Shrimp and Tuna Casserole

Meatless Monday comes to the table once more. What better easy to dine than with dinner delicious seafood?

1 pound shrimp peeled
2 cans tuna drained
1 can chickpeas
1 cup frozen green peas
4 tablespoons butter halved
4 tablespoons olive oil
1 tablespoons house seasoning
4 tablespoons flour
1/2 onion minced
2 cups seafood stock

Add the house seasoning to the shrimp and set aside.  Add half the butter and olive oil to a heavy bottom skillet over medium heat. Add the shrimp and let cook half way through then remove from three pan and set aside. At the rest of three butter and the olive oil to the pan. At the onions. Let this cook for a few minutes until three onions start to get soft. Add the flour and let cook for another minute. Add the seafood stock and let simmer to thicken. Return the shrimp and add the tuna, chickpeas and green peas. Pour this into a casserole dish and place in a 400 degree oven. You can top this with crushed crackers or chips. I used pretzels today.  Bake for25-30 minutes.  For more on this recipe our any others please email me at alesia.leach@gmail.com

Chicken Alfredo, Romain Salad with Cities Vinagreate

Alfredo pasta and salad is a classic Italian dish that can be made a little lighter for your family.

6 boneless, skinless chicken thighs
Juice from half an orange
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoons each dried  basil and oregano
1/2 teaspoon garlic powder

1 box whole wheat linguine (or your favorite pasta)

4 tablespoons butter
4 tablespoons flour
1/2 small onion minced
2 cups skim milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon each dried oregano and basil
1/2 teaspoon garlic powder
1 cup each shredded Parmesan and mozzarella cheese

2 hearts Romain chopped
5 boiled eggs smashed
1/4 each other Parmesan and mozzarella cheese
1 cup orange juice (fresh squeezed )
Zest and juice from half a lemon
1 teaspoon sale
1/2 teaspoon black pepper
1 teaspoon each dried oregano and basil
1/2 teaspoon garlic powder
1/2 cup olive oil
 1tablespoon Dijon mustard


Start this meal by boiling the end for ten minutes. Drain them and soak in cold water. Mix the orange juice herbs, salt and pepper. Add the chicken to a large freezer bag and pour over the marinade. Let this marinate got at least 20 minutes. Grill the chicken on the counter top grill. While this is grilling boil the noodles. Add the butter to a medium sauce pot. Add the onion and the flour. Let this cook for a minute and then add the herbs, salt and pepper. Add the milk and let simmer until it becomes a thick sauce just a little thinner than gravy. Remove this from the heat and add the cheese. Drain the noodles and add sauce to the noodles. Dice the chicken and serve on top of the pasta. Chop the Romain, add the cheese and boiled eggs. Mix the juice, zest, herbs,mustard and olive oil. Drizzle this over the salad and enjoy this delicious meal. For more on this recipe please email me at alesia.leach@gmail.com

Kefta (meat ball) Tagine with Eggs

This is a delicious Moroccan classic that will  bring fun to your dinner table. 

1clay tagine (if you don't have one of these use as large heavy bottom skillet with a lid)
1 1/2 pounds ground beef
4 eggs
2 tablespoons ras el hanout (house seasoning)
Any other spices to taste. (Get creative)
1/4 cup chopped parsley
2 medium onions sliced thin
1/2 cup water (add more as needed)

Add the spices and parsley to meat. And form into 1 inch balls. Place the Tagine on the stove over medium low heat and liberally  drizzle with olive oil.  Add the stems from the chopped parsley and the onions.  Add the meat balls, parsley and water.  Adjust the spices  to taste. Place the lid  on and let cook  for 20- 25 minutes or until the meat balls are cooked.  Crack the eggs over the meat balls and cover again.  Let this cook for another 8-10 minutes our until the eggs are cooked.  Serve this with fresh bread.  Tagine is as much about the experience as it is the food.  For more on  this recipe or any other please email me at alesia.leach@g mail.com

Spiced Chicken Thighs and Rustic Table Bread

This is a delicious oven dish that will have your family asking for more.
4 bone in, skin on chicken thighs
2 teaspoons cumin
1 teaspoon slat
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon Moroccan 7 spice&l
1 teaspoon kabsah spice
1/3 cup flour

Sauce:
1onion sliced thin
4 potatoes scrubbed and sliced thin
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon v blavkn pepper
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon Moroccan 7 spice
1 teaspoon kabsah spice
2 cups water
1 bullion
Juice from half a lemon

Bread:
1 cup whole wheat flou
2 cups all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon dry active yeast
1teaspoon salt

1cup warm water (or enough to make a tight dough ball.) Place the spices and the flour in a large bowl. Mix together and dredge the chicken in it. Place the chicken in a large heavy bottom skillet over medium high heat with a drizzle of olive oil. Let this brown on both sides then remove from the pan and set aside. Add the onions and potatoes to the pan. Let this cook for a few minutes then add the spices. Let this cook for another minute then add the water and bullion. Add the chicken to the sauce and squeeze the lemon juice in, cover and place in a 350 degree oven until the chicken is cooked through. While the chicken is cooking place the yeast, the teaspoon of sugar and enough warm water to make a slurry. Let this sit for at least 5 minutes. While this is sitting add all of the dry ingredients to a stand mixer with a hook attachment. Add the yeast mixture and the rest of the warm water. Let this mix on low speed for 5 minutes. Remove it from the bowl and kneed it on a floured surface for another 5 minutes. Let rise for 20 minutes then punch it down. Kneed it again about 10 times. Cut into 2 equal pieces and free form into loaves. Cover with a towel and let rise for at least 20 minutes. Then bake this in a 375 degree oven until the out side becomes golden brown about 20-25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com