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.

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.

Curry and Garlic Shrimp

Curry and Garlic Shrimp. I’m so excited to share this recipe! A new and delicious way to prepare shrimp. We use shrimp and saute them in some olive oil with curry powder, garlic, shallot, tomatoes, capers, and parsley. And don’t be afraid of the word “Curry.” It’s used very subtly in this dish. You could also cut the amount of curry in half in you desire. So if you’re looking for a quick and tasty dinner, tonight give this a try its a keeper! Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Curry and Garlic Shrimp

Curry and Garlic Shrimp

1 lb medium shrimp, peeled and deveined.
One tablespoon olive oil
One tablespoon butter, unsalted.
2-3 cloves garlic, finely chopped. (Use all three if you love garlic!)
One small tomato, diced.
One small shallot, finely chopped.
Two tablespoons capers, drained.
1/4 cup white wine or chicken stock
One tablespoon lemon juice
One tablespoon parsley, chopped.
1/2 tablespoon curry powder
Salt and pepper to taste

Heat olive oil and butter in a large skillet over medium-high heat. Saute garlic and shallot for 2-3 minutes. Lower temperature and add in curry powder to allow to simmer 3-4 minutes. Deglaze the pan with wine (or chicken stock) and add in lemon, tomatoes, parsley, and capers. Stir well and season if desired. Add in the shrimp and coat with the sauce. It should cook for about two minutes and then remove from heat. The sauce will thicken. Serve the shrimp over rice or crusty bread.

Pressure Cooker Pulled Chicken

Pressure Cooker Pulled Chicken. Hey everyone! Here is another tasty meal that can be pulled together in no time. I add chicken breast, salsa, taco seasoning, and a few other spices to my electric pressure cooker. It’s cooked until the meat is juicy and ready to eat which is no more than 20 minutes. And you can use this versatile chicken recipe with tacos, quesadillas, tostadas, and so much more. You can even swap out the salsa for a vinegar-based barbeque sauce and make pulled chicken sandwiches. I used it to make a tostada, which is just frying or baking a corn tortilla and piling it with your favorite toppings. So delicious. Let me know what you think in the comments.

Enjoy!

Xo- Ayesha

Pressure Cooker Pulled Chicken

*My tostada was topped with beans, pulled chicken, lime crema, avocado chunks, sliced radish, and cilantro.

 

Pressure Cooker Pulled Chicken

Four boneless skinless chicken breasts (You could also do boneless skinless chicken thighs)
One jar salsa (Use your favorite brand)
1/3 cup chicken stock
Two tablespoons taco seasoning (Again use your go-to brand or make your own.)
Two teaspoons ancho chili powder

Add the stock and chicken into the bottom of your electric pressure cooker. Now season the chicken with seasonings before topping with salsa. Set your timer to 15 minutes and allow to cook. Once the pressure has released remove chicken to a large bowl and shred using two forks until entirely shredded.

You can add extra sauce out of the pot to your liking.

Serve immediately and enjoy!

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, 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

Creamy Fontina Pasta Sauce

Creamy Fontina Pasta Sauce With Hidden vegetables. Hey everyone! So excited to share this recipe with you. Did you know that sauces are a great way to serve vegetables to your family? Now while my kids happen to love any type of vegetable, I know that not every parent has it this easy. So this is my spin on a regular pasta sauce that is chock full of whatever vegetables and herbs you may have on hand. It’s blended until smooth or left chunky depending on your picky eaters. Then combined with some nutty, creamy fontina cheese, browned meat, and your favorite pasta. The perfect way to feed your family and get them to eat their veggies. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Creamy Fontina Pasta Sauce

 

Creamy Fontina Pasta Sauce

Two tablespoons olive oil
1/2 cup yellow onion, finely chopped.
Two cloves garlic, finely chopped.
2 cups kale
One tablespoon tomato paste
1- 13.5 ounce can whole tomatoes.
Handful flat leaf parsley, roughly chopped.
1 cups eggplant, chopped. (I had fairy tale eggplant on hand.)
Two teaspoons dark brown sugar (Cuts the acidity.)
One teaspoon dried thyme
Salt and pepper to taste
4 ounces fontina cheese
1 pound cooked ground meat (I used ground lamb)
1 point pasta of choice ( I used rigatoni)

Heat a large skillet over medium-high heat. Add in onion, garlic, salt, and pepper and cook until softened, about 2-3 minutes.

Add in eggplant and kale and saute for another 3 minutes.

Stir in the tomato paste, whole tomatoes, sugar, and thyme. Mix well and season with salt and pepper to taste. Cover and cook over medium-low heat for 15-20 minutes.

You can choose to leave this sauce chunky or use a food processor, hand mixer or blender to puree the vegetables (hide them).

Add in fontina cheese to the hot sauce and allow to melt. Before topping with chopped parsley.

You can add your favorite browned meat to this sauce and serve over pasta.

Delicious!

Sauteed Mushrooms And Asparagus

Sauteed Mushrooms And Asparagus. Hey guys! Here is an effortless and flavorful way to create a side dish. I love to add a little white wine to boost any traditional vegetable into an aromatic and delicious side dish. Cooking with wine is a great way to add a little flavor to your next meal. Whether you’re deglazing a pan or sauteing with it. The alcohol cooks out as your dish cooks. And using wines that you drink in your dishes versus using “cooking wine” is always the best choice. That way you know what your cooking with already tastes good. Plus it doesn’t hurt to have a glass while you cook! Serve this alongside your next main dish. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Sauteed Mushrooms And Asparagus

 

Sauteed Mushrooms And Asparagus

16oz. Sliced mushrooms
1lb Asparagus, trimmed and sliced.
1 cup white wine (your choice)
Three cloves garlic, minced.
Salt and pepper to taste.

Heat a large saute pan over medium-high heat and add in mushroom, asparagus, and garlic. Pour in white wine and stir frequently. Cook for 10-12 minutes until tender and wine has cooked down. Season with salt and pepper to taste and serve immediately.

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Style Burgers. These quick pan-fried mini chicken burgers are a simply flavored spin on chicken parmesan. But In handheld form! Perfect for your next gathering or game night. Chicken parmesan is one of my family’s favorite meals for me to prepare. So I loved creating this fun and delicious spin on a classic. Ground chicken is mixed with some simple seasonings, fresh basil and pan-fried until cooked through before topping it with fresh mozzarella, more basil and a slathering of marinara sauce. Let me know what you think in the comments below.

Enjoy,
Xo- Ayesha

 

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Burgers

1lb ground chicken (ground chicken thighs pack a lot of flavors.)
Two tablespoons fresh chopped basil. Plus more for topping.
One tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
One tablespoon Italian seasoning
Pinch crushed red pepper flakes (optional)
Salt and pepper to taste
Mozerella ball, sliced.
Marinara sauce, for topping. (Store-bought. Shortcuts are everything!)
Slider buns or rolls for serving.

 

In a large bowl add in ground chicken. Toss in seasoning, chopped basil and gently mix. I like to use a 1/4 measuring cup to scoop out even sized burgers and form shape.

Tip- You can moisten your hands before forming burgers. It will help keep the burger from sticking to your hands.

Heat olive oil in a large skillet over medium-high heat.

Add in chicken burgers and allow to cook 4-5 minutes per side until each side has browned and is cooked through.

Assemble burgers by placing on the bottom of the bun and topping with mozzarella, basil, and marinara, Serve immediately.

Creamy Edamame And Avocado Dip

Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe — edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. You can enjoy this as a dip, healthy snack or sandwich spread!

Enjoy!

Xo– Ayesha

Edamame and Avacado Dip

12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil

Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.

 

Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.

Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)

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!

 

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!

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. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. 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 that pairs perfectly with pasta. Share your favorite way to eat kale in the comments 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
Two 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!