Parsley and Lemon Baked Fish Fillets
I don’t know about you, but I am a sandwich person.One of top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich. I devour it and to be honest, I could never become tired of eating this kind of summich. I […]
Spaghetti Aglio e Olio with Shrimp is an amazingly delicious and easy meal. As much as I love creamy pasta, olive oil and garlic is probably my favorite. Add shrimp to it and I am a happy camper for life.
The taste is absolutely astonishing, and if you never had this simple pasta, now is the time to make it.
Also, it is best if you serve it 5 minutes after its done because it tastes so much better. Trust me on that one.
I got to say that this whole meal is for about 6 people, but if you have pasta and shrimp lovers in your house, nobody will stick to the portion size, so make more just in case.
My family will never ever stick to portion size when it comes to pasta. We are true pasta lovers.
Traditionally, you shouldn’t add cheese, but hey, I love cheese so the addition of grated cheese doesn’t hurt anyone.
If you do not eat shrimp, please use chicken or make it plain as it should be. By the way, Spaghetti Aglio e Olio means Spaghetti with garlic and oil.
If you make Spaghetti Aglio e Olio with Shrimp, please tag me on Instagram. @sandraseasycooking #sandraseasycooking.
Simple, easy and delicious pasta with shrimp.
- 2 tbsp. EVOO
- 3 Garlic Cloves sliced or minced
- 4 Oz per person deveined medium-sized shrimp, tail-on
- ¼ tsp. Sea Salt or to taste
- ¼ tsp. Chili Pepper Flakes or chili powder
- 1 tbsp. Dried parsley or 1/3 Cup Chopped Italian Parsley
- 1 cup of Pasta water read below
- Freshly grated cheese - Grana Padano or Parm Cheese
- 1 lb. Spaghetti linguini could work well, too + water + salt
- Put a large pot of salted water on to boil. Add pasta to the boiling water. Cook according to your pasta pack. For this dish you pasta needs to be close to al dente because it will finish cooking in the skillet with the sauce.
- Add 2 tablespoons of the oil in the big skillet or a pan, scatter the garlic in the oil and cook for about 20 seconds just to infuse the olive oil, then add shrimps. Cook another minute, shaking the pan or turning shrimps on the other side, and cook until the garlic slices are even light gold and shrimp pink and whitish. If you do not like to deshell shrimps while eating, de-shell them before cooking. HOW to clean shrimp - CLICK HERE
- Add just a pinch of sea salt and chili flakes/powder, as well as dried parsley.
- Ladle in about 1 cup of boiling "pasta" water and cook rapidly for a minute or two, reducing the liquid by a third or so. Taste the sauce; add sea salt if needed to taste. Keep at a low simmer until the pasta is ready.
- When the pasta is not quite done but very close, bring the sauce to a rolling simmer, and then pull the pasta out a pot and add it to the skillet.
- Finish the sauce and pasta by tossing them together in the skillet over low to medium heat until the pasta is tender to the bite. If the dish is dry, incorporate more pasta water; if too saucy or soupy, reduce with higher heat and a bit more cooking. Add the parsley during tossing.
- Grate the cheese at the very end before serving and perhaps some more parsley.
Pasta water is water that pasta cooks in. The water in which you boil your pasta makes your pasta dish more delicious, binding the sauce to the pasta, while also improving the flavor and texture of the sauce.
You would just need to scoop or ladle a cup or two before the pasta is done or reserve it so you could add it to the sauce. How much salt to add to the pot of water before cooking pasta? 4 quarts (16 cups) water. 1 tablespoon regular table salt (or 1.5 tablespoons Kosher salt) 1 pound (uncooked) dry pasta.
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Bibimbap (비빔밥) means literally mixed rice if you translate. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a fermented soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. When I say a raw egg, I mean that the rice is served in the hot stone pot (dolsot bibimbap) with piping hot rice, and when you add an egg and mix it, it cooks almost instantly. The hot dish is stirred together thoroughly just before eating.
You have so many different versions that are similar to each other, and it is made depending on the season, as well as the place where you live. A further variation of bibimbap uses a variety of seafood, mostly raw, such as tilapia, salmon, tuna or sometimes octopus, but each bowl of rice usually contains only one variety of seafood or meat. The dish is also very popular among the coasts of Korea, where fish are abundant.
Some facts about Chicken of the Sea that you might do not know:
- Chicken of the Sea® (COS) created National Salmon Day in 2015 as a public service to celebrate the nutrition and heart-health benefits of America’s second-most-consumed fish. October 8 is an annual celebration to commemorate the health, taste, convenience and diverse recipe benefits of wild and packaged salmon. Chicken of the Sea worked with Chase’s Calendar of Events, the definitive, authoritative reference for annual dates and observances, to formalize the national holiday designation in 2016.
- For more information on National Salmon Day, go to www.chickenofthesea.com/salmon. Visitors can receive recipes, serving suggestions and nutritional and meal-planning insights as well as information on the latest new products.
Personally, I always have Chicken of the sea and Minute Ready To Serve Rice in my pantry, simply because they’re delicious and nutritious and second, it’s convenient to eat on the go type of food. When I am feeling low, and slow this also helps me to unwind and enjoy Cooking Free day. I hope you like one of my favorite Bibimbap combinations.
Salmon Bibimbap — Korean Rice Bowl
- 1 cup Minute® Ready to Serve Rice
- 1 Chicken of the Sea® Salmon Flavored Pouch
- 1/4 English cucumber julienned
- 1/2 cup Spinach
- 1/2 cup Kimchi
- 1/4 Carrot julienned
- 1 Egg
- 1 teaspoon Sesame Oil
- 1 Green Onion sliced
- Sprinkle of Toasted Sesame Seeds
- 2 tablespoon Gochujang Korean chili paste
- 1 teaspoon sesame seeds
- Drizzle Sesame Oil
- Use the microwave to heat the Minute® Ready to Serve Rice. Heat the rice according to the package directions.
- Julianne cucumber and Carrot.
- Boil 1/2 cup of water. Drop in spinach, season with a generous pinch of salt. Cook for 10-15 seconds, then take the spinach out and drop into the icy cold water. drain all the liquid completely out. Chop the spinach, and set aside.
- Fry the egg sunny side up on a drizzle of Olive oil, and add a pinch of salt, just to taste.
- Place the Minute® Ready to Serve Rice in the bowl.
- Add julienned Cucumber and carrots, on one side of the bowl.
- Add kimchi, chop it and place it on one of the sides of the rice.
- Add chopped Spinach.
- Open up the Chicken of the Sea® Salmon Flavored Pouch, and add it to the rice.
- Add Fried egg on the top.
- Garnish it with a drizzle of sesame oil, chopped scallion, and toasted sesame seeds.
- Add Korean chili sauce on top of the egg, and mix everything before eating.
Arrange colorful toppings nicely all around the rice to look outstanding as a presentation. Instead of the fried egg, you can use omelet.
This post is sponsored by Chicken of the Sea® and Minute® Rice as a part of the National Salmon Day – I am honored to represent Nashville, TN as an official ambassador for the campaign. All opinions, pictures, recipe, and content have been done by me, in my own words except for the resource pages that I was provided, as well as free samples that I was sent to create a recipe of my choice for the purpose of this post.
NASHVILLE (August 25, 2016) – Hold the Hot Chicken and Meat & Three. A study by one of the world’s largest providers of seafood suggests that Nashville locals may actually prefer salmon.
The internal study, conducted by Chicken of the Sea, ranked Nashville among the Top 10 Salmon Cities in the United States. This means that local Nashville residents eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities, have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or order salmon as a meal.
“Despite its reputation for beef and chicken dishes, Nashville is among the most sophisticated seafood markets in the country and home to an increasing number of seafood and salmon lovers,” said Maureen McDonnell, Chicken of the Sea’s director of brand marketing and category management. “We’d like to think that traditional protein lovers in Nashville are more likely to occasionally trade their brisket for a hearty salmon recipe. From a seafood and salmon standpoint, Nashville is a trendsetter.”
This year’s National Salmon Day festivities, include Chicken of the Sea partnering with Minute® Rice in September for the “Salmon Loves Rice Sweepstakes,” and asking the public to use hashtag #NationalSalmonDay on their social media platforms to answer salmon trivia questions for a chance to win a 10-day Alaskan cruise and Chicken of the Sea Flavored Salmon Pouches and Minute® Rice Ready to Serve Rice products.
To help it spread its message of salmon as a healthy lean protein alternative throughout Nashville, Chicken of the Sea is joining forces with The Little Clinic inside Kroger. Dietitians with The Little Clinic will be promoting the nutritional benefits of salmon with its patients around National Salmon Day, providing educational materials and hosting in-store events for Kroger shoppers in select stores.
The company provides a multitude of salmon recipes, serving and meal-planning suggestions on its website, www.chickenofthesea.com, and through its Facebook, Twitter, Pinterest, and Instagram pages.
- Minute® Ready to Serve Rice is an ideal portable solution for lunch (or really any time of the day) because you can eat it on the go. In just 60 seconds, you have a fully cooked, perfect single portion of rice for any meal or snack. You’ll never get bored with your lunch since there are several flavorful and wholesome varieties. Chicken of the Sea flavored pouches is portable, too. Just like Minute Ready to Serve Rice, they’re wholesome and convenient, creating a tasty lunch alternative.
- Try pairing Minute Ready to Serve Rice and Chicken of the Sea Flavored Pouches together for a twist on the standard sandwich, salad or rice bowl. This makes an easy go-to lunch at the office since both products don’t need to be refrigerated and require little to no cleanup.
- If you’re looking for a wholesome or nutritious option, Minute® Ready to Serve Rice and Chicken of the Sea Salmon both provides built-in portion control. Both products are conveniently packaged: Minute Ready to Serve in two individual single-serve cups and Chicken of the Sea is available in a single serving 2.5-ounce pouch.
- Available in many varieties, including all new varieties such as Brown & Quinoa and Basmati Rice, as well as Whole Grain options of Brown Rice, Brown & Wild Rice, Multi-Grain Medley, Jasmine Rice, White Rice, and flavorful mixes.
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You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, even though I cook every single day.
Sometimes, I use shortcuts, meaning store-bought seasonings, cake mixes or taco shells
These tacos were delightful and refreshing. I really loved the idea of sweet and savory salsa, and this one was all that plus more
Tanginess of salsa gave the whole dimension of great flavors that made these tacos taste even better. However, fish… You will want to take the bread and just scoop it with your fingers directly out of the skillet for one big bite
Fish Taco with Peach Salsa
- 1 – 1 1/2 pounds 453g-680g of Fish – white fish, tilapia, mahi-mahi, etc.
- 2 tbsp. Taco seasoning
- Generous pinch of Salt and Ground black pepper
- Pinch of Chili Flakes
- Juice of 1/2 lime
- 1 tbsp. Olive Oil
- 1/2 English cucumber, or 4 mini cucumbers Japanese, etc.
- 2 Tomatoes
- 1/2 Red Onion
- 1 Peach less ripe
- 2-3 Scallions
- Handful cilantro Italian flat leaf parsley could be used instead
- 1 Lemon Juice
- 1 tbsp. Olive Oil
- Salt and Pepper to taste
- Chili Flakes *optional
- Soft or Hard Tortilla Corn Shells
- If the fish is frozen, defrost it.
- Place the fish in a bowl or a pan, then add taco seasoning, and just massage it for a couple of seconds, then add salt and pepper, lime juice and a drizzle of Olive Oil.
- Again, massage the fish with all the seasoning to coat it. Leave the fish to marinate for 15 minutes.
- After 15 minutes, preheat the skillet, or frying pan, add Oil to almost smoking point.
Add fish, a few pieces at the time and cook until the fish is cooked through, 145F (62.8C). If it starts to stick to the bottom or rip, it’s alright, we are going to shred it anyway. Don’t over-crowd the pan, so cook a couple at the time, depending on the size of your pieces. Place on the plate until everything is cooked. Then place the fish back in the skillet, and lightly shred. Now, it’s the best time to taste it and see if you need more seasoning, salt or taco seasoning if you like the stronger flavor.
- Build your taco however you like.
- Dice all the vegetables and fruit.
- Toss it together, and add lime juice, olive oil, and salt and pepper to taste.
- You can add finely chopped cilantro or parsley, but also take the leaves off and roughly rip with your hands and toss with the salad.
- I used 1 lime, but if you like it more citrusy, add more.
You can use soft small tortillas or hard corn taco shells. If you do not have peach, a good substitute is one mango or even a cup of chopped pineapple. You want the sweetness that you can achieve with fruit.
I am sharing with you all today my husband’s as well as my oldest son’s favorite squid recipe. It’s an extremely simple recipe, and so very delectable. If you ‘re following my blog for some time, you must know that I am not a huge […]