Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts


January 15, 2020
Jumbo shrimp are marinated within the flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you'll certainly leave it out if you favor - the dish is great either way!

Grilled Margarita Shrimp Kebabs are loaded with flavor and charred to a. These grilled shrimp promise to be the star of your summertime grilling!


Blake and that i have gotten the grilled shrimp method right down to perfection, a project we started experimenting with a couple of years ago. and may I just say I can never get enough!

These grilled margarita shrimp kebabs are marinated during a simple-to-make sauce with flavors you’d find in most any Mexican dish.



  •  1 tsp. minced jalapeno
  •  1 T. brown sugar
  •  1 tsp. smoked paprika
  •  1 tsp. chili powder
  •  1 tsp. garlic powder
  •  1 tsp. onion powder
  •  1/3 c. olive oil
  •  2 large garlic cloves, roughly chopped
  •  1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
  •  1 tsp. cumin
  •  1 tsp. kosher salt
  •  1/2 tsp. black pepper
  •  2 tsp. tequila, optional
  •  thin slices of fresh lime
  •  chopped cilantro
  •  wedges of fresh lime


  1. If using wood skewers (small or large), start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
  4. When ready to thread shrimp onto skewers, drizzle tequila over the shrimp and gently fold to combine. Then thread two shrimp onto each small skewer, with a folded slice of lime in between each shrimp.
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.


January 14, 2020
Easy BBQ Chicken Pizza - Crispy and delicious pizza topped with BBQ sauce, shredded chicken, mozzarella, purple onion and cilantro. Plenty of flavor and prepared in only 30 minutes!

Are you a pizza lover like me? We make homemade pizza almost every weekend and like to make different variations. This BBQ chicken pizza may be a favorite, along side garlic ranch chicken pizza, French bread pizza and garlic white pizza.


My family may be a HUGE fan of BBQ chicken pizza. My mom got us all hooked she’s the one responsible;) And who knew how easy BBQ chicken pizza was to make?! It only takes 5 ingredients and comes together in only half-hour .

I love to use homemade pizza dough and BBQ sauce when making BBQ pizza. Both are so simple and taste such a lot more fresh than store-bought. I also often shred up a rotisserie chicken for convenience.

The crust of the BBQ pizza gets super crispy and therefore the flavors are incredible. It’s such a simple recipe and tastes amazing. My whole family loved it! This BBQ pizza recipe is certainly a keeper!



  • 1-2 cups shredded or sliced chicken
  • 2 cups mozzarella cheese
  • 1/4 cup red onion slices
  • 1 pizza dough , or flat bread
  • 1/3 cup BBQ sauce , more if needed


  1. Preheat oven to 425°F. 
  2. Roll out the pizza dough if needed. Lightly brush oil on a pizza stone or large baking sheet, then place dough onto stone or pan. 
  3. Place 1/4 cup BBQ sauce on the pizza dough with a spoon. Mix the remaining BBQ sauce together with the chicken. 
  4. Sprinkle cheese over the dough and then add the chicken and onions.
  5. Bake for 18-22 minutes, or until golden brown. Remove from oven and top with fresh cilantro. Enjoy!


January 07, 2020
This Cajun Sweet Potato Rice Bowl is of course vegan, gluten free and super easy to form . It’s filled with fantastic flavors and delicious whenever with add ons to your own liking.

For more tasty bowl recipes, be happy to browse around. I really like them because they're great for meal prep, work lunches, make ahead, or quick weeknight dinners.


Be even more excited and prepared for this Cajun Sweet Potato Rice Bowl which is:

Flexible, easy because it gets, flavorful and attractive within the best way, hearty, filling, healthy, perfectly seasoned from the highest to rock bottom .

Addictive, feeding your eyes – check out the sweetness . It’s bowl food all around and seriously for everybody who gets into good and just mouthwatering food.



  • 2 sweet potatoes
  • 1 batch black beans from my Mexican Fiesta Cauliflower Rice
  • 1 1/2 cups rice, uncooked
  • 2 Tbs Cajun seasoning
  • 2 Tbs olive oil
  • salt, pepper to taste

Optional add ons:

  • 2 bell peppers chopped
  • 1 avocado, cubed
  • 1 cup onions, chopped
  • Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.


  1. Cook the rice according the directions.
  2. On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
  3. Preparing the black beans from the Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
  4. Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.


December 25, 2019
I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air!Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.

My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?


Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.

By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you.



  • 6 cups vegetable broth
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, halved and diced
  • 3 medium carrots, peeled, quartered and diced
  • 2 celery ribs, halved and thinly sliced
  • 2 tablespoons canned diced green chilies, drained
  • 1/2 yellow onion, diced
  • 28 ounces white beans (cannellini beans), drained
  • 2 tablespoons extra virgin olive oil
  • 3 ears of corn, kernels sliced off
  • 3 cloves garlic, minced
  • 1/2 cup wild rice
  • 1/4 cup dry white wine
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Pinch of cayenne powder
  • Salt and pepper, to taste


  1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
  2. Stir in the garlic and cook 1 minute, until fragrant.
  3. Pour in the white wine and scrape up any browned bits on the bottom of the pot.
  4. Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
  5. Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
  6. Add salt and pepper to taste. Garnish with fresh parsley.


December 23, 2019
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry! It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

For this mango curry recipe, I tossed the cauliflower with smoked paprika and tiny bit garam masala, sautéed a touch then pressure cooked.


That’s why I'm sharing this recipe now because mangoes are in season and you don’t need to resort to the canned version.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I really like using my IP wherever possible and this curry was no exception.

If you've tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe!



  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice


  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

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