How To Cook The Red Quinoa with Pineapple and Shrimp

Ever since before Thanksgiving, I've been kind of in a cooking slump. My excuses were closing on a condo, packing, moving, visiting my family in Seattle, coming back, unpacking, getting settled, etc. Really, I could go on with these excuses for ever. But I need to remember how satisfying it is to make a simple meal in my kitchen and not to be eating out every single night.
Over the weekend I was inspired by a recipe Anna developed for Fitness Magazine and decided to make Red Quinoa with Pineapple and Shrimp. The flavors in this recipe are bright, sweet and spicy. They definitely will wake up your taste buds during the cold days of winter, but the dish can be made year round.
Red Quinoa with Pineapple and Shrimp
Ingredients
for the shrimp
15 large frozen shrimp with tail on, defrosted {The ones I had were already cooked. If you use uncooked shrimp, just increase the cooking time by a little.}
zest and juice of one lime
2 garlic cloves, microplane'd
pinch of red pepper flakes
2 teaspoons honey
1 tablespoon chopped cilantro
salt
for the quinoa
water
salt
2/3 cup red quinoa
1/2 cup chopped fresh pineapple
2 tablespoon chopped cilantro
drizzle of olive oil

Directions
1. Combine all ingredients for the shrimp and marinade for 20 minutes.
2. Cook shrimp in a bit of olive oil until it's warmed through: do not overcook.
2. Meanwhile, bring salted water to a boil, add quinoa and cook for about 15 minutes. I also added pineapple core to the water to give a slightly sweet flavor to the quinoa. Drain the quinoa and get rid off the pineapple core. Add chopped pineapple and cilantro. Check for seasoning and drizzle with olive oil.
3. Serve shrimp on top of the quinoa. Enjoy!

Tips For Cooking Banana Pudding

Pudding may be the most delicious dessert in the world now, more and more people like to eat it now. And there are also a lot of kinds of flavors, different flavors have their own styles, but the top popular ones are the fruit flavors, they are fresh and healthy, I love banana pudding very much, and I often make it at home by myself.

Ingredient

2 2/3 cup whole milk, divided

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

seeds from 1/2 vanilla bean

1 large egg

2 large bananas, sliced

vanilla wafers (or Pepperidge Farm Chessman cookies)

To make the vanilla pudding:

Bring 2 cups of the milk to a boil in a medium saucepan. While its heating, combine the sugar, cornstarch, salt and vanilla bean in a medium heat proof bowl. (Smitten Kitchen suggested throwing the remnants of the vanilla bean pod in with the simmering milk, to infuse more vanilla flavor and that is what I did.) Gradually whisk in the remaining 2/3 cup milk, and slowly so that lumps do not form. Then whisk in the egg. Once the milk is boiling, very gradually add it to the cornstarch mixture, whisking the entire time.

Return the whole mixture back to the saucepan and stir constantly with a silicon spatual or wooden spoon. Once it comes to a simmer, cook for one minute longer, which will cook the cornstarch and egg completely.

Pour into a bowl or dish, cover completely with plastic wrap, then chill in the refrigerator for no less than 2 hours.

To assemble the banana pudding:

Once chilled, you can begin to assemble the banana pudding. If you are going to layer the pudding in one dish, you'll need transfer half the pudding to a new container. The layers will begin and end with pudding. Add a layer of pudding, a layer of sliced bananas, a layer of wafers, followed by another layer of vanilla pudding. Add a layer of whipped cream, if desired. Decorate the top with more banana slices and wafers if desired.

Crispy Grilled Chicken Thighs

Total Time:1 hr 5 min

Prep:35 min

Cook:30 min

Ingredients

1/3 cup mayonnaise

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

Kosher salt

8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)

Vegetable oil, for brushing

1 1/2 cups breadcrumbs

3 large tomatoes, halved crosswise

Freshly ground black pepper

Directions

Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.

Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

Per serving: Calories 570; Fat 35 g (Saturated 7 g); Cholesterol 122 mg; Sodium 535 mg; Carbohydrate 25 g; Fiber 2 g; Protein 35 g

(Collect From Food Network)

Salted Caramel Milkshakes

Total Time:20 min

Prep:5 min

Cook:15 min 

 Ingredients

1 cup sugar

3/4 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon flaky sea salt

1/2 teaspoon vanilla extract

1 cup vanilla bean ice cream

1/2 cup whole milk

Directions

Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.

Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.

Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

(Collect From Food Network)

Shortcake

Total Time:35 min

Prep:20 min

Cook:15 min 

 Ingredients

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon sugar

2 tablespoons butter

2 tablespoons shortening

3/4 cup half and half

Melted butter to brush shortcakes

Berries

Ice cream or whipped cream

Directions 

Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

(Collect From Food Network)

Fresh Fruit Tart

Total Time:54 min

Prep:25 min

Inactive:15 min

Cook:14 min

Yield:8 servings 

Ingredients
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced 

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract 

Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries 

Glaze:

1 (6-ounce) can frozen limeade concentrate, thawed

1 tablespoon cornstarch

1 tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

(Collect From Food Network)