Super Quick Shrimp Pasta

Super Quick Shrimp Pasta. Heres another quick and flavorful meal to make when you are short on time. And as a busy mom of three, I am always looking for a recipe that can be put together in a flash. I made this for my family this week, and it was a hit.  Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

Super Quick Shrimp Pasta

Super Quick Shrimp Pasta

1lb pasta, spaghetti.
1lb peeled, deveined shrimp
Three tablespoons olive oil
One clove garlic, minced.
1 cup flat leaf parsley, roughly chopped. (about a handful)
One tablespoon lemon pepper seasoning
1/2 stick salted butter (I always buy grass-fed)
1/2 cup white wine (plus more for drinking!)
1/2 cup grated parmesan
1/4 teaspoon black pepper

In a large bowl add shrimp and season with lemon pepper seasoning before carefully tossing to coat.

Heat oil in a skillet over medium-high heat. Add shrimp and cook for 1 minute. Add in garlic and butter and cook for another 1-2 minutes. Deglaze the pan by adding in the white wine. Making sure to get any bits off the bottom of the pan. (That’s flavor!) Season with pepper and add in chopped parsley. Remove from heat. Now add the cooked shrimp mixture to the cooked pasta and top with parmesan. Gently toss to coat. You can add in reserved pasta water if needed to thin out the sauce. Serve hot and garnished with extra parsley and parmesan is desired. Enjoy!

*Tip* reserve about 1 cup of pasta water to stretch the sauce if needed!

 

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatball Sandwich (Banh-Mi Style). I am a huge fan of Vietnamese food. Especially the Banh-mi sandwich. And If you have never given this cuisine a chance you don’t know what you are missing! I had my first banh mi sandwich at a small restaurant in Oakland and became hooked. Its a hearty sandwich served in a crispy baguette and filled with juicy grilled meats like pork or chicken. Its then topped with fresh flavors and crunchy veggies like cucumber, carrot, and jalapeño. It’s just an incredibly delicious and quickly made sandwich. This version has a ground pork meatball that incorporates all of those flavors. And topped with a crunchy and tangy carrot, jalapeño, and cilantro mix. You could quickly make a tray of these meatballs and set out all the fixings for this at your next game day party. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatballs:

1 pound ground pork
One shallot, finely diced.
Two garlic cloves, finely minced.
Two tablespoons cilantro, roughly chopped.
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon sriracha
Salt and pepper to taste.
1 tablespoon canola oil
Mayonnaise, for serving.
Two baguettes, cut into halves. (Or just a crusty roll)
Thinly sliced cucumber slices for serving.
Thinly sliced jalapeño, for serving.
Cilantro, for serving.
Carrot mixture, recipe below.

In a large bowl add the first seven ingredients and season with salt and pepper. Form into evenly sized meatballs and set aside. Heat a large cast iron skillet over medium-high heat. Now cook the meatballs in batches until browned and cooked thoroughly. You could also bake these meatballs at 400 degrees for 15-20 minutes.

Allow the meatballs to cool slightly. Spread your baguette with mayo on each side. Fill with meatballs, carrot, cilantro, jalapeño and cucumber slices. Yum!

Carrot mixture:

One cup julienne carrot (Save time by buying it pre-cut)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon brown sugar
Pinch salt and pepper

In a small bowl add carrots. Toss in sugar, vinegar, oil, salt, and pepper and toss gently. Refrigerate until ready to use.

Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which is a highly nutritious vegetable. It has numerous health benefits and happens to be pretty darn tasty. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce, so delicious, and a great side dish for almost anything. Do you have a favorite way to prepare kale?? Leave a comment below.

Enjoy!

Xo-Ayesha

Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce

12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
2 tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)

 

Cook your pasta according to the package directions.

Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.

In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.

Add kale sauce to your cooked pasta and toss to coat! Serve immediately!

My Simply Delicious Alfredo Sauce

My Simply Delicious Alfredo Sauce. If your looking for a comforting bowl of saucy pasta goodness, you have come to the right place. If you’re looking for a healthy bowl of food, this is not it. This is one of those guilty comfort meals we all need and deserve every once in a while. It reminds me of one of the many meals me and my sisters had growing up at an Italian eatery. A very basic alfredo sauce with a touch of cream cheese to give it a little more creaminess. I served it with some quickly sautéed mushrooms and multi-colored fresh fettuccine noodles. So delicious! What’s your guilty pleasure meal? Comment below.

Enjoy!

Xo- Ayesha

 

Simply Delicious Alfredo Sauce

 

Simply Delicious Alfredo Sauce

1 cup parmesan, freshly grated.
2 cups heavy cream
1/2 cup cream cheese (About four ounces)
Four tablespoons butter
One garlic clove
One shallot, minced
1/2 teaspoon salt
1/2 teaspoon black pepper or white

In a large pan over medium-high heat melt butter. Once butter is melted add in garlic, shallot and allow to cook for 1-2 minutes. Now add in your heavy cream, seasonings, and cheeses. Lower the heat and make sure to whisk frequently for about 5-6 minutes. Once the sauce is thickened and creamy remove from heat and serve.

For a complete meal add in your favorite ingredients along with the sauce. I used 8 ounces of fettuccine, sautéed mushroom and topped it with shrimp!

 

Fig And Orange Glazed Salmon Fillets

Fig and Orange Glazed Salmon Fillets. Hey everyone! Now I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture makes them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!

Xo- Ayesha

Fig and Orange Glazed Salmon Fillets

 

Fig and Orange Glazed Salmon Fillets

Ingredients:

12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil

Orange Fig Sauce:

1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint

Preheat the oven to 450 degrees F.

Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.

In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.

Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.

Easy Caprese Salad

Flashback Friday with my “Easy Caprese Salad.”

Hi guys! I hope you all enjoyed your week! Here is a super simple Caprese salad recipe. It’s easy and so delicious! Perfect for a busy weekend or work week lunch! My kids love to eat this, and it would be a great addition to those back to school lunches coming up. What is your go-to salad? Please share yours in the comments below.

Enjoy the weekend!

Xo- Ayesha

Easy Caprese Salad

Ingredients

6 -8 small fresh mozzarella balls

8-10 Cherry tomatoes

salt and pepper to taste

3 Leaves of fresh Basil (chopped)

A Drizzle of Aged Balsamic Vinegar

Directions

Comine all of the ingredients into a bowl, drizzle with balsamic and enjoy! It’s really that simple, I love it. Be sure to use aged balsamic as it has a thicker and sweeter consistency.

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches. Looking for a simple and flavorful dish to make this week? Then look no further.  These can be made with quickly poached chicken breast, store-bought rotisserie chicken or in my case leftover chicken breasts! It is such a great combination of flavor and texture. Curry powder has a deep and earthy flavor from a blend of coriander, cumin, turmeric and other spices. It’s not spicy! I love that you can make this the night before and have tomorrows dinner practically finished. Let me know what you think in the comments below. And be sure to look for my new releases from “Ayesha Curry Home Collection” this fall. You can get a preview of one of my beautiful platters below.

Enjoy!

Xo- Ayesha

 

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches

Three cooked boneless skinless chicken breasts (You could also use a rotisserie chicken.)
1 cup real mayonnaise
One tablespoon shallot, finely diced.
1/2 cup celery, diced.
1/2 cup pecans or walnuts, roughly chopped. (optional)
One cup halved grapes (optional)
1 heaping tablespoon apricot preserves
1 tablespoon lemon juice
2 tablespoons curry powder
Pinch kosher salt
Cracked black pepper to taste.

 

In a small bowl add mayonnaise, curry, apricot, lemon, salt, pepper and mix well.

Dice chicken into bite size pieces and add to a large bowl along with shallot, grapes, and celery.

Now toss your chicken with curried mayonnaise and adjust seasonings if needed. Toss with nuts before serving. Refrigerate for at least 1 hour or overnight before serving. (The longer you wait, the more flavorful it will be!)

Serve tucked in fresh croissants or rolls. You can even serve it in a bowl for dipping with crackers or spread over crostini. Yum!