Frozen Gin & Tonic
Frozen Gin & Tonic - Gin and tonics are so refreshing, what would happen if you made frozen G&Ts in the blender? Genius!
By - Yields: 1 Serving
Grilled Margarita Shrimp
I just bought some new grill plates and tested them out with Margarita Shrimp. The nice thing is that you don't have to marinate shrimp all day or overnight. It only takes a couple of hours and you're go to go. While the shrimp marinates, you can be busy drinking margaritas. One of our family favorites is Eric's Avocado Margarita. Yes, I know it sounds weird, but once you've had one there is no turning back!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Pasta with Shrimp & Green Beans in Red Pepper Oil
Pasta with Shrimp & Green Beans in Red Pepper Oil - I love making a nice Sunday lunch. I happened to have some Key West pink shrimp, which is wild caught in the gulf. Unlike imported shrimp, wild-caught U.S. shrimp is unlikely to contain the drugs and chemicals that are used heavily on many international shrimp farms. Pink shrimp is found in the Gulf and South Atlantic. Those found off southwest Florida are often known as “Tortugas” or “Key West” pinks. These shrimp are known for their pink color and sweet taste. They are pink when raw, so they look like they are already cooked. Years ago, I was hired by a shrimp company for three days to make shrimp scampi demo samples at a Whole Foods convention. I have to say it was really fun!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Havana Black Beans
The perfect accompaniment to Cuban Chicken with Pineapple and Cuban Style Rice and Peas.
- Prep: 8 hrs
- Cook: 2 hrs
- Yields: 8 Servings
Spring Vegetables Steeped in Dashi (Ohitashi)
Ohitashi is a method of steeping vegetables in a delicate dashi, which infuses ingredients with umami and lovely flavor but retains the food's natural taste and sensibility. The trick is to first blanch and shock the vegetables (quickly boiling in water, "blanching," then halting the cooking by plunging in ice-water, a.k.a. "shocking"). By partially cooking this way, you transform ingredients from the raw state, but still retain their integrity, and allow them to absorb the dashi. Ohitashi is very versatile, and you can prepare it with green beans, spinach, shishito peppers, broccoli, snap peas, sugar peas, cherry tomatoes, and all kinds of mushrooms. I used asparagus, sugar snap peas, shiitake mushrooms and green onions.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Salmon with Fennel
This Salmon with Fennel is one of my most popular ways to make salmon. It's so easy to do and it's a crowd pleaser!
- Prep: 30 mins
- Cook: 20 mins
- Yields: 8 Servings
Cuban Style Rice and Peas
This Cuban Style Rice and Peas is another versatile dish where you can add left over chicken pieces, or ham. This rice freezes well. Reheat in microwave with a about a 1-2 Tablespoons of water. Serve this with Cuban Pineapple Chicken and Havana Black Beans.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Lemon Pepper Shrimp Scampi
This Lemon Pepper Shrimp Scampi falls into the quick and easy department. I used Trader Joe's Lemon Pepper Pasta. However, you can use any kind of pasta.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Grilled Portobello Mushrooms
These Grilled Portobello Mushrooms make a great side dish for a grilled steak.
- Prep: 1 hr 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Broccoli Rabe with Caramelized Onions
Broccoli Rabe or Rapini is a vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. If you have leftovers, use it the next day stuffed into a baked potato, put it on pizza, or add it to a sandwich.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
