Spicy Shrimp Stacks: Modified from Pinterest

When I was craving sushi like whoa, this dish totally hit the spot. The best part? Everything is cooked! ❤

Spicy Shrimp Sushi Stacks
Prep Time:10 minutes Cook Time: 20 minutes Total Time:30 minutes
Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Ingredients
For the sushi rice:
1 cup uncooked short grained rice, well rinsed <–We used brown.
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer:
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
salt to taste

For the spicy shrimp:
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha

For the stacks:
4 teaspoons furikake

Directions
For the sushi rice:
Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.

Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:
Mix everything.
For the spicy shrimp:
Mix everything.

For the stacks:
Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.

Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.

Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.

Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

via Spicy Shrimp Sushi Stacks – Closet Cooking

You can also make this as poke if you’re hungry and don’t give an eff about presentation. It’d also be good with some smoked salmon instead of shrimp, likely. Mm. Now I’m hungry again.

Grilled Duck & Peaches w/ Balsamic-Raspberry Drizzle

This duck dish… omg. It makes one feel like royalty among plebeians.

Ingredients

Protein
Whole duckling

Spice Rub (Equal Parts…)
Japanese 7 Spice
Chipotle Pepper Flakes
Coriander
Tumeric
Garlic Salt

Other Stuff
Ripe Peaches – 3 Peaches
Frozen Raspberries (No Sugar Added) Thawed – 1.5 Cups Raspberries
Water (1/8th a cup)
Balsamic Vinegar (A Dash)
Goat Cheese – To Taste
Arugula (we used whatever we had for it)- (3 Cups)

Directions

  1. Preheat the grill. Make it hot. 😀
  2. Using a mortar and pestle, grind spices, then rub on quartered duck.
  3. While the grill heats, quarter peaches. Puree raspberries with water and balsamic vinegar (to taste). Put bed of arugula on a plate, scatter with goat cheese.
  4. Cook duck on grill until it’s done. Flip every five until done.
  5. Towards end, put peaches cut-side down on the grill; about five minutes.
  6. Put duck and peaches on top of salad. Drizzle with raspberry-balsamic sauce. Serve.

Tasty, right?

Shakshuka: Modified Recipe

This dish is one of our absolute FAVORITES. It is healthy and packed with flavor in the best way. Everyone should try it at least once! 😀

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1-2 teaspoons of chili powder
1-2 teaspoons of onion powder
1 (14-ounce) can whole plum tomatoes drained juice, coarsely chopped
2-4 Jalapenos
Bell Pepper OR can of Rotel (Level of heat is your preference)
Can of tomato paste
3 to 4 Cups of Spinach/Kale
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
6 large eggs
Chopped cilantro (for serving)
Naan (for serving)

PREPARATION
1. Heat oven to 375 degrees.

2. Heat oil in a large skillet over medium-low heat. Add onion and optional bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes.

3. Blend: Pour tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Throw it into a blender along with remaining spices, jalapenos, spinach or kale, can of rotel (drained) or bell pepper. Blend until smooth, then pour into skillet with onion and garlic.

4. Stir in cumin, paprika and cayenne.

5. Simmer until tomatoes/paste have thickened, about 10 minutes.z

6. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

7. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with naan.

You can also add goat cheese to this, and it is AMAZING.

Modified recipe from Shakshuka With Feta Recipe – NYT Cooking

Leftovers: Use as a pasta sauce over noodles of some kind or over eggs, any style.

Personal Protein Pot Recipe by Tasty

Personal Protein Pot
by Matthew Johnson
Print
Ingredients
for 1 serving

2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon honey
¼ cup (60 mL) soy sauce
1 chicken breast
½ cup (85 g) quinoa
1 ½ cups (360 mL) chicken stock
½ cup (55 g) sliced carrot
½ cup (50 g) snap pea
½ cup (50 g) shredded red cabbage
½ cup (50 g) bell pepper, sliced
½ cup (75 g) broccoli floret
1 egg
salt, to taste
½ avocado, sliced
scallion, sliced, for garnish
toasted sesame seed, for garnish
Preparation
Under 30 min
In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
Cover the pot and cook for 20 minutes.
Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
Enjoy!

via Personal Protein Pot Recipe by Tasty

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com

YIELD
Serves 4

ACTIVE TIME
15 minutes

TOTAL TIME
35 minutes

INGREDIENTS

  1. Orzo
    • 1 1/2 cups orzo
    • 3 tablespoons red wine vinegar
    • 3 tablespoons finely chopped shallots
    • 2 garlic cloves, finely chopped
    • 1/3 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 ounces fresh baby spinach (about 3 cups not packed)
    • 1 1/2 cups grape tomatoes, cut in half
    • 1/2 cup pine nuts, toasted (see Kitchen Note)
    • 1/4 cup thinly sliced fresh basil leaves
    • 1 cup crumbled feta cheese (4 ounces)
    • 2 tablespoons chopped fresh chives, for garnish
  2. Salmon
    • Four 5-ounce skinless salmon fillets
    • Olive oil, for coating the fish
    • Kosher salt and freshly ground black pepper

PREPARATION

    1. Prepare an outdoor grill for medium- high cooking over direct heat.
    2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
    3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
    4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
    5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
    6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
Toasting Pine Nuts
To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.”

via Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com

Smoked Salmon and Cream Cheese Wraps

Smoked salmon and cream cheese has to be one of the most iconic breakfast/brunch combinations. The flavors of punchy smoked salmon and delicate cream cheese match perfectly with the sharp onion…

Make it
10 minutes
Ingredients
∙ Serves 1

Seafood
2 oz Smoked salmon

Produce
1 Handful Arugula
1/2 tsp Basil, fresh or dried
1 1/4 oz Red onion

Baking & Spices
1 Pinch Pepper

Bread & Baked Goods
1 8-inch low carb flour tortilla, low carb

Dairy
2 tsp Cream cheese, low fat

via (22) Pinterest

Swoolz Modifications:

Add…

one to two tablespoons of fresh dill,

two or three teaspoons of creamed horse-radish

a tablespoon of lemon juice

to the cream cheese; substitute half the cream cheese for goat cheese.

Add…

salad greens

to the wrap.

SUPER tasty!

 

New Mexico Green Chile Breakfast Burritos

New Mexico Green Chile Breakfast Burritos

Recipe by: The Jazz Chef “Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.”

Ingredients
40 m 6 servings 873 cals

1 clove garlic, minced 1 (8 ounce)

container frozen Hatch, New Mexico green chile peppers

1/2 cup chicken broth

12 strips bacon

1/3 cup vegetable oil

1 tablespoon onion powder

salt and pepper to taste

6 (10 inch) flour tortillas

butter flavored cooking spray

12 extra large eggs, beaten

2 cups shredded Cheddar cheese 10 m
Cook

30 m
Ready In

40 m
Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat.

Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.

Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.

Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion
powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.

Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.

Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.

Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.

Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren’t slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

via New Mexico Green Chile Breakfast Burritos Recipe – Allrecipes.com

Verdict: Not quite Santiago’s breakfast burritos; I think the secret is the green chili. Will work on this!