Buttery Lemon Lime Shrimp

Simple but so satisfying. Big, tender shrimp in a delicate and buttery sauce. Ready literally in minutes!

Ingredients:

2 tbsps butter

2 tbsps honey

1-2 tsps sriracha sauce

2 tsps soya sauce

1 tsp lime juice

1 tsp lemon juice

12 oz (300 g) jumbo shrimp

1/2 tsp Old Bay seasoning (or salt and pepper)

2 tbsps vegetable oil

1/4 tsp lemon zest

Whisk the butter, honey, sriracha and soya sauce together in a small saucepan on medium heat until the butter has melted. I like 1 tsp sriracha but if you like more heat go for 2 tsps! Remove sauce from heat and add the lemon and lime juices. Cover and set aside.

Towel dry the shrimp then, in a skillet, heat vegetable oil to medium high heat. Toss the shrimp with Old Bay seasoning and sauté about 1 minute per side or until pink. Don't overcook or the shrimp will be tough. Pour in the sauce and stir. 

Add the lemon zest and your shrimp are ready to serve!

Serves 2

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Warm Mango Coleslaw

Sometimes you just stumble into a good recipe. That's what happened here. The plan was to make a coleslaw with mango, served cold. But the mango I bought was quite unripe, so I decided to cook everything up and see what happens. Well, happy little accident, it was a huge success! Not only did the mango soften up but the jalapeño and allspice gave this slaw a decidedly Caribbean spin!

Ingredients:

1 mango, a little on the green side, peeled and diced

1 apple, unpeeled and shredded on a box grater

1 1/2 - 2 cups shredded cabbage or store bought coleslaw mix 

1 tbsp finely chopped jalapeño

1 tbsp butter

1/2 tsp celery seed

1/4 tsp allspice

1/4 - 1/3 cup water

Juice of 1/2 a lime

Combine everything except the lime juice in a medium saucepan. I must say the mango had no juice at all when dicing it, it was that unripe! Bring to a boil, then reduce heat and cover. Add a little more water if needed. Simmer for 5-10 minutes or until tender to your liking. Remove from heat and add the lime juice.

Beautiful as a salad course with chopped romaine.

Or as a side with fish or chicken. Here we had it with open faced chicken tacos.

Makes 4 side salad servings.

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Gochujang Fish with Cucumber Salad

Cooked under the broiler, this Korean inspired meal is a little sweet, a little spicy and takes only minutes to make. I used prepared gochujang sauce from the President's Choice brand as a base, but if you are using gochujang paste only use about 1 tbsp. and you will have considerably less glaze so best to try and find a prepared sauce.

Ingredients:

1 1/2 lbs basa fillets (or other white fish)

2 tsps sesame oil

salt and pepper to taste

Glaze:

1/2 cup gochujang sauce

1 1/2 tsps sesame oil

1 1/2 tsps honey

1 tbsp white wine vinegar

2 tsps soya sauce

1 1/2 tsps minced garlic

1 inch ginger, minced

Cucumber Salad:

1 English cucumber, julienned or spiralized

1 tbsp white wine vinegar

1/2 tsp honey

1 tsp sesame oil

1 tsp minced garlic

1 tsp sesame seeds

pinch of red pepper flakes

Begin by drying the fish fillets with paper towels, then rub with sesame oil and add salt and pepper to taste. 

Combine the glaze ingredients. Reserve some to serve at the table and use the rest to brush on both sides of each piece of fish. Place them on a parchment lined baking sheet.

Broil for 7-9 minutes or until the fish flakes easily with a fork. 

Whisk the salad dressing ingredients together and toss with the cucumber.

Serve the fish with the reserved sauce on the side, along with the cucumber salad and your favourite rice.

Serves 5

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Meat Sauce and Butterflies

Just your middle-of-the-week meat sauce served here with farfalle, Italian for butterflies. (No actual butterflies were harmed in the making of this meal 😃)

Ingredients:

1 lb ground beef

2 tbsps olive oil, divided

3 tsps minced garlic

1 onion, diced

3 stalks celery and their leaves, sliced

1 tbsp tomato paste

400 ml (14 oz) canned diced tomatoes

2 tbsps balsamic vinegar

1 tsp celery seed

1 tsp sage

1 bay leaf

284 ml (10 oz) can Rotel tomatoes and green chilies

salt and pepper to taste or Mrs Dash table blend

4 cups farfalle

1/2 cup reserved pasta water

Heat 1 tbsp olive oil in a large skillet and brown the beef on medium heat, then remove to a plate. Remove any fat from the pan and add 1 tbsp olive oil. Add the diced onion and cook 3 minutes then add the garlic for 1 minute longer. Add the celery, canned diced tomatoes and Rotel, tomato paste, balsamic, celery seed, sage, bay leaf, salt and pepper.

Bring to a boil and return the meat to the skillet. Reduce the heat, cover and simmer for 1 hour. Towards the end of the hour start boiling water for the pasta. 

Once the pasta is cooked reserve 1/2 cup of pasta water then drain the rest. Mix the pasta into the sauce along with the pasta water as needed. 

Serves 4 (Don't forget to remove the bayleaf!)

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Strudel Style Apple Peach Pie

It looks like a strudel but I used pie dough instead of puff pastry for this delicious dessert.

Ingredients:

4 apples, peeled, cored and sliced

1 cup canned sliced peaches, drained

3 tbsps sugar

1 tbsp cornstarch

1/2 tsp cinnamon 

1 lb pie dough

3 tbsps chopped pistachios

1 tbsp cream or milk

1 tbsp milk

1/4 tsp vanilla

1/4 cup icing sugar (more or less to your preferred consistency)

Combine the apples, peaches, sugar, cornstarch and cinnamon and set aside. Roll out the dough to roughly 10 X 13" and lay it on your baking sheet. Spoon the fruit filling down the center and sprinkle 2 tbsps chopped pistachios. Using scissors make cuts down each of the two long sides at about 1 - 1 1/2" intervals. Wet the ends then tuck the top and bottom flaps up over the filling and start crossing the strips across the middle pinching slightly to seal.

Brush with a little cream or milk (you could also use an egg wash here if you like) then sprinkle the remaining chopped pistachios on top. 

Bake at 400°F for 35-40 minutes.

Once cool enough to handle use two large spatulas to lift onto a serving platter.

Combine the milk, vanilla and icing sugar and drizzle back and forth over the top.

Delicious on it's own but...

even better with a scope of butterscotch ripple ice cream!

Serves 8

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Sausage Tray Bake

Your choice of sausages, I had cheddar bacon and hot Italian, with russet and sweet potatoes, add some veggies and you've got dinner done!

Ingredients:

2 medium potatoes

1 medium sweet potato

1 sweet bell pepper, sliced thick

2 celery stalks, sliced thick

1 onion, sliced thick

2 tbsps olive oil

1 tbsp lemon juice

2 tsps minced garlic

4 pork sausages, halved

fresh rosemary sprigs

salt and pepper to taste

1/4 cup cubed feta

Cut the potatoes and sweet potato in half then slice about 3/4-1" thick. Place them in a roaster pan and add water to mostly cover. Cover with foil and boil for 7 minutes, then drain and return to the warm burner just for a minute, then remove from heat. 

Add the bell pepper, celery and onion. Combine the olive oil, lemon juice and garlic and mix everytime together Then take each sausage and twist in the middle, cut to form two mini sausages and toss them in the pan too.. Tuck in some fresh rosemary and sprinkle with salt and pepper.

Roast in a 375°F oven for 30 minutes, turn the sausages over and return to the oven for an additional 10 minutes. Add the feta cubes and broil for 3-4 minutes.

Serves 4

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BBQ Roast Beef for Two

Charred outside, perfectly pink inside! Seasoned to bring out the best in the beef!

Ingredients: 

1 lb Angus inside round roast beef

1 tbsp olive oil

1 tsp minced garlic

1/4 tsp fresh chopped rosemary

1 tbsp hoisin sauce

1 tsp Montreal steak spice

1/4 tsp ground coriander seed

First, take a paper towel a pat dry the beef. Then rub it all over with the olive oil. Combine the garlic, rosemary, hoisin, steak spice and coriander seed and mash together. Coat the roast with this blend, cover tightly with plastic wrap and refrigerate for 8 hours. 

After 8 hours take the meat out of the fridge and leave on the counter for 1 hour. Heat the barbeque to 400°F and sear the beef 5-10 minutes. Move it to the cooler side of the grill, lower the heat to 350°F and cook another 18 minutes or until the internal temperature reaches 125°F.

Remove from heat and cover with foil. Rest 10-15 minutes before slicing.

The sugar content of the hoisin helps caramelize the meat but doesn't give it an asian flavour. It simply bolsters the taste of the beef.

Excellent alongside this Red Onion Lotus Flower!

Recipe here↓

https://hotandcoldrunningmom.blogspot.com/2022/05/red-onion-lotus-flower.html

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Red Onion Lotus Flower

This red onion was a cinch to make bursting open to reveal a gorgeous lotus flower. And the flavour was simply amazing!

Ingredients:

1 large red onion

1 tbsp balsamic vinegar 

1 tbsp olive oil 

a few grinds of pink Himalayan salt

Peel the onion then cut the top off. Leave the root end intact. Make 4 cuts almost right to the bottom. Using a chopstick on each side of the onion helps prevent slicing right through.

Place in a baking dish and drizzle the top with vinegar and oil. Add salt to taste. Let sit 10 minutes.

Then cover and bake in a 300°F oven for 30 minutes. Uncover and return to the oven for 10 minutes.

Using a large spoon carefully lift the lotus flower out of the baking dish and onto your plate.

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