Seashellswithbroccoliandsundriedtomatoes Recipes

Steps:

• cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
• Drain, cover, and set aside.
• Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
• cook 1 minute.
• add wine and reduce by 1/2. Add broth.
• Toss broccoli and shells with broth mixture and stir until heated through.
• Add cheese and season to taste with salt and pepper.

Steps:

• For the foil packs: Place an oven rack in the lower third position. Preheat the oven to 450 degrees F.
• In a large mixing bowl, whisk together the olive oil, mustard, smoked paprika and salt. Add the kielbasa, broccoli and onion. Toss well to coat with the seasonings.
• Tear off six 18-by-12-inch sheets of heavy-duty aluminum foil (if you don't have heavy-duty foil, use double sheets). Lay a sprig of rosemary in the middle of each. Divide the ingredients among the sheets, keeping them in a snug layer in the center of each piece of foil. Bring the short sides of the foil together at the top and fold down several times, leaving some air space above the food. Fold the other 2 sides in and crimp to seal. The packets should be rectangular in shape and tightly sealed all around, with an air pocket at the top.
• Place the packets, with space between them, directly on the oven rack in the lower third and bake for 20 minutes. Remove and let rest a few minutes, then carefully open the packets. Dollop with some of the Pesto and serve with lemon wedges.
• Campfire Variation: You can also cook the foil packs in the coals of a campfire. The flames should be out, with just hot coals remaining. Spread the coals in an even layer. Ideally, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds before having to take it away for the right temperature. Add the packets to the coals. You should hear gentle (but not aggressive) sizzling noises within a few minutes. If they're sizzling too loudly or not at all, move the packets around occasionally until they're sizzling gently again. The packets may take a few minutes less on the coals, about 18 minutes, if your coals are at the right temperature.
• Combine the basil, pistachios, Parmesan, salt and garlic in a food processor fitted with the blade attachment and pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.

Steps:

• Cook pasta shells in boiling water until slightly underdone, about 6 minutes.
• Meanwhile, heat olive oil in large skillet. Add garlic, basil and sun dried tomatoes and saute for 1-2 minutes. Add broccoli.
• When done, drain sea shells and add to skillet.
• Stir in chicken broth and bring to simmer. Add cheeses.
• Serve immediately.

Steps:

• Alternate seafood pieces on skewers, allowing 2 skewers per guest. Coat well with shrimp butter and place on charcoal grill or under broiler. Cook about 2 minutes a side, depending on thickness of fish pieces, basting often with shrimp butter.

Steps:

• In large skillet, add olive oil and butter; heat until butter melted.
• Add garlic and sautee until tender.
• Add seafood and cook until shrimp is pink, about 10 minutes.
• Add clam juice; pinch of salt and red pepper to taste; cook for 3 minutes more.
• In large bowl, place cooked, drained pasta; add sundried tomatoes, parsley and lemon peel; toss throughly.
• Pour seafood mixture on top and toss once again.
• Serve immediately.

Steps:

• In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
• In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
• Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
• Cover tightly with foil; refrigerate until ready to use, up to overnight.
• Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.