Friday, March 22, 2024

Lemon Garlic Butter Shrimp with Coconut Rice

 

This was my second attempt at coconut rice. The first time I made it I only put a little bit of coconut milk.  This time I put an entire can. It turned out so yummy along with the shrimp.
 
Coconut Rice Ingredients:
  • 1-1/2 cups jasmine rice
  • 1-1/4 cups water
  • 1 can coconut milk
  • 1 teaspoon sugar  
  • dash of salt
Zucchini Ingredients:
  • 1 zucchini, sliced
  • olive oil 
  • salt and pepper 
Butter Ingredients: 
  • 1 stick butter
  • 10 cloves garlic, chopped
  • 1 teaspoon paprika
Shrimp Ingredients:
  • 2 lbs shrimp, peeled and de veined
  • olive oil 
  • salt and pepper  
  • 2 teaspoons cilantro, chopped, for garnish (optional)
  • Lemons
Coconut Rice Instructions:
  1. Wash and drain rice a couple times. Add water, coconut milk, sugar, and a dash of salt.
  2. Cover, bring to a boil, then turn down and simmer for about 15-20 minutes.
  3. Fluff up rice.

Zucchini Instructions: 

  1. Rinse and slice zucchini.
  2. Season with olive oil, salt, and pepper.
  3. Grill for 3-5 minutes.

Butter Instructions:

  1. Melt butter on low in small saucepan.
  2. Add chopped garlic and paprika and let heat until melted through.
Shrimp Instructions:
  1. Defrost shrimp, peel shells off.
  2. Season with olive oil, salt, and pepper.
  3. Grill for 3-5 minutes.
Plate coconut rice, zucchini, and shrimp.  Spoon butter onto shrimp. Squeeze fresh lemon over shrimp and garnish with fresh, chopped cilantro. Enjoy!

Youtube full video:  https://youtu.be/tkgDzCNamo0

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Monday, March 18, 2024

Air Fried Brussels Sprouts and Brats

 


I made a quick dinner by air frying up some Brussels sprouts and bratwurst.

Ingredients:

  • Brussel sprouts, rinsed, trimmed, and sliced in half
  • olive oil
  • balsamic vinegar
  • Cloves garlic, chopped
  • Slivered almonds
Instructions:
  1. Prepare ingredients as listed (chop, rinse, slice, trim)
  2. Add desired amount of remaining ingredients.
  3. Toss well.
  4. Airfry at 400 for 20 minutes.

My other related Brussels sprouts videos:





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Wednesday, March 13, 2024

Avocado Toast

 


I made a big breakfast that consisted of avocado toast with bacon and pickled onions, pork breakfast sausage, eggs, and a small tomato salad using the tomatoes from my container garden outside.

You can put whatever you want on your avocado toast and some people prefer it sliced rather than mashed. You can mix it up depending on your tastes.

The basics:

  • Toast (I used Dave’s bread)
  • Avocado 
  • Salt
  • Pepper 
Topping ideas:
  • Bacon
  • Eggs
  • Pickled onions
  • Tomatoes 
  • Salsa
  • Balsamic dressing
  • Capers
  • Fresh herbs
  • Get creative!
Prepare ingredients and assemble as you wish. Enjoy!

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Saturday, March 9, 2024

Pickled Red Onions

 

Pickled Red Onions! Who knew they were so easy to make. Here’s the recipe.

Ingredients:
  • Red onions
  • Salt
  • Sugar
  • Apple cider vinegar
  • Boiling water
  • Glass jars
Instructions:
  1. Slice onions and add to glass jars.
  2. To each jar, add 1 Tablespoon salt, 1 Tablespoon sugar, 4 Tablespoons apple cider vinegar.
  3. Top off each jar with boiling water.
  4. Close and shake to dissolve and distribute the ingredients.
  5. Let sit for at least a couple hours.
  6. Enjoy!
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Monday, March 4, 2024

Thai Style Red Curry with Chicken & Veggies

 


I recently had lunch at a Thai restaurant and tried some coconut rice. It was so good, I had to try and make it on my own.

I tried adding a couple spoonfuls of coconut cream into the rice for this dish. But I think it needs way more. The coconut flavor didn’t really come through. I will try a full can next time.

Here’s the link to the recipe I used for the curry: https://thatsdeelicious.com/easy-thai-red-curry-chicken/

This us the red curry paste I used: https://a.co/d/6ZeDjJt

Watch me make it!


IG: @abundanceofvegetables

YouTube short: Thai Style Red Curry with Chicken & Veggies https://youtube.com/shorts/NECFlIXKxRg?feature=share

YouTube full video: Thai Style Red Curry with Chicken & Veggies https://youtu.be/PvCeEoQ7ZRo

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Friday, March 1, 2024

Sun dried Tomato Chicken and Pasta


I made sun dried tomato chicken with a side of some fancy pasta from Italy called Pasta Ai Funghi Porcini, which translates to Pasta with Porcini mushrooms.

I made this chicken recipe before and it was fabulous. It calls for boneless skinless chicken. My chicken came with skin and bones this time and I was lazy to remove it so just cooked with them still intact. I’ll say it’s definitely not a as good. Stick to boneless, skinless.

As for the pasta, I was expecting it to be amazing since it came from Italy and was pre packaged with seasonings already in the bag with it. Unfortunately, I didn’t read it well and found out later that it didn’t include any salt. It was bland and we did not like it.

Here’s the recipe I used for the chicken. 

Ingredients:
2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
salt and fresh ground black pepper, to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon garlic powder
3 cloves garlic, minced
1 cup water
1 teaspoon chicken bouillon 
1/3 cup heavy cream
1 bag frozen spinach 
½ cup sun dried tomatoes in oil, drained and chopped
¼ cup grated parmesan cheese

Instructions:
1) Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
2) Add oil to heated pan, sear chicken thighs 5-6 minutes per side.
3) Add garlic and stir until fragrant.
4) Add water, chicken bouillon, heavy cream, spinach, tomatoes, and parmesan cheese.
5) Cook through, stirring occasionally, making sure the spinach is heated through and the cheese is melted, about 10 minutes.
6) Serve and enjoy!

YouTube short: Sun dried Tomato Chicken and Pasta https://youtube.com/shorts/W3Y3R1xFwhE?feature=share

YouTube full video: Sun dried Tomato Chicken and Pasta https://youtu.be/7ed3E2jN1pY

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