Avocado Shrimp Spring Rolls Recipe

INGREDIENTS:

• Rice paper for rolling
• 1 cup of dry rice noodles, cooked according to the package directions
• 1 large carrot, thin julienne cuts
• 3 scallions, thinly sliced
• fresh mint
• fresh cilantro
• 2 avocados
• 1/2 pound fresh shrimp, cooked and sliced
• Butter lettuce

For the sauce:
• 1/4 cup hoisin
• 2 tablespoons peanut butter
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoons chili garlic sauce
• 1/2 teaspoon sesame oil

INSTRUCTIONS:

For the Avocado Shrimp Spring Rolls
1. Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
2. Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.
3. Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls.
4. Once all of the spring rolls are assembled, serve immediately.
For the sauce:
5. Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.

Source :whatsgabycooking
 

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Steamed Mussels in Tomato Broth Recipes

INGREDIENTS:

• 1 teaspoon(s) extra-virgin olive oil
• 4 clove(s) garlic, finely chopped
• 6 ripe plum tomatoes, cored and coarsely chopped
• 1 cup(s) dry white wine
• 3 pound(s) mussels, scrubbed and debearded
• 2 teaspoon(s) chopped fresh parsley

DIRECTIONS:

1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
2. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

Source :delish
 

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Moqueca Recipe

INGREDIENTS:

For the Fish
• 1 1/2 pounds Mahi Mahi, cut into large chunks
• 8 ounces shrimp, peeled and de-viened
• 1 lime, juiced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 tablespoon palm oil, melted

For the Stew
• 2 tablespoons palm oil
• 3 cloves garlic, minced
• 2 teaspoons red pepper flakes
• 1 onion, finely sliced
• 1 cups bell peppers, finely sliced
• 1 cup chopped tomatoes
• 1 cup fish stock (vegetable stock works too)
• 1 cup coconut milk
• 1 lime
• 1/4 cup fresh cilantro
• 1/4 cup fresh basil
• Kosher salt and freshly cracked black pepper
• 1-2 cups jasmine rice

INSTRUCTIONS:

For the Fish
1. Combine the Mahi Mahi, shrimp, lime juice, garlic, ginger and palm oil in a large bowl. Toss everything together to combine and let the fish marinate for 20-30 minutes.
2. After marinating, drain the fish and shrimp of any excess liquid. Meanwhile, cook the rice according to the package directions. Set aside once done.
For the Stew
3. In a large heavy dutch oven, melt the palm oil over medium high heat. Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.
4. Reduce the heat to medium and nestle the marinated Mahi Mahi and shrimp in the bottom of the dutch oven. Season the fish with salt and pepper and then add the fish stock and coconut milk to the pan. It should just about cover the fish and shrimp.
5. Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the juice of 1 lime, more if you'd like, and add the cilantro, basil and more salt if desired.
6. Serve the stew over the jasmine rice.

NOTES:

If you can't Palm Oil, or don't want to order it, you can easily use vegetable oil and add in a teaspoon or two of paprika to give the dish it's red color.

Source :whatsgabycooking
 

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Pan Seared Salmon with an Herb Pesto Vinaigrette Recipe

INGREDIENTS:

• 1 shallot, roughly chopped
• 1 cup tightly packed basil leaves
• 1 garlic clove
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil, plus 2 tablespoons
• 2 tablespoons red wine vinegar
• 4 8-ounce skin-on salmon filets
• Kosher salt and freshly cracked black pepper to taste
• 2 cups of rice, cooked

INSTRUCTIONS:

1. Combine the shallot, basil, garlic, red pepper flakes, 1/2 cup olive oil and red wine vinegar in a food processor or blender, and blend until smooth. Season with salt and pepper as needed, and set aside.
2. Heat a large skillet over medium- high heat.
3. Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.
4. Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.

Source :whatsgabycooking
 

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Pesto Grilled Shrimp Recipe

INGREDIENTS:

• 1/2 cup basil, packed
• 1 small clove garlic
• 1 tablespoon pine nuts, toasted
• 2 tablespoons parmigiano reggiano (parmesan), grated
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (~1/4 lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

DIRECTIONS:

1. Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
3. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Source :closetcooking
 

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Spicy Drunken Shrimp Recipe

INGREDIENTS:

• 1/2 pound shrimp
• 1 can of beer
• 1 shallot, sliced
• 2 cloves garlic, chopped
• 1 teaspoon red pepper flakes, or to taste
• 1-2 bay leaves
• fresh chopped parsley
• salt and pepper, to taste

Add shallot, garlic, red pepper flakes, bay leaves and beer in a large saucepan and turn heat on high. Bring to a boil and reduce beer sauce by half, stirring occasionally.

Add shrimp and cook until pink, about 3-4 minutes. Season with salt and pepper, if needed. Serve with crusty bread or on top of rice.

 

Source :wishfulchef
 

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Crazy-Good Crab Cakes Recipes

INGREDIENTS: 

1 lb. Lump Crab Meat 

2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)

1 Egg, beaten

2 tbsp. Mayo

1 tsp Seafood Seasoning (such as Old Bay Seasoning)

1 tsp. Worcestershire Sauce

1 tsp. Dijon Mustard

1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)

2 tsp. lemon juice
Extra virgin olive oil or butter (for sauteing)

DIRECTIONS:

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.

Source :sugarandspice-celeste
 

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Chicken Bacon Wild Rice Soup

INGREDIENTS:

• 3 (10¾ oz) cаns chickеn broth
• 2 cups wаtеr
• ½ cup uncookеd wild ricе, rinsеd
• ½ cup finеly choppеd grееn onions
• ½ cup mаrgаrinе or buttеr
• ¾ cup аll-purposе flour
• ½ tеаspoon sаlt
• ¼ tеаspoon poultry sеаsoning
• ⅛ tеаspoon pеppеr
• 2 cups hаlf аnd hаlf
• 1½ cup cubеd or shrеddеd cookеd chickеn or turkеy
• 8 slicеs bаcon, crisply cookеd аnd crumblеd

INSTRUCTIONS:

1. In а lаrgе sаucеpаn, combinе chickеn broth аnd wаtеr. Add wild ricе аnd onions. Bring to а boil. Rеducе hеаt, covеr аnd simmеr 30-45 minutеs (or until ricе is tеndеr). Oncе thе ricе is cookеd, thеrе will bе somе аdditionаl broth – do not drаin.
2. In а mеdium sаucеpаn, mеlt mаrgаrinе, stir in flour, sаlt, sеаsoning, аnd pеppеr. Cook 1 minutе, stirring constаntly, until smooth аnd bubbly.
3. Grаduаlly stir in hаlf аnd hаlf with thе buttеr/flour mixturе аnd cook until slightly thickеnеd, stirring constаntly. Add this crеаmy mixturе bаck into thе sаucеpаn with thе ricе/broth. Add rеmаining ingrеdiеnts (chickеn & bаcon). Hеаt on low, stirring еvеry oncе in а whilе, for аt lеаst а hаlf аn hour. Do not boil. Thе mixturе will look thin, but thе longеr you hеаt thе soup, thе morе thе flаvors mеrry аnd thе morе it will thickеn. This soup is bеst sеrvеd аftеr gеntly hеаting for аn еxtеndеd pеriod of timе (еvеn а fеw hours) or thе nеxt dаy! For еxtrа flаvor, аdd morе poultry sеаsoning аnd/or bаcon.

Source :tenacitysolution
 

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Chicken & Bacon Lasagna Roll Ups Recipe

INGREDIENTS:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

FILLING:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

INSTRUCTIONS:

Add 8 pieces of lasagna pasta to a large pot of boiling water.
Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
Shred chicken breasts. Set aside.
Cut and fry bacon.
Add diced onions and crushed garlic 3 minutes prior to baking being finished.
Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add the shredded chicken onto each pasta.
Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
Sprinkle some Parmesan on top of the bacon and chicken.
Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
Cover the roll ups with the rest of the cream sauce.
Top with pieces of bacon.
Sprinkle mozzarella and Parmesan on top.
Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
Let it rest after taken out of oven for 5 to 10 minutes.

Source :tenacitysolution
 

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Garlic Pesto Chicken with Tomato Cream Penne Recipe

 

INGREDIENTS:

• 1/2 bottlе(s) Lаwrys Hеrb аnd Gаrliс Mаrinаdе
• 2 tаblеspoon(s) Pеsto
• 2 Bonеlеss Chiсkеn Brеаsts $
• 8 ounсе(s) Pеnnе Pаstа 1/2 box
• 2 tаblеspoon(s) Olivе Oil
• 3 сlovе(s) Gаrliс minсеd
• 2 tаblеspoon(s) Pеsto
• 1/2 сup(s) сhiсkеn broth
• 8 ounсе(s) Tomаto Sаuсе
• 1 сup(s) hаlf-аnd-hаlf
• 1 tаblеspoon(s) Flour аs nееdеd

PREPARATION:

Cut сhiсkеn into onе inсh strips. Using sаmе knifе mаkе slits into сhiсkеn. Pour lаwrys mаrinаdе аnd pеsto ovеr сhiсkеn. Mаrinаtе ovеr night.

Boil wаtеr аnd stаrt on noodlеs.

Pour еntirе bаtсh of сhiсkеn, mаrinаdе аnd аll, into skillеt аnd сook сhiсkеn fully (thе mаrinаdе will еvаporаtе/сook down)

Hеаt olivе oil, сook gаrliс. Add pеsto. Simmеr in сhiсkеn broth until hаlf hаs сookеd down.

Add tomаto sаuсе. Thеn аdd milk. Simmеr for 5 minutеs.

Toss pаstа in. Add flour if it nееds to bе thiсkеnеd.

Plасе сhiсkеn on top аnd sеrvе.

Source :tenacitysolution
 

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Zucchini Cakes recipes

INGREDIENTS:

• 1 large zucchini, grated
• 1 large egg
• 1 c. panko bread crumbs
• Salt and pepper to taste
• 1 tbsp. Adobo spices
• 1/2 c. Parmesan cheese, grated

INSTRUCTIONS:

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Source :piarecipes
 

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Quinoa Burger recipe

INGREDIENTS:

• 2 rounded cups cooked quinoa (see note below for cooking instructions)
• 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
• 1/2 cup low-fat cottage cheese
• 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
• 3 eggs
• 3 tablespoons all purpose flour
• 2 green onions, including white parts
• 1 /2 teaspoon  sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Olive oil for frying

To cook quinoa for the above recipe:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

INSTRUCTIONS:

In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Source :piarecipes

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Cinnamon Coffee Cake Bread Recipes

INGREDIENTS

• 1 teaspoon baking powder
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter at room temperature
• 2 cups flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 heaping tablespoons ground cinnamon
• 1 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside. Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside. In a bowl cream the butter and white sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.

Source  : piarecipes

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Angel Food Cake with Peppermint Whipped Cream Recipes

INGREDIENTS:

• 1 Angel Food Cake (make a homemade or buy one at the store)
• Peppermint Whipped Cream
• 2 cups heavy cream
• 40 starlight mints
• 2 candy canes or 4 mints, crushed

  INSTRUCTIONS:

1. When your angel food cake is completely cooled, slice it in half horizontally.
2. In a heat proof glass bowl combine the starlight mints and 3 tablespoons of the heavy cream.
3. Microwave for 2 minutes and then whisk until it is smooth and creamy. Add 2 more tablespoons of cream and whisk to combine. Set the bowl aside to cool completely or put in the fridge to cool faster. Stir occasionally.
4. Whip the rest of the cream until frothy and then with the mixer running, add the peppermint cream in a thin stream and continue whipping. Beat the peppermint cream until you have soft peaks (this won’t quite get as stiff as usual because of the candy).
5. Put a generous amount of the whipped cream in the filling of the cake and then frost the cake with the rest of the peppermint cream.
6. Sprinkle the top with the crushed candy and serve immediately or refrigerate until ready to serve. But if you are going to refrigerate then don’t sprinkle the candy on until you are ready to serve. The candy will melt in the fridge.

Source : heatherchristo 

 

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