February 12-Citrus Salmon with Broccoli

This is one of my new favorites. The flavor of the salmon was perfection. It was easy to make. It was done in less than 25 minutes. It's healthy. An obvious, all-around win!

The original recipe comes from Better Homes and Gardens All Time Favorites 2013 Cookbook.

Citrus Salmon with Broccoli

1 lemon

1 tbsp sugar

2 tbsp butter

4 4-oz skinless salmon fillets 

Salt

Black pepper

1 tbsp snipped fresh dill

1 tbsp olive oil

1 lb broccoli, trimmed

4 cloves garlic, pealed and sliced

1. Slice half the lemon into thin slices and set aside. Juice remaining half of the lemon into a 1-cup measure; Add water to equal 1/2 cup. Stir in sugar and set aside.

2. In a very large nonstick skillet heat butter over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet. Cook 2-3 minutes or until bottom is golden brown. Turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5-6 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in another skillet heat oil over medium heat. Add broccoli and garlic to skillet. Cook over medium heat for 8-10 minutes or until crisp tender, turning often. Serve salmon with broccoli; Pour pan juices over salmon. 

Voila! A 25-minute dish that tastes like it took hours. Enjoy!

July 28-Shrimp Fajitas

On Sunday night, my husband and I were wiped after a full day of church activities and a trip to the Orange County Fair. We weren't really hungry until later in the evening, thanks to the variety of deep-fried-oddities at the fair. Once we realized we were both hungry, we scrounged through our kitchen for options. 

Frozen dinners? Top ramen?....Mmm, what about shrimp fajitas?

I had a few bell peppers and an onion in the fridge, as well as frozen cooked shrimp in the freezer. Thirty minutes later we had ourselves a pretty tasty meal!

Shrimp Fajitas

1/2-3/4 lb cooked shrimp

1-2 bell peppers, cut into chunks

1 onion, cut into chunks

1 tbsp olive oil

fajita seasonings (pre-mixed or homemade with spices you probably have on hand)

1. In a large skillet heat oil. Sauté vegetables until crisp. 

2. Add shrimp, fajita seasonings, and a little water to help seasoning coat. Heat through.

3. Serve with rice and/or tortillas.

July 10-Salmon Baked in Foil & Oven Crisp Sweet Potatoes

Salmon Baked in Foil 
By Giada De Laurentiis
4 5oz salmon fillets
2 tsp + 2tbsp olive oil
salt & pepper
3 tomatoes, chopped
2 shallots, chopped
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
*I also added a small can of black olives, sliced.

1. Preheat oven to 400. Sprinkle salmon with 2 tsp oil, salt, and pepper.
2. In a medium bowl, toss tomatoes, shallots, olives, 2 tbsp oil, lemon juice, oregano, thyme, salt, and pepper.
3. Place salmon fillet oil side down atop a sheet of foil. Wrap the ends of the foil in a spiral shape. Spoon the tomato mixture over the salmon. Fold sides of the foil over the fish/tomato mixture, covering completely, to seal the packet closed. Place pack on a heavy baking sheet. Repeat for each fillet.
4. Bake until done, about 25 minutes.

Oven Crisp Sweet Potatoes
2-3 sweet potatoes, cut into thin slices
2 tbsp olive oil
1/2-1 tsp cayenne pepper (I used 1 tsp and 2 potatoes and the ratio made for pretty spicy spuds!)
salt & pepper

1. Toss all ingredients to coat potatoes.
2. Lay potatoes on a baking sheet and back on 400 for about 30-40 minutes, or until potatoes are crisp done.

January 20- Shrimp and Pineapple Stir-Fry

My husband and I are big fans of Asian cuisine. I joke that I should've been born in Thailand, Japan, or China, because no one there would consider me a picky eater. Earlier this month my husband and I went out to dinner at one of our favorite Chinese restaurants and ordered kung pao shrimp. It was so delicious and made me wonder why I don't cook with shrimp more. I was inspired to whip up this shrimp stir-fry recipe that I had been wanting to try, compliments of my cookbook by GoodHousekeeping. 

Shrimp and Pineapple Stir-fry
2 tsp vegetable or olive oil
1 bag (16oz) mixed cut stir-fry vegetables (snap peas, carrots, broccoli, peppers, etc)
1/3 cup bottled stir-fry sauce (I improvised with soy sauce and a little bit of ginger and red pepper)
2 tsp cornstarch
1 lb frozen shelled and deveined shrimp
1 can (8oz) pineapple chunks in juice

1. In a large nonstick skillet, heat oil over medium heat until hot. Add vegetables and cook, stirring frequently, until evenly coated with oil. Cover skillet and cook until vegetables are tender crisp, about 3-4 minutes.

2. In a small bowl, mix cornstarch and stir-fry sauce until smooth. Add shrimp, pineapple and its juice, and sauce mixture to the skillet. Cook, stirring occasionally, just until shrimp are cooked through, about 4-5 minutes.

3. Serve over rice and enjoy!

July 30-Penne Rosa with Shrimp

Yet another gem, found on Pinterest. 

(What would I do without Pinterest? Actually, I'd probably just cook out of a cook book, instead of off an iPhone screen, which would probably be a whole lot easier to read...But I may be at a loss for inspiration.) 

This was a great dish. Delicious. Creamy. Easy. Healthy. What more can you ask for?

Penne Rosa with Shrimp

Original Recipe by Cassie Johnson 

12 ounces whole wheat pasta 

(To satisfy varying taste preferences, I found the happy medium with high-fiber white pasta...Unlike wheat pasta, no one can taste the difference!)

1tbsp olive oil

4 cloves garlic, minced 

(or for gals like me who just want to use what they have on-hand, garlic powder works just fine!)

1 pinch crushed red pepper flakes

8 oz button mushrooms, sliced

2 medium tomatoes, chopped (Tonight's tomatoes were garden grown...It's nice to have generous neighbors)

Salt and pepper, to taste

4 cups fresh spinach

10 oz cooked shrimp, peeled and deveined (If you don't like seafood, this can be optional.)

1/2 cup marinara sauce

1/3 cup plain, nonfat Greek yogurt

1/4 cup grated parmesan cheese (optional)

1. Cook penne according to directions. Drain pasta and set aside.

2. In a large skillet, heat olive oil over med-high heat. If you are using fresh garlic, add garlic and crushed red pepper. Sauté 2 minutes.

3. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes. Add shrimp and cook additional 2 minutes.

4. Remove skillet from heat, add spinach, and cover. Let sit about 2 minutes, to wilt the spinach. 

5. Remove lid and return skillet to low heat. Add penne, Greek yogurt, and marinara sauce. Toss together until pasta and veggies are coated. Warm through.
6. Serve. Top with parmesan cheese if desired.

Served with fresh-from-the-garden green beans, compliments of my brother's girlfriend. Thanks for thinking of us, Becca!

July 5- Shrimp Jambalaya

An easy, one-pot dish of warm comfort. Scrumptious. 

Shrimp Jambalaya

1 medium onion, chopped

1 bell pepper, chopped

3 tbsp butter or margarine, cubed

3 cups vegetable broth

1 lb cooked shrimp, peeled 

1 1/2 cups uncooked, long grain rice

2 tsp Creole seasoning

1/2 tsp Worcestershire sauce

1/8 tsp cayenne pepper

2 14.5 oz cans of diced tomatoes, drained

1 1/2 cups frozen peas

1. In a large skillet, saute onion and bell pepper in butter until tender. 

2. Add broth and rice, Creole seasoning, Worcestershire sauce, and cayenne pepper to the skillet and bring to a boil. Once you've reached a boil, reduce heat to low and cover. Cook 15-20 minutes or until rice is tender. 

3. Stir in tomatoes, shrimp, and peas. Heat through. 

4.Enjoy!

June 21- Fiery Fish Tacos

Fish tacos instantly make me think of summer, riding beach cruisers through Huntington Beach, stopping at Wahoo's, and watching the waves crash onto the shore. Ahhh yes. 

Tonight I prepared my own version of fish tacos, complete with cream sauce. 

Fiery Fish Tacos

6 tilapia fillets

1 tbsp olive oil

1 tbsp cumin

1tbsp chili pepper

onion powder, to taste

salt, to taste

1 lime (or lime juice)

Corn tortillas

1. In a nonstick skillet, heat olive oil. Add tilapia fillets and season with cumin, chili pepper, onion powder, and salt. Cut lime in half and squeeze juice generously over fillets. 

2. Cook tilapia about 10 minutes, flipping fillets occasionally. 

3. Warm corn tortillas over stove.

4. Top tortillas with fish and any toppings you like!

Cream Sauce

1/2 cup Light Miracle Whip

1/4 cup skim milk

lemon juice

garlic salt

Mix ingredients until smooth. Adjust Miracle Whip and milk for desired consistency, and lemon juice and garlic salt for desired flavor.