This Dish SCREAMS Spring!!

Pea Puree with Shrimp and Scallops

I was minding my business, blog stalking, when I switched over to Facebook and my dear, sweet, trouble making sister, Shameeka Ayers, posted a recipe from Bon Appetit that not only sounded delicious, but looked as delicious as it sounded. Well, Ms. TSE couldn't wait to make it. As a matter of fact, I replied to her post and immediately went to the kitchen to take out the required ingredients. I was determined to have it for lunch.

As you can see, I went a little overboard with the peas, but hey, I like peas. You can make this QHM (Quick and Healthy Meal) in just a few short minutes and it'll taste like you spent much more time on it. Here's the recipe. Give it a shot.

Enjoy the rest of this fabulous Thursday!!

Sheila Denise

Thursday Treasure - Quick & Healthy Meals

Some quick and healthy lunch huh? Well, there's a little bit more to this post than a bowl of chickpeas, I assure you.

Who hasn't had a few back to back crazy days that didn't allow much time to throw a meal together and you were forced to eat something not so healthy? In efforts to eliminate this, I'm compiling a list of TSE Quick & Healthy Meals, affectionately known as QHMs. When I discovered this recipe, I knew it would be one of the first that I'd add to my list. It requires minimal cooking, the ability to open a can and a few other steps and lunch or dinner is served. I promise you it'll take WELL under 10 minutes from start to finish and it's healthy and versatile to boot. Give it a try. I'm sure you'll love it. I'm excited to build my QHM list and fill it with tasty treasures.

Here's what you'll need:

Chickpeas

Lemon Juice & Green Onion

Shrimp/Scallops (or even leftover grilled chicken)

You'll also need olive oil and sunflower oil (or the oil of your choice) and blackened seasoning, which I elected to skip today.

Here are the RIDICULOUSLY EASY steps:

1. In a bowl combine chickpeas with green onions, lemon juice and olive oil. Season with salt & pepper.
2. Heat sunflower oil in a nonstick pan.
3. Dredge shrimp in blackened seasoning and cook for about 1-2 minutes on each side in sunflower oil.
4. Dish out your lemony chickpeas on a plate and top with hot shrimp. Eat!

Printable recipe with adaptations.

As you'll see, the original recipe uses shrimp, but following a phone conversation last night, I decided to use scallops and I'm really happy that I did.

I'd love it if you'd share a few of your QHMs with me.

Sheila Denise

Recipe: Mango & Tomato via 5 Star Foodie Culinary Adventures

Spring Rolls TSE Style

I've been on a sushi-ish kinda kick for the past few weeks and while scratching that itch, I also stumbled upon some really good spring rolls. I'm sure they're referred to as some other kinda roll as well; however, for today's purpose, I'm calling them spring rolls. The wrappers used to make them are rice wrappers and they're very fragile discs (or squares), that you wet to make them pliable.

Lunch today was sushi from Publix--made while I waited. As as I was enjoying my sushi and praying that the top of my head wouldn't blow off with each bite (I'm an idiot for wasabi) , I decided that dinner would be spring rolls.
I knew that I wanted to include shrimp, Phillips Lump Crab, rice noodles, mango and basil. The more I thought about it the more fillings I wanted to include, so I ended up with the previous five ingredients as well as bean sprouts, jicama and arugula. Now I'm pretty sure arugula is waaaaaay outta place in this scenario, but I didn't have any "regular" greens.

This was my first attempt at making spring rolls and I knew I needed to shut off all outside interference--I was about to get down to business and needed to focus. Turns out I was so darn focused that I left out the rice noodles. After I stood back and admired my not-so-great wrapping work, I looked over on the other counter and saw the noodles!! What's a girl to do?? When the noodles are left out, you use them as a landing strip for the spring rolls, that's what!
I also made a quick peanut sauce with smooth peanut butter (with honey), Sriracha sauce, soy sauce and mango nectar. It's as yummy as it is simple.
The entire process was not as scary as I'd thought and overall, I'm pretty pleased with my first attempt, but as many of us, I want to perfect my rolling skills. These things have more wrinkles than the wrinkly-est Shar Pei. Is there anyone out there who wants to take me under his/her wing before I take a syringe of Botox to these suckers? Anyone???

Sheila Denise

Shrimp with Mango and Black Bean Salsa Summer 08

I was clearing off a few media cards tonight and found some photos of two of my favorite things--shrimp and mango & black bean salsa. This was my default meal most of the warm months last year. I was a constant fixture at Costco, during their Seafood Road Shows. I have become addicted to their colossal shrimp and their HUGE scallops. Enough of my rambling...I have magazines to peruse.


Sheila Denise

Ramen Noodles...Say It Ain't So!!

I was flipping through the March edition of Southern Living, one of my favorite foodie mags and when I turned to page 16, my eyes instantly focused on a photo with green plates. That green was almost the same shade of my oh-so-bright-and-cheery kitchen. After a few moments of admiring the photo, I decided to actually READ THE PAGE and lo and behold there was a noodle bowl idea that utilizes Ramen Noodles as well as the oh so salty little flavor packet.

I've eaten these salty noodles a few times and can take them or leave them. I've often read/hear people say these noodles bridged them though their "lean times" or their "broke college student days", but thankfully, I can't relate. I can't say that I survived on these during my college years, because I didn't (thank God I didn't have to); however, this recipe made me rethink my non-existent feelings about Ramen Noodles. This is something I think I'd actually enjoy. I'll follow up when I get around to making this dish.

Instant Gourmet

Elevate a bowl of ramen noodles to uptown Southern fare. This recipe, featuring shrimp from the Gulf, couldn’t be quicker, easier, or more delicious.

Noodle Bowl
Stir together flavor packet from 1 (3-oz.) package Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1⁄2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp (26/30 count). Cook 2 minutes. Transfer to a bowl, and top with 1⁄4 cup shredded napa cabbage and 1 to 2 Tbsp. chopped peanuts. Makes 1 serving. Prep: 10 min. Cook: 5 min.

Note: You can substitute 1⁄2 cup chopped cooked chicken for the shrimp.

Direct link: Southern Living March 2008.

Sheila Denise