I love it when this happens. Leftovers +leftovers = Dinner Corn tortilla, charred over gas burner Avocado, smashed with lime juice and salt Kale chopped salad (bagged) or broccoli slaw Cumin Lime salad dressing (2 posts back) Bean and Corn Salsa Grilled shrimp (last post) Feta Cheese Sriracha Salt Mix and match your favorite leftover ingredients over a grilled corn tortilla and smashed avocado and you can’t go wrong.
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Comfort food is my favorite this time of year and these easy Shrimp and Grits were perfection! Instant grits (cooked to package directions) 3/4 C grated Parmesan cheese S&P Raw Shrimp Oil (grape seed, EVOO, canola) Fresh Lemon juice Garlic, chopped Parsley or Cilantro Seasoned Salt or Old Bay Dash of Cayenne Pepper Marsala Sauce 1 Tb butter 1/2 lemon juiced 1 tsp garlic 3/4 C Marsala Wine or Cooking Wine (you could leave this out and just put in more butter) Cook grits according to package directions and add cheese at end until mixed through. Marinate shrimp for 2-4 hours. Grill on high for 3-4 minutes on each side or in grill pan, broiler (of course the #Traeger makes these so much better). Combine sauce ingredients in sauce pan and reduce by 1/3. Top grits with grilled shrimp and a tablespoon of sauce.
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I’m heading out of town in search of sand and sea but for those excited for the Golden Globes, these crab cakes are the perfect “fancy” meal to eat while watching the red carpet. 1 can lump crab meat (found at Costco and most grocery stores in refrigerated section) 3 green onions, chopped thinly 1 clove garlic, minced 1/2 red bell pepper, chopped small 1/2 C Panko bread crumbs, plus extra for coating 1/3 C light mayo 1 egg, beaten Squeeze of fresh lemon juice, 1 lemon Dash of Worcestershire sauce Dash of cayenne S&P Grape seed or olive oil Arugula Fold all ingredients together except for oil. Gently mix without breaking up crab chunks. Mold into patties and cover patties in extra Panko crumbs. Sauté with oil on medium heat until cooked through. Lemon Aioli 1 C mayo Juice of 1/2 lemon and zest 1 TB garlic S&P Squeeze of Sriracha Serve on bed of arugula with a lemon and EVOO dressing.
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Adding more fish to your dinner time repertoire is always a good idea! There are so many awesome flavors in this rich lemony sauce. Halibut, or your favorite white fish 1 lemon, juiced and zested 2/3 C dry white wine 1/2 C butter 1 TB garlic Grape Tomatoes Parsley, chopped Artichoke hearts in oil and drained Capers, drained S&P Grill or Traeger your fish with a little EVOO and S&P. Don’t overcook. Blister tomatoes in a little EVOO. Add garlic and sauté on medium-low heat. Add artichoke hearts and cook through. Add butter then wine, lemon juice, and cook on medium- high for 10 minutes or so. Add parsley and lemon zest at the end. Cover fish in sauce and serve warm!
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This is my new favorite salmon recipe, hands down! It’s a spin on a salmon that I’ve seen Giada do. Healthy, citrusy, and amazingly delicious! Salsa: 2 large oranges 1/4 C EVOO 1/4 C Fresh lemon juice 1/2 C Chopped fresh flat-leaf parsley 2 scallions, finely sliced 3 TB chopped fresh mint leaves 2 TB capers, rinsed and drained 2 TB orange zest 1 tsp lemon zest 1 tsp crushed red pepper flakes Kosher salt and freshly ground black pepper METHOD: Combine all salsa ingredients. For oranges, cut off skin and cut into segments between each membrane. For salmon, coat in olive oil and salt and pepper. Leave out until room temperature and BBQ or #traeger on a high heat until crisp on outside and medium rare inside. (You can also bake or sear salmon.)
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My sister made us the most delicious salad today at her new home. Her grilled shrimp were amazing! Skewer raw shrimp Sprinkle with Tajin Grill for 3 minutes on each side and baste with- Butter Tajin Garlic powder Cayenne pepper Black pepper Brush remaining butter sauce on shrimp after grilling. ETC. My favorite part of the salad besides the grilled veggies and feta was the brown rice she added right on the salad. So good!
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I’d like a side of fish tacos with my Chipotle Aioli please! Im in love with these blackened fish tacos with chipotle aioli, cheddar cheese, green cabbage, and mango relish. CHIPOTLE AIOLI 5 TB mayo 2 TB sour cream 2 -3 tsp chipotle chiles in adobo sauce (just the sauce) 1-2 garlic clove minced 1⁄2 tsp cumin 1/2 lime, juiced Sea Salt & ground pepper, to taste Blend all ingredients and chill BLACKENED FISH RUB Combine: 1 TB hot paprika 1 TB kosher salt 1 TB garlic powder 1 1/2 tsp freshly ground black pepper 1 1/2 tsp onion powder 1 1/2 tsp cayenne pepper 1 1/2 tsp dried oregano 1 1/2 tsp dried thyme 1 1/2 tsp dry mustard 1/2 tsp cayenne (or less) Start with your favorite fish. Mahi Mahi, Tilapia, Red Snapper, etc. Coat pan in a lot of butter (no wonder I love it so much). Coat fish in seasoning and sauté on a high heat. Don’t move fish for 1-2 minutes or until it lifts easily from the pan. Flip for 1-2 minutes.
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An easy Ahi Tuna Bowl when you can’t bear to drag your kids into a restaurant for sushi. Frozen brown Rice, Trader Joes Ahi tuna steaks marinated in soy sauce, sesame oil, sesame seeds Avocado Pickled Cucumber, from previous post Asian slaw: Trader Joes Rainbow slaw (prepared salad no dressing) Add additional bagged slaw Sliced green onions Red pepper, diced Sesame oil Soy sauce Sugar Lime juice Cilantro, roughly chopped Dash of Sriracha Pepper Sear Tuna (I made teriyaki chicken for my kids too) and roughly chop. Make slaw at least an hour in advance so it can combine.
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The best tuna salad you’ll ever eat! I don’t make tuna nearly enough but when I do, I go big and I keep it healthy. 4 cans White albacore tuna, drained Light mayo, 1Tb Dijon mustard, 1-2 TB Lemon juice and zest, 1 lemon Avocado, smashed Dill pickles, chopped Cucumber, chopped Purple onion, chopped Pickled jalapeño, chopped Relish, 1/4 C S&P (Sriracha salt ) Combine all ingredients and refrigerate overnight. ETC. I hate draining tuna, so I toss all tuna into a strainer and push out the liquid that way instead of each individual can. emoji I actually made 8 cans of tuna this week so these measurements are a rough idea. emojiI love adding a big spoonful to lettuce cups, in a wrap, or on top of toasted wheat bread. Take out any ingredient you don’t like or add something you do. You can never have enough lemon juice or zest in your tuna salad! I crumbled the TJ French onion cheese on top which was a delicious way to add just a little bit of flavor.
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I’m up to my eyeballs in Turkey, green bean casseroles, and Apple Pie, so tonight I needed a break. I devoured this in 3 minutes flat, and it’s so easy! Layer: brown rice (I love TJ frozen microwaveable bags) Avocado – with kosher salt and ground pepper Hawaiian Ahi Tuna- add sesame oil, green onion, soy sauce glaze, s&p Drizzle soy sauce glaze, you’ll want a lot! Soy sauce glaze- boil then simmer low sodium soy sauce and sugar until it’s reduced by 3/4
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