Tuna Dinner

Not your average tuna dinner!

What you need:

1 Box Farfalle (Bow tie) pasta
1 handful of Kale (Chopped into bite size pieces)
2 cans of Chunk white Tuna
1 cup heavy cream
1 cup chicken stock (vegetable stock can be substituted)
2 cloves fresh garlic, diced finely
chopped onion
fresh green beans chopped into bite size pieces
salt and pepper to taste

Directions:
1. Boil pasta as directed to on box.
2. In large saute pan, add a little butter and melt.  Add the diced onions, green beans, and fresh garlic.  Saute' on medium low until onions are translucent. 
3. Turn down to low, and add pasta, tuna, heavy cream, chicken stock, and kale.  Stir well to make sure everything is covered.
4. Season with salt and pepper, and cover.  Cook on medium low until kale is wilted (about 20 minutes).

When serving, top with fresh parmesan or mozzerella cheese.

Grilled Halibut and Tomato-Avocado Salsa

Grilled Halibut

1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
2 tablespoons canola or soybean oil
2 tablespoons lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Tomato-Avocado Salsa
3 medium tomatoes, chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and coarsely chopped
1 small jalapeño chili, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice

Directions:
1. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

2. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.

3. Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

 You may have heard of the Mediterranean “diet,” which includes a high consumption of fish, fruits, raw and cooked vegetables, the use of olive oil and wine in low to moderate amounts. A major study in Italy confirmed that eating a diet rich in these foods lowers the risk of heart disease.


Recipe from Betty Crocker
Enjoy~
Mommy of 6 <3

Caramelized Chili Shrimp

Picture from BettyCrocker.com

Ingredients:
1/2 cup sugar

1 tablespoon all-purpose flour
1 teaspoon kosher (coarse) salt
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
1 clove garlic, finely chopped
zest and juice of 1 lime
1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4 medium fresh lime

1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.

2. In resealable 1-gallon food-storage plastic bag, mix: sugar, flour, salt, chili powder, cayenne, garlic, juice and zest of a lime.  Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.

3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp.

4.  Make rice and when done serve out one serving, top with shirmp and squeeze juice from 1/4 lime over shrimp. Serve immediately.

YUM!!!
Enjoy~Mommy of 6 <3