Blasphemy! Seasoned Buttered Crab Pizza

Some say you must throw salt over your left shoulder after the salt shaker falls.
Some say you must hold your breath while passing by a graveyard, so not to let the spirits in.
Some say real Italians don't use canned sauces and gravies.
Some say Charlie Sheen is a good actor.

Don't believe all you hear!

I say, real Italians use canned sauces and gravies, only in moderation, and dependent upon the application.

Application #1: The pizza pie. I use Don Peppino's Pizza Sauce. It has a nice, tangy flavor and great texture - perfect for pizza!




And if you looooove buttered crab, you will absolutely adore these individual pizzas.

Ingredients:

4 Whole Wheat Tortilla Wraps
Imitation Krab (Yes, they spell crab with a K on the label)
4 tsps butter (melted)
Old Bay Seasoning
1 can Don Peppino's Pizza Sauce
Shredded Mozzarella Cheese

Step 1: Pre-heat oven to 350 degrees
Step 2: Place each tortilla wrap in a 9" pie pan
Step 3: Spoon approx. 1/4 cup pizza sauce over each wrap
Step 4: Sprinkle approx. 3 tsp. old bay seasoning over the sauce
Step 5: Sprinkle approx. 1/4 cup mozzarella cheese over each wrap
Step 6: With your fingers, roughly tear apart the crab meat and place on top of the cheese
Step 7: Drizzle 1 tsp. butter over each pizza
Step 8: Sprinkle Old Bay seasoning over top
Step 9: Pop in the oven for 10 minutes, or until crisp

These pizzas are perfect as an appetizer for a dinner party, or for a BYOT (Bring your own topping) pizza night in. You can try any topping of your choice. I made margherita pizza with fresh sweet basil and mozzarella and a fresh mushroom version!








Enjoy!

Quinoa Tabouli Salad in Grilled Avocado

When the summer months come rolling around, there is nothing worse than slaving
over a hot stove for hours trying to create a perfect meal. You can still create a great meal, however with little stove time to keep cool and light during these summer months.

For this recipe, I simply recreaed my original taboulisalad, using quinoa as the grain rather than the egg-coated buckwheat, and sauteed shrimp was added for texture. The grilled avocado acts as the bowl in this meal, creating a subtle taste of avocado with each scoop - I recommend using a spoon.

What You'll Need:

2 bunches parsley, finely chopped
6 green onions, finely chopped
1 tablespoon dried mint
3 tomatoes, finely diced
2 cups vegetable stock or water
1 cup rinsed quinoa
1 pound fresh shrimp
3 tablespoons olive oil
4 lemons, juiced
1/4 tsp salt
1/4 tsp black pepper
2 avocados

*Bring vegetable stock or water to a boil
*Add quinoa and return to a boil and then reduce the heat to low
*Cover and cook for fifteen minutes, or until liquid is absorbed- stirring occasionally
*Remove from heat and let stand for three minutes
*In the meantime, mix together salt, pepper, lemon juice, olive oil and mint and set aside
*In the meantime, saute shrimp with one tablespoon lemon juice mixture in saute pan for two minutes on each side and let cool
*Mix quinoa together with tomatoes, green onions, shrimp, parsley and dressing mixture
*Add salt and pepper to taste
*Cut each avocado in half and remove pit
*Drizzle a small amount of olive oil on each half and set meat-side down on a hot griddle or barbecue and cook for 8 minutes
*Serve salad inside avocado halves

Beer Clams & Linguine

List to Bring With You to The Supermarket:

Refrigerated:

1 Tbsp butter

Pantry:

1/4 cup extra virgin olive oil
2 cans diced clams
1 Tbsp. Anchovy Paste
1 Pound Linguine

Vegetables:

4 small-medium sized Garlic cloves, minced

Spices:

1 Tbsp ground parsley + more for sprinkling
2 Shakes of red pepper flakes
Salt to Season Boiling Water

Liquor:

1/3 cup of beer (I use Lager)


Directions:

Bring 4 quarts of water to a boil in a large pot, add 1 tbsp of salt
Saute the garlic and anchovy paste in oil in a large skillet over a medium-high heat for one minute.
Stir in parsley and red pepper flakes.
Stir in clams and juice and the beer. Cover and cook over low heat 10 minutes,
sirring occassionally
While the mixture is cooking, add the linguine in the boiling water and stir constantly for 9 minutes
Drain Pasta and add the pasta to the skillet with the clams and cook for one minute, stirring to combine
Sprinkle Additional parsley on top and serve

Foodgitive's Frugal Friday Fare:Fresh Ahi Tuna Salad w/ Smoked Paprika, Grapes, Fresh Roasted Beets, Walnuts, Apples & Greek Yogurt

Cost per serving: $2.52- Yeah, I know, but hear me out:

The decision to make a fresh tuna salad was an easy one. I had a coupon for Greek yogurt and was wondering what to do with it. There are so many ideas that popped into mind where Greek yogurt can be used. You can substitute Greek yogurt for sour cream in your quesadillas and stroganoff, swap it with your morning yogurt and granola, use it as a coating to seal in the moisture of chicken when baking, or use it as a substitute for mayonnaise.

I have not always been a Greek yogurt connoisseur, however. For all of my childhood and most of my twenties, I have always used mayonnaise with my tuna. Once, I used relish and hated it and then decided on salsa and hated that even more. So, I felt as if I was “stuck” with mayonnaise, feeling as if there was nothing else in the world that could make it taste better. Then, thanks to a coupon I printed online from Whole Foods, I discovered Greek yogurt. Forget about mayo, I have found my new love.

A can of tuna is $0.79, I know. But does this packed-in-water, processed, not-at-all-fresh, blah-tasting can of tuna have apples, grapes, beets, paprika listed as some of its ingredients? I think not. So, you might be sitting there thinking that $2.52 per serving for a tuna salad is hardly saving you anything, you are wrong my friend. Here's why:

1.It is less expensive than going out for lunch- So you are saving money
2.It is yummy- so you are saving your tummy from a horrible meal
3.It is fresh- so you are again, saving your health because you are not eating pre-packaged, processed canned goods

This delicious tuna salad can be served between two pieces of spelt toast, on a bed of spinach, or simply by itself. That's for you to decide. My preference: the spelt toast. Spelt bread has such a better taste and texture than wheat or white bread and is easier to digest, and tastes great with this tuna salad.

What You'll Need:
2 Ahi Tuna Steaks- Approx. 6-8 oz. each
1 ½ Lemons (1 lemon sliced and juice of ½ lemon)
1 cup Greek Yogurt
½ cup Crushed walnut pieces (roughly chopped)
3 Fresh Roasted Beets (Recipe Below)
1 Granny Smith Apple
25 Grapes
Olive oil for drizzling
Salt
Pepper
½ tbsp. Smoked paprika (seems like too much but you'll love this bold flavor)

Roasted Beets
Directions:
*Set oven to 400 degrees
*Cut leaves and stems off of beets, leaving approx, two inched left at ends


*Scrub beets with running water, getting in between stem remnants to remove excess dirt
*Pat dry
*Place each beet on a large square of tin foil and wrap around to seal all sides

*Place in oven and cook for 50 minutes
*Once finished cooking, remove from oven, open tin foil seal to let steam out and cool to touch
*Once cool, peel off skin with a knife and cut off ends of beets
*Cut into thin strips

Fresh Paprika Tuna Salad with Grapes, Beets, Walnuts, Apples & Greek Yogurt
Directions:
Drizzle a small amount of olive oil
*Season both sides of tuna with salt and pepper
*Place on Tin Foil with three slices of lemon on each piece of fish

*Fold over sides to create small packets
*Place on baking sheet in oven (already cooking beets at 400 degrees) for 13 minutes
*Remove from oven, open packets, remove from baking sheet and let cool for 10 minutes
*While fish is cooking, prepare other ingredients:
*Peel skin from apple and cut into thin strips and toss into large bowl or container
*Roughly chop walnut pieces and toss into bowl
*Cut grapes in half lengthwise and toss into bowl

*Mix together Greek yogurt, paprika, and salt and pepper to taste and toss into bowl

*Add juice of ½ lemon to bowl
*Flake apart fish with fork and add to bowl
*Add beets
*Mix together ingredients
*Add salt and pepper to taste
*Serve

Protein Envy- Cod & Vegetable Foil Packets

So I just arrived home from my beautiful vacation to the Sundance Film Festival in Park City, Utah. Beautiful scenery, amazing food, great people and interesting movies. This is something I could get used to regularly.

We ate at great restaurants during our journey, where after I ordered my meat and pasta dishes, I envied other people's fish choices swimming past my senses.

So for tonight's dinner, I figured I would make a wonderful fish dish at home, abundant with vibrant colors of tasty vegetables. I am making this dish with cod, but this light dish will taste great with salmon, tilapia or any other white fish.

Cod can get pricy, so this would be perfect to make for a special ocassion such as Valentine's Day or for your man candy's birthday.

I hope you enjoy creating and eating my rendition of Sundance's most envied protein.

Cod & Vegetable Foil Packets
Serving Size: 4

What You'll Need:
4- 6 oz filets of Cod
1/2 cup Italian seasoned breadcrumbs
2 tbsp. olive oil
4 teaspoons capers
1/2 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
2 lemons -use 1 lemon to zest, making sure not to use white plithy part-and juice it- and use the other to cut into 4 slices
8 tbsp white wine (I use Pinot Grigio)
1 cup grape tomatoes halved
1 cup thinly sliced red onion
1/2 cup roughly chopped black olives (I use Gaeta olives)

Heat oven to 400 degrees
Pat dry each cod filet
Place filets in a large square of foil
Brush each filet with olive oil
Season each with salt, pepper and rosemary
Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers
Place breadcrumb mixture on filets and pat mixture to adhere to fish
Place 1 lemon slice on each filet
Arrange tomatoes, onions and olives on fish
Fold and pinch together two sides of the packet, and fold up the other two sides
Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet
Fold and pinch together entire packet, making sure not to rip foil
Arrange fish packets on a baking sheet
Bake at 400 degrees for 15 minutes
Remove from pan and serve immediately
Be careful not to burn yourself while removing from packet-juice & all

Shrimp Fried Rice with Edamame- No Need for 3-Day Old Rice

I personally am not a fan of recipes calling for prep time lasting for more than a day. Most fried rice recipes call for use of three-day old rice. Who has three day old rice at their disposal when they decide to make a quick meal such as fried rice? Fried rice is usually a combination of items you have in the house, a last minute adventure. This fried rice recipe will use minimal prep time and cook time for ultimate deliciousness.

I have included a simple tip to drastically cut down that three day prep time to spur of the moment cooking. Just look below for the recipe and trick.

Shrimp Fried Rice with Edamame
What you'll need:

3 cups cold water
1 ½ cups brown rice
1 tbsp butter
8 ounces frozen, deveined uncooked shrimp- shells and tails removed (can substitute 8 ounces of cubed tofu making sure you drain liquid out on a paper towel weighed down with a dish for 20 minutes)
½ tsp kosher salt
¼ tsp black pepper
½ tsp cornstarch
½ cup edamame
½ cup mixed frozen carrots and corn
2 scallions- sliced thin
½ cup onion- diced
1 tbsp minced fresh ginger
3 large eggs-beaten
2 tbsp oil + 1 tsp oil
1 tbsp soy sauce


Add brown rice, butter and water to medium pan
Put on high flame until boiling
Lower to medium flame and cook (with lid on) for 10 minutes
Stir
Lower to medium-Low and cook additional 3 minutes
Stir
Cook additional 3 minutes on medium-low flame
Line large plates with paper towels and spread rice out evenly and let dry for 20 minutes- Do not touch rice in these 20 minutes
While the rice is drying, put frozen shrimp in plastic bag, let the air out of it by squeezing bag, then zipper it shut and place in bowl
Run cold water over bag of shrimp for 15 minutes- moving shrimp around in bag every 5 minutes
In a bowl, toss the shrimp with salt, pepper and cornstarch. Let marinate for 8 minutes at room temperature.
Heat a wok or large pan on high heat for 30 seconds
Add 1 tablespoon of the oil and swirl to coat pan and heat for 30 seconds
Add the shrimp
Let the shrimp cook, untouched for 1 minute on each side
Remove the shrimp from the pan onto a plate
Heat 1 tbsp oil in wok on medium-high heat.
Add ginger, stir and cook for 2 minutes.
Add onion, stir-fry for about 4 minutes and push to side of pan
Add the frozen corn or peas in the middle, and stir-fry for 2 minute. Push to side of pan
Add the green onions and cook for 2 minutes and push to side of pan
Add edamame and cook for 2 minutes and push to side of pan
Add shrimp and mix with everything and heat for 1 minute
Add rice in middle of the pan. Stir with vegetables and heat for 2 minutes moving around with wooden spoon
Make a 3”x3” hole in center of pan, pushing rice mixture to sides
Add 1 tsp oil to center and heat for 30 seconds
Add beaten eggs in middle
Stir eggs slightly after 2 minutes
Stir again after 1 minute
Stir and again after 1 minute
Stir again after 1minute
Mix egg with rice mixture for 30 seconds- being careful not to break rice
Shut off flame and stir in soy sauce

New Year's Eve Menu- Fried Calamari

Hapy New Year to all my blog readers!

Fried Calamari
Serving Size: 4

What You'll Need:
1 lb. Calamari Pre-Cleaned (ask for tentacles, also)
1 cup flour
1 cup Cornstarch
1 tsp. salt
1 tsp. paprika
1/4 tsp. black pepper
Vegetable Oil
1 Lemon
2 Eggs


Cut Squid into rings 1/2 inch thick
Put squid into strainer and rinse with cold water
Put Squid into bowl over larger bowl filled with ice water until ready to use
Toss together flour, salt, pepper, and paprika in bowl
Beat 2 eggs in another bowl
Add cornstarch to another bowl
Heat pan over medium heat for thirty seconds then add enough vegetable oil to pan to
1/2" thick
Heat oil in pan for 3 minutes
Add a handful of squid to flour
Shake off each piece of squid before adding to egg mixture
After adding to egg mixture, add squid to cornstarch and shake off excess
Add to heated oil and cook for 4 minutes or until golden in color
Remove with slotted spoon or spatula to a plate lined with paper towels
Repeat with remaining squid
You may need to change the oil in the pan anout 1/2 way through (you will know when
the oil gathers crumbs and starts to discolor)
Serve with lemon wedges