Hi Guys!!! I have a few simple recipes to share today that I have made recently! I have been mega slacking on recipe posts and I am gonna get better! So lets “dive in”…………..
Angel Hair with Salsa Crude
1/2 cup flavorful pitted olives, lightly chopped
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
angel hair pasta
You basically want to dice up all the ingrediants into the bowl, season with S&P and then drizzle with EVOO until it looks lightly covered! You will want to make this first so it can be blending together while your pasta cooks!
And here is the finished product! It was really nice to have a easy, room temp, uncooked sauce for the pasta! It tasted like summer in the Mediterranean to me! (Not that I would know but I assume, lol)
Next up a simple, juicy and healthy snack or side…………
Let’s call it Orange Bowl
All you need to do is segment an orange, cube some cantaloupe and throw both into a bowl. Then lightly salt the fruit, drizzle with some EVOO and give it a fresh squeeze of lemon juice and ENJOY! This is so light and yummy and perfect for these over 100′ heat Oklahoma Days!
Next up healthy Panko Shrimp with sauce from Light Cooking Magazine!
2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere’s), divided
1/8 teaspoon salt
1/4 cup fat-free milk
3/4 cup dry breadcrumbs
1 1/2 pounds peeled and deveined large shrimp
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
- Make It!
1.Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.
- TIP!!! I used frozen already cooked shrimp and all I did was put it in the pan long enough to brown and warm the shrimp…. it was perfect! The Shrimp wasn’t overcooked or anything! This was SO flavorful!!! You have to try it!
For a quick side with the shrimp….
Chop up cucumber, cherry tomatoes, radish and fennel. Throw into bowl then season with S&P, drizzle with EVOO and give it a splash of White Wine Vinegar! Yummy!!! This was so good and went perfect with the shrimp!
I hope you like these summer recipes and you should try them ….these are all recipes I would make again and plan to do it soon!