Sweet and Spicy Coconut Shrimp Tropical Flatbread

My second entry for Sam's Fresh Salsa Blogger contest only has 8 ingredients, takes less than 20 minutes from start to finish to make and is an absolute tropical dream! Sweet and crunchy coconut shrimp are paired with pineapple mango salsa, green chiles, pepper jack cheese and bacon all on a puffy flatbread base. Topped off with cilantro and pickled red onions for freshness, this will be a new family favorite for sure! 

Sweet and Spicy Coconut Shrimp Tropical Flatbread

1 (12 ounces) container Sam’s Fresh Mango Pineapple Salsa, drained

2 ounces chopped green chiles, drained

1 (12 x 7 inch) pre-baked flatbread 

6 ounces shredded pepper jack cheese

¼ cup chopped cooked bacon

8 prepared coconut shrimp, cut in half

1 Tablespoon pickled red onion

1 Tablespoon chopped cilantro

Pre-heat oven to 425° and place a pizza stone or cast iron griddle pan on the top shelf of the oven to pre-heat.

Measure out ½ cup of the Sam’s Fresh Mango Pineapple Salsa and set aside.

In a small bowl stir together the remaining drained Sam’s Fresh Mango Pineapple Salsa and green chiles. Spread the mixture evenly over the flatbread crust. Top with shredded cheese, chopped bacon and coconut shrimp. Bake for 8 minutes.

Remove from the oven and top with the reserved Sam’s Fresh Mango Pineapple Salsa, pickled red onion and cilantro.

Serve immediately. 

2 Servings.

 

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake

 

Blackened Salmon with Pineapple Mango Salsa Tabouli

My first entry for the "Sam's Fresh Salsa Blogger Contest" is an 8 ingredient, less than 30 minute weeknight hero! Crispy Blackened Salmon is paired with a tropical take on tabouli that is loaded with fresh pineapple, mango and jalapeno for the perfect level of sweet heat.  

 Blackened Salmon with Pineapple Mango Salsa Tabouli

1 cup quick cooking bulgur

1 (12 oz) container Sam’s Fresh Mango Pineapple Salsa

½ cup sliced green onions

2 Tablespoons extra virgin olive oil

¾ teaspoon salt

4 (4 oz) portions Salmon or Steel Head Trout

4 teaspoons Cajun Blackening Seasoning

2 Tablespoons chopped cilantro

Cook the bulgur according to package directions and set aside to cool. 

While bulgur is cooking, drain the salsa, reserving the juice to use later. 

Once the bulgur is cool, stir in the drained Mango Pineapple Salsa, 2 Tablespoons of the reserved juice, green onions, olive oil and salt. Set in the fridge to chill.

Heat a cast iron skillet over high heat until very hot and almost smoking.

Season the fish with the Cajun Blackening Seasoning and sear, skin side up, for 3 minutes. Flip and continue to cook for another 3 minutes, or until the inside is still pink and the outside has a charred crust to it.

To serve divide the chilled Tabouli salad between 4 serving plates, top each plate with the Blackened fish and sprinkle with cilantro. Serve immediately.  

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake 

Clam Bake Rice Cakes with Old Bay Aioli

This is my second entry for the Success Rice contest and I think this dish screams end of summer perfection! All the best parts of a clam bake mixed into a delicious rice cake and drizzled with Old Bay Aioli. It all starts with crispy bacon, tender Littleneck clams and then Jasmine rice that is cooked in the bacon and clam broth to really infuse it with that classic clam bake flavor. Sweet corn is added and a lemony Old Bay aioli rounds it out. 

 Clam Bake Rice Cakes with Old Bay Aioli

¾ cup mayonnaise

1 ½ teaspoons Old Bay Seasoning

1 lemon – zest and juice

1 Tablespoon hot sauce

2 slices bacon

1 Tablespoon butter

1 cup chicken stock

2 pounds littleneck clams, well cleaned

1 bag Success Boil in Bag Jasmine Rice

2 eggs, beaten

½ cup corn 

1 green onion, sliced thinly

1 teaspoon seasoning salt

2 Tablespoons butter

In a small bowl whisk together the mayonnaise, Old Bay, the zest and juice of the lemon and the hot sauce.

Add the bacon and 2 Tablespoons of water to a large sauce pot over medium high heat and cook until the bacon is browned and crisp, about 10 minutes. 

With a slotted spoon, remove the bacon from the pot and place on a paper towel to drain. 

Add the butter, stock and clams to the same pot. Raise the heat to high, cover and cook for 6-8 minutes, or until all the clams open. Remove the clams from the broth and separate the meat from the shells.

Using the same pot the clams and bacon cooked in, add the rice bags and cook according to package directions.

Once cool enough to handle, finely chop the bacon and clams. Add to a large mixing bowl along with the eggs, corn, green onion and seasoning salt. Stir until evenly combined.

Heat a large non-stick or cast-iron skillet over medium high heat. 

Working in batches, melt half of the butter in the hot pan and scoop 5 small portions of the rice mixture around the pan (I use a small cookie cutter to portion the mixture and keep them evenly round). Cook for about 4 minutes per side and then repeat with the remaining batter.

Serve with dipping sauce, makes 10 cakes.

Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

How does a 9 ingredient, gluten free, ready in less than 30 minutes recipe sound for the day after a long weekend? This is my first entry for the “Success Rice Share Your Success” Recipe Contest and I think it’s an absolute weekday winner!

 Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

2 bags Success Boil in Bag Jasmine Rice

6 slices prosciutto

1 pound shrimp, peeled and deveined

1 teaspoon lemon pepper seasoning

1 teaspoon garlic powder

3 Tablespoons butter, cut into small cubes

2 Tablespoons dry white wine

1 Tablespoon capers

1 Tablespoon chopped parsley

Prepare rice according to package directions.

Heat oven to 400° and line a large cookie sheet with parchment paper.

Lay the prosciutto slices on the parchment paper in a single layer and bake for 8-10 minutes, or until the fat has rendered.

Remove the prosciutto from the oven and lay on a cooling rack to crisp.

Pour the prepared rice onto the parchment with the prosciutto fat and stir until evenly coated. Spread the rice into an even layer.

In a small bowl toss the shrimp, lemon pepper seasoning and garlic powder together until evenly coated. Lay the shrimp on top of the rice. Sprinkle with the cubed butter, drizzle the wine and sprinkle the capers evenly over the pan. Place in the oven for 6-8 minutes, or until the shrimp have cooked through.

Sprinkle with parsley and serve.

Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw

 It has been almost 4 months since I've had a contest to create a recipe for and I can not tell you how happy I am to be able to have the chance to be back in the kitchen working on entries again! This one I'm sharing today is for a contest that I have entered before and never won. I'm really hoping that what I've created this year catches the judges eyes and the $10,000 prize because I can promise you the flavor is insane in these! 

Dim Sum Dumpling Burgers with Crispy Wonton Crab Rangoon and Napa Cabbage Slaw

4 ounces room temperature whipped cream cheese

¼ cup finely sliced green onion

½ teaspoon white pepper

1 cup shredded imitation crab meat

1 ½ cups thinly shaved napa cabbage

¼ cup thinly sliced green onion

¼ cup cilantro leaves

1 small jalapeno, seeds and ribs removed, sliced thinly

1 Tablespoon olive oil

12 ounces cremini mushrooms

2 Tablespoons low sodium soy sauce

1 Tablespoon sesame oil

2 large garlic cloves, minced

2 Tablespoons finely minced ginger

2 Tablespoons panko

½ teaspoon salt

1 ½ teaspoon white pepper

½ pound lean ground pork

½ pound lean ground beef

½ cup sweet Thai chili sauce

4 sweet Hawaiian hamburger buns, toasted

1 cup fried wonton strips

In a medium mixing bowl stir together the cream cheese, green onion and white pepper. Gently stir in the crab meat until evenly mixed and place in the fridge to chill.

In a separate medium mixing bowl gently toss the napa cabbage, green onion, cilantro and jalapeno slices together.

Heat the oil in a large cast-iron skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the soy sauce, sesame oil, garlic and ginger and sauté for 2-4 more minutes. Place the sautéed mushroom mixture in a large mixing bowl and set aside to allow them to cool. 

To the large mixing bowl with the chopped sautéed mushrooms, add the panko, salt, white pepper, ground pork and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat a large cast-iron skillet over medium high heat, add patties to pan and cook 5 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 5 minutes. Brush the patties with the sweet Thai chili sauce. 

To serve spread the remaining sweet Thai chili sauce on both sides of the toasted buns. Top each bottom bun with the cabbage mixture, a mushroom burger patty, some wonton strips, a scoop of the crab Rangoon mixture, more wonton strips, and the top bun. Serve immediately. 

Korean Style Shrimp Po-Boys with Kimchi Pickles

I have really enjoyed working with the delicious sauces that Lucky Foods sent me and this is my second entry for Lucky Foods' Blogger Recipe Contest!

Have you ever had Bang Bang Shrimp? They're crispy fried shrimp tossed in a creamy, spicy, sweet sauce that is absolutely addictive. That was my inspiration for this dish. Y'all know I love a po-boy too, so the idea for this recipe came together for me in no-time. I also need you to know that my son ate 3 of these in one sitting last night, so let that be your proof of how yummy these are!

Korean Style Shrimp Po-Boys with Kimchi Pickles

½ cup Lucky Foods Seoul Vegan Original Kimchi

½ cup sliced dill pickle chips, drained well

¾ cup Lucky Foods Seoul Kimchi Mayo

¼ cup sweet Thai Chili Sauce

2 Tablespoons honey

6 cups canola oil for frying

2 pounds large raw shrimp, shelled and deveined

1 cup buttermilk

1 cup cornstarch

2 (15 inch) French bread loaves

2 cups shredded iceberg lettuce

4 small tomatoes, sliced

2 Tablespoons sliced green onion

In a small mixing bowl stir together the kimchi and pickles. Set aside to marinade.

In a separate small mixing bowl whisk together the Lucky Foods Seoul Kimchi Mayo, Sweet Thai Chili Sauce and honey.

Pour the canola oil into a small Dutch oven fitted with a candy thermometer and place over medium high heat. Bring the heat to 375 degrees.

While the oil is heating, place the shrimp and the buttermilk in a small mixing bowl and toss so the shrimp are evenly coated. Remove the shrimp from the buttermilk, allow the excess to drain off and coat in the cornstarch. Working in batches, fry the shrimp until lightly brown, about 3-4 minutes, and place on a cooling rack placed in a large cookie sheet to drain the excess oil.

Once all the shrimp are fried, add them to a large mixing bowl along with 2/3 cup of the Kimchi Mayo mixture. Toss to coat the shrimp evenly. 

Slice the bread loaves in half, lengthwise and spread a thin layer of the remaining Kimchi Mayo mixture on both sides. Top each evenly with shredded lettuce, sliced tomatoes, and a generous amount of the shrimp. Sprinkle with green onions, slice into 6 portions and serve immediately with the kimchi pickles on the side.

You can follow Lucky Foods on their website, Facebook and Instagram

#eatluckyfoods #luckyfoodsrecipechallenge

Cajun Blackened Shrimp with Gazpacho Verde

Look how pretty!

This is my second entry for the "Sam’s Fresh Salsa Blogger Recipe Challenge" and I really think it's THE perfect appetizer to start any summer meal!

Spicy Cajun blackened shrimp sits on top of a creamy, cool, tangy, refreshing soup that's full of veggies - tomatillos, kale, cucumber, celery. Healthy, gorgeous and easy to make- that sounds like the perfect poolside snack!

Cajun Blackened Shrimp with Gazpacho Verde

1 (12 ounce) container Sam’s Fresh Salsa Verde

½ cup English cucumber

½ cup baby kale and spinach greens

¼ cup chopped celery

¼ cup chopped white onion

¼ cup baby yellow tomatoes 

2 Tablespoons fresh parsley leaves

2 green onions, chopped

2 Tablespoons plain Greek yogurt

12 large shrimp, peeled and deveined 

1 teaspoon Cajun blackening seasoning blend

2 hardboiled eggs, cut into quarters

2 Tablespoons celery heart leaves

Place 4 appetizer sized bowls in the fridge to chill.

Place the Sam’s Fresh Salsa Verde, cucumber, greens, celery, white onion, tomatoes, parsley, green onions and Greek yogurt in a large blender and puree until smooth. Set in the fridge to chill.

Heat a large cast iron skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the seasoning. Once the pan is hot cook the shrimp, about 3 minutes per side, until cooked through.

Pour the gazpacho into the chilled bowls, top with blackened shrimp, half of a hardboiled egg and celery leaves. Serve immediately. 

Makes 4 appetizer servings

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cantina Style Mussels & Chorizo

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge" and this is my first entry! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

First up is my " Cantina Style Mussels & Chorizo" 

Mussels are quick to cook, always in season and super affordable. They look and taste fancy and special without much effort and who doesn't love a dish that calls for dunking a whole loaf of bread into the delicious sauce at the bottom of the pot?

 Cantina Style Mussels & Chorizo 

1 Tablespoon olive oil

1-pound fresh Mexican style chorizo

1 small white onion, chopped

½ small red bell pepper, chopped

1 jalapeno, seeds removed and chopped

2 cups chicken stock

1 (12 ounce) container Sam’s Fresh Cantina Medium Salsa

1 fresh bay leaf

2 pounds mussels

¼ cup chopped cilantro

1 lime, cut into wedges

1 baguette, warmed

In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.

Serves 4

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Tomatillo Fajita Shrimp & Cauliflower “Grits”

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?! I'm happy to tell you, I was blown away by the flavor of these sauces! 

Today I am sharing a mash up of some of my favorite things. Tex-Mex flavors and shrimp and grits. One of the things I miss the most from my pre-covid life is going out to dinner, ordering margaritas while digging into bottomless chips and salsa and waiting on a huge platter of fajitas. There's just something irresistible about that sizzling hissing plate and you know everyone is looking at it being carried through the restaurant. 

The trick to re-creating those perfectly seared marks on your fajitas while at home is to get a large, dry cast iron skillet screaming hot before adding any of your meat or veggies. As soon as you dump your veggies into the blazing hot pan don't touch them. Leave them alone. Back away. They need time to make those gorgeous char marks which equal smoky delicious flavor. Super simple, but super delicious.

Do I get bonus points for this dish being Keto, Paleo, gluten,  grain and dairy free? I think I should!

Tomatillo Fajita Shrimp & Cauliflower “Grits”

2 Tablespoons coconut oil

28 ounces fresh riced cauliflower (not frozen)

1 ½ cups coconut milk

1 teaspoon garlic powder

¼ teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

½ cup sliced red onion

½ cup sliced poblano peppers

½ cup sliced yellow bell pepper

12 ounces medium-large shrimp, peeled, deveined, and patted dry

¼ teaspoon salt 

1 (7 ounce) Kevin’s Natural Foods Tomatillo Taco Sauce packet

2 Tablespoons mild pickled jalapenos

Melt 1 Tablespoon of the coconut oil in a large skillet over medium high heat. Add the riced cauliflower and cook, stirring frequently, for 10 minutes. Stir in the coconut milk, garlic powder, turmeric, salt and pepper. Lower the heat and allow the mixture to simmer for 10 minutes. Using an immersion blender, puree about half of the cauliflower mixture until you reach the texture of grits (smooth yet still grainy). You do not want the mixture to be completely smooth.

Heat a large cast iron skillet over high heat for 4 minutes (you want to be able to hold your palm over the pan and make sure it’s hot before adding the vegetables). Add the onion, poblano and bell pepper slices and allow them to sear and blacken for 5 minutes before stirring. Stir the vegetables and continue to cook for 3 more minutes. Add the shrimp and salt and cook, stirring frequently, for 3 minutes. Stir in the sauce packet and cook until the shrimp are fully pink, and the peppers are evenly coated.

To serve, spoon the cauliflower grits into 4 serving bowls, top with the shrimp sauce mixture and pickled jalapenos. Serve immediately.

Serves 4

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

You can follow Kevin's Natural Foods on Facebook, Instagram and Pinterest

Roasted Garlic Shrimp and Parmesan Polenta with Crispy Garlic Bread Crumbs

This is my entry for The Jersey Tomato Co Off The Vine Recipe Contest and it is killer!! Growing up in the New Orleans area, I am no stranger to shrimp and grits and this is my Cajun/Italian take on it. Roasted garlic, wine and bacon make the perfect base for the sauce that's loaded with cajun seasoned shrimp. That sauce is then poured on top of a creamy parmesan polenta then topped with Garlic Bread Crumbs for the most insanely crunchy garlicky texture on top. 

Roasted Garlic Shrimp and Parmesan Polenta with Crispy Garlic Bread Crumbs

1 Tablespoon butter

1 Tablespoon oil 

1 ½ teaspoons minced fresh garlic

½ cup panko breadcrumbs

1 Tablespoon minced fresh parsley

2 Tablespoons olive oil

8 slices bacon, chopped

24 ounces shrimp, peeled and deveined

1 Tablespoon cajun seasoning

½ cup dry white wine 

1 (25oz) jar The Jersey Tomato Co. Roasted Garlic Sauce

3 Tablespoons butter

3 cups whole milk

3 cups chicken stock

1 ½ teaspoons salt

1 ½ cups yellow grits or polenta

¾ cups parmesan cheese

½ cup fresh basil leaves, roughly torn

Place the butter and oil in an 8-inch skillet, over medium heat, until the butter is melted. Add the garlic and cook until fragrant, about 1-2 minutes. Add the breadcrumbs and cook until lightly browned and toasted, about 3 minutes. Remove the pan from the heat, stir in the parsley and set aside.

In a large skillet set over medium heat add the olive oil and bacon and allow to cook, about 8 minutes, until crisp. Using a slotted spoon, remove the bacon from the oil and place on a plate to use later. Remove all but 2 Tablespoons of the oil from the pan. Season the shrimp with the cajun seasoning and cook until almost cooked through, about 2-3 minutes. Place the shrimp on the same plate with the bacon. Add the wine to the pan and allow to reduce by half. Add the Roasted Garlic Sauce, reduce the heat to low and allow the mixture to simmer.

While the sauce simmers, make the polenta. In a large stock pot set over high heat, bring the butter, milk, and chicken stock to a low boil. Slowly whisk in the salt and polenta, until the mixture is soft and thick, about 5-8 minutes. Remove from the heat, whisk in the parmesan cheese, cover, and set aside.

Stir the bacon and shrimp into the simmering sauce mixture and allow to heat through.

To serve, divide the grits among bowls, spoon the shrimp mixture over top and sprinkle with fresh basil and garlic bread crumbs.

Makes 6 servings

 

#JTCOffTheVine @TheJerseyTomatoCo #shrimpandgrits

Shrimp and Brussels Sprout Udon Stir Fry with Pomegranate Glaze

This is my second entry for the  "JSL Foods Fortune Noodle Blogger Recipe Challenge"! I have worked with JSL Foods in the past and have always been impressed with their products. This time, they sent me a generous assortment of their gluten free products to work with! These Fortune Gluten Free noodles are NEW to market, shelf stable and can be found in the Asian Dry Grocery Section of your grocery store!

Shrimp and Brussels Sprout Udon Stir Fry with Pomegranate Glaze

1 (4.75 oz package) Fortune Gluten Free Garlic Chicken Flavored Udon

½ pound medium-large peeled and deveined shrimp

2 Tablespoons pomegranate juice

2 Tablespoons hoisin sauce

2 teaspoons honey

2 teaspoons gluten free soy sauce

1 teaspoon chili garlic paste

1 teaspoon toasted sesame oil

1 Tablespoon vegetable oil

½ cup sliced red onion

1 ½ cup shredded Brussels sprouts

Bring 3 cups of water up to a boil over high heat in a medium sauce pot. Add the Fortune Gluten Free Garlic Chicken Flavored Udon noodles to the water and cook for 2 minutes. Drain the noodles, rinse with cold water and set aside.

Toss the seasoning packet with the shrimp in a small mixing bowl and set aside.

In a small mixing bowl whisk together the pomegranate juice, hoisin sauce, honey, soy sauce, chili garlic paste and toasted sesame oil.

Heat the vegetable oil in a large wok or non-stick skillet over high heat. Add the onion and Brussels sprouts and allow to cook for 2 minutes. Add the seasoned shrimp and sauté for 1 minute or until the shrimp start to turn pink. Add the noodles and sauce to the pan and gently toss to evenly coat the noodles. 

Serve immediately. Makes 2 servings 

You can purchase Fortune Gluten Free Noodle products at: Albertsons, Von's, Safeway, Dierbergs Markets and Cub Foods.

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#glutenfreenoodles #cooklikeawokstar #fortunerecipechallenge

Tex-Mex Chorizo Seafood Cioppino

St Supery Winery is hosting a Sustainable Seafood Recipe Contest and this is my entry!
It is up for a people's choice award and I would love any votes I can get! The link to vote is HERE 

My Tex-Mex Chorizo Seafood Cioppino combines my love of Tex-Mex flavors and all things seafood. Growing up in South Louisiana seafood was always plentiful and my first pick if I was ever asked what I wanted for dinner. After moving to California, I tried Cioppino for the first time and fell in love immediately. Later down the road, we moved to Texas where Tex-Mex flavors are king and this dish is a scrapbook of all of those experiences!
Mussels, Shrimp and Rockfish all come together in a smoky broth of chorizo and tomatoes, perfect for dipping hunks of warm baguette into.

Tex-Mex Chorizo Seafood Cioppino

2 Tablespoons canola oil

12 ounces fresh Mexican style chorizo

1 large onion, chopped

1 small red bell pepper, chopped

¼ cup tomato paste

1 ½ cups St.Supéry Napa Valley Estate Sauvignon Blanc

3 cups chicken stock

1 (14.5 ounce) can Fire Roasted Tomatoes with Garlic

1 fresh bay leaf

1 ½ teaspoons salt

½ teaspoon dried oregano

2 teaspoons cumin

1 teaspoon smoked paprika

1-pound US Farmed super jumbo shrimp, peeled and deveined

2 pounds mussels

1-pound Rockfish, cut into 2-inch chunks

¼ cup chopped cilantro

1 baguette, warmed

In a large dutch oven, heat the oil over medium heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges.

Add the onion and pepper and sauté until softened, 5 minutes. Add the tomato paste and allow that to cook for 5 minutes. Add the wine and allow to reduce, about 3-5 minutes. Stir in the chicken stock, canned tomatoes, bay leaf, salt, oregano, cumin and smoked paprika. Allow the mixture to come up to a simmer and cook for 10 minutes.

Add the shrimp to the pot and cook for 3 minutes. Place the mussels in the pot, cover and cook for an additional 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and lay the fish on the top of the mixture. Cove the pot and continue to cook for about 5 minutes, or until all of the mussels are open and the fish flakes easily.

Sprinkle the pot with cilantro and serve immediately with the baguette and remaining chilled St. Supéry Napa Valley Estate Sauvignon Blanc.

BLT Tuna Cake Sliders with Caper Lemon Dill Mayo

This is my final entry for the Tonnino Tuna Blogger Recipe Challenge and it might be my favorite one! BLTs are a classic for a reason - those flavors are just irresistible together. I took that epic pairing and sauced it with a delish Caper Lemon and Dill Mayo. The fresh dill and bright lemon zest compliment the Tuna Cakes perfectly. Tonnino Tuna Filets in Olive Oil are bound with a little bit of fresh breadcrumbs, cajun seasoning and mashed cannelini beans which creates the perfect slider patties. These BLT Tuna Cake Sliders with Caper Lemon Dill Mayo are as cute as they are delicious.

BLT Tuna Cake Sliders with Caper Lemon Dill Mayo 
½ cup mayo
1 Tablespoon chopped capers
1 Tablespoon chopped fresh dill
1 Tablespoon lemon juice
1 teaspoon lemon zest
2 teaspoons Dijon mustard

1 (15 ounce) can cannellini beans, drained and rinsed
2 eggs, lightly beaten
1 jar (6.7 oz) Tonnino Tuna Filets in Olive Oil, drained
1 ½ cups fresh breadcrumbs
2 Tablespoons minced shallot
2 Tablespoons minced parsley
1 teaspoon Cajun seasoning
½ teaspoon mustard powder

8 slider buns, toasted
8 lettuce leaves
16 cooked bacon slices
8 slices tomato

In a small bowl whisk together the mayo, capers, dill, lemon juice, zest and Dijon mustard. Set in the fridge to chill.

In a large mixing bowl, mash the cannellini beans with a potato masher until smooth. Gently stir in the eggs, Tonnino Tuna Filets in Olive Oil, breadcrumbs, shallot, parsley, Cajun seasoning and mustard powder. Using a ¼ cup scoop divide the mixture into 8 equal portions on a large sheet of wax paper. Form into evenly shaped patties. Brush a large cast iron skillet or griddle pan with the oil and set over medium high heat. When the pan is hot, add the patties and cook for 5 minutes. Flip the patties over and continue to cook for another 3 minutes.

To assemble the sliders, spread the prepared sauce on both sides of each toasted slider bun. Place one piece of lettuce, 2 slices of bacon and a tuna cake on each bun bottom. Top with tomato slices and the bun tops and serve immediately.

Be sure to follow Tonnino on Facebook and Instagram  for more recipe ideas 

and to find out more about their delicious products!

You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods

#temptingyourtaste #tonninobloggerchallenge

Sheet Pan Honey Orange Salmon with Broccoli

Sorry, but no fancy pictures today. I snapped this with my phone as soon as it came out of the oven and literally as soon as I pulled my hand back the vultures (my family) swooped in and were eating. I had a few requests for the recipe so I'm going to share what I did! I started with the recipe HERE as a base and below are the changes I made. I hope you like it!!

Sheet Pan Honey Orange Salmon with Broccoli

6 Tablespoons honey

1 1/2 Tablespoons soy sauce

1 1/2 Tablespoons Dijon mustard

1 1/2 teaspoons garlic seasoned rice wine vinegar

1 1/2 teaspoons sesame oil

2 teaspoons sriracha

6 (5 oz.) fresh salmon fillets

1 pound broccoli florets 

1 yellow bell pepper, cubed

1 small orange, cut into 1/4- to 1/2-inch slices

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon sesame seeds

In a small bowl whisk together the honey, soy sauce, Dijon mustard, rice wine vinegar, sesame oil and sriracha. Pour the mixture over the salmon and marinate for at least 1 hour.

Preheat broiler with oven rack 6 inches from heat. 

Place the broccoli, bell pepper, orange, olive oil, salt and pepper in a large bowl and toss to coat evenly. Pour the mixture onto a large foil lined and rimmed cookie sheet. Place the salmon filets evenly around the pan and drizzle everything with the marinade.

Broil for 8 minutes. Remove from the oven, sprinkle with sesame seeds and serve.

Coconut Crusted Orange & Ginger Salmon with Coconut Rice and Mango Salsa

My third and final entry in the  “Cedar Bay Grilling Blogger Recipe Challenge”

is a tropical dream! I took Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Salmon Filet and crusted it with crunchy panko breadcrumbs and sweet flaked coconut. Served atop fluffy coconut rice and topped with a sweet and spicy mango salsa, this salmon dish is packed with flavor!
This dish was inspired by one of my son's favorite appetizers- coconut shrimp. Crunchy sweet coconut wrapped around tender shrimp usually served with a sweet and sour sauce to dip. It's absolutely delicious but not exactly the quickest dish to make and, raising a teenage boy I can tell you, it takes a ton of shrimp to fill him up! This salmon takes all of the flavors of that appetizer and turns it into a full meal.
Since the salmon is already marinated in a flavorful orange and ginger seasoning, most of the work is done for you, all you have to do is place it on a cookie sheet, place the crunchy topping on and throw it in the oven- so simple! While the salmon cooks, the rice is cooked and the salsa is stirred together. In less than 30 minutes, you'll have a teenage boy approved dinner!

Coconut Crusted Orange & Ginger Salmon with Coconut Rice and Mango Salsa

Coconut Rice:

1 (14 ounce) can coconut milk

1 1/4 cups water

1 teaspoon sugar

1 pinch salt

1 1/2 cups uncooked jasmine rice

Coconut Crusted Applewood with Orange & Ginger Cedar Planked Salmon:

1/3 cup sweetened flaked coconut

1/3 cup panko breadcrumbs

1 (24 oz) Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Salmon Filet

Mango Salsa:

1 cup diced mango

1 jalapeno, chopped

½ cup chopped red onion

¼ cup cilantro, chopped

2 Tablespoons lime juice

¼ teaspoon salt

Pre-heat oven to 425 degrees. 

In a large saucepan with a lid, stir together the coconut milk, water, sugar, salt and rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is cooked and fluffy.

Stir the coconut and panko together in a small bowl. Remove the Planked Salmon Filet from the wrapper and place directly on a foil lined rimmed cookie sheet. Gently press the coconut mixture onto the top of the salmon. Place in the oven and cook for about 18 minutes, or until the coconut is browned and the fish can be flaked with a fork.

In a small bowl stir together the mango, jalapeno, red onion, cilantro, lime juice and salt. Set aside in the fridge to chill.

Serve the salmon on beds of rice and top with mango salsa to serve.

Serves 4

You can find delicious Cedar Bay Grilling Company's award-winning frozen Salmon products that bring the best of Atlantic Canada to homes around the world HERE
Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros
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