A super fun dish to make with the kids (even grown up husband kids) is eggrolls. I’ll get right to it. I’m not a big fan of packaged salad but for this recipe I do use both a bag of mixed slaw (red/green cabbage) and a bag of bean sprouts. I also use a package of uncased sausage meat (or diced chicken or shrimp or beef), diced celery, frozen peas, scallions and a small chopped Vidalia onion (truth – you can add any protein/veggies your family likes and your eggrolls will turn out great!) Simply stir-fry all veggies in a little EVOO and a few drops of low sodium soy sauce. After protein is cooked and veggies are sweated, remove from heat and drain mixture in a colander (if you leave a lot of liquid in the mixture when you construct the eggrolls you’ll have a goopy mess). BTW, you can find eggroll wrappers in the produce section of the supermarket.
Lay the eggroll wrapper down so that you’re looking at a diamond. Take about 2 tablespoons of mixture and place in center of wrapper. Fold in left and right corners of the diamond and roll the bottom section with the stuffing upwards towards the top corner. Close the eggroll with with a little scrambled whole egg applied with small brush and place on parchment paper. Repeat process until you’ve used all the mixture/wrappers.
You can either deep fry until golden brown or pan fry. It’s that simple!
Pro-tip – if you run out of mixture, but still have wrappers, you can slice them into thick strips and stir fry for homemade Chinese noodles!
Okay, so I have some friends that find my method to the recipe to be, shall we say, verbose. One recently posted this meme on my social media:
That said, I’ll get to the point for this yummy dish.
Add a sliced vidallia onion, garlic to your liking (I like a ton), about 2 pounds of short ribs, a jar of Goya Sofrito, salt & pepper. Cook on low for eight hours. I served this over cauliflower rice with a side of Brussels sprouts.
This super simple keto dish is both yummy and satisfying. Chicken cutlets and broccoli rabe over cauliflower rice topped with porcini mushroom sauce.
A few easy steps. You can use dried porcinis or fresh, or a combination. If using dried, rehydrate by putting mushrooms in a bowl and pouring boiling water over them. Let this sit for about 10 minutes or until softened. Remove from water and chop. In a little EVOO and butter sauté mushrooms with garlic, onion, seasoning. Over low heat, add about 1/4 cup of heavy cream (and maybe a little mascarpone?) and emulsify until you create a thick sauce and set aside.
Prepare the broccoli rabe and cauliflower rice and set aside for plating.
Dredge the chicken cutlets (we butterfly and pound the cutlets so they’re not too thick) in seasoned almond flour. Sauté the “breaded” cutlets in a little EVOO (we’re not deep frying here) until both sides are golden brown and chicken is cooked through.
To plate this I started with the rice, topped with the cutlets, topped with the porcini sauce and broccoli rabe on the side.
It’s stone crab season here in Clearwater. I’ve never had these yummy little creatures anywhere but here and they’re de-lish (and super expensive!) These were served cracked, cold with lemon & a mild dipping sauce. I highly recommend you trying these if you’re in the area.
Also on the menu this weekend was hubby crafted clams casino as an appetizer – very flavorful. The recipe can be found here. Enjoy!
I followed that up with a new dish, a creamy, garlic shrimp dish served over rice. This recipe is a keeper! This recipe can be found here. (I added artichokes and a little chopped bacon, cause, why not?)
This dish has been a fun go to that I’ve posted before. Search the site for the how to’s. Each time I make this, I change it up a bit this one was a base of arugula with jalapeños, avocado, salmon & tuna topped with a few sesame seeds. Super fresh, satisfying and low carb!
I will say upfront that I did not make this delicious corned beef hash, this was all the hubby (except for the poached eggs, which I whipped up). Corned beef hash is one of those dishes that you can really modify to your liking. In his recipe he uses (obviously) a corned beef, which he cooks overnight in the crockpot (could that be easier?) Just add water and spices, and set up crockpot – 8 hours low). Then he sautés cubed potatoes, onions, carrots, green, red and yellow peppers seasoned with salt, pepper, sazon. Once these goodies are cooked through, he mixes in the shredded corned beef. That’s it! You can top this with eggs, any way you like them, hollandaise sauce or salsa.
This is a dish that I have not made in about thirty years. The reason for that is I was asked, thirty years ago, to make several trays of eggplant parm for my best friend’s engagement party. I was up literally all night and my kitchen was completely trashed for about a week. I think that experience gave me eggplant parm PTSD.
The only time I will ever use a jar sauce is for pizza or parm. My Sunday sauce is too rich (due to all the pork and beef that I add). The richness would take away from the flavor of the eggplant. That said, the sauce that worked for this is Michael’s of Brooklyn.
To start this dish, peel your eggplants (I leave just a few strips of peel on) then slice thinly into circles, about 1/4 of an inch thick. Then dip slices into well beaten egg, followed by breadcrumbs. I place breaded slices on a wire rack until all of my eggplant has been breaded. Then in a shallow fry pan, heat canola oil. When the oil is hot, add eggplant and fry until slightly browned on both sides (should take about 3 minutes per side). I return the fried slices to the wire rack so any excess oil drains off.
Next step is to prepare the layers in your baking pan. I start with a healthy amount of sauce in the bottom of the pan. Lay down a layer of eggplant followed by as much mozzarella as you like and some fresh ricotta and top with some more sauce. Repeat layers until you are out of eggplant. Make sure top is mozzarella and sauce.
I baked mine for about 45 minutes at 350 degrees. That’s it! Enjoy this delicious dish.
I always say, the freshest ingredients simply prepared is the best way to cook.
For this meal I had some amazing, colossal shrimp which I butterflied and seasoned with EVOO, pepper, and Slap ya Mama. I also had sushi grade tuna which I cubed (large cubes) and dredged in black pepper.
The shrimp, I simply grilled them for about 2 minutes (or until they turn pink, depending on how hot your grill is) and that’s that. For the tuna, I sautéed the dredged cubes in a little EVOO until just the outside is charred and the inside is still bright pink (you could also do this in a cast iron skillet on the grill). I served the tuna with a wasabi/soy slurry.
I served grilled eggplant with the shrimp. To do this, first peel the eggplant, leaving some strips of peel on the fruit. Then simply slice the eggplant in circles, about 1/4 inch thick. Brush with EVOO and season with salt & pepper. Throw the eggplant on the grill about 5 minutes before the shrimp and remove when they are tender and charred. The center will be soft and very tasty.
I know I cook a ton of seafood, but this particular dish was amazing. A friend of mine just got back from the glorious Keys and brought back her bounty of snapper (the filets were cleaned, packed, flash frozen and shipped).
I kept the recipe super simple so not to take away from any of the naturally delicious flavor of the fish. I lightly dredged the fillets in some seasoned (salt, pepper) flour and sautéed it stove top in a little EVOO. Depending on the thickness of the filets, it should not take more than about 3-4 minutes per side.
In a separate pan, I sautéed fresh spinach seasoned with crushed garlic, red pepper flakes, salt & pepper.
I plated this gorgeous dish on top of creamy polenta – can it get any easier?
Literally nothing could be easier than cooking super fresh, simply prepared seafood on the grill. I just soak the clams to get rid of any sand they might be holding onto, scrub the mussels and toss them all right on the grill. As soon as they pop open they’re ready to eat. Hubby makes a butter dip with garlic, lemon and parsley (or cilantro) and that’s it! I also sprinkled a little Slap Ya Mama seasoning on the mussels just to spice them up a bit.
Great as an appetizer or a main dish, clams, mussels, and a side of Shishito peppers!