Shrimp and Vegetable Stir-Fry

Shrimp and Vegetable Stir-Fry

You can’t go wrong with this quick and easy weeknight meal. Print Shrimp and Vegetable Stir-Fry Author: Kristin Recipe type: Main Cuisine: American Asian Prep time:  20 mins Cook time:  15 mins Total time:  35 mins Serves: 4-6   Ingredients ½ cup teriyaki sauce (I prefer Soy Vay Veri Veri Teriyaki if not homemade) ¼ cup orange juice 2 tablespoons sesame or vegetable oil 2 cloves garlic, chopped 2 teaspoons ginger, finely chopped (optional) 1 red bell pepper, sliced 1 green bell pepper, sliced 2 cups broccoli florets 1 cup baby carrots 1 small white onion, chopped 2 cups snow peas 2 cups bean sprouts (optional) ½ teaspoon black pepper 1 cup sliced fresh mushrooms 1½ pounds uncooked medium shrimp, peeled and deveined A few springs of cilantro (optional) 4 cups cooked white or brown rice, for serving Instructions Mix together the orange juice and teriyaki sauce. Set the sauce aside. Heat the sesame oil in a non-stick skillet over medium heat. Stir in the garlic (and ginger, if using) and cook for 10 seconds. Add the broccoli, carrots, onion, peppers, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Add snow peas (and bean sprouts, if using); cook 1 minute more. Remove the vegetables from the skillet and set aside. Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and no longer transparent in the center, about 3 minutes. Stir the vegetables...
Mango Salsa for Fish

Mango Salsa for Fish

I just love tropical flavors on fish in the summer. This is so easy and it tastes great on grilled salmon. Print Mango Salsa for Fish Author: Kristin Recipe type: Condiment Cuisine: American Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 6   Ingredients 1 mango - peeled, seeded, and chopped ¼ cup finely chopped red bell pepper 1 red or sweet onion, chopped 2 tablespoons chopped cilantro 1 fresh jalapeno chile pepper, finely chopped 2 tablespoons lime juice 1 tablespoon lemon juice Instructions In a medium bowl, mix mango, red bell pepper, red or sweet onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving. 3.2.2925...
Boiled Lobster

Boiled Lobster

Lobsters are a great delicacy and super easy to prepare. Our family cooks them for New Year’s Eve and during the SIDS Foundation’s Clause for a Cause fundraiser. Print Boiled Lobster Author: Kristin Recipe type: Entree Cuisine: American Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 4   Ingredients 4 live lobsters, 1-2 lbs. each 4 quarts boiling water 4 tablespoon salt 2 bay leaves 1 tablespoon dry mustard 1 stick melted butter 1 lemon cut into wedges Instructions Put large pot with water, salt and seasonings on burner and bring to a boil. Wash lobsters under cold water. As soon as water boils plunge lobsters head first into the pot. Cover, and allow water to reboil. Reduce heat and simmer 1 lb. lobsters for 15 minutes, 2 lb. lobsters for 20 minutes. Remove and place lobsters in sink until cool enough to handle. Place lobster on it's back and cut in half from head to tail. Remove the stomach (in back of the head) and the intestinal vein that runs from the stomach to the tail. Serve with hot melted butter to dip lobster in, lemon to sprinkle on the meat, and claw-crackers to get at the claw meat. 3.4.3177...
Jalapeño Citrus Shrimp

Jalapeño Citrus Shrimp

This light shrimp dish is great served as an appetizer or lunch. My sisters made this for a family gathering and my 4 year old couldn’t get enough so I couldn’t resist snapping a picture and getting the recipe. Print Jalapeño Citrus Shrimp Author: Kristin Recipe type: Appetizer Cuisine: American Comfort Prep time:  10 mins Total time:  10 mins Serves: 4-6   Ingredients 1 pound small shrimp (50 – 55) cooked, peeled, and deveined 1 teaspoon salt 1 teaspoon freshly ground pepper Juice of 4 - 6 limes Juice of 1 lemon ½ medium white or red onion, peeled and coarsely chopped 1 garlic clove, peeled and minced 1-2 fresh jalapeños, seeded and sliced 1 cup olives (green or brown) 4-6 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro (or parsley if you prefer) 1 cucumber, diced (optional) 1 small container grape tomatoes, sliced (optional) 1 avocado, peeled and coarsely chopped (optional) Instructions Mix together onions, garlic, and jalapeño. Add shrimp and lightly toss. Stir together oil, lime and lemon juice, and cilantro or parsley; stir gently into shrimp; season to taste with salt and pepper. Add the olives and lightly toss. Cover and chill. Serve as is or stir in the tomatoes, cucumbers, and top with avocado. 3.4.3177...
Salade Niçoise

Salade Niçoise

A typical Provence-style salad, Salade niçoise is composed of tomatoes, tuna, hard-boiled eggs, and Niçoise olives, dressed with a vinaigrette. It is such a fresh and healthy meal that always reminds me of dining outside in France. Enjoy with a baguette and a dry Provençal Rosé. Print Salade Nicoise Author: Kristin Recipe type: Entree Cuisine: French Prep time:  45 mins Total time:  45 mins Serves: 4-6   Ingredients Dressing 1 clove garlic Kosher salt, to taste ⅓ cup olive oil 2 tablespoons fresh lemon juice 1 tablespoons Dijon mustard 1 shallot, minced Freshly ground black pepper, to taste Salad 1 pound small new potatoes, boiled until tender 12 ounces red or yellow baby beets, boiled until tender, peeled 8 ounces haricot verts, blanched 8 ounces corn (optional) 12 ounces cherry tomatoes, halved ½ cup black Niçoise olives 8 small radishes, trimmed and thinly sliced 4 hard-boiled eggs, halved lengthwise 3 (4-oz.) jars tuna filets in olive oil, drained 1 small cucumber, thinly sliced ½ cup loosely packed basil leaves, to garnish Instructions Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil just before serving. 3.4.3177...
Farfalle Puttanesca

Farfalle Puttanesca

My kids ask for this quick and easy dish once a week. I think they just like saying the name. Print Farfalle Puttanesca Author: Kristin Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-6   Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed ½ teaspoon red pepper flakes 1 28-ounce can chopped tomatoes 2 tablespoons capers ¾ cup pitted black/Kalamata olives 12 ounces or 2 jars of tuna filets in olive oil ¼ cup chopped fresh parsley 1 pound farfalle or fusilli pasta Grated parmesan cheese Instructions Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, sauté the garlic, and cook for a minute. Lower heat and carefully (it will splatter if too hot) pour in the chopped tomatoes and cook it for 5 minutes, stirring occasionally. Add the olives and capers. Turn the heat down to a gentle simmer. Bring a large pot of salted water to a boil. When you add the pasta to the boiling water to cook, add the tuna to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente. Drain the pasta and return it to pot. Stir the parsley into the pasta sauce. Combine the sauce and the pasta. Serve in pasta bowls and sprinkle with parmesan, black pepper, and crushed red pepper to taste. 3.4.3177...