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Shrimp and Goat Cheese Quesadillas

Love Shrimp and Quesadillas? Here’s a recipe that calls for shrimp, tomato, onion and goat cheese tucked into flour tortillas – for scrumptious Shrimp and Goat Cheese Quesadillas.

Shrimp and Goat Cheese Quesadillas

Serves 4

Ingredients:

  • 4 – 12 inch flour tortillas
  • 1 lbs. cooked 31-40 cooked shrimp (thawed and tails removed)
  • ¼ cup fresh cilantro
  • 1 cup fresh diced tomato
  • ½ cup fresh diced sweet onion
  • Juice of 2 limes
  • 8 oz. fresh goat cheese
  • Extra Virgin Olive Oil , salt and pepper to taste

Instructions:

  • In a mixing bowl toss all the ingredients except for the goat cheese and tortillas , set aside
  • Pre heat oven to 400
  • Spread goat cheese evenly among the 4 tortillas and on the bottom half of each tortilla distribute filling
  • Fold over to form a semi circle
  • Rub the tops with a little Extra Virgin Olive Oil , season with salt and pepper and bake until browned and heated through.
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Black Pearl Salmon Picatta Recipe

Black Pearl Salmon Picatta

Serves 4

Ingredients:

  • 4- 5 oz. portions of Black Pearl Salmon
  • 2 Tablespoon Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper to Taste
  • 1 fresh shallot peeled and sliced
  • 2 cloves fresh garlic peeled and crushed
  • Juice of 2 lemons
  • ½  cup chicken stock
  • 2 Tablespoons capers (drained)
  • ¼ cup fresh chopped parsley
  • ½ stick of unsalted butter (softened)

Preparation:

  • Preheat broiler on high in oven
  • Rub salmon portions with 1 Tablespoon EVOO and season with salt and pepper
  • Place under broiler
  • While salmon is cooking, heat a medium sized saute pan over medium high heat
  • Add the remaining Tablespoon of EVOO and then the garlic and shallots
  • Saute for 1-2 minutes until shallots soften then add chicken broth and lemon juice
  • Bring to a simmer for at least 2-3 minutes
  • Once salmon is firm to the touch and cooked through, remove from oven and put on serving platter
  • Remove saute pan from the heat and stir in the butter and capers (do not return to heat after adding the butter or sauce will break)
  • Season to taste with salt and pepper and pour over the salmon
  • Finish with the fresh parsley on top and enjoy!

This would be very nice a light and fruity red wine.

 

Check out the Seafood Specials in Buehler’s weekly ad.

Weekly Ad

 

CLICK HERE TO LEARN MORE ABOUT SALMON

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Lobster Cake Club Sandwich w/ Lemon Dill Mayo Recipe

Lobster Cake Club Sandwich w/ Lemon Dill Mayo

Serves 4

Ingredients:

  • 4 – 3 oz. Lobster Cakes
  • 4 English muffins, toasted and sliced
  • ¼ cup Mayo
  • 1 tablespoon fresh chopped dill
  • Juice of 1 lemon
  • 4 slices of crispy bacon
  • 2 beefsteak tomatoes
  • 2 cups baby spinach

Instructions:

  • Heat the lobster cake in 375 degree oven until lightly browned and heated through
  • While cake is cooking, combine the mayo with dill and lemon juice
  • Lay baby spinach on bottom slices of English muffin and top with slices of tomatoes
  • Place heated lobster cakes on top and garnish with dill mayo and bacon
  • Top with remaining English muffin tops and enjoy

**This would go great with an oaky Chardonnay

Check out the Seafood Specials in Buehler’s weekly ad.

Weekly Ad

 

CLICK HERE TO LEARN MORE ABOUT LOBSTERS

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Hamazing NatureSweet® Eclipses™ Sandwich Recipe

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Zesty Shrimp Spaghetti Recipe

Looking for an easy new way to serve shrimp for dinner? Try this Zesty Shrimp Spaghetti recipe! Just boil your pasta, saute shrimp and garlic and tomatoes then toss together and serve. Voila!

Shop Buehler’s for all your seafood needs!

Zesty Shrimp Spaghetti

Serves 4 people

Ingredients:

  • 1 box dry spaghetti
  • 1 – 1 lbs bag of White P&D 26/30 count shrimp (thawed)
  • 2 cloves fresh garlic (peeled)
  • 2 fresh roma tomatoes diced
  • 1 Tablespoon dry red pepper flake
  • ¼ cup grated Parmesan
  • 2 Tablespoons fresh chopped parsley
  • Extra Virgin Olive Oil , Salt and Pepper

Preparation:

  • In a large stock pot, fill 2/3 up with water and add ½ cup salt .  Bring to Boil
  • Once boiling add spaghetti and cook until al dente
  • While pot is boiling place a large sauce pan on medium/ high heat on stove
  • Smash garlic cloves and add to hot pan with 1 tablespoon EVOO
  • Cook for few seconds and add Shrimp, Diced Tomatoes and red pepper flake
  • Add ½ cup of pasta water to “deglaze “ and steam the shrimp
  • Once shrimp is cooked through and firm to the touch drain the spaghetti (DON’T RINSE!!) and toss with the shrimp
  • Remove from heat add a little more pasta water and continue mixing with cheese, fresh parsley and a touch of EVOO
  • Season to taste with salt and pepper and serve with a nice Fume Blanc or Pinot Grigio from the Buehlers Wine section

 

Check out the Seafood Specials in Buehler’s weekly ad.

Weekly Ad

CLICK HERE TO LEARN MORE ABOUT WHITE SHRIMP

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Grown Up Mac and Cheese Recipe

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Baked Ziti with Sausage Recipe

Baked Ziti with Italian Sausage

Here’s a recipe for Baked Ziti with sausage, eggplant and olives.

Ingredients

  • 1 package (19 ounce) Johnsonville® Sweet Italian Sausage Links, casings removed
  • 3 tablespoons olive oil, divided
  • 4 cups ziti pasta (approximately 12 ounces)
  • 1 small eggplant, cut into ½ inch cubes
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 1 can (28 ounces) crushed plum tomatoes
  • 1/4 cup chopped fresh basil, chopped
  • 1/3 cup Kalamata olives, chopped
  • 2 1/2 cups mozzarella cheese, divided
  • Season to taste with salt and pepper
  • 1/2 cup Parmesan cheese, shredded

 

Instructions

  1. In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium heat. Add sausage, crumble and cook until no longer pink and lightly browned. Drain and transfer into a large mixing bowl.
  2. Meanwhile prepare ziti according to package directions. Drain and rinse with cold water, cover and set aside.
  3. Using the same skillet, heat 1 tablespoon of oil over medium-high heat. Add eggplant and cook until tender and lightly browned. Transfer to bowl with sausage. Using the same skillet, heat remaining oil over medium heat. Add onion and garlic, sauté until tender
  4. Pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated. Add tomatoes and reduce heat to medium. Simmer for 10 minutes.
  5. In the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper. Stir to combine ingredients. Transfer mixture to a greased 3-quart baking dish. Sprinkle with remaining mozzarella and Parmesan cheese.
  6. Cover and bake at 400°F for 25-30 minutes. Uncover and bake for 5 minutes longer, or until lightly browned. Let stand 5 minutes before serving.

Recipe by Johnsonville

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Italian Sausage & Pepper Skillet Recipe

Italian Sausage & Pepper Skillet Recipe

Here’s a simple dinner recipe that’s so delicious! Saute rainbow peppers and onion and diced tomatoes along with Italian sausage links for a great dinner or lunch. Perfect to serve on a bun for a tasty sandwich too!
Ingredients

  • 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, cooked and bias-sliced
  • 1 small red pepper, julienne stripped
  • 1 small green pepper, julienne stripped
  • 1 small yellow pepper, julienne stripped
  • 1 small onion, julienne stripped
  • 2 Tbsp. olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp. ground basil
  • 1 can (14.5 oz.) Italian diced tomatoes
  • salt and pepper to taste

Instructions

  1. Cook one package of Johnsonville Italians according to package directions. Bias-slice and keep warm.
  2. Julienne strip peppers and onion and set aside.
  3. In a large pan add olive oil and garlic and sauté for about 30 seconds.
  4. Add vegetables to oil and garlic and sauté an additional 5 minutes or until crisp tender.
  5. Add basil, tomatoes and sausage. Heat through, seasoning to taste with salt and pepper.

Recipe courtesy of Johnsonville®

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Brie and Grape Grilled Cheese Sandwich Recipe

A gourmet grilled cheese sandwich that is simple to make, this Brie and Grape Grilled Cheese recipe will surprise your taste buds with the sweet, juicy grapes and crispy bacon smothered in melted Brie.

Ingredients

  • 12 slices Applewood smoked bacon, cooked crisp and chopped
  • 1/2 stick butter, unsalted, soft
  • 8 slices sourdough bread
  • 3/4 pound Brie, sliced
  • 1/2 pound Chilean grapes, cut in half
  • 1 ounce arugula
  • To taste, salt and freshly ground pepper

Preparation

  1. Spread butter on one sides of each of the sliced bread.
  2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula.
  3. Top with remaining bread slices, buttered sides up.
  4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side.
  5. Slice in half and serve.

 

Recipe courtesy of Fruits from Chile

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Stone Fruit Salsa Recipe

Ingredients:

  • 2 cups chopped mixed Chilean stone fruit such as peaches, nectarines, plums, pluots, and/or apricots
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1/2 cup chopped cilantro
  • pinch of sea salt to taste (use chip to taste – has a lot of salt)
  • optional: 1-2 jalapeno/s finely chopped

Instructions:

Combine all ingredients in a medium mixing bowl. Adjust seasoning as desired, adding a bit more salt, lime juice or jalapeno to your liking. If you’re serving the salsa with chips, dip one in to taste for seasoning. (For example: If your chips are super salty, your salsa will need less salt).

Try serving the salsa on fish tacos or with grilled chicken breasts for a real treat!

Recipe courtesy of Fruits from Chile

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