Lime & Garlic Seafood Pan fry

Lime & Garlic Seafood Pan Fry

 

Indulge in a flavorful but easy sauce that takes no time at all! Seafood is always a favorite in our household. No matter what the occasions, Seafood is always and will be a favorite Main dish or Side dish. 

Ingredients:

• 2 Lobster tails chopped in bite sizes, removed the exoskeleton is optional.
• 1 lb of jumbo shrimps or black tiger prawns, peeled and divine 
• 2 Jalapenos, Coarsely chopped
•  Half a medium onion, diced
• 3 cloves of coarsely minced Garlic
• about 2 tablespoons of chopped green onions 
• about 2-3 tablespoons of cilantro
• about a 2 tablespoons of sweeten unsalted butter 

Season with :

• about 1/2 teaspoon of kosher salt, adjust to taste
• 2 teaspoons of granulated chicken stock or 2 teaspoon of MSG
• 1 teaspoon of white sugar or 1/2 teaspoon of sweetener
• 1 teaspoon of ground black pepper
• Fresh squeeze juice of half a lime

In a large skillet on medium heat, add the sweeten butter and garlic. Saute the garlic until it begins to turn golden brown. Throw in the onions and let is caramelize half way through then add in the jalapenos. 

Add the seafood, sprinkle on the kosher salt, granulated chicken stock, sugar and black pepper. Occasionally, give it a couple of stirs and cover for about 3 minutes. Lower the heat to medium low.

Then sprinkle on the green onions and chopped cilantro, stir until well mixed then cover for another couple of minutes. Squeeze half a lime on top of the seafood and serve immediately with aside of jasmine rice.

Roasted Leg of Lamb

Roasted Leg of Lamb

       

     

















This week, I attempted for the first time to roast a leg of lamb. This would be my first time dealing with lamb, although I have tasted it before but as a different recipe from a restaurant.  I did a little research on how to make a delicious, flavorful but easy recipe to share. I like simplicity, why make life complicated? This recipe is perfect for the holidays for people who is tired of turkey or ham. Bring something different to the table this season.

Roasted Leg of Lamb

Ingredients

• 2.5 - 3 lbs leg of lamb
• 3 teaspoons teaspoons oregano
• 2 teaspoons of of rosemary
• 4 teaspoons of ground ginger
• 3 teaspoons paprika
• 2 teaspoons of ground black pepper
• 3 teaspoon of onion powder
• 2 teaspoons of garlic powder
• 2 tablespoons of olive oil
• 1/4 cup of water
• 4 teaspoons of salt

In a large bowl, add your leg of lamb, oregano, garlic powder, Salt, black pepper, paprika, ginger and Rosemary. Massage all the ingredients into the lamb, rub it well. Marinate the lamb for at least 1 hour or over night, covered and refridgerated prior to roasting.

Preheat oven to 425 degrees 

Drizzle or lather on olive oil before roasting. Add 1/4 cup of water in to the baking pan. Cover Loosely with foil.

Roast lamb on the fattest part for approximately 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees for rare, 160 degree for medium well, 170 degrees for well done. 

Remove from oven, let stand for about 10 to 15 minutes before carving.

Turkey Lasagna

Lasagna can be very time consuming but it doesn't have to be! Store bought pasta sauce can be made into one of the best sauce recipe with a little bit of enhancement. Throw in a few extra spices and the dish will Surprise you! Keep it simple, easy & delicious. 

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One of the best sauces is RAGU (I'm not affiliated with them) I love the bold and rich flavors of the tomato sauce. I've tried other brands but loved this one best. Feel free to make your own or use a favorite sauce.

So here are the list of INGREDIENTS:

1 jar of RAGU meat flavored (preferably)
1 lb of lean ground Turkey 
1/4 chicken stock 
2-3 tablespoons of olive oil
4 tablespoons of dried oregano (divided)
4 tablespoons of dried parsley flakes (divided)
1 tablespoon of granulated garlic 
1 tablespoon of onion flakes or 2-3 freshly diced onions
2 tablespoons of Parmesan cheese 
1 thinly sliced tomato 
1/2 lb grated mixed cheese
1/2 lb thinly sliced mozzarella cheese (divided)

9 lasagna pasta (cooked as directed) 
1 medium lasagna pan (Cast Iron bake ware works best because it cooks evenly) 
Serves 4-5 

On Medium heat, add olive oil and brown the ground turkey (do not drain). Add in half of all the dry spices such as the oregano, parsley, onions and garlic. Stir until the ground turkey is cooked then add the RAGU sauce. Pour the chicken stock in the RAGU jar. Kind of like rinsing all the sauce from the jar, then stir into the simmering sauce. Let it simmer for about 2 minutes. Remove from heat and stir in the Parmesan cheese. 

In a lasagna dish or pan
Add a few tablespoons of the sauce, spreading it evenly into the dish (prevents from sticking). Layer the pasta by overlapping each other. Spread sauce evenly and add the slices of  mozzarella cheese evenly. Add the remaining lasagna pasta and sauces evenly. 

Arrange the tomato slices evenly and add the remaining mozzarella cheese follow by the grated mixes cheeses. Sprinkle on the parsley and oregano flakes evenly.  

BAKE  at 425 F for about 25 mins or until the cheese and sauce are bubbly. 

Set to rest for 5 minutes before serving