Sautéed Shrimp Cauliflower and Broccoli

Sautéed Shrimp Cauliflower and Broccoli poppopcooks.com

Sautéed shrimp is always a great choice when you are under a time crunch. It cooks real fast and can be jazzed up with a lot of different add-ons. We always have some shrimp in the freezer and tonight we also had cauliflower and broccoli florets in there . We put them all together and it turned out real good. And, it was ready in less than half an hour.

If your shrimp is frozen put it in a bowl of water and let it thaw for 8 or 10 minutes. Then peel and devein them.

While the shrimp is thawing chop up the garlic and put a large skillet on at medium high and add 3 tbsp. of olive oil and 1 tbsp. butter. Don’t thaw out the cauliflower or broccoli just put them in the pan.

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Sprinkle 1 tsp. of salt or to taste, 1/2 tsp. black pepper and 1 1/2 tsp. paprika all over the veggies and toss them a few times to get them all coated with the oil and condiments. Cook the veggies tossing occasionally until the paprika starts to get brown and the veggies are just starting to get soft.

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Push the veggies out to the outside of the skillet and turn the heat down to medium. Put the chopped garlic on the bare spot and squeeze the lemon juice on it. Spread the shrimp out on top of the garlic so that they are lying on their sides.

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It’ll take less than a minute for the pan side of the shrimp to get pink. Turn them over and pink up the other side. Toss everything together and let it all cook just another minute or so as you toss it again a couple of times. Then serve it up and enjoy your quick and easy Sautéed shrimp cauliflower and broccoli.

Sautéed Shrimp Cauliflower and Broccoli poppopcooks.com

 

 

Sautéed Shrimp Cauliflower and Broccoli
Recipe Type: Seafood main course
Cuisine: Poppop’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]A quick and easy, 1 pan, sautéed shrimp recipe[/b]
Ingredients
  • [b]12 large shrimp peeled and deveined
  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • 1 1/2 cup broccoli florets
  • 1 1/2 cup cauliflower florets
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. paprika
  • 3 large cloves garlic finely chopped
  • 1/2 fresh lemon[/b]
Instructions
  1. [b]If your shrimp is frozen put it in a bowl of water and let it thaw for 8 or 10 minutes. Then peel and devein them.
  2. While the shrimp is thawing chop up the garlic and put a large skillet on at medium high and add 3 tbsp. of olive oil and 1 tbsp. butter. Don’t thaw out the cauliflower or broccoli just put them in the pan.
  3. Sprinkle 1 tsp. of salt or to taste, 1/2 tsp. black pepper and 1 1/2 tsp. paprika all over the veggies and toss them a few times to get them all coated with the oil and condiments. Cook the veggies tossing occasionally until the paprika starts to get brown and the veggies are just starting to get soft.
  4. Push the veggies out to the outside of the skillet and turn the heat down to medium. Put the chopped garlic on the bare spot and squeeze the lemon juice on it. Spread the shrimp out on top of the garlic so that they are lying on their sides.
  5. It’ll take less than a minute for the pan side of the shrimp to get pink. Turn them over and pink up the other side. Toss everything together and let it all cook just another minute or so as you toss it again a couple of times. Then serve it up and enjoy your quick and easy Sautéed shrimp cauliflower and broccoli.[/b]

 

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Grilled Flank Steak

Grilled Flank Steak poppopcooks.com

Grilled Flank Steak came along tonight with some Cheese Tortellini with Sautéed Peas and Onions. Combined they will take you less than a half hour. This is a real easy and real good meal.

Put a pot of water on with 1/2 tbsp. salt. When it starts to boil add the tortellini and stir right away. Stir regularly as the tortellini cooks.

While waiting for the water chop the onion. Lightly salt, pepper and garlic powder both sides of the flank steak.

Put a stovetop grill or skillet, that is big enough to handle the flank steak, on at medium high.  Lightly wipe or spray it with olive oil.

Put a smaller skillet on at medium with about 1/2 cup of good extra virgin olive oil. Add the chopped onion. When the onion starts to get translucent add the peas and 1/2 tsp. salt and 1/4 tsp. black pepper.

Grilled Flank Steak 2 poppopcooks.com

When the tortellini just starts to get just a little bit soft drain it and add it to the onion and pea skillet. It will finish cooking in the oil. Stir a few times as your the steak is cooking.

Grilled Flank Steak3 poppopcooks.com

Put the flank steak on and grill it for about a minute or two a side depending on how well done you like it.

Take the steak off and let it rest just a couple of minutes then thinly slice it  against the grain. Serve it up! Enjoy your Grilled Flank Steak and your Tortellini with sautéed onions and peas.

Grilled Flank Steak poppopcooks.com

As much as I enjoyed it I saved one little piece for Bubba.

Grilled Flank Steak1 poppopcooks.com

But he’s not spoiled,,,,,honest.

Grilled Salmon with Honey Balsamic Sauce5

 

Grilled Flank Steak
Recipe Type: Main Course
Cuisine: Poppop’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]Flank Steak grilled and sliced thin served with cheese tortellini with sautéed onions and peas.[/b]
Ingredients
  • [b]1 Appx. 1lb. Flank Steak
  • salt and pepper
  • garlic powder
  • 2 cups cheese tortellini
  • 1/2 cup good extra virgin olive oil
  • 1 medium sized onion chopped
  • 1 1/2 cups frozen peas[[/b]
Instructions
  1. Put a pot of water on with 1/2 tbsp. salt. When it starts to boil add the tortellini and stir right away. Stir regularly as the tortellini cooks.
  2. While waiting for the water chop the onion. Lightly salt, pepper and garlic powder both sides of the flank steak.
  3. Put a stovetop grill or skillet, that is big enough to handle the flank steak, on at medium high. Lightly wipe or spray it with olive oil.
  4. Put a smaller skillet on at medium with about 1/2 cup of good extra virgin olive oil. Add the chopped onion. When the onion starts to get translucent add the peas and 1/2 tsp. salt and 1/4 tsp. black pepper.
  5. When the tortellini just starts to get just a little bit soft drain it and add it to the onion and pea skillet. It will finish cooking in the oil. Stir a few times as your the steak is cooking.
  6. Put the flank steak on and grill it for about a minute or two a side depending on how well done you like it.
  7. Take the steak off and let it rest just a couple of minutes then thinly slice it against the grain. Serve it up! Enjoy your Grilled Flank Steak and your Tortellini with sautéed onions and peas.

 

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Lemon Zested Grilled Salmon

Lemon Zested Grilled Salmon poppopcooks.com

Grilled Salmon is just that. Put your salmon fillets on the grill and after a few minutes turn them over and grill the other side. But, then comes all the great things you can do with the tons of different sprinkles, rubs and marinades. This Lemon Zested Grilled Salmon is real simple and real good. Oh, Gammy says “zested” isn’t a real word. I told her, “It is now”. She didn’t think I was funny.

Put your Skillet or your stovetop grill on at medium high and spray or wipe it with vegetable oil. Gammy got me a one burner stovetop grill for Christmas and this is it’s maiden voyage.
 Put your fillets in a bowl and drizzle them with olive oil. Then add the zest from about half of the lemon, sprinkle with salt, pepper and garlic powder. Roll the salmon over a few times in all of the zest etc.

Lemon Zested Grilled Salmon poppopcooks.com

Put the broccoli florets in a bowl and drizzle them with a little olive oil. Sprinkle with a little salt, pepper and the parmesan. Toss it all together.

Lemon Zested Grilled Salmon2 poppopcooks.com

 

The grill, or skillet, will be ready for action now so just place the fillets on one end and spread the broccoli on the other.

Lemon Zested Grilled Salmon3 poppopcooks.com

Give each side of the salmon about 2-4 minutes depending on how well done you like it. Turn the broccoli over a 3-4 times as the salmon is cooking to avoid getting any scorched spots.

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Serve it up and enjoy your Lemon Zested Grilled Salmon with broccoli!

Lemon Zested Grilled Salmon poppopcooks.com

 

 

Lemon Zested Grilled Salmon
Recipe Type: Seafood
Cuisine: Poppop’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]Easy grilled salmon with a side dish of grilled broccoli[/b]
Ingredients
  • Olive oil
  • 2 salmon fillets
  • 1 fresh lemon
  • salt and black pepper
  • garlic powder
  • 2 cups broccoli florets. The frozen ones work good and save time.
  • 1/4 cup grated parmesan cheese
Instructions
  1. Put your Skillet or your stovetop grill on at medium high and spray or wipe it with vegetable oil. Gammy got me a one burner stovetop grill for Christmas and this is it’s maiden voyage.
  2. Put your fillets in a bowl and drizzle them with olive oil. Then add the zest from about half of the lemon, sprinkle with salt, pepper and garlic powder. Roll the salmon over a few times in all of the zest etc.
  3. Put the broccoli florets in a bowl and drizzle them with a little olive oil. Sprinkle with a little salt, pepper and the parmesan. Toss it all together.
  4. The grill, or skillet, will be ready for action now so just place the fillets on one end and the broccoli on the other.
  5. Give each side of the salmon about 2-4 minutes depending on how well done you like it. Turn the broccoli over a 3-4 times as the salmon is cooking to avoid getting any scorched spots.
  6. Serve it up and enjoy your Lemon Zested Grilled Salmon with broccoli!

 

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One Skillet Pork Tenderloin and Veggies

One Skillet Pork Tenderloin and Veggies

One Skillet Pork Tenderloin and Veggies is a real nice change for a busy weeknight. Twenty minutes, one skillet, gluten free and it is very good. No marinating just cover the tenderloin with salt and pepper. Red pepper flakes also if you like it a little jazzed up.

When you don’t want to be bothered with trimming the silverskin stuff off the tenderloin just get the ones that have been trimmed and vacuum packed with various choices of marinade. Here’s a video showing how to trim the silverskin off a pork tenderloin.

Here you go with your One Skillet Pork Tenderloin.

First slice the tenderloin into 1/2″ slices. Lightly sprinkle with salt and pepper. And, red pepper flakes if you want. I always do. Clean and slice the zucchini into about 1/4″ slices. Cut the onion into strips and chop up the tomato, the garlic and the parsley. Whenever you sauté veggies it helps the flavor a lot if you squeeze the juice from a lemon or lime on them as they cook in the skillet so cut one in half and have it ready to go.One Skillet Pork Tenderloin and Veggies2 poppopcooks.com

Put a skillet that is big enough to handle the whole shebang on at medium high and add about two tbsp. of olive oil. When it has heated up put in the tenderloin.One Skillet Pork Tenderloin and Veggies7 poppopcooks.com

Just sear them for about about a minute and turn them over and sear the other side.One Skillet Pork Tenderloin and Veggies5 poppopcooks.com

Move the meat out to the sides and add the onions and zucchini. Turn them a couple of times to get them browned all over.One Skillet Pork Tenderloin and Veggies3

Then lower the heat to medium and add the rest of the veggies.One Skillet Pork Tenderloin and Veggies6 poppopcooks.com

Squeeze on the lemon (or lime) juice. I always just put the rinds in with the veggies for a little added mph. Shake about 1/3 cup shredded parmesan cheese all over it and toss it all together. Salt and pepper to taste and toss a little more.One Skillet Pork Tenderloin and Veggies4 poppopcooks.com

It’s real easy and real good. Enjoy your One Skillet Pork Tenderloin and Veggies!One Skillet Pork Tenderloin and Veggies

One Skillet Pork Tenderloin and Veggies
Recipe Type: Main course
Cuisine: poppop’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]One Skillet Pork Tenderloin and Veggies is a real nice change for a busy weeknight. Twenty minutes, one skillet, gluten free and it is very good. [/b]
Ingredients
  • 1 small pork tenderloin
  • salt and pepper
  • red pepper flakes(optional)
  • 2 tbsp. olive oil
  • 1 large zucchini
  • 1/2 medium size onion
  • 3 large cloves garlic
  • 1/4 cup chopped fresh parsley or 2 tbsp dried
  • 1 Roma tomato diced
  • 1/3 cup grated parmesan cheese
  • 1 lemon (or lime)
Instructions
  1. When you don’t want to be bothered with trimming the silverskin stuff off the tenderloin just get the ones that have been trimmed and vacuum packed with various choices of marinade. Here’s a [url href=”https://www.youtube.com/watch?v=LFVYcfyd_S8″]video[/url] showing how to trim the silverskin off a pork tenderloin.
  2. First slice the tenderloin into 1/2″ slices. Lightly sprinkle with salt and pepper. And, red pepper flakes if you want. I always do. Clean and slice the zucchini into about 1/4″ slices. Cut the onion into strips and chop up the tomato, the garlic and the parsley. Whenever you sauté veggies it helps the flavor a lot if you squeeze the juice from a lemon or lime on them as they cook in the skillet so cut one in half and have it ready to go.
  3. Put a [url href=”http://Cuisinart 622 Chef’s Classic Non-Stick Hard Anodized Open Skillet“]skillet[/url] that is big enough to handle the whole shebang on at medium high and add about two tbsp. of olive oil. When it has heated up put in the tenderloin.Just sear them for about about a minute and turn them over and sear the other side.
  4. Move the meat out to the sides and add the onions and zucchini. Turn them a couple of times to get them browned all over.
  5. <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=26&l=ur1&category=rachaelray&banner=0RRQJ2DEVDMSH36YW802&f=ifr&linkID=A2RI3HEX72ZYKP3A” width=”468″ height=”60″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
  6. Then lower the heat to medium and add the rest of the veggies. Squeeze on the lemon (or lime) juice. I always just put the rinds in with the veggies for a little added mph. Shake about 1/3 cup shredded parmesan cheese all over it and toss it all together. Salt and pepper to taste and toss a little more.
  7. It’s real easy and real good. Enjoy your One Skillet Pork Tenderloin and Veggies!