Sauteed Pineapple Shrimp with Mango Salsa

Sauteed Pineapple Shrimp with Mango Salsa 

Much like the famed "Mary" there is just something about shrimp. Growing up in the Gulf region (Gulf of Mexico)  I have been privy to having access to some of the most delicious seafood you would ever want to try, the bounty of options that come from local waters here is enough to make a grown chef cry. My favorite by far are the Gulf shrimp, they are tender, flavorful, with a very slight natural sweetness that under the right circumstances could reduce you to tears at their perfection. With that being said it is easy to see why sometimes I simply just crave shrimp; and any ole shrimp won't do, it must be fresh caught Gulf shrimp. The day I prepared this meal was a day where I woke up with shrimp on the brain and I wouldn't be happy until I had the. I'm sure you didn't click the like to hear me wax poetic about shrimp, so I'll stop my yammering and get to the food.

Sauteed Pineapple Shrimp with Mango Salsa 

 Ingredients:

1 Pound of shrimp (peeled, deveined, tail on)

2 Cloves of garlic

¼ of a cup of pineapple juice  

2 Tablespoons of olive oil

1 Mango (peeled and diced)

1 Half of a red onion (diced)

1 Jalapeño pepper (diced and deseeded)

3 Tablespoons of chopped cilantro

1 Plantain 

Salt

Pepper

Crushed red pepper flake (for spice)

Directions:

1.     In a bowl combine the diced red onion, diced mango, diced jalapeno, 2 tablespoons of chopped cilantro, and two tablespoons of lime juice. Cover and put into fridge for at least 30 minutes before serving.

Close -up of the mango salsa on my plate

2.     In a bowl combine shrimp, pineapple juice, and season with salt, pepper, and dash of red pepper flake. Let marinate for 15 minutes

3.     Add two table spoons of olive oil to pan warm over medium heat.

4.      Add garlic to oil, cooking until garlic is softened

5.     Add shrimp to pan, place them one at a time, be sure to reserve the liquid that the shrimp marinated in. (you will use it later to make sauce) cook shrimp for about one minute on each side.

6.      Pour the remaining liquid from the marinade into the pan with shrimp, continue to cook until flavors combine, the liquid reduces into a slightly thicker sauce, and the shrimp are completely cooked. Garnish with cilantro, give it twist of fresh lime juice. Serve immediately.

 

Shrimp in pan after sauce reduced

Here is a close up of the entire plated meal, I served the shrimp and salsa with wild rice and plantains. 

Another angle of the plate.

Here is a picture of the plantains, it was my first time frying them, they came out surprisingly well and really simple to prepare. Sliced them and fry the. I just googled frying plantains.

This meal was easy to prepare and most importantly it satisfied my shrimp craving. I was also able to try something new by adding the plantains to the mix which is always fun to do in the kitchen. Are there any foods that you crave? When you crave food do you usually go out to get it or try to prepare it at home? Comment below. Don't forget to subscribe to get all new post sent directly to your email. 

xx. Toya 

Perfect Sunday Roast Chicken Dinner ( Watch & Try YouTube Edition)

Perfect Sunday Roast Dinner (Watch & Try YouTube Edition)

Something about a Sunday demands a good, wholesome, filling meal; at least to me it does any way. Sunday’s are the beginning of the week, the start of a series of days which are actually an opportunity to do what it is that you want to do and make the most of the possibilities.  To me in order to start the week off right, and as a way to send the past week off with a bang. I say have a good meal. If you have a family living in the home with you it’s the perfect time to sit around and have a conversation over a meal where you aren't pressed for time, or exhausted from the day’s activities, you can sit, enjoy a meal and luxuriate in each other’s company. Even if you are a single person, or you don’t have a large family at home make a good Sunday dinner, most of the meals I prepare are usually just for me or for me and one other person.  Not having a big family to cook for is no excuse for me not to take the time to prepare a delicious meal.  Sunday’s for me are all about refreshment and rejuvenation in preparation for the week, and having a good meal is a part of that process for me. Well that’s enough of me yammering on I’ll get on with the food. 

Perfect Sunday Roast Dinner 

The "Watch & Try" aspect of this post is inspired by the fact that this recipe comes from a YouTube video a featuring Kerryanna Dunlap where she prepared a traditional English Sunday Roast Dinner. The meal she prepared looks so delicious and she did it so seamlessly that I have to try the recipe out for myself to see if I would get similar results. I will attach the link to the videos of Kerryanna making her dinner below. (*Disclaimer these videos and any links contained in this post are the property of the lawful owners, and are only presented here for informational purposes.) 

Total Cooking Time: 1 Hour 40 Minutes

Cooking Time: 1 Hour 20 Minutes

Prep Time: 20 Minutes 

Yields: Servings 

Ingredients

1 Whole Roasting Chicken

2 Medium Onions

2 Whole Carrots

2 Celery Sticks

1 Whole Garlic Bulb

1 Lemon

1 Tablespoons Olive Oil (Use butter if you don’t mind the added fat)

Honey

Cumin

Salt

Pepper

A bunch of fresh herbs; Thyme, Rosemary, Sage, Bay, or a mixture ( if you don’t have fresh and you have dry use the dry , but if you absolutely don’t want to or can’t go out to the store.

*Cooking Tip*  This is link for the actual that the video is following: http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken/

1.     Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven 350 degrees.  Peel the vegetables, wash and roughly chop them. Break the garlic bulb into cloves, removes the peels and leave them whole.

2.     Pile all the veggies and garlic into the middle of your large roasting tray or pan and drizzle with olive oil. Drizzle the chicken with olive oil (or rub with butter and season well with salt and pepper ( I like to add a little Cajun seasoning at this point because I like a little spice), rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken's cavity, with the bunch of herbs.

3.     Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven.  Cook the chicken for 1 hour and 20 minutes.

4.     Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning. When the chicken is done, take the tray out of the oven and transfer the chicken to tray or dish to rest for 15 minutes or so.  If you care the chicken to too it will dry out. Cover it with a layer of tinfoil and a towel and put on the side aside.

*Note* If you're doing roasted potatoes and veggies with your chicken, this would be the time to start them. Once you prepare them place them into the oven for the last 45 minutes of cooking the chicken.

I served my chicken with homemade mashed potatoes, fresh peas & onions, and honey roasted carrots just like the ones in the video. They were surprisingly delicious I’m not a very big cooked carrot eater in fact I usually prefer my carrots raw but these were very good. The video also included instructions for how to prepare those as well.

Here is another shot of my actual plated dinner: 

The meal was really filling, it was the type of thing you eat and you feel cozy after ward. You feel warm inside and its not just the gravy. Your family or whomever you choose to share the meal with will see this and think a lot of effort went into it, but its actually really easy to prepare. Are there any special meals you like to prepare on Sunday? Do you have a day set aside to cook something special or to share a meal with loved ones. Comment below. Please don't forget to subscribe. 

xx. Toya

Ode To Ice Cream...

Ode To Ice Cream... 

There are few words in the English language that invoke the type of emotion as the mention of ice cream does. Just think about it a moment. Have you ever said to someone “let’s get some ice cream, or do you like ice cream” and they responded “no way, or I hate ice cream?” I can answer my own question, no, that would never happen. People sing songs about it; joy is instantly brought to the faces of everyone from kids to the elderly. Children run from their house, and sprint across school yards chasing after the beloved “ice cream man” in hopes of getting their own taste of the sweet creamy goodness. Everyone loves ice cream, even the lactose intolerant, they take their little lactaid pills and they have their ice cream. There is even ice cream wannabes, frozen yogurt is an ice cream impostor if I have ever seen one.  My favorite flavor of ice cream has to be vanilla, I love the simplicity of it, and it’s a good base for when I want to add toppings, or serve it with cake or pie. 

We all scream for ice cream. This treat is from Coldstone Creamery, the flavor is "Birthday Cake" blended with fresh raspberries, and strawberries. 

This is treat is from Coldstone Creamery, the flavor is "Strawberry Cheesecake" blended with fresh blueberries and strawberries.

Here are a couple of pictures of my all time favorite treat, vanilla ice cream served with fresh strawberries. You might notice a theme here, I tell myself if I add fresh fruit then that make it healthier.

 

There won’t be any recipes in this post, I just thought it would be a fun post to do; you can’t be serious all the time. What is your favorite of ice cream? Have you ever tried to make ice cream at home? Comment below, and remember to subscribe for updates. 

xx. Toya 

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Saturday Morning Pancakes (Box Mix Remix)

Saturday Morning Pancakes (Box Mix Remix) 

There are few things I love more in life than pancakes, just thinking about them brings a joy and a elation to my heart that I wish the whole world could know. You might think "Who takes pancakes that seriously?" Well I do. More than the fact that they are simply delicious circular bits of  buttery fluffy goodness, having pancakes brings back memories of my mama in the kitchen making breakfast for my siblings and I on a Saturday morning. We would all sit around the table and joke and laugh and poke fun of each other and eat, which to me is the best possible way to enjoy a meal. The meal  I'm including below is less of a recipe and more of a serving suggestion since I prepare my pancakes with a box mix usually for no other reason than the fact that I  have found a box mix that I genuinely enjoy. Hungry Jack's pancake mix, the version that's complete in box, where you only have to add water is in my humble opinion the very best box mix the grocery store's aisle have to offer. So without further adieu, I'll stop my yammering and get to the food.

Saturday Morning Pancakes (Box Mix Remix) 

Total Cooking Time: 30 Minutes
Cooking Time: 15 Minutes
Prep Time: 15 Minutes

Ingredients 

1. Hungry Jack Complete Pancake & Waffle Mix
2. 1 Teaspoon of cinnamon 
3. 1 Teaspoon of vanilla extract
4. Brown Sugar (for topping) 
5. Fresh blueberries, rinsed clean
6. Fresh strawberries, rinsed clean, hulled and sliced
7. Non- stick cooking spray 



Blueberry Pancakes

1.       Mix strawberries, and blueberries in bowl and sprinkle with brown sugar, add a splash of orange juice to mixture. The acid from the juice and the sugars helps to break down the fruit and draw out the juices, which then becomes a topping for your pancakes. Sit this mixture aside until you are ready to plate. (*Tip* If I know I plan to make pancakes the next morning then I will usually do this step the night before, the key to macerating fruit is to give it time 15 minutes would be good start )
  

Here is a video of how to macerate the fruit, just to give you a better idea of what I mean: 

(Disclaimer* this video is the property of its lawful owner, and included here only for informational purposes.)

2.      Prepare pancake mix according to package directions; add the teaspoon of vanilla and teaspoon of vanilla to bowl. Stir until large lumps disappear. Add couple handfuls of the fresh blueberries. Heat skillet over medium-high heat or electric griddle to 375°F. Spray cooking surface with no-stick cooking spray. Pour 1/4 cup batter for each pancake onto hot pan or griddle. Cook 1 to 1 1/2 minutes per side or until light golden brown. Serve immediately.

3.      When plating my pancakes I like to fan them out rather than stack then, my reasoning behind this is that I believe it allows for better distribution of syrup and toppings and it allows for better presentation ( it’s all about the presentation)

*Note* usually when I have pancakes I might have them with turkey bacon or eggs, I didn't include instructions here because I think those things are simple enough to prepare. 


Here is another picture of the finished product:

During the week there isn't usually time for a big breakfast like this but a Saturday or Sunday is the perfect time to slow it down and put the extra effort forth to prepare this meal. What are your favorite Saturday morning breakfast options? Do you go out or eat in? Do you start your day early or roll out out bed in time for brunch and mimosas? Comment below.

xx. Toya

Twenty Five Minute Meals: Chopped Salad Edition

Twenty Five Minute Meals: Chopped Salad Edition 

Twenty Five Minute Meals: Chopped Salad Edition 

I'm one of those people who believes that we eat with all five of our senses; we smell the aromas of the meals as they are being prepared, we see the plates visually before we consume them, we hear the sizzle or simmer of the food as it cooks, we touch the ingredients as we prepare meals and we touch the food as we eat. When we have a meal that stimulates all of our senses as we eat, that makes our dining experience that much more pleasurable. The chopped salad recipe included below does just that, it is pleasing to all of the senses with its variety of fresh ingredients with each bite you are greeted by different taste, and textures. I'm sure you didn't come here to discuss the five senses so I'll stop my yammering and get to the food.

Total Cooking Time: 25 Minutes

Prep Time: 10 Minutes

Cooking Time: 15 Minutes

Yields: 2 servings

Ingredients

Two Boneless Skinless Chicken Breast ( I like to flatten them a little so that they cook faster)

1 Whole cucumber

2 Whole Tomatoes

3 Boiled Eggs

1 Whole Red Bell Pepper

1 Bag of Pre-Washed Salad Mix

Cheese (Optional) 

Dressing (Optional) 

Sauteed Chicken Breast

*Cooking Tip* Start boiling your eggs before you begin your salad prep

1.Heat the oil in a medium skillet over medium-high heat until warm. 

2.Season both sides of the chicken breasts with salt and pepper, and place them in the pan. 

3.Cook, turning once, until firm to the touch, about 5-6 minutes per side.  (you want to cook the chicken evenly but the less you move it around the better the color you get on the chicken during cooking, which allows for better presentation)

4.Transfer the chicken breasts to a plate. 

5. Let chicken breast rest for a few minutes, then chop into bite sized pieces.

6.Chop the remaining salad ingredients so that they are all cubed shaped and roughly the same size, keep items all separate until you are ready to assemble salad. 

Assembling your salad

1. First place your chopped salad mix on you plate, the one by one add you ingredients in individual columns as pictured above. I chose to arrange my ingredients so that ingredients with complementary colors were placed next to each other. (yes I put that much thought into my food, I like my meals to looks as good as they taste). Once you have the items arranged as you would like, garnish a piece of lemon or and  your Chopped Salad is ready to be eaten, but first take a picture for instagram.

A salad like this does not need to be drowned in dressing in order to be enjoy, in fact I would suggest dressing it very lightly so that you will still get the flavor of the ingredients. Here is a video I found on YouTube featuring Chef Gordon Ramsey preparing a lovely light vinaigrette. ( This video is the property of the actual owner and is only presented here for informational purposes. 

I would have a salad like this for dinner lunch, its really filling, healthy, and of course delicious. It offers a wonderful presentation and is sure to impress your family and friends without a tremendous effort on your part. What are your favorite salad ingredients? Do you make your own dressings? Comment below.

Pan Seared Steak with Rosemary Roasted New Potatoes

Pan- Seared Steak with Rosemary Roasted New Potatoes


I love vegetables as much as the next person, I really do but every so often, in fact at least once a month I must indulge in a big ole juicy steak. Its easy enough to go to a local causal dining restaurant to get my steak fix but more then just eating the steak I think its the actual preparation process of the entire steak dinner that actually satisfies my craving. Something about finding the perfect piece of beef then marinating and cooking it to tender juicy perfection makes the meal all the more enjoyable for me... but I'll stop my yammering and get to what you came her for... the food.

Pan- Seared Steak with Rosemary Roasted New Potatoes

Total Cooking Time: 45-50 minutes 

Prep Time: 5- 10 minutes

Cooking Time: 40- 45 minutes

Yields: 2 servings 

Ingredients

2 Boneless rib-eye steaks (1 inch thick)

4 Red new potatoes 

2 Tablespoons of rosemary ( fresh or dried)

2 Tablespoons of oil

1 Tablespoon of oregano

1 Tablespoon of paprika 

2-3 Tablespoons of Lea & Perrins Worcestershire Sauce

Salt

Pepper

Pan Seared Rib-eye Steaks

*Cooking Tip* Make sure after marinating your steaks to pat them dry with a paper towel and allow them to rest out on the counter until they reach room temperature. Allowing your meat to reach room temperature will help the meat cook evenly. 

1.      Preheat your over to 375 Degrees.

2.      Marinate your steaks in the sauce in the fridge for at least 30 minutes.

3.       Pat rib-eye steaks dry and season with salt and pepper.

4.       In a large heavy skillet heat 2 tablespoons oil over medium high heat until hot but not smoking and brown steaks on both sides for about 2 to 2 ½ minutes, about 5 minutes total for the whole steak.

5.      Transfer your steaks to a baking pan and roast in middle of oven about 12-15 minutes for medium- well. (After 12 minutes check for desired doneness)

6.      Let rest 5 minutes before serving.

Rosemary Roasted New Potatoes 

*Cooking tip* Remove as much water from potatoes as possible before seasoning.

1. Preheat oven to 375 Degrees.

2. Wash your potatoes, and then chop into bite-sized chunks.

3. Place potatoes on baking sheet. (line sheet with foil for easier cleanup)  

4. Lightly coat potato pieces in oil, then sprinkle with your oregano, paprika, salt, and pepper, then tossed until potatoes are evenly coated. Once the potatoes are evenly coated, placed them into preheated oven and bake for 40 minutes at 375 degrees. Roast potatoes until golden brown and fork tender. (At 30 minutes into baking process start checking for desired doneness as cooking times may vary slightly due to the size to the chunks you cut or differences in heating patterns of ovens.)

I chose to add a side of sauteed fresh spinach & garlic with my steak and potatoes, but feel free to add any green vegetable of your choice

Here is another picture of the finish product:

*This the the actual video I used to learn how to "perfectly" cook my steak. It very simple instruction, from a world class chef, you can't go wrong there. I found this video on Youtube,and decided to like it here just for informational purposes. ( I don't own the rights to the video)

The meal was delicious and only cost me a fraction of what it would have cost to pay for a dinner out a restaurant. I was a winner all the way around; I got a good meal, saved money, and I didn't even have to change out of my pajamas to do it. Have you ever prepared a steak dinner at home? What are your favorite sides to accompany your steak? Do you have any tips or tricks as to how to perfectly cook your steak? Comment below.

xx. Toya

Asian Inspired Shrimp with Vegetables

Every Wednesday at the appointed hour I sit myself in front of my TV to watch the ABC Wednesday night line up. So tonight as I prepared to began my normal routine of laughing at the antics of the ABC families my stomach growled which brought me back to reality I still need to cook dinner. Looking for a quick meal to fix I had some shrimp so I decided to whip up a stir fry which some how parleyed into something else... but  i'll stop my yammering and get to what you came here for the food.


Asian Inspired Shrimp with Vegetables

Total Cooking Time: 45 minutes         

Prep Time: 30 minutes 

Cook Time: 15 minutes

Yields: 4 servings

Ingredients 

1 whole yellow onion

1 half of a red onion

2 whole bell peppers ( I used 4 halves of 4 different colors of peppers)

1 pound of peeled and deveined shrimp

1 cup of chopped carrots

1 whole zucchini

1 whole squash

6 cloves of garlic

2 cups of broccoli 

Cooked brown rice

1/4 of a cup of low sodium soy sauce

3 tablespoons of sugar ( I used raw sugar)

1 cup of broth

1 tablespoon of flour ( substitute with cornstarch) 

3 tablespoons of water

3 tablespoons of vegetable oil ( for stir fry)

1 tablespoon of Sesame oil (optional) 

*Tip* Prior to starting the actual cooking have all your prep done. The process of cooking goes really quickly if you have all your prep work done before hand. That means all the chopping and peeling should be done.

Directions:

1. In a small bowl, mix together broth, soy sauce, sesame oil, and sugar set aside.

2. In another small bowl or cup, stir together the tbsp of flour (or cornstarch) with the 3 tbsp of water and set aside. ( this is added later to help thicken the sauce) 

3. Heat the oil over medium-high heat in a wok; add onions and garlic cook briefly, and then add vegetables while continuously stirring. ( it’s a stir-fry after all, lol)

4. Stir-fry vegetables for approximately 5-6 minutes (just long enough to cook the veggies but allow them to remain firm), then add the shrimp.

5. Cook the shrimp 1 minute or until it barely curls and turns slightly pink.

6. Add the sauce mixture and cook 5-7 minutes more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.

7. Serve with hot cooked brown rice.

Here are a few pictures of the finished product:

This meal was delicious, and satisfying. it healthier than your normal take out, much less sodium, no msgs, and brown rice ( triple threat)  The beauty of this type of dinner is that it packs perfectly for lunch tomorrow. Tonight dinner combined with the laughs of ABC's Wednesday night shows equaled a blissful evening for me. Are there any quick fix meals you like to make on weeknights? Have you ever tried to make your favorite takeout at home? Comment below

xx. Toya