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THAI INSPIRED SHRIMP SLAW

There’s so much I can say about this recipe! Bare with me, I’ll try to keep it simple. The “salad” itself is Thai inspired with the intention to add any more of your favorite Thai flavors into the mix. Like fresh mango! Or your favorite chopped nuts. As much as I love all the comfort foods, sweets, high carb foods like almost everyone else; I really do try to keep a balance here on the food blog. A little indulgence once in a while won’t hurt. It takes discipline with a sheer desire to want to feel good by way of adopting a healthy lifestyle. So when I share a super healthy recipe, I make sure I make it very flavorful so that you realize that healthy doesn’t have to be boring! This Thai Inspired Salad with Shrimp is the epitome of that… when something is vibrant in presentation in it’s natural state, healthy, flavorful who wouldn’t want to at least give it a try?!

I made this recipe with the intention to get people interested in giving an array of vegetables a try. Society today is starving of fresh veggies in their diet simply because people go so many years without it that when they eat it, it tastes bland and unsatisfying. Eating vegetables daily helps with regular bowel elimination, lowers blood pressure, lowers cholesterol, keeps the colon healthy, keeps the liver and gallbladder happy as well. You’ll find several different veggies prepped fine just like a coleslaw but tastier! It’s actually even better after a few hours or overnight in the fridge. Now here’s the best part about this recipe that I try to achieve with most of the stuff I make…

This salad is so multi-purpose, you can add a different citrus instead of lime. Use a different kinds of nuts or seeds. Add spices like ground ginger for a bigger kick. Throw in mango or papaya. Throw in some cubed avocado. Toss it with some of your favorite leaf lettuce. And you most certainly do not have to stick to shrimp. Use any of your favorite fish. I love any white or light fish baked or grilled with this. Right on top. Let the fish straight out of the oven warm up the veggies to get all the flavors marinating more. And if you’re not a seafood kind of person go for chicken, turkey, beef or any wild game. You do want YOU want.

Confession. I have made a hot dog… it was a turkey hot dog made of all white breast meat (that was my compromise) and topped it with this salad, with some pickles. It was THAT good. I kind of want to slather a good buffalo burger with it… spice meat with some traditional Thai spices. Go big, think creative, make the healthiest foods taste the best it ever could. It’s always possible. I’m a firm believer with the right preparation and the right spices you can make anyone enjoy their least favorite veggie. Okay, I’ll stop there. Seriously though, let me know how you chose to incorporate this recipe. I love all ideas. Enjoy!

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THAI INSPIRED SHRIMP SLAW
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Ingredients
DRESSING
SLAW
SHRIMP
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DRESSING
SLAW
SHRIMP
Instructions
  1. Place everything for the dressing into a blender and run it on high until everything is blended well.
  2. Toss all the veggies for the slaw with the dressing in a large bowl. Set aside.
  3. Mix all the spices together with the shrimp gently in a large bowl. Drizzle a large pan with olive oil over medium-high heat, toss the shrimp and let cook a few minutes until they’re pink and curled. Set aside to cool.
  4. Serve the slaw with shrimp on top.
Recipe Notes

This dish is great without shrimp but feel free to add any other seafood, poultry, or red meat.

GINGER BEEF STIR FRY

You know as much as I love being in the kitchen cooking all sorts of things, there are those busy days that don’t include test cooking and all I want is something quick and easy to set my days at ease. I’m a big fan of making meals that don’t require a whole lot of time so I can make time for other things in life. Says the moderation queen LOL! Anyways, this dish should only take 20 minutes including prep work. Get your rice cooking first so that by the time you’re done with the meat, it’s ready to go.

Make it spicy with some red pepper flakes when cooking or add Sriracha in the end. Feel free to use chicken or shrimp instead if you prefer. These are such universal flavors that it will go with anything even if you’re vegan/vegetarian and want to use tofu or a bunch of different veggies. The options are endless so make it exactly how you want it!

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GINGER BEEF STIR FRY
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Instructions
  1. Slice the meat very thin against the grain and place in a large glass bowl.
  2. In another bowl whisk together the soy sauce, sherry, dark brown sugar, arrowroot powder, and ginger. Pour half of the marinade over the meat and mix everything together really well.
  3. Drizzle a couple tablespoons of olive oil in a large skillet over high heat and saute the snow peas and shredded carrot for two minutes.
  4. Remove the veggies onto a plate and add the marinated meat and half the green onions. Let it cook undisturbed for about two minutes then stir. Let it cook for a few more minutes until it's a minute from being cooked through.
  5. Add the snow peas and shredded carrot back into the skillet with the meat, pour the remaining marinade, stir and let cook for one last minute.
  6. Garnish with the rest of the green onions and serve over jasmine rice.
Recipe Notes

To make this a diabetic friendly meal, avoid the rice and replace with additional veggies of your choice. I love adding broccoli and water chestnuts.

BBQ RIB SUPER GREEN SALAD

This is not a chick salad. Although if you love salads, you’ll go crazy over this one. If you’re not a salad person, this one in particular may just convert you. Typically people throw a few things together like your standard tomatoes and croutons over iceberg lettuce with some store bought dressing and call it a salad. No. Just NO! You deserve better than that and so does your health. So leave it to me to create something where we can compromise a little splurge and some good health all in one. Besides, Spring time is right around the corner. Perfect for a recipe like this!

I must say really good smokey ‘n sweet BBQ pork ribs remind me of my childhood when my Dad would make them in the Summer time. Nowadays these aren’t really something I eat much of at all if ever but I recently had a craving for them and got a full rack. It only took half the rack to satisfy my itch. With another half rack left, like any other leftover meat I have hanging around in the fridge, I turn into a big chopped salad. Thus this BBQ Rib Super Green Salad. It’s literally sweet, salty, smokey, bitter, tart, savory and satisfies every taste bud on your tongue.


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BBQ RIBS SUPER GREEN SALAD
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Instructions
  1. Toss everything together in a large bowl and serve.

ROASTED PEPPER PESTO

When you have a butt load of basil growing you make pesto! And when you still have a crap ton of fresh basil, you make super awesome pesto! I’ve been wanting to share a fantastic, quick and easy traditional pesto BUT I’ll go about this backwards and share some of the more interesting flavors first. Summer is just a few weeks away to ending where peppers around this time are super cheap and all over the place. What better time than now to slowly merge our Summer palate with the Fall?

You could really use any pepper you love. So use your favorite. If you’re gonna go with a bell pepper then let me suggest the red ones. They’re the best with this. But using a pasilla or poblano pepper is bad ass! The best part about this is you don’t have to use pine nuts. Pine nuts can be really expensive but with queso fresco in the mix, there’s absolutely no need for the pine nuts at all.

This pesto goes great over chicken, any white fish and of course with pasta. I love putting shrimp in my pasta with this. Also, the grocery store now sells these super yummy chicken sausages that are infused with sun-dried tomatoes or some kind of Italian flavor. I’ve used those often by slicing them and saute before tossing with the pesto and pasta. AH-MAY-ZING!

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ROASTED PEPPER PESTO
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Instructions
  1. Place all the ingredients into a food processor excluding the extra virgin olive oil. Pulverize everything until almost smooth and then start to slowly add the olive oil to the mix. Everything should be perfect when the pesto is moving around loosely.

TERIYAKI CHICKEN & SHRIMP

Teriyaki bowls are one of my utmost favorite foods ever! But I have to admit I’m a bit of a snob when it comes to the teriyaki sauce. I’ve been to Japanese restaurants and steak houses where most teriyaki experiences are so disappointing. It’s either too salty, too sweet or has no flavor at all except for pure salt. But when I can find a place that does amazing teriyaki then I’m hooked! Whole Foods actually has a great Asian Express station where they make a couple different teriyaki bowls to choose from. It’s one of my top picks for a fairly quick lunch stop.

I’ve always wanted to know how to make teriyaki sauce but never looked into it because guess what?! I made an ass of myself by ASSuming that it’s probably very difficult to make. It’s one of those sauces that you buy in a bottle at the grocery store in hopes that it will taste great… and then you’re left highly disappointed with an undying hankering for TERIYAKI! AGH!

Well freakin’ fret no more!!! Teriyaki is not difficult to make. It’s the most easiest thing in the world that I’m kicking my butt a little for not looking into it sooner. I’m just glad these ill assumptions are done and gone, hahahaha and now I can enjoy homemade teriyaki bowls. It tastes fresh and it’s not sweetened with CORN SYRUP! Sure it’s a slight guilty pleasure but who says it’s bad for you in moderation? EXACTLY!

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TERIYAKI CHICKEN & SHRIMP
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Instructions
  1. Cut the chicken breast into one inch pieces and marinate them in a glass bowl, covered for at least an hour or two in the baking soda and two tablespoons of low sodium soy sauce.
  2. Coat a baking dish with cooking spray and layout the chicken evenly. Bake at 375 F degrees for about 20 minutes or until golden brown.
  3. In a small saucepan over low to medium heat combine the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger, black pepper, cold water, and arrowroot powder. Let everything come to a light boil, stirring frequently and then lower the temperature to simmer until the teriyaki sauce thickens enough to coat a spoon.
  4. Drizzle the bottom of a saute pan with olive over medium-high heat and cook the bell pepper and onions until they're lightly caramelized. Then add the shrimp allowing a few minutes to cook them through.
  5. Turn the heat off, toss in the chicken with the shrimp and veggie mixture.
  6. Serve over rice. Drizzle the teriyaki sauce over the top.