Thursday, July 16, 2015

Spicy Shrimp and Zucchini Lo Mein

I'm so looking forward to Monday. We are in the process of building a house and get to start the designing process. It's going to be an exciting journey and something we've really wanted to do. That means even busier days for me and being the busy lady I am, simple dinners are amazing time savers! This one is especially good because the sauce has such great flavors. I believe that sriracha will do that to most anything!

Spicy Shrimp and Zucchini Lo Mein
Recipe from Baker by Nature

8 oz rice noodles
2 tablespoons olive oil
1 tablespoon butter
1/2 pound shrimp, peeled 

2 medium zucchinis, cut into half rounds
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoons brown sugar
2 1/2 tablespoons soy sauce
2 tablespoons sriracha

1 teaspoon grated ginger
1 teaspoon sesame oil
1/2 cup cilantro, chopped

3 green onions, sliced thinly

  • Soak the rice noodles in hot water for about 30 minutes. Once ready, add to a pot of boiling water and cook for about 3-4 minutes. {I prefer to do the soak so that the noodles are less likely to stick together and finishing them off in the pot helps them become tender.}
  • While the rice noodles are soaking, mix together the brown sugar, soy sauce, sriracha, ginger and sesame oil and a small bowl.
  • In a large pan over medium-low heat, add the butter and let melt. Add the crushed red pepper and whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
  • Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove and transfer to the plate with the eggs. Add the zucchini to the pan and increase to high heat. Add the remaining oil and stir fry until just charred; about 3 minutes. Stir in the garlic and cook for one minute. 
  • Add the the noodles to the pan along with the cooked eggs, shrimp and sauce. Reduce the heat to medium-low and stir until everything is coated well with the sauce. Sprinkle with the sliced green onions and cilantro.



Monday, July 13, 2015

Lemon Chicken Pita with Spicy Garlic Sauce

There's nothing like a good pita wrap! This lemon chicken is perfect with the spicy garlic sauce. It actually reminds me of a spicy caesar dressing we used to have at one of my former jobs. I think it could be recreated by adding parmesan and cilantro!

Lemon Chicken Pita with Spicy Garlic Sauce
Recipe adapted from The Cozy Apron

2 chicken breasts cut into bite-size pieces 
1/4 cup olive oil
2 cloves garlic, chopped  
zest of 1 lemon 
1 tablespoon lemon juice 
1/2 teaspoon oregano 
1/2 teaspoon cumin
1/4 teaspoon coriander 
1/4 teaspoon paprika 
1 teaspoon salt  
1/4 teaspoon pepper

  • Place the chicken into a  bowl, and toss with all of the ingredients until the chicken is well coated. Using 3 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
  • Once ready, place the chicken on a grill {I use a George Foreman} or in a pan and cook for about 8-9 minutes. Remove the chicken and allow them to rest, covered with foil for about 5-10 minutes. Remove the chicken cubes from the skewers and set aside.

pita bread 
tomatoes, sliced
spicy garlic sauce {recipe below}

  • To assemble, add a little drizzle of the sauce onto the pita, followed by the tomatoes, arugula and cilantro. Add about 4-5 pieces of chicken and drizzle with more sauce.

Spicy Garlic Sauce

1/2 cup mayonnaise 
1/2 cup sour cream 
3 cloves garlic 
1 tablespoon sesame seeds 
1 teaspoon olive oil  
2 tablespoons sriracha 
1 teaspoon salt 
1/4 teaspoon pepper 
1/8 teaspoon cayenne 
1/2 teaspoon lemon juice

  • In a blender, blend all of the ingredients until smooth.