Thai-Style Shrimp & Watermelon Rind Ceviche #LeaveNoRindBehind

This post is sponsored by The National Watermelon Board (Watermelon.org), however all comments, opinions, enthusiasm and content is my own.

I can’t even count how many watermelons have met their final fate at my house, at least dozens of dozens (meaning hundreds) if not more! Watermelon, after all, is my favorite fruit and I eat it every which way including whacked into a wedge and as a featured ingredient in smoothies and on salads, skewers, sandwiches and such.

thai style watermelon rind shrimp ceviche

I’ve used the typically discarded watermelon rind in recipes too – my latest creation is Thai-style Watermelon Rind Shrimp Ceviche!  Check out the recipe and join me to #LeaveNoRindBehind ! Continue reading

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Seared Ahi Tuna with Riced Rainbow Winter VegetablesAhi Tuna, a fish so nice they named it twice!  Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table. Bumble Bee SuperFresh Seared Ahi Tuna

With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging! Bumble Bee SuperFresh Seared Ahi Tuna

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss makes a quick, convenient and healthy weeknight dinner.I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!

So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!

Riced Rainbow Winter Veggies with Gingered Lemon GlazeWhile the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!

Find out where to buy Bumble Bee SuperFresh SeafoodAre you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.

Are you a fish fan? How many times a month do you eat it at home? Favorite fish or recipe? Please share in the comments below – XOXO, Jennifer

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Seared Ahi Tuna with Riced Rainbow Winter Vegetables
Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss
Print Recipe
Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Seared Ahi Tuna with Riced Rainbow Winter Vegetables
Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss
Print Recipe
Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Instructions
for Ahi Tuna
  1. To prepare fish, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours.
For Rainbow Winter Veggis
  1. Heat olive oil in large skillet to medium-high heat.
  2. Add sweet potato, cauliflower, and squash and saute, stirring frequently, for approximately 5 minutes or until becoming tender.
  3. Add garlic and ginger and cook for 1 additional minute.
  4. Stir in lemon juice and soy sauce and until heated. Season with salt and pepper to taste. Garnish with lemon zest.
Share this Recipe
Powered byWP Ultimate Recipe

Ancho Seafood Skillet with Bourbon Maple Veggie Couscous

I’m all about keeping things simple in the kitchen, my life is already complicated enough! On busy week nights, a one-dish dinner can really lessen mealtime stress — especially a quick-to-clean-up recipe that is made with seasonal ingredients in 20 minutes or less. Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.

Everyone in my family loves seafood; it’s often hard to decide what variety to cook! However, my recipe for Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous keeps everyone happy with a trio of gulf shrimp, sea scallops and haddock fish.  Ancho chili powder (from the milder poblano pepper), bourbon and real maple syrup get  friendly together for a smoky sweet flavor that is “kid-approved” spicy without being a tongue torcher. Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.

After blackening the seafood in my Swiss Diamond Fry Pan (more about that practical luxury in a second),  seasonal vegetables such as butternut squash and Brussels sprouts get a quick searing and then finish alongside the whole grain pearl couscous as it cooks with  Better Than Bouillon® Seasoned Vegetable Base.   Better Than Bouillon

I’ve been a fan of Better Than Bouillon® blendable bases for years and use them in so many recipes ranging from soups, sauces, pasta and anywhere you would use a stock. Available in a range of flavors made from real ingredients including beef, chicken, vegetable and more, each jar of “flavor magic” as I like to say, punches up the flavor intensity so quickly and conveniently. I just stir a teaspoon into a quart of water to use as a traditional stock or use as much or as little as my creation of the day dictates.  I love that I can just make what I need, no wasteful half-full cans of broth sitting around to spoil. Pouring Better than Bouillon in Swiss Diamond Fry Pan

So back to the fry pan! While I mentioned I like things simple, I don’t like to skimp on quality. I always use the freshest, most beautiful produce and best cuts of meat and seafood selections that I can afford – eating well is my deserved splurge in life! I would not risk ruining my perishable investments in anything less than high-end cookware that delivers results. Even though nicer pots and pans may cost a touch more, it keeps from burning or otherwise ruining my food and having to routinely replace cheap pots and pans that can’t keep up with my tasks.  Chef quality cookware from Swiss Diamond suits my tastes and makes it easy to create my kitchen masterpieces with confidence.Putting lid on Swiss Diamond Fry Pan

The 11” Non-stick Fry Pan with Lid  I used to make my skillet dinner has been called the “Rolls Royce of Non-stick Fry Pans” by the Wall Street Journal!  When I blackened the seafood and cooked couscous in it, I was sure that there was going to be some elbow grease involved in getting off the crispy bits and goo – but no, it just swipes clean with a dish towel or brush.  So, how does this magic happen? The pots and pans are made with cast aluminum and treated (three times!) in a proprietary non-sticking coating that includes REAL diamond particles. I learned that diamonds “are a chef’s best friend” because they are durable, non-stick and are excellent conductors of heat!  I also loved how this fry pan has an ergonomic handle that that is cool-to-the touch but can go in the oven up to 500F degrees and comes with clear view lid with an adjustable vent to keep steam in or out! Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous.

So, I hope you find 30 minutes tonight to make my delicious, autumn-inspired Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous. Creative, convenient and easy to clean up!

How do you #MakeMealsBetter ? Please share your favorite one dish dinner or time-saving meal prep tip in the comments. XOXO – Jennifer

Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
Print Recipe
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Servings
4 servings
Servings
4 servings
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
Print Recipe
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Servings
4 servings
Servings
4 servings
Instructions
  1. In small bowl, mix together salt, pepper, cumin and Ancho powder.
  2. Pat seafood dry and rub spice mix on all sides of seafood liberally.
  3. Heat grapeseed oil in 11” skillet to medium-high. Add seafood and sear for 2 to 3 minutes on each side until blackened and cooked through. Remove seafood from pan with spatula for use later in recipe.
  4. Add butternut squash and Brussels sprouts to same pan over medium-high and good until beginning to brown and caramelize, but slightly “undercooked,” about 4 minutes.
  5. Add bourbon to skillet and cook for 30 seconds, stirring to deglaze pan. Add syrup and stir for 30 seconds.
  6. Add dry couscous to skillet. Stir vegetable base into hot water and pour into skillet. Stir gently to combine all ingredients. Reduce heat to medium-low, add lid with vent closed, and simmer for approximately 5 to 8 minutes or until water absorbed and couscous tender.
  7. Turn off heat. Arrange seafood on top of this mixture and replace lid to “warm” for 1 minute.
  8. Garnish with sliced green onions.
Share this Recipe
Powered byWP Ultimate Recipe

Seared Scallops on Baked Rice Stick in Ginger Beer Broth

Seared Scallops on Baked Rice Stick in Ginger Beer BrothSwoon, Seared Scallops on Baked Rice Stick in Ginger Beer Broth! This Asian-inspired recipe might make your guests think they’re dining in a fancy restaurant, but it’s surprisingly fast and easy. I love to use Sea Scallops in my recipes, they are elegant in a “small plate” sort of way, yet satisfyingly meaty as a full meal. Plus, they are extremely speedy to prepare and are a great source of lean protein with just 112 calories, 1 gram of fat, 23 grams of protein and Omega 3s for 100 grams of scallop (about 4 fairly large ones).

Seared Scallops on Baked Rice Stick in Ginger Beer Broth is an elegant yet easy meal that can be done in 30 minutes!

You can find scallops in your market’s seafood department, but I prefer the Sea Scallops from Sizzlefish.com. They source scallops from the North Atlantic and pick only the best — they are off the hook, crazy good and convenient dry-packed, flash frozen in individual portions, and shipped straight to my door. No water or chemicals are added, I just get the rich flavor of unadulterated scallops that I can enjoy so many creative ways.

ellyndale coconut infusionsI was inspired by the deep-fried rice stick that you so often get in Thai food joints – I wondered if there was a healthier way to prepare it. So, I brushed the dry noodle bundles with Coconut Oil Infusions -Garlic from Ellyndale (a gourmet food line from Now Foods that includs cooking and finishing oils) and baked at 350F degrees for 20 minutes – it worked! They were a tiny bit toothy, but once simmered back into the ginger beer reduction, the result was divine!

If you’re looking for another easy scallop recipe, I made these Cumin-dusted Seared Sea Scallops last year!

Cumin Dusted Sea Scallops with Sriracha from TheFitFork.comHope you enjoy the recipe – it’s the real deal and a 30-minute meal! Check out Sizzlefish.com.for some great seafood packages designed to support an active, healthy lifestyle.

Are you a scallops fan? What is your favorite type of seafood? Are you going to the beach this summer, where? Please share in the comments below, XOXO -Jennifer

Seared Scallops on Baked Rice Stick in Ginger Beer Broth
Print Recipe
This fancy seeming Asian-fusion recipe is actually quite easy to make with sea scallops. The rice stick brushed with coconut oil and baked, rather than fried, to keep it fit!
Servings
2 servings
Cook Time
30 minutes
Servings
2 servings
Cook Time
30 minutes
Seared Scallops on Baked Rice Stick in Ginger Beer Broth
Print Recipe
This fancy seeming Asian-fusion recipe is actually quite easy to make with sea scallops. The rice stick brushed with coconut oil and baked, rather than fried, to keep it fit!
Servings
2 servings
Cook Time
30 minutes
Servings
2 servings
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oven to 350 F degrees. Brush tops and bottoms of uncooked rice stick (noodle) bundles with coconut oil. Place on baking sheet and back for 18 to 20 minutes, flipping halfway through, until golden brown. Remove from oven and set aside on paper towel to absorb any remaining oil.
  2. Add 1 tablespoon olive oil to skillet and saute shallots over medium-high heat, stirring constantly, until caramelized. This will take 3 to 4 minutes, add garlic in last remaining minute. Remove a few caramelized shallots from skillet and set aside for garnish.
  3. Add ginger beer, soy sauce and red onion flakes to skillet with cooked shallots. Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through. Cook scallops while this is finishing.
  4. To cook scallops, add remaining 1 tablespoon coconut oil to a small skillet and bring to medium-high heat. Add scallops to skillet and sear on one side for approximately 3 minutes or until browning and releasing to flip. Flip scallop over and cook an additional 1 ½ minute. Season with coarse sea salt, if desired.
  5. To serve, add half of ginger beer broth to shallow bowl, add two rice stick nests and four scallops. Garnish with green onions. Repeat for remaining serving.
Share this Recipe
 
Powered byWP Ultimate Recipe

BBQ Shrimp Kebabs with Pineapple & Kumquats – Foodie Flag Flying for July 4th

July 4th festivities will be firing up through the week . . .and I bet your grill is too! It’s no coincidence that July is National Grilling Month considering 200 million Americans own a grill and 72% plan to put a gas or charcoal grill to use on Independence Day (HBPA data). Personally, I enjoy the freedom from cooking in the kitchen and, while it’s traditional to throw down some burgers, dogs or steaks on the grates, my recipe for Sticky-Sweet Shrimp, Pineapple & Kumquat Kebabs gives you the liberty to let your creative food flag fly.

Pineapple Kumquat BBQ Shrimp Kebabs are a quick and easy grilled dinner solution with loads of flavor!

kumquatsWhile I’ve skewered up shrimp, pineapple and kumquats, it’s your inalienable, edible right to use the proteins, fruit and veggies you like best on a kabob.  However, I highly recommend the kumquats, grilling makes them even more fabulous. However, in the USA, this fruit (that is like a mini orange with edible skin) is in season from November through July – so hurry up and grill some! If you can’t find kumquats, you can substitute orange wedges.

Nutritional and Health Benefits of Kumquats: 

According to the USDA National Nutrient Database, a serving of eight whole raw kumquats (including peel) has 108 calories. This same serving size is an excellent source of dietary fiber, providing 9.9 grams — more than 25% of the Daily Value for men, and nearly 40% for women. Kumquats are also a great course of Vitamin C, Vitamin A, riboflavin and even calcium (providing almost 10% of the adult daily needs).

Fiber

A diet high in dietary fiber is beneficial to the health of your heart and gastrointestinal tract. Eight raw kumquats provide 9.9 g of dietary fiber. The amount of fiber recommended daily by the Institute of Medicine is 25 g for women and 38 g for men. Dietary fiber also controls blood glucose and insulin concentrations and reduces the risk of developing Type 2 diabetes.

Vitamin C

Vitamin C is an important antioxidant and is necessary for the health of blood vessels, tendons, ligaments and bones. According to the USDA, eight raw kumquats have 66.7 mg of vitamin C. The National Institute of Health has set the daily recommended amount at 75 mg for women and 90 mg for men. Adequate vitamin C is also necessary for proper wound healing.

Vitamin A

Vitamin A is a fat-soluble vitamin that promotes vision and is necessary for the health of teeth, skeletal tissue and skin. Eight raw kumquats have 441 IU of vitamin A. According to the Institute of Medicine, men need 3,000 IU of vitamin A daily and women need 2,333 IU. Vitamin A also functions as an antioxidant, protecting your body from free radical damage.

Riboflavin

Kumquats provide the B vitamin, riboflavin, which is a component of various enzymes involved in energy metabolism. Eight kumquats provide 0.137 mg of riboflavin. The daily amount of riboflavin recommended by the National Institute of Medicine is 1.1 mg for women and 1.3 mg for men.

Calcium

Calcium is essential for nerve transmission, muscle contraction and for formation of teeth and bones. The USDA National Nutrient Database shows that eight kumquats have 94 mg of calcium. The Institute of Medicine recommends adults consume 1,000 mg of calcium daily.

stubb's sticky sweet bbq sauce on shrimp kebabs

The little secret that pulls this super easy kabob recipe together is brushing on Stubb’s Sticky Sweet Bar-B-Q Sauce – seriously, why you make your own barbeque sauce when you can buy Stubb’s Legendary Bar-B-Q sauce (available in six different flavors) down at your local market?! The Sticky Sweet Bar-B-Q Sauce is my current infatuation of the moment – it’s got real southern flair, is rich and thick and loaded with brown sugar and gooey molasses.  Plus, I really appreciate how this product and the other sauces, marinades and rubs make it easy to add flavor to a meal while avoiding the fat, calories, or artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

stubb's sticky sweet bbq sauce on shrimp kebabs

Looking for a side dish to serve with this tropical take on BBQ skewers? My recipe for Coconut Macadamia Fried Rice makes a pleasing pair-up – it’s been a frequently requested dinner on it’s own at my house.

Coconut Macadamia Nut Fried Rice

 

Cooler of Frozen Sizzlefish

As far as selecting your shrimp, you can grab a bag from the market, but I prefer to get mine from SizzleFish.com because I really trust their commitment to bringing me a responsibly sourced, perfectly-portioned seafood products with no additives or yucky stuff. additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! From these shrimp to Coho salmon to halibut and more, their products are vacuum-sealed in individual serving size packets, nestled in dry ice and shipped straight to my door for ultra convenience — I always have a lean protein on hand in the freeer to make a quick and easy dinner!

Get the recipe for Coconut Macadamia Nut Fried Rice here!

What are you grilling for the 4th of July weekend?  Have you ever had a kumquat? Do you like a spicy, sweet or vinegary BBQ sauce? Please share in the comments – XOXO, Jennifer    

 

BBQ Shrimp Kebabs with Pineapple & Kumquats
Print Recipe
1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp) 2 cup fresh pineapple chunks 24 kumquats (or orange slices/ wedges with peel on) 1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls) Garnish, toasted unsweetened coconut
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
BBQ Shrimp Kebabs with Pineapple & Kumquats
Print Recipe
1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp) 2 cup fresh pineapple chunks 24 kumquats (or orange slices/ wedges with peel on) 1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls) Garnish, toasted unsweetened coconut
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes. .
  2. On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.
  3. Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.
  4. Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.
  5. Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.
Share this Recipe
 
Powered byWP Ultimate Recipe

Surf & Turf Recipes for a Delicious Date Night

Surf & Turf Recipes - simple and delicious dishes featuring beef and seafoodEver find it hard to decide between serving seafood or steak when making a romantic dinner or special date night? I say, why deny – the marriage of meaty, mouthwatering steaks with delicate, succulent seafood is a bond that shouldn’t be broken. In fact, I’m pretty sure SURF AND TURF are those three little words your significant other wants to hear on Valentine’s Day. And, maybe “I LOVE YOU” later! Here are a few favorites from my personal recipe collection and from friends at Cooking Light and Texas Beef Council. Pair up one from the beef list and one from the seafood list for a memorable meal your love will LOVE!

FAVORITE STEAK RECIPES FOR DATE NIGHT:

Spice Crusted Tenderloin Steak - TheFitFork.comSpice-Crusted Tenderloin Steaks – I don’t know how many times I’ve made this insanely good beef recipe – you just can’t go wrong with tenderloin.  Slice up your beef into filet steaks (or ask the butcher) and get grilling. If it’s still cold outside, this simple recipe works well on an indoor grill pan like this one XOXOX.

 

Pomegranate Steak with Quinoa makes a healthy date night meal

 

 

Pomegranate Steak with Quinoa – The additional of an ancient grain makes this strip steak super well balanced!

Pan Seared Strip Steak is surprisingly lean, but tastes sinfully delicious.Pan-Seared Strip Steak – Smoky, savory and seemingly sinful, this recipe is made with a strip steak which is actually quite lean. I’d be inclined to sprinkle some blue cheese on top for an umami one-two!

 

 

 

 

Mojo Flat Iron Steak

Mojo Flat Iron Steak – Flat iron is a very tender cut of beef, slice thin and serve with some grilled shrimp for a tasty tropics-inspired treat!

FAVORITE SEAFOOD RECIPES FOR DATE NIGHT:

Cumin-Dusted Seared Sea Scallops are so quick and easy to make -- plus very healthy!Cumin-Dusted Seared Sea Scallops – My simple recipe for scallops is super flavorful and can be made in mere minutes while steaks are resting!

Crab Stuffed Lobster with Citrus DressingCrab-Stuffed Lobster with Citrus Vinaigrette – I went coastal crazy when I tried this — this easy lobster (and crab!) recipe is so easy and elegant plated as a side dish with the perfect steak.

 

 

 

Shrimp sauteed with Cajun spices

Sauteed Creole Shrimp – I originally made these quick Cajun-inspired shrimp to toss on a salad but found a few strategically placed atop a steak are spicy magic!

Lemon Grilled Bay Shrimp are sure to add some zest to any meal!Lemon Grilled Bay Shrimp – Let shrimp soak up flavors in a 10-minute pre grill marinade of lemon juice, garlic and simple spices. I serve with the wedges, it looks so lovely!

 

 

 

 

So what are your dinner plans for Valentine’s Day? Do you love beef and seafood — are you more surf or more turf when it comes to life?  Please share in the comments below — XOXO, Jennifer 

 

 

Paleo Butternut Squash Crab Bisque + Start of Holiday Shopping

Paleo Butternut Squash Crab BisqueI love me some soup in colder weather and finally it feels like autumn has arrived in Austin – so bring on the soups, bisques, broths, stews, chilies, cioppinos and other steaming hot heaven in a bowl. A soup that always catches my attention when I’m out running errands is the Butternut Squash Crab Soup from Whole Foods – I indulge in a to-go carton every once in a while but I’d be so much happier if it was more Paleo-friendly.  So, out with the dairy cream and in with the coconut milk, it’s an easy swap that keeps my recipe for Paleo Butternut Squash Crab Bisque a rich and creamy winner.

Paleo Butternut Squash Crab Bisque

Enjoy a nice, big bowl for dinner – or pour into a thermos for lunch at work or a warming treat in the football fan stands. If you can’t find or afford the crab, small salad-sized shrimp from the frozen aisle make a pretty darn good substitute.

 

Songa Designs Bella & Bling CuffAlso, with the holidays coming up, I want to share with you a fabulous gift idea for the women in your life — like a mom, sister, special aunt or best running friend. Even though it seems waaaay to early to start holiday shopping, it’s really not — the craziness of the season sneaks up so fast and I hate to be scrambling for last-minute gift ideas. So, how about a piece of gorgeous, artisan-made jewelry from Songa Designs?! I’m totally loving this Bella & Bling cuff bracelet, it’s a little tough and a lot pretty — and better yet, it’s made with natural fibers and reclaimed stones by women in Rwanda who built up this business to self-empower and create a better life. Be part of this circle of extraordinary women and check out the lookbook — if you’d like to order,use FITFORK15 at checkout for 15% off through Dec. 16th.

Soup or salad — or both? Have you started holiday shopping yet? Please share in the comments below – XOXO, Jennifer

 

 

Paleo Butternut Squash Crab Bisque
Paleo Butternut Squash Crab Bisque
Print Recipe
Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Paleo Butternut Squash Crab Bisque
Paleo Butternut Squash Crab Bisque
Print Recipe
Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Instructions
  1. Add coconut oil to large stock pot and heat over medium heat.
  2. Saute onion and apple for 5 to 10 minutes, or until softened, stirring constantly.
  3. Add garlic and sauté until fragrant, about 1 to 2 minutes.
  4. Add butternut squash, seafood stock, coconut milk, and cinnamon; bring to a boil.
  5. Cover, reduce heat to low, and simmer for 45 minutes.
  6. Blend with immersion blender until smooth, and season with salt, black pepper and cayenne – adding more or less, to taste.
  7. Stir in lump crab meat and continue to simmer soup for approximately 5 minutes or warmed through.
  8. Garnish with chopped Italian parsley and additional sprinkle of cayenne.
Share this Recipe
Powered byWP Ultimate Recipe

Thai Coconut Shrimp with Finger Limes ( a freaky little fruit )

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai

What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.Finger Lime - Citrus CaviarAn enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.Thai Coconut Shrimp Soup with Finger Limes

 

What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
  2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
  3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.
Share this Recipe
Powered byWP Ultimate Recipe