Summer Cooking Archives - Page 2 of 3 - Garlic & Olive Oil Veins

Shrimp Tacos with Creamy Jalapeño Slaw

This recipe for these shrimp tacos couldn’t be any simpler!! I love using shrimp as my protein because they cook so quick! The good thing with this dish is you can make the slaw the night before. Once ready to eat just cook up the shrimp and heat up the tortillas and you are ready to go! This is definitely a healthier taco!! Super delicious and full of flavor.

Shrimp Tacos with Creamy Jalapeño Slaw

Ingredients:
Slaw:
8-10 oz coleslaw mix
3-4 T lite mayonnaise
1 T extra virgin olive oil
2 green onions, chopped
2 Jalapeño peppers, diced (seeds removed, leave some seeds for spicier taste)
2 t salt
2 t pepper

Shrimp:
16-20 medium shrimp, cleaned & deveined
1 t salt
1 t pepper
2 t chili powder
1/2 cayenne pepper, optional
1 T olive oil
4-6 soft tortillas

Directions: In a medium bowl mix together all slaw ingredients. Add more mayo if needed. I prefer a less creamy slaw (watching my figure lol.) Add more salt and pepper to taste. Once done, cover and chill in the refrigerator for at least 1 hour.

Fully season the shrimp with salt, pepper, chili powder and cayenne. Heat a medium sauté pan on medium high heat. Once heated, add in olive oil and let heat for 1 minute. Add in shrimp and cook 2-3 minutes before flipping.

Shrimp cook very fast and are cooked when they are no longer opaque and are light pink in color. Once the shrimp is cooked, remove from the pan.

Warm up the tortillas before assembling.

To assemble add 3-5 shrimp to tortilla and top with a heaping spoonful of slaw and serve. The amount of shrimp and tortillas will depend no only on size of shrimp but how many shrimp you put in each taco.

Note: Normally ALL my tacos have cheese, however, seafood and cheese don’t really go. You don’t even miss the cheese with this slaw but if you want to add cheese you definitely can.

July 23, 2020July 23, 2020

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Prosciutto Wrapped Asparagus Bundles

I love prosciutto! Any way I can possibly add to a dish I will do! This is a very easy but fancier side dish!

This side dish has a nice “WOW” factor. These little asparagus bundles are wrapped with salty crisp prosciutto! Yum!

Prosciutto Wrapped Asparagus

Ingredients:
1 lb asparagus
6-8 slices prosciutto
1 T olive oil
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder

Directions: Preheat oven 400. Chop the bottom 2 inches off the asparagus. Bundle 5-6 stalks of asparagus together and wrap with a slice of prosciutto. (You can make the bundles bigger or smaller)

Drizzle the bundles with olive oil and season with the salt, pepper, garlic and onion powder. Bake in the oven for about 12-18 minutes. (Time depends on the temp of the oven and also how you like the asparagus cooked) If you prefer the asparagus to be cruncher, cook for about 12-13 minutes, if you prefer it softer cook 17-18 minutes. By this time the prosciutto will be crispy! Enjoy!

July 10, 2020July 10, 2020

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Filet Mignon Crostini

This is a little bit of an upscale appetizer. Not overly fancy, but I guess people assume it’s fancy when they see the words Filet and Mignon! This crostini is super simple to make. You don’t have to use a filet, you can use any steak or any left over beef you have. It’s better for a more tender piece of meat, but anything you have will do.

Think of this for your next party or even a fancy night in!

Filet Mignon Crostini

Ingredients:

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
1/2 cup extra virgin olive oil
2 t pepper
2 t salt

2 filet mignon steaks, (about 8 or 9 oz total)
2 t salt
2 t pepper
2 t steak seasoning (optional)
1 T olive oil
1/2 cup ricotta cheese
3 T horseradish
salt, sprinkling

Direction: Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

In a small bowl mix together the ricotta and horseradish. Set aside.

Rub oil over the steaks on both sides. Seasoning the steaks with salt, pepper and steak seasoning on both sides. Cook steaks the way you prefer. Grill for 4 minutes on each side depending on grill temperature and thickness of the filets. Once finished cooking let rest. Once rested, thinly slice the filet.

To assemble the crostini, spread a layer of ricotta mixture on top of the crostini. Add a slice of the filet on top and finish with a light sprinkle of coarse salt. (This step is optional, just helps bring out the flavors) Serve immediately.

https://www.yummly.com/js/widget.js?wordpress“>Shredded Beef Chimichanga

July 1, 2020July 7, 2020

garlicandoliveoilveins3 Comments

Fresh Guacamole

I love avocados, so in turn I love guacamole! I make it whenever I have some avocados that are getting soft. It’s very easy to put together this recipe. I personally do not like tomatoes in my guacamole, so this has none. 🙂 There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom. Twist to open and remove the pit and scoop or cut out the inside of it. Add to a medium bowl. Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño. If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper. If you want a little more spice, add in seeds and membrane. Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro. Mix well. Add in the lime juice. More or less to taste. Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

June 2, 2020June 2, 2020

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Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter. Light snacks, or light meals. Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch. You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste) Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese. Next add a spoonful of the tomato mixture to the top of the crostini. Serve immediately.

Note: You can add the cheese on top of the tomato mixture. I chose to mix in so then it doesn’t fall off. You can also add a splash of balsamic vinegar for an extra kick in flavor.

May 23, 2020May 18, 2020

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Garlic & Herb Compound Butter (For Steak)

I love making a compound butter to enhance meats when they are cooked! This compound butter is perfect for grilled steak. It adds a nice succulent flavor to the meat. You can use this butter on so many things. It keeps well in the refrigerator, too! Give it a try the next time you make a nice steak! I used most recently on a nice thick ribeye!

Garlic & Herb Compound Butter (For Steak)

Ingredients:
1 stick soften salted butter
1 T fresh thyme,finely chopped (1/2 T dried)
1 T fresh rosemary (1/2 T dried)
2 garlic cloves, finely grated
2 t onion powder
1/2 T olive oil
1 t salt
2 t black pepper
2 T grated Parmesan cheese (optional)

Directions: In a small bowl add in the soften butter and smash down with a fork. Add in the olive oil, garlic, all seasoning and cheese if using. Mix really well. Next form into a ball and place on top of plastic wrap. Form the butter into whatever shape you want. I usually do a log like shape. Wrap well and put in the refrigerator for at least a few hours. When ready to use, slice and use on top of steak. Yum. So much flavor and so delicious! This will last about 1 week in the refrigerator or up to 3 months in the freezer.