Ingredients:

1/2 cup good quality cream cheese
1 tbsp lemon juice
3 tbsp plain yogurt
1 can (15 1/4 oz) salmon with water, drained
1/4 tsp dill weed
1/2 cup finely chopped red onion
2 small cucumbers, peeled and very thinly sliced
8 slices bread (preferably whole grain)

Instructions:

With an electric mixer or a food processor, process the cream cheese, yogurt and lemon juice until thoroughly mixed and smooth.

In a separate bowl, flake the salmon with a fork. Add the cream cheese mixture, red onion and dill weed and combine.

Divide half of the cucumber slices on 4 slices of bread, top each with about Ω cup of the salmon mixture. Top with the rest of the cucumber slices and bread.

Related posts:

1. Quick Baked Dijon Salmon
2. Herby Crust Salmon
3. Cheese and Fruit Sandwich

Ingredients:

4 salmon fillets
1/4 cup breadcrumbs (more if needed)
Zest of 1 lemon
2 green onions, chopped
2 tbsp fresh parsley, chopped
2 tbsp melted butter

Instructions:

Preheat oven to 375 degrees Fahrenheit.

In a small bowl, mix breadcrumbs with lemon zest, green onion, parsley and melted butter. Mix well. Spread mixture onto the salmon fillets. Place fillets on a greased baking tray and bake in the oven for about 20 minutes.

Serve immediately with rice and green beans.

Related posts:

1. Scrumptious Salmon Cucumber Sandwich
2. Quick Baked Dijon Salmon
3. French-Cut Green Bean Casserole

Ingredients:

1/2 lb mushrooms, sliced
3 lbs shrimp, cooked and peeled
2 tbsp butter
2 tbsp flour
1 onion, minced
2 tomatoes, chopped
1/2 cup Half & Half
1 tbsp Worcestershire sauce
1 cups sherry
1/2 cup buttered breadcrumbs*
1/2 tsp paprika
Salt and pepper

Instructions:

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, melt the butter and saute mushrooms. Add chopped onion and tomatoes and while stirring occasionally simmer for about 10 minutes.

In a large bowl, combine Half & Half and flour until smooth. Then add sherry, Worcestershire sauce, paprika and season with salt and pepper. Add the shrimp and the mushroom/tomato mixture and combine well. Spoon into a large buttered casserole dish, top with buttered breadcrumbs and bake for about 20 minutes or until brown at the top.

Enjoy!

* To make buttered breadcrumbs, melt butter in a small skillet and toss the breadcrumbs in the melted butter.

Related posts:

1. Garlicky Shrimp
2. Grilled Buttery Lemon Herb Shrimp Bites
3. Grilled Mushroom Ham Snackers

1 lb fish fillets
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 tsp paprika
1/2 tsp dried parsley
1 tbsp butter, melted

Instructions:

Preheat oven to 450 F.

In a shallow dish, combine bread crumbs, Parmesan cheese, paprika and dried parsley. Cut the fish fillets into fingers about 3inches long x 1/2 inch wide.

In a separate shallow dish, place the beaten egg. Coat each fish finger in egg, then in the bread crumb mixture.

Place each fish finger on a greased baking sheet, drizzle with the melted butter and bake in the oven for about 7 – 10 minutes or until the fish flakes easily.

Serve with homemade potato wedges.

Related posts:

1. Quick Crispy Parmesan Fish Fillets
2. Fish Fillets with Olives
3. Quick Fish Fingers

2 cups smoked oysters
1/4 cup vegetable oil
3 tbsp garlic, minced
1/2 lb bacon strips, cut in thirds
Toothpicks

Instructions:

Wrap bacon slice around an oyster and place toothpick through to hold it together.

Heat vegetable oil in a skillet, add garlic. Then fry bacon wrapped oysters until the bacon is nice and crisp. Remove from the skillet and place on paper towel to drain.

A great appetizer for your Valentine’s Day date!

Related posts:

1. Grilled Oysters in the Shell
2. Potato Soup With Bacon Bits
3. Grilled Bacon Mushroom Lettuce Wraps

Ingredients:

1/4 lb angel hair pasta
2 tbsp butter
2 tbsp olive oil
10 medium shrimp, cleaned
2 garlic cloves, minced
Pinch of salt and pepper
1 1/2 tbsp freshly chopped parsley
1/8 cup Parmesan cheese

Instructions:

Cook angel hair pasta according to package directions and drain.

In the meantime, in a skillet, heat olive oil and butter over medium heat. Add garlic and saute until golden brown. Remove garlic from skillet and discard. Add shrimp, salt, pepper and parsley to oil and cook until shrimp turn pink. Remove skillet from heat.

Toss with spaghetti and add parmesan and remaining parsley.

Serve immediately with garlic bread and a tossed salad.

Related posts:

1. Whole-Wheat Pasta Parmigiana
2. Grilled Buttery Lemon Herb Shrimp Bites
3. Garlicky Shrimp

1/3 cup of butter
2 lbs large shrimp, peeled and deveined
5 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 1/2 tbsp lemon juice
Salt to taste

Instructions:

Heat butter over medium heat in a large skillet for about 30 to 40 seconds. Add the garlic and shrimp and saute for about 4 to 5 minutes, turning the shrimp frequently. The shrimp should just be turning pink.

Add the parsley, lemon juice and salt, and then stir well.

Place on a serving dish and serve immediately.

Related posts:

1. Grilled Buttery Lemon Herb Shrimp Bites
2. Easy Romantic Valentine’s Day Seafood Pasta
3. Shrimp and Mushroom Casserole

Ingredients:

4 mild white fish fillets (about 6 oz)
1 tbsp olive oil
1 onion, chopped
14 ounce can diced tomatoes, undrained

1/2 cup flour
1/4 tsp salt
1/8 tsp white pepper
1/2 cup sliced green olives
2 tbsp Parmesan cheese, grated
3 tbsp olive oil

Instructions:

Heat 1 tbsp olive oil in a skillet and saute the onion for about 5 minutes until tender. Add the undrained diced tomatoes, bring to a boil and quickly reduce heat. Simmer for a further 5 minutes, then add the olives. Remove from heat, cover and set aside.

In the meantime, combine flour, pepper, salt and cheese on a plate. Dip the fish fillets into the mixture on both sides. In a large skillet, heat 3 tbsp olive oil over medium heat, add the fish fillets and fry for about 2 to 3 minutes on each side until nice and golden brown.

Arrange the cooked fish on a serving plate, pour the olive sauce over and serve immediately with a bowl of rice.

Related posts:

1. Quick Crispy Parmesan Fish Fillets
2. Homemade Fish Fingers
3. Quick Fish Fingers

Ingredients:

2.2 lb king prawns, raw and peeled
1 tbsp olive oil
1 red chili, finely chopped
1 onion, finely chopped
1 lemongrass stalk, smashed
1 tsp fresh ginger, minced
9 fl oz coconut milk
7 tbsp soy sauce
1 tsp sugar
Fresh chopped basil

Instructions:

Heat olive oil in a wok over high heat. Once oil is hot, stir-fry onion, chili, lemongrass and ginger for 1 minute, then add prawns and cook for a further 2 minutes.

In a separate bowl, mix together coconut milk, soy sauce and sugar and pour over prawns. Stir-fry for a further 2 minutes or until the prawns are cooked through and opaque in color. Sprinkle with chopped basil leaves and serve immediately with rice.

Related posts:

1. Grilled Asian Herb Chicken Dippers
2. Vegetarian Curry with Crunchy Cashews
3. Coconut Delights

Cook as directed:

1 package (20 ounces) refrigerated family size
three-cheese tortellini

Rinse the cooked pasta over cold water. Drain.

In a mixing bowl, combine the following:

2 cans (6-1/8 ounces each) white tuna flakes
packed in water, drained
1/2 pound frozen green peas, defrosted & drained
1 large ripe tomato, sliced into 1 cm. pieces
3/4 cup sliced black olives, drained
1 small can whole kernel corn, drained
4 green onions, sliced into 1/2 cm. long
1 teaspoon celery salt
1/4 teaspoon ground white pepper
3 tablespoons balsamic vinegar

Mix the ingredients and add:
3/4 cup lite mayonnaise

Mix until mayonnaise is well-incorporated. Lastly put in
the tortellini. Adjust the seasonings according to taste.
Serve on a bed of mixed greens.

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1. Quick Tuna with Tarragon Sandwich
2. Quick Black Bean Salad
3. Quick Brunswick Stew