Over The Border Shrimp Enchiladas....

You know the recipe that you find in the magazines, where they are trying to sell you a specific ingredient? The ones were half the time you only take a brief glance at, and keep on skimming through the magazine until you find that little motorized scooter for little Jimmy. Well keep in mind, statistics show that those "Ingredient Pushers" have some of the tastiest, easiest, most unexpected recipes advertised out there. This dandy entree is brought to you by Philadelphia Cream Cheese and dare I say it is superb. I always keep at least two packages of Philadelphia Cream Cheese in my refrigerator at all times it is just such a versatile product. Making this and any Enchilada so rich and creamy that everyone should be mandated to use it (Perhaps a bit extreme, but it is Friday after all?). Bottom line is, this entree would be great to make any night of the week and an excellent way to introduce your kiddo's to seafood.

For information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Zucchini Fries With Broiled Halibut....

Today I am presenting you with dishes from two totally different ends of the spectrum. Light vs. Rich! Both equally satisfying, infact down right addicting. HH and I could not stop lusting over the heavenly baked zucchini fries. They served as both a side dish and a fantastic appetizer. I have actually used them on both occasions, and has turned out equally satisfying. Even the kiddo's (Baby D and Khloe) expressed tremendous affection toward them, by eating more then their far share. A wonderfully healthy alternative.

Considering the side dish was more of a lighter flare, I am now giving you free range to splurge on your main coarse. This recipe was one that has been passed down from generations, and I was fortunate enough to come upon it. The Bechamel Sauce, blow it out of the park for me. It was a whole new experience for me preparing fish in this type of fashion. But boy was it tasty!


For more information regarding the Zucchini Fries please click Here.
I used Panko Bread Crumbs and would highly recommend..


For more information regarding the Broiled Halibut With A Bechamel Sauce click HERE.

Enjoy,
Farming Fabulously

Proscuitto Wrapped Scollops With Pesto

The 2011 Regular Season Football kicks off tonight with the New Orleans Saints vs. last years Super Champions my Green Bay Packers. The green and gold dominate our farmstead this time of year. I have even took it upon myself to teach Baby D a chant; "Go Pack Go, Go Pack Go" (I will try to video this tonight so you will be able to see him in action during the game)!

Last weekend we had guests staying at the farmstead for Baby D's big birthday party. One of the appetizers that I prepared was an incredibly easy Prosciutto Wrapped Scallops With Pesto. Only requiring 3 ingredients, I was able to whip this up a day ahead of time, then put it into the oven right before my guests were ready to eat. My family adores all seafood, so I knew this would be a real treat. Infact, I do believe that Papa Buck finished half of this dish all by himself.

Prosciutto Wrapped Scallops With Pesto

2 lbs Big Beautiful Bay Scallops

1 package of Prosciutto cutting each slice in half

1/4 cup of pesto of your choice (I used basil, but tomato would be fabulous as well)

S & P

EVOO

Begin by putting some EVOO in a skillet (cast iron works best) and bring it up to medium heat. Season the scallops with S & P and place them into the skillet. Now you really do not need to cook them for very long, you are basically just getting them seared, nice golden brown. Only afew minutes on each side. Take them out and let them cool. Then cut your prosciutto in half. Grab your pesto, and put a generous dalp on each scallop, then wrap with prosciutto. Place them on a greased sheet tray, and either cook at 350 degrees for 1/2 hour or place them into your refrigerator until later.

How remarkably easy is that?

Enjoy,

Farming Fabulously

Program Note: I will soon be posting Baby D's birthday pictures!

Scallops Provencal

I am a lover of all seafood! Yet, for reasons unbenounced to me I rarely cook scallops. But while in the Northwoods we had dinner at a quaint little restaurant called the Rookery. It was there that we had the most decadent fresh bay scallops for our appetizer. Instantly I know I must try to recreate them. And it just so happened that our local market was having a sale on many of there seafood items. So there was no denying that a Divine entree of scallops must be prepared. The recipe I found was from the fantastic Barefoot Contessa, she paired the hearty scallops with an almost gravy like sauce. HH and I were blown away by the flavor of these magnificent gems. And the best part, it only requires two handfuls of ingredients, most of which you all ready have stocked in your refrigerator or pantry. I would highly recommend this dish whenever you are really wanting to impress your guests. Infact, I may even serve this again for my family when then come down for Baby D's Birthday, something to ponder?

For more information regarding this recipe please click HERE!

Enjoy,
Farming Fabulously

5 Ingredient Salmon Salad...

As you all know, last Sunday was Mothers Day. And every Mothers Day, my mother and I get together to spend some quality time (Reality Check: She watches over Baby D, so I can get some much needed chorus done around the house), so to thank her for her much appreciated endeavor, I always make a meal for her. So about a week before the main event I called her to see, what ingredients she would like to see on the menu for this year. Now, you must keep an open mind, as mother is usually on some sort of diet, only allowing her self to indulge in certain things. As you can imagine, this has became a game for me now. This years challenge: "Oh honey make whatever you want, but I am dieting so if you could use only raw vegetables and if necessary,*insert long pause*  I guess I could cheat alittle and have some type of fish." say mom. So this is the recipe I came up with. It was very appetizing, healthy, and gosh darn it had a beautiful presentation. To be honest, I think I may even make another batch of it to keep on hand just to munch on. Afterall, I have to get back into my swimsuit here before too long. Actually, maybe I should consider starting this diet? Something to ponder.

I actually added about 2 TBSP of quality Balsamic Vinegar and then some S&P.

For more information regarding this recipe please click HERE!
Enjoy,
Farming Fabulously

Crab Puffs Baby!

How incredibly cute are these little darlings? You know, I could live on bite size appetizers, for every meal. Appetizers normally provide you with a certain portion control, but the crab puffs were hard to resist. I truly adore "Puffs" (for lack of a better word), they are so satisfying by themselves (or perhaps some raspberry jelly), but they really are another one of those extremely versatile staples. You can make them as sassy or classy as you wish. Elegant to the eye, we stuffed these puffs with a luscious crab mixture. This was yet again another of the dishes that was served for the fabulous bridal shower. Simply magnificent, I must say.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Fabulous Fish Taco's

My name is Farming Fabulously and I am now a frying fool! After conquering my fear of the "hot oil" last week, I have be furiously trying to find new frying recipes to attempt. These Fabulous Fish Taco's were just the thing to heighten my frying self-esteem to the next level. HH is not a huge seafood fan, but if I can dregde the fish in oil and fry to crispy perfection he will gladly consume with extreme optimism. I just adore the the crunchy fillet paired with the coolness of the slaw. I opted not to fry the tortilla as per HH's arteries. A wonderful cuisine.

Fish Tacos with a Cabbage Slaw

Puree for the Tartar Sauce

1 Cup Mayonnaise
1 Cup Tomato, seeded, chopped
2 Tbsp fresh lime juice
1 Jalapeno, seeded, diced
1 Tbsp Dijon mustard

Prepare:

1 lb. with fish fillets (such as cod or tilapia)

Combine; Dredge; Fry Fillets in:

2 eggs, beaten
1/4 cup whole milk
1/2 cup all purpose flour
2 cups panko bread crumbs
1/2 cup vegetable oil
Fry:
4 tsp vegetable oil divided
8 corn tortillas (6")

Puree the tartar sauce ingredients in a blender or food processor until smooth; chill.
Prepare fish by cutting fillets into 1x3" strips. Season with salt and pepper.
Combine eggs and milk in a shallow dish. Place flour on a plate and panko on another plate. Dredge each fish strip in flour, tapping off excess. Dip in egg mixture, letting excess drip back into dish. Coat with panko, pressing to make crumbs adhere. Heat 1/2 cup oil to 360 degrees in a saute pan. Fry half the fish on both sides until golden, turning once, about 6 minutes total. Transfer to a baking sheet and keep warm in 200 degree oven. Repeat procedure with remaining fish strips.
Fry each tortilla in a 1/2 tsp of oil in another saute pan. Assemble tacos with fish, slaw, and top with tartar sauce.

Cabbage Slaw

Stir together; Add;
1/4 cup white wine vinegar
2 Tbsp olive oil
1 tsp dry mustard
2 cups green cabbage, chopped (can chop in food processor)
1/2 cup minced fresh parsley
salt and pepper

Stir vinegar, oil, and mustard together in a large bowl. Add cabbage and parsley, and toss to coat. Season with salt and pepper to taste. Chill until ready to serve.



Recipe came from Cuisine At Home Magazine.

Enjoy,
Farming Fabulously

Scrumptious Shrimp Patties....

My name is Farming Fabulously and I am a Frying Failure. Yes, it's true! But I have came to terms with this scenario years ago, and thus obliged to my weakness. Always steering clear of all things dipped into batter and dunked into grease. After numerous failed attempts to properly cook an item to its utmost crispy perfection, I have bowed down, throwing in my white flag.

That is until recently, when HH and I decided to it was time to get past my demon of crispiness and fulfill that missing link within my cooking repertoire. And this my peeps, was the recipe that rebuilt my frying self esteem. I was extremely pleased with the outcome of these shrimp patties. The crunchy exterior with a moist and flavorful interior, stole my heart. I could have indulged myself with just the patties, but instead we paired them with a piece of ciabatta bread, fresh bib lettuce, a luscious tomato and a dollop of grain mustard. To die for!

I have now reach culinary fulfilment! Well, for now.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Shrimp-Salad Pitas

Does this entree just scream spring deliciousness or what? Having made this dish our last 60 degree Mid-Mo day, I was anticipating a gradual increase in temperature soon to come. Much to my dismay, the whether has not agreed with my heat expectations. So just tuck this recipe into your file folders for "Must Try Summer Dishes". So light and refreshing, this would be a real crowd pleaser. The presentation was gorgeous, just imagine showing up to a gathering and you brought these beauties, you would become the belle of the ball for sure.

I made only one minor change by adding some crumbled up feta cheese.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Shrimp Enchiladas, For You And Yours....

One of Baby D's all time favorite past times is to run around the house wearing solely his dinosaur robe. He trots merrily around, playing with all of his toys, and wearing a huge grin on his face. He is turning into quite the little toddler. Well, that is a toddler with a big appetite! At only 17 months old, Baby D and I eat the same portion size right now(I thought once we gave up baby food our grocery bill would diminish tremendously, boy was I wrong). So I am continuously experimenting on new dishes for him to try, hopefully ever expanding his taste buds.

Shrimp Enchiladas if I were to see this on a menu, just the name alone, I would order it. Seafood, beginning paired with an assortment of rich Mexican flavors makes my mouth salivate just thinking about it. The thick mouth water sauce was incredible, a three cheese blend of pure deliciousness. Infact, I even made a double batch of this and froze it.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Spicy Lemon Garlic Shrimp Please...

Whenever I am hosting or attend a gallant affair that requires food contribution, I begin a massive hunt for what I think would be a dish that would turn heads. Although, I would not necessarily consider this shrimp dish to be all that jaw-dropping, I thought that it was quite appropriate to serve. As far back as I can recall, at every family gathering there would be a gigantic plate of shrimp that everyone would bast on before each meal. Looking back, this could have been an evil ploy to fill up our belly's before the entrees were served. Knowing full well that none of us could resist such a temptation such as this. That beginning said, I opted to serve the SLGS, as more of a comfort food, to simply make my mind reminisce about my Northern kinfolk. And perhaps spread the love amongst my Packer people.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously

Horseradish-Crusted Salmon

I have expressed my love of seafood my times throughout my recipe blogging venues. This entree is one of my favorites. I have heard in the past, that like a good steak, a valued piece of salmon should not need any topping and thus if cook properly, should be served alone. As I do agree with this such philosophy, I also like to exceed my boundaries and try a new spin on the traditional way of cooking. I found this dish to be exceptional, the Panko Breadcrumbs and Horseradish topping really yielded for a pleasant combination for my palate. Not to mention, the presentation was gorgeous, one that have all of your guest scurrying around asking for the recipe.

For more information regarding this recipe please click HERE.

Enjoy,
Farming Fabulously