Publix has been offering the new Flatout flatbreads for sale BOGO for a few weeks now. I am having so much fun creating easy dinners out of these.
Just this weekend I was talking to a friend who said she didn’t have time to cook dinner. I pointed her towards the idea of flatbreads in general. In about 15 minutes you can have dinner on the table. What restaurant can you go to and get dinner in 15 minutes? Even takeout takes longer than 15 minutes. There are some days when I don’t get home until 7 or 8pm and on days like that I need to have an easy meal to turn to.
I love the sweet mango flavor next to the slightly jerky shrimp. And well, you know I love goat cheese! These flatbreads made a great weeknight dinner.
Shrimp and fish tacos are both my absolute favorite taco, if there is a seafood taco on the menu I am almost guaranteed to order it. They are also one of my favorite tacos to make at home because they are so quick to cook.
These tacos make the perfect Weeknight Supper because they are done in less than 10 minutes. I actually used mini precooked shrimp and just warmed them up in the skillet with the jerk seasoning, but uncooked shrimp will only take a few minutes longer. Yesterday I posted a recipe for my own jerk seasoning, but you can use store bought if you prefer.
Use whatever size shrimp is on sale. I prefer smaller shrimp for tacos, but these mini shrimp were a little too small. Small to medium is usually a pretty good size.
Mangoes, avocados, red peppers, and onion make this a delicious chunky salsa. It is so yummy I may have been found in the kitchen eating it with a spoon. I have always liked mangoes, but I have a new obsession with the yellow Ataulfo (honey) mangoes. They are juicy and sweet. I have been eating them like crazy this year. Costco usually has a 6 pack for around $5.50. Every time I go they just happen to jump into my cart.
Jerk Shrimp Tacos with Mango Salsa for #WeekdaySupper
For the Tacos
1lb small to medium shrimp
1 teaspoon olive oil
2 tablespoons jerk seasoning
For the Mango Salsa
1 ripe mango, diced
1 medium red bell pepper, diced
1 small jalapeno, diced
1/4 large red onion, diced
1 avocado, diced
juice from 1 lime
3 tablespoons chopped cilantro
pinch of salt
pinch of sugar
Carefully mix together all of the mango salsa ingredients and set aside in fridge to marinate.
Saute shrimp in olive oil, add in jerk seasoning, and toss to coat. Cook 3-5 minutes until the shrimp are pink and no longer translucent. (Larger shrimp may need longer cooking time.)
I finally did it, I made risotto! I’ve never been in a huge rush to make this dish because frankly I’m not a huge risotto fan. Even after making it myself I’m not so sure it’s worth the effort.
I prefer great food with minimal effort and risotto is sure not one of those dishes. If you have the time and are looking for a little arm exercise then it is fun to be able to say you have made it. Now that you know you probably won’t be seeing any more risotto recipes on here to a while go ahead and enjoy this one.
I made this a few weeks ago on a Friday. I like to make fancier meals on Friday nights, which is why I saved this post for Friday. There is something nice about starting off the weekend with a fancy dinner and a glass of wine.
Brown Butter Shrimp Risotto
1 lb shrimp, peeled and deveined
4 ½ cups chicken stock
4 tablespoons butter
1 cup onion, diced
1 ½ cup Arborio rice
½ cup brandy
½ cup shredded Parmesan cheese
2 tablespoons chopped chives
Salt and pepper
In a medium saucepan, bring water to a boil over medium high heat. Add shrimp and cook until pink about 3-4 minutes. Drain, chop the shrimp into bite sized pieces and set aside.
Bring chicken stock to a boil in the same saucepan and keep hot over low heat.
In a large skillet melt 3 tablespoons of butter over medium. Allow to cook until the butter foams and then starts to turn brown, about 1-2 minutes.
Add onions and cook 3-4 minutes. Add rice and coat with butter. Add brandy and simmer until almost evaporated.
Add stock ½ cup at a time stirring constantly until it is almost all absorbed before adding the next ½ cup. Once all of the stock is incorporated cook from an additional 15-20 minutes, stirring constantly until the rice is fully cooked, but still firm.
Remove from heat and stir in Parmesan cheese, remaining butter, chives, and shrimp. Season with salt and pepper to taste.
It’s looking like a fishy week over here, with not one, but two seafood recipes coming at you. I love cooking fish on the week nights because as long as you have good ventilation and the smell doesn’t bother you too much you can make a quick dinner.
I know you are looking at the list of ingredients, thinking, no way is this a quick dinner, but I promise you it is. While the fish is cooking throw together the slaw and crema and that makes a whole 10 minutes of cooking time for this flavorful dinner.
Whenever I find grouper cheeks I like to buy them because they make the perfect fish tacos, 2-3 cheeks per taco and you are set. They are easy to cook and flip, you don’t have to worry about flipping a huge piece of fish and they are generally on the cheaper side for fresh grouper. But if you don’t live nearby a fresh grouper source you may not be able to find these little cheeks, so really any white fish can be used.
Cilantro Lime Fish Tacos with Avocado Crema
1 lb white fish (tilapia, grouper, etc) – I used grouper cheeks
1 tablespoon oil
1 jalapeno, seeded and diced
1 clove garlic, chopped
1 green onion, chopped
Handful of cilantro, chopped
½ teaspoon cumin
¼ teaspoon of each salt and pepper
½ bag of shredded cabbage
1 hass avocado
¼ cup Chobani Plain 0% Greek yogurt
¼ cup chives
2 tablespoons water
Salt to taste
For the fish tacos
In a large Ziploc bag combine oil, juice of 1 lime, jalapeno, garlic, green onion, most of the chopped cilantro (minus 2-3 tablespoons), cumin, salt and pepper. Carefully add the fish and allow to marinate 10-20 minutes.
Heat a large skillet to medium high heat and cook fish for about 5 minutes per side, until white and flaky.
Combine shredded cabbage, juice from ½ a lime, and a 2-3 tablespoons of chopped cilantro in a bowl. Toss to combine.
For the avocado crema
Slice avocado in half, remove pit, and scoop flesh into the bowl of a food processor. Add yogurt, chives, and juice from ½ a lime.
Blend until smooth and water to thin out. Season to taste with salt.
Serve fish in corn tortillas with shredded cabbage and avocado crema.
I’m back, to bring you another tasty #WeekdaySupper. This one compliments of Land O Lakes® Sauté Express® Sauté Starter. Remember that Chicken Florentine Pasta I posted last week? Yeah the one with that new butter, olive oil, and herb square. These little squares leave a delicious scent wafting through your house and your loved ones think you spent hours preparing dinner, but don’t let them in on our little secret, that it only took minutes.
Seriously every time I put one of these in a pan my husband comes in to tell me how good it smells. Usually I don’t get the oohs and aahs from him until he is eating, but the scent in the house alone has him salivating in the kitchen waiting for dinner to be ready.
After seeing a few chicken caesar salad pizza recipe I was intrigued. I wanted to try my own version, but of course put my own spin on it.
Now to share with you the easiest and fastest recipe I have ever made. Even with the prep I think dinner was on the table in 15 minutes. That never happens. Usually I spend 15 minutes alone on the prep then another 20-40 minutes cooking dinner.
Individual Shrimp Caesar Salad Pizzas for #WeedaySupper with #SauteExpress
2 squares Land O Lakes® Garlic & Herb Sauté Express® Sauté Starters
4 pieces of naan
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
1 lb large shrimp (or about 6 per pizza)
1 bag chopped romaine lettuce
Melt one square of Land O Lakes® Garlic & Herb Sauté Express® Sauté Starters in microwave safe dish and brush on each piece of naan. Top with ¼ cup mozzarella cheese each and a sprinkle of parmesan cheese and bake for 5-7 minutes at 350 degrees.
Allow the other sauté starter to sizzle over medium heat in a large frying pan. Add shrimp and sauté about 4-5 minutes until done.
Toss romaine lettuce, with parmesan cheese, an Caesar dressing in large bowl.
Once cheese is melted completely on the naan, remove from the oven and allow to cool for 2-3 minutes. Top each pizza equally with Caesar salad and add shrimp on top.
For more #WeekdaySupper inspiration check out these delicious recipes below:
Monday | Scampi-Style Shrimp Bruschetta by girlichef