Tomato and Crab Soup

Tomato and Crab Soup
 
 
Prep Time: 10 minutes     Cook Time: 30-40 minutes
    Total Time: 40-50 minutes
Yield: 6 Servings     

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 tablespoons olive oil
  • 5 scallions, thinly sliced
  • 1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
  • 1 Fresno or Thai chile, seeded, minced
  • 2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
  • 2 1/4 cups chicken or vegetable stock
  • 1/2 cup coconut milk
  • 3 tablespoons fresh orange juice
  • 1 tablespoon (or more) fresh lime juice
  • Kosher salt
  • 1/2 pound fresh lump crabmeat
  • 6 snow peas, trimmed, thinly sliced on diagonal

 

Instructions

  1. Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5–6 minutes. Stir in chicken stock, coconut milk, and orange juice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
  2. Working ...

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Posted Wednesday, June 5, 2013 by Michael Gonzales in Recipes, Soups

 
 
 

A Seafood & Squash Nashville Holiday

A Seafood & Squash Nashville Holiday

It's hard to believe it's December 12 already!  With the cold outside and the holidays bearing down on us, our thoughts turn to the menu for the upcoming parties, get-togethers and big holiday meals.  While seafood and squash for the holidays may seem a bit unorthodox, they’re guaranteed to be delicious!  This season, think outside of the box when it comes to your holiday menu and add some fresh ingredients to round out a healthier meal.  Today we bring you some healthier alternatives from some of Nashville’s most notable food experts:  Watermark Restaurant, Whole Foods and Chef Colby.  Enjoy and let us know which is your favorite recipe.  

 

Pan seared Diver scallops over white asparagus, young arugula and granny smith apples in a passion fruit vinaigrette

12th Ave South mainstay Watermark restaurant is one of Nashville's finest and favorite restaurants year after year.  The location ...

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Posted Tuesday, Dec. 11, 2012 by Michael Gonzales in Holiday Happenings, Recipes, Entrees, Side Dish, Soups

 
 
 

Greek Style Baked Salmon

Greek Style Baked Salmon

 

Prep Time: 10 minutes     Cook Time: 20 minutes    
Total Time: 30 minutes
Yield: 8 Servings     Calories per serving: 365    
Fat per serving: 24.8

 

 

 

 

 

 

 

 

Ingredients

  • 8 (5 ounce) salmon fillets, with skin
  • 1/4 cup olive oil
  • 4 plum tomatoes, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 red onion, diced
  • 1 tablespoon chopped fresh basil
  • 4 kalamata olives, sliced
  • 1 tablespoon lemon juice

Instructions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Brush each salmon fillet with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets and sprinkle with lemon juice.
  3. Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.

Notes

Sourced from allrecipes.com

 

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Posted Wednesday, Aug. 8, 2012 by Michael Gonzales in Recipes, Entrees

 
 
 

Rosemary Shrimp Skewers

Rosemary Shrimp Skewers

 

Prep Time: 15 minutes     Cook Time: 5 minutes
    Total Time: 20 minutes
Yield: 4-6 Servings     Calories per serving: 315
    Fat per serving: 13g fat (1.9g saturated)
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 garlic cloves, smashed
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
  • Nonstick cooking spray

Instructions

  1. Combine olive oil, lemon juice, the smashed garlic cloves, the rosemary, salt and black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
  2. Heat a grill to medium-high. Thread shrimp on skewers (if they're wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.

Notes

Sourced from fitnessmagazine.com

 

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Posted Tuesday, June 19, 2012 by Michael Gonzales in Recipes, Appetizers, Entrees