Shrimp Spring Rolls – So Fresh and Tasty!

This Shrimp Spring Rolls recipe is a great way to eat fresh and healthy. These spring rolls are crunchy, tasty and go really well with a peanut dipping sauce.

If you are looking for more healthy appetizer recipes, try our 5 minute Avocado Toast, Keto Pizza, Avocado Shrimp Ceviche and Chili lime sweet potato wedges.

Shrimp spring rolls on a plate with dipping sauce.

Shrimp Spring Rolls

Vietnamese Shrimp spring rolls are that good looking kind of appetizer that everyone will reach out for. Even the ones who are die hard cheese and junk food fans. They look pretty, have a definite crunch from all the veggies and taste really fresh and amazing!

They are usually vegetables and protein wrapped in rice paper and are served with a dipping sauce.

Shrimp spring rolls on a plate unclose with dipping sauce.

What are Vietnamese rolls made of?

These shrimp spring rolls are covered in rice paper and are filled with:

  • lettuce
  • mint
  • cucumber
  • carrots
  • shrimp

You can add any filling you like. I love adding avocados, poached chicken, rice noodles, bell peppers, mangoes and if I’m in the mood, strawberries for a dessert spring roll recipe.

The process of wrapping up shrimp spring rolls.

Wrapping Shrimp Spring Rolls:

Wrapping spring rolls is fairly easy, and once you wrap a few you can go pretty fast. The rice paper is first dipped in water for 10 seconds and then laid out on a chopping board. Let it rest for 3-5 seconds and then place the filling towards the bottom. And then wrap it like a burrito. Here’s a handy tutorial to help you wrap these.

I love serving these shrimp spring rolls with a peanut dipping sauce. You can also use a different sauce if you are allergic to peanuts.

Peanut Dipping Sauce:

The peanut dipping sauce for these spring rolls is really easy to make. Just combine peanut spread with soy sauce, rice vinegar, fish sauce, sugar, ginger and garlic and some water over low heat and simmer till everything thickens. Let this cool for a few minutes and then you can serve this with the spring rolls. For me, this is almost the best part of eating fresh shrimp spring rolls. The sauce is just amazing and so addictive! I love double dipping these spring rolls.

Shrimp spring rolls being dipped in a sauce.

More Delicious Shrimp Recipes:

Shrimp Spring Rolls

Fresh and tasty – these shrimp rolls are really easy to put together and taste fantastic with a peanut dipping sauce.

  • 10 Rice Paper Roll Sheets
  • 1 pound medium Shrimps (shelled and deveined)
  • 1 tsp Salt
  • 1 head Romaine Lettuce (leaves removed and cleaned)
  • 1 cup julienned Carrots
  • 1 cup julienned Cucumber
  • 1 cup fresh Mint Leaves
  1. Bring a pot of water to boil and add a teaspoon of salt to it, along with shrimp. Boil for 2-3 minutes and drain the shrimp. Once cool, slice each shrimp in half lengthwise. Set aside.

  2. Fill a shallow round dish with water. Take a rice paper sheet and submerge it completely in the water for 10 seconds. Then remove and place it flat on a chopping board or kitchen towel.

  3. Working quickly, place one lettuce leaf towards the bottom of the rice paper. Place a few julienned of cucumber, carrots and a few mint leaves on the lettuce.

  4. Now wrap the bottom edge of the rice paper over the filling (refer to the pictures above), and then place both sides over it (like a burrito). Roll it up once more and then place three pieces of sliced shrimp in the middle side by side. Continue rolling the rice paper over the shrimp till its tightly rolled.

  5. Repeat till all the rice paper and filling is used up. Serve fresh with a dipping sauce on the side.

 

How to Soak Beans: Quick Soak or Overnight

When it comes to soaking beans there are two common methods: overnight or the quick soak method. Follow this easy recipe to learn how to do both! 

Close up of beans soaking in a stockpot of water.

With the quick soak method, the beans will be ready in as little as an hour. It takes the overnight prep work out of recipes like Hoppin’ John, Ham and Bean Soup or Great Northern Beans and Ham.

Why Do You Soak Beans?

Beans need to be soaked in order to break down some of the complex sugars that make beans hard for some people to digest. It also makes them faster to cook!

Soaking prior to cooking beans can really save you a lot of time and energy in the kitchen.

A stockpot full of beans topped with water.

How to Soak Beans Fast

This quick soaking method works great on the following kinds of beans:

  • Black beans
  • Pinto beans
  • Red beans
  • Any variety of dried beans

How to Quick Soak Beans: To start, rinse the beans in a colander and remove any small stones or pieces of debris.

  1. Cover beans with water in a stock pot and bring to a boil.
  2. Remove from heat, cover, and let the beans stand at least one hour, (preferably four hours).

Then you are ready to cook the beans according to the recipe!

How to Soak Beans Overnight

This is the easiest method ever! It’s as easy as 1, 2, 3 with little to no work required.

  1. Rinse the beans in a colander, making sure there are no small pebbles, rocks or debris.
  2. Transfer the beans to a stockpot and fill with clean water and add another two inches to the top. The beans will swell as they soak so the extra water is important.
  3. Cover the stockpot and let it sit overnight.

The next morning, strain the beans and proceed with your recipe.

How Long to Soak Beans

Soaking beans overnight is kinda’ vague, isn’t it? Soak the beans a minimum of 6 hours and any time up until 10 hours. What you are really looking for is the skin to easily slide away from the bean and to be able to squeeze the bean and have it be somewhat soft and ready to cook.

This quick soaking method makes prepping dry beans a breeze. So go ahead and buy bulk, then store and prep those beans with ease!

Delicious Bean Filled Recipes

Quick Soak Beans

A great way to take the overnight prep out of your favorite recipes!

  • 1 pound dried beans (or desired amount)
  • water
  1. Rinse beans well and sort through to remove any debris.
  2. Place beans in a large saucepan.
  3. Add water to cover 2″ above the beans. Bring to a boil over medium high heat. Boil for 2 minutes.

  4. Remove from heat, cover and let sit 60 minutes.
  5. Drain and discard water. Use as directed in your recipe.

Note: This is not a recipe to cook beans, this is a pre-soak and beans will still require cooking after the quick soak method.

Top image - close up of beans covered in water in a pot. Bottom image - beans in a pot.
Close up of beans covered in water in a pot.
Top image - beans in a pot covered in water. Bottom image - beans in a pot.

Awesome Chicken Katsu

Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish! 

Chicken is so easy to make and comes together quickly! If you love chicken recipes try this Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole or Best Bourbon Chicken.

Chicken Katsu

Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!

This Chicken Katsu is lightly breaded with a tender chicken inside.

Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.

With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.

 

What you need to make Chicken Katsu with?

  • Oil: For frying the chicken in.
  • Chicken: Large chicken breasts then flattened.
  • Salt and Pepper: Season to taste.
  • Flour: A bowl full to be able to dip your chicken in.
  • Eggs: Whisked together and the floured chicken will dip in it.
  • Panko: Adds a lite bread topping over the chicken.
  • Tonkatsu Sauce: You can purchase this at your local grocery store.
  • Green Onions: Garnish over top.

How to make Chicken Katsu recipe?

  1. Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
  3. Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

Tips for making Katsu Chicken:

  • Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
  • Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
  • Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
  • What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.
  • Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.

How to Store Chicken Katsu:

  • Can you freeze Chicken Katsu? Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it cool and place it in an airtight plastic bag to freeze. Reheat on a baking sheet at 425 degrees F for 5-10 minutes, then serve with curry and ketchup sauce. I recommend freezing sauce in a separate container from the chicken.
  • Chicken katsu will keep in an airtight container in the refrigerator for 3 days. The only way to make the breaded chicken crispy again is to put in the oven or oven toaster to reheat. Do not use the microwave to reheat.

Here are more Awesome Chicken Recipes to Try:

  • oil for frying
  • 2 large chicken breasts
  • salt and pepper
  • 2 cups flour
  • 3 eggs (beaten)
  • 2 cups panko
  • tonkatsu sauce for serving
  • sliced green onions and sesame seeds
  1. In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
  2. In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko. Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.

Classic Dark & Stormy Cocktail {Just 2 Ingredients}

A Dark and Stormy cocktail is definitely not for the faint of heart! It’s a spicy, heartwarming cocktail that is sure to turn up the heat! 

Ginger beer is not the same drink as ginger ale, it is much spicier. So mixed with dark rum, it’s a drink that’s sure to warm you up, whether after a sleigh ride… or sail over stormy seas!

Two Dark and Stormy cocktails prepared on a serving tray with lime slices.

What Is A Dark And Stormy?

The Dark and Stormy drink originated in Bermuda and is the official drink there. It’s a lot like a Moscow Mule, but the dark rum is what differentiates it.

Just two ingredients (three if you count the garnish) make this the perfect drink recipe when you want an adventurous cocktail that’s super easy to make!

  • Dark – this portion of the drink’s name refers to the dark rum that is added.
  • Stormy –  refers to ginger beer, which has a cloudy look to it.

Layered over ice, it’s a very cool looking drink that’s also really tasty!

The Best Rum For Dark and Stormy Drink

There is no contest for which rum to use with this drink. There is really only one rum for a classic Dark and Stormy, and that is Gosling’s Black Seal (this is in the original), with its detailed flavorings that are really what make this one of a kind cocktail!

Don’t have Gosling’s Black Seal? While it won’t technically be a Dark and Stormy cocktail you can always use a dark rum that you have on hand for a similar effect. Just remember with only two ingredients you are really going to taste the quality of the rum used in this drink.

The Best Ginger Beer For Dark and Stormy

Gosling’s also makes a ginger beer for this cocktail, but the original Dark and Stormy had Barritt’s in it. I use Fever Tree as it’s what I most often have on hand. You can take your pick, Barritt’s is non-alcoholic while Gosling’s is around 5%, for a stronger drink.

Some others include:

  • Bundaberg for versatility
  • Goya Jamaican Style Ginger Beer is super spicy
  • Parker’s is mild
  • Spindrift for a fresh taste!

Two Dark and Stormy cocktails prepared on a serving tray with lime slices.

How To Layer Drinks

It’s just a case of using gravity to your benefit! The denser liquid naturally wants to sit at the bottom of the glass. So follow these three simple steps to create your own beautifully layered drink!

  1. Pour the liquid that’s got the most sugar content first. In this case, it’s going to be the ginger beer.
  2. Turn a spoon upside down over the ginger beer, but make sure the spoon is almost, but not quite touching it.
  3. Slowly pour rum over the spoon. A bar spoon is ideal for this technique if you have one. If not, a regular teaspoon will do the job just fine!

Or, for ease just aim the rum at a larger ice cube! If you’re careful enough you should be able to layer a cocktail by pouring the less dense liquid very slowly over an ice cube.

Enjoy this drink, but slowly, it’s a powerful one! Avast, me hearties!

Must-Try Cocktails

Dark and Stormy Cocktail

A spicy, heartwarming cocktail that is sure to turn up the heat! 

  • 4 oz ginger beer
  • 1 1/2 oz Gosling's Black Seal rum ((dark rum))
  • lime wedges
  1. Fill a short glass with ice cubes.
  2. Add ginger beer. Slowly add dark rum pouring over an ice cube to get the layered effect.
  3. Garnish with a lime wedges and serve.

Drink should be stirred before serving.

Two dark and stormy cocktail with ice and a lime wedge on top.
Close up of two dark and stormy cocktails garnished with lime wedges.

Cheesy Penne Pasta (with Meatballs!)

Baked Penne Casserole comes together in mere minutes for a quick family meal. Meatballs are combined with penne noodles, pasta sauce and cheese for the perfect weeknight casserole recipe!

Serve this with a side salad and some crusty bread.

A servings of cheesy baked penne with meatballs in a white bowl.

Penne is the perfect shaped pasta for this saucy bake! Round, tubular shapes that hold the sauce and the cheese inside as well as on the outside.

How to Make a Penne Pasta Bake

  1. Bake meatballs in a 9×13 pan according to package instructions (or according to your favorite meatball recipe).
  2. In a pan, saute onion and garlic until fragrant and stir in reamaining sauce ingredients.
  3. Add sauce along with cooked penne to the meatballs (in the same pan… less dishes!) and top with cheese. Bake until heated through.

Garnish with a little parsley and serve with a slice of homemade garlic bread for the perfect meal!

Ingredients for a baked penne topped with parsley in a casserole dish

Variations

PENNE

    • Any medium pasta will work in this recipe. Shells, rotini or even ziti.

MEATBALLS

    • Use store bought or homemade meatballs.
    • Swap out the meatballs for leftover pieces of meatloaf or leftover hamburger patties.
    • Instead of meatballs, create a meat sauce with ground beef or turkey.
    • Swap out beef meatballs for turkey meatballs.

SAUCE

    • Use store bought sauce or homemade marinara.
    • Use leftover spaghetti sauce.
    • Add shredded or chopped veggies to the sauce to stretch the meal (and for added nutrition).

A pan of baked penne with meatballs ready to serve

Got Leftovers?

Cheesy baked penne pasta makes for perfect leftovers! Simply store leftovers in a container that can be sealed and place in the fridge. Better yet, store leftovers in small freezer containers or plastic bags and grab-and-go for a quick lunch at the desk or a quick bite after school!

To reheat, just put in the microwave. Give it a stir and refresh the flavors with sprinkle of cheese!

 

More Baked Pasta Faves

Cheesy Baked Penne

Penne pasta and meatballs in a tomato sauce, topped with mozza cheese and baked until bubbly!

  • 12 oz penne pasta* (cooked al dente)
  • 1 lb prepared meatballs (or recipe below)
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 24 oz marinara sauce (or pasta sauce)
  • 14 oz diced fire roasted tomatoes (with juice)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1 cup mozzarella cheese (shredded)
  1. Preheat oven to 375°F.
  2. Place meatballs in a 9×13 pan and bake 20 minutes (or according to recipe or package directions).
  3. Meanwhile, heat oil over medium heat. Add onion and garlic and cook 4-5 minutes or until softened.

  4. Remove the meatballs from the oven. Drain fat if there is a lot in the bottom, if there is a little bit you can leave it for flavor.

  5. Add cooked penne, and remaining ingredients to the 9×13 pan with the meatballs. Stir to combine.

  6. Top with cheese and bake an additional 20 minutes or until heated through. Garnish with parsley if desired.

To Make Homemade Meatballs combine the ingredients below. Roll into 24 meatballs and bake at 375°F for 20 to 22 minutes or until cooked through. 

1 lb ground beef
1/4 cup Italian breadcrumbs
2 tablespoons milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg yolk
2 tablespoons parsley

A scoop being taken out of a cheesy baked penne casserole.
A servings of cheesy baked penne with meatballs in a white bowl.
Top photo - A scoop being taken out of a cheesy baked penne casserole. Bottom photo - cheesy baked penne ingredients in a white casserole dish.

Kielbasa Veggie Sheet Pan Dinner

Kielbasa Veggie Sheet Pan Dinner is made with turkey kielbasa, asparagus, tomatoes and bell peppers cooked all on one pan, easy cleanup! It’s also Keto, Whole30, Low Carb and Gluten-free.

Kielbasa Veggie Sheet Pan Dinner is made with turkey kielbasa, asparagus, tomatoes and bell peppers cooked all on one pan, easy cleanup! It's also Keto, Whole30, Low Carb and Gluten-free.
Kielbasa Veggie Sheet Pan Dinner

If “quick and easy” is your jam, you definitely need to add sheet pan dinners to your repertoire. Cooking meat and veggies side by side on a single pan means less time, less stress, and less cleanup.

(more…)

The post Kielbasa Veggie Sheet Pan Dinner appeared first on Skinnytaste.

The Best Acai Bowls (Three ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries blended together with a juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Everything is always better with fruit when starting your day. if you love fruit filled recipes try this BlackBerry Lime Green Smoothie, Greek yogurt Fruit Pops or Fruity Quinoa Salad.

Three Acai Bowls with three different flavoring and toppings of fruit and granola.

Acai Bowls (Three Ways!)

These bowls are vibrant and full of color and flavor!

Acai bowls have many varieties and different flavors to keep changing them up.

I have three acai bowls that I love and feel meets your fruity side, tropical passion and of course, for the chocolate lovers!

You can’t go wrong with one of these AMAZING Acai bowls.

Simple to make and have only the highest quality of fruits in them.

The blend and mixture of each of them, topped with varies fruit, nuts and seeds make these acai bowls a complete meal.

Start your day off with an Acai bowl for breakfast or power up with it during the day.

Acai bowls are healthy and have the nutrients that you need to feel good and boost your system to keep going and doing the things you love most.

Which bowl are you going to start to make today?!

What is an Acai Bowl Made of?

Acai bowls are made of real fruit and a concentrate like almond milk or a juice. Then topped with berries, granola, nuts, seeds and drizzled with honey or peanut butter topping.

This is seriously what breakfast dreams are made of!!

An acai bowl is essentially a thick smoothie in a bowl with a variety of toppings on top to add a crunchy, smooth texture, sweet and savory in every bite.

Acai Berries are the main ingredient and the most important one for these bowls.

The Acai berries are from a Central and South America.

They are considered a superfood because of their high antioxidant levels they contain.

These berries are a small fruit that are dark purple in color.

They have quickly become a favorite ingredient in smoothies!

To find the acai berry in grocery stores, it is located in the freezer section and it is a puree of the acai berry. It will be near the frozen fruit or frozen cans of juice.

When you are ready to use, simply break up the acai packet into pieces and add it to your blender when you are ready to create an acai bowl. It is that simple!

Are Acai Bowls Healthy?

Yes! Definitely, a yes on this! Acai berries themselves are full of nutrients such as antioxidants, fiber, protein and vitamins.

Overall it is heart healthy and a good source of nutrients!

When blended together with more fruit and extra toppings in the acai bowls it only raises the fruits naturally high sugar.

Acai bowl is made of mostly a fruit base.

To help balance the acai bowl to keep them on the healthier side, simply add in non fat yogurts, substitute almond milk for juice, omit honey and choose a lower calorie topping for the finished bowl.

Within these bowls they also have healthy fats and fiber in the ingredients. This usually comes from the juices when blended together.

Acai berries contain amino acids which help aid in muscle performance, gives you energy, withstand endurance and added strength.

It is a great source of many varieties of vitamins such as Vitamin A, B1-B3 and E. It is also a great source of calcium, magnesium and zinc.

All in all, these Acai bowls are healthy, full of nutrients and vitamins with all the flavor and delicious toppings to make these an overall heart healthy choice!

Tips for making Acai Bowls:

  • The topping possibilities are endless, my kids love to make their own acai creations for a fun snack.
  • How do you say acai? Depending on where you are from there are a few different ways of saying it. For the easiest and simplest way would be to elongate the sound of the letter “a” to come out as “aa.” According to the National Center for Complementary and Integrative Health, you should pronounce açaí as “AH-sigh-EE.”
  • Serving acai: It is best to serve the acai bowls right away once they are topped with your favorite toppings.
  • Can you freeze acai bowls? Yes, these do well frozen. If you are planning to make these acai bowls ahead of time, simply make and blend your acai bowls and place in small freezer containers. Store in the freezer for up to 1 month. When ready to enjoy, thaw in the refrigerator or at room temperature until it can be stirred and ready to eat.
  • Healthy options: To make this a bit lighter and healthier substitute non dairy yogurt, agave or syrup instead of honey and choose dark chocolate over milk.
  • Varieties of fruit: Substitute or add in a variety of fruits to your bowl. Peaches, pears, pineapple, avocado or apples.
  • Toppings: The toppings possibilities are endless. There are so many varieties and choices to enjoy over top of your acai bowl to make these complete.
  • How do you thicken an acai bowl? It is best to have your acai bowl thick and not watery. This will help keep your fruit afloat as well as a thicker, richer and more savory meal. The less liquid, the better. If you need to thicken it as you go, simply add in more frozen fruit to your mixture. The fruit will thicken up quickly.

Very Berry Acai Bowl

 

What you need to make Berry Acai Bowl:

  • Apple Juice
  • Packaed frozen açaí
  • Blueberries: frozen
  • Bannaas: frozen
  • Strawberries: frozen
  • Honey

The very berry acai bowl with fruit and granola over top

How to Make the Very Berry:

Super quick and easy to make!

Simply add in all the desired ingredients to your blender.

Blend until it is mixed together and it is smooth and creamy.

Pour into a bowl and garnish with your favorite toppings!

  • Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of making the very berry acai bowl.

Peanut Butter Chocolate Acai Bowl

What you need to make Chocolate Acai Bowl:

  • Almond Milk
  • Packaed frozen açaí
  • Cocoa Powder
  • Peanut Butter:
  • Bananas: frozen
  • Strawberries: frozen

The Peanut Butter Chocolate acai bowl drizzled with peanut butter topping.

How to make the Peanut Butter Acai Bowl:

Keep your family guessing what is in each of the acai bowls.

The possibilities are endless and SO good!

You can’t go wrong with any flavor and fruit ingredient you add in to the blender.

Mix your ingredients well, until they are smooth and creamy.

Pour into a large bowl and top with your toppings of choice. Try drizzling on top some melted chocolate or Peanut Butter.

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders showing the process of the Peanut Butter Chocolate acai bowl.

Tropical Mango Acai Bowl

Bring paradise home to your kitchen with this tropical mango acai bowl!

What you need to make Tropical Mango:

  • Apple Juice
  • Packaed frozen açaí
  • Pineapple: frozen
  • Mango: frozen
  • Strawberries: frozen
  • Bananas: frozen

Tropical Mango acai bowl with fruit toppings and a fruit ingredients on the side.

How to Make Tropical Mango Acai Bowl:

Quick, easy and effortless to make an acai bowl.

So simple and turns out to be a thick, creamy and smooth smoothie poured in a large bowl.

Top with your favorite ingredients and add a fun throw of seeds over top for look and taste.

This will have you dreaming of being on an island in no time!

  1. Blend Together: Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

Two blenders with the process of making Tropical Mango acai bowls.

Try More Fresh and Fruity Recipes:

The Best Acai Bowls (Three Ways!)

The Best Acai Bowls (Three Ways!) is a fruit filled bowl full of acai berries and juice topped with granola, fresh fruits, crunchy nuts and a variety of seeds all drizzled with a fun topping. A perfect way to start your day or keep it going!

Very Berry Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries
  • 1 Tablespoon Honey

Peanut Butter Chocolate Acai Bowl

  • 1/2 cup almond milk
  • 1 package frozen acai
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons Peanut Butter
  • 1/2 cup frozen bananas
  • 1/2 cup frozen strawberries

Tropical Mango Acai Bowl

  • 1/2 cup apple juice
  • 1 package frozen acai
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen bananas
  1. Add desired recipe to the blender in order and blend until smooth and creamy. Garnish with desired toppings.

 

Creamy Mushroom Risotto (Easy to Make)

Don’t feel intimidated, Mushroom Risotto is easy to make and the recipe below will make you seem like a gourmet chef! This recipe is made with rice that is slowly cooked in seasoned chicken broth with mushrooms, onions, and parmesan cheese!

The result is a rice that is extra creamy and packed with flavor.

A serving dish of mushroom risotto garnished with parmesan and parsley.

So, what exactly is risotto? Risotto is a simple Italian dish that consists of rice cooked to a creamy consistency (without cream) by adding small bits of warm broth and stirring frequently. The stirring releases starches which make the rice creamy and delicious!

What Kind of Rice to Use for Risotto

Traditionally, arborio rice is used for risotto because, as it cooks, it releases starch creating a creamy consistency. While this recipe is easy to make it requires a bit of babysitting at the stove as it should be stirred very frequently while warm broth is added in small amounts.

Of course you can use any rice you have on hand (except instant or minute rice) but the result will not be quite as creamy.

Rice being browned with butter and onions for risotto

Tips for Risotto

Risotto can seem intimidating since we often enjoy it at fancy restaraunts but to be honest, it’s pretty easy! Here are a few tips for success.

    • Precook veggies/mushrooms When adding veggies to risotto, you want to heat everything through but the veggies should be pre-cooked.
    • Toast the Rice Just like grilled chicken or the brown bits at the bottom of a beef stew, brown = flavor. Toast the rice slightly in olive oil for the best flavor (not too dark, just a bit golden).
    • Heat the Broth Broth will be added bit by bit but it should be heated. Keep a second pot on the stove or heat in the microwave. If the broth is not warm, it stops the cooking process each time you add some.
    • Stir Frequently Stirring helps release starches resulting in a creamy dish.
    • Add Broth in Small Doses Add broth, allow it to evaporate (while frequently stirring) and then add a bit more. A bit tedious but worth the time.

A pot of mushroom risotto garnished with parsley and parmesan.

To Make Ahead

You can make risotto ahead of time, simply cook it about halfway and then cool. Before serving, continue cooking and proceed with the recipe until tender.

What to Serve with Mushroom Risotto

Mushroom Risotto is a rich, creamy, decadent recipe, that elevated any dish it is paired with!

Try serving it with a simple oven-baked chicken breast to really let the risotto shine! A cold, crunchy salad with a bright, tangy vinaigrette is a definite diner pleaser and perfectly rounds out dinner.

If you are going the vegetarian route, a simple side of steamed broccoli or carrots makes for a colorful side dish.

A serving dish of mushroom risotto garnished with parsley and parmesan.

What to do With Leftover Risotto?

Keep leftover risotto can be kept in the fridge and reheated for leftovers in the microwave or on the stovetop.

  • To Reheat: Add a little bit of milk to the leftovers as you reheat it and stir until it is restored to its creamy state again. Refresh the flavors with some salt and pepper and serve again, just like new!
  • To Freeze: Store in an airtight container. Let thaw in the fridge and then reheat following the directions above.

Pro Tip: Add some flour to leftover risotto, form into patties (hamburger-sized), and fry in olive oil for risotto cakes. Serve with garlic aioli over a bed of lettuce for a fancy lunch!

Just like creamy mushroom orzo, try stirring in defrosted peas for a colorful and delicious twist. Or try a low carb version using cauliflower rice! Whichever way you choose to serve this dish it is sure to be a hit.

Easy Rice Side Dishes

Mushroom Risotto

Mushroom risotto is a gourmet side dish that is so easy to prepare!

  • 1 tablespoon olive oil
  • 12 oz mushrooms (any variety, thinly sliced)
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1 cup arborio rice
  • 1/2 cup white wine (or extra broth)
  • 3 cups chicken broth (divided, or mushroom broth)
  • 1/3 cup freshly grated Parmesan cheese
  1. Warm the broth in the microwave.
  2. Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
  3. Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
  4. Add wine and cook until evaporated while stirring. Add warmed broth 1/2 cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
  5. Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

It is important that the broth you add is heated.
Optional add in 1/2 cup defrosted peas along with the mushrooms at the end.

Mushroom risotto garnished with parsley and parmesan.
Close up of mushroom risotto garnished with parmesan and parsley.
Mushroom risotto garnished with parmesan and parsley.

Low-Carb Turkey Taco Stuffed Avocados

Taco Tuesday just got a little better with these quick and easy, low-carb Turkey Taco Stuffed Avocados – I’m obsessed!

Taco Tuesday just got a little better with these low-carb Turkey Taco Stuffed Avocados – I'm obsessed!
Low-Carb Turkey Taco Stuffed Avocados

We love taco nights in my house, and Turkey Taco Lettuce Wraps and Taco Stuffed Zucchini Boats are favorites in my home! But swapping the lettuce or zucchini for avocado? Even BETTER! You’ll need to eat them with a spoon eat up every last bite. This whole meal is ready in under 30 minutes.

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Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Salmon is quick and easy to make that is insanely delicious! If you love all the flavor of salmon try this Walnut Crusted Maple Salmon, Honey Garlic Dijon Broiled Salmon (15 Minutes!) or Baked Sesame Teriyaki Salmon.

Brown butter lemon salmon with a spoon drizzling brown butter glaze over top of the salmon.

Brown Butter Lemon Salmon

Salmon is by far one of my most favorite meals!

It is simple to make, tastes out of this world and is light and flavorful.

This brown butter lemon salmon is just that!

Light and flavorful in every bite, it comes together quickly and easily plus the flavoring is seriously the BEST!!

You can’t go wrong with this salmon.

The tender, juicy pieces of salmon falls apart and melts in your mouth with every bite.

Once you start eating there is no controlling you to hold back. It is SO good!

What you need to make Brown Butter Lemon Salmon:

These salmon fillets are perfect for already being portioned out for each person and easy to sauté.

A little bit of olive oil to coat the pan and some fresh herbs to enhance the salmon even more.

This brown butter lemon salmon turns out to be light and flaky with tender pieces of salmon meat.

It is one unforgettable taste that you will be craving every time you hear the word salmon.

  • Salmon: Fillets are best and cook perfectly in portions.
  • Olive Oil: It is best to cook in an oil to help from sticking to the pan.
  • Salt and Pepper: to taste!
  • Butter: Adds that rich brown butter flavoring.
  • Lemon: Juice from a half of a lemon.
  • Thyme, Parsley Rosemary: Chopped and has the perfect blend of herbs and flavor to add to this salmon.

How to make Brown Butter Lemon Salmon:

This just takes minutes to make and turns out AMAZING!

You will be surprised how quick, easy and painless this brown butter lemon salmon recipe is to make.

It is a tried and true favorite and will be easy to make on a busy weeknight.

  1. Sauté the salmon: In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. How to make the brown butter: Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.

How do you know when Salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

The process of cooking the brown butter lemon salmon in a skillet

What to serve with Salmon:

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making Brown Butter Lemon Salmon:

  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Brown butter lemon salmon being sautéed by lemons and asparagus on the side.

How to store Salmon:

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

More Delicious Salmon Recipes to Try:

Brown butter lemon salmon on a plate with asparagus and lemon wedges.

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

  • 2 pounds salmon
  • 1 Tablespoon olive oil
  • salt and pepper
  • 1/2 cup butter
  • Juice of half lemon
  • 1 tablespoon thyme
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon rosemary (removed from stem and chopped)
  1. In a large skillet add the olive oil and turn to medium high heat. Add the salmon skin side down and cook for 4-5 minutes. Flip to the other side and continue to cook for 4-5 minutes until the top has a golden brown crust and the salmon flakes easily. Remove and set aside on a plate.
  2. Add the butter to the pan. Whisk until the butter starts to foam and turn brown. Add the lemon juice and fresh herbs. Return the salmon to the pan and serve.