Coconut Curry Shrimp and Noodles

Hello! Long time no… blog! Since my last post, a lot has happened. A lot has happened for me, and for the world. Everything felt too overwhelming to even think about blogging about food. That seems to be how I decided to handle the craziness of the world – shut down and focus inwards on my family. Thankfully, I have come back around to continue documenting the things I have the privilege of creating in my kitchen! With the new music rules, I am hoping that I will also be able to attach the music I jam to while I am making these delicious recipes.

Moving on! This recipe has become a recipe that my family asks for on a weekly basis. In our house we have a few days that are structured. Thursday is “Taco Thursday” (I know, I know… normally it’s Taco Tuesday. Our house is strange like this.), and Friday is family movie and pizza night, and Saturdays we usually have leftovers. Every other night of the week I usually create something new and fun. My family usually requests staple favorites that I will sometimes oblige them and make. Those happen to be: “Red Beans and Rice” Risotto, Coconut Curry Noodles, Shrimp and Avocado Corn Salad, Chicken Meatballs, and Spaghetti and Meatballs. Some of these I have blogged, and some I have not. My husband said that I need to at least blog the recipes that they ask for repeatedly so that I can make them the same way I did the time before. Why would he say this? It is because a lot of times I cook by feel, do not measure, and do not remember exactly how I made it the time before! Oops! This recipe, in my book, is very simple and easy. Some of my recipes can get a bit complicated and take more than an hour. This one, start to finish, should take 30 minutes or less! So, here I go, blogging the recipe that has been asked for weekly since I first made it back in May: Coconut Curry Shrimp and Noodles.

Coconut Curry Shrimp and Noodles
Serves 3 to 4 people


1 package of Thai Rice Noodles – linguini * my package contained 8 servings, so I used half of the package
1 TB coconut oil
1/4 diced sweet onion (I used leftover diced onion in my freezer)
1/4 tsp dried ginger (if you use fresh, it would be around the same)
1 cup shredded (or julienned) carrots
1/2 tsp minced garlic
splash or so of coconut aminos (same as soy sauce)
2 cups frozen broccoli florets (Baby florets would work better, but I didn’t have them.)
2 TB red curry paste
dash or so (depending on your preference of spiciness) of dried red pepper flakes
1/2 lb or so of frozen shrimp (I did not thaw them, they cooked in the sauce)


Bring a sauce pan of water to a boil with about 1 TB of sea salt. Once it is at a rolling boil, turn off the heat and add the noodles to the hot water. Make sure they are fully covered and set the timer directed on the noodle packaging. Mine said 25 minutes. Let the noodles soak while you prepare the remainder of the meal.
In a wok or a sautĂ© pan, add 1 TB coconut oil (or another oil of your preference). Let heat at medium to medium high. Add the onion and stir until the onions become opaque. Add salt and pepper to your preference (I use fresh ground, so I didn’t measure.). You won’t need a lot since there is other ingredients in the recipe that contain salt. Once the onions start to brown slightly on the edges, add the shredded carrots and the garlic. Then drizzle in the coconut aminos (or soy sauce). Add the frozen broccoli, curry paste, and dried pepper flakes and stir until well combined. Let simmer until the broccoli has thawed and the carrots have started to soften. Add the coconut cream. *I used Trader Joe’s Coconut Cream, but you can use this or coconut milk. I have used several different kinds. The sweetened coconut milk was WAY too sweet for this dish, in my opinion. I would recommend that you make sure whichever one you choose is unsweetened for the correct taste and flavor in this dish. Let the vegetables simmer in the coconut slurry until soft. When there is about 5 minutes left on the timer for the noodles to soak in the hot water, add the shrimp to the coconut milk mixture. Cooking your shrimp in this mixture keeps them tender and helps them not dry out. (Other options of meat work as well, or chickpeas for a vegan option!) Let the shrimp cook in the mixture until they reach 120 degrees farenheit, or until they are pink and opaque. By this time the noodles should be done soaking and can be strained. Strain the noodles, and I added a bit of the sauce to the strained noodles to keep them from sticking together. Then, serve! I topped mine with a bit of chopped basil, green onions, chili paste and dried chili peppers. Cilantro is also a delicious garnish. Enjoy!


Air-fried Hash and Brussel Sprouts Topped with an Egg and Pesto



So, here I am, blogging again. Two years is quite a long time to take a hiatus. A lot has happened in that time… a lot! We aren’t even living in the same house… much less the same city. We have had adventures, losses, joys and sorrows. The same as a lot of others, I’m sure. I have really missed blogging, especially when my husband posts a picture of what I cook on facebook, and someone asks for the recipe… and I have to say “I have NO idea what I did!!”. It’s an effort and a habit to pay attention to what I am doing with how I am cooking. Writing down measurements, ingredients, cook times and heats…. otherwise I am just cooking based on taste and feeling… which I LOVE to do!! Cooking is my passion, my stress reliever and a joy. I have been cooking A LOT, especially lately, in my “new” kitchen. I have come up with quite a few recipes lately that my hubby asked me to make again… but I couldn’t remember exactly how I did it… so, again, he asked if I would pick up blogging so I could write it down. I put him off until I had a couple of people ask me for recipes of what I was posting… and now, here I am, posting some recipes I’ve made, and really want to become consistent again. Maybe I’ll even write a cookbook! That’s quite honestly a dream of mine! Either way, here is the recipe that my husband LOVED! I made it at the end of January with my Christmas gift, a Ninja Foodi!!!!! I LOVE my new Foodi…. LOVE. So versatile, and easy to use. I like that it is an air fryer, you can saute in it, broil, and pressure cook! I’ve made a few things in it, but this was the first meal I used it as an air fryer… and it turned out GREAT!

I did NOT take a lot of pictures when I was cooking, like I normally would… so the picture above is IT. I am also trying super hard to remember all of the ingredients that I used… bear with me, and let me know if you have any questions!! I got A LOT of my ingredients at Aldi.


1 1lb bag of brussel sprouts (FYI, use them the SAME day you buy them, they go bad quickly.) (Also, got them at Aldi)
1 small bag of rainbow baby potatoes
1 zucchini
1/2 sweet yellow onion
1/2 turkey keilbasa
3 slices pre-cooked bacon
Pre-made (homemade if you can) Pesto
1 fried egg per person
Salt and Pepper – to taste
2-3 TB olive oil
1-2 tsp Mrs. Dash Garlic and Herb
Optional shaved parmesan for serving

This makes 4 servings


Start by prepping the brussel sprouts. Dump the bag of brussel sprouts into a colander and wash WELL and dry them. Then, cut the stems off, and then slice the brussel sprouts in half, discarding the stems. Remove any browned or wilted looking leaves from each one and then set brussel sprouts aside in a large glass bowl. Microwave the pre-cooked bacon (or cook your bacon to your desired crispiness, crumble and set aside) for about 40 seconds, set aside. Cut your kielbasa into bite sized pieces and set aside. Dice your onion and add to the glass bowl. I sliced my zucchini into bite size pieces and then tossed them and the baby potatoes into the bowl as well (you can cut them into bite size pieces if you’d like, but I left them whole since they are already pretty small). Drizzle the olive oil over everything and toss to coat evenly. Sprinkle the seasonings and the salt and pepper and toss again so everything is evenly distributed. I placed my air fryer basket into the Ninja Foodi and then dumped the contents of the bowl directly into the Ninja Foodi basket. Close the air fryer lid, and set the temperature to 390, and the time to 15 minutes (You may have to add 5 minutes to this if you like it a bit more crispy). Open the lid and toss the contents about every 5 minutes. During the last five minutes add the kielbasa and toss, and close the lid to finish cooking.

While the air fryer is finishing up, put 1/2 TB butter in a pan and fry up a couple of eggs to put on top of your hash. Then, drizzle your pesto over the egg and hash, sprinkle bacon over top and SERVE! You can even top with a bit of shaved parmesan if you would like!
Let me know if you have any questions!

Guest Posts Coming!


So my posting does seem sporadic as of late, but I don’t want to close down my blog. So, I am now a “sporadic food blogger”. When I get especially inspired about a new recipe I have, or find one that I cannot stop using, etc. I will BLOG it! Or, if I get into a run of new recipes that I actually write down, I will BLOG! I want to have these for the future! I may make a cook book one day! For now though… sporadic.

In the mean time, I have asked my uncle, a GREAT cook, to sporadically (when he has a moment… which may not happen often) do a guest post on here! (or 2, or 100… whatever he can do!) I want some of his recipes, and the food I’ve been seeing him make lately look AMAZING! So, if you see another person posting, it’s on purpose, I promise!! Who knows…. maybe we will collaborate on a cookbook one day! Or a FOOD TRUCK! Or…. cook the BEST THANKSGIVING EVER! 🙂

Anyway… that’s what’s happening!

Oh, and I will be posting my new favorite brownie recipe later… IT’S AMAZING… and FLOUR free! WHAT?! Yes!


And, for my song of the day: (You’ll be able to tell what I saw over the weekend)

Wednesday… Back to it!

It seems as though I can’t get “into  the groove” of constantly blog posting. I think it’s really just since I went to mainly “gluten free” and low carb. I try to use as much vegetables as possible and clean eating.

But, I’m determined. If I could do it before, I can do it too! I’ve gotta post more recipes for my jam that I am making today (YUM!) and dinner.

I’ve said in a previous post, every 2 weeks, before I go grocery shopping, I meal plan. I use pinterest to keep the recipes. Sometimes I only search on pinterest, otherwise I use it to save recipes from other websites that I find new and yummy recipes. From those 10 recipes that I’ve chosen, (I only plan for dinner. For lunches we eat leftovers or salads, and we have toast and oatmeal for breakfast.) I make a grocery shopping list. Once I make that shopping list, I add anything else I needed for other meals or odds and ends.

I will say this, my kids do NOT always eat the same thing we do. My husband comes home after 6 or 7 pretty regularly during the week, so my kids eat around 5 or 5:30, and it’s usually something different than we eat. On the weekends I try to have them eat the same thing as us, and we try to all eat at the table together. My son also has A LOT of food allergies, which adds to his picky eating…. there’s so little I can serve him, I’m constantly working on giving him a variety. SO… don’t assume my kids willingly eat everything I make. They don’t. They are normal. They do not have amazing “pallets” like chefs say about their kids on t.v.. Nope. Not my kids. My daughter’s favorite food is Little Ceasars bread sticks. Yeah. My son at least has an actual that’s his favorite: meatballs made by mommy. I do have them try the things that my son isn’t allergic to, and my daughter LOVES to sample my salads (as long as theirs no chicken… that’s a no-go.) etc. Beyond that, it’s smoothies. I give vitamins, smoothies and probiotics. They’ll get it one day. They don’t have to be perfect and put together and eat everything I want them to try now. We will slowly get there. I won’t give up… but I’m not worried about it either. We’ll get there.

Here is my pinterest board for the next 2 weeks (with extra meals in case suddenly everything I pinned looks gross… that happen to you ever??)

Anyone reading this, if you have suggestions of some great websites for low carb recipes, please share!!

Most recipes I find, I change at least 3+ things, and therefore the recipe becomes mine. If I do not, I share the recipe, how AMAZING it was, and a link to that person’s site.

Instead of a song of the day, I’m going to share a website that I think more people need to know about.

In the last few months, the MASSIVE problem of human trafficking has been brought to my attention. Not that I didn’t know about it before, I did. I just didn’t realize how BIG it was, or that it even happened so much HERE, in the U.S.! You always think of it as a problem way out east. Not true! You can support this AMAZING ministry who is helping the women and children brought by force into the slave trade! This ministry is giving them a completely different occupation! Giving them their dignity back!  Consider checking out their website! SO full of information on ways you can help!!! Let’s give back! 🙂

You can also read more about this amazing woman who has given so much of her time to help so many women on her blog:


God bless!!


So, I was sweetly nominated, and passed the award:


How sweet it that?!

Thank you to fellow blogger who nominated me, also named Becky. She has a great blog:

She has a sweet blog about food, life, fun and enjoying it all! Give her a follow! 🙂

There are four rules:

1) Say “Thank You” to the person who nominated you & link their blog to your post.
2) Answer the 10 questions given to you.
3) Pass the award on to 7 other bloggers (I’m passing it to 5) and let them know they have been nominated.
4) Include the Award Badge in your post.

Here are the questions she asked me, and my answers:

And my questions to you:

1. How do you define pure and absolute joy?

The times that I can specifically remember those feelings are when I walked down the aisle towards my husband on our wedding day, when I first heard my children cry after they were born, and the first time my two babies said “I love you Mommy”. They seem to be family related, fulfilling moments. Times when I’m just overwhelmed and can’t express how I feel other than pure and absolute joy! 🙂

2. What so far has been your most memorable meal?

My most memorable meal was the best food I think I’ve ever had when my then boyfriend (now husband) took me to a Sunday Brunch at a hotel on Palm Beach Island called “The Breakers”. I had never seen such beautiful food in my life. Everything was so elegant! Before I was halfway done with my glass of water, they were filling it back up. There were King Crab legs, and rack of lamb.. and it was all buffet, so I got to try anything and everything! Definitely will always remember that meal!

3.  Your favorite quote and by whom?

“True humility is not thinking less of yourself, it is thinking of yourself less.” C.S. Lewis (I love a LOT of quotes by C.S. Lewis)

4.  Favorite celebratory beverage?

Celebratory would be an Asti Spumante sparkling wine… something light, sweet and fun!

5. Best book you’ve read in the past year?

“Bridge to Haven” by Francine Rivers

6. How many different places have you lived…and…

I have lived in 3 different states, and many places within those states… especially during college!

7. Where was your favorite place you’ve lived?

My current home with my husband and family is my favorite HOME… but there are favorite things about each place I lived!

8. What was your favorite food in second grade?

Man… in 2nd grade?? Probably chips or pasta.

9.  What would you serve for a romantic dinner?

I would serve: A rack of lamb with rosemary and garlic mashed potatoes, balsamic brussel sprouts and for dessert it would be a pint of Ben&Jerry’s Americone Dream! 🙂

10. Champagne, sparkling wine, cava or prosecco?

Most of the time, sparkling wine! 🙂

My Nominations:


Crafty Coin

Food Fellowship and Wine

Fitness and Health Spot

Put Your Best Food Forward

Cooking Without Limits

And my questions to you:

1. What was your favorite meal as a child?

2. What is your favorite thing to cook for your significant other?

3. Do you prefer chain restaurants, or the Mom&Pop/Dive local spots?

4. What is your favorite wine you’ve ever had?

5. If you are home by yourself, noone to cook for, what do you typically make as your go-to dish?

6. What is your favorite song that you could listen to on repeat?

7. What is the best and most memorable meal/thing someone has cooked for you?

8. What is your favorite city to visit and why?

9. If you could live anywhere in the world, where would you live?

10. If the President were to visit your home, what would you make?

Have you wondered what pans I use???

When I got a new induction stove top I had to get a new set of pans… and I did  A LOT of research. I am still looking at getting a cast iron enamel coated dutch oven… but that’s in the future. I also believe in paying cash for things… so sometimes it takes a while!! Luckily, my husband had some gift cards to good ol’ Amazon, and we got to get these AMAZING pans!!!! LOVE LOVE LOVE them! Seriously…. best pans I’ve ever had!!!

Spirit 10-Piece Cookware Set

So, if you are in the market for pans at all, give these a look! They work on ALL stove types, not just induction cook-tops!

Yummy Chicken Scampi!!

Do you ever look at a child and wonder “what on earth are they thinking?!” Yeah… I think that a lot. Especially with my 3 year old. I’ve also thought that with my dog… Today, I thought that with my 5 year old girl. She honestly, and I’m trying to not brag, is exceptional. She is sweet, tender hearted, obeys quickly, and was a very easy baby. It was God, not me. She’s easy to discipline because she immediately feels bad that she’s disobeyed and cries and apologizes and tries to not make the same mistake more than once. She is still a child though, and she makes childish mistakes…

For Valentines day she got $1 from my Grandma (whom she calls G.G.) and she got fluorescent pink hair chalk. Yeah… So, she absolutely LOVES it. She thinks it’s so fun to color her hair, and see it be so bright pink! Well, she made the mistake of showing her little brother this cool little thing she has, and being the normal 3 year old boy, he shoved his finger into the hair chalk. (This is shaped very similar to the E.O.S. round ball chapstick.) Then, suddenly, with the help of her dropping it, and his fingers COVERED in BRIGHT PINK hair chalk.. it now covered her BRAND NEW bed spread, sheets and new sham. I looked at her, and I’m just sitting there, knowing that she’s a child, and finding it so hard to believe that she thought that opening that and showing her brother that it was just a good idea to show him that, in her room, and on her bed. So, we’ll see if it comes out!!! Otherwise, pink goes well with purple… right?! Ha… she will be without that hair chalk for a couple of days… but at the moment, it’s kind of funny to think about. 🙂

So, is it bad that I comfort myself with pasta? It is isn’t it.

I made chicken scampi. And it was really good. Like REALLY good. 🙂

I am going to relay the recipe as best I can.

Try it!!!


Scampi Sauce:

3 tbs butter
2 TB minced sweet onions
1/2 tsp minced garlic
1 1/2 cups low sodium free rance chicken broth
1/2 tsp Italian seasoning
1/2 tsp fine Himalayan sea salt
1/2 tsp black pepper
1 tbs fresh parsley
2 tsp. lemon zest
1/2 tsp fresh lemon juice (Added BEFORE the cream)
1 cup organic half&half

The Pasta Dish!!

1 16 oz box angle hair pasta
4-6 frozen chicken tenderloins (I prefer Trader Joes brand)
salt and pepper
4 tbs olive oil
2 tsp lemon zest
1 tsp lemon juice
dash cayenne pepper
3 mini sweet peppers (I used 1 red, yellow and orange)
1/2 sweet onion diced
splash of white wine to deglaze the pan (or you can use a bit of chicken broth)



In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes. Don’t let the garlic burn! Add in chicken broth, Italian seasoning, salt, pepper, dash of cayenne, lemon zest, and lemon juice. Simmer for 15 minutes on med-low heat.

After 15 minutes is up slowly add the half and half and simmer on LOW, without boiling for 10 minutes.

While the above is going on, in a separate pot, boil the angel hair pasta according to the directions on the box. SHORT time!! You don’t want over cooked angel hair pasta! Cook it al-dente!

To prepare your chicken tenderloins, sprinkle with salt and pepper and a bit of italian seasoning. Fry in a skillet over medium heat with a couple tablespoons of olive oil 5-8 minutes on each side (from frozen) until golden brown and cooked all the way through.  Set aside. Add a splash of white wine (1/4 cup) to the skillet that had the chicken in it, to loosen  up all the “yummy bits” from the bottom of the pan to ready the pan for the onions and peppers. Add the remainder of the lemon juice and lemon zest.

Take your onions and bell peppers and cut in julienne strips, making sure to remove all seeds and the white membrane on the inside. Place them into the skillet. I cook on high for 3-5 minutes until they get soft and caramelized in the white wine and lemon juice and olive oil. Dump the cooked pasta into the skillet with the onions and lightly toss with tongs or similar. Take the creamy garlic sauce and pour over the pasta, peppers and onions. Mix together well.

Dish up pasta, adding the chicken on top. Garnish with freshly shaved Parmesan cheese and a bit of fresh parsley.


And ENJOY! DE-LISH!!! I LOVED the leftovers the next day too! YUM!

And now, for the quote of the day:


I’m So Thankful

I am sitting here in my room, with my children actually playing nicely in the other room… on my computer that WORKS, in a house that I LOVE.

When I sit and be still and quiet and remember to be thankful to God for everything… I realize something. What I prayed for and hoped for from the time I was little… God has given to me! Do I still struggle, yes. Do I make mistakes and feel like a failure at times..? Oh yes! But I have a husband who LOVES me. He’s my absolute best friend and safe place in the whole world. The longer I am married to him, the better it gets. I love him more and deeper every day. I have 2 children. 2! I always dreamed of having 2 kids, a boy and a girl… and I DO! How blessed am I?! There are so many women out there that struggle. That want a baby so desperately… and they can’t! I will not question it… but man. Thank you God for blessing me with 2 happy and healthy children. I need to be thankful for them more often… and whine about the “stress of it all” a lot less. Being a mom is the hardest thing I’ve ever done. But I can say one thing for certain. I know it will be the most rewarding. There is no other job like this one. Where I am literally responsible for their eternity. Pretty heavy stuff! I’m terrified I’m going to royally screw them up, but I am going to fiercely love them…. and make sure they know I love them, in the process. Praying as I go, and leading them towards God in the process… and never thinking I know everything. Doing better to not compare myself and my parenting and my children to other families. Knowing that God’s plan for my house and my family isn’t the same as the people next door. Also, keeping in mind, that we never know what goes on behind closed doors. (If only my children would act better when in the grocery store aisle though… I’m reading a book about that now… I’ll let you know if it helps… lol)
I have a house… a house that I feel safe, and comfortable in. A home that I love being in! Looking at people around the world… it’s not that common. Really. How much I have… I am going to stop and thank God for it more often. Stop picking at the little things that I don’t like… and just thank for the things I do, because it’s a lot.
We got to take our children to Disney… wow. That’s all on that one. Pretty self explanatory.
I literally do not “need” for anything. My husband is an amazing provider. He is a hard worker and is great at what he does. When he’s home, he’s 100% home… and he is an AMAZING daddy. Amazing. I get choked up when I think about what a great daddy he is. My daughter is going to have a great example to know what to search for in a husband one day. And my son, he knows how to treat a woman… and future children. What a blessing. I grew up in a loving home. I got the chance to start cooking dinner 1x per week at a young age… became decent at it. I really enjoyed creating something and watching their faces as they actually enjoyed my food. I gotta say… now, watching my husband (at times my children… they are picky,.. that’s a post for another time…) slowly eat my food and enjoying every single bite. I LOVE that!

I wish I didn’t have to remind myself to be grateful. I wish that when my kids were screaming at the top of their lungs at each other because one stole the other one’s toy… I wish I could, in that moment, be thankful for every bit of them. But, alas, I am human… and I have to pray, ask forgiveness for my sinful tirade at my tiny wide-eyed children, and start over. Again. And be thankful for what I have… again.

So… doing better at being grateful for what I have… I also have a little bit of a talent at cooking. Creating things with food we can afford (Thank you God that I don’t have to decided between feeding me or my children… between housing and food… that I can effortlessly feed my babies…) and having fun with it! I seriously LOVE to cook. (Especially when I don’t have whiny cranky children at my feet… that happens sometimes! I will remember to stop and be thankful for that… I hope!) So…. Here I start. Back to blogging again. My aim will not necessarily be calorie counting. My direction will be clean eating, healthy portions, and… accessible foods. Meaning… less ingredients, easier to make. Unless I splurge. Which I do sometimes. 🙂 For fun… because, well, THANKFULLY, I can. Wow.

I now have to go and walk my dog… who is slightly crazy… and then cook my family dinner. And… I will then post the results of such, later! Just had to get this out. I have been cooking at least 5 nights a week and posting nothing… but I’ve got a storehouse of pictures and recipes to share! Watch out! It’s gonna be delicious! I can’t wait to enjoy more food!

Be Blessed,


Arroz Con Mariscos (Or Rice with Seafood) My version… :)


So we are studying geography in homeschool with my daughter, and I thought… lets learn about dishes from different countries! So, for the next week or so we are going to do a few South American dishes. This specific one was Peruvian inspired… but with my own twist. And… DELICIOUS! I can only imagine if I had access to FRESH seafood… oh man! But alas, I must use frozen… still so good though! This dish took 30 minutes start to finish too, and that’s with kids crying and hanging on my ankles… so that’s a definite win! Easy, quick, TASTY, and not too heavy on the calories. Who wouldn’t want that! Please try this one for sure, and let me know how it turns out for you!



  • 1 lb. Trader Joes Seafood Blend (a blend of shrimp, bay scallops and calamari)
  • salt to taste
  • frozen mixed vegetables – 1 1/2 cups
  • 1 1/2 cups jasmine rice (I rinse and cook in my rice cooker)
  • 1 tsp minced garlic
  • 1/2 tsp garlic powder
  • 1/2 red onion diced
  • 2 tb cilantro
  • 1/3 cup of chopped carrots
  • olive oil
  • 1/4 tsp cajun seasoning
  • lemon zest and juice of 1/2 lemon
  • 1/2 tsp ground turmeric
  • 1 tsp. low sodium soy sauce


First: rinse your rice and start cooking. If you do not have a rice cooker, follow the directions on the packaging. If you do, rinse, put into the pot, fill with water corresponding on the directions… and press the button! Lovely right? It should take around 15 minutes.

Second: After about 10 minutes of the rice cooking, get the onions, garlic and olive oil simmering on the stove.

Now, pre-heat the oven to 400 degrees. Take a baking dish or a lipped cookie sheet and line with tin foil. Dump out the seafood blend (or similar blend) onto the pan. Make sure a single layer… don’t have any overlapping, you want them to cook evenly. Drizzle with olive oil, salt, garlic powder, cajun seasoning, 1 Tb lemon juice and zest. Place into the preheated oven and bake for 8 minutes. That’s it for the seafood!!! Now, if you have larger seafood than I did, you will want to bake longer. I had some jumbo shrimp that I cooked from frozen and it took 13 minutes… just make sure that it’s cooked through, curled up and not at all translucent.

Once the seafood blend is in the oven, add the frozen vegetables to the simmering onions and garlic in the pan along with the chopped carrots. Then add the remaining lemon juice and zest. Once the vegetables are still firm, but hot and cooked through. Then, spoon in the rice and stir. Take the seafood out of the oven, and pour into the skillet and stir. Add the turmeric to get the yellow color on the rice, and then season with a dash or so of soy sauce.

And… serve!!! I served mine with some chips and guacamole, but you could do it with some fruit, some bread… man, really anything! It’s versatile!

And now, for the quote of the day: