Easy Shrimp and Grits
This is easily one of my favourite brunch options but I can eat it any time. It is certainly a crowd pleaser and the ultimate comfort food, one of many out of southern states like Louisiana and Georgia. Some of the best shrimp and grits I ever had was in New Orleans, you can read about it here. This dish has a lot of interesting history, borrowing from different cultures and cuisines. However, the bottom line is it’s delicious, and you can make a simple version in your kitchen!
One thing I will note is there are tomatoes in this dish, along with Cajun seasoning. Why is that worth mentioning? Well because technically that is one of the ways you tell the difference between Creole and Cajun dishes that come out of Louisiana - Creole dishes are the ones that typically use tomato. In this instance, you can ignore it unless you truly want to align with the essence of what is Cajun!
Video Tutorial
Easy Shrimp and Grits
Ingredients:
- 1/2 lb. raw large or medium shrimp (they may shrink/curl up when cooking so you may want them on the bigger side. You can also add a bit more if necessary)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 1/2 tablespoons lemon juice
- 1/2 cup tomato, diced
- 1/2 cup peppers, chopped
- 1/2 cup onion, chopped
- 1 tablespoon Worchester sauce
- 1 bouillon cube
- 1/2 - 1 cup water (add after bouillon cube)
- 1 cup broth
- 1 cup coarsely ground cornmeal
- 1 cup vegetable broth
- 1 cup milk
- 1 cup water
- 1/2 cup sharp cheddar
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- Some cream or milk (optional)
Instructions:
- In a pan heat the butter and olive oil, add the garlic and seasoning for the shrimp and cook for about 1 minute.
- Add the onions and sweat them out for about 2 minutes. Then add the tomato and peppers and cook for another 2 minutes.
- Add the broth, Worchester sauce, bouillon cube, and water. Simmer for 5 minutes on medium-low heat.
- Add the lemon juice to the shrimp then add the shrimp to the pan. Cook for about 4 minutes, stirring sometimes. Turn over the shrimp if necessary to cook through, they are done when pink and no longer translucent.
- Prepare the grits. Boil the water, broth, and milk.
- Whisk a well in the middle of the pot and gradually pour in the cornmeal. Bring to a boil again but careful not to get hot cornmeal on you!
- Close the pot with a lid and simmer the cornmeal for about 20 minutes, periodically stirring and adding more water when necessary.
- Once the grits are done, whisk in the butter, cheese, and pepper. You can add some cream or milk to get them to your desired consistency.
- Serve hot with the shrimp on top! Garnish with parsley.
Calories
574Fat (grams)
28.02Carbs (grams)
55.08Protein (grams)
27.81
Coconut Shrimp Po Boys
I love coconut and I think it's safe to say peoole either have a love or hate relationship with it. Not only do I like the taste, but the sheer vertility is just magical. You can use it in various forms in multiple ways - I'm talking coconut milk, oil, flour, water, cream, flakes you name it.
This recipe uses 3 of those forms - flour, cream and flakes to make one of the most famous sandwiches in the American South - the po boy! A delicious yet simple sandwich stuffed with fried shrimp, lettuce, tomato, pickles, and topped with an aioli, what more do you need? You can make them at home easy, with the infusion of some coconut to give a unique flavour. Try it out!
Ingredients
1/2 lb. shrimp, skin and tail removed, deveined
1/4 cup + 1-2 teaspoons old pay seasoning
3 eggs
1 cup coconut flour
2 cups shaved coconut
2 tablespoons coconut cream
1/2 cup mayonnaise (low sodium)
3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have
1 cup lettuce, shredded
Video Tutorial
Instructions
Step 1
Pat your shrimp dry and season with old bay, set aside.
Step 2
Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.
Step 3
While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)
Step 4
Once the oil is ready, get to frying! Do so in batches if necessary you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.
Step 5
To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.
Step 6
Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.
Serve with pickles, fries, a salad, or whatever!
This recipe was developed as part of the Black Foodie Battle contest, a cooking challenge to make coconut a star of the dish. Check out the full episode and other contestants dishes at blackfoodie.co.
Shrimp Bunny Chow
Here's to 'Bunny Chow' as the South Africans call it, or 'Stondido' as the Zimbabweans refer to it (arguably a misnomer but I always loved the word!). Perhaps this makes you think of a bread bowl with soup from your local deli. The inspiration here mainly goes to bunny chow - Indian curry served, and eaten with a hollowed-out loaf of bread. The dish's origins are rooted in Durban, South Africa and there is a long history behind it.
I put together a version that would serve as the ultimate comfort food. You can leave out the shrimp and keep it vegan/vegetarian with the chickpeas and malanga root. The combination of spices, fresh bread, coconut, and a kick from the kachumbari (East African tomato, onion, and jalapeno salad) on the side makes for a delicious, satisfying meal you won't’ regret making!
Ingredients
1 tablespoon butter
2 tablespoons vegetable oil
1 teaspoon garlic, minced
1/2 medium red onion
1 can diced tomatoes
1 teaspoon cumin
1 tablespoon curry powder
1 teaspoon ginger
1 teaspoon dried parsley
1/2 teaspoon lemongrass
1 teaspoon + 1/2 teaspoon salt
1 teaspoon + 1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried chili flakes
1 teaspoon + 1 tablespoon paprika
2 tablespoon fish spice
1 cup malanga root, peeled and chopped
1/2 cup yellow peppers, chopped
1/2 cup carrots, chopped
1/2 pound shrimp, cooked
1 can chickpeas
1 cup coconut cream
3 cups (seafood) broth
1 chicken bouillon cube
1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon fish sauce
2 tablespoons tomato paste
1 teaspoon cornstarch
1/2 cup coconut milk
1 sturdy loaf, unsliced (I used pain de campagne round bread/French sourdough)
Kachumbari:
(Optional curry condiment that resembles sambals)
1/2 jalapeno
1/4 medium red onion
1 roma tomato
1 teaspoon honey
1 teaspoon balsamic vinaigrette
3 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic
1 teaspoon dried parsley
Instructions:
Step 1
Toss your shrimp and chickpeas in olive oil, 1 teaspoon black pepper, 1 teaspoon lemon juice, 1 tablespoon paprika, and the fish spice, Set aside in the fridge.
Step 2
Add the butter and vegetable oil to a large pot. Add the garlic and onions and sauté until fragrant, about 2 minutes. Add all the spices, sauté for another 2 minutes.
Step 3
Add the chopped malanga, carrots, and pepper. Cook for about 5 minutes to sweat the vegetables out. Add the tomatoes and tomato paste. Cook for another 2 minutes.
Step 4
Add the broth, a crushed, dissolved bouillon cube, and the coconut cream. Heat the pot until the contents reach boiling point, then reduce the temperature to low and simmer for about 25 minutes with the lid on, stirring occasionally.
Step 5
Check to see if the malanga has softened (if not, simmer for an additional 5-10 minutes). Season with additional salt and pepper to taste if you like.
Step 6
Add the shrimp and chickpeas, along with the coconut milk and dissolved cornstarch (you can use some of the hot curry to do this). Simmer for another 10-15 minutes, stirring occasionally to make sure it thickens.
Step 7
To make Kachumbari: In a bowl, whisk together vinaigrette, honey, olive oil, lemon, salt, pepper, parsley, and minced garlic - taste to see if it is to your liking. Add finely chopped jalapeno, tomato, and onion and mix everything well. Set aside.
Step 8
Cut the top off your bread (or cut it in half depending on the shape). Hollow out the loaf but keep the bread stuffing, set aside. Dish your curry directly into the bread and serve hot with kachumbari. Enjoy!
Serves 3 - 4
IKEA Swedish Meatballs, Remixed
When IKEA UK released the recipe to its popular Swedish meatballs, it got the internet buzzing. This recipe maintains the creamy sauce the meatballs are served in, but with one significant switch - the ground meat. Chorizo is a pork sausage popular in Spain, Portugal, and South America. It is full of flavor and higher in fat compared to (making it taste even more delicious in my opinion) the standard combination of pork and beef. This is a guilty pleasure you can try at least once!
IKEA Swedish Meatballs, Remixed
Ingredients:
- 1 heaped cup ground chorizo
- 1/3 cup green onions, chopped
- 3/8 cup breadcrumbs
- 1/8 cup milk (about 5 tablespoons)
- 1 egg (or 1 teaspoon mayonnaise)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic
- 1 teaspoon mayonnaise
- 1 teaspoon Worchester sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 1 1/2 tablespoons flour
- 1/4 cup heavy cream
- 1/2 teaspoon garlic chili spice
- 1/2 teaspoon lemon juice
Instructions:
- In a bowl using your hands, mix the chorizo, garlic, onions, garlic, egg/mayonnaise, breadcrumbs, chili powder, salt, and pepper. Be sure to mash any large lumps.
- Add the milk, then shape into meatballs into the size of a golf ball. Chill in the fridge for at least 1-hour minimum (this will help the meatballs from breaking apart too easily).
- Add 1 tablespoon butter and 1 tablespoon olive oil to a pan. Brown the meatballs, each for about 4 minutes per side.
- Finish them off in an oven at 350F for about 25 minutes and add 2 tablespoons of water to prevent burning. Keep a close eye and make sure the meatballs cook through.
- In another pan, add the rest of the butter and olive oil. Whisk in the flour to form a paste, cook for about a minute.
- Add the broth, cream, Worchester sauce, lemon juice, and mayonnaise. Season the sauce with salt, pepper, and garlic chili and cook for another 2 minutes. Continue to whisk until it thickens.
- Add the baked meatballs to the sauce and baste with the sauce over low heat until they all fully covered.
- Serve hot with pasta or mashed potatoes!
Calories
591Fat (grams)
43.74Carbs (grams)
17.93Protein (grams)
30.8
Cauliflower Tumeric Chickpea Soup
Next to kale, cauliflower is probably one of my favorite cruciferous vegetables. I like it more than I do broccoli (though I think broccoli has an unfair reputation!) Soup is a great way to make use of stray vegetables in the fridge or freezer, as well as dressing up vegetables you may otherwise not enjoy raw, roasted or eaten whole in another form. This flavorful, turmeric-spiced soup should warm you up if you have the chills or are just craving something hot and hearty and can be enjoyed with some lightly toasted bread.
Ingredients
2 cups uncooked cauliflower
1 tablespoon turmeric
3- 4 cups vegetable broth (depends on how much soup you want, less broth if your vegetables are frozen)
1 tablespoon flour
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon curry power
1/2 teaspoon ginger
1 cup mix of carrots and celery, chopped
1/3 + 1/3 cups heavy cream (or coconut milk)
1 tablespoon garlic, minced
2 tablespoons butter
1 tablespoons olive oil
1/4 + 1/4 cups parmesan cheese
1/2 cup chickpeas
Instructions
Step 1
Heat 1 tablespoon butter and olive oil and sauté onions and garlic for about 3 minutes, do not burn. Add the spices and cook for another 2 minutes, until fragrant.
Step 2
Add the carrots and celery, cook for 2 minutes, or until slightly softened.
Step 3
Add the cauliflower, chickpeas, and broth, reduce temperature to simmer.
Step 4
In a smaller pot on low heat, add 1 tablespoon butter until melted. Add the flour, 1/4 cup cheese, and 1/3 cup cream a little bit at a time. Whisk to form a roux (which will act as a thickening agent for your soup). You can season the mix with salt and pepper.
Step 5
Add the roux, and the remaining cream and parmesan cheese to your soup pot, stir, and simmer for 15 minutes. Season to taste with salt and pepper.
Step 6
Once your soup is cooked, turn the heat off and set aside to cool. When slightly cooled, using a hand mixer or moving your soup to a blender, blend the soup to your preferred consistency.
Serve hot with lightly toasted bread, garnish with cheese, spring onions, and roasted cauliflower. Serves 4-5.
Tip: Keep tasting and seasoning as you cook! This will ensure your soup comes out to your liking and does not taste bland.
Chicken and Chorizo Spanish Rice
If you enjoy Spanish cuisine and are craving some comfort food, try out this one-pan recipe! It’s a spin on Spanish rice taken to another flavor level with the addition of chorizo sausage and chicken to make it extra filling and delicious, seasoned with paprika, cumin, black pepper, parsley, coriander, onion salt, and garlic.
Ingredients
1 1/2 cups basmati rice
2 chorizo sausages
3-4 cups chicken broth
1/2 cup tomato sauce
1/2 cup Marion’s siracha and lime marinade (mild chili sauce of your choice)
1/4 cup chickpeas
1/4 cup raisins
6- 8 pieces of chicken (breasts, drumsticks, thighs, or a mix of all 3)
1/2 cup onions, chopped
2 tablespoons garlic, finely minced
1 tablespoon butter
2 tablespoon olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 tablespoons black pepper
2 teaspoons cumin
1 teaspoon chipotle seasoning
2 teaspoons coriander
2 tablespoons onion salt
2 tablespoons paprika
2 tablespoons oregano (fresh or dried, I used parsley as an alternative)
Instructions
Step 1
Sauté the onions and garlic in the butter and 1 tablespoon olive oil until flagrant. Add half the spices - 1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 teaspoon chipotle, 1 tablespoon paprika, and 1 tablespoon oregano. Cook for about 1 minute, do not burn.
Step 2
In a bowl, soak the chicken in the vinegar and lemon. Season with the remaining spices (1 tablespoon black pepper, 1 tablespoon onion salt, 1 teaspoon cumin, 1 tablespoon paprika, and 1 tablespoon oregano) and olive oil. Set aside.
Step 3
Chop up the chorizo and brown on medium low heat along with the chicken, cook for about 5 minutes. Move to another plate, keep the juices and others bits in the pan.
Step 4
Add the washed and drained rice to the pan and brown, cook for about 3 minutes. Pour in the tomato sauce, chili sauce, raisins, chickpeas, and 3 cups of broth. Simmer for about 5 minutes, then add the chicken and chorizo back in.
Step 5
Simmer with a lid on on low heat for about 25 minutes until there is no more liquid. After about 15 minutes, add the extra cup of water if you think more cooking time will be required for the rice to be fully cooked. Season to taste with salt, pepper, and oregano if necessary.
Serves 4.
Tip: Make sure you use a non-stick, deep pan to avoid spillage and rice getting stuck to the bottom.
Carbonara Pasta
Thank the stars and the Romans for this delicious Italian dish! Yes, you can make it in your home easily and impress all guests and family. Restaurants or the taste may make carbonara appear complicated, but it is one of the easiest pasta dishes out there. You just have to make sure the raw eggs are fully cooked, but not scrambled. With very few ingredients, this makes a satisfying dinner or lunch.
Ingredients
Half a box of spaghetti noodles (1lb)
Half a packet of bacon (4-6 ounces)
2 - 3 eggs
1 cup parmesan cheese, finely grated or shredded
3 tablespoons parsley (ideally fresh but dried works)
2 tablespoons fresh garlic, minced
4 tablespoons black pepper, coarsely ground
Salt
Instructions
Step 1
Chop the bacon into bits and sauté them until just crispy, then add the garlic and cook for another minute, do not burn!
Step 2
Put the bacon aside, prepare your spaghetti according to the box’s instructions. When you drain the noodles keep the water for the sauce. Toss in the bacon, bacon fat and garlic and make sure it evenly coats.
Step 3
Quickly whisk the eggs and parmesan cheese together, then add to the hot pasta. (Don’t do this over the heat, you want the pasta’s heat to cook the eggs as you mix everything together, but you don’t want them to scramble).
Step 4
Season generously with the black pepper and parsley, add more cheese if you like. You can add the pasta water to get the desired sauce consistency and amount.
Eat while hot! Serves 3-4.
Salmon Wellington
Ever buy a family-size salmon fillet and wonder what to do with it? Well, if you happen to have some puff pastry or pie crust handy, why not make a beef wellington, but with salmon! It’s an elegant looking dish that you won’t regret making. The buttery pastry, creamy greens, and seafood flavours combine wonderfully. The best thing about this recipe is that it is easy to make and shouldn’t take you too long!
Ingredients
1 tablespoon butter
1 teaspoon garlic
1 teaspoon pesto
2 tablespoons cream cheese
3 teaspoons parmesan cheese, finely grated
2 handfuls of spinach or mixed greens (remove long stems)
1 large salmon fillet, skin removed
Puff pastry sheet or 1 pie crust
1 egg yolk and 1 teaspoon water
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dill
1 teaspoon old bay
Instructions
Step 1
Sauté the garlic in butter until flagrant on medium low. Add the pesto, cream cheese, and parmesan, mixing after each addition. A thick paste will form. Add in the spinach or mixed greens until wilted and creamy. (If you need to, add a little bit of heavy cream to combine the mixture).
Step 2
Season the salmon with salt, pepper, dill, and old bay. Place in the center of the rolled out pastry.
Step 3
Place the creamed spinach over the salmon fillet in an even layer. Fold the thawed dough over the fillet, cutting excess dough off on the horizontal sides if necessary. Tuck anything left underneath, flip it over, and place on a baking sheet with foil or parchment.
Step 4
Brush the egg wash over the dough, then make crossed scores over the top, careful not to cut too deep!
Step 5
Bake in a 400F oven for about 30-35 minutes, leaving the wellington golden brown and crisp, you can check the internal temperature if you need to (salmon is done at 145F) . Rest the wellington for at least 20 minutes.
Serves 2.
Easy Baked Buffalo Chicken Tenders
Why Chicken Tenders Always Work
Chicken tenders are one of those rare foods that everyone agrees on. They’re easy to eat, quick to cook, and perfect for sharing—whether it’s a casual weeknight dinner or a full-on game day spread. Unlike wings, tenders are meatier, less messy, and easier to portion, which makes them ideal for feeding a crowd or serving alongside multiple sides.
Buffalo Flavor, Made Simple
Buffalo sauce brings that unmistakable tangy heat that people crave on game day. It’s bold without being complicated and pairs beautifully with chicken. Baking the tenders instead of frying keeps them juicy while cutting down on oil and cleanup, making this recipe approachable and repeatable. A light layer of melted mozzarella adds just enough creaminess to balance the heat without overpowering the sauce.
Perfect for Game Day or Anytime
These baked buffalo chicken tenders are made to fit any occasion. Serve them as a game day appetizer with dipping sauces, or turn them into an easy lunch or dinner with classic sides like mashed potatoes, peas, coleslaw, or a simple salad. They reheat well, scale easily, and deliver big flavor with minimal effort—exactly the kind of recipe people come back to again and again.
Easy Baked Buffalo Chicken Tenders
Juicy baked buffalo chicken tenders coated in tangy sauce and finished with melted mozzarella for an easy, no-fry lunch or dinner.
Ingredients
- 1/2 cup hot sauce (e.g. Frank’s RedHot–style)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon honey
- 2 pounds chicken tenders
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2/3 cup buffalo sauce
- 1/3 cup shredded mozzarella cheese
- Chives, finely chopped (optional, for garnish)
Instructions
- Add all ingredients to a small saucepan over low heat.
- Whisk gently until the butter melts and the sauce is smooth.
- Remove from heat and set aside.
- Use immediately or cool and store in the refrigerator for up to 1 week.
- Preheat oven to 400°F (205°C). Lightly grease or line a baking dish with parchment paper.
- Place the chicken tenders in a large bowl. Squeeze lemon juice over the chicken and toss gently. This helps neutralize any raw chicken smell and brightens the flavor.
- Add thyme, parsley, paprika, black pepper, and salt. Toss until the tenders are evenly coated.
- Transfer the chicken to a deep baking dish. Pour the buffalo sauce over the tenders, turning to coat evenly. Let sit for 10 minutes to absorb flavor.
- Bake uncovered for 20 minutes.
- Remove from the oven, sprinkle mozzarella evenly over the tenders, and return to the oven. Bake for another 5–10 minutes, until the cheese is melted and the chicken is cooked through (internal temp 165°F).
- Garnish with chopped chives if desired. Serve hot with ranch or blue cheese dressing, celery sticks, or your favorite sides.
Notes
Optional Game Day Tips
- Double the recipe easily for parties
- Serve with toothpicks for easy snacking
- Add crushed red pepper or hot honey for extra heat
Nutrition Facts
Calories
420Fat (grams)
18 gCarbs (grams)
8 gSugar (grams)
3 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
How to Make These Buffalo Chicken Tenders in the Air Fryer
If you’d rather skip the oven, these buffalo chicken tenders adapt easily to the air fryer with minimal changes.
After seasoning the chicken and coating it in buffalo sauce, preheat the air fryer to 380°F (193°C). Lightly spray the air fryer basket with oil and arrange the tenders in a single layer, working in batches if needed. Air fry for 10 minutes, flip, then cook for another 6–8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Sprinkle the mozzarella cheese over the tenders and return them to the air fryer for 1–2 minutes, just until the cheese melts. Garnish with chopped chives and serve immediately.
Buffalo Sauce Variations
One of the best things about buffalo chicken is how easy it is to customize the heat level.Mild: Use less hot sauce and add a little extra butter or a drizzle of honey to soften the heat.
Classic: Stick with a traditional buffalo sauce for a balanced tangy, buttery flavor.
Extra Hot: Add cayenne pepper or use a hotter pepper sauce for more kick.
These variations make it easy to adjust the recipe for different crowds or spice preferences on game day.
Make-Ahead and Reheat Tips
These buffalo chicken tenders are great for entertaining because much of the prep can be done ahead.
You can season the chicken and toss it in buffalo sauce up to 24 hours in advance. Store covered in the refrigerator and bake or air fry just before serving.
To reheat, warm the tenders in the air fryer at 350°F for 4–6 minutes or in the oven at 375°F for 8–10 minutes until heated through. Avoid microwaving if possible, as it can soften the texture.
Spicy Peanut, Kale and Sweet Potato Soup
Kale, sweet potato and peanut butter are all ingredients that make wonderful additions to your diet for various health-related reasons. Bring the trio together with some cayenne pepper and coconut milk to get a hearty soup that warms you even the coldest night!
Spicy Peanut, Kale and Sweet Potato Soup
Ingredients:
- 1/2 cup mix of leeks and onions, chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup carrots, chopped
- 1 large sweet potato, chopped
- 1 can sweet corn
- 1 can diced tomatoes
- 1 teaspoon tomato paste
- 2 tablespoons garlic, minced
- 1/4 cup scallions, chopped
- 1/8 cup basil, chopped
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 teaspoon ground mustard
- 1/2 cup peanut butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Instructions:
- Prepare your vegetables.
- On medium heat, sauté the garlic in butter and olive oil until fragrant, about 1 minute. Add the spices, onion and leek mix, cook until onions become translucent, about 3 minutes.
- Add the diced tomatoes and tomato paste, cook for another 2 minutes.
- Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
- Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
- Add the basil and scallions and bring the soup to a boil, about 5 minutes.
- Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale).
- Add the remainder of the broth, corn, and scoop in the peanut butter, making sure to dissolve all the lumps. Add the lemon juice, stir.
- Reduce the heat and simmer for 25-30 minutes, check on your soup to ensure it doesn't burn and add more broth if necessary. Add salt and peer to taste, stirring occasionally.
- Garnish with fresh basil and serve hot with some fresh bread if you like!
Calories
353Fat (grams)
18.56Carbs (grams)
43.7Protein (grams)
9.19
Chicken in Red Wine (Coq au Vin)
Coq au Vin is probably one of my favourite dishes and one of the first I started making regularly when cooking became a thing for me. It's a delicious, heartwarming meal that will impress almost anyone you make it for!
Coq au Vin
Ingredients:
- 8 chicken thighs, with skin and bone
- 3 bacon strips, chopped
- 1 cup chicken stock
- 1 sweet white onion, sliced lengthways
- 1 cup frozen pearl onions
- ½ bottle of pinot noir (or good red wine)
- 3 large carrots, cut into diagonal pieces
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 2 tablespoons dried thyme
- 2 sprigs fresh thyme
- 1 ½ tablespoons olive oil
- 1 packet (4 ounces) cremini mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 3 tablespoons butter
- 2 tablespoons flour
Instructions:
- Cook the bacon until browned in a large pot, remove and set aside.
- Season chicken with salt, pepper, onion powder, dried thyme, garlic powder, and lemon. Brown in bacon fat on each side and remove from pot. (Try not to over crowd the pot, do this in batches if necessary).
- Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
- Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
- Add the wine, broth, and fresh thyme to the pot.
- In a 350F oven, cook the chicken in an oven-proof pot or a baking pan covered with foil and bake for about 40 minutes. Remove any herb sticks and return to the stove when done.
- While the chicken is baking, cook the mushrooms in olive oil, 1 tablespoon butter, cumin, and soy sauce with salt and pepper to taste for about 5 minutes, set aside.
- Make a roux to thicken the red wine sauce. Do this by melting 2 tablespoons butter and whisking it with the four, then add this to the pot and stir until incorporated.
- Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
- Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!
Calories
559Fat (grams)
37.25Carbs (grams)
13.54Protein (grams)
33.83
Spanish Shrimp (Gambas al Ajillo)
Garlic butter shrimp is one of the tastiest Spanish tapas. They are protein rich and super filling. If you are tired of having to pay for them in restaurants, make them yourself! The recipe is super easy and a crowd pleaser.
Spanish Shrimp (Gambas al Ajillo)
Ingredients:
- 1 tablespoon lemon juice
- 1/2 lb. jumbo shrimp, peeled and deveined
- 1 tablespoon black pepper
- 1 1/2 tablespoons garlic, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/4 cup white wine
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1/4 cup olive oil
Instructions:
- Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.
- Season the shrimp with salt, pepper, lemon, paprika, coriander, and powdered garlic. Let them stand in a bowl and marinate for about 10 minutes. (If you place in the fridge remove 5 minutes before cooking 5).
- Sauté the shrimp for 4-5 minutes until it is a pinkish white colour and longer translucent.
- Deglaze the pan with the wine to finish, cook for a remining 3 minutes, take off the heat (take care not to overcook the shrimp).
- Sprinkle with fresh parsley and serve hot with some toasted bread.
Calories
504Fat (grams)
40.39Carbs (grams)
6.83Protein (grams)
24.4