On The Menu

Sunday: Roast Chicken Lemon Pepper Roasted potatoes and asparagus Monday: French Onion Burgers with Swiss and sweet potato fries Tuesday: Pork fried rice with farm fresh egg, green oniones, egg rolls and pot stickers Wednedsday: Ravioli with spinach and red sauce, crusty bread Thursday: Grilled steak and steamed broccoli Friday: Wood Fiered Flat Bread with Scallops and Capers Saturday: Turkey Fetta Burgers Sunday: Seafood Stuffed Manicotti
While on vacation Bob and I visited John Wright Restaurant in Wrightsville Pa. On the Menu they had Seafood Manicotti I did not try it at the restaurant, however I am planning to try it at home. I like this recipe that includes lemon and creole seasoning and makes 8 (plenty for two people), I do think I will add nutmeg. Ingredients Manicotti Filling Ingredients 8 manicotti noodles ½ lb shrimp , frozen cooked shrimp; thaw and finely diced 4 ounces crab meat 1 whole egg 1 cup ricotta cheese ¼ cup Parmesan cheese shredded ¼ cup Mozzarella cheese shredded 1 tablespoon lemon juice 1 teaspoon Creole seasoning ¼ teaspoon garlic powder (optional) Alfredo Sauce Ingredients ½ stick butter 1 cup heavy whipping cream 1¼ cups Parmesan cheese , shredded salt and pepper to taste Instructions Pasta and Filling Instructions Bring large pot of water to boil; add pasta; cook for 7 minutes; drain and place on lightly oiled wax paper Add remaining ingredients into a large bowl; combine well Put mixture into plastic bag (or piping bag) Fill pasta shells with mixture Place stuffed shells in lightly oiled baking dish Make the sauce (see below) Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later Cover with foil and bake @ 350ºF for 20 minutes Remove pasta from oven and drizzle remaining sauce over pasta; serve Alfredo Sauce Instructions Melt butter in saucepan on medium low heat Add heavy cream and Parmesan cheese; cook until cheese melts Season to taste with salt and pepper Notes the filling and sauce for this recipe yields 8 manicotti shells and one cup of Alfredo sauce if you're making 12-14 shells, double the filling and sauce recipes this recipe uses frozen cooked shrimp; remove shells and tails, thaw by running cold water over the shrimp; dice finely you can use fresh shrimp or frozen uncooked shrimp. Remove shells and tails. How to boil shrimp: bring large pot of water to boil; add shrimp; cook 5-8 minutes, or until they turn pink pour half of the sauce over the pasta; cover with foil and bake when the dish is done, reheat the remaining sauce and pour it over the finished dish right before serving