Meatless Friday Recipes:Baked Shrimp with Tomatoes and Feta

Lenten Series: Meatless Friday Recipes

Today we continue our Lenten series – Meatless Friday Recipes to help you keep your Lenten abstinence from meat. Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate is our guest writer and he shares some of his great East Texas roots' recipes. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times.  Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Greetings from Tom Neeb

Hi everybody. My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday. A huge THANK YOU to Joe Catholic for allowing me this opportunity.

I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!

This is an All-In-One Shrimp dish that is loaded with flavor!  Serve this with some crispy bread and a dinner salad.  Done!

Baked Shrimp with Tomatoes and Feta

Ingredients:

·     2 teaspoons extra virgin olive oil

·     1 small sweet onion, finely diced

·     3 garlic cloves, minced

·     1 tablespoon lemon juice

·     2 tablespoons white wine

·     1/2 teaspoon dried oregano

·     1/4 teaspoon ground black pepper

·     1/2 cup frozen sweet peas, defrosted

·     1 can (14 ounce) diced tomatoes, drained

·     1 1/2 pounds large shrimp, peeled and deveined

·     1/2 cup (about 2 ounces) crumbled feta cheese

·     chopped fresh parsley

·     french baguette, sliced

Directions:

1.   Preheat oven to 450°F. Coat a 3-quart baking dish with nonstick cooking spray.

2.   Heat oil in a large nonstick skillet over medium-high. Add in onion and sauté for 2-3 minutes until soft and translucent. Add in garlic; cook for another 30 seconds, while stirring. Add in lemon juice, wine, oregano, pepper, peas, and tomatoes; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in shrimp.

Transfer mixture to the baking dish. Sprinkle the feta cheese evenly over the top. Bake for 10 minutes or until shrimp are done and cheese has melted. Sprinkle with parsley and serve immediately with bread, if desired.

Food Flavor Fun:Meatless Friday Recipes

Lenten Series: Meatless Friday Recipes
Today we are bringing back our Lenten series – Meatless Friday Recipes to help you keep your Lenten abstinence from meat. We are pleased to announce that Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate will once again be sharing some of his great East Texas roots' recipes. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times.  Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Greetings from Tom Neeb
Hi everybody. My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday. A huge THANK YOU to Joe Catholic for allowing me this opportunity.

I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!

Very simple and basic dishes.  Perfect for your meatless Friday meal.  But don't expect it to be short on flavor.  Enjoy!

Veggie Sauté with Pene

Ingredients:

·     12 ounces penne pasta

·     2 1/2 cups fresh broccoli florets, steamed al dente

·     1/4 cup olive oil

·     1/2 cup diced yellow onion

·     6-7 cloves of garlic, sliced

·     2 medium zucchini, diced

·     1 cup chopped artichoke hearts

·     8 whole sun dried tomatoes in olive oil, roughly chopped, plus add 1-2 tbsp of the oil to the veggie sauté

·     1/2 cup fresh basil, roughly chopped

·     1/2 cup pitted kalamata olives, cut in half

·     2 tsp sea salt

·     1/2 tsp freshly ground black pepper

Directions:

1.   Cook pasta until al dente and drain; set aside.

2.   While pasta is cooking, steam broccoli florets until al dente. Remove from heat; set aside.

3.   At the same time, chop onion, zucchini, artichoke hearts, sun dried tomatoes and basil. Slice garlic. Cut olives into halves.

4.   Heat a large wok over medium-high heat. Add olive oil, onion and garlic. Sauté until onion starts to soften.

5.   Add zucchini and continue to sauté until zucchini begins to soften. Then add remaining ingredients and sauté 3-4 minutes, stirring constantly to combine.

6.   Add penne and toss until well coated and reheated.

Makes 4 to 6 servings.

Caprese Salad With Pesto

Ingredients:

·     Equal parts sliced young cucumber, chopped garden tomato (or cherry tomatoes), and cubed mozzarella cheese

·     Prepared pesto (See Below)

·     Extra Virgin Olive Oil (EVOO), for drizzling

Directions:

1.   In a bowl, combine cucumber, tomato, and cheese

2.   Add pesto according to taste preferences (Pesto is concentrated in flavor, so a little goes a long way. I like a teaspoon or two in one bowlful of salad.)

3.   Drizzle EVOO over all, and stir until pesto is mixed throughout.

Simple Garlic and Basil Pesto

Ingredients:

·     3 cups chopped fresh basil

·     1 cup extra virgin olive oil

·     1/2 cup pine nuts

·     1/8 cup Brazil nuts

·     2/3 cup grated Parmesan cheese

·     2 tablespoons minced garlic

·      1/2 teaspoon chili powder

Directions:

1.   Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Voila!  Enjoy!

Food Flavor Fun: Meatless Friday Recipe

Food Flavor Fun
We continue our Lenten Series: Meatless Friday Recipes with Tom Neeb, author of Food Flavor Fun. Today he offers up a recipe Blackened Tilapia. Please visit Food Flavor Fun or Luxury Palate for more great recipes and food ideas.

Hi everybody. My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday. A huge THANK YOU to Joe Catholic for allowing me this opportunity.

I'm so glad you've found your way here. Welcome! Welcome! Welcome!

Tilapia is such a great choice of fish to use. I just love it. It’s lighter and less fatty than catfish, but if you can't find tilapia, catfish is an ok substitute. The secret to preparing great fish is to get the freshest fish that you can and don't over season it. The combination of the garlic, lime, butter and cilantro adds great flavor to a great piece of fish. Not just for Lent, this one is a keeper! Here’s my recipe…

Blackened Tilapia with Garlic-Lime Butter

Ingredients:

• 1 lime 
• 2 tablespoons butter at room temperature 
• 2 tablespoons chopped fresh cilantro 
• 2 garlic cloves, finely minced 
• 1 tablespoon canola oil 
• 4 (6 ounce) tilapia fillets (can’t find tilapia….use catfish instead) 
• 1 tablespoon blackening seasoning

Directions:

Grate 1 teaspoon of zest from the lime and place into a small bowl. Halve the lime and squeeze the juice from both halves into the bowl. Add the butter, garlic and cilantro. Stir to mix and set aside.

Heat the oil in a large cast iron skillet or saute’ pan over high heat. Rub the tilapia all over with the blackening seasoning. When the oil in the pan starts to lightly smoke, add the fish and cook undisturbed until the spice rub becomes dark and crusty. 3 to 4 minutes. Flip and cook until the fillets flake with gentle pressure from your finger. 1 to 2 minutes more.

Transfer the fish to 4 serving plates and immediately top each with a bit of the flavored butter. Makes 4 servings.

Enjoy!

About Tom Neeb
Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate will be sharing some of his great East Texas roots' recipes throughout the season of Lent. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times. Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Food Flavor FunMeatless Friday Recipes: Old Bay Shrimp on the Barbie

Food Flavor Fun
We continue our Lenten Series: Meatless Friday Recipes with Tom Neeb, author of Food Flavor Fun. Today he offers up a recipe Old Bay Shrimp on the Barbie. Please visit Food Flavor Fun or Luxury Palate for more great recipes and food ideas.

Hi everybody. My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday. A huge THANK YOU to Joe Catholic for allowing me this opportunity.

With the weather warming up, it’s time to break out the grill. These shrimp kabobs are quick, easy and oh so full of flavor. Save this one to your tool box and use it often. I do. Grilled pineapple is such a treat. The sweetness just explodes when grilled. You have to give this one a try.

Old Bay Shrimp on the Barbie

Ingredients:

• 12 bamboo skewers
• 1 clove garlic, crushed
• 1 tablespoon Old Bay Seasoning
• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 teaspoons fresh lemon juice
• 1 pound large shrimp, peeled and deveined, with tails left on
• 1 large red bell pepper, cut into 1-inch pieces
• 1 (8 ounce) can pineapple chunks, drained
• 1 lime, cut into wedges
• chopped parsley

Directions:

Soak the bamboo skewers in water for 30 minutes.

Mix the garlic, Old Bay, oil and lemon juice into a paste in a large bowl. Add the shrimp and toss to coat evenly.

Thread the shrimp, bell pepper and pineapple onto the skewers. Place in a shallow dish, cover, and chill for 30 minutes.

Coat a grill with cooking spray before lighting the grill. When the grill is up to medium heat, place the shrimp skewers on the grill and cook uncovered for 3 to 4 minutes. Flip them once and continue to grill for another 4 minutes or until the shrimp turn pink. Squeeze lime juice over everything and sprinkle with the parsley.
Enjoy!

About Tom Neeb
Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate will be sharing some of his great East Texas roots' recipes throughout the season of Lent. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times. Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Food Flavor Fun:Meatless Friday Recipes

Food Flavor Fun
We continue our Lenten Series: Meatless Friday Recipes with Tom Neeb, author of Food Flavor Fun. Today he offers up a Louisiana Crab Cake recipe. Please visit Food Flavor Fun or Luxury Palate for more great recipes and food ideas.

Hi everybody. My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday. A huge THANK YOU to Joe Catholic for allowing me this opportunity.

I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!

Crab Cakes are often served as a small plate item. I can make a whole meal of them…and I do. The sauce is terrific. Keep the extra and put it on a burger, sandwich or other dish later. Just keep in sealed and refrigerated. It will keep for about a week in the fridge. So tasty. A must try.

Louisiana Crab Cakes with Remoulade Sauce

Creole Remoulade Sauce

Ingredients:

• 3/4 cup vegetable oil
• 1/2 cup chopped green onions (green and white part)
• 1/2 cup chopped yellow onion
• 1/4 cup fresh lemon juice
• 1/4 cup chopped celery
• 3 tablespoons Creole mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper (yeah, that pepper mill thing!)

Directions:

Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.

Transfer to an air-tight container and refrigerate for at least 1 hour before using.

The sauce will keep for up to 1 week in the refrigerator. Makes about 2 cups.

Louisiana Crab Cakes

Ingredients:

• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme  
• 1 tablespoon olive oil
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 cup chopped red bell peppers
• 1/2 cup mayonnaise
• 1 1/2 cups plus 2 tablespoons dried fine bread crumbs
• 1 pound jumbo lump crabmeat, picked for shells and cartilage
• 1/2 cup all-purpose flour
• 1 egg
• 1/2 cup whole milk
• 1/2 cup vegetable oil

Directions:

In a small bowl, combine the dry seasonings.

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery and bell pepper and cook, stirring, until soft, about 3 minutes. Remove from heat and let cool.

Combine the mayonnaise, a little at the time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs and 1 tablespoon of the seasoning mix in a large bowl, and mix well. Gently fold in the crabmeat.

Combine the flour with 1 1/2 teaspoons of the seasoning mix in a shallow bowl and mix well. Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2 teaspoons of seasoning mix in another bowl. Whisk 1 egg with the milk in another bowl.

Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading.

Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Drain on paper towels.

To serve, arrange the crab cakes on a platter and top each with a spoonful of the rémoulade sauce. Serve hot.

About Tom Neeb
Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate will be sharing some of his great East Texas roots' recipes throughout the season of Lent. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times. Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Meatless Friday Recipes: Country Corn Chowder

Lenten Series: Meatless Friday Recipes
Today we continue our new Lenten series – Meatless Friday Recipes to help you keep your Lenten abstinence from meat. We are pleased that Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate will be sharing some of his great East Texas roots' recipes. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times.  Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Greetings from Food Flavor Fun
Hi everybody.  My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday.  A huge THANK YOU to Joe Catholic for allowing me this opportunity.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Hardy Chowder
This week, I’d like to share a simple and tasty Country Corn Chowder.  This hardy chowder makes a great meal.  Add some crusty bread to go along side and this will make for some very happy tummies.  I suggest doing all the chopping prep up front.  That makes it simple to pull this together quickly and easily.  After you chop the potatoes, remember to put them in a bowl and cover them with water so they don't discolor.  Just also remember to drain them really well before adding them to the pot. OK, enough talk….Let’s get to the recipe.

Country Corn Chowder

Ingredients:

·       1 - 2 tablespoons unsalted butter

·       1 medium onion, chopped

·       2 cloves garlic, minced

·       1 - 2 stalks chopped celery

·       ½ cup chopped bell pepper

·       1/8 teaspoon dried sage

·       ½ teaspoon dried oregano

·       ½ teaspoon dried thyme

·       6 cups water

·       6 medium potatoes, peeled and chopped

·       2 vegetable boullion cubes

·       1/2 teaspoon sea salt (or table salt)

·       1/2 teaspoon Lawry's seasoned salt

·       10-15 turns of fresh ground black pepper from your pepper mill (about a teaspoon)

·       3 – 4 cups fresh or frozen corn

·       1/2 cup green onion, chopped (just the tops or green part)

·       1/4 cup heavy cream

·       1 tablespoon chopped fresh dill (optional)

Directions:
In a large stock pot over medium heat, add the butter and let it melt. Add the onion, garlic, celery, and bell pepper and saute until the onion is translucent, 3 to 4 minutes. Add the dry herbs and stir for another minute.

Add the water, potatoes and the boullion cubes. I crush them with a fork to help them dissolve quickly. Cover and simmer for 15 to 20 minutes or until the potatoes are tender but not mushy.

Take the pot off the heat. Remove 2 cups of the potatoes from the pot and set aside.

Using a boat motor (hand-help blender) or a stand-up blender done in batches, process the contents of the pot until smooth.

Put the blended contents back into the pot over low-heat. Add the corn and reserved potatoes. Simmer for 5 to 10 minutes or until the corn is tender, stirring to insure that the chowder does not stick.

Add the green onion tops along with the heavy cream and dill. Give the chowder a taste and re-season with salt and pepper.

Enjoy!