This mahi mahi grilled fish with strawberry salsa is the kind of dish that feels fancy enough for company but easy enough for a sunny weeknight dinner. Sweet, juicy berries meet smoky grilled fish, bright lime, and a little kick from fresh herbs and onion for a combination that tastes like summer on a plate. If you have ever wondered whether fruit salsa belongs on seafood, this recipe is your delicious proof that it absolutely does.

What Are Strawberries?

Yes, I know.  We all know that strawberries are a delicious red berry, but do you really know what they are?  Aside from being one of spring and summer’s brightest stars, strawberries are an aggregate accessory fruit.  That’s the technical term for saying that the fleshy part comes mostly from the flower’s receptacle, while the tiny “seeds” on the outside are actually individual fruits.

Berry or not, they are loved for their juicy texture, floral sweetness, and ruby-red color. strawberries are delicate and highly perishable.  Since they do not continue ripening once harvested they’re best picked at their peak. That makes choosing good strawberries especially important when they are the centerpiece of a fresh salsa. Their natural sweetness and gentle acidity pair beautifully with grilled fish, especially a mild, firm variety like mahi mahi.

Picking Perfect Strawberries

When shopping or picking, look for berries that are fully red, fragrant, and firm but not hard. The best strawberries are evenly colored up to the leafy cap.  Pale “shoulders” (the top leading to the stem) can signal they were picked too early and will never fully sweeten. Skip any berries that look mushy, leaky, or dull.  I always check the container for hidden mold so you’ll see me turning that thing on all sides to make sure there’s no hidden mold between the fruit. For salsa, medium-size berries are often the easiest to dice neatly and tend to have a balanced sweet-tart flavor.

Tips for Pick Your Own Strawberry Farms

If you are heading to a pick-your-own farm, go early in the day when berries are cooler and firmer. Bring or use shallow containers so the fruit on the bottom does not get crushed.  Pick berries that release easily with the stem intact. Wear shoes you do not mind getting dusty, bring water, and expect to check rows carefully because ripe berries can hide under leaves. Most importantly, pick only dry berries when possible.  Moisture speeds spoilage once they are in the basket.

Keeping Strawberries Fresh at Home

Once you get strawberries home, refrigerate them right away.  DO NOT wash them until you are ready to use them. Extra moisture encourages mold, so keep them dry in a breathable container.  Make sure to remove any bruised berries before they affect the rest. Properly chilled strawberries usually keep for several days, but they are always best sooner rather than later. If you are making salsa the same day, let them stay cold until prep time so they hold their shape when diced.

What Is Mahi Mahi and What Does It Taste Like?

Mahi mahi is a lean, firm white fish with large flakes and a mild, slightly sweet flavor. Because it is not overly fishy, it is a great choice for people who want seafood that feels approachable and versatile. Its texture is sturdy enough for grilling.  This means it holds together beautifully over high heat and pairs well with bold toppings like fruit salsa, citrus, fresh herbs, and a little spice.

Compared with salmon, mahi mahi is leaner and milder, with less richness and oiliness. Compared with cod, it is firmer and generally better suited to the grill because it is less likely to fall apart. And next to halibut or swordfish, mahi mahi offers a similarly meaty bite but often feels a little lighter and sweeter. In short, if you want a fish that can handle grill marks and still taste fresh with strawberry salsa, mahi mahi is a fantastic middle ground.

Choosing the Perfect Fish

Choose fillets that look moist and glossy, not dry or discolored.  Give them a sniff and make sure they have a clean ocean-fresh smell. Thicker portions cook more evenly on the grill, so look for pieces that are fairly uniform in size. If mahi mahi is not available, halibut, swordfish, or even salmon can work here.  Just remember that the gentle sweetness of mahi mahi is especially nice with strawberry salsa. Whether you buy fresh or thawed from frozen, pat the fish dry before seasoning so it sears instead of steams.

Creating the Flavorful Strawberry Salsa

The strawberry salsa is where this dish truly comes alive. Dice fresh strawberries and toss them with finely chopped green onion, jalapeño, seedless cucumber, mango, lime juice, and a pinch of salt. The berries bring sweetness, the onion adds crunch, the jalapeño adds just enough heat, and the lime pulls everything into balance. The cucumber add crunch and mango adds a sweet tart flavor.  Let the salsa sit for 10 to 15 minutes before serving so the flavors mingle, but not so long that the berries lose their texture.

Grilling the Fish to Perfection

Brush the fillets lightly with oil and season them simply with salt, pepper, and a squeeze of lime or a dusting of chili powder if you like a little extra warmth. Grill over medium-high heat until the fish releases easily from the grates and flakes at the center. Because mahi mahi is lean, avoid overcooking it.  You want it just cooked through with a slight char around the edges which means it’s moist and flaky inside.  A clean, well-oiled grill is your best friend here along with a sturdy spatula to flip the fish with.

Assembling the Dish with a Twist

To serve, place the grilled mahi mahi on individual plates and spoon the strawberry salsa generously over the top. For a twist, add thin slices of avocado, a sprinkle of toasted pepitas, or a little crumbled cojita for creamy or crunchy contrast. This fish and salsa recipe tucks easily into warm tortillas for a fresh, summery taco version that disappears fast at casual gatherings.  Make sure to whip up extra salsa to nibble on while cooking.

Serving and Enjoying the Unique Combination

Serve this vibrant dish with coconut rice, grilled corn, a crisp green salad, or simply extra lime wedges and something cold to drink. It is sweet, savory, smoky, and bright all at once—the kind of meal that makes people pause after the first bite and ask for the recipe. Whether you are cooking for a backyard dinner, a weekend date night, or just treating yourself to something fresh and different, grilled mahi mahi with strawberry salsa is a memorable way to celebrate the season.

What does this Grilled Fish with Strawberry Salsa taste like?

Just look at that strawberry salsa.  I know you want to dive in even more because you know that strawberries not only taste good, but they are jam packed with nutrients.  We upped our “better for you” game by putting it some lean, delicious, rocking the omega-3 fish under that strawberry salsa.  This is one summer recipe that you will make again and again.  And know that it’s a healthy recipe you can easily eat on repeat.

You can expect the salsa to be sweet, with a little onion, and some jalapeno kick.  There’s plenty of crunch with the cucumbers that bring a freshness that elevates the sweet, strawberry flavor.  You’ll just have to try it.  Finally, there’s another layer of sweetness with the mango which is also elevated by the lime.  Because mangos are a little sweet and tart. 

This is a recipe you’ll make time and time again.  Because once you try this strawberry salsa recipe, then you will want to service it not only over fish but also over chicken and pork!  Heck, even beef!  Or simply with chips as an appetizer.

Grilled Fish Topped with Strawberry Salsa

Cook Time: 10 minutes

Total Time: 10 minutes

Packed with colors, flavors, textures, and Florida strawberries, this Grilled Fish Topped with Strawberry Salsa is the perfect way to warm up during the holidays!

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Ingredients

• 2 cups Florida strawberries, chopped
• 1/2 cup thinly sliced green onion
• 1/2 cup peeled and finely diced seedless cucumber
• 1/3 cup finely diced mango
• 2 tablespoons minced jalapeno (remove seeds for less heat)
• 1 - 2 tablespoons fresh lime juice
• 1 teaspoon sea salt
• 1 pound fish
• salt and pepper to taste

Instructions

1. Preheat grill for high heat.
2. Combine the first 7 ingredients (strawberries through sea salt) in a mixing bowl. Set aside.
3. Sprinkle the fish with salt and pepper and grill on high 3 to 4 minutes per side depending on the thickness of the fish. (Roughly 10 minutes per inch of thickness with the lid down on high heat.)
4. Allow the fish to rest a few minutes before topping with the salsa and serving.

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The post Grilled Fish with Strawberry Salsa is Sweet Heat on the Grill appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The holiday season is all about sharing joy, warmth, and delicious treats. If you’re searching for a cookie that’s both festive and a guaranteed crowd-pleaser, look no further than Pumpkin Pie Thumbprint Cookies. These delightful morsels pack all the cozy flavors of classic pumpkin pie into bite-sized cookies that are perfect for holiday parties, potlucks, or a cozy night in. Easy to make they’re sure to impress your guests and become a new seasonal favorite.

What Is a Thumbprint Cookie?

Thumbprint cookies are a charming style of cookie.  They’re known for their soft, buttery base and signature indentation in the center.  The indentation is often filled with jam, chocolate, or other tasty treats. The “thumbprint” comes from the tradition of pressing your thumb (or a small spoon) into the dough to create a well for the filling before baking. The result is a cookie that’s both playful and versatile.

Thumbprint cookies started in Sweden where they’re called Hallongrotta.  This means “raspberry cave” because they were traditionally filled with raspberry jam.  They were enjoyed during holidays and special occasions. Over time, bakers around the world have experimented with various fillings.  This turned thumbprint cookies into a global treat that can be customized for any season or celebration.

What Is Pumpkin Butter?

Pumpkin butter is a creamy, spiced spread made by simmering pumpkin puree with sugar and spices.  Some recipes add a splash of apple cider or lemon juice to brighten the butter. It’s rich, silky, and tastes like pumpkin pie in a jar.

Pumpkin butter is wonderful on toast, pancakes, or swirled into yogurt.  In these thumbprint cookies, it acts as the perfect festive filling, bringing a burst of holiday flavor to every bite.  It allows you to turn simple thumbprint cookies into mini pecan pies.

Variations of Thumbprint Cookies

One of the best things about thumbprint cookies is how adaptable they are! Try filling them with classic raspberry jam like the Swedish.  Or try sweet tart apricot or blackberry preserves.  For a red festive treat, try some cherry or strawberry jam.

These cookies are perfect filled with something richer.  Chocolate ganache or Nutella make for a decadent twist to these cookies.  If you’re making these for the holidays, fill them with some cranberry jelly or apple butter.  Or even a bit of mincemeat would make them super festive.

Ingredients to make these Pumpkin Pie Thumbprint Cookies

There are so few ingredients in these cookies you’ll want to make them repeatedly with different fillings.

Pantry ingredients – sugar, flour, vanilla, salt, pumpkin butter

Refrigerator ingredients – butter, eggs

Prepare the Cookie Dough

Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition.  Switch to the paddle attachment. 

Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour.  Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together.  Form the cookies into 1 to 1 1/2 inch balls.

Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.

Bake and Enjoy

Preheat the oven to 375 F.  Bake the cookies for 11 to 14 minutes or until the edges are lightly golden.  Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. 

Tips and Tricks for Delicious Thumbprint Cookies

Chill the dough before baking.  It helps prevent spreading while baking which keeps the pumpkin butter in the indent.  Use a silicone mat or parchment paper for easy cleanup.  It also prevents sticking to the pan.  Do not overfill the cookies which will spill over during baking.  Fill them 3/4 the way full with pumpkin butter. 

Finally, swap the pumpkin butter for other festive seasonal spreads.  My cranberry hot pepper jelly would make for sweet and spicy cookies for the holidays.  A delicious cranberry preserves or kumquat marmalade would also be great fillings for these cookies.  I’ve filled them with my four berry jam which you can easily make with frozen fruit.  And then there’s my favorite mint jelly.  I used it to fill my Linzer cookies.

Decorating and Serving Ideas

To serve these cookies, make sure you use a festive, seasonal platter.  You can sprinkle them with powdered sugar or a little cinnamon and sugar.  The cinnamon would elevate the pumpkin butter in these cookies.  For added fun, try a drizzle of salted caramel or even pumpkin pie sauce!

There’s something truly special about sharing homemade cookies with loved ones during the holidays. Pumpkin Pie Thumbprint Cookies combine the nostalgia of thumbprint cookies with the irresistible flavor of pumpkin pie.  This makes them a must-try for any festive gathering or cookie swap. So, gather your ingredients, preheat your oven, and let the holiday baking begin!  Store any leftover cookies in an airtight container for up to 3 to 4 days.

Yield: 24

Pumpkin Pie Thumbprint Cookies

Cook Time: 26 minutes

Total Time: 26 minutes

Pumpkin Pie Thumbprint Cookies take everything you love about holiday desserts and pack it into a sweet, bite sized treat. They are perfect for anyone who cannot decide between pie and cookies.

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Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup pumpkin butter

Instructions

1. Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition. Switch to the paddle attachment.
2. Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour. Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together. Form the cookies into 1 to 1 1/2 inch balls.
3. Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.
4. Preheat the oven to 375 F. Bake the cookies for 11 to 14 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 254Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 49mgSodium 151mgCarbohydrates 31gFiber 1gSugar 11gProtein 3g

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One of favorite ways to use Thai red curry paste is with shrimp. That delicious Thai red curry with coconut milk added to it to make a sauce is absolutely delicious. To me, it’s a comfort food.  All the creamy flavors, spices, and bit of heat are flavors we had growing up.  That is as soon as we found the S&B curry bricks.  Which I know it not the same as Thai curry.

I knew this shrimp burger had to be a recipe I made while the hubs was working. There are just some ideas and recipes that I know he’s not going to enjoy at all. He looks at me like I’m a loon, shakes his head, and walks off thinking I’m stark raving mad. But for me, this all sounded delicious!! Doesn’t it sound delicious to you?

Celebrating Thai National Day

Every December 5th, Thailand comes alive with vibrant celebrations in honor of Thai National Day. This special occasion is more than just a holiday.  It’s a salute to the nation’s rich history, unity, and beloved King Bhumibol Adulyadej. And what better way to join the festivities than through Thai cuisine?

Food is the heart of Thai culture.  Every dish tells a story, brings people together, and celebrates the country’s diversity. Today, let’s celebrate by crafting a Thai red curry shrimp burger, topped with a bright blueberry chutney. It’s a dish that captures the spirit of Thailand while inviting you to explore creative, bold flavors at home.

What Is Thai Red Curry?

Thai red curry is a cornerstone of Thai cooking.  It’s cherished for its bold, aromatic flavors and eye-catching color. The backbone of red curry is a paste made from red chili peppers, garlic, shallots, lemongrass, galangal (a relative of ginger), kaffir lime leaves, and shrimp paste.

Coconut milk gives red curry its creamy richness, while fish sauce and a hint of sugar balance the heat with salty and sweet notes. The result is a fragrant, spicy-sweet curry that is both comforting and exciting. Historically, Thai red curry has evolved from royal palace fare to a beloved home-cooked dish.  Families have adapted their recipe to include local ingredients and tastes through the generations.

Red, Green, Yellow, and Indian Curries—What Sets Them Apart?

Thai red curry isn’t the only star in the curry universe. Thai green curry uses green chilies and fresh herbs for a greener, more herbal profile and a sharper heat. Yellow curry is milder, combining turmeric, cumin, and coriander with coconut milk for a warm, mellow flavor.

Indian curries, on the other hand, often rely on a dry spice blend made with cumin, coriander, garam masala, and mustard seeds.  They may include cream, yogurt, or tomato instead of coconut milk. All these curries share comforting spices and rich sauces.  However, Thai red curry stands out for its vibrant color, creamy texture, and a unique balance of sweet, salty, and spicy.

The Inspiration Behind the Flavor Fusion

Technically, this inspiration was part of a burger making challenge.  Sort of like a mystery box challenge.  There’s a list of ingredients you can choose from to make your burger.  This burger had to include blueberries, coconut, shallots, and cayenne.  In my head fruit and shallots equals chutney.  And, well, chutney equals curry. 

With the cayenne I knew it had to be a red curry.  So, Thai red curry it is!  Now, I don’t know about you, but I usually only make Thai red curry with chicken or shrimp.  And, well I already made a chicken burger, so why not a shrimp burger?  That’s how my brain works and how I was inspired to create this Thai shrimp curry burger with blueberry chutney.

Tips for Creating a Succulent Shrimp Burger

While fresh shrimp are best, I can usually only get frozen shrimp.  But I always opt for the larger shrimp that are wild caught.  If they’re not already peeled and deveined, then I do that while prepping the rest of the ingredients for the burger.  Try to keep your ingredients cold to help with binding and keep the shrimp burgers juicy.

As with all burgers, don’t over process the mince.  Pulse carefully until the shrimp are a coarse chop.  And make sure to fold your ingredients together to prevent over mixing.  These burgers have both the red curry paste for flavor and coconut milk to add flavor and keep them moist.  Finally, cook the burgers over medium heat for even browning and moist burgers.

Ingredients to make this Thai red curry shrimp burger

You might not have the Thai red curry paste or coconut milk, but everything else is pretty common.  At least for my pantry.

Pantry ingredients – breadcrumbs, coconut milk, Thai curry sauce, garlic, shallots, cardamom, cinnamon, allspice, burger buns

Refrigerator ingredients – shrimp, green onions, fresh ginger, blueberries (I used frozen)

Steps to make the shrimp burgers

Pat the shrimp dry, then pulse in a food processor to a chunky consistency. I pulsed mine for about 7 times and then transferred the mince to a chilled bowl.  In a separate bowl,, combine the Thai red curry paste with the breadcrumbs, coconut milk, green onions, ginger, and garlic.  Pour the breadcrumb mixture into the chilled shrimp mince and fold to combine.  Form into 4 even patties. Place on a plate, cover with plastic wrap, and chill for at least 20 minutes to firm up.

When you’re ready to cook the burgers, heat oil in a skillet over medium heat. Cook patties 5 to 7 minutes per side depending on the thickness of your burgers.  Cooked the burgers until golden and cooked through.  Place each burger on a toasted brioche bun and spread with a little of the blueberry chutney on top before serving.

Make the blueberry chutney topping

Heat a saucepan over medium-high heat.  Add olive oil to the saucepan and sauté the garlic and shallots until fragrant.  Stir in fresh ginger, spices, blueberries, and coconut milk.  Bring it to a boil and simmer until thickened.  For me, it took 30 minutes or so to thicken enough to use a burger topping.

Why this Thai red curry shrimp burger with blueberry chutney works

This burger is all about contrast and harmony. The spicy, aromatic Thai red curry shrimp patty finds its match in the sweet-tart blueberry chutney.  The sweetness and flavor of the blueberries in the chutney brings out the sweetness of the shrimp in the burger. The spices and shallots add a savory flavor to the chutney.  They also bring an earthiness that pairs with the curry spices.

That is one juicy looking burger. It’s sitting on top of a brioche bun. I didn’t add any toppings to the burger. Feel free to add your choice of veggies to your burger. I was thinking a green onion slaw might be good, but nothing too powerful. Or maybe some crispy fried shallots on top would be good, too.

What does this Thai curry burger taste like?

The shrimp are tender and sweet. The spices from the Thai red curry sauce are definitely there! You can taste them. You can’t taste the coconut milk per se but you can taste the rich, creaminess it brings to this shrimp burger.  These Thai red curry shrimp burgers are simply scrumptious. That’s all you need to know.

There you have it.  This shrimp burger is a festive, inventive dish to make Thai National Day extra special. Packed with flavor, color, and a little creative adventure, this Thai red curry shrimp burger with blueberry chutney is sure to wow your guests and spark conversation. Happy cooking and happy Thai National Day!

Yield: 4 burgers

Thai Red Curry Shrimp Burger with Blueberry Chutney

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

Thai Red Curry Shrimp Burger with Blueberry Chutney, as you can imagine, is packed with flavors! From the red curry sauce, the coconut milk, and cayenne in the burger to the blueberry sweet and savory chutney on top. It’s a packed mouthful of burger happiness.

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5.0 Stars (1 Review)

Ingredients

For the burgers:

Toggle ingredient group

• 1 pound shrimp, peeled and cleaned
• 1/4 cup fresh bread crumbs
• 2 tablespoons coconut milk
• 3 tablespoons Thai red curry sauce
• 1/4 cup sliced green onions
• 1 teaspoon grated ginger
• 1/2 teaspoon grated garlic

For the chutney:

Toggle ingredient group

• 1/2 cup diced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• 1/4 teaspoon each ground cardamom, cinnamon, allspice
• 3 cups fresh or frozen blueberries
• 1/2 cup coconut milk
• 4 brioche hamburger buns

Instructions

For the burgers:

1. Place the shrimp in the bowl of a food processor and pulse until coarsely chopped. Do not over process as the shrimp will become a paste. I pulsed mine about 7 times to get a good consistency.
2. Mix the bread crumbs with the next 5 ingredients (coconut milk through garlic). Fold in the shrimp until all ingredients are combined.
3. Form into four patties. Cover with plastic wrap and refrigerate until you’re ready to cook the burgers.

For the chutney:

1. Heat a saucepan over medium-high heat and sauté the shallots and garlic until fragrant; about 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to simmer and continue cooking until thickened; about 30 minutes to an hour.

Assemble the burgers:

1. Heat a skillet over medium-high heat. Add oil to coat the bottom of the pan and add the shrimp burgers. Cook 5 to 7 minutes per side depending on the thickness of your burgers. The burgers should be pink throughout and have a golden-brown color to the edges.
2. Place each burger on a lightly toasted brioche burger bun. Spread about 1 to 2 tablespoons of chutney over each burger and serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Celebrate Thai National Day!

Celebrate Thai National Day!

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The post Thai Red Curry Shrimp Burger with Blueberry Chutney appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post in sponsored by Tonnino tuna, but all opinions are my own.

 Aglio e Olio with Tuna is the kind of easy seafood pasta I make when dinner needs to feel special without taking all night. Garlic, olive oil, red pepper flakes, and flaky tuna coat every strand of pasta with bold, savory flavor. A small splash of oregano oil adds an herby finish that makes this simple tuna pasta taste bright and cozy. This recipe is quick, pantry-friendly, and perfect for busy weeknights. If you love Italian seafood recipes, try Fregola ai Frutti di Mare or Easy Linguine with Clam Sauce next.

I have a confession. I’m picky about my canned tuna. Yes, I realize this is somewhat of a shock to some of you. My mother is just shaking her head. If she’s even reading this. A is probably laughing at me. But it’s true. I’m picky about my canned tuna.

When we make anything with tuna it has to be good tuna. I can’t do the chunk light unless it’s albacore. Or at least that’s what the can says. And if we’re having tuna salad for anything, it’s chunk or premium albacore tuna. Anything other than that I just cannot stand. I’ll eat it if that’s all we have, but for me to enjoy it the tuna has to be premium.

Then why are you posting a recipe about canned tuna, you ask?

Because of my mother. She made sure we’d tried everything at least once. Repeatedly if it was something the rest of the family loved and I didn’t. Or something she loved and we didn’t. Like liver. Just the word makes me shiver.

And because it’s always good to just try new things every now and then. Even if it’s not a new food, but a new brand or way to serve or eat the food. That’s why I’m sharing a recipe using Tonnino tuna. Because this tuna is amazing.

So, a little bit about Tonnino. They have exquisite tuna sourced from several oceans including the Easter Pacific Ocean, Indian Ocean, and the Atlantic Ocean. Tonnino only works with those fishing vessels registered with the Inter-American Tropical Tuna Commission. This ensures that other species and animals are not caught and injured in their fishing process.

Tonnino not only helps keep beaches clean, but they also started a tree planting initiative throughout Costa Rica. They even have a water treatment plant which filters 98% of the water they use in their processing plants.

You can taste all the good that Tonnino does for the environment in their tuna.

 I kid you not. This is the best canned tuna I’ve ever tasted. Tentatively, I took a piece out of the jar before I even started to cook this recipe. I put it in my mouth preparing for the typical tuna flavor I expected and was totally shocked.

From Picky Eater to Tuna Lover

Now, I have to preface with this by saying I don’t eat of a lot of tuna in oil. But I have had tuna in oil. Granted not olive oil, but still, I can’t imagine it makes THAT much of a difference. This tuna, you guys, it melts in your mouth. It’s rich and delicious. There’s no tinny tuna flavor. And not just because it’s in jar. It tasted like tuna I cooked and had in the fridge to eat later. That is how good this tuna is.

Tonnino tuna is so good, I could eat the whole jar without any mayonnaise or relish. Yes, I realize they’re probably shuddering at the thought of their exquisite tuna mixing with mayonnaise and relish.

But pan bagnat? Oh hell yes. And I’ve made at least 2 of those since I received the three jars to cook with. I even have one for lunch tomorrow which I’m totally excited to eat! Because you can’t eat a pan bagnat on the same day. It has to sit in the fridge overnight to meld. But that’s another post maybe I’ll share with you later.

When I saw the tuna with garlic in olive oil I immediate thought of pasta. But not a complex pasta. Since this tuna is fabulous, I wanted a simple pasta dish that would really let it shine. And what’s simpler than aglio e olio? I mean, that’s just pasta with olive oil and garlic.

You can’t get simpler than that. Unless you just have pasta with olive oil.

The best part about this Tonnino tuna is using the olive oil in the jar as part of the recipe and as a garnish to the dish. The canning oil adds a richness to the pasta that really heightens the tuna flavor in this dish.

And you guys, this aglio e olio con tonno is awesome. I devoured my bowl. And I didn’t share the leftovers with the hubs either. Oh no. He wasn’t going to have any of this. This dish was all mine. Both for dinner and lunch the next day.

Yes, I reheated this tossed in more tuna, and had THE BEST lunch I’ve had in a long time. Not that my leftovers aren’t awesome for lunch the next day. But this pasta for lunch was just epic. There is no other word for it.

Epic.

I received these three jars. So you’re not completely jealous of me, you should be able to find these yummy jars of exquisite tuna at Whole Foods. Trust me when I say the next time I’m there, I’ll be stocking up. Because this tuna is the best I have ever tasted!! And you will love it just as much as I do. Especially in this aglio e olio con tonno. Which translates to spaghetti with olive oil and garlic with tuna. But it sounds better in Italian.

Hop on over to their Facebook and Instagram pages. But grab a hanky before you go. You’re going to drool. I did!! There’s so many flavors of tuna and creative and delicious ways to serve it up.

Yield: 4 servings

Aglio e Olio with Tuna

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Aglio e Olio with tuna is the perfect dish for a busy weeknight. It’s quick, easy, and oh so tasty. And easily doubled for Feast of Seven Fishes!

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5.0 Stars (1 Review)

Ingredients

• 8 ounces thin spaghetti
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped garlic
• Pinch crushed red pepper
• 6.7 ounces Tonnino tuna fillets with garlic in olive oil
• 1/4 cup chopped parsley

Instructions

1. Cook the pasta according to package directions.
2. While the pasta is cooking, place the olive oil, garlic, and crushed red pepper in skillet over medium heat. Cook the garlic until it begins to turn golden brown. Be careful not to overcook it or it will become bitter.
3. Drain the tuna, reserving the olive oil and garlic from the jar.
4. Once the pasta is cooked, drain and toss with the garlic and olive oil mixture. Stir in half of the reserved olive oil from the jar.
5. Divide the pasta between 4 bowls. Place the tuna fillets on top and drizzle with the remaining olive oil and garlic from the jar.
6. Garnish with the chopped parsley and serve.

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 309Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 22mgSodium 30mgCarbohydrates 19gFiber 1gSugar 0gProtein 18g

Nutrition information isn’t always accurate.

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The post Aglio e Olio with Tuna is Classic Comfort Food appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When I was growing up, we never had tuna noodle casserole. I didn’t even know such a thing existed until I was in my early teens. I stumbled on a recipe for tuna casserole and thought it sounded delicious! So, I decided to make it for dinner one night. Yes, that’s what we did in our house. Us kids were expected to make the menu and cook.

I made the tuna casserole, and I thought it tasted delicious! How in the world could we have gone this long without having this comforting and yummy casserole? Well, as the story goes Dad lived with his sister, my aunt, during college. And, as he tells it, the only thing she knew how to make was tuna noodle casserole.

This always baffled me because Nana was always such a good cook! But I guess my aunt wasn’t interested in learning the finer culinary arts. Don’t get me wrong, when I knew her, she was a good cook. I guess it just took her a while to appreciate being in the kitchen and cooking up a good meal.

When Dad told me that story, I felt horrible that I didn’t know. And, well, that was the last time we had tuna noodle casserole. That is until I met the hubs. And he loves tuna casserole! It’s a dish we make every other month at the very least. And we devour every last bite of the tuna noodle casserole I make. Maybe I’ll share that recipe someday.  

When was tuna noodle casserole invented?

The origins of tuna noodle casserole can be traced back to the mid-20th century, with its roots firmly planted in American home cooking. The dish gained popularity for its simplicity and affordability during a time when convenience was key in the kitchen. By combining pantry staples like canned tuna, noodles, and creamy sauce, tuna noodle casserole quickly became a beloved comfort food for many families.  This dish has evolved into delicious recipes like Macaroni and Tuna Salad and tuna melts.

Of course, the wonders of modern-day advertising helped increase it’s popularity. Advertisements with Campbell’s soup and Chicken of the Sea tuna can be found in popular women’s magazines starting around the 1950s I think. Don’t quote me on that one.  And with the versatility of tuna, you can make a wealth of recipes like this tuna antipasto salad, tuna salad sandwich, and tuna croquettes.

How do you make one pot pasta?

To make one pot pasta meals, we must understand the ratio of water or liquids to pasta. The average ounce of pasta will absorb half a cup of liquid. Now, if that’s a thick liquid like cream you might want to make it 2/3 of a cup because of the fat content in the cream. But on average 4 ounces of pasta will cook and absorb 2 cups of liquid. And no, the cream of mushroom soup doesn’t count as a liquid. It’s too thick with very little actual liquid in it for the pasta to absorb.

Once we get the pasta to liquid ratios down, then we can start by sautéing celery and onions until they are translucent. Then you can add in the mushrooms and cook the veggies for another 3 to 4 minutes. Next goes in the frozen peas. No need to thaw them. Then whisk in the broth, the cream of mushroom soup, and the milk. Stir in the noodles before gently stirring in the drained tuna.

Bring the mixture to a boil before reducing the heat to a simmer. Cover and let the tuna casserole simmer until the pasta is tender and most of the liquid is absorbed. Check the dish about halfway through to make sure there’s enough liquid to cook the noodles.

If you’re on the fence and not sure, then just add another half a cup of broth or milk. Cover and continue cooking until the noodles are cooked through. Make sure to taste the dish for salt. I usually add a sprinkling of some garlic salt and black pepper. Finally, stir in the Parmesan cheese before serving. If you’re missing the crunchy bits, then try crushing up some croutons and stir those into the dish.

How can you customize your one pot tuna noodle casserole?

This recipe is your basic base tuna noodle casserole. Feel free to add things your family will love. Like pimentos. The classic oven version we make has pimentos in there. They add a sweetness and color that we love. Or spice things up and try some cayenne pepper in there! Try adding more flavor with various herbs like thyme, oregano, or dill to elevate the dish with more flavor.

Change up the cheese! Parmesan is classic but try some cheddar or pepper jack in your one pot tuna noodle casserole. Maybe some Gruyere for a different flavor. Go the smoky route and grab a smoked Gouda or cheddar. That would be elevated with some smoked paprika stirred in! I might have to try that next time.

What does one pot tuna noodle casserole taste like?

It has all the comfort and flavors you want from the traditional casserole version. It’s creamy and rich with Parmesan cheese. There’s vibrant celery, onions, and peas. The earthy mushrooms play off the sweetness of the peas and the other vegetables.

Of course, there’s the flavor packed tuna. It blends into the creamy sauce the mushroom soup, milk, and broth make. The Parmesan cheese adds a nice salty reprieve from all the rich flavors. And adds a cheesy goodness that makes this one pot tuna noodle casserole absolutely irresistible.

And this one pot tuna noodle casserole is a simple and quick meal that is on the table quickly. It doesn’t require heating up the oven. There’s no casserole dish to clean up. But it still has all the flavors of a classic tuna noodle casserole. Just without the hassle of the oven.

Whether you stick to the traditional recipe or add your own twist, this dish is a delicious and convenient meal for any day of the week. So, embrace the simplicity and nostalgia of a beloved favorite, and let the magic of one pot cooking shine at your next family dinner.

Yield: 8 servings

One-Pot Tuna Noodle Casserole

Cook Time: 30 minutes

Total Time: 30 minutes

Take the oven out of the equation for this one-pot, stove top version of an American classic. One-Pot Stove Top Tuna Noodle Casserole is sure to please you and your family with its flavor.

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4.5 Stars (4 Reviews)

Ingredients

• 15 ounces canned tuna
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 cup sliced mushrooms
• 1 1/2 cups frozen baby peas
• 3 1/2 cups vegetable broth
• 12 ounces no-yolk egg noodles
• 10 ounces cream of mushroom soup
• 1/2 cup milk
• 1/2 cup reduced fat Parmesan cheese

Instructions

1. Drain the tuna, reserving the juice. Set aside.
2. Heat a Dutch oven coated with cooking spray over medium-high heat. Sauté the onions and celery until they begin to soften; about 4 to 5 minutes. Stir in the mushrooms and cook an additional 3 to 4 minutes. Stir in the peas, the reserved tuna broth, the vegetable broth, and the noodles.
3. Bring to a boil and simmer until the noodles are al dente; approximately 10 to 15 minutes.
4. While the noodles are simmering, combine the remaining ingredients in a small bowl. When the noodles are ready stir in the remaining ingredients and continue to simmer until the noodles are cooked. Serve with garlic bread and a side salad.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 336Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 498mgSodium 781mgCarbohydrates 19gFiber 3gSugar 6gProtein 26g

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The post Revolutionize Dinnertime with One-Pot Tuna Noodle Casserole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

January is Soup Month. I’m not sure if you knew that or not. I thought I’d just let you know. This spicy jambalaya chili is because it’s National Soup Month. Some think chili isn’t a soup, but I say it is because it has a liquid base meaning broth of juice. Some people also say chili is just meant for beef, chicken, or pork. But this spicy Jambalaya chili is a different chili all together. Sort of like my seafood chili.

That’s a recipe that I want to revisit. I mean, chili can’t be all about just beef and the argument about beans or no beans. Chili is a spicy meat soup. Who says it HAS to be just beef, pork, and chicken? Why can’t the rest of the proteins come to the party and have a bowl of flavor?

To truly appreciate this Spicy Gumbo Chili, I want to take a little time to talk about where these two iconic dishes came from. Gumbo, being a traditional Louisiana dish, combines French, African, and Spanish cuisines This hearty one-pot wonder was born out of the diverse cultures that shaped the region’s culinary heritage. Chili also brings together Spanish influence along with American Southwest ingredients like corn and beans. Yes, there’s an argument about the beans.

What is Gumbo?

With roots tracing back to the 18th century, gumbo is a soup or stew packed with sausage and chicken.  But there’s also seafood based versions like shrimp and crab gumbo.  With all the different variations, gumbo emerged as a practical and creative solution for cooking large quantities of rice, meat, and vegetables that were readily available. With its origins in West Africa, gumbo also draws inspiration from Spanish paella and French Provençal cooking techniques, gumbo quickly became a staple in Creole and Cajun households, each adding their own twist to the dish.

The West Africans used okra to thicken their version of this delicious dish. Cajuns used file powder which is dried sassafras. This gumbo is thickened with a roux which is a combination of butter and flour that’s cooked until a chocolate brown. It’s the French influence in this recipe. The roux provides a nutty goodness to the broth that enhances the flavor of this spicy gumbo chili.

What is chili?

Chili is known for its vibrant blend of spices and a hearty combination of meat and beans. I’m leaving the bean/no bean argument for another post. Chili has is deeply rooted in the history of the American Southwest. It’s believed that chili emerged in the early 1700s. The theory being that Spanish settlers planted chili peppers in the region. These Spanish immigrants incorporated indigenous cooking methods and ingredients, such as corn and beans, to create a satisfying and nourishing bowl of yum.

Most say it’s a cowboy dish because over time, it evolved as cowboys and pioneers adapted the hearty and easy recipe to fit their nomadic lifestyles. These travelers had jerky, dried chili peppers, and maybe dried beans that would travel well in all kinds of weather and on long journeys. Chili is so rooted in our American cuisine that it’s at almost every potluck or family gathering.  There’s beef chili and ground beef chili, chicken chili, pork chili, and even turkey chili.  It’s so popular that there are hundreds of chili cook-offs across the country to celebrate the unique flavors and regional variations.

What is spicy gumbo chili?

Spicy Gumbo Chili is a scrumptious dish that gives a nod to both Cajun and Southwest cuisines. It’s a combination of the bold and vibrant flavors of gumbo joined together with the warm and comforting flavors of the Spanish inspired chili. This fusion of these two recipes creates a gumbo with its roux base and combines it with beans and the earthy flavors of chili. 

Gumbo brings the roux to the party. It also brings seafood to the party, too. But the key element from gumbo is the roux. Most chili recipes do not have a thickening agent like a roux in there. Some might add some masa or almond flour to thicken soup, but usually not. I wanted that silky smooth roux-based broth in this spicy gumbo chili.

From chili I have cumin, oregano, and smoked paprika. Very earthy and delicious flavors to pair with the gumbo and Cajun seasoning. There’s also a little tomato juice and crushed tomatoes in there which I always put in my chili. And finally, there’s beans in this chili. I used a combination of black beans and kidney beans. Use whatever beans you want in your chili.

How do you make spicy gumbo chili?

It all starts with the roux. For this chili I wanted a dark caramel colored roux. It would darken the base of the chili and add a nutty and rich flavor. When the roux is the perfect dark brown, I stirred in the Holy Trinity and the garlic. The Holy Trinity is base of most if not all the Cajun recipes. At least the ones I know of.

Many cuisines start recipes with a base of vegetables. The Holy Trinity consists of equal parts of onion, celery, and bell pepper. In French cooking it’s the mirepoix with a ratio of one parts celery and carrot (instead of bell pepper) to 2 parts onion. Latin cuisine has a sofrito, but that includes garlic and tomatoes.  You can use sofrito to make this Caribbean rice to serve with this spicy gumbo chili.  

When the onions started to soften, I added in everything but the beans, shrimp, and green onions. Once the mixture came to a boil and I let it simmer for at least 45 minutes. The base thickened nicely, and the flavor was rich and completely delicious. It is full of smoky flavor of chili with a silky smooth texture of gumbo.

At this point, I stirred in the beans. I didn’t want to add them too early because they could easily break down if they’re over cooked. You really just want the beans to heat through which took about 10 more minutes of cooking time. The shrimp goes in next. They don’t take very long to cook. You don’t want to overcook them either. They should just start to turn onto a C when they’re cooked through. Another 10 minutes and you’re almost ready to serve.

I served mine over some rice just like I would a gumbo. I wouldn’t serve chili over rice, but this is spicy gumbo chili! It’s a little different. You can try serving it over some dirty rice for a more Cajun flair.  For a little color and some added kick, I garnished mine with some sliced green onions. I usually put diced onions on my chili, so green onions on this spicy gumbo chili was the perfect compromise.

This is now my new favorite chili. Props to the hubs and his delicious chili, but this one is a whole other level. The chili spices with the gumbo seasoning and rich roux-based broth makes this spicy gumbo chili totally rich, delicious, and completely warms you from the inside out. You can bet I will be making this recipe several times to get me through the cold winter. And since it has healthy shrimp, vegetables, and fiber filled beans, I can eat it guilt free, too!

Yield: 8

Spicy Gumbo Chili

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 5 minutes

Seeking an explosion of flavors? Look no further than this fiery Spicy Gumbo Chili recipe. Packed with a medley of spices and hearty ingredients, this chili will make your taste buds dance with delight.

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Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 3 cloves minced garlic
• 2 tablespoons Cajun seasoning
• 2 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 cups chicken broth
• 28 ounces crushed tomatoes
• 1 cup tomato juice
• 2 whole bay leaves
• 29 ounces red beans (or kidney beans, Pinto beans, black-eyed peas)
• 1/2 pound peeled and cleaned shrimp
• 1/2 cup thinly sliced green onions

Instructions

1. Combine the butter and flour in a Dutch oven over medium-high heat. Cook the roux, stirring occasionally, until it turns a light brown color. Stir frequently and then constantly until the roux is a chocolate brown color.
2. Stir in the onions, celery, bell pepper, and onion and sauté the vegetables for 5 to 7 minutes until they begin to soften. Then stir in the spices, broth, crushed tomatoes, and tomato juice. Bring to a boil then simmer for 45 to 50 minutes. The broth will be thick and silky and a rich dark red color.
3. Add the beans (black, red, pinto, whichever kind you want) and simmer an additional 10 minutes until the beans heat through. Stir in the shrimp and cook an additional 10 minutes or until the shrimp forms a C. That means they’re perfectly cooked through and you’re ready to eat!
4. Ladle the spicy gumbo chili over some rice and garnish with the sliced green onions before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 329Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 132mgSodium 1892mgCarbohydrates 44gFiber 11gSugar 9gProtein 26g

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The post Spice Up Your Taste Buds with a Spicy Gumbo Chili appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love all things taco. And not just your typical Latin or Tex-Mex taco, either. I mean, I make excuses to put things in taco shells. That’s how much I love tacos. Who says that tacos can only be stuffed with carne asada or birria? I sure don’t!

There’s such an array of taco recipes on my blog. I have BLT tacos, bruschetta chicken tacos, duck bahn mi tacos, and even hot chicken and pancake tacos! That’s just to name a few recipes. There’s a ton more recipes that are non-traditional tacos. I was serious when I said I made excuses to put things in taco shells.

I love tacos so much!

Sometimes I see the taco shells in the pantry and check the fridge to see what I can put into a taco. I’ve put leftover pot roast in taco shells. Any number of breakfast items like eggs, sausage, bacon, cheese. All kinds of leftover fish and chicken. Heck, I’ve even put hot dogs and bratwurst in tacos. If I can find an excuse to put it in a taco I will.

Initially, this recipe was going to be a chicken Thai coconut curry. But life got in the way. I didn’t have chicken thawed. Making a full dinner when it’s just me at home right now didn’t make sense to me at all. So, I changed it up and turned this chicken Thai coconut curry over rice into a curry coconut shrimp tacos. Because tacos are fun and oh so versatile for a quick dinner for one.

What is Thai red curry?

Well, I’ve talked about all the Thai curries in my Thai Coconut Turkey Meatballs. Basically, the red curry has a base of dried chiles as opposed to green made with fresh chiles and yellow made with more turmeric and other spices than red or green chiles.

Thai red curry is also a dish that simmers the red curry paste in coconut milk for a creamy and delicious curry dish. And since this post is about celebrating coconuts, I thought no better way to celebrate that versatile drupe than celebrate the creamy and delicious coconut milk used in curry.

What is a coconut?

Technically it’s called a drupe like a peach or a plum. Basically, it’s a hard stone like covering (hence stone fruit for peaches and plums) that covers the seed. All drupes have three layers. The first is an outer layer like a skin or in this case a husk like outer layer. The mesocarp is the fleshy second layer like the flesh of the peach.

The final layer is the endocarp which is a hard almost wood like encasing for the seed. If you’ve ever shelled almonds or cut into a peach that was over ripe and the seed split, then you’ll understand the endocarp layer. The pit, as we call it, is that wood like outer covering and the almost is the seed in the center. Sometimes my peach pits split and I see the peach seed which looks like an almost to me. Just saying.

Some call the coconut the “tree of life” because every part of the coconut has a use. It has coconut milk or water which is great for hydration. It was even used during wars when hospitals ran out of IV solution for patients. The husk is fibrous and can be used to make twine, particle board and even mattresses.

The meat of the fruit is delicious to eat. It can be sweet or savory. And you see a lot of people on Survivor basically living off coconut meat and water. And to cook the coconut you can use the dried husk to start a fire. The shell of the coconut can be used to make a bowl to eat the cooked coconut.

The shell of the coconut can also be used to make drums and ukuleles. There’s also what’s called the thumb piano or the kalimba. We have a thumb harp. The Pacific Islanders have thump pianos. Finally, there’s maracas! The shells of the coconut can be used to make maracas.

The coconut palm isn’t a tree. It doesn’t have bark, branches, or secondary growth. The coconut palm is basically a woody perennial and not a tree. But this “tree” is very prolific and can produce up to 180 coconuts a year!

What’s in Curry Coconut Shrimp Tacos?

Shrimp, of course. But I didn’t go with a large shrimp. I went with a medium shrimp. For me, sometimes the shrimp taco is too difficult to eat if the shrimp are too large. Which makes me want to chop the shrimp before putting it on the taco but then you lose the fact that it’s a shrimp. That’s why I chose a smaller size of shrimp. I can keep the shrimp shape and not feel the need to cut them up to make the tacos easy to eat.

There’s Thai red curry paste in there. I love that stuff. It’s such a quick and easy way to make a delicious curry sauce. But to kick up the curry flavor, I added more curry powder and dash of cayenne to kick up the heat. Of course, you can’t have the Thai red curry paste without coconut milk to make the sauce creamy and rich.

What do Curry Coconut Shrimp Tacos taste like?

The shrimp are tender and succulent. The Thai red curry sauce is creamy and spicy. The broccoli slaw I used is super crunchy and adds great texture. Then there’s the fresh green onion garnish that brightens up the flavor. Finally, the coconut chips on top add more crunch and elevates the coconut flavor.

I think I will make an actual slaw ith the broccoli next time. An Asian inspired slaw with some soy, sesame oil, maybe hoisin, rice vinegar, and brown sugar. Green onions, of course. That sounds really good. And a great platform for the creamy and spicy Curry Coconut Shrimp Tacos.

Yield: 4

Coconut Curry Shrimp Tacos

Curry Coconut Shrimp Tacos are succulent, rich, and full of curry flavor. They’re a fun twist on an Asian dish and perfect for #TacoTuesday!

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Ingredients

• 1 1/2 pounds peeled shrimp
• 2 tablespoons canola oil
• 1 tablespoon curry powder
• 1 teapsoon garlic salt
• 1 1/2 tablespoons Thai red curry paste
• 1 cup chopped onion
• 1 cup coconut milk
• 2 cups kimchi, broccoli slaw, or finely shredded cabbage
• 1/2 cup sliced green onions
• 1/4 cup coconut chips

Instructions

Heat a large skillet or wok over high heat and swirl the oil to coat the pan. It should shimmer when it’s hot enough to stir fry the shrimp. Add the shrimp and stir-fry for 3 to 4 minutes or until the shrimp are cooked through.
Stir in the curry powder, garlic salt, and red curry paste. Sauté for 3 to 4 minutes or until the curry paste darkens slightly. Add the onions and cook for 2 to 3 minutes before stirring in the coconut milk. Reduce the heat to medium and simmer 5 to 7 minutes or until the sauce thickens. Add the shrimp back to the pan and heat for 1 minute before removing from the heat.
Heat your taco shells in the oven or on your gas stove stop. Place the kimchi, broccoli slaw, or shredded cabbage on top of the tortilla and top with the curry coconut shrimp. Garnish with the green onions and coconut chips.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 453Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 359mgSodium 2253mgCarbohydrates 19gFiber 4gSugar 6gProtein 43g

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Crazy for Coconut!

• 7 Layer Cookie Bars from Hezzi-D’s Recipe Box
• Curry Coconut Shrimp Tacos from A Kitchen Hoor’s Adventures
• Dream Bars from Art of Natural Living
• Fifteens from That Recipe
• Pol Sambol from Magical Ingredients

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The post Curry Coconut Shrimp Tacos are Perfect for a Quick Meal appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I received sample products from Lobster Anywhere for use in this recipe, but all opinions are my own.

I know. It sounds super fancy. Lobster Thermidor! Heck, I think anything with lobster sounds fancy. I even used lobster to make a grilled cheese fancy!  This recipe is perfect for Valentine’s Day, date night, Father’s Day or just because you want to show someone how much you care about them.  Especially if you serve some mini chocolate tarts or red velvet dip to finish the meal.

We didn’t have a lot of opportunities to eat lobster when I was growing up. The most memorable was the all you can eat lobster buffet when we went to in Puerto Rico. Yes. All you can eat lobster. And what did I eat? All the claws because I wasn’t a huge fan of tails. At least not yet.

What is lobster thermidor?

Lobster thermidor is a dish where lobster meat cooks in a rich wine sauce. This combination of lobster meat and sauce are put back into the tail and cooked again. It’s topped with cheese and cooked until browned and bubbly. Yes. It’s twice baked lobster like twice baked potatoes. But way better!

This Air Fryer Lobster Thermidor doesn’t remove the tail meat and add it into the sauce. I used claw and knuckle meat in the sauce. This means there’s like double the lobster meat in this recipe. And the tail stays intact. It doesn’t get chopped up and added to the sauce which has the potential for making the tail meat tough.

Nope. I want to keep the tail meat nice and tender in my Air Fryer Lobster Thermidor. But I wanted the sauce to have that whole lobster experience, too. That meant I par cooked the lobster then topped it with the sauce. And then topped it with cheese for that extra delicious crust of cheese on top.  I think Fathers deserve to be spoiled with double the lobster!  Because dads are awesome.  At least mine is.

The history of this dish is pretty vague, too. There’s at least 4 theories. Some attribute it to a play called Thermidor by Victorien Sardou. I must confess. I’m reading the theories on how this dish came into being and it’s all names and places I remember from my college days. The play was in the Comédie Française theatre. There’s mention of Robespierre and Auguste Escoffier. It’s a sordid history, for sure. But one that is definitely imbedded in France.

What’s in Air Fryer Lobster Thermidor?

Lobster, of course. Lobster tails don’t really take that long to cook. It’s the whole lobster that takes the longest to cook. But tails in an air fryer, cook for 10 to 12 minutes depending on your air fryer. And since I usually like to elevate my recipes, I kicked my lobster tails up with some Thermidor sauce.

There’s not just lobster but the Thermidor sauce has lots aromatics like tarragon, thyme, shallots, and garlic. There’s dried mustard, cayenne, and rosemary. I have two types of cheese in mine. I have Gruyere in the sauce and Parmesan cheese on top. Because Parm adds that salty richness that is so great with cream sauces like this one. Finally, there’s mushrooms that bring earthiness to the whole dish.

All of these ingredients come together on top of succulent and sweet lobster tails. The traditional recipe calls for cooking the tails, removing them from the shell, chopping them up, and adding them to the sauce. I didn’t want to do that. I wanted these sweet tails to stand out on their own. For the sauce, I used delicious claw and knuckle meat. Let me tell you. That was the best decision I could have made with this yummy Air Fryer Lobster Thermidor.  Like I said, it’s double the lobster to celebrate Father’s Day!

How do you make Air Fryer Lobster Thermidor?

First, I prepped the tails. I took my kitchen shears and cut the shells of the tail. Usually, I would use a sharp knife and cut them, but my shoulders have taken a beating lately. So, I used shears to get through the shells and then took the knife to cut through the meat. I arranged them in a bed of aluminum foil to make sure they lay face up in the air fryer. I used salt once to do that once but I won’t do that again. Foil is the best way to go.

The longest part of this Air Fryer Lobster Thermidor recipe is making the sauce. I say “hard” but it’s really not difficult to make. But definitely well worth the effort. I started with the mushrooms. I like my mushrooms to get some nice caramelization on them. So, I typically start mine in a very hot pan. Then I add in the butter and mushrooms almost at the same time. That way the butter doesn’t burn and the mushrooms will brown.

When I was happy with the color on the mushrooms, I add in the aromatics. I didn’t add the garlic and shallots at the start because I didn’t want them to burn as the mushrooms cooked. This is a hard lesson to learn for some. I mean, all my life the recipes I’ve read start with sautéing the garlic and onion in the pan. For some recipes, that’s not the best way to start. This is one of those recipes.

Along with the garlic and shallots I added the fresh thyme. Thyme and mushrooms are so delicious together. Next, I carefully added the cognac. If you have brandy use that. If you don’t have either and have some sherry, then try that. Finally, use some vegetable or chicken stock if you don’t want to use alcohol. Then the butter and flour go into the pan to create a roux. I stirred the roux until it was a golden brown before adding in the tarragon, dry mustard, and cayenne pepper. Omit the cayenne if I you want, but it doesn’t make the sauce overly spicy.

I combined the egg yolks and milk and slowly stirred them into the pan with a whisk. You want to be slow and steady with this because you don’t want to cook the eggs. You just want the sauce to be thick and creamy. When the milk mixture is stirred into the pan, the stir the sauce with a spoon until it begins to thicken. I switched to a spoon because I got tired of banging the mushrooms out of the whisk.

Once the sauce thickens, stir in the Gruyere cheese and the chopped lobster claws and knuckles. Season with salt and pepper to taste. I don’t like to add measurements for salt and pepper because it varies so vastly based on your taste buds. For me, that’s way less than what the hubs thinks is adequate seasoning.

I turned the sauce down to as low as I could get it while I preheated the air fryer at 380 F for 2 minutes. Once preheated I added the tails and let them cook for 8 minutes. I carefully removed the rack from the air fryer and spooned the Thermidor sauce on top of the tails. I sprinkled the Parmesan cheese no top. The tails went back into the air fryer and cooked for an additional 5 to 7 minutes or until Parmesan cheese is golden and bubbly.

What does Air Fryer Lobster Thermidor taste like?

The sauce is rich and delicious. It has the earthy flavors of the mushrooms and thyme. The salty cheeses complement the succulent and sweet lobster tails, claw, and knuckle meat. A hint of the cognac flavor is there with the vibrant tarragon. Finally, there’s the hint of heat from the mustard and cayenne.

But the star of this Air Fryer Lobster Thermidor is the lobster. This is the main reason I wanted to keep the tails intact. The lobster is super sweet and delicious. And the rich sauce really brings out the sweetness of the lobster tails. Putting the claw and knuckle meat in the sauce means there way more lobster in this dish than you’d anticipate. And I don’t hear anyone complaining about it! I cannot wait to make this recipe again for Dad on Father’s Day! He’s going to love diving into this dish and I’m going to love how easy it is to make.

Yield: 2

Air Fryer Lobster Thermidor

Cook Time: 30 minutes

Total Time: 30 minutes

Air Fryer Lobster Thermidor has a cheesy lobster sauce on top of sweet and delicious lobster tails. This thermidor sauce has claw meat in it so there’s double the amount of lobster.

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Ingredients

• 8 ounces mushrooms
• 5 tablespoons butter, divided
• 2 teaspoon fresh thyme
• 1/4 cup diced shallots
• 1 tablespoon minced garlic
• 1/4 cup brandy or cognac
• 3 tablespoons flour
• 1 tablespoon fresh tarragon
• 2 teaspoons dry mustard
• pinch cayenne pepper
• 1 1/2 cups milk
• 2 egg yolks
• 1/2 cup chopped lobster claw meat
• 1 cup Gruyere cheese
• 2 lobster tails
• 1/4 cup Parmesan cheese

Instructions

1. Melt 2 tablespoons of the butter in a skillet over medium-high heat. Add the mushrooms and sauté until they begin to brown. Stir in the thyme, shallots, and garlic and cook until the shallots begin to soften and the garlic becomes fragrant.
2. Carefully add the brandy or cognac to the pan and cook until reduced by half scraping up any bits of mushroom stuck to the pan.
3. Add the remaining butter and stir until melted then stir in the flour. Cook the rue until golden brown.
4. Stir in the tarragon, dry mustard, and cayenne pepper. Cook for 1 minute.
5. Combine the milk and egg yolks together with a whisk and then slowly add the mixture to the pan stirring with a whisk. Continue stirring until the sauce begins to thicken.
6. Stir in the lobster and cheese and cook until the cheese melts. Turn the heat to low to keep warm.
7. Using a sharp knife, cut the lobster tails in half. Sprinkle with salt and pepper.
8. Line your air fryer rack or basket with foil and create indents for the tails to sit with the cut side facing up. Preheat the air fryer at 380 for 2 minutes before adding the tails and cooking for 8 minutes.
9. Spoon the sauce on top of the tails. Sprinkle with the Parmesan cheese and cook an additional 5 to 7 minutes or until the cheese is melted and bubbly on top.
10. Serve with roasted potatoes and a tossed salad.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1238Total Fat 71gSaturated Fat 38gTrans Fat 1gUnsaturated Fat 27gCholesterol 532mgSodium 1344mgCarbohydrates 37gFiber 4gSugar 14gProtein 89g

I did not use all the sauce so I'd half that count.

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I made something similar way back in the day on this blog. When it was a recipe review blog. Sadly, the link to the original recipe I tried no longer works. And all the other recipes I’ve read since then just don’t have all the flavor in the first one I tried. I hate when that happens.

So, there I was wanting to re-make that recipe and couldn’t. Literally couldn’t because I didn’t save the recipe and it wasn’t on the web anymore. What’s a food blogger to do? Wing it! Yes, I know these aren’t wings. Sheesh.

What is New Orleans barbecue shrimp?

Well, they’re not barbecued shrimp. That’s for sure. But the sauce they’re cooked in looks and tastes like a barbecue sauce. There’s a ton of recipes out there for this recipe and the ingredients are mostly the same. There are a few variations based on taste. That is true for most recipes. But the bones of the recipes pretty much remain the same.

This recipe was created at Pascal’s Manale. This restaurant opened in 1913 and quickly became popular among politicians, judges, and sports figures. Oh, and a few gangsters, too. This recipe was added to the menu in the early 50’s and, like the restaurant, quickly became popular, too. They claim it is one of the most copied recipes in New Orleans.

What’s in New Orleans Style Barbecue Shrimp?

The basics of this recipe is shrimp (duh), olive oil, Worcestershire sauce, Tabasco, garlic, cayenne, paprika, and oregano. Some add wine. Other recipes, like mine, call for chili sauce. Some have tomato paste or tomatoes in there. Some, like mine, call for liquid smoke and smoked paprika. This feeds the “barbecue” flavor of these shrimp.

They’re not grilled. These New Orleans Style Barbecue Shrimp are baked. Not only, that my recipe has you marinate the shrimp in the sauce before you bake them. This really brings that smoky flavor home when you marinate them. Then you just dump them in a casserole dish and bake them. You might be able to broil them. I haven’t tried that. I bet that would be good. The shrimp might get a little browned like they were grilled. Definitely something I’ll have to try next time I make this recipe.

My recipe has the same bare bones in there. But mine also has lemon juice, liquid smoke, smoked paprika, and chili sauce in there. I toyed with a little chipotle in adobo, but opted not to try that. That’s something I’m going to do the next time I make these for a spicier and smokier kick.

Mine also has butter and olive oil in there. The butter makes the sauce creamy and delicious. Finally, mine has bay leaves. I know most don’t think about bay leaves with your shrimp, but you really should. I learned this trick at Wegmans. I even tried to recreate that lunch in this Lemon Bay Pan Roasted Shrimp. Don’t think that bay leaves are just for richer meats. Try it with shrimp! You’ll be pleasantly surprised.

How do you make New Orleans Style Barbecue Shrimp?

This recipe is super simple to make. But it doesn’t taste simple at all! I tossed all the ingredients in a zip top plastic bag and them marinate in the fridge at least an hour. You don’t want to marinate them too long. The shrimp might start to cook with all the acids in the ingredients.

When you’re ready to cook them, just set the oven to 400, toss the shrimp in an oven safe dish, and bake them for 10 to 12 minutes or until they’re pink and firm. But you don’t want to over cook them so keep an eye on them. If you don’t want to bake them, you can toss them all in a pan and simmer everything for 10 to 12 minutes or until the shrimp are pink and firm.

Make sure to remove the bay leaves from the pan before you dish the shrimp up. It tastes cook in the sauce, but it’s not fun to eat. And you’ll want to eat every last drop of this New Orleans Style Barbecue Shrimp. So, be sure to serve these shrimp up with some crusty bread to sop up all those delicious juices.

I served mine for dinner over some rice. Which was delicious. The rice soaked up all that barbecue sauce making it taste delicious. I was also thinking of serving up the leftovers as some tacos. Because, you know, I make excuses to put anything and everything in a taco. But with some delicious slaw these would make the perfect taco.

For me, I used headless shrimp. If you can find them, get shrimp with the heads on. There’s a ton of flavor in the heads and it would make the sauce so delicious. All that flavor would go into the sauce making it taste irresistible. But if you can’t find shrimp with the heads on, then feel free to use whatever you have on hand. I would go with a jumbo or colossal, but you could get away with an extra large if that’s all you can find. Any smaller than that and the shrimp would cook faster than the sauce would. So you might want to simmer the sauce, cool it, marinate the shrimp, and then cook everything together.

This reminds me a family photo we have. I vaguely remember this trip. We used to vacation in Florida almost every year. We used to go to St. Augustine all the time, but not every time. This time I think we visited cousins? And Dad was hell bent on getting some shrimp. But to get enough for a discount, he got them alive and with the heads on. This squeamish picky eater about fainted.

But there’s proof of this! There’s a photo of Dad in front of a cooler FULL of head on, live shrimp. He prepped them for cooking with the family and it was a hit. They were delicious. I just couldn’t be around him when he was taking their heads off.

I’m not sure I could deal with live head on shrimp today, but if I had to I guess I could. Some of those super colossal prawns would be so good in this recipe! And make an amazing table presentation for any party or gathering. Now that I have the recipe that is delicious and full of flavor, I’ll be making these New Orleans Style Barbecue Shrimp all the time! They’re that delicious.

Yield: 4

New Orleans Style Barbecue Shrimp

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour 12 minutes

If you want an easy but amazing appetizer, then try these New Orleans Style Barbecue Shrimp. They’re quick, simple, and packed with spicy New Orleans flavor. #OurFamilyTable

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Ingredients

• 1 to 2 pounds cleaned jumbo shrimp
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons lemon juice
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons liquid smoke
• 1 tablespoons paprika
• 1/4 teaspoon oregano
• 2 teaspoons tabasco sauce
• 2 tablespoons minced garlic
• 1/4 cup butter
• 1/4 cup garlic olive oil
• 2 to 3 bay leaves

Instructions

1. Combine all the ingredients in a zip top plastic bag. Marinate the shrimp at least 1 hour.
2. Preheat oven to 400. Pour the contents of the bag into an oven safe casserole dish. Bake the shrimp at 400 F for 10-12 minutes or until the shrimp are pink and firm.
3. Remove the bay leaves before pourind the contenst into a serving with. Serve with crusty bread for an appetizer or jasmine rice for a meal.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 539Total Fat 29gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 17gCholesterol 509mgSodium 2706mgCarbohydrates 14gFiber 1gSugar 4gProtein 53g

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Serious Shrimp Recipes

• Berry Pineapple Shrimp Ceviche from That Recipe
• Cajun Shrimp and Grits with Chorizo from Art of Natural Living
• New Orleans Style Barbecue Shrimp from A Kitchen Hoor’s Adventures
• Red Chili Shrimp and Noodle Salad from Palatable Pastime

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With the economy the way it is, we could all use some budget friendly meals. For me, budget friendly meals usually come from the pantry. Macaroni and cheese, tuna casserole, sloppy joes. All of these are recipes that contain pantry ingredients, and a few things from the fridge. These Southern Salmon Patty Sandwiches also come from the pantry and are budget friendly.

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What is a salmon patty?

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Salmon patties consist of canned salmon, some crackers, breadcrumbs, or flour and an egg (or two). I usually put onions in mine for added flavor and moisture. And, of course, seasonings. But it’s simple as that. As you can see, a very budget friendly pantry meal.  The ingredients can easily be adjust t make a myriad of flavors.  These southern style patties have simple flavors, but you could kick your patties up by making some Mediterranean salmon patties.

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I’m not sure if salmon patties are really a southern thing. I just know that Nana made them all the time. And we used to make them all the time growing up, too. It’s basically one of 2 kinds of salmon I can tolerate. I did more than tolerate these salmon patties. I actually devoured these because they taste so delicious.

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How were salmon patties invented?

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I think salmon patties are synonymous with the South because of the history of the salmon patty. While the whole country felt the effects of the Great Depression, the south was hit the hardest. Not only was money an issue, but that money issue led to a pellagra epidemic.

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The diet of the south after the Great Depression consisted of large amounts of corn products like cornmeal. This combined with the lack of protein in the diet caused a niacin (B-3) deficiency which leads to pellagra. It causes dermatitis, diarrhea, and dementia. If left untreated it could be fatal.

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The departments of Health and Agriculture worked to try to figure out a solution to this epidemic. And their answer was canned fish. People have been trying to can fish for decades, but it wasn’t until the late 1800’s that they finally figured it out. And, of course, Alaska played a major role in developing the market for canned salmon.

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A can of salmon in the 1920’s was a nickel. This combined with a little flour, cornmeal, or breadcrumbs and an egg made a nutritious meal for your family. Or at least the entrée for the meal. If you had some bread, you could make a sandwich for lunch. It was just enough protein to unlock the niacin in the corn products and prevent pellagra from occurring.

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Even today, a can of salmon is still pretty budget friendly. I have a story about whole canned salmon. I’ll tell it a little later. One can of salmon can make at least 6 to 8 patties. One egg, while they used to be really cheap, are a bit pricier now than a few months ago. Something about avian flu?

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Then there’s cracker crumbs, breadcrumbs, or flour. The first two allow you to use up stale crackers or bread. Which I always have on hand. And, well, I don’t many that don’t have some kind of flour on hand. Even those gluten free people have flour alternatives to be able to make salmon patties.

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How do you make Southern Salmon Patty Sandwiches?

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I know I’ve talked about this before in this post. But every time I make these I think of that experience. Now, I was never in the kitchen when Nana made these. And I was never in the kitchen when Dad made them either. Because he knew if I was in the kitchen, I would never eat them.

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I was picky as a kid. And as far as bones in my food goes, I still. I have this thing about having to pull things out of my mouth when I’m eating that just churns my stomach. Like fish bones. And chicken cartilage or bones. And those hard pieces of green beans from the stem that you don’t see. *herck*

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The first time I made these I bought whole canned salmon. Never again. I honestly thought I was going to toss my cookies when this came out of the can. I had no idea that it was actually a WHOLE canned salmon. Skin and bones and all.

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I’ve skinned and boned fish. I’ve grabbed the vice grips and peeled catfish more than once. I can head scale and tale fish and then filet them. But canned fish? All soft and gelatinous like? No. That just isn’t something I anticipated when I busted open those cans.

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When I made these, I grabbed the smaller cans of boneless salmon. It made life for me that much easier. If you’re okay with all that skin and bones stuff, then by all means buy the cheaper can of salmon. I am not. I splurged and got the boneless cans that are about the same size as tuna. It was well worth it. And the flavor was less fishy than the other can.

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What do Southern Salmon Patty Sandwiches taste like?

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Absolutely delicious! Y’all know I don’t like salmon, but these patties are delicious. With very little metal taste for me. It’s probably all the mix ins that I’ve added to the salmon. They’re not expensive and are easily items I have in the pantry or the fridge all the time. But they make such a difference in flavor of these salmon patties.

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And to make them a sandwich makes them super fun to eat. When Dad made them when I was kid, we had an array of sauces to pour on top. Dad would make a version of hollandaise or a white sauce jut to jazz them up so I’ll eat them. Little did he know it was the type of salmon in the patty.

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The hubs said this is the best salmon patty recipe I’ve made. Which speaks volumes because he doesn’t like them that much. Ironic. Because he gripes about not having salmon at home. I don’t like it. So why would I make it? I do, however, like these patties. So, for me, these Southern Salmon Patty Sandwiches are a perfect compromise.

Yield: 4

Southern Salmon Patty Sandwiches

Prep Time: 5 minutes

Cook Time: 7 minutes

Additional Time: 30 minutes

Total Time: 42 minutes

Southern Salmon Patty Sandwiches take delicious salmon patties and turns them into a fun sandwich for your family. It’s also a budget friendly meal for your family.

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Ingredients

• 15 ounces canned salmon in water (skinless and boneless)
• 1/2 cup diced green bell pepper
• 1/2 cup diced green onion
• 1 cup mayonnaise
• 2 teaspoons dried dill
• 1 large egg
• 1/4 cup Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 cup panko breadcrumbs
• 1/2 cup regular breadcrumbs
• 2 to 4 tablespoons olive oil

Instructions

1. Combine first 8 ingredients (salmon through lemon juice) in a mixing bowl and stir until combined.
2. Form into 6 to 8 patties depending on your serving size preferences. If the patties are too dry, add a little more mayonnaise and if they’re too web, add some of the breadcrumbs.
3. Combine the breadcrumbs together in a shallow dish. Press the patties into the bread crumb mixture and place on a plate.
4. Refrigerate 30 minutes.
5. Heat a nonstick skillet over medium-high heat and swirl in the olive oil to coat.
6. Cook the patties 5 to 7 minutes on each side or until golden brown and firm to the touch.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 427Total Fat 33gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 25gCholesterol 82mgSodium 594mgCarbohydrates 17gFiber 1gSugar 2gProtein 17g

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Budget Friendly Meals

• Broccoli and Cheese Potato Soup from Hezzi-D’s Books and Cooks
• Cheesy Taco Barley Skillet from Cheese Curd In Paradise
• Shitake Mushroom Sheet Pan Nachos from Jen Around the World
• Southern Salmon Patty Sandwiches from A Kitchen Hoor’s Adventures
• TVP Tacos from That Recipe

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