Lemony Oven Poached Salmon

10 May

So on one of my usual The Chew marathons, Michael Symon (CUTIE) was cooking salmon in a way I had never seen before. He baked the salmon at 200 degrees! WTF 200 degrees? I was intrigued and a little frightened.

Finally the other night I decided to try it. Mr. Delish messily de-boned and de-skinned  the salmon, and yes I realize neither de-boned or de-skinned is a word.

Anyways, Mr. Delish made a big mess of salmon which was making my germophobia and OCD get slightly out of control. We cut it into pieces, topped it with some olive oil, salt, pepper and lemon juice. Then I stuck it in the low oven and said a little prayer.

As Micheal Symon kindly told me via TV airwaves, the salmon will look like it is almost not cooked when you pull it out of the oven. I was afraid but the moment we dug into it, I was sold. That was the most delicate and moist (I’m sorry there is really no other word for it) salmon I have ever eaten. The only thing I would say is that if you like your fish flaking apart and cooked completely through, this isn’t for you. It basically cooks it to a medium so the center is slightly rare.

If you are adventurous, try it! I think this would be a great way to cook for someone who isn’t a huge fan of fish because the longer you cook fish, the fishier it will taste, therefore this method keeps the fish tasting like the sea, but not fishy at all!

Make it tonight and impress/frighten your family :)

Lemony Oven Poached Salmon
Serves 6

One side of salmon, skin off and de-boned, cut into 6 pieces
1 tbsp salt
1 tsp pepper
3 tbsp olive oil
Juice of half a lemon

Preheat your oven to 200 degrees and place the oven rack in the center position. Line a baking sheet with foil or parchment paper.

Lay your salmon pieces out on the prepared pan and season with salt and pepper. Drizzle with the olive oil and then the lemon juice.

Bake in the preheated oven for 18-20 minutes. The salmon will still look almost the same as when you put it in. The very center will be slightly rare but the outside will be cooked through.

Crunchy Coconut Shrimp Tacos

6 May

I made these little guys over the weekend, and because I was so focused on eating krispy kreme’s at 11pm, I didn’t actually get any proper pictures with my camera. I did take a couple photos on my phone and put them on instagram, so I will use those for this recipe.

Please don’t judge me. I’m talking about the camera and the krispy kreme’s.

These were crunchy, sweet, a little spicy from the salsa and creamy from the guacamole and sour cream.

Seriously make these and then eat them ASAP.

Crunchy Coconut Shrimp Tacos:
Serves 6

1 lb large Prawns
3 Cups Panko Breadcrumbs
2 Cups Sweetened Flaked Coconut
1 cup Flour
2 Eggs
2 Tbsp Water
Salt and Pepper
Canola Oil (for Frying)
Tortillas

Pour the Flour into a shallow dish and season with salt and pepper. Beat the eggs and water in another shallow dish. In one last dish add the Panko breadcrumbs and coconut. Bread the prawns by first coating in the seasoned flour, then dipping in the egg and lastly coating with the coconut and panko mix, make sure to press the panko/coconut on to each prawn to coat well.

In a heavy bottom pot pour about 2 inches of oil. Heat over medium high heat, it’s ready when you drop in a breadcrumb and it sizzles and bubbles right away. Fry the prawns in small batches, and set aside on a stack of paper towels to absorb excess oil.

While still hot, season with salt to taste.

Serve in warmed tortillas with salsa, guacamole and sour cream!

 

My Weekend Via Instagram

5 May
Kitty
Pedicures
Coconut prawns

Tacos

More of these

It was a cute, indulgent, yummy, tipsy kind of weekend. And I liked it.

I also instagrammed those Crunchy Coconut Prawn Tacos and I wasn’t planning on posting the recipe so I didn’t bother taking good photos with my real camera. Then it kind of got a lot of attention on my Facebook page, so as per some requests, I will post the recipe tomorrow. Just don’t mind my instagram pics!

OH and if you’re as instagram obsessed as me, you can find me under the username missdelish, obviously.

 

Cinco De Mayo Recipes

4 May

As I’m sure you all know, it is Cinco de Mayo this weekend!

Mr. Delish’s Sister (my sister from another Mister) Carley is coming down this weekend with her cutesy pie doggie, charlie. We are planning on making some Mexican food and margaritas of course, to celebrate Cinco de Mayo!

If you are planning a little Mexican get together, I thought I would offer you some great recipe ideas! If you just want to make a little appetizer or you want to go all out and make a full Mexican dinner, there will be a recipe for you!

Avocado and Corn Salsa

Fresh Pico de Gallo



Strawberry Citrus Salsa

Baja Shrimp Bowls

Chipotle Chili Corn Chowder

Crispy Prawn Tacos

Honey & Garlic Braised Chicken Tacos

Spicy Beef Tacos

Homemade Taco Seasoning

And that’s it folks. Everyone enjoy their Cinco de Mayo celebrations.

PS. Drinking 5 margaritas and then falling asleep watching Melrose Place, is a totally acceptable way of celebrating Cinco de Mayo!

Not that I’ve ever done that…

Arriba!

Creamy Carbonara Pasta

2 May

I don’t know about you, but when I get home from work and look in the fridge, freezer, pantry and take out menu drawer for dinner ideas, I swear my mind just goes completely blank. I seem to have no problem making it through the entirety of my day without being totally stunned, but every day at dinnertime when I try to think about food, which is pretty much all I think about all day, it’s like my mind got wiped, Men in Black style.

Not cool.

Anyways last night I got a few brain cells together and figured out this little number. I’ll tell ya right now, it’s not really REAL carbonara. Real carbonara is made with egg yolks and is a little tricky, especially when my brain is obviously in no condition to try anything too involved.

Instead I made it with cream, which lets just all admit is like 1000 times better. And I called it carbonara because it has peas and bacon in it. WIN.

I also wanted to get it done quickly so I could finish watching the first 3 episodes of Girls. I must say I’m not totally sure how I feel about it this show yet, other than the fact that it makes me blush sometimes.

 Seriously, it was yummy. I also have some for lunch today and I’m sure certain coworkers are going to try to make me share. You know who you are.

 Bacon!

And cheese!

Creamy Carbonara Pasta:
Serves 4 

2 tbsp butter
2 cloves garlic, minced
1 cup cream
1 tsp salt
1 box (1 pound) rotini pasta (or pasta shape of your choice)
2 cups frozen peas
1/2 lb cubed bacon, cooked
1 cup Parmesan cheese

In a small saucepan, heat butter over medium high heat until melted and bubbly. Add the garlic and cook, stirring constantly for 2-3 minutes until softened. Add the cream and salt and give it a good stir. Bring to a simmer and then lower heat and allow to simmer for 10-12 minutes until thickened.

Cook the pasta as per package directions, in salted boiling water. When the pasta has 2 minutes left, drop the peas in with the pasta to cook.

Drain the pasta and peas and return back to the large pot. Toss with the cream sauce, bacon and about 3/4 cup of the Parmesan.

Serve in bowls and sprinkle with the remaining Parmesan.

April Glymm Box Giveaway!! Winner Announced!

1 May

Thank you for everyone that entered! I drew a random number and the lucky number was 5!

That means the winner is Rebecca who said:

I want it and I entered to win!

I like your Facebook page.
I liked & shared your post on Facebook.

I think I’ll skip the song this time round. :)

YAY!

Rebecca, please drop me an email at: contactmissdelish@gmail.com with your address and I will send your lovely Glymm box on over to you!

Stay tuned for a new Giveaway next month. Hint Hint: I’m teaming up with Purses by -tascha.!!!! Seriously you guys are gonna love it.

Take Out Fake Out: Baja Shrimp Bowls

27 Apr

Couple things…

1. I feel like I am the most organized and productive I have ever been, ever. I’ve been going crazy the last couple weeks because every time I open my pantry or freezer, all I see is clutter and absolute disarray. If I can’t find something easily in the freezer, then I just give up and end up buying meat rather than using something we already have. Bad Miss Delish.

So all day yesterday at work I was thinking about organizing, I even pinned some things for inspiration. When I got home, I got straight to work and cleaned out both of our pantries and both the freezer in our refrigerator and the deep freeze. I feel so much better, and we have a lot of stuff to start eating.

2. I cleaned last night until Mr. Delish started whining about dinner. He’s sick right now with a cold and he is the biggest baby when he is sick. Anyone else have a whiny baby for a spouse?

3. Since I got so much done last night, I think that means I am released from all housework duties for the next 5 years….yeah? Cause I really need to clear up my schedule so I have more time for Margaritas.

Oh hey, what a coincidence, you know what goes well with a margarita?

Anything?

Well yes, anything goes with a margarita, but specifically these copycat baja bowls!

Basically you take a bunch of delicious things, and arrange them in a bowl, top it with salsa, guac and sour cream and then never stop eating them, ever.

Seriously, this baby is going on our regular dinner rotation. The best thing about it is that you can make it with any protein you want, chicken, beef, pulled pork (OMG yes) or Tofu….but I don’t know why you’d want to do that.

You can also go all out with freshly made pico de gallo and guacamole and use my homemade taco seasoning recipe. Or you can just buy all store bought stuff for a quick and easy dinner.

Trust me, I am the last person to judge. Sometimes we eat sour keys for dinner. 

Start with some cilantro & lime scented rice.

Scoop on some spiced black beans.

Top that with some seasoned shrimp.

Seriously, stop it now.

You can’t see the guacamole!

Much better.

Would it be unacceptable to eat this at 8:28am?

Baja Shrimp Bowls:
Serves 2

2 cups cooked basmati rice (hot)
Juice of half a lime
2 tbsp chopped cilantro
1 15 oz can black beans
1 package taco seasoning or 2 tbsp of my Homemade Taco Seasoning 
1 tbsp vegetable oil
16 peeled and de-veined shrimp, tail on
Salsa, Guacamole and Sour cream for serving

Add the lime juice and cilantro to the cooked rice and stir to combine. Set aside and keep warm.

In a small pot add the black beans and heat over medium heat until hot, add about 1 tbsp of the taco seasoning and stir to combine. Set aside and keep warm.

In a large pan, heat oil over medium high heat until glossy. Add the shrimp and remaining taco seasoning and stir to coat. Cook until pink and cooked through, about 3-4 minutes. Turn off heat but leave in the pan to keep hot.

To serve, grab two bowls and scoop some rice into each bowl, follow by some of the seasoned black beans, and half the shrimp. Top with a big scoop of each of the salsa, guacamole and sour cream.

Seriously, just stop.

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