Pescetarian

Panko Dijon Salmon

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This has become one of my staple recipes. Few ingredients and a short prep time make this right up my alley. Not to mention it tastes amazing! Salmon coated in dijon mustard and a panko-parsley-lemon zest mixture = lots of great flavor. Check it out!

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Panko Dijon Salmon
4 servings

⅔ cup panko
2 tablespoons finely minced fresh parsley
1 teaspoon lemon zest
½ teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil, divided
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
lemon wedges, for serving

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the panko, parsley, lemon zest, salt, and pepper. Add 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
3. Place the salmon fillets on a lightly greased baking sheet.
4. Generously brush the top of each fillet with the mustard, then season with salt and pepper.
5. Press the panko mixture thickly on top of the mustard on each fillet.
6. Place salmon in the preheated oven for about 20 minutes, until cooked through and panko begins to brown.

I served mine with corn over some leftover quinoa I had in my fridge. It’s delicious no matter what you do with it! Enjoy:)

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Cuckoo for Coconut Shrimp

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Happy Monday, yet again! Hard to believe it’s been a whole week since I last posted on here. But this one is worth the wait people!! I’ve been eyeing up coconut shrimp recipes on Pinterest for months (no lie), but I had such a hard time finding unsweetened coconut. Leave it to Reading Terminal Market to come through for me.

I ended up adapting two recipes from skinnytaste.com and Tracey’s Culinary Adventures to create the recipe.

What better way to celebrate the season premiere of Dancing with the Stars with my good friend/sous chef Maura?

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Coconut Shrimp
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon sugar
2 large eggs
1 tablespoon water
1 cup unsweetened shredded coconut
1 cup panko bread crumbs
1 lb large shrimp, peeled and deveined

1. Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
2. Combine coconut flakes and panko crumbs in a bowl.
3. Mix the flour, paprika, cayenne pepper, salt, pepper, and sugar in a bowl.
4. Whisk egg in another bowl.
5. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
6. Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray
7. Bake in the middle rack for about 10 minutes. Turn shrimp over then bake for another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

Sweet and Spicy Dipping Sauce
1/2 cup apricot preserves
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

1. Mix ingredients and serve with coconut shrimp.

We served our Coconut Shrimp and Sweet and Spicy sauce with baked green beans (coat green beans with olive oil, salt and pepper and bake in the oven with shrimp).

Enjoy! Oh, and Happy St. Patrick’s Day!:P

Honey Walnut Shrimp

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This weekend, I was struggling to decide what I should give up for Lent this year. Eventually, I decided to give up fried food. That being said, I (obviously) had to make something fried for dinner tonight as my last hurrah. This was my second time making this recipe, and I really love it! May not be the healthiest dish, but you gotta splurge once in a while, right?

Some candied walnuts…

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Sweet honey sauce…

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Crispy battered shrimp…

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And, voila!

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Honey Walnut Shrimp
1 cup vegetable oil
1/2 cup sugar
1/2 cup walnut halves
3 tbsp mayonnaise
1 1/2 tsp honey
1 1/2 tsp condensed milk
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 large egg, beaten
1/2 cup cornstarch

1. Heat vegetable oil in a large skillet over medium high heat.
2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil.
3. Add sugar and stir, constantly, until golden and thickened.
4. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
5. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
6. Season shrimp with salt and pepper, to taste.
7. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
8. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
9. In a large bowl, combine shrimp and honey mixture.
10. Serve immediately, topped with walnuts.

Source: Damn Delicious

Enjoy!!

Honey Mustard Salmon Sunday

What better way to enjoy the Oscars than with some honey mustard salmon and Brussels sprouts with corn? Sunday’s are the best nights to treat yourself to a delicious dinner to prepare for the week ahead, especially when there’s something great on TV.

I just discovered Brussels sprouts a month or two ago (I know, where have I been?). Although my relationship with Brussels sprouts is recent, they’re quickly becoming my favorite vegetable. And salmon I could easily eat every day. Both of these recipes are quick and easy, not to mention super tasty!

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One word: YUM!!

Honey Mustard Salmon
1/2 tablespoon butter
1/2 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 tablespoon soy sauce
1/2 tablespoon olive oil
salt & pepper
2 salmon filets

1. Preheat oven to 400 degrees.
2. Combine butter and brown sugar in a bowl, and microwave for 30 seconds until melted.
3. Stir in mustard, honey, and soy sauce.
4. Place salmon on baking sheet with foil.
5. Brush salmon with half of the glaze and place in the oven for 15-20 minutes, until the salmon is firm and flaky (but before the white fat begins to form on the surface).
6. Remove, brush salmon with remaining glaze.

Adapted from Salmon Cooking.

Early Summer Brussels Sprouts and Corn
Serves 4 side portions. (Note: I don’t usually measure anything when I make this, I just make as much as I’m hungry for).
1 lb Brussels sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbsp olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

1. In a large pan heat 1 tbsp olive oil over medium-high heat.
2. Cut Brussels sprouts in half and add to pan.
3. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.
4. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
5. After about 10 minutes (adding more olive oil as needed), when Brussels sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add corn kernels to the pan.
6. Drizzle 1 tbsp olive oil over the corn, sprinkle with more salt & pepper and stir to fully mix.
7. Cook for another 5 minutes, until corn is warm.

Source: Parsley & Polka Dots

Happy Oscar Sunday! Enjoy:)

What the @#!% is a Pescetarian and why the $*@# would I want to be one?

What is a Pescetarian, anyways?

“Pescetarianism, or pesco-vegetarianism, means being vegetarian while still including seafood in your diet. One still cuts out red meat, pork, poultry, etc. from his or her diet like a vegetarian, but does not cut out fish and other seafood.”

When my friends, family, and co-workers found out I went pescetarian, they all asked (and continue to ask) why. Honestly, I had a hard time answering that question. I would typically answer by saying “I don’t know” or “It seemed like a good idea.” My favorite response was “I thought it would help me make healthier choices,” to which everyone obviously asked “Well, does it?” and I would come back to “I don’t know.” My reasoning made sense to me, but I had a hard time helping others understand. Until I stumbled across this wonderful article, titled “5 Reasons to Become a Pescetarian.” Sure, it may have been written in 2011, but three years later, these reasons still hold true. And here they are:

1. Pescetarianism may drastically improve your health.

Ok, from a diet standpoint, pizza, pasta and fried foods are still fair game. I’ve learned that making healthy choices is my own responsibility, and no new diet is going to permanently keep me away from french fries and donuts. BUT…

“A pescetarian diet may not only reduce your risk for heart disease and other cardiovascular diseases, but stroke, osteoporosis, obesity, diabetes, arthritis, high blood pressure and some types of cancer.”

2. Becoming a pescetarian benefits our planet.

Well who doesn’t want to benefit our planet, am I right?

3. I (the writer of the article, not me) believe you aren’t against animal cruelty unless you are some type of vegetarian.

I can’t say that I wholeheartedly agree with this one. Do I think people that eat meat are cool with animal cruelty? No. We are taught that eating meat is normal and that everyone needs the protein from meat to stay healthy. What we are not taught about is animal cruelty. I think we are unintentionally ignorant when it comes to animal cruelty, and it’s not our fault.

4. We aren’t natural carnivores.

“The omega-3 fatty acids that are in fish and seafood are necessary in the diet of a human being — fish is the only true source of the omega-3 acids DHA and EPA.”

5. Many successful individuals choose vegetarian or pescetarian diets.

You probably could have sold me on pescetarianism solely based on this one. Cue Drake “I just wanna be, I just wanna be successful…”

You can read about these reasons in more detail by going to the article. To all the people that asked me “why,” here’s my intelligent and factual (gosh, finally) response! Happy Sunday!