Mango, Jicama and Radish Salad with Peanut Dressing

I was watching Simply Delicioso the other day on The Cooking Channel and Ingrid was making a salad with Jicama.  I have heard of it but never had it.  It is sometimes referred to as a Mexican apple as it has the crunchiness and texture on an apple.  It is very difficult to peel it though and I had to actually cut off chunks of it.  I figured I would try it and the peanut dressing looked really good.  I left out the radishes in my salad though.  

Mango, Jicama and Radish Salad with Peanut Dressing

4-6 servings

Ingredients

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar (I used dark)
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise(didn't use)
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves (not pictured)

Directions

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.

Enjoy!

Veracruz-Style Tilapia ("Pescado A La Veracruzana")

Tonight we are traveling to Mexico to the state of Veracruz which is on the southeastern part of the country right by the Gulf of Mexico so fresh seafood is abundant there.  This recipe supposedly comes from that area.  I, however, got this recipe from Marcela Valladolid of The Food Network 
I took a picture of the whole pan because the fish falls apart very easily so I didn't want to move it because it would have gotten messed up.  I will just warm it up when we eat.

Veracruz-Style Tilapia ("Pescado A La Veracruzana")

Serves 4

Ingredients

3 tablespoons olive oil, divided
4 (6-ounce) tilapia fillets or other white fish fillets
Salt and freshly ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cups canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into thin strips (I left this out as I used the tomatoes with the chilis already in them)
1 bay leaf
1 teaspoon dried oregano
1/2 cup pitted and halved green olives
1/4 cup capers, drained

Directions

Preheat oven to 350 degrees F.
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chilies soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

Enjoy!

Potato Salad with a Horseradish Mustard Dressing

I got this recipe from Bobby Flay of The Food Network  The original recipe calls for 16 lobster claws which I won't be using so I am just basically using his dressing for the potatoes as it sounded really good.  I love potato salad and I am trying to find new ways to make it.

Potato Salad with a Horseradish Mustard Dressing

Serves 8

Ingredients

5 pounds Yukon gold potatoes (I used both gold and red)

1 1/2 cups good-quality prepared mayonnaise
1/4 cup whole-grain mustard
1/4 cup prepared horseradish, drained
1/4 cup white wine vinegar
2-3 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 scallions, thinly sliced, white and green part
2 tablespoons chopped fresh tarragon (I used cilantro as I don't care much for tarragon)(not pictured)

Directions

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch dice. Place potatoes in a large bowl.

Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potatos and stir gently until combined. Fold in the scallions and tarragon or cilantro and re-season with salt and pepper, to taste. Serve immediately.

Enjoy!

Golden Sunshine Quinoa Salad

Quinoa (pronounced keen-wah) is a grain originally planted by the Incas who held the crop as sacred.  It has an extremely high protein content and a good source of fiber as well so it's very good for you.  It goes wonderful in salads as you will see from my golden sunshine salad which I got from Ingrid Hoffmann. This recipe is actually Bolivian. 

Golden Sunshine Quinoa Salad

Serves 6

Ingredients

2 cups quinoa
2 1/2 cups chicken broth, homemade or canned low-sodium broth
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped golden raisins (I used regular)
2 tablespoons rice vinegar
1/2 cup fresh orange juice from 2 oranges
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Salt
Freshly ground black pepper

Directions

Cook the quinoa according to the package directions.  When done fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.


Enjoy!

Recipe adapted from Ingrid Hoffmann

5 Spice Grilled Chicken Thighs with a Blackberry Glaze

I was looking for a blackberry chicken recipe.  I like blackberries and always thought that the flavors would go really well with chicken.  So I was looking on My Recipes and found a really easy one that uses blackberry preserves and Chinese 5 Spice powder.  If you never had Chinese 5 Spice powder give it a try.  It's made up of different things such as: cinnamon, cloves, fennel seed, star anise which gives it that licorice flavor and yet I still like the way the powder tastes...LOL!!  Mixed with the other spices it just works really well.  It also has a tiny bit of heat as there are some ground up Szechuan peppercorns in it as well.

5 Spice Grilled Chicken Thighs with a Blackberry Glaze

Serves 4

Ingredients

1 tablespoon five-spice powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (3-ounce) skinless, boneless chicken thighs
Cooking spray
3/4 cup sugar-free seedless blackberry jam (such as Smucker's)
3 tablespoons cider vinegar
1 tablespoon water
3/4 teaspoon grated peeled fresh ginger
Fresh blackberries (optional)

Directions

1. Prepare grill.
2. Combine first 3 ingredients in a small bowl. Sprinkle spice mixture evenly over chicken. Place chicken on grill rack coated with cooking spray; cook chicken 6 minutes on each side or until done.
3. While chicken grills, combine jam and next 3 ingredients in a nonstick skillet. Simmer over medium-low heat 8 minutes or until glaze is reduced to 1/2 cup. Drizzle glaze evenly over chicken; garnish with blackberries, if desired. Serve immediately.

Chipolte Meatloaf

I was looking for a meatloaf recipe and I remembered that there was a good Tex Mex one in my Cooking Light cookbook  I served this with my BBQ Succotash and a salad of arugula, fennel, red onion and tomatoes with a light lemon vinaigrette.

Chipolte Meatloaf

Serves 5

Ingredients

1-2 chipotle chiles in adobo sauce, depending upon how hot you like it.  I used two and it was VERY hot, so next time I will just use one
1/2 cup finely chopped onion
1/2 cup coarsely chopped fresh cilantro
1/2 cup dry breadcrumbs
1/4 cup tomato sauce
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 egg
1 1/2 lbs. ground turkey or beef (not pictured)
Cooking spray


TOPPING:
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce

Directions

Preheat oven to 350°.
To prepare meat loaf, chop the chiles. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.


To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.


Enjoy!

Black Bean and Vegetable Stuffed Poblano Peppers

I got this recipe from Pam at For the Love of Cooking.  I made mine into a casserole though.  They are filled with all sorts of healthy veggies and Mexican cheeses.

Black Bean and Vegetable Stuffed Poblano Peppers

Serves 6

Ingredients

6 poblano peppers
1 can of black beans, drained and rinsed
1/2 cup of cojita cheese
1/ cup of orange and yellow bell pepper, diced
1/2 small sweet yellow onion, diced
1 cup of frozen sweet yellow corn, thawed
3 tbsp cilantro, chopped
1 zucchini, diced
1 large handful of grape tomatoes, sliced
 salt and fresh cracked pepper to taste
1/2 tsp of cumin
Dash of oregano

Directions

Combine the black beans, bell pepper, onion, cilantro, zucchini, corn, tomatoes, all but 2 tbsp of cojita cheese, oregano, cumin, sea salt and fresh cracked pepper, to taste. Mix all ingredients thoroughly.
Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa.

Enjoy!

Domino Brownies

Another recipe from Ingrid Hoffmann....what a surprise....LOL!!!  These looked really good when I was watching her show, so since I had a box of Brownie mix in the house I decided to make them.....and how can anything with chocolate be bad.  These brownies have a Latin flair as they are made with espresso and chili powder as well as some cinnamon.  Again, I'm sorry for the quality of the photos....I will have my camera back tomorrow evening!!  The frosting doesn't look like I wanted it to, but the brownies themselves taste absolutely amazing!!

Domino Brownies

Serves 6

Ingredients
1 box brownie mix
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 tablespoon instant espresso powder
1 teaspoon chili powder
1 teaspoon ground cinnamon

ICING:


1 1/2 cups confectioners' sugar
*1 large egg white(not shown)
1/2 teaspoon lemon juice

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch metal baking pan with nonstick cooking spray.
To make the brownie batter: In a large mixing bowl, combine the brownie mix, oil, milk, and eggs. Beat with a handheld electric mixer on medium speed until well combined and the batter is smooth. Sprinkle in the espresso powder, chili, powder, and cinnamon. Beat for another minute to evenly distribute.
Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Allow the brownies to cool in the pan completely.
Combine the confectioners' sugar, egg white, and lemon juice in a mixing bowl. Beat with the electric mixer on medium speed until it is very fluffy and the consistency of meringue. This will take about 5 minutes. Put the icing into a disposable plastic bag or use a pastry bag with a fine tip. Carefully cut off a tiny piece of the corner, making a tiny hole.
Once completely cool, cut the brownies into domino-size pieces, about 1 by 2-inches. Lay the brownies in a domino game pattern on a serving platter. Carefully, pipe small white dots and a line across the middle of the brownie so they look like domino pieces.


Enjoy!

Arugula, Avocado and Fennel Salad

Again, another recipe from Ingrid Hoffmann.  This is a very light salad that went perfectly with my Arroz con Pollo.  I don't know if this is really a Latin salad but it was real good so give it a try as the flavors go really well together.  Fennel can taste a little bit like licorice and as most of you know, that is one food that I don't like but the fennel had a more sweet and fresh flavor.  It definitely didn't taste like black licorice.  For those of you located in the UK and Europe; arugula is also called rocket lettuce.  It was really a delicious salad paired with my Arroz con Pollo.  I think you will like it as well

Arugula, Avocado and Fennel Salad

Serves 4

Ingredients

2 medium Hass avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Directions

Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

Enjoy!

Arroz con Pollo (Chicken with Rice)

I have been on a Latin kick lately as I just love all the flavors of Latin cuisine.  This is another recipe from Ingrid Hoffmann's book Simply Delicioso.   I'm sorry that the pictures aren't good quality but my son is away for the weekend and borrowed my camera so I'm taking these pictures from my cell.

Arroz con Pollo (Chicken with Rice)

Serves 4-6

Ingredients

1 (3 to 4-pound) chicken, cut in 8 serving pieces(not pictured)

1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Adobo seasoning...found in the International aisle of most supermarkets.  I use Goya brand
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
2 cups white rice
1 cup fresh or frozen peas
2 medium carrots, finely diced
8 ounces green beans, trimmed and quartered (I used frozen)
1 cup ketchup
1 teaspoon salt
3 tablespoons unsalted butter
1/2 red bell pepper, cored, seeded, ribbed and thinly sliced(I used a whole red and green pepper for the sofrito)
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives

Directions

Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.

Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.

Enjoy!

Cumin Grilled Pork Chops

When I first saw this recipe I didn't think the flavors would go well together as this is a Latin dish and it calls for a half cup of soy sauce.  To me soy sauce is used in Asian cooking but since I am always open to trying new recipes with all sorts of different flavors except if it has liver, lamb and black licorice in it...LOL!!!,  I decided to try it.  While I was mixing the marinade it smelled really good so soy sauce does go with cinnamon and cloves.  I got this recipe from Ingrid Hoffman at The Food Network  I paired this with my Coconut Rice also from Ingrid Hoffmann

Cumin Grilled Pork Chops

Serves 4

Ingredients

1/2 cup soy sauce

1 tsp. ground cumin

1/2 tsp freshly ground pepper

1/4 tsp. cayenne pepper

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 cup plus 1 tbsp. extra virgin olive oil

1 large yellow onion, chopped

2 garlic cloves, chopped

4  1-inch thick pork loin chops (not pictured)

Directions

Whisk the soy sauce with the cumin, black pepper, cayenne, cinnamon and cloves in a bowl and set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium high heat for 1 minute.  Add the onion and garlic and cook, stirring occasionally, until the onion is soft about 2-3 minutes.  Add the onion and garlic to the soy sauce mixture and then transfer all of it to a food processor and pulse until smooth.  With the motor running, slowly add the remaining 1/4 cup of olive oil.  Reserve some marinade

Place the pork chops in a large ziploc bag and marinate for at least an hour.  The longer the better.

Grill on medium for about 8-10 minutes per side.  Baste with the reserved marinade.  I served this with my Coconut Rice  also from Ingrid Hoffmann.

Enjoy!

New Potato Salad

Ina Garten is one of my favorite chef's on the Food Network and I came across a recipe for a great potato salad made with red potatoes which I love.  It's a perfect side dish for a hot day or any day for that matter.

New Potato Salad

Serves 6-8

Ingredients

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
2 tbsp. white wine vinegar (not pictured)
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill (I used dried, about 2 tbsp)
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tbsp. chopped fresh parsley

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise,  Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Chipotle-Cherry Barbecue Sauce

I was going through my Bon Appetit magazine and saw a great recipe for a Chipolte Cherry Barbecue sauce that sounded really good.  I decided to make it and I'm really glad that I did as it tastes great.  It would be wonderful with any meat or fish.  You can taste all the flavors of the cherry preserves, the chilies, the lemon juice.  These flavors really go quite well together.

Chipotle-Cherry Barbecue Sauce

Makes 2 cups

Directions

1 cup ketchup
1/2 cup cherry preserves
2 tablespoons fresh lemon juice
2 tablespoons mild-flavored (light) molasses (I used honey)
2 tablespoons  brown sugar (not pictured)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon finely grated lemon peel
1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon unsweetened cocoa powder

Directions

Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper.DO AHEAD Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.

Enjoy!

Raspberry Chicken Salad

For the past 5 or so days New York has been in a terrible heat wave.  On Tuesday the temperatures in Central Park got up to 103 degrees.  We haven't seen temperatures this hot in over a decade.  New York in the summer can be very hot but this was ridiculous.  Not only did it effect New York, but most of the east coast including Boston, Washington, Baltimore and Philadelphia.  The whole northeast corridor was under a terrible heat warning. A lot of people lost power and some people died, so it was very bad.  Today the temperature cooled down to 88 degrees...Wow a cold front!! LOL!!!  But the humidity is horrible.   Even though I love to cook I just didn't feel like cooking in such heat even with the air conditioner.  I also didn't feel like standing outside and grilling in the heat.  So the perfect summer meals are salads.  They are light and don't require much preparation.  I was going through my Bon Appetit magazine and came across an interesting chicken salad recipe.  It really was from an advertisement for Newman's Own Salad Dressing.  It seemed easy and a perfect dinner during this heat wave.  The only difference is that I didn't make my own chicken, I bought a ready made Rotisserie chicken from the supermarket.

Raspberry Chicken Salad

Serves 4

Ingredients

4 chicken breasts, skinned
salt and pepper
2 bags prepared mixed greens
1½ cups Newman’s Own® Lighten Up® Raspberry & Walnut Salad Dressing or any other Raspberry Walnut Salad Dressing
orange and grapefruit sections from either a can or a jar (keep it simple and easy)
2 avocados, halved, seeded, peeled and sliced
2 green onions, thinly sliced
red raspberries

Directions

From a store bought, ready made chicken remove the breasts and take the skin off.  Slice into 1/2 inch slices
Rinse and dry mixed lettuces and place in a large bowl along with green onion. Lightly dress with Raspberry & Walnut Salad Dressing, and arrange lettuces on dinner plates.
Arrange orange and grapefruit sections, avocado and onion slices, and chicken on top of lettuce. Drizzle additional salad dressing to taste.
Garnish with fresh raspberries

Of course you can make your own chicken if you want and use your own flavorings on it.  It's just so much easier with a store bought chicken and I am a big advocate on EASY....LOL!!

Enjoy!

Shrimp with Charred Lemon and Zucchini

I hope everyone who celebrates, had a great 4th of July weekend!!  For the past 2 days it's been unbearably hot here in NYC...with temps in the upper 90s and heat indexes over 100 and it's not supposed to cool down to the 80's until at least Saturday.  Hmmmm the 80s is cool...LOL!!!!  It's too hot to even stand out and bbq anything but I found a recipe  from the Food Network magazine that only takes about 14 minutes under the broiler so that won't make too much extra heat.

Shrimp with Charred Lemon and Zucchini

Serves 4

Ingredients

2 lbs of large shrimp, cleaned and deveined, tails left on

3/4 cup extra virgin olive oil

1 tbsp. grated peeled ginger

1 tsp. paprika

1 lemon, thinly sliced

1 medium to large zucchini cut into 2 1/2 by 1/2 inch sticks

1/4 cup chopped parsley

salt and pepper to taste

Directions

Preheat broiler. Whisk 1/2 cup olive oil, ginger, paprika, 2 tsp. salt and pepper to taste in a glass bowl.  Add half of the dressing to the shrimp and toss to combine.  Add the lemon slices to the zucchini and add the dressing and toss to combine.  Spread the zucchini on a large foil lined baking sheet.  Broil until the lemon and zucchini begin to brown, 5 to 7 minutes.  Add the shrimp and broil until pink, about 3 minutes.  Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.

Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt and a small bowl.  Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil.

Enjoy!

Three Pea Stir Fry

Wow it's been a while since I posted.  My son was away for a few days and borrowed my camera plus I haven't really made anything worth posting.  I hope everyone has a very happy and safe 4th of July!!


I really love vegetables so I came across this one from Jaden Hair's book The Steamy Kitchen.  Mine was really a two pea stir fry...LOL!!

Three Pea Stir Fry 

Serves 4

Ingredients

1/2 lb. sugar snap peas

1/2 lb. snow peas

1/2 lb. fresh or frozen peas (thawed) (I only used the regular peas and the snow peas)

1 tsp. high heat cooking oil

2 cloves garlic, minced

2 tbsp. soy sauce

1 tsp. sugar

2 tsp. sesame seeds

1 tsp. sesame oil

Directions

Set a wok or large frying pan over med-high heat.  When hot, add the oil and swirl to coat.  Add the garlic and fry until fragrant, about 30 seconds.  Add the sugar snap peas and fry for 30 seconds.  Add the snow peas and the regular peas and fry for 30 seconds.  Add the soy sauce and sugar.  Toss and cook until the peas are tender crisp or to your liking, about 1 minute.  Sprinkle with the sesame seeds and drizzle with the sesame oil.

Enjoy!