Archive for the ‘Seafood’ Category

I’ll admit it, I’m not a fan of mussels, but my husband is.  I originally bought the  Mussels for my husband as an appetizer. As I started to prepare them I thought he might like them over some pasta as a meal instead. So this ended up being his meal for dinner.  After all, I haven’t been feeling like eating lately, and that’s because(just in case you missed it), Kiley is going to be a big sister!

Back to the recipes, I just threw this together as I went a long and it came out really well.

When purchasing mussels, make sure you purchase them from a store you trust to make sure the ones you get are alive and well. Don’t eat any that refuse to open after cooking. When you get come from the store, scrub the mussel and then place the mussels into a bowl of cool water with some ice cubes until you are ready to cook them.


2 pounds of Mussels, I used

2 tablespoons of butter

1 good size tomato, diced into small pieces

3 tablespoons of minced garlic

Parsley to taste

1 cup dry white wine

1 cup whole milk, you could use cream

Salt and Pepper to taste

Pasta of your choice, cooked


  1. Melt butter in a large skillet, add garlic till browned. Add half of the mussels, parsley, tomatoes, wine and milk to the skillet. Cover with a lid, I have a glass lid which is nice, because you see when the mussels are opening up. They take about 4-6 minutes to open up, remove open ones with tongs and place a bowl covered with foil. Repeat until all mussels are opened. Remember if some don’t open just throw them out.
  2. At some point, start your pasta and cook to al dente. Meanwhile, after all mussels are opened, simmer leftover sauce for about 10 minutes. Grab a plate and place some pasta and then some mussles on top, drizzle some leftover sauce on top of all of that!

A Jessica Original


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I think I’ve may have cooked scallops once or twice. They are very hard to make because it you over cook them by one minute they start to become rubbery. When I saw this recipe on a blog, I had it saved for a while.  I finally made it and it didn’t disappoint. Even though I was a little scared the whole time and my husband kept asking me how long the scallops were in the oven to make sure I wasn’t over cooking them, I did it!  I didn’t serve this over a bed of rice as the original recipe called for, as I felt we didn’t need it and I was correct. we were full on just the ingredients of the scallop dish.


3 tablepsoons of butter, soft

3 cloves of garlic, minced

1 red onion, chopped into small pieces

4 slices of priscuttio, chopped

3 tablepsoon of parsley

2 teaspoon of salt

1 teaspoon of pepper

4 tablepsoons of olive oil

1/2 cup panko breadcrumbs

3 tablepsoons of dry white wine

1 pound fresh scallops, whatever size you want, I used bay


  1. Heat oven to 425 degrees. Place ramekins on a cookie sheet pan, it’s just much easier.
  2. To make panko mixture, place butter in a bowl, add garlic, shallot, prosciutto, parsley, salt and pepper and mix until combined. Add the olive oil slowly until combined. Fold the panko in with a spatula and set aside.
  3. Place 1 tablespoon of the wine in the bottom of each dish. Pat the scallops dry with paper towels and place them evenly into ramekins. Spoon the panko mixture over top of the the scallops. Bake for 15 minutes until the topping is golden and sizzling .

Recipe adapted from Sweet Beginnings, found on A Taste of Home Cooking.

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I apologize up front for the picture,  I totally forgot my camera in another room and so opted for the I-phone camera! But this is yummy! Pretty quick to put together as well and pretty reasonable calorie wise, about 400 calories per serving.This makes two servings.


1/2 cup uncooked couscous

1/4 teaspoon of salt

A bunch of asparagus, more or less, your choice, cut into about 1 inch pieces

1 tablespoon of butter

2 cloves of garlic

1/4 cup dry white wine

1 teaspoon of lemon juice

14 shrimp

Pinch of black pepper

1 tablespoon of dry seasoned bread crumbs


  1. Heat oven to 375 degrees. Coat two ramekins with non stick cooking spray.
  2. In a medium saucepan, combine couscous, 1 cup of water and some of the salt. Bring to a boil and cover reducing to medium low, cook till couscous is cooked only about 5 minutes or so. Stir in asparagus and set aside.
  3. Melt butter in saucepan, add garlic till browned a bit.  Whisk wine and lemon juice together in a separate bowl, add to saucepan and cook about 2 minutes, stir in shrimp. Sprinkle some salt and pepper on the shrimp.
  4. Divide the couscous mixture among the two ramekins, top with shrimp mixture. Sprinkle each dish with 1/2 tablespoon of the bread crumbs and spray with non stick cooking spray. Bake for about 15-20 minutes till shrimp is cooked through.


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With the crisp cool air of fall finally coming to use, I decided I wanted to make some sort of chowder. I looked through my recipe box and found this one that I found in the Family Circle July 2010 issue.  It was quite yummy! I love crock pot meals, because you just get them all together and let them cook and give your house a yummy aroma!


2 can (14.5 ounces) each of low sodium chicken broth

1/2 pound of potatoes , peeled and diced

1 cup of baby carrots

1 medium sized onion, chopped

2 ribs of celery, trimmed and diced

1/2 teaspoon of fresh thyme leaves, chopped

1/4 teaspoon of old bay seasoning

1 package of frozen corn

1 sweet red pepper, seeded and diced

1 can (12 ounces) of evaporated skim milk

1/4 teaspoon of salt

2 tablespoons of cornstarch

1 container (8 ounces) of crab claw meat


  1. Combine chicken broth, potatoes, carrots, onions, celery, thyme and old bag in a large oval slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
  2. In a bowl stir together red pepper, evaporated milk, corn, cornstarch and salt. Uncover slow cooker and add in stir in red pepper mixture into slow cooker, replace cover and cook on either high or low for one hour.
  3. Stir in crabmeat into soup and heat through. Serve warm.


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Tuna Melt

Do you love comfort meals? I do, not only are they easy to make after a long day of work, but they just taste so yummy! This has 361 calories per serving.



4 slices of your favorite bread

1 can of tuna

1/4 cup light mayonnaise

1/8 cup of yellow mustard

4 slices of your favorite cheese


  1. Heat broiler. Line a large baking sheet with foil. Toast your bread for 3 minutes, turning it one time and then set it aside.
  2. In a medium-sized bowl, prepare tuna fish with tuna, mayo and mustard. Spread a bit of tuna onto each slice of bread. Top each with a slice of cheese. Return to broiler; heat 3 minutes, until cheese is melted and lighting browned, served open face.


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I have to be honest with this recipe. I didn’t enjoy it very much. I know some food bloggers would say, then why are you posting this? Well, everyone has different likings and taste. Just because I didn’t enjoy this recipe very much, doesn’t mean someone else won’t. This recipe was adapted from Family Circle, July 2009. It makes 4 servings and has a total of 345 calories per serving.



1/2 pound of whole wheat thin linguine

1 head of broccoli, cut into florets (5 cups)

1/2 cup of vegetable broth

2 tablespoons of reduced sodium soy sauce

2 tablespoons of ketchup

1 tablespoon of sugar

1/4 teaspoon of hot sauce

1 1/4 pounds of sea scallops, cut in half, horizontally

1 can (5 ounces) of water chesnuts, drained and quartered

1 teaspoon of sesame oil


  1. Cook linguine to al dente, about 9 minutes. Add broccoli during the last 5 minutes of cooking; drain.
  2. In small bowl, whisk together the broth, soy sauce, ketchup, sugar and hot sauce.
  3. Place broth mixture in a large skillet and bring to a simmer. Add scallops and water chestnuts and simmer for 4 minutes, turning halfway through or until cooked through. Remove from heat and stir in sesame oil.
  4. Place cooked pasta and broccoli in the skillet and toss with the scallops. Serve immediately.


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I’m always looking for easy and healthy recipes to make for us for dinner after a long day of work. I saw this recipe in Woman’s Day Magazine, and saved it for a while in my recipe file, but never made it. I’m glad we finally tried it and we liked it a lot. It’s very easy to put together and very  yummy! It makes four servings and has 448 calories per serving.



1 pound of linguine

1 tuna steak, sliced into small pieces

1 teaspoon of minced garlic


  1. Cook pasta as package directs; drain, reserve 1 cup of pasta cooking water.
  2. Add a small amount of olive oil in pan and sear tuna, remove tuna, preserve oil  and add garlic and stir 1 to 2 minutes until fragrant. Stir in tuna and 1 cup reserved water. Toss with pasta and serve.


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