Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

Friday, November 22, 2013

Combination Stir Fry with BBQ Peanut Sauce Recipe

Combination Stir Fry with BBQ Peanut Sauce Recipe, this is the perfect use for leftover veggies or any meat, chicken or seafood you have in your fridge. Delicious and Quick but better than take out anytime! #stirfry
Hola Amigos! I guess at this moment we are clearing the fridge to make room for our 18 pounder bird and pies and everything we can possible prepare ahead of time. But what to eat before Turkey Day  arrives? well, just check among the "forgotten" items while making that needed space, put them all together and make a delicious stir fry.

This dish came about  because in one of my shopping trips I noticed this perfectly delicious 16 oz of stir fry mix for only $1.69!!! that is a bargain! Most of the time I stick to my rule of buying each veggie by itself because it's usually cheaper, but this one was a no-brainer, just the broccoli alone was $1.99 per head and I just needed a few tops and stems. Same with everything else.
Combination Stir Fry with BBQ Peanut Sauce Recipe, a homemade meal better than take out! Make this delicious meal in no time with whatever you have left in your fridge. #stirfry

In my fridge I found 1 lonely chicken breast, left from a package of 5, a handful of shrimp and 2 thin cut boneless pork chops, I already had a supply of sauces and condiments from previous visits to take outs ( I know laugh, but they come in handy sometimes) and who doesn't have peanut butter in the pantry?

After a 30 minutes you end up with a flavorful stir fry for almost nothing! You have used some of your leftovers without repeating a meal and creating something worth of the best take out place in town!
The peanuts were an impulse buy at the dollar store, saw a bag of BBQ peanuts and bought 2 for $1 never knowing what I was going to use them for...perfect crunchy element for my stir fry!


Do you check the "manager's special" at your local grocery store? How often do you buy or do you just pass them? I'm  thinking of doing this more often if the value and quality are there and try to create something good for almost nothing.
Combination Stir Fry with BBQ Peanut Sauce Recipe, not enough chicken to feed your o 4 but plenty of veggies left? Give this recipe a try. All the flavors of your favorite take out only better and for a lot less! #stirfry

For this dish the only thing I bought was  the stir fry mix for $1.69!!! Score!
Combination Stir Fry with BBQ Peanut Sauce Recipe, better than take out and for a lot less, this stir fry is made with whatever you have left in your fridge and infused with exotic flavor thanks to the humble Peanut Butter!

Thank  You for visiting the blog today! Hope you all have a wonderful weekend in anticipation to the big day to come. Remember friends, everything tastes better with a Pinch of Love!


Besitos,
Lizy

Combination Stir Fry with BBQ Peanut Sauce
Ingredients
1 1/2 tsp Sesame Oil
1 Chicken Breast, strips
2 Boneless thin cut pork chops, strips
1/2 lb Cooked Shrimp or use any meat you have handy
1 (16 oz) package Stir Fry Mix

1/2 Cup Onion, chopped
2 Cloves Garlic, minced
1 inch piece Ginger, ground
3 TBSP Peanut Butter
1 TBSP Soy Sauce
1 TBSP Hoisin Sauce
Thai Spice or Pepper Flakes to taste
1/4 Cup BBQ peanuts, chopped
Noodles or Rice to serve with your Stir Fry
Directions:
In a skillet heat up the  1 TBSP sesame oil and fry your chicken strips and pork chop strips until cooked. Set aside. Coat the skillet with the remaining 1/2 tsp of sesame oil add onions, garlic and saute until for 3 minutes. Keep moving constantly not to burn the garlic. Add the Stir fry mix, chicken and pork chop strips. Mix until everything is well combined about 2 minutes, finally add the shrimp. Remove from heat. 
In a separate small sauce pan, on low heat,  mix peanut butter, soy and hoisin sauce until everything is smooth, add Thai Spice Mix or pepper flakes to taste. 
Pour this sauce over stir fry mix coating everything and serve your creation on top of rice noodles or white rice. Enjoy!

Prep Time 10 minutes                            Cook Time 20 minutes                       Serves 4-6 

Sharing my Quick and Delicious Stir Fry at these Fabulous Parties:
Today's Creative BlogCheerios and LattesMade from PinterestTwigg StudiosNifty Thrifty ThingsFlamingo ToesLife on Lakeshore DriveI Should be Mopping the FloorsWill Cook For SmileTiti Crafty2 Crochet HooksMy Mixing SpoonUnder the Table and DreamingThe Chicken ChickCoastal CharmBetween Naps on the PorchThe Plaid and Paisley KitchenCooking for the Seven DwarfsA Pinch of JoyCreate with JoyThe Tumbleweed ContessaKathe with an EFeeding BigHome Stories A to ZHun...What's for dinnerOut Table for SevenThe View from 510Mandy's Recipe BoxChef in TrainingNap-Time CreationsPint Sized BakerLady Behind the CurtainDucks' n a RowFluster BusterThe Taylor HouseGinger Snap CraftsDiana RamblesSweet HauteJuggling Real Food and Real LifeMy Turn (for Us)Craft DictatorTatertots and JelloRain on a Tin RoofHuckleberry LoveCraft-O-ManiacSkip to my LouSay Not Sweet AnneAlderberry HillBoogieboard CottageMad in CraftsFrugality GalCarrie This HomeSmart School HouseKleinworth & CoHomemade GingerMemories by the MileAll She CooksKitchen Meets GirlMy Girlish WhimsPink Recipe BoxArtsy Fartsy MamaThe Best Blog RecipesCraft Dictator

Wednesday, October 30, 2013

Pumpkin Shrimp and Scallop Curry Recipe

Pumpkin Shrimp and Scallop Curry Recipe, The ideal #comfortfood just the right hint of spice, flavorful pumpkin and shrimp, Save a Turkey, eat shrimp
Hola Amigos! I'm sharing with you today, my family's October 30th tradition. It's started 6 years when we were trying to have dinner on Halloween night  after my oldest was done with the candy collecting palooza around  the neighborhood. Dinner kept getting interrupted by kids ringing the doorbell for more candy even when bowls were left on the porch for them to grab. They just wanted to keep going collecting with my son which was O.K but I like my food hot! lol ...So we decided to have our Halloween dinner the night before Halloween.
Pumpkin Shrimp and Scallop Curry Recipe, Savory Pumpkin curry is the perfect addition to your Fall #comfortfood line up. Shirmp and scallops bring a nice exotic but affordable touch to this dish. #Fall #curry

We also carve our pumpkins,well just my husband and little one now since I'm busy with dinner, eat Skull Sugar cookies, Pan de Muerto we get at Mexican Town in the city and watch a scary kid friendly movie afterwards.

The main dish always consists of some sort of seafood dish. To me anything seafood means abundance. I grew up with tons of it and we have it at home at least once or twice a week, so why not for Halloween to match the abundance of candy and fun!

This year I've incorporated some pumpkin on this dish to please my husband who unlike me, loves pumpkin. I had to do some research since I'm not familiar with the use of pumpkin in dishes,  found this recipe online here and  tweaked it my way, leaving a few things out and adding some in.

It's delicious and rich! Just the way I like my curry! and to me the most important thing...I can't taste the pumpkin! I know it's there but i can't taste it! that is a win win to me! Will make it again for sure!
It's a bit spicy and with a beautiful orange color, making it perfect for those cold Fall nights!
Pumpkin Shrimp and Scallop Curry Recipe. Because there is so much to pumpkins than pie! This savory dish rich in flavors and textures is the perfect comfort food for Fall cold days! Warm yourself up from the inside out with this colorful and delicious dish, #comfortfood #Fall #curry

Do you have any traditions for Halloween? Are you planning on starting a new one this year? If so, I would love to hear about it. Thank You so much for visiting the blog today my friends. and remember that everything, even in the spookiest nights of the year, tastes better with a Pinch of Love!

Besitos,
Lizy

Pumpkin Shrimp and Scallop Curry Recipe
Adapted recipe from Epicurious
Ingredients:
1 (15 oz) can Pumpkin Puree
1 lb Uncooked Shrimp, clean and deveined
1 lb Uncooked Scallops
1 Medium Onion, chopped
1 TBSP Ginger, minced
1 (14.5 oz) can Tomatoes chopped, drain the liquid
2 Garlic Cloves, minced
1 Cup Vegetable broth
1 (13.5 oz) can Coconut Milk 
1 1/2 Tbsp Curry Powder 
1 tsp Seafood Seasoning
1 tsp Lemon juice
Salt, Pepper to taste
Oil for sauteing veggies
Lemon slices
Green Onions 
Directions:
In a large saucepan, add enough oil saute some veggies, like 1 TBSP, over medium heat add onions and ginger. Cook until onions are soft, around 5-8 minutes. Add tomatoes and garlic cooked and mix until everything is integrated to the onion and ginger mix. Add pumpkin puree. Cook covered for 10 minutes stirring often for the mix not to stick to the pan. Once the time has elapsed, add broth, coconut milk, curry, seafood seasoning salt and pepper to taste. Cook this for 15-20 minutes. Finally add the shrimp, scallops and lemon juice and cook until seafood is cooked, Like 7-8 minutes. Remove from heat. Serve with white rice or rice noodles and garnish with a slice of lemon and green onions. Enjoy.

Prep Time: 10 minutes                                  Cook Time: 35 minutes                   Serves 6


Sharing Halloween traditions at these Fa-BOO-lous parties:


A Handful of Everything,Lamberts LatelyThe Brambleberry CottageCreative GeekeryLive Laugh RoweThe Crafty Blog StalkerSaving 4 SixPink Recipe BoxThe Mandatory MoochSweet HauteWhat's Cooking Love?52 MantelsTbe 36th AvenueCraftionaryThe Best Blog RecipesHome Maid SimpleTidy MomDiana Rambles504 MainJust Us FourPractically FunctionalTownsend HouseCraft DictatorLiving Better TogetherThe Jenny EvolutionShaken TogetherToday's Creative BlogYour Home Based MomCozy Little HouseThe Blackberry VineHuckleberry Love,Homemade GingerMemories by The MileMandy's Recipe BoxOur Table for SevenNot Just a HousewifeThe Well Crafted HomeDucks n' a RowLady Behind the CurtainThe Style SistersGinger Sanp CraftsSmart School HouseMade to b a MommaWhite Lights on WednesdayMy Girlish WhimsThe Shaddy PorchSomeday CraftsLove Bakes Good CakesCrafty AllieDear CreativesCheerios and LattesLove and LaundryThe Plaid and Paisley KitchenI Should be Mopping The FloorsCreate With JoyWill Cook For SmilesRain on a Tin RoofThe Chicken ChickWatch Out MarthaJam HandsFeeding BigA Southern FairytaleMad in CraftsPint Sized BakerThe Gunny SackNap Time CreationsHome Stories A to ZAll She CooksThe View from 510Hi! It's JillyFluster BusterRattlebridge FarmFoodie Friends FridayMy Mixing SpoonsThis Gal Cooks






Monday, June 24, 2013

Salmon and Shrimp Burgers Recipe

Hola Amigos! Happy Monday. Summer is here to stay now! Yesterday we had a rather hot and humid 90 degree weather day. Ufff...it can't get a little too hot sometimes but it's all good because at night we had the most amazing Super Moon!!! Oh My Word!...what a beautiful sight it was! and if you allow me to say this, the first thought that crossed my mind was God is Good!
But back to our burger today, Grill Master " Big Boy" had friends over and he wanted to try something different for them, could you please get me some salmon burgers at the store? he said...so off the store I went, no pre made patties though, time to improvise with fresh wild caught salmon and why not...add some large raw shrimp into the mix. I've never done home made salmon burgers before and never for a hungry teen crowd, talk about pressure!!! There goes nothing, I said...and here are the results:

Salmon and Shrimp Hamburgers

1 1/2 Pounds Salmon, finely minced and skinned
12 oz Raw Large Shrimp, finely minced, save a couple for garnish
1 Cup Panko
1 TBSP Seafood Seasoning
1/3 Cup finely chopped trilogy (celery onion and bell peppers)
1tsps fresh grind ginger
1 clove garlic
salt and peper to taste (optional)
1 Large Egg beaten
1 tsps Lemon juice
1 TBSP Soy Sauce
Buns, lettuce, fixings of your preference (we prepared or "copy cat campfire mayo and our go to glaze) 
In a large bowl mix Minced Salmon, shrimp, panko, trilogy, ginger and garlic.Mix with your hands until all ingredients are fully combined. At this moment you may add salt of pepper if you choose to, I did not.
In a separate bowl, combine egg, soy sauce and lemon juice.
Add this mixture to the salmon and shrimp bowl, mix and at this point make your patties.
Oil your grill (very important), place your burgers and cook to desired doneness . 
As soon as your burgers are done, grill the saved shrimp for a couple of seconds and garnish each burger with one of them . 
Fix them to your liking 
Listo. 

I tell you friends I had to steal 2 burgers in order to take some pictures, because I think they were gone the minute they were out of the grill, teens can really devour food when they feel like it, lol

I figure either they were good or the kids were plain hungry!

But it turns out they were good! As a matter of fact, I even heard the "we gotta make these again"! Whoot Whoot! Victory!

I think I've a hit among the teen crowd and will keep them coming for more!
Not quite sure is a good idea for my wallet, but I love to see them happy and well fed as you can see they also ate all of their veggies without protesting!

The campfire sauce is so easy, just 1/2 cup Mayo, 3 TBSP  BBQ Sauce and  1 TBSP Relish, yumm!

Yes there is a bit more work involved than just buying the ready made patties, but I tell you is well worthy, fresher taste, quality ingredients and best of all a happy crowd.

Thank You for visiting today! I hope your summer is extra warm with the love of your family and friends gathered around every meal!
Remember my friends, everything tastes better with a Pinch of Love! 
Besitos,
Lizy

Sharing Grill Master Big Boy's newest creation at these Fabulous Parties:
Sara Howe
twelveOeight
Clairejustine oxox
Ms. enPlace
WCFS
Who Needs a Cape
4 You with Love
Sew Licious Home Decor
The Tumbleweed Contessa
Serenity You
Cheerios and Lattes
Whipperberry
Diana Rambles
Dear Creatives
My Romantic Home
Chic on a Shoestring
Simply Designing
The Best Blog Recipes
The Home Girl
504 Main
Love and Laundry
One Artsy Mama
The Pin Junkie
Kitchen Fun with my 3 Sons
Walking on Sunshine
My Turn (for Us)
Living Better Together
Sparkles and a Stove
Consider Me Inspired
The Mandatory Mooch
Easy Life Meal and Planning
Food Done Light
No Minimalist Here
Fireflies and Jellybeans
Sew Crafty Angel
Real Coake.com
Life with the Crust Cut Off
The Shady Porch
Dragonfly Designs
Ginger Snap Crafts
Ducks 'n a Row
Marty's Musings
Fluster Buster
Savvy Southern Style
Love Bakes Good Cakes
Shaffer Sisters
Memories by the Mile
Rate The Plate Utah
Nap Time Creations
Pint Sized Baker
Sugar Bee Crafts
Our Home Away from Home
The Tumbleweed Contessa
Mom's Test Kitchen
Clean and Scentsible
Titi Crafty
Under the Table and Dreaming
Between Naps on the Porch
Do Small Things with Love

Wednesday, June 5, 2013

Shrimp Egg Foo Young Recipe

Hola Amigos: I'm going International for lunch/dinner today and  bringing you a favorite take out of mine, Chinese Shrimp Foo Young!, this is a super easy recipe but full of flavor, so grab your chopsticks and let's get cooking!
Shrimp Egg Foo Young

8 Eggs
1 Pound Seasoned Cooked Shrimp*
1 (10 oz) Bag Bean Sprouts
1 Large Carrot shredded
1 Medium Onion Sliced Thin
1 1/2 Cup Chicken broth
2 TBSP cornstarch
2 TBSP cold water
1 Bunch Green Onion Chopped (divided)
1 (1 inch ) Ginger Root 
Soy Sauce
Pepper
5 TBSP oil 
* After I cook my shrimp I like to season them with a little bit of ginger, bean sauce and pepper. But this is just my preference.

In a shallow saucepan add 1 TBSP oil, when the oil is hot and ready, stir in the bean sprouts, carrot, and onions. Fry for a couple of minutes until tender. Drain if necessary any excess liquid. Set aside.

I prefer to mix my eggs and make my patties as I go, therefore I whisk 2 eggs per patty and add soy sauce and pepper to taste.
In a non stick pan heat up a tablespoon of oil, add the whisk eggs, on top, sprinkle  handful of the vegetable mix and as many shrimp as you want per patty. 
Cook about 3-4 minutes until the edges start to brown, curl a little and you could feel it easy moving at the bottom of the pan. Flip and cook another 3-4 minutes.
Repeat the process until you have used all your eggs and you have 4 patties.
They are ready to serve and garnish with some chopped green onions.

For the sauce 

In a sauce pan add the chicken broth, ginger, soy sauce and pepper to taste and the rest of your  chopped green onions, Bring to a boil. In  a separate bowl, mix cornstarch and water and add it to the boiling broth pot. Cook on medium-low heat until thickened and cornstarch is cooked.
If you have some shrimp left you can also add them to the sauce at this point. It is optional. 
Serve over the patties.

Listo!

This was so easy to make for those nights you feel like having something different, easy and homemade.

It's also healthy and light with all those crisp veggies. We love ours  with white rice!

Thank You for visiting the blog today! When you feel like carryout but not much like driving or spend the extra cash, this is the recipe you are looking for, and perhaps after trying it there won't be any more Chinese takeout for your family  again!

Remember my friends, everything tastes better with a Pinch of Love!
Besitos,
Lizy

Bringing Good Fortune Wishes to these Fabulous Parties:
Rate The Plate Utah
Food Done Light
Hungry Little Girl
Cooking with Curls
Ginger Snap Crafts
Mom's Test Kitchen
Sugar Bee Crafts
Love Grows Wild
Pint Sized Baker
Feeding Big
Between Naps on the Porch
Will Cook for Smiles
Sew-licious Home Decor
The Tablescaper
Life on Lakeshore Drive
VMG206
Serenity You
Fireflies and Jellybeans
Just us Four
The Wondering Brain
Natasha in Oz
The Charm of Home
Cheerios and Lattes
Chic on a Shoestring
The Best Blog Recipes
The Pin Junkie
Love and Laundry
One Artsy Mama
Simply Designing
504 Main
The Home Girl
My Turn (for Us)
Kitchen Fun with my 3 Sons
Rattlebridge Farm
The Taylor House
A Peek into my Paradise
I Gotta Create
Marigold's Loft
Real Coake.com
4 You With Love
Sew Crafty Angel
Life with the Crust Cut Off
Consider Me Inspired
Under The Table and Dreaming





Friday, February 1, 2013

Rapidito en Viernes=Quicky Fridays

Hola Amigos! Friday is here and what a weekend this one promises to be! Pre-Superbowl parties on Saturday and the game on Sunday!
This morning looking through some paper work I ran into a postcard from some paradise island saying something to the effect...Wish You Were Here! and I said...well I might not be able to get on my magic carpet and transport myself to a sandy beach coconut in one hand and suntan lotion on the other...but I can pretend I'm there via food! So I did! Seafood, coconut, ginger and lime..yummm....and everything is done in less than 30 minutes!...I'll take that for now!!! Here is my recipe perfect for a rich, tasty soup that will make you feel right in the middle of a Thai Market, a Pacific Island Restaurant...or a Tropical Beach in no time at all perfect for this busy weekend or anytime you feel like traveling without leaving the comfort of your house.

Island Paradise Scallop Coconut Soup


3 cups Vegetable Stock
1 cup bottled Clam Juice
2 TBSP Fish Sauce
2 Cloves Garlic, minced
8 oz Sliced Fresh Mushroom 
2 TBSP Fresh Ginger, chopped
1 cup Fresh Snow Peas
1/2 Pound Scallops
1/2 Pound uncooked Shrimp, peeled and de-veined 
1 can Lite Coconut Milk
1/4 cup Fresh Lime Juice
1 TBSP Cilantro
TBSP Green Onions, chopped
1/4 Tsp Red Pepper Flakes (optional)

In a large soup pot. whisk together stock, clam juice, fish sauce, garlic and ginger. Bring to a boil.






Add mushrooms, reduce heat and simmer 5 minutes.


Add snow peas, scallops and shrimp. Bring to a boil. Cover, reduce heat and cook for another 5 minutes.



Stir in coconut milk, lime juice, cilantro, green onions and pepper. Cook for another 5 minutes until thoroughly heated.


Listo!


This soup will easily serve 4 !
There you go my friends and easy trip to the islands. Delicious, somewhat healthy since we used lite coconut milk, but most importantly done in about 30 minutes ! 


Wishing you a great weekend and a  fun Super Bowl Celebration among friends and family always keeping in mind that everything tastes better with a Pinch of Love !


Besitos,
Lizy


Monday, November 26, 2012

Thai Coconut Curry Shrimp Recipe


Hola Amigos, I hope you had a great weekend among family and friends celebrating Thanksgiving and now are ready to embrace the coming Holidays full of energy and patience! Yes patience as the Holiday Season approaches, we need to arm ourselves with an extra dose just in case someone out of nowhere takes our parking spot that we were waiting on for the last 5 , in case we can't find "the it" toy the store guaranteed it will be in stock when you called earlier, in case you can't find that one bad bulb which is keeping your whole strand of lights in the dark!!!



This week I'm looking over my Pinterest Boards for some inspiration starting with dinner. I think my family had enough turkey for now so I found this delicious recipe for Thai Coconut Curry here at  Group Recipes. I tweaked it a little bit to make it more to our liking and it was a hit! This is my version of the original.



Thai Coconut Curry Shrimp

3 TBS of  Olive Oil or Butter
1 Medium Onion Chopped
2 Cloves of Garlic choppend
3 Tsps of your favorite Curry Spice
1/2 Cup of Water
1/2 Cup Diced of Potatoes and 1/2 Cup of Diced Carrots
1 Pound of Cooked Shrimp (if you prefer uncooked it's ok too)
1 Can Unsweetened coconut milk
1/2 Cup heavy whipping cream
Salt
Parsley or Green Onions
 Pinch of Cinnamon (optional)


In a skillet heat Olive Oil or Butter. Add the Medium Chopped Onion until they start turning transparent. Add the Garlic and cook another minute or two, being careful for it not to burn. To help cooking without adding more fat to the recipe,  you can add a bit of your 1/2 cup of Water as needed.
Add your Curry Spice, Mix and add a bit more water to the mix if it starts getting too lumpy. Cook for about 5 minutes stirring constantly. Remember is important for the mix not to burn





It's time now to add the Can of Coconut  Milk and Diced Potatoes and Carrots. Season the  Mix with Salt to taste and a Pinch of Cinnamon. I diced them very small so they cook faster. Cook at medium heat until vegetables are cooked. If you are in a hurry, by all means use canned vegetables. It will reduce the cook time immensely since you basically would keep it in the stove long enough for the ingredients to heat up.






Once the veggies are cooked, add the Shrimp and the Heavy Whipping Cream, stir until thickened. and remove from heat. Garnish it with Parsley or Green Onions.



Serve over white rice and enjoy. 



Remember, everything tastes better with a Pinch of Love


Besitos,