Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

Why This Recipe Works:

• Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
• Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
• Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

• shrimp – we use extra large deveined shrimp
• shrimp marinade – a combo of sriracha, olive oil, and seasonings
• salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

• If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
• If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
• Add the cooked shrimp to a large serving bowl.

Sides to serve with Mexican Shrimp Salad:

• Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
• Green Chile Rice
• Mexican Refried Bean Dip
• Stovetop Cilantro Lime Rice
• Mexican Street Corn Kale Salad

Recipe FAQs:

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

• Spicy Shrimp Ramen
• Shrimp Pesto Pasta
• Shrimp Taco Bowls
• Crunchy Shrimp Tostadas

Kitchen Tools Used: (affiliate links)

• Large Cast Iron Skillet

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

Reasons to love these salmon burgers:

• Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
• Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
• Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
• Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather. 

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

• Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
• Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
• Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
• End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

• Goat Cheese Burgers
• Mushroom Beef Burgers
• Lamb Feta Burgers
• Green Chile Turkey Burgers

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet

Crispy Tuna Patties

Any tuna fans out there? I’ve been a fan my entire life. Tuna melts were one of the very first things I made for myself when I was a kid. It looked like this – a can of tuna, a BIG dollop of Miracle Whip (yes, we didn’t do mayo back then), topped with thick slices of Velveeta cheese, all on some sliced bread and melted in the oven. Yes, I know – kinda wacko!

I’m definitely still a fan of tuna melts. But now I mix the tuna up with all the things, plop it on English muffins, and top it with cheddar or Monterey Jack. This version is SO much better than the old one.

The point I’m making is that you can make tuna taste unbelievably great with experimentation and some good quality ingredients. These Healthy Tuna Patties are definitely one of the recipes I turn to when I’m trying to eat lean but still want great taste.

Why This Recipe Works:

• SIMPLE TO MAKE – These tuna patties require minimum prep time. You’ll need to then lightly fry them in oil to get them crispy on both sides.
• HEALTHIER – We enjoy this lower calorie and carb dinner every single time we make them. They fill you up and keep you satisfied all evening long.
• CRISPY and DELICIOUS – Flatten the patties and then crisp them up in olive oil. If they start sputtering, simply cover the pan with a bit of aluminum foil. These tuna patties are delicious!

Ingredients needed for Healthy Tuna Patties:

• Canned Tuna – I prefer Albacore Tuna (In Water). Use a colander to strain the liquid off the tuna before using.
• Green Onions – You could use any onion you want, but green onions are my favorite in these patties.
• Egg – The egg helps hold everything together.
• Mayo – We’re using a small amount of mayonnaise for these tuna patties.
• Breadcrumbs – Use Panko breadcrumbs to help soak up some of the moisture.
• Parmesan Cheese – For a little extra flavor.
• Seasonings – Garlic powder and freshly ground black pepper.
• Olive Oil – Used for lightly frying in a cast iron skillet.

How to make Healthy Tuna Patties:

You can make these tuna patties in less than 30 minutes. A perfect weeknight dinner!

Prep 1
Prep tuna. Strain tuna in a colander to remove excess moisture. Use a fork to break apart the chunks of tuna.

Step 3
Form patties. Use your hands to separate the tuna mixture into six even sections. Form each section into a patty and flatten. Place patties on a clean plate.

NOTE: You can prepare the patties, refrigerate, and then cook at meal time.

Step 5
Serve. Serve tuna patties with sauces of your choice. We like to serve them on toasted bread or muffins with mashed avocado and tomato slices.

• SAUCES – Lemon Dill Sauce, Chipotle Ranch Dressing or Avocado Crema
• BREAD – Serve these on simple English muffins or something homemade. Try our Crusty Sourdough Bread, Soft White Sandwich Bread, or New York Style Bagels.

Recipe FAQs:

What to serve with Healthy Tuna Patties:

We’ve got lots of choices for sides to serve with these tuna patties. Let us know which are your favorites!

• Crunchy Asian Cabbage Salad 
• Lemon Orzo Pasta Salad
• Wasabi Aioli and Asparagus
• Roasted Vegetable Quinoa Salad

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Cast Iron Skillet

Seafood Paella Recipe

Back in early 2015, my husband and I traveled to Spain and Portugal, where we tasted paella for the very first time. Mike was instantly hooked – so much so that he ordered it nearly every chance he got.

We both love trying new foods, though Mike is definitely the braver eater between us. The paella we enjoyed in Europe was loaded with all kinds of seafood—clams, mussels, shrimp, scallops, and a variety of fresh fish. While I carefully picked around the clams and mussels, Mike happily devoured every bite.

I summarized our time there in the following posts – Madrid, Lisbon, and Barcelona – and would LOVE to go back someday.

Ingredients needed for the BEST Spanish Seafood Paella:

• The basics – Olive oil, paprika, salt and pepper.
• Veggies – Thinly sliced onion, red and green bell pepper, fresh tomatoes (we use Roma), and minced fresh garlic.
• Spanish Ingredients – Paella rice and saffron (linked below) are both harder-to-find ingredients, which is why I usually order them. Both of these ingredients make this dish uniquely Spanish and should NOT be skipped or substituted!
• Tomato Paste and Rotel – Both of these add extra flavor. If you don’t have Rotel where you live, just skip it.
• Chicken broth – I use lower-sodium broth.
• Seafood – We use shrimp and scallops in our paella, but you could use a variety of whatever you like. Shrimp and scallops are added in the last five minutes of cooking, so this should be considered when using other seafood.

How to make Spanish Seafood Paella:

Shrimp and scallops paella is a dish I usually make on our outdoor grill – mainly because of the size of the pan. I actually bought two paella pans so I can cook double batches for a crowd. Thanks to Texas weather, we can grill outside almost year-round, but don’t worry – you can absolutely make paella on the stovetop with a regular pan, too.

NOTE: If making this recipe on your stovetop, try to use the widest shallow pan you have. Our youngest son makes it inside and it should be noted that he uses less broth than stated in the recipe. Start with less broth and add more as needed if making paella inside.

Other Delicious Seafood Recipes:

We love seafood and eat it at least once a week. It’s nice to have options so mealtime doesn’t get boring!

• Grilled Cedar Plank Salmon
• Pan Seared Sea Bass
• Spicy Shrimp Ramen
• Cast Iron Tilapia

Recipe FAQ’s:

What to serve with Seafood Paella:

Paella can be a complete meal, but I have some ideas for simple side dishes to accompany it.

• Mom’s Best Cucumber Salad
• Arugula Quinoa Salad
• Classic Wedge Salad with Blue Cheese Dressing
• Grilled Peach and Burrata Salad

Kitchen Tools Used: (affiliate links)

• Global 7″ Knife
• 14-Inch Paella Pan

You’ll also need paella rice and saffron for this recipe.

Hot Honey Salmon

We enjoyed our first ever hot honey salmon at our son, Josh’s house, and let me tell you – it was GOOD (better than good, actually). Since then we’ve made his recipe on the Big Green Egg on cedar planks and also this shortcut version. Making hot honey in the oven is delicious, plus cooking bite-sized pieces saves on time.

Why This Recipe Works:

• SIMPLE INGREDIENTS – This recipe uses three simple ingredients plus seasonings, making this a quick dinner. You’re going to love this combo of ingredients!
• SWEET AND SPICY – The hot honey is a mixture of sweet and spicy and makes a great addition to salmon and so many other dishes.
• APPETIZER OR MAIN DISH – We love serving this hot honey salmon as a simple appetizer or with rice and veggies for a main dish.

What You’ll Need:

• Skinless Salmon (or remove the skin at home)
• Olive Oil
• Hot Honey – We use Mike’s hot honey – a sweet-heat combo of honey infused with chili peppers that adds the perfect kick to all of your favorite foods.
• Seasonings – a combo of paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper (feel free to play around with your favorite combination)

How to make Hot Honey Salmon Bites:

Step 1
Prep Salmon. Preheat oven to 425 degrees. Slice salmon in bite-sized cubes (about one inch or a tad bigger).

Recipe FAQs:

Other Delicious Salmon Recipes:

Salmon is our go-to fish. Try one of the following salmon recipes next time!

• Blackened Salmon Tacos
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles
• Baked Asian Salmon in Foil
• Blackened Salmon Rice Bowls

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA Sheet Pan

Shrimp Pesto

My favorite dish to prepare right now are these Shrimp Pesto Rice Bowls. If you wanted to know what you should make for dinner tonight, I would say THIS.

The obvious star is the pesto shrimp. I’m using the same basil pesto recipe I’ve been using for years now, and it’s just so good. If you have access to a fresh basil plant, then you can do as I do and freeze small containers of pesto for anytime you need it.

This is a perfect meal for nights when you are running around and don’t have a lot of time to spend in the kitchen. However, I recommend doing some prep beforehand.

Why This Recipe Works:

• SIMPLE – Busy evenings call for simple meals and this is a keeper. You can prep some of the ingredients ahead of time and then dinner is a breeze.
• FILLING – We’ve got plenty of protein in these shrimp pesto bowls which means it will fill you up for hours. No need for a late-night snack!
• FULL OF FLAVOR – We’re “pesto people” thanks to a large pot of fresh basil that I keep handy for all the things. You’ll love the flavor of fresh pesto sauce!

What You’ll Need:

• Raw Shrimp – I recommend using large to jumbo-sized shrimp.
• Pesto Sauce – We love our homemade pesto sauce but store-bought can be substituted.
• Veggies – We use bell peppers and onions. Other veggies you could incorporate include zucchini, squash, asparagus, broccoli, etc.
• Rice – Use brown or white rice. You could also try quinoa in these bowls.
• Optional Toppings – We like adding shelled edamame.

How to make Shrimp Pesto Rice Bowls:

Step 1
Make basil pesto sauce. In a large food processor, combine basil leaves, parmesan cheese, pine nuts, and garlic, salt, and pepper – and pulse. Slowly add olive oil until well combined.

Step 2
Prep raw shrimp. If you can find peeled and deveined shrimp, use that. If not, you’ll want to peel and devein it. You may also want to remove the tail (your choice).

NOTE: Frozen shrimp will need to be thawed out. You can either place in fridge to thaw or place it in a cold bowl of water. Pat dry.

Step 7
Assemble bowls. Layer serving bowls with rice, vegetables, shrimp, and optional toppings. Add a sprinkle of kosher salt and freshly ground black pepper to taste. You can also add extra pesto sauce if desired!

I made edamame for these rice bowls this time. Roasted tomatoes or grilled zucchini are also a great alternative. You could even add grilled pineapple or other fruits.

Storing and Reheating:

• Store leftovers in separate bowls and assemble at dinnertime. Or arrange in meal prep containers for quick lunches.
• Always reheat shrimp gently to prevent overcooking and rubbery texture. Microwave in short 30-second intervals on low power with a splash of liquid to keep them moist. Or reheat on stovetop on low heat.

Recipe FAQs:

Other Delicious Bowl Recipes:

Kitchen Tools Used: (affiliate links)

• Cuisinart Food Processor
• Cast Iron Grill Pan

Shrimp Ramen Bowls

Who needs take-out when you can make your own ramen bowls at home. Plus you’re getting to customize these according to what you like and you can make extra for leftovers. We’ve never been grab food on the way home from work type people, so this recipe just makes sense.

Are you asking, what exactly IS ramen? Ramen is a staple of Japanese cuisine and has many regional variations. It has also gained worldwide popularity and is loved for its comforting taste and versatility.

Ramen is famous for its deeply flavored broths, ranging from light and clear to thick and creamy. We’re making Shoyu broth, or soy sauce – which is savory and slightly salty.

Why This Recipe Works:

• FULL OF FLAVOR – The flavors really shine through in this ramen bowl. We’re including plenty of large shrimp, lots of veggies, simple ramen noodles, and a spicy sauce.
• CUSTOMIZABLE – Feel free to customize these shrimp ramen bowls according to your taste buds. Don’t like spicy? Use less chili garlic sauce and ginger. Want more veggies? Add more!
• GREAT WEEKNIGHT MEAL – If you prep the shrimp and veggies in advance, this meal will come together quickly after a busy day at school or the office.

What You’ll Need:

• Sesame Oil
• Shrimp
• Veggies – a combo of carrots, broccoli, cabbage, garlic, and ginger
• Soy Sauce
• Chili Garlic Sauce
• Brown Sugar
• Fish Stock
• Ramen

How to make Spicy Shrimp Ramen:

Step 1
Cook shrimp. In a skillet over medium heat, add 1 tablespoon sesame oil. Add shrimp, season with salt and pepper, and cook for 1-2 minutes on each side or until pink. You may need to cook in batches. Set aside.

Recipe FAQs:

Other Delicious Shrimp Recipes:

• Shrimp Taco Bowls
• Shrimp Pesto Pasta
• Crunchy Shrimp Tostadas
• Mexican Shrimp Salad
• Shrimp Pesto Rice Bowls

Kitchen Tools Used: (affiliate links)

• Global 7″ Vegetable Knife
• Le Creuset Dutch Oven

Creamy Pesto Pasta

On certain occasions, I start dreaming of the garden I’m going to start. You know, one that is organized in rows by vegetable with wire racks around the tomato plants and little boards down the middle of the garden so you can stay off the dirt.

Why This Recipe Works:

• SIMPLE INGREDIENTS – This recipe uses simple ingredients and is a fairly simple process. You can take a shortcut by using store-bought pesto if you’d like.
• FULL OF FLAVOR – We’re huge pesto lovers here, especially our homemade version – the star of the show. Adding pesto to pasta and shrimp is 10/10!
• IMPRESSIVE FOR GUESTS – This simple recipe is a great weeknight meal and also impressive for guests.

Ingredients needed for Shrimp Pesto Pasta:

• Shrimp – I used 1.5 pounds of large shrimp for this meal. You could also buy a different size of shrimp or make more or less shrimp.
• Pesto Sauce – I love my homemade pesto – a simple combination of fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil, and salt and pepper. Since I’m growing basil in some pots outdoors this summer, we’re eating ALL the pesto!
• Pasta – I used regular spaghetti noodles for this recipe, but any type of pasta is fine.
• Extras – To serve, add some extra fresh parmesan and pine nuts.
• Some fresh rosemary focaccia would also be delicious!

How to make Shrimp Pesto Pasta:

Step 1
Make pesto sauce. In a food processor, combine the pesto sauce ingredients – the fresh basil, garlic, toasted pine nuts, freshly grated parmesan cheese, salt, and pepper. Pulse until well combined. Then start food processor and drizzle in the olive oil until it’s nice and creamy.

What to serve with Pesto Pasta with Shrimp:

• Bread is great for dipping! Try our Italian Focaccia Bread, Italian Herb Bread, or Oatmeal Bread.
• We love a salad with pasta like our Arugula Quinoa Salad, Hearts of Palm Salad, or Burrata Caprese Salad.
• For dessert, try some Dark Chocolate Ice Cream, Caramel Stuffed Cookies, or Chocolate Chip Cupcakes!

Recipe FAQs:

Other Delicious Pesto Recipes:

I’ve made ALL of these dishes lately, because pesto is seriously flowing. I hope you try some of them soon!

Best Seafood Chowder

We celebrated 35 years of marriage in beautiful Ireland in July/August of 2024. During our time there, we ordered seafood chowder eight times (at eight different restaurants) and proceeded to rank them. So I thought it only fitting that we recreate our own version of chowder, incorporating our favorite ingredients from our time in the beautiful countryside of Ireland.

Why This Recipe Works:

• SIMPLE – This recipe requires some chopping but can still be made in around one hour. I recommend prepping the veggies and seafood ahead of time for weeknight meals.
• COMFORTING – This creamy chowder is super comforting and best enjoyed on chilly days and nights!
• FULL OF FLAVOR – If you are a fan of seafood, you’ll love the combination of a creamy base, plenty of veggies, and tender seafood. We also use seafood broth for extra flavor.
• REMINDS US OF IRELAND – Since we enjoyed seafood chowder eight of the 14 days we were in Ireland, this Irish chowder reminds us of our anniversary trip. An amazing holiday we won’t ever forget!

What You’ll Need:

• Unsalted Butter – or salted butter is fine too
• Veggies – russet potatoes, onion, carrots, celery, and garlic
• All-purpose Flour – to help thicken the base
• Seasonings – salt, pepper, dried thyme, red pepper flakes
• Seafood Stock – If you don’t have seafood stock, you could use vegetable stock or chicken broth instead.
• Half and Half – You could also use heavy cream for a more indulgent soup.
• Seafood – white fish (we used sea bass), salmon, shrimp

How to make Irish Seafood Chowder:

Step 1
Prep veggies. Peel the russet potatoes and carrots. Then dice the onions, carrots, celery, and potatoes into small pieces. Peel and mince the garlic.

Step 6
Add seafood. Add the chopped seafood to the pot and stir well. Let cook for 3-5 minutes or until seafood is JUST DONE.

NOTE: The seafood is done when the white fish and salmon flake easily with a fork. The shrimp should be pink when done. Be careful to avoid over-cooking the seafood.

While in Ireland, our seafood chowder was served with brown bread (that was normally a bit dry). We’d rather enjoy some of our favorite bread recipes like one of the following.

• Irish Soda Bread with Dried Cranberries – Another Irish recipe that you need in your life.
• Chewy French Bread – Our “bread for soup” recipe that we keep in the freezer.
• Italian Herb Bread – One of our Italian recipes that makes a great pairing with soups, stews, and chowders.
• Multigrain Bread Recipe – While we love this bread toasted for breakfast, it also goes well with seafood chowder.

Storing and Reheating:

• Let the chowder cool, then store it in an airtight container in the refrigerator for up to 3 days. We also like to add leftover soup to individual mugs for meal prep.
• Gently reheat over low heat, avoiding boiling to prevent the seafood from becoming tough.

Recipe FAQs:

Other Delicious Creamy Soups:

These are a few of our favorite creamy soups for you to try next.

• Chunky Potato Soup
• Creamy Chicken Noodle Soup with Egg Noodles
• Creamy Broccoli Cheddar Soup
• White Chicken Chili

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Le Creuset Dutch Oven

Fish and Vegetables

I’m always saying “We need to eat more fish”. So I’m continuing my mission to have a large variety of fish and seafood recipes to choose from. It’s great for us and great for you too!

Why This Recipe Works:

• SIMPLE – This Florentine recipe is quick and simple to make, using simple ingredients that are easily found in most grocery stores.
• PERFECTLY COOKED FISH – Be mindful when cooking the fresh fish. We recommend cooking it at a high temperature in a cast iron skillet and cooking it just until it flakes with a fork. Don’t overcook!
• CREAMY SAUCE – The creamy sauce uses just a few ingredients, including ricotta cheese, chicken broth, and parmesan cheese.

What You’ll Need:

• Unsalted Butter and Extra-Virgin Olive Oil
• Fish – Use your favorite firm white fish. We love sea bass and normally buy it from Costco!
• Seasonings – You’ll need red pepper flakes, kosher salt, and freshly ground black pepper.
• Veggies – Bella mushrooms, cherry tomatoes, minced garlic, and baby spinach. You could also use red bell pepper (or other colors) and sliced zucchini.
• Ricotta Cheese – or use a combo of milk, heavy cream, half and half, cream cheese, etc.
• Chicken Broth – We use a lower-sodium version.
• Freshly Grated Parmesan Cheese

How to make Easy Fish Florentine Recipe:

Step 1
Sauté veggies. In a large cast iron skillet over medium-high heat, add olive oil. When hot, add the sliced mushrooms and cook until browned. Add cherry tomatoes and continue to cook for a few minutes. Then add the minced garlic and spinach and stir constantly until spinach is wilted.

What to serve with Fish Florentine:

• I recommend serving the fish over some rice or pasta.
• BREAD – How about a slice of Multigrain Sourdough Bread, Braided Brioche Bread, or Honey Wheat Bread?
• VEGGIES – Try our Roasted Asparagus with Prosciutto, Shaved Brussels Sprouts Salad, or Cheesy Cauliflower Steaks.

Recipe FAQs:

Other Delicious Fish Recipes:

• Pan Seared Sea Bass
• Brown Sugar Smoked Salmon
• Cast Iron Tilapia
• Curry Fish Stew

Kitchen Tools Used: (affiliate links)

• 12-Inch Cast Iron Skillet
• Box Grater

Shrimp Bowls

These Shrimp Bowls are another one of our Tex-Mex creations, perfect for weeknight dinners but also make a nice weekend meal. Prep all of the sides and veggies ahead of time and then sauté the shrimp right before dinnertime. The whole family will love it!

Why This Recipe Works:

• SIMPLE TO MAKE – These bowls are super simple to make but take a little longer if making extra toppings etc. However, most of these items can be prepped in advance making mealtime a breeze.
• FULL OF TEX-MEX FLAVORS – We love adding Tex-Mex flavors and textures to so many of our recipes. Most of these can be easily customized to fit your desires.
• GREAT FOR MEAL PREP – You can prep these for easy lunches during the week. I recommend keeping the shrimp and toppings separately though so they aren’t over-heated. You’ll want to microwave the rice and beans and then add the remaining toppings and shrimp.

What You’ll Need:

• Avocado Oil – Avocado oil has a higher smoke point than avocado oil so I recommend using it for the shrimp.
• Shrimp – We used large raw shrimp.
• Seasonings – a simple combo of cumin, chili pepper, onion powder, salt, and pepper
• Instant Pot Cilantro Lime Rice – or use regular rice, Green Chile Rice, or Spanish Rice and Beans.
• Restaurant Style Refried Beans – These add creaminess to the bowls but you could use caned beans instead.
• Toppings – Mexican cheese, cherry tomatoes, sliced avocado, Spicy Pickled Onions, chips, and salsa.

How to make Shrimp Taco Bowls:

Step 1
Make refried beans. Our refried beans recipe is creamy and delicious and is truly restaurant quality. Give them a try!

Step 4
Sauté shrimp. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add the shrimp. Cook for a couple of minutes on one side and then flip and cook until done. Remove from pan to rest.

Shrimp is done when it’s no longer pink. This will take only a few minutes.

Recipe FAQs:

Other Tex-Mex Recipes

Tex-Mex is most definitely one of our favorite cuisines!

• Skillet Beef Enchiladas
• Sweet Potato Black Bean Quesadillas
• Mexican Breakfast Skillet
• Walking Taco Casserole
• Sweet Potato Taco Bowls

Kitchen Tools Used: (affiliate links)

• Instant Pot
• 12-Inch Cast Iron Skillet