Wednesday, February 24, 2016

Orange Shrimp and Broccoli with Garlic Sesame Fried Rice

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Orange Shrimp and Broccoli with Garlic Sesame Fried Rice

by@ dinneratthezoo

For the shrimp & broccoli:
1 and ½ pounds large shrimp
3 cups broccoli florets
1 cup of orange juice
2 tablespoons of soy sauce
1 and ½ tablespoons of granulated sugar
1 teaspoon corn starch
salt and pepper to taste
2 tbsp of sliced green onions
2 teaspoons of sesame seeds
For the fried rice:
2 cups Jasmine Rice
1 tbsp each minced garlic and sesame oil
2 tablespoons of sesame seeds
Cook rice according to directions. While the rice is cooking, cook broccoli. Place pan on medium high heat. Add the 2 tsp of vegetable oil; after the oil is hot add the shrimp in a single layer and season to taste with salt and pepper. Cook the shrimp until pink and opaque. Remove the shrimp from the pan and set aside. Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until the mixture has reduced by half and is starting to turn syrupy. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan. Boil until sauce has thickened. Pour the sauce over the shrimp and broccoli and cover with foil to keep warm. To make the fried rice heat vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute - be careful to not let the garlic burn. Add the rice, sesame oil and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste. To serve: place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green onions and 2 teaspoons of sesame seeds. Serve immediately.

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Southwestern Chopped Salad with Buttermilk Ranch Dressing!

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Southwestern Chopped Salad with Buttermilk Ranch Dressing!

.
Ingredients:
1 tablespoon olive oil
1 large chicken breast (about 1 lb), sliced in half horizontally
2 teaspoons ground cumin
2 teaspoons chili powder (mild, not overly spicy kind)
salt, to taste
1 head Romaine lettuce, chopped
1 large orange bell pepper, chopped
2 medium tomatoes, chopped
1 avocado, chopped
4 green onions, chopped
15 oz. can black beans, rinsed and drained
1 cup corn from the can, rinsed and drained
Buttermilk Ranch dressing or dressing of choice
.
Instructions:

Cooking chicken:
1.Generously season the chicken breasts with salt, on both sides.
2.Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
3.Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately.
4.Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat.
5.Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes.
6.Slice the cooked chicken into stripes or cubes. Set aside.

Assembling the salad:
1.Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn.
2.Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing.
3.Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt at this point will really bring out all the flavors!
4.Top each salad serving with cooked chicken (cubed or sliced into stripes).
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Recipe by: @juliasalbumblog

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Individual Cheesy Shrimp & Grits

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Individual Cheesy Shrimp & Grits

Serves 4

Ingredients

1 cup uncooked grits (I used white grits)
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
3 cups vegetable broth
1 cup water
2 tablespoons butter
3 ounces shredded white cheddar cheese
3 ounces shredded Parmesan cheese
1 tablespoon fresh chopped parsley, plus extra as garnish
1 (12-ounce) package SeaPak Shrimp Scampi
4 strips bacon, cooked and crumbled (reserve 1 tablespoon of the bacon grease)
2 cups diced cherry or grape tomatoes
2 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon lemon juice
1-1/2 teaspoons hot sauce
Nonstick cooking spray
Parchment paper

Instructions

Add a layer of parchment paper to a baking sheet and lightly spray it with the nonstick cooking spray. Set aside.
Cook the grits according to the package directions. For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium-high heat.
I brought the mixture to a boil, then reduced the heat to low, added a lid, and cooked, stirring often, for about 25 minutes.
When finished cooking, transfer the mixture to the baking sheet. Spread it out evenly in the shape of a rectangle, about 11-inches long, by 7-inches wide and 1/2-inch thick.
Refrigerate for 1-2 hours. Remove and use a sharp knife to cut the grits into squares. Place on the baking sheet.
Preheat the oven to about 225 degrees F. Add the grits to the oven to warm them through as you prepare the shrimp and sauce.
Add the shrimp to a large skillet in a single layer over medium-high heat. Cook, stirring a few times, until done, about 8 minutes. Remove and keep warm.
In a clean skillet over medium heat, add the tomatoes and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds. Add the remaining salt and pepper.
Add the wine to the skillet and toss to combine. Cook for a few minutes. Add the lemon juice and hot sauce and stir to combine.
Arrange the grits squares on individual plates. Spoon a bit of the tomato mixture over the top and arrange 3-4 shrimp over each. Garnish with the bacon crumbles and serve immediately.

By Patricia Conte/Grab a Plate

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Chicken and Mushrooms in a White Wine Cream Sauce

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Chicken and Mushrooms in a White Wine Cream Sauce

Recipe By: @CafeDelites

Ingredients:
2 teaspoons olive oil
21oz skinless chicken thigh fillets, cubed
1 head of broccoli, cut into florets
200g | 7oz sliced mushrooms
4 garlic cloves, crushed
3 tablespoons butter or ghee
2 level tablespoons flour
1¾ cups milk (almond or skim)
¼ cup white wine
Salt and pepper to taste
Parmesan cheese to serve

Instructions:
Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in ¼ cup of the milk first, stirring quickly to combine until smooth. Add in another ¼ cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes to thick, add in a little more milk at a time (about ⅛ of a cup), until reaching your desired consistency. We like ours thick and creamy.
Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

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Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce!

Serves: 3-4 cups of shrimp
Ingredients:
2 lbs. of Shrimp, peeled and deveined
3-4 garlic cloves, minced
4 tablespoons of olive oil
½ teaspoon of red pepper flakes
1 teaspoon of dry basil
salt & pepper
Cocktail Sauce:
½ cup of ketchup
2 heaping tablespoons of horseradish
.
Instructions:
1.Preheat oven to 400 degrees.
2.In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil.
3.Toss until all coated.
4.Spread shrimp out in a single layer on a baking sheet.
5.Bake for 8-10 minutes.
6.Remove and let cool a bit.
7.In a small bowl mix ketchup and horseradish.
8.Serve with shrimp.
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Recipe by: @joyfulhealthyeats

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Double Chocolate Chip Mug Cake

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Double Chocolate Chip Mug Cake

Prep time

5 mins

Cook time

2 mins

Total timeYields: 1 mug cake

Ingredients

· 2 Tbsp. coconut flour

· 1 Tbsp. unsweetened cocoa powder

· 1/4 tsp. baking powder

· 1 Tbsp. sweetener (honey, maple syrup, cane sugar, etc.)

· 1/4 cup of milk (any kind will do)

· 1 egg

· Optional: 1 heaping Tbsp. chocolate chips

Instructions

1. Add coconut flour, cocoa powder, and baking powder to a microwave-safe mug or bowl. Stir until well combined.

2. Add sweetener of choice and milk, stirring until no clumps remain before adding in your egg. Use a fork or whisk to beat the egg into the batter, making sure that it is fully incorporated. Fold in chocolate chips, reserving a few to sprinkle on the top.

3. Microwave on high for 2 1/2 to 3 minutes, depending on microwave strength and thickness of mug.

4. Remove from microwave, grab a spoon, and enjoy!

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~ Join David Gillmore, owner of Fiji water, Wakaya Perfection, and Wakaya club and spa. Check out Wakaya Perfection: https://www.youtube.com/watch?v=dCRX4q9_lHc&feature=youtu.be

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Comment or message me if you want more info. To order Wakaya Perfection products or to join the business, http://rchurch.mywakaya.com.