Sometimes I run low on ingredients. I know it seems weird if you’ve even seen my shopping lists… but I only go shopping every 2 weeks (Unless I poorly plan and run out of an essential like butter or milk). So, towards the end of the two weeks, if I have been cooking outside of my meal plan… I don’t always have all of the ingredients for my meal plan! AH! That happened last week and I had to go scrounging on pinterest for a recipe that had shrimp and rice… that wasn’t something I’d made a million times. I found this recipe: Cilantro Lime Black Bean Rice and Shrimp . I of course made my alterations and made my own recipe out of it, especially because I have a food blog… you gotta change at least 3 things to make it your own! The plus side? It took me less than 30 minutes to make! Give this one a try, and ENJOY! You can even make it less or more spicy, to your taste. Throw some jalapenos in there if you want!
2 tablespoons olive oil
1 pound raw, frozen (wild caught) shrimp, peeled and deveined
1/2 tsp garlic powder
1/4 teaspoon salt
1/4 fresh cracked pepper
1 tsp chili powder
1/8 tsp cayenne powder (or more if you like)
1/2 tsp ground cumin
1 TB butter
1 cup of water
1/2 cup uncooked basmati rice (depending on how many people you’re going to serve. Adjust according to amount of people you’re cooking for. This is for 4 people. Remember, if you increase amount of rice, also increase amount of water!! 2 parts water to 1 part rice)
1/4 teaspoon salt
2 tablespoons lime juice, freshly squeezed + extra
1 can (15 oz) black beans, rinsed, drained
1/2 cup fresh cilantro, chopped + extra
1/2 cup frozen corn
1 ripe avocado diced
1/2 can fire roasted diced tomatoes with green chilis
1/4 chopped sweet onion
1/4 tsp minced garlic
diced bell pepper (I used red)
1 TB butter
Start this first!! Rinse the rice well either in a bowl or in a mesh colander until the water runs clear. Then put into a rice cooker, or a sauce pan and cook according to directions on package. Once rice is done and completely cooked, pour into a mixing bowl.
Mix in the lime juice, salt and cilantro and set aside.
Preheat oven to 400 degrees F.
Line pan with parchment paper or aluminum foil.
Drizzle shrimp with olive oil and sprinkle all of the seasonings evenly over the top.
Dollop the butter over the tops of some of the shrimp.
Bake at 400 for 12-15 minutes or until cooked through, circled up tightly and no longer transparent in the middle. (Depending on size of shrimp. I usually use medium to jumbo shrimp).
Rice Skillet Mixture
Add the butter, black beans, onions, diced bell pepepr, and corn into the skillet. Sautee until the onions are translucent and add the salt, pepper, garlic and the 1/2 can of diced tomatoes with green chilis. Pour in the cilantro lime rice and stir to properly combine. Sprinkle in the fresh cilantro and top with the shrimp once cooked. Garnish with more cilantro and a bit of avocado!
So, the other morning my mom stopped by on her way to work to see the kids, as she frequently does. And… if she does NOT, my daughter is SURE to call Grama and remind her… she needs to stop by! 🙂
Anyway, my mom had stopped by and my little girl wanted to tell her a very sad story that her oldest cousin had told her. She says to my mom… “Grama, P told me that when they were driving her to visit… they say something on the road… and it’s so sad… they saw a dead PIMPLE on the road!!!”. I had to leave the room. Oh my word! HAHAHAHA! My mom, who has had much practice in not bursting out in inappropriate laughter when children say the wrong word for things, very sweetly says to my daughter: “oh, you mean a Pit Bull?”. My daughter, not missing much of a beat says “oh, yes, a Pit Bull…”. Ha! Pimple…
And now… as I giggle and smile to myself, I am going to finish this blog post with one of my husbands latest favorite meals. He chose this recipe for me to make, and it has honestly been one of his absolute FAVORITES. He even rationed the leftovers so he could have it for as many meals as possible! HA!
2 large yukon gold potatoes, washed, peeled and diced
2 small sweet potatoes, washed, peeled and diced
1/2 cup chicken broth – fat free and low sodium organic and free range
2 tbsp olive oil
½ tsp smoked paprika
2 tsp ground cumin
1/2 tsp garlic powder
1/4 cup salsa (of your choice)
pinch of salt and pepper
½ onion, diced
1-2 sweet mini peppers diced (if desired)
1/2 lb to 1 lb. breakfast sausage
1½ cups spinach
1½ tsp lime juice
3 + eggs – depending on how many people are eating
Preheat your oven to 350 degrees
Start by cooking your sausage in a large skillet. While the meat is cooking, dice your potatoes, onions and veggies.
Once the meat (sausage) is about cooked, add the potatoes, the diced onion, peppers and the cumin, paprika, garlic powder and chicken broth. Place the lid on top and let simmer (to cook the potatoes). Let simmer for about 8-10 minutes until the potatoes are starting to soften.
Add the spinach, salsa and the lime juice and toss until well incorporated. Create 3-4 wells in the mixture and crack an egg into each.
Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs. OR… put a splash of water in the skillet, put the lid onto the pan, and let the eggs cook to your desired done-ness.
Remove from the oven and serve with slices of guacamole. You can also top with a bit of shredded cheese and some hot sauce as my husband did. 🙂
This is made all in one skillet, ONE PAN!!! Seriously, this made my night SOOO much easier. Mix, simmer, top, serve! Whew! And… gotta say, serve this with chips, and it was really filling! YUM! So, easy, filling, tasty, goes well with chips… winner!
1 cup organic white quinoa (Rinse well, just as you would rice!!!)
1 TB olive oil
1 can black beans (also rinse!)
1 clove garlic – minced
1 cup low sodium chicken broth (or vegetable broth)
1/2 cup Pace Salsa (Med.)
1/2 cup salsa verde (I used Trader Joes)
1/4 onion diced
dash cayenne pepper
1 tsp chili powder
3 tsp. ground cumin (orig. recipe called for 1/2 tsp… I was putting it in, and a BUNCH fell in… oops! Turned out great though!)
1 cup frozen corn
Zest and Juice of 1 lime
1 avocado (sliced and diced)
2 TB cilantro chopped
salt and pepper to taste
OPTIONAL: I topped mine with a bit of greek yogurt and shredded cheese… just to add a bit of “protein”. 🙂
Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, chicken broth, beans, salsas, corn, chili powder and seasonings; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
Remove from heat when quinoa is close to being clear… no longer specks of white.
Stir in avocado, lime juice and cilantro.
So easy, and delicious! We will be having this one again!!