Shrimp & Scallop Spiedino Di Mare

½ lb. large shrimp      ½ lb. sea scallops

1/8 tsp. kosher salt      1/8 tsp. white pepper

Splash Olive Oil

1 cup seasoned Italian bread crumbs

4 T. melted butter      ½ cup lemon juice

Chopped fresh parsley

Directions:  Rinse the shrimp and scallops and lightly pat with paper towel, leaving 

them damp.  Roll in bread crumbs mixed with salt and pepper.  Place coated shrimp 

and scallops on metal (or water soaked wooden) skewers.  Keep shrimp and scallops 

separate as the cooking times are different.

Place the skewers on a baking sheet and drizzle with olive oil.  Prepare to grill or 

broil.  Start with scallops.  Depending upon size, they take about 3 minutes per side.  

When the scallops are flipped, add the shrimp.  Shrimp take a little over 1 minute per 

side.

Combine melted butter, lemon juice, and parsley.  Drizzle lemon-butter sauce over 

the seafood.

Comment:  A Carraba’s favorite.  Good with steak or on its own with rice as a main 

dish.

Rice and Tomatoes

There are two distinct ways to make Rice & Tomatoes. The Aunt Mary

version is the traditional recipe (Riz Shidua). It is a sweeter version with

cinnamon. The second version reflects Becky’s take on this traditional

dish. It is a more “Italian” version with garlic.

---

3 sticks margarine               2-3 lbs. stew meat

8 large onions                       6 beef bouillon cubes

6 cups water                        1 tsp. pepper

3 large cans tomato pieces  1 can tomato sauce

2-3 cups Uncle Ben’s rice    1½ cups (pkg.) Orzo #43

Salt to taste

Mary’s Version:

1 tsp. sugar                         3 tsp. cinnamon

Becky’s Version:

1/3 cup red wine                 

2 tsp. garlic powder, or chopped cloves to taste

Directions:  Trim and cut stew meat into small pieces.  Chop onions lengthwise.  In a large soup pot, melt one stick margarine, brown ¾ of the stew meat and three onions.  Add water, bouillon.  Simmer for at least one hour.

In large sauce pot, melt one stick margarine, brown remaining stew meat and onions.  Add tomato pieces, sauce.  Simmer for at least one hour.  Stir frequently.  (Mary:  Add sugar and 1 tsp. cinnamon to sauce.  Add 1-2 tsp. cinnamon to rice.)  (Becky:  Add wine and garlic to sauce.)  Add salt to taste. 

A half-hour prior to serving, melt one stick margarine in a large skillet.  Brown Orzo; stir frequently to avoid scorching.  Add browned Orzo to soup pot.  Be careful as melted margarine will splatter when it hits the hot water.  Add rice.  Stir.  Simmer.  Add rice as needed to use up broth.  To serve, plate rice.  Ladle tomatoes over rice.

Comment:  Do not ask me to take sides between Mary and Becky versions.  For both versions, I tend to use more onion.  For the Becky version, I use more garlic.  This dish reheats well.  Eric insists that the rice and the tomato sauce be stored in separate containers at all times.  You must make Syrian bread to accompany the dish.  A Sensky family tradition!

Parmesan Chicken

½ cup melted butter      2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

½ tsp. salt      1 cup dry bread crumbs

½ cup grated parmesan cheese

6-8 boneless chicken breast halves

Directions: In a shallow bowl, combine butter, mustard, Worcestershire sauce and

salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter

mixture; then shake in crumb mixture. Place in greased baking dish, drizzle with any

remaining butter mixture. Bake at 350 degrees for 45 minutes.

Comment:

Speedy Salmon Fillet

3 T. lemon juice      1 T. olive oil

1 T. soy sauce      ¼ tsp. ground ginger

1 clove minced garlic      1 tsp. Worcestershire

¼ tsp. pepper      Salmon fillets

Directions: In a small mixing bowl, whisk together all sauce ingredients. Marinade

the salmon fillets for 20 minutes. Brush both sides of the salmon with some sauce.

Grill fillets on aluminum foil. Baste with remaining sauce as the salmon cooks.

Comment: A favorite salmon recipe.

Chicken Enchiladas

16 corn tortillas

Roasted Chicken, shredded

1 can chopped green chilies

Cumin, for sprinkling

Chili Powder, for sprinkling

¼ cups vegetable oil

1 large onion, diced

3 cans (15 oz. size) green enchilada sauce

3 cups grated cheddar cheese

Sour cream for serving

Diced tomato, for serving

Chopped cilantro, for serving

Directions: One at time, hold tortillas over the stovetop burner to brown slightly for

a little charred flavor. Set tortillas aside.

In a large skillet, heat oil and cook the onions until translucent. Add green chilies.

Add roasted chicken to heat. Flavor the chicken mixture with cumin and chili

powder to taste.

In a greased 9” x 13” casserole dish, put a couple of spoonfuls of enchilada sauce on

bottom to prevent tortillas from sticking. To assemble tortillas, dip a tortilla in

sauce, then lay on a plate. Sprinkle with cheese. Add chicken mixture and a

spoonful of sauce. Roll it up tightly and place it seam down in the dish. Repeat.

Pour the rest of the enchilada sauce over the enchiladas, the sprinkle on the rest of

the cheese. Bake for 30 minutes at 350 degrees until hot and bubbly.

Remove from oven and let sit for 15 minutes before serving. Garnish with a dollop

of sour cream, a sprinkle of tomatoes and a sprinkling of cilantro.

Comment: I always buy a roasted chicken at grocery store and shred it. Saves time and adds flavor.