Sweet & Spicy Peach Glazed Salmon with Rainbow Chard & Quiona

Salmon is such a fun fish to add a topping to. The versatile flavors are endless! Give this a try if you like peaches! I guarantee you will like this!

And my journey begins…

INGREDIENTS:

• 2-4 salmon fillets (3-4 ounces each)
• 2 TBSP cajun seasoning
• 1/2 lime juiced
• 1 TSP brown sugar
• 2 TSP olive oil
• 1-2 peaches (or nectarines)
• Shrimp
• 1 bunch rainbow chard
• Quinoa

INSTRUCTIONS: 

SALMON:

1. In a small bowl, combine the cajun seasoning (you can add more or less depending on how spicy you would like this) and brown sugar.
2. Rub the mixture over the salmon carefully.
3. In a large skillet, heat up the olive oil over medium heat. QUICK TIP: If you would prefer to bake the salmon, do so at 350 degrees until flaky.

SHRIMP:

1. Bring a pot of water to boil. Add a shimmy of cajun seasoning the shrimp. Remove from the heat and place in another bowl until the salmon is done. 

PEACH TOPPING:

1. Bring a pot of water to boil.
2. Dice the fruit. Drop the peach (or nectarine) in for about 2-3 minutes or until desired softness (but not mushy). QUICK TIP: You can leave the skins on if desired.
3. Once the salmon is done, add the peach topping and shrimp.

RAINBOW CHARD & QUINOA:

Below is a previous link to a similar recipe for the chard. Check it out!

Rainbow Chard & Quinoa

As you can tell, I enjoy adding different toppings to salmon! Spicy or not, you can adjust the flavoring to your own taste buds! Good luck on your own cooking endeavors!

*cheers*

shay

Maple Dijon Pork Chops

Need a change in flavor for your pork chops? Try this!

And my journey begins…

INGREDIENTS:

• 3-4 pork chops
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup
• 2 TBSP brown sugar
• 3 cloves garlic
• 1 shallot (or white onion)
• 1 TSP thyme
• Shimmy salt & pepper
• 1 TBSP olive oil
• Brussel sprouts

INSTRUCTIONS:

1. Combine all of the ingredients in a large bowl. Toss the pork chops in and coat well. Marinate for at least 30 minutes. 
2. I prepared this in the skillet. Cook each side for 5-6 minutes or until desired temperature. QUICK TIP: This is another meal that you can prepare in the skillet, oven or on the grill. 

BRUSSEL SPROUTS:

1. Boil them until desired softness. Add a little cayenne pepper to kick it up a notch!

You can add other sides to this as well. Again, this meal is great and can be prepared a variety of ways. Good luck on your own cooking endeavors!

*cheers*

shay

Pineapple Bacon Wrapped BBQ Burgers

GOTCHA! Just the name of this dish sounds amazing, huh? My work family enjoyed this dish! As the weather gets warmer, you can pop these bad boys in the oven, skillet, or the grill! Quick and easy!

And my journey begins…

INGREDIENTS:

• 1-2 pounds ground meat (beef, chicken, lamb, turkey)
• 1/2 cup BBQ sauce (I used Sweet Baby Ray’s)
• 1 can sliced pineapple or fresh pineapple cut into slices
• 1 package of Applewood bacon
• Burger buns
• 1 small red onion
• 1/2 cup parsley
• 3 cloves garlic
• Shimmy of salt and pepper
• Cheese slices, tomato, lettuce (OPTIONAL)
• Side Dishes: You can pair anything with this. Try adding sweet potato fries or a veggie.

INSTRUCTIONS:

BURGERS:

1. Mix together your choice of ground meat with the remaining ingredients in a large bowl.
2. Using your hands, roll into a ball into your hand and then begin to flatten. QUICK TIP: You can make your patties as small or large as you want them, and even freeze them for leftovers later!
3. Once you have made your patties, you can cook them a few different ways. You can cook in the skillet, bake in the oven, or even grill them! Its all your own preference. Either way, cook until desired temperature has been reached. I cooked my burgers in the skillet. 
4. Cook the bacon in the same skillet as the burgers. Drain on paper towels. 
5. Wrap each burger with at least 3 pieces of bacon.
6. Top off with the BBQ sauce.
7. Slice the pineapple and place on top.  
8. OPTIONAL: Add your choice of lettuce, cheese and tomato.

SIDE DISH: 

Here is previous link to sweet potato fries you can add on the side.

Sweet Potato Fries

This meal is pretty versatile. You can use any kind of ground meat, which could really alter the taste of the burger! You can also prep these burgers and freeze them for later. I hope you enjoy these burgers!

*cheers*

shay

 

Lemon Fried Tofu

Hey there! So this meal was inspired by having dinner with my roommate, who is vegan. I can totally adjust this to chicken, but I wanted to try something new! I must say, it was tasty and I was impressed with myself for frying the tofu without burning down the kitchen (read below to find out what I’m talking about)!

And my journey begins…

INGREDIENTS:

MARINADE: 

• 1 package of semi- firm tofu (or use chicken breast or tenders)
• 1/2 TBSP poppy seeds
• 1/4 dried thyme
• 1/2 TSP dried parsley
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 TSP garlic powder
• 1/2 TSP ground ginger powder
• Shimmy of salt and pepper

BATTER:

• 1/2 bottle Sunflower oil or grape seed oil
• 1/2 TSP poppy seeds
• 1/2 cup rice flour
• 1/2 cup corn flour
• shimmy of salt

SIDES: 

• Rice (or another grain)
• Green Beans (or another veggie)
• 1 TBSP olive oil
• Shimmy salt and pepper

 

INSTRUCTIONS:

MARINADE:

1. Combine all of the ingredients in a bowl and whisk.
2. Dice the tofu into bite size cubes and add.
3. Allow to marinate at least 30 minutes.

BATTER: 

1. In another bowl, combine all the batter ingredients and whisk well.
2. In a medium pot, warm the oil over medium-high heat (not the entire bottle, but enough for the protein to float when done; you can always add more if necessary). QUICK TIP: Please believe me when I say that raising the temperature will NOT cook the tofu faster, in fact, it will burn the outsides. I can say this because I’ve caught my parents’ kitchen on fire attempting to fry okra some years ago. It’s funny now, but back then, it was not. So just TRUST me on this one! 😉 Slow and steady will win this race!
3. Remove the marinated tofu from the refrigerator. Set up a plate with paper towel covering it for after the frying process.
4. Dip each tofu (or chicken) chunk into the batter mixture.
5. In small batches, place in the oil. Fry for at least 1 minute on each side or until nice golden color has wrapped each piece. QUICK TIP: Do not overcrowd the pieces. It makes it harder to rotate them to cook on all sides. Now, I enjoy my tofu (and other foods) a little more on the darker side. I refuse to use the word ‘burnt’ because its a matter of opinion. I like my fried foods to be a little extra crunchy! 
6. On the plate with paper towels, place each piece of protein to allow the remaining hot oil to be absorbed. 
7. Repeat this process until each piece is fried.
8. Sprinkle with a few squirts of lemon juice and parsley (or fresh cilantro) serve!

RICE:

1. Prepare accordingly. You may also use another form or grain if desired.

GREEN BEANS: 

1. Sauté green beans in 1 TBSP olive oil and shimmy salt and pepper to taste.

The great thing about this meal is that it is interchangeable. If you don’t care for tofu, you can totally change it for chicken and visa versa. The marinade and the process is all still the exact same for both proteins! Which one will you choose?  Will you be adventurous like I was? I promise, you won’t regret it! Good luck on your own cooking endeavors! Enjoy!

*cheers*

shay

 

 

Paleo Roasted Red Pepper & Tomato Bisque

Taco Tuesday has come again! Welcome back to another fiesta in the cocina! Get your friends and family together to have a good time!

And my journey begins…

INGREDIENTS:

RED PEPPER BISQUE:

• 2 Red peppers
• Pinch of salt and pepper
• 1 TSP Coconut Oil
• 1-1/2 cup broth (chicken or veggie)
• 24 oz can diced tomato
• 4 cloves garlic
• 3/4 cup full-fat canned coconut milk
• OPTIONAL: Red pepper flakes, kalamata olives, or sour cream

AVOCADO & SHRIMP QUESADILLAS:

• 1 Pound small shrimp
• 2 cups Mexican shredded cheese
• 1-2 avocados (depending on size)
• 2 TBSP coconut oil
• 1 package tortillas
• Shimmy of seasonings: Garlic powder, cumin, chili powder

INSTRUCTIONS:

RED PEPPER BISQUE:

1. Slice the bell peppers in half and remove all seeds and the stem.
2. Place peppers on a baking sheet lined with foil and into the oven on broil for 5-10 minutes or until the skins are charred.
3. Remove from the oven and put in a mixing bowl to cool. Place a cloth towel over the bowl (this process helps the removal of skins easily).
4. As the peppers cool, heat the coconut oil in a large pot.
5. Mince the garlic and place in the pot over medium heat.
6. Add the diced tomatoes and broth to the pot.
7. Cover and reduce heat to low to simmer.
8. While the soup is simmering, remove the skins of the peppers (a little char left is alright, however, adding an excessive amount will change the taste of the soup).
9. Dice the peppers and add to the pot and stir.
10. Once the tomatoes have become extra softened, add the mixture to a blender. Add the coconut milk.
11. Blend at a high speed until completely smooth.
12. OPTIONAL: Top off with red pepper flakes and kalamata olives (diced) and a drizzle of coconut milk (or sour cream). 

AVOCADO & SHRIMP QUESADILLAS:

1. Thaw, peel, and season (with the dry seasonings) the shrimp.
2. Saute quickly 3-4 minutes over high heat with 1 TSP oil. Remove from heat and set aside.
3. In a mixing bowl, peel and mash the avocados.
4. Place down a tortilla on the counter and spread the avocado all around, leaving some big chunks throughout.
5. Drop a few pieces of shrimp.
6. Sprinkle the cheese and fold in half.
7. Heat 1 TSP oil in a skillet over medium heat.
8. Cook both sides until golden brown.  

Taco Tuesdays are turning into the best part of the week for me, let me say! There is no shame in that! This soup was beyond tasty! I just know you will say the same thing! Enjoy! Good luck on your own cooking endeavors!

*cheers*

Shay

 

Sweet Potato Chicken Hash

Welcome back to Shay’s Cafe! This meal is very versatile and simple. You could have this for any meal of the day.

And my journey begins…

INGREDIENTS:

• 2 Chicken breasts
• 1 Medium sweet potato, or 2 cups
• Olive oil
• 1/2 cup white onion
• 1 can Chicken Broth
• 2 TBSP Cajun seasoning
• Shimmy of salt and pepper
• Shimmy of parsley for topping
• OPTIONAL: Fried eggs or spinach

INSTRUCTIONS:

1. Dice the chicken breasts into bite size pieces. Place in a bowl and sprinkle salt, pepper, and cajun seasoning. Toss to coat. Set aside.
2. Peel the sweet potato and dice.
3. Dice the onion.
4. In a skillet, warm over medium heat 2 TBSP olive oil. Add the sweet potato pieces and cook until desired texture. Cover if necessary. QUICK TIP: the longer you cook, the softer the potatoes will become, especially if you keep the skillet covered by adding enough chicken broth to cover.                                        
   
5. Add the onions and allow to cook until clear. Remove from heat and place in a bowl.
6. Add the chicken broth to the same deep skillet and add the chicken and boil throughly. Once cooked, add the potatoes back in the skillet. Mix well and plate.

OPTIONAL: Pan fry an egg to place on top! OR add spinach to the mix! 

There it is! A nutritional, yet filling meal! I hope you enjoy this dish. It was super easy and quick! Good luck on your own cooking endeavors!

*cheers*

Shay

Pineapple Chicken Quesadillas with Strawberry Salsa

OMG! I got your attention just by the title of this dish. Believe me, it tastes just as good as the title sounds! I was VERY impressed with this dish and you will be too! Talk about another twist on Taco Tuesdays! I just can’t help myself…I LOVE tacos and all of the above!

And my journey begins…

INGREDIENTS:

QUESADILLAS: 

• 1 package tortillas
• 2 cups fresh cut pineapple
• 3 TBSP Olive oil or coconut oil
• 1-2 chicken breasts (depending on size)
• 1 cup shredded Mexican cheese
• 1/4 TSP cinnamon
• 1 Red bell pepper
• 1 Onion

STRAWBERRY SALSA:

• Juice of 1 lemon
• 1 medium tomato
• 1 cup strawberries
• Shimmy salt and pepper
• 1/3 cup fresh cilantro
• 1/2 Onion
• 1 Jalapeño
• 1/2 cup fresh cilantro
• chips

INSTRUCTIONS:

QUESADILLAS: 

1. Cube the pineapple.
2. In a large skillet, heat 1 TBSP oil over medium heat and add the pineapple. Cook about 6-8 minutes, while stirring in cinnamon to carmelize. Set aside in a mixing bowl once done. 
3. Dice the onion and peppers.
4. In the same skillet, add 1/2 TBSP of oil and add the onions and peppers with a shimmy of salt. Sauté for about 4-5 minutes or until soft. Add to the mixing bowl. 
5. Add the chicken to the skillet and cook thoroughly. Once done, remove from the skillet and add to the mixing bowl. 
6. You can add cheese to the mixing bowl and mix thoroughly OR on the tortilla.
7. Reduce heat to medium-low and add 1 TSP oil in the same skillet.
8. Lie a tortilla down and fill, while still being able to fold in half.
9. Place in the skillet and cook both sides until golden brown. 

STRAWBERRY SALSA:

1. Dice all ingredients.
2. Combine all ingredients into a mixing and serve with chips.

Fresh and great tasting! Good luck on your own cooking endeavors!

*cheers*

Shay

Honey Sesame Chicken

Hey there! Tired of eating the same ole chicken? Try this tasty recipe. There is a little sweet and spicy on the palate, but you can adjust accordingly to taste. Place this chicken over some rice and you can have this for lunch, dinner, or even leftovers! My work family thoroughly enjoyed this quick meal.

And my journey begins…

INGREDIENTS:

CHICKEN:

• 3 medium Chicken breasts
• 1 TBSP Olive oil
• 1 TBSP Sesame seed oil
• 1 TSP Salt
• 3 TBSP Cornstarch
• 2 TSP Brown sugar
• 1/2 cup Vegetable oil
• 7 TBSP Flour
• Shimmy of salt and pepper

SAUCE:

• 1/2 cup water
• 2 TBSP Sweet chili sauce
• 6 TBSP Ketchup
• 2 TBSP Honey
• 4 TBSP Soy sauce
• 1 TBSP sesame seed

INSTRUCTIONS: 

CHICKEN:

1. Cut the chicken into bite sizes.
2. Take a freezer baggie and combine the sugar, sesame and olive oil, and soy sauce with the chicken to marinate for 30 minutes at the least.
3. In another bowl, combine the flour, cornstarch, salt and pepper. 
4. Drain the chicken and add to the flour mixture (do not put all of the chicken in at once, do small batches).
5. Heat the vegetable oil over medium-high heat. 
6. Add the chicken to the skillet and fry until golden brown. 

SAUCE:

1. In a medium sauce pan, combine the ketchup, soy cause, chili sauce, honey, sesame seed, and water and bring to a boil.
2. Reduce the heat to a simmer until the sauce begins to thicken. 
3. You can either dip the chicken in the sauce or you can coat the chicken with the sauce, your choice.
4. Add the chicken over a bed of rice and a side of broccoli!

Yummy! This was absolutely delicious! A different spin on sweet and sour chicken! Good luck on your own cooking endeavors!

*cheers*

Shay

 

 

Meatloaf Cups & Veggies

Welcome back to another Shay’s cafe dinner! This is a meal prep type of meal, if you will. This lasted me for a week’s worth of meals. You can add your own sides each day.

And my journey begins…

INGREDIENTS:

MEATLOAF:

• 2 pounds of turkey (you can use beef if you wish)
• 1 TSP chili powder
• 2 eggs
• 1/2 cup plain oatmeal
• 1 TSP mustard
• 1 TSP salt and pepper
• 1 TSP garlic powder
• 1 TSP Worcestershire sauce
• 1/2 Onion
• 1/2 cup bread crumbs
• 1 TSP bouillon (beef or veggie)
• Non-stick spray/cup cake holders

SAUCE:

• 1 cup Ketchup
• 2 TSP Mustard
• 1 cup Brown sugar

Veggies for sides (I used green beans and cauliflower, but you can choose your own)

INSTRUCTIONS: 

MEATLOAF:

1. Pre-heat the oven to 350 degrees.
2. Dice the onion.
3. Combine all of the meatloaf ingredients together in a mixing bowl.
4. Take a cupcake pan and either spray a non-stick spray inside each cup OR place cupcake holders in each slot.
5. Fill each cup with the meatloaf mixture. 
6. Bake for 30-35 minutes, or until the meat is no longer pink. 

SAUCE:

1. Mix altogether in another bowl.
2. Place on top of the meatloaf cups once cooled.

VEGGIES:

I sautéed green beans with 1 TBSP of soy sauce and sprinkled with feta cheese. 

I also boiled cauliflower and added 1 TBSP of butter. 

This meal is a quick re-heat option, even for lunch! They were pretty fun to make! Try this with your family! I believe you will like them. Good luck on your own cooking endeavors!

*cheers*

Shay

 

Salmon Chowder

Soooo…I made this a few weeks ago and posted it on my SnapChat (@divasham if you’re curious) and I have had many of my friends ask me for the recipe! Now, I can’t take credit for the original recipe, however, I did add my own twist to it! Thank you #Pinterest. I make soup every once in a while, but this soup turned out soooo good for my work family that I am DYING to make it again for my own family!

FOREWARNING: Please adjust to the amount of people you are feeding. The measurements that I made were enough for 3 people with second helpings (depending on how big the bowl is). This soup can easily make a lot to go around. 

And my journey begins…

INGREDIENTS:

• 1 large salmon fillet
• Shimmy of salt and pepper
• 6 slices of bacon
• 2 cups of half & half
• 1/4 cup butter
• 1 package of frozen corn (or canned)
• 1 cup celery
• 3 cups chicken broth
• 3 TBSP flour
• 1 cup onion
• 1-2 cups Red potatoes (depending how much you want to include)
• OPTIONAL: 1 TBSP cayenne pepper

INSTRUCTIONS: 

SALMON: 

1. Pre-heat oven to 400 degrees.
2. Line a baking sheet with foil and place the salmon on top.
3. Sprinkle salt and pepper and bake about 15 minutes or until the fish begins to flake. Set aside.

BACON:

1. Line baking sheet with foil and place the strips of bacon down.
2. Bake until very crispy, but not burnt.
3. Remove from sheet and cool.

VEGGIES: 

1. Clean the celery, then dice along with the onion.
2. Heat the corn to thaw (if using frozen).
3. Dice the potatoes into bite size pieces.

SOUP TIME:

1. In an extra large pot, melt the butter over medium heat.
2. Add the celery and onion and sauté about 5 minutes or until soft.
3. Add the flour and stir the mixture, until smooth.
4. Whisk in the broth a little at a time until smooth.
5. Shimmy in salt and pepper.
6. Add the potato and reduce heat to low and allow to simmer about 20 minutes or until the potatoes are soft.
7. Continuing to stir, add corn and half and half.
8. Add the salmon.
9. Crumble the bacon and add to the mixture.
10. OPTIONAL: If you want to kick it up a notch like Emerald, add some cayenne pepper!
11. Mix and allow to simmer another 5-6 minutes.

QUICK TIP: If you feel the soup is too watery, you can always add more flour to thicken it up. Remember, my mom used to tell me “you can always add but you can’t take out!”

The great thing about this recipe is it can be made in one big batch, so you can eat it for left overs or freeze it! I hope you all enjoy this just as much! Good luck on your own cooking endeavors!

*cheers*

Shay