Sauteed Shrimp with Mango Salad and Cilantro Rice

Recently I came across a great dinner recipe on www.marthastewart.com but wanted something easier to make, so I adapted for this recipe. The result is a quick dinner that is full on flavour. Enjoy!

Prep time: 30 minutes (includes marinating time)
Hands on cook time: 10 minutes
Total time: 40 minutes


Ingredients
Cilantro Rice
2 servings of minute long grain brown rice (with any water, margarine and salt as noted on the box)
handful of cilantro chopped


Mango Salad
1 mango, chopped into chunks
6 radishes, sliced
1/2 onion thinly sliced
2 tsp olive oil
1 tsp honey
lime juice from 1 lime
3 handfuls of mixed greens


Spicy Shrimp
20-30 small to medium sized raw shrimp, deveined, tails removed, defrosted (I used pacific shrimp)
1/2 banana pepper, finely chopped
3 tsp olive oil
1 tsp garlic, minced




Directions

1. Put shrimp, banana pepper, 1 tsp oil into a sealable container, combine, and put in the fridge to marinate for about 30 minutes. 
2. While the shrimp is marinating combine mango, onion, lime juice and radish and combine in a bowl.
3. In a small bowl, whisk 2 tsp olive oil with honey and add to bowl with mango mixture.
4. Prepare minute rice as noted on the package, and add cilantro then cook per instructions on the box. 
5. When shrimp is done marinating, add 2 tsp olive oil and garlic to pan over medium heat. Once hot add shrimp and cook for approx 2 minutes per side, until shrimp is cooked. Drain off some of the liquid, but keep the garlic and peppers.
6. Plate the meal with baby greens, topped with mango mixture. Add rice to side of plate, and top with shrimp. 
7. Enjoy!

Cuban Burgers with Avocado, Tomato, Onion Salad

I thought I would give another recipe a try from my favourite blog: Closet Cooking. His recipe for cuban burgers looked enticing, but I changed it up a bit to put my own spin on it! I love how flavourful it turned out, and was happy to serve it for dinner when my good friend Jacqueline was over on Monday night after Zumba class.


I paired it with an Avocado, Tomato and Onion salad.

Prep Time: 25 mins  
Grill time:  10-12 mins
Total Time: 35 mins
Serves 3


Ingredients
Cuban Burgers - Patties
1lb ground pork
1/2 cup fresh cilantro, chopped
1 tsp garlic, minced
1 tsp lime juice
1/4 tsp cumin powder
1/4 tsp curry powder
1/4 tsp oregano
1 egg white
1/2 cup bread crumbs
1/2 tsp dijon mustard


To complete burgers
4 buns
4 slices swiss cheese
4 slices ham
8 slices dill pickle
4 tbsp mayonnaise
2 tsp dijon mustard
1 tsp roasted garlic powder
1/2 tsp honey


Avocado, Tomato and Onion Salad
2 ripe avocados, diced
12 campari tomatoes, sliced
1/2 sweet onion, thinly sliced
1/4 cup fresh parsley, chopped
1/2 tsp garlic, minced
1.5 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1/2 tsp lime juice


Directions

1. In a large bowl combine ingredients to make patties. Once well mixed, separate into four equal parts and form four patties.
2. Grill burgers. I used my handy Breville grill which cooks both sides at once (about 10 minutes), otherwise 5 minutes or so per side.
3. While burgers are cooking mix together mayonnaise, mustard, honey and garlic and spread on buns. Put 1 slice of each ham, swiss cheese and 2 slices of dill pickle. 
4. Lay out tomatoes in a single layer on each plate, top with avocado, onions and sprinkle with parsley. 
5. In a dressing bottle mix garlic, oil, vinegar and lime juice. Shake to mix. 
6. Once burgers are ready, drizzle dressing over salad.

Summer Fruit and Fried Goat Cheese Salad

We love goat cheese, and especially when it is warmed up. To beat the cloudy evening, I made this bright summer salad with goat cheese. It presents well with many different vibrant colours, and egg adds that extra protein. You could also server this with grilled chicken. 


Serves 2 - me and my hungry husband with a big appetite! Could serve three people. 


Prep Time: 10 mins  
Hands on cook time:  25 mins
Total Time: 35 mins

Ingredients
1 egg, whole uncooked
2 eggs, hard boiled (I used this method), crumbled
1/4 cup flour
1/4 cup breadcrumbs
4 oz log of goat cheese
handful of blueberries
8 strawberries
4 cups of spring mix or mache blend 
1 bell pepper, I used orange...you could also use jarred roasted red peppers
1/2 onion, thinly sliced 
1/2 tsp roasted garlic powder
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp salt
4 tsp extra virgin olive oil
1/2 tsp minced garlic, I use jarred


For dressing:
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 tsp minced garlic
1/2 tsp mustard
splash lime juice
salt and pepper to taste
balsamic glaze (optional)




Directions

1. Cut cheese into six 1/2 inch slices (roughly). If you have dental floss, use that to slice. I didn't so I put the cheese in the freezer for a few minutes and then cut with a very sharp knife. Once cut put back in the fridge to keep cool. If any cheese crumbles off while you are cutting, just add to salad bowl. 
2. Heat grill (my trusty Breville) and slice pepper into pieces to be grilled. When grill is hot, grill peppers until soft and set aside to cool down. Once cool, finely slice the peppers.
3. While peppers are cooking, use a small bowl or dressing jar to make dressing by mixing: balsamic vinegar, olive oil, mustard, garlic and lime juice. Set aside.
4. Slice the end off of 6 strawberries and slice berries, add to salad bowl. With the remaining two, keep end on and slice, then fan out for garnish.
5. Heat 2 tbsp olive oil with brown sugar and minced garlic in small fry pan over medium-high heat, when warm add onion and cook until soft and caramelized. Remove onions from pan  
6. While onions are cooking, set up three small bowls with:
1. Flour
2. Egg, beaten
3. Breadcrumbs, rosemary, salt and basil
7. Dip each slice of goat cheese in flour, then egg, then breadcrumb mixture.
8. When onions are cooked and removed from pan, add 2 additional tsp of oil (don't wash out pan) and then add breaded cheese once the oil is hot. Cook until browned on one side, then flip and brown the other side.
9. While cheese is cooking, add spring mix, blueberries, sliced grilled peppers, caramelized onion and crumbled egg to salad bowl and toss with dressing.
10. Plate salad and place goat cheese patties on top with fanned out strawberries for garnish. 
11. Drizzle with balsamic glaze (optional).