Tag: UNDER 30 MINUTES

Summertime Shrimp Fajitas with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite.

Summer time can be tricky, in terms of eating food. When it is hot outside you try to avoid heavy foods that are full of carbs that will slow you down. Also you don’t want to spend a lot of time in front of a stove. Or have the oven heating your house while you are baking. Shrimp Fajitas are the perfect summer dish for those hot summer days.

Shrimp Fajitas Recipe

The first step to creating the summertime dish is to prep the ingredients. First we take the onion and halve and thinly slice lengthwise. Next take your Poblano Pepper cut in half. Make sure to remove the stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together. Now that the hard part is over we move onto seasoning the shrimp.

I like to use frozen shrimp, it’s cheaper and most of the work is already done. Defrost shrimp and pat dry. Take a medium bowl, and toss the shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning.

Key to the perfect Shrimp Fajitas

The key to amazing Shrimp Fajitas is a sneaky little part of the recipe: it’s toasting the tortillas and making the crema. Heat a large skillet over high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Make sure to watch it closely because you don’t want to make the tortilla too crispy. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

The part B to the to amazing Fajitas is making the lime crema. In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 3 teaspoons lime juice. Make sure to season to taste with salt and pepper.

Shrimp Fajitas 10

Once you are done with warming the tortillas it’s time to cook the onions & peppers. Add some more oil to the same pan. Add peppers and cook for about 2 minutes. Next add onions and ½ teaspoon taco seasoning. Make sure to, stirring frequently you don’t want anything to burn. You will know that the onions are beginning to brown and peppers are crisp-tender, about 5 minutes.

Finally we cook the shrimp and corn. Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to the skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat and season to taste with salt and pepper. Now you have summer time Shrimp Fajitas.

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water. RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

Recipes header

Shrimp Fajitas with Poblano Peppers & Lime Crema

The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they're shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • large skillet

Ingredients
  

  • 1 lime
  • 2 pkts sour cream
  • 5 oz corn
  • 6 6-inch flour tortillas
  • taco seasoning use ¾ tsp
  • 10 oz shrimp
  • ¼ oz fresh cilantro
  • 1 poblano pepper
  • 1 medium yellow onion
  • kosher salt & ground pepper
  • neutral oil

Instructions
 

  • Prep ingredients: Halve and thinly slice all of the onion lengthwise. Halve poblano pepper, remove stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together.
  • Season shrimp: Pat shrimp dry. In a medium bowl, toss shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning (save rest for step 4).
  • Toast tortillas: Heat a large skillet over medium-high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  • Cook onions & peppers: Heat 2 tablespoons of oil in the same skillet over medium-high. Add peppers and cook, stirring, about 2 minutes. Add onions and ½ teaspoon taco seasoning. Cook, stirring frequently, until onions are beginning to brown and peppers are crisp-tender, about 5 minutes.
  • Add shrimp & corn: Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat. Season to taste with salt and pepper.
  • Make lime crema & serve: In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 2 teaspoons lime juice. (Add 1 tablespoons water if needed to loosen.) Season to taste with salt and pepper. Cut any remaining lime into wedges. Serve shrimp and veggies in tortillas with lime crema and remaining chopped cilantro over top. Serve with any lime wedges on the side.

Video

Notes

NUTRITION PER SERVING
Calories 740kcal, Fat 35.0g, Proteins 33.0g, Carbs 77.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fajitas, UNDER 30 MINUTES

Salmon Provençal with Tomatoes

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

Salmon Provençal with Tomatoes

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Salmon Provençal with Tomatoes

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.

Salmon Provençal with Tomatoes
Salmon Provençal with Tomatoes
Salmon Provençal with Tomatoes
Recipes header
Salmon Provençal with Tomatoes

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 490 kcal

Equipment

  • microplane or grater
  • rimmed baking sheet

Ingredients
  

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic use 1 large clove
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  • Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  • Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  • Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  • Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  • Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

Notes

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g
Keyword rice, salmon, simple vegan stir fry

Rosemary Monster Pork Chop and wine pairing

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop. We finish it off with some creative and tasty sides. Cheesy, comforting polenta and roasted balsamic Brussels sprouts.  Finished off with a shallot based gravy and you have  an amazing family meal.

Why we love pork chops

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.

  • Rosemary Monster Pork Chop
  • Rosemary Monster Pork Chop
  • Rosemary Monster Pork Chop
  • Rosemary Monster Pork Chop

Tips for the perfect pork chop

Tip number 1: There are many ways to season pork chops properly. There is the traditional salt and pepper always good in a pinch. But you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting too salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices, resulting in a tender, juicy pork chop.

  • Rosemary Monster Pork Chop
  • Rosemary Monster Pork Chop

Wine Pairing

Grenache: Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.

Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.  

Tips of cooking Pork:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.

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Rosemary Monster Pork Chop

Rosemary Monster Pork Chop with Cheesy Polenta

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 1030 kcal

Equipment

  • large skillet
  • meat mallet (or heavy skillet)
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • garlic use 1 large clove
  • 1 pkt turkey broth concentrate
  • 1 lb pkg bone-in pork chops
  • 3 oz quick-cook polenta
  • 3 ¾ oz pieces fontina
  • 3 oz shallot use half
  • ¼ oz fresh rosemary
  • ½ lb Brussels sprouts
  • balsamic vinegar or red wine vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Trim and discard stem ends from Brussels sprouts, then halve (or quarter, if large). Pick and finely chop 2 teaspoons rosemary leaves, discard stems. Peel and finely chop half of the shallot (save rest for own use). Peel and finely chop 1 teaspoon garlic. Cut all of the fontina into small pieces.
  • Roast Brussels sprouts: On a rimmed baking sheet, toss Brussels sprouts with 2 tablespoons each oil and vinegar, any remaining whole rosemary sprigs, and a generous pinch each of salt and pepper. Roast on upper oven rack until golden brown and tender, about 15 minutes.
  • Cook polenta: Meanwhile, in a small saucepan bring 2½ cups water and ¾ teaspoon salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 8–10 minutes. Remove from heat and stir in fontina. Cover to keep warm until ready to serve.
  • Cook pork: Pat pork dry. Place between 2 sheets of plastic wrap and pound meat to an even ½-inch thickness. Season all over with chopped rosemary, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add pork and cook until well browned and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a cutting board.
  • Make sauce: Add chopped shallots and garlic to skillet and cook over medium-high, stirring, until softened, 1–2 minutes. Add turkey broth concentrate and ½ cup water; simmer, scraping up browned bits on the bottom of the skillet, until sauce is thickened and reduced to ¼ cup, 5–6 minutes. Off the heat, swirl in 1 tablespoon butter and season to taste with salt and pepper.
  • Finish & serve: Serve polenta topped with pork chops and pan sauce spooned over top. Serve Brussels sprouts alongside.

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, pork, pork chops

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Shrimp & Rice Congee

Shrimp & Rice Congee paired with a nice RIESLING

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Today we are going to make shrimp & rice congee with a ginger scallion chili oil. Sounds fancy and you are right, but it is also easy to make. Congee is a rice porridge. Simmered in an umami-rich concoction that is a wonderful right flavor. We add seared shrimp and plenty of fresh herbs and finally a drizzle of chili oil to finish it off.

For people who are not familiar with congee one might ask, what kind of rice is used for congee? Standard congee is made with Japonica rice. It has a short that is round and translucent. The congee is cooked at a ratio of 1 cup of rice to 12 cups water for a mouth feel that sits between Japonica rice and glutinous rice.

  • Shrimp & Rice Congee
  • Shrimp & Rice Congee
  • Shrimp & Rice Congee
  • Shrimp & Rice Congee

The best shrimp to use for this dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. Shrimp sold in the shell will have the best flavor, but you can also buy them with heads removed, shelled and deveined, or even fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

That last piece of this dish is the chili oil? Not only is it tasty it also has other health benefits. Chili pepper includes improves “digestive health and metabolism, alleviates migraines, may reduce risks of cancer, fights fungal infections, colds, and the flu, provides joint pain relief, fights inflammation, supports cardiovascular health, may improve cognitive functions, may improve longevity.”

olive oil with chili peppers on white background

WINE PAIRING

RIESLING

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce

TIPS FOR COOKING THIS MEAL Shrimp & Rice Congee:

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

HOW LONG DO I STEAM STICKY RICE?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.

recipe
Shrimp & Rice Congee

Shrimp & Rice Congee with Ginger-Scallion Chili Oil

Congee is a rice porridge that we love for its warming qualities. Rice is simmered in an umami-rich concoction and gets topped with seared shrimp and plenty of fresh herbs. A drizzle of chili oil, to which we’ve added thinly sliced ginger, adds a little kick to this comforting rice bowl.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 680 kcal

Equipment

  • medium pot
  • fine-mesh sieve
  • small skillet

Ingredients
  

  • 2 ½ oz fish sauce (use 1Tbsp)
  • crushed red pepper (use ⅛-
  • ¼ tsp)
  • 2 oz snow peas
  • 1 oz scallions
  • 10 oz sushi rice use 1 cup
  • 10 oz pkg wild US Gulf
  • shrimp
  • 1 pkt clam broth concentrate
  • ½ oz fresh cilantro
  • 1 oz fresh ginger
  • neutral oil
  • kosher salt

Instructions
 

  • Prepare broth: Peel and thinly slice ginger. Pick cilantro leaves from stems. In a medium saucepan, combine cilantro stems, 6 cups water, ¾ of the sliced ginger, and clam broth concentrate. Bring to a boil over high heat, then reduce heat to medium and simmer, about 5 minutes.
  • Poach shrimp: Season shrimp with salt and add to broth. Poach shrimp until pink and opaque, about 2 minutes. Drain shrimp, cilantro stems, and ginger through a fine-mesh sieve over a large bowl and return broth to pot. Pick shrimp out, discarding cilantro stems and ginger. Transfer shrimp to a bowl. Cover to keep warm.
  • Cook rice: Return broth to a boil. Stir in 1 cup of the rice (save rest for own use). Reduce heat to a simmer and cook, stirring occasionally, until rice is breaking apart and broth is thick, 20–25 minutes.
  • Prep aromatics & peas: Meanwhile, stack remaining slices of ginger and thinly slice. Trim scallions and snow peas, then thinly slice on an angle.
  • Cook chili oil: Heat 3 tablespoons oil and ⅛-¼ teaspoon of the crushed red pepper (depending on heat preference) in a small skillet over medium until fragrant, about 1 minute. Stir in sliced ginger and scallions and cook until softened, about 1 minute. Season with a pinch of salt.
  • Finish rice & serve: Remove rice from heat and stir in 1 tablespoon of the fish sauce (taste rice and add more fish sauce, if desired). Spoon rice into bowls and top with shrimp, snow peas, and cilantro leaves. Garnish with chili oil. Enjoy!

Notes

Allergens
Fish (1), Shellfish (2). May contain
traces of other allergens. Packaged in
a facility that packages gluten
containing products.
Keyword dinner, japanese food, shrimp

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