Cooking meals and sharing moments around our island for dinner has been one of my most memorable pastimes. For my close friends, they know I’M NOT THE BEST COOK! As a newlywed who has a hungry husband on most weekend nights (when work doesn’t serve dinner) consistent take-out becomes so repetitive. I mean I love Thai but I can only have it so much. So, I’ve picked up the cookbook (and by cookbook I mean Pinterest Board Recipes). Here are a few of my go-to dinner recipes for 2. These are all simple recipes that should take no longer than 30 mins, because getting off at 6pm doing grocery shopping, prep, and cooking is just not okay!
My Monthly Top 3:
- Grilled Salmon with Avocado Salsa
- 2 lbs. salmon, cut into 4 pieces
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1/2 tsp ancho chili powder
- 1 tsp black pepper
For the Avocado salsa:
- 1 avocado, sliced
- 1/2 small red onion, sliced
- Juice from 2 limes
- 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
- Salt to taste
- Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
- Refrigerate for at least 30 minutes.
- Pre-heat the grill.
- Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
- Grill the salmon to desired doneness (5 mins should be fine)
- Top with avocado salsa and enjoy!
I found this recipe on the Cookie Rookie and I love it!
2. Honey Garlic Shrimp with Brown Rice
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined1
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
From Sally’s Baking Addiction!
3. Teriyaki Beef and Broccoli Stir Fry
- ½ cup soy sauce
- ½ cup sugar
- 2 tbsp sherry or cooking red wine (this keeps food from sticking to your pan- don’t skip this!)
- 1 clove garlic, minced
- 1 tbsp corn starch
- ⅛ tsp red pepper flakes
- 1 tsp sesame oil
- 1½ lbs. “beef for stir fry” or top sirloin cut into ¼ inch strips across the grain of the meal
- 1 lb. fresh broccoli, cut into florets
- 2 tbsp vegetable oil
- Whisk the soy sauce, sugar, sherry/wine, garlic, cornstarch, red pepper flakes, and sesame oil together and set aside.
- In a saute pan with a lid, steam broccoli florets w/ ¼ cup of water over med-high heat until just tender and bright green. Remove from the heat and set aside.
- Heat 1-2 tbsp of oil in a large skillet or wok over medium high heat and and brown the meat, about 3-4 minutes, then transfer to a bowl. Working in batches if needed.
- Re-stir the sauce and pour into hot skillet, scraping any brown bits from the pan and bring to a simmer. Cook until thickened- about 2 minutes.
- Add beef and broccoli to the sauce, stirring to coat until hot. Serve with rice.
This recipe is from Heather Likes Food.