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Friday, October 25, 2013

Crispy Shrimp and Cabbage Tacos

For dinner last week I whipped up simple shrimp tacos paired with red cabbage slaw, cilantro and avocado. I pan-fried the shrimp with panko breadcrumbs to create a nice crunch. I charred corn tortillas instead of using flour for the base. Corn tortillas have a nice bite to them and hold up well under heat. 

Turn the fall blues around with these summery colorful tacos! 

Red Cabbage Slaw
1/2 head red cabbage, shredded 
1/2 cup cilantro 
1/4 cup sliced red onion
1/4 cup sour cream
3 tbsp mayo 
1 tbsp sugar 
Juice of 2 limes 

Combine cabbage, cilantro and onion in a large bowl. In separate bowl, mix sour cream through lime. Then mix cabbage in with sauce and refrigerate. 

Panko Crusted Shrimp
2-3 cups raw shrimp
1 cup flour 
2 eggs
1 tbsp milk
1 cup panko bread crumbs 

Add flour in a shallow bowl. Next, mix eggs and milk together in another shallow bowl. Finally add panko to a third shallow bowl. Drudge shrimp into flour, then egg mixture and lastly panko. Heat large skillet over medium-high heat and add 3 tbsp olive oil. Add shrimp and cook on each side until panko has browned and shrimp are cooked through. 

Citrus Spicy Mayo for Shrimp
1/2 cup mayo 
Juice of 2 lemons
1 tsp sriracha hot sauce

Mix sauce together and serve as a condiment to your shrimp tacos. 

Saturday, October 12, 2013

Udon Noodle Stir-Fry

Oh the colorful bounty of a stir-fry. Purely vegetarian, this stir-fry will satisfy all of your carnivorous desires with thick and rich crispy udon noodles coated with fried eggs. The colorful vegetables alone will have you re-thinking your meat-craze. Udon noodles are Japanese thick wheat noodles often eaten in hot soup. I love the thick meaty consistency of these noodles for stir-fry's. They also hold up well under the high heat of a wok. 

Udon Noodle Stir-Fry
Serves 4-5

1 package dried udon noodles
2 large eggs 
3 tbsp sesame oil 
2-3 cups broccoli 
1 cup chopped green onion
1 cup chopped carrots
1 can sliced water chestnuts
1 can baby corn 
1 cup cilantro for garnish 
3 tbsp toasted sesame seeds for garnish

Cook udon noodles according to package directions. Set aside. In a large wok, add 2 tbsp sesame oil over high heat. Stir-fry broccoli through corn until cooked through. Pour cooked vegetables in bowl and set aside. In the same wok, add 1 tbsp sesame oil over high heat. Add cooked udon noodles and fry 2 minutes, stir and add 2 eggs in center of wok, then mix egg into noodles and fry another 3-4 minutes. Now pour vegatables back into wok along with the reduced sauce. Stir together and garnish with sesame seeds and cilantro. 

Stir-fry sauce
1/2 cup soy sauce
1/4 cup rice vinegar
2 tbsp brown sugar or 3 tbsp honey
2 tbsp sesame oil 
2 tbsp freshly grated ginger 
1 tbsp freshly grated garlic
2 tsp chili oil 
1 Serrano chili, minced
1/2 cup minced red onion
1 cup chopped cilantro 

In small saucepan, add all ingredients. Bring to a boil, then reduce over low heat for 10 minutes. 

Thursday, October 10, 2013

Fall Harvest Butternut Squash, Bacon and Caramelized Onion Pasta Bake

Fall has come around once again. Pumpkins are forming on house stoops, apples are in abundance and squash and gourds are painting the town in reds, oranges and yellows! I love cooking with seasonal ingredients so this butternut squash pasta recipe I came across in CookingLight magazine sounded superb! I followed the recipe fairly close with the exception of caramelized onions. I love the sweet and smokey flavor you get from slow cooking yellow onions and thought the onions would pair nicely with my sweet squash and smokey bacon. I also added seasoned panko breadcrumbs to the top of my pasta bake for an extra element of texture. I also garnished the top of my dish with dried parsley. 

Check out the recipe by clicking HERE, and share with me your own take on this classic Fall dish :)

Tuesday, October 1, 2013

Herb Crepes with Squash, Green Beans and Cream Sauce

After visiting in France, I had a hankering to make crepes. Crepes are a thin pancake originating in France. They can be prepared savory or sweet and are typically filled. I made savory crepes blended with parsley to create a light herb flavor. I filled my crepes with roasted squash and green beans. I made a cheese sauce to drizzle over my crepes for a salty, rich note (made with cheese, butter, and cream). I garnished the dish with candied almonds to enhance the sweetness of the squash. 

You can fill your crepes with almost anything you want, just we sure to pair your crepe with a complimentary sauce. I have written out a basic crepe recipe below for you to experiment with! 

Basic Crepes
(Makes 15-20 crepes depending on size)

2 large eggs 
3/4 cup milk 
1/2 cup water
1 cup flour 
3 tbsp butter
(1-2 tbsp sugar for sweet, or blend in herbs for savory)

In a blender, pulse all ingredients together. Refrigerate batter overnight. When ready to cook, heat butter over medium heat in skillet and pour a small amount of batter into pan. Flip once crepe begins to bubble.