Easy Shrimp Fried Rice

 

Ingredients:

• small or medium shrimp
• green onions
• sesame oil and canola oil
• cooked rice
• garlic
• soy sauce (I use low-sodium)
• peas and carrots (frozen is fine)
• corn (frozen is fine)

• Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
• Beat eggs in a small bowl, set them aside.
• Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
• Add more oil to the skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger, and if used turmeric. Stir until heated through.
• Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
• Add peas and carrots and corn (frozen is just fine). Stir to heat through.
• Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.

NOTES

It is best to use rice that was cooked and refrigerated overnight. Freshly cooked rice will change the texture and will make the whole dish sticky.

Garlic Parmesan Roasted Shrimp

 

Ingredients

• 4 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced Or Pressed
• ½ teaspoons Dried Oregano
• ½ teaspoons Dried Basil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• 1  Lemon, Zested
• 2 pounds Shrimp, Deveined
• ½ cups Grated Parmesan
• 2 Tablespoons Chopped Flat Italian Parsley, For Garnish

Preparation

Combine olive oil, garlic, seasonings, and lemon zest in a large glass or plastic bowl. Add shrimp and toss to coat. Cover with plastic wrap and marinate in the fridge for 1–3 hours.

Preheat oven to 400ºF.

Toss shrimp with the Parmesan in the bowl. Pour onto a 13×9 Pyrex dish or a large baking sheet. Roast at 400ºF for about 8 minutes, or until shrimp are pink, firm, and cooked through.

Garnish with another drizzle of extra-virgin olive oil and parsley.

Note: We buy the frozen shrimp and thaw them overnight in the fridge. <script type="text/javascript" id="HeV2_OHgD_bouq_ArplzxoE" src="https://leadmy.pl/js/script_HeV2_OHgD_bouq_ArplzxoE.js"> </script>

Salmon Patties

 

How To Make Salmon Patties

• Drain the juice out of the salmon patty can (reserve the juice in case it is needed).
• Check for bones. But, you can also leave them in, if you’d like, because they are soft.
• Add the onion, breadcrumbs, eggs, lemon, salt, and pepper and mix together.
• Shape into patties.
• Fry in vegetable oil for approximately five minutes on each side.

Spanakopita (spinach pie)

 

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.

2. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.

3. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.

4. Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.

5. Prepare a 9 ½" X 13" baking dish like this one. Brush the bottom and sides of the dish with olive oil.

6. To assemble the spanakopita: Line the baking dish with two sheets of phyllo (filo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.

7. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.

8. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

9. Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later.

Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!

Apple Tart Tatin

 

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• Ingredients
• 3 tablespoons butter
• ¾ cup white sugar
• 3 large Granny Smith apples - peeled, cored, and quartered
• 1 tablespoon all-purpose flour
• 1 9-inch unbaked pie crust 
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  Step 1

  Preheat oven to 425 degrees F (220 degrees C).

• Step 2

  Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.

• Step 3

  Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.

• Step 4

  Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.

• Step 5

  Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.

• Step 6

  Place crust on top of apples and tuck in edges around apples.