Week 19: Seafood Frenzy Friday~The Grilling Edition

Welcome to Week 19 of Seafood Frenzy Friday where I select seafood recipes from some of my food blogging friends to showcase for all of you since I don't eat any fish myself. Simply click on the name of the recipe underneath the picture to be taken to the author's original post. 


Here in the US, today starts our unofficial start to summer and 3 day weekend while we celebrate Memorial Day this coming Monday.  Today also marks my Mother and Father in-laws 49th wedding anniversary...AMAZING right! Congratulations and many more! xo Since Memorial Day also unofficially signifies the start to grilling season, I figured that I would find some grilled seafood recipes for this weeks' round-up and find some I did! Take a look...

Skinny Taste

Grilled Garlic Dijon Herb Salmon

Rasa Malaysia

Malaysian BBQ Seafood


Jenn Fit

Cilantro Pesto Grilled Shrimp


The Healthy Beehive

Grilled Salmon with Tomato Avocado Salsa


Part Time Housewife

Grilled Mojito Mahi Mahi


Savory Reviews

How to Grill Lobster Tails

My Feasts

Turmeric Grilled Catfish Lettuce Wraps


Kalofagas-Greek Food & Beyond

Grilled Sesame Sea Scallops


Zestuous 

Grilled Paella


Panini Happy

Grilled Cod Sliders


Thank you for allowing me to share your wonderful looking recipes. 
I hope you all have a wonderful weekend! 

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

I know. Not one of my better pictures, but when I placed the chicken on the plate, it got lost and looked like a pile of sauce. This one, you can at least see that there is meat in there. Anyway, it was extremely tasty and we loved it. You could also cook this in a slow cooker on low for 4-6 hours if you don't have a Dutch oven, but I prefer this method better. 

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce
1 Whole Chicken, cut up and skin removed
2 tbsp. Canola Oil
1/2 c. Chianti (or other dry red wine)
1-28oz. Can Hunts Crushed Tomatoes
2 tbsp. Fresh Basil, chopped
2 Cloves Garlic, chopped
1 Zucchini, skin on and sliced
10oz. Portobello Mushrooms, rinsed and halved


Heat oil in a Dutch oven or large pot and add chicken (you will probably have to do this in two batches). Allow to brown on all sides, then remove and set aside. Add in the basil, garlic, zucchini, mushrooms and wine and let simmer for about 2 minutes, then add in the tomatoes and the chicken. Cover and bake at 325 for 1 1/2 hours, stirring occassionally. Serves 6. 


Enjoy!

Mediterranean Quinoa Salad

Quinoa (pronounced keen-wah) is a gluten free seed originally from the Andean region of South America. It has a mild, slightly nutty flavor and can be used as a substitute for rice or couscous. Quinoa contains eight amino acids and many people eat it to reduce their consumption of meat. It is also a good source of fiber and contains B vitamins and iron. I have only tried making this once before and served it hot as a side dish and the family hated it. I thought it was ok, but not something I'd make again, but I vowed to give it another try this time making a cold salad with it. AND, since I was sent home with 2 bags of it from the food conference I went to recently, this past weekend seemed like as good a time as any. 


Of course, I gave it my own flare with some of the flavors I love to use most and voila! I have a new salad that my family LOVED. It was filling and flavorful and I will definitely be experimenting with it again. 

Mediterranean Quinoa Salad
1 1/2 c. Water
1 c. Organic Quinoa
12 Kalamata Olives, pitted and chopped
1/4 c. Sun Dried Tomatoes, chopped
1 Scallion, chopped
1/4 c. Reduced Fat Feta Cheese Crumbles
1/4 c. Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Add water to a pot and bring to a boil. Add in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool. Add to a bowl along with the olives, tomatoes, scallion, cheese, vinegar and oil. Mix well and refrigerate. Serves 8 (1/2 cup). 

*Nutritional Information: Calories 191.2, Carbs 18.6g, Fat 11.4g, Protein 4.8g, Fiber 1.8g

Enjoy!

*Calculations based on ingredients entered into Sparkpeople and may not be 100% accurate.


Shared on Amee's Savory Dish 5/25/12