry
  • 1 tbsp toasted sesame oil
  • 1 lb. shrimp, peeled, deveined, and chopped

Directions

  1. Bring a large pot of water to a boil.
  2. Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
  3. In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.
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Springtime Progress Dinner  via KatiesCucina.com

Do you love going to a good party? Well, I have a treat for you today. I’m hosting a Springtime Progressive Dinner Party with some of my favorite blog friends tonight! From the table scape to appetizers, sides, the main course, and of course drinks and desserts–we all have it covered. And of course we can’t have a dinner party without giving one lucky guest the most amazing giveaway ($650 total value).
Mini Crab Cakes with Cilantro Lime Sauce via KatiesCucina.com
I always love bringing an appetizer to a dinner party, so that is what I’m bringing to the party tonight. In an effort to constantly continue to challenge myself  I decided to break out of my comfort zone and make one of my favorite appetizers… Mini Crab Cakes. For some odd reason, they have always intimidated me and I just made them for the first time over Easter. I know–its crazy talk. But I’m so weird like that.

Mini Crab Cakes with Cilantro Lime Sauce via KatiesCucina.com

These Mini Crab Cakes are super easy to make. The best part is that you can put the filling together ahead of time and fry them just before your guest arrive, transfer them to a warm oven on 200 degrees Fahrenheit and then serve them once your guest are at your dinner party. I looked at over a dozen recipes and none seemed to really hit me. It wasn’t until Ina’s recipe. It is chocked full of veggies and y’all know me. I love me some veggies!

Mini Crab Cakes with Cilantro Lime Sauce via KatiesCucina.com

This recipe also called for cooking the veggies in tasty butter and olive oil. Whenever I’m cooking I love to use Land O Lakes® Butter Half Sticks. The butter stays fresher longer, and like most recipes I find myself only needing 2 tablespoons to a half stick of butter. A few months ago if you would have looked in my butter compartment in my refrigerator you would have seen a handful of half used butter sticks. Now, because of the half sticks you will see one half stick open at a time! Love the connivence and the idea that my food is staying fresher longer!

Mini Crab Cakes with Cilantro Lime Sauce via KatiesCucina.com

Back to the Mini Crab Cakes… Your guest are going to not only be impressed you cooked up a fancy appetizer, but they will be in love once you tell them how easy it really is to make crab cakes. Oh and the cilantro lime sauce that accompanies these crab cakes can be made either the day before or right before your guest arrive. The sauce is cool and refreshening!

Crab Cake Recipe Adapted from Ina Garden

Cilantro Lime Sauce – Katie Original Recipe

Mini Crab Cakes w/ Cilantro Lime Sauce + HUGE Giveaway

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 48 mini crab cakes

1 tablespoon each

Mini Crab Cakes w/ Cilantro Lime Sauce + HUGE Giveaway

Ingredients

    For the Crab Cakes
  • 2 tbsp Land O Lakes® Salted Butter
  • 2 tbsp olive oil
  • 3/4 cup red onion, diced
  • 4 stalks celery, diced small
  • 1 cup red and yellow bell pepper, minced
  • 1/4 cup fresh flat-leaf parsley, minced
  • 1/4 tsp hot pepper sauce
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1/2 tsp freshly ground black pepper
  • 8 oz. lump crabmeat, drained and picked to remove shells
  • 1/2 cup Italian Style bread crumbs
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tbsp Land O Lakes® Salted Butter
  • 1/4 cup olive oil
  • For the Cilantro Lime Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 lime, juiced and zested
  • 1/4 cup cilantro, minced
  • 1/4 tsp garlic powder
  • dash of black pepper

Directions

    For the Crab Cakes:
  1. In a large sauté pan, place the 2 tablespoons Land O Lakes® Salted Butter, 2 tablespoons oil, onion, celery, red/yellow bell peppers, parsley, hot pepper sauce, Worcestershire sauce, Old Bay seasoning, and pepper. Cook over medium-low heat until the vegetables are soft, (about 15-20 minutes). Cool the vegetables to room temperature.
  2. In a large bowl, break the lump crabmeat into small pieces (double check to ensure there are no crab shells). Add the bread crumbs, mayonnaise, mustard, and eggs to the bowl. Add the cooked mixture of vegetables and mix well. Cover and chill in the refrigerator for 30 minutes.
  3. Shape into bite-sized crab cakes (about 1 tablespoon each).
  4. For Frying:
  5. Heat the Land O Lakes® Salted Butter and olive oil over medium heat in a large saute pan. Add the mini crab cakes to the pan and fry for 4-5 minutes on each side, until browned. Drain on paper towels. To keep them warm place them on a foiled line baking sheet in the oven on 250 degree.
  6. For the Cilantro Lime Sauce:
  7. In a large bowl, add mayonnaise, sour cream, lime juice, lime zest, cilantro, garlic powder, and dash of pepper. Mix well until incorporated. Place in the refrigerator until ready to serve the mini crab cakes.
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Now take a look at all the amazing recipes brought to our Springtime Progressive Dinner Party from my fellow blogging friends!



Springtime Progress Dinner Party Giveaway Featuring Product from Le Creuset, Land O Lakes, and Dreamfarm via KatiesCucina.com

And now for the largest giveaway to ever hit Katie’s Cucina! One lucky winner is going to win $650 worth of product so they can host their very own dinner party. Here is what is up for grabs:

One winner will be drawn at random using random.org. Must complete the mandatory question to be eligible. Please wait for rafflecopter widget to load–if it does not load please click on the link below. Giveaway ends on April 15, 2013 at 11:59pm.

a Rafflecopter giveaway

Disclosure: I did not receive any compensation or product for participating in the Springtime Progressive Dinner Party. I love these brands and wanted to reward my readers with an amazing giveaway! Land O Lakes®, Le Creuset, and Dreamfarm all provided the prizes for the giveaway. As always all opinions are my own.


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Shrimp BLT Croissant Sandwich from KatiesCucina.com

It is the last day of February. Can you believe that? 2 months have already gone by in 2013. Where has the time gone? Lets take a minute and savor the time… and make some quick Shrimp BLT Croissant Sandwich. First off, these sandwiches are amazing in so many ways. Secondly, they are super easy to make. Third, you will impress anyone who you serve this too.

Shrimp BLT Croissant Sandwich from KatiesCucina.com

I’ve made these a handfull of times since creating the recipe last summer. I photographed last summer, too. But now that I’ve really been working on my food photography and styling I had to remake the sandwich to rephotograph it. And then of course indulge on a Shrimp BLT Croissant Sandwich after the “shoot”. Hard job… right?

Shrimp BLT Croissant Sandwich from KatiesCucina.com

I dropped off two of these sandwiches along with some fabulous Jambalaya to my parents the other weekend. They had been traveling and I knew they would need dinner that night and lunch for work the next day. I was reluctant to wrap up these sandwiches not knowing how they would fare the next day. Let me tell you… I guess they were A-ok because I got not one but two phone calls from both of my parents raving about this sandwich. They love their BLT’s and I guess I’ve introduced them to the next level of BLT’s. My husband not being a big fan of bacon isn’t a huge fan of BLT’s but he will eat it this way! Seriously, jazz up that plain old BLT!

Katie Original Recipe

Shrimp BLT Croissant Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2 Sandwiches

Shrimp BLT Croissant Sandwich

Jazz up the plain-jane BLT with a croissant and shrimp! This new twist on a classic is sure to have everyone yearning for more!

Ingredients

  • 6 Extra-Large Florida Pink Shrimp
  • 1 tsp Old Bay Seasoning
  • 1 tbsp unsalted butter
  • 2 croissants
  • 4 slices cooked bacon
  • Butter Lettuce
  • 4 sliced tomato pieces
  • Smoked Chipotle Aioli Sauce

Directions

  1. In a frying pan on medium-high heat, add the unsalted butter. Cook for 1 minute or until the butter has melted. While the butter is melting toss the old bay seasoning with the shrimp. Place the seasoned shrimp in the frying pan and cook for 3 minutes (turning once to brown both sides). Once the shrimp has been thoroughly cooked remove from heat.
  2. Toast croissants, slice in half and slather a healthy amount of Smoked Chipotle Aioli Sauce on each side of the croissant (about 1 tablespoon per croissant). Then line the bottom of the croissant with butter lettuce, sliced tomatoes, and bacon. Top with cooked shrimp and croissant top. Enjoy immediately or wrap in plastic wrap, store in the refrigerator for up to one day!
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Calamari Fritti with Smoked Chipotle Aioli from KatiesCucina.com

I have been making my own Calamari Fritti for a few years now. I experimented on a whim one hot summers day when I was tasked with making a birthday dinner for my mother in-law. With only one day’s notice I whipped together what I felt to be an amazing meal. Everyone in my husband’s family loves calamari, and I figured why not try to make it for the dinner as a nice surprise appetizer! After doing quite a bit of recipe research online I had finally found what I felt to be the best recipe for Calamari Fritti out there.

Calamari Fritti with Smoked Chipotle Aioli from KatiesCucina.com

I love the Smoked Chipotle Aioli dipping sauce that accompanies this dish. It’s spicy yet creamy and satisfies the taste-buds. Don’t get me wrong. I love dipping the rings of the fried squid into a tomato-basil sauce. But there is also something about an aioli sauce that just does it for me.
Calamari Fritti with Smoked Chipotle Aioli from KatiesCucina.com

Adapted from Tyler Florence, Republished from February 5, 2010

Calamari Fritti

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4-6

Calamari Fritti

Ingredients

    For the Calamari Fritti:
  • 1 pound whole squid, cleaned and sliced
  • 1 cup milk
  • 1 large egg
  • 6 fresh basil leaves, chopped
  • Canola oil, for frying
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1/4 tsp each; salt and pepper
  • For the Smoked Chipotle Aioli:
  • 1 cup mayonnaise
  • 1 to 2 canned chipotle chile in adobo
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 1 tbsp flat-leaf parsley
  • Pinch salt

Directions

    For the Calamari Fritti:
  1. Rinse the squid and pat dry with paper towel. Cut the body of the squid (tubes) into 1/2-inch rings (trim the tentacles as necessary).
  2. In a large bowl combine the milk, egg, and basil leaves. Mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture. Refrigerate for about 15 minutes.
  3. Preheat deep fryer.
  4. Mix the flour, paprika, salt, and pepper in a shallow dish. Once the oil is hot toss the calamari in the seasoned flour to coat and immediately place it into the deep fryer.
  5. Fry for one-to-three minutes or until golden brown. Using a slotted spoon, transfer the fried calamari to paper towel lined plate to drain. Sprinkle additional salt, to taste.
  6. Serve immediately with lemon wedges and dipping sauces.
  7. For the Smoked Chipotle Aioli:
  8. Using a food processor combine all the ingredients and blend for 1 minute or until well combined. Refrigerate the sauce until ready to serve. Serve as a dipping sauce with fried calamari.
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Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Yesterday, I shared last week’s Google Hangout with Nicole. Her talk inspired me to make some more seafood from my box of seafood that was sent to me the other month! I’m going to be honest–I’ve never cooked with Halibut before. I’ve eaten it plenty of times out at restaurants but never cooked it. I decided to browse the Alaska Seafood Marketing Institute website for recipe ideas. Since I did not want to experiment on this beautiful piece of fish–I wanted to use a tried and true recipe! All most all of the recipes on ASMI can be cooked either using frozen fish or thawed! You choose. I just so happened to have my fish thawed, so I went that route.

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

This recipe made my husband and I feel like we were dining in a five-star restaurant! Seriously, it was a super fancy dish for a weeknight meal! I suppose if I had planned better that I could have made the fruit salsa the night before. Note to those who try the dish: Make sure you rinse and de-seed your chipotle peppers. I have this horrible habit of not reading directions fully and as I was chopping my one chipotle pepper (not rinsed nor de-seed) I decided that it would be best if I only put in half the minced pepper. Wowzas! I’m glad I made that mental note to myself because this salsa had a good kick to it. Any more and I’m not sure if I could have eaten it! The fresh spinach gave a nice compliment to the dish. Oh and on a side note… this recipe for the pineapple salsa makes a rather large batch… so be prepared to have leftovers and indulge the next day with chips and spicy pineapple salsa!

Adapted from: Alaska Seafood Marketing Institute

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2

Ingredients

  • 1/2 cup raisins
  • 2 tbsp Captain Morgan Private Stock
  • 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick*
  • Vegetable oil, as needed
  • 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced
  • 1 lime, zested and juiced
  • 1/2 orange, zested and juiced
  • 1/4 cup olive oil
  • 1 green onion, sliced
  • 2 tbsp roasted red pepper, chopped
  • 2 tbsp cilantro, finely chopped
  • salt
  • 2 Alaska Halibut steaks or fillets (6 to 8 oz. each)
  • Lemon pepper seasoning, to taste
  • 2 cups spinach

Directions

  1. Soak raisins in Captain Morgan Private Stock (rum) for 30 minutes; drain. While the raisins are soaking: heat the grill to medium-high (400ºF). Brush pineapple with oil; grill until lightly caramelized on both sides (about 10 minutes). Cool slightly and cut into 1/2-inch pieces; place in mixing bowl and set aside.
  2. In a separate bowl, combine chipotles, lime zest and juice, and orange zest and juice. Whisk in olive oil. Pour the liquid mixture over pineapple chunks, fold in green onions, red peppers, cilantro and raisins. Season with salt, to taste and set aside.
  3. Brush halibut and grill surface with oil. Sprinkle lemon pepper seasoning on halibut. Grill for 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Place halibut on a bed of spinach and serve with salsa.

Notes

*You can cook the Halibut frozen. If cooking frozen be sure to rinse off any ice glaze. Cook for 13 minutes if frozen.

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Disclaimer: I received a box of seafood from the Alaska Seafood Marketing Institute. I was not compensated nor required to blog about any of my experiences with their product. As always, all opinions are my own.


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Last week, Christine from Cook the Story and I spoke with Nicole from Arctic Garden Studio about winter food in Alaska. During our chat Nicole pointed out that we had a 100 degree difference in weather. That was mind blowing to me–something I couldn’t fathim. And here I was complaining about our chilly 60 degree weather! I take getting fresh produce and meats for granted, and I’m glad we got to talk with Nicole. It was very eye-opening!

Watch our Google Hangout as Nicole explains how food is managed/consumed during the winter months in Alaska!

 

Here are a few recipes:

Cajun Halibut from Arctic Garden Studio

Wild Blueberry Cupcakes from Arctic Garden Studio

Pumpkin Spiced Alaskan Scallops with Butternut Squash Orzo from Katie’s Cucina


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On Tuesday, Christine from Cook the Story and I spoke with Maureen C. Berry from Seafood Lady Orlando about Salmon (again). If you watched our last Salmon chat back in September you’ll remember that we talked all about what the word sustainability meant. Because there is so much information to be shared on this important topic we brought Maureen back on to talk Salmon part 2! We continue the talk about sustainability and also cover some other controversial topics. If you eat salmon or any fish for that matter I hope you’ll tune in and watch our hangout.

Sustainable Seafood Gift-Pack

Maureen recently vacationed in Alaska and while their she has the opportunity to visit the Alaska Seafood Marketing Institute. They have partnered together to give one lucky viewer a Sustainable Seafood Gift-Pack.

Giveaway includes: Barton Seaver’s For Cod and Country cookbook, ASMI apron, SeafoodLady apron, manual on Alaska Seafood Sustainability in Plain English and the ASMI water repellent backpack.

To enter to win please fill out the Rafflecopter widget below. Giveaway ends 12/14/2012 at 12:00 am.

a Rafflecopter giveaway

Disclaimer: I was not compensated to run this giveaway. This giveaway is courtesy of ASMI and SeafoodLady by Maureen C Berry. As always all opinions are my own.


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Pumpkin Spiced Alaskan Scallops with Butternut Squash Orzo

A few months ago, the amazing people at the Alaska Seafood Marketing Institute reached out to me after Christine and I talked with Maureen during our Salmon Google Hangout. They wanted me to give Alaskan salmon a try as well as some of the other seafood species native to Alaska. This was a perfect offer for me to accept since we love seafood in our home. I had my box of seafood delivered to my office, and I must say it was quite comical. The mail room was confused and my coworkers weren’t too happy that my big box took up 1/3 of our community refrigerator. I called my husband, Jon, and told him that we were having a fancy-pants dinner that night. If you follow me on instagram you might have saw a random wednesday night indulgence of Alaskan King Crab legs among other sides.

Pumpkin Spiced Alaskan Scallops with Butternut Squash Orzo

After our feast I started dreaming up recipe ideas. And well… then we went on vacation, and now its November, and I finally got to dig into the delicious Alaskan seafood! I wanted to make butternut squash risotto the other week; however, thats when I realized I didn’t have any arborio rice! So I went to the next best thing… orzo pasta. Not the same, but worked. I was still trying to figure out what to pair with this pasta when it dawned on me that I had plump and juicy Alaskan scallops hanging out in my freezer. That’s when I got this really crazy idea. Why not sprinkle some pumpkin pie spice on them!??! Crazy thought turned AMAZING. The flavors complimented one another so well. I can’t wait to make this recipe again!

Katie Original Recipe

Pumpkin Spiced Alaskan Sea Scallops with Butternut Squash Orzo

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

    Butternut Squash Orzo
  • 1 tbsp olive oil
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups orzo
  • 32oz box of chicken broth
  • 1 cup butternut squash roasted
  • Pumpkin Spiced Alaskan Scallops
  • 1lb Alaskan Scallops
  • 1/4 tsp each; dried thyme, dill, garlic powder
  • 1/8 tsp pumpkin pie spice
  • salt
  • 1 tbsp butter
  • 1 tsp olive oil
  • lemon juice

Directions

    Butternut Squash Orzo
  1. In a large pot pour one tablespoon olive oil and heat at medium-high heat. Add the onions and cook for 1-2 minutes. Then add minced garlic and cook for an additional minute.
  2. Add orzo pasta, toasting for one minute (and constantly stirring). Then pour in one 32 ounce box of chicken broth. Place a lid on the orzo, bring to a boil then reduce down to a simmer. Cook for 15 minutes. Stir occasionally. Add in the roasted butternut squash and cook for up to 5 more minutes or until most liquid is absorbed, pasta is cooked, and butternut squash is warm.
  3. Pumpkin Spiced Alaskan Scallops
  4. During the last 10 minutes of the orzo cooking begin preparing the scallops. Rinse scallops, then pat dry.
  5. In a small bowl mix together all the spices; dried thyme, dill, garlic powder, and pumpkin spice. Sprinkle salt on top of the scallops followed by sprinkling the dry spice mix (on one side--you will have spice mix leftover).
  6. In a frying pan add butter and olive oil and heat on medium-high heat. Add seasoned-side of scallops face down on the pan. Then sprinkle with additional salt and remaining herb mix. Cook for 5 minutes then flip the scallops. They should have a nice caramelized color on the bottom. If not kick up the heat to high. Cook for an additional 5 minutes or until internal temperature is 165 and both sides of the scallops are caramelized. Serve on top of a bed of butternut squash orzo.

Notes

This recipe requires pre-roasted butternut squash. Roast a big batch and use it throughout the week! To roast: peel and cut butternut squash, toss with olive oil, salt, and pepper and roast at 450 for 20 minutes or until soft.

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Disclaimer: I received seafood from Alaska Seafood Marketing Institute for free; however, I was not compensated to write this post. All opinions are my own.


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