Thursday, September 9, 2010

Easy Weekday Meal: Cajun Shrimp & Rice

This is a recipe I found on the Food Network website that was not only really delicious, but super easy to prepare and came together in just a few minutes. I made the rice the night before and bought the shrimp at the grocery store already deveined. The recipe calls for white rice but would be just as good with brown basmati. You can also sub out a can of chopped tomatoes for the plum tomatoes. I added in a yellow bell pepper as well. Make this soon and enjoy!

Cajun Shrimp & Rice
1 tablespoon butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced 2 teaspoons
Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning to taste and the shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season generously with salt and pepper. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.




Wednesday, September 8, 2010

Easy Weekday Meal: Fish Tacos

I'm preparing to take a test tomorrow which required me to not eat fish for the last week. So of course, all I can think about is fish. I had a hankering for salmon the other day and today my mouth was watering for these fish tacos made with tilapia. Last time I made them my husband couldn't stop raving. I'm looking forward to making them again next week!


Marinade: 
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
Juice of 1 lime, plus zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste

Whisk all of the marinade ingredients together and set aside a couple tablespoons. Season tilapia with salt and pepper, then add to marinade. Cover and refrigerate for 8 hours. When you're ready to eat, just put them on a baking sheet and pop them into the oven on broil for 6 minutes. Cut into chunks and pour over the reserved marinade.

You can serve these with whatever you like, but fish tacos are just begging for a good black bean coleslaw, slices of avocado and crema.

Black Bean Coleslaw
1 15 oz can black beans, rinsed and drained
1/2 red onion, diced
2 tomatoes, chopped
1/4 cilantro, chopped
2 tablespoons lime juice
2 tablespoons red wine vigar
1/4 extra virgin olive oil
1 10 oz bag pre-made coleslaw
Put all ingredients in bowl and toss to mix


Crema:
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Put all ingredients in a small bowl and mix


Thursday, September 2, 2010

Easy Weeknight Meal: Salmon & Asparagus & Snap Peas

We probably eat more salmon than any other meat or fish in our house. Salmon is not only delicious, but very healthy. Packed with Omega-3 fatty acids, low in saturated fat, high in protein, and low calorie, salmon is a super food that everyone should be eating on a weekly basis.

Another plus to salmon is that it's easy to prepare. One of my favorite ways to serve salmon is to create a simple, but flavorful marinade and then bake the salmon in the oven for about 20 minutes. Serve with a green veggie (our favorite is asparagus) and you've got a healthy meal that the whole family can enjoy.


Salmon marinade
2 tablespoons Dijon or coarse yellow mustard
3 tablespoons good soy sauce
6 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon honey
Grated fresh ginger

Combine the marinade ingredients in a bowl and whisk. Season 1 pound salmon filet with salt and pepper, then soak in marinade for at least 30 minutes. Bake in 425 degree oven for approximately 20 minutes.

Sauteed Asparagus & Snap Peas
1 lb fresh asparagus spears
1 pound sugar snap peas
2 tablespoons extra virgin olive oil
red pepper flakes
salt & pepper to taste

While the salmon is cooking, clean the asparagus and peas. Slice the stalks off of the asparagus and snap the stems off of the peas and pull the string down the length of the peas. Heat the olive oil in a large saute pan over medium heat. Add the asparagus and peas and season with salt and pepper and red pepper flakes to taste. Continue to cook for about 10 minutes, tossing occasionally.