Shrimp and Grilled Pineapple Tacos

Earlier this month, I had a birthday. Normally, I love going out to restaurants for my birthday. But I had just come home from a conference the day before and I was tired. I pretty much just wanted to stay home. So I decided to make myself a delicious birthday dinner.

Notes: These tacos were a splurge for me because shrimp is expensive. But it was my birthday dinner, so splurging is the name of the game!

When you cook shrimp, you don't want to mess with them in the pan too much. Just put them in the skillet and try to flip them just once or twice.

Cleaning shrimp isn't so hard. You just need a sharp paring knife. Pull the shells, legs, and tail off. Then look for the vein: it's either along the back of the shrimp or underneath it. Whichever side it's on, run the tip of your knife along that side to expose the vein. Use your knife to scrape the vein out. That's it! It's helpful to have a wet rag or a paper towel next to you to help you keep your knife clean.

Ingredients:
3/4-1 pound of shrimp
1 small can of pineapple rings
1 large bunch of cilantro
1 lime
2 avocados
1 tablespoon cajun seasoning
1 teaspoon cumin
1 teaspoon chili powder
Soft taco shells

Directions: Look on your soft taco shell package and see what temperature to heat the taco shells on. Set the oven to that temperature.

Heat an indoor grill pan on medium high (I spray mine with some high temp cooking spray first). Grill the pineapple rings for about 2-3 minutes per side. Remove from grill and set aside.

Mix the cajun seasoning, cumin, and chili powder together in a small bowl. Peel and clean your shrimp (or just buy the pre-cleaned kind). Put the prepared shrimp in a bowl and sprinkle with the seasoning mixture. Toss (with your fingers) to coat.

Heat a large skillet over medium heat. Add a couple of tablespoons of butter or oil. When the skillet is warm, add the shrimp. Cook until the shrimp start to curl up, turn pink, and become opaque.

Wrap the taco shells in foil and warm them up. While the shrimp is finishing up, cut the pineapple rings into small pieces. Add the pineapple to the pan to warm it through. Roughly chop the cilantro. Cut the avocado and scoop it into a bowl. Squeeze the lime over it and mash it up a little.

To assemble, put a spoonful of avocado on to the tortilla. Add the shrimp and pineapple. Top with cilantro. Serve and enjoy!

Pineapple Fried Rice

Continuing with the trend of healthy new year eating, what could be healthier than whole grains and veggies?

Notes: If you've never made fried rice before, never fear. The two things you need to remember are (1) high heat and (2) be prepared. Be sure your skillet is nice and hot before you start and have all your ingredients ready by the stove. Add the ingredients to the pan in order from longest cooking time to shortest cooking time: thicker, denser ingredients go in first, more delicate ingredients go in later.

You could use fresh pineapple if it's in season, but the canned works just as well (plus you don't have to chop it). You'll need to drain the juice out of the can, but you can reserve it for the fried rice. If the veggies get too hot and start to cook too fast, just pour a little bit of the juice over them.

The rice will have a better texture if you chill it for few hours or even overnight.

The great thing about fried rice is that you can put in it whatever veggies you like.

Ingredients:
2 cups cooked brown rice
1 15-20 oz. can of pineapple chunks (in juice, not syrup)
1 cup matchstick carrots
1 cup snow peas
1 small bunch of bok choy, cleaned and root end removed
1 small bunch of scallions
1/3 cup of soy sauce (low sodium preferred)
2-3 garlic cloves
2 teaspoons fresh ginger
1 small bunch cilantro
Dash red pepper flakes
Salt
Pepper
Oil for frying

Directions:

Before you start heating the pan, prep all your ingredients. Drain the liquid from the pineapple and reserve it in a measuring cup. Chop the bok choy and cut the snow peas in half. Mince the garlic and ginger. Slice the scallions and chop the cilantro

Turn the pan to just below high and add a tablespoon of oil (I used coconut oil). Arrange all your ingredients by the stove. When the pan is hot and the oil starts to shimmer and disappear, add the garlic and ginger and stir for 30 seconds. Add the carrots and snow peas and stir for about a minute. Add the bok choy and stir for a minute. Add the scallions and pineapple and stir for a minutes. If at any point the veggies start to get too brown, add a little bit of the pineapple juice to the pan. Season with salt and pepper each time you add new ingredients.

Make a hole in the middle of the veggies and add in the rice. Flatten the rice with your spoon so that as much of the rice as possible touches the bottom of the pan. Let it sit for 30 seconds and then start stirring it. After 30 more seconds, add the soy sauce. Add the red pepper flakes. Stir everything together for about two minutes.

Take the pan off the heat and add the cilantro. Stir to incorporate. Serve hot and enjoy!