Fiesta Seafood Casserole

Fiesta Seafood Casserole




1 T. olive oil

3 large garlic cloves, crushed

1 medium onion, chopped

1 medium green pepper, diced

2 (14 oz.) cans diced tomatoes with garlic and onions

1 T. fresh thyme

salt and pepper to taste

12 oz. bottled clam juice or dry white wine

2 cups instant rice

1 1/2 cups diced smoked turkey

12 uncooked jumbo shrimp, shelled

1/2 pound sea scallops, cut in half

1 (10 oz.) package frozen peas

12 mussels in shells

2 canned roasted red bell peppers cut in 5 by 1 inch strips



In a skillet heat oil. Add garlic, onion and pepper. saute until soft.

Transfer to a very large shallow casserole dish. Stir in tomatoes,

thyme, turkey, shrimp, scallops, peas, salt and pepper. Decorate top

with mussels and red pepper. Bake uncovered in a 375 degree oven for

30 minutes. Let sit for 10 minutes covered, before serving. Serves 6.

GRILLED CINNAMON RAISIN BREAD SANDWICH

GRILLED CINNAMON RAISIN BREAD SANDWICH




2 slices raisin bread

3 tablespoons softened cream cheese

1 tablespoon butter



Spread 1 slice of bread with cream cheese. Top with other slice of bread.

Spread top and bottom of sandwich with butter.



Heat a non-stick skillet over medium heat. Place the sandwich on the hot

surface and grill until browned.



Flip and brown the other side. Cut in half and eat while hot.

Southwestern pan-fried catfish

Southwestern pan-fried catfish




1/4 cup all-purpose flour

Salt and freshly ground black pepper

2 farm-raised catfish fillets

Pinch of chili powder

1/4 cup clarified butter or canola oil

1 teaspoon finely chopped garlic

1/4 cup white wine

1/4 cup chopped green chili peppers

1 tablespoon finely chopped tomato

1/2 tablespoon butter or margarine

1/2 tablespoon chopped green onion



Place flour in a shallow dish or on a piece of wax paper; season with salt

and pepper. Lightly coat catfish fillets with seasoned flour. Set aside on a

wax paper-lined baking sheet. Dust fillets with chili powder.



Place a large skillet over medium heat. Pour in clarified butter or canola

oil. Add garlic, then saute it until lightly browned. Place catfish fillets

in pan and cook over medium-high heat 2 to 3 minutes or until browned. Turn

fillets over and cook 1 minute more. Add wine, chili peppers, tomato and a

pinch of salt and pepper. Cover and cook until fish flakes easily when

tested with a fork.



Place fillets on serving plates. Add butter and green onion to sauce in

skillet. Stir until blended and pour over catfish.