This is truly the primary instruction that I made of Shrimp with Black-Eyed Peas up and it created Pine Tree State pretty darn happy. I’m not curious about any diet that creates Pine Tree State eat things that don’t style smart. Thus i used to be alleviated after I Sat all the way down to eat and that I may honestly say that I actually enjoyed the meal. It created Pine Tree State feel optimistic concerning my ability to stay with this set up of ingestion whereas keeping Pine Tree State feeling healthy and happy.
What I really like concerning the style of this dish is that the juxtaposition of the flavoring and also the cinnamon, the sweet purple onion and also the hot pepper, and also the dry couscous and also the creamy black-eyed peas. Each flavor is in balance and if you’re careful to not cook the shrimp their soft sweetness compliments everything else.
I served Shrimp with Black-Eyed Peas it with couscous so as to spherical out the meal. I’m thinking of adding okra or inexperienced beans next time to feature in some additional veggies. However that will solely create it higher as a result of its superb to start with. I even created additional the last time I created it in order that I may have leftovers to eat. Dinner tomorrow is going to be nearly as good because it was last night!
Click Shrimp with Black-Eyed Peas for recipes.
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1 tablespoon olive oil
1/4 tsp chili powder
1/8 tsp cinnamon
20 large shrimp
1 small red onion, peeled and diced (I used a regular yellow onion b/c it was all I had on hand)
1 long hot green pepper, seeded, ribs removed, and diced
1 garlic clove, minced
1/3 cup broth
1 tbsp honey
5 tbsp fresh lime juice
1 can black-eyed peas, drained and rinsed
1. In a bowl mix the oil, chili powder, and cinnamon. Add in the shrimp and toss to coat.
2. Cover the bowl with plastic wrap and put it in the fridge for 1-4 hours.
3. When you are ready to cook place the oil, onion, and pepper In a large skillet over medium heat and cook until softened.
4. Whisk together the honey, broth, and lime juice in a small bowl.
5. Add the black-eyed peas into the pan and add in the whisked liquid.
6. When the liquid has boiled off and reduced spread the peas to the outside rim of the pan and add the shrimp to the center of the pan.
7. After 2-3 minutes (or when the bottoms of the shrimp have turned pink) flip the shrimp. It will cook faster on the second side so after 1-2 minutes stir everything together and it will be ready to serve.
8. Serve with couscous which, if made without oil, will add 88 calories and 1 gram of fat to the meal.
Shrimp with Black-Eyed Peas
Summer officially begins in 4 days! So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!
When it comes to barbecue sauce nothing beats homemade! I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best! Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy. I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.
Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it! But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub. Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!
So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub. They’re both delicious! I always have a jar full of these spice combos to use year round. Just click on the rub for the recipe and tips about using them.
Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!
Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness. Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.
Now scroll down for my homemade barbecue sauce recipe. Happy grilling!
Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
Place all ingredients in a saucepan and cook over medium heat until everything is well combined and sugar has been absorbed
Place in serving bowl or in jars for storing
Store in the refrigerator. It will last about 2-3 months.
Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs? If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same. Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!
Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good. But if you want something outstanding nothing beats homemade. Oh and if you you’ve been rubbing dry spices on your meats try this little trick. Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat. It makes a world of difference!
With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub! Use it on brisket, ribs, or even steaks!
Couple more tips before I give you my BBQ Beef Rub recipe.
Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.
Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.
Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce. Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes. That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want. If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.
Let meat rest in pot for 5 minutes before serving. The resting period seals in the juices and allows the meat to reach the desired doneness.
Having said that scroll down for my BBQ Beef Rub recipe! Happy Grilling!
Mix all ingredients together in a large bowl
Move to a sealed container like a mason jar and store in a cool dry place
To use mix 2 Tbs BBQ Beef Rub with 1 Tbs Olive Oil and rub all sides of the meat.
A Beef Shawarma sandwich or plate! Yum! It’s one of my favorites. It’s one of the things I always order when I find myself at a Middle Eastern restaurant anywhere in the world.
Shawarma is sort of like the Greek Gyro or Turkish Doner Kebab; it’s a cone of seasoned meat or meats that’s cooked on a vertical spit. Typically beef, lamb, and chicken are combined to form the large hunk of meat which is slowly grilled as it turns on its axis on the vertical spit. Pieces of cooked meat are shaved off and stuffed in a pita with sauces, veggies, and pickles or placed on a plate with a serving of salad, hummus, rice, and pita bread.
I believe Shawarma started out as Middle Eastern street food where the sandwiches can be taken to go and eaten on as you go. But these days you’ll find mixed meats, beef, and chicken shawarma on fast food and restaurant menus throughout the Middle East and beyond.
We love this tasty dish so much that we make it at home since there really aren’t any good Middle Eastern restaurants where we live. Recently I’ve started making Beef Shawarma in my Instant Pot! It’s the easiest and fastest way to make it!
We usually make Beef Shawarma sandwiches but we’ve also made Beef Shawarma plates and bowls. We also use the leftover meat to top hummus, assuming we havhttp://www.savvynana.com/wp-admin/e leftovers that is!
But really the secret to this Beef Shawarma that tastes like you got it from a Middle Eastern restaurant isn’t in the way it’s cooked, the secret’s in the spice mix that’s rubbed on the meat! Marinating the meat overnight ensures that the meat is infused with the exotic flavors of the spices. Cooking it in the Instant Pot just makes the cooking process faster, but you can actually make it in the oven or on a grill if you don’t own this handy dandy electric pressure cooker.
Once you make the Beef Shawarma you can make it into a sandwich and top with your favorite toppings such as hummus, tahini sauce, lettuce, tomatoes, cucumbers, pickles, and I love it with Tzatziki sauce! (I know I’m mixing Arabic and Greek foods, but who cares? It tastes great!)
To make Instant Pot Beef Shawarma you’ll first need to make some of the Shawarma Spice Mix, so click here for the recipe!
Then scroll down for the Instant Pot Beef Shawarma recipe!
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Instant Pot Beef Shawarma
Using a small knife drill 12 holes all over your roast
Stuff a garlic half in each hole
Mix Shawarma Spice Mix with 2 Tbs. ACV and 1 Tbs. Olive Oil
Rub this spice mixture all over the roast then place the meat in a covered dish or ziplock bag and let rest in the fridge for at least 8 hours and up to 24 hours. I find that overnight works well.
30 minutes before cooking set the meat on the counter and let the temperature go down to room temperature
Place remaining olive oil in instant pot and set pot to saute
Sear the meat on all sides for about 5-8 minutes per side
Add beef broth and remaining ACV to the pot
Cover making sure the valve is set to sealing
Set pot on Manual and adjust time to 60 minutes
When pot turns off allow pressure to release naturally
When pot is completely depressurized carefully open the lid and remove the meat
Shred the meat and place in a bowl or baking sheet. At this point you can use the meat to make sandwiches, plates, or bowls. Or if you prefer you can crisp the ends by sprinkling a bit of the broth over the meat and popping the pan in the oven to broil on high for 10 minutes or just until the ends turn darker brown. If you are crisping it keep a close eye on the meat as it will burn quickly in the broiler.
Store any leftovers with a bit of broth to keep it from drying out. Reheat in the microwave or in the over, drizzle some of the broth over the meat before reheating.