Lemon Albacore Quinoa Salad

Do you know how to say quinoa?

I'll give you a hint, it's not kwin-o-wa.

It's actually keen-wah.

Also, did you know that quinoa is The UN's 2013 superfood of the year? It supplies all of the nine essential amino acids, it's not a grain but a seed so it's gluten-free friendly, has twice the fiber as most grains, great source of protein (14% by weight), has twice the amount of calcium as whole wheat, and basically is just 'pure health' (as one of our friends used to say!)

I've started to use quinoa instead of brown rice or pasta in some of my dishes, and we love it as such a great alternative! Even my 2-year-old loves it.

Throw in some healthy, fresh ingredients and a lemon parsley dressing and you'll love pure health!

Lemon Albacore Quinoa Salad

Ingredients

1 c quinoa

2 c water

1 6 oz. can quality albacore tuna

1/2 c olives

1/2 c cherry tomatoes, halved

1/2 c chopped cucumber

1 avocado, chopped

fresh parmesan for garnish

LEMON PARSLEY DRESSING:

2 lemons, juiced

3 T EVOO

large handful fresh parsley

3 cloves garlic

1/4 c freshly grated parmesan

1/2 t sugar

Directions

1. Cook quinoa by boiling 2 c water, adding 1 c quinoa, simmer for 5 minutes, then turn off heat, cover, and let sit for 20 minutes. Cool completely in refrigerator until cold. (Can be done in the morning)

2. Prepare Lemon Parsley Dressing by adding lemon juice, EVOO, parsley, garlic, parmesan, and sugar to food processor. Blend until garlic and parsley chopped finely. Cool in refrigerator.

3.Gently mix cold quinoa with tuna, olives, tomatoes, cucumber, and avocado. Drizzle dressing and gently mix together.

4. Garnish with freshly grated parmesan.

I love this refreshing, light dinner. We were definitely full quickly and stayed full because of all of the protein and fiber. Not to mention it's chock-full of monounsaturated fats and omega-3s.

Perfect as a side dish without the tuna if you'd like, or if you're a tuna-hater (you know who you are!).
P.S. Albacore has twice as much omega-3 as plain 'ol tuna

Pin It

Creamy Shrimp Risotto

When I think of risotto, the immediate scene that enters my mind is one from a Hell's Kitchen episode where all the contestants were to make risotto. The judge then went around and tasted each risotto, and when he got to one particular girl, he took one bite and threw it across the room, shouting, "Risotto?! This isn't risotto! This is mushy sludge! I wouldn't feed this to my dog!!"

(this is obviously edited to make it family-friendly)

Cue insta-tears from said Hell's Kitchen hopeful.

Risotto can be tricky to get right, but truly, unless you're like a Gordon Ramsey psycho-prodigy in the kitchen, this will be a party in your mouth no matter what.

The key is lotsa stirring. Consider it your bicep's friend. The Arborio rice has a high starch content, so that when it's cooked (correctly), it results in a creamy dish without having to add much fat.

But fat, we shall add. In the form of cheese. If you must, you may reduce the amount of parmesan cheese you add and it will still be fabulous.

Rice and cheese. Seriously, what could go wrong?

 First, dice your garlic and onions, then sauté in butter and EVOO. Best of both worlds.

Toss in your thawed (or fresh) jumbo, deveined, uncooked, shell-off shrimp. 

Now if you have an aversion to shrimp, you can sub chicken, or go protein-less. Sometimes I actually prefer a pure risotto. Something about mouthfuls of creamy, cheesy, soft rice without interruption screams bliss at me.

Anyway, for tender, non-rubberized shrimp, you must only cook it for the minimal amount of time. We're talking several minutes here, and that's it. This means that as soon as you start to see that those little suckers are opaque and pink, they are done. Remove them from the pan or else you will complain about the shrimp. Complaining should never be in the same sentence with shrimp. That is oxymoronic my friends. I repeat, remove, and set aside.

 To the onion and garlic, add 1 c Arborio rice, Cook 2 minutes, then you're going to add in the first cup of your broth. Stir. Stir. Stir. Stir until you have a low simmer and most of the liquid is absorbed. I probably stirred about another minute after taking this picture before adding the next cup of broth. Continue this process (1 c broth at a time) until all 7-8 c broth are in and absorbed into the rice, and the rice is soft and tender with a tiny bit of a bite in the middle. This will probably take about 20 minutes (stirring most of the time). 

If you have older kids, this is a good punishment, er, activity for them to do. Or bring your laptop to the kitchen counter and catch up on your shows. Or debate politics, religion, or Les Mis with dinner guests.

Either way, you're bound for some lengthy conversation.

 The final risotto should be 'soupier' than your normal rice dish. On a plate, it should spread significantly, yet still keep some shape. This (and the rice texture) is how you gauge how much liquid to add, keeping in mind you will be adding cheese (which will thin it out a bit and make it more 'spreadable'). After the rice is done, slowly add in a little of the freshly-grated parmesan cheese at a time and stir until incorporated. Continue until all of the cheese is mixed in. 

Return the shrimp  to the pan, and add in the peas. Season with salt to taste, then top with freshly-cracked black pepper and chives.

Take that, Gordon Ramsay.

Creamy Shrimp Risotto

Ingredients

5 cloves garlic, minced

1/2 white onion, diced

1 T EVOO

1 T butter

1 pound jumbo, deveined, uncooked, shell-off shrimp

1 pound Arborio rice

7-8 c chicken broth

2 c parmesan cheese (freshly grated)

1/2 c sweet peas

chives to top

Directions

1. Saute the garlic and onion in EVOO and butter over medium heat.

2. Add in shrimp, and cook until just barely opaque and light pink.

3. Remove shrimp from pan and set aside.

4. Add rice to sauted garlic and onions, stir and cook for 1 minute.

5. Reduce heat to a low simmer, and pour in 1 c broth while stirring. Continue to stir until all of the broth is absorbed.

6. Add in remaining broth 1 c at a time, ensuring each cup is absorbed before adding the next.

7. Rice should be 'al dente'. Slowly mix in cheese a little bit at a time, then peas, and finally shrimp. Heat for 1-2 minutes while stirring until all combined.

8. Salt as needed, top with fresh-cracked black pepper and chives.

Pin It

Carribbean Salmon Salad with Cilantro Dressing

I'm extremely jealous of all the adorable fall burgundies, infinity scarves, elbow patches, ankle booties, and plaid that I'm seeing all over Pinterest right now. It's still summer here in California, and an icy diet coke is one of the only ways I can cool down during a hot day of shopping an the outdoor outlets with my fellow bloggers (who am I kidding, diet cokes will always be on my menu, regardless of the outside chill factor).

So we're still eating refreshing salads up in here!

This is one that I came up with this summer, and I must say, it's definitely my new favorite.

Carribbean Salmon Salad with Cilantro Dressing

Ingredients

salmon filet (if you buy pre-seasoned, choose one with some spices or herbs, but steer clear of lemon as it would clash with the other flavors of the salad)

romaine lettuce (I cheat and buy the pre-washed, pre-chopped bags, the one with purple cabbage)

1/2 can black beans, rinsed

1 mango, chopped

1/4 red onion, diced

2 tomatoes, chopped

3 corn tortillas

oil spray

coarse salt

Tomatillo Cilantro Dressing:

1 jalapeno, seeds removed and pepper chopped

2 cloves garlic, chopped

3 tomatillos, paper husks removed and chopped

1/2 bunch cilantro

1 lime's juice

1 c milk (low-fat or fat-free will change the taste, but it's still good)

1 c mayonaise (low-fat or fat-free will change the taste, but it's still good)

1 package ranch dressing mix

Instructions

First prepare your dressing. This recipe will give you enough dressing for at least ten individual salads, but it stores well in the refrigerator for about a week. I've used it on all sorts of salads, dipping chicken taquitos in, chip dip paired with salsa, all sorts of things. Throw all of the prepared dressing items into a blender and blend. Place in refrigerator to chill and thicken.

Next, cook (bake, grill, fry, however you roll) your salmon. I like olive oil, salt, pepper, and red pepper flakes, grilled. Set aside to cool. Once cool, break up into bite-size pieces.

Last, make your tortilla strips. Heat oven or toaster over to 400 degrees. Lay tortillas side by side, and spray with oil. Flip over and repeat. Use a pizza cutter to cut tortillas into strips, place strips onto baking sheet, spread apart, and sprinkle with coarse salt. Bake about ten minutes, flipping halfway through until crisp. Watch them carefully, they burn quickly (speaking from experience). After they're done baking, remove from pan to cool.

Now for the fun part, assembling the salad!

I know I've mentioned that I love assembling food items, it's an interesting personality quirk.

Top lettuce with beans, tomatoes, mangos, onions, salmon, dressing, then the tortilla strips and cilantro. Viva la summer!

Pin It

Shrimp On The Barbie {Outback Copycat Recipe}

I know what you're thinking - - "Another shrimp recipe, Kadee?"  I'm sorry!  I can't help it!  Shrimp is fast, flavorful, healthy, and one of my FAVORITE foods.  Don't be surprised if you see a few more of these pop up.

Recently my husband and I celebrated our 7 year anniversary in Seattle, WA.  One of the things we absolutely wanted to do was go to the Pike Place Fish Market.  I'm sure you've seen the motivational videos about this place.  When you buy a fish - they throw it to the person behind the counter to wrap it up.  All of the seafood there looked amazing.  This was one of our first stops on our trip and my husband and I were both wishing we could take some home and cook it up.  We quickly learned that they pack your fish in a cold box that keeps it fresh for 24 hours, and you can carry it on the plane!  We quickly decided we would come back the morning before our departure and buy some fish!  We took home a beautiful salmon fillet and some jumbo shrimp.  For the salmon we cooked it up like this.  For the shrimp we came up with this Outback copycat recipe.  So easy.  So good.  So so so similar to Outback.

Shrimp On The Barbie {Outback Copycat Recipe}

Ingredients

1 TBSP Old Bay Seasoning (I found it at the seafood counter at the grocery store)

1 TBSP light brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

24 peeled and deveined extra large shrimp

1/4 c butter

2 garlic cloves, minced

Instructions

Thread your shrimp close together on a skewer.  If using wooded, soak them in water for 10 minutes before threading the shrimp.  If you use metal, like I do, skip straight to threading the shrimp.

Melt our butter in a small saucepan over low heat with the minced garlic.

Combine all other ingredients in a small bowl.

Once butter is melted brush one side of the shrimp with garlic butter and sprinkle with half of the spice mixture.  Grill over medium heat for 3 minutes butter face down.   Brush uncooked side with garlic butter and sprinkle with remaining spice mixture.  Turn and cook for an additional 3 minutes until opaque and pinked.

Pin It

Fresh Pesto Shrimp

It's no secret - I LOVE shrimp.  Seriously one of my favorite foods.  I like it grilled, roasted, cold with cocktail sauce, fried, in pasta...I could go on and on...but I'll stop so I don't end up sounding like Bubba Gump.

I stumbled upon this tasty shrimp recipe a few years ago.  I've prepared it roasted in the oven and on the grill.  Both are delicious.  Prepared roasted the flavors are rich, and grilled the flavors are fresh.  Pictured here I have grilled it.  I prefer grilling in the summer months - keeps your house cool.  If you really want to make this recipe more "semi-homemade" just buy pre-made pesto.  I've done it and it was just as good!

This dish works as an appetizer (served this at Christmas) or a main dish (like we had tonight).  Really versatile.

Fresh Pesto Shrimp

Ingredients

1 pound uncooked, peeled and deveined shrimp

1 cup basil leaves

1 clove garlic

1/4 cup pine nuts

1/3 cup olive oil

1/4 cup fresh grated parmigiano reggiano

salt and pepper to taste

crushed red pepper flakes

lemon wedges for garnish

Instructions

Start by preparing your pesto, if you're using store-bought skip this step.  In a blender or food processor (I use my magic bullet) combine basil, garlic and pine nuts.  Pulse until basil is roughly chopped.  Add cheese and olive oil and blend until smooth.  Add salt and pepper to taste.

Toss shrimp with the pesto in a gallon size ziplock and let marinate for 20 minutes in the fridge.

Thread onto skewers and sprinkle with crushed red pepper flakes.

If grilling: Preheat grill and cook over medium heat for about 8-10 minutes, turning once, until shrimp is opaque and pink.

If oven roasting: Preheat oven to 400 degrees.  Arrange skewers in a single layer on a baking sheet lined with parchment paper.  Roast until shrimp is opaque - about 8-10 minutes.

Transfer to a platter and serve immediately.  Garnish with lemon wedges.

Pin It

Citrus Glazed Salmon

My husband and I have been working to perfect this recipe - and I think we have it almost perfect...

The Summer Asparagus Salad on this blog pairs perfectly with this!!!

Citrus Glazed Salmon

Ingredients

1 salmon fillet

1 cup brown sugar

1 orange

1 lemon

1 tbsp kosher salt

1 tsp freshly ground pepper

2 tbsp butter, sliced into 5-6 tabs

Instructions

zest the entire lemon and the entire orange.  Combine zest, salt, pepper, and brown sugar in your food processor or blender.  Pulse until combined.  When you take the lid off it will smell amazing!

Place fillet on a large sheet of foil that has been sprayed with non stick spray.  Rub the mixture on top of the fillet.

Place the butter tabs evenly on top of the fillet.

Slice the lemon and the orange into 1/4 inch slices.  Cover the surface of the fillet with the slices.

Seal the foil pack and marinate at room temperature for 45 minutes.

Preheat grill to hot.  Before cooking salmon, reduce heat to warm except for one burner.  Place salmon opposite the hot burner and cook for 10-15 minutes until opaque and flakes easily.

Pin It

Shrimp Tacos

Hello there seafood lovers.

 Stephanie here, a friend of your main bloggers, Aubrey and Desarae. 

I have yet to enter the world of food blogging, but I thought to myself

HEY. I like food. I like food blogs. Whytheheck not?!

I was making dinner today and mid-meal realized this recipe is pretty bomb and that I needed to share it. I can't really take full credit, as I found the original here. With a few adaptations, the Mr. and I scarfed down 4-5 of these each with enough left over for 2 more.  Seriously, if you've got a hankering for some shrimpy Mexican goodness, make these quick little healthy tacos. They won't disappoint.

You will need:

EVOO

1/2 yellow onion, diced

3 garlic cloves, diced

2 jalapenos, diced

1 t cumin

1/2 t chili powder (I eyeball the spices, these are estimates)

salt to taste (about 1 t)

3 large tomatoes, diced

1 lb uncooked, tail-off, deveined, large shrimp, thawed

12 corn tortillas

peanut oil for frying

cilantro

cojita cheese

Saute onion and jalapenos in EVOO in large frying pan. Add garlic and spices, cook 1 minute.

Add tomatoes and cook until tomatoes have released their juices and the mixture has reduced and thickened up a little, about 15 minutes.

Add in shrimp, simmer for a few minutes until shrimp is pink/white and opaque. As soon as those shrimpies turn pink and opaque, turn off the heat, or else you'll get rubbery shrimpies.

You can dice the shrimp before you throw them in if you'd like smaller pieces of shrimp but I never do.

Heat enough peanut oil to barely cover the bottom of the pan on medium heat (OK, I have no idea how hot mine gets, I just heat it so it's hot enough to fry the tortillas quickly before they absorb too much oil). Fry tortillas one at a time, flipping over after a minute or so. You want the tortillas somewhat crispy on the edges, yet still pliable enough to make a taco. Lay them out on a plate lined with paper towels.

Spoon the shrimpy goodness into the tortillas, top with cilantro and cojita cheese

and enjoy!

Pin It

Pin It

Parmesan Crusted Tilapia

This Dish is DELICIOUS! Even if you are not a fish lover, this is something to try. It is full of flavor and doesn't have any bit of a "fishy" taste. I get the Fillets at Winco, in the frozen section and they are great. (blue bag)

This recipe is super fast. takes about 10 minutes to make.

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Pin It