Thai Basil Shrimp

Long time, no post... It's been a crazy month or so. We took an amazing vacation to Thailand, Cambodia and Laos for two and a half weeks and then drove up to our house in Colorado, where we will be spending the next five weeks.  It made for lots of amazing eating, but not so much in the way of cooking.  Miss F devoured basil shrimp when we were in Thailand, she couldn't get enough, so I decided to try and replicate the recipe at home and I think I was pretty successful.  I used a mild Fresno chile, but feel free to amp up the heat if you are so inclined.  This dish was successful, the rice, not so much.  Cooking rice at nearly 9000 feet is proving to be very tricky.

Thai Basil Shrimp

2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons brown sugar
½ cup basil leaves
2 tablespoon vegetable oil
¼ cup minced onion
3 cloves garlic, minced
2 teaspoons minced ginger
1 chile, seeded and chopped (I used Fresno)
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a small bowl, stir together the fish sauce, soy sauce, brown sugar and basil leaves. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger and chiles to the skillet, sauté for 1 minute, until fragrant. Add the shrimp, stir fry 2 minutes more. Pour the sauce over the shrimp, stir fry 2 to 4 minutes more, until the shrimp are cooked through. Serve over rice.

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Lobster Risotto

Does it get any better than lobster risotto? According to Miss F, it's the best. But it's the best as long as you pick out the peas, or even better, don't bother to add any peas to the dish at all. This lobster risotto is incredibly easy, I purchase one of the cooked lobsters from Kroger, but feel free to steam your own. The lobster stock is incredibly simple to make, but adds a real lobster flavor to the dish, moreso than using any store bought stock.  The key is using the hot stock in the risotto.  It makes the stock absorb very nicely into the arborio rice.  Your hand may get a bit tired from all the stirring, but it is completely worth it when it comes time to eat.

Lobster Risotto

1 whole Maine lobster, cooked
4 cups water
3 tablespoons butter
1 tablespoon minced onion
1 cup Arborio rice
½ teaspoon salt
1 cup peas

Remove the meat from the tail and claws of the lobster, chop into bite sized pieces and set aside. Add the lobster shell to a sauce pan with the water. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes.

Meanwhile, in a sauce pan, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 2 minutes. Add the rice and sauté until translucent, about 4 minutes, stirring constantly. Stir in the salt. Ladle ½ cup of the water from the saucepan with the lobster shells into the saucepan with the rice. Stir constantly until all the liquid is absorbed, then add another ladle full and repeat. Keep adding the water from the lobster shell pot until there is none remaining, making sure to allow the rice to absorb all the liquid between each ladle. Stir in the reserved lobster meat and peas, cook for 3 minutes more, stirring. Serve.

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Lobster and Shrimp Paella

Firstly, let me apologize for my extended absence.    We have been travelling a ton and life has just gotten a bit crazy... Whenever C goes out of town, it is a seafood extravaganza around here.  I had originally planned on making paella for a dinner party, one seafood and one chicken & sausage.  I decided that might have been a lofty goal, so I decided to make it for Miss F and my parents one night while C was out of town for work.  This paella couldn't be any easier, it is brimming with shrimp and lobster, which are the standouts of paella for me.  Now that I know how easy it is to make, I will be making this for a dinner party in the future.  This recipe was inspired by Ina Garten.

Lobster and Shrimp Paella

¼ cup olive oil
1 yellow onion, chopped
1 red bell pepper, sliced
3 cloves garlic
2 cups white rice
5 cups chicken broth
2 tomatoes, chopped
½ teaspoon saffron threads, crushed
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 lobster tails, split in half
1 pound shrimp, peeled and deveined
½ teaspoon paprika
¼ cup white wine
1 (10-ounce) package frozen peas
1 lemon, cut into wedges

Preheat the oven to 425 degrees. Heat the oil in a large Dutch oven, add the onions and cook over medium-low heat for 5 minutes. Add the bell peppers and cook for 5 minutes more. Add the garlic and cook for 30 seconds. Stir in the rice, chicken broth, tomatoes, saffron, red pepper, salt and pepper. Bring to a boil, cover the pot and place in the oven for 15 minutes. Remove the lid, stir the rice gently and nestle the lobster tails and shrimp into the rice and sprinkle with the paprika. Return the pot, uncovered, to the oven and bake for 15 minutes more. Return the pot to the stove top over medium heat. Stir in the wine and peas, stir until the wine is absorbed. Turn off the heat, cover the pot and let rest for 10 minutes. Serve, garnished with lemon wedges.

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Instant Pot Risotto

I adore risotto, but I don't adore the stir stir stir it requires.   Enter the Instant Pot.  Same creamy risotto deliciousness with nearly no effort at all.  A quick saute of the rice and you are pretty much done.  My friend Brandi recommended this recipe to me and I can't wait to try other additions to it.  I mainly want to try mushroom risotto, but I will have to try that on a night I am home alone, since the rest of the family would reject it completely.

Instant Pot Risotto

1 tablespoon olive oil
1 onion, chopped
2 cups Arborio Rice
1 tablespoon white wine
4 cups chicken broth
¼ cup grated parmesan cheese

Turn the Instant Pot to the saute function. Add the oil to the pan. Add the onion and saute until it becomes translucent, about 5 minutes. Add the rice and saute until it becomes translucent. Add the wine to deglaze the pan and stir until it evaporates. Add the broth; close the top of the Instant Pot. Set to high pressure and cook for 6 minutes. Release the pressure and remove the inner pot carefully. Stir the parmesan cheese into the rice and serve.

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Thai Sweet Chili Shrimp

C was in London for a week for work, which meant it was seafood for dinner every night he was gone. I first became obsessed with Thai Sweet Chili sauce years ago at a sushi restaurant. They served it alongside their fried calamari appetizer. When we were in Vancouver, specifically China Town, we were looking for a spot to grab an early dinner. A man came out of a restaurant and raved to me about the Thai Sweet Chili Shrimp on the menu, he said it was a must order. And he was right! I have craved that dish for the longest time and really wanted to try and recreate it at home.  I adapted this recipe from Once Upon a Chef.

Thai Sweet Chili Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 tablespoons bell pepper, finely chopped
2 teaspoons finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon Thai Sweet Chili Sauce
¼ cup water
1 teaspoon soy sauce
¼ teaspoon Asian sesame oil
2 cups cooked white rice

Toss the shrimp with the cornstarch until lightly coated. Heat the oil in a large skillet over medium-high heat, add the oil. Add the shrimp and stir fry until starting to turn pink, about 2 minutes. Add the bell pepper, ginger, garlic and sweet chili sauce, sauté for 30 seconds. Add the water and soy sauce and cook 2 minutes more. Stir in the sesame oil and serve over rice.

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Lemon Rice

I am always looking for an easy side dish to serve whenever I have a pita/naan based meal. I really prefer eating both fresh, so I am usually quite busy grilling bread, that I don't have the time and energy to deal with a time consuming side dish. I love the lemon rice at Niko Nikos and wanted to try and replicate it at home.  This rice was perfectly lemony, but not the same bright yellow color of the Niko Nikos rice.  As long as it tastes the same, I can let the color slide.  Cooking rice in broth provides a nice flavor boost without having to make any extra efforts.  Feel free to dial back the lemon juice, but make sure you use fresh lemon juice, it makes a huge difference!

Lemon Rice

2 tablespoons olive oil
1 cup long grain rice
1 teaspoon salt
2 tablespoons lemon juice
2 cups hot chicken broth

Heat the oil in a saucepan over medium heat. Add the rice and sauté for 2 minutes, stirring often. Add the salt and lemon juice, sauté for 2 minutes more. Pour in the broth and bring to a boil. Reduce the heat to low and cover the pan with a lid. Cook for 20 minutes and check to see if all the broth has been absorbed, if not, cover and cook for 5 minutes more. Remove the lid, turn off the heat and let stand 10 minutes before serving.

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Simple Risotto

I adore risotto, but I rarely make it at home. If it is on a restaurant menu, either C or I will usually order it. After making this incredibly easy recipe, risotto will be on my weekly menu far more often. It takes nearly no time at all, though there is a ton of stirring involved.  Miss F completely rejected it, which was a complete shock for me since it has only things she loves in it.  She can cover a slice of pizza or a plate of pasta in parmesan, so I am not sure what her issue was with the risotto.  I can't wait to try additions of parmesan, mushrooms or other fresh vegetables this spring. This recipe is based off one from the Culinary Institute of America.

Simple Risotto

4 tablespoons butter, divided
1 cup Arborio rice
3 cups chicken broth
½ cup grated Parmesan cheese

Heat 2 tablespoons of butter in a sauce pan over medium heat. Add the rice and stir to coat completely with the melted butter. Add the broth, 1 cup at a time, waiting until the rice has absorbed all the broth after each addition. Stir the whole time. After the final addition, take the sauce pan off the heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese.

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Chicken Katsu

I love anything fried in Panko. They are far superior to any breadcrumb, except for maybe my beloved Pork Things.  This chicken is fried Panko perfection and the sauce is amazingly simple.  Even Miss F enjoyed the sauce, which was quite surprising.  She is usually a mustard based sauce fan, which is so surprising because usually kids are all about ketchup over mustard, I know I was.  I enjoyed the leftovers, with the sauce, on a sandwich the next day for lunch. The Tonkatsu sauce recipe is from Just One Cookbook.

Chicken Katsu

¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon oyster sauce
1 tablespoon sugar

4 boneless skinless chicken breast halves, pounded to ½ inch thickness
2 tablespoons flour
1 egg, beaten
1 cup Panko bread crumbs
1 cup oil, for frying

In a small bowl, whisk together the ketchup, Worcestershire, oyster sauce and sugar, set aside.

Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then egg and finally the Panko until well coated. Heat ¼ inch oil in a large skillet over medium-high heat. Place the chicken in the hot oil and cook for 3 to 4 minutes on each side, until golden brown. Serve with rice and the prepared Tonkatsu sauce.

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Emeril’s Shrimp Creole

Miss F liked this meal so much, she requested it for the next trip C had out of town. The use of fresh tomatoes really amps up my usual Shrimp Creole recipe. I have been making Shrimp Creole for years, but always with tomatoes from a can. Making it with fresh tomatoes is about a million times better.  Miss F inhaled her shrimp.  She also doused hers in lots of Tabasco sauce, such a smart kid.  The sauce is so rich and tastes as if it has been cooking for hours.  In reality, this meal comes together incredibly quickly.  It is going to be in our standard daddy is out of town rotation.

Emeril’s Shrimp Creole

¼ cup butter
1 cup chopped onions
1 cup chopped green bell peppers
½ teaspoon salt
1/8 teaspoon cayenne
1 bay leaf
1 pound peeled, seeded and chopped tomatoes
1 ½ teaspoons minced garlic
Dash of Worcestershire Sauce
Dash of hot sauce
1 tablespoon all-purpose flour
½ cup water
1 pound of large shrimp, peeled, tail-off, and deveined
1 teaspoon Cajun seasoning
2 cups cooked long-grain white rice

In a large sauce pan, melt the butter over medium heat. Add the onion and bell peppers to the pan, season with salt and cayenne; sauté for 6 to 8 minutes. Stir in the bay leaf, tomatoes and garlic. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, add water if needed. Add the Worcestershire and hot sauce. Whisk the flour and water together in a small bowl, stir into the tomato mixture and cook for 5 minutes more. Season the shrimp with the Cajun seasoning and add to the pan, cook for 5 minutes more. Serve over rice.

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New Orleans BBQ Shrimp

Miss F and I spent a week straight eating shrimp while we were on vacation in South Carolina. At one meal, she had over 20 shrimp!  I first tried this dish at Chimes in Baton Rouge.  It was so amazing.  Buttery shrimp with the perfect amount of spice with a nice brightness from the lemon juice.  I served it over rice, but it would be equally delicious with some crusty bread.  This recipe was inspired by Once Upon a Chef.

New Orleans BBQ Shrimp

½ teaspoon paprika
½ teaspoon ancho chili powder
½ teaspoon ground cumin
½ teaspoon sugar
½ teaspoon salt
1 pound shrimp, peeled and deveined
3 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon water
2 cups cooked rice

In a bowl, stir together the paprika, chili powder, cumin, sugar and salt. Toss the shrimp with the spices and coat evenly. Set aside.

Melt the butter over medium heat in a skillet. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are almost cooked, about 3 to 4 minutes. Add the Worcestershire, lemon juice and water; stir well to combine and cook a minute or two more. Serve the shrimp over rice.

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Arroz Con Pollo

I absolutely loved this meal. No one else did. C said that it tasted too smoky (paprika?) and then Miss F chimed in with the same complaints. They were both happy to have the chicken only, but both refused the delicious rice, which was infuriating since I had made a huge pot full.  I am tempted to try it again and really cut down on the paprika and amp up the tomato flavor, maybe with some tomato paste.  The leftovers were just as good as the night I served it, which was great since I had a ton of leftovers to eat.  This recipe was adapted from Gourmet magazine.

Arroz Con Pollo

8 bone-in chicken pieces
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cut into ½ inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 ¼ cups dry white wine
1 ¾ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 (14-ounce) can diced tomatoes including juice
1 cup frozen peas

Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add the onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in the chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cover and put the whole pan in the oven, bake for 45 minutes. Stir in the tomatoes and peas, uncover and bake for 15 minutes more.

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Crockpot Creamy TexMex Chicken

As soon as I saw this recipe on Cheese Curd in Paradise, I knew that it would be a huge hit with C and Miss F. This is exactly the kind of meal they love and I was not wrong. Miss F helped shred the chicken and she couldn't resist stealing a taste.  This is also one of those meals that isn't pretty, but it is delicious.  It is very easy, the most complicated part is cooking the rice.   And on that note, why is rice so hard for me to cook?  I have always had trouble with it.  I never seem to get it right, I always have rice stuck to the bottom of the pan, no matter what.  Any great rice cooking tips?

Crockpot Creamy TexMex Chicken

2 boneless skinless chicken breasts
1 can of black beans
1 can of Rotel, diced tomatoes with chiles
1 package frozen corn
1 packet taco seasoning
4 ounces cream cheese
2 cups cooked white rice
½ cup shredded Colby Jack cheese
1 avocado

Put the chicken in the bowl of the crockpot, top with the black beans, Rotel and corn, sprinkle the taco seasoning over the top, stir to combine. Cover and cook on low for 8 hours. Remove the chicken from the crockpot, shred with two forks, then stir it into the beans, tomatoes and corn. Cube the cream cheese, add it to the crockpot and stir until it has melted into the chicken. Serve over rice topped with shredded Colby jack cheese and sliced avocado.

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Pork, Pineapple and Peppers

This recipe is an adaptation of a dish my old roommate used to make. It is a comforting dish for me, I have been eating it for nearly 15 years, man am I old!  I changed up the original recipe from chicken to pork, because I had thick cut pork chops that needed to be used, but boneless skinless chicken breasts work great as well.  I had several cans of pineapple on hand from the cupcake towers for Miss F's birthday party, so this was a great way to use one of those up.  Miss F refused to eat the pineapple, the kid can eat her weight in Dole Whip, but if you get the fruit in front of her, she flat out refuses.  Drink pineapple juice?  Sure.  Try the fruit?  No way.  Silly girl.

Pork, Pineapple and Peppers

1 tablespoon olive oil
1 onion, chopped into bite size pieces
1 pound pork loin, cut into bite size pieces
1 bell pepper (any color), chopped into bite size pieces
1 clove garlic, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 can (8 ounces) pineapple chunks in juice
1 can (14.5 ounces) stewed tomatoes
2 cups chicken broth
2 tablespoons corn starch
3 tablespoons water
2 cups cooked brown rice

In a large skillet, heat the oil over medium-high heat. Add the onion, pork, bell pepper, garlic and ginger and saute until the pork is cooked through, about 3 to 5 minutes. Stir in the soy sauce, Worcestershire, pineapple, tomatoes and chicken broth. In a small bowl, whisk together the corn starch and water, whisk the slurry into the pan and bring to a simmer for 2 minutes more. Serve over brown rice.

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Crockpot TexMex Chicken Stew

This dish reminded me of our family favorite, Crockpot Chicken Enchilda Soup. Miss F was a huge fan of this, but didn't like it served over the rice, she preferred hers straight.  This is a perfect winter meal, throw everything in the crockpot in the morning and prep the rice after you shred the chicken, dinner is served.  This will definitely go into my recipe box for the days when Miss F's after school activities keep us out late.  It is so nice to come home to a house that smells great and dinner is ready.  Thanks to Pink Parsley for the inspiration.

Crockpot TexMex Chicken Stew

½ yellow onion, minced
1 green bell pepper, seeds and ribs removed, chopped
2 cups frozen corn
1 (15-oz) can black beans, drained and rinsed
1 jalapeno, seeds and ribs removed, minced
3 garlic cloves, minced
2 cups chicken broth
1 (14.5 oz) can Rotel, diced tomatoes with chiles
2 tablespoons corn starch
1 tablespoons brown sugar
1 tablespoon tomato paste
2 teaspoons chile powder
1 ½ teaspoons ground cumin
1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
1 minced chipotle chile in adobo sauce
¼ cup minced fresh cilantro
2 cups white rice

Add the onion, bell pepper, corn, beans, jalapeno and garlic to the crockpot. Whisk together the broth, Rotel, corn starch, sugar, tomato paste, chile powder and cumin. Pour the broth mixture into the crockpot, stir to combine. Season the chicken with salt and pepper and nestle the chicken thighs to the crockpot . Cover and cook on low for 4 to 6 hours.

Remove the chicken from the crockpot and shred with two forks. Return the chicken to the crockpot and stir in the chipotle. Cover and cook on high for 10 minutes more. Prepare the rice per package instructions. Serve the rice with the chicken spooned over top, top with cilantro.

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Tomatillo Chicken

This may be one of the ugliest meals I have made in awhile. And it was also one of the tastiest. I ate over half of my chicken breast during dinner and decided to save the remainder for lunch the next day. It didn't make it to lunch. About an hour after dinner, I went into the fridge and devoured the rest. The chicken was full of flavor from the brine and the sauce, based on my favorite Deluxe Tomatillo Sauce from Chuy's, was perfection.  Thanks to Confections of a Foodie Bride for the brining inspiration and thanks to my friend Jen for always agreeing to meet me for lunch at Chuy's.

Tomatillo Chicken

4 cups water
2 tablespoons sugar
1 tablespoon salt
juice from one lime
4 boneless skinless chicken breasts
1 can (28 ounces) tomatillos, drained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
1 clove garlic, minced
½ jalapeno, minced
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream
3 cups cooked white rice

Stir together the water, sugar, salt and lime juice in a sealable plastic bag. Add the chicken breasts and refrigerate overnight.

Preheat the oven to 375 degrees. Grease a baking dish and add the chicken in a single layer. Bake for 20 to 25 minutes, until cooked through.

In a saucepan, combine tomatillos, broth, cumin, lime juice, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through. Serve the chicken over the rice with the tomatillo sauce poured over top.

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Mexican Sour Cream Rice

I would have hated this dish as a kid, so Miss F must take after me. This must mean she will grow to enjoy it when she is older, right? She was not a fan at all, but C and I enjoyed it very much. C did say that Rice-a-Roni would have been preferable, he even called it a "tasty treat" when describing it to Miss F.   I was shocked that she didn't enjoy it, she usually loves rice and I thought the addition of cheese and corn would make her happy.  She explained that she likes all those things individually, just not mixed up together.  Nonetheless, this was a great side dish and I enjoyed it  much more than my usual TexMex side dish go-to of beans.  Thanks to Taste of Home for the fantastic recipe!

Mexican Sour Cream Rice

1 cup uncooked long grain white rice
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterrey Jack cheese, divided
1 ½ cups frozen corn
salt and ground black pepper

In a sauce pan, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1 ½ quart casserole dish.

Stir together the rice, sour cream, green chiles, ½ cup of the cheese and corn, season with salt and pepper. Transfer to the prepared casserole dish and top with the remaining cheese. Bake uncovered 30 minutes, until cheese is bubbly and lightly browned.

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Mongolian Beef

C loves Mongolian Beef, but he hates the green onions (or chives, as he calls them.) He always has our favorite Chinese restaurant add more vegetables to his dish. I added a green bell pepper because my mom had sent me home with a few from her garden. This sauce was amazing, it was the perfect take out fake out. The best part is the whole thing came together faster than you can order take out. Thanks to Tide and Thyme for the wonderful recipe.

Mongolian Beef

1 tablespoon vegetable oil
1 pound steak (sirloin or flank), thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
¼ cup green onion, sliced (for garnish)

¼ cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
2 teaspoons Sriracha
2 tablespoons cornstarch
1/3 cup beef broth
1 teaspoon sesame oil

Heat the oil in a pan over medium-high heat, add the beef and bell pepper, saute for 4 to 5 minutes. Add the garlic and ginger and stir-fry for 30 seconds more.

In a liquid measuring cup mix the soy sauce, hoisin sauce, brown sugar, Sriracha, cornstarch, beef broth, and sesame oil. Pour into the pan with the beef and cook until it thickens , about 2 minutes. Remove from heat. Garnish with green onions before serving.

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Red Snapper with Bell Pepper and Tomato

This plate could have easily served two people. Except I ate the entire thing while watching the US defeat Ghana in the World Cup. Miss F had no interest in eating any of the snapper, so she enjoyed bean and cheese taquitos instead. This dish is entirely my own creation, based on the fresh vegetables we harvested from my parents' garden and the fresh snapper we got from the Kemah fish market. And it was completely amazing, most definitely enhanced by the garden fresh tomatoes, bell peppers and basil. The garden has had a great year so far, at last count there were nearly 20 bell peppers and over 60 tomatoes growing. This year has been much more successful than last. I am going to try and convince them to add a second bed this fall.

Red Snapper with Bell Pepper and Tomato

1 tablespoon olive oil
2 large red snapper filets
1 clove garlic, minced
2 tomatoes, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
½ cup white wine
1 tablespoon minced basil
white rice

Heat the oil in a large skillet over medium-high heat. Salt and pepper the snapper filets, saute a minute per side, remove from the pan and set aside. Saute the garlic for 30 seconds, add the tomatoes and bell pepper, saute for two minutes more. Deglaze the pan with the white wine and stir in the basil. Nestle the fish into the tomato and pepper mixture. Cover, reduce heat to medium-low and cook for 5 to 7 minutes more. Serve the fish over rice with tomatoes and peppers spooned over top.

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New Orleans Style Shrimp and Rice

Shrimp Creole is one of the first "fancy" dishes I remember making after I graduated from college. It is a comforting dish and it can be prepared relatively quickly. This recipe, heavily adapted from Martha Stewart, is very reminiscent of Shrimp Creole. The sauce is rich with flavor, though Miss F would disagree. She ate everything separately, a scoop of rice, a couple of shrimp and a few bell peppers, all neatly placed on her plate. She said she didn't like the sauce, but she had no problem eating the shrimp and bell pepper that had been cooked in the sauce. I tried explaining to her that the sauce was much like tomato pasta sauce, but she wasn't hearing it.   I ate a ton and I may have gone back for seconds a few hours later.

New Orleans Style Shrimp and Rice

¼ cup butter
2 tablespoons flour
1 green bell pepper, chopped
1 small onion, chopped
14.5 ounce can stewed tomatoes
½ cup chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 ½ teaspoons Cajun seasoning
½ teaspoon paprika
½ teaspoon coarse salt
½ teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp, peeled and deveined
2 cups cooked white rice, for serving

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell pepper and onion, cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce. Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes. Sprinkle with parsley and serve over rice.

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Tuna Avocado Poke Bowl

This was not on my meal plan at all, but after seeing Jaida's post for Salmon Avocado Poke Bowl on Sweet Beginnings, I knew I had to make it straight away. But with fresh tuna instead of salmon.  I changed up the recipe a little, adding lemon juice and jalapeno.  This meal was amazing.  Miss F totally turned up her nose, she had some rice and that was it.  I ate the entire bowl.  It was amazing.  One of the best things I have made in a while.  I will certainly be trying this with salmon, but I loved it with tuna.

Tuna Avocado Poke Bowl

1/3 cup soy sauce
1 tablespoon white sugar
1 shallot, minced
1 jalapeno, minced
juice of one lemon
1 teaspoon sesame oil
½ teaspoon ground ginger
1 pound fresh tuna
1 avocado, cubed
1 tablespoon toasted sesame seeds
2 cups cooked rice, cooled
rice wine vinegar

In a medium bowl combine soy sauce, sugar, shallot, jalapeno, lemon juice, sesame oil, and ginger. Set aside. Cut the tuna into ½ inch chunks and add to the marinade bowl, along with the avocado. Serve immediately, topped with sesame seeds, or refrigerate until ready to serve. Sprinkle a little vinegar over the rice, then top with the tuna avocado mixture.

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