Shrimp Tossed Salad

Shrimp Tossed Salad poppopcooks.com

You can make this Shrimp Tossed Salad with whatever you might have on hand. Even if you don’t have any shrimp in the freezer you could go with some chicken tenders nuked and sliced up. Or, even some bacon cooked a little on the crispy side, cooled and crumbled. As far as the veggies, well, just about any combo of what you have in the fridge. Tomatoes, Lettuce, spinach, onions and on and on. That’s what we have here in this recipe. I went with whatever I had available without making a special stop at the store. It was real quick turned out real good.

First you put the shrimp in a microwave friendly bowl and set it on defrost.

Shrimp Tossed Salad1

 

In the couple of minutes it takes for that to happen get out your veggies. Clean them and cut them up. When the shrimp have thawed peel them if you have to and put them back in the microwave for about 3-4 minutes depending their size and your microwave.  Zap them in 30 second stages checking each time for pink on the outside and opaque white in the middle. When they are done add enough ice cubes to the bowl to cover up the shrimp and mix them together.

 

Shrimp Tossed Salad2 poppopcooks.com

 

When the shrimp are chilled pat them dry between paper towels.

This is the cast for tonights production. Tomatoes, zucchini, onions, arugula and shrimp. But you can chose the players to star in your production to suit yourself because you are the director.

Shrimp Tossed Salad3 poppopcooks.com

 

Put everything a bowl big enough to toss it all together.

Shrimp Tossed Salad4 poppopcooks.com

 

Add the dressing. You could just pour in the store bought dressing that you keep in the fridge or you could get a little adventurous and do it in layers of flavor. First real good extra virgin olive oil. Then balsamic vinegar, grated parmesan, salt, pepper, garlic powder and chopped fresh (or dried) parsley or basil.

Shrimp Tossed Salad5 poppopcooks.com

 

Gently toss it all together.Shrimp Tossed Salad6 poppopcooks.com

 

Serve your Shrimp Tossed Salad with a little more grated parmesan on top.

Shrimp Tossed Salad poppopcooks.com

 

BTW I timed myself and it only took this old Poppop eighteen minutes start to finish.

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Shrimp Tossed Salad is real good, easy and healthy BigOven - Save recipe or add to grocery list Yum
A quick and easy salad that makes meal.
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Prep Time 10 minutes
Cook Time 8 minutes1
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Prep Time 10 minutes
Cook Time 8 minutes1
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Instructions
  1. First you put the shrimp in a microwave friendly bowl and set it on defrost. In the couple of minutes it takes for that to happen get out your veggies. Clean them and cut them up. When the shrimp have thawed peel them if you have to and put them back in the microwave for about 3-4 minutes depending their size and your microwave. Zap them in 30 second stages checking each time for pink on the outside and opaque white in the middle. When they are done add enough ice cubes to the bowl to cover up the shrimp and mix them together.
  2. When the shrimp are chilled pat them dry between paper towels. This is the cast for tonights production. Tomatoes, zucchini, onions, arugula and shrimp. But you can chose the players to star in your production to suit yourself because you are the director.
  3. Put everything a bowl big enough to toss it all together. Add the dressing. You could just pour in the store bought dressing that you keep in the fridge or you could get a little adventurous and do it in layers of flavor. First real good extra virgin olive oil. Then balsamic vinegar, grated parmesan, salt, pepper, garlic powder and chopped (or dried) parsley or basil.
  4. Gently toss it all together. Serve it with a little more grated parmesan on top.
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Gluten Free Balsamic Chicken Marsala

Gluten Free Balsamic Chicken Marsala

Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir  the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it’s dunking in the sauce.

Gluten Free Balsamic Chicken Marsala
Veggies for Gluten Free Balsamic Chicken Marsala

While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you’ll see them later, I promise.

Gluten Free Balsamic Chicken Marsala Sauce
Sauce in the making

First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.

Gluten Free Balsamic Chicken Marsala
The finished product

Serve it up! YOU WILL LIKE IT!. We sure did!

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Gluten free Balsamic Chicken Marsala is chicken tenders sautéed with red wine, mushrooms, rosemary, onions and a few other veggies, then served with rice.
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it's dunking in the sauce.
  2. While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you'll see them later, I promise.
  3. First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.
  4. erve it up! YOU WILL LIKE IT!. We sure did!
    Gluten Free Balsamic Chicken Marsala
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Foil Wrapped Baked Salmon

Foil wrapped baked salmon is open to your imagination when it comes to the veggies. Starting with salmon filets, salt and pepper, well, the rest is up to you. We always go with frozen, individually wrapped, wild caught salmon from Alaska. Every time I go by the seafood section at the local grocery all the “fresh” salmon is obviously been there for days or it’s been “responsibly farm raised” or both. Like always, with foil wrapped baked salmon, tonight I just went with the veggies that were on hand in the fridge.

Salmon filet with all the veggies on top.
Salmon filet with all the veggies on top.

Pre heat the oven to 400F. Lay out a piece of aluminum foil for each filet that will be big enough to fold over and curl together to seal the package. Spray the foil with oil and set the filet in the middle. Sprinkle a little salt, pepper and whatever else you might like on your fish. Like red pepper flakes or dill weed and on and on. The veggies tonight are thin  lemon slices first. Then thin onion slices, garlic, asparagus, tomatoes, spinach, zucchini. I think that’s it. No wait! Drizzle a little white wine and extra virgin olive oil. But, after the salt and pepper you can do it any way you want. So don’t be turned off by all the ingredients listed. Just go with as much or as little as YOU want.

IMG_2541Wrap the foil and curl it all together sealing the good stuff inside. Put them on a cookie sheet and bake them for 20 minutes for thin filets up to 30 minutes for thick ones.

 

The finished product.
The finished product.

Some chilled Pinot Grigio would go great and some of Poppop’s Eeeeeeeasy home made bread.

 

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Foil wrapped baked salmon done your way! Just salmon and veggies. No pots to clean and it's gluten free.
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Course Main Dish
Prep Time 10 minutes
Cook Time 20-30 minutes
Servings
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Course Main Dish
Prep Time 10 minutes
Cook Time 20-30 minutes
Servings
Ingredients
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Instructions
  1. Pre heat the oven to 400F. Lay out a piece of aluminum foil for each filet that will be big enough to fold over and curl together to seal the package. Spray the foil with oil and set the filet in the middle. Sprinkle a little salt, pepper and whatever else you might like on your fish. Like red pepper flakes or dill weed and on and on. The veggies tonight are thin lemon slices first. Then thin onion slices, garlic, asparagus, tomatoes, spinach, zucchini. I think that's it. No wait! Drizzle a little white wine and extra virgin olive oil. But, after the salt and pepper you can do it any way you want. So don't be turned off by all the ingredients listed. Just go with as much or as little as YOU want.
  2. Wrap the foil and curl it all together sealing the good stuff inside. Put them on a cookie sheet and bake them for 20 minutes for thin filets up to 30 minutes for thick ones. Some chilled Pinot Grigio would go great and some of Poppop's Eeeeeeeasy home made bread.
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Sautéed Vegetables in an Italian way. Real easy and real good.

In Italy this is called Ciambotta. It is a side dish to the prima (main course). It always consists of  Sautéed Vegetables. Sometimes with pasta, rice or meat added. We always have it with just veggies as a side dish to our meat and pasta, but, you enjoy it any way you want. First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil.

IMG_2498 Clean and slice up a small potato then lay the slices in the pan.

IMG_2500While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn’t use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini,  seeded  Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it’s cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).

IMG_2501When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.

 

IMG_2502You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!

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Sautéed Vegetables or in Italy "Ciambotta" is a side dish of vegetables sautéed olive oil.
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil. Clean and slice up a small potato then lay the slices in the pan.
  2. While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn't use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini, seeded Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it's cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).
  3. When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.
  4. You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!
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