It’s a Seafood Trio

I have alot of food in the pantry and the freezer. I mean A LOT of food. Typically I do have plenty on hand because we buy some items in bulk at Costco and we tend to keep a 1/4 to 1/2 beef in the freezer as well. I like to bake and since I can’t eat all that I bake or I would weigh 400 lbs., they end up in the freezer as well until guests arrive or I send the leftovers to work with my husband. Due to some additional shopping thanks to COVID-19, my shelves are a bit full. To top it off, an Alaska fisherman comes to town every couple of months to sell seafood near the local Simms headquarters so I even have seafood. After a brief inventory of some of the oldest items, I realized we had an amazing box of shrimp, at the same time my daughter (quarantining from New York/Brooklyn) requested Seared Scallops with Polenta. This being just days before my husband’s birthday, I asked him what he would like me to fix and he suggested, Ravioli. Since I’ve been wanting to make scratch Lobster Ravioli for quite some time, things fell into place for a 3-day weekend centered on seafood. If we have to “shelter in place,” we might as well do it in style!

Friday night menu:
Sauteed Shrimp and Italian Four Cheese Risotto

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Homemade Chicken Noodle Soup

ingredients for chicken soup

When recently hosting a small family meal, my husband requested a “beer can” chicken. I was, after all, looking for a gluten free meal that required a minimal amount of prep so I could enjoy our company as well. While I didn’t really roast it on a can of beer (which is pretty darn good, I might add), I do have a ceramic baking dish with a cavity for a half can of beer and a basin for the chicken to rest upside down while it bakes. Rub some ghee butter over the chicken skin, and sprinkle with poultry seasoning, salt and pepper and roast in the oven for 1 1/2 – 2 hours. You have a very moist full-size bird that only needs a bit of carving and some flavorful vegetables and a salad to make a healthy meal.

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