Cilantro Lime Skewers

Cilantro Lime Skewers | Domesticated Academic

You’ll love this recipe because it’s a snap to put together, takes almost no prep, and gives you consistent results every single time. These have been a real hit for most of the spring/summer season thus far. So much that this is the first time there were any leftovers to be photographed. These skewers usually don’t stand a chance when they come off the grill, it’s like a bunch of baby birds lined up for feeding time! I defended a few of them the other day and quickly ‘hid’ them in the fridge for photographing later.

Cilantro Lime Skewers | Domesticated Academic

Nothing better than the grill…nothing better than some cilantro and lime marinated chicken and shrimp! Make these the night before your big celebration or Sunday Funday and they’ll be ready to skewer and cook when you are. No fuss. With only five ingredients and minimal prep work, you can enjoy your life for those few extra minutes.

Cilantro Lime Skewers | Domesticated Academic

You’ll need:

15 min. prep + marinade time

  • 1/4 cup lime juice
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped onion
  • 2 tablespoons garlic
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 2 lbs. of meat
  1. Put all ingredients (except meat) into the food processor and pulse until minced well.
  2. Pour over meat and seal tight (I use plastic bags and separate the meat if I’m using two kinds).
  3. Marinate at least 30 minutes or overnight. Turn/mix the bags in the fridge to keep things even.
  4. Skewer meat on pre-soaked skewers and grill to perfection!

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Marinated Maple Soy Salmon

Maple Soy Salmon | Domesticated Academic

You’ll love this because it’s super flavorful, healthy, and requires almost no fuss to put together. I steam some veggies during the last few minutes it cooks and dinner is served! Can’t beat that! You don’t have to marinate the fish if you don’t have time, but I think you’ll be really pleased if you take the time to do it.

Maple Soy Salmon | Domesticated Academic

I love this dish and I can’t take all of the credit for it. My friend from home, Erin, first introduced me to this super easy fish dish years ago and I’ve been making it ever since. I like to marinate the salmon for about 20 minutes, skin side up and soak the meat before baking. I flip it back over (skin side down) and bake it. You can get salmon with no skin, but it’s just as easy to buy the salmon with the skin on.

You’ll need:

20 min. + 20 min. bake time

  • 1/4 cup maple syrup
  • 1/4 cup soy sauce (I used low sodium)
  • 1 tsp black pepper
  • 1 tsp minced garlic
  1. Mix ingredients in bottom of baking dish with a fork or small whisk.
  2. Marinate salmon, skin side up for about 20 minutes.
  3. Pre-heat oven to 350
  4. Flip salmon over (skin side down), cover with foil.
  5. Bake for 20 min. or until salmon is cooked through.

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Korean Bulgogi

Korean Bulgogi | Domesticated Academic

You’ll love this dish because it’s spicy, warm, easy to prep, and if you’re careful, it’s not too bad for you nutritionally. Don’t get me wrong, pork belly is a revelation for me and a weekend splurge is always welcome, but lean chicken breast would also make for some great bulgogi. I max out the veggies lately trying to stay healthier so feel free to go wild and add as many as you want. There’s no way to go wrong with this dish!

Korean Bulgogi | Domesticated Academic

“Yum! Korean!”  That’s the recurring thought that always runs through my head whenever I get near the world market. I have not mastered making homemade korean bbq sauce (yet) but it’s on my list. Being 100% Korean, I feel like my palette is becoming more ‘asian’ and less ‘american’ as I get older. Don’t get me wrong, I love american food but find myseld craving kimchi, korean bbq, hot, hot, hot food, hot pot, rice noodles and other traditional Korean and Asian cuisine. We never ate much of it growing up so as an adult, I’ve really started to branch out. I’m also lucky because PIC will pretty much try anything and I’m grateful he’s such a good sport.

You’ll need:

1 hr. (marinate) + 30 min. cook time

serves 4 + leftovers depending on how many veggies you add

  • 1 lb. of beef, chicken, or pork, thinly sliced
  • 1 8-12 oz bottle of korean bbq (bulgogi) sauce
  • 1/4 cup finely chopped onion
  • 1 teaspoon finely minced garlic
  • 2 cups snowpeas
  • 2 bunches green onion
  • any other fresh vegetables you want, chopped into similar sizes
  1. Marinate cut up meat for at least an hour in a large bowl with enough bulgogi sauce to coat.
  2. Pre-heat a wok or large saute pan on high.
  3. Saute onion, garlic and meat to get good color on the meat–about 2 minutes.
  4. Turn heat down to medium high and add the snowpeas, green onion, and any other vegetables you have until they’re soft or crunchy, however you like them.
  5. Serve hot, over rice.

Quick & Easy Korean Beef | Domesticated Academic

Quick & Easy Korean Beef