Recipes

Chicken Breast

One-Pan Chicken And Veggie Meal Prep 2 Ways Servings: 4

  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 small red onion, sliced
  • 2 boneless, skinless chicken breasts
  • 3 carrots, sliced on the bias
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 can black beans, drained and rinsed
  • 4 cups cooked brown rice

  • ½ cup olive oil
  • ½ cup lime juice
  • ½ cup honey
  • 1 tablespoon chopped garlic
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • Salt, to taste
  • Pepper, to taste

  • 1 cup soy sauce
  • ½ cup honey
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon sesame oil

Preheat oven to 425ËšF/220ËšC. Spray a parchment paper-lined baking sheet with cooking spray. Place the red pepper, yellow pepper, and red onion on the left half of the sheet and the carrots, broccoli, and snow peas on the right half. Set aside.

Pork Roast

Slow Roasted Honey Glazed Pork

  • 1 1/2 lbs Baby Potatoes, red and/or yellow
  • 8 Small Carrots, snapped in half
  • 12-15 Pearl Onions, peeled & ends cut off
  • 3 1/2 lb. Beef Chuck Roast
  • Salt, to taste
  • Pepper, to taste
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Water
  • 2 Tbsp. Worcestershire Sauce
  • 2 sprigs Rosemary
  • 2 sprigs Thyme

  • 1 Baguette, cut into 5 inch pieces

In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!

Steak

Delicious Steak Dinner Recipes With A Twist

Pork Chops

5 Delicious Pork Recipes

Ingredients

for 6 servings

  • 4 lb boneless pork butt (1.8 kg), or shoulder, cut into six equal pieces
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 8 cloves garlic, crushed
  • 1 medium onion, quartered
  • 3 leaves bay leaf
  • 1 lime, juiced
  • 1 large orange, juiced, save the spent halves

Optional Toppings

  • tortilla, taco shell
  • rice
  • 1 can black beans
  • salsa
  • guacamole
  • sour cream
  • fresh cilantro
  • 1 cup cheese (100 g)

Preparation

  1. Cut pork into 6 equal pieces. Add it to the slow cooker.
  2. Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
  3. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
  4. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
  5. Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
  6. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
  7. Enjoy!

Ingredients

for 4 servings

  • 1 cup soy sauce (240 mL), plus 2 tbsp, divided
  • ¼ cup granulated sugar (50 g)
  • 3 tablespoons garlic, chopped
  • ¼ cup scallions (25 g), chopped
  • 2 lb boneless, skin-on pork shoulder (910 g)
  • 1 bunch asparagus, halved
  • 6 yukon potatoes, diced
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup dark brown sugar (220 g)
  • ½ cup honey (170 g)

Preparation

  1. In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
  2. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
  3. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
  4. Preheat the oven to 275ºF (140°C).
  5. On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
  6. Bake 1 to 1 ½ hours, depending on the weight of the pork.
  7. Raise the heat of the oven to 500ºF (260ºC).
  8. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
  9. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
  10. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
  11. Remove the vegetables and pork from the tray, making sure to save all the juices.
  12. Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
  13. Enjoy!

Ingredients

for 4 servings

  • 8 medium russet potatoes
  • 2 lb pork shoulder (910 g)
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 cups BBQ sauce (580 g)
  • ½ red onion, sliced
  • 1 cup shredded pepper jack cheese (100 g)
  • ½ cup scallion (50 g), sliced
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup sour cream (115 g)

Preparation

  1. Preheat oven to 425°F (220°C).
  2. Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
  3. Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
  4. Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
  5. Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
  6. Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
  7. In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
  8. Serve with sour cream.
  9. Enjoy!

Ingredients

for 8 pork chops

  • 16 oz cream cheese (455 g), softened
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • ¼ cup fresh chives (10 g), chopped
  • 1 cup shredded provolone cheese (100 g)
  • 4 strips bacon, cooked and crumbled
  • 8 boneless pork chops
  • salt, to taste
  • pepper, to taste
  • 2 cups flour (250 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 4 tablespoons canola oil

Preparation

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
  3. Season all sides of the pork chops with salt and pepper.
  4. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
  5. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
  6. Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
  7. Enjoy!

Ingredients

for 6 servings

  • 2 lb pork shoulder (910 g), or pork butt
  • 2 cloves garlic, minced
  • 1 teaspoon black pepper
  • ¼ cup green onion (25 g)
  • ½ cup soy sauce, divided
  • 2 tablespoons vegetable oil, plus more for frying
  • 3 eggs, beaten
  • 1 ½ cups cornstarch (190 g)
  • 1 white onion, chopped
  • 1 red bell pepper
  • 1 green bell pepper
  • 8 oz chopped pineapple with syrup (225 g)
  • ¼ cup vinegar (60 mL)
  • ¼ cup sugar (50 g)
  • ¼ cup ketchup (55 g)
  • 4 ½ cups cooked white rice (900 g), for serving

Preparation

  1. Cube the pork and place in a medium bowl.
  2. Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
  3. Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350ËšF (180ËšC).
  4. Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
  5. Fry the pork in the hot oil until golden brown. Drain on paper towels.
  6. Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
  7. Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
  8. Add the pork to the pan and toss to coat evenly.
  9. Serve the pork over rice and garnish with green onions, if desired.
  10. Enjoy!

Chicken Thighs

One-Pot Lemon Pepper Chicken & Rice

  • 3 Tbsp. Lemon Pepper
  • 1 Tbsp. Paprika
  • 2 cloves Garlic, minced
  • 1 Tbsp. Olive Oil
  • 2 lbs Chicken Thighs With Skin
  • 4 Tbsp. Butter
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 4 cups Chicken Broth
  • 1 1/2 cup Milk
  • Pepper to taste
  • 1 cup Parmesan
  • 1/4 cup Parsley (Optional)

Preheat your oven to 350ËšF/ 175ËšC.

Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)

With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).

Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.

Enjoy!

Salmon

Maple-Glazed Salmon Dinner in 15 Minutes or Less

Salmon

  • 1 tablespoon vegetable oil
  • ¼ cup maple syrup
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • Pepper, to taste
  • Salt, to taste
  • 2 4-ounce salmon fillets
  • Fresh parsley, for garnish

Broccoli

  • Dash of salt
  • 1 pound broccoli florets
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes

For the salmon, heat vegetable oil on medium-high in a cast-iron skillet. For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water. In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl. Set aside 2 tablespoons for topping later. Place salmon fillets inside the bowl and make sure each side is covered with sauce. Sear the salmon 2-3 minutes on each side. Brush the tops with the sauce set aside. With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes then drain under cold water to stop the cooking. In the drained pot of broccoli, stir in butter, soy sauce, some lemon zest, and red pepper flakes on low heat. Mix until broccoli is well-coated. On each plate, serve a filet of salmon and scoop of broccoli. Enjoy!

Meatballs

5 Amazing Meatball Recipes

Ingredients

for 20 meatballs

  • 1 lb ground beef (455 g)
  • 1 lb hot italian sausage (455 g)
  • 4 cloves garlic, minced
  • ½ cup fresh parsley (10 g), chopped
  • ½ cup parmesan cheese (55 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup italian bread crumbs (115 g)
  • 2 eggs
  • 1 cup milk (240 mL)
  • 24 oz marinara sauce (680 mL)
  • 2 cups mozzarella cheese (200 g)

Preparation

  1. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
  2. Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
  3. Preheat oven to 425°F (220°C).
  4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
  5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
  6. Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
  7. Serve and garnish with parsley.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 lb ground beef (455 g)
  • ½ cup seasoned bread crumbs (55 g)
  • ½ onion, finely minced
  • 1 egg
  • 1 tablespoon kosher salt, divided, or to taste
  • 1 tablespoon pepper, divided
  • 2 tablespoons canola oil
  • 2 cups beef broth (480 mL)
  • 2 cups milk (480 mL)
  • 1 tablespoon worcestershire sauce
  • 4 cups egg noodle (400 g)
  • 1 cup shredded parmesan cheese (110 g)
  • ½ cup fresh parsley (15 g), chopped

Preparation

  1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
  2. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
  3. Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
  4. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
  5. Add the parmesan and the parsley, stirring until the cheese is melted.
  6. Enjoy!

Ingredients

for 8 servings

  • 1 lb ground beef (455 g)
  • 1 egg
  • ¼ cup bread crumbs (30 g)
  • 4 tablespoons Chopped fresh parsley, divided
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 batch pizza dough
  • 1 cup marinara sauce (260 g), plus more for serving
  • 1 cup shredded mozzarella cheese (100 g)
  • ¼ cup butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons grated parmesan cheese

Preparation

  1. In a medium bowl, combine the ground beef, egg, bread crumbs, 2 tablespoons of parsley, salt, and pepper. Mix well.
  2. Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Repeat with the rest of the meat.
  3. In a large pan, cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
  4. Preheat oven to 350°F (180˚C).
  5. Pinch off a portion of pizza dough and, with your hands or a rolling pin, flatten out and top with a tablespoon of marinara sauce and mozzarella cheese. Add a meatball and wrap the dough over, pinching at the seams to close. Repeat with the remaining ingredients.
  6. Arrange the balls in a circle, seam-side down, in a large cast-iron skillet.
  7. Mix the melted butter with the garlic, remaining 2 tablespoons of parsley, and the Parmesan. Brush the balls with the garlic butter mixture.
  8. Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
  9. Place a bowl of warm marinara sauce in the middle of the skillet, then serve.
  10. Enjoy!

Ingredients

for 40 meatballs

  • 1 lb ground beef (455 g)
  • 1 lb ground pork (455 g)
  • 1 cup panko breadcrumbs (50 g)
  • ½ cup onion (75 g), finely minced
  • ¼ cup fresh parsley (10 g), finely chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • kosher salt, to taste
  • pepper, to taste

Barbecue Onion Sauce

  • ½ cup onion (75 g), finely minced
  • 4 cloves garlic, minced
  • ½ cup apple cider vinegar (120 mL)
  • 1 cup ketchup (240 g)
  • 2 tablespoons tomato paste
  • 1 tablespoon mustard
  • 2 tablespoons worcestershire sauce
  • ½ cup honey (170 g)
  • ¼ cup brown sugar (55 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup fried onion (35 g), to serve

Preparation

  1. Preheat oven to 425°F (220°C).
  2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  4. Bake meatballs for 15 minutes, until golden brown. Set aside.
  5. Add oil to a pan on medium-high heat, and cook onions and garlic until they are deeply caramelized.
  6. Add in the cider vinegar, ketchup, tomato paste, mustard, Worcestershire, honey, brown sugar, stir, and bring to a simmer. About 5 minutes.
  7. Add salt and pepper to taste (optional).
  8. Add the cooked meatballs and coat them with the sauce.
  9. Sprinkle with the fried onions, poke with toothpicks, and serve!
  10. Enjoy!

Ingredients

for 4 servings

  • 8 oz cream cheese (225 g)
  • ¼ cup spinach (55 g), cooked
  • 1 tablespoon garlic powder
  • 1 cup shredded mozzarella cheese (110 g)
  • ½ lb ground beef (225 g)
  • ½ lb ground pork (225 g)
  • 1 egg
  • ½ cup parsley (10 g)
  • ½ cup bread crumbs (55 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups marinara sauce (520 g)
  • ½ lb fettuccine (225 g), cooked, or your favorite long pasta

Preparation

  1. Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
  2. Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
  3. Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
  4. Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
  5. Repeat with the remaining meat and dip.
  6. In a pan over medium-high heat, sear meatballs for about a minute, then flip.
  7. Add the marinara sauce and mix.
  8. Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
  9. Serve with fettuccine.
  10. Enjoy!

Shrimp

6 Simple Shrimp Dinners

Ingredients

  • 4 tablespoons olive oil – 477 calories
  • 1 pound raw shrimp, peeled and deveined – 539 calories
  • 1 pound asparagus, chopped – 91 calories
  • 1 teaspoon salt – 0 calories
  • ½ teaspoon crushed red pepper – 3 calories
  • 1 teaspoon garlic, minced – 4 calories
  • 1 teaspoon ginger, minced – 2 calories
  • 1 tablespoon low sodium soy sauce – 8 calories
  • 2 tablespoons lemon juice – 7 calories

Preparation

1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
2. In the same pan, heat 2 tablespoons olive oil and add asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
3. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
4. Enjoy!

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1½ cup milk
  • 1½ cups chicken broth
  • 8 ounces fettuccine pasta
  • 4 cups spinach
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon Italian seasoning
  • ¼ cup parmesan cheese, grated

Preparation

1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper. Cook until shrimp is pink, then put aside.
2. In the same pot, add milk, broth, and pasta. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
3. Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
4. Add the shrimp back in and give it a stir until fully incorporated.
5. Serve with some extra parmesan cheese, if desired, and enjoy!

Ingredients

  • 2 pounds shrimp, peeled and deveined
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • 24 bamboo or metal skewers
  • 4 tablespoons olive oil

Creamy Cilantro Sauce:

  • 1 cup sour cream
  • 3 tablespoons cilantro, minced
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • 2 tablespoons lime juice
  • 1 ½ cups green cabbage
  • 1 ½ cups red cabbage
  • 1 tablespoon jalapeño, minced
  • 24 corn tortillas

Toppings:

  • Lime wedges
  • Cilantro

Preparation

1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
8. Serve & enjoy!

Ingredients

  • 4 shrimp
  • Sweet potato
  • Mushrooms
  • Green beans
  • Kabocha pumpkin
  • Rice

Tempura batter:

  • 1 egg
  • ½ cup soda water, cold
  • ½ cup cake flour
  • Oil for frying

Dipping sauce:

  • 1 tablespoon soy sauce
  • 1 tablespoon mirin

Optional:

  • ¼ cup hot water
  • 1 teaspoon dashi granules (Japanese stock granules)

Preparation

1. Prepare shrimp by taking off shell and deveining.
2. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
3.In a medium bowl, beat egg and soda water. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
4. Heat a pot of oil to 350ËšF/180ËšC.
6. Dredge shrimp up to the tail and carefully place into frying oil.
7. Fry for 2-3 minutes or until shrimp is fully cooked.
8. Place tempura on paper towel to absorb oil and sprinkle with salt.
9. For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin. Arrange assorted tempura on a bowl of rice. Enjoy!

Ingredients

  • 1 pound linguine
  • 3 tablespoons butter (divided as 2 and 1)
  • 2 ½ tablespoons cajun seasoning (divided as 1 ½ and 1)
  • 1 pound peeled and deveined large shrimp
  • ½ cup diced yellow onion
  • ½ cup diced green pepper
  • 1 pound kielbasa sausage, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons red pepper flakes
  • 1 teaspoon dried thyme
  • ½ cup chicken stock
  • ½ cup heavy cream

Garnish:

  • Parsley, chopped

Preparation

1. Cook the linguine in boiling water until al dente. Drain and set aside.
2. In the same pot, heat the butter, then add 1 ½ tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.
3. Keeping the heat on, add in butter until it’s melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes until the onion is translucent.
4. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, cajun seasoning, red pepper flakes, and dried thyme.
5. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.
6. When the sauce is thickening, add the shrimp and pasta back in the pot. Mix until everything is well-combined.
7. To serve, sprinkle with chopped parsley. Enjoy.

Ingredients

Seasoned Flour:

  • 1 cup flour
  • 1 tablespoon Cajun seasoning
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound shrimp, deveined and peeled
  • 1 egg
  • 3 tablespoons milk
  • 1 teaspoon Cajun seasoning

Preparation

1. In a medium bowl, add seasoned flour ingredients. Mix well.
2. Place half of the flour mixture into a large zip lock bag, reserve the rest.
3. Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
4. In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
5. Heat oil at 350°F/180°C.
6. Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
7. Fry shrimp for a few minutes until golden brown and cooked through. Enjoy with your favorite dipping sauce!