Cilantro Shrimp on Rice

Whenever I am away from home, I look for restaurants that serve something different.  International type places rock, and I’m sure to find something I’ve never had before.  Such was the case when I stopped at Zaytina in Washington D.C.  They serve innovated Turkish, Greek and Lebanese foods. One of the things I ordered was Garides Me Anitho that is a dish comprised of sautéed shrimp, dill, shallots, mustard, and lemon juice.

This was so good that I had to figure out how to make it myself.  So over time I have experimented and worked out a dish that is my own. Though based on the above dish, it is different and just as tasty.

Cilantro Shrimp and Rice

1 lb shrimp, peeled and deveined

1 or 2 cloves of garlic minced

2 tablespoons of olive oil

1 tablespoon of butter

1/4 cup  lime juice

1/8 cup Nathan’s™ Coney Island Spicy brown mustard

1/8 cup Goya™ Recaito (a cilantro base)

Optional: Crushed red pepper

• Heat olive oil and butter together then sauté the garlic for about one minut before adding the shrimp (if you like it spicy add the crushed red pepper and sauté for one minute more.
• Sauté shrimp until done
• Add the lime juice, mustard and cilantro
• Simmer for about five minutes
• Serve on a bed of rice

Note:  I like Nathan’s brown mustard, however, any type of brown mustard would work just as well.  I do know from experience (an accident actually) that honey mustard is not the way to go.  Also, fresh cilantro is preferable to some but expensive, and I recommend using the base only because of the cost.  The base is very good and is also low in sodium.

In the comment section below, please feel free to pot your recipe, preferences or other comments about cilantro shrimp.

Lasagna

Since both my husband and I are from Italian decent, it shouldn't be surprising that we both love lasagna.

I make two kinds of lasagna:  one with meat and marinara sauce, and one with spinach and Alfredo sauce.

When I have time to do so, I make my own marinara sauce from scratch.  Sometimes I don't have time scratch sauce and use one from a jar which can be just as tasty. 

When I make meat lasagna, I use a combination of pork sausage and ground beef. 

For the cheeses, I usually use a combination of cottage cheese, mozzarella cheese and Parmesan cheese.  Other combination of cheese can be used.

I found this video for baking lasagna without first boiling the pasta. I will have to try this some time. I’m not sure I would try this with an Alfredo sauce though.

Other recipes I have found:

·         Gluten Free Lasagna Recipe

·         Vegan Lasagna

·         Easy Spinach Lasagna with White Sauce

In the comment section, please feel free to post your recipe, preference or other comments on lasagna.

Omelets

Every Saturday morning I make omelets for breakfast.  It took me a long time to figure out how to make omelets.  That is, I always had trouble with the folding part of it.

I used to just take the stuff I wanted to put inside an omelet and sauté it up.  Then I would whip up the eggs and pour them into the skillet with the other stuff and scramble it all together.  But I really wanted to learn how to fold an omelet.

I  purchased an omelet pan similar to this one found at Amazon.com.  However, I usually ended up with a mess on my hands.  Even though the pan was supposed to be non-stick, something always seemed to stick.

I soon discovered that the best pan was my 8” non-stick frying pan.  After a little practice, I can now fold an omelet.

The best thing about omelets is that you can put just about anything you want in them.  I generally add hash browns, sausage and cheese to our omelets.  Occasionally I will use up some left overs that I have. 

Some of the different things I’ve put into omelets are:

·         Fresh vegetables – celery, spinach, tomatoes, onions, green peppers, etc.

·         Left over Kung Pao (not the rice), General Tso, or Hunan Chicken

·         Fried rice

·         Spanish rice

·         Chili

·         Various meats -- Pepperoni, ham, bacon, shrimp, etc.

·         Cheeses – pepper jack, cheddar, mozzarella, cottage cheese, etc.

Follow these links for a variety of different styles of Omelet:

·         Denver Oven Omelet (Gluten Free)

·         Vegan Omelet for One

·         Spanish Omelet using Egg Beaters™

·         Fat Free Delicious Omelet

·         Alice’s Fruit Omelet

In the comment section, please feel free to post your recipe, preference or other comments on omelets.