Shrimp Fra Diavolo

This is one of my favorites to get whenever we go out for Italian. Cancy & I both love a little heat to our food. This recipe from Cassie is a super fast way to get a really tasty dinner on the table. You can be frugal with the red pepper flakes or go a little crazy. We probably did about a Tablespoon of pepper flakes. I think next time we’ll also just do both cans of tomatoes as the fire roasted. It added a nice depth of flavor.

Shrimp Fra Diavolo


2 tbsp olive oil

6 cloves garlic

2 cans diced tomatoes, 14.5 oz each (I used one plain and one fire roasted)

½ tsp dried oregano

½ tsp dried basil

¼ tsp black pepper

1 tsp red pepper flakes

1 tbsp tomato paste

1 lb 31-40 shrimp, thawed, peeled, and deveined
1 lb pasta of your choice

Boil salted water for the pasta. Add the pasta to the water when it reaches a boil. Cook as directed on the package.

As the pasta boils, press the cloves of garlic into the olive oil in a medium saucepan over medium heat. When the garlic is just starting to turn golden and is fragrant, add the shrimp and saute for 1-2 minutes on each side or until pink and opaque. Remove the shrimp to a bowl, leaving as much of the garlic and olive oil as possible. Add the tomatoes, oregano, basil, black pepper, red pepper flakes, and tomato paste. Bring to a gentle boil then turn the heat down to simmer.

Drain the pasta and set aside. Stir the shrimp into the sauce.

Serve hot!

Crab Curry

We went out for Indian food a couple of weeks ago and we remembered how much we liked all of the flavors in Indian cuisine. I came home from work last week to a strong curry smell when I walked in the front door. There was my husband, at the stove using what seemed like every dish in the house and all of the burners on the stove. He decided to try a Crab Curry dish. I’ve got to say, it was delicious. Now this recipe doesn’t have the most common of ingredients so make sure you shop before you start this. Cancy went to 3 different stores that day to get everything. Sweet husband...

Crab Curry

1 cup water
6 big size crabs (Cancy used 1 pound of crab legs instead of whole crab)
8 red chillies whole
1 tbsp tamarind pulp
1/2 coconut scraped
1 tsp Garam masala powder
8 cloves garlic
1 tbsp oil
1 big size onion sliced
1/4 tsp turmeric powder
1 tsp cumin seeds

Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste.

Heat up oil on medium heat up and stir fry cut onion. Stir-fry for one minute. Mix in ground spices and stir-fry for a minute. Mix in tamarind pulp, salt to taste and crabs.

Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes. Mix in little more water if necessary and stir fry till done.

Serve hot over Basmati Rice.

Grilled Pesto Salmon with Grilled Asparagus

I have been a bad, bad blogger. It's been an entire month without any updates. We've been a little busy lately. Cancy's work schedule has been yucky all month. By the middle of the month, we went to Orlando for a nice little vacation only to come back and get the flu a day later. So I'm finally getting around to doing some updates since I've been home from work with the flu. So I haven't really been cooking much of anything lately but here are a few updates from earlier this month.

So a new grocery store opened up by us this month. Sprout's Farmers Market... Yum! Cancy & I went here during their opening weekend and among other things, we found a great deal on fresh salmon. Get ready for the non-recipe...


Grilled Pesto Salmon with Grilled Asparagus
2 pieces of fresh salmon
1 container of ready-made pesto
1 cedar plank for the grill

a bundle of fresh asparagus, rinse & break the woody stems off
salt & pepper
olive oil

Soak the cedar plank in water for about 30 minutes. This is so it won't burn when it's on the grill.

Set the salmon, skin side down on the planks and cover with the pesto.

In a Ziploc bag, shake up the fresh asparagus, olive oil, and salt & pepper.

Set the cedar plank on the grill and cook until the salmon is done. About 10 minutes in, place your asparagus on the grill as well. They should finish about the same time.

Spicy Shrimp, Sausage, & Spinach Fettuccine

This recipe popped up in my Google Reader and I knew I had to make it. We already had everything on hand so it was really convenient. We didn’t really feel like the corn would be a good fit in here so we left it out. We may try it next time. All in all, this dish was easy to put together, Cancy loved it, & it made for good leftovers too. I hope you like it.

Spicy Shrimp, Sausage, & Spinach Fettuccine

1 pound fettuccine
olive oil

1 medium onion, chopped, about 1 cup

3 links of hot Italian sausage, removed from casing, about 1/4 pound

2 large garlic cloves, chopped

1 1/4 pounds of large shrimp (21 - 25/pound), peeled and deveined

4 large handfuls of baby spinach, about 4 cups loosely packed

1 cup corn ( i left this out )

1/2 cup pasta water

1/2 - 1 cup Parmesan cheese, freshly grated and not packed, plus more for serving

salt & 
pepper



Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.



While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.

Add shrimp to pan and cook for 2 - 3 minutes. Add spinach and cook for 3 - 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan.

Add pasta and toss to mix. Season to taste with salt and pepper.

Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.

Grilled Tilapia Tacos with Avocado Creme

We had some tilapia that we needed to use up and this seemed like a nice way to use them. I made a simple avocado creme to serve with this. Overall, a very healthy & easy dinner. I hope you enjoy.

Grilled Tilapia Tacos with Avocado Creme

For the tacos:
2 tilapia fillets
taco seasoning
lime
cilantro
tortillas

For the avocado creme:
1 small ripe avocado
1/4 C fat free sour cream

In a Ziploc bag, combine the juice of 1 lime with about a Tbps of taco seasoning. Shake the bag, to mix and then add in the tilapia fillets. Marinate this for about 10 minutes (while you heat your grill.

Before your turn on your grill, place a sheet of foil on the grill grates and spray with a non stick spray. This is just an easier way to cook this fish. Turn grill heat to low & cook fish for about 10 minutes, turning once, until fish is white & flakey.

While the fish is cooking, scoop out the flesh of a small ripe avocado and combine with the sour cream. Set this aside.

Wrap tortillas in foil and place in the grill, on the top section to heat through.

To serve, spread warm tortillas with avocado creme. top with flaked tilapia, and a sprinkling of cilantro.

Pesto Lasagna with Shrimp & Scallops

This dinner comes from Food Network’s, Ask Aida. I’ve watched her show before but never really saw something I had to make until this. The original is 9 servings, I cut the recipe in half and used an 8*8 dish. This made 4 large servings. (We had 2 friends of ours over so the recipe feeds 1 girl, and 3 hungry guys) I served this with a simple salad and everyone was full & happy. Enjoy!!

Pesto Lasagna with Shrimp & Scallops
For the pesto:
2 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
1 cup finely grated Parmigiano-Reggiano (about 2 ounces)
1/2 cup extra-virgin olive oil
1/2 cup heavy cream (ff 1/2 & 1/2)
1/4 cup toasted pine nuts
4 medium garlic cloves, peeled
1/2 tablespoon freshly squeezed lemon juice
1 teaspoons kosher salt

For the Seafood:
1/2 lb scallops & 1/2lb shrimp

For the lasagna:
1/2 pound fresh lasagna noodles, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano (about 1-ounce)

For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

For the seafood: melt a tbsp of butter in a pan, add shrimp & scallops to hot pan and toss until done. (do not overcook)

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.

Alternatively layer a scant 1/4 cup pesto, a handful of the cooked seafood, and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. Layer until you are out of the seafood mixture and to 1 layer with just pesto.

Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.

Crab Salad

With all of our leftover crab from the previous night’s Crab Boil, I decided to make a crab salad. I’m definitely more of a cream cheese then a mayo girl, but you can really adjust this however you want to. I prefer to serve it on an avocado 1/2 with a sprinkle of green onions. Enjoy this light summer meal.


Crab Salad

about 2 Cups of meat from crab legs & claws, torn into small pieces
1 8oz package of Fat Free Cream Cheese
a little less than 1/4 Cup of mayo
2 to 3 Tbsp of skim milk
a splash of lemon juice
salt & pepper

In a medium size bowl combine crab meat, cream cheese, and mayo. Stir gently to combine.
Add milk in a Tbsp at a time until you are happy with the consistency.
Season with lemon juice, salt & pepper.

Serve chilled.

Crab & Shrimp Boil

When you ask your sweet husband to go pick up some crab from the store, nothing is more nice than coming home to him cooking away so you have a night off. So there isn’t much of a recipe below... The Crab Boil should give you the basics. This is how Cancy put it all together. Enjoy!


Crab & Shrimp Boil

2 clusters of snow crab legs
1/2 pound peeled & deveined shrimp
2 ears of corn, halved into 2 pieces each
4 or 5 small red potatoes, cut each into about 4 pieces
Zatarain’s Crab & Shrimp Boil (dry)

Using the recipe on your Crab Boil, you’ll want to cook the corn and potatoes first, give the crab about 20 minutes, and the shrimp about 5.

Summer Shrimp Rolls

This is a recipe that I came across in the June/July ’09 issue of Every Day with Rachael Ray. This was one of the easiest meals to put together. I think I had everything ready to go within 15 minutes. This is definitely a keeper for those summer nights when it’s too hot to cook, but you want something tasty to fill you up.

Summer Shrimp Rolls

1 1/2 tsp extra virgin olive oil
1 pound large shrimp - peeled, deveined, chopped
3/4 Cup fresh corn kernels, from about 2 ears (I cheated and used a small can of Mexi-Corn)
1/4 Cup Mayonnaise ( I used low fat mayo)
1/4 Cup Pesto
2 Tbsp fresh lemon juice
1/2 red bell pepper, cut into 1/2 inch cubes ( I used a whole red pepper)
3 scallions, thinly sliced
salt & pepper
4 hot dog buns ( I used 4 small Hawaiian rolls)

In a medium skillet, heat the olive oil over medium high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes, Remove from the heat, stir in the corn, and let cool.

In a medium bowl, stir together the mayonnaise, pesto, and lemon juice. Add the shrimp-corn mixture, bell pepper & scallions; toss. Season with salt & pepper. Serve in the buns.

Gnocchi & Shrimp with Goat Cheese Sauce

I was trying to think of a way to use the goat cheese that we had in the fridge. I was trying to think to think of something that would come together quickly. We had the gnocchi in the pantry so the recipe for tonight’s dinner just sort of happened. This took 15 minutes from start to finish. Cancy and I both really enjoyed it. I hope you like it.

Gnocchi & Shrimp with Goat Cheese Sauce

1 pkg shelf stable gnocchi
1/2 pound frozen shrimp
1/2 bag fresh baby spinach
1/4 Cup white wine
1 Cup chicken broth
a 4 oz container of crumbled goat cheese
Thyme, salt & pepper

In a large skillet, spray non stick spray in pan and heat to medium high. Add the gnocchi and toss until done. While the gnocchi is cooking, season with salt & pepper. Add additional non-stick spray as needed. The gnocchi is done when you can bite into it and it doesn’t taste floury.
Set aside.

Keeping a medium high heat, cook the shrimp in the pan until just slightly pink. Set this aside.

Wilt spinach in the same pan until reduced in size and then set aside with the shrimp.

Deglaze the pan with 1/4 Cup white wine and cook down until reduced by 1/2. Add the chicken broth and again cook until reduced down. Add about 1/2 Tbsp Thyme. Add shrimp & spinach back into the pan.

Sprinkle in container of crumbled goat cheese and stir until smooth and there are no more chunks of goat cheese.

To serve, plate the cooked gnocchi and then top with shrimp & spinach, ladling the sauce over top.

Seared Ahi Tuna Taco with Avocado Salsa

I was searching online for another fish recipe and found this ahi taco recipe. We’re kind of picky about the fish recipes we try and i guess you can’t really go wrong with tacos, so this makes it an easy one to try. We both thought this was really good.



Seared Ahi Tuna Taco with Avocado Salsa

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 tablespoon freshly ground black pepper

1/2 teaspoon ground coriander

12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks

1/2 tablespoon olive oil

8 taco shells (available in most grocery stores)

2 limes, halved

Avocado Salsa, recipe follows

In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna.

Preheat oven to 350 degrees F for the taco shells.

Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.

Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).

While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.

Avocado Salsa:

2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-inch cubes

2 medium tomatoes, diced into 1/4-inch cubes

1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring

1/4 cup diced red onion

3 tablespoons freshly squeezed lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.

Brown Sugar Mustard Glazed Salmon

Always looking for ways to incorporate more fish into our meals, I was happy to see this recipe in the March Issue of Every Day with Rachael Ray. It's really easy to put together and tastes great. We had it with wild rice (with the other 1/2 of the lemon from the recipe squeezed into it as well as some lemon zest).

Brown Sugar Mustard Glazed Salmon

1/3 cup brown sugar

2 1/2 tablespoons Dijon mustard

Juice of 1/2 lemon

Salt and pepper

Four 7-ounce salmon fillets

2 teaspoons vegetable oil

Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.

Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.

Caribbean Marinated Ahi Tuna Steaks

Fish... It’s good for you. It’s not our favorite thing in the world. But, when I saw this recipe on Joelen’s blog, I knew we had to try it. This was delicious!!! By far the favorite fish dish we’ve had. We paired it with a simple yellow rice and had a healthy, filling meal.

Oh & the tuna steak was in the shape of a heart. So cute! Try it out, you’ll love it. J

Caribbean Marinated Ahi Tuna Steaks

1/4 cup pineapple juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lime juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon ground crushed red pepper chili flakes
4 (4 ounce) tuna steaks

In a large non-reactive dish, mix together the pineapple juice, soy sauce, olive oil, lime juice, parsley, garlic, cilantro, and crushed red pepper chili flakes. Place the tuna steaks in the marinade and turn to coat.

Cover, and refrigerate for at least 30 minutes.

Preheat grill or grill pan for high heat.

Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Sushi Bowls

If there is one type of food that Cancy & I absolutely agree on every time it’s sushi. We have a habit of going to Beluga’s (our favorite local sushi place) about twice a week. We love everything/everyone there.

This weekend though, I decided to try my own sushi. I had this recipe star’d in my Google Reader from The Way The Cookie Crumbles. I grabbed some fresh Yellowfin Tuna and began my experiment. It was actually really good. J All of the sushi flavors in a bowl. How easy & inexpensive. Be brave. Try it out.

Sushi Bowls

1⅓ cup sushi rice, rinsed well (this will turn out best with real sushi rice instead of just regular white or brown. It should be found at your supermarket)
¼ cup soy sauce
wasabi to taste
4 teaspoons rice vinegar
4 teaspoons sugar
½ teaspoon salt
2 (8 by 7-inch) sheets nori, cut into strips 1½ inches long and ⅛ inch wide
1 avocado, pitted, flesh scooped from skin and cut into chunks 1 inch long and ¼ inch wide
1 cucumber, peeled and cut into matchsticks 1½ inches long and ⅛ inch wide
4 green onions, halved lengthwise and cut into strips 1 inch long
8 ounces sushi-grade fish, preferably tuna
¼ cup sesame seeds, toasted

Rinse the rice. Place the rice and water in a medium saucepan and bring to a boil over high heat, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Meanwhile, combine the soy sauce and wasabi in a small bowl. Combine the rice vinegar, sugar and salt in a separate small bowl and heat in the microwave on high for 30 to 45 seconds, until the sugar dissolves. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold and cut thoroughly to combine and coat each grain of rice with the mixture. Fan until rice is near room temperature. Do not refrigerate.

Combine rice, wasabi mixture, and remaining ingredients. Serve.

Spicy Black Bean Soup with Limed Up Shrimp

This soup is another recipe out of Rachel Ray’s Express Lane cooking. I did the ingredients and directions exactly as it appears in the book so be prepared for a very long recipe. The soup & shrimp tasted great, although my shrimp didn’t stand up on the soup for a picture. They somewhat floated, but I guess our bowls are too deep? Anyway, the taste is what’s important and this soup has a great flavor. It’s nice for a chilly evening. I hope you like it.

Spicy Black Bean Soup with Limed Up Shrimp

5 Tbsp EVOO

1 medium onion, finely chopped

4 garlic cloves, chopped

2 Tbps chili powder

1 tsp ground cumin

Salt & black pepper

1/2 tsp red pepper flakes

Zest & juice of 2 limes

1/4 Cup fresh flat leaf parsley, chopped

16 jumbo shrimp, peeled, deveined, & butterflied

2 14 oz cans black beans, rinsed & drained

1 14 oz can fire roasted tomatoes

5 Cups chicken stock

1/2 Cup Fat Free 1/2 & 1/2

Hot Sauce, to taste

Heat a medium soup pot over medium-high heat with 2 Tbps of the EVOO (twice around the pan). Add the onions, three fourths of the garlic, the chili powder, cumin, salt, & pepper. Cook for about 3-4 minutes or until the onions are tender, stirring frequently.

While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 Tbps of EVOO, the red pepper flakes, lime zest, parsley, & a little salt. Add the shrimp and coat them thoroughly in the mixture. Let the shrimp sit while you move forward with the spicy black bean soup.

Add the black beans to the skillet with the onions. With a potato masher or the back of a rubber spatula, smash the equivalent of half of the beans – the mashed-up beans will thicken the soup. Add the fire roasted tomatoes, chicken stock, and heavy cream (or Fat Free 1/2 & 1/2) to the pot, stir, and turn the heat up a bit to bring the soup to a bubble. Once at a bubble, turn the heat back down to a simmer and let it cook for 10-12 minutes. Give the pot a stir every now & then to ensure that it’s not sticking.

While the soup is simmering, preheat a large skillet over medium-high heat. Once it’s hot, add the shrimp & cook them for 2-3 minutes on the first side. Flip the shrimp, add the lime juice, and continue to cook them for 2-3 more minutes or until the shrimp are opaque.

Taste the soup & adjust the seasoning with salt, pepper, & hot sauce. To serve it, place a few ladles full of the spicy black bean soup in shallow soup bowls, and arrange 4 shrimp standing up in the center of each bowl.

Tuna Pasta Casserole

Thanks again to my grocery store for another simple, but really good recipe. I only made a few slight additions to this recipe and felt it was perfect. We don’t do a lot of casseroles around here so I felt very Paula Deen while making this. Cancy really seemed to like it though, so consider just a good old southern casserole.

Tuna Pasta Casserole

1 (12 oz.) package small pasta or noodles

1 (10 3/4 oz.) can Cambell´s cream of mushroom soup

1 (12 oz.) can Albacore tuna, drained

1 cup evaporated milk

1 cup shredded cheddar cheese

1/3 cup chopped onion

1/2 cup frozen peas (not in original recipe)

1/2 Cup Low Fat Mayo (not in original recipe)

1 Tbps red pepper flakes (not in original recipe)

1/2 cup potato chips, crushed

1/4 teaspoon paprika or crushed red pepper

Heat oven to 425 degrees. Spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside.

Cook pasta according to package directions, drain and set aside. While pasta is cooking, combine mushroom soup, tuna, evaporated milk, shredded cheese, onions, peas, mayo, and red pepper flakes. Add cooked and drained pasta and toss to combine.

Evenly spread tuna pasta casserole into prepared baking dish. Top casserole with crushed potato chips and paprika. Bake casserole on the middle oven rack for 20 to 30 minutes.

 

Cajun Shrimp Fettuccine with Cream Sauce

I’ve been a bad blogger and not posted anything for awhile.  After our weekend in Port Aransas, TX I ended up going to Orlando, FL for the following weekend for work. So now that I finally have a free weekend, I’m going to play catch-up.

This last week after I got back, I really didn’t cook much. Partly, because I was wiped out & well, we had no groceries. So here is one of those “use what you have on hand” meals that goes together super quick. Thanks to Elly for another yummy, easy meal.

Cajun Shrimp Fettuccine with Cream Sauce

4 oz. cooked fettuccine or pasta of your choice (I used whole wheat)
1 Tbsp. butter
1/2 lb. shrimp, peeled/deveined
4 oz. sliced mushrooms
1/2 small onion, diced
1 cup sliced bell peppers (I used green and red)
2 cloves garlic, minced
2 Tbsp. flour
1/3 cup half and half ( I used fat free 1/2 & 1/2)
salt, pepper and Cajun seasoning to taste

Heat the butter over medium heat in a skillet. Sprinkle the shrimp liberally with Cajun seasoning, and then sauté in the pan for 1 minute per side (you are not cooking it through here). Remove with a slotted spoon.

To the skillet, add the onions, peppers, mushrooms and garlic. Sauté until the vegetables are tender. Add the flour and stir it for a minute or two, to cook off its rawness. Add the half and half and stir, thickening. Put the shrimp back into the skillet to cook through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.

Cornbread & Crab Stuffed Poblano Peppers

I found this recipe while at the grocery store last week. My grocery store has these little cooking demos going on all the time and they work from a monthly sale flyer that has recipes in there. Because HEB is Texas based, grocery store, their recipes usually have a little southern flair to them and my husband tends to like their recipes. So here is a super easy weeknight meal that goes great with avocado slices & black beans.

I did edit it slightly. The original, makes 10 stuffed peppers and since I was just cooking for Cancy & I, we trimmed it down a bit.

Cornbread & Crab Stuffed Poblano Peppers

1 large eggs
3/4 cup milk
1 packages (6 oz. each) Mexican Style Cornbread Mix
2 Poblano Peppers
Aluminum Foil
5 oz. Lump Crabmeat
1/4 cup Shredded Mexican Blend Cheese
 
Whisk eggs and milk together in a bowl. Add cornbread mix and stir just enough to moisten. Set aside. Slice peppers in half lengthwise and remove seeds and ribs.

On a non-stick baking sheet, crumple foil to make a cradle for each pepper half. They need to lay flat for baking.

Divide Crabmeat between each pepper shell. Then spoon cornbread batter over crab meat. Sprinkle tops with shredded cheese and bake at 400°F until golden brown.

 

Teriyaki Edamame rice bowls with chicken & shrimp

We have a new favorite snack. Steamed Edamame. We get it every time we go to Beluga’s for sushi. We have bags of it on our freezer waiting to be steamed and sprinkled with sea salt. I think it’s currently, our very favorite vegetable.

This recipe actually was inspired by an idea in the ad for the grocery store. Also, I was able to empty out the fridge & freezer a little bit for this one. We served this with egg drop soup and were stuffed by the end of dinner. It comes together quick so it’s an easy weeknight meal.

Teriyaki Edamame rice bowls with chicken & shrimp

 

1 Cup of cooked brown rice

1 Tbsp Olive Oil

1 large boneless, skinless chicken breast, cut into 1/2" pieces

1/2 Cup of shrimp

1 16oz bag of frozen, shelled edamame

1/4 Cup each, diced green pepper, diced red pepper, diced yellow pepper

1/2 Cup of Low Sodium Teriyaki Sauce

1/2 Cup of fresh cilantro, chopped

2 green onions, chopped

 

Heat a large skillet over medium heat for about 3 minutes

Add the olive oil & chicken pieces. Stir-fry for 5 minutes (until chicken is golden)

Stir in the edamame, peppers, shrimp, and Teriyaki sauce. Bring the mixture to a boil & cook, stirring constantly for about a minute.

Stir in the rice, cilantro, and green onion. Cook for an additional 2-3 minutes. Serve.

 

Mahi Mahi Tacos

I had been looking for a good fish taco recipe when Janae’s popped up in my Google Reader. I added a bit more cayenne to kick it up just a little more and did some normal taco toppers. Next time I make this, I’m for sure going to use Janae’s Avocado salsa as well. Enjoy!!

 

 Mahi Mahi Tacos

1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces Mahi Mahi cut into ½ inch cubes
1/2 tablespoon olive oil
8 corn tortillas
2 limes, halved
Taco Toppers: cilantro, chopped tomato, chopped avocado, crumbled Cojita cheese

 In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the Mahi Mahi. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add Mahi Mahi. Cook until fish is white.

Heat up the corn tortillas in the microwave, or in a pan! To serve, fill all 8 taco shells with Mahi Mahi and squeeze a spritz of lime juice overtop. Add your toppers. Serve immediately.