If you’re looking for a quick meal and you love shrimp and kimchi, a classic Korean fermented vegetable, then this recipe is for you. These are ingredients I always have on hand – shrimp in the freezer and kimchi in cans I purchase online. I’ve tried a few kimchi varieties and finally found one I … Continue reading
You may know that shrimp is a favorite ingredient – it easily adapts to so many flavor profiles and cooks quickly. I used a sweet mango chutney to serve from Brooklyn Delhi, a favorite Indian company who also has a spicy mango chutney. This recipe comes from New York Times Cooking by Zainab Shah.
I eat some form of salmon every week, from fresh fillets to patties using the best quality canned salmon. This is a canned version using wild sockeye salmon, skinless, boneless and sustainably caught in Alaska. I order a case of these 6 oz. cans from Wild Planet so I always have salmon on hand when … Continue reading
For longer than I can remember I have enjoyed Tuna melts (search tuna for recipes) and never thought of using salmon instead. Big mistake as these really hit the spot and actually one of the tastiest salmon recipes I have made. If you are looking for a new way to use this superfood give this … Continue reading
Yes, I have another shrimp recipe and this time it showcases Indian cuisine and all their wonderful and aromatic spices. Of course shrimp is always a win-win for me and the sauce complements this seafood which takes only 30 minutes to cook. How can you beat that? This recipe was contributed by Zainab Shah through … Continue reading
This is another recipe from my New York Times gift subscription which my sister gave me. I have access to 100’s of recipes online which I have been diligently checking every day. Colu Henry is the author behind this tasty salmon meal. It may be obvious that I happen to love salmon as evidenced by … Continue reading
Enclosing food in foil or parchment paper with various ingredients such as a sauce or veggies is a good way to have a recipe turn out the way you want it too. Whether in the oven or on a grill you can be sure things stay moist and flavorful. I have used parchment paper a … Continue reading
Are you dreaming about a beach somewhere warm? We are in the throes of our first winter storm; as a matter of fact most of the country is experiencing Mother Nature at her worst! Not a lot of snow but strong winds and cold temperatures here in Michigan. I stay home during this kind of … Continue reading
Tilapia is a very mild fish and easily adapts to all kinds of spices and flavors. It is readily available and a very affordable fish that doesn’t taste fishy. A light entree that’s healthy too especially needed during the holiday season. This seasoning would be delicious on any mild flavored fish. I don’t buy seasoning … Continue reading
This is my kind of recipe loaded with shrimp, some favorite veggies that always seem to pair well with so many dishes and Gochujang, a spicy condiment which kicks up this dish beautifully. Christopher Kimball has a new cookbook “The World in a Skillet” published 2022 which includes this recipe. Using one skillet is always … Continue reading