SPICY SHRIMP BURRITO BOWLS

SPICY SHRIMP BURRITO BOWLS

Author: Two Sisters Kitchens
Serves: 4

INGREDIENTS
Spicy Shrimp:

• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds shrimp, deveined & shelled

Corn Salsa:

• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder

Cilantro Rice:

• 4 cups, cooked rice
• 2 limes, juiced
• ? cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt

Optional Toppings:

• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cilantro Rice:

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

Corn Salsa:

• In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

1. Mix the spices together in a small bowl and set aside.
2. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

NOTES

• If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.
• I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.

source:http://twosisterskitchens.com

Sweet and Spicy Baked Orange Chicken Tenders

Sweet and Spicy Baked Orange Chicken Tenders

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings

INGREDIENTS

• 8 chicken tenderloins (about 1 1/2 pounds)
• 1 tablespoon olive oil

Orange Marinade/Glaze

• 1/2 cup orange juice
• 1/3 cup orange marmalade (NOT sweet orange marmalade)
• 2 tablespoons lemon juice
• 1/2 cup packed brown sugar
• 2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)*
• 2 tablespoons red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1/2-1 teaspoon Sriracha/Asian hot red chili sauce
• 1/2 tsp EACH salt, garlic pwdr, ginger pwdr,onion pwdr
• 1 tablespoon cornstarch

Chicken Breading

• 1/2 cup panko breadcrumbs
• 1/2 tablespoon butter
• 3/4 cup flour
• 2 eggs
• 1/2 cup milk
• 3 cups cornflakes cereal, ground* (measured whole)*
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper

Garnish (optional)

• green onions
• orange zest

INSTRUCTIONS

1. Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately.
2. Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.**
3. Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside.
4. Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl.
5. Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded.
6. Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze.
7. Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired.

source:http://carlsbadcravings.com

Spicy Jalapeño Tuna Cakes with Chipotle Aioli

Spicy Jalapeño Tuna Cakes with Chipotle Aioli

Serves 6
Prep Time 5 min
Cook Time10 min

INGREDIENTS
For the Tuna Cake

• 3 - 5 ounce cans of white albacore tuna in water, drained
• 1/4 yellow onion, diced
• 1/4 cup nonfat Greek yogurt
• 1 egg, lightly beaten
• 1/4 cup almond flour
• 1-2 jalapeños, deseeded (optional) and diced
• juice from 1/2 lemon
• salt + pepper to taste
• 2 tablespoon extra virgin olive oil

For the Chipotle Aioli

• 1/2 cup nonfat Greek yogurt
• 2 chipotle peppers in adobo sauce

INSTRUCTIONS
For the Tuna Cakes

1. In a large bowl combine the tuna, onion, Greek yogurt, egg, almond flour, jalapeño, lemon juice, and salt and pepper to taste, and mix to combine.
2. Use a 1/3 cup measuring cup to measure out 6 patties, lightly packing them together, and set aside.
3. In a large nonstick skillet, heat the olive oil over a medium high heat, and cook cakes until golden brown and crisp on the outside, about 3 minutes per side.

For the Chipotle Aioli

1. In a blender, purée the Greek yogurt and the peppers until smooth. Serve with the tuna cakes, and enjoy!

source:http://thelivefitgirls.com

SPICE SRIRACHA SHRIMP TACOS

SPICE SRIRACHA SHRIMP TACOS

Yield: 6 tacos

INGREDIENTS:
SHRIMP

• 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
• 1 clove garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp chili powder
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 1 tbsp fresh lime juice

CILANTRO LIME SLAW

• 2 cups coleslaw/cabbage mix
• ¼ cup sour cream
• 2 tbsp finely chopped cilantro
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• Salt and pepper

SRIRACHA SAUCE

• 1/4 cup sour cream
• 1 tbsp sriracha

JALAPENO GUACAMOLE

• 1 avocado, diced
• 1/4 cup finely chopped red onion
• 3 tbsp cilantro
• 1/2 jalapeno, seeded and diced
• 2 tbsp lime juice
• 1 clove garlic, minced
• Salt

ADDITIONAL

• 6 small corn or flour tortillas
• Feta cheese, crumbled

DIRECTIONS:
1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).

source:http://www.lifeloveandsugar.com

Sweet and Spicy Baked Cauliflower

Sweet and Spicy Baked Cauliflower

Author: Jordan Cord
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 minutes
Yield: 4
Category: Side

Ingredients

• 4 cups cauliflower florets
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha
• 2 Tablespoons olive oil
• 1/2 Tablespoon tamari or soy sauce
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
4. Bake for 30 minutes or until cauliflower is tender.

Notes

• I recommend serving this over a bed of steaming quinoa or rice. 
• You can easily incorporate other vegetables with or instead of cauliflower.

source:http://thefitchen.com