cooking - Page 4

Make This Seafood Pasta With Herbed Cream Sauce

Seafood pasta with herbed cream sauce is a decadent and delicious dish that is perfect for seafood lovers. This recipe starts with cooking your choice of pasta, such as linguine or fettuccine, in a large pot of boiling salted water until al dente. While the pasta is cooking, prepare the herbed cream sauce by sautéing minced garlic and chopped shallots in a pan with butter until fragrant. Then, add heavy cream, white wine, and a mixture of chopped herbs such as parsley, thyme, and basil, and let the sauce simmer until thickened. Next, add a variety of seafood such as shrimp, scallops, and mussels to the sauce and cook until they are just cooked through. Finally, add the cooked pasta to the pan and toss to coat with the creamy seafood sauce. Garnish with chopped herbs and grated parmesan cheese. This seafood pasta with herbed cream sauce recipe is a perfect choice for a special occasion or a romantic dinner for two. It is creamy, flavorful, and packed with a variety of seafood that adds a unique and delicious touch to this classic pasta dish.

Ingredients:

  • Pack of fettuccini Pasta
  • 3-5 lobster tails (depending on serving)
  • 1 lb of shrimp
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 8 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • 1 teaspoon red crushed pepper flakes
  • Pinch of salt
  • Parmesan Cheese, shredded
  • Fresh parsley, chopped for garnishing.

Instructions:

  1. Cook the pasta according to the package.
  2. Remove lobster meat from the shell, discard the shell. Peel and clean the shrimp under cold running water.
  3. Cut lobster meat into bite-size pieces. In a bowl, add the lobster meat and shrimp together. Add olive oil, chicken bouillon seasoning, a pinch of salt, and red crushed pepper. Mix together and set aside.
  4. Heat olive oil in a large skillet, add diced onion and garlic and cook over medium heat until translucent, about 3 minutes.
  5. Add in shrimp and lobster, cook for about 5 – 6 minutes, or until when the shrimp and lobster meat are cooked completely.
  6. Cut the grape tomatoes in half and add them to the skillet. Add in fresh Tarragon and stir together.
  7.  Add heavy cream and white wine and bring to boil, then reduce to simmer and add the chicken bouillon cube, stirring until the cube is completely dissolved. Add the pasta into the sauce and stir the sauce with the pasta until the sauce coats it fully.
  8. Top with fresh chopped parsley and shredded Parmesan cheese.
  9. Serve and Enjoy. Don’t forget to use the hashtag #DinnerWithTayo.

How To Make This Baked Curry Salmon In Few Steps

Baked curry salmon is a delicious and healthy dish that is easy to prepare and perfect for any weeknight dinner. This recipe starts by marinating fresh salmon fillets in a mixture of curry powder, paprika, cumin, and turmeric for at least 30 minutes. Then, the marinated salmon is placed on a baking sheet lined with parchment paper, and a crispy potato crust is prepared by slicing thin rounds of potatoes and arranging them over the salmon fillets. The potatoes are seasoned with salt, pepper, and olive oil and then baked in the oven for 20-25 minutes until the salmon is cooked through and the potatoes are crispy and golden brown. The result is a perfectly tender and flavorful salmon fillet with a crunchy and delicious potato crust that adds a unique twist to this classic dish. This baked curry salmon recipe is not only healthy and flavorful but also quick and easy to make, making it a perfect go-to dish for busy weeknights.

Ingredients

  • 1LB of Sockeye Salmon (or Atlantic Salmon)
  • 1 tbsp curry seasoning
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tbsp black pepper
  • 1/2 tbsp sea salt
  • 1/2 tbsp parsley
  • Extra light Olive oil

Instruction

  1. Preheat the oven at 375 degrees
  2. Season the salmon with all your ingredients. Brush down with olive oil and bake it for about 20-25 minutes.
  3. Once the salmon is ready, remove it from the oven garnish with fresh chopped parsley and enjoy.
  4. Tag #Dinnerwithtayo if you remake this recipe.

Fresh Mahi-mahi Made In This Thai Coconut Curry Sauce

Mahi-mahi is a popular fish species found in the tropical and subtropical waters of the world. It is also known as the dolphin fish or dorado. It has a firm texture and a sweet, mild flavor, which makes it a popular choice among seafood lovers.

One delicious way to prepare mahi-mahi is by cooking it in a Thai coconut curry sauce. This recipe is not only easy to make, but it also packs a punch of flavors that will leave your taste buds dancing.

This recipe serves 4 people and takes around 30 minutes to make. It is a perfect dish for a weeknight dinner or a special occasion. The combination of the sweet and mild mahi-mahi with the spicy and creamy coconut curry sauce is sure to be a hit with everyone at the table.

Here’s what you’ll need to make fresh mahi-mahi in Thai coconut curry sauce:



Ingredients

  • 1/2 can of unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 2 tablespoon Thai red curry paste
  • 2 teaspoon sugar
  • 4 teaspoons minced peeled fresh ginger
  • 1 teaspoon garlic seasoning
  • 1 teaspoon fish sauce
  • 2 tablespoons minced green onions (more for garnishing after plating)
  • 1 pound of mahi-mahi fillets (sliced into 4 pieces)
  • This dish should be served with steam rice or quinoa & rice mix (basmati, wild and jasmine rice mix)

Instructions

  1. Combine the coconut milk, lime juice, red curry paste, garlic, fish oil, salt together in a bowl, green onions and mix. Scoop out 1/4 cup of the sauce to brush the fish with later.
  2.  Pour the remaining mix in a sauce pan and bring to a boil over medium high heat. Simmer  for 8 to 9 minutes until sauce thickens slightly. 
  3. Remove the sauce from heat; stir in green onions. Set aside to cool slightly. Season sauce with salt and pepper.
  4. Preheat oven to 400 degrees. Season fish with salt and pepper then brush each pieces of fish with the 1/4 cup of sauce you set aside from earlier. Bake the fish in the oven for 15 minutes.
  5. Once the fish is ready, serve with rice and pour some of the remaining sauce over the fish. Sprinkle with additional green onions if needed.

Coconut Jerk Shrimp and Plantains: Simple Weeknight Meal

Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:

  • Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
  • Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
  • Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
  • Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
  • Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!

Ingredients

  • 1 pound extra-large shrimp tail on, deveined, and cleaned
  • 1 coconut
  • 1 tablespoon lemon juice
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • 1 tablespoon vegetable oil
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 2 Scotch bonnet chilies chopped
  • 2 garlic cloves chopped
  • 1 tablespoon Jamaican all spice powder

Instructions

  1. Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
  2. Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
  3. Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
  4. Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
  5. Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and  set aside so it stays hot while you prepare your plantain or side of your choice.
  6. Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
  7. Once the plantains are ready, serve immediately with shrimp.

How to Make A Delicious Shrimp and Salmon Poke Bowl

The shrimp and salmon poke bowl is a delicious and nutritious dish that has become increasingly popular in recent years. It is a fresh and healthy take on a classic Hawaiian dish that is both satisfying and delicious. The dish features a variety of textures and flavors, including the tender and succulent pieces of shrimp and salmon, crunchy vegetables, and fragrant herbs. It is usually served over a bed of rice or noodles, making it a filling and satisfying meal that can be enjoyed any time of the day. Whether you’re looking for a healthy and delicious lunch option or a flavorful and colorful dinner, this shrimp and salmon poke bowl is sure to impress and satisfy.

Ingredients

  • Small pack of Glass Noodles (you can get this from the local asian grocery shop or aisle from your local grocery shop).
  • 1 Lbs. of Shrimp (Cleaned and deveined)
  • Seaweed salad
  • Juice from a small Dole pineapple can (see the picture above)
  • 3 Tbs chili garlic sauce
  • 1 tsp sea salt
  • Fresh salmon sushi (see picture above, find at local seafood or Asian market place)
  • Cooked brown rice

Instructions

  1. Boil and cook brown rice as recommended on the package. I had left over brown rice so this made the process a lot easier. 
  2. While the rice is cooking, prepare the glass noodles (see package for instruction, each varies). Ideally this should be a 7 minute cooking process. The noodles are prepared very quickly. Once ready, drain and rinse with cold water, add oil to prevent stickiness.
  3. To prepare your shrimp, clean the and devein the shrimp if needed. You can always purchase ready to go shrimp from your local grocery shop.
  4. Once the shrimp are cleaned, put aside and season with sea salt. 
  5. In a skillet, add olive oil, then shrimp for 2 minutes. Add in thai chili garlic sauce and pineapple juice. Steer together, gently. Watch the shrimp as it cooks on both side. (Cook for 5 minutes). Remove from the stove and set aside allow the shrimp to cool down.
  6. Now time to plate, in a bowl add brown rice, seaweed salad, salmon, and shrimp. Add some of the sauce from the shrimp over top of the dish. Garnish with parsley flakes.
  7. Here’s the best part, time to enjoy and eat.

Here’s How To Meal Prep For The Week

Meal prepping is the process of preparing meals in advance, typically on a weekend or other day off. This can save you time and money during the week, and it can also help you eat healthier.

There are many different ways to meal prep. Some people like to cook all of their meals for the week at once, while others prefer to cook just a few meals and then reheat them throughout the week. You can also meal prep by cooking individual components of meals, such as proteins, vegetables, and grains, and then assembling them when you’re ready to eat.

No matter how you choose to meal prep, there are a few things to keep in mind:

  • Plan ahead. Decide what meals you want to make and how much food you need.
  • Make a grocery list. This will help you stay on track and avoid impulse buys.
  • Cook in bulk. This will save you time and energy in the long run.
  • Store your food properly. This will help keep it fresh and flavorful.
  • Get creative. There are endless possibilities when it comes to meal prep. Don’t be afraid to experiment with different recipes and flavors.

Meal prepping can be a great way to save time, money, and stress. It can also help you eat healthier and make better food choices. If you’re new to meal prepping, don’t be afraid to start small. Just commit to cooking one or two meals in advance each week. Once you get the hang of it, you can gradually increase the amount of time you spend meal prepping.

Here are some recommended recipes to make.

 

Ingredients

Glazed Pork Chops:

  • 1/4 cup brown sugar 
  • 1/2 tsp cayenne powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt 
  • 2 Tbsp olive oil
  • 4 thick cut boneless pork chops
  • Fresh rosemary leaves

Honey Teriyaki Chicken:

  • 1.5 lbs Boneless Skinless Chicken Tenders (
  • 1/4 cup Honey
  • 1/2 cup Teriyaki Sauce
  • 1 tbsp Minced Garlic
  • 1 tsp. Red Crushed Pepper
  • 1/4 tsp. Salt
  • 2 tbsp. Sesame Seeds
  • 1 tbsp fresh diced parsley leaves

Instructions

For Glazed Pork Chops:

  1. Preheat oven at 350 degrees. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, salt, and rosemary leave. Rub the seasoning mixture over all sides of each chop. (For best taste marinate overnight.)
  2. Transfer pork chops on a baking tray and place it in the oven for 15 – 20 minutes or until the pork chops are nice and tender.
  3. When the chops are ready, pour the sauce in the bottom of the pan over the pork chops.
  4. Serve pork chops with wild/long rice (easy option is Uncle Ben’s Rice – super easy and quick to make) and a vegetable of your choice.

For Honey Teriyaki Chicken:

  1. Chop chicken tenders into one inch pieces. Transfer chicken into a large bowl. Add in teriyaki sauce, honey, minced garlic and salt and pepper. Mix together with chicken marinate over night for best flavor and taste.
  2. Transfer chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about 15 minutes.
  3. Cook until sauce has reduced. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.
  4. Remove the chicken from the heat and serve with the rice and vegetable. 
  5. Serve chicken with wild/long rice (easy option is Uncle Ben’s Rice – super easy and quick to make) and a vegetable of your choice.

Breakfast

  1. Prepare scrambled eggs, pre-made hash browns, turkey sausage, and turkey bacon with broccoli.
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