Easy Fish Tacos

Easy Fish Tacos

Easy Fish Tacos

Things get quite busy in our house during the week, so easy dinners can be a lifesaver. I make a lot of quick dinners during the week and this is one of the easiest ones that can be ready in less then 30 minutes. Continue reading

Meal planner – Week 1

 

Meal Planner

Weekly Meal Planner

 

Welcome to My Meal Planning Corner! I am starting a new feature on my blog, where I would share easy, flavor-packed meals that you can throw together even on a busiest week nights! Continue reading

Lobster Mac-n-Cheese

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This is one of those recipes I’ve been wanting to make for quite some time. Fresh lobster and a blend of 3 cheeses are baked in a creamy lobster sauce to perfection. Yummy!!! Some stores carry already cooked lobster meat but if you cook your own, steam it whole in the shell for about 7 minutes. That’s all you need, don’t overcook. This is the dish that defines “comfort food”, rich and creamy and worth each and every calorie. If you love lobster and mac-n-cheese, then this is a must try!

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Grilled Shrimp with Tzatziki, and Spinach Salad with Orange and Feta

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Grilled shrimp has to be one of my favorite things to eat. I mean, what’s not to like? Juicy, sweet, and slightly charred taste when it’s cooked on the grill. This recipe is so simple, so easy and yet so delicious, and takes less than 30 minutes to make. This grilled shrimp gets a lovely smoky flavor and they are the perfect complement to cool summer salads. For this recipe, I used large tiger prawns and paired it with homemade tzatziki sauce, spinach salad with orange and feta cheese and a light lime vinaigrette. This is backyard kebab grilling at its best. Here’s to another perfect summer meal! Please make sure to visit Fiesta Friday at Angie’s to check out new great recipes this week and Fiesta Friday co-hosts, Fae and Suzanne! Continue reading

Orange Glazed Shrimp

 

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We have two orange trees in our back yard and I am always looking for recipes where I can use oranges. I had some fresh squeezed orange juice in the fridge, so I decided to start with an orange juice reduction sauce. I added a touch of brown sugar, soy sauce and a fresh grated ginger to bring up the flavors. I used red jalapeño pepper to add a bit of heat and finished the shrimp off with scallions and fresh cilantro. Super easy recipe and takes less than 30 minutes to make.  Enjoy!

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Grilled Jumbo Shrimp with Asian Fire Dipping Sauce

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We are very fortunate that we located close to the ocean where we can take advantage of fresh seafood. This shrimp dish makes a fantastic addition to any cookout or party. Its super simple and comes together easily. Of all the ways to prepare shrimp, the grill delivers the best flavor. The secret to grilling shrimp is to keep a close eye on them. Overcooked shrimp are rubbery so take them off the second they are done. This was our lunch today. It was delicious and simple to make.

Ingredients:

  • 1 1/2 lbs shrimp, peeled and deveined

Marinade:

  • Juice of 1 lime
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon honey
  • 1 tablespoon sesame seed oil
  • 1 jalapeno, seeded and chopped (or to taste)
  • 1 garlic clove, grated
  • 1/4 teaspoon fresh ginger, grated
  • 1 spring onion, thinly sliced

Mix all the ingredients well. Marinade shrimp for 15-20 minutes.

Asian Fire Dipping Sauce:

  • Juice of 1 lime
  • 2 tablespoon honey
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoon olive oil
  • 1 jalapeno, seeded and chopped (or to taste)
  • 1/4 teaspoon fresh ginger, grated

Blend all ingredients together until emulsified.

Directions: 

Preheat grill on high heat. Thread 3 to 4 shrimp on a skewer. Place shrimp on a grill and cook for 2-3 minutes on each side, don’t overcook. Remove from grill and serve immediately with asian fire dipping sauce.

Enjoy!

Healthy Dinner in 30 minutes: Scallops and Salad with Champagne Orange Vinaigrette

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The dust of the holidays is now beginning to settle, and 2014 is starting to take a shape. Lets keep this new year fresh feeling all year long! And talking about fresh, I thought i would make something light and fresh for dinner the other day. This salad really hits all corners of your palate and compliments the scallops very well.

Serves 2
Preparation time: 20-25 minutes
Cooking time: 5 minutes

Ingredients:

Salad:

  • 2 cups baby kale (or use you favorite greens)
  • 2 cups corn kernels, shaved from 2 ears of corn
  • 1 cup cucumber, peeled, seeded (if seeds are mature), and thinly sliced
  • 1 cup bell peppers (red, yellow, orange), seeded and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 shallot, thinly sliced
  • 2-3 tablespoons mild, soft goat cheese, crumbled (or to taste)

Champagne Orange Vinaigrette

  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoon agave nectar or honey
  • 1 teaspoon fresh orange zest
  • 4 tablespoons olive oil
  • salt, pepper to taste

Blend all ingredients together until emulsified. Makes about 1/2 cup.

Scallops:

  • 8 sea scallops, pat dry with paper towel

Directions:

  1. Heat the olive oil in a nonstick skillet over medium-high heat. Season the scallops with salt and pepper. Sear the scallops on both sides for 1-2 minutes, but don’t overcook. Transfer to a platter and squeeze a little fresh lemon juice.
  2. In a large bowl, combine the salad ingredients, except for goat cheese. Drizzle the champagne orange vinaigrette over them, season with salt and pepper, and toss.  Add the scallops and sprinkle on the goat cheese before serving.

Enjoy!