Herbed Goat Cheese and Prosciutto Shrimp

During the years we owned a wine, gift and antique shop named The Brass Brassiere, we hosted somewhere between one and four wine tastings per month. Do I need to point out we were busy?

One thing we learned early on was that shellfish lends itself perfectly to lighter bodied white wines. Since I had the responsibility for selecting and preparing the appetizers, I was constantly on the lookout for quick and easy appetizers. During the latter part of our tenure as shop owners,  I also sought nibbles that were naturally gluten free. 

This appetizer was one of our patrons' favorites, thus there would never be a shrimp left. When serving shellfish, you always need a back up appetizer for those with shellfish allergies.

Poached Coho Salmon w Orange/Honey Glaze

This my sweet husband's very own concoction and he deserves all the credit. His Poached Coho Salmon with Orange-Honey Glaze (recipe follows) is fabulous, not to mention being so good for you. No don’t go throwing the baby out with the bath water because of the word “poached”. Initially, I bristled at idea of poached anything, but once I tried it, this is one my favorites of all of Rick’s yummy dishes he fixes for me. This cooking method leaves the salmon not only delicious, but also moist and juicy. The nutritional analysis is posted on my blog along with the recipe. He serves this with steamed asparagus, pepper rings and rice pilaf. You can kick this recipe up a notch by adding one teaspoon of ground ginger to the glaze and then mixing well.

Devilled Eggs Stuffed with Smoked Salmon

With farmer grandparents, eggs were always plentiful, so we naturally had them often in one form or another. My mother often made very traditional stuffed eggs that she flavored with Durkee Sauce to entice me to eat mine.

Later as a vocational home economics teacher, I had to practice what I preached which meant that I had to eat what I was teaching including eggs during the unit called “The Incredible Edible Egg”, a familiar slogan developed by the American Egg Board who also was kind enough to provided us with a kit chocked full of good information.

No one food has it all, including eggs, but eggs are naturally gluten free which is a good thing for Celiacs and those with non-celiac gluten intolerance. The bad news is eggs—when looking at both yolks and whites—are high in saturated fats and cholesterol. The good news is that they are a very good source of riboflavorin, vitamin B12 and phosphorus, protein and selenium.

Any you know what? If you eat only the egg white, you are eating a food that has no cholesterol and no saturated fat, making my Devilled Eggs Stuffed with Smoked Salmon (recipe follows) a wonderful choice for those who are gluten free. Because this recipe only uses the white of the egg, this recipe Actually, this dish is kind to folks with have to multiple food allergies such those who need to avoid corn, soy, and nuts of all kinds. To be honest, this one is so yummy you will want to find all kinds of ways to incorporate these babies into everyday meals.

Creole Roasted Shrimp with Lemon-Dill-Mayo Dipping Sauce

Don't you wish you could have been at my party?  I just fell in love with this recipe. I  have made it  three times, tweaking it just a little more each time, so you may be seeing this one again down the road.

When you combine lemon, dill and mayonnaise, this sauce would make shoe leather taste good. During the process of perfecting this recipe, I also learned a new way to cook shrimp—roasting. I may never boil or grill shrimp again. Roasting these babies in the oven is oh so easy. If you line your baking sheet with parchment paper, cleanup is a breeze. The only little biddy baby problem I had was making sure I did not over cook them. If you do, you will think you are chewing on pencil erasers. You need to hang out by the oven with a watchful eye while the shrimp are cooking. I like to serve these as an appetizer, but if you drizzle the sauce over the shrimp and place on a bed of rice, all of a sudden you have an entrée.

Here is my recipe and how I put this one together:

One Recipe Four Ways: Crab Stuffed Devilled Eggs, Avocados, Tomatoes or an Appetizer Dip

I just love versatile recipes--you know the type.  You have one basic recipe that can easily be adapted into three distinctive dishes.

For Easter 2013, one of the dishes I prepared was "Crab Stuffed Devilled Eggs". I had a lot of filling left, so I placed the extra filling in a small bowl in the middle surrounded by gluten free crackers. And, that got me to thinking. I could simply serve this stuffing as a an appetizer dip. The stuffing would also make a delicious luncheon or bunch dish by stuffing avocado halves or into tomato halves.

Okay, let's look at how to use this one basic recipe:

• Crab Stuffed Devilled Eggs
• Crab Stuffed Avocados
• Crab Stuffed Tomatoes
• Crab Dip 

Shrimp and Rice for One

This is a relatively low calorie entree, and just look at all the really good nutrition jammed into this one dish.

Here is my recipe:
1/2 cup rice (of choice)

1 tablespoon olive oil

1/2 cup diced tomatoes

2 spears asparagus, trimmed and cut into 1-inch pieces

2 sliced fresh mushrooms

1 tablespoon fresh basil chopped

1 teaspoon fresh thyme leaves

1/4 teaspoon salt to taste

1/8 teaspoon Old Bay Seasoning

6 medium shrimp (16- 20 count), peeled and deveined with tails removed

Shrimp Salad-Stuffed Tomatoes

Shrimp Salad Stuffed Tomato

The spectacular entree salad, pictured above, is one that is sure to please. This is one elegant dish! 

Just be sure those you are serving do not have a shellfish allergy or a reaction so sodium tripolyphosphate, commonly listed as a preservative which is really a  widely used detergent in regular and compact laundry detergents and automatic dish washing detergents. We purchase any shrimp we eat or serve to guests either through an organic food source or Auburn University Fisheries Department.

The dark topping is deliciously salty,  fried and crumbled Boar's Head gluten free prosciutto!

Here is my recipe:

4 large ripe tomatoes, cored

2 6-inch Boar's Head prosciutto, very thinly sliced

1 pound shrimp (21 to 25), cooked, peeled and deveined

1 rib celery, finely chopped

1/4 cup fresh basil leaves, finely chopped

10 kalamata olives, pitted & finely chopped

1/4 cup sweet red onions, finely chopped

2 tablespoons Hellmann's mayonnaise, or enough to mix༬

1 tablespoon white wine vinegar

basil sprigs, for garnishing

Here is how I did this: 

1. Cut a thin slice off the stem end of each tomato. Using a spoon or a melon baller, carefully remove the seeds and the pulp, reserving for other uses. Be very careful not to puncture the walls of the tomatoes.  Place tomatoes, cut side down, on several layers of paper towel. Allow to drain for 30 minutes.

2. Place prosciutto in skillet over medium-high heat. Cut until brown and crispy. Place on paper towels to drain; set aside.

3. Place shrimp, celery, basil, olives, onion, mayonnaise and vinegar in a medium bowl. Toss to combine.

4. Crumble prosciutto; set aside.

5. To serve, spoon 1/4  of shrimp mixture into each of the 4  tomatoes. Sprinkle the top of each with 1/4 of crumbled prosciutto. Garnish with a sprig of fresh parsley.

Servings: 4

Calories Per Serving: 399.22

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Smoked Tuna Salad

For a refreshing salad for these hot summer days, you cannot beat this summertime entree salad.

Here is my recipe:


1 12-ounce Albacore tuna, packed in water
1 tablespoon liquid smoke
4 large celery ribs finely chopped
3 large  eggs, hard boiled and finely chopped
1/3 cup olives, pimento stuffed & finely chopped
1/3 cup sweet onion, finely chopped
1/3 cup roasted red peppers, drained & finely chopped
1/3 cup black olives, finely chopped
2/3 cup mayonnaise
2 tablespoons Old Bay Seasoning
4 medium tomatoes
2 cups spinach, stems removed and rinsed


Here is how I did this:


Drain tuna thoroughly. Add Liquid Smoke to tuna and set aside. Mix all ingredients, except mayonnaise, well in glass bowl. Add tuna mixture and mayonnaise; cover and chill overnight. Serve with tomato wedges and Crunch Master crackers. (Note: Avocado slices may be substituted for the tomato wedges)


Servings: 4


Calories Per Serving: 335.44


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Crab-and-Avocado Stuffed Tomatoes

A simple entree for lunch turns an ordinary lunch into an event. Just add a glass of light, white wine such as pinot grigio.

Is this gorgeous, or what?

Here is my recipe:


2 large hard-boiled eggs, chopped
4 medium tomatoes
1 medium  avocados, seeded, peeled and finely chopped
1 6-ounce can lump crab meat, drained
2 tablespoons lemon juice
3 slices bacon, fried crisp & finely crumbled
2 tablespoons lemon basil, finely chopped
3 tablespoons Hellmann's mayonnaise, or enough to mix
1/2 teaspoon salt


Here is how I did this:


1. Place two eggs in cold water over medium heat. Cover and bring water to boil; boil eggs for 1 minute. Remove from heat without removing the lid. Allow to stand in hot water for approximately 17 to 20 minutes.


2. Wash and dry tomatoes. Cut tops from tomatoes; scoop out the pulp without piercing the shells. Discard pulp. Place tomatoes cut side down on paper towels to drain.


3. Place avocado, crab meat and lemon juice in a medium bowl. Toss to combine. Add eggs, bacon, onion, lemon basil, mayonnaise and salt. Combine thoroughly.


4. Spoon crab and avocado mixture into tomato shells. To serve, place on bed of baby spinach and garnish with a sprig of curly parsley.


Servings: 4


Preparation Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 42 minutes


Author: Dr. Jacquelyn P. Horne  
Copyright: 2012

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Quick Week-Night Dinner--Mediterranean Shrimp

Ever come home so tired you feel like you are going to drop and wonder what in world you can prepare in just a few minutes? I have one answer for you. My Mediterranean Shrimp can literally be on the table in just a few minutes. 

My trick is that I keep a bag of pre-washed spinach in my refrigerator all the time as well as several pounds of  shrimp in my freezer. Corn or corn and rice pasta are staples in my pantry. So, when the stresses of the day take their toll, you can have this one on the table in no time.

Gorgeous, complete meal in less than 30 minutes

Here is my recipe:

4 ounces Farmo corn and rice pasta

1 teaspoon salt

1/2 stick butter (no substitutes)

1 pound medium shrimp (16- 20 count), peeled and deveined with tails removed

3 cloves garlic, chopped

3 cups fresh baby spinach, washed

Here is how I did it:

1. Fill medium sauce pot 3/4 full of water. Add salt and pasta; bring to boil and cook 8-10 minutes or according to package instructions to desired degree of doneness.

2. While pasta  is cooking, melt butter in a large non-stick skillet over medium-high heat. Add garlic and shrimp. Turn shrimp after 90 seconds and should be pink on the bottom. Place spinach on top of shrimp.

3. Cook another 90 seconds before beginning to stir mixture. Remove from heat as soon a spinach wilts.

4. Drain pasta and place in serving bowl. Add shrimp and spinach mixture on top of pasta. Serve immediately.

Servings: 2

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories Per Serving: 574.93

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Grilled Rosemary Crusted Tuna Steak

Spending an evening lingering over dinner with the love of your life is every woman's dream. I am fortunate! I get to do just that most days. This past Sunday was especially nice. Enjoying an elegant gluten free meal and glass of good wine is the perfect end to a great weekend.

I am especially proud of this gluten free meal because this was my maiden voyage cooking fresh tuna. And, it turned out just absolutely perfect. 

Grilled Rosemary Crusted Tuna Steak topped with Veggie Salsa

Here is my recipe:

2 6-ounce tuna steaks
1 1/2 tablespoons balsamic vinegar
2 tablespoons olive oil, plus extra for drizzling
2 tablespoons fresh rosemary finely chopped
1/4 teaspoon salt (or taste)
1 recipe Veggie Salsa (Link to Recipe)

And, here is how I did this:

1. Preheat grill pan to high. Coat tuna in balsamic vinegar and olive oil; sprinkle with salt to taste. Lightly rub finely chopped rosemary all over tuna.

Step 1, Part 1: Tuna steaks coated with balsamic vinegar & olive oil.

Step 1, Part 2: Rub with finely chopped rosemary.

2. Place tuna in preheated grill pan. Grill tuna for 2 to 3 minutes per side for rare and up to six minutes per side for well done.

Step 2: Grill tuna on each side 3 to 6 minutes or until desired degree of done. 

3. To serve, plate and top with Veggie Salsa.
Step 3, Part 1: Choose a pretty plate that shows off your food.

Servings: 2           Total Time: 20 minutes

Calories Per Serving: 254.53

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Poached Steelhead Trout with Lemon Dill Sauce

This is one of the easiest meals ever to be so elegant and totally gluten free. Pictured here with roasted asparagus and a generous portion of black & mahogany blend by Lundberg Wehani. A fresh sprig of dill is used as garnish.

Here is my recipe:

1 12-ounce steelhead fillet
1 cup dry white wine
1 tablespoon lemon juice
1 recipe Lemon Dill Sauce (click here for recipe)

Here is how:

1. Rinse fish under cold water. Using a fillet knife, carefully remove skin. Place salmon fillet in large skillet. Add wine and lemon juice; add enough water to cover.

2. Bring to very light boil, cover, and simmer till fish flakes (about 15 minutes).

Servings: 4                   Total Time: 20 minutes


Author Note:
To serve add a side of dark rice such as Lundberg black and mahogany blend and a grilled green vegetable such as asparagus or broccoli.

Here is my timeline:

1. Put rice on to cook.

2. Washed and trimmed asparagus; coat with olive oil and sprinkle with kosher salt. Placed on baking sheet.

3. Prepared fish and placed in skillet with white wine and lemon juice.

4. Gathered ingredients for Lemon Dill Sauce.

5. Turned fish on to cook about 20 minutes BEFORE rice finished cooking and turned oven to 400 degrees Fahrenheit to roast asparagus.

6. Started sauce and put asparagus in oven for about 8 to 10 minutes. 

7. Stirred sauce continuously until thickened; removed from heat and set aside. 

8. When fish flaked, placed on platter and completed entree with a side bed of rice and spooned sauce over top. Add roasted asparagus and sprig of fresh dill for a complete meal.

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Author: Dr. Jacquelyn P. Horne
Copyright: 2012