Category Archives: Recipes

Fresh, flavorful and for the most part healthy recipes you will love. Helping you cook easy recipes and feel the joy of food.

Creamy Tuscan Chicken with Sun-dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

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Smother your chicken in a quick sauce of sun-dried tomatoes, garlic, and a very soft Italian cheese with a fresh, milky, almost sweet flavor like Mascarpone. It adds a silky texture that adds an amazing creaminess to the sauce.

On a nice fall day there is nothing better than a low crab healthy tuscan chicken. You can make it in one pan so it’s easy to clean. And it’s just tasty. If you don’t mind a little extra carbs you can add it onto rice. Or you can just have chicken with spinach and sun-dried tomatoes and a nice creamy sauce.

How to Make Tuscan Chicken:

Step one Preparing the ingredients:

Preheat your broiler and make sure the rack is 6 inches away form the heat source. Add 1 tablespoon butter in a small bowl and set aside at room temperature to soften for later use. Finely chop 1 teaspoon garlic its about 2 pieces off a clove. Take your onion and cut into 1-inch pieces. Pat sun-dried tomatoes dry, and then coarsely chop.

Time to take care of the chicken

Pat your chicken dry, then pound to ½-inch thickness, if it is necessary. Take a small bowl, and combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a large pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it stick to the chicken.

Cooking your chicken:

In a medium skillet heat 1 tablespoon oil over medium–high. Add chicken and cook until lightly browned and cooked through, It should be about 3 to 4 minutes per side. Transfer to a plate.

Time to make the sauce:

Heat 1 tablespoon oil in the same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add your sun-dried tomatoes and ¾ teaspoon of the garlic. Cook, stirring, until fragrant, should take about 30 seconds. Stir in chicken broth concentrate and ⅔ cup water and bring to a simmer. Take a wooden spoon and, scrap up browned bits to add to the sauce. Cook until reduced by ⅓, about 3 minutes. Lastly stir in mascarpone to give it that creamy feel.

Add a little color in the form of spinach:

Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.

Adding a little carb to the meal making the garlic bread & serve:

Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes.

Storing Creamy Tuscan Chicken:

Leftovers with this dish is going to be unlikely. But if you have some, this is how you should save it. First let it cool completely, then, within the first 2 hours of cooking. Make sure you can store it in an airtight container. If you leave it in the refrigerator it’s good for 3 to 4 days If you freeze it it can last for up to 6 months.

Creamy Tuscan Chicken with Sun dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

olive oil
kosher salt & ground pepper
butter
all-purpose flour
1 ciabatta roll
5 oz baby spinach
3 oz mascarpone cheese
1 pkt chicken broth concentrate
Italian seasoning (use 1 tsp 12 oz pkg boneless, skinless chicken breasts)
2 oz sun-dried tomatoes
1 medium onion
garlic

Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Place 1 tablespoon butter in a small bowl and set aside at room temperature to soften until step 6. Finely chop 1 teaspoon garlic. Cut onion into 1-inch pieces. Pat sun-dried tomatoes dry, then coarsely chop.
Season chicken: Pat chicken dry, then pound to ½-inch thickness, if necessary. In a small bowl, combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
Cook chicken: Heat 1 tablespoon oil in medium skillet over medium–high. Add chicken and cook until lightly browned and cooked through, 3–4 minutes per side. Transfer to a plate.
Build sauce: Heat 1 tablespoon oil in same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
Add spinach: Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
Make garlic bread & serve: Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve creamy Tuscan chicken with garlic bread alongside.

NUTRITION PER SERVING
Calories 880kcal, Fat 57.0g, Proteins 52.0g, Carbs 51.0g
ALLERGENS
Wheat, Soy and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Tuscan shrimp with tasty white beans

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood. Add a hearty cannellini beans and some tasty garlic bread. And you have yourself a worthy, quick one-pot meal.

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This is a dish that can be thrown together quickly from ingredients that you can easily keep on-hand. As long as you have some canned cannellini beans some shrimp and a couple of vegetables you have your self a tasty meal.

How to make Tuscan shrimp with white beans

Prep ingredients:

Before you start cooking we need to prepare the ingredients. First you need to rinse and drain beans. Next take your scallions and trim the ends. Then thinly slice your scallions and separate the dark dark greens. Take your celery wash and thinly slice and put to the side. Scrub your carrot, then halve lengthwise, and thinly slice into nice little half-moons. And finally pick and chop 2 teaspoons tarragon leaves, discarding stems.

Sauté shrimp:

The simplest part of this recipe is gong to be sauteing the shrimp. Make sure to pat the shrimp dry. Than heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Than transfer to a plate for later.

Cook vegetables and making the sauce:

Take one tablespoon oil and heat it in same skillet over over medium-high. Now add your celery, carrots, and scallion whites and light greens. Don’t forget to season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Now add your seafood broth concentrate or 1 cup of seafood stalk. Than put in your beans, 1 cup water if you use broth concentrate, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender about 2–3 minutes.

Make tarragon oil:

Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up. Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).

Finish & serve your Tuscan shrimp:

Now its time to finish off the meal. Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving. Use your toasted rolls for dipping and you have a satisfying meal.

Tuscan Shrimp

Yield: 2

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood.

Ingredients

1 pkt seafood broth concentrate
10 oz pkg shrimp
2 mini French rolls
¼ oz fresh tarragon
4 oz carrot
2 oz celery
1 oz scallions
1 can cannellini beans
olive oil
kosher salt & ground pepper white wine vinegar (or red wine vinegar)

Instructions

Prep ingredients: Rinse and drain beans. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from celery, then thinly slice. Scrub carrot, then halve lengthwise, and thinly slice into half-moons. Pick and finely chop 2 teaspoons tarragon leaves, discarding stems. Halve rolls lengthwise.
Sauté shrimp: Pat shrimp dry. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Transfer to a plate.
Cook vegetables & sauce: Heat 1 tablespoon oil in same skillet over over medium-high. Add celery, carrots, and scallion whites and light greens; season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Add broth concentrate, beans, 1 cup water, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender, 2–3 minutes.
Make tarragon oil: Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up.
Toast rolls: Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).
Finish & serve: Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving, if desired, with toasted rolls for dipping.

Notes

ALLERGENS

Fish, Shellfish, Wheat and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 704Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 349mgSodium: 2965mgCarbohydrates: 74gFiber: 15gSugar: 6gProtein: 67g

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4 healthy sesame chicken recipe you will love

I don’t know anyone who doesn’t like a sesame chicken. So here are 4 healthy sesame chicken , that with just a little effort anyone can make. Now you will normally find sesame chicken in Chinese restaurants throughout the United States.

These 4 dishes are inspired by your favorite take out dishes. There is a spicy sesame chicken similar to General Tsos. Also you have Chicken Wonton Stir-Fry, a classic Chicken Lo Mein. And finally a Hoisin Chicken Recipe with Buttery Soy Noodles.

Spicy Sesame Chicken

This dish is delivering your favorite takeout dish, but we’ve made it even better. You’ll get the same great sesame chicken taste. But with none of the deep frying or overly thick or sweet sauce. And if you follow these 3 easy tips on frying chicken you will have the perfect meal. READ MORE

Sesame Chicken Wonton Stir-Fry

Chicken Wonton Stir-Fry with Sugar Snap Peas. This dish has fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares. Fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce. Finish it off with a sprinkle of toasted sesame seeds. And fresh cilantro and you have yourself a great quick meal. READ MORE

Chicken Lo Mein

Chicken lo mein is a simple stir-fried noodle dish packed with protein and yummy vegetables. If you add meat it quickly cooks in a wok or deep pan. Add some snap peas, scallions and shredded cabbage. The chewy egg noodles are tossed in a savory sauce that ties this flavorful Chinese meal together. READ MORE

Hoisin Chicken Recipe with Buttery Soy Noodles

Hoisin sauce contains soy beans, ketchup, maple syrup, red chiles, garlic, vinegar, and Chinese five spice. It truly is a chameleon of condiments! and you can make so many different recipes with it. You have hoisin chicken wings, hoisin chicken noodles, hoisin chicken wraps, hoisin chicken drumsticks. Hoisin chicken stir fry broccoli and even hoisin chicken and rice. READ MORE

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Best Southern Fried Chicken Recipe

Southern Fried Chicken Tenders: There is nothing better than fried chicken, authentic, bone-in fried chicken like your grandma used to make. In this recipe we are talking boneless, skinless delicious chicken breasts into yummy chicken “tenders.”

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This meal is to die for, and the best part is chicken tenders are quicker cooking, less of a mess, and universally amazing. We added creamy grits plus collard greens a, and the sweet, tangy apricot sauce is the icing on an already pretty perfect meal.

How to make the perfect fried chicken:

To help you make a the perfect fried chicken you should follow these 3 best practices. Frying Fridge-Cold Chicken, use Oil with a high Smoke point and not letting your chicken dry on a paper towel. Fist lets talk about cold chicken. Don’t even start breeding your chicken if you just took it out of the fridge. Chicken straight from the fridge is not ready for frying.

Oil is key

The temperature of the oil will drop and your chicken won’t cook evenly and you you can forget about crispy skin if you fry cold chicken. Instead, let the meat sit at room temperature for 30 minutes. And then you can start the process of breading and frying.

One of the biggest mistakes people do is use a oil with a low smoke point for example Extra-virgin olive oil sure is tasty, but don’t use it on your fried chicken.

Not only is it a waste of money given the volume you’ll use, it’ll result in a bitter-tasting chicken due to its low smoke point. Go for a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.

Finally do not use paper towels for drying. This is a simple finish step everyone does that you shouldn’t do let the Chicken Cool on Paper Towels. Paper towels soak up excess fat, but they’re not your friend here. “Letting anything that’s been fried sit on paper towel will make the bottom side soggy. Because it will start to steam, and take away the crispness”.

Instead, drain your chicken on a wire rack set over a baking sheet. They’ll cool, crisp, and dry off all at once. Let the chick rest, relax, have a beer or a glass of wine, plan for about 10 minutes; the crust may feel cool to the touch.

Wine pairing

Prosecco and southern fried chicken

It is generally believed that the sweet Italian sparkling white wines. Prosecco, should be paired with sweet dishes like dessert. A better idea is to pair this bubbly drink with the opposite flavor like a savory fried chicken.

American standards like fried chicken, provide the perfect complement to Prosecco’s crispy, citrusy sweetness. The savory flavor of battered coating is enhanced by the acidity and effervescence of this sweet wine.

Tips for cooking Chicken

Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting. So the juices redistribute themselves back through the meat.

Southern Fried Chicken

Yield: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

6 oz collard greens
2 boneless (skinless chicken breasts )
¼ oz Cajun seasoning
3 oz quick-cooking grits
2 oz apricot preserves
kosher salt & ground pepper
1 Tbsp butter
2 large eggs
¾ cup all-purpose flour
neutral oil (such as vegetable)
apple cider vinegar (or red wine vinegar)
sugar

Instructions

Prep ingredients : In a small saucepan, combine 2 cups water and ½ teaspoon salt and bring to a boil. Trim ends from collard greens; thinly slice stems, crosswise, and cut leaves into bite-size pieces. Pat chicken dry and cut lengthwise into 1-inch wide strips (about 3 per breast). Sprinkle chicken all over with 1½ teaspoons of the Cajun seasoning and ½ teaspoon salt.
Cook grits: Return salted water to a boil and slowly stir in grits. Reduce heat to low and cook, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes. Stir in 1 tablespoon butter, and season with salt and pepper. Remove from heat, and cover to keep warm.
Bread chicken: Beat 2 large eggs and ½ teaspoon salt in a medium bowl. Place ¾ cup flour in 2nd medium bowl and season with ½ teaspoon salt. Working in batches, coat chicken strips in flour first, then egg. Let excess egg drip back into the bowl, then repeat: dipping chicken in flour then egg, then finishing in flour.
Cook collard greens: Heat 1 tablespoon oil in a large skillet over medium-high. Add collard greens and stems and cook until wilted,1–2 minutes. Add 2 tablespoons water and season with ½ teaspoon salt and a few grinds pepper. Cook until greens are bright green and tender, and water is evaporated, 2–3 minutes. Transfer to a small bowl and cover to keep warm. Wipe out skillet.
Fry chicken: Heat 1 cup oil in same skillet over medium-high. When oil is hot (it should sizzle vigorously when a pinch of flour is added), add chicken and cook, turning occasionally, until golden and crisp (reduce heat if browning too quickly), about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
Make sauce & serve: In a small skillet, combine apricot preserves, 2 tablespoons vinegar, 1 teaspoon sugar, and 1 tablespoon water. Bring to a simmer over medium high heat, and cook, whisking, about 1 minute, or until sugar is dissolved. Serve grits topped with chicken and collards. Drizzle sauce all over the top. Enjoy

Four healthy Lettuce wrap recipes

I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make. And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?

Korean Steak Lettuce Cups recipe

Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish.

Korean Steak Lettuce Cups recipe and a wine pairing

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap Recipe

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

Vietnamese Fish Lettuce Wraps

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

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Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari. This mix creates a deep savory notes. Bibb lettuce makes a perfect base for the stir-fried chicken. Finish off with fresh mint leaves, crunchy garlic, pickled cucumbers, and a squeeze of lime juice and you have a flavorful dish.

https://lifetimevibes.com/wp-content/uploads/2020/09/Spicy-Turkey-Lettuce-Wraps99.mp4

Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!

How to make an amazing spicy turkey Wraps

Pickling your cucumbers

Halve cucumber you can peel it if you want to but that’s a little extra work so I skipped it. Take you cucumber and thinly slice crosswise into half-moons. Take your mint leave and pick and coarsely chop, discarding stems. In a medium bowl, toss together your cucumbers, with half of the chopped mint. Add 1 tablespoon of vinegar and a pinch each of salt and sugar. Let marinate until you are ready to serve.

Prepping your ingredients

Finely chop 1 teaspoon garlic. Next rinse and gently pat dry 6 large lettuce leaves; wrap in a damp towel until step 6 to get rid of the moisture. Finely chop half of a onion. And finish it off by chopping 1 teaspoon of the serrano pepper.

Prepping your sauce

In a small bowl, whisk together tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for later on.

Sauté turkey

Take one 1 tablespoon oil and medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.

Finish turkey

Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.

Assemble your Turkey Lettuce Wraps

Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.

My Go-To Healthy Lettuce Wraps Recipe

There’s just something so satisfying about finger food, as in no forks or chopsticks required. Turkey Lettuce Wraps allows you to just pick it up and dive in! None of that chopping it up and eating it slowly, just shove it in your face because you are hungry, right?

Spicy Turkey Lettuce Wraps

Yield: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

Ingredients

1 lime
10 oz pkg ground turkey
½ oz tamari
1 serrano chile
1 medium yellow onion (use half)
1 head bibb lettuce
garlic (use 1 large clove)
¼ oz fresh mint
1 cucumber
kosher salt & ground pepper
neutral oil
sugar
white wine vinegar (or redwine vinegar)

Instructions

Pickle cucumbers: Halve cucumber (peel, if desired), then thinly slice crosswise into half-moons. Pick and coarsely chop mint leaves, discarding stems. In a medium bowl, toss to combine cucumbers, half of the chopped mint, 1 tablespoon vinegar and a pinch each of salt and sugar. Let marinate until ready to serve.
Prep ingredients: Finely chop 1 teaspoon garlic. Rinse and gently pat dry 6 lettuce leaves; wrap in a damp towel until step 6. Finely chop half of the onion (save rest for own use). Finely chop 1 teaspoon of the serrano pepper (save rest).
Prep sauce: In a small bowl, whisk to combine tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for step 5.
Sauté turkey: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
Finish turkey: Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
Assemble & serve: Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.

Notes

ALLERGENS

Soy and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 150mgSodium: 819mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 40g

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Shrimp Tostadas with Lime Yogurt

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.

https://lifetimevibes.com/wp-content/uploads/2020/08/Shrimp-Tostadas.mp4

Finally we whip up a quick lime yogurt to spread and put it on the warm tortillas for a thin layer of creamy goodness and to help the toppers stick to the crunchy base.

I am personally a huge fan of tostadas. They are one of my favorite Mexican dishes. I really love that they are so versatile. You can pretty much put anything on them from beef to shrimp even vegetarian style! I always like to start with a layer of something soft like avocado, refried black beans or salsa. But in this case we are going to use a nice lime Yogurt sauce.

If yow want you can even add a little heat to the shrimp but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.

Preparing your ingredients for you Shrimp Tostadas

Take your scallions and trim the ends, then finely chop into little pieces. Take 2 large garlic cloves and chop finely. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. The last part of your prep is to zest and juice lime, but make sure to keeping them separate.

Marinate shrimp

In a medium bowl, combine 2 teaspoons of chipotle and half of the lime juice and half of the chopped garlic. Add shrimp to the large bowl and, season with salt. Toss the shrimp and make sure to coat the shrimp for maximum flavor.

Make beans & lime-yogurt

Make sure to rinse and drain your black beans. Than in a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic. Add 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil. I am a big fan of seasoning to taste so make sure you sample and adjust salt and pepper as needed. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.

Time to Make tostadas

This part is a little tricky so make sure you pay close attention. You do not want o burn the tortillas. Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).

Cook shrimp

This is going to be the simplest part of the recipe. Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.

Assemble & serve your Shrimp Tostadas

Its time to complete your meal. Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

What you’ll need: 1 oz scallions 2 cloves garlic 1 oz fresh cilantro 1 oz chipotle chiles in adobo sauce 1 lime 12 oz large shrimp 1 can black beans 1 Tbsp red wine vinegar 7 oz 2% Greek yogurt 6 white corn tortillas coarse salt olive oil neutral oil, such as vegetable or safflower

Equipment: zester strainer small skillet

Shrimp Tostadas with Lime Yogurt

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier.

Ingredients

6 6-inch corn tortillas
1 container Greek yogurt
1 can black beans
10 oz pkg shrimp 2
1 oz chipotle chiles in adobo sauce
1 lime
1 oz fresh cilantro
garlic (use 2 large cloves)
1 oz scallions
kosher salt & ground pepper red wine vinegar (or white wine vinegar)
neutral oil
medium skillet
microplane or grate

Instructions

Prep ingredients: Trim scallions, then finely chop. Finely chop 2 large garlic cloves. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. Zest and juice lime, keeping them separate.
Marinate shrimp: In a medium bowl, combine 2 teaspoons chipotle and half each of the lime juice and chopped garlic. Add shrimp, season with salt, and toss to coat.
Make beans & lime-yogurt: Rinse and drain black beans. In a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic, 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil; season to taste with salt. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.
Make tostadas: Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).
Cook shrimp: Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.
Assemble & serve: Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 303mgSodium: 2559mgCarbohydrates: 81gFiber: 22gSugar: 6gProtein: 59g

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Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

https://lifetimevibes.com/wp-content/uploads/2020/08/cod-curry.mp4

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.

Ingredients:

2 cod fillets
1¾ cups light coconut milk
½ cup brown rice
½ lb cherry tomatoes
1 lime
2 cloves garlic
6 small sweet peppers
1½ tsps mustard seeds
2 tsps curry powder

Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

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Sweet & Sour Swedish Meatballs with Garlic Mash

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.

It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.

Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.

The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”

In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world.

King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest.

Sweet & Sour Swedish Meatballs

Yield: 2

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef.

Ingredients

garlic (use 3 large cloves)
6 Yukon gold potatoes
½ cup of panko
12 oz grass-fed ground beef
¼ cup beef broth concentrate
4 table spoons cherry preserves
¼ cup sherry vinegar
1 Tbsp cornstarch
1 can of peas
2 pats salted butter
coarse kosher salt
1 large egg
freshly ground pepper
sugar
neutral oil (such as vegetable)

Instructions

Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.

BBQ Pork Tenderloin Tacos Recipe

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.

The keys to this meal

Apple-Celery Slaw: This adds a tasty zest to a meal, quarter apple, discarding core, then cut crosswise into matchsticks. Trim ends from celery, then thinly slice on an angle. In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch of sugar. Add apples and celery to dressing, then toss to coat. Season to taste with salt and pepper and you have an amazing filling.

Make Sriracha-mayo: In a small bowl, stir together Sriracha and mayo. Season to taste with salt and pepper.

Before we start the bbq Pork Tenderloin Tacos let’s go over some common questions about the ingredients of this meal.

How to pick out the best cut of pork tenderloin?

Look for a pork tenderloin that has a pinkish-red in color with some marbling in the meat. A little marbling is good because fat equals flavor. Make sure to stay away from meat that’s pale in color or has dark spots on the fat.

https://lifetimevibes.com/wp-content/uploads/2020/04/Asian-BBQ-Pork-Tenderloin-Tacos.mp4

What is the best way to keep pork loin from drying out?

The reason why people don’t like cooking pork loin is because it’s very simple for you to dry it out. Pork is one of those meat that’s very important to cook fully. The secret to preparing loin roasts is to take the time for slow cooking with a bit of liquid to keep the meat moist. Cooking pork loin in aluminum foil adds an extra layer of protection to keep it from drying out.

How to keep cilantro fresh?

Both cilantro and mint store well in the refrigerator. When you store it in the refrigerator, you should put them in a glass of water, and cover it with a plastic bag.

Wine Pairing

Grenache

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.

Tips for cooking pork

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

When browning pork, drying the cut off with a paper towel before adding to the heat source will result in more even browning. When frying or sautéing, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam.

Asian BBQ Pork Tenderloin Tacos with Apple-Celery Slaw & Sriracha Mayo

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo.

¼ oz fresh mint
¼ oz fresh cilantro
6 6-inch flour tortillas
2 oz mayonnaise
1 pkt Sriracha
2 oz celery
1 apple
10 oz pkg pork tenderloin
1 pkt teriyaki sauce
kosher salt & ground pepper
apple cider vinegar (or white wine vinegar)
neutral oil (such as vegetable)
sugar

Marinate pork: Preheat oven to 450°F with a rack in the upper third. Add 1½ tablespoons of the teriyaki sauce to a medium bowl (save rest for step 2), then add pork and a pinch of salt; toss to coat pork.
Roast pork: Line a rimmed baking sheet with foil and transfer pork. Roast on upper oven rack until pork is firm to the touch and reaches an internal temperature of 145°F, about 15 minutes (watch closely as ovens vary). Remove from oven and brush with remaining teriyaki sauce. Set aside to rest for 5 minutes.
Make apple-celery slaw: Meanwhile, quarter apple, discarding core, then cut crosswise into matchsticks. Trim ends from celery, then thinly slice on an angle. In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch of sugar. Add apples and celery to dressing, then toss to coat. Season to taste with salt and pepper.
Make Sriracha-mayo: In a small bowl, stir together Sriracha and mayo. Season to taste with salt and pepper.
Char tortillas: Toast tortillas over an open flame until lightly charred in spots, 5–10 seconds per side. (Alternatively, bake on upper oven rack in batches until lightly charred, watching closely) Wrap in foil to keep warm.
Assemble tacos & serve: Coarsely chop cilantro leaves and tender stems together. Remove mint leaves from stems and coarsely chop leaves. Stir half of the cilantro and mint into apple-celery slaw. Thinly slice pork. Top tortillas with Sriracha-mayo, pork, some of the apple-celery slaw, and remaining herbs. Serve remaining apple-celery slaw alongside.

ALLERGENS
Wheat, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.