Spicy Shrimp Twice-Baked Potatoes recipe. Cooking Whole30.

#MelissaUrban @MelissaUrban #ThisAfricanCooks @ThisAfricanCooks #Whole30 @Whole30 #hmhco @hmhco

I blogged about the updated Whole30 Cookbook, Cooking Whole30, last week. I’m so in love with this book that I wanted to give you one more recipe to try!

Spicy Shrimp Twice-Baked Potatoes. All the yes! The coconut cream instead of the traditional dairy in the twice-baked potatoes made this even more decadent! The shrimp are wonderful! Both of my teenagers proclaimed this to be their favorite shrimp. I’m making the shrimp again with green vegetables. Hope you love it, too!

Continue reading “Spicy Shrimp Twice-Baked Potatoes recipe. Cooking Whole30.”

Jen’s Garlicky Shrimp Stir Fry

I was craving a garlicky stir fry tonight. I found a pound of shrimp in the freezer, and broccoli, carrots, peppers, and snap peas in the veggie drawer. Perfect! And it’s great for the 800 gram a day produce challenge! There’s 443 grams of produce on that plate. WooHoo! Hope you love it, too!

*If you are visiting right now, I’m trying to adding search and printing functionality. I apologize for any weirdness my tinkering is causing.*

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Jen’s Grilled Garlicky Fajita Shrimp Over Tropical Salad

We love sweet heat, the combination of tropical fruit and chile peppers. If you’re not a big spicy fan, totally reduce or completely omit the jalapeno! If you don’t have a grill, no problem! Just use a big skillet over medium high for the same time! Hope you love it!

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Shrimp Bread Porridge, Almond Cream Triangles, and Vinha D’alhos-Style Vegetables recipes, and Cookbook review of My Lisbon by Nuno Mendes.

#nunomendes #mylisbon #tenspeedpress #totalwine #viladasrainhas

IMG_2211My husband and I popped into Total Wine, Toys R Us for grown-ups, and sampled a well-historied Portuguese cherry liqueur. The guy was telling us about different ways to mix it and my head went a different direction. It would be perfect in a sauce for roast pork or beef. He got excited and asked me to post on their FB page if it works. I didn’t realize I was talking to the owner.

 

IMG_2336I love Portugal and started reminiscing with my sweetie. The gray windy coasts, fado guitar, blue and white ceramic work, and the genius handling of food, frequently inexpensive at that. We toured Spain, Portugal, and Morocco on our honeymoon with a few bonus days in Paris, a blizzardy gift from mother nature. We had the most amazing meal, a potato leek soup with a hauntingly flavorful bread, at a farmhouse out in the middle of nowhere in Portugal.  He came home from wine world and looked up a historical food and cultural vacation in Lisbon. It sounds beyond amazing. I love his quiet romance. <sniff> I was craving some of the deliciousness we’d had in Lisbon, so I grabbed My Lisbon: A Cookbook from Portugal’s City of Light and Bernard put on a little fado guitar. It took us right back. The food in this book is phenomenal, and the pictures look like a well-fooded travel journal. If you’ve been there, you need this as a retroactive souvenir, and if you haven’t, it’ll give you a glimpse of what Lisbon has to offer.Cover

A huge thanks to Ten Speed Press for letting me share 3 recipes with you: Shrimp Bread Porridge, Almond Cream Triangles, and Vinha D’alhos-Style Vegetables. My review of the book follows the recipes.

 

 

 

 

Continue reading “Shrimp Bread Porridge, Almond Cream Triangles, and Vinha D’alhos-Style Vegetables recipes, and Cookbook review of My Lisbon by Nuno Mendes.”

Marcela Valladolid’s Creamy Beer Shrimp–Stuffed Poblano Chiles recipe and Cookbook review: Casa Marcela: Recipes and Food Stories of My Life in the Californias by Marcela Valladolid

61TiTCS8aGL._SX442_BO1,204,203,200_I wanted to share with you one of my favorite Mexican cookbooks, Casa Marcela: Recipes and Food Stories of My Life in the Californias. It has a special place in my heart because she demystified tamales for me. I hadn’t even realized sweet tamales were a thing, and then I saw her pineapple tamales. The whole book is filled with special dishes. Tons of produce. Fresh seafood. Oozy cheese. Yeah, I love it. I’ll get to the review afterwards, so you can get a glimpse of what it offers, but first I wanted to share her recipe for Creamy Beer Shrimp–Stuffed Poblano Chiles with you. Shrimp sautéed with garlic and arbol chiles, then simmered in dark lager and heavy cream, with some cheese stirred in at the end. You need to try this! A huge thank you to Houghton Mifflin Harcourt for letting me share the recipe with you. Continue reading “Marcela Valladolid’s Creamy Beer Shrimp–Stuffed Poblano Chiles recipe and Cookbook review: Casa Marcela: Recipes and Food Stories of My Life in the Californias by Marcela Valladolid”

Jen’s Greek Chunk Salad with all the variations! Carnivore, pescatarian, vegetarian? I got you!

Greek Salad is one of my favorite things in the whole wide world. I love it filled with chopped vegetables, some sort of topping, and usually skip the romaine. The kids love it, too, but I always saw dishes in the sink with raw onions framing the empty plates. In salads all over Latin America, onions are soaked in vinegar to cut their sharpness. I started tweaking my notes. The plates in the sink are totally naked now.

Below, I’ll give all my variations, starting with my seasoning blend, a raw or grilled salad base, then 5 toppers to pick from. Two are vegetarian, two are for carnivores, and one for pescatarians.

If you love it, please come and find me again! :D


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Jen’s Jalapeño Buttermilk Ranch Salad 3 Ways. Carnivore, Pescatarian, Vegetarian? I got you!

I love a big bowl of salad filled with a rainbow of colors, and all kinds of contrasting flavors and textures. Especially when it has the sort of dressing that you’d happily dip chips into. But you’re not. You’re producing hard. Produce-ing. As in produce. Vegetables. Not like you’re having a productive day. Anywho. Here’s a delicious bowl of the good stuff. I’ve given three different protein options so carnivores, pescatarians, and vegetarians can all have a big happy bowl of yum. Happy produce-ing, peeps! 😀 Edit: 9/25/2020. I just weighed this out for the 800 gram produce challenge, and it’s 435 grams per plate. WooHoo!


Continue reading “Jen’s Jalapeño Buttermilk Ranch Salad 3 Ways. Carnivore, Pescatarian, Vegetarian? I got you!”