The days are hot but these recipes are even hotter! Come spend the day with me as I show you what I'm eating! I start the day with a Hawaiian Omelette, and then for lunch, I enjoy a mango shrimp salsa that has a show stopper of a vinaigrette.
Hawaiian Omelette: 1 serving
Ingredients:
2 eggs
3-4 slices of ham or bacon
1/4 cup Mango Salsa
¼ cup low-fat mozzarella cheese
Salt
Pepper
Fresh cilantro to garnish
Ingredients for the Mango Salsa:
1 ripe mango peeled, cut into a ¼” pieces
½ cup ripe pineapple cut into a ¼” pieces
½ red bell pepper also cut into ¼” pieces
¼ cup red onion finely diced
1 jalapeño finely diced
1 lime zested and juiced
3 tablespoons cilantro leaves chopped
Instructions:
1.) Make your Mango Salsa by combining all the ingredients for the mango salsa listed above in a bowl and putting it in the fridge.
2.) Cook your ham or bacon to your preferred level.
3.) Scramble 2 eggs and add to a non-stick pan. Once cooked to the point of being able to flip, flip the eggs and layer in the cheese, ham, or bacon and your mango salsa.
4.) Flip the omelet half way to cover (kind of like a clam shell or taco on its side.
5.) Enjoy hot!
Mango Shrimp Salad:
Ingredients:
1 lb large shrimp thawed and deveined
½ tsp paprika
½ tsp chili powder
½ tsp salt & pepper
½ tsp garlic powder
Ingredients for the Orange Vinegret:
¼ cup of avocado oil or olive oil
1 Tbsp apple cider vinegar
1 Tbsp honey
2-3 Tbsp fresh lime juice, about one lime
¼ cup fresh orange juice
¼ cup fresh cilantro
½ tsp salt
½ tsp chili powder
1 clove garlic
½ Tbsp shallot
Salad Toppings:
Mango, cubed
Avocado, sliced and or cubed
Shallots, cut thin
green onions
Salad base: green leaf lettuce, or romaine
Instructions:
1.) Make the vinaigrette by adding all the ingredients for that into a small food processor and pulsing it until you have the consistency of a salad dressing. Place this in the fridge
2.) For the Shrimp, thaw and clean, and then season them with paprika, chili powder, salt and pepper, and garlic powder. Cook over medium heat until they are done.
3.) Over your green leaf lettuce or your romaine add in the mango, shrimp, avocado, shallots, green onions, and a few splashes of the vinaigrette. Serve and Enjoy!
Hawaiian Beef Shishkabobs and Coconut Rice:
Ingredients for the shishkabobs:
2 lbs. Tri-Tip Steak (boneless) cut into 1 ½" chunks
1 Pineapple cut into 1 ½" chunks
2 Red Bell Peppers cut into 1 ½" chunks
1 Large Sweet Onion cut into 1 ½" chunks
⅓ cup Soy Sauce (low sodium)
¼ cup Brown Sugar
4 cloves Garlic minced
2 tablespoon Rice Vinegar
1 teaspoon Sesame Oil
1 tablespoon Honey
1 tablespoon Ketchup
1 teaspoon Sesame Seeds garnish
2 tablespoon Chopped Green Onions garnish
Ingreidents for the Coconut rice:
2 cups (14 oz) jasmine rice
1 (13.5 oz) can coconut milk
1 1/2 cups (355ml) coconut water or water
Instructions for shishkabobs:
1.) The night before get your meat ready by cutting it into 1 1/2-inch pieces and adding it to a bowl or bag. From there, add in your Soy Sauce, Brown Sugar, Minced Garlic, Rice Vinegar, Sesame Oil, Honey, Ketchup, and Sesame seeds. Allow to marinate in the fridge for at least 4 hours but preferably 24 hours in advance.
2.) If you wish to cook this on wooden skewers, have those also soak overnight in water to prevent them from scorching.
3.) The next day, work on your coconut rice by washing it until the water runs clear. In a Medium to large pot, add your coconut milk and coconut water and bring to a boil.
4.) Once boiling, reduce heat, and add in your rice. Cover and allow it to cook for about 20 minutes. After that, remove from heat, and with the lid still on, allow it to sit for another 15 minutes. Fluff and keep warm till the shishkabobs are finished.
5.) Cut your pineapple, red bell pepper, and onion into 1 1/2-inch pieces. and layer them on the Skewers with the marinated meat.
6.) Keep the marinade as you'll be using that to glaze them with.
7.) If using a grill add them to medium heat, and turn them every 2-3 minutes to evenly cook them. Baste with the marinate after every turn until done.
8.) Serve them with sesame seeds and green onions as a garnish, and with the coconut rice as a side.
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