Spicy Prawn & Scallop Fettuccine

While hubby and I are absolute self confessed foodaholics there are times (not many) that we are actually over food.  This obvious happens after we have eaten too well for too long.  Every now and then we fancy something plain Jane and easy.  This often includes Eggs, Beans and Chips for dinner which the kids think is actually fantastic by the way.

Tonight, after eating an abundance of good food between Christmas through to Australia Day weekend (last weekend) we both fancied something simple and easy yet full of flavour.  Funnily enough we both fancied seafood but didn't want anything Asian as we had just had lunch in Chinatown the previous Sunday.  Plus we always seem to cook prawns and scallops with an Asian influence.

While googling recipes, my next favourite hobby after cooking, I came across an Aussie blogger and her website Em's Food for Friends.  Let me tell you I am so glad that I did.  A really good read, full of recipes and delicious pictures.  And thats where I found a recipe for Spicy Prawn and Scallop Spaghetti.  From that moment dinner was sorted although there would be a few small alterations.

I didn't cut the prawns and scallops up as I prefer them whole.  I did however remove the shells of the tails of the prawns as that is a PET HATE of mine when you go to a restaurant and order a dish where you use cutlery and you have to battle prawn tail shells.  I am also not a fan of the roe on scallops so I purchase scallops with the roe already removed.  If you like the roe, add that in it too.

Overall this seafood laced pasta dish was magic. Starting with the simplicity of cooking all components right through to eating perfectly cooked seafood and pasta in a chilli, garlic and lemon tomato based sauce.  Both hubby and I were really surprised by the dish we will now also put on our comfort food list especially when we fancy something different.  We will definitely be cooking this again.

Spicy Prawn & Scallop Fettuccine

(Recipe adapted from Ems Food For Friends)

Serves: 4

SmartPoints per Serve:

300 gram fettuccine or pasta of your choice

2 teaspoons olive oil

1 tablespoon crushed garlic

2 teaspoon of dried chilli flakes

1 lemon

1/2 cup dry white wine

400 gram tin chopped tomatoes

1/2 cup reduced fat cream

1/2 teaspoon white sugar

salt 

freshly cracked pepper

600 grams raw green prawn meat, cleaned and patted dry

400 grams scallops, without roe, cleaned and patted dry

1/4 cup finely chopped flat leaf parsley

Cook your pasta according to packet instructions.  When almost al dente, drain and set aside.

Heat a large fry pan and add a little olive oil. Lightly fry the garlic, lemon zest and chilli flakes for approximately 1 minute.

Pour in the lemon juice and wine.

Allow to reduce for a few minutes.

Add the tomatoes, cream and sugar, season with salt and pepper. Stir well to combine and allow to simmer.

Fold the scallops, prawns and 2 tablespoons parsley through the simmering sauce.

Bring the mixture back to a simmer.

Add the pasta to the pan.

Toss well to combine.

Place in a large serving bowl, sprinkle with remaining parsley and serve immediately.

(Click here for a printable version of this recipe)

Bacon, Sausage, Jalapeno and Sriracha Pizza

Another fakeaway evening!!  Not really the fact of the matter is hubby and I pretty much are cooking for ourselves at the moment so it's our choice and doesn't have to be family friendly as such.  The kids are home, sort of, one is doing evening shifts at the local supermarket and has something quick after work.  The other, is caring for his partner who just had 4 teeth (2 molars and 2 wisdom) removed and cannot eat a great deal at the moment that requires chewing.  My gorgeous boy has gone out in sympathy with her and is eating soup and mashed potatoes (soft foods) with her.

Needless to say our choice tonight was pizza... Noel cooked his usual Margherita, which as usual was yummy and vibrant in flavour. I, of course, had to try something completely different and it was.

Firstly lets start with the dough.  Now over the years, we have experimented with many different pizza dough recipes.  Some good but too technical.  Others complete failures.  A lot of the time we use pita bread as the base as it's quick and easy and actually quite good for you if watching your weight.  But if you want a good pizza shop pizza base you need to make your own dough.  At the moment we are using a recipe we watched Poh make on her show Poh's Kitchen  which was aired on the ABC here in Australia.  It's very easy and tastes great.  That's really all that matters when it comes to the base.  You can try this or use what ever base you like.

Now for the pizza toppings.  As we all know pizza shops are pretty traditional with their menus.  Some have a gourmet range but other than the one or two specials most shops offer the same toppings.  I like to think outside the square and have spent many hours googling and scouring other blogs for different ideas.  I must say that I have read some pretty interesting gourmet ideas and some that just did nothing for my tastebuds!

I had some fresh jalapenos so I wanted to use them so I searched jalapeno pizza and it was incredible - all these new ideas.  But so many different versions on this pizza, Bacon, Sausage, Jalapeno and Sriracha Pizza.  So as always I just went with the idea and made up my own.  

Many of the recipes I read called for salami or summer sausage but I decided to use fresh Italian sausages.  I squeezed them out of the casing and made them into bite size pieces.  These tasty mouthful of fennel, garlic and chilli gave the pizza a really nice element and it was nice to bite into.

Fresh jalapeno has a different taste and texture from the pickled jalapenos you purchase in a jar.  Obviously they are fresh to start with but it's the texture, crunch and the unknown heat with are enjoyable - all without the vinegar taste.

It's no secret that we love to eat spicy food and somehow we seem to bring it into every cuisine where possible.  Sriracha Sauce is always on hand at our place.  It's hot and fantastic.  The combination of the jalapeno and Sriracha Sauce gave this pizza a definite kick - tastebuds tingling with every mouthful.  This along with the smokiness of the bacon, everyone loves bacon, the crisp onions, the cheekiness of the sausage and the gooey cheese made for a fantastic gourmet pizza!

The perfect fakeaway for sure!  We ate off the pizza tray and used napkins - very posh indeed!!

Bacon, Sausage, Jalapeno and Sriracha Pizza

Serves: 4 (2 slices per serve)
SmartPoints per serve: 12

1 serve pizza dough
cooking spray

1/4 cup tomato paste

50 grams  grated light tasty cheese

1 raw Italian sausage

4 slices shortcut bacon, cooked, chopped

1 brown onion, sliced

1 fresh jalapeno, sliced

5 button  mushrooms, sliced

2 bocconcini balls

2 teaspoon sriracha, or more or less depending on taste

Make dough according to the recipe you are following.

Preheat pizza oven to correct heat or a kitchen oven to 220 degrees Celsius.

Spray a pizza tray with cooking spray.  With wet hands stretch the dough over the pizza tray.

Take the end off each sausage to open casing.  Squeeze the filling out and break up into bitesize pieces.

Spread tomato paste evenly over dough.

Top with grated cheese, sausage, pork, bacon, onions, jalapenos and mushrooms.

Individually stretch the bocconcini balls and scatter on top of pizza.

Drizzle with sriracha sauce.

Place pizza in oven and Bake for about 15 to 20 minutes or until golden brown and crispy at the edges, and the cheese is bubbly and brown.

Serve immediately.

(Click here for a printable version of this recipe)

Raspberry and White Chocolate Muffins

Well I am still on my mission of catching up with blogging... At times I really wish there was 48 hours to every day because I seriously need more than 24. I cannot understand sometimes why I don't get my planned activities done daily but my husband is quick to point out that maybe I am too much of an over achiever and that I try to do to much!! He may actually be on to something... LOL!

Lately I have been baking - I have always enjoyed baking even though I am not a huge fan of sweet foods.  Thankfully I have many people who are happily willing to be taste testers for me.

 

Once again after reading so many different recipes, my recipe is one born from morphing many together.  The outcome was a pleasant surprise - a super easy recipe that was moist, light and full of flavour.  Raspberry and white chocolate are perfect partners in baking but with the added hint of vanilla and lemon these muffins were perfect.

 

They must of been somewhat ok.  Why you ask? 

 

Four dozen were gone by 10am the next morning!!!!!!

Raspberry and White Chocolate Muffins

Serves: 12
SmartPoints per serve: 12

2 cups plain flour

2 teaspoons baking powder

1 cup caster sugar

1 egg

1 cup skim milk
1 teaspoon vanilla essence

50 grams butter, melted
1 tablespoon lemon zest

1 cup frozen raspberries, thawed

200 grams white chocolate buds (roughly chopped if using large buds)

Preheat oven to 190 degrees Celsius.

Place 12 large patty cases into a muffin pan.

In a large bowl sift together the flour, baking powder and sugar.

In a separate bowl, whisk together egg, milk, vanilla and butter.

Add liquid mixture to dry ingredients along with the lemon zest, raspberries and chocolate. Using a large spoon, gently mix until just combined.

Divide the batter between patty cases and bake for 20-25 min, or until a skewer comes out clean and muffins are golden.

(click here for a printable version of this recipe)

Creamy Sun-dried Tomato Chicken Florentine Pasta

Tonight we wanted some good ol' comfort food but it needed to be quick and easy for a mid week wonder.  At the moment there never seems to be enough hours in each day.  Even our well planned days are not being executed like we would wish but then again we are making the most out of each day so that is the most important thing, right?

So many times I have mentioned having a craving for comfort food.  I understand that everyone's comfort food is different.  For us I do believe it is pasta (of any description).  What's your comfort food?

Speaking of pasta that's what was served up tonight.  This creamy pasta dish was a perfect fit with minimal ingredients and fuss to put a well received meal on the table.  A cheesy sauce laced with sun-dried tomatoes, spinach and chicken pieces was filling and while very yummy satisfied even my fussiest eater!  I have one child that does not like the texture of cooked baby spinach nor does she like sun-dried tomatoes but her plate was pretty much licked clean.

Creamy Sun-dried Tomato and Chicken Florentine Pasta

Serves: 6
SmartPoints per serve: 12

250 grams pasta of your choice

2 tablespoons butter

500 grams chicken fillet, all visible fat removed, diced

1 brown onion, thinly sliced

1 teaspoon crushed garlic

1/2 cup No Oil sun-dried tomatoes, chopped

4 cups Baby Spinach leaves, rinsed and drained

1/2 cup chicken stock

3/4 cup low fat cream

salt

pepper

3/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil Cook pasta according to package directions until al dente. Drain and set aside.

Heat butter in a large frying pan over medium heat. Add chicken and onions. Cook for 5 - 7 minutes or until chicken is slightly browned and cooked through. Add garlic and sun-dried tomatoes and cook for another 2-3 minutes.

Add cream and stock; stir to incorporate. Toss in chicken and cook for 2-3 minutes. Season to taste with salt and pepper. Mix in spinach and cook until wilted.

Pour over pasta, sprinkle with Parmesan cheese, toss and serve.

(Click here for a printable version of this recipe)