Shrimp Fried Rice

Either I'm becoming better with my timing when cooking seafood or the quick marinade I made countered any overcooking blunders. The totally tender shrimp remained so even when I microwaved leftovers. Use more or less of the entree ingredients based on your preferences.

You'll need approximately:

• .75 cup shredded purple carrots
• 3.75 cups cold, steamed Jasmine Rice
• .50 cup chopped yellow onion
• 1 tsp ground ginger
• garlic salt
• 1 egg
• 4 basil leaves
• black sesame seeds
• .25 cup soy sauce
• tbsp agave syrup
• 1 tsp sesame oil 
• 10 large raw shrimp
• 3 tbsp canola oil
• .25 tsp salt 

For marinade:

• 2 dashes black pepper
• 2 dashes garlic salt
• 1 tbsp fresh squeezed lime juice
• 1.5 tbsp canola oil

Make the marinade first. Whisk the juice and oil together. Add shrimp to the bowl and toss them in the mixture. Season with pepper and garlic salt. Refrigerate until you are ready to fry the rice. My shrimp marinated for a few hours.

Now for the rice. Beat the egg, a pinch of pepper, and .5 tsp of sesame oil. Set aside. Add 1.5 tbsp of canola oil to your wok or heavy frying pan. Heat to medium and add shrimp when oil starts to sizzle.Turn them as soon as they become opaque then remove from pan after the other side is done. Set shrimp aside but reserve oil for the carrots and onions. Lightly season vegetables with garlic salt  then cook for about 5 minutes, depending on how tender you like them.

Set veggies aside. Add remaining 1.5 tbsp of canola oil to your wok. Increase the heat to high then add the rice.Toss so the oil coats most grains. Add the ginger and stir. Repeat process with syrup and soy sauce. I use enough sauce to make most of the rice brown without drenching it. Create a well in the center of the rice. Scramble the egg there then distribute it within the rice. Add veggies, salt, and .5 tsp of sesame oil. After stirring, remove from heat. Cut shrimp into thirds then toss into rice. Garish with basil and sesame seeds. Add more soy sauce if desired.

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Salami Salad

In the midst of a heat wave, I don't even want to think about turning on an oven.

This salad uses my Citrus Marinade as a dressing. Both items are quick and easy to prepare. Even though the cheese is in the meat, it still shines through. Plus, not purchasing the asiago and salami separately saves dough!

You'll need approximately:

• 6 oz log of all-natural, cured salami with asiago cheese
• 1 large cucumber
• 2 large purple carrots, including tops
• 1 cup of marinated kalamata olives
• citrus marinade

Coarsely chop all ingredients except the olives. Combine the meat and veggies then dress with marinade. That's it folks! Serving sizes vary
.

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Citrus Marinade

Try this quick marinade on chicken or pork before it hits the grill. Because the orange juice provides sugar and acidity, it does double duty. Amounts listed cover approximately 1/2 pound of meat.

You'll need approximately:

• 3 pinches of red pepper flakes
• .5 cup of orange juice
• about 2 pinches of black pepper
• 3 basil leaves
• .25 cup of vegetable oil

Put the pepper and the pepper flakes in an airtight container then pour juice over them. Tear apart basil by hand then toss them into the container. Whisk ingredients before adding meat. Refrigerate up to 24 hours.

Nuchas Hand-Held Foods, New York

Whether savory or sweet, empanadas are perfectly portable treats. Nuchas' short rib variety rings of rosemary and braised beef. Coconut, mushrooms, eggplant and zucchini unify to make you forget the Shiitake Curry is vegan. The Argentine transports diners to South America in one bite. Potatoes, onions ground beef and other ingredients encased in firm yet tender dough do not disappoint. From composition to flavor complexity, it's evident that Nuchas' empanadas originate from traditional techniques enriched by artisanal whimsy.

Bacon Cheddar Cornbread

My sis begrudgingly took a square of this cornbread home. I begged her to because I wanted it for breakfast, lunch and dinner. When she emailed me later requesting more, I couldn't resist the opportunity to gloat.

I followed the instructions on a Publix cornmeal package. Adapt your favorite brand by adding the following:

6 bacon slices

.25 cup mild cheddar

2 garlic cloves

2 tbsp finely diced shallots

.25 tbsp dried oregano

Cook the bacon to a crisp. Set aside to drain but reserve enough grease to lightly coat the frying pan. Saute the garlic and shallots until they soften. Meanwhile, crumble the bacon. Before adding wet ingredients, stir the oregano into the cornmeal. Repeat with the cheese. Add the wet ingredients and mix until the batter is almost completely moistened. Gently stir in the bacon. Cook according to package instructions.

Rosemary Chicken Sliders

Alexia's all-natural frozen breads provide convenience and savings. I often find them on sale at Whole Foods or Publix and with a coupon they're practically free. Since they aren't stored at room temperature, I don't have to worry about them spoiling before I consume the entire package. Plus, they come in flavor combinations that add depth to recipes. The olive oil and rosemary in these ciabatta rolls provide a perfect canvas for the chicken and fresh veggies.

For two sandwiches you'll need approximately:

• .25 cup of baby kale or arugula
• 6 thin onion slices
• 1 small baked or roasted drumstick
• 2 Alexia Rosemary Olive Oil rolls
• 1 tsp mayonnaise
• 1 tsp spicy brown mustard

Coat the bottom of each roll with mustard. Place shredded chicken on top then a layer of greens followed by onions. Coat the top of each roll with mayo. Enjoy!

Spinach Lasagna

Lasagna is a totally customizable. Combining Greek yogurt or a crumbly type of cheese with a hearty sauce mimics ground beef's texture. And, as long as you build layers of flavor, you won't miss the meat. I stumbled upon marked down packages of Kroger's Private Selection sliced marbled blue white cheddar cheese, a combination I'd never noticed in any deli section. After using it on grilled cheese sandwiches, I decided to try it in another recipe.

For this version you'll need:

• 4 - 6 qt slow cooker
• 1 can chopped spinach, drained extremely well
• .5 cup Mild Rotel Diced Tomatoes and Chiles, drained extremely well
• 1.5 cup Alessi Princess Sauce with Heavy Cream
• 6 Hodgson Mills Whole Wheat Lasagna Noodles
• .25 tsp black pepper
• 6 slices marbled blue white cheddar cheese
• .25 cup ketchup
• .50 cup Sweet Baby Ray's Honey Chipotle barbeque sauce
• 1 cup shredded Mexican cheese blend

Spray the slow cooker's interior. In a mixing bowl, combine tomatoes and all sauces. Cover the bottom of the slow cooker with a thin layer of sauce. Break up enough of two noodles to almost cover the sauce. Then place another thin layer of sauce on top of the noodles. Cover with three cheese slices, keeping cheese from touching the slow cooker's sides. Season the spinach with the pepper then stir it into the remaining sauce. Almost cover the cheese layer with half of the mixture. Place more broken noodles on top. Cover with remaining cheese slices, followed by the remaining noodles. Top those with the remaining sauce mixture. Cover with shredded cheese. Cook on high for about 1.5 hours. The lasagna is done when the noodles are tender.

Apple Maple Chicken Sausage with Coconut Curry

My nephews devoured this sausage one morning after I assured them they could stomach the apples in it. I soon discovered that it goes well with dinner dishes too!

You'll need approximately:

• 1 cup Trader Joe's Light Coconut Milk
• .5 cup water
• .75 cup Mahatma Jasmine Rice
• 1 small chopped yellow onion
• 1 tsp grape seed oil
• 1 package Al-Fresco Apple Maple Chicken Sausage
• 1 jar Seeds of Change Organic Mild Coconut Simmer Sauce

Place rice in steamer. Pour milk and water over it. Steam for about 20 minutes or until liquid absorbed. Meanwhile, chop onion into small chunks and the meat into bite-size pieces. Heat oil in saucepan on medium. Add onion and sausage. It is already fully cooked, so time will be based on the desired level of sear. Cover with simmer sauce. Simmer on lowest setting, stirring until warmed through. Makes about 4 servings.