8 ounces Linguine Pasta
2 Tablespoons olive oil
6 Tablespoons butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
2 pound medium shrimp
salt and pepper to taste
4 cups baby spinach
½ cup parmesan cheese
2 Tablespoons parsley, chopped
1. In a large pot, cook the pasta in boiling water according to package directions. 10 minutes is usually the magic number that works for me. Add 2 tbsp salt and cooking oil. Salted water flavors the pasta from the inside out as the pasta absorbs the water, leading to tastier pasta. When it comes to adding olive oil, there are different opinion about this. Here's what I learned from watching Food Network when it comes to putting oil in your pasta water:
Rule of thumb: If you are making a thick sauce- including tomato paste, creamy mushroom, lots of cheese- for your pasta, DO NOT put oil in pasta water. It will prevent your pasta from absorbing your sauce. If your sauce is olive oil-based, YOU CAN ADD olive oil in your pasta water.
2. Drain and set aside.
3. Using the same pan, heat olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
4. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink.
5. Add spinach and cook until wilted.
6. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
7. Add the lemon juice before serving and serve while hot.
Let me know if you tried this recipe. 🙂
I am always looking for options to simplify cooking and preparing food. I’d rather sleep most of the time than roleplay chef because of my demanding work. But one Saturday night, I found myself craving for Tostada.
Tostada is a Spanish term meaning “toasted.” According to some of my Mexican co-workers, it’s basically fried tortilla. When you have tortilla that is close to its expiration date, you can just fry them and make a set of tostada. The tortilla is fried in boiling oil until it becomes golden, rigid and crunchy, rather like a slice of toasted bread. That way, you don’t contribute to America’s oversupply of leftovers.
Is it just fried tortilla? Actually no.
Tostadas are a dish on their own in Mexico and the American Southwest. Mostly, the toppings used are the same as with tacos, known as “guisados”; beans, cheese, sour cream, chopped lettuce, sliced onions, and salsa are mainstays that may be spread on a tostada, which is then topped with diced and fried meat, usually chicken or pork. They are also popular with seafood such as tuna, shrimp, crab, chopped octopus, and ceviche.
Sounds like a lot of preparation time right? As they say, the lazy ones always find an easier route. 😂
Here are the ingredients that I bought straight from Walmart:
From left to right, top to bottom: Old El Paso Tostada shells (12 pcs), Rotisserie chicken, Marketside shredded lettuce, Eden Organic Refried Black beans, Cacique Crema Mexicana (sour cream), and Kraft Mexican cheddar jack. All these are under $15, including another box of tostada shells. It serves up to six to eight people.
1. Microwave beans according to instructions. I heated mine for two minutes.
2. Dice the chicken. This is the most time-consuming part of it. So maybe if you can find cooked chicken tenders, it’ll be easier. It’s perfect for leftover meats- Shrimps, beef, porkchops. You can tostada almost everything!
3. Assemble. This is real easy if you know the basics of layering: just don’t mess it up.
Tostada (of course)
You can also add salsa or even hot sauce if you prefer a spicy version.
Here’s the finished product:
As what I’ve said, this is the lazy version. There are much more complicated recipes of Tostadas in the internet. And I bet they’re tastier, too! But we enjoyed this one so I guess it’s win-win. ❤️
I’m not really the health-conscious kind of person. I know it’s ironic that I belong to healthcare team and not religiously observe balanced diet and proper exercise. I won’t even try to rationalize my food preferences- first off, I loovve pizza… annnd BURGERS. Who doesn’t? I also share the world’s addiction to sweets. And being Asian, I can eat rice for breakfast, lunch, and dinner. No holding off. So yeah, that sums up my food obsession.
This past month, though, it finally came to my senses that I’m gaining a lot of weight. I work graveyard so I can blame that to my slowing metabolism. But I know for certain that my food choices are terrible, in a way that it’s tasty but sinful. I sometimes cook for a ‘less sinful’ alternative but I find it hard to fit food prep in my schedule. If I work four nights straight, I’d rather sleep than cut meats and slice veggies. So I went grocery shopping for healthy options, and I found this salad brand that really surprised me. I thought, maybe, I can try having it as my lunch at work. I tried it the whole week I was working, and from a meat-lover, I converted to being a salad enthusiast real quick. Lol.
Here are some Taylor Farms salads that I got! My favorite is Ranch Chicken! Ya’ll should try it.
I really wanted to provide a version of salads for you so I googled some easy steps for ya’ll to enjoy!
What you need:
Lettuce (or spinach if you want)
Veggies you love (bell peppers, carrots, cucumbers)
Meat (grilled chicken bits, tuna, bacon)
Toppings (cheese, nuts, croutons, avocado)
Dressing (vinaigrette, ranch, thousand island)
- Wash lettuce in cold water. This is to prevent it from being soggy. Dry it with some paper towels.
- Slice your meats and veggies into cubes. Makes for an easy packing, in case you want to bring it for lunch like what I always do!
- Toppings are what make your salads look pretty. LOL. I personally want croutons and nuts because it adds crunch and crisp to every bite!
- Only put your dressing when you’re already ready to eat your salad. Or you’ll risk having a very sad and soggy salad. I’ve made this mistake before and I had the ugliest salad ever 🙁 So don’t try, I warned you!
- There are many available salad dressings that you can play with, but I copied this simple recipe from WikiHow in case you want to make your own version of balsamic vinaigrette:
The ratio of oil to acid is often 3:1. This means for every three tablespoons of oil, you would use one tablespoon of acid. A basic dressing is simple and painless.
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1 tablespoon any variety fruit jam or jelly (optional)
- For dressings or vinaigrettes, the gold standard of oils is extra virgin olive oil. You can also use canola oil, peanut oil, avocado oil, or sesame oil for Asian-style dressings.
- The gold standard of acids is lemon juice or balsamic vinegar. Also, any citrus juice (orange juice and grapefruit juice) works well with vinegar (apple cider or white wine vinegar).
- Whisk olive oil and lemon juice together (about 30 seconds). Add salt and pepper. Whisk the jam or jelly into the emulsified dressing (optional). Serve!
I like that salads are easy to make. It fills you right up, it’s healthy, and Taylor Farms offers a wide range of options. So there, my new favorite lunch! Wuhuu!