Monday, January 31, 2011

We've got a winner!!!!

What a great response to the giveaway!!!!
Congratulations to the winner Elisabeth over at food and thrift finds  a wonderful blog filled with fantastic recipes. Go check it out you won't be disappointed.

Please email me your information so I can get you the fantastic cookbook and breadcrumbs.

Tuesday, January 25, 2011

Shrimp Stuffed Potatoes

I was once again trying to figure out what to make for dinner, when I did an inventory of what we had. Hmmmmm besides some leftovers that were going to be lunch for work the next day, I had frozen shrimp and two potatoes. So I hit goggle with a shrimp and potatoes search and the first to pop up was the queen of butter Paula Deans recipe for Shrimp Stuffed Potatoes.Now the irony in this is that my hubby finds her quite annoying… her voice really and the laugh... Whenever he comes home and she is one bam channel change, I like some of her recipes but he does have a point who can be that jolly all the time. I was skeptical of the recipe I'll admit it, but than thought why not we eat shrimp and we eat potatoes all the time so why not together. I have to say it was sooooo good, and we were so glad we tried it. It was creamy and delicious and quite a comforting meal.  This would also be great served as a surf and turf, you’ll also have your “side" with the potato. 

Shrimp Stuffed Potatoes 

Items Needed :
Baking sheet
Preheat oven to 350 degrees

  • 2 large  potatoes, washed and dried
  • Vegetable oil, for coating
  • 2  tablespoons butter
  • 3/4  cups grated cheddar cheese, plus more for sprinkling
  • 3/4  cups grated Monterey Jack
  • 3/4  cups sour cream
  • Salt and pepper
  • 1 pound shrimp, peeled, and chopped
  • Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
  • Heat saute pan over medium heat, season shrimp with salt and pepper than saute until browned but not cooked all the way thru, set aside 

  • Remove the potatoes from the oven and slice in half, gently scoop out the potato and place the potato shells back in the oven to crisp up a bit about 5 mins or so
  •  Meanwhile in a bowl place the potato with the butter, sour cream, salt, and pepper. Using a mixer on high, mix the potatoes than fold in the shrimp and both cheeses into the mixture. 

  • Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. 

  • Sprinkle each potato with cheese and bake in the oven for approximately 20 to 30 minutes until browned on top. 
Disclaimer:  Me and the hubby tried these with some BBQ sauce and they were oh so good!!! If you dare try it you wont regret!!

Eat and Enjoy!!!

    Saturday, January 22, 2011

    My 1st giveaway.... Progresso® Lemon Pepper Panko Breadcrumbs and Cookbook Giveaway

    I am so excited to be hosting my first giveaway, thanks to the great folks at MyBlogSpark and General Mills for providing me and a lucky reader with this great prize pack (below) consisting of one package of Progresso® Lemon Pepper Panko and an autographed copy of Michael Chiarello's Bottega cookbook. It's a fantastic cookbook filled with dozens of dishes to help you start cooking healthy Italian food. Chef Chiarello loves to cook with panko and uses it in a lot of his recipes like this one for  Crab Cakes or  this one for Angry Shrimp. Both recipes a must try for us!!

    Here are some of Chef Chiarello's Must Have Items:

    Ten Must-Have Pantry Items:

    For a taste of the good life at a moment’s notice, Chef Michael Chiarello keeps a few key ingredients on hand.

    • Salt-Gray Sea Salt or other sea salt
    • Canned Beans
    • Dijon Mustard
    • Extra Virgin Olive Oil
    • Olives: brine cured or salt cured
    • Dry Pasta, Rice, and Polenta
    • Peperoncini- Dried Chili Flakes
    • Canned Tomatoes
    • Vinegars: balsamic, red-wine, and white wine
    • Bread Crumbs
    And here is a link to Chef's  Panko Tips

    We just used these super flavorful breadcrumbs to make these delicious Fish Tacos. They packed such a great punch of lemon flavor and a kick of heat from the pepper that I wish they had come out with these sooner. I have been using plain panko breadcrumbs for a while now for the extra crispiness they add, so I am super excited about the flavored versions. They make everything so crispy and crunchy I use them all the time for my Chicken Parmesan. They have a coarser texture which help make them so crispy, whether baking, frying or broiling. The Progresso Panko is available in Plain, Italian and the Lemon Pepper, can't wait to try the Italian!!

    To enter to win, please go to the Progesso® website and than leave me a comment about what recipe you would like to try using the panko breadcrumbs. I'll select the winner at random after midnight on Monday, January 31st.

    For extra entries
    1. Follow me on Twitter @shoshsyummyfood
    2. Like Progresso on Facebook 
    3. Follow this blog  

             Please leave a comment for each entry and don't forget to leave your email address. 
              Giveaway open to U.S and Canada residents only.  

     Disclosure: General Mills provided me with the information above, the product sample and giveaway prize through MyBlogSpark.

    I will pick the winner using  

    Yummy Baked Fish Tacos

    One of our new years resolutions was to eat healthier,  not that we didn't before but you know how it goes.... So tonight was fish but I wasn't sure what to make, instead of doing the usual Baked Cod or Cod in Parchment Paper I decided to make some Fish Tacos.  I love the freshness of these, and the flavor combo’s. Of course you can add or sub in what ever condiments you want, we used a Pineapple Salsa and of course some Guacamole. I bake instead of fry the fish to make them healthier, turning this into one of our favorite meals. 

    Baked Fish Tacos

    Items Needed:
    Baking Sheet
    Cooling rack placed inside baking sheet
    Preheat oven to 400 degrees

    • 1 lb or roughly 3 Pieces Cod Loin
    • Progresso Lemon Pepper Panko Breadcrumbs
    • 2 eggs, beaten
    • soft taco shells
    • salsa
    • guacamole
    • shredded lettuce, tomato, optional


    • Cut each piece of cod into about 3-4 piece, 
    • Dip the fish into the eggs than bread each piece with the panko breadcrumbs lightly on each side and place on the cooling rack that has been placed in the baking sheet, don't they look so good....
    • Bake the fish 5-6 mins then flip each piece and bake an additional 4 mins
    • Warm taco shells in a skillet or microwave, then add the fish and toppings of your choice.

    Eat and Enjoy!!

    Monday, January 17, 2011

    Pumpkin Risotto with Pan seared Scallops

    We love Scallops but find them on the pricey side so whenever they go on sale we snatch some up. Lucky for us that was the case a few weeks ago. My method of cooking them is usually the same, pan seared and this night was no different. There is just something about the crusty outside and the soft pillowy inside when you pan sear them.  YUM!! The last time we had them I made Scallops with Couscous, this time around I was looking for something a little richer. So while going thru my cabinets I noticed some leftover cans of pumpkin, and the wheels they were a  turnin… It took me a while to get up the courage to make risotto, creamy but not mushy, al dente but not hard… But a few years ago after once again watching my mother I got the hang of it. I hadn't made it in a while though so I was excited to make it with the pumpkin.  For this recipe I cooked the scallops right after I finished the risotto since they only take 5-7 minutes tops. I adapted this recipe from Charlie Palmer not that it needed any changing but I just didn't have fresh pumpkin so I went with the canned and it was delish!!

    Pumpkin Risotto
    Items needed:
    Non stick skillet
    Skillet ( not non stick ) 

    • 12 Scallops*****
    • 2 tbsp olive oil
    • 6 tbsp butter
    • salt
    • freshly ground pepper
    • 1 c pureed pumpkin
    • 1 medium onions, finely diced
    • 3/4 c dry Riesling
    • 1 1/2 tsp  freshly grated nutmeg
    • 6 cups low-sodium chicken broth
    • 1 1/2 c Arborio rice
    • salt/pepper to taste
    • 1/2 cup freshly shaved Parmesan Cheese and more for serving

    • In a  medium saucepan bring the chicken stock to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
    • In a medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add onions and cook over moderately high heat, about 3  minutes than add the rice and continue to cook until the onions are just translucent about 4 more minutes. Stirring frequently. 

    • Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
    • Reduce the heat to medium low and add 2 more cups of the hot stock,  one at a time until each one is absorbed about 10-12 minutes remember to keep stirring, add half of the Parmesan cheese

    • Add the pumpkin puree add the rest of the Parmesan cheese and then add the remaining 3 cups of hot stock one cup at a time stirring constantly until the rice is tender,  cook  about another 10 minutes than add the remaining butter and take off the heat
    • Meanwhile season scallops with salt, and pepper generously. In skillet, heat a mixture of 1 tbsp olive oil and 2 tbsp butter until a nice foam forms, add scallops in batches if needed so as not to over crowd pan
    • Sear on each side until a nice crust forms then flip and sear on other side until crust forms, quickly remove from pan so as not to over cook scallops.

      ***** Removing the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing this dish.*****

      *****Another important tip: Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong!*****
      Eat and Enjoy!!!

      Sunday, January 2, 2011

      Holidays, Travel and Holidays again….

      With Hanukkah coming early this year.. i.e.: right after Thanksgiving.. we have been quite busy. Add into the mix that we were leaving on a road trip to Florida on December 13th for 10 days to go to Disney World, I felt like I had no time to do anything certainly not cook. So here is what we have been up to instead.. 

      In our house we celebrate Chrismukkah a mixture of both holidays, we did Hanukkah before we left and Christmas when we got back. But in between we have all our friends and family over for a big Yankee swap party..and this year we threw in a twist…The ugliest sweater would receive not only an extra prize but have an advantage in the swap. Here’s some of our silliness

      Chrismukkah 2010 
      me and k
      Me (l) and my bff Karen 

       Bff and her matching hubby before the change.... 

      and after......

                                                                                                       jen an dmatt
                                                                          My sister and Brother-in-law before he changed…
      and after….. 

      And the winner of the Ugliest Sweater is…. Well…. After a diplomatic vote.. it was a tie.. So how to break a tie.. Rock.. Paper.. Scissors of course!!
      nd again
      ohhh look a tie again…                           
              rock paper scissor and again……
      the winnre
      and finally we have a winner!!!!!!

      So that's what we were up to before we left… and now it’s already January 2nd. I hope everyone had a wonderful Holiday Season and here’s to a Happy and Healthy New Year!!  Stay tuned for some reviews from Disney and of course back to some good ole home cooking!!


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