Posts Tagged 'recipe'



4th of July BBQ leftover ideas

everyone is going to BBQ this weekend for the fourth of July.  however, what in the world are you going to do with all of those leftovers???  i’ve searched high and low for some budget friendly ideas!!!  check them out:

1.  leftover hot dog & hamburger buns

i love chopping buns into little cubes, dousing them with olive oil, a little minced garlic, fresh grated Parmesan, and a dash of red pepper flakes.  after preheating the oven to 400, i throw them on a cookie sheet and bake them for 10 minutes.  presto!  homemade croutons!!!

2.  leftover sausages, hot dogs, and brauts

slice these up and toss in an omelet, spaghetti, on a pizza, or in a burrito.  or slice and freeze them for a quick meal down the road!

3.  leftover corn on the cob

you can always toss them back on the grill to reheat them.  you can use the kernels in some homemade salsa.  i love cutting the kernels off of the cob and adding them to a pasta salad!  here’s my favorite whole foods recipe:

Corn & Roasted Tomato Salad

Ingredients

4 ears corn, shucked, kernels removed
6 medium tomatoes, coarsely chopped
2 cloves garlic, finely chopped
2 cups chopped spinach
1 cup crumbled blue cheese
1/2 pound dried penne or fusilli pasta
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 cup toasted walnuts
Salt and pepper to taste

Method

In a medium skillet, dry-roast corn over medium heat, stirring frequently, until lightly browned in spots, about 5 minutes. Place in a large mixing bowl with tomatoes, garlic, spinach and blue cheese. Set aside. Cook pasta according to package directions and drain thoroughly. Add hot pasta to bowl with corn mixture. Stir to wilt spinach and blend ingredients. Drizzle with lemon juice and oil. Toss with walnuts, season with salt and pepper and serve.

feel free to send me your ideas for BBQ leftovers too!  hope you had a great 4th!

<3 kt

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Red Snapper in a Spicy Coconut Sauce

Last night I tried out a new recipe I had found on www.self.com and as usually I modified as I went along and ended up creating something wonderful (not that the original recipe didnt sound wonderful). I hardly ever follow recipes, except for baking, because I like to let my palate guide me. I usually will use recipes as a reference or jumping off point, I get a basic idea of the ingredients and the order and proportion and adjust and add as I go along. What started as Coconut Spinach Snapper ended up as Red Snapper in a Spicy Coconut Sauce! So in my usual fashion, the following recipe is a rough estimate of what I made, I tried to remember the exact amount of each ingredient but I very highly encourage you to taste and alter as you go along!

Red Snapper in a Spicy Coconut Sauce

INGREDIENTS

  • Olive Oil
    2 snapper fillets (about 6 oz each)
    Salt and Pepper to taste
    2-3 cloves garlic, crushed
    2 teaspoon fresh ginger, peeled and grated
    1/2 cup diced white onion
    2/3rd to 1 can of light coconut milk
    Juice of 2-3 limes
    1 cup fresh cilantro, chopped
    1 tablespoon soy sauce (I highly recommend Safeway brand soy sauce…I cant explain why but it has the best flavor)
    About 1/2 tablespoon of Sriracha (adjust to your spice preference)
    2 plum tomatoes, diced
    1/2 red bell pepper, cored, seeded and diced
    1/2 yellow bell pepper, cored, seeded and diced
    1 bag (10 oz) spinach, washed (not dried)
    1 broccoli crown chopped
  • Heat a bit of oil in large skillet over medium-high heat. Season fish with salt and pepper and cook 2 or 3 minutes per side or until the fish is cooked but not too flakey. Remove fish from skillet and cover to keep warm. Return skillet to heat; cook garlic, ginger and onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and sriracha; simmer 1 minute. Heat oil in a separate, large skillet over medium-high heat. Sauté remaining the bell peppers and broccoli, season with salt and pepper. Add tomato and spinach and cook until greens are just wilted. Plate the veggies then top with the salmon and sauce. Garnish with a bit of lime.

    I served this dish alongside some mild curry spiced rice but any rice or quinoa would be excellent. Bottom line is have fun with this recipe, you can play with the flavors a lot and really make it your own. If you come up with any tasty variations please share!

    <3 seanalyn

    homemade corn dogs!

    i fell in love with this recipe recently posted on wholefoodsmarket.com! it’s WAY healthier than most recipes, easy to make, and are super delicious!


    Ingredients

    • Nonstick cooking spray
    • 8 all-natural turkey or beef hot dogs
    • 1 1/4 cups 365 Everyday Value Organic Cornbread and Muffin mix
    • 1/2 cup flour
    • 1 egg, beaten
    • 1/3 cup milk or soymilk
    • 2 tablespoons butter, melted
    • Ketchup
    • Mustard

    Method

    Preheat oven to 425°F. Spray a large baking sheet with cooking spray; set aside. Thread each hot dog on to a wooden skewer, leaving about 2 inches extended from one end to act as the handle; set aside.

    In a medium bowl, combine muffin mix, flour, egg, milk and butter to make a very thick batter. Moisten your hands with water then press about 1/4 cup of the batter around one of the hot dogs to cover it entirely. Transfer to prepared baking sheet as done then repeat process with remaining batter and hot dogs.

    Bake until golden brown and batter is cooked through, about 15 minutes. Transfer to plates and serve with ketchup and mustard on the side.

    Nutrition

    Per serving (1 hot dog/about 4oz/116g-wt.): 280 calories (120 from fat), 13g total fat, 4.5g saturated fat, 65mg cholesterol, 880mg sodium , 34g total carbohydrate (2g dietary fiber, 9g sugar), 10g protein

    <3

    kt

    Miso Scallops and Shrimp over Stir Fried Rice Noodles

    Recently I hit up Japantown and picked up a bucket of miso paste since its one of my favorite flavors yet I never have it on hand to cook with. Its been chilling in my fridge for over a week while I mulled over the different ways to use it. Then it dawned on me…scallops…the perfect match to miso. I had recently picked up some bay scallops for cheap and also had some shrimp left over so I decided to throw those together with some rice noodles and see what happens…and what happens is pure magic.

    Miso Scallops and Shrimp over Stir Fried Rice Noodles


    I didnt take a picture of dinner so heres a picture of a tub of miso.

    Ingredients

  • 2 servings of dry rice noodles (medium thickness or flat rice preferred)
    3 tablespoons white miso
    2 tablespoons filtered sake
    1 tablespoon white wine vinegar
    2 tablespoons rice vinegar
    2 tablespoons olive oil
    2 teaspoon minced fresh ginger
    2 cloves garlic minced
    3/4 pound scallops (I used Bay Scallops because its what I had on hand but I HIGHLY suggest using Sea Scallops)
    1 diced red or yellow pepper
    1/4 cup of diced white onion
    Pepper to taste
  • Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions, cook them slightly underdone because they will cook a little more later and rice noodles easily overcook. Drain and transfer to a large bowl.

    In a bowl whisk the miso, sake, vinegars, olive oil, ginger and garlic. Add scallops and shrimp and stir gently, let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops and shrimp, reserving the marinade for the sauce.
    Heat some olive oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp and cook until golden brown. Transfer to a plate and cover to keep warm.

    In the same pan add a little oil and quickly saute the peppers and onions, add the noodles and continue to saute. Add a little bit of pepper to season. Slowly toss in the reserved marinade to the pan and cook until the noodles and vegetables are tender.Transfer the noodles to a plate and top with scallops and shrimp and serve immediately.

    <3 seanalyn

    Duo of shrimp and tuna tostadas

    First of all sorry for the slow week, I both Katie and I have been slammed in our professional and personal lives so sadly blogging has taken a back seat. But that means there is a backlog of posts to unleash on you all next week so stay tuned.

    Meanwhile, Im not sure if its nice and warm where you are, but in San Francisco we are experiencing some of our rare fabulously gorgeous weather. And when its fabulous out my mind(and tummy) always seems to drift to thoughts of Mexican food (well that and sushi, but I always want sushi). I think its just because when I first fell in love with Mexican food was a hot summer in Puerto Vallarta when I was 15. Before then my only other exposure to Mexican food was fake disgusting greasy junk like Taco Bell so I thought I hated Mexican food. While in Mexico for my godfathers wedding I spent 2 weeks on the beach and in the jungles eating fresh delicious authentic Mexican food…and I fell absolutely in love. So now when the weather turns warm I dream of light and delicate fish tacos, camarones al mojo de ajo (garlic shrimp) and other delicious Mexican seafood dishes.

    So for this warm weather, why not make yourself some delicious (and healthy!) tostadas? The first is a recipe I got from Self Magazine,one of my favorite magazines because it combines fitness, fashion and food!

    Tuna Tostadas

    Ingredients (makes 8 tostadas)

  • * 8 corn tortillas (6 inches each)
    * 3 tablespoons canola oil
    * 4 teaspoons salt
    * 1/2 teaspoon finely chopped chipotle pepper
    * 2 tablespoons fresh lime juice
    * 1 tablespoon tequilla
    * 1/2 teaspoon adobo sauce
    * 1/4 teaspoon sugar

    * 1 pound sushi-grade tuna, cut into 1/4-inch cubes
    * 1 avocado, cut into 1/4-inch cubes
    * 3 scallions (green part only), thinly sliced
    * 3 tablespoons hulled pumpkin seed


  • Preparation

    Heat oven to 350 degrees. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoons oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and 1/3 of scallions.


    Garlic Shrimp Tostadas

    Ingredients

  • 8 corn tortillas
    Shrimp 31/35 or 36/40 de-veined and de-tailed – (enough to give everyone about 5 to 7 pieces of shrimp)
    Canola oil (just to brush the tortillas)
    Olive oil (enough to coat your pan)
    2 cloves of garlic crushed
    1-2 limes (depending on how much juice you get out of them)
    1 can of black beans
    Cilantro
    2 cups chopped cabbage
    Queso Fresco
    Salsa (either make your own or get a nice chunky store bought kind)
  • Preparation

    Prepare the tostada shells the same as the above recipe
    Coat a pan in olive oil and bring to medium heat. Add the crushed garlic and saute for a few seconds to release the flavor. Add the shrimp and sprinkle with salt and pepper. Satue until shrimp is fully cooked adding spritzes of lime juice to keep the pan moist and the shrimp from burning. In a microwave head the black beans (take out of can first…duh). To assemble top the tostada shells with a spoonful of black beans and a bit of cabbage (just enough to provide a thin layer over all the beans). Then pour some salsa on the cabbage, I made my own out of spicy jalapeno tomato sauce and peppers and onions, but you can use a good quality chunky store bought kind if you like. Place a few shrimp on top each tostada then top with s0me fresh torn cilantro and some crumbles of queso fresco. Serve and enjoy! Whats great about this dish is that the shrimp ends up tasting rich and buttery almost like a shrimp scampi but its actually very light since you are using olive oil instead of butter.

    These tostadas would be great served as a duo for a main course or as an appetizer or light lunch.

    Periodic Table of Cupcakes

    Ok last cupcake related post I swear…for today at least ;) I was trying to find a recipe for the Bacon Cupcakes when I stumbled across this….

    The Periodic Table of Cupcakes

    I know I probably should be offended because this creation by Women’s Day is insinuating that women should replace science with cupcakes or something blah blah blah I really cannot be bothered to think because my head is just buzzing with how I can make all these cupcakes. Womens’ rights and feminism is about the right to choose and right now I am choosing to make cupcakes dammit! Click on the link for the interactive Periodic Table of Cupcakes which features recipes for all the cupcakey elements. Personally I am intrigued by Gp16.

    <3 seanalyn

    Awesome product alert

    Ok so I have a new favorite product! Its calledGoya Recaito and pardon me but I just have to sing its praises.

    This product is a cilantro based product has onions, peppers, oil, garlic and other seasonings to create a delicious and fabulous sauce. This can be used in sauces, soups, dips…just about anything that requires a tangy cilantro flavor. I bought a jar a while ago at a local market and quickly realized its potential for quick dishes. One of my favorites is to use it on chicken when I dont have time to slice and dice and make my own recipe from scratch. All you need to is marinate it with some chicken and add any other seasonings you would want like salt, pepper, chili, etc. and throw it in the oven or saute pan and you have a fabulous quick dinner. When I have time I will let it marinate for an hour or so before roasting it in the oven, but last night I came home from the gym and just wanted to make a quick dinner so I sauteed some onions and chicken for a few minutes just to give it a crisp before spooning some sauce in. Voila, instant delicious and healthy dinner. Extra bonus is you dont need as much as you think you do because once it starts cooking it becomes a much thinner liquid. For two breasts of chicken you only need about a table spoon or two of the sauce. Ive also used it to mix in with white rice for extra flavor or with a shrimp stir fry.

    Do yourself a favor and pick a bottle of this sauce up, its cheap and such a great product to have in your fridge for instant dinners without resorting to frozen food.

    PS- Goya if you want to make me a spokesperson for your company all you have to do is pay me in sauce. Im serious

    <3 seanalyn


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