Aloha Salmon and Shrimp + Sangria

My friends and family know how much I love to cook and make different dishes pop with seasonings from all over the world. My friend Laura, who recently traveled to the big island of Hawaii, brought me back seafood seasoning and you wouldn’t believe how delicious this simple meal came out!

Take a trip with me as we make Aloha Salmon and Shrimp with healthy quinoa and steamed asparagus. Feeling naughty? Stay tuned for a pineapple watermelon white sangria recipe I made to go with it (featured below). Perfect for a Football Sunday or when you need to get away.

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What you’ll need:

  • salmon
  • shrimp
  • Aloha Organic Seafood Seasoning 
  • quinoa
  • asparagus
  • spinach
  • 1-2 green apples
  • shaved carrots
  • pumpkin seeds or chopped walnuts
  • raspberry vinaigrette dressing
  • wood kebab sticks
  • 1 lime

Directions:

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  1. In a mixing bowl toss your sliced green apples, spinach, shaved carrots, seeds/ walnuts with Raspberry Vinaigrette. Set in the fridge or start eating that now. No judging over here.
  2. Speaking of no judging, fill a pitcher with sliced watermelon, pineapples, mint leaves, ice, Pinot Grigio and top it off with Spirte. Stir and let it infuse in the freezer so that it can chill, now onto dinner.
  3. In a small pot heat 1 cup per person of quinoa and double the cups of water to a boil. Simmer and reduce to low heat once the water has evaporated, stirring occasionally.
  4. Pee your shrimp and rub down both your salmon filet and shrimp with fresh lime juice and seasoning.
  5. In a medium sautee pan, drop your salmon with a 1/3 cup of water and cover to steam cook. Don’t be shy to add more seasoning towards the end if some of it has fallen off in the surrounding water. Cook for about 10-13 minutes on medium heat covered making sure there is always water to steam.
  6. While your salmon is cooking, you can stick your shrimp with the kebob skewers to put them in the sautee pan next, same water and covering process as salmon. Shouldn’t take longer than 10 minutes.
  7. In a small pot filled with 2 inches of steaming hot water, drop in your asparagus and a little garlic sea salt and black pepper. steam for no more than 3-5 minutes depending on how much asparagus you have. When finished they should be bright green.
  8. With a 1-cup measuring cup, pack your quinoa and grab a plate to sit it upside down, this is a cool plating technique that serves as a portion control and makes your presentation pretty cool.
  9. Plate your salmon, asparagus and shrimp and enjoy dinner!! img_3320

Monday’s Can Be A “Jerk” Too!

When Monday get’s the best of you. The grocery store is the last place you want to go, after a long day. Food is the last thing you want make; and deciding what to eat get farther and farther down  your to-do list. This recipe will do the trick! This is me almost every Monday after work. 5 days away from Saturday, and not soon enough! My good friends over at @LegionOfSpice make my Mondaze that much easier.

This spice company really touched my soul. From their non-GMO products to the fact that they give back 10% to the community and humanities is something every company should do! screen-shot-2016-10-09-at-2-02-21-am

Aside from this, their seasoning is nothing to be messed with! Full of flavor and packed with a punch, this brand has the whole shebang when it comes to savor! Don’t believe me? Check out THIS recipe below.

Island getaway: Jamaican Jerk Scallops + Red beans and Brown rice + Plantains and steamed Asparagus.

Shall we?

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Ingredients: (1-2 servings)

  • 5-1o Scallops.
  • 1 bunch of Asparagus (fresh).
  • 1 whole Plantain.
  • 1 can of red beans.
  • Brown Rice (I used 2 cups, cooked).
  • 1/4 red onion (chopped and sautéed).
  • Fresh chopped parsley (garnish).
  • SPICES: “I’m a Jerk” by @legionofspice seasoning, seasoning salt, garlic salt, paprika, fresh ground pepper, red pepper flakes, shredded coconut, EVOO.

Directions:

  1. Start by cooking your rice and boil it with you 1/4 red onion in the water.
  2. While your rice is cooking, marinate your scallops with “I’m A Jerk” rub and seasoning. img_3251
  3. In a hot sauté  pan lined with EVOO, place your scallops, flipping them over to sear, and lock in the flavor.
  4. In another pan/pot with low water and boiled high temp,  steam your asparagus. 
  5. In another frying pan, heat  EVOO to high heat. Drop in your sliced plantains and  deep fry. Flip them a few times sprinkling in garlic salt to season them lightly. The sweet and garlic make a GREAT compliment, trust! Once done, remove them from the oil and drop them in a bowl lined with a paper towel to remove excess oil.
  6. Once your rice is done (or
  7. Heated up), add in your strained red beans and add: red pepper flakes, black pepper, seasoning salt, and a few pinches of I’m A Jerk”  seasoning to kick it up! Stir occasionally to mix all ingredients together and lock in the flavors.
  8. Add a little bit of water to your scallops and cover with a lid to steam them out and finish them to buttery soft perfection.
  9. Time to plate and enjoy! img_3256

Try their other rub’s/ seasonings, by clicking on your favorite one below and be on the lookout for a “This Is Sparta” Mediterranean recipe to come, here on Street + Spice.

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Shrimp + Asparagus Rigatoni 

Pasta and wine. It’s the perfect go to dish for the soul that hits all senses (just me?). It’s packed with flavors combined that one can only imagine and yet is super simple and inexpensive to make. Tonight I went for a seafood (shrimp) dish with a power green like asparagus to bring a rich crunch and health benefit to the plate. Shall we?

IMG_2986Ingredients:

  • Garlic (4 cloves)
  •  Red onion minced (1/4)
  • Deveined shrimp 1.5lbs.
  • Rigatoni pasta (1 box)
  • Asparagus (one bundle, cut off bottom inch, trash, and divide the rest into chopped 1/3’s.
  • Vodka Sauce
  • Parmesan cheese (shredded)
  • Olive oil (2tbsp)
  • Spices: fresh ground pepper, celery salt, red pepper flakes, Italian seasoning, garlic sea salt, fresh basil.

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Directions:

  1. Set a pot of water to boil your noodles on high heat for about 10 min.
  2. In a pan place your EVOO, minced garlic and onions and set to sautee on low heat.
  3. Peel your shrimp and rise. Place in the pan with all spices (leave out basil).
  4. Add 1/2 cup of water and place your chopped asparagus in with your almost done shrimp to steam them.
  5. Noodles should be done. Remove them from the water. Strain and rinse them with cold water.
  6. Place noodles and empty out your vodka sauce into the same pan (or bring to bigger pot) to mix all ingredients.
  7. Add a handful of cheese, a little more pepper and garlic sea salt and stir. You’re almost done!!
  8. Pour your favorite glass of wine. Yup that’s it. You’re all done.

 

This simple recipe will have you unwinding and hugging yourself in no time. Enjoy, until next time!

Street Style Shrimp + Grits

Who would’ve thought spicy shrimp and cheddar grits would be the perfect pair? This quick and simple recipe is loaded with flavor and can debut at any time of the day, which is why this recipe is as good as gold. Shall we?

IMG_3001Ingredients:

  • 1-1.5lbs shrimp (deveined and peeled, tail on)
  • 4oz of smoked beef sausage (or hot links for extra spice/ turkey for a leaner option)
  • 1/2 red and yellow bell pepper, 2 whole habaneros
  • 1/4 red onion
  • grits
  • cheddar cheese
  • spices: red pepper flakes, pepper, seasoning salt, garlic powder, cayenne pepper.

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Directions:

  1. In a sauté pan heated to medium heat, pour a small amount of EVOO.Start a small pot of water to boil for your grits.
  2. Slice your sausage and drop it in. Let this cook for about 3-4 minutes.
  3. Drop in your shrimp and sprinkle in your spices.
  4. While those are cooking, thin cut your peppers and red onions (julienne) and drop those in as well.
  5. Mix your shrimp mix around and make sure the flavors are fusing together. Add a little more spice if your feeling bold.
  6. Reduce heat to medium-low and add 1/2 cup of water. This will essentially make a savory broth that you can add to your plate at the end.
  7. Grits (I used instant) cook really fast once the water is boiling. Adding them in make sure to keep stirring, once they begin to thicken, add your cheddar cheese and black pepper and continue to stir.
  8. Grab your bowl and plate your meal because breakfast, lunch, dinner, brunch is served!
  9. Don’t forget to pour some broth over your finished product, its the perfect finishing touch!
  10. Enjoy!!

Girl, You got this! [Feat. FarmBox + @ByLisaLinh]

When I created my blog, I had so many reasons behind it. Outside of the fact that I love food so much, I know other people do too, but not everyone knows how to cook. Some doubt themselves, some don’t have time to cook, or feel they lack the imagination to think of or create recipes. While others just don’t have energy. The list can go on, but whatever the case may be, you always should give yourself a chance to try (message).

Today there are so many services to help with the excuses that people come up with. Don’t have time to shop? FarmBox. Don’t have any recipes in mind? Street+Spice, Pinterest, or the thousands of cookbooks that exist out there.  So give yourself a chance to be great, because I know you can be, trust!

This scenario became a reality when my friend and current creative partner, Lisa Linh of By Lisa Linh lifestyle blog, came to me needing some recipe inspo. She was given a FarmBox and needed some pairing insight. Claiming she had no skills in the kitchen, I created a quick and simple recipe that was both delicious and nutritious. Her ingredients were:

  • yellowtail (tuna)

  • carrots

  • green beans

  • nectarines

  • salad

  • ginger pear jam

  • fresh parsley

Check out her post and her take on the recipe! Feel free to try it out and see how much of a kitchen queen you are too! Didn’t she do amazing! Makes me so proud, See girl, YOU GOT THIS!

Twisted Tuna Salad Sandwich

Summer heat. A perfect excuse to give your stove/ oven a rest and stay in front of an opened fridge a little longer than usual (don’t waste energy now). To the people like me who don’t have A.C., try your best to control your hanger! This heat can get out of hand and so can you. So what can you make that’s effortless, cool, quick and filling?

I had been snacking on some amazing Muscato Grapes from Melissa’s produce that I had in the freezer. They’re super sweet and delicious to add to any summer salad or just eat right away, and trust, they’re super addicting. I occasionally pop them in glasses of wine. They’re perfect to keep the glass chilled without watering down the wine, think of it like adding grapes to grapes, cant hurt right?! Well let’s move on to the sandwich, shall we?

Ingredients: (serves 2-3 sandwiches)

  • Muscato Grapes 
  • 2 cans of Tuna
  • 4-5oz of hummus (I used caramelized onion hummus but you can choose any flavor of your liking).
  • handful of cilantro (chopped fine).
  • wheat bread
  • spices: black pepper, garlic salt, ms. dash’s all purpose salt-free seasoning.

Directions:

  1. I pulled 20 grapes out of the freezer and cut them in half, set them to the side.
  2. I opened two cans of tuna, drained them and set them in a mixing bowl.
  3. empty your hummus in the mixing bowl
  4. include your chopped cilantro and spices and mix thoroughly.
  5. Now add in your grapes and mix again.
  6. toast your bread to your liking and grab a spoon so you can spread about your delicious tuna salad. For an even more simple way, grab a bag of pita chips and enjoy, super yum!

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