Another great Ellie Krieger recipe! This salmon recipe comes from one of my favorite healthy cookbooks, The Food You Crave by Ellie Krieger. I highly recommend it to anyone who is new to cooking salmon or trying to introduce new salmon recipes to their family. This healthy salmon recipe is always a winner and has been my go-to recipe for years.

I’m a huge fan of sweet and spicy flavors…though I wouldn’t consider the flavor in this dish spicy. It has great chili flavor but there isn’t any heat, so don’t let the term “spicy” mislead you. It’s the perfect amount of seasoning.

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Has anyone else’s home been taken over by Rainbow Loom? My daughter has been “looming” since Christmas with her buddies in the neighborhood and my son has finally caught on to the craze this week (after realizing that most of the boys in his class are loomers too). I think it’s hysterical…especially when I woke up to my kids looming peacefully with each other this morning before school (at 5:45am people!!).

Loomers, looming and LoomLove … all part of our daily vocabulary these days. (I love it.)

I also love this pasta. My whole family did (win!). Well, except the kids don’t like shrimp – partial win? More for the grown ups. 😉

I originally wanted to make this shrimp pasta from Damn Delicious (next time!), however I decided that I needed to clear a few lonely veggies out of the fridge. Apparently I had some feta and wine to get rid of too, thankfully. That’s the best part of skillet shrimp pasta dishes like this…almost anything goes!

Hope you all have a great weekend!

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I’m pretty excited about today’s post and giveaway, it’s my biggest giveaway I’ve had here on the blog and it’s for a product I love and have been using for a long time. I’m asked often about what kind of nonstick skillets I use and over the years, I can tell you, I’ve gone through quite a few and have stuck with Calphalon for as long as I can remember now.

I think it’s safe to say that my family uses our nonstick skillets almost daily. My husband is always cooking up eggs for us for breakfast, and I like to use them for frittatas, fish and quick vegetable sautes. Since I’m usually trying to keep the amount of oil and butter I use to a minimum, a good nonstick skillet is something I really depend on in my cooking.

(this is the Calphalon Unison Nonstick 10″ Omelet Pan – with only 1/2 a teaspoon of coconut oil that I used for this recipe)

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The post Spicy Fish Wraps and $500 Calphalon Gift Card Giveaway – {Giveaway Closed} appeared first on Aggie's Kitchen.

I’m all about quick and easy right now when it comes to dinner time (I don’t have to mention healthy right?). This salad, inspired by this recipe from my friends at Bush’s Beans, fit into our dinner plan perfectly this week.

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The post Bush’s Mediterranean Caesar Salad with Lemon Pepper Shrimp and Garbanzo Beans appeared first on Aggie's Kitchen.

Whenever anyone asks me what my favorite kitchen tool or gadget is, my reply is always a sharp knife. A sharp knife is essential to any kitchen as far as I’m concerned, and after experiencing an injury to my hand last year because of a not-so-great encounter with a dull knife and an onion, I now know first-hand how important it is to make sure your knives are good and sharp before you use them.

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The post Summer Ceviche appeared first on Aggie's Kitchen.

errr, I mean plate. But I just really like how bowl sounds. Would you agree?

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The post Blackened Salmon Fajita Bowls appeared first on Aggie's Kitchen.

Stir fry is definitely the way to go if you are looking for fresh, fast and good for you at dinner time. I mean, just look at that plate of food. I could eat that plate up several times a week with no complaints.

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The post Szechuan Shrimp and Vegetable Stir Fry appeared first on Aggie's Kitchen.

Growing up in an Italian Catholic family, eating fish on Fridays during Lent was a tradition for us. It was never really explained to me why we did it, (though now I know it is a form of abstinence) we just did and because I’ve always loved fish I just never questioned it. To this day, I still practice fish for Fridays during Lent and love to cook it up for my family who loves fish and (most) seafood as much as I do.

If you’ve been reading this blog for a while then you have probably seen me post lots and lots of fish recipes…I wanted to bring some forward from the archives – like the Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise shown above – for anyone who is looking for new ways to serve fish and seafood, especially during Lent. These recipes would also be perfect for someone who’s just starting to cook with fish.

Here are few more of my favorites, plus a few that I’ve come across on the blogs:

Fish Oreganata

Sweet and Spicy Salmon

(this is the recipe that got my kids hooked on salmon!)

Baked Shrimp with Tomatoes and Feta

Cajun Baked Salmon Cakes

Chili Rubbed Fish

with Quinoa, Black Bean and Corn Salad

a few more from friends…

Crispy Baked Fish Sticks with Spicy Buffalo Tartar Sauce from from Savoring The Thyme
Shrimp and Cabbage Tacos with Cilantro Yogurt Sauce from Bev Cooks
Orange Glazed Salmon from Mom’s Cooking Club
Herbed Salmon Croquettes from Meet Me In The Kitchen
Caribbean Citrus Mahi Mahi with Brown Rice Noodles from Love Veggies and Yoga

and if you’re on Pinterest, come check out my growing Fish and Seafood board!

Do you eat fish on Fridays during Lent? What’s your favorite way to prepare fish? Recipe links welcome!

The post Fish For Fridays: Recipe Roundup appeared first on Aggie's Kitchen.

Back in the day, when I was in college, I worked at a sports bar called the Gainesville Ale House. During my 3 years there, I waited tables, hostessed, expo’d, and even had a short stint as a prep cook one summer. If you’ve ever worked at a restaurant, especially while in college, then you probably remember eating a lot of your meals there…usually for the sake of convenience and even more so for the employee discount. You really couldn’t beat that employee discount.

One of the meals I ate the most while I worked at the Ale House was the blackened tuna ceasar salad. Sometimes I would switch it up and have blackened grouper or mahi, I loved it and ordered it all the time. This salad here that I made for dinner last night reminded me a lot of those days.
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I asked Bev, from Bev Cooks over today to cook for you. If you don’t know Beverly yet, then you must get to know her. This girl makes me smile each and every day…she’s hysterical and can cook her butt off. I’ve been hanging out on her blog a lot the last few months and have enjoyed the heck out of it. Her cooking style is very similar to mine and I think you are going to really enjoy her Spicy Shrimp and Avocado Lettuce Cups. I can’t wait to make them myself…the photos alone are making me drool.

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When the fabulous Aggie came to me about being a guest poster on her blog, I: A) Immediately ran down the street singing “What a Feeling” at the top of my lungs. B) Shaved my legs because in my head, IT TOTALLY MATTERS FOR THIS. And C) Threw on a red sequin gown and stilettos so high, I could give you a separate weather report.

So I got a teensy bit excited. What?

Thank you, Aggie.

. . . . .

It’s the end of summer and we’re all desperately clinging to the last bits and pieces of the relaxing, sun-soaked days of the season. The pool has closed. Pencils are sharpened and the smell of notebook paper wafts through the hallways at school. Echoes of the high school marching band and football team make their way through our windows in the early hours of the morning. New sitcoms prepare to air and entertain us weekly throughout the chilly months. And best of all, comfort food will be flying through our mouth holes for approximately the next 6 months. This time of year RULES IT, YOU GUYS.

With that in mind, I decided to post a light, end-of-summer meal with a kick. And when I say, “with a kick,” I mean go ahead and set up the sprinkler system to blast your eyeballs every 5 seconds. No, I mean it.

I love this type of meal because anything shrimp makes me giddy, anything with spicy, fiery, blow-your-face-off heat makes me sing love songs, and anything in the form of a wrap makes me dance the cha-cha.

I do hope I haven’t frightened you.

Please, try it!

Spicy Shrimp and Avocado Lettuce Cups:

Here are the roasted peppers. You can’t see it with the human eye, but they are secretly plotting all kinds of sexy hotness for your taste buds.

The toasted cumin and coriander. Seriously, scents so beautiful you’ll forget your own name.

This is where it gets dangerous. And awesome. And you might need to open a window. Or stick your head in the freezer.

This is where it gets pretty. And even more awesome-er. You can pull your head out of the freezer now.

Toss the spicy, fiery hot-as-a-mama marinade with the shrimp for a few minutes.

Crisp lettuce cups. You just wanna pet them, don’t you?

Aaaand the finished dish. Go ahead, wave to your fans. They’ll understand if your face is melting off and your head is back in the freezer.

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Spicy Shrimp and Avocado Lettuce Cups and a visit from Bev Cooks

• Author: Bev Cooks
• Yield: serves 4
• Category: Fish
• Method: Oven/Stovetop

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Spicy Shrimp and Avocado Lettuce Cups – you will love EVERYTHING about these flavorful low carb, shrimp lettuce wraps.

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Ingredients

• 1 pound extra large shrimp, peeled and deveined
• 2 heads butter lettuce, rinsed and leaves separated
•  4 jalapeno peppers
• 3 cloves garlic, minced
• 1 Tbs. cumin seeds, toasted
• 1 Tbs. coriander seeds, toasted
• 1/2 cup chopped cilantro, plus more for garnish
• 4 Tbs. extra-virgin olive oil, plus 1 Tbs.
• 1 tsp coarse salt
• 1 tsp freshly ground pepper
• 1 red bell pepper, diced
• 1 avocado, diced
• 1 lime

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Instructions

1. Preheat the oven to 400.
2. On a rimmed baking sheet, toss the peppers with a little oil. Roast for 20 minutes, or until pretty charred on all sides.
3. Remove from heat and let cool for a few minutes. Give them a rough chop.
4. Using a mortar and pestle, crush the toasted cumin seeds and coriander until finely ground. Add the minced garlic, and toss in a pinch of salt. Grind away, until it becomes slightly pasty. Toss in the peppers and grind grind grind again. It become a firey paste that will blow your face off. Add the cilantro and olive oil and grind more. Seriously, so hot. So awesome.
5. Toss the marinade with the shrimp and let sit a few minutes.
6. Heat skillet over medium-high. Arrange the shrimp in a single layer and sear 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside.
7. Add a little more oil if needed and add the red bell pepper. Saute 2 minutes.
8. Stuff each lettuce cup with shrimp, red bell pepper and diced avocado. Spritz with lime and  get ready to cry. And I mean, from the heat. Seriously, have that sprinkler system ready and aimed.

Thank you so much, Aggie, for letting me blab my face off on your blog today!

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