Curry Shrimp Recipe – How To Make Curry Shrimp – Jamaican Curry Shrimp Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins


  • 2- tablespoons virgin olive oil or canola oil
  • 1- 1½ lb. extra large shrimp peeled and deveined
  • 1 medium onion chopped
  • 2 large garlic cloves minced
  • 1 teaspoons fresh minced thyme
  • 1/2 -1 Tablespoon curry powder
  • 2 green onions chopped
  • 1 Tablespoon tomato paste
  • 1- cup coconut milk
  • ½ red bell/ green bell pepper diced
  • 1 cup broth or more
  • 1 scotch bonnet pepper optional
  • Salt and pepper to taste


  1. Heat oil over medium heat in a heavy bottomed Dutch.
  2. Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.
  3. Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.
  4. Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables

This delicious curry shrimp recipe was created by, we simply shared it. Please check them out as they have so many great ideas!

Halloumi With Lemon, Caper, And Chilli Dressing Recipe


  • mixed cooked grains (such as spelt or quinoa) 250g pouch
  • lemon 1, juiced
  • mint or coriander or parsley or use a mix
  • tomato 1 large, diced
  • spring onions 2, chopped
  • halloumi 1 block, sliced
  • olive oil 
  • capers 2 tsp
  • red chilli 1, finely chopped
  • garlic ¼ small clove, crushed


  1. Tip the grains into a bowl. Add a good squeeze of lemon and some seasoning, then toss through the herbs, tomato and spring onion.
  2. Fry the halloumi in a non-stick frying pan until golden. Whisk 1 tbsp olive oil with the lemon juice, the capers, chilli and garlic.
  3. Put the grain salad on plates. Top with the halloumi slices and spoon over the dressing.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Turkey Sloppy Joes Recipe

Total Time: 25-30 mins


  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • Kosher salt and freshly ground black pepper 2 cloves garlic, pressed
  • 1 lb. lean ground turkey or chicken
  • 1 tbsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 1 (8-ounce) can tomato sauce
  • 1/4 c. sweet relish
  • 2 tsp. Worcestershire sauce
  • 1/2 c. thinly sliced red onion
  • 6 thick slices toast or split burger buns


  1. Heat oil in a large skillet over medium heat. Add yellow onion, bell pepper, and carrot. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add chili powder and cinnamon. Cook, stirring occasionally, 1 minute. Add tomato sauce and relish. Simmer until beginning to thicken, 2 to 4 minutes. Stir in Worcestershire and 1 tablespoon vinegar.
  2. Toss together cucumbers, red onion, and remaining tablespoon vinegar in a bowl. Season with salt. Let sit, tossing occasionally, 4 to 6 minutes. Spoon meat mixture on top of toast and top with pickles.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Sumac, Mint and Spinach Soup

Prep: 5 mins – Cook: 5 mins – Total: 10 mins


  • 400 ml chicken stock
  • 350 g spinach leaves
  • handful of mint leaves
  • glug of olive oil
  • 4 spring onions chopped
  • 2 garlic cloves
  • 2 teaspoons of cream plus more for serving
  • bonus ingredient: pinch of sumac


  1. Fry the chopped spring onions and garlic in a pot until soft
  2. Add the washed spinach leaves. Put the lid on and wait until they are wilted
  3. Pour over 500 ml good quality chicken stock. I find the taste of chicken stock richer and more interesting, but obviously vegetable stock would work fine as well
  4. Add the mint leaves and blend with a stick blender or in a food processor until smooth.
  5. Stir in 2 tablespoons of cream and add salt and pepper to taste

This recipe and photos were created by, we just shared it! Their website is awesome, you should definitely check them out!

Chicken Burrito Recipe – How To Make A Chicken Burrito

Prep Time: 15 mins – Cook Time: 15 mins


  • 5 tortillas , flour (approx 20cm/8″ wide)

Burrito Seasoning:

  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each dried cumin powder, paprika
  • 1/4 tsp black pepper
  • 3/4 tsp cayenne pepper (optional, adjust to taste)

Chicken Filling:

  • 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
  • 2 tbsp olive oil , separated
  • 1/2 onion , chopped
  • 2 garlic cloves , finely minced
  • 1 red capsicum/bell pepper , diced
  • 400g/14oz refried beans , canned (Note 2)
  • 1/4 cup water


  • 2.5 cups white rice , plain (cooked, Note 3)
  • 2.5 cups Mexican Red Rice (the best for Burritos!)

Other Stuffings:

  • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
  • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
  • 1/4 cup coriander/cilantro , finely chopped

Sauce for dunking – choose:

  • Avocado sauce
  • Sour cream
  • Salsa (restaurant style, smooth)


  • Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
  • Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
  • Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
  • Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.

Assemble burritos:

  • Gently warm tortillas in microwave (makes them pliable), lay on work surface.
  • Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
  • Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
  • Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
  • Freezer friendly! Note 4 for directions.


  • Chicken breast – slice in half horizontally to make 2 thin steaks out of each breast. I do this so there’s more surface area to coat in the spice mix!
  • Refried beans – secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.Any beans will actually work just fine, just a different colour!
  • Rice – you’ll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
  • Storage – Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven – 15 minutes at 180C/350F wrapped in foil. Frozen – thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F

This recipe was found at, we just simply shared it! We don’t own the photos or recipe, just took out all the fluff!

Tofu & Vegetables Stir Fry

Prep Time: 15 mins – Cook Time: 15 mins – Total Time: 30 mins


  • 1 lb (450 gram) firm tofu block
  • 4 tablespoon oil
  • 3 cloves garlic, minced
  • 1 lb (450 gram) total of mixed vegetables (carrots, celery, enoki mushroom), thinly sliced
  • 1-2 teaspoon crushed red pepper flakes
  • 2 tablespoon mushroom sauce (*)
  • 1 tablespoon soy sauce
  • 2 tablespoon Shaoxing wine (or sake)
  • 1/2 teaspoon ground pepper
  • 1 teaspoon sugar
  • 1-2 scallions, thinly sliced (for garnish, optional)


  • Drain tofu really well, and cut into 12 pieces.
  • Heat a cast-iron skillet over medium-high heat until the pan is hot, then lower to a medium. Add oil to the pan, and arrange tofu on the pan. Let the tofu sit undisturbed for 3-4 minutes, they should self-release and have a golden brown skin. Flip to the other side, again let it sit for another 3-4 minutes. Remove the tofu from the pan and set aside.
  • If you have about 1 tablespoon of oil remaining on the pan, no need to add oil, otherwise, add a bit of oil. Sauté garlic until fragrant, about 1 minute.
  • Add vegetables and red pepper flakes. Cook for about 2-3 minutes, or until vegetables start to soften a little.
  • Season with mushroom sauce, soy sauce, Shaoxing wine, ground pepper, and sugar. Once the sauce bubbles, return fried tofu to the pan and gently toss to coat.
  • Turn off heat, add sliced scallions, and serve with steamed white rice.

This condensed recipe was found first at We do not own the recipe or photos, but am thankful for letting us share!

Macadamia Nut Tilapia Recipe – Whole Tilapia Recipe – How To Make Tilapia

Prep:10 mins – Cook:15 mins – Total:25 mins


  • 4 (6 ounce) tilapia
  • 10 ounces macadamia nuts
  • 1 tablespoon soy sauce
  • 2 cloves garlic
  • 1 teaspoon hot sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper


  • Preheat your oven’s broiler. Line a baking sheet with aluminum foil.
  • Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
  • Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

This recipe was found at They took the photos and created the recipe. We just shared it!