Shrimp Boil Foil Packets

 This is for camping / grilling

Easy-Peasy

Ingredients

• 1 ear of corn cut into 8 pieces
• 1 medium zucchini, sliced thick
• 4 cloves of garlic
• 1/2 lb uncooked shrimp
• 2 andouille sausage
• 1 tsp Old Bay
• 1 tsp Cajun Seasoning
• 4 tbls butter
• Fresh parsley chopped

Instructions

1. tear off some foil and put parchment paper on top of the foil

2. Diving the corn, zucchini, minced garlic, shrimp, spices and butter between the sheets of foil

3. Form the packets by bringing the short edges to meet and crimp everywhere to seal

4. Cook the packets on a grill (or the grill grate of your campfire) for 8 minutes, flipping occasionally.

5. Remove from the grill and cool slightly. Open carefully and top with parsley. 

Green tea Salmon with Miso Veggies

 

INGREDIENTS

SERVES: 4

SALMON

• 4salmon fillets, skin-on
• 2green tea bags
• olive oil
• salt and pepper

RICE

• 1 and 1/4 cup basmati rice
• tin of coconut milk
• ½lemon

VEGETABLES

• 1red chili
• thumb sized pieceginger, peeled
• 1 tbsmiso paste
• 1 heaped tsphoney
• 2 tbslight soy sauce
• juice of ½ alemon
• large handfulcoriander
• sugar snap peas
• broccoli
• asparagus
• lime

METHOD

This recipe requires a blender.

1. Fill and boil the kettle
2. Place 4 salmon fillets onto a plate, open 2 green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
3. Pour a small amount of olive oil into a frying pan on a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then periodically turn the salmon until all the sides turn golden brown.
4. Wash 300g of basmati rice until the water runs clear then add it to a saucepan with a tin of coconut milk, 400g water (refill the coconut milk tin to measure the water) and half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat leaving the saucepan lid on.
5. Slice half a red chilli to use as a garnish then place the remaining half into a blender along with a thumb sized piece of peeled ginger, a tablespoon of miso paste, a heaped teaspoon of honey, 2 tablespoons of soy sauce, the juice from half a lemon, most of a handful of coriander and a small splash of water. Blend until all the ingredients have combined into a smooth liquid. Taste and add more soy sauce if needed.
6. Fill a saucepan with boiled water and add 200g of mange tout, 200g of broccoli and 300g of asparagus. Cook for around 3 minutes until vegetables are just tender.
7. Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp up.
8. Pour the miso dressing into a bowl or serving platter then place the vegetables on top.
9. Gently fluff the rice, remove the lemon squeezing its contents over the rice and transfer to a large bowl placing the salmon and skins on top. Garnish with the chilli slices, coriander leaves and lime wedges.

https://hotcooking.co.uk/recipes/jamie-oliver-15-minute-meals-green-tea-salmon#recipe 

Lasagna

 Lasagna - 

The following is what I got from my mom. But here's another one. 

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/   (I used wine instead of water) 

Don't pre-boil the noodles, but make it advance so that it can soak the noodles overnight. 

1/2 lb ground beef

1/2 lb Italian sausage

white onion

2 cloves garlic

1 can whole tomatoes 

1 can tomato paste

dried parsley, dried basil, dried oregano

a touch of salt and sugar

1 cup and a half cottage cheese

1 beaten egg

grated parmesan cheese 

mozzarella cheese

1. 
   
2. 
   

In a large skillet or saucepan, sauté the onion. Then add the ground beef, sausage, and garlic to the pan. Cook over medium-high heat until browned. Drain the fat if you want. Add tomatoes, tomato paste, parsley, basil, oregano and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes. Finally mix in a little sugar.

1. 
   

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 1 more tablespoon parsley, and 1 more teaspoon salt. Stir together well. Set aside.

To arrange, pour a little pasta sauce (mom recommends TJ's marinara sauce) on the bottom of the glass dish. Then start layering noodles. Put sauce on top and top with cheese mixture and mozzarella. Then repeat. Don't finish with cheese - wait until the next day for that.

Leave to sit overnight in the fridge.

When ready to bake, bake at 350 until bubbly (maybe 25-30 minutes). Add the last layer of cheese in the last minutes to get brown on top. 

Creamy chicken and asparagus pasta

 Ingredients

https://therecipecritic.com/lemon-garlic-chicken-asparagus-pasta/#wprm-recipe-container-61909

 7 ounces dried pasta (bow tie, etc) 
1 1/2 tablespoons olive oil
2 medium boneless skinless chicken breasts cut into 1 inch chunks or strips
Salt and black pepper to taste

1/2 teaspoon dried oregano
3 tablespoons butter unsalted
1 1/2 tablespoons minced garlic divided
1 pound asparagus ends trimmed and cut into 2-inch pieces
1/2 cup heavy cream
Juice and zest of one lemon
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/3 cup grated parmesan cheese plus more for garnish
1/2 cup grated mozzarella cheese
Chopped fresh parsley and lemon slices for garnish if desired

Instructions

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
  
  
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
  
• Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 ½ teaspoons salt + ½ teaspoon black pepper). Toss to coat well until everything is heated through.
  
• Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.
  

Enchiladas

 

Enchilada sauce

https://www.isabeleats.com/easy-enchilada-sauce/ 

I haven't had chili powder on hand, so I infuse the chicken broth with dried chili while I mix the spices. Since I don't have chili powder, I have also added taco mis to the spices to have more of that flavor.  This sauce is really tasty. 

https://www.isabeleats.com/red-chicken-enchiladas/ 

We use cooked rotisserie chicken and sauté that with onions and canned green chiles. Then we dip the tortillas in the red sauce, fill with the chicken mixture and some cheese. We also top the tortillas with cheese and some more green chiles to bake in the oven at 350 for 20 minutes 

https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/ 

Caesar dressing

 

Zucchini boats