We LOVE Shrimp Scampi but now that the weather is warmer, I wanted to add a tropical twist to it. So tonight, I made Shrimp Scampi with Peach Mango Sauce along with Coconut Rice! It's still got the buttery taste but also some brightness from the fruit. As for the coconut rice, it couldn't be easier. Just substitute half of the water for unsweetened coconut milk and cook it just like any normal rice. It comes out so flavorful and creamy, you'll think you're eating coconut risotto! Best Friday night dinner EVER!
Ingredients:
1 Tbsp vegetable oil
1/2 c chopped onion
1 c Fire Roasted Diced Tomatoes, undrained
1 can (4 oz) diced peaches, drained
1 can (4 oz) diced mangos, drained
1/4 tsp Chipotle powder
1/4 tsp Chili powder
1/2 lb medium shrimp, peeled and deveined
2 Tbsp butter
1 clove garlic, minced
Rice, for serving
Prep:
1. Heat oil and butter in a skillet over medium-high heat. Add onion and cook 3 minutes, until crisp-tender, stirring occasionally.
2. Add tomatoes, peaches, mango, Chipotle and Chili powder. Bring to a boil.
3. Add shrimp and garlic. Cook 2 minutes or until shrimp turn pink, stirring frequently. Serve over rice.
I've been searching for Kaffir Lime Leaves and Bird's Eye Chilies (2 VERY crucial Thai ingredients) for a LONG time and was SO surprised to find them both at Whole Foods! (I swear my mom couldn't even find them at the Asian Market!) I couldn't wait to test them out and added them to a Curry Fish Fried Rice for dinner. It came out amazing and you can totally taste the lime and chilies! Oh and anything topped with a fried egg is a winner at our house! :)
Ingredients:
2 c day old cooked rice
1 Tbsp vegetable oil
2 firm fish fillets, roughly chopped (I used catfish)
1/4 c onions, diced
1 Tbsp ginger, grated
2 garlic cloves, minced
6 bird’s eye chiles
2 Kaffir lime leaves, sliced
1 Tbsp Thai red curry paste
1 Tbsp fish sauce
1/2 Tbsp soy sauce
1 tsp sugar
1 Tbsp butter
2 eggs
Sesame oil for drizzling
Green onions, for garnish
Prep:
1. Heat oil in a wok over medium-high heat. Add the fish and cook for 5 minutes, until opaque.
2. Add the onions, ginger, garlic, chile peppers and Kaffir leaves. Cook for 5 minutes, stirring often.
3. Add the curry paste, fish sauce, soy sauce and sugar, cook for a minute or until the paste and sugar have dissolved.
4. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined. Transfer mixture to serving platter.
5. Melt butter into pan and add eggs. Cook until bottom is set and the center is still runny. Add on top of the rice and garnish with green onions. Drizzle with sesame oil before serving.
We all know how NOT authentic I am with my cooking (or generally everything else!) so when I saw this recipe for Thai Peanut Chicken, I knew I wanted to try it. I always keep Cream of Mushroom Soups on hand so this recipe was really easy to put together. It was also VERY tasty, not too spicy and perfectly creamy! Served over some rice and it was a very yummy weeknight meal!
Tonight my fridge is looking pretty empty and I'm too tired to go to the grocery store. Not to fear cuz I have a stocked pantry and that means I can whip up some Crab Fried Rice in no time! These are really ingredients that I always have on hand and they really are life-savers on weeknights! Even when I say that my fridge is empty, I'm still always guaranteed to have some eggs, onion, garlic, butter and milk, which to me are the bare minimum items for survival. Trust me, when you have those few things and a stocked pantry, you'll never need to order takeout!
Ingredients:
1 Tbsp butter
2 eggs, beaten
1 Tbsp vegetable oil
1/4 c onion, chopped
1 clove garlic, minced
1 tsp ginger, grated
2 Tbsp oyster sauce
1 Tbsp soy sauce (or fish sauce)
1/2 Tbsp sesame oil
1/2 Tbsp sugar
1 (6 oz) can crab meat, drained
2 c cooked rice
2 green onions, chopped
1 egg, fried
Prep:
1. Melt butter in a non-stick skillet on medium heat. Add beaten eggs and spread out in an even layer. Cook until eggs are set, 5 minutes. Remove and chop into slices.
2. Add oil into the same skillet. Once oil is hot, add onion and cook until softened, 3 minutes. Add garlic and ginger and cook until fragrant, 1 minute.
3. Add oyster sauce, soy sauce, sesame oil and sugar and stir to combine. Add crab meat and rice. Cook until everything is heated through, 5 minutes.
4. Stir in green onions and reserved egg slices. Top with fried egg and serve.
Ok so maybe not EVERYTHING but I sure got to use up a lot of stuff in the fridge with our fried rice tonight! It's got shrimp, chicken, pineapples, carrots and pretty much all of my "Asian" seasoning like garlic, ginger, soy sauce, fish sauce, dried red chiles, sesame oil and green onions. VERY tasty and VERY easy! Oh, and of course, fried rice isn't complete until you add some scrambled eggs into the mix!
Chinese New Year is right around the corner so I thought I'd make some Pork Fried Rice to welcome it. Ok, so it's not traditional being a Martha Stewart recipe but she hasn't failed me yet! I also added some pineapples cuz we LOVE Pineapple Fried Rice at our house and the dish was amazing! Super easy and super fast. A PERFECT weeknight meal!
I think Greg can probably eat Pineapple Fried Rice at least once a week and not get tired of it. Me, probably about every other week but I still love it! It's also such a quick and easy meal as long as you have all the ingredients on hand. I just love the way my kitchen smells whenever I made an Asian dish! It's the combination of all the different sauces mixed with the garlic. This time I also added Fish Sauce, which is probably one of my favorite Asian condiments. This meal definitely hits all the flavor components from the spicy chili flakes to the salty pork and finally the sweet pineapples. And the left-overs just get better!
Ingredients:
1 Tbsp vegetable oil
1/4 c onion, chopped
1 tsp garlic, minced
1 Tbsp fresh ginger, minced
1 green onion, sliced, plus more for garnish
1/4 tsp chili flakes
1 egg
1/2 red bell pepper, chopped
1 c BBQ Pork, chopped
1/2 c pineapple chunks, slightly drained
2 c day old white rice
1 tsp toasted sesame oil
1 Tbsp fish sauce
Prep:
1. Heat a skillet over medium heat and add the vegetable oil. When the oil shimmers, add the onion, garlic, ginger, green onion and chili flakes. Sauté until tender and golden, about 5 minutes. Add egg and scramble for 1 minute.
2. Stir in the red bell pepper and the chicken and sauté until the pepper starts to soften. Add the rice and pineapple and mix with a wooden spoon to break up any lumps. Stir-fry until lightly browned, about 5 minutes, stirring constantly.
3. Stir in the sesame oil and fish sauce. Transfer to a serving bowl and serve.
