My best friend Katie has been bugging me ever since I first created this blog to put this recipe up. This is one of my favorite recipes. It is easy to make and tastes delicious.
This recipe reminds me a lot of the cajan shrimp I had on vacation in Tampa Bay, FL. My mom, sister and I had a girls week where all we did was drink margaritas, soak up the sun and eat great food! One of the best days there was when we visited the Tiki Bar that had live music, fresh food and
a large beach.
Cajun Cocoanut Shrimp
- 2 red/yellow peppers
- about 1 Tbs cocoanut oil
- 1 bag (12 oz) raw shrimp-unfrozen and de-shelled/veined
- 1 tsp Cajun Seasoning
- Salt (optional)
Cut up peppers and steam them until a fork can easily pierce. While peppers
are steaming, add cocoanut oil to frying pan. Allow oil to melt (about 1 minute) and then add the shrimp and cajun seasoning. Cook shrimp for 10 minutes or until the shrimp turn pink in color. Add shrimp on top of peppers and salt to taste. I do not add any salt.
One thing I was shocked to learn is that there are a lot of extra fillers in almost everything that we eat. Sugar is hidden in EVERYTHING! I was extremely surprised when there was sugar listed in my favorite cajan spice. Even though the amount of sugar inside the spice is so small, I decided to see if I could create my own recipe.
Now I am not one to enjoy the sweat dripping down your nose as you eat a spicy cajun dish. This mix is a mildy-hot seasoning. If you do love the heat, add the additional red pepper flakes at the end.
Cajun Seasoning Mix
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 2 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- 4 oz jar for storage
Add all spices to the jar and mix well!
I use this spice all the time because I love Cajun Food. My favorite recipe using this spice is my Cajun Cocoanut Shrimp. I could see using this mixture to spice up chicken or rice as well.
Fall is my favorite time of the year. I love all of the trees bursting into flaming orange and reds. I love running on those brisk cool days. I also love cooking up all the seasonal dishes. I have been doing a lot of experimenting lately on different types of soup that can be made using squash. Although this isn’t my favorite type of soup, it still puts me in the fall spirit.
I think this recipe would be perfect on a chilly fall day next to a steaming fire.
Fall Bacon, Tomato and Butternut Squash Soup
- 1 butternut squash
- 1 package Bacon
- 1/2 white onion
- 1 package mushrooms sliced
- 1 12oz can chopped tomatoes
- 1 cup water
- 1 Tbs Pepper
- Salt to taste
Slice open squash and scrape out all of the seeds in the squash. Bake on a cookie sheet lined with parchment paper at 350 for 45 minutes or until the squash is soft. Allow Squash to cool. The skin of the squash should be able to pull off easily. Cut Squash into cubes. I usually like to do this step a day before starting my soup recipe.
Finely chop onions and bacon and add them to a kettle. Allow bacon and onions to simmer for 10 minutes or until the onions are translucent. Add mushrooms, tomatoes and squash to the kettle. Add water and pepper and allow soup to simmer for 20 minutes.
Add mixture to a nutribullet, vitamix, or other type of blender and serve.
Serves 4 people
My parents were on a strict budget when I was growing up. My dad worked in a cream cheese factory, and his salary needed to feed my mom, sister, grandpa and myself. I still cannot stomach some of the processed, cheap foods that we ate. Hamburger Helper was a staple meal and we ate it almost three times a night. Not only would we eat the regular beef stroganoff, but also the cheesy enchilada, and mexican versions. Another three nights we would eat chicken with stuffing, instant potatoes or rice. Spaghetti, and Mac n’ Cheese were also classic meals. I know now that my parents had to choose between eating healthy, and eating at all. Luckily I was able to get food, instead of going hungry at all.
I remember my dad making this recipe one spring afternoon, before my sister and I went off to dance class. The thought of putting salmon into a burger just mystified me. At dinner that night, I just loved this meal. The dish was something different than the usual Hamburger Helper or Chicken and sides. I like this recipe because it includes zero sugars and carbs. Another good thing about this recipe is the cost! You could feed the whole family for less than $2.00. Just be careful. Because the salmon is canned, there is a high sodium amount.
There are lots of different ways you could serve this dish. I included my own thoughts below the recipe, but if you have any additional ideas on how to serve the dish, please tell me in the comments below.
My Daddy’s Salmon Burgers
- 2 cans of Wild Caught pink Salmon (14oz)
- 2 eggs
- 1 tbs butter
- 1 tsp red pepper (optional)
- 1 clove of garlic (optional)
Mix salmon, eggs and spices in a mixing bowl until everything is combined evenly. Heat up frying pan and allow butter to caramelize. While butter is melting, create patties about 2 inches in diameter and about a half inch thick. You should be able to make about 8 patties with the mixture. Place patties in butter and allow to fry until the bottom turns crispy brown. This should take about 5 minutes. Be careful not to touch the patties too much because they can break apart easily in this stage. Flipping these patties are a lot like flipping pancakes. You will know they are ready to turn when the edges start to look done. Swiftly flip the patty over and allow to cook until the opposite side is equally done.
I like to top my patties with my Tomato Feta recipe. I could also see adding parmesan cheese and a tomato on top. Lastly, a cucumber yogurt sauce would be excellent on top! What do you think would go good on these?