As a gal on the go, easy meals are a huge win for me. I prepped a nice batch of spicy citrus shrimp to go with roasted rosemary sweet potatoes and greens and also on top of my beloved avocado toast. Check out the recipe below.
Spicy Citrus Shrimp
2 lbs shrimp
1 1/2 tbsp red pepper flake
1 juiced lemon
2 tbsp avocado or olive oil
4 tbsp minced garlic salt and pepper to taste
- Peel and devein shrimp (it defrost if using frozen).
- Peel and mince roughly a head of garlic.
- Heat oil over medium heat in a large skillet. Once hot, add garlic and red pepper flake. Sauté for 1 minute.
- Add shrimp and sear for 2 minutes on one side. Juice half a lemon season side up.
- Flip them gently and juice the other half of lemon. Season lightly with salt and pepper.
- Cook for an addition 2 minutes and remove from heat.
- Enjoy with avocado toast or beside a carb and vegetable of your choice.
I know it’s been a while since my last post! I am hopeful I will be able to apply some of the principles I’m learning in my operations class to make more time for posting. 🙂 Check out this quick tuna steak recipe. I added this chilled on top of a mixed green salad with avocado, toasted sunflower seeds, cucumber and tomatoes with a drizzle of balsamic vinegar. Tasty and simple! As always, please share your thoughts.
5 oz tuna steaks (2)
1 tsp cayenne
1 tbsp soy sauce
1/4 cup fresh orange juice
2 tsp fresh grated ginger
1/2 tbsp honey
1 tsp sea salt
1 tbsp coarse black pepper
1 tbsp olive or avocado oil
- In a small bowl or ramekin add soy sauce and honey and mix well until honey is dissolved.
- Juice the orange, grate the ginger and and add to the bowl. Add salt and cayenne and mix well.
- In a gallon ziploc bag, add tuna steak and marinade. Refrigerate overnight.
- Add oil to a large skillet over medium heat. Once oil is hot, add steaks and add coarse black pepper to the top side up. (This will make a crust once flipped.)
- Cook for 2-3 minutes then flip and repeat.
- Remove from heat and let rest for 10 minutes before slicing.
- Add on top of you favorite salad mix.
As it is growing colder in my new neck of the woods, my desire for comfort food increases. This seafood pasta is an easy win and is good for four servings. Since pasta can often be heavy, I lightened the load with some fresh herbs and bright citrus. I also am a fan of heat and added some red pepper flake to spice things up. I went with a frozen bag of seafood from Trader Joe’s for my dish but of course fresh is always preferred. Check out the recipe below.
2 cups cooked pasta
1 lb mixed seafood (shrimp, scallops, calamari)
1/2 of a lemon
1/4 cup of white wine
2 tbsp butter
1/2 tbsp avocado or olive oil
1/2 tbsp red pepper flakes (a whole if spicy preferred)
1 cup diced onion
1 tbsp minced garlic
1/8 cup chopped parsley
Salt and pepper to taste
- Defrost seafood and boil pasta ahead of time.
- Add oil to a medium-sized pan over medium heat.
- Slice onion in half and cut off one end. Peel off skin leaving on one end for stability then slice into strips before dicing.
- Peel and mince garlic and add both onion and garlic to the pan.
- Add seafood to pan and sir well for 2 minutes. Add wine and juice lemon seeded side up to deglaze pan and reduce heat.
- Add pasta and butter and seasoning and cook for an additional 3-5 minutes. Mix well then turn off heat.
- Rinse and chop parsley.
- Plate and top with parsley.
I know it’s been a while since my last post. I made a life change and decided to go back to school full time. Who would have thought I’d be more busy in school than working full time?! But school or not, a girl has got to eat. While I have been cooking, I haven’t been posting so my goal is to get to a new normal schedule.
I’m starting with my take on Sheppard’s pie. Spoiler alert, this is not your mom’s Sheppard’s pie. It has elements of healthy with an infusion of vegetables and loads of flavor. My philosophy is the vegetables balance the butter that is absolutely required for the potatoes. This pan makes enough for 8 to 10 servings depending on if your into generous portions. Check out the recipe below. 🙂
2 lbs ground turkey
2 cups diced carrot
2 cups diced zucchini
1 cup of diced bell pepper
1 cup peas
3 cups diced onion
1/4 cup minced garlic
6 oz tomato sauce
2 tbsp tomato paste with Italian seasoning
1 tbsp red pepper flake
1 tbsp Italian seasoning
2 tbsp of garlic and onion powder
Salt and pepper to taste
4 cups of mashed potatoes
1/2 tbsp. avocado oil
2 tbsp. butter
1/2 cup of parsley (optional garnish)
- Preheat oven to 350 degrees.
- Peel and dice 2-3 large potatoes and bring to a boil over high heat. Boil until potatoes can be pierced smoothly with a fork.
- Peel and dice onion. Add one cup to potatoes. Peel and mince garlic and add both to a medium pot over medium heat with oil.
- Peel and chop carrots and add to the pot with a splash of water to soften.
- Add ground turkey and brown with garlic and onion and carrots.
- While browning turkey, rinse zucchini, slice in half, then cut into strips before dicing. Rinse and dice bell pepper.
- Add diced zucchini and bell pepper to the pot. Open cans and stir in tomato paste, then add sauce and seasoning.
- Add peas then remove the pan from heat.
- Drain potatoes and onion and mash with butter. Add salt and pepper to taste.
- Add meat mixture to a oven-safe baking dish then add potatoes on top in an even layer. Bake for 20 minutes uncovered to firm up the mixture.
Spinach and Chickpea Salad
Sometimes a 5-minute meal is called for and for those, salads are an easy go-to. The trick is to get creative to prevent food boredom. This salad is easy to pair with any fish or chicken you may have already prepared. I am also a fan of a little help from the store with wine such as smoked or pastrami style salmon, low sodium smoked turkey or boiled shrimp. Check out the recipe below and share your thoughts!
1 cup chopped fresh spinach
½ cup chopped tomatoes
1 can of drained organic chickpeas
¼ cup of diced onion
2 tbsp. shredded basil
2 tbsp. chopped parsley
The juice of one lemon and orange
1 tbsp. garlic powder
1 tbsp crumbled feta
Salt and pepper to taste
1. Rinse and chop spinach and tomatoes and add to a medium bowl.
2. Drain and rinse chickpeas if not low sodium.
3. Finely dice onion and chop herbs. Add to the bowl.
4. Juice citrus over bowl and add seasoning and feta. Mix well and enjoy.
Shrimp and okra is a Southern Classic and a childhood favorite! With the random cold front, I was in the mood for something comforting. Though it’s early yet for farm fresh okra, I grabbed a pound of frozen okra from the produce stand to complement the Anna Marie Seafood shrimp I had from my local farmers market. My rule of thumb is pretty much a pound of each main ingredient: okra, shrimp and sausage. You can play with fresh stewed tomatoes from the market or use these quick tips for a quicker dish. This takes 30-45 minutes to make depending on the cook time or your okra, as some can be more slimy than others. Check out these tips below and enjoy!
1 lb peeled and deveined shrimp
1 lb sausage
1 lb chopped okra (16oz)
1 14oz can stewed or diced tomato
1 14oz can tomato sauce
3 tbsp. fresh or dried Italian seasoning (thyme, rosemary, parsley, oregano blends)
1 tsp. cayenne
2 cups chopped onion
6 cloves garlic
4 cups water
- Add chopped onion to a large pot over medium heat. Add chopped okra and 2 cups of water. Cook for 10 minutes.
- Slice sausage. Peel and mince or press garlic cloves and add garlic and sausage to the pot.
- Add seasoning, remaining water, tomatoes and sauce. Cook for 12-15 minutes.
- Add shrimp and additional water if needed. Let cook for another 5-7 minutes.
- Serve over rice or stand alone.
This tasty salad was inspired by the beautiful Brussel sprouts that are in season at the Red Stick Farmers market. You just can’t go wrong with feta and balsamic in a salad! Grilled chicken or shrimp or really any protein of your choice would be a great addition to this salad. You can also add other seasonal fruit and vegetables such as lettuce, strawberries or peppers for some added nutrients and flavors. Check out the recipe below and share your thoughts!
Asparagus and Brussels Sprouts Salad
2 cups shaved Brussels Sprouts
2 cups chopped asparagus
¼ cup dried cranberries
½ cup sliced onion
2 tbsp. chopped nuts (optional
2 tbsp. feta cheese
1/8 cup balsamic vinegar
1 tbsp. olive oil
½ tbsp. honey
3 cloves of garlic
- Rinse vegetables. Peel and slice onion. Peel garlic.
- In a large bowl, add vinegar and honey and mix well to dissolve honey. Press in garlic or mince and add. Add sliced onion.
- Using a mandolin, thinly slice Brussel sprouts. If you do not have a mandolin, use a box grater. You want to break the sprouts down so that they are easier to eat.
- Add sprouts to the bowl. Trim asparagus by using one stalk and bending it to where it breaks naturally and trim the others the same length. This will help you avoid adding woody stems. Add to the bowl.
- Add cranberries, feta and nuts. Drizzle with olive oil, mix well.