Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.

 

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Southwestern Cheddar Turkey Burger w/ Chipotle Ketchup

Oh this burger... It's amazing! The sauteed onions and the tangy and spicy chipotle ketchup add wonderful flavors to this juicy turkey burger. This recipe is healthier than most beef burgers, with only about 430 calories per serving. I loved adding sauteed onions to this burger because I don't get to eat onions so often. (My husband hates onions*)

Southwestern Turkey Cheddar Burger with Chipotle Ketchup

Adapted and changed from Cooking Light

Ingredients:

1 tablespoon olive oil

3/4 cup sliced yellow oinons

1/3 cup wheat germ

1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 - 1 1/2 lbs ground turkey (93/7 fat free)

Cooking spray

4 ounces cheddar cheese, shredded or sliced

4 rolls or buns

4 tablespoons chipotle ketchup

Directions:

Saute the onions in 1 tablespoon olive oil over medium-high heat. Season the onions with salt and pepper and saute until they are translucent, about 6-8 minutes. Add a little bit of water if the onions stick to the pan. 

Add the next six ingredients in a medium sized bowl. If you have a kitchen aid, whisk the ingredients on medium speed for 1 minute (that is what I do). If you don't, mix the ingredients with a regular mixer or with a spoon. Make 4 patties. 

Place patties on a grill or a hot flat pan coated with cooking spray. Grill about 5 minutes and turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until the turkey is cooked all the way through. (Grill the buns if desired)

Place one patty on bottom half of each roll; top each serving with sauteed onions and 1 tablespoon chipotle ketchup and top half of roll. 

Chipotle Ketchup

1 can green chilies (4 oz)

1 cup ketchup

2 tablespoons minced seeded chipotle chilies, canned in adobo sauce (about 2 chilies)

1/2 teaspoon ground cumin

In a medium size bowl, mix all the ingredients together.

Southwestern Cheddar Turkey Burger w/ Chipotle Ketchup

Oh this burger... It's amazing! The sauteed onions and the tangy and spicy chipotle ketchup add wonderful flavors to this juicy turkey burger. This recipe is healthier than most beef burgers, with only about 430 calories per serving. I loved adding sauteed onions to this burger because I don't get to eat onions so often. (My husband hates onions*)

Southwestern Turkey Cheddar Burger with Chipotle Ketchup

Adapted and changed from Cooking Light

Ingredients:

1 tablespoon olive oil

3/4 cup sliced yellow oinons

1/3 cup wheat germ

1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 - 1 1/2 lbs ground turkey (93/7 fat free)

Cooking spray

4 ounces cheddar cheese, shredded or sliced

4 rolls or buns

4 tablespoons chipotle ketchup

Directions:

Saute the onions in 1 tablespoon olive oil over medium-high heat. Season the onions with salt and pepper and saute until they are translucent, about 6-8 minutes. Add a little bit of water if the onions stick to the pan. 

Add the next six ingredients in a medium sized bowl. If you have a kitchen aid, whisk the ingredients on medium speed for 1 minute (that is what I do). If you don't, mix the ingredients with a regular mixer or with a spoon. Make 4 patties. 

Place patties on a grill or a hot flat pan coated with cooking spray. Grill about 5 minutes and turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until the turkey is cooked all the way through. (Grill the buns if desired)

Place one patty on bottom half of each roll; top each serving with sauteed onions and 1 tablespoon chipotle ketchup and top half of roll. 

Chipotle Ketchup

1 can green chilies (4 oz)

1 cup ketchup

2 tablespoons minced seeded chipotle chilies, canned in adobo sauce (about 2 chilies)

1/2 teaspoon ground cumin

In a medium size bowl, mix all the ingredients together.