Recipes

Shifting into Soup Mode…

The first official day of fall is this Sunday!

If you know anything about me then you know I love soup and seafood. So, today I’m combining them both!

This recipe comes together rather quickly and really hits the spot when you’re wanting a hearty bisque without the guilt. Feel free to use whatever seafood you have for this dish. I just happened to have these on hand (minus the lobster, I did go buy him just for this).

what you do:

  1. Melt butter, and add onion, garlic, carrots, and bay leaf. Let them cook for maybe ten minutes or so until onions are translucent.

  2. Throw in the flour and cook another couple minutes.

  3. Add seafood stock, clam juice, oregano, diced tomatoes, and cream cheese. Let that simmer for around 30 minutes.

  4. Remove bay leaf and add to a blender. Once blended, return to your pot and add milk of your choice (you can add heavy cream here if you wanted to).

  5. Finally, add in any and all seafood you’d like to use. Let that simmer for about 10 minutes.

  6. Top with anything from some fresh Parmesan or fresh basil which is what I went with (it’s hard for me not to add basil to everything).

Don’t think there aren’t more soup recipes coming your way this spooky season! Haha!

Thank you for stopping by and enjoy your day!

Summer Is Coming…

Hello! Look at us! We’ve made it half way through the week!

Not that I’m trying to rush spring or anything but if you know me even a little then you know that I absolutely love to really lean in to seasonal cooking and this very easy recipe screams warm weather and sunshine!

One of the best things about this delicious recipe is that you can really use whatever you have on hand. Also, there is no true amount to anything either it just depends on how many you’re planning to feed.

what you do:

So, I didn’t use an exact measurement with any of this because you have to do that with your heart. Use as much or as little as you’d like. Simply add cooked couscous to a serving dish, add sautéed veggies, then seafood of choice. Top with fresh basil and a sprinkle of goat cheese.

I have many, but possibly my favorite thing about this dish is how balanced it is. You’ve got your grain, vegetables, protein, and just a touch of dairy. It’s pretty easy on the eyes, too.

I use a lot of fresh basil but for this dish in particular, I think using it really amps up the flavor and brings out the ingrediencies in the best way possible.

For the scallops: Pat dry and sprinkle with salt and pepper. Heat oil in a pan and sear on each side for about 2 minutes. They should release from the pan very easily and not stick. That’s how you know they’re done.

As a very Mediterranean eater, I can’t wait to bring you a ton more fast and fancy seafood recipes (and much more) this season!

Stir Up The Week

Hello, hello!

This post is going to be very fast and to the point just the way I like it. Allow me to share my latest obsession…. Stir Fry! A new concept? Absolutely not. But, it’s a great way to eat healthy throughout the week and not cause a huge mess or take up a lot of time. I didn’t even get out my Wok for this one. So, let’s make…..

Bok Choy and Mushroom Stir Fry

what you need:

  • One bunch of baby Bok Choy

  • Mushrooms (I used a variety)

  • A pepper of your choosing, I used a few mini red ones

  • sauce and slurry (see below)

  • 3-4 garlic cloves, minced

  • 2 green onions, sliced

  • 1/2 white onion, cut into bigger pieces

For the slurry:

  • 1 tbsp cornstarch or arrowroot

  • 2 tbsp water

    (what’s a slurry? Simply mix these two together to thicken a sauce or certain dish.)

For the sauce:

  • 2 tbsp water

  • 2 tbsp soy sauce

  • 1 1/2 tbsp oyster sauce

  • 1 tsp sugar

  • 1/2 sesame oil

what you do:

  • Mix the sauce ingredients together and in a separate bowl, the slurry.

  • Trim the bottoms of the Boy Choy and cut in half. Then, throw some water in a pan or Wok maybe around 1/4-1/2 cup of water and bring to a boil. Add them to the water and allow them to steam for around 60 seconds. Then set aside.

  • Add oil to the pan and add your mushrooms and peppers. After they are nice and cooked make some room in the pan and add in your garlic and onions.

  • Next, pour in the sauce and stir, then add the slurry.

  • Put your Bok Choy back in, give it a good stir and enjoy!

I was hiding from carbs when I made this, so I didn’t add anything else to the dish but if you wanted a heartier meal, you can serve this over rice or rice noodles.

As always, thank you for stopping by! Have the best Thursday!