Orange Roughy with Cannellini Basil Mash

I am not kidding you when I say that this is a 10 minute dinner. Only 10 minutes total. You simple bake the fish and then while it bakes, you make a quick white bean and basil mash to serve under the fish. Add a quick mixed green salad and you are done. This is also minimal clean up. You use the food processor and a baking sheet. Speed up the clean up and line the pan with foil. It's such an easy, satisfying meal. When I sent my sister the pictures to edit, this is what my e-mail said:

"I make good food all the time. I am good at manipulating ingredients. But sometimes, I blow my own socks off.
This orange roughy did that. I am a genius.
This recipe is so bomb."

I don't know why I told her this. She doesn't like fish. She doesn't eat any animals or their byproducts. Oh the glorious foods she chooses to miss out on.

4 orange roughy filets
Olive oil
Kosher salt
Ground pepper
1 15 oz can cannellini beans, drained and rinsed
1/2 lemon, juiced
1/2 cup loosely packed basil leaves
1/4 cup olive oil
1/2 tsp kosher salt
A few grinds black pepper

Set oven to 400 degrees. Spray a baking sheet with non-stick spray. Lay fish filets on the baking sheet. Drizzle a small amount of olive oil on each filet and rub it all over. Season with salt and pepper. Bake for 10 minutes, or until the fish is firm, but not dry.

While the fish cooks, add the beans, lemon juice and basil to the bowl of a food processor. Process until the beans are almost smooth. With the machine running, add the oil slowly. Once the oil is incorporated and the beans are smooth, season with salt and pepper. Taste and add more if needed.

Serve the fish with a big spoonful of the cannellini basil mash underneath. Serve with lemon wedges.

Yields 4 servings.

Rookie's Notes: If you can't find orange roughy, use any other white fish. Tilapia, mahi mahi, red snapper or halibut. I got my orange roughy from Harmon's and it was exceptional.

Also, in case you didn't know, cannellini beans are also called white kidney beans.



HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Shrimp and Black Bean Taco Salad

Weekend Update:

Went to the Elk Ridge City Carnival. It's Utah County's best kept secret. My boys indulged in cotton candy, old fashioned carnival games, snow cones, ice cold soda, bounce house and lots of prizes. And I spent a little under $10. Best kept secret.

Made some really grand Sunday mashed potatoes using a bunch of my herbs from my backyard. It's as close to a garden as we are going to get this year. I didn't want to put in a garden and then have a newborn. So maybe next summer. For now, we are just doing herbs, which I suppose is better than nothing. But if you have a garden, let me know when you have more zucchini and tomatoes than you can handle. I would be glad to take those off your hands.

Darling daughter and her darling smile.

Sat at El Azteca with my sister Caitlyn and her new baby Samson for 2 hours. We ate beef tacos and chips and salsa and talked all about babies. Violet and Sam are exactly one month apart. So Caitlyn and I have a lot in common these days. Samson is Caitlyn's first baby and her and her husband Tadd are completely smitten. Caitlyn says Tadd can't get enough of Samson. I told her that once Samson starts smiling, say goodbye to your husband because Tadd is going to die. Smiling babies are the best. Violet has been smiling up a storm and our whole family is in love.

There you have it. My weekend. And now onto a recipe.


Here is a completely self-indulgent salad by me. This salad is all of my favorite things. Spicy shrimp, black beans, fresh pico de gallo and avocados. Instead of throwing all of those together in a bowl, I made it make more sense by adding tortilla chips, romaine lettuce and a creamy tomatillo dressing. You know the dressing I am talking about. The one that us Western United Statesers can't inhale fast enough. Cafe Rio's Tomatillo Ranch Dressing. As expected, it tied everything together perfectly.




For the dressing:
2 cups Ranch dressing
3 tomatillos, chopped
3 garlic cloves
1 lime, juiced
1 cup cilantro
2 tsp Tabasco
Pinch of cayenne pepper

In a blender, combine all ingredients and blend until smooth. Cover and store in the fridge until serving.

For the pico de gallo:
4 Roma tomatoes, diced
1/2 onion, diced
1 bunch cilantro, minced
1 lime, juiced
1 tsp kosher salt
1/4 tsp cumin
1/8 tsp cayenne pepper

Combine all ingredients and stir to combine. Set aside until serving.

For the salad:
1 lb shrimp, peeled and deveined and tails removed
1 15 oz can black beans, drained and rinsed
3 garlic cloves, minced
1 tsp cumin
1 tsp kosher salt
A few grinds black pepper
1/4 tsp chile powder
2 Tbsp olive oil
1 bag tortilla chips
1 head romaine, chopped
2 avocados, diced

In a medium bowl, combine shrimp, black beans, garlic, cumin, salt, pepper and chile powder. Mix well and set aside. Let sit for 15 minutes.

In a medium skillet over medium high heat, add olive oil. Once the oil runs quickly in the pan, add shrimp and black beans. Saute until shrimp are pink and barely cooked through, about 5 minutes. Remove pan from heat and transfer shrimp and black beans to a medium bowl.

To assemble salads, add a few tortilla chips to a plate. Add a small handful of romaine, some diced avocado and then a spoonful of pico de gallo. Spoon on a few shrimp and some black beans and then finish with a drizzle of the dressing.

Yields 6 servings.

After snapping a few shots, I shoveled some of this awesome salad in my mouth before rushing over to pick up a fussy Violet. It was so good. So very good.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Roasted Bell Pepper, Corn and Tomato Soup with Spicy Shrimp

Cooking Light magazine is great, when you want to cook light. I mostly want to cook light, but when a pureed soup doesn't call for butter and heavy cream, I become concerned. The bones of the recipe belong to Cooking Light, but what makes it taste phenomenal belongs to me.


I originally wanted to make this with lobster instead of shrimp. But alas, I wasn't able to find lobster. Like I have mentioned before, I live in a steak n' potatoes type of community. I am surrounded by corn fields and big fat heifers. There isn't an ocean in sight. Frown. The best I can get is shrimp, which is surprisingly quite good quality. But I still wish I had had a lobster. And I would have wanted a live one. And I would have loved to kill it. Unlike Julie Powell in "Julie and Julia", killing a lobster wouldn't faze me. I mean I kill cockroaches. And lobsters are technically the same thing except they feed off of everything in the ocean whereas cockroaches feed off of everything in a dirty kitchen. So who cares about killing a lobster? Plus, it tastes fantastic and a cockroach does not.



For the soup:
4 ears of corn, shucked
3 red bell pepper, halved and seeded
4 large tomatoes, halved and seeded
1 Tbsp olive oil
1 Tbsp butter
1 onion, diced
1 tsp kosher salt
A few grind of black pepper
1/4 tsp cayenne pepper
2 garlic cloves, minced
4 cups chicken or vegetable stock
2 Tbsp butter
1/2 cup heavy cream
1 bunch chives, minced, for garnish

Heat the grill to medium high. Once hot, place the corn and bell peppers skin side down. Grill for 5 minutes. Add tomatoes and grill for 5 more minutes or until vegetables are soft. Remove vegetables from the heat and set aside until cool enough to handle. Once cooled, roughly chop the bell peppers and tomatoes and place in a bowl. Slice corn kernals off the cobs and place into the same bowl. Set aside.

In a large pot over medium high heat, add olive oil and butter. Once the oil runs quickly in the pan and the butter is melted, add the onions, salt, pepper and cayenne. Saute until onion is soft, about 5 minutes. Add grilled vegetables and garlic and stir until warmed through. Turn heat to high and pour in stock. Bring to a boil and then reduce heat and simmer for 15 minutes.

Blend soup in a blender in batches or with an immersion blender until smooth. Stir in butter and heavy cream. Serve with a few shrimp on top and some minced fresh chives.

For the shrimp:
1 Tbsp olive oil
1 lb medium shrimp
1 tsp kosher salt
A few grinds of black pepper
1/8 tsp cayenne pepper

In a medium bowl, combine shrimp, salt, pepper and cayenne. Toss to combine and set aside.

In a medium skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the shrimp. Saute until pink, about 3 minutes. Remove from heat and pour shrimp into a bowl. Serve soup with a few shrimp on top.

Yields 6 bowls of yummy soup.

Served with this: green salad and good bread for dipping.

Rookie's Notes: If you want to make this vegetarian, use vegetable stock and don't make the shrimp.

Grilled Salmon with Cajun Rub

What is more important: Grilling up some delicious salmon or bailing your husband out of the slammer? Grilling salmon for sure. This was great stuff. The rub was simple and made the most delicious crisp crust on it. But grilling salmon can be a little tricky because it can stick. Wait, are you wondering about the bailing-husband-out part? Oh yeah, I did that too. Why? Because the jail bird forgot to go to court for his speeding ticket. What a crying shame. If one is going to be cuffed and sent to the big house, let it be for something thrilling and daring, like grand theft auto or robbing a freaking bank. But no! My criminal gets arrested for missing a court date on a speeding ticket. What a novice.

I could have dropped everything and bounded right over to the big house, but what about my salmon? I didn't want to let it sit in the fridge until the next day. I had to get that grilled and get dinner on the table before I bailed out my convict. So when my honey called me after he was booked, I very snottily replied, "I will not be inconvenienced. I will come fetch you after I have made dinner and bathed the boys." So the salmon went on the grill, the boys had baths and Jack even got his fingernails clipped. About two hours later, I cruised into Sonic for a Route 44 and then picked up my jail bird. Think Frau and Dr. Evil in "Goldmember". That's hot.

So dear husband, what have we learned? Yes darling, make sure you go to court on the day they want you there. I love you :)

Aren't you glad you read Rookie Cookie? Where else are you going to get a food blogger/mommy blogger/Mormon mommy of two with an inmate husband? It's too bad he didn't leave with any mementos, like a tattoo or cornrows.



2 Tbsp mustard powder
2 Tbsp ground cumin
4 tsp celery seeds
3 tsp ground pepper
2 tsp kosher salt
3 tsp brown sugar
1/4 tsp cayenne pepper
Salmon fillet

In a small bowl, combine the mustard powder, cumin, celery seeds, pepper, salt, brown sugar and cayenne. Stir to combine. Rub mixture onto both sides of the salmon, pressing so that it will adhere. Put salmon into a large baking dish and cover. Put into the fridge and let sit for up to 6 hours.

Heat grill to medium high. Remove salmon fillet from baking dish. Slice salmon crosswise into portions. Brush grill with olive oil and grill salmon for about 5 minutes on each side.

Yields as many salmon portions as you want.

How Son One prefers me to photograph food.
Maybe I will start doing this more often.

Rookie's Notes: Considering renaming this "Jail Bird Salmon".

Served with this: plain ol' green salad, blueberry crumb bars for dessert via Smitten Kitchen

Salmon Cakes with Lemon Dill Cream

Besides being left with extra corn on the 4th of July, there was also some grilled salmon. Lots of salmon. And after a few days, it was starting to make the fridge smell weird. So I looked through my enormous bookmark file and found a recipe I marked long ago- salmon cakes on Martha Stewart. I messed around with it a bit, actually a lot, and we thought they were perfect.



2 lbs cooked salmon, or 5 cups
1/2 cup finely sliced green onion
1/2 cup plain bread crumbs
1/3 cup chopped fresh parsley
1 1/2 tsp dried dill
2 cloves garlic, minced
1/4 cup mayonnaise
1/4 cup coarse ground mustard
2 eggs, beaten
3 Tbsp lemon juice

In a large bowl, add the salmon. Using your fingers or a fork, break up the salmon. Add the green onions, bread crumbs and parsley. Toss well. Add dill, garlic, mayonnaise, mustard, eggs and lemon juice. Using a rubber scraper, mix until well combined.

Line a baking sheet with foil. Shape the salmon mixture into 6 patties and put onto the baking sheet. Refrigerate for 30 minutes.

Heat broiler and broil salmon cakes for 6-8 minutes, until the tops are a lightly browned. Serve salmon cakes with lemon dill cream.

Yields 6 salmon cakes.

For the cream:
1/3 cup mayonnaise
2/3 cup sour cream
1/4 cup fresh lemon juice
1 tsp dried dill

Whisk all ingredients together and serve with salmon cakes.

Served with: saffron rice, leftover corn saute

Rookie's Notes: If you don't have leftover cooked salmon like I did, you can always cook up a salmon fillet in the oven. Set your oven to 400, season the salmon with salt and pepper and cook for 15-20 minutes. Let it cool and then pull it apart. If it wasn't skinless, peel the skin off before or after cooking and pitch it.

Grilled Lemon Pepper Shrimp

These little shrimpies are lemony delicious. I made them as a snack/experiment. Experiment was a success. When I make this again, I will probably have them as a dinner main dish with a green salad and some type of rice.



3/4 cup olive oil
2 garlic cloves, minced
Juice of 1 lemon
Zest of two lemons
1 tsp ground pepper
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1 lb medium shrimp, peeled and deveined
Small handful chopped fresh basil

In a plastic container, combine olive oil, garlic, lemon juice, zest, pepper, salt and red pepper flakes. Whisk to combine. Add the shrimp and toss well to combine. Cover the container and put in the fridge. Let the shrimp marinate for up to 4 hours.

Heat grill to medium high. Add the shrimp in batches, cooking on each side for about 2 minutes, or until the shrimp is just barely cooked through.

Transfer shrimp to a serving platter. Sprinkle on chopped fresh basil and serve with lemon wedges.

Yields 4 servings.

Pan-seared Scallops with Green Curry Coconut Sauce

My sister and her husband went to Vegas for their anni. They went to a restaurant called Rosemary's Restaurant. Ever heard of it? Anyways, he had a dish with scallops and curry and he said we had to make it. Here is our version. It was superb. My son wouldn't stop eating the scallops. He loved them. Things like that warm my mother-trying-to-induce-healthy-habits heart.

Beware of cream of coconut. It is so delicious. You will have to buy a whole can of cream of coconut and it isn't all that cheap and you don't use a lot of it in this recipe. So be sure you have some other use for it. Like maybe a lava flow. I love those, but sans alkeyhol.



1 lb bay scallops
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp cumin
1 14 oz can coconut milk
2 Tbsp cream of coconut (like Coco Lopez in the section of the grocery store where you buy stuff to make mixed drinks)
3-4 tsp green curry paste, depending on your taste
1 small bunch baby watercress
1/2 sweet onion, sliced
2 Tbsp olive oil
2 tsp toasted sesame oil
Steamed white rice for serving

In a medium bowl, add the scallops, salt, pepper and cumin. Toss to combine and set aside.

In a large skillet over medium high heat, add the coconut milk and cream of coconut. Whisk to combine. Bring to a simmer and add the curry paste. Whisk. Simmer for 10 minutes until slightly thickened.

While the sauce is thickening, heat a small skillet over medium high heat. Add 1 turn of olive oil. Once the oil runs quickly in the pan, add 4-5 scallops. Sear on each side until lightly caramelized, about 2 minutes on each side. Remove from pan, set aside and repeat with the rest of the scallops.

In another medium bowl, combine the watercress, onions, a drizzle of olive oil and the sesame oil. Toss to combine.

Serve the scallops over rice and ladle the sauce over the top. Garnish with watercress salad.

Yields 4 servings.

Baked Whole Tilapia with Roasted Tomatoes - Guest Blogger

When I read through the guest post that Shayne sent me, I said out loud, "Pitter patter, pitter patter." I had never known my heart could talk until then. This dish sounds oh so good and simple.

For more good eats, visit Shayne at Fruitcake or Nuts. I first discovered Shayne's blog when I was searching around for some methods on how to do braised short ribs. Ever since then, I have followed her, even through her move to Mexico City. I have loved reading about the new culture around her and all the awesome food that is available to her and her family.

Now onto Shayne's recipe:

When Whitney from Rookie Cookie e-mailed me asking the be a guest blogger on her blog I was so excited, after all this was the first time that I had been asked in my more than 2-year blogging life. I shot an email back to Whitney right away and then realized that I was in Mexico City and everything was closed due to the swine flu and I was leaving for Michigan in 2 days. When was I going to find time to come up with a new dish, create it and then blog and send it to her?

So here I am back in Mexico City, life back to “normal” and cooking again. Just in time to get a post to Whitney. Sorry it was at the last minute!

At first I was not sure what I was going to create for her. Vegetarian lentil soup, Asian lettuce wraps, chicken and olives? Then when I made this dish and the family sat at the table together and enjoyed every bit of it, I knew that baked whole tilapia with roasted tomatoes was the dish for the Rookie Cookie.

This was the first time I had ever seen tilapia whole and they were nice and fresh so I had to pick them up (the plan was to get mackerel cause that was what they had the week before, but not this week). I also picked up a big package of cherry tomatoes to add to my daughter’s lunch for the week and I thought they would go nicely with the fish. So I added them to the roasting pan too.



2 medium white tilapia (make sure they smell like water and have clear eyes, no fishy smell)
Salt
Pepper
Lemons or limes, sliced
Rosemary sprigs
Olive oil
12 cherry tomatoes

Set oven to 400 degrees.

Wash the fish under cold water and pat dry. Cut 1 to 2 inch gashes in the meat of the fish. Be sure that there are not scales left behind and that the inside is cleaned.

Season the fish generously with salt and pepper inside and out. Lay 3 or 4 slices of lemon or lime in the cavity of the fish along with a sprig of rosemary. Lay 2 sprigs of rosemary on a baking sheet and place the fish on them. Drizzle the fish with olive oil to coat evenly.

Place the fish in the oven and bake for about 30 minutes.

While the fish is baking place the cherry tomatoes in a bowl and drizzle with about 3 to 4 tablespoons olive oil, about a teaspoon of chopped fresh rosemary and salt and pepper.

Once the fish has baked for 30 minutes add the tomatoes to the baking sheet and bake for another 10 to 15 minutes or until the fish is done.


I know that 40 to 45 minutes seams long to bake the fish and I was surprised that it took that long too and was still a little under done at the bone. I found that this fish is fairly fatty and thick and it did not dry out in the long baking process so do not be afraid to bake this fish for a long time.

We served the fish and tomatoes with bread and Tzatziki salad.

Thank you Rookie Cookie for giving me a place on your wonderful blog. And I want to say that I don’t follow you just for the food blogging but for the mom blogging, I enjoy it very much.

Tex Mex Shrimp Cocktail Salad

As I was happily consuming this delish dish, I thought of my brother in-law, Jon. He is married to my adorable pregnant sister Haley and he will be a new father in August. I thought of Jon and how much he would like this. His forte is avocados, shrimp, cilantro and spicy and this deliciousness contains all of those. I felt bad that he wasn't around to enjoy this, but then I remembered him and Haley are in Hawaii and then I didn't care.



1 lb medium shrimp, peeled and tails removed (I used some 26-30's)
1/4 cup ketchup
1/4 cup fresh lime juice
1-2 tsp hot pepper sauce (I used Tabasco)
1/2 red onion, diced
2 Roma tomatoes, chopped
Handful chopped cilantro
2 avocados, chopped

Fill a medium pot with water and bring to a boil. Add the shrimp and cook until pink and opaque, 1-2 minutes. Remove from water and put in a colander and rinse under cold water. Drain and put into a mixing bowl. Add the red onion, tomatoes and cilantro.

In a small bowl, combine the ketchup, lime juice and hot pepper sauce. Stir to combine. Pour over the shrimp mixture. Toss lightly to combine. Chill until cold, about one hour. Before serving, toss in avocado.

Yields 6 servings.

Shrimp Creole with Brown Rice

The greatest thing has happened.

I have decided I like brown rice.

I am floored, really. I happen to be a huge advocate for regular pasta. Whole wheat pasta is not good and you need to stop telling yourself that it is. I thought I felt the same way about brown rice vs. white rice, but I don't and I am totally pumped about it.

This great news also means I am going to have to stock up on brown rice for my food storage. In case you can't tell, I am a Latter-Day Saint aka Mormon. We Mormons are a little crazy about being prepared for calamities. We have been counseled by current and past prophets to have a full year supply of food. Yes, a full year. It isn't an easy task and I am still working on that full year. But in my mind, if a prophet of the Lord says do it, I am all ears. You should give it a try. It feels good to know that I am prepared and that my family won't suffer when it comes to rising food prices and natural disasters.

At the bottom of this page are a few links that are helpful in getting your full-year supply. A 72-hour kit isn't a bad thing to have either.



3 Tbsp butter
1 onion, diced
1 green bell pepper, diced
2 ribs celery, diced
Kosher salt and ground pepper
3 15 oz cans diced tomatoes, undrained
3/4 tsp paprika
1/4 tsp cayenne pepper
2 bay leaves
1/2 tsp salt
2 lbs medium shrimp, peeled and deveined and tails removed
Hot cooked brown rice

In a large skillet over medium high heat, melt the butter. Once melted, add the onion, green bell pepper and celery. Season lightly with salt and pepper. Cook until vegetables are softened.

Add the tomatoes, paprika, cayenne pepper, bay leaves and salt. Stir to combine. Reduce heat and cover. Let simmer for 15 minutes.

Uncover and add shrimp. Toss occasionally, until all shrimp and pink and cooked through, about 10 minutes. Serve over brown rice.

Yields 6 servings.

Now onto those helpful food storage links:
A good way to get a little of your year's supply each week. Click here.
More tips on getting your full-year supply. Click here.
For a 72-hour kit check list, click here.
Online store with a lot of 72-hour kit stuff. Click here.

Cauliflower Soup with Curry Shrimp, Cilantro and Lime

I haven't ever had any real kitchen injuries. I might have nicked my finger with my beloved santoku a time or two, but nothing serious. Nothing, until now.

I am here to tell you all to be freaking careful when pureeing this soup. I was pureeing the soup in batches in the blender. I was on my third batch and I filled the blender too much. I pushed the button and boiling hot soup exploded all over my face, my neck and worst of all, my arms. My left forearm got scorched all over, but not bad. But on my right arm, I burned off some skin. It was pretty much not cool. Luckily, my mom has her Wood Badge and she first-aided me right up. Everything was fine, but I ain't gonna lie, it hurt. So PLEASE be careful. Do not fill up the blender more than half way. Or even better, use an immersion blender. Or even better BETTER, someone get me an immersion blender. Man, that hurt.



1/2 cup butter
2 onions, roughly chopped
4 garlic cloves, minced
4 tsp kosher salt, divided
2 tsp finely grated ginger
2 heads cauliflower, cut into florets
4 tsp ground coriander
1 tsp ground turmeric
7 cups water
Ground pepper
40 medium shrimp, peeled, deveined and tails removed
1 Tbsp olive oil
1 Tbsp curry powder
Kosher salt
Lime wedges
1 bunch cilantro, chopped

For the soup:
Melt the butter in a large soup pot over medium heat. Add the onions, garlic, 2 tsp salt and ginger and cook until the onions are tender, about 10 minutes. Add the cauliflower, coriander, turmeric and the remaining 2 tsp salt. Cook for 5 minutes. Add the water. Set the heat to high, cover and bring to a boil. Boil uncovered for 20 minutes, or until the cauliflower is tender.

Puree the soup in SMALL batches in a blender, keeping the lid cracked to allow steam to escape. Blend until smooth. Taste and season with salt and pepper accordingly. Keep soup at a simmer while making the shrimp.

For the shrimp:
In a medium bowl, toss the shrimp with the olive oil and curry powder. Season with salt. In a medium skillet over medium high heat, cook shrimp until pink and translucent, about 3-5 minutes.

When serve, place 5 or so shrimp in the bottom of a soup bowl, then ladle soup over the top. Squeeze lime juice over the soup and sprinkle on cilantro.

Yields 6 servings.

Rookie's Notes: Even though this soup tried to kill me, it was still VERY tasty. I liked it with a lot of lime juice.

Linguine with Garlic Shrimp and Lemon Oil

This is an Everyday Food recipe. How I love that magazine. It's small and fits in my purse and I can peruse while in the car with Ethan or at the doctor's office. I have this old friend who I had a big falling out with and a long time ago, I sent her an Everyday Food subscription for Christmas. Well, some how, every year it automatically renews it without me paying for it. So even though she isn't my friend anymore, she still gets that magazine. At least she got something out of our weird relationship.



For the lemon oil:
1/2 cup olive oil
1 lemon, zested

For the pasta:
1 lb linguine pasta
2 Tbsp olive oil
2 shallots, diced
5 garlic cloves, minced
16 oz shrimp, peeled and deveined
1/4 cup lemon juice, about 2 lemons
1 lemon, zested
1 tsp kosher salt
A few grinds black pepper
3 oz arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and set aside.

For the pasta:
In a large pot of boiling, salted water, cook the pasta and cook until al dente. Drain and set aside.

Meanwhile, in a large skillet, add the olive oil. Once the oil runs quickly in the pan, add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Yields 6 servings.

Rookie's Notes: You want to take your pasta-makin to the next level? Add some Parmigiano Reggiano. I don’t even like cheese, but I really like this stuff. So listen to me when I say it’s good.

Fish Tacos with Mango Radish Salsa

This request came from Rebecca. We are already kindred spirits because her son is also named Jack.

This request was a pleasure because I "had" to do some homework. When I got the e-mail that she wanted a good slaw to put on top of her fish tacos, I knew I had to find out what the pros do. So we went to our local fish taco place, Senor Baja, and sampled the best of the best. Come to find out, there isn’t much of a slaw on the tacos, but it is this tasty sauce that makes it. This recipe includes the recipe for frying the crispy fish, putting together the pink chile mayo sauce and the salsa. So Rebecca, after looking through dozens of recipes, this was my favorite. I hope you find this satisfactory. We sure did.



For the fish tacos:
2 cups flour
3 eggs, lightly beaten
4 Tbsp water
2 cups panko bread crumbs
1 tsp kosher salt
A few grinds black pepper
2 pounds mahi mahi (skinned, boned and cleaned) cut into strips
Vegetable oil for frying

Set up a breading station of flour, lightly beaten eggs with water, and panko bread crumbs. Add the salt and pepper to the panko. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

For the cabbage slaw:
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, chopped
1 bunch chives, minced
1 lime, juiced

In a medium bowl, combine cabbage, cilantro and chives. Pour on lime juice. Toss and set aside until serving.

For the sauce:
2 chipotles in adobo, plus 2 Tbsp of adobo sauce
1 cup sour cream
1 cup mayonnaise
1/2 lemon, juiced
Kosher salt and ground pepper

Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is creamy. Season with salt and pepper, pour in a bowl and refrigerate until serving.

For the salsa:
2 mangoes, diced
4 to 5 radishes, diced
1 red onion, diced
1 lime, juiced
1/2 tsp chili powder
1/2 bunch fresh cilantro, leaves chopped
Kosher salt and ground pepper

In a medium bowl, combine the mangoes, radishes, red onion, lime juice, chili powder and cilantro. Season with salt and pepper. Stir well to combine. Refrigerate until serving.

For serving:
Corn tortillas
Lime wedges

To serve, set up the tacos "family-style". Set out the fish, cabbage slaw, the pink chile mayonnaise and the mango radish salsa. Serve tacos in corn tortillas with lime wedges.

Maple-Glazed Cedar Planked Salmon

The Dodgers killed the Astros tonight. Kuroda was totally on. Shut out 7 innings. Not too bad for being on the injured list for 2 weeks. My cedar plank didn’t do too bad either. It hadn’t EVER been used. I have had the thing sitting under my glass pans for a year. Just waiting, waiting to lend it’s wonderful aroma to a salmon fillet. If I could only describe the aroma in my house tonight. Garlic, ginger, salmon, pure maple syrup, cedar… delicious. You know you want some…




1 cup pure maple syrup
2 Tbsp finely grated peeled fresh ginger
3 Tbsp fresh lemon juice
3 Tbsp soy sauce
3 garlic cloves, minced
Kosher salt and ground pepper
An untreated cedar plank (about 17 by 10 1/2 inches)
2 1/2-pound salmon fillet with skin
1 bunch green onions

In a small heavy saucepan simmer maple syrup, ginger, lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.

Set oven to 350 degrees. If using cedar plank, lightly oil and heat in middle of oven 15 minutes or lightly oil a shallow baking sheet. Arrange green onions in one layer on plank or in baking sheet to form a bed for fish. Put salmon, skin side down, on green onions. Brush half of the glaze onto the salmon and reserve the rest to use as a sauce when serving. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank. Cut salmon crosswise into 6 pieces.

Yields 6 salmon portions.

Orange and Thyme Grilled Shrimp

I love a grocery delivery like I love Christmas morning. I find that I sigh with approval as I open the produce bags. The veggies and fruit have to know I love them by how thoughtfully I place them in the fridge. Fuji apples, watermelon, yellow bell peppers, raspberries and avocados- all are almost kissed when they come to my house. But then I eat them to show them how much I really love them.

The oranges were really loved today. So loved that I stripped off all their fragrant zest and reamed the crap out of them to steal all their juices. I hope they know they are appreciated.

1 lb large shrimp (about 24), peeled and deveined, tails left on
1 tsp grated orange zest
1/4 cup fresh orange juice
2 garlic cloves, minced
2 Tbsp olive oil, plus more for grates
2 sprigs fresh thyme, leaves stripped off
Kosher salt and ground pepper

In a shallow dish, combine shrimp, zest, juice, garlic, oil, thyme, 1/2 teaspoon salt and a few grinds of black pepper. Toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.

Heat grill to medium and lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes.

Yields 8 skewers.

Served with this: watermelon and corn on the cob.

Rookie's Notes: Couldn't buy shrimp already peeled and deveined? Don't know how to do it yourself? Click here for some great instructions.

Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette

I love shrimp, but I am not too familiar with preparing it. I think I am always too afraid I will overcook it. And everyone knows, overcooked shrimp can be a huge disappointment. Grilling seems to be a safe method because you can keep a good eye on it.

And yes, I can eat shrimp when I am pregnant. But only about once a week. We don’t want Son Two coming out with a giant, over-sized brain now do we?



8 oz orzo (about 1 1/3 cups)
6 ½ Tbsp extra-virgin olive oil, divided
4 Tbsp red wine vinegar, divided
2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 Tbsp purchased pesto
2 Tbsp fresh lime juice
1 lb uncooked large shrimp, peeled and deveined
2 large tomatoes, cored, cut into 1/2-inch cubes
½ cup thinly sliced fresh basil leaves, plus whole leaves for garnish

In a large pot of boiling, salted water, cook orzo until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water and drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Heat barbecue to medium-high heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 ½ tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper and grill until charred and cooked through, 2 to 3 minutes per side.

Place shrimp in bowl with orzo. Chop zucchini and bell pepper and add to bowl with orzo. Add remaining vinaigrette, tomatoes, and sliced basil. Toss to combine. Season to taste with salt and pepper. Garnish with basil leaves and serve cold or at room temperature.

Yields 6 servings.