This is mine and hubbys favorite salad, I make it weekly. Right now during the summer its a refreshing meal.
16 oz cooked shrimp
1 large avocado
6 small sweet orange peppers
1 medium red onion
1 large lime
1 bunch cilantro
1 large mango
Small butter lettuce
Roughly chop shrimp and add to a large salad bowl. Peel and dice mango, onion, avocado and peppers add to shrimp. Chop butter lettuce and cilantro. Mince jalapeno. Add to shrimp. Juice lime and add to salad. Salt and combine.
You can eat as salsa or as salad both are great.
I’m far from being Japanese but I do like their cuisine. This dish is Japanese inspired made by a Ukrainian. It tastes great comes together beautifully and is on a lighter side.
8 oz raw sushi grade salmon
1 cup cooked sushi rice
1/2 avocado chopped
2-3 baby carrots grated
1 tbs dry seaweed flakes soaked in water
2 small sweet peppers julined
3 tbs chopped cilantro
1/2 english cucumber diced
DRESSING FOR SALMON
2 tbs mayonnaise
1/2 tsp saracha
1tsp lime juice
2 tsp miso
2 tsp seasame oil
1/2 tsp sugar
Dice up salmon add to bowl and mix in saracha, lime juice and mayo. Refergirate.
In a small bowl combine ingredients for dressing mix and set aside.
In a simple white bowls split ingredients between two bowls. Add rice on bottom. On side add cucumbers, pepper, carrot, seaweed, avocado, cilantro and salmon. Dress with dressing. You can add some green oinions on top. Sprinkle with seasame seeds
Fall is all about comfort food and i feel like mushrooms too. Last week working with limited ingredients I made this wonderful dish.
12 oz angel hair pasta
6 oz crumbled bacon
8 oz Oyster mushrooms
Salt a pinch
White pepper a pinch
2 garlic cloves
3/4 cup heavy cream
1/2 small tomato diced
Cook pasta in salted water.
While pasta is cooking, in a frying pan add chopped Oyster mushrooms and one clove of pressed garlic. Sauté in a teaspoon of butter about 4-5 minutes.
Add tbe rest of pressed garlic, bacon and heavy cream simmer 2-3 minutes. Add salt and white pepper to taste. Add drained pasta mix well.
Top with diced tomatoes and parsley (optional)
Coming from a large family. There is a way to cook corn that will feed a crowd without using a grill. I make corn like this for most 4th of July’s and it always turns out great.
20-30 corn on cobb
1 lb butter
1 tbs pepper
1 tbs salt
1 head pressed garlic
You will need a cooler use a large one for a large crowd.
Husk corn and layer into cooler.
Bring a large pot of salted water to a boil or use a few pots I use 2 stock pots . Pour over corn,close lid and do not open for at least half hour.
Drain water out, add butter, salt, pepper and pressed garlic. close lid and shake cooler so corn is coated. Enjoy.
Shrimp bisque is actually very easy to make. When ever I buy shrimp, I buy them raw and use shells a stock for bisque. It always turns out wonderful. And with ingredients that you have at home.
1 bay leaf
2-3 pepper corns
3 cups water
16 oz shrimp
2 large carrots
1 small onion chopped
3 large garlic cloves
2 large tomato peeled and diced
7 tbs butter
2 tbsp flour
1 cup heavy cream
In a medium saucepan over medium heat, cook shrimp shells bay leaf and peppercorns in 2 tablespoons of butter 4-5 minutes. Add 3 cups of water and let simmer 10-15 minutes uncovered. Strain through fine mash and discard solids.
in a medium frying pan add 1 tablespoon butter, diced carrot, diced onion, diced garlic and diced tomatoes saute until vegetables are soft about five minutes.
Add to stock and bring to a simmer. let simmer for 20 minutes or until vegetables are tender. using an Emerson blender blend vegetables until blended well and smooth. Add chopped shrimp and cook over medium heat until shrimp turn pink.
in a medium saucepan over medium heat, combine 3 tablespoons butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Add heavy cream and blend well with wisk. Season with salt and pepper. Simmer 15 minutes, then remove from heat
Add cream mixture to stock and slowly until incorporate
garnish with herbs
Having some left over panera begals. And a few strips of bacon from a cobb salad. I turned leftovers into a yummy french toast bake. Top with maple syrup and its the best. Panera
1/2 cup milk
1 tsp vanilla
2 tsp sugar
2 pinches of salt
Two large cinnamon panara bagels
3 strips cooked crumbled bacon
3 tbsp butter
Pre heat oven to 380.
Cut up bagels into 2 inch chunks.
Mix eggs,milk,sugar,salt and vanilla. Add bagel pieces let it peices soak in egg mixture. Crumble up bacon peices into mixture.
In a 8×8 baking dish add cold butter on bottom in thin slices. Pour mixture into baking dish and bake for 35 min. Scoop out onto plates and top with organic maple syrup.
So far this is one of my favorite salads or a one plate meal. I think this will be a all time favorite for my family get together easy to make with clean ingredients. Full of flavor and best of all Cilantro.
16 Oz raw shrimp
1 cup cooked wild rice
3 medium avocados
3 medium tomatoes
1 small onion red or sweet
1/2 cup chopped cilantro
1 juiced Lime
1/2 minced Jalapeño
1/4 cup olive oil
Salt to taste
Saute shrimp just until pink cut in half. Dice up avocado, tomatoes, onion and jalapeños.
Combine shrimp,tomatoes, onion, jalapeños, avocado, cilantro and wild rice.
Gently mix in oil, lime juice and salt.
And enjoy. This is a large portion and salad tastes excellent the following day too.