Here is a nice, light, springtime dish for a weeknight meal or a fun dinner party. The fresh lemony flavors, delicate crab meat, colorful veggies, and tangy feta make this a wonderfully complex, yet simple dish.

Lemon-Feta Crab Pasta
from a little card we picked up at Kroger

8 ounces spaghetti or other pasta
1/4 cup olive oil
1 medium shallot, halved and thinly sliced
2 cloves of garlic, thinly sliced
1/2 teaspoon Greek seasoning or dried oregano
12 ounces lump snow crab meat
1 1/2 cups roughly chopped spinach leaves
1 cup grape tomatoes, halved
Juice of one lemon
Zest of one lemon
3 ounces feta cheese, crumbled

Cook the pasta according to the package directions so that it is al dente. Keep warm.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and the garlic and cook for about 2 minutes. Add the Greek seasoning.

Stir in the crab meat, the spinach, and the tomatoes. Cook for another 2-3 minutes or until crab is heated through and spinach begins to wilt. Add the lemon juice and zest and toss to combine.

Add the crab mixture to the warm pasta and toss. Season with salt and pepper to taste, and sprinkle with feta. Yield ~ 4 servings. Enjoy!

We’re nearing the end of peach season in the south, a bittersweet time of year for peach lovers like myself. Bitter because I dread the peach-less months of the year that loom ahead, but sweet because I try to fit peaches into nearly every meal of the day in order to savor the peak of their juicy freshness.

Here is a delicious way to add some fresh peaches into your dinner menu. The grilled swordfish pairs perfectly with this sweet and tangy salsa. Add some fresh diced jalapeno if you are looking for some heat with your sweet!

Grilled Swordfish with Fresh Peach Salsa

2 swordfish steaks
Salt and pepper to taste

1 large fresh peach, peeled and diced
1 large tomato, cored, seeded, and diced
1/4 cup red onion, finely chopped
1 large clove of garlic, finely chopped
4 tablespoons fresh cilantro, chopped
Juice of one fresh lime
Salt and pepper to taste

Heat your indoor or outdoor grill to medium-high heat. Season both sides of the fish with salt and pepper. Grill on both sides until the fish reaches your desired done-ness. Don’t be afraid of using a meat thermometer if you don’t have experience cooking this type of fish!

Combine the peach, tomato, onion, garlic, cilantro, and lime juice in a medium bowl. Season with salt and pepper to taste, and toss to combine. Cover and allow the flavors to meld for at least 10-15 minutes before serving.

Top your swordfish with the salsa and serve immediately.

So it’s that time of year again.  Despite the snow that is falling here in North Georgia today, spring is just around the corner. Soon we’ll be doffing our sweaters and opting for tank tops and flip flops.  So maybe it’s time to watch what we’re eating so that we can be fit and trim for the warm months!

Here is a healthy meal that doesn’t feel, taste, or look healthy at all.  It’s colorful and meaty and full of flavor.  The spicy heat of the fish contrasts perfectly with the cool, creamy avocado salad.  And the leftovers make great fixings for a taco night!

Spicy Grilled Mahi Mahi with Avocado Salad

1 tablespoon extra virgin olive oil
1 tablespoon cajun seasoning
4 4-ounce fillets of mahi mahi
2 large, ripe avocados, peeled and diced
1 cup corn kernels, cooked (fresh, frozen, or canned)
1 16-ounce can black beans, drained and rinsed
1/4 cup red onion, diced
1 medium tomato, diced
1 medium green bell pepper, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
Salt and pepper to taste

Preheat your grill or grill-pan to medium-high heat. Brush the fillets with the olive oil and sprinkle both sides with the cajun seasoning. Grill for about 4-5 minutes on each side, until the fish is cooked to your desired doneness and nicely browned.

Meanwhile, combine in a bowl the avocado, corn, black beans, red onion, tomato, bell pepper, cilantro, and lime juice. Season to taste with salt and pepper and toss to combine.

Top each fillet with a serving of the avocado salad, and serve immediately.

Shrimp Scampi has been one of my favorite dishes for years. When I was little, my dad would tease me and call it “Scamp Shrimpi.”

This version is not only tasty, but pretty easy and quick too! The shrimp are cooked perfectly, and the lemon and white wine blend beautifully with the shallot, garlic, and parsley for a light but satisfyingly rich dish.

Shrimp Scampi
adapted from Tyler Florence

1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, sliced
Pinch red pepper flakes (optional)
1 pound large shrimp, peeled and de-veined, but leave the tail on
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine (a nice sauvignon blanc works quite well)
Juice and zest of 1 lemon
1/4 cup chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Here’s a quick weeknight meal for the summertime! the flavors meld beautifully, and the grill keeps all the heat outside, where it belongs!

Lime and Cilantro Grilled Shrimp

4 limes, juiced
1 teaspoon lime zest
3 tablespoons olive oil
1 teaspoon garlic powder
1/4 cup finely chopped cilantro, plus extra for garnish
Salt and pepper to taste
1 lb. shrimp, peeled and de-veined

In a small saucepan, combine the lime juice, zest, olive oil, garlic powder, cilantro, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes. Cool completely.

Marinate the shrimp in the lime mixture for at least 30 minutes. Then grill over medium-high heat for 2 minutes on each side, or until they are cooked through.

Serve immediately, garnished with fresh cilantro. . . Okay, so I forgot the garnish for the pictures – whatever! They’re still pretty!

Thanks for hangin’ in there over the past few days without your usual VV fix – I’ve been enjoying a little family vacation down on Jekyll Island – one of Georgia’s beautiful coastal islands. We drove down there and surprised our 2-year-old and 4-year-old nephews. It was a blast.

This was my first trip to Jekyll. When I was young, my family would normally drive to Savannah, Georgia or Amelia Island in Florida during the summer – I can’t believe we were missing out on this amazing place. Jekyll Island is a Georgia State Park. If you’re into a laid-back, bare-bones beach scene (and I certainly am), then this is a great place to vacation.

But back to food . . . here are a few of the highlights from our road trip through Georgia!

We stopped for lunch on our way down in the town of Wrens, Georgia at an Amish restaurant called The Dutch House.

I’m here to tell ya, the Amish know what they’re doing when it comes to food! Everything is fresh, from scratch, with high quality ingredients. Fried chicken, sweet potato casserole, and macaroni and cheese for me!

And a VV road trip through middle Georgia wouldn’t be complete without a quick stop in Vidalia, Georgia – the sweet onion city!!

Sadly, their main street office was closed when we went by, but we peered in the windows anyway.

We also tried to stop by the Vidalia Onion Committee office to say hello to our friends there, but alas we gave up and hit the road for the beach.

Georgia shrimping season was at its peak when we arrived on the island, so there were tons of shrimp boats out and about, and lots of great meals filled with fresh local shrimp!

The island also has a neat little candy store that our nephews loooove to frequent. The Sweets Shoppe is housed in a historical building near the Jekyll Island Club, a historic Georgia resort frequented by the rich and famous during the 1890s. As you can see from the chimney, this used to be the Boiler House.

The little boys love these island-themed candies the best – they are white chocolate tinted with pastel colors and cast in the shapes of sea creatures.

And the nearby Jekyll Bookstore is home to a wide variety of cookbooks featuring recipes for Georgia coastal cuisine. It took great self-restraint on my part not to buy every book on this table:

One more store that’s worth a stop is the Commissary. It features a collection of local gourmet food and gifts, including this tasty tin of cookies I bought for my parents to enjoy!

Thanks for letting me share a little bit of my journey with you. I’ll be back to regular blogging tomorrow!!

Here’s a tasty little number I came up with: grilled fish tacos. Hubby and I love mexican food, and eating lighter is on our agenda these days with a beach vacation coming up. So here is my lightened-up version of fish tacos. Instead of fried fish, it’s grilled. Instead of creamy sauce, use some guacamole. And those fiber-packed tortillas really aren’t that bad! Spicy, tangy, creamy, delicious.

Grilled Fish Tacos

4-6 soft taco tortillas (the high-fiber ones are actually good)
1/2 lb. tilapia filets
1 teaspoon cajun seasoning
1 teaspoon fajita seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (if your seasoning blends contain no salt)
Salsa
Guacamole
Fat free sour cream
Shredded cheese (recommended: cheddar jack)
Cilantro

Heat your outdoor grill, george foreman, or stovetop grill pan to medium-high heat. Spray with cooking spray or olive oil.

Meanwhile, cut your tilapia filets into 2″ by 1″ chunks. In a small bowl, combine the cajun seasoning, fajita seasoning, pepper, and salt. Sprinkle half of the seasoning mixiture over the fish chunks.

When the grill is heated, use tongs to place the fish on the heat, seasoned-side-down. Apply the other half of the seasoning to the tops of the fish. Grill for 4-5 minutes on each side. You will know that the fish is ready to turn over when the fish releasesz easily from the grill, and you see nice golden brown grill marks on it.

Serve the fish with the tortillas and your favorite toppings. Makes about 2 servings.

Well, you can imagine how excited this Georgia girl was to watch the episode where Chef Flay challenged the widely-recognized King of Shrimp ‘n’ Grits, Joe Barnett of Washington, Georgia, to a Shrimp ‘n’ Grits cookoff! Of course, my fellow Georgian Mr. Barnett took the prize, and here is my version of his fabulous recipe.

Holy camoly is this stuff good – the shrimp are tender and spicy, the grits are perfectly creamy and fluffy, and the sauce? Oh, my goodness the sauce . . . Hold on while I drool for a moment. . . It’s salty and hammy and melts around the shrimp, bringing the whole dish together.

Georgia Shrimp ‘n’ Grits
adapted from Joe Barnett’s Recipe

3/4 lb. wild Georgia shrimp
1 tablespoon Cajun seasoning
1 1/2 teaspoons paprika
1 1/2 teaspoons Italian seasoning
Freshly ground black pepper to taste

1 cup water
1 chicken bouillon cube
1 tablespoon butter
1/2 cup quick-cooking grits
1 1/2 teaspoons tomato paste
1/2 cup heavy cream
2 ounces sharp cheddar cheese, shredded

1 tablespoon butter
1 large clove garlic, finely minced
4 teaspoons flour
1/2 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 slice cured country ham, cooked and torn into pieces

Peel and de-vein the shrimp (i.e. get your husband to peel and de-vein the shrimp). Combine in a small bowl the Cajun seasoning, the paprika, the Italian seasoning, and the pepper. Sprinkle the mixture over the shrimp, tossing until they are well coated. Set aside.

Next, pour the water, the chicken boullion, and the butter into a heavy saucepan. Bring the mixture to a full boil. Slowly add in the grits, and whisk constantly, cooking over medium-low heat for 5 minutes. Add the tomato paste, the cream, and the cheddar cheese. Continue to cook and whisk for 2-3 more minutes, until grits become very creamy and thick. To quote the original recipe, “Don’t skimp on the butter and the cream, folks.”

In a large skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Pour in the spiced shrimp and cook JUST until they are done and tender, about 2 minutes (depending on the size of your shrimp). Do not overcook or your shrimp will get rubbery. Remove the shrimp from the pan to a clean bowl and set aside.

Return the pan to the stove. Add the flour to the drippings, stirring to make the base of a roux. Cook for 10 minutes until medium tan in color. Slowly whisk in the chicken stock and the cream. Cook for 2 minutes, then add the worchestershire sauce and hot sauce, stirring to incorporate. Finally, add the country ham.

Serve the shrimp on a generous bed of grits, topped with the roux sauce. Enjoy!!

Since I did a sinfully delicious post on our Mardi Gras dinner, I figured I should also post our meat-free Ash Wednesday dinner as well: Pan-Fried Tilapia! It’s definitely a stand-by dinner in my family for a quick, delicious, and healthy meal. Here’s how I like to prepare it.

Pan-Fried Tilapia

2 tablespoons olive oil
4 tilapia fillets
1/2 cup flour
1-2 egg(s)
1/2 cup buttermilk
1 cup panko bread crumbs
salt and pepper to taste
other seasoning of your choice, if desired

Measure your olive oil into a large frying pan and warm it up over medium heat.

Meanwhile, measure flour into a shallow dish. Season generously with salt and pepper. Crack eggs and measure buttermilk into a second shallow dish, mixing lightly with a fork. Measure panko bread crumbs into a third shallow dish, seasoning generously with salt, pepper, and whatever other seasonings you like (garlic, herbes de provence, greek seasoning, cajun seasoning, lemon pepper – the possibilities are endless!).

Take one tilapia fillet. Coat it first in the flour mixture. Next, dip it in the egg mixture, coating on both sides. Finally, dip it into the seasoned panko bread crumbs to coat completely. Drop the tilapia in your preheated pan. Repeat with remaining tilapia fillets.

Cook for about 4 minutes per side (depending on the thickness of your fillets). You will know that your fish is done when it flakes when tested with a fork. Serve immediately with potatoes, grits, your favorite veggies, or a nice green salad.

I apologize for the lame-o cell phone pics, but as some of you know my life is a bit crazy and I don’t always have my wonderful new camera with me, depending on where I happen to find myself at dinnertime!