After working hard all day the last thing you want is to be standing in front of a hot stove and oven for hours cooking dinner. Cooking during the week should be three things – healthy, delicious and quick! These three recipes will make your mouth water, and take 30-minutes or less to prepare. Meaning you get to spend less time cooking and more time relaxing, without having to sacrifice taste.
Zucchini Shrimp Scampi
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds (4 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.
Photo Credit: Damn Delicious
Honey Garlic Glazed Salmon
1/3 c. honey
1/4 c. soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets, patted dry with a paper towel
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Freshly chopped parsley, for garnish.
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Garnish with sliced lemon and parsley to serve.
Photo Credit: Delish/Ethan Calabrese
Chicken Lettuce Wraps
2 tablespoons oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound ground chicken
2 tablespoons sui mi ya cai (optional)
1 red chili, chopped (optional)
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
⅓ cup water, mixed with 2 teaspoons cornstarch
1 head bibb, butter, or green leaf lettuce
Chopped scallions and cilantro, to garnish.
Heat the oil a wok or skillet over medium high heat. Add the onion and garlic and cook for 5 minutes, stirring often. Add the chicken and stir-fry for 2 minutes, or until browned. Add the sui mi ya cai and chili (if using) and stir-fry for another 2 minutes.
Stir in the soy sauces, hoisin sauce, Shaoxing wine, sesame oil, and rice wine vinegar. Add the water and cornstarch mixture, and simmer for another 2-3 minutes. Serve in the lettuce leaves garnished with scallions and cilantro.