Día: 7 de marzo de 2025

Lamb Chops, Sealed Fish, Lobster and Shrimp with Yellow Rice

by najmedrecipesLeave a Comment on Lamb Chops, Sealed Fish, Lobster and Shrimp with Yellow Rice

Ingredients:

  • lamb chops – 4 pieces
  • fish fillets (like tilapia or salmon) – 2 fillets
  • lobster tails – 2 pieces
  • shrimp – 200 g, peeled and cleaned
  • ar yellow rice – 1 cup
  • pic garlic – 4 teeth, chopped
  • lemon – 1, juice and zest
  • fresh herbs (such as parsley or cilantro) – to taste
  • -️ olive oil – 4 tablespoons
  • 🧂 sal – al gusto
  • – pepper – to taste

Instrucciones:

  1. Prepare the yellow rice: In a pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and suffer until golden brown. Add the rice and stir well to soak up the oil. Add 2 cups of water, salt and lemon juice. Bring to a boil, then reduce heat and cook covered for 20 minutes or until rice is tender and water has absorbed.
  2. Cooking the lamb chops: While the rice is cooking, season the lamb chops with salt, pepper and the zest of lemon. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the lamb chops for 4-5 minutes on each side or until golden brown and cooked to desired point. Draw from the fire and let it rest.
  3. Seal the fish: In the same pan, add a little more oil if necessary. Season fish fillets with salt and pepper. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Pick up and reserve.
  4. Cook Lobster and Shrimp: In the same pan, add the lobster tails and shrimp. Cook for 3-4 minutes, turning once, until pink and cooked. Add some minced garlic and fresh herbs at the end to enhance the flavor.
  5. Plate Assemble: On a large plate, place a portion of yellow rice in the center. Up put the lamb chops, seal fish, lobster tails and shrimp on. Decor

Grilled Chicken Salad Bowl

by najmedBlog / recipesLeave a Comment on Grilled Chicken Salad Bowl

Fresh, flavorful, and nourishing, this Grilled Chicken Salad Bowl is the perfect meal for any time of the day. Juicy grilled chicken pairs beautifully with crisp veggies and a zesty dressing, making every bite a delight!

Ingredients
For the Grilled Chicken:

2 boneless, skinless chicken breasts
2 tbsp lemon juice
1 clove garlic, minced
1 tsp Italian seasoning or paprika
1 tbsp olive oil
Salt & pepper to taste
For the Salad:

4 cups mixed greens (spinach, kale, arugula, or romaine)
1 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1 avocado, sliced
1/4 cup shredded carrots
2 tbsp toasted sunflower seeds or almonds (optional)
For the Dressing:

3 tbsp lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & pepper to taste
Instructions
Marinate and Grill the Chicken:

In a small bowl, mix lemon juice, garlic, Italian seasoning, olive oil, salt, and pepper. Coat the chicken breasts with the mixture and let marinate for 15-20 minutes.
Preheat a grill or skillet over medium heat. Cook the chicken for 4-5 minutes per side or until cooked through. Let it rest for 5 minutes, then slice into thin strips.
Prepare the Salad Base:

In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, shredded carrots, and avocado slices. Add sunflower seeds or almonds if desired.
Make the Dressing:

In a small jar or bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
Assemble the Bowls:

Divide the salad into individual bowls. Top each with slices of grilled chicken.
Drizzle and Serve:

Drizzle the dressing over the salad. Garnish with extra fresh herbs or a wedge of lemon for added zest.

Broccoli, Carrot, and Mushroom Stir-Fry

by najmedBlog / recipesLeave a Comment on Broccoli, Carrot, and Mushroom Stir-Fry

This quick and healthy stir-fry is packed with colors and flavors, making it a perfect light meal or side dish.

Ingredients:

  • 2 cups broccoli florets
  • 1 large carrot, thinly sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons sesame oil (or vegetable oil)
  • 2 tablespoons soy sauce
  • 1 teaspoon honey or brown sugar (optional)
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water (for thickening the sauce)
  • A pinch of black pepper and salt, to taste
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 1 chopped green onion (optional, for garnish)

Instructions:

  1. Prepare the vegetables: Blanch the broccoli in boiling water for 2 minutes, then drain and rinse with cold water to keep its bright green color.
  2. Heat the oil: In a large pan or wok, heat sesame oil over medium heat.
  3. Add aromatics: Add garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Stir-fry the vegetables: Add the carrots and mushrooms, cooking for 3-4 minutes until slightly tender.
  5. Add the broccoli: Stir in the blanched broccoli and mix well with the other vegetables.
  6. Make the sauce: Combine soy sauce, honey (or brown sugar), and cornstarch mixture, then pour it over the vegetables. Stir until the sauce thickens slightly.
  7. Serve: Sprinkle with toasted sesame seeds and green onions, then serve hot with rice or noodles.

Tips:

  • Add chicken or tofu for extra protein.
  • Use low-sodium soy sauce to control the salt level.
  • Try adding cashews or almonds for a crunchy texture.

Enjoy your delicious and healthy stir-fry!