Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp. Now In my cookbook “The Seasoned Life” I have a recipe for “Sweet Chili Shrimp Wraps” they are quickly fried and served inside butter lettuce with a jicama salad, and they are oh SO delicious! My condiments of choice are always sweet chili sauce and ketchup. There are always bottles of it stashed in my cupboards and refrigerator. This recipe is a simple pan-seared shrimp that incorporates sweet chili sauce without the frying. It’s a quick and easy recipe when you are looking to have a flavorful meal in twenty minutes or less. (That’s counting the rice cook time!) What is your favorite way to prepare shrimp? (Fried, pan seared, grilled?) Comment below!

Enjoy,

Xo-Ayesha

Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp

1 Pound large shrimp, peeled and deveined.
2 Tablespoons olive oil
Salt and pepper to taste (I used about 1/4 teaspoon salt and pepper)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp cayenne pepper, optional.
One shallot, minced.
1-2 cloves garlic, minced.
3 Tablespoons sweet chili sauce (I prefer Mae Ploy)
1 tablespoon soy sauce
1 tablespoon lime juice
One tablespoon brown sugar

 

Add spices and one tablespoon of olive oil into a large bowl and mix well until a paste is formed.

Place dry shrimp in the bowl and toss to coat. (You have to dry your shrimp after you rinse them. Shrimp tend to absorb water and will change the outcome of your dish!)

Now in a small bowl, whisk together the chili sauce, soy, lime juice, brown sugar and set aside.

Heat a large skillet over medium-high heat and add in one tablespoon of olive oil to heat. Add garlic and shallot and cook for about 1 minute before adding the shrimp to the pan and cooking for 1-2 minutes per side. Do not overcook! Remove the pan from heat and pour the sauce mixture over the shrimp and stir to coat the shrimp evenly.

Serve over jasmine rice or pasta and enjoy!

 

Quick And Easy Homemade Croutons

Quick And Easy Homemade Croutons. The end of summer is nearing and what better way to finish it out than with a flavorful salad straight from the garden. My Panzanella salad with a dijon vinaigrette is fantastic. It’s tangy and sweet with lots of crunchy vegetables and of course Croutons! Panzanella is a traditional Italian “bread salad.” For the full recipe on how to make it click the link. Now, these crispy croutons are so easy to make and so much better than the bagged stuff. You can use them in your next soup or salad recipe and create something magical. Just chop, cube and brown in the oven, and about fifteen minutes later you’ll have golden chewy and crispy croutons! Try it with cornbread for a yummy alternative. What’s your favorite way to eat croutons? Comment below.

 

Enjoy!

Xo- Ayesha

Quick And Easy Homemade Croutons

Quick And Easy Homemade Croutons

1/2 cup extra virgin olive oil
One long baguette, cut into 1-inch cubes (about 6 cups)
One teaspoon salt
1/4 teaspoon garlic powder, optional

Preheat oven to 375 degrees.

In a large bowl add bread cubes, salt, and garlic powder. Drizzle with olive oil over the bread and combine well until coated and the bread absorbs olive oil.

Spread cubes of bread onto a baking sheet. Drizzle with olive oil. Bake in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.

Grilled Spiced Chicken Sandwich

Grilled Spiced Chicken Sandwich. Happy Friday, everyone! Now if you have my cookbook “The Seasoned Life,” you have probably made one of my favorite recipes called “Grilled Spiced Chicken.” I take chicken breast and coat them in a dry rub mixture before grilling them indoors or outdoors. The chicken gets all caramelized on the grill and is just so juicy and flavorful. Here I slice it up for a sourdough sandwich with a sweet and peppery arugula salad for crunch and flavor. You can also pair it with a little mayo and your favorite cheese. This sandwich is going to be your next backyard hit. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

Grilled Spiced Chicken Sandwich

Grilled Spiced Chicken Sandwich

Four boneless, skinless chicken breasts.
Two tablespoons olive oil
Two tablespoons paprika
One teaspoon cinnamon
Kosher salt, to taste.
Fresh ground black pepper, to taste.
Eight slices lightly toasted sourdough bread (Or bread of your choosing.)
Sliced cheese, for serving. (I used fontina)
Mayonnaise, for serving.
Arugula salad, for serving. (recipe below)

Preheat grill at medium-high heat.

Meanwhile, in a small bowl, combine seasonings and thoroughly mix. Coat chicken breast one at a time into the spice mixture and set aside onto a plate.

Grill the chicken until cooked through and juices run clear — about 4-6 minutes per side.

Slice chicken breast diagonally and assemble sandwiches to your liking. Enjoy!

 

Arugula Salad:

2 cups packed arugula
One tablespoon balsamic vinegar
One tablespoon dark brown sugar
One tablespoon olive oil

In a small bowl, add vinegar, sugar, and oil and whisk together.

Add in arugula and toss to coat.

Serve immediately.

Island Green Smoothie

Island Green Smoothie. For a sweet and tropical pick me up, try out this recipe. It just happens to be one of my husband’s favorite drinks to get when we go to any smoothie place. And with only three simple ingredients that you probably already have at home.  You can add in protein powder, chia seeds, and more to make it your own — also a perfect substitution for a sweet tooth craving. For the full recipe and more, go out and get my book “The Seasoned Life” available at book retailers nationwide. And if you’ve already tried this let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

Island Green Smoothie

Shishito Pepper And Garlic Sauce

Shishito Pepper And Garlic Aioli. Shishito peppers are not only a delicious finger food but extremely easy to prepare. They are abundant at most farmers markets in the summertime. And If I see them on the menu at any restaurant, I order them. They are Normally just sautéed in a pan until blistered and seasoned lightly with salt. We have a running joke that I somehow always find the only hot one in the bunch. But Typically they are very mild and smoky in flavor. Here I use them in a sauce that is the perfect condiment for your next back yard cookout or sandwich. I topped a perfectly cooked charleston crab cake with this sauce, and it was phenomenal. But you can really use it on anything. And I strongly feel like my sauce would have turned out greener in the pictures below if I hadn’t “sampled” so many of the shishito peppers before blending the sauce. I couldn’t help myself! Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Shishito Pepper And Garlic Sauce

Shishito Pepper And Garlic Sauce

1-pint shishito peppers rinsed and dry.
One tablespoon olive oil
1 cup good mayonnaise
3-4 garlic cloves, whole. (Use all four if you’re a garlic lover.)
Two tablespoons lemon juice
Salt and pepper to taste. (I used ground rainbow peppercorns)

 

Heat olive oil over medium-high heat in a large skillet until hot. Add peppers and cook until blistered and charred — about 5-10 minutes. Just watch them as this process can vary in time. About halfway through I like to add in the whole garlic cloves to give them some color but that’s up to you. Remove from heat and allow to cool slightly. Remove stem tops with a knife.

In a large blender or food processor add blistered peppers, garlic, mayo, lemon, salt, and pepper. Pulse until well combined. Serve immediately.

Cucumber And Tomato Salad

Cucumber And Tomato Salad. In my cookbook, “The Seasoned Life,” I  have a recipe for “Cucumber Salad.” Here I added in some fresh tomatoes from my garden. I also used Thai chili powder in place of red pepper flakes. It’s perfect in this chilled salad. If you can get ahold of it and enjoy a little heat, give it a try! Such a quick and straightforward way to use produce that you have on hand or can get ahold of at your local market or farmers market. This dish is sweet, vinegary and has a touch of heat — the perfect complement to your next summer cookout.

Enjoy,

Xo- Ayesha

 

Cucumber And Tomato Salad

Cucumber And Tomato Salad

1 Cucumber peeled and sliced
1-pint baby cherry or heirloom tomatoes
Two tablespoons red wine vinegar
Two tablespoons minced red onion
Two teaspoons light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes

In a small bowl mix vinegar, onion, sugar, salt, and chili flakes. mIx well.

In a large bowl add cucumber slice and tomatoes. Add in dressing and toss to coat. Allow to sit for atlas 5 minutes before serving or refrigerate and serve chilled.

Tip* I personally think it tastes better the longer it sits. So if you have time to make beforehand and refrigerate I would suggest it.

Seared Scallop And Teriyaki Bowl

Seared Scallop and Teriyaki Bowl. Who needs takeout when you can whip up a meal in just minutes. And you can use any protein or rice you have on hand. I love the subtly sweet and rich flavor of scallops, and they take little to no time to prepare. You just need to make sure they are completely dry. A wet scallop won’t sear properly. The teriyaki sauce is sweet yet tangy with a little bit of heat from the red pepper flakes. You can use this sauce in so many different dishes. Dinner in a bowl is my kind of meal. I hope that you enjoy it.

Thanks,

Xo- Ayesha

Teriyaki Sauce

1 cup of soy sauce
1 cup of water
1/4 cup dark brown sugar
One tablespoon honey
One tablespoon ginger, minced.
1-2 garlic cloves, finely minced. (Depending on your taste)
Pinch crushed red pepper flake
Slurry to taste.

Heat a small pot at medium-high heat and add all ingredients. Cook until sugar has dissolved.

Slurry-

Two tablespoons cornstarch
Two tablespoons water

Mix until combined.

Combine all of the ingredients in a saucepan on medium heat until the sugar has dissolved. Add slurry a little at a time until you get the desired thickness.

Assemble bowls with cooked rice, protein, vegetables and drizzle with sauce.

Scallops-

Pat dry. Season both sides with salt and pepper.

Heat a large pan with one tablespoon of olive oil and butter at medium-high heat. Sear the scallops on each side for 2-3 minutes per side. You want a golden color with a slightly firm touch. Remove from pan and serve immediately!

Cherry Pulled Pork

Cherry Pulled Pork. This is going to be one of those go-to recipes you can use when you’re short on time. Now I’m a huge fan of my electric pressure cooker. You can literally throw frozen meat into it and have tender meat in thirty minutes. Or in this case 45 minutes. I decided to use some tart cherries in this recipe. I feel like cherries are the perfect complement for this dish. We also have some garlic, ginger and whole bunch of other goodies. Your house is going to smell like you’ve been slaving over the stove all day. Name your favorite way to use cherries in the comments below.

Enjoy,

Xo- Ayesha

 

Cherry Pulled Pork

 

Cherry Pulled Pork

4-5 pound pork shoulder roast
2 cups frozen cherries
1 cup beef broth
1/2 cup cherry juice
1/2 cup apple cider vinegar
1/2 cup ketchup
Two tablespoons dark brown sugar
1-inch fresh ginger, peeled.
3-4 whole garlic cloves
One small shallot, diced.
One teaspoon dry mustard
Two teaspoons black pepper
Salt and to taste.

Cut roast into sections so that it will be covered with the cooking liquid. Then season with salt, pepper, and mustard and place into the pressure cooker along with cherries, garlic, ginger, and shallot. In a bowl mix sugar, ketchup, vinegar, broth, and cherry juice.

Pour over the top of the roast.

Cook for about forty-five minutes in your electric pressure cooker. Please follow the directions on your pressure cooker for complete instructions.

Remove from pot and use two forks to shred the meat. Pour as much or as little of the cherry sauce over the top of the shredded pork. I served it in a bun with a quick slaw. Its also delicious poured over a bowl of rice and steamed veggies. Yum!

Blackberry Compote

Blackberry Compote. Blackberries are in season. And they are plentiful in your garden and local farmers market. They are a great snack and are perfect in desserts and drinks. Not to mention chock full of health benefiting nutrients. This recipe is incredibly easy to make and versatile. You can use it on your pancakes, french toast, ice cream, crepes, cocktails and more. My kids love it!. And the best part is that depending on the sweetness of the berries or preference, and you can cut down the sugar. Store it in an airtight jar or container for up to two weeks when it’s done. Substitute with a berry of your choice if you can’t find blackberries or don’t like them. What is your favorite berry to eat in the summer? Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Blackberry Compote

 

Blackberry Compote

1 Pound blackberries, fresh or frozen (thawed.)
3 Tablespoons dark brown sugar
2 Tablespoons lemon juice
Pinch sea salt

In a medium saucepan, add blackberries, sugar, lemon, and salt. Simmer over low heat until berries have broken down and the sauce has thickened. About 20-25 minutes transfer into a jar or container and allow to cool. The sauce will thicken more as it cools down.

Tip- If you’re not a fan of compotes, you can strain the berries and push out all of the liquid. Then you will have a blackberry syrup.

Herb Roasted Baby Potatoes

Herb Roasted Baby Potatoes. Who doesn’t love a flavorful but simple side dish of oven roasted potatoes? Not to mention, it can put together in no time. This recipe is a mix of gold and purple baby potatoes that are tossed in olive oil, chopped herbs, garlic, shallot, and simple seasonings before roasted to perfection. The freshly chopped rosemary, thyme, and parsley give it a herbaceous punch that will have your kitchen smelling amazing in no time. You can also easily swap out for your favorite herbs and potatoes that you already have on hand. Dinner time perfection let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

Herb Roasted Baby Potatoes

Herb Roasted Baby Potatoes

Two pounds assorted baby potatoes, halved. (I used Yukon gold and purple potatoes)
Two tablespoons olive oil
Two garlic cloves, finely chopped.
One tablespoon shallot, finely chopped.
One tablespoon thyme leaves, chopped.
One tablespoon rosemary leaves, chopped.
Two tablespoons parsley, chopped.
Salt and black pepper, to taste

Preheat oven to 400 degrees

In a large bowl combine halved potatoes with olive oil, garlic, shallot, and herbs. Add salt and pepper to taste and toss well to coat.

Pour seasoned halved potatoes onto a prepared baking sheet.

Roast for 25- 30 minutes at 400 degrees. You want them to be lightly browned and crisp around the edges. Top with chopped parsley and serve immediately.

Smoky Wet Rub

Smoky Wet Rub. This throwback is Fathers Day approved. Turn a simple steak dinner into something extraordinary for dinner this week. Now usually my go-to recipe is “Pan Steaks” from my cookbook “The Seasoned Life,” but every once in a while I like to change it up. I love that you can mix and match different seasonings to your liking in this rub. No marinating required it adds an extra punch of flavor to your steak. You could also use this on chicken and pork. Just throw the “rub” ingredients into a mason jar give it a shake and voila dinner is just minutes away. I hope that you enjoy it. Let me know what you think in the comments below.

Xo- Ayesha

 

Smoky Wet Rub

Smoky Wet Rub

1/2 cup olive oil
One tablespoon smoky paprika.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
One teaspoon dry mustard
One tablespoon brown sugar
One teaspoon cayenne pepper

**Before using rub make sure to season your meat with salt and pepper to your liking.**

Place all of the ingredients into a mason jar. Close the lid and shake until well combined. Rub evenly over meat before grilling. Enjoy!

Warm Arugula Salad With A Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Warm Arugula Salad With Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette

3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.

Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.

Maple Vinaigrette

One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper

Add all of the ingredients into a jar and shake well. Set aside until ready to use.